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Friday, April 20, 2018

Polish Sauerkraut Soup Recipe [Kapusniak]


[cooks note:  I  made this soup and used 1 cup pot barley with about like it says on the recipe a can of sauerkraut.  I used leftover cooked sauerkraut and put it in at the when the soup was finished cooking and leave out the caraway.  I added some cubed cooked potatoes]

Smoked hocks or a meaty ham bone adds another layer to this sauerkraut soup. Some people thicken the soup with a roux or add potatoes, but my mother always used barley, which I've done here. She never used caraway seeds, but others do. It's good in all these variations. Serve with hearty dark rye bread and you've got a meal in a bowl. As with most soups, it tastes better the next day. The soup can also be turned into creamed sauerkraut soup.

What You'll Need
2 pounds ham hocks or meaty ham bone
2 quarts water
1 large chopped onion
1 bay leaf
5 black peppercorns
1 sprig fresh parsley or 1/4 teaspoon dried parsley
1/2 cup barley, rinsed and drained (not quick-cooking)
1 (14-ounce) can sauerkraut, drained (reserve liquid), rinsed and chopped
Salt and pepper to taste
Optional: 1 tablespoon caraway seeds

How to Make It
Place pork and water in a dutch oven or other large pot. Bring to a boil, skimming off foam. Add onion, bay leaf, peppercorns, and parsley. Return to a boil, reduce heat to a simmer and cook about 45 minutes or until meat falls off the bones.

Remove meat from broth, dice and return to the pot with barley, sauerkraut, and caraway seeds, if using. Return to a boil, reduce heat and simmer, uncovered, for an additional 45 minutes. If soup becomes too thick, add meat stock or water. If a more sour taste is desired, add some reserved kraut juice. Adjust seasonings. Remove the bay leaf. Serve in heated bowls with hearty rye bread.

Friday, March 23, 2018




Tastes just like Panda Express except it takes just minutes to whip up and tastes a million times better!

1/4 cup reduced sodium soy sauce
3 cloves garlic, minced
1 tablespoon brown sugar, packed
2 teaspoons freshly grated ginger
1/4 teaspoon white pepper
2 (5.6-ounce/160g) packages refrigerated Yaki-Soba, seasoning sauce packets discarded*
2 tablespoons olive oil
1 onion, diced
3 stalks celery, sliced diagonally
2 cups/200g shredded cabbage

In a small bowl, whisk together soy sauce, garlic, brown sugar, ginger and white pepper; set aside.
In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; drain well.
Heat olive oil in a large skillet over medium-high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes. Stir in cabbage until heated through, about 1 minute.
Stir in Yaki-Soba and soy sauce mixture until well combined, about 2 minutes.
Serve immediately.



An easy homemade version that tastes so much better (and healthier) than take-out!

1 tablespoon olive oil
1 red bell pepper, chopped
1 1/2 cups/338g diced pineapple, fresh or canned
1/2 cup Thai sweet chili sauce, or more, to taste
2 green onions, thinly sliced
1/2 cup vegetable oil
1 pound boneless, skinless chicken breasts, cut into
1-inch chunks
1 cup/125g all-purpose flour
2 large eggs, beaten

Heat vegetable oil in a large skillet over medium-high heat.
Working one at a time, dredge chicken in flour, dip into eggs, then dredge in flour again, pressing to coat.
Working in batches, add chicken to the skillet, 3 or 4 at a time, and cook until evenly golden and crispy, about 2 minutes on each side. Transfer to a paper towel-lined plate.
Heat olive oil in a large skillet over medium-high heat. Add bell pepper and pineapple and cook, stirring occasionally, until tender, about 3-4 minutes. Stir in chicken and Thai sweet chili sauce until well combined, about 1-2 minutes.
Serve immediately, garnished with green onions.



Ingredients for Spicy Pickled Carrot
2 large carrots, chopped
1 jalapeno, cut in quarters
4 tbsp rice wine vinegar
4 tbsp water
1 tbsp kosher salt

Ingredients for Vinaigrette
2 tbsp rice wine vinegar
2 tbsp sambal oelek
1 1/2 tsp sesame oil
1 tsp garlic powder
Salt and pepper to taste

Ingredients for Peanut Drizzle Sauce
1/2 cup chocolate almond butter (or creamy peanut butter)
4 tbsp hoisin sauce
1 tbsp rice wine vinegar
2 tbsp canola oil
1 tbsp sriracha
2 tbsp soy sauce
1/4 cup water
1 tbsp toasted sesame oil
Salt and pepper to taste

Ingredients for Salad
3 boneless, skinless chicken breasts
1 large head Bibb lettuce, chopped
1 cup, edamame, thawed
3 roasted red pepper, drained and sliced in thin strips
1/2 cup/63g peanuts, chopped
1 cup fried rice noodles (the crunchy kind in the can
Canola oil
3 green onions, sliced thin
1 bunch cilantro, chopped
Salt and pepper

Directions for Spicy Pickled Carrots
This can be done ahead of time.
Heat a sauce pot over medium-high heat with rice wine vinegar, water, salt, carrots, and jalapeno.
Bring the mixture to a boil then remove from the heat.
Allow to cool and place the mixture into a sealable jar (Mason Jar). Top off with water if need be and place in the refrigerator for up to a week.
First, make the vinaigrette. Add the rice wine vinegar, sambal oelek, sesame oil, powdered garlic in a mixing bowl and whisk to combine. Taste and season with salt and pepper.
Next the peanut drizzle sauce. Add the chocolate almond butter (or regular peanut butter), hoisin, rice wine vinegar, sriracha, soy sauce, water in a bowl and whisk to combine. Add the canola oil and continue whisking. Taste and season with salt and pepper.
Heat a large skillet or grill pan to just past medium. Lightly season the chicken with salt and pepper (we’ve already added a lot of sodium). Cook the chicken to the desired doneness and allow to rest. Once cooled, slice into strips or chunks.
Start your oven's broiler. Toss the thawed edamame lightly with canola and place on a sheet pan. Broil until slightly charred. Set aside.
To plate, add the chopped Bibb lettuce to a large plate. Distribute the carrots, edamame, and roasted red peppers evenly. Lightly dress with the vinaigrette. Add the fried rice noodles. Top with the chicken, drizzle with the peanut sauce and garnish with the chopped peanuts, cilantro and green onions.

Pei Wei Mongolian Beef


Author: CopyKat RecipesRecipe Type: Copycat Restaurant Recipes, CopyKat Recipes, Main dish Recipes, Meat RecipesPrep time: 15 minutesCook time: 10 minutesServes: 2Pei Wei Mongolian Beef
You can make Mongolian Beef that tastes like it came from a restaurant with this copycat recipe.

8 ounces/225g flank steak or beef tenderloin
4 tablespoons cornstarch
4 tablespoons vegetable oil
1 teaspoon sesame oil
1/2 teaspoon fresh grated ginger
2 garlic cloves minced
1/3 cup soy sauce
1/3 cup water
1 teaspoon Maggi seasoning
1 teaspoon rice wine vinegar
1/2 cup/100g brown sugar
4 ounces/115g white button mushrooms, steam removed and quartered
2 - 3 scallions diced

Slice beef very thin, approximately 1/4 to 3/8 inches thick.  Place meat between sheets of plastic wrap and use a meat tenderizer and gently pound meat into uniform pieces.  If you are using skirt steak cut the meat diagonally, it will help make the meat more tender.  Place cornstarch in a bowl and dip steak pieces into cornstarch and shake off excess cornstarch. Allow the cornstarch dipped pieces of meat to rest for 5 t0 10 minutes so the coating sticks to the meat.  While the meat is resting you can continue to prep the remaining ingredients.

In a wok, heat vegetable oil and sesame oil.  Saute beef until just done, and the outside begins to crisp.  Remove meat from pan.  You may need to do this a few pieces at a time.  Once all of the meat has been cooked and removed from the pan, add minced ginger and garlic.  Saute ginger and garlic for approximately 60 seconds, the remaining oil should become very fragrant.  Add soy sauce, water, Maggi seasoning, brown sugar, and rice wine vinegar.  Stir until the sauce thickens, return meat to pan, and add quartered button mushrooms to the pan.  Cook for another 60 seconds or so and add half of the chopped scallions.  When serving the Mongolian beef add remaining scallions to the dish.

Thai Beef Stir-Fry

By Better Homes and Gardens

1-1/2 pounds boneless beef sirloin steak, cut about 3/4 inch thick
1 cup catsup
1/3 cup fish sauce or soy sauce
2 tablespoons brown sugar
2 tablespoons lime juice
4 medium carrots
4 green onions
1 medium red sweet pepper
2 medium cucumbers
1 cup/250ml beef broth
4 teaspoons grated fresh ginger
1 tablespoon cornstarch
1 to 1-1/2 teaspoons crushed red pepper
1 tablespoon cooking oil
2 cloves garlic, minced
1/2 cup/63g chopped peanuts
4 cups/1kg hot cooked rice
Julienne carrot strips (optional)
Green onion tops (optional)

Partially freeze beef. Thinly slice across the grain into bite-size strips. Combine catsup, fish sauce or soy sauce, brown sugar, and lime juice in a bowl. Add beef strips, tossing to coat. Let stand at room temperature for 30 minutes, stirring once or twice.

Meanwhile, thinly slice the carrots; cut the green onions into 1/2-inch pieces; cut the red sweet pepper into thin bite-size strips; and cut the cucumbers in half, remove the seeds, and thinly slice. Drain beef, reserving marinade. Stir broth, ginger, cornstarch, and crushed red pepper into reserved marinade; set aside.

Pour oil into wok or large skillet. (Add more oil, if necessary, during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add carrots, stir-fry for 3 minutes. Add green onion, cucumber, and sweet pepper; stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender. Remove from wok.

Add half of the beef to the hot wok or skillet. Stir-fry for 2 to 3 minutes or to desired doneness. Remove beef from wok; set aside. Stir-fry remaining beef. Return all beef to wok. Stir the broth mixture. Add to the wok; cook and stir until thickened and bubbly. Stir in vegetables. Heat through. Stir chopped peanuts into hot rice. Serve beef and vegetables over rice mixture. If desired, garnish with carrot strips and green onion tops, cut into strips (soak the strips in cold water so they curl). Makes 8 servings.

Note: Before slicing the carrots, use a zester to make the long strips that garnish this sizzling main dish. Zesting the carrots also creates the pretty ridge-shape slices.

Thursday, March 22, 2018

P.F. Chang's Orange Peeled Chicken Copycat


1 tablespoon vegetable oil 
2 tablespoons minced garlic 
4 green onions, sliced 
1 cup tomato sauce 
½  cup water 
1/4 cup/57g granulated sugar
2 tablespoons chili garlic sauce
1 tablespoon soy sauce 

½  cup vegetable oil
4 chicken breast fillets
1 egg, beaten
1 cup/250ml milk
1 cup/125g flour 
peel from 1/4 orange, julienned (into 1/8-inch thick strips)

Prepare sauce by heating 1 tablespoon of oil in a medium saucepan over medium heat. Add minced garlic and sliced green onions. Add tomato sauce and water quickly before the garlic burns. Add sugar, chili garlic sauce, and soy sauce and bring to a boil. Simmer 5 to 6 minutes or until sauce thickens, then turn off the heat.

Prepare the chicken by heating 1/2 cup oil in a wok over medium heat. Slice chicken breast fillets into bite-size pieces. Combine beaten egg with milk in a medium bowl. Pour the flour into another medium bowl.

Coat chicken pieces by dropping them into the flour a few at a time, then into the egg/milk mixture and back into the flour. Arrange coated chicken on a plate until all chicken is coated. 

When the oil in the wok is hot, add about half of the chicken to the oil and cook for a couple minutes or until brown on one side, then flip the chicken over. When chicken is golden brown, remove the pieces to a rack or paper towels to drain. Repeat with the remaining chicken. When all of the chicken is cooked rinse the oil out of the wok with water and place it back on the stove to heat up.

When wok is hot again add julienned orange peel and chicken. Heat for 20 to 30 seconds or so, stirring gently. Add sauce to the pan and cook for about 2 minutes. Stir dish a couple times but do it gently so you don't knock the coating off the chicken. Cook until the sauce thickens then serve up the dish with white or brown rice on the side.