Parsley Pecan Pesto

I finally got around to updating my "About Me" section, an undeniably taxing undertaking since talking about yourself to strangers and even people you know is weird and exhausting which is why I've avoided updating it for so long. Take a look if you'd like.


As a frugal individual (my husband may disagree..) I'm always looking for ways to save money. I absolutely love pesto and I crave it especially in the summer, much more than traditional marinara sauce when I'm in the mood for pasta. But fresh basil and especially pine nuts can make for an expensive dinner and even prepared pesto is pricy and not nearly as delicious when you prepare it fresh. Thus, my inspiration for Parsley Pecan Pesto!

 Fresh parsley is half the price as basil and pecans are one of the most affordable nuts you can buy. Mine were especially affordable since my mom gave me a whole grocery sack full over Christmas from her pecan trees in Oklahoma and I've been storing them in my freezer where they keep for up to a year. The prices of pine nuts have skyrocketed due to droughts, bugs, and the general expense of extracting the seed from pine cones themselves which is tedious and time consuming. If you don't like pecans you can certainly use pistachios, walnuts, or even cashews but be prepared to pay more.

I'm totally weird and I actually don't crave pasta all that often, we eat it maybe bi-monthly and I just forced myself to eat the leftovers of some egg noodles I made last week so I opted to try zucchini noodles instead, not only to avoid more pasta but to see what all the fuss is about. I usually HATE vegetables as substitutions for pasta, who are you trying to fool? My taste buds are not stupid! But I have to say these "noodles" weren't half bad. And while I'd never run out and buy a spiral slicer I will keep this recipe in my back pocket for future low carb meals.

I have a mandolin that can also julienne and making these ribbons could not have been easier. The spiral slicer mentioned above also makes easy work of vegetables but I have a small kitchen and little room for unnecessary gadgets. Rotate the zucchini once the seeds start showing until your left with the core and discard the rest (or make zuchhini bread like I did!) I salted them liberally with kosher salt or you could use sea salt (don't use Morton's iodized salt). Then let them sit in a colander in the sink for at least 20 minutes where the salt will draw out the water in the zucchini. Then take some paper towels, lay them out and put your noodles on top and cover them with another layer of paper towels ( I did this in two batches). Then over the sink wring out the water as best as you can, there is an AMAZING amount of water that will be released and this will also rinse the salt off so don't worry too much about over salting them. I used 4 medium zucchini's which seemed like way too much but once the water is wrung out you get about half the size and it will serve 3-4.

Now it's time to make the pesto! Make sure you take the time to roast your pecans as this will greatly enhance their flavor. Ten minutes in a 250 degree oven should do it. I don't have a food processor (crazy, I know!) and this worked perfectly with an immersion blender just so you know.

Parsley Pecan Pesto
Makes 1 cup

1 1/2 bunches fresh parsley, coarsely chopped
2-4 cloves garlic, chopped
1/2 cup pecans, roasted, chopped
2/3 cup olive oil
1/2 cup Parmesan cheese
salt to taste

Combine parsley, garlic and pecans in a food processor and pulse until coarsely ground, add olive oil and pulse until a smooth paste forms. Add parmeasean cheese, stir. Ready to serve!

Perfect Fried Rice

I lamented in an earlier post about how terrible I am at making fried rice but today I bring you my third and final recipe courtesy of my dad from our trip to Connecticut: Perfect Fried Rice.

There are several key steps in making this right and it's nothing a home cook can't master the first time around. This is better than anything you'll get in a restaurant because you control the ingredients and the sodium levels, plus restaurants notoriously use leftover ingredients in their fried rice in order to avoid using fresh produce.

 You'll need 3 cups of cooked jasmine rice that's been cooled, so plan ahead.

Using your fingers add about 1/4 cup dark soy sauce at a time and coat the rice while separating any clumps. You want it to resemble the color of the fried rice you're use to.  When using dark soy sauce you'll want to remember that it is used only for cooking; its flavor is way too strong and will over power the other flavors if used raw.

Cooking your egg like a pancake and dicing it up later will ensure your egg will be identified as such in the final dish. Unknowingly this has been my biggest mistake. I've always tried to scramble my eggs in the middle of the wok along with the rice and veggies. This has always given me mushy fried rice and now that I know how to do it properly I can't believe I didn't think of it sooner!

Aside from the onion and garlic feel free to use frozen vegetables, it'll save time and money. You can saute them in oil or even steam them in a bit of water to really skimp on fat.

Just like with any stir-fry you want to make sure you have all your veggies and proteins chopped and ready to go before you heat up your pan, the cooking time is minimal and happens quickly. You can use any protein your heart desires or keep it veggies only. We used duck for ours but shrimp, pork, chicken, Chinese sausage and even tofu (just pan fry the tofu first) will do. There's no need to drench your wok in oil, about 1 tablespoon should be plenty. You want your fried rice to be light and crunchy, not soggy. Your pan should be really hot before you start adding ingredients, this will ensure you have crisp brown edges and a soft center.

It's also worth mentioning that cooking raw duck is not for the faint of heart. Dad got his from his favorite restaurant so it was already cooked. We just diced it up and added it to the pan.  After everything is warmed through top with fresh cilantro and green onions for a delicious dinner.

There are so many varieties of cooking fried rice but I've given you two options for Chinese style or Vietnamese style, the only difference is in the seasoning.

 

Dad served his on a bed of lettuce perfectly rounded with an ice cream scoop and the rest of the duck for a restaurant quality meal at home. No need to ever order take-out again, I hope you try this and enjoy it!

Perfect Fried Rice
Serves 4-6

1 1/2 cups jasmine rice, cooked and cooled
1/2 cup or more dark soy sauce
4 eggs
vegetable oil
1 small yellow onion, diced
3 cloves garlic, minced
1/2 pound frozen mixed vegetables
1 cup protein, diced
1 cup mushrooms, quartered
1/2 cup cilantro, chopped
1/4 cup green onion, tops only, chopped (if using white tips chop very thinly)

Chinese Style
1/8 t. 5 spice powder

Vietnamese Style
1 t. chicken bouillon powder


In a large bowl combine jasmine rice and dark soy sauce with your fingers coating the rice until it reaches a medium brown color. Set aside.

In a small pan add 1/2 tablespoon oil and heat over a medium high flame. Add beaten eggs and cook 3-4 minutes on each side. Set aside until cool enough to handle and dice.

In the same small pan add 1/2 tablespoon more of oil and heat up frozen mixed vegetables. Set aside.

In a large wok or pan heat 1 tablespoon oil on a high flame. Add, onion and garlic and stir fry until heated through, about 2 minutes. Add mixed vegetables, mushrooms and continuously stir, 3-4 minutes. Add rice and stir until incorporated with all other ingredients and warm it through. Add eggs, Chinese 5 spice or chicken bouillon powder and stir. Remove from heat, top with cilantro and green onions. Serve immediately.

Best Honey BBQ Chicken Wings

By far the most memorable part of our trip to Connecticut was the 2 hour drive to Roy Carpenter Beach in Rhode Island. Tucked away on a gorgeous strip of sand are 380 beach shacks occupied by some of the nicest people you will ever meet. Many of these families have owned these homes for generations, it was first built in the 1940's. These children grow up together and I envied the bonds this close knit community shared. It was magical to be a part of it even for only a weekend.

We happened to visit during the weekend of a high school graduation and the family we stayed with hosted a block party for their daughter to celebrate.

My dad cooked all day long on Saturday, grilling burgers, hotdogs, pulled pork sandwiches, but most popular were his fried chicken wings tossed in a honey BBQ sauce. He couldn't keep up with the demand, people devoured them before he could even get started on the next batch. Needless to say, this recipe is a winner.

Honey BBQ Chicken Wings

Makes 18 wings

Wings

18 chicken wings, rinsed and dried

48 oz vegetable oil for frying plus 3 T more for coating chicken

1 teaspoon Lawry's Seasoned Salt

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon cayenne pepper

Sauce

1 cup BBQ Sauce

1/2 cup honey

1 tablespoon brown sugar

1 teaspoon chili powder

In a deep and heavy pot add 48 oz vegetable oil (a whole container) or use a deep fryer and heat the oil to 350 degrees. You want the wings to have plenty of room to move around, so be generous in filling your pot with oil. 

Rinse chicken wings off under cold running water and pat dry. Sprinkle with Lawry's Seasoned Salt, 3 tablespoons vegetable oil and mix together using your hands. Add garlic and onion powder, cayenne pepper and blend thoroughly.

Fry the wings 6 at a time so they cook evenly, if using a double fryer you can cook 12 at a time! 350 degrees is the magic number, make sure your oil is hot enough and make sure you bring it back to temperature before adding the next batch. 

The wings will be done in no less than 13 minutes. You don't want any bubbles surrounding your wings. Drain thoroughly.

To make the sauce:

In a large saucepan simmer over low heat BBQ sauce, honey, brown sugar, and chili powder together until its warmed through. In a large bowl add 6 naked fried wings and 1 tablespoon of sauce, top with another smaller bowl and shake until the wings are evenly coated.

 

They are ready to serve, be sure to grab one for yourself because these will FLY off the table! You may want to double this recipe...

Family Secrets: Wonton Soup

I'm very excited to share this recipe of homemade Wonton Soup because it comes from my father, who has managed to become quite the chef. I don't remember him cooking very much in my childhood, it was always my grandmother who would fill our bellies with amazing Vietnamese cuisine. Something I took for granted at the time and only realize in adulthood how much I could have learned from her. Luckily, my father must have paid more attention than me because on our recent visit to Connecticut he cooked some extraordinary meals and I made sure I paid attention. 

This recipe for Wonton Soup beats anything you will EVER find in a restaurant. The broth is clear and flavorful and the delicate wontons melt in your mouth. My dad says if you're in a hurry you can use wonton soup base for your broth but know that cooking your own will taste way better. This recipe makes enough to feed an army! But the broth can be used for other dishes or frozen for up to 3 months and the wontons can also be wrapped tightly and frozen for 1 month.

Homemade Wonton Soup

Broth
Water
1 pound pork bones
1 pound chicken wings
1 whole, unpeeled garlic bulb
1 whole, unpeeled onion
coarse sea salt

Fill a large stock pot 3/4 full of cold water. Add pork bones to cold water and bring to a slow boil and simmer for 1 hour. Skim the fat off regularly. Add the rinsed chicken wings and bring back to a slow boil. Add the whole garlic, onion, salt, and continue to simmer for 1-2 hours longer making sure you continue to skim off any fat or blood.

Strain the broth, reserving the pork bones to add to the soup and the chicken wings can be saved for another purpose. Discard the onion and garlic. Keep the broth warm until you're ready to serve the wontons.

Wonton Filling
1 pound crushed shrimp
1 pound ground pork
1 tablespoon sesame oil
salt & pepper

Crush the shrimp using an empty bottle or rolling pin. Leave nice chunks so you can identify the shrimp in the final product. (Never use a blender as they sometimes do in restaurants and in pre-packaged wontons, you want to be able to identify the pork and shrimp by texture when you eat the wonton).

In a large bowl mix the crushed shrimp, pork, sesame oil and salt and pepper together using your hands.

Wonton Crowns
Makes about 42-45 wontons
1. Lay 6 wontons out at a time keeping the remaining wontons covered in plastic wrap so they don't dry out.  Have a small bowl of water next to you to wet your fingers, this will be the glue you use to close the wonton wrappers.

2. Put about 1 tablespoon of filling on each wrapper (don't overfill or they will burst open when you cook them).

3. Wet your index finger and moisten two corners of the wonton wrapper.
4. Fold the wonton over making a triangle and seal the edges.

 


5. Gently fold the wonton edges over each other to form a "crown". This is food fit for a king :)

6. Set aside and cover as you make them so they don't dry out.
7. Cook wontons in batches in a separate pot of salted boiling water. They are done when they float and look clear.

Soup Toppings
12 sliced/quartered baby bella mushrooms, cooked in broth
7 green onions, whites removed, greens sliced (reserve white stems)
3 tablespoons cilantro, chopped
1 package bean sprouts, rinsed (optional, pour hot water over spouts to take away smell and soften them)
1 bunch Kai-lan (a.k.a. Chinese broccoli or Chinese kale)

Cook the mushrooms in the strained broth until a clear layer appears, remove. Add white stems of the green onion and cook until softened.

Prepare your bowl
Add wontons to your bowl. Add toppings: cooked mushrooms, green onions, cilantro, bean sprouts, and Kai-lan. Ladle broth over the wontons and toppings. Serve with a side of hoisin sauce and Sriracha. You should also add the pork bone to your bowl, this still has meat on it and is loaded with flavor.

Dad's Essential Tips:
1. Never buy cooked shrimp. Ever. Not even for shrimp cocktail. Cooked shrimp is full of water and has no flavor. Buy raw shrimp with the head and tails on and cook it yourself for maximum flavor.
2. Coarse sea salt is preferable, Morton's iodized salt is too bitter for such a delicate dish.
3. Do not cook your wontons in the homemade broth, it becomes too fat and soggy and the flour from the wontons changes the flavor of your broth. Rather, cook the wontons in a separate pot of boiling water and spoon the homemade broth over the cooked wontons right into your bowl (this also goes for homemade chicken noodle soup).
4. Put vegetable oil in your boiling water to help the wontons stay separate.
5. Use a full tablespoon of salt in your pot of water to cook the noodles.
6. Never ever add your hoisin sauce and Sriracha directly into your bowl of noodles. You just worked really hard making a homemade broth and you'll lose all of its delicate flavors by putting it directly in your soup. Rather, have a small bowl of the sauces next to you and use your chopsticks to season the wonton directly.


Once you try this soup you will never crave restaurant wonton soup again. The broth alone is enough to make you weep. The texture of the pork and shrimp in the wonton really stands out and this dish manages to be both light and filling at the same time. It freezes nicely so you'll do half the work next time you have a craving for homemade soup. I hope you try this and enjoy, let me know what you think!

Take This Spoon

I consider myself lucky to be surrounded with talented and creative people. I've always been drawn to artists; perhaps because I lack such talent of my own I siphon what I can from those around me. So I felt fortunate to travel to Maryland last year with my girlfriend Sandra who published a touching short story in the Free State Review. She read her very personal story to a room full of strangers and I was in awe of her strength and talent with words. 

It was there in Maryland that I met Mr. Barrett Warner, a poet, critic, and editor of the Free State Review. He invited us to his sprawling horse ranch on acres of rolling hills; its beauty so breathtaking I couldn't believe such a heaven existed on earth. It was there Barrett told stories of his wife Julia Wendell, another artist of considerable talent and avid horse lover. She was away racing horses in a 3 day event so I never had the pleasure of meeting her face to face. Barrett spoke fondly of her and was proud of her accomplishments in poetry and horse racing; Julia has 8 other published works and trophies, ribbons, and pictures of Julia on horseback filled their home. It was rather intimating honestly, how does one family have such success on so many different levels? It was a foreign and beautiful weekend on that horse farm in Maryland. 

So it was with pleasure that I read Julia's latest work, Take This Spoon, and I consider it an honor that Barrett asked me to review the book here on my blog. This isn't just any work of poetry, it's a book of poetry about food written by an anorexic. Julia speaks about her addictions with such startling intimacy you can't help but be drawn into her story, she takes you for a ride with words and it will sit with you long after you read it. 

"I surround myself with cats

who kill and eat, dogs who eat

what's killed, and horses

who eat what's given to them. 

Self-consciouness doesn't ruin

their appetite or enjoyment.

They don't judge what they consume,

or long for what they won't allow themselves.

They don't confuse who they are

with what they eat,

fearing they won't be loved

if they're fat, or don't cook, 

or overcook, or nearly kill themselves

by making up for their gluttony

with fasting."

-from DIETING

Her book is divided into 7 parts and each begins with a different recipe handed down from her own family. She speaks frequently of her mother and their relationship with food, something I identify with very much. I have wonderful memories of cooking in the kitchen with my mother and Julia writes of her own experiences in a way that most anyone can relate. For example, your mother's unique handwriting written on a recipe card that has the power to transform you to different place and time. I can't remember what I did ten minutes ago but I remember so clearly standing next to my mother as she showed me the proper way to cut a whole chicken into pieces. The power of food and how we relate to it is intertwined into the people we become and I can't recommend reading this work enough. It will leave you wishing for more and you won't be able to look at your next meal the same way again.

I've shared one of Julia's recipes for Peanut Butter Pie. She says whoever eats a piece is guaranteed to ask for the recipe, and since trying it myself I will have to agree. It's so easy to make and so wonderfully light and delicious. The secret she says is lots and lots of beating. I used a store bought pie crust and it turned out wonderfully. I can't wait until I have an excuse to make this pie again.

PEANUT BUTTER PIE

1/2 cup butter

1/2 cup peanut butter

2 eggs

1 teaspoon vanilla

Baked, cold pie crust

whipped cream

Beat butter until light and fluffy. Add peanut butter and beat again. Add eggs, one at a time. Beat 5 minutes, first egg, and 3 minutes, second egg. Add vanilla. Blend well. Pour into baked crust and chill until firm. Top with whipped cream. 

 You can buy Julia's book by clicking here. While many of her poems spoke to me deeply, I'd like to share this one; the lesson is one that we can all identify with.


CHOCOLATE SAUCE

I'm here to entice
you to sit down
at your abandoned
dining room table,
even if the kids
have long gone,
their shipwrecked seats
still stained
with dried ketchup
and soy sauce.
Invite someone
over for dinner
you haven't seen
in a while. Begin
to set aside the time
with four things at hand-
chocolate, cream, sugar,
and pinches of
any sweet something
you choose to add:
maybe that longed-for trip
to St. John or new career,
maybe the words
I'm sorry or I love you-
essential ingredients
in anyone's kitchen.

Thank you Julia for writing a beautiful book of poetry and thank you Barrett for thinking of me and letting me share it with the world. 

Chicken Stir-Fry with Cabbage Pancakes

The trick to a great stir fry is to prep ALL your ingredients before you ever turn on the flame. This stir fry is served with a delicious cabbage pancake which doesn't take long to cook. It's important to wash, cut and have all your veggies and chicken in prep bowls before you begin cooking the pancake. The warmer it is before serving, the better.

I actually substituted tofu in lieu of chicken and if you prefer it this way its super easy to make the switch with one 8oz package of extra firm tofu. Make sure to serve the final dish alongside your favorite spices; sliced jalapenos and crushed red pepper flakes gave mine just the final touch it needed.

Chicken Stir-Fry with Cabbage Pancakes
Serves 4

Pancake
2 cups shredded cabbage
2 eggs
1/2 teaspoon white pepper
1 teaspoon tamari

Stir-Fry
2 tablespoons olive oil

1 lb fresh green beans, ends trimmed and halved
8oz mushrooms, sliced
1 lb skinless, boneless chicken breast tenders, cut into 1-inch pieces
1 teaspoon ginger, grated
1 teaspoon garlic, minced
1 teaspoon sesame oil
1/2 cup water
1 tablespoon cornstarch

Combine pancake ingredients in a large bowl. Spray a 12 inch skillet with cooking spray and heat the pan over a medium high flame. Pour batter and cook, covered until set and browned, 4 minutes. Lower the heat, flip and cook, uncovered, about 2 minutes. Keep warm.

Heat wok over a high flame until it begins to smoke. Add 2 tablespoons oil and immediately add green beans and stir fry 2 minutes. Add mushrooms and stir fry 2 more minutes. Add chicken, 1/2 garlic, 1/2 ginger, 1/2 oil, and stir 3 minutes.

Mix water, cornstarch and the remaining ginger, garlic, and sesame oil in a small bowl. Pour over stir fry and cook 1-2 minutes.

Cut pancake into 4 wedges and spoon stir fry over each wedge. Serve immediately.

EGGS!

I hope you all had a wonderful Thanksgiving! We certainly did despite being far away from our family. We have become proficient at finding other orphans around the holidays and it makes for some good times. Several years ago Joel and I started a Thanksgiving tradition of having Wild Turkey with our dinner and this certainly makes for some interesting times not found at our family dinners back in Oklahoma. Perhaps they should and we would make it home more often...haha!
Just kidding, mom.

If you're like me you have an extra pie crust in the freezer begging to be used. I immediately thought of making a quiche (I'm all pied out). Hands down the best quiche recipe I've found comes from America's Test Kitchen which I modified only slightly because I had extra veggies on hand. This makes a great breakfast, lunch, or dinner and it's light enough that you won't feel too guilty eating it after the gluttony of Thanksgiving. I'm obsessed with goat cheese and it pairs so well with light and fluffy eggs that I couldn't resist, but you can put just about anything you want in your quiche, so be creative.

If you decide to go with leeks in your quiche I discovered a great trick to making sure your leeks are clean. Trim and dice the leek then place it in a large bowl of cold water and swish it around several times. The sand and dirt will fall to the bottom. Scoop out the leeks and strain in a large mesh strainer. Easy! And no grittiness that's easily missed trying to wash them before dicing.

Another trick, so you don't make a mess, is to place your pie shell with the veggies inside on a baking sheet covered with aluminum foil directly on your oven rack before you add the eggs. This will keep you from spilling the liquid whilst moving it from the countertop to the oven. And don't be afraid not to use all your egg mixture. Once it reaches about a 1/2 inch from the rim STOP! I know you want to use all the eggs but please refrain. You'll thank me later.

Lastly, don't fully rely on the timer for doneness, once a toothpick inserted an inch from the rim comes out clean the quiche is ready to come out of the oven. It will finish setting in the center while it cools on your wire rack. Serve warm or at room temperature.



Goat Cheese, Leek, & Mushroom Quiche
Serves 6

2 medium leeks, washed and diced (green leaves trimmed and discarded)
1/2 cup mushrooms, washed and diced
2 tablespoons butter
1 tablespoon olive oil
3/4 cream
3/4 milk
2 eggs, plus 2 egg yolks
1/2 teaspoon salt
1/2 teaspoon pepper (white pepper works well here)
pinch of grated nutmeg
4 ounces goat cheese
One 9" pie crust

Preheat oven to 375 degrees. Heat butter and olive oil in a pan. Add mushrooms and saute for 4-6 minutes until browned. Add leeks and cook for 5-6 minutes more. Set aside and let cool. Meanwhile, add cream, milk, eggs, salt, pepper, and nutmeg to a large bowl and whisk until incorporated.

Place veggies at the bottom of pie shell and dot the goat cheese evenly around the pie. Place on a baking sheet covered with aluminum foil and place it directly on the oven rack. Add egg mixture until it's filled 1/2 inch below the rim.

Bake for 32-35 minutes or until a toothpick inserted an inch from the rim comes out clean. Once done place on a wire rack and let the center finish setting. The longer it sets the easier it will be to slice cleanly. Serve warm or at room temperature.




I've had a hankering to cook food in wonton wrappers for the longest time so yesterday while grocery shopping I finally fulfilled my urge and put some in my shopping basket. So many come in a single package that I even considered devoting a year's worth of blogging to everything I could cook in its wrapper. Doesn't that sound fun!? Okay, maybe just to me.

These egg wontons are an amazing breakfast that look fancy but are actually quite easy to make. The ingredients you can use are limitless, so use whatever gets you going. You could also scramble your eggs before baking, but I love runny eggs more than anything, so that's how I cooked mine. And since the oven was already on I cut up some potatoes and we had quite a breakfast!

 

Wonton Egg Cups
serves 3-4

12 wonton wrappers
6 eggs
1/2 cup onions, sliced and caramelized
1 cup spinach
3 ounces goat cheese
3/4 cup cheddar cheese
salt & pepper to taste

Preheat oven to 400 degrees. Caramelize onions on the stovetop, about 30-45 minutes. (If roasting potatoes this is a good time to get them in the oven). Spray muffin tin with cooking oil and place two wonton wrappers per cup, overlapping them so the points oppose each other. Distribute goat cheese evenly in the bottom of each cup. Place spinach in with the caramelized onions and cook just until the spinach begins to wilt. Place onions and spinach in each cup and carefully crack an egg over the filling, careful not to break the yolk. Alternatively, scramble 4 eggs with 2 tablespoons milk and distribute evenly. Top with cheddar cheese. Bake 12-15 or just until the white of the eggs set. It will continue to bake and cook while it cools. Serve warm.