Fusion Cooking at its Best - Lets have fun! Please share your ideas

Jet I am sorry for your loss.

 

The blizzard only lasted one day.  Just from the direction the wind was coming from, my van and driveway were clean!

 

I am going for acupuncture tomorrow.  It is supposed to be cold (-25) but at least it should be sunny.  I can't wait.  I have been feeling a cold coming on for a few days now and today I am sneezing and my nose is running - it's horrible.  I don't feel too bad so far so I hope it doesn't get any worse. 

Well I better get to bed.  TTYL

Jet, I am very sorry too,that your Uncle passed away .How old was your brother ?

Boy,oh boy are you loosing weight ! It took me 1 1/2 years until I lost 12 pounds ,which I gained again.[:'(]

I think it is Erna,who posted the Salmon recipe. I have one in the freezer and I might use the recipe.I am only worried about using the broiler, when I have fish. I am afriad to dry it out. 

Melanie,you are right I did fusion cooking all the time ,without knowing it. 

Renate 

Berny,we posted at the same time. We are supposed to have a little bit snow.

I hope you can go to your accupunture. Renate

Warm Mimosa Salad Thanks to the Missouri Egg Council 6 cups loosely packed, torn mixed greens (about 9 oz.) 6 hard-cooked eggs, chopped, reserve 2 yolks 12 ounces grilled chicken breasts, sliced 2 small or 1 medium zucchini, cut into julienne strips (about 2 to 2 1/2 cups) 1 cup thinly sliced red onion (about 1 medium) 2 tablespoons olive oil 2/3 cup red wine vinegar 1 1/2 tablespoons Dijon mustard 1 1/2 teaspoons Italian seasoning, crushed 1 teaspoon sugar 1/2 teaspoon garlic powder 1 large tomato, cut into wedge Tear greens into large bowl. Add eggs. Set aside. In 10-inch skillet or large saucepan over medium heat, cook zucchini and onion in hot oil, stirring occasionally, until crisp-tender, about 4 to 5 minutes. In small bowl, stir together vinegar, mustard, Italian seasoning, sugar and garlic powder. Pour over vegetables in skillet. Stir in tomato and chicken. Cook until heated through, about 1 minute more. Pour over reserved greens. Gently toss until evenly coated with dressing. Crumble or grate reserved yolk over salad. Serve immediately.

 

For streusel topping
1 cup all-purpose flour

1 cup packed light brown sugar

1 tablespoon ground cinnamon

1/2 cup (1 stick) butter

1 cup chopped pecans

FOR CAKE

2/3 cup butter, softened

2 cups granulated sugar

2/3 cup sour cream

4 eggs

1 tablespoon vanilla extract

2 cups all-purpose flour

1/4 teaspoon baking soda

For glaze

1 cup powdered sugar

1 tablespoon Irish cream liqueur

2 to 3 teaspoons milk

1. Preheat oven to 325 degrees. Grease and flour a 12-cup bundt pan.

2. Prepare the streusel topping: Mix flour, brown sugar and cinnamon. Cut in cold butter until mixture resembles coarse crumbs. Stir in pecans.

3. Prepare the cake: Combine butter, sugar and sour cream. Beat on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in vanilla.

4. Reduce speed to low. Gradually beat in flour and baking soda until well-mixed. 5. Sprinkle half of the streusel topping evenly over the bottom of prepared pan. 6. Spoon half of the batter over streusel topping. Repeat layers.

7. Bake for 1 hour or until a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes. Remove from pan. Let cool completely on wire rack.

8. When cake has cooled, prepare glaze: Combine powdered sugar, liqueur and milk in a small bowl, mixing until smooth. Spoon glaze evenly over cooled cake.

 

HERB-ROASTED LAMB
Yield: 2 servings

6 lamb rib chops (about 1 pound total)

1/4 cup plain dry bread crumbs

1 tablespoon Dijon mustard

1 tablespoon chopped fresh rosemary or 1/2 tablespoon dried

2 medium cloves garlic, crushed

Salt

Freshly ground black pepper

Preheat oven to 450 degrees. Remove fat from lamb (expose the bones by scraping away the fat; cut off top fat layer from the meat section, leaving a very thin layer of fat covering the eye of the meat). Combine bread crumbs, mustard, rosemary and garlic. Add a little salt and pepper.

Cover a baking tray with foil; place lamb on tray. Reduce oven temperature to 400 degrees. Roast lamb for 15 minutes.

 

SWEET-AND-SOUR RED CABBAGE WITH BERRIES
Yield: 4 to 6 servings

2 tablespoons canola oil

1 1/2 cups minced onion

8 cups cut-up green cabbage (1-inch squares)

2 tablespoons red wine vinegar

2 tablespoons balsamic vinegar

1/2 teaspoon salt or to taste

2/3 cup sweetened dried cranberries

1 to 2 cups fresh or unsweetened frozen blueberries, thawed

Freshly ground black pepper

Heat a large, deep skillet over medium heat. Add oil; swirl to coat pan. Add onion; sauté until translucent, about 5 minutes. Add cabbage; stir to coat with oil.

Reduce heat to medium-low. Stir in vinegars. Cover pan and cook, stirring occasionally, until cabbage wilts, 10 to 15 minutes.

Reduce heat to low; stir in salt and cranberries. Cook, covered, until cabbage is tender, 20 to 30 minutes. If cabbage becomes dry as it cooks, add a few tablespoons of water.

Stir in blueberries. Add more salt if needed and black pepper to taste. If desired, adjust flavors with a bit more red wine vinegar (for tartness) or balsamic vinegar (for a sweet-tartness). Serve hot or warm.
 

CAPONATA
Yield: 2 servings

1 teaspoon olive oil

2 cups eggplant cubes (1/4 inch)

1/2 medium onion, diced (about 1 cup)

1 rib celery, diced (about 1/2 cup)

1/2 cup fat-free, low-salt chicken broth

2 medium cloves garlic, crushed

1 medium tomato, diced

(about 2 cups)

4 pitted black olives, sliced

1 teaspoon granulated sugar

2 tablespoons red wine

vinegar

Salt

Freshly ground black pepper

1/2 French bread (baguette)

Heat oil over medium heat in a nonstick skillet large enough to hold eggplant in one layer. Add eggplant; cook until soft, about 10 minutes, turning cubes every few minutes. Remove eggplant. Add onion, celery and broth to skillet. Cook until onions are translucent, about 5 minutes, stirring frequently. Add garlic and tomatoes; cook, stirring frequently, 5 more minutes. Tomatoes should retain their shape.

Return eggplant to pan. Add olives. Sauté 2 to 3 minutes. Remove from heat; stir in sugar. Add vinegar and salt and pepper to taste.

Diagonally slice bread about 1/2-inch thick. Toast a minute in the oven. Serve caponata on top of toast.

Per serving: 324 calories; 7g fat (19 percent calories from fat); no cholesterol; 11g protein; 57g carbohydrate; 7g fiber; 465mg sodium

 

APPLE OATMEAL MUFFINS
Yield: 12 muffins

1/2 cup water

1 1/2 cups milk, divided

1/2 teaspoon plus 1 pinch salt, divided

1/2 cup rolled oats (not quick oats)

4 1/2 tablespoons butter, divided

4 tablespoons granulated sugar, divided

2 medium tart, crisp apples, (such as Braeburn or Granny Smith), peeled, cored and cut into 1/2-inch pieces

2 teaspoons ground cinnamon, divided

1 cup all-purpose flour

1/2 cup oat flour (see note)

1/2 cup graham flour (see note)

1/4 cup packed dark brown sugar

1 tablespoon baking powder

1 tablespoon freshly grated nutmeg

1/4 cup unsweetened applesauce

1 egg

1 teaspoon vanilla

Preheat oven to 350 degrees. Lightly coat 12 muffin cups with nonstick cooking spray. In a small saucepan, combine water, 1/2 cup milk and a pinch of salt. Bring to a boil. Add oats; cover and simmer over medium-low heat until cooked, about 5 to 7 minutes, stirring occasionally. Most of the liquid will evaporate.

Combine 1 1/2 tablespoons butter, 2 tablespoons granulated sugar and 1 teaspoon cinnamon in a skillet. Place over medium-high heat. When mixture begins to bubble, add the apples. Cook until apples caramelize, about 5 minutes, tossing occasionally.

Into a medium mixing bowl, whisk together all-purpose flour, oat flour, graham flour, remaining 2 tablespoons granulated sugar, brown sugar, baking powder, nutmeg, remaining 1 teaspoon cinnamon and remaining 1/2 teaspoon salt.

Melt remaining 3 tablespoons butter. In another bowl, whisk together melted butter, remaining 1 cup milk, applesauce, egg, vanilla and cooked oatmeal. Pour in dry ingredients. Add caramelized apples; fold with a rubber spatula until the mixture just comes together.

Using an ice cream scoop, divide batter among 12 muffin cups. Bake for 35 to 40 minutes, until bottom of muffins are dark golden brown.

Per muffin: 195 calories; 7g fat; 4g saturated fat; 32mg cholesterol; 4g protein; 31g carbohydrate; 7g fiber; 252mg sodium.

Note: Oat flour and graham flour are sold at natural foods stores.

"Cowboy Boyd" Hoffmann
Yield: 8 servings

1 tablespoon vegetable oil

3 pounds beef stew meat, cut into cubes (see note)

2 cups chopped onion

1 (6-ounce) can tomato paste

1/4 cup vinegar

2 teaspoons Worcestershire sauce

2 teaspoons salt

2 to 3 green bell peppers, cored, seeded and chopped

1 (16- to 18-ounce) jar barbecue sauce

1/2 cup packed brown sugar

1 tablespoon chili powder

Heat oil in a large skillet. Add beef; cook until browned on all sides, working in batches if necessary. With a slotted spoon, transfer beef to a slow cooker. Add onion to skillet; cook, stirring, until browned. Add to slow cooker along with tomato paste, vinegar, Worcestershire, salt, green pepper, barbecue sauce, brown sugar and chili powder. Cover slow cooker and cook for 6 hours on high, stirring every 2 hours if possible.

Per serving: 414 calories; 10g fat (22 percent calories from fat); 3g saturated fat; 71mg cholesterol; 37g protein; 44g carbohydrate; 33g sugar; 3g fiber; 1,472mg sodium; 60mg calcium; 801mg potassium.

Note: This can be made with pork or chicken instead of beef.

 

Jet, I am so sorry to read about your loss of your brother and now your uncle. It must be very hard for your dad.

 I had a very stressfull  day.  I will be back tomorrow.

Good night

Erna

Good morning ladies. Just popping in quickly before I go to my class. I am taking a 6 week quilting class starting today. Twinkle, thanks for the date bread recipe. It sounds really good. Just what I was looking for. I  don't like too much sugar in my baked goods. (Guess I've been in Germany too long ). I have a couple of recipes to share. I'll post them later on when I get back home. Take care all.

Melanie

Twinkle, wah, am jealous of your parents - Portugal sounds wonderful. 

 

Jet, my condolences for you and your family on the loss of your brother and uncle. 

 

Melanie, you're a braver woman than I - don't think I could quilt, although I do enjoy embroidery and absolutely love quilts.  Date-nut bread is my Dad's favorite, lol, he hides it when I make it for him, although he always usually shares his goodies.

 

Berny, hope all goes well at the doc's office.  Lol, you must wake up every morning dreading to see how badly the snow is piled up, will the car start, etc.  We just have a dusting of snow now, much to Dobie's satisfaction, but they still want their storm coats on, spoiled brats...

 

Renate, hope you can get some crispy roasted duck soon.  I'm not real hot on broiling fish; can't tell when it's done.  That's why I always order fish/seafood when eating out, and you can't beat Wisconsin's Friday fish-frys, even our Wendy's chain has it.

 

Erna, hope you had a good nite's rest and will have a better day.  By nature, I'm a worry-wort and get teased by my guys all the time; sometimes you can't help it.

 

Texas, hope your hand is mending.

 

BBL, it's too dark to post and I don't want to wake everyone up; as usual, am a nite owl, which I can thank for very boring TV putting me to sleep early, lydia.

Hello everyone! Its absolutly gorgeous outside! We got about 1/12 inches of snow, the wet heavy kind.....and it looks so pretty on the trees!

 

Thank you everyone for the sympathy......my brother was 29 when he died, he had a heart problem, that we didn't know about, and he died in his sleep....it was quite a shock...

 

On a positive note I am losing weight, but that is because i have more to lose than others! LOL!

 

Hope everyone has a wonderful day!

Jet