Wednesday, March 4, 2009

Happy Birthday, Tom!

Happy Birthday, Tom! And oh, by the way, while I was on the way to band practice, I was in a car accident. It wasn't too bad - as I was going through the intersection in Riverside (I was on my way to Arby's for dinner) when someone coming the opposite direction turned and crashed into me. We hung out for almost an hour, waiting for the police to show up, and I don't know how to feel about the crasher. She had a sad story to tell about her life right now, but I was too peode to believe her - it's too much bad luck for one person. But me being me, I didn't want to call her out, either about being at fault in the accident or on the sob story. It's not very charitable of me, I know, but man, that sucks!

On a happier note, I received the second of four sets of recipes in the Foods Around the World recipe swap from Susan D in Wisconsin.

Asian Zing Shrimp

1/2 cup sweet chili sauce
1/8 cup low sodium soy sauce
1 teaspoon crushed ginger
1 garlic clove, crushed or minced
1/4 teaspoon crushed red pepper flakes
1 lb Extra Large Shrimp (26/30) - shelled/deveined
1 cup cooked rice

Mix first 5 ingredients together in a sauce pan and simmer. Saute shrimp until just pink then toss in sauce. Serve shrimp/sauce over rice with a salad on the side. Easy and Quick!

Spicy Guacamole

4 ripe avocados
3 limes, juiced
1/2 red onion, chopped
1 clove garlic, minced
2 Serrano chilies, sliced
1 big handful fresh cilantro, finely chopped
Extra-virgin olive oil
Kosher salt and freshly ground black pepper

Halve and pit the avocados. Scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky. Add the remaining ingredients, and fold everything together to gently mix. Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate 1 hour before serving.

Chinese Chicken Salad

2 pounds chicken thighs
Black pepper
1 cup chopped celery (2 stalks)
1/2 cup chopped onion (1 medium)
2 cloves garlic, minced
1/2 cup bottled hoisin sauce
3 tablespoons reduced-sodium soy sauce
2 tablespoons grated fresh ginger
1 tablespoon dry sherry
2 teaspoons Asian chili sauce
1 teaspoon toasted sesame oil
1/4 cup rice vinegar
8 cups shredded romaine lettuce
1 cup shredded carrot (2 medium)
1/2 cup unsalted dry-roasted cashews (optional)
2 tablespoons snipped fresh cilantro

Sprinkle chicken with pepper. Place chicken in a 3 to 4 quart slow cooker. Add celery, onion, and garlic. In a small bowl combine hoisin sauce, soy sauce, ginger, sherry, chili sauce, and sesame oil. Stir into mixture in cooker.
Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
Using a slotted spoon, transfer chicken to a cutting board, reserving 1/2 cup of the cooking liquid. When chicken is cool enough to handle, remove chicken from bones. Discard bones. Shred chicken by pulling two forks through it in opposite directions.
For dressing, in a screw-top jar combine the reserved 1/2 cup cooking liquid and the rice vinegar. Cover and shake until combined; set aside.
In a large salad bowl combine chicken, romaine, carrot, cashews (if desired), and cilantro. Before serving, shake dressing and drizzle over salad. Toss to coat.

Slow Cooker Italian Chicken

4 chicken legs (about 3 pounds) skin removed
26 ounce jar green and black olive pasta sauce
Cooked pasta of choice

Place chicken and sauce in a 5 to 5 1/2 quart slow cooker. Cook on low heat setting for 6-8 hours. Serve over hot, cooked pasta.

Mediterranean-Style Pot Roast

1 2-3 pound boneless beef chuck pot roast
1 tablespoon cooking oil
1 medium onion, sliced
1 14 1/2 ounce can diced tomatoes with basil, oregano, and garlic, undrained
1/4 cup sliced pitted ripe olives
1 tablespoon Worcestershire sauce
2 teaspoons dried herbes do Provence, crushed
1 teaspoon coarsely ground black pepper
1/2 cup crumbled feta cheese (2 ounces)

1. Trim fat from meat. If necessary, cut meat to fit into a 3 1/2 or 4 quart slow cooker. In a large skillet brown meat on all sides in hot oil. Drain off fat. Set aside.
2. Place onion in cooker. Place meat on top of onion. In a medium bowl stir together undrained tomatoes, olives, Worcestershire sauce, herbes de Provence, and pepper; pour over meat in cooker.
3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
4. Remove meat from cooker. Cut meat into 6 serving-size pieces. Arrange meat on a serving platter. Using a slotted spoon, transfer vegetables to serving platter, reserving juices. Spoon enough of the juices over meat and vegetables to moisten. Sprinkle with feta cheese. Makes 6 servings.

No comments: