It's been a long time since I did a "cooking segment" here on W&C... so it's time to get back to the kitchen and share some recipes.
Last week, I picked up some fresh cilantro at the grocery... I love fresh herbs, but they don't seem to last terribly long, so it is always a challenge to use them before they go bad. Cilanto (or even flat leaf parsley) added at the end of a dish really "brightens" (sorry channeling Rachael Ray here) up the flavor... and plus, there is certainly a ta-da factor (damn that Rachael!) with the little green flicks. So I managed to get it into three meals last week!
First, up I used it in a Kraft-food recipe for a very easy "Santa Fe" style sauce. I browned up some boneless pork-chops in a skillet (though chicken, or heck even steak, would work just as well)... then in the same pan add about a cup of salsa and handful or two of corn (frozen, drained, or fresh)... and cook that up for a minutes (scraping up those good meat juices from the pan)... take it off the heat, stir in half a small container of sour cream (low fat is fine)... and finish off with cilantro! We use a nice and spicy habenero salsa... the sour cream "cools" it a bit, but it still has a nice kick. Serve the sauce over the pork chops!
Next up, was a recipe that didn't call for cilantro... but it was still a nice addition...Rachael Ray's Jambasta (click the link for the full recipe). As the name suggest, jambalaya with pasta instead of rice. Having made the recipe before, I pretty much did it off the top of my head this time around... and modified the recipe based on what we had on hand. So no shrimp ... just andouille and chicken... subbed in a fresh jalapeno for the pablano... green instead of red pepper... just go with what you have!
The sauce again is what makes this dish special. After the veggies are sauteed... sprinkle with flour (as a thickener to your sauce)... deglaze with a half bottle of beer (leaving the other half for the cook's pleasure for the rest of the meal prep!)... once the alcohol is cooked out, add in chicken stock and crushed tomatoes (another substitution here for me: a can of diced tomatoes and a small can of tomato sauce).... before serving blush the sauce with some heavy cream (or 2% milk like we had!) and... keeping with the theme... stir in that cilantro!
Day 3, it was Asian... and another "off the top of my head" recipe... my little version of beef lo mein. Thinly chopped up some steaks that were on sale at the market and tossed in whatever else I had around (onion, garlic, carrots, green bell pepper, water chestnuts)... but here we go again... the sauce! I prepared this before stir frying the veggies and meat, so that the flavors could "marry." Combined about a 1/3 cup each of beef stock & soy sauce... sprinkled in some ground ginger (freshly grated would have been great!!)... a couple splashes of sesame oil... and for heat (we love heat!).... some red pepper flake and a forkful of hot chinese-style mustard. Before adding the sauce, again to thicken the sauce, I added some corn starch (flour would work as well) and cook it together for a minute or two... added the sauce... tossed in some cooked spaghetti... and top it off with sesame seeds and ... cilantro!
So there you have it... get cookin'!
On a totally unrelated note, you may (or probably not) have noticed that I have started using Technorati "tags" on some recent entries. This is a relatively new feature on TypePad, so I figured I'd give it a test run and see how it works out. I don't know if it'll do any "good" (or what "good" would mean?!?) but what the heck!














