Thursday, May 24, 2007

Hot Like a Cow On Fire

This is pretty spicy.  For milder, use 1/4 tsp crushed red pepper (or simply serve at table to add as desired)

Cow on Fire

1/4 cup plus 2 tablespoons Mirin
1 Tablespoon corn starch
1 cup soy sauce
3 Tablespoons honey
2 Tablespoons chopped fresh ginger
2 teaspoons of jarred minced garlic
3/4 teaspoon crushed red pepper
2 teaspoons red curry paste or red chili paste (or use chili oil)
1 and 1/2 Tablespoons canola oil mixed with 2 teaspoons toasted sesame oil (or all canola)
a small handful of chopped scallions (1/4 to 1/3 cup)
2  heaping teaspoons finely chopped jalapeno pepper (seeds removed)
1/2 cup pineapple
a very small handful of fresh peas (a couple of heaping Tablespoons)
1 Tablespoon of fresh basil (1/2 teaspoon dried)
8 ounces flank steak, trimmed thinly sliced against the grain  (put in freezer for 30 minutes first helps with the slicing)

Mix together Mirin (a sweet Japanese wine; substitute sherry if needed),  soy sauce, honey, ginger, garlic. curry or chili paste and crushed red pepper.  Slice 8 ounces steak into thin pieces place steak in a bag with a about half of the sauce, seal and let marinade in the refrigerator, flipping over once in a while, for an hour. Add a Tablespoon of  corn starch to the remainder of the sauce and set aside.

When ready to cook, heat 1 Tablespoon of the oil and saute scallions, jalapenos and pineapple on medium until the scallions are softened and the pineapple is just starting to caramelize.  Remove from pan and set aside

Toss a small handful of peas and some basil and heat until softened.  Set aside with onions.

Reheat pan to medium/hot  and add a little addition oil.

Remove meat from marinade and discard marinade.  Stir fry meat in the oil with a Tablespoon of the sauce you set aside.  Remove from pan.

Add liquid you set aside and simmer on low for a few minutes until thickened.

While meat cooks and sauce simmers,  cook a small package of lomein noodles in boiling water as directed. When meat is done, add half of the noodles to the dish, adding more as desired.

Top with fresh mint and sliced red pepper.  The mint, cut up into the dish as you eat ,adds a very refreshing touch..

Tuesday, May 22, 2007

Oatmeal Scones

The recipe is easy to put together, even for an inexperienced baker.  It's got lots of oatmeal and is fairly low in sugar, a delicious, filling treat with a cup of coffee or a glass or milk for the small ones.  If you don't have buttermilk, simply add a couple teaspoons of vinegar or lemon juice to your milk and let sit 15 minutes first. 

3/4 cup uncooked quick-cooking oats
1/3 cup sugar
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons cold butter, cut up
2/3 cup buttermilk
1 large egg
Vegetable cooking spray

For topping:

3 tablespoons sugar
3/4 teaspoon ground cinnamon
1 1/2 tablespoons buttermilk


1. Bake oats in a 15- x 10-inch jelly-roll pan at 400° for 6 minutes or until lightly browned. Cool.

2. Combine oats and next 5 ingredients.

3. Cut butter into oats mixture with a pastry blender or fork until crumbly. Stir together 2/3 cup buttermilk and egg. Add to flour mixture, stirring just until dry ingredients are moistened and dough forms.

4. Turn dough out onto a jelly-roll pan coated with cooking spray. Shape dough into a 7 1/2-inch circle.

5. Combine 3 Tbsp. sugar and 1/2 tsp. cinnamon. Brush dough with 1 1/2 Tbsp. buttermilk. Sprinkle with sugar mixture.

6. Bake at 400° for 15 minutes or until a wooden pick inserted in center comes out clean. Cut into 8 wedges; serve immediately.

Friday, May 18, 2007

Gluten Free Cornbread

This is a very moist and flavorful cornbrad with a delicate crumb.

Preheat oven to 375 F.

 In a medium bowl combine:

1 cup milk
1/2 teaspoons apple cider vinegar

let sit 10 minutes to sour milk

Add in one large or two small eggs, and whisk.
Add 1/4 teaspoon vanilla and
1/3 cup oil and whisk again.

1/3 cup sugar
1/3 cup potato starch (NOT flour)
1/2 cup cornstarch
1/2 teaspoon xanthan gum
1/4 teaspoon baking soda
1 teaspoon salt
1 Tablespoon baking powder.

Mix with a mixer until smooth.  Gluten-free starches (and flours) lump fairly easily. In recipes with lots of liquid, this can be an issue. . Unlike pancakes, where small lumps disappear as the pancake cooks, lumps in some gluten free breads need a little more vigorous mixing.

Stir in 3/4 cup stone ground corn meal.

Bake in greased pan for 28-32 minutes, until a toothpick inserted in the center comes out clean..