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Five-minute popcorn prawns
Nov 12, 9:45PM
SLIGHTLY SINFUL: Popcorn prawns may be deep fried, but it's ok when the rest of the meal is green, right?
The best thing about Japanese inspired food - it tastes as though you are being kind to yourself and showing your mouth a seriously good time.
It is based on lovely, clean uncomplicated flavours interwoven with occasional outbreaks of chicken karage (aka Japanese KFC) and the likes of popcorn prawn, both of which seem entirely 'deep fry justifiable' because it comes in your bento box nestled next to translucent discs of sashimi.
Whether it is a total bastardisation made for the masses or not, popcorn prawn is undeniably delicious.
Served with crunchy fresh butter lettuce, creamy avocado and a wallop of saliva inducing lemon and soy, it is the ultimate summer lunch. Or dinner. Or come-what-may in between bite to eat.
NEED TO KNOW
| Main ingredient | Prawns |
|---|---|
| Type of dish | Japanese |
| Course | Lunch |
| Cooking time | <30 min |
| Serves/makes | 4 |
| Special options | Nut-free |
| 500g fresh prawn meat, chopped into small pieces |
| 1 cup tempura flour plus extra for dusting |
| ¾ cup ice water |
| vegetable oil for deep frying |
| 3 tbsp good quality garlic aioli |
| chilli paste (to taste) |
| Lemon drizzle |
| Juice of 1 lemon |
| 1/2 tbsp dark soy sauce |
| Dash of flavourless oil such as grapeseed or ricebran |
| To serve |
| Butter lettuce (or iceberg) finely sliced |
| 1 avocado, peeled, deseeded, sliced |
| 1 green onion, finely chopped |
| 1. To make the lemon drizzle, combine all ingredients in a bowl and whisk to combine. Set aside until serving. 2. To make the tempura batter, mix the tempura flour and iced water in a bowl until just combined. Add the water slowly as tempura flours can vary - the aim is to have the mix look like thickened cream, and don't worry about any lumps. 3. Heat the oil in deep-fryer or wok to 180°C. Lightly dust the prawns in the tempura flour, place in a sieve and shake off the excess flour. Coat the dusted prawn pieces in the cold tempura batter, then deep-fry until they are a light popcorn colour. Because the pieces are small they will not need much time to cook. The pieces should come out with a lovely crunchy coating. Remove and drain, shaking off any excess oil. 4. Combine the garlic aioli and chilli paste in a large bowl - adding more or less of each to taste, you need enough to generously coat the prawns. Add the prawns and toss to coat. 5. Serve the prawns with the lettuce and avocado. Spoon over the lemon drizzle and sprinkle the chopped green onion. Serve immediately. |
- Daily Life
Healthy recipe for Nashua soup kitchen
Nov 12, 9:33PM
Opportunities like this don't come along every day for the Nashua Soup Kitchen & Shelter.
They have a chance to parlay small donations from ordinary people into some big money that can make a real difference.
In case you missed the story in the Neighbors section of The Sunday Telegraph and June Lemen's column in Tuesday's Telegraph, two anonymous donors have made a promise: If the Nashua Soup Kitchen can raise $150,000 from the community by the end of 2013, these two donors will contribute another $100,000 – bringing the total donation to $250,000.
That money – part of a $2 million capital campaign now in its final stages called "Breaking Bread, Breaking Ground" – will help renovate the former Veterans of Foreign Wars Hall on Quincy Street, which the shelter has purchased for its new quarters.
The need is great. The current location on Chestnut Street is an old, narrow apartment building.
"We have long known that our current space is inadequate," Executive Director Lisa Christie said. "It's an old apartment house with a tiny kitchen, small rooms and steep stairs.
People who come by often have to wait in line on the street in all kinds of weather.
The soup kitchen serves meals and has a food pantry where people can get food to prepare at home. Fresh produce is available daily.
They serve an average of 85 people for breakfast each day, and 125 who come to dinner. That number rises as the end of the month grows near and people begin to see their food stamp benefits dwindle. "We've served as many as 200 people," Christie said.
They're giving out 36 percent more food than they did just two years ago, but that only tells part of the story.
Christie said one of the trends is that they've seen more and more families over the last few years – to the point where they've set aside 4-5 p.m. each day just to feed families with children. In a new building, she said, families will have their own dining area and won't be limited to just one hour per night.
That alone seems like enough to make the whole venture worthwhile.
Nashua has always been very generous during the soup kitchen's 32-year history.
"Over 70 percent of our budget has always been from private contributions," Christie said.
It's probably safe to assume that the soup kitchen's clientele isn't going to shrink anytime soon, and now, thanks to a pair of anonymous donors, the soup kitchen has a recipe to turn small donations into much larger ones and a menu for long term success.
The new building that shelter officials hope to move into sometime next year is three times the size of the current space. That means they'll be able to bring many of their programs under one roof, serve more people with greater efficiency and, perhaps most important of all, serve them with more dignity.
In other words, no more waiting in line on the street.
Like we said, opportunities like that don't come along every day for the Nashua Soup Kitchen & Shelter. But opportunities to help like this don't come along every day for the rest of us, either.
Boss Colada recipe
Nov 12, 9:33PM
Nick Detrich shared this recipe for a Boss Colada. It exemplifies Cane & Table's contemporary approach to tiki.
Boss Colada
Makes 1 cocktail
1-1/2 ounces fresh pineapple juice
1/2 ounce fresh lime juice
1/2 orgeat syrup
1/2 Angostura 7 year rum
1 ounce Baska Snaps
21 drops Peychauds bitters
Combine ingredients (except Peychauds) in a shaker tin with ice and shake heartily. Fine strain over "Scotsman" pebble ice in a chilled footed pilsner glass. Top with the Peychauds bitters and garnish with either a lime wheel or an umbrella.
VERY BERRY GREEN FROZEN YOGURT RECIPE IN BLENDTEC ...
Nov 12, 9:11PM
VERY BERRY GREEN FROZEN YOGURT RECIPE
Looking for a cool after dinner treat with a healthy bonus? This berry green frozen yogurt is a delicious frozen treat the whole family will LOVE! With Greek yogurt, kale, berries, and ground flax seeds, this frozen yogurt packs a nutritious punch. Using vanilla or berry flavored Greek yogurt adds some creamy protein to the mix, and kale gives it some green superfood power. Your Blendtec or Vitamix blender will have no problem breaking down the greens into a creamy frozen dessert! Be sure to subscribe for more recipes for making ice cream in a high-powered blender!
Very Berry Green Frozen Yogurt
Author: Blender Babes
Recipe type: Frozen Yogurt, Dessert
Serves: 4
- 6 oz apple juice (or berry juice)
- 1 cup vanilla or berry greek yogurt, non fat
- 1 cup kale or spinach
- 2 cups frozen berries
- 1 frozen banana
- 1 tbsp ground flax seeds (optional)
If using fresh fruit, add 3 cups of ice.
3.2.2124
HEALTH BENEFITS & FUN FACTS
Berries are rich in nutrients, antioxidants and phytochemicals which may help prevent the effects of aging, cardiovascular disease, arthritis, diabetes, high blood pressure and certain types of cancer. Phytochemicals have also been found to boost immunity. Berries are a sweet treat for diabetics because of their low glycemic index.
Though frozen foods often get a bad rap, recent research revealed that since frozen produce is flash-frozen upon picking and then transported, it's possible that it is "fresher" and more nutrient-rich than produce that sits out during transit. We love to eat local, seasonal produce, but during off-seasons, the freezer aisle is a great healthy and affordable option, especially for berries!
Eagle County kids craft healthy recipes
Nov 12, 9:00PM
EDWARDS — Seven kids, age 8 to 12, donning white chefs hats and serious expressions, carefully prepared recipes they created at the Edwards Elementary School cafeteria on Monday evening. Each one was hoping to impress the four judges, which included chef Kelly Liken, in hopes of eating at her namesake restaurant with their parents on Friday evening.
For Edwards Elementary School student Chloe Putnam, 8, it was the chance to meet Liken that prompted her to enter the inaugural Sowing Seeds Recipe Cook-off contest, she said.
Putnam's entry, titled "Fabulous Pita Pizzas," was inspired by her own tastebuds, as well as her fathers.
"I like hummus and pita bread and falafel, and my dad likes Greek salads with chicken, and so I combined them," she said as she carefully sprinkled chopped cucumbers, tomatoes and olives atop the fourth pita pizza she constructed for the judges.
'Do something healthy'
The idea for the contest came from Nicholas Hornbostel, 8, a third grader at Edwards Elementary School. This past summer, Hornbostel won a healthy cooking contest — "The Epicurious Healthy Lunchtime Challenge" — for his sushi salad recipe. He was the sole Colorado winner and as a result, he was invited to the White House for a state dinner where he got to meet Michelle Obama.
"(Michelle) said she believed me that I could do something similar in my county and do something healthy," Hornbostel said.
And so he did. Along with his mom, Monika, Liken and Sowing Seeds, a Colorado-based edible schoolyard garden enrichment program that Liken helped start locally, they launched the Eagle County Healthy Lunchtime Challenge. Kids between ages 8 and 12 were invited to create and submit a healthy, affordable and tasty original lunch recipe. There were a total of 58 entries, of which the judges chose seven to participate in the final cook-off taste test on Monday evening.
Creative cuisine
Back in the cafeteria, Kaden Williams, 9, an Edwards Elementary School student, helped his mom arrange pieces of tortilla chip-crusted tilapia atop a salad he made from spinach, romaine lettuce, chopped red and yellow peppers, corn, black beans and salsa.
"We just tested (the recipe) last night for dinner, and we thought it was pretty good," Williams said.
While Williams likes to help his mom in the kitchen, especially with making hamburgers for his family during the summer, his favorite thing to make is Annie's Macaroni and Cheese, he said.
Other recipes ranged from Kiah Gongware's "Frogurt" — layered Greek yogurt with peaches, pineapple and dark chocolate all frozen into a sweet treat — to 9-year-old Owen Grimmer's "Fall Medley Meatloaf," made with ground turkey, broccoli, carrots, apple, egg, quinoa, skim milk and spices.
Evie Geddes, 9, used a kitchen gadget her grandmother bought her to construct her vegetarian "Rice Cubes" entry, made with sushi brown rice, carrots, avocado and edamame and topped with terriyaki sauce and shredded carrots. She served the neatly packed cubes to the judges on square sushi plates with chopsticks and a glass of skim milk on the side.
Eleven-year-old Grant Maurer's "Sweetness on a Stick" was essentially a whole meal on a skewer with watermelon, chicken and cheese all cut into star shapes, finished with grapes and a dark chocolate-covered strawberry for dessert.
"I was thinking how can I get a balanced meal into one meal and I thought what's better than to put it on a skewer," said Maurer, 11, who served a fruit and yogurt smoothie alongside to "wash it all down."
The winning recipes
After quizzing each child about their dish and how they came up with it, the four judges — Liken, Hornbostel, Monika and Sowing Seeds director Sandy Story — sat down to taste test each dish and choose the three winners who best represented the USDA's MyPlate guidelines, with fruits, vegetables, whole grains, lean proteins and low-fat dairy foods included in the recipe.
While the judges were impressed with the "fun presentation" of Maurer's dish, it was another food-on-a-stick recipe proclaimed a winner. Along with Williams' tilapia salad and Putnam's pita pizza, Kaiya Kelly's Caribbean chicken kabobs with mango and pomegranate salsa, served atop whole grain rice, took home the grand prize: dinner at Restaurant Kelly Liken on Friday night with their parents.
"We want you to know that everyone is a winner and it was really, really hard to pick," said Liken, who encouraged all of the finalists to enter their "very worthy" recipes into the national "Epicurious Healthy Lunchtime Challenge," which takes place in the spring, Liken said.
Recipe: Caesar salad
Nov 12, 9:00PM
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