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Recipe for Vietnamese-style soup with chicken meatballs
Dec 31, 10:52PM
Karoline Boehm Goodnick for The Boston Globe
Serves 4 with leftovers
MEATBALLS
| Canola oil (for the baking sheet) | |
| 1 | cup panko or other dry white breadcrumbs |
| 1 | cup chicken stock |
| 2 | teaspoons canola oil |
| 1 | piece (1-inch) fresh ginger, finely chopped |
| 2 | small shallots, finely chopped |
| 2 | cloves garlic, finely chopped |
| 2 | eggs, lightly beaten |
| 2 | scallions, chopped |
| ½ | cup chopped fresh cilantro (save stems for soup) |
| 1 | tablespoon sugar |
| Salt and pepper, to taste | |
| 2 | pounds ground chicken breast |
1. Set the oven at 400 degrees. Oil a rimmed baking sheet.
2. In a bowl, mix breadcrumbs with chicken stock; set aside for 5 minutes.
3. In a large skillet over medium-high heat, heat canola oil. Add ginger, shallots, and garlic. Cook, stirring, for 2 minutes. Stir the ginger mixture into the breadcrumbs with the eggs, scallions, cilantro, sugar, salt, pepper, and chicken breast.
4. With wet hands, shape into 48 meatballs, about 1 inch in diameter. Place meatballs on the baking sheet. Roast for 15 minutes. Reserve 36 meatballs for lettuce wraps.
SOUP
| 1 | tablespoon canola oil |
| Stems from 1 bunch cilantro | |
| 6 | ounces shiitake mushrooms, stems removed and chopped, caps sliced |
| 1 | piece (1-inch) ginger, sliced |
| 2 | cloves garlic, smashed |
| 1 | stalk lemongrass, roughly chopped |
| 1 | whole star anise |
| 2 | teaspoons ground black pepper |
| 6 | cups chicken stock |
| 4 | ounces rice vermicelli |
| Juice of ½ lime | |
| Salt, to taste | |
| 2 | baby bok choy, chopped |
| 1 | large carrot, cut into strips |
| 1 | cup fresh snow peas |
| 2 | scallions, thinly sliced |
| ½ | jalapeno, seeded and thinly sliced |
| 1 | cup fresh basil leaves, roughly torn |
1. In a large pot over medium-high heat, heat canola oil. Add cilantro stems, shiitake stems, ginger, garlic, lemongrass, star anise, and black pepper. Cook for 3 minutes. Add the chicken stock and bring to a boil. Lower the heat and simmer gently for 15 minutes. Strain the soup into another pot.
2. In a large bowl of hot water, soak the noodles for 5 minutes; drain.
3. Bring the soup to a boil, add lime juice, salt, bok choy, carrot, snow peas, rice vermicelli, and 12 meatballs. Simmer 5 minutes or until the vegetables are slightly undercooked. Ladle into bowls and garnish with scallions, jalapeno, and basil. Karoline Boehm Goodnick
Recipe for green rice with pecans
Dec 31, 10:18PM
Serves 4
Serve the herb-flecked rice topped with shrimp, fish, or chicken, or keep the meal vegetarian, and add sauteed spinach or chard, cherry tomatoes, or pan-fried tofu.
| Salt and pepper, to taste | |
| 2 | cups long-grain brown rice |
| 1 | cup chopped pecans, almonds, or pistachios |
| 1 | clove garlic, finely chopped |
| 1 | cup packed fresh flat-leaf parsley |
| ½ | cup packed fresh mint or basil leaves |
| ¼ | cup lemon juice |
| 2 | teaspoons honey or agave nectar |
| ¼ | cup olive oil |
| 4 | scallions, chopped |
1. Bring a large saucepan of salted water to a boil. Add the rice (the water should cover the rice by at least 3 inches) and cook, uncovered, at a gentle boil for 35 to 40 minutes or until firm-tender. Drain in a fine-mesh sieve or colander but do not rinse. Transfer to a large platter.
2. Meanwhile, in a skillet, toast the pecans, almonds, or pistachio nuts, shaking the pan constantly, for 5 minutes or until aromatic.
3. In a food processor, pulse the garlic, parsley, and mint or basil until chopped. Add the lemon juice, honey or agave nectar, salt, and pepper. Work until thoroughly combined. Add the oil and pulse to blend fully. Add the scallions and pulse briefly until combined.
4. Add the herb dressing to the rice and stir to coat it all over. Divide among bowls and sprinkle with nuts.
Lisa Zwirn. Adapted from "The Heart of the Plate"
Recipe for chicken kebabs
Dec 31, 10:18PM
Serves 4
Serve the kebabs with tabbouleh or other grains, roasted vegetables, or salad greens.
| 1 | clove garlic, finely chopped |
| ½ | small onion, finely chopped |
| 2 | tablespoons balsamic vinegar |
| 1 | tablespoon lemon juice |
| 1 | tablespoon olive oil |
| 1 | tablespoon vegetable oil |
| 2 | tablespoons chopped fresh oregano |
| 1 | tablespoon chopped fresh rosemary |
| 1¼ | pounds skinless, boneless chicken breasts, cut into 1½-inch pieces |
| ½ | teaspoon paprika |
| Salt and pepper, to taste |
1. In a bowl, whisk the garlic, onion, vinegar, lemon juice, olive and vegetable oils, oregano, and rosemary. Add the chicken and stir well. Cover and refrigerate for at least 1 hour.
2. Turn on the broiler.
3. Thread the chicken onto 6 skewers. Set in a broiling pan and sprinkle with paprika, salt, and pepper. Broil the kebabs about 8 inches from the element, turning several times, for 10 to 12 minutes or until the chicken is cooked through.
Adapted from The Meat Spot
An Applejack Punch Recipe For New Year's Eve
Dec 31, 9:45PM
 |
| LJ Solmonson |
| Apple Brandy "75" |
With the rampant growth of apple trees in the New World, it was only natural that enterprising settlers would ferment apple juince, turning it into homemade apple brandy. Enter a fellow named William Laird, a Scotsman who settled in apple-rich Monmouth County , New Jersey in 1698. Soon after, Laird started distilling Applejack for himself and his friends. Records from the Colts Neck Inn -- built by one of Laird's descendants -- in 1780 show 'cyder spirits', aka Applejack, as a common menu offering. Then, in the 1820s, an enterprising evangelist nicknamed Johnny Appleseed, spread apple seeds and apple brandy distillation lessons among all who would listen. An industry was born.
Pike's punch riffs on the familiar and elegant French 75, a sparkling cocktail that shakes gin or brandy with simple syrup and lemon juice and tops it off with Champagne or a similar bubbly. Here Pike has taken inspiration from the Goldrush cocktail -- bourbon, honey syrup (essentially a simple syrup), and lemon juice, then topped it with sparkling in an All-American sort of "75."
Honey syrup is simply three parts honey mixed with one part hot water to make it mixable. The choice of bitters is your own. Angostura would work admirably; Pike favors Miracle Mile Forbidden Bitters with its exotic and familiar spices, including galangal, cinnamon and clove.
When Pike makes large batches, he buys an ice block from Ralph's, cuts it in half and places it in the punch bowl with all the ingredients except the sparkling, and tops the punch off with bubbly when guests arrive. Whether a single serving or a punch bowl presentation, this is a crisp, refreshing yet still wintery palate pleaser.
Apple Brandy "75" Cocktail
From: Justin Pike
Makes: 1 drink
1 ounce bonded Laird's Apple Brandy or Applejack
1/2 ounce freshly squeezed lemon juice
1/4 ounce cocktail honey (see above)
2 dash bitters
5 ounces sparkling wine
1. Combine first four ingredients in a shaker and shake briskly.
2. Strain into a champagne flute.
3. Top with sparkling wine.
4. Garnish with a lemon twist.
Apple Brandy "75" Punch for a Crowd
Serves: 12
24 ounces bonded Laird's Apple Brandy or Applejack
12 ounces freshly squeezed, strained lemon juice
8 ounces cocktail honey
48 dashes bitters
4-5 bottles bubbles (to taste)
1. Combine first four ingredients in a mixing bowl.
2. Place ice or ice block in punch bowl.
3. Top with sparkling wine.
Lesley blogs at 12 Bottle Bar, tweets at @12BottleBar and is the author of the book "Gin: A Global History." Email her at ljsolmonson@gmail.com. Want more Squid Ink? Follow us on Twitter or like us on Facebook.
Black Eyed Peas, Tofu Thyme Ricotta, Deep Dish Pizza. Vegan ...
Dec 31, 9:36PM
Add more layers of some sauteed collard greens, mushrooms, use any other crust of choice and make this today! All the filling is gluten-free. for Gluten-free Pizza crust options and more Pizza options see here.
And more Black Eyed Pea recipes(stews, dals, chili, pie crusts) see here. Mix well. Add soaked or cooked black eyed peas and water, Cover and cook until tender and dry.
Make the Tofu ricotta. mix everything and let sit till you prepare the pizza dough.
Prepare and shape the dough. Bake for 6-7 minutes. Remove form oven and Spread a 1/3 cup pasta sauce on the dough.
Top with Black eyed Peas.
Top with Tofu ricotta
At this point you can layer some sauteed collard greens or mushrooms. Top with another 1/2 cup pasta sauce and cheese of choice.
Bake in preheated 400 degrees F for 20 minutes. Serve hot!
Black Eyed Peas, Tofu Thyme Ricotta, Deep Dish Pizza.
Allergen Information: Free of Dairy, egg, corn, nut.
Makes 2 8 inch Deep dish pizzas.
Ingredients:
Black Eyed Peas:
3/4 cup dried black eyed peas soaked for 2-4 hours in warm water. or 1.5 cups cooked/canned peas.
2 tsps oil
1/2 medium red onion or other onion chopped
1/2 a Serrano chili pepper or 1/2 green bell pepper chopped
1 bay leaf
1/2 cup tomato basil or italian herb pasta sauce
1 tsp italian herb blend
1 tsp garlic powder
1/2 tsp salt or to taste
a very generous dash of black pepper or red pepper flakes
1 cup water (Use 1/2 cup water if using precooked beans)
Tofu thyme Ricotta:
1 package firm tofu well crumbled. (16 oz)
1 tsp garlic powder
2-3 tsps dried thyme
1 tsp italian herb blend
1 Tbsp EVOO (extra virgin olive oil)
2 tsps apple cider vinegar
1/2 tsp salt or to taste
Wheat Semolina Crust - I added 1/2 tsp thyme to the crust. Double the recipe for 2 crusts.2 cups pasta sauce or marinara or other tomato sauce
Method:
Black eyed Peas:Soak the peas for 2-4 hours. Wash and drain to use. In a pan, add 2 tsps oil and heat on medium heat. Add onions, bay leaf and chili pepper or green pepper. Cook until golden. Add 1/2 cup pasta sauce, herbs, salt, garlic, black pepper, mix well and cook for a minute. Add soaked black eyed peas and water and cover fully and cook on low-medium heat for 30-40 minutes or until tender. (the duration of soaking and old/new batch of peas will determine the cook time. add more water and cook longer if needed). If using cooked/canned peas, add 1/2 cup water and mix and cook for 15-20 minutes until almost dry. Taste and adjust salt and spice. Or you can use any Indian spiced black eyed pea stew from the blog.:) Use less water to make a dryer stew.
Tofu Thyme Ricotta:
Crumble the Tofu well. Add all the ingredients and let sit for 10 minutes. Taste and adjust salt and herbs if needed.
Pizza:
Make the dough. add the yeast, sugar to warm water. Add flours, herbs, salt to the frothy yeast mixture. Knead to make a smooth dough. Let the dough sit covered till you prepare the rest of the ingredients. I left it on the counter for 15 minutes. Punch the dough and roll out to two 8 -9 inch round. Press the dough into a cake pan and push the edges up using your fingers or knuckles. Spray water on top. Bake the dough in pre-heated 400 degrees F for 6-7 minutes. Remove from oven and Add 1/3 cup pasta sauce. Top with half of the black eyed peas, even them with a spatula, top with half of the tofu ricotta. Add other layers of choice like greens or mushrooms. top that with 1/2 cup pasta sauce. Top with non dairy cheese(optional). Bake at 400 for 20-22 mins. Cool for 2 minutes then slice and serve.
This pie is being shared at Ricki's wellness weekend.
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