Another theme?

So, I suggested pasta last time, mostly out of self-interest. We were carbing up for the Austin Marathon. Oh...did I mention we ran a marathon? The entire thing. Without walking. No big deal.

Anyways, marathon is over, and so are the carb binges. Suggestions for next theme? A few ideas:

Sandwiches (Banh Mi, anyone?)

Fruit desserts

Entree salads (help us use all this lettuce!)

Or any other idea!

Cauliflower (no shrimp) Cocktail

So, despite (or because of) my post-marathon cold, I became fixated on fixing a recipe from Bon Appetit for Cauliflower Cocktail (like shrimp cocktail, sans shrimp). Here's the recipe:

http://www.bonappetit.com/recipes/2012/02/poor-man-shrimp-cocktail

Here's my picture:

This would be a great appetizer if you had vegetarian guests over. Note, the florets are spicy, and if you follow the recipe, quite salty. I would cut out the extra salt, since most spice mixes come with salt.

P.F. Chang's Chicken Lettuce Wraps

RD and I love PF Chang's chicken lettuce wraps, so we wanted to try it at home.

I grabbed the recipe from here. Didn't make any modifications so you can just click over to that blog to see the recipe. The sauce is sooooo tasty. And no vegetable oil!

They turned out DELICIOUS. Seriously, one of my favorite things I've ever made, if I may say so myself.

Highly Recommend.

Chicken Picatta Part 2

The side I chose to use was Jessica's famous green bean salad. Recipe for that to follow soon.

Instructions/recipe for the Chicken Picatta can be found Here.

 Here is the recipe for Jessica's Green Bean Salad:
 1 tbsp Mayo
1 tbsp Dijon Mustard
2 tbsp White vinegar
 4 tbsp Olive Oil
1/4 White Onion diced
6 strips of bacon cooked and finely chopped
1 tbsp water
1 pound cooked green beans
salt and pepper to taste

 Mix mayo,mustard, vinegar, oil, water, and onions together (the dressing), then add cooked green beans and bacon and toss, add salt and pepper to taste, chill in the fridge before serving.

Pad Kee Mao (modified)

Standby for formatting errors. This is not your classic Pad Kee Mao. It has elements of Pad Kee Mao, but is modified pretty heavily. If you are sensitive to the needs of ritual and not deviating, then read no further. Here is the final product:

For most of my Thai recipes, I buy ingredients for 3-4 servings, and make each plate separately. Ingredients: Carrots (sliced and steamed) Water chestnuts (diced) Baby Corn Bell Pepper White Onion 1 1/2 - 2 tablespoons Sweet Soy Sauce per plate 1/2 - 1 tablespoon Chili Paste per plate Pinch of sugar Flat rice noodles Optional Ingredients: Broccoli (steamed) Basil leaves Bean sprouts (to top off the plate at the end) Strips of pork, chicken, or beef. To prepare the noodles: place noodles in covered pot of hot water for 20-30 minutes, or until noodles are cooked through but not too soggy. Once cooked, place in bowl of ice. To prepare the sweet soy sauce: Mix 1 part soy sauce with 1 part molasses. You want a fairly thick consistency. Prepare your vegetables to be stir-fried. Turn your stove on high (use extra high heat if you have it) and heat your wok to a very high temperature. You should be able to put a teaspoon of water in your wok and it should evaporate in 1-2 seconds. Once it is this hot, put in ~2 tablespoons of oil. Canola oil can actually be better for stir-fries than olive oil because your dish will not get as soggy. Rotate your wok and spread the oil around, then add your meat and onions. Let the meat sear and brown, but not cook all the way through. Add your vegetables and use a wooden spoon to make sure nothing is sticking to the bottom of the wok. Add the sweet soy sauce, chili paste, and a pinch of sugar. Using either a wooden spoon or flipping with the wok, mix your sauces in until everything is evenly sauteed. Grab a handful of noodles and toss them in with the rest of the ingredients. Again stir until noodles have consistent color. Turn off flame and plate your food. Cut wedges of lime and squeeze over your food, top with bean sprouts.

Chicken Piccata

I know what you are thinking... "BORING." But wait! Did you know a contestant got kicked off of Top Chef for not knowing how to make Chicken Piccata?!?? Don't let that happen to you!

Jana typed up a recipe book for me as a wedding gift and this Chicken Piccata is a McClenagan favorite. A repeat offender, if you will. Minus the offense. It's good. Quick. Easy to make. And healthy (minus a wee bit o' butter).

Ingredients

Boneless, skinless chicken breasts

1/2 cup flour

2/3 cup bread crumbs

1/2 cup dry white wine (or chicken stock)

1/3 cup lemon juice

Butter

1 egg

Directions

1. Preheat oven to 400

2. Put chicken between parchment paper or in a ziplock bag and use meat pounder to get the chicken to 1/4 inch.

3. Beat egg with 1/2 tsp of water in a shallow bowl. On a plate, mix flour, 1/2 tsp salt, and 1/4 tsp pepper. On another plate, place bread crumbs.

4. Place the chicken in the flour, shake off excess. Dip the chicken in the egg mixture, and then place the chicken in the bread crumbs, covering the chicken.

5. Heat 1 tbsp of olive oil in a medium pan and cook the breaded chicken on each side for 2 minutes.

6. Place the chicken on a baking sheet and cook for 5-10 minutes.

7. While the chicken is baking, melt 1 tbsp of butter. Then add lemon juice, wine, 1/4 tsp salt and 1/4 tsp of pepper and cook on HIGH until sauce has reduced in half, about 2 minutes. Remove from heat, you can melt a little more butter into the sauce if you'd like.

8. Plate chicken and pour sauce over and VOILA! YOU ARE AMERICA'S NEXT TOP CHEF!!!!

Pairs particularly well with mashed potatoes. Or any sort of starch will help compliment the zesty tangy goodness of this chicken.

Steak spring rolls

In an effort to do something different with steak (I did baked crispy steak last night) I decided to go the Asian Texan route and make steak spring rolls. The sauce came a recipe book but then adapted to fit what I actually had on hand. Enjoy!

Steak spring rolls
Steak, rice, and avocado spring rolls
INGREDIENTS
Steak
Avocado
1 cup Rice
2 cup water
Spring roll wrappers
Favorite steak seasoning
Oil
for sauce
Can black beans (drained and rinsed)
2 tsp corn flour
1/2 cup veg stock or chicken stock (whichever you have)
1 tbsp soy sauce
2 tsp sugar
2 crushed cloves garlic
INSTRUCTIONS
For sauce
1. Mix 2 tsp corn flour and 1/2 cup stock
2. Mix corn mixture with lightly mashed black beans
3. Add rest of ingredients
4. Heat later to thicken
rice
1. Toast rice with a little sesame oil and 2 garlic cloves
2. Add to 2 cups boiling water for 15 to 20 minutes (don't let it get dry)
for steak
1. Season with your favorite seasoning
2. Cook in sesame oil or veggie oil
spring rolls
1. Slice avocado
2. Wet spring roll wrapper
3. Spoon in rice add avocado and steak
4. Fold the sides over and roll
5. Serve with black bean sauce