Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Fri, 01 May 2015 15:39:44 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.1 Juicy, Savory, Grilled Kebabs http://steamykitchen.com/38272-grilled-kebab-recipe.html http://steamykitchen.com/38272-grilled-kebab-recipe.html#comments Fri, 07 Nov 2014 12:24:05 +0000 http://steamykitchen.com/?p=38272 Grilled Kebabs Recipe You’ll learn: The 1 secret ingredient that guarantees juicy, flavorful grilled kebabs Less than 30 minutes, Costs $12 for four servings Use any type of meat – beef, pork, lamb, bison, turkey, chicken 5-minute Minty Cucumber Raita I’ve been fairly tame in my adventures in Indian cooking, mainly because the mix of spices always seemed a little ...

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Grilled Kebabs Recipe

Grilled Kebabs Recipe

You’ll learn:

  • The 1 secret ingredient that guarantees juicy, flavorful grilled kebabs
  • Less than 30 minutes, Costs $12 for four servings
  • Use any type of meat – beef, pork, lamb, bison, turkey, chicken
  • 5-minute Minty Cucumber Raita

I’ve been fairly tame in my adventures in Indian cooking, mainly because the mix of spices always seemed a little intimidating. Many of my favorite Indian dishes include a long list of seven or eight different spices!

That’s why the Indian inspired recipes on Steamy Kitchen usually use a pre-made spice mix, like Garam Masala, which adds a beautiful, warm, Indian flavor to the dish. If I want real Indian food, I head out to my local “Tandoori Restaurant” to load up on the lunch buffet.

Other Indian-Inspired Recipes

Green Beans with Garam Masala & Toasted Hazelnuts
Indian Chickpea Dal with Coconut Broth
Ketchup from Scratch: Indian Spiced Ketchup Chutney
Indian Cabbage with Crispy, Crunchy Chickpeas
Indian Fish Coconut Curry

It’s a shame that up until now, I lumped all my Indian-inspired recipes into, “Hey, just throw in some GM!” Because Indian food has so much complexity in flavors, I’ve been missing out on this at home.

What’s my solution? Well, most Indian families have a spice box that holds fresh several different kinds of the most-used spices, and I found one that I really love.

Come take a look:

how-to-make-kebab-recipe-video-3201

This is the Kitchen Curry Master. A sealed tin set with spice packs that are refillable! I’d like to introduce you to the beautiful woman who created this product.

kebab-recipe This is Neena and her Mom. Look at those happy smiles! Here’s a little note from Neena:Hello Steamy Kitchen readers!

I’ve had a love for cooking from such a young age, stemming from the kitchen of my parents Indian restaurant in London. I put the Kitchen Master recipe book and spice collection together to help introduce more people to the simple and joyful world of authentic Indian home cooking. I hope you enjoy it!
-Neena

I decided to make a Juicy, Savory, Spice-tastic, Meaty Grilled Kebabs, using one of Neena’s recipes. You don’t need her Kitchen Curry Master – just cumin, coriander, garam masala and chili pepper.

And seriously, if you don’t have cumin or coriander – uh, hey, do what I used to do and BAM it up with just the GM (garam masala.)

The Secret Ingredient!

The secret ingredient to making these kebabs always delicious, nearly foolproof is sweet onion. Specifically, grated sweet onion. Grating a small sweet onion gives the kebabs so much wonderful flavor and keep the meat very moist. Don’t worry about any strong onion flavor – when you GRATE the onion, it breaks the onion’s cellular walls, releasing all of its stinging, spicy gas.

What’s left is a more mellow, liquid-like onion that’s tame in flavor. This is what keeps the kebabs juicy. Also, since the kebabs are made of GROUND meat, the grated onion just melts and incorporates wonderfully in the mixture. If you use chopped or minced onion, you won’t get the same effect.

If you’re worried about the onion’s gasses stinging your eyes, put on your favorite pair of sunglasses. Or a tip from Martha Stewart – place a burning candle right next to your cutting board.

secret ingredient grilled onion

Give it a try. Use the large holes of a box grater and grate an onion. This is also my secret ingredient to meatballs and meatloaf as well!

My favorite grater? The Wonder Grater set made in the USA by Jacob Bromwell, who has been making these Wonder Graters since 1930.

How to Make Grilled Kebabs Recipe Video

Here’s a superhero tip for you – add a big handful of chopped kale (leaves only, no stem) or chopped frozen spinach (defrost, squeeze & discard all water out) to add a little something extra to the Kebabs.

If you’re cooking for kids, omit the chili powder, or just add a pinch. Serve these Kebabs with a cool cucumber raita, which is really simple to make – plain yogurt + minced fresh mint + diced cucumber.

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Juicy, Savory, Grilled Kebabs

Servings: 4 Prep Time: 20 minutes Cook Time: 10 minutes
grilled-kebab-recipe-3192-640x800

Soak the wooden skewers in water for 30 minutes. If you are using Kitchen Curry Master, one of the spices is a mix of coriander and cumin. Just use 1.5 tablespoons of the mix instead of separating it out in the recipe.

Neena suggests making the mix and letting it marinate in the refrigerator up to overnight. I've made these kebabs without marinating - and they are just as delicious! Neena's original recipes includes 1/4 teaspoon baking soda, however I did not include that in my version. You are welcome to add the baking soda, Neena says that it helps keep the meat tender.

A bonus - add a bunch of chopped kale or spinach to the kebab mix!

Ingredients:

FOR THE KEBABS
1 medium onion, peeled
1 1/2 pounds ground pork, beef or lamb (or any combination)
2 cloves garlic, finely minced
2 teaspoons salt
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon chili powder (optional)
16 long wooden skewers, soaked in water


FOR THE RAITA
2 cups plain yogurt
1 cucumber, very small diced
1 teaspoon minced fresh mint

Directions:

Preheat the grill or preheat the oven by turning your broiler on high.

To make the Raita - combine the ingredients in a bowl.

To make the Kebabs, using the large holes of a box grater, grate the onion. In a large bowl, combine all of the ingredients and mix well with your hands.

Divide the meat into 8 equal sized balls and shape the ball around 2 bamboo skewers. (Using 2 bamboo skewers will make handling the kebabs and the grilling easier.)

Shape the meat along the stick to form the kebab, which should be approximately 1-inch (2.5 cm) in diameter.

Grill instructions: Grill over medium-high heat for a total of 6-7 minutes, turning the kebabs occasionally to cook all sides.

Broiler instructions: Broil under high heat for 10-12 minutes, turning the kebabs over once halfway during cooking.

Kitchen Curry Master and Giveaway

How to make juicy kebabs recipeGuess what? I’m giving a set away! Head over to the giveaway page to throw your name in.

The Kitchen Curry Master comes with a really good quality metal tin with rubber seal that’s designed to lock in all of the freshness, flavor and aroma of the spices. Each spice pack is refillable, for just a few dollars. It also comes with a cookbook that incluees 25 different recipes from Neena’s family. For less than $60, this makes a perfect gift for the holidays or a wedding present.

Buy Kitchen Curry Master from Neena’s website.

Don’t forget – I’m giving a Kitchen Curry Master away!

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Lebanese Roasted Stuffed Onions http://steamykitchen.com/25722-lebanese-roasted-stuffed-onions-recipe-video.html http://steamykitchen.com/25722-lebanese-roasted-stuffed-onions-recipe-video.html#comments Fri, 19 Apr 2013 16:59:02 +0000 http://steamykitchen.com/?p=25722 At the beginning of our Winter growing season, we planted a short row of onions in the raised bed. I’ve been using the long stalks as “green onions”, just clipping what I need. Some of the stalks grew over 3 feet long, and so we had green onions galore so far all year. They taste the same! Since I use ...

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Lebanese Roasted Stuffed Onions Recipe

At the beginning of our Winter growing season, we planted a short row of onions in the raised bed. I’ve been using the long stalks as “green onions”, just clipping what I need. Some of the stalks grew over 3 feet long, and so we had green onions galore so far all year. They taste the same!

Lebanese Roasted Stuffed Onions Recipe

Since I use green onions (or scallions, as some say) almost every day in my cooking, it’s so convenient to go outside and cut a single long leaf  to use in a dish. In fact, I had forgotten that the plant was actually developing a sweet onion underneath the soil until my a few days ago. My parents have been visiting us, and when Dad went out into the garden, he came back with several onions the size of baseballs.

Lebanese Roasted Stuffed Onions Recipe

The garden onions have been used all week long – Mom has been cooking every day and we’ve had Chinese Fried Rice, Vegetable Soup with Papaya, Firm Tofu with Preserved Radish, Lemongrass Pork, Chinese Sausage and Boiled Chicken with Garlic and Ginger Sauce. My house smells very “Chinese”!

Lebanese Roasted Stuffed Onions Recipe

I’ll be posting some homestyle Chinese recipes from Mom soon. In the meantime, I’ve got a recipe for Lebanese Roasted Stuffed Onions from a book called, The Food and Cooking of the Middle East. The onion is boiled for a few minutes until the layers are soft and pliable. The layers are gently taken apart, stuffed with ground meat (try ground lamb!), warming spices like allspice, cinnamon and coriander, basmati rice and then then roasted. What a nice surprise to open up a rolled onion to find a savory, meaty filling!

Lebanese Roasted Stuffed Onions Recipe

What I loved about this dish was that each “stuffed” onion just uses a single layer of onion and that the presentation was so beautiful.

Lebanese Roasted Stuffed Onions Recipe Video

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Lebanese Roasted Stuffed Onions

Servings: 10 stuffed onions Prep Time: 5 minutes Cook Time: 45 minutes
moroccan-stuffed-onions-recipe-featured-1060

Try buying the largest onions you can find. It will be easier to peel apart the layers. As you can see in the video, my onion was rather large! This recipe comes from The Food and Cooking of the Middle East cookbook by Ghillie Basan.

Ingredients:

2 extra-large onions (or 3 large onions)
1 cup white rice
1 tablespoon tomato paste
2 teaspoons cinnamon
1 teaspoon allspice
1 teaspoon ground cumin
1 teaspoon ground coriander
1 1/2 teaspoons kosher or sea salt
freshly ground black pepper
3 tablespoons minced fresh cilantro or parsley (reserve some for garnish)
1 pound ground meat of your choice (original recipe uses lamb)
2 tablespoons white wine vinegar or cider vinegar
3 pinches of sugar
2 tablespoons olive oil

Directions:

The first step is to soak your rice in a bowl cool water. The rice will absorb some of the water -- we'll drain off the water in a later step.

Fill a pot with water (enough to cover a whole onion by 1" and bring to a boil. Cut off the very top and bottom of each onion. Make a cut down one side of each of the onions, cutting into the center from top to bottom. This helps the onion layers cook evenly and make it easier to peel. Add the onions, and let them cook for 10 minutes or until the layers soften and separate easily.

Drain the rice completely. In a large mixing bowl, add the drained rice, tomato paste, cinnamon, allspice, cumin, coriander, salt, pepper, cilantro or parsley and ground meat. Mix well.

When the onions have finished cooking, remove and drain from the boiling water. Let cool and separate out the layers individually and place 1 heaping tablespoon of the filling, wrap onion around filling, but not too tightly to allow rice to expand during cooking.

In a large, oven-safe saute pan over medium-high heat, swirl in the olive oil. When pan is hot, place the onions seam-side down. Let cook for 2 minutes until the bottoms have browned slightly. Add vinegar to the pan and sprinkle the tops of the onions with sugar. Cover the pan and turn the heat to low. Cook for 20 minutes or until the meat and rice are fully cooked, rotating the onions halfway during cooking.


***


Steamy Kitchen's Healthy Asian Favorites cookbook cover

My new cookbook is available for purchase now wherever books are sold!

You can also pick up a copy on Amazon for $13.98!

 

 

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Curried Beef Dumplings http://steamykitchen.com/25753-curried-beef-dumplings-recipe-video.html http://steamykitchen.com/25753-curried-beef-dumplings-recipe-video.html#comments Tue, 05 Mar 2013 18:11:06 +0000 http://steamykitchen.com/?p=25753 This recipe for Curried Beef Dumplings is from Carla Hall’s brand new book, Cooking with Love. Carla is a co-host on ABC’s The Chew and a “Fan Favorite on Bravo’s Top Chef All Stars. What I love about this recipe is that it’s sort of a cross between steamed sui mai (dim sum dumpling) and pan-fried potstickers. It’s the best ...

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Curried Beef Dumplings Recipe

This recipe for Curried Beef Dumplings is from Carla Hall’s brand new book, Cooking with Love. Carla is a co-host on ABC’s The Chew and a “Fan Favorite on Bravo’s Top Chef All Stars.

Curried Beef Dumplings Recipe

What I love about this recipe is that it’s sort of a cross between steamed sui mai (dim sum dumpling) and pan-fried potstickers. It’s the best of both worlds! The beautiful fluted, flowery shape of the dumpling wrapper gives you a peek of the beef and curry filling. But they are pan fried so you get the nice crisp, browned bottom.

Curried Beef Dumplings Recipe

The curry spice used in these dumplings is mild (but feel free to use a spicer version). Yellow curry powder is made up of an array of spices: coriander, cumin, turmeric, chiles, mustard seeds, etc.  You can make your own or buy either mild or spice at the Spice House.

Curried Beef Dumplings Recipe

Yellow curry powder is mostly associated with Indian cooking here in America, but did you know that it’s used throughout Asia? Curry is simply a term for spice blend. The actual ingredients in yellow curry powder may vary a bit, but the powder is a main ingredient in Singapore Rice Noodle Stir Fry (a recipe in my new book!), Chinese curry stews and noodle soups.

Mom used make baked puff triangles filled with ground beef and spiced with yellow curry powder (I think she used S&B Curry Powder), so these dumplings remind me of her. At the store, look for “Yellow Curry Powder” or “Madras Curry Powder”.

Curried Beef Dumplings Recipe Video

 

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Curried Beef Dumplings

Servings: Makes 40 dumplings Prep Time: 90 minutes Cook Time: 15 minutes
Curried Beef Dumplings Recipe

You can use either wonton wrappers (square, thinner) or gyoza dumpling wrappers (round, a little thicker). You can find these frozen at the Asian market (preferred over the refrigerated kind found in regular supermarkets near the tofu section - which are too "doughy" for my taste)

Dumpling wrappers (and dumplings) dry out very easily. Make sure you cover the unused wrappers and any folded dumplings with a barely damp towel or plastic wrap until you are ready to cook.

We loved these dumplings as little appetizers. There's no need for a dipping sauce (the dumplings are so flavorful with the warming curry powder!) but if you like one, try using Mae Ploy Sweet Chili Sauce, it provides a nice sweet and fruity contrast.

Carla's tip: Set up an assembly line! Or better yet, get your kids or friends to help you out. There's little difference between making 25 or 125, so why not make more and freeze for later? To cook frozen dumplings, no need to defrost. Just add 'em to the pan and let them cook for additional 5 minutes.

Recipe adapted from Cooking with Love by Carla Hall

Ingredients:

3/4 pound lean (90%) ground beef sirloin
1 teaspoon grated fresh ginger
1-2 garlic cloves, finely minced
1 tablespoon yellow curry powder
1 tablespoon soy sauce
1 tablespoons cornstarch
1 teaspoon kosher salt
1/2 teaspoon dark sesame oil
2 large eggs, divided
1 red bell pepper, finely diced
1 stalk green onion, finely chopped
cooking oil, for pan frying
40 round wonton wrappers or round dumpling wrappers (about 3-1/2-inch diameter)

Directions:

In a large bowl, combine: ground beef, ginger, garlic, curry powder, soy sauce cornstarch, salt, sesame oil, just ONE of the eggs, bell pepper and green onion. Mix thoroughly.

In a small bowl, combine the final egg and 1 tablespoon water and whisk to make the egg wash.

Place one wonton wrapper in your hand or flat on the table. Lightly brush a thin layer of the egg wash around the edges of the wrapper. Scoop 1 tablespoon of the beef mixture into the center of the wrapper. Pull the sides of the wrapper up and push together slightly to stick to the meat mixture. The bottom of the dumpling should be flat so it can stand up in the pan.

Repeat until all the wrappers and filling are used up, making sure to cover any finished dumplings and the unused wrappers with plastic wrap or a barely damp towel to keep them from drying out.

Dumplings can be cooked immediately or frozen for up to 1 month. If freezing, make sure they are not touching when they are first frozen, then once they're frozen, they can be gathered together and stored in a freezer bag.

To cook, in a large nonstick sauté pan or skillet, heat 1 tablespoon of cooking oil over medium heat. Add dumplings to the pan, making sure they are not too crowded. Cook for about 2 minutes, or until the bottoms are lightly browned.

Once the bottoms are browned, it's ready to finish cooking them by steaming. Hold the sauté pan lid (like a shield) to protect you from splatters. Carefully pour in 3-4 tablespoons of water into the pan and immediately cover. Turn heat down to medium-low and let the dumplings steam until they are cooked through and the water has mostly evaporated. This should take about 2 minutes.

Transfer the cooked dumplings to a plate and tent with a piece of foil to keep them warm. Repeat with the remaining dumplings. Serve immediately.

 

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Steamy Kitchen's Healthy Asian Favorites cookbook cover

My new cookbook is available for purchase now wherever books are sold!

You can also pick up a copy on Amazon for $13.98!

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Taiwanese Noodles with Meat Sauce Recipe (Taiwanese Spaghetti!) http://steamykitchen.com/22974-taiwanese-noodles-meat-sauce-recipe.html http://steamykitchen.com/22974-taiwanese-noodles-meat-sauce-recipe.html#comments Tue, 21 Aug 2012 20:30:58 +0000 http://steamykitchen.com/?p=22974 Short 2-minute video with step by step to make what my kids call "Taiwanese Spaghetti" - Taiwanese Noodles with Meat Sauce Recipe

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Taiwanese Noodle Recipe

Despite having an embarrassing amount of cookbooks on my shelves, my family’s favorite recipes are the ones I’ve riffed on from my Mom’s cooking. Earlier this summer, when we took a little vacation to visit parents, Mom made a Taiwanese noodle dish with a hearty meat sauce. To “sell” it to my kids, she called  it, “Taiwanese Spaghetti.” Though, in all honesty, meat + noodles need no selling to my kids, they’ll happily eat without reservation.

Taiwanese meat sauce is something nearly every Taiwanese mama cooks in weekly rotation, and it’s served over rice or noodles. It’s traditionally made with ground pork, Chinese black mushrooms and lots of shallots. The seasonings include warm Chinese five-spice powder, both dark and light soy sauce, black vinegar and a touch of brown sugar.

To make an easy version with everyday ingredients from the local supermarket, I’ve made a few substitutions.

How to cook Taiwanese Noodles with Meat Sauce (video)

Short 2 minute video on how to make this recipe.

Full written recipe is below!

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Taiwanese Noodles with Meat Sauce Recipe (Taiwanese Spaghetti)

Servings: 4 Prep Time: 10 minutes Cook Time: 10 minutes
taiwanese-noodle-recipe-8932.jpg

For Gluten free version - substitute the regular soy sauce with gluten-free soy sauce and substitute the dark soy sauce with gluten free oyster sauce (Lee Kum Kee Panda Brand)

Ingredients:

1 pound noodles or rice of your choice
1/2 cup chicken broth
2 tablespoons dark soy sauce (or oyster sauce)
2 teaspoon light (regular) soy sauce
1 teaspoon Chinese black vinegar (or young balsamic vinegar)
1/2 teaspoon Chinese five-spice powder
1 tablespoon brown sugar
2 teaspoons cooking oil
1/2 onion, chopped
1 pound ground pork (or ground beef/chicken/turkey)
2 cloves garlic, finely minced
One 8-ounce can bamboo shoots, drained and diced
4 ounces fresh shiitake mushrooms, diced
1 stalk green onion, chopped

Directions:

1. Cook the noodles or rice according to package instructions. Drain.

2. In a small bowl, combine the chicken broth, dark soy sauce, regular soy sauce, vinegar, five spice powder and brown sugar. Set aside.

3. Heat a wok over medium-high heat. When hot, swirl in the cooking oil. Add in the onion and cook for 1 minute. Stir in the ground meat and cook for 2 minutes. Push aside the onion and ground beef to one side of the wok to create a small spot to fry the garlic. Add in the garlic and stir fry for a few seconds or until you begin smelling the garlic. Add in the bamboo shoots and mushrooms. Toss everything in the wok together.

4. Pour in the broth/soy sauce mixture and bring to a simmer. Cook for 2 minutes. Stir in the green onions. Serve the ground beef mixture over the noodles or rice.

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Stuffed Miso Eggplant http://steamykitchen.com/21518-stuffed-miso-eggplant-recipe.html http://steamykitchen.com/21518-stuffed-miso-eggplant-recipe.html#comments Fri, 25 May 2012 14:24:00 +0000 http://steamykitchen.com/?p=21518 I got a nice surprise in yesterday’s mail – a copy of Where Women Cook: The Heart & Soul of Cooking published by the lovely, lovely Jo Packham. It’s a quarterly magazine sold at retail stores (most bookstores and I think I saw it at Costco and Target too), featuring women passionate about food, their kitchens and their stories. This month’s ...

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Stuffed Miso Eggplant Recipe

I got a nice surprise in yesterday’s mail – a copy of Where Women Cook: The Heart & Soul of Cooking published by the lovely, lovely Jo Packham. It’s a quarterly magazine sold at retail stores (most bookstores and I think I saw it at Costco and Target too), featuring women passionate about food, their kitchens and their stories.

This month’s cover also features another friend of mine – Robin from Southern Fried Fitness. You’ll love her style – 80% healthy, 20% indulgent and 100% Southern. This woman is just pure good energy!

The magazine features photos from our property and my two boys. That week, I had made a stupid deal with my kids, which resulted in letting them SHAVE THEIR HEADS. Unfortunately, I had totally forgotten about the scheduled shoot. The boys wanted the photographer to shoot them holding our hens.

So great. We look like food blogging, skinhead chicken farmers! LOL At least the kids were wearing shirts and shoes.

Also in the magazine is one of the very last photos taken of Papa, Scott’s dad who passed away a few weeks ago. Mimi and Papa were visiting from Buffalo when the photoshoot took place, so naturally they were part of our story and shoot. He was smiling sweetly at Mimi, with a drink in his hand — just like I want to remember him.

There’s a shot of my garden too – just when we started it in February. We had planted corn from seed – most of the seedlings were 4″ tall except for ONE. The seedling in the middle of the plot shot up past its brothers and sisters to 2 feet. They’re all the same variety, from the same seed envelope. Some mutant corn!

It’s fun to see pics of my garden when we first planted and realize that the little eggplant seeds that we spread out turned into 4 monster plants with more eggplant than any family should have (the secret is our awesome 3-day compost!) I can’t give enough away – I’ve been stuffing them in the pockets of my friends when I give them hugs. Makes for funny looks from other people, especially given the shape of the Asian eggplant!

So our recipe this week that I’ve developed this recipe for my client, Miso & Easy, is Stuffed Miso Eggplant. My girlfriend Kelly’s mom (her name is Sandy) used to cook her eggplant this way (well, without the miso) and when Kelly came over last Monday, we made this in honor of Sandy.

Stuffed Miso Eggplant Recipe

The eggplant is hollowed out – and the eggplant innards (ugh, I hate that word to describe food) flesh (that word is yuck too) insides are added to the ground meat stuffing, which makes the stuffing soooo incredibly moist and juicy.

Stuffed Miso Eggplant Recipe

Recipe developed for client Miso & Easy, a company who makes miso in an easy to use bottle. You can use either Miso & Easy or regular miso paste that you can find in most grocery stores (usually sold in Asian aisle or refrigerated produce section).

Here are the ingredients that you’ll need. If you can’t find the small, skinny Asian eggplant, go ahead and use the big ol’ fat globe eggplant. Your stuffed eggplant halves will just be big ‘n fat! :-)

You can either use Miso & Easy or regular miso paste. If you’re using regular miso paste, add 1/2 teaspoon of mirin (Japanese sweet rice wine). Substitute for mirin: 1 teaspoon white wine + 1/2 teaspoon honey

ingredients for Stuffed Miso Eggplant Recipe

Cut each eggplant in half and using a teaspoon to hollow out. If you’re using a fat globe eggplant, use a tablespoon instead.

Stuffed Miso Eggplant Recipe

Just scrape slowly – but don’t discard the innards! You’ll be adding that to the ground meat mix.

spoon out filling for Stuffed Miso Eggplant Recipe

In a frying pan or saute pan, cook the ground meat, onion, garlic and eggplant innards.

cook filling Stuffed Miso Eggplant Recipe

Add the miso (and the mirin if you’re not using Miso & Easy)

add miso Stuffed Miso Eggplant Recipe

Lay the eggplant on a baking sheet.

ready to stuff Stuffed Miso Eggplant Recipe

Spoon in the filling.

add meat mixture Stuffed Miso Eggplant Recipe

Bake and top with fresh basil.

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Stuffed Miso Eggplant Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 30 minutes
stuffed-miso-eggplant-recipe-7868.jpg

Lots of options in this recipe!

-You can use any type of ground meat you desire - ground chicken makes an excellent healthy substitute.

-Asian eggplants are long and skinny...regular globe eggplant can be substituted (just use one).

-If you don't have Miso & Easy, just use regular miso paste + 1/2 teaspoon mirin.
If you don't have mirin, substitute 1 tsp white wine + 1/2 tsp honey

Ingredients:

2 Asian eggplants (or 1 large globe eggplant)
1 tablespoon cooking oil
1/2 pound lean ground beef (or ground chicken/ground turkey)
1/2 onion, diced
1 clove garlic, finely minced
sprig of fresh basil
Miso paste: either
[2 tablespoons Miso & Easy] OR [1 tablespoon regular miso paste + 1/2 teaspoon mirin]

Directions:

1. Preheat the oven to 375F. Slice each eggplant in half, lengthwise. Use a teaspoon to scoop out the insides of the eggplant. Set aside the eggplant "boats" and put the insides of the eggplant into a large bowl.

2. To the same a large bowl, combine the onion, garlic and ground beef. Heat a large frying pan over medium high heat. When hot, swirl in the cooking oil. Add in the contents of the bowl and saute for 5 minutes or until the beef is no longer pink. Add in the miso paste and cook an additional minute.

3. Set the eggplant halves on a baking sheet. Spoon the ground beef mixture into each eggplant half. Roast for 20 minutes, or until the eggplant is cooked through. Top with minced basil and serve.

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Frito Pie with 1 Hour Texas Chili http://steamykitchen.com/20444-frito-pie-texas-chili-recipe.html http://steamykitchen.com/20444-frito-pie-texas-chili-recipe.html#comments Tue, 07 Feb 2012 17:17:56 +0000 http://steamykitchen.com/?p=20444 So, here’s the dilemma: When I freak out, I procrastinate. When I procrastinate, I shop. When I shop, I get hungry. When I get hungry, I eat. When I eat too much, I freak out. Okay, freaking is a bit too strong of a word, but it certainly is an emotionally charged word and certainly helps justify the destructive chain of events that ...

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So, here’s the dilemma:

When I freak out, I procrastinate. When I procrastinate, I shop. When I shop, I get hungry. When I get hungry, I eat. When I eat too much, I freak out.

Okay, freaking is a bit too strong of a word, but it certainly is an emotionally charged word and certainly helps justify the destructive chain of events that happen following the initial emotional breakdown.

So, I’m on deadline for this book — well, truth be told, I’m past deadline (thus the freaking out) — and now all I can think about are these dishes, these glasses, chubby hubby bars and Frito Pie….as in homemade 1 Hour Texas Chili spooned on top of a mound of Frito chips.

Frito Pie is a Texas delicacy, popular at county fairs and considered good tail-gaitin’ eats. It’s an easy enough treat to make – a 10 minute prep and then let it simmer an hour on the stove. Rip open a package of Fritos, pour it on and eat straight out of the bag.

The recipe comes from one of my favorite cookbooks of 2011 – Lisa Fain’s Homesick Texan Cookbook – slightly modified to shave off a few minutes of the hands-on involvement in the recipe.

You can customize this recipe any way you want, including adding a can of Rotel diced tomatoes, a can of beans or using ground turkey, but there’s one thing you don’t want to change: use dried chiles instead of just chili powder.

Lisa’s recipe calls for dried ancho, chipotle and pequin — though I only used ancho and chipotle (couldn’t find pequin). The dried chiles will last forever in your pantry and all you need to do is rehydrate them in water and add them in the blender along with dried oregano, ground cumin, clove and cinnamon. This homemade chili base that has so much more depth and flavor than just ground chili powder.

The kids loved it – it’s not spicy-hot (top it with chopped jalepeno peppers if you want) and they thought I was the coolest mom letting them eat out of a chip bag. 

Frito Pie: best freakout food ever.

 Serve with a side of Collard Greens, another recipe from Lisa.

More recipes from Homesick Texan Cookbook:

Texas Caviar – Simply Recipes

Carnitas – What’s Gaby Cookin’

Austin Style Black Beans – Sweet Life

Poblano Mac & Cheese – Nutmeg Nanny

Pork Tacos Dallas Gas Station Style – Bo’s Bowl

Yum
Print

Frito Pie with 1 Hour Texas Chili Recipe

Servings: 8 servings Prep Time: 10 minutes Cook Time: 1 hour
Frito Pie Recipe with 1 Hour Texas Chili

Adapted from Homesick Texan Cookbook by Lisa Fain

You can add in a can of diced tomatoes (I like Rotel) and/or a can of beans. If you add diced tomatoes, you can omit the lime juice.

Other toppings: dollop of sour cream, chopped pickled jalepeno, fresh diced tomatoes

Ingredients:

6 dried ancho chilies, stems and seeds removed
2 dried chipotle chilies, stems and seeds removed
1 tablespoon cooking oil, bacon grease or lard
1 onion, roughly chopped
4 garlic cloves, chopped
4 dried pequin chilies
1 tablespoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground clove
1/2 teaspoon ground cinnamon
2 teaspoons kosher salt (1 teaspoon table salt
freshly ground black pepper
2 pounds ground beef
2 tablespoons lime juice
2 big bags Fritos or individual snack-sized Fritos, at least for each person
8 ounces shredded cheese

Directions:

1. In a bowl, soak the ancho and the chipotle chilies in 1 cup of hot water for 10 minutes.

2. In a large pot or Dutch oven, heat the cooking oil over medium heat. Add the onions and brown for 3 minutes. Throw in the garlic and cook for another 30 seconds. Place the onions and garlic in the blender.

3. Add the soaking chiles with the water into to the blender. Add in the pequin chilies (no need to soak these). Add in cumin, oregano, clove, cinnamon, salt, pepper. Blend until smooth.

4. In the same large pot (as step 2) - cook the ground beef, stirring occassionally until lightly browned, about 5 minutes. Add the chili puree and 4 cups of water. Bring to a boil then turn the heat to low and simmer uncovered for 45 minutes, stirring occassionally.

5. Taste and adjust seasonings, if needed. (At this step I added an additional teaspoon of kosher salt and more black pepper). Stir in lime juice. Serve over Fritos and top with shredded cheese.

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Bobby Flay’s Spaghetti and Meatballs http://steamykitchen.com/11917-bobby-flays-spaghetti-and-meatballs.html http://steamykitchen.com/11917-bobby-flays-spaghetti-and-meatballs.html#comments Fri, 05 Nov 2010 14:20:12 +0000 http://steamykitchen.com/?p=11917 Recipe for Bobby Flay’s Spaghetti and Meatballs on my column at TLC.

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Bobby Flay's Spaghetti and Meatballs Recipe

Recipe for Bobby Flay’s Spaghetti and Meatballs on my column at TLC.

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Beijing Noodles http://steamykitchen.com/662-ground-beef-with-beijing-sauce-over-noodles.html http://steamykitchen.com/662-ground-beef-with-beijing-sauce-over-noodles.html#comments Tue, 22 Jul 2008 18:06:43 +0000 http://steamykitchen.com/blog/?p=662 As promised, I’m doing a series of simple Chinese dishes as we lead up to the 2008 Beijing Olympics. I’m hoping to post a new recipe at least 4 times a week, though that might be a little ambitious and make my family very hungry for something like spaghetti or meatloaf. This dish, Ground Beef with Beijing Sauce over Noodles ...

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Ground Beef with Beijing Sauce Over Noodles

As promised, I’m doing a series of simple Chinese dishes as we lead up to the 2008 Beijing Olympics. I’m hoping to post a new recipe at least 4 times a week, though that might be a little ambitious and make my family very hungry for something like spaghetti or meatloaf. This dish, Ground Beef with Beijing Sauce over Noodles is so flexible – you can use ground turkey, chicken or even pork. If you don’t have Chinese noodles, serve over rice or any type of pasta. The greatest thing about this recipe is that the entire thing comes together in 15 minutes (if using noodles) and costs around $5 to feed a family of 4. How can you beat that?! Normally, I’d serve this over rice, but I had some of these wonton noodles leftover from my Crab and Pork Wonton Noodle Soup recipe that we’re currently testing for my Steamy Kitchen cookbook. (Come take a look and join the testing group if you’re interested!) So, as thrifty as I am, I’ve served this over noodles instead of rice. You can do either. There are certain dishes that my Mom always says in Chinese, “goes very good with rice,” meaning, You’re gonna eat A LOT of it and won’t be able to stop. This is one of those dishes where before you even know it, you’ve eaten the entire pot with rice or noodles!

 

This recipe is adapted from:

Chinese Rice and Noodles: With Appetizers, Soups and Sweets, published by the famous Wei Chuan Cooking School.

What is Chinese Ground Bean Sauce

There are several different kinds of bean sauce, the one I used is “ground bean sauce” made by Koon Chun, the “ground” referring to a smooth paste vs. having whole soybeans inside the sauce. Either one is fine. If it doesn’t say “ground,” chances are that it does include whole soy beans in the sauce.

If you prefer spicy, you can use the “hot bean sauce.”

On using frozen vegetables

I always have a package of peas/carrots in the freezer. One, they’re cheap; two, they are almost just as nutritious as fresh vegetables; and three they require no cooking. I also use the frozen vegetables for fried rice, ma po tofu (recipe coming) and anytime I’m being a total lazy fart and don’t want to go to the store. There are many different kinds of dried chilies, most Asian markets will have a finger length dried chili – about the size of your pinky. Though if you look in the dried chili section of your regular supermarket, you can use any of those. In a pinch, just use a teaspoon of regular chili flakes.

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Beijing Olympics

Olympics You must click over to James in Beijing’s site to see what this silliness is all about ***

Other great Chinese dishes

Martin Yan's Pan Seared Steak Rolls Martin Yan’s Pan Seared Steak Rolls

Baby Back Ribs with Orange Ginger Glaze</a Baby Back Ribs with Orange Ginger Glaze


Stir Fried Shrimp, Eggs and Peas + Stir Fry Secrets Stir Fried Shrimp, Eggs and Peas + Stir Fry Secrets

Pan Fried Shrimp and Pork Potstickers Pan Fried Shrimp and Pork Potstickers

Xiao Long Bao Xiao Long Bao – Steamed Shanghai Soup Dumplings

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