Chinese Chicken Lettuce Wraps

Mmmmm. Something about PF Chang's Lettuce Wraps that gets my mouth watering. So I figured it was time to make them at home. These are wonderful and too easy. Thank you RecipeZaar.

Ingredients
* 3 Tbs oil
* 2 chicken breasts
* 1 cup water chestnuts
* 2/3 cup mushrooms
* 3 Tbs chopped onions
* 1 tsp minced garlic
* 4-5 leaves of Boston lettuce

Special Sauce
* 1/4 cup sugar
* 1/4 cup water
* 2 Tbs soy sauce
* 2 Tbs rice wine vinegar
* 1 Tbs lemon juice
* 1/8 tsp sesame oil
* 1 Tbs hot mustard
* 2 tsp water
* 1-2 tsp garlic & red chili paste

Stir Fry Sauce
* 4 Tbs soy sauce
* 4 Tbs brown sugar
* 1 tsp rice wine vinegar

Special Sauce
* Dissolve the sugar and water in a small bowl
* Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
* Mix well and refrigerate this sauce until you're ready to serve
* Combine hot water with hot mustard and set aside as well. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.

Bring oil to high heat in a wok or large frying pan. Saute chicken breasts for 4 to 5 minutes per side or done. Remove chicken from the pan and cool. Keep oil in the pan, keep hot. As chicken cools mince water chestnuts and mushrooms to about the size of small peas.

Stir Fry Sauce
* Mix the soy sauce, brown sugar, and rice vinegar together in a small bowl. When chicken is cool, mince it as the mushrooms and water chestnuts are. With the pan still on high heat, add another Tbsp of vegetable oil. Add chicken, garlic, onions, water chestnuts & mushrooms to pan. Add the stir fry sauce to the pan and saute the mixture for a couple minutes. You may want to double or triple the sauce. Then serve it in the lettuce"cups".

Top with"Special Sauce".

Short Cut Collard Greens

Oh My Goodness. I LOVE collard greens ... when they are prepared this way. Thanks to Abundant Harvest again.

Short Cut Collard Greens

• 1 bunch collard greens
• 1 Tbsp water
• 2 slices Canadian bacon or Adele's gruyere & garlic sausage
• 1 Tbsp olive oil
• 1 small onion, chopped
• 1 Tbsp cider vinegar
• 1 Tbsp maple syrup
• ¾ cup chicken broth
• 1/8 tsp hot red pepper flakes
• Salt to taste
  

Remove the stems and center ribs from the collard greens and discard. Cut the leaves into ½ inch strips. Place the greens into a large bowl with water and cover tightly. Microwave on high for 5 minutes, or boil on stovetop. Preheat a large skillet and cook the bacon to desired doneness. Remove the bacon from the pan, chop and set aside. Add the oil and onion to the pan and cook until onions have softened. Add the collard greens and stir in the vinegar, maple syrup, broth and red pepper flakes. Bring to a simmer and cook, covered for 30 minutes. Add the chopped bacon to the pan, and season with salt.

Grilled Sweet Potatoes with Lime & Cilantro

A GREAT new twist on the sweet potato side dish. Just don't forget that you should NEVER put them in the blender. I knew better. Blending them releases all the starches and gives you potato glue which makes you gag with the consistency.

This recipe came from Abundant Harvest. This is my new organic weekly vegetable shipment. Love it!

Grilled Sweet Potatoes with Lime and Cilantro

• 3 sweet potatoes or yams, unpeeled
• Kosher salt
• 2 tsp finely grated lime zest
• Pinch of cayenne pepper
• Freshly ground pepper
• ¼ cup chopped fresh cilantro

Par-cook the potatoes by placing them in a pot of water and boiling until fork tender. Mix 1 Tbsp salt, the lime zest and cayenne in a small bowl. Transfer to a bowl, immediately season with the salt mixture and sprinkle with cilantro.

Zucchini Breakfast Casserole

I was so hopeful this year when my 8 zucchini plants were growing wildly right from the start. Sadly, none of them bloomed. I think I need to spend more time on my soil and get it ready for next year.

Anyway, I love Zucchini when it's done right. My husband swore when we were married that Vegetables were of the devil. So I have since made it my life's quest to sneak zucchini into all kinds of things. THIS was a big hit. Thanks to Simply Recipes, I think my husband and I have a new favorite brunch dish.

Zucchini Breakfast Casserole

Ingredients

• 6-8 eggs
• 1 cup ricotta cheese
• 1 cup freshly grated Parmesan cheese
• 1/4 tsp Tabasco sauce or other hot chili sauce or red pepper flakes
  
• 1 tsp salt
• 1/4 tsp freshly ground black pepper
• 3 cups grated zucchini (2-3 fresh zucchinis)
• 1 1/2 cups chopped plum tomatoes
  
• 1/2 cup sliced fresh basil
  
• 4 cups cubed day-old bread (about 4 slices)
• Olive oil

1 Preheat oven to 350°F. In a large bowl beat the eggs. Add the ricotta and beat until smooth. Mix in the grated Parmesan cheese, red pepper, salt and pepper.

2 Prepare the vegetables and bread. Once you chop the tomatoes, squeeze excess moisture out of them by pressing them in a sieve, or wrapping in paper towels and squeezing. Add the tomatoes, basil, and zucchini to the egg mixture. Moisten the bread cubes with a little water then squeeze out any excess moisture using paper towels. Mix the bread cubes into the egg mixture.

3 Coat the bottom and sides of a 9x13 baking dish generously with olive oil. Pour the egg vegetable mixture into the baking pan and even it out in the pan. Place in the middle rack of the oven. Bake for 30 minutes at 350°F. The casserole should puff up and brown lightly. If it hasn't after 30 minutes at 350, increase the heat to 425° and cook for 5-10 minutes further. Remove from oven and let cool on a rack for 10 minutes before cutting into squares to serve.

Makes 6-8 portions.

Black Bean Soup

Oooooh so good. Anything with Cilantro, I'm sold. This recipe came from Cooks Illustrated. A favorite Recipe source.

I used the Trader Joe's 1 lb bag of various beans. Still wonderful. But remember beans cook unevenly. So test each bean before you're sure it's done. If it is too thick on leftovers day, just add more chicken broth when reheating.

Ingredients

Beans
1	pound dried black beans (2 cups), rinsed and picked over
4	ounces ham steak , trimmed of rind
2	bay leaves
5	cups water
1/8	tsp baking soda
1	tsp salt
Soup
3	tsp olive oil
2	large onions , chopped fine (about 3 cups)
1	large carrot , chopped fine (about 1/2 cup)
3	ribs celery , chopped fine (about 1 cup)
1/2	tsp salt
5 - 6	medium cloves garlic , minced (about 1 1/2 Tbs)
1/2	tsp red pepper flakes
1 1/2	Tbs ground cumin
6	cups chicken broth
2	Tbs cornstarch
2	Tbs water
2	Tbs lime juice
Garnishes
	lime wedges
	minced fresh cilantro leaves
	red onion , finely diced
	avocado , diced medium
	sour cream

Instructions

1. FOR THE BEANS: Place beans, ham, bay, water, and baking soda in large saucepan with tight-fitting lid. Bring to boil over medium-high heat; using large spoon, skim scum as it rises to surface. Stir in salt, reduce heat to low, cover, and simmer briskly until beans are tender, 1 1/4 to 1 1/2 hours (if necessary, add another 1 cup water and continue to simmer until beans are tender); do not drain beans. Discard bay. Remove ham steak (ham steak darkens to color of beans), cut into 1/4-inch cubes, and set aside.

2. FOR THE SOUP: Heat oil in 8-quart Dutch oven over medium-high heat until shimmering but not smoking; add onions, carrot, celery, and salt and cook, stirring occasionally, until vegetables are soft and lightly browned, 12 to 15 minutes. Reduce heat to medium-low and add garlic, pepper flakes, and cumin; cook, stirring constantly, until fragrant, about 3 minutes. Stir in beans, bean cooking liquid, and chicken broth. Increase heat to medium-high and bring to boil, then reduce heat to low and simmer, uncovered, stirring occasionally, to blend flavors, about 30 minutes.

3. TO FINISH THE SOUP: Ladle 1 1/2 cups beans and 2 cups liquid into food processor or blender, process until smooth, and return to pot. Stir together cornstarch and water in small bowl until combined, then gradually stir about half of cornstarch mixture into soup; bring to boil over medium-high heat, stirring occasionally, to fully thicken. If soup is still thinner than desired once boiling, stir remaining cornstarch mixture to recombine and gradually stir mixture into soup; return to boil to fully thicken. Off heat, stir in lime juice and reserved ham; ladle soup into bowls and serve immediately, passing garnishes separately.

On The Menu This Week ...

MONDAY
Halloween Hamburgers (using cooking cutters to cut bread slices, since I don't want to go to the store today) I'll think I'll try chopping up some zucchini into the ground turkey. We'll call it my Halloween Haunt.
http://www.seriouseats.com/recipes/2007/07/dinner-tonight-turkey-burgers.html

Garlic Roasted Green Beans
http://kalynskitchen.blogspot.com/2007/11/garlic-roasted-green-beans-recipe-with.html

TUESDAY
Texmex Seasoned Ground Beef Tacos
http://closetcooking.blogspot.com/2007/06/texmex-ground-meat.html

for breakfast ... Zucchini Breakfast Casserole
http://simplyrecipes.com/recipes/zucchini_breakfast_casserole/

WEDNESDAY
Chicken and Short Cut Collard Greens

THURSDAY
Chicken Jalapeno Rollups and salad
http://nancysrecipes.wordpress.com/2009/03/20/chicken-jalapeno-rollups/

FRIDAY
Simple Salad as a meal since we'll have OD'd on Halloween parties at school.
http://cafejohnsonia.blogspot.com/2009/09/salads-salads-and-more-salads.html

SATURDAY
Halloween Party Night!

SUNDAY
Salmon and Salad

Whole Wheat Flour Pumpkin Pancakes

It's fall and fall means all things PUMPKIN! This morning was a success. I made Whole Wheat Pumpkin Pancakes thanks to Pinch My Salt. They were fantastic!


Whole Wheat Flour Pumpkin Pancakes
Pinch My Salt

1 cup whole wheat flour
1/2 cup cake flour
1 tsp baking soda
2 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1 cup buttermilk
1 cup canned pumpkin puree
2 eggs
2 Tbs oil
1 tsp vanilla
2 Tbs dark brown sugar

1. In a large bowl, whisk together the first eight ingredients (whole wheat flour through nutmeg). In a separate bowl, whisk together the last six ingredients (buttermilk through brown sugar).

2. Pour wet ingredients into dry ingredients and blend together with a wooden spoon until just combined. Lumps are ok, just make sure all the flour on the bottom of the bowl is mixed in. If batter seems too thick to pour, you can gently stir in a little more buttermilk.

3. Drop pancakes by ladleful onto a medium-hot griddle. Pancakes are ready to turn when the edges start to look a little dry and you can see small bubbles forming on the surface.

On the Menu This Week ...

MONDAY
Steak, Smashed Cauliflower, Salad
http://kalynskitchen.blogspot.com/2008/07/mashed-cauliflower-recipe-with-cheese.html

TUESDAY
Homemade Spaghetti

WEDNESDAY
Black Bean Soup
http://www.cooksillustrated.com/recipes/detail.asp?docid=6399

THURSDAY
leftovers

FRIDAY
Pizza and Movie night (although I'm considering giving up TV in a few months.)

SATURDAY
Lasagna from "The Best Recipe" for the USC v. Oregon game!

SUNDAY

One the Menu this week...

MONDAY
Sweet Potato Gnocchi with sage
http://cafejohnsonia.blogspot.com/2009/10/sweet-potato-gnocchi-with-sage-walnuts.html

TUESDAY
baked potatoes and salad

WEDNESDAY
Chinese Chicken Lettuce Wraps
http://www.recipezaar.com/P-F-Changs-Chicken-Lettuce-Wraps-15865

THURSDAY
leftovers

FRIDAY
Pizza and Movie night

SATURDAY
Luke's Party

Since when do you make Pot Roast?

Um ... since never. Remember I gave our wedding crockpot away to my brother who got more use out of it working on his boat than I ever did. Everything I made in it tasted like cardboard. But I'm determined to change that.

Recently my husband spent the night at my parents and he came home raving about this Pot Roast my mom made. What? Since when does she make pot roasts? (Like mother, like daughter.) So after about the 5th time hearing him say I needed to get this recipe I finally did. He was right, an excellent twist on pot roast. Who knew you could put olives in a Sunday Roast?

Thank you Alton Brown from Food Network. I'm hopeful my crockpot and I will be friends again.

Ingredients

• 1 (2-pound) blade cut chuck roast
• 2 teaspoons kosher salt
• 2 teaspoons cumin
• Vegetable oil
• 1 medium onion, chopped
• 5 to 6 cloves garlic, smashed
• 1 cup tomato juice
  
• 1/3 cup balsamic vinegar
• 1 cup cocktail olives, drained and broken
• 1/2 cup dark raisins

Directions

Preheat the oven to 190-200 degrees F. Place a wide, heavy skillet or fry pan over high heat for 2 minutes. Meanwhile, rub both sides of meat with the salt and cumin. When the pan is hot (really hot) brown meat on both sides and remove from pan. Add just enough vegetable oil to cover the bottom of the pan then add the onion and garlic. Stir constantly until onion is softened.

Add the tomato juice, vinegar, olives, and raisins. Bring to a boil and reduce the liquid by half. Create a pouch with wide, heavy duty aluminum foil. Place half the reduced liquid/chunk mixture on the foil, add the roast, and then top with the remaining mixture. Close the pouch, and wrap tightly in another complete layer of foil. Cook for 3 to 3 1/2 hours or until a fork pushes easily into the meat. Remove from oven and rest (still wrapped) for at least 1/2 hour. Snip off 1 corner of the foil pouch and drain the liquid into a bowl or measuring cup. Add some of the "chunkies" and puree with an immersion blender. Slice meat thinly, or pull apart with a fork. Serve with sauce.

Or ... do what I did, cook the onions until soft ... and then add the other stuff to the crockpot and walk away. Then blend a few of the chunkies and voila!

Pumpkin Crumble Bread

'Tis the season for all things Pumpkin. I was looking to kick up my pumpkin bread a notch and this recipe from The Hungry Housewife knocked my socks off. We ate one whole loaf as soon as it came out of the oven.

Pumpkin Bread with Crumb Topping
by the Hungry Housewife

1/2 cup butter, softened
1/2 cup light brown sugar
3 tsp vanilla
3 eggs
1 can (15 oz) Libby's Pumpkin
2 cups flour
1 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1/2 Tbs pumpkin pie spice
1/2 tsp cinnamon
1/2 cup buttermilk
1.2 cup toasted walnuts, chopped (optional)

Preheat the oven to 350.
Lightly grease two bread pans
Cream together butter and sugars until light and fluffy. Then add vanilla. Add eggs one at a time.
In a separate bowl, whisk together the flour, salt, baking powder, pumpkin pie spice & cinnamon. Add dry ingredients to the wet, alternating with the buttermilk, starting and ending with the flour. Fold in pumpkin and nuts (if you're the nutty kind.)

Pour into pans and top with crumb mixture and bake for 50-60 minutes.

Crumb Topping

1/4 cup white sugar
1/4 cup brown sugar
1/3 cup flour
1/2 tsp cinnamon
1/4 cup cold butter, cubed
1/2 cup oatmeal
1/2 cup walnuts

In a medium bowl, combine 1st five ingredients with a pastry blender or 2 forks, so it resembles crumbles. Mix in oatmeal and walnuts.