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Astounding Fried Rice

Jody — Sat, 28 Mar 2009 16:06:00 GMT

Jody's Astounding Asian Rice

One of my favorite ways to stretch my food dollar is to use leftovers. I like to call them "New-overs", because there is nothing left when I serve these! I don't like wasting food, and with the economy hitting us all, every penny in our pantry counts.

Here is a wonderful "New-over" recipe for some of your leftover rice. Try turning your rice into a brand new meal by adding some Asian flavors to it! No need to run to your favorite restaurant to satisfy your craving. 10 minutes of effort is all that this recipe takes!

2 Tbsp Vegetable Oil

1 Cup finely chopped green onion

3-4 cups left over cooked rice

2-4Tbsp Low Sodium Soy Sauce

1/2 can mixed vegetables, drained

2 beaten eggs

In a very large frying pan, heat the vegetable oil until it glistens. Add the chopped green onion and saute quickly, just until the onion starts to brown. Remove the onion and turn the heat down to medium low heat. Add the beaten eggs, stirring quickly to scramble and break apart. Add the leftover rice and green onion. Add the soy sauce, and stir for about 3 minutes heating the rice and evenly distributing the soy sauce. Some of the rice will remain white, so don't overdo the soy sauce, or you will end up with very salty rice.

Add the mixed veggies, and stir for about an extra two minutes in order to heat the veggies.

Your fried rice is done!

I like to chop up any leftover chicken or beef and add it for an additional layer of flavor. If you have some bamboo shoots and water chestnuts (found in the interntional section of your grocery store), throw those in as well before adding the rice. If you have regular soy sauce, add a Tablespoon at a time, and taste the rice before adding more.

Here's another tip: if you don't happen to have green onion, use 1/2 cup of white onion. The taste is just as good - just not as green. Thrown in some toasted sesame seeds (which I keep in the pantry), for a nutty flavor.

The more you make this super fast and easy dish, the more ideas you will get to make this "New-over" new every time!

Super Steak Marinade

Jody — Sat, 28 Mar 2009 15:28:00 GMT

There is no more perfect gift to give to those you love, than the gift of food. This holiday season, try sending a home-made gift basket to those relatives or friends that you haven't seen in some time. Maybe they'll even invite you over to enjoy it with them!

I sent some of my relatives a gift of prime steak, so I am including my favorite home made steak marinade in this blog. Once this steak is grilled or pan-seared and finished in the oven, you won't need any steak sauce before savoring this soft, succulent steak!

Jody's Steak Marinade

1 cup Low Sodium Soy Sauce

1 cup good red wine, preferably a Cabernet or Pinot Noir (but anything left over from the night before will work)

1/2 cup Olive Oil

1 Tsp Balsamic Vinegar (white vinegar will work too)

10 cloves minced garlic

1/2 onion chopped (if you have any left over from last night's salad, throw that in)

2 Tbsp Liquid Smoke

1 tsp dried thyme

Mix all of the ingredients together in a glass lasagna pan. (Metal will react with the ingredients, so only use glass or ceramic). Lay defrosted steaks on top of the marinade, then flip them over. Cover with plastic wrap and store in the refrigerator while the steaks marinade. After two hours, flip the steaks over, and continue marinating for another two hours. (You can marinate the steaks overnight, as well). Grill your steaks as you would and enjoy! The wine and vinegar in the marinade will tenderize the meat and the soy sauce and smoke will add all of the flavor you'll need to complement the steak.

Tip: I use liquid smoke in a lot of dishes. You can find liquid smoke in the aisle with the Worcestershire sauces. I highly recommend this when grilling, and when cooking indoors when you need to add a smokey flavor to your dish.

Calling all Tamales chefs!

Jody — Sat, 06 Dec 2008 15:23:00 GMT

Herb R. recently wrote to ask if I had ever made tamales. Tamales happen to be one of my favorite foods of all time, having grown up on them when I lived in Peru. Tamales can be a meal all on their own, or as a complement to eggs for breakfast. You can eat tamales as an appetizer, before the main course, served with a little spicy salsa on the side. Tamales are extremely versatile, as you can see!

Tamales are square-shaped corn meal cakes that are prepared with a soft, grainy mixture, and then boiled solid in banana leaves. Picture a litte cake made of grits, with meat and other treats cooked inside, and that is a close description of a tamal.

Peruvian tamales have unique morsels in them, such as indigenous olives, ham and hard-boiled egg, and the grain is unique to the region. Just the memory of steaming leaves being pulled back to reveal the tamal cake makes my mouth water!

Nowadays, you can buy tamales frozen, in most any grocery store that has a section on international foods.

I have not made tamales, but would welcome anyone with a great recipe to send it to me at comments@thechefnextdoor.com. I will review and test the one I think readers would find useful, and post it after the holidays.

Herb - thank you for conjuring up some of my favorite memories of my childhood. I look forward to receiving some tips and posting them for all to enjoy!

Thanksgiving New-overs!

Jody — Fri, 28 Nov 2008 02:21:00 GMT

Happy Thanksgiving! We have now come to one of my favorite aspects of cooking: leftovers. Or, as I like to call them New-overs.

So why are leftovers so special? One - I hate to waste food. Especially food that I have taken great care to prepare. Two - they still taste great the next day! Let me share with you one of my favorite recipes for leftover turkey.

Thanksgiving Turkey and Rice

No longer than two hours after serving the turkey, cut up the leftover pieces into cubes and put them into a plastic freezer bag, and into the fridge to use the next day.

1 freezer bag's worth of turkey, but at least 2 cups

1 1/2 cups rice, boiled

1 cup of cooked peas (if you have them, if not, cooked green beans or asparagus will do)

1 large onion chopped

1 clove garlic minced

1/2 red bell pepper chopped, or 1/2 cup jarred peppers (optional)

1 Tbsp flour

2 cups milk (if you have leftover table cream, throw that in as well)

Salt and Pepper to taste

Saute the onion, red pepper and garlic in a large pan, until very soft, but not brown about 8 minutes (If you prefer not to have the red pepper, or don't have any, just leave it out.) Add the Add the Tbsp flour and continue to cook for another minute. Add the milk, stirring with a whisk until very smooth. Add salt and pepper to taste. Add the turkey and peas or leftover veggies and mix it into the turkey mixture.

Serve over the hot rice.

Fast, easy, economical and delicious. Now, who doesn't like this new-over!

Help! No Turkey to be found!

Jody — Sat, 15 Nov 2008 22:42:00 GMT

I promised that I would help those poor chefs who were unable to scrounge up a turkey for Thanksgiving. Help is on the way!

Let's start from least extravagant to most:

1) Prepare some short ribs. Don't laugh. Short ribs are comfort food, smothered in rich gravy and root vegetables. Serve this with some mashed potatoes and pumpkin pie, and no one will complain. After browning the ribs on all sides, place them in a slow cooker, together with one chopped onion, 2 chopped carrots, 2 minced cloves of garlic, a pinch of parsely, sage, rosemary and thyme, one bay leaf, 2 cups of beef broth, 1/2 cup of red wine, one teaspoon of tomato paste, 1/2 teaspoon of liquid smoke (more on this super flavor ingredient later), and 1 Tablespoon of brown sugar. Your guests will be saying, "Turkey? What turkey"?!

2) Buy some cornish hens, and serve a whole one to each of your guests. Decorate the little legs with decorative foil. These birds are so easy to make, and the meat just falls off of the bone. Buy the fresh hens if you can, so you don't have to defrost them. Season the hens inside and out with salt and pepper, and add some chopped onion and garlic into the cavity. Then just baste them every 20 minutes or so with melted butter, and cook for one hour to one hour and 10 minutes. Serve this up with your mashed potatoes and dressing, and maybe a side of green beans. Classy and delicious!

3) This is my favorite substitute for a turkey - filet mignon. My sister prepared this for one family gathering, and topped it off with a burgundy reduction and blue cheese crumbles. You don't need to do anything to the meat except add salt and pepper. This just melts in your mouth. Purchase an entire cut of filet (enough for 6-8 people). Cut the filet into 6-8 even portions, but the portions should be between 1 1/2 to 2 inches thick. Tie each filet with cooking twine, so that it retains its shape.

Now prepare the wine reduction. This must be done with a good bottle of wine. Pour 2 cups of the wine into a heavy saucepan. Bring to a boil, reduce the heat, and simmer for 15 - 20 minutes, or until the wine has reduced to almost 1/3. Season as required with a pinch of salt and pepper. Set aside.

In a small bowl, crumble some blue cheese and set aside.

Brown each side of the filets in a frying pan on high heat in 1 tsp. butter and vegetable oil. Set them on a foiled baking sheet, and place them in the oven at 350 degrees, for 7-12 minutes, depending on how you prefer your meat cooked.

Once the meat is at the preferred doneness, take the sheet out of the oven, drizzle each filet with the wine reduction and sprinkle the blue cheese on top. Serve this with some scalloped potatoes and a green salad. To die for!

Equipping Your "Single" Kitchen

Jody — Sat, 08 Nov 2008 16:32:00 GMT

I have been asked to provide some guidance on cookware for singles. There is actually no such thing, because the size of the cookware doesn't vary - it's the amount of food that you decide to cook that can change. A single person can entertain and throw parties, and the cookware will remain the same.

So, the question is, what are the basic tools for cooking for one, on a day to day basis? Having been single most of my life, I can say that the list below is the absolute must:

1 large pot (4 quarts or larger) - if you want to boil a chicken, you need something large enough to fit it in. The same goes with boiling pasta.

1 medium covered pot - for cooking rice, potatoes, veggies

1 small covered pot - if you're making rice in the medium pot, and want veggies too, you need something to cook them in.

1 large frying pan - Say you want two fried eggs instead of one. Or two hamburgers, or several pieces of French toast or bacon. You don't want to dirty two frying pans.

1 small frying pan - for those days when you want just one egg, or one grilled cheese sandwich.

2 cookie sheets - have you ever tried to make one recipe of cookies with just one cookie sheet?

A tip on gadgets: most cooking amateurs (lovers of cooking) love cooking gadgets. By a gadget, I mean, any implement that has one unique use, that can be replaced with a multi-use implement. A potato slicer is a gadget, for example, as a knife can slice a potato and do other things as well.

I don't advocate the use of gadgets, unless they provide a visual enhancement to a piece, like a melon baller. I like cooking the old fashioned way. However, there is an exception: a meat thermometer.

This item is a must in every kitchen, especially for those who fall into the Can't Boil Water category.

1) A meat thermometer ensures that the meat/poultry/fish is cooked to a temperature that is safe to eat. Eating undercooked meat can be risky.

2) There is no better way to judge whether a turkey is done, than through a meat thermometer. I remember one time when my sister accidentally put the turkey in the oven on an upper rack, and the little button popped out after just a few hours.

3) You should never cut a steak to see if it is done. This lets out all of the juices, and you end up with a dry, mangled piece of meat. Use a meat thermometer instead. Enjoy that special treat you paid top dollar for, as it was meant to be enjoyed!

There are plenty of inexpensive meat thermometers on the market. Invest in one. You'll be glad you did!

My Favorite Thanksgiving Dressing

Jody — Sat, 01 Nov 2008 17:27:00 GMT

With the holidays fast approaching, I have been asked to post some of my favorite tried and true recipes.

So, I would like to propose some recipes appropriate to these tough economic times, and share some time, money and energy-saving tips. There is no reason that the economy has to hurt our kitchens or our reasons for being thankful this season.

Tip # 1 - If you are celebrating Thanksgiving, and are the "Cook in the Family" who will be making the turkey, order your fresh turkey now. If you will be cooking a frozen turkey, check to see if you can order one. Put it on your calendar so you don't forget.

I will add another blog on what to do if you can't find a turkey later. There are a lot of alternatives!

Tip # 2 - Split the time and financial responsibilities amongst the guests at Thanksgiving. In other words, if "I'm the Cook in the Family" is bringing the turkey and gravy, "Can Nuke a Mean Dinner" can bring the dressing and mashed potatoes, and "Can't Boil Water" can bring the veggies and dessert. Make it a memorable family collaboration!

I always make a dressing, not a stuffing (made inside the turkey). Why? I like to stuff my turkey with onions, garlic and herbs, so that the meat is flavorful. And, I am wary of eating cooked dressing that has been stuffed into a raw bird. So this recipe is fool-proof and delicious.

Jody's favorite dressing for 8 guests:

1 bag bread crumbs (the kind that always pops up in your grocery store in November)
1 box chicken stock or low sodium chicken broth
12 oz. Roll sausage (not the patties or links. I like the one flavored with maple.)
1 small onion, diced
1 garlic clove, minced
2 carrots, diced
2 celery stalks, cleaned and diced*
Dried parsley, sage, rosemary and thyme (a pinch of each)

*Take a vegetable peeler and scrape off the top layer of the celery. This will eliminate the stringy part.

In a large frying pan, cook the sausage, breaking up the meat into little pieces as it cooks. Remove the sausage onto a plate. Dispose of all but one tablespoon of the fat, and saute the onion, garlic, carrots, celery and herbs, until the onion is translucent.
Prepare the dressing as stated on the bag, but substitute the chicken stock or low sodium broth for the water. Add the sausage to the onion mixture and combine, and then add the sausage mixture to the dressing.

If your dressing looks too dry, microwave 1/2 cup chicken stock in a glass measuring cup, until hot, and add it a little at a time until your dressing reaches the moisture you desire.

Feel free to experiment with chopped dried apricots, raisins, or fresh diced apple. Throw in some cooked chestnuts. Leave out the sausage if you prefer. It's your dressing - make it your signature dish by using your own special ingredients.

This recipe will take you no time to prepare, so make this as the turkey is resting after coming out of the oven. Remember to cover your dressing with foil, so it stays warm.

Next, relax with a glass of wine, and think about how little time this took to make!

How will the economy affect your kitchen?

Jody — Sat, 18 Oct 2008 18:58:00 GMT

Let's face it - the economic outlook is bleak. But it does not have to prevent you from providing a good meal for your family. The best thing you can do is to educate yourself on making meals at home, and cutting down on going out.

Here are my tips:

    1) Make meals on weekends, and freeze them to be used during the week. You don't know how many times my husband and I have enjoyed a made-at-home pizza with home-made sauce we froze the month prior.

    2) Buy prepared chicken or beef stock, and whip up a quick soup at home. You can add frozen vegetables and pasta, and beans, and make a rich hearty soup in no time.

    3) If you have a particular wine that you enjoy, check your local stores for discounts. Or better yet, experiment with lesser known and less expensive wines. You may be very pleasantly suprised to find that a reduction in cost does not necessarily mean a reduction in taste.

    4) And please - make your coffee at home, and use whatever free coffee is provided at work. It's fine to buy coffee at a shop as a treat, but when times are tough the extra cost will add up.