Stir-Fried Asparagus with Water Chestnuts, Ginger & Cashews

The other day I was out shopping and the market had gorgeous super thin asparagus at a ridiculously low price.  I grabbed two pounds and planned on grilling them…like I always do…because it’s fast, easy and we love the flavor.  That night though while perusing some cooking blogs I opened One Perfect Bite and saw her recipe for Stir-Fried Asparagus with Chopped Nuts and Ginger and knew immediately that I was going to change things up in our house and use her recipe…with just a few changes of my own. 

Grilling will always be one of my go-to ways of preparing asparagus but this recipe will also become a regular on our table as other than the asparagus it uses ingredients that I always have on hand, it was simple, fast and totally delicious.  So delicious in fact that I found myself grabbing a piece or two off the leftovers every time I walked by the plate.  I think that this would also be wonderful had I added some thinly sliced chicken breast and made it a full meal with protein.  Come to think of it, using this method and ingredients with nice long beans from our garden would be wonderful, I’ll have to give that a try once our beans come in this summer.  I really enjoyed this dish hot out of the pan, room temperature as I was picking at the leftovers and even cold the next day for breakfast.  Yes I ate this for breakfast, it was that good.  I hope that you’ll give this recipe a try and let me know how you like it.

Stir-Fried Asparagus with Water Chestnuts, Ginger & Cashews  (Adapted from here)

2 TBS. dark sesame oil
1 TBS. peanut oil
4 TBS fresh grated ginger
2 – 8oz. cans sliced water chestnuts, rinsed and drained
2 lbs. fresh asparagus, cleaned and diagonally cut into 2-inch long pieces
3 TBS kabayaki sauce
1/2 cup salted cashews, roughly chopped

Heat a wok or large frying pan and add the sesame & peanut oils heating until the oil shimmers.  Add the ginger and cook for 1 minute, stirring often.  Add the water chestnuts and cook for 1 minute.  Add the asparagus and cook for 3-4 minutes, until barely tender and still bright green. Add the kabayaki sauce and nuts and toss to coat everything well.  Cook 2 minutes longer. Serve immediately.

Enjoy!!

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Mango Lassi

Now that the temperature outside is heating up my thoughts turn to cold, refreshing fruity blended drinks like my Melon Agua Fresca…can’t wait for our melons to come in so I can enjoy those again.  I also love creamy fruity drinks and whenever we go out for Indian food I always enjoy a mango lassi.  Lassi is so simple to make at home, I don’t know why I don’t make them more often as all three of us really enjoy them and they can actually be quite healthy.  On Wednesday Maisie and I went to the Dekalb Farmer’s Market and they were giving out taste samples of canned mango pulp.  Maisie absolutely loved it and since they had it at an awesome price I picked up a case so we’ll be enjoying mango lassi and other mango flavored treats this summer.

Mango Lassi

30 oz. frozen or canned mango pulp or fresh mango
1 1/2 cups plain yogurt (I use either store bought or homemade fat-free Greek yogurt)
2 cups milk (I use skimmed fat-free)
1/8 – 1/4 tsp. ground cardamom
sugar to taste (I generally find it sweet enough so I don't add extra)
ice cubes

In a blender combine the mango pulp, yogurt, milk and cardamom and blend until smooth.  Taste and if needed add sugar a little at a time.  I prefer to then pour the mixture over ice but alternately you can add a few cubes of ice to the blender and blend into a thick frosty drink.

Enjoy!!

Pannukakku ~ Finnish oven pancake

Children and adults alike will adore this easy to make oven pancake.  We like it simply with a squeeze of fresh lemon juice and some confectioner’s sugar but it’s delicious with fruit, cinnamon sugar, syrup, whipped cream or anything that you’d put on pancakes or waffles.

Pannukakku ~ Finnish oven pancake

8 TBS butter
4 large eggs
4 TBS sugar, honey or agave
1/2 tsp salt
2 cups milk (I use skimmed but 2% or whole work just as well)
1 scant cup all-purpose flour
1 tsp vanilla bean paste or vanilla extract

Optional for topping:  Fresh lemon juice, confectioner’s sugar, cinnamon sugar, maple syrup, whipped cream, fresh fruit, jam.

Place all of the butter in a 9x13-inch glass baking dish and place into a cold oven.  With the baking dish in the oven heat to 425F.  While the pan is heating add the eggs, sugar, salt, milk, flour and vanilla to a blender.  Once the butter has melted, carefully remove the baking dish from the oven and pour half of the melted butter into the blender and immediately return the baking dish to the oven and allow it to continue heating.  Process all the ingredients in the blender until very smooth.  Once the butter that is still heating in the baking pan just starts to brown, working quickly, slide the oven rack out and without taking the baking dish from the oven, pour the batter into the hot pan and carefully slide everything back into the oven.  Do NOT open the oven.  Bake for 20-25 minutes until puffed and golden brown.  Top with your favorite topping.

The pancake is quite impressive when first pulled from the oven but it deflates almost immediately so if you’re serving it to guests plan to have everyone at the table and ready when you pull it from the oven. 

Enjoy!!

Caribbean Clam Chowder with Corn

I go to this wonderful local sandwich shop and the lunch that I always order is their Fried Green Tomato Sandwich.  With your sandwich you get your choice of a side and my absolute favorite is their Caribbean Clam Chowder.  The problem is, while they always have the fried green tomato sandwich on the menu, the soup and side options change.  Though all their soup and side offerings are wonderful and delicious, just knowing that I’m going there makes me crave the chowder so when it’s not offered I’m disappointed.  Sometimes I really crave the chowder so the last time I was there I brought my portion home so that I could recreate it and have it any time I wanted.

Caribbean Clam Chowder with Corn

6 medium potatoes, peeled and quarter-inch dice 
12 oz. sliced bacon
3 TBS butter
6 jalapenos, seeds removed and finely minced
2 medium onions, finely minced
6 cloves of garlic, finely minced
3 - 12 oz. bags frozen sweet corn, thawed
3 - 8 oz. bottles clam juice
6 - 10 oz. cans whole baby clams
1 scotch bonnet pepper, stem and seeds removed but kept whole
3 - 14 oz. cans lite coconut milk
1/3 cup chopped roasted red peppers
1/2 to 1 tsp cayenne pepper
1 tsp salt or to taste
1 tsp fresh ground pepper or to taste
Fresh cilantro for garnish

In a large stock pot add enough water to boil your potatoes.  When the water reaches boiling, add your diced potatoes and boil until just tender.  Drain and set aside.  In the now empty stock pot, fry up the bacon until it is crispy.  Remove the bacon from the pot and dice it finely and set aside.  Leave the bacon fat in the pot and add the butter, jalapenos, onion and garlic and saute until all the vegetables are soft but do not allow them to brown or caramelize.  In a blender or food processor add one bottle of the clam juice and two bags of corn and process until quite smooth.  Once all the vegetables are soft add the processed clam juice & corn mixture, the two remaining bottles of clam juice, the juice from the cans of whole clams, the scotch bonnet pepper and the coconut milk.  Allow to simmer for 10 minutes.  Add the diced bacon, the remaining bag of corn, all the clams, the roasted red peppers, cayenne, salt & pepper and allow to return to a simmer for 3 minutes.  Remove the scotch bonnet pepper and discard.  Adjust cayenne, salt & pepper to taste.

Enjoy!!

Ultimate banana bread

I love banana bread and have made many though the years but I had yet to find a truly wonderful recipe as my breads either lacked in banana flavor or had great flavor but were dense semi-wet bricks.  Well I finally found the ultimate banana bread recipe and this one’s a keeper! 

I had six black perfectly-ripe-for-banana-bread bananas on the counter and it must have been kismet as this recipe called for exactly six very ripe bananas.

Ultimate Banana Bread (adapted from America’s Test Kitchen)

1 3/4 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
6 large very ripe bananas black or heavily spotted, peeled
8 TBS salted butter
2 large eggs
3/4 cup packed dark or light brown sugar
1 tsp vanilla bean paste  
1/2 cup coarsely chopped walnuts, toasted (optional) 
1 TBS large decorative sugar crystals 

Adjust oven rack to middle position and heat oven to 350F degrees. Spray 8½ by 4½-inch loaf pan with nonstick cooking spray. Whisk flour, baking soda, and salt together in a large bowl and set aside.

Place 5 bananas in a large (because the juice will bubble up and over so larger is better) microwave-safe bowl; cover with plastic wrap and cut several steam vents in the plastic with a knife. Microwave on high power until bananas are very soft and have released liquid, about 5 minutes. Transfer bananas to a fine-mesh strainer placed over a small saucepan and allow to drain, stirring and mashing occasionally for about 15 minutes (you should have ½ to ¾ cup liquid). Set the strainer with the bananas aside and cook the banana liquid over medium-high heat until reduced to ¼ cup, about 5 minutes.

In the now empty banana bowl melt the butter in the microwave until it's almost completely melted and then stir to melt the rest of the butter while also allowing the butter to cool slightly. To the melted butter add the brown sugar and stir then add the cooked bananas, eggs, reduced banana liquid and vanilla bean paste and stir to mix.

Pour the banana mixture into the flour mixture and stir until just combined with some small streaks of flour remaining. Gently fold in the walnuts, if using. Scrape the batter into the prepared pan. Slice the remaining banana diagonally into ¼-inch-thick slices. Layer the banana slices on top of the batter along both long sides of the loaf pan, leaving 1½-inch-wide space down center to ensure even rise. Sprinkle granulated sugar evenly over the loaf.

Bake until a toothpick inserted in the center of the loaf comes out clean, about 60 minutes. Cool bread in the pan on a wire rack for 15 minutes, then remove loaf from pan and continue to cool on wire rack. Serve warm or at room temperature.

Enjoy!!

Fire Roasted Tomato and Chicken Tortilla Soup

Oh my gosh this soup is probably one of the most wonderful soups that I have ever made and it’s super quick and easy to make.  Even though it contains chili powder and green chilies it is not spicy but instead it is rich and full of flavor.  If you want to kick up the spice just increase the green chilies and chili powder.

Fire Roasted Tomato and Chicken Tortilla Soup 

For the soup:
1 tablespoon vegetable oil
1 large onion, chopped
1 tablespoon dark chili powder, more to taste
3 oz. tomato paste 
8 cups cheaters chicken soup or low-salt boxed or canned chicken broth
1/2 cup corn kernel (I used frozen)
1 - 15oz can black beans, drained and rinsed
1 small can chopped green chilies (about 3 oz.), more to taste 
1 - 14.5 oz. can fire roasted diced tomatoes (Wal-Mart brand is very good)
1 cup shredded cooked chicken (store bought roasted chicken works great)
1/2 cup chopped fresh cilantro, plus more for garnish

For the tortillas: (These fresh tortilla strips are awesome and fast & easy to make but you could substitute your favorite store bought chips.) 
1/2 to 1 cup vegetable or corn oil
8 – 6-inch fresh corn tortillas, cut in half and then into 1/4-inch-wide strips
sea salt

For the garnish:
1 ripe avocado, diced
crumbled queso fresco
sour cream
fresh cilantro
fresh lime wedges

In a large pot heat 1 tablespoon of oil.  Add onions and cook until lightly caramelized.  Add the chili powder and tomato paste and stir continuously over medium heat for 1 minute.  Add the chicken stock, stir to combine and simmer for 5 minutes.  Add the corn, black beans, chopped chilies, tomatoes including all the juice, chicken and cilantro.  Simmer for a couple of minutes until everything is heated through.

To make the tortilla strips heat about 1/4-inch of oil in a fry pan.  Working quickly in batches so not to over crowd the pan, fry up the strips until light golden brown.  Remove to a plate lined with paper towels.  As soon as you remove the strips from the oil sprinkle with sea salt.

To serve, ladle the soup into bowls and top with the tortilla strips as well as your choice of diced avocado, crumbled queso fresco, a dollop of sour cream, fresh cilantro and a big squeeze of fresh lime.

Enjoy!!

Blog Parties I may be attending:  Cast Party Wednesday, Delectable Tuesday, Everyday Sisters Sharing Sundays, Fat Camp Friday, Food on Fridays, Food Trip Friday, Foodie Friday, Fresh Food Friday, Friday Favorites, Friday Food, Friday Potluck, Full Plate Thursday, Homemaker Monday, Jam Hands, Let’s do Brunch, Make a Food-e-Friend Mondays, Mangia Monday’s, Melt in Your Mouth Monday, Menu Mondays, Mingle Monday, Mommy’s Kitchen, Mouth Watering Monday, Savory Sunday, Seasonal Sunday, Simply Delish, Tasty Tuesday, Tasty Tuesday’s, Tempt My Tummy Tuesday, This Chick Cooks, This Week’s Cravings, Totally Tasty Tuesdays, Tuesday Night Supper Club, Tuesday Time Out, Tuesday’s Tasty Tidbits, Recipes I Can’t Wait to Try, What’s Cooking Wednesday, What’s on the Menu Wednesday, Your Recipe My Kitchen