Nov. 5th, 2017

cloudscudding: Photo of Abra Staffin-Wiebe (Default)
I occasionally use this for more than just a recipe repository, I swear! Anyway, cabbage fried rice. I'm pretty happy with this recipe because both kids liked it as-is, including the extremely picky eater, and it got veggies (cabbage, carrot, onion) and protein (egg) into them. And I used the leftover lime cabbage from chicken fajitas with lime cabbage and avocado, so winner winner leftovers dinner.

Lime Cabbage
Make the lime cabbage 4-24 hours in advance for this recipe, to allow marinating time.
Combine:
2 c. cabbage chopped into 1/4"-1/2", packed in the measuring cup (about 1/4 head of cabbage)
2 Tbsp. lime juice
2 Tbsp. olive oil
1 tsp. fresh parsley
salt to taste

Cabbage-Fried Rice
Serves 4.

Ingredients:
1 1/2 c. uncooked rice (about 3 c. cooked)
1 Tbsp. butter
1 tsp. salt
vegetable oil
2 c. chopped lime cabbage (about 1/4"-1/2" squares), packed in the measuring cup
1 carrot, finely grated
1/2 onion, minced
3 cloves garlic, minced
2 Tbsp. fresh ginger, minced or finely grated
2 eggs, beaten
1 Tbsp. soy sauce
1 Tbsp. lime juice
1 1/2 tsp. fish sauce

Directions:

Chop, mince, beat, and measure all the things in advance.

Cook rice with:
1 Tbsp. butter
1 tsp. salt

Heat oil over high heat in a wok or your largest pan. Add:
cabbage
carrot
onion

Stir constantly until vegetables are beginning to brown, about 5 minutes. Add:
garlic
ginger

Stir for another minute.

Heat a little more oil (about 1 Tbsp.) in the middle. Add rice and stir until thoroughly coated.

Make a well in the center of the pan by pushing rice to the sides. Lower heat. Pour eggs into center and stir eggs constantly until mostly cooked. Then stir all the contents of the pan together.

Combine in a small bowl:
soy sauce
lime juice
fish sauce

Drizzle sauce over rice and mix.

Enjoy!
cloudscudding: Photo of Abra Staffin-Wiebe (Default)
Very yummy, nice grilled flavor when I cooked it on my cast iron stovetop grill. I also did chicken breasts, but those didn't cook through as well. Very good with thighs.

Asian BBQ Chicken

1/4 cup plus 2 tablespoons dark brown sugar, packed
1/4 cup plus 2 tablespoons soy sauce
3 Tbsp. lime juice
1-1/2 tablespoons vegetable oil
1/2 teaspoon Asian black sesame oil
3/4 teaspoon Garam Masala
3 cloves garlic, minced
1 Tbsp. teaspoons fresh grated ginger
1/2 teaspoon cayenne pepper (use more if you like heat)
8 skinless, boneless chicken thighs
(optional) 2 scallions light and dark green parts only, thinly sliced

Can make an additional half-recipe, warm until sugar melts, and use as extra glaze over the top after cooked.

Instructions

In a medium bowl, mix together all of the ingredients except for the chicken and scallions. Place in a zip-lock freezer bag with the chicken thighs. Be sure the chicken is evenly coated with the marinade, then place the bag in the refrigerator (in a bowl in case of leakage); let marinate for 3-4 hours, rotating occasionally.

Preheat grill to high heat.

Grease the grill. (IMPORTANT: Lightly dip a wad of paper towels in vegetable oil; then, using tongs, carefully rub the towels over the grates several times until glossy and coated.)

Place the chicken on the grill. Cook for about 5 minutes on each side, or until nicely browned and done (chicken breasts will take significantly longer). Transfer the chicken to a serving platter.

(Optional) Top with extra (not meat-contaminated) marinade and sliced scallions.

Nutrition Information

Powered by Edamam

Per serving (4 servings)
Calories:
653
Fat:
44g
Saturated fat:
11g
Carbohydrates:
26g
Sugar:
21g
Fiber:
1g
Protein:
39g
Sodium:
1536mg
Cholesterol:
222mg
cloudscudding: Photo of Abra Staffin-Wiebe (Default)
My kiddos did not like it. Everyone else did. Will make again! I would go farther with the rosemary next time (and also use whole instead of ground), and the minuscule amount of lemon zest did not ruin it for me. I really notice bitter flavors, and the normal amounts of zest that people put in things make them inedible for me sometimes. If you live a zestful life, triple the amount!

Allergens: Dairy-free, contains eggs, gluten.

Original recipe source: Epicurious.com

Lemon Olive Oil Cake

Ingredients:
3/4 cup olive oil (extra-virgin if desired), plus additional for greasing pan
1 large lemon, for 1/2 tsp. lemon zest and 1 1/2 Tbsp. lemon juice
1 cup cake flour (not self-rising)
1/2 tsp. rosemary
5 large eggs, separated, reserving 1 white for another use (or toss, because really, who uses one egg white?!?)
3/4 cup plus 2 Tbsp. sugar

Glaze:
1 c. powdered sugar
2 Tbsp. lemon juice
pinch salt

Equipment:
9x9 square pan

Preparation
Put oven rack in middle position and preheat oven to 350°F. Grease pan with some olive oil, then line with parchment paper*. Oil parchment.

Finely grate enough lemon zest to measure 1/2 teaspoon and whisk together in a bowl with 1 c. flour and 1/2 tsp. rosemary.

Halve lemon, then squeeze and reserve 1 1/2 tablespoons fresh lemon juice.

(OPTIONAL: reverse the order of the next two paragraphs, whipping egg whites first in the actual mixing bowl and then hand-holding another large bowl for the yolks, angling it as needed to help it blend properly.)

Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at high speed until thick and pale, about 3 minutes. Reduce speed to medium and add olive oil (3/4 cup) and reserved lemon juice, beating until just combined (mixture may appear separated). Using a wooden spoon, stir in flour mixture (do not beat) until just combined.

Beat egg whites (from 4 eggs) with 1/2 teaspoon salt in another large bowl with cleaned beaters at medium-high speed until foamy, then add 1/4 cup sugar a little at a time, beating, and continue to beat until egg whites just hold soft peaks, about 3 minutes.

Gently fold one third of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly.

Transfer batter to pan and gently rap against work surface once or twice to release any air bubbles. Sprinkle top evenly with remaining 2 tablespoons sugar. Bake until puffed and golden and a wooden pick or skewer inserted in center of cake comes out clean, about 45 minutes.

Cool cake in pan on a rack 10 minutes, then remove parchment and transfer to serving platter.

Cool cake to room temperature, about 1 1/4 hours.

Optional glaze:
Whisk together 1 c. powdered sugar and 2 Tbsp. lemon juice. Texture should be thick. Drizzle across cake with a spoon. Wait 15 minutes before serving.

* Do not substitute wax paper. It will catch on fire in your oven. Do not ask me how I know.
Lemon Olive Oil Cake, macro

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