Curried Cabbage Slaw

This is from Mom's cookbook, I think this recipe was originally from the Oregonian. Unless you are a ginger-fanatic, I would cut it down to 1 tsp, or leave it out completely. It overpowered the delicious fried cabbage and onion flavor. Cabbage is my new favorite vegetable. It's very high in vitamin K and C, and folate, and it's dirt cheap.

1 tbs. veg oil
1 lb. green cabbage, sliced (or a big bag of cole slaw)
1 medium yellow onion, sliced (I always added extra)
1 tbs freshly grated ginger
1 tsp. curry powder
1 tsp. ground cumin
1 tsp. ground coriander
1 tbs. brown mustard seeds
salt and pepper to taste

In a large heavy skillet, heat the oil over medium high heat. Add the cabbage and onions and saute until translucent, 8 - 10 min. Stir in the ginger, curry powder, cumin, coriander and mustard seeds until well-combined. Remove from heat and let cool. Season to taste with salt and pepper. Serve at room temperature. Store in a an airtight container in the refrigerator for up to one week. Makes 3 cups.

Easy Mexican Rice

I adapted this from my coworker's recipe. I substituted quinoa for the rice.

½ chopped onion
½ tbsp olive oil
1 cup washed rice
1 8 oz can tomato sauce
1 tsp cumin
1 tsp tapatillo or hot sauce
1 cup chicken broth

Saute onion in olive oil on medium heat for about 3 minutes or until tender. Add rice and continue to cook for about 5 minutes until rice is mostly dry (this is called puffing the rice). Add cumin, tomato sauce, tapatillo, and chicken broth. Turn heat to high and bring to a boil then reduce heat to low and simmer 15 minutes.

Brussels Sprouts, Bacon, and Brown Sugar

I may have overdone it on the ingredients in this, but it turned out delicious. Brussels Sprouts are so bland they need a lot of flavor.

1 lbs brussels sprouts (I used one bag of frozen because I can't find them fresh)

1/2 Tbsp olive oil

3 shallots, sliced

2 cloves garlic, minced (sliced might work nicely)

1 thick slice bacon, torn to pieces

2 Tbsp balsamic vinegar

2 Tbsp brown sugar

1/2 tsp salt

1/2 tsp fresh ground pepper

Wash and chop brussels sprouts in half through the stems. Heat olive oil in a large skillet or wok and dump in bacon, shallots, and garlic. Stir-fry for about 30 seconds and then add the vinegar and sugar. Add brussels sprouts and saute for about 5-10 minutes, until the liquid is reduced and sprouts are tender.

Serve with hot mustard or parmesan cheese.

Chocolate Chocolate Chip Cookies

Oh my god, these cookies are good. The batter is ten times better than the cookie itself. My coworkers raved about these cookies. They are very fudgey like brownies. I used butter flavored shortening instead (remember to add 6 Tbs water for every cup of shortening used).

Cookies will puff up like this when they are about done.


Once cooled, they will deflate slightly but should still have a mounded shape.

INGREDIENTS

• 1 cup butter, softened
• 1 1/2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2/3 cup cocoa powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups semisweet chocolate chips
• 1/2 cup chopped walnuts (optional)
  

Directions

Preheat oven to 350 degrees F (175 degrees C).

In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.

Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

*Note: Bake for 10 minutes, or your cookies will not be done on the bottom and they will fall apart when you try to transfer them to a cookie sheet and you will have to eat all the ruined ones. Slightly underbaked, they are still good but will be difficult to handle.
*Note: Try using peanut butter or white chocolate chips, and definitely double the walnuts. I also used 1 cup of brown sugar and 1/2 cup white sugar because I ran out of white sugar, and I do not regret it.

Russian Tea Cakes

Finished product

Cookies are done when slightly cracked on top

Allrecipes.com

INGREDIENTS

• 1 cup butter
  
• 1 teaspoon vanilla extract
• 6 tablespoons confectioners' sugar
• 2 cups all-purpose flour
• 1 cup chopped walnuts
• 1/3 cup confectioners' sugar for decoration

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.
3. Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners' sugar. I also like to roll mine in the sugar a second time.

5 Minute Chocolate Cake

My friend sent this recipe for a 5 minute chocolate cake made in a large coffee mug. It really works! It's rather dense (like brownies), not too sweet and is terrific with a scoop of vanilla ice cream. The sweetness can be adjusted.... and the "optional" chocolate chips in the recipe form the "frosting" when you dump the cake out on a plate.


All of a sudden, I can't find any coffee mugs.



5 MINUTE CHOCOLATE MUG CAKE

4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
a small splash of vanilla extract
1 large coffee mug

Add dry ingredients to mug, and mix well. Add the egg and mix
thoroughly. Pour in the milk and oil and mix well. Add the chocolate
chips (if using) and vanilla extract, and mix again.

Put your mug in the microwave and cook for 3 minutes at 1000 watts
(high). The cake will rise over the top of the mug, but don't be
alarmed! Allow to cool a little, and tip out onto a plate if desired.

No More Special Food

Living in Asian countries for many years, we naturally developed a taste for spicy food. (Mutton masala in India, kimchi in Korea, etc. Mmmmm.) Upon settling in Oregon, I started experimenting with spices more and more and I must say, I began turning out some great meals. The older kids appreciated my exotic style but the little kids didn't like it and preferred bland food. BOR-RING. Whenever I cooked a spicy curry or a tasty new Asian dish, I prepared a little Mac & Cheese side dish for the little guys. Many times I’d be all inspired about my new spicy dish as I was setting it on the table and suddenly remember, “Crap! Mac & Cheese!” I’d have to hurry and whip up a batch on the stove real quick while everyone waited. It was a real drag.

One day I decided I'd had enough. I sat Daniel and Rachel down and said, "Listen up. The baby gazelle has to run with the herd within one hour of birth, or it will be eaten by the lions." They looked at me with big eyes and I continued: "From now on, no more special food. You run with the herd."

So that was the end of “special food”. If someone didn't like the dinner I'd prepared, I'd say, "Great! Now there's more for the rest of us!" and they could make their own PBJ. Funny thing is, both Dan and Rae started eating my spicy dishes and now that they are teenagers they love spicy food.

The moral of the story? You must run with the herd.

And just say NO to Special Food.