Baked Beans with a Little Extra Heat

Jenny's Baked Beans have been a favorite of mine for the last few years. Today I did a quick re-mix and subbed Sriracha for Franks Hot Sauce and used Dijon mustard instead of the yellow. It's hot, but not too hot, so don't let the sriracha scare you. To me, it was just perfect, and the recipe is super simple!

Rx from Dr Dalton: Amped Up Hot Asian Soup

This is a re-mix of an Asian soup that I made a few years ago that knocked the flu bug out of me like nobody's business. This year I feel a stronger medicinal soup is in order. I can't say it works yet as I've only had one dose, but have faith my friends, it's a delicious concoction of spices that will definately let you forget your ailments while you're enjoying it. And don't forget to use your napkin every few minutes- not to wipe your chin, but to blow your nose. It's better than any over the counter remedy I've found, and it's simple as simple can be. What would you expect from a cook with the flu? Get ready- it will be done in 30-40 minutes.

Amped Up Spicy Asian Potsticker Soup
Serves 3 or 4

32 oz low fat/low salt chicken broth
2 cups water
Zest of 2 limes
3 cloves garlic chopped or zested
3 T ginger chopped or zested
3 scallions chopped
3 T fish sauce
1 T Splenda no calorie sugar substitute
1 T soy sauce
2-3 Fresno chilis sliced in rings, seeds removed
1/2 tsp kosher salt
Juice of 2 limes
4 oz mushrooms sliced (optional)
6 frozen chicken potstickers (I use the Tai Pei)
1/2 cup frozen peas

GARNISH
2 scallions chopped
Sambal Olek (Thai chili paste)
1 -2 T soy sauce
sesame oil

There is nothing difficult about making this soup. But you do have to infuse the aromatics in the store bought broth and water. That's the only time you have to think about anything. So prepare your aromatics- the ginger, garlic, lime zest and scallions.

Heat a medium to large saucepan with chicken broth and water and add the aromatics. Cook uncovered for about 15 minutes. You can smell the goodness already, right?

We don't want our broth to be clouded with pieces of ginger, garlic, scallions and lime zest so the simple solution is to strain them out of the broth and just enjoy the flavors they bring to the dish, Take a strainer and pour your broth into a separate bowl and discard the goop.

Take a taste of the broth. I always do. So far, I've got an exotic flavor that appeals to me. Pour clear broth back in your cooking pot and add what you think fits into you flavor world. I like to add a little sugar (I use Splenda), fish sauce, chilis for heat, lime juice and soy sauce. Cook about 3 more minutes.Taste the soup again and see if you want another spice or flavor in there. I like Sambal Olek (but I save it for a garnish and it works great for me).

Now it's time to add the vegetables. Today I had sliced mushrooms and peas. Perfect for me, not so much for Dan Clark, but I think he could eat this soup sans veggies. I added the mushrooms and cooked them for 7 minutes. Then I added my beloved potstickers and cooked them for 5 minutes (covered). I then added the peas, cooked another 2 minutes and got ready to plate. Don't forget to add the Sambal, and as a decadent addition, the soy sauce and a drizzle of sesame oil. If my flu doesn't disappear soon, my next post might be an elixer that has root vegetables that you have to rub on your chest until spring. Lets hope it doesn't come to this.

On a happier note, doesn't this soup look divine?

Hot Stuff

I'm loving the frozen Tai Pei Potstickers I bought a few weeks ago. I've even come up with (what I think) is a pretty authentic Asian soup that features them and will satisfy your craving for hot, sour, sweet and salty. And it's a snap to make. It took me less than thirty minutes and there's nothing fancy in here- everything you need can be found in your local market if they have an international aisle. Here's the recipe, I really think you're going to like it.

Asian Chicken Broth with Pot Stickers and Veggies
Serves 4

2 14.5 oz cans low fat/low sodium chicken broth
1 14.5 oz can water
Zest of one lime
1 clove garlic grated
1 T fresh ginger grated
3 T fish sauce
2 T Splenda no calorie sweetener
2 Serrano chilis cut in rings
1/4 tsp kosher salt
Juice of one lime
3 oz mushrooms sliced
8 Tai Pei potstickers
3 oz snow peas
1 scallion sliced thin (for garnish)

Ready to cook? Let's get started. Zest your lime and grate your garlic and ginger.

In medium large soup pot add lime zest, garlic and ginger. Now pour in the broth and water and on medium hight heat on stove top, bring this liquid to a boil. Lower heat, cover and simmer on low for 10 minutes. While the broth is getting ever-so aromatic, get the rest of your veggies prepped.

Are you smelling that deliciousness yet? You should be. What you want to do now is strain the lime, garlic and ginger out of the soup, so the broth is pristine.

Pour the clear broth back into your soup pot and add the Splenda, chilis, mushrooms, fish sauce, salt and lime juice. Cook on low, covered for 7 minutes. Now add the potstickers and cook (covered) another 5 minutes. Time to add the sno peas and cook 2 minutes more. Tada! Soup is ready.

I garnished with thinly sliced scallions, but I think if you have cilantro on hand that would be great. I actually think both would work and it wouldn't be over-kill at all.

Fridge and Pantry Purge

Yesterday was another messy, sleety, snowy day in New England. I drove to work with white knuckles and came home in the same condition. I had to do something to ease the tension in my body so I decided to cook. I also decided to go through my fridge and pantry and use up some of the ingredients that have been hanging around (maybe just a little too long). This post is not really a recipe, it's a method that I sometimes use that gets me to my desired result- dinner!

I had 3 pieces of bacon which I cooked up, crumbled and set aside. Then I drained most of the bacon fat from the pan and left about a tablespoon in. To the bacon fat I added 3 ounces of chopped baby spinach, 4 ounces of chopped mushrooms and 2 very sad looking scallions.

At this point I still wasn't sure where I was going with this, but after a quick look in my pantry, I decided I'd re-mix Dan and Jerry's Chili Mac, and make it Bacon Chil Mac. I cooked 1 cup of Dreamfield's elbow macaroni, opened a 16 ounce can of pinto beans and combined them with the bacon, and spinach/mushroom mixture. I was on the road to happiness.

Good thing I save my bacon fat because I then decided to saute a medium size onion, 4 cloves of minced garlic, 2 teaspoons of chili powder, 1 teaspoon of cumin, 1/2 teaspoon of ground cayenne pepper and 2 tablespoons of tomato paste in another tablespoon of that aromatic fatty bacony goodness.

I pre heated my oven to 350 degrees, opened a 10 ounce can of Rotel and looked at the unopened salsa con queso I bought on sale ages ago. So yeah, 3 tablespoons of that creaminess went into the macaroni mixture too.

I spritzed my trusty old souffle dish with cooking spray and put this delicious looking mixture in the oven (covered) for 25 minutes.

Then I added a few handfuls of low fat shredded cheddar cheese, popped the casserole back in the oven (uncovered) for 8 minutes and dinner was ready.

I toasted up some corn tortillas and sprinked the chili mac with cilanto and was a very happy camper. The weathermen/women are predicting a little more snow for tomorrow, but I've got leftovers to comfort me. And by the way, this microwaves beautifully, I had some for lunch today at work.

Mozambique Shrimp Re-Mixed

I had this idea of making Mozambique Shrimp again, this time omitting the beer. I think the Goya spices combined with the onions, garlic and hot sauce is really the secret to this dish. Plus I'm trying to cut some calories and carbs and came up with this new version. The first thing I always have on hand is the Sazon Goya "Con Azafran", found in the international aisle of your grocrery store.

And of course you need shrimp. So let's get the cutting board out and start the prep.  Here's what you'll need:

Mozambique Shrimp sans Beer
3 T butter
1 T olive oil
1 pound shrimp (16-20 count) peeled and deviened
2 small onions chopped
4-5 garlic cloves chopped or grated
2 packets Goya Con Azafran
1-1/2 tsp tomato paste
2 T srirscha sauce (or any other hot sauce that rocks your boat)
12 oz water
Juice of one lemon

In large sauce pan, heat the butter, olive oil, onions and garlic on low for about 5 minutes. Make sure the heat is low enough so you just sweat them. Add the tomato paste (I love the paste in the tube), sriracha sauce, Goya seasoning and water. Bring to a boil.

Now add the prepared shrimp and lemon juice, bring to a boil and lower to a simmer. Cook 5 minutes.

Mozambique shrimp is ready to be served. How easy is that? I paired this with brown rice and garnished with cooling diced cucumber and cilantro. I'd love you to try this- so tasty and simple. Let me know what you think.