Ecuadorian Fried Rice (Chaulafan)

I first had Chaulafan at Cocina Latina restaurant in Minneapolis.  I was fascinated by the concept of Latin/Asian fusion represented by the dish - essentially fried rice (brought to South America by Chinese immigrants) with Latin influences such as cilantro, cumin and ancho chile powder.  It was so amazingly good that I had to re-create it at home, complete with the Colombian hot sauce that was served on the side.

There are quite a few ingredients but it comes together reasonably fast if you do some prep in advance - cook the rice, buy cooked chicken from the deli, and make the hot sauce.  (If you don't want to make the hot sauce you can use any bottled sauce but I've tested several and think the Colombian hot sauce is the best with this dish.) Having a helper also comes in handy for the chopping part.

I assume this is a fairly special-occasion dish since it contains not only bacon and shrimp but also chicken, eggs and even optional shredded pork.  Of course, you can eliminate one or more of the proteins if you want but I'd keep the bacon for flavor.

There are two ingredients that you may not have on hand - ancho chile powder and achiote powder.  Of the two, ancho chile is much easier to find and is important to the taste of the dish.  It's a mild but smokey chile that's really delicious.  Achiote powder is primarily a coloring agent and since the dish uses just 1/4 teaspoon you could eliminate it if you can't find it.

Leftovers heat up really well with the exception of the shrimp, which can get tough if you microwave them.  Leave them out while you reheat the rest of the rice and then stir them in after the rice is hot to gently rewarm them.

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Chaulafan: Ecuadorian Fried Rice

Serves 3-4                           

 Note: To speed up meal prep, make the hot sauce and cook the rice in advance.

Rice

1 T oil

1 T white onion, diced

2 cups chicken broth

1 cup uncooked white rice

Salt to taste

Chaulafan

2 oz pancetta or diced bacon

4 raw very large shrimp, peeled, deveined, tails removed and cut in half lengthwise

2 eggs, beaten

Salt and pepper

 1 T vegetable oil

½ cup diced white onions

1 small carrot, diced 

2 garlic cloves, minced

3 T soy sauce, divided

1 T Worcestershire sauce, divided

3 T finely chopped cilantro, divided

2 tsp Ancho chile powder

1 tsp ground cumin

¼ tsp achiote powder

1/3 red and 1/3 green bell peppers, diced

½ cup frozen peas, thawed

1-1 ½ cups cooked shredded chicken (from the deli department)

½ - 1 cup cooked shredded pork, optional

4-5 green onions, finely chopped

Sliced red onion, for garnish

 Colombian hot sauce (see following recipe)

To cook the rice, heat the oil, add the onions and the rice, stir well. Then add the broth, season with salt to taste, bring to a boil, reduce heat to low, cover and simmer for about 20 minutes.  Cool.  May be made in advance and kept cooled and covered in the refrigerator.

Heat a large nonstick sauté pan over medium heat.  Add the pancetta or bacon and sauté, stirring occasionally, until crisp and brown.  Remove and drain on paper towels.  In the same pan, add the shrimp and sauté quickly (1-2 minutes) until barely cooked through.  Remove and set aside.  Add the beaten eggs to the pan, season with salt and pepper, and cooked until softly scrambled.  Remove, chop, and set aside.

Add the tablespoon of oil to the pan over medium heat, then add the remaining white onions, carrot, garlic, 1 tablespoon soy sauce, half the Worcestershire sauce, Ancho chile powder, cumin, and 1 tablespoon cilantro.  Cook for 5-8 minutes until the onions and carrots are cooked. 

Add the cooked rice (and optional pork), chicken, and bell pepper.  Stir well, taste and season with salt and pepper.  Cook over medium high heat for 5 minutes, stirring infrequently, allowing a brown crust to develop on the bottom.  Stir in the remaining soy sauce, Worcestershire sauce, cilantro, shrimp, eggs, peas and green onions and stir well.  Cover and heat through for about 3-4 minutes.

Serve garnished with sliced red onion and hot sauce on the side.

 Colombian Hot Sauce

½ cup water

½ cup white vinegar

2 habanero peppers, chopped and seeded

1 to 2 green onions, chopped

1 teaspoon sugar

2 tablespoons vegetable oil

1 tablespoon lime juice

½ teaspoon salt

½ cup cilantro, chopped

½ cup red bell pepper, chopped

1 medium tomato, peeled and seeded

Add water, vinegar, habanero peppers, onion, sugar, oil, lime juice and salt to a blender and blend well.  Add cilantro, red bell pepper and tomatoes.  Pulse once or twice to mix the ingredients without blending.  Use immediately or store, covered, in the refrigerator for up to a week.  Or, freeze in ice cubes trays for individual use later.

Indonesian Chicken Satay

Last Year's Post: Hibachi-Style Tuna
Two Years Ago:  Spring Green Pasta

I went to an outdoor art festival a few weeks ago that of course had a bunch of food trucks.  The most interesting one (at least in my opinion) was an Indonesian satay truck run by a Dutch-Indonesian family.  Say what?  Turns out, back in the exploring days the Dutch formed the East Indian Trading Company and the crown jewel of their trading network was Indonesia.  When the trading company went bankrupt, Indonesia became a Dutch colony which is why you'll see a lot of Indonesian food in the Netherlands to this day.  Now, how a Dutch family from Indonesia ended up in Phoenix, I'm not sure.  But I was impressed enough with the food to track a recipe down and re-create it myself.

The only unusual ingredient is kecap manis, which is an Indonesian sweetened soy sauce.  I found it at the local Asian market but if you can't find it or don't want to buy an entire bottle just for this recipe, you can easily make your own with equal parts soy sauce and brown sugar.  (A recipe is included below.)  The chicken becomes very flavorful from the marinade and is delicious on its own, but the peanut dipping sauce really elevates it to something special.  The food truck served their satay skewers with your choice of a salad, mixed veggies, or fried rice.  I served this recipe with white rice with shredded carrots and raisins, which was a nice complement to the slightly spicy peanut sauce.  By the way, the food truck served the same dipping sauce and presumably used the same marinade for their steak and pork skewers, so I'm assuming they would work equally well or you could do a mixed grill.

The sugar in the kecap manis lends a very slight sweetness while helping the chicken char beautifully and is balanced by the spiciness of the dipping sauce (which you can make as spicy as you want). You can grill the skewers outdoors if the weather is nice, or on a grill pan or under the broiler indoors if it's not.  Either way it's a quick, healthy and delicious meal.

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Indonesian Chicken Satay

Serves 4

Note:  kecap manis is an Indonesian sweetened dark soy sauce that can be found in Asian markets or on line.  A recipe for making your own is included below if you can’t find it.

¼ cup kecap manis

2 tablespoons reduced-sodium soy sauce

4 cloves garlic, minced

1 tablespoon peanut or canola oil

1 tablespoon rice vinegar

2 teaspoons ground cumin

1 teaspoon ground coriander

1 ½ pounds boneless skinless chicken breast, trimmed and cut into 1” cubes

¼ cup smooth natural peanut butter

¼ cup water

2 tablespoons ketchup

1-2 teaspoons hot sauce

Chopped salted peanuts, for garnish

Sliced green onions, for garnish

Combine kecap manis, soy sauce, garlic, oil, vinegar, cumin and coriander in a small bowl.  Reserve 2 tablespoons of the marinade in a medium bowl.  Place chicken in a large ziptop bag and pour the remaining marinade over.  Marinate in the refrigerator for at least 2 hours or up to overnight.

Add peanut butter, water, ketchup and hot sauce to taste to the reserved marinade and whisk to combine.  Refrigerate until ready to use.

Preheat the broiler or a grill.

Remove chicken from the marinade and thread onto skewers.  (If using wooden skewers, soak them in water for at least 30 minutes in advance.) Broil or grill the skewers until the chicken is cooked through, 3-4 minutes per side.   Garnish with chopped peanuts and green onions and serve with the peanut sauce for dipping.

Homemade Kecap Manis

¼ cup soy sauce

¼ cup brown sugar

In small pot, combine brown sugar and soy sauce.  Bring to a boil, and then lower the heat to medium-low.  Continue to cook the sauce until it thickens slightly, then let cool.

Broccolini Fried Rice

Last Year's Post:  Apple Strudel
Two Years Ago:    Smoked Salmon Cakes

I left any mention of meat out of the title of this recipe because you can make it with chicken, or any cooked leftover pork or steak, or go vegetarian with tofu or even just cashews.   It's very versatile.  The base recipe has rice, of course, with broccolini, eggs, snow peas, edamame and/or green peas and a very simple but flavorful sauce made from soy sauce, orange zest and orange juice.

Stir fries and fried rice are two different things.  Stir fries require that all the prep work is done in advance and then the actual cooking takes places very fast and at very high heat.  Fried rice also requires advance prep work and some fast cooking at the beginning.  But when the rice is added in the middle of the process, you press it down into the pan and then step back and leave it alone for a few minutes to crisp on the bottom.  After it's crisp, everything speeds up again.  It's important to the final texture of the dish not to rush the rice-crisping step, and it's also very important to use day-old rice because it dries out overnight and won't clump up plus it will crisp up and brown much better.

The prep work here takes 15-20 minutes, but the actual cooking goes fast so this is a good (and healthy) weeknight meal assuming you made the rice the day before.  I particularly like it served with a little chili oil mixed in for some heat, but others may prefer it with soy sauce for a milder dish.  Serve both at the table so everyone can choose for themselves.

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Broccolini Fried Rice

4 servings

Cook’s Notes

If using meat that is already cooked or tofu or cashews, sauté the broccolini in the first step as listed (without the meat) and add the cooked meat with the snow peas, edamame and liquids at the end.

If you are preparing rice especially for this dish, you'll need to cook about 1 cup raw rice. Rinse the rice first to remove some of the starch so it's less sticky when it comes time to fry. Spread the cooked rice out on a rimmed baking sheet or plate to cool so the steam can evaporate, then transfer to a resealable container and chill.

1/4 cup vegetable oil, divided

4 green onions, sliced on the bias, divided

1 pound boneless skinless chicken, cut into 1/2" slices (OR cooked chicken, pork, beef, tofu or cashews)

1 1/4 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper

2 garlic cloves, finely grated or pressed

1 teaspoon finely grated ginger

1 bunch broccolini (about 6 ounces), ends trimmed, sliced in half lengthwise and cut into 2” pieces

4 cups cooked white rice (preferably day-old, long-or medium-grain)

3 large eggs, beaten to blend

1 cup snow peas, cut in half on a diagonal

1/2 cup frozen edamame or green peas

3 tablespoons low-sodium soy sauce or tamari

Zest of ½ orange

2 tablespoons fresh orange juice (from about 1/2 orange)

Chili oil and soy sauce for the table

Heat 1 tablespoon oil in a large nonstick or cast-iron skillet or wok over high. Reserve about 2 tablespoons sliced green onions; add remaining onions to oil and cook, tossing occasionally, about 1 minute. Add chicken, ½ teaspoon salt, and pepper and cook, stirring, about 2 minutes. Stir in garlic and ginger, then add broccolini and toss until incorporated. Cover and cook until chicken is cooked through and broccolini is tender, 2–3 minutes more. Transfer to a large bowl.

Heat remaining 3 tablespoons oil in skillet over high. Add rice and remaining 1/4 teaspoon salt, toss to coat, then press rice into a single layer, and cook, undisturbed, until crisped on the bottom, about 3-4 minutes. Lift a corner of the rice to see if it’s starting to turn a light golden color; if not, let it cook for a minute and check again.  When the bottom of the rice is lightly golden and crisp, stir and move it to one-half of skillet and add eggs to other half. Cook, stirring gently to form curds, until soft set and just cooked through, about 1 minute, then fold into rice.

Fold in snow peas, edamame, soy sauce, and orange juice. (This is where you should add cooked meat, tofu or cashews.) Cook, tossing, until warmed through, about 1-2 minutes. Add broccolini mixture and toss to combine. Divide among plates, then top with reserved scallions. Serve with chili oil and soy sauce at the table.

Cubanos

Last Year's Post:  Tomatillo Salsa Verde
Two Years Ago:    Farro and Kale Salad

This is another installment in my occasional and erratic series of famous sandwiches of the world.  Past posts have included pan bagnat, banh mi, Italian tuna, chicken schnitzel, and buffalo chicken sliders to name a few.  Cubanos originated in Florida and are made with Cuban rolls, roast pork, ham, pickles, Swiss cheese and mustard, all pressed together on a griddle or grill until warm and crisp.  Outside of Miami they also often include salami.  Although the most authentic version calls for yellow mustard, I used a combination of both whole grain and Dijon mustards for different textures and flavors.  And again although Cuban bread is authentic, you probably won't find it outside of a Mexican market in most cities.  Any soft oblong roll will work - just don't use a hard crusty French roll because it won't compress and crisp they way it should.

If you can find roast pork in the deli, that's great, otherwise plan to make Cubanos with the leftovers next time you make a pork roast or tenderloin.  Use the best quality Swiss cheese you can find, and slice everything as thinly as possible.  Placing cheese on both the top and bottom of each roll ensure the whole thing sticks together as the cheese melts.

Cubanos are like the best ham and cheese sandwich you've ever had, all crispy and warm and gooey.  There's a reason they're famous.

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Cubanos

Serves 2

2 (8 to 10”) Cuban rolls (or soft Bolillo or hoagie rolls)

4-5 ounces roast pork, leftover or purchased from the deli

4 thin slices of smoked ham

6 slices best-quality aged Swiss cheese

Yellow mustard or Dijon mustard

2 medium dill pickles, thinly sliced lengthwise

2 tablespoons softened butter or olive oil

Preheat a Panini press or large skillet over medium heat.

Split the rolls lengthwise.  Slice the leftover pork as thinly as possible.

Spread a thin layer of mustard on the top and bottom of each roll.  Tear each piece of Swiss cheese in half and place 1 ½ slices (3 rectangles) on the bottom and top of each roll.  Layer the pork, ham and pickles on the bottom of each roll.  Close the sandwiches, pressing gently together.

Brush the top and bottom of each sandwich with softened butter or olive oil.  Place the sandwiches in the press, using moderate pressure, for about 8 minutes until crisp on both sides.  If using a skillet, use a second pan to press on the top of the sandwiches for about 4 minutes, then flip to crisp the second side.  Sandwiches should be somewhat compressed but not completely flat.

Slice sandwiches in half and serve.

Yakisoba

Last Year's Post:Chicken with Lemon Pomegranate Sauce and Pistachio Rice
Two Years Ago:  Baked Pumpkin Spice Granola

Yakisoba is a Japanese dish that reminds me of fried rice because it's a great way to use up leftover bit of meats and vegetables.  At its most basic, the dish is made up of noodles, veggies, and sauce.  After that, the specifics are up to you:  pork, chicken, or vegetarian versions are all good, and the vegetables can be whatever you want although cabbage, carrots and onions are common.  I added a little caramelized broccoli for crunch and nutrition but that's just me.

The sauce is a little peculiar - ketchup, soy sauce, Worcestershire sauce and a touch of hot sauce - but somehow it works.  Yakisoba sauce is traditionally slightly spicy and slightly sweet but the sweet part didn't appeal to me so I left out the mirin or sugar.  Again, that's up to you.  Just go easy on the hot sauce until you taste the overall result - you can always add more at the table.  I read something online that leads me to believe the combination of ketchup and Worcestershire is a substitution that's made to approximate the taste of Japanese Tonkatsu sauce, which you likely won't find anywhere except an Asian market and which virtually no one has at home (except me, I'm sort of embarrassed to say).  Even though I had a big bottle of Tonkatsu in my refrigerator I made the recipe as written to be sure I understood the flavors, which were excellent.

Be sure to use a Dutch oven to stir-fry everything because you start with a giant pile of veggies (they cook down a lot) and end with piling the noodles in there too.  Even a large saute pan is too small, as I discovered the hard way.  (Envision cabbage, carrots and onions all over the cooktop.)  Note the switch from the saute pan to the Dutch oven below.

You want to saute the veggies until they've wilted and started to soften, but still retain some crunch.  Speaking of, I've discovered the bags of shredded carrots in the store are perfect for salads and stir-frys because they're shredded to just the right size.

A couple of other tips:  it's easier and more thorough to wash cabbage after you slice it, then just spin it dry in a salad spinner.  Same thing applies to leeks.  The second tip is to peel and shred (or thinly slice) broccoli stems for your stir frys rather than throwing the stems away.  A regular peeler and a shredding peeler are perfect for the task.

Yakisoba isn't fancy, but it's fast, delicious and a great way to use up leftovers.  And it makes a great lunch the next day.

Yakisoba

Serves 4

2 pork chops or 1 chicken breast, thinly sliced (or 1-2 cups cooked pork or chicken), optional

1 stalk of broccoli, florets cut off and stem peeled and shredded

1 small head Napa cabbage, sliced

2 medium carrots, grated (or ½ of a 10-oz bag of shredded carrots)

1 small yellow onion, sliced

2 tablespoons minced ginger

2 tablespoons vegetable oil

2 (3 oz) packages ramen noodles (seasoning packages discarded)

1 tsp sesame oil

¼ cup soy sauce

¼ cup Worcestershire sauce

2 tablespoons ketchup

1 teaspoon sriracha or other hot sauce, plus more for serving

2 tablespoons mirin, or a bit of sugar (optional)

Heat a large pot of water to boiling for the noodles.  When boiling, add the noodles and cook just until tender, 2-3 minutes.  Drain thoroughly and toss with 1 teaspoon sesame oil to avoid sticking.  Set aside.

In the meantime, put the vegetable oil in a large Dutch oven over medium-high heat.  Add the ginger and sauté, stirring, for 30 seconds.  If your pork or chicken is raw, add it now and sauté for 3-5 minutes until cooked through.  (If your meat is already cooked, it will be added later.) Remove the cooked meat from the pan.  Add broccoli florets and allow to brown for 1-2 minutes, then add the remainder of the vegetables (cabbage, carrots, onion and shredded broccoli stem).  Stir and cook until wilted, add a few drops of water as needed to prevent sticking, 5-10 minutes.

In a small bowl, combine the soy sauce, Worcestershire sauce, ketchup, and sriracha sauce.  Taste and adjust with additional hot sauce or the mirin or sugar for a slight sweetness as desired.

When the vegetables are wilted, add the meat and sauce to the pot and stir well.  Add the noodles and stir to coat with sauce, allowing the noodles to cook in the sauce for a minute until the sauce is mostly absorbed.

Serve with additional hot sauce on the side. 

Coconut Curry Rice

Last Year's Post:  Summer Harvest Quiche
Two Years Ago:   Balsamic Chicken Watermelon Salad

I don't remember where I found this recipe, but I was on a coconut jag at the time and had vague visions of Chinese fried rice with shredded coconut in it, mostly because the name was "coconut fried rice".  Maybe that doesn't sound all that great to you but not to worry, I was totally off base anyway.  Sometimes being wrong turns out to be a good thing.

The coconut in this case comes in the form of coconut milk used to cook the brown rice, which imparts a hint of coconut to the finished dish.  Combined with mild curry powder, the overall flavor profile is much more Malaysian or Indian than Chinese.  The flavors are complex yet delicate.  (I thought about adding some spiciness to the dish but finally decided against it because I was afraid it would overpower the coconut or curry.)  You could make the flavors more bold by adding more coconut milk or curry powder, and you could certainly serve hot sauce on the side, but we very much liked it as is.  (The Lawyer:  "Have we had this before?  This is really good!")

You can go vegetarian by using tofu, or add thinly sliced chicken or pork for meat people - directions are included for both. I used some thin-sliced pork chops I found on sale at the store.  Compared to the original recipe, I cut down slightly on the amount of rice and meat and amped up the veggies which I do with pretty much any recipe.

Note that the recipe calls for making the rice in advance and chilling it, which helps the rice to brown in the pan.  If you don't have the time, skip the chilling step and just go straight from cooking the rice to cooking everything else.  It will still turn out fine.

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Coconut Curry Rice

Serves 4-6

Note:  If you are using chicken or pork instead of tofu, skip the tofu instructions and vice versa.

1 block extra-firm tofu plus 2 tablespoons soy sauce

-or-

6-8 ounces raw chicken or pork cut into thin bite-sized slices

1 ¼ cups uncooked brown rice

1 can regular coconut milk

1 tablespoon coconut oil or canola oil

1 medium onion, chopped

1 medium red pepper, chopped

10-12 sugar snap peas, trimmed and sliced diagonally into ½” pieces

 3 cloves garlic, minced

2 teaspoons grated ginger

2 teaspoons curry powder

½ cup frozen peas

2 teaspoons soy sauce

1 cup roasted cashews

Rinse the rice and drain.  Combine 1¼ cups coconut milk with 1¼ cups water to make 2½ cups total liquid.  Place the rice in a medium saucepan with the liquids and bring to a boil over high heat.  Reduce heat to low, cover and simmer for 30-35 minutes until the liquid is absorbed.  Cool and place in the refrigerator for several hours.

(For the tofu:  Preheat oven to 325d.  Drain and press the tofu.  Chop into cubes and toss in a bowl with the soy sauce.  Let marinate for 10 minutes until the soy sauce is absorbed.  Spread the cubes on a lightly greased baking sheet and baked for 45 minutes, flipping midway.  Remove and set aside.)

Heat a large non-stick pan over medium heat and add the oil.  (For the chicken or pork:  add the meat to the pan and sauté for 3-4 minutes, stirring occasionally, until cooked through.  Remove and set aside.)

Add the onions to the pan and sauté for 2-3 minutes, then add the red pepper and sugar snaps and continue to sauté for 2 minutes more.  Add the garlic, ginger, and curry powder and sauté for 30-60 seconds until fragrant.  Add the rice and peas and mix to combine, then let cook undisturbed for 1-2 minutes to develop a crispy crust on the bottom.  Add the soy sauce and tofu, chicken or pork and stir again, scraping the bottom, then continue to cook for a minute or two until thoroughly heated through.

Serve hot topped with roasted cashews.

Hot and Sour Soup

Last Year's Post: Cheddar Olives

Two Years Ago:  Spanakopita

I'm a big fan of hot and sour soup, and order it almost every time I see it on a menu - it's sort of my test to determine the quality of an Asian restaurant.  I've discovered a lot of really bad soup along the way - bland, gummy, or just plain tasteless - which is really sad because hot and sour soup should be just the opposite:  hot in both temperature and spiciness with eye-popping vinegar and rich broth.  It's perfect for cold temperatures and/or cold and flu season.

I was really happy when I came across this recipe in Saveur magazine many years ago because it's everything hot and sour soup aspires to, and I've been making it ever since.  I typically serve it with egg rolls for a light dinner and once (and only once) made both the soup and homemade egg rolls on the same day.  After work, no less.  I don't think we ate before 9pm that night and needless to say I now either make one or both in advance, or buy frozen egg rolls (gasp).  Obviously I'm not as emotionally vested in egg rolls as I am in hot and sour soup.

The recipe is easy to make but there are two things to note.  First, it calls for 4 ounces of lean pork (such as pork tenderloin or pork chops), but you won't find an amount that small to buy.  You can either buy a larger amount and reserve the rest for something else, or first make a pork dinner and reserve 4 ounces of leftover cooked pork for the soup.  Both ways work fine.  If you use cooked pork,  just add it later in the cooking process.

The second thing is the white pepper - don't be tempted to substitute black pepper and don't leave it out - it's an essential ingredient that adds heat and unique flavor to the soup.  It's worth the trouble to find it at a store.  Some major grocery stores carry it as do specialty grocery stores, Asian markets, and my favorite spice store Penzeys.

This is the best hot and sour soup I've ever had and I highly recommend trying it.

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Hot and Sour Soup

Serves 4-6

Note:  the recipe assumes you start with raw pork.  If using leftover cooked pork, follow the directions except add the pork with the taro or potato, mushrooms and tofu rather than earlier.

For the pork:

1 tablespoon soy sauce

1 tablespoon brandy

1 teaspoon cornstarch

¼ pound lean pork, cut into ¼” dice (see note)

For the soup:

3 tablespoons cornstarch

8 cups chicken stock

3 tablespoons soy sauce

3 tablespoons white wine vinegar

1 teaspoon freshly ground white pepper

½ teaspoon cayenne

1 teaspoon coarse salt

¼ cup cubed peeled taro or potato

6 shiitake or wood ear mushrooms, cleaned, trimmed and cut into ¼” dice

10-12 ounces firm tofu, drained and cut into ¼” dice

1 egg, lightly beaten

1 teaspoon toasted Asian sesame oil

2 tablespoons chopped fresh cilantro

For the pork:  combine soy sauce, brandy and cornstarch in a small bowl; add pork and mix well.  Let marinate at room temperature for 15 minutes.

For the soup:  combine cornstarch and ¼ cup water in a small bowl.  Put stock, soy sauce, vinegar, white pepper, cayenne and salt into a large pot.  Stir in cornstarch mixture.  Bring to a boil over medium-high heat.  Add pork, reduce heat to medium-low, and gently simmer, stirring occasionally, until soup has thickened, about 30 minutes.  Add taro or potatoes, mushrooms, and tofu and gently simmer until taro or potatoes are tender, 15-20 minutes.

Slowly drizzle egg into simmering soup in a thin, steady stream (don’t stir as you pour or the egg will form clumps).  When egg strands float to the surface, stir in oil.  Serve, garnishing soup with cilantro.

Chicken Schnitzel Sandwiches

Last Year's Post: Korean Sliders
Two Years Ago:  Tomato Soup and Grilled Cheese - All Grown Up

It's fall, and it's football season, which also makes it beer season.  I thought I'd get in the spirit of things by posting a very beer-friendly sandwich that's a twist on the classic veal or pork schnitzel - a chicken schnitzel sandwich with cider-braised red cabbage, Swiss cheese, and a combination of whole-grain mustard and mayo.  I even went all-out with pretzel rolls, but you could use hamburger buns or mini-baguettes if you can't find them.   Serve with your favorite craft beer and some chips or onion rings, and you've got the perfect pub meal.

You could certainly use veal or thinly-pounded pork in place of the chicken, but chicken cutlets are the perfect thinness without any pounding and are readily available in the grocery store.  If you can't find them, just cut chicken breasts in half horizontally.

The panko crumbs give the cutlets the perfect crunch to go with the tender braised cabbage.  The mustard-mayo sauce is creamy and full of flavor, but if you want to amp things up a bit you could add a little hot mustard powder or horseradish to the sauce as well.  Either way, this is a fun addition to your sandwich collection.

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Chicken Schnitzel Sandwiches

Serves 4

For the braised cabbage:

½ head red cabbage, thinly sliced

2 tablespoons butter

2 teaspoons caraway seeds

½ cup apple cider

½ cup cider vinegar

Salt and pepper

For the chicken:

4 chicken cutlets (or 2 chicken breasts sliced in half horizontally)

Salt and pepper

½ cup flour

2 eggs, beaten

1 cup panko bread crumbs

2 tablespoons vegetable or peanut oil

For the sandwiches:

½ cup mayonnaise

½ cup whole grain Dijon mustard

4 slices Swiss cheese

4 pretzel rolls (or other rolls or baguette)

For the cabbage:  heat a large sauté pan or Dutch oven over medium heat.  Add the butter until melted.  Add the caraway seeds and stir until fragrant, about 30 seconds.  Add the cabbage and sauté for 5 minutes, stirring occasionally.  Add the cider and vinegar and simmer for 15 minutes until the cabbage is soft, stirring occasionally.  Season with salt and pepper.  Keep warm.

Meanwhile, stir the mayonnaise and mustard together and set aside.

Assemble the chicken breading station by placing the flour, egg, and panko bread crumbs in three separate shallow bowls or plates, side by side.  Season the cutlets with salt and pepper and dip each one first into the flour, then the egg, then the panko crumbs making sure the cutlet is evenly coated.  Set aside on a baking pan until ready to cook.

Heat a large sauté pan over medium heat, then add the vegetable oil.  Add the cutlets and cook until golden brown, approximately 4 minutes.  Turn over carefully, reduce heat to medium-low, and fry on the second side until golden brown and cooked through, an additional 3-4 minutes.  Remove from the pan and place on paper towels.

To assemble the sandwiches, smear the mustard-mayo mixture on the top half of each roll.  Place a cheese slice on the bottom half, then top with a chicken cutlet and some of the braised cabbage.  Place the top on each roll and serve immediately.

Italian Sausage Soup

Last Year's Post: Rosemary-Lemon Grilled Ahi with Pearl Couscous
Two Years Ago:  Broccoli, Cabbage and Brussels Sprout Salad with Dijon Vinaigrette

Having spent far too many years of my life in cold climates, I can sympathize with everyone who has been shivering their way through the polar vortex during the past week or so.  "Polar vortex" sounds so dramatic, like you're going to get sucked in and end up in the middle of the earth or on another planet, don't you think? Or maybe you'll pop out in the Bermuda Triangle, which would be a nice change of temperature except for the little problem of needing a boat.

Although I now live in Phoenix, I promise never to be one of those people who wait until the absolute coldest day of the year and then call you to gloat.  I mean really, talk about kicking someone when they're down and cranky.

Instead, I extend my warmest thoughts to you along with this hot and hearty soup recipe.  Is anything better when it's cold or you have a cold than soup? (And it doubles as a great hand-warmer.)  This is absolutely the best Italian sausage soup ever, featuring zucchini, fettuccine and sausage in a beef broth seasoned with tomatoes, red wine, basil and oregano.  Serve it with a loaf of hot crusty bread and you have a feast for the coldest night.

I particularly like spicy Italian sausage in this recipe, but of course you can use mild sausage or half and half.  To cut calories and fat I recommend turkey sausage, but any Italian sausage will taste great.  If you use pork sausage just be sure to drain off most of the fat after browning.  You could also add some baby spinach if you want to bump up the nutritional value even further.

Those of you who read this blog regularly are probably sick of hearing me talk about sodium levels, but I checked the sodium levels of all the beef broth products in the store and they vary wildly.  Be aware of the sodium level you choose, and adjust seasonings at the end.  Many years ago before I became aware of sodium levels I used a common high sodium broth to make this soup and thought it tasted great without adding salt.  When I started cutting down on sodium I tried a beef broth with no sodium added and thought the soup tasted flat without salt, which was easily fixed after I tasted it. When did life become so complicated?  Anyway, start with lower sodium broth and add a little bit of salt at a time when the soup is done until you're happy.

This is a slow cooker recipe, but you could easily make it in a big pot on the stove and simmer it for a hour or two instead.  Don't be tempted to cook the pasta in the soup - it will soak up too much of the broth and is likely to become mushy.  Several people who have tried this recipe over the years have commented that they prefer to use a short-cut pasta such as penne or shells rather than fettuccine for ease of spooning up.  I like the fettuccine broken into short lengths but feel free to use whatever type of pasta you prefer or have on hand.

I grated some parmesan that I had on hand for an optional topping, which was very good but not necessary.

Stay warm and out of the Bermuda Triangle!

printable recipe
Italian Sausage Soup

Serves 8

Note:  This recipe could also be made in a soup pot on top of the stove, simmered for an hour or two.  Do not add pasta until shortly before serving.

1 tablespoon olive oil

19.5 oz pkg mild or spicy turkey Italian sausage, removed from casings

2 cloves garlic, minced

1 large onion, chopped

32 oz canned whole peeled tomatoes

1 ¼ cups dry red wine

5 cups beef broth

½ teaspoon dried basil

½ teaspoon dried oregano

2 zucchini, cut in half length-wise and sliced into half-moons

1 green bell pepper, chopped

3 tablespoons chopped fresh parsley

8 oz dried fettuccine, broken into shorter lengths

Salt and pepper to taste

While still in the can, snip the tomatoes with a kitchen scissors into smaller pieces. 

Heat olive oil in a large skillet over medium heat.  Add sausage and cook, crumbling with the edge of a spoon, until browned.  Remove with a slotted spoon and drain. 

Add onion to the same skillet and cook for 2 minutes, then add garlic and cook 1 additional minute.  Transfer to a slow cooker and stir in tomatoes and their juices, wine, broth, basil, and oregano.  Add sausage, zucchini, bell pepper, and parsley.

Cover and cook on low for 4 to 6 hours.

Bring a pot of lightly salted water to a boil.  Cook pasta in boiling water until barely al dente accordingly to package directions.  Drain and add pasta to slow cooker.  Simmer for a few minutes, then taste and adjust seasonings prior to serving.

Note:  If you save some of the soup for later you may want to add additional beef broth as the pasta will absorb some.

Turkey & Pomegranate Salad

Last Year's Post: Brandied Cranberries
Two Years Ago:  Essential Foodie Gifts Under $20

You'll probably have some leftover turkey in the very near future, so I wanted to publish a recipe for a healthy, beautiful and delicious salad to help you get back on track after the Thanksgiving Day.  This recipe is a variation on the wild rice salad I published a few years ago, with less wild rice and more greens plus the addition of pomegranate seeds.

In the pantheon of beautiful fruits, pomegranates are arguably the rock star.  Their beautiful color on the outside is exceeded only by the beautiful little jewel-like seeds, which have incredible health benefits and a great tangy-sweet flavor.

So why don't we eat them more often?  Speaking at least for myself, I've always been intimidated by how to get the seeds out.  Since pomegranates are in season and they feel very festive at the holidays I decided to man up and figure it out.  There are a bunch of videos online (just Google "how to seed a pomegranate") such as an underwater seeding technique or the far more interesting and dramatic whack the heck out of it technique.  For the second video you have to be patient because the guy likes to hear himself talk, but it's worth it.  He's so enthusiastic about whacking the pomegranate with a wooden spoon that I was laughing by the end.  I had to try it even though the underwater technique certainly seemed safer and less likely to result in an injury to one or more fingers.  What's life without a little excitement?  (OK, true confession, I actually recruited The Lawyer for this little experiment.)

You score the pomegranate with a knife, pry it apart, stretch each half a little, then turn it over on your hand and whack it with a wooden spoon all over until all the seeds fall out.  And you know what?  It actually worked!  You've gotta try it out for yourself.  We'll definitely be eating more pomegranates now that we've found this tip.

What I like about this salad is the balance of flavors and textures - slightly bitter greens, creamy feta, chewy wild rice, crunchy nuts, sweet-tart pomegranate seeds, and delicious roast turkey.  You could substitute kale for the spinach or arugula, and could substitute a different type of nut or meat to suit your preference - I think chicken, duck, pork and even leftover roast beef would work just as well.  You could also use goat cheese or blue cheese in place of the feta if you like.  The salad dressing also adds a bright note with fresh orange juice and rind that pair perfectly with the pomegranate seeds.

If you cook the wild rice in advance, the salad comes together in about 20 minutes including the pomegranate whacking.  And how entertaining will it be to recruit your holiday house guests to do the whacking?!  Think of it as having your very own little reality food TV show.  Starring your relatives.  That alone should be worth it.

printable recipe

Turkey & Pomegranate Salad

Serves 4

For the salad:

¾ cup uncooked wild rice

2 cups water or low-sodium chicken broth

4 cups loosely packed spinach, arugula or kale, chopped

The seeds of one pomegranate

1 cup toasted walnuts, chopped

1 cup good-quality feta, coarsely crumbled

2 cup shredded cooked turkey

For the vinaigrette:

¼ cup white wine vinegar

1 ½ tablespoons olive oil

2 teaspoons sugar

2 teaspoons fresh grated orange rind

1 tablespoon fresh orange juice

¼ teaspoon dried basil

1/8 teaspoon salt

1/8 teaspoon pepper

Rinse and drain the wild rice.  Bring water or chicken broth to a boil in a medium saucepan.  Add the wild rice; cover, reduce heat, and simmer 45 minutes.  Check to determine if grains are swollen and most are split.  If not, check again every 10 minutes until done (typically 55-60 minutes).  Remove from heat, drain, and set aside to cool.  (May be made a day or two in advance.  Keep covered and refrigerated.)

To prepare the vinaigrette, combine all ingredients in a bowl and whisk to combine, or shake in a jar.  Set aside.

To prepare the salad, decoratively arrange the wild rice, spinach, pomegranate seeds, walnuts, feta and turkey on plates and drizzle with vinaigrette.  Alternately, all ingredients may be tossed with the vinaigrette in a large bowl and then plated.

Forbidden Rice with Turkey, Roasted Squash and Walnuts

Last Year's Post: Smoked Salmon with Farfalle and Edamame
Two Years Ago:  Smoked Turkey Apple Panini

Inspiration can come from something as simple as peering in your cabinets to see what's lurking in there.  I discovered some forbidden rice in my pantry the other day and decided to create a fall-themed entree with it.  What, you are probably thinking, is forbidden rice and why do I have it if it's forbidden?  Basically it's black rice.  Supposedly it was considered the finest rice in ancient China and served only to the Emperor, so it became known as forbidden rice because it was forbidden to the general public.  I don't know if that's actually true or not but I like the story.  Anyway, I found this black rice at Whole Foods and thought it would be a great contrast to light-colored foods (think grilled halibut or salmon) or colorful foods such as the ingredients in this salad.  I always like to discover and try new ingredients that might be a little different than the norm to keep things interesting.

Forbidden rice tastes like brown or wild rice with a nice chewy texture as opposed to the softness of white rice.  If you can't find it at Whole Foods or other natural food stores, wild or brown rice would be a good substitute albeit not as pretty.  I'm all about pretty food whenever possible, and this deeply black rice is definitely pretty as well as dramatic.  In addition to its good looks, black rice is very high in antioxidants and iron so it's good for you as well.

So, to make it fall-ish I added roasted butternut squash, red pepper, sugar snaps, and toasted walnuts with a light vinaigrette.

In case you haven't cooked with butternut squash before, it's the pale-colored squash with the bulb at the end.  You probably won't need the entire squash (the smallest I found at the store was a 2 pounder, and you only need a pound) so plan to use the rest in another dish, or check the produce aisle for plastic cartons of already-peeled and cubed squash.  If you can't find it already prepared, peel the outside with a vegetable peeler, then cut in half.  Scoop out the seeds, then cut the remaining amount that you need into bite-sized (approximately 1" cubes).  Place on a foil-lined baking sheet, toss with olive oil, salt and pepper, and roast.

While the squash roasts you can cook the rice and make the vinaigrette.  The good news is that everything can be done in advance, or even the night before.  To make it a main dish I added cubed smoked turkey from the deli - one of my favorite meats for salads - but you could substitute literally any meat you want, such as chicken, duck, pork, beef, or bacon.  It seemed to want some creaminess so that's where the cheese comes in.  I used Manchego because I just so happened to have some in the refrigerator. You could, of course, substitute any cheese you like or just leave it out.

I'm calling it a salad because I don't know what else to call it, but you could serve it warm in which case it would seem to be more like a.........what?  Casserole?  Dinner entree? Who knows.  Anyway, whatever it is, it can be served warm, room temperature, or cold.  It holds well for several days so it would make a great dish for family gatherings or pot lucks.  And of course, you could eliminate the turkey and serve a nice piece of grilled chicken, fish, or pork on top of the rice mixture.  Same song, different verse.  I was trying to think of what I would call it in that event, but I finally gave up and just decided to call it dinner.

printable recipe
Forbidden Rice with Smoked Turkey, Roasted Squash, and Walnuts

Serves 4-5

Note:  The smallest butternut squashes typically available are about 2 lbs.  For that reason, look for peeled and already-cubed squash in your produce aisle, or plan to use the remaining squash in another use.

For the vinaigrette:

2 large garlic cloves, minced

1 tablespoon Dijon mustard

½ teaspoon salt

½ teaspoon sugar

¼ teaspoon freshly ground pepper

¼ cup rice vinegar

1/3 cup vegetable oil

For the salad:

1 pound butternut squash, peeled, seeded and cut into 1” chunks (see note)

Salt and pepper

2 tablespoons olive oil

1 cup black rice (preferably Forbidden Rice)

½ red bell pepper, seeded and chopped

15 sugar snap peas, trimmed and cut into thirds

3 scallions, white and green parts, sliced

½ cup diced hard cheese (Manchego, Cheddar, etc.)

8 ounces (sliced 1/2” thick) deli smoked turkey, chopped into cubes

½ cup walnuts, toasted and coarsely chopped

Preheat the oven to 400d.  Cover a large rimmed baking sheet with foil and place the squash cubes on foil.  Drizzle with oil, generously sprinkle with salt and pepper, and toss together with your hands. Spread the squash out in one layer and roast for 25 – 30 minutes, turning once with a spatula, until golden and tender.  Set aside to cool.

Meanwhile, place rice in a medium saucepan with 1 ¾ cups water and bring to a boil over high heat.  Turn the heat to low, cover and simmer for 30 minutes.  Let rest off the heat for a few minutes, then drain in a colander and let cool. 

While the squash and rice are cooling, make the vinaigrette by combining all ingredients in a food processor or shake in a jar.  Keep refrigerated until ready to serve.

When cooled, add the rice to a large bowl and add the red pepper, sugar snaps, scallions, cheese and turkey.  Toss to combine.  Add the vinaigrette and toss again.  Add the squash cubes and gently toss to avoid breaking up the squash. 

Serve in individual bowls garnished with walnuts.

May be made in advance and refrigerated.  Add the walnuts just before serving.

Spinach, Blueberry & Goat Cheese Salad

Last Year's Post: Grilled Cheese with Pesto, Spinach and Avocado

Summer is such a wonderful opportunity for those of us who are trying to eat healthy.  Fresh fruits and vegetables are abundant, beautiful and cheap, and fresh salads seem so appealing.  But it's easy to get into a salad rut and start to get bored, which is never good.  Life is too short and calories are too precious to be bored with what you eat. (Although I do know an elite ultra-marathon athlete who regards food as fuel and eats pretty much the same thing each day, which I can't even imagine.  He's been known to do a 135 mile bike ultra-marathon in the middle of winter at temperatures down to -30 degrees, which I also can't imagine.)

I always think that if I'm not excited about what I'm going to eat then something is wrong, which is why I tend to post a lot of different salad recipes such as The Perfect Little Summer Salad, Chicken Salad with Fruits and Peppadews, Wild Rice Salad, Summer Salad with Cheese, Fruit and Nuts, Farro, Kale & Smoked Mozzarella Salad, and French Chicken Salad among others.  I'm always looking for new salad recipes and was very excited when I found a new one for spinach salad with fresh blueberries, goat cheese, cucumber, and edamame.  What an interesting and refreshing combination!  Not only is it beautiful, but very healthy as well with  no less than three superfoods - spinach, blueberries and edamame.

The original recipe was vegetarian but it's easily made into a main dish by the addition of crumbled bacon or cooked chicken, turkey, pork or duck so it's a great opportunity to customize the salad to your tastes or use up leftover cooked meat.  You can further customize it by changing the cheese from goat to blue cheese or fontina or any other cheese you like.

I think I'm usually pretty good at envisioning what a recipe will taste like, but this one surprised me.  Not the main ingredients of the salad, but the salad dressing - it has a touch of Dijon mustard that I hadn't really focused on prior to trying the recipe.  If I had, I would've been skeptical that a mustard vinaigrette would somehow magically tie all the ingredients together including the blueberries, but it does.  Try it yourself and see if you agree.

The only ingredients in the salad that are cooked are the meat and the edamame, so if you plan ahead for those two items (or head to the salad bar - my local salad bar carries edamame and numerous meat items) the rest of the salad can come together in literally just a few minutes. It's a great no-cook alternative for a hot summer day.

Spinach, Blueberry & Goat Cheese Salad

Serves 4

For the dressing:

2 teaspoons Dijon mustard

Juice of 1/2 lemon

1 teaspoon sugar

2 tablespoons sherry vinegar

1/4 cup olive oil

Salt and pepper

For the salad:

1 package pre-washed spinach

1 1/2 cups fresh blueberries

1 cup chopped seedless cucumber

1 cup cooked edamame

1 cup crumbled goat cheese

1 cup chopped cooked chicken (or crumbled bacon or other meat)

 In a small bowl combine mustard, lemon juice, sugar, vinegar and a pinch of salt and pepper.  Slowly drizzle in olive oil while whisking until dressing comes together and sugar is dissolved.

Place spinach leaves in large bowl. Add blueberries, cucumber, edamame, goat cheese and chicken.  Add the salad dressing, toss to combine, and serve.