The Infamous Napa Cabbage Salad....

Good Morning All...Been a while, I 'm still trying to be consistent but it's pretty damn hard to take pictures while you cook and attempt to cook during the day to have decent natural light! Oh, and having a 3 year old helps too! Oh, and the fact that I take step by step photo's and then forget to take the "final product" photo because I can't get the food in my mouth fast enough (happens more than I would like to admit, heehee)

My brother and sister in law have been requesting this recipe on the blog since I started, so it is finally here.  This was one of those recipes that I had mentioned above, gone before the final snap was taken (may have happened a few times.)
 SO, the story goes...Shawn, "What is that?" Me, "Napa Cabbage Salad..." Shawn, "Gross, I don't eat cabbage....Gross."  Me, "Try it, you'll love it..." Shawn, "Yuck, I'm not going to like it!" Shawn proceeds to take a bite, look at me with a smile, and inhale the rest of his plate! Shawn, "Can I have the recipe?" Me, "Sure."  SO, with that being said, if you do not like cabbage, reconsider for the sake of this recipe.  One, napa cabbage does not have that "cabbage taste or texture." Really, I promise...I am a cabbage hater, I won't even touch sauerkraut if I'm making something with it, I make my friend DD open it, pour it in and stir until I can no longer see or smell it!!


Shawn has requested this salad at every family function since.....


Napa Cabbage Salad
Recipe from our family cookbook, author My Mom


2 Large heads of Napa Cabbage 
1 bunch green onion, sliced thin
1/2 stick of butter or margarine
2 pkg of ramen noodles, crush them up in the bag, seasoning packet saved for another use.
1 small pkg slivered almonds (sliced ones work fine too)
handful of sesame seeds *see my note at the end of blog about purchasing hint*

Dressing:
1 cup of Canola or minimal flavored oil, I would NOT use olive oil here, it will skew the flavors
3/4 cup sugar
2 Tablespoons soy sauce
1/2 cup red wine vinegar


A couple notes about serving size. This amount above makes ALOT! However, it will get eaten, I promise you! It will also keep it's crispness with the dressing on for a day after you make.  It also behaves like spinach and mushrooms and lettuce and....that it will "deflate" down to a normal size serving once you add the dressing (or heat up.)

Directions:
Melt butter in large saute pan, or sauce pan (whatever you have) over medium heat.  Add broken up ramen noodles to butter and stir until browned.  Pour onto paper towel lined plate to cool. Be aware, these will turn golden and then burn in seconds, so once color starts to show, pay constant attention.
Add almonds to same pan over low heat and toast slightly, add sesame seeds to warm up and toast a bit and set aside to cool.

Mix cabbage, onion, noodles, almonds and sesame seeds.  Mix the dressing and toss.  Add the dressing a lil' at a time, I have found that it does not require the entire amount.

NOTES ON THE RECIPE:
~If taking as a dish, place ramen/almond/sesame mixture in a ziplock and add after dressing.  The moisture of the cabbage during transport can make the ramen mushy.
~If cutting serving size in half, I always make full amount of dressing, I find the flavor changes if you cut it in half.
~If you find throwing the seasoning packet of ramen wasteful, you can sprinkle on browned noodles after they are cooled but it does add quite a bit of salt so be aware, you may not like the end result. I like salt so it doesn't bother me, but I do not typically do this.
~ Buy your sesame seeds in the international aisle of your grocery store rather than the spice section.  You will save a ridiculous amount!

Easiest "Fancy" Salad Ever....

Recognize this?

I'm a rebel! And I'm here to tell you....a lil' rebelliousness can go a long way (ask my mom.) So please....read below....break the rules....

A small change can make a huge difference especially in salad dressings.  In this case, it takes it from boring to fabulous (and you must say that in a high pitched-singing kind of way or the word doesn't have the same affect, you know what I'm talking about, just do it, it's fun.)

Everyone is going to be impressed.

It's definitely not necessary to give away your secret....It is definitely not necessary to tell....definitely, definitely not......(rainman reference)

the reason this is so fabulous....the dressing.....it's, it's.......

bottled! *GASP* *Silence* *crickets*

a foodie "NO-NO"....but like I said, "I'm a rebel!"

Yes, it is the Good Season's Italian dressing carafe....I love it, even though I don't usually follow "the lines," I like them there for reference.

I'm still going to rebel in this recipe and not "follow the directions" but only with the ingredient list...measurements will remain as directed.
 
This recipe came from my mom, Deanna.  She made this salad and we all flipped for it.  It was gone so fast! Now, the pictures I have included are actually missing some ingredients because I threw this together very last minute and just happened to have my camera sitting on the counter (it's usual  place.) So, I snapped a couple photo's thinking I would eventually make the "true" or at least my "jazzed up" version of the salad.  I'm going to post this with the boring photo's, because I'm pretty sure most of you know how to add additional ingredients to a salad without having to see it in a photo---- maybe i'll snap another at a later date with all the ingredients but for now---You'll get the gist.

Dressing:

- 1 packet of Good Seasons Italian dressing mix
- White Balsamic Vinegar - it will be at your grocery store-- you have just never looked for it.
- Light Olive Oil or Light extra virgin olive oil - it's a very neutral, lighter tasting olive oil (I have used regular in a pinch but the "Light" tastes much better)

Mix just like the packet says except use the white balsamic in place of the red wine vinegar and the Light Olive oil in place of whatever the oil the packet states (I think it may be veg oil - yuck~)

Salad:

- Romaine or a mix of greens, being careful if you use delicate greens, use a light hand w/ dressing
- Red Onion
- Pear (red is prettiest), sliced thin
- Pomegranate seeds
- Candied Pecans, you can buy them candied, or you can just use regular and toast them in over (375, 10m when you can smell them they are done) or you can candy them yourself but it's a pain and I don't do it.
- Goat Cheese, crumbled (you can use a variety of cheeses here but creamier, crumbly work best...ex. feta, gorgonzola/blue, etc...)
- whatever else you want to add...I like cucumbers so I add those but the "sky is the limit"

MIX AND EAT!!!!!!!!!!

Missing cheese and pecans...but still scrumptious!

Homemade Whole Wheat Pop Tarts

H, my son, has become addicted to pancakes.....He used to be addicted to eggs.....Over easy eggs to be exact, but now, pancakes!  I am SICK OF MAKING PANCAKES!  I'm sick of making a lot of them and freezing them, I'm sick of running out of them and making another batch.  I am happy to be out of the egg stage though......making an egg, to have him not touch it, then it solidifies into this amazing adherent mess on the plate....Ugh, EGGS!

So, I had a thought, what did I like to eat when I was a kid....Toaster Strudels!  Not really pop tarts, but the flakier ones, with the frosting that you put on yourself....the one that my dad would make for me every morning, and the one, where he taught me the best way to warm up the plastic packet of frosting (gross) was to hold it between the palm of your hands rather than microwaving so it had the perfect "spreading consistency" (really gross) Ohhhhhh, those were GOOD!!! Love the days before we knew about all the weird crap in our food.

I made a homemade poptart....I made the whole wheat pie crust a day in advance and kept it in the fridge (freezing the rest.)  I made the filling all healthy yet yummy of different berries (frozen but fab.) I was thinking, this kid is going to LOVE ME! He is going to think, holy moly, dessert for breakfast...YES!

He wouldn't touch it! I was in the giving mood, I offered it to my husband. Again, wouldn't eat it, stating "I'm not eating all that sugar!" (don't know who he was trying to kid...) I replied, "it's healthy," reply, "maybe later"...

WHAT, no takers on a warm, just out of the oven, berry poptart with a sprinkling of sugar on top??????

i ate it.

it was wonderful.

i want another one right now.

i'm fat.

not really, it's healthy.

Whole Wheat PopTarts 
pie crust adapted from "Cheeky Kitchen", filling made up by me...

CRUST:
1 C whole wheat
1/2 C white flour
2 t sugar
1/2 t salt
½ c. cold butter, sliced (keep butter in fridge until adding- you want it COLD)
5-7 Tbsp. cold milk

Put flour, sugar and salt in food processor. Pulse to mix.  Add butter, pulse until it looks crumbly, like peas but smaller--- then add milk, maybe 3 Tablespoons at first and then pulse, and then run for a couple seconds, if you can tell that it isn't going to come together into a ball, add another tablespoon or 2 (use your best judgment) pulse, and then leave on for a couple second (it took 6 tablespoons for me). It will eventually all firm up in one side of your processor.  Dump out onto a flour surface and just maneuver it enough to get it into a ball and place in fridge until ready.

FILLING:

You could fill these with anything---you could cut up apple...put it on the stove with a lil' water, cinnamon, vanilla, allspice, nutmeg, tad bit a sugar...cook until it's just falling apart. You could use all jelly/jam, chocolate, Nutella, peanut butter, anything... I used frozen berries and a bit of "just fruit" jelly because it is what I had.

1 c. frozen mixed berries, still frozen
3-4 T jelly- I used blackberry "all fruit" but whatever you have will work
water

Put fruit in small sauce pan and warm up until thawed and starting to become liquid.  Smoosh the fruit with a fork or spoon to help it thicken a bit. If it's too thick add water (tablespoon at a time.)  Add your jelly and stir.  If your mixture is "too loose," let it cool a bit before deciding your next step.  It will not be to a boiling point when inside the poptart, just  "appropriately hot" so it will firm up a bit....if you still think it is all too liquid you can add a touch of cornstarch to your mixture.

Cool filling and add a couple tablespoons to your poptarts!!!

WHAT TO DO:

I pulled my ball out (hahaha-dirty) and split it into 4 hunks, 1 hunk makes one poptart.  roll it into long oval and fold over or cut into rectangles if your a perfectionist (or wanting to take a photo) add filling, leaving an edge.  Using a fork, seal edges....poke a couple holes to let steam out.  I used, whole milk because it was all I had but if you had cream it would work better....brush some milk over the top, sprinkle with a lil' sugar....(you can skip the sugar but my filling had very little sugar so I wanted some sweetness to hit the tongue first)

Bake at 400 degrees, for 10-12 minutes....all depends on your oven, watch for your edges to brown.  Remember this is whole wheat dough, it's not going to be as pretty as regular...it's not going to be as golden or as flaky but I tell ya, it's pretty damn good for being better for you!

Chow down!!

Garlic Chicken with Israeli CousCous "Casserole"

Hello All....I've been tardy in posting this because I'm trying to figure out how to add a tab at the end of my posts with the "printer friendly" version of my recipes but it is not as easy as I anticipated.  There are a few different ways of doing it so I'm in "research" mode....So, again, apologies!!


My mom made this recipe and I had some warmed up as leftovers and fell in love. It is very tasty and it's a CASSEROLE! I never like casseroles, so when I do stumble upon a good one, it tends to be a keeper.  This is going to seem like a lengthy meal and does have a few steps.  My suggestion is start it a day or two in advance or early in the day.  The chicken benefits from longer marinating time and you won't feel so bogged down by multiple steps.

A couple of notes before you start....be sure to have a LARGE saute pan to brown chicken or do it in batches.  My couscous is a lil' darker in color then it should be and this is because my chicken started to burn before it was sufficiently brown, therefore making my pan sauce darker. This will also allow your chicken to cook a bit longer in your pan and the cook time will not have to vary.

I did not take a million photo's with this dish...more because I was rushing through some of it and then I lost light....so maybe at a later date when I make again, i will update post with more photos....

Garlic Chicken with Israeli CousCous Casserole
Adapted from Anne Burrell on Food Network.

Chicken:

2 whole garlic bulbs
1 lemon, zested and juiced
1 large bunch thyme, leaves only
1 tablespoon cumin
Pinch crushed red pepper flakes
Kosher salt
Extra-virgin olive oil
1 (4 to 5-pound) chicken, cut into 8 to 10 parts

CousCous:

Kosher salt
2 cups medium-size Israeli couscous
Extra-virgin olive oil
1 large onion, sliced
3 ribs celery, sliced thin
Pinch crushed red pepper flakes
1 1/2 cups dry white wine
3 tablespoons tomato paste
Large pinch saffron
2 zucchini, cut into 1/2-inch dice
2 to 3 cups chicken stock
1/2 cup pine nuts, toasted
3 scallions, white and green, sliced thinly on the bias

Directions

Chicken:

Preheat the oven to 375 degrees F. Wrap Garlic in tin foil and  roast them until they are soft when squeezed, about 30 minutes. Remove them from the oven and let cool.

When the garlic bulbs are cool, slice the tops off and squeeze out the roasted garlic. Add the garlic to a food processor or a bowl, along with the lemon zest, lemon juice, thyme, cumin, crushed red pepper and salt, to taste. Add a little olive oil and puree or mash into a loose paste. Massage the mixture all over the chicken pieces and let sit for at least 1 hour.

Couscous:
Bring a pot of well salted water to a boil, over medium heat. Add the couscous and cook it until it's about 2/3 of the way cooked, about 5 to 6 minutes. Drain and reserve.

Trader Joe's "mixed couscous"

 
Coat a large saute pan with olive oil over medium-high heat. Add the chicken to the pan and brown it on all sides. Remove it to a plate, drain the fat and add the onions and celery. Season with salt, to taste, and the crushed red pepper. Deglaze with white wine, scraping up all the crud on the bottom of the pan and cook the onions and celery for 7 to 8 minutes. Stir in the tomato paste and cook for another 2 minutes. Add in the saffron, zucchini, cooked couscous, and chicken stock. Stir to combine, then taste and adjust seasoning, if needed. Transfer the mix to an ovenproof dish. Nestle the chicken, skin side up, in the couscous and cover with foil. Add some more chicken stock to keep everything nice and moist. Sprinkle with pine nuts and cover with foil. Place the baking dish on a sheet pan.
Roast the chicken for 20 minutes, covered, then remove the foil and roast for another 10 to 15 minutes.(My chicken required longer cooking because of my "browning situation")
Remove the chicken from the oven CHECK TEMP OF CHICKEN and top with scallions before serving.

Enjoy!