Posted on February 4, 2023 by cookwithkathy

Ingredients

5 tbsp salted butter
4 medium garlic cloves, minced
2 tbsp cumin seeds, lightly crushed
1 smoked paprika
1/4 to 1/2 tsp cayenne pepper
Kosher salt and ground black pepper
2 tbsp finely chopped fresh cilantro, plus whole leaves to serve
2 tbsp finely chopped fresh flat-leaf parsley, plus whole leaves to serve
2 tsp packed light brown sugar
1 tsp lemon juice, plus lemon wedges, to serve
3 pounds bone-in, skin-on chicken leg quarters, patted dry
Method
- Heat the oven to 230°C (450°F) with a rack in the middle position. Line a rimmed baking sheet with foil and set a wire rack on top.
- In a small saucepan over medium, melt the butter. Add the garlic and cumin, then cook, swirling the pan, until the seeds sizzle, 60 to 90 seconds.
- Stir in the paprika, cayenne and 1 tsp black pepper. Cook until the spices are fragrant, 30 to 60 seconds.
- Remove from heat and whisk in the cilantro, parsley, sugar and lemon juice. Set aside.
- Using a sharp knife, cut parallel slashes on each chicken leg about 1 inch apart all the way to the bone on both sides of each leg. Season all over with salt, then brush both sides with about half of the butter mixture.
- Place the chicken skin up on the prepared rack and roast for 10 minutes.
- Brush the remaining butter mixture onto the surface of the chicken. Continue to roast until well browned and the thickest part of the thigh reaches 80°C (175°F), about another 15 minutes.
- Transfer the chicken to a serving platter and let rest for 10 minutes.
- Sprinkle with cilantro and parsley leaves, then serve with lemon wedges on the side.
Makes 6 servings.
Source: The Winnipeg Free Press
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Posted on February 3, 2023 by cookwithkathy

Ingredients

1/3 cup teriyaki sauce
1/3 cup rice vinegar
1 tbsp finely grated fresh ginger
45O g packaged brown microwave rice
2 X 185 g canned tuna in spring water, drained
1 Lebanese cucumber, about 130 g, halved lengthwise, seeded, sliced thinly lengthwise
1 large avocado, about 320 g, sliced thinly
1 large carrot, 180 g, cut into matchsticks
1/3 cup drained pickled ginger, sliced thinly
1 tbsp toasted sesame
1/2 sheet toasted seaweed (nori), shredded finely
Method
- Combine sauce, vinegar and ginger in a small bowl.
- Reheat rice following packet instructions.
- Combine warm rice and half the dressing in a bowl.
- Serve rice with tuna, cucumber, avocado, carrot and pickled ginger.
- Drizzle with remaining dressing and sprinkle with sesame seeds and seaweed before serving.
Makes 4 servings.
Source: Everyday Powerfoods
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Posted on February 2, 2023 by cookwithkathy

Ingredients

1-2/3 cups brown rice flour
1 cup powdered sugar
1 cup chopped pecans, toasted
1/2 teaspoon salt
1/2 teaspoon baking powder
6 tablespoons butter, softened
6 tablespoons canola oil
1-1/2 teaspoons vanilla extract
1 large egg
Method
- Preheat oven to 375°F.
- Combine flour, sugar, pecans, salt, and baking powder, stirring with a whisk.
- Place butter and oil in a large bowl. Beat with a mixer at medium speed until well blended. Add vanilla and egg; beat until well combined. Add flour mixture; beat at low speed until just combined (dough will be soft).
- Scoop dough by level tablespoonfuls onto 3 baking sheets lined with parchment paper, 12 per sheet. Lightly press down on each cookie. Bake at 375°F for 10 minutes or until lightly browned around edges. Cool 2 minutes on pan on wire racks. Remove cookies from pan and cool completely on wire racks.
Makes 36 cookies.
Source: Everyday Whole Grains
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Posted on February 1, 2023 by cookwithkathy

Ingredients

12 spring roll wrappers, thawed if frozen
2 tablespoons all-purpose flour mixed to a paste with water
sunflower oil, for deep frying
Filling
6 Chinese dried mushrooms, soaked for 30 minutes in warm water
5 ounces fresh firm beancurd (tofu)
2 tablespoons sunflower oil
8 ounces finely minced pork
8 ounces peeled cooked shrimp, roughly chopped
1/2 teaspoon cornstarch, mixed to a paste with 1 tablespoon light soy sauce
3 ounces each shredded bamboo shoot or grated carrot, sliced water chestnuts and bean sprouts
6 scallions or 1 young leek, finely chopped
a little sesame oil
Dipping Sauce
scant 1/2 cup light soy sauce
1 tablespoon chili sauce or finely chopped fresh red chili
a little sesame oil
rice vinegar, to taste
Method
- 1 Make the filling. Drain the mushrooms. Cut off and discard the stems and slice the caps finely. Cut the beancurd (tofu) into slices of a similar size.
- Heat the oil in a wok and stir-fry the pork for 2-3 minutes or until the color changes. Add the shrimp, cornstarch paste and bamboo shoot or carrot. Stir in the water chestnuts.
- Increase the heat, add the bean sprouts and scallions or leek and toss for 1 minute. Stir in the mushrooms and beancurd. Off the heat, season, then stir in the sesame oil. Cool quickly on a large platter.
- Separate the spring roll wrappers. Place a wrapper on the work surface with one corner nearest you. Spoon some of the filling near the center of the wrapper and fold the nearest corner over the filling. Smear a little of the flour paste on the free sides, turn the sides to the middle and roll up. Repeat this procedure with the remaining wrappers and filling.
- Deep fry the spring rolls in batches in oil heated to 375°F until they are crisp and golden. Drain on paper towels and serve at once with the dipping sauce, made by mixing all the ingredients in a bowl
Makes 12 pieces.
Source: Asian Cooking
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Posted on January 31, 2023 by cookwithkathy

Ingredients

4 shrimp in shells without heads, about 30 g each
80 g chicken thighs, skinned
4 fresh shiitake mushrooms
1/4 bunch mitsuba (trefoil)
Custard
3 eggs
1-3/4 cups dashi
1 tsp mirin
2 tsp light soy sauce
pinch salt
Method
- Shell and devein the shrimp. Cut chicken into 2-cm cubes. Parboil shrimp and chicken briefly, cool in cold water, and drain.
- Cut shiitake into halves, and parboil. Cut mitsuba into 3/4-inch lengths.
- Make the custard. Beat eggs lightly so they won’t bubble. Combine dashi and seasonings, add the mixture to the eggs, and strain through a sieve.
- Pat dry shrimp, chicken, shiitake, and mitsuba, and distribute evenly into 4 serving cups. Fill with custard to four-fifths full, and cover with lids or plastic wrap.
- Transfer the cups to preheated steamer, and cook over high heat for 2-3 minutes. Turn down heat to low, and cook for 15 minutes more. Custard is done if clear juice comes out when it is poked with a bamboo skewer.
- Remove cups from steamer and serve hot.
Makes 4 servings.
Source: 100 Recipes from Japanese Cooking
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