Szechuan Green Beans

Recipe name: Szechuan Green Beans
Source: Guy Fieri of The Food Network
Servings: 6-8
Cookbook date: August 1

2 cups canola oil, plus 1 tablespoon
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1/4 cup soy sauce
1 ounce hot chili garlic sauce
1/4 cup rice wine vinegar
2 tablespoons hoisin sauce
1 tablespoon mirin or white wine
1/2 teaspoon sesame oil
1 teaspoon chopped fresh cilantro leaves
1 pound green beans, cleaned
2 tablespoons chopped peanuts
1 tablespoon chopped fresh parsley leaves

To medium Dutch oven, add 2 cups canola oil and heat to 350 degrees F.

In medium saute pan over medium heat, add 1 tablespoon oil. Add ginger and saute for 2 to 3 minutes. Add garlic and cook for 1 minute or until it turns light brown; quickly add soy sauce, chili sauce, rice wine vinegar, hoisin, mirin, sesame oil and cilantro.

Fry the green beans in the canola oil for about 45 seconds, or until beans turn dark green. Remove, strain, and add to sauce. Toss and garnish with peanuts and parsley.

You can see a picture of these green beans on the Kung Pao Chicken page.

Ok, the amount of oil is over-the-top. Other than that, this recipe is a knockout. It went perfect with the Kung Pao chicken. Tim thinks it doesn't need as much vinegar as it calls for, but as we've already established, he hates vinegar, so any amount is too much. But once again, he is wrong. This is the first Guy Fieri recipe I have attempted, and I am pleased!

Kung Pao Chicken!

Recipe name: Kung Pao Chicken
Source: RecipeZaar
Servings: 3-4
Cookbook date: August 1

Ingredients

• 1 lb boneless skinless chicken breast, cut into 1 inch pieces
• 1 tablespoon cornstarch
• 2 teaspoons light sesame oil or vegetable oil
• 3 tablespoons green onions, chopped with tops
• 2 garlic cloves, minced
• 1/4-1 1/2 teaspoon crushed red pepper flakes(to your own taste)
• 1/2 teaspoon powdered ginger (can use fresh grated if preferred)
• 2 tablespoons rice wine vinegar
• 2 tablespoons soy sauce
• 2 teaspoons sugar
• 1/3 cup dry roasted peanuts
• 4 cups cooked rice, hot

Directions

1. Combine chicken and cornstarch in small bowl.

2. Toss to coat.

3. Heat oil in large non-stick skillet or wok on medium heat.

4. Add chicken.

5. Stir fry 5- 7 minutes or until no longer pink in center.

6. Remove from heat.

7. Add onions, garlic, red pepper and ginger to skillet.

8. Stir fry 15 seconds.

9. Remove from heat.

10. Combine vinegar, soy sauce and sugar in small bowl.

11. Stir well.

12. Add to skillet.

13. Return chicken to skillet.

14. Stir until chicken is well coated.

15. Stir in nuts.

16. Heat thoroughly, stirring occasionally.

17. Serve over hot rice.

This is the best DIY Chinese food recipe I have ever tried. I LOVED this! It has a lot of ingredients, and the kitchen gets messy in the process of making this, but it is worth it.

Ham and Cheese Bites

Recipe name: Ham and cheese bites
Source: adapted from Land O' Lakes
Servings: 24-28 individual bites
Cookbook date: August 9


1 cup mild cheese of any type, shredded
3/4 cup finely chopped deli ham
1/4 cup mayonnaise
2 tbsp sliced green onions
1 tbsp horseradish
24-48 plain triscuits or wheat thins

Stir together all ingredients except crackers in a small bowl. Spread 1 to 1 1/2 tsp of mixture on each cracker. Place on a microwave-safe plate; microwave on HIGH 10-15 seconds or until cheese begins to melt.

I waited to make this appetizer until Tim was out of town, as he would gag eating this on account of the mayo and horseradish. Personally, I thought it was quite a tasty appetizer, and I would definitely serve this at a party. As a person who thinks appetizers can make a dinner when eaten in large quantities, I would also make this again for myself the next time the cat's away!

I used this to chop all the ingredients, and it totally worked, even on the ham!

Spinach with Raisins and Pine Nuts

Recipe name: Spinach with Raisins and Pine Nuts
Source: Cook's Encyclopedia of 30 Minute Cooking
Servings: 4
Cookbook date: July 30

1/3 cup raising
1 thick slice crusty white bread
3 tbsp olive oil
1/3 cup pine nuts
1 1/4 pounds young spinach leaves, stalks removed
2 garlic cloves, crushed
salt and black pepper

Put the raisins in a small bowl. Pour over boiling water to cover and let soak while you make the croutons and prepare the rest of the salad ingredients.
Cut the bread into cubes and discard the crusts. Heat 2 tbsp of the il and saute the bread until golden. Drain.
Heat the remaining oil in the pan. Saute the pine nuts until beginning to color. Add the spinach and garlic and cook quickly, turning the spinach until it has just wilted.
Drain the raisins and add them tot he pan. Tos gently and season lightly with salt and pepper. Transfer to a warmed serving dish. Sprinkle with the croutons and serve the salad at once.


Tim here again. The only thing I changed for this dish was that I added some garlic salt to the olive oil I used to brown the croutons. I liked having the hint of garlic with the rest of the flavors and the light salty flavor as well. As you can see in the photo above I let the spinach cook too long. The pan wasn't big enough for all the spinach so added more later after there was more space but that resulted in some of the spinach being overcooked. The idea was to just slightly wilt the spinach and I overdid it a bit. Other than that we really enjoyed this recipe. There are a lot of flavors going on in this dish and it is a fun way to eat your greens.

Pita Wedges with Banana Salsa

Recipe name: Pita Wedges with Banana Salsa
Source: unsure
Servings: 3
Cookbook date: July 26

1 large ripe banana, peeled and diced
1 medium nectarine, pitted and chopped
1/2 large green pepper, chopped
1/2 tbsp cilantro
1/2 tbsp parsley
2 tbsp lime juice
1 tsp brown sugar
Toasted pita wedges from 3 small pita bread rounds


In a medium bowl combine all ingredients except wedges. Toss lightly to mix. Serve with toasted pita wedges.

Simple, fresh, divine! Does anyone else get this overwhelming feeling of self-righteousness when they eat something so healthy? I'll be honest, I feel downright smug! I become immediately convinced that all my late night ice cream sins are absolved simply by making a meal made up of only good things (well, ok, it does have a teaspoon of brown sugar...). What can I say? I'm ridiculous. Now go make this recipe so you can feel holier than thou, like me!

P.S. It is officially my birthday month. Let the festivities begin. Awwww yeah.