Saturday, July 30, 2011

Sichuan Eggplant

This recipe calls for Asian eggplant or Japanese eggplant. They are long and thin in comparison with a European or globe eggplant, and much more tender and delicate. If you can't find them, you can replace the globe Aubergine, but the dish really is best with the Asian Eggplant.

1 1/2 inventory unit Asian (long and skinny) eggplant2 tablespoons my PC oil1/4 cup chicken stock (substitute vegetable materials for vegetarian) 2 tsp sugar1/2 teaspoon soy sauce1/2-1 1/2 tablespoons chili bean Paste * 2 teaspoon crushed sichuan peppercorns * * (optional, but illegitimate without) 3 TSP freshly grated ginger5 garlic Cloves, thyme, minced1 teaspoon corn starch2 TSP Chinkiang vinegar or apple cider vinegar4 scallionsroughly choppedCilantro for garnish (optional)

* A lot of grocery stores have Asian ingredient aisles now. You should be able to find chili bean Paste, a mixture of canned chili mixed with mashed soybeans, or at any Asian market. (Do not confuse with black bean Paste or chili-garlic paste.)

** Sichuan peppercorns are available at some stores and online for pretty cheap. They are not like other spicy peppers, but rather has a citrusy taste and evoke a tingly, numbing sensation like a carbonated drink.

1 Begin your mise en place. Quarter length divisions Aubergine and concoct in large sales incentives and set aside. In a small bowl, mix together chicken stock, sugar and soy sauce and marketed it. In another bowl, mix together chili bean Paste, garlic, ginger and sichuan peppercorns and marketed it. In a third bowl, mix together in a tablespoon cornstarch with water and set aside the. Finally, in a fourth bowl, mix together in scallions and vinegar and dispose of it.

2 Place the oil in a wok or large saut pan over medium-high heat until the oil is almost smoking. Add Eggplant and saut, makes it possible to sit in a few seconds each time you move to allow it to brown and Blister. If Aubergine absorbs all oil and some paragraphs have no then add a little more oil.

3 Add chili bean Paste, garlic, ginger and sichuan peppercorns and saut until fragrant, about 30 seconds. Add chicken stock mixture, turn heat to medium-low and simmer in 90 seconds. Cornstarch mixture and stir until sauce thickens slightly. Add scallions and vinegar and cook for 15 seconds in order to disseminate their harsh flavors a bit. Relentlessly with coriander and serve.

Profit: Makes 2-4 servings.


Thursday, July 14, 2011

Sausage Casserole

Prep Time:
25 Min
Cook Time:
1 Hr 15 Min
Ready In:
1 Hr 45 Min


  • 1 pound sage flavored breakfast sausage
  • 3 cups shredded potatoes, drained and pressed
  • 1/4 cup butter, melted
  • 12 ounces mild Cheddar cheese, shredded
  • 1/2 cup onion, shredded
  • 1 (16 ounce) container small curd cottage cheese
  • 6 jumbo eggs


  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch square baking dish.
  2. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
  3. In the prepared baking dish, stir together the shredded potatoes and butter. Line the bottom and sides of the baking dish with the mixture. In a bowl, mix the sausage, Cheddar cheese, onion, cottage cheese, and eggs. Pour over the potato mixture.
  4. Bake 1 hour in the preheated oven, or until a toothpick inserted into center of the casserole comes out clean. Let cool for 5 minutes before serving. 

Wednesday, July 13, 2011

Fresh Broccoli Salad


  • 2 heads fresh broccoli
  • 1 red onion
  • 1/2 pound bacon
  • 3/4 cup raisins
  • 3/4 cup sliced almonds
  • 1 cup mayonnaise
  • 1/2 cup white sugar
  • 2 tablespoons white wine vinegar


  1. Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.
  2. Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well.
  3. To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.

Saturday, July 9, 2011

Coca-Cola Chicken with Herbed Potatoes

4 skinless boneless chicken breast halves, flattened to ¼ inch thickness
1 12-ounce can Coca-Cola
1/2 cup ketchup
1/4 cup honey barbecue sauce

1. Place all ingredients in a medium saucepan and bring to a boil.
2. Cover and turn heat to medium.
3. Cook for 20 minutes, stirring occasionally.
4. Uncover, and cook an additional 10 minutes until done. Serves 4.

Herbed Potatoes Recipe

3 large potatoes
1/2 teaspoon fresh ground pepper
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon sage
1/2 teaspoon rosemary
2 Tablespoons oil
celery salt, to taste
garlic salt, to taste

1. Preheat oven to 450 degrees F.
2. Cut the unpeeled potatoes into 1/4 inch slices.
3. Place the potato slices on well greased shallow baking pans.
4. Combine pepper, oregano, thyme, sage, and rosemary in a small bowl.
5. Brush the potato slices with oil and a sprinkle with the herb mixture.
6. Bake the potato slices for about 20 minutes or until they are well-browned and crisp.
7. Sprinkle with combined salts and serve. Serves 4.