Tuesday, December 16, 2014

Tuesday’s Cupful: Background of Chipotle Roast Chicken

Heat for baked fowl

Canned chipotle pepper (in adobo sauce) is a prolific ingredient on The Mixed Stew.  Remember too that we even featured pork scrapple that’s been spiced up with chipotle.  The ready-made, smoked and stewed, peppers form the base for the spicy marinade.  Meanwhile, the olive oil helps to bind all the marinade’s ingredients together.  Serve this version of roast chicken with a warning that it’s HOT!         

Monday, December 15, 2014

Monday’s Bread Bowl: Chipotle Smothered Roast Chicken

Spicier Roast Chicken

What you will need:

1 large plastic container w/ lid
1 mixing bowl
1 baking pan
1 wire rack
1 medium-sized yellow onion, sliced thin
3 garlic cloves, minced
1 whole chicken for roasting
½ (7 oz.) can chipotle peppers (in Adobo Sauce)
3 tablespoons olive oil
Coarse salt

Cooking and Directions:

Combine chipotle pepper, onion, olive oil, and garlic in bowl.  Mix well.  Sprinkle chicken with salt and paprika.  Next, apply chipotle sauce to chicken’s surface area and crevices.  Place chicken in large container and cover with lid.  Let chicken marinate for at least 3 hours.

Preheat oven at 350 degrees.  Place chicken (breast-side up) on wire rack in baking pan then place pan in oven.  Let chicken roast for 1 hour to 75 minutes (depending on size).  Reset the oven to broil for the final 10 minutes of total cooking time.

Tuesday, December 9, 2014

Tuesday’s Helping: Background on Pork Ribs Adobo w/ Broccoli

Asian fusion…really

This hybrid recipe possesses shades of our Baby Broccoli w/ Cashews dish.  Meanwhile, we also know its adobo-style thanks to the slow cooking time.  The braising works to tenderize the pork ribs’ meat.  Meanwhile, the walnut chunks add some crunchy bite to an otherwise traditional Asian-staple that’s well-known for its spicy sauce.  The Mixed stew crew then threw in a serving of broccoli for extra nutrition.                 

Monday, December 8, 2014

Monday's Bread Bowl: Pork Ribs Adobo w/ Broccoli

Tender pork rib cuts

The Mixed Stew crew did a tweaking of traditional Filipino fare.  Here is the recipe:

What you will need:

1 large wok w/ lid
1 wooden spoon
1 mid-sized (or ½ of a larger) rack of pork spare ribs, cleaned and separated between long bone and riblets
1 cup water   
3 tablespoons cooking oil
1 yellow onion, diced small
2 garlic cloves, minced
¼ cup soy sauce
1 head of broccoli, cut into bite-sized spears
 ½ cup walnuts, crushed
Pinch of ground pepper

Cooking and Directions:

Heat wok on medium-high heat.   Add cooking oil, ground pepper, garlic, and onion. Sautee until onion turns translucent.  Next, add pork ribs.  Let pork brown for 6 to 10 minutes.  Stir well.  Cover with lid.  Lower heat to medium-low.  Simmer slowly for 20 minutes then add soy sauce.  Toss well then cover with lid.  Allow soy sauce to flavor the pork by cooking for another 15 minutes.  Throw in broccoli and walnuts.  Let ingredients  cook through.  Remove wok from heat and serve immediately.

Wednesday, December 3, 2014

Wednesday’s Helping: Alternative Ingredients for Quicker Seafood Pancake

Seafood in a minute

The Mixed Stew crew recommends buying a frozen seafood mix to make a quickly-made Korean seafood pancake.  Ours even possessed real mussel flesh so look for different mixes.  But what if you can’t find frozen seafood mix?  Try canned shrimp, canned crab meat, or even canned clams (if you don’t mind the extra grit).  Also, make it a combo of seafood ingredients instead of a trio.  Lastly, you could always plan ahead and use seafood left over from a previous meals.

Tuesday, December 2, 2014

Tuesday’s Cupful: Background on Quicker Korean Pancakes

A quick seafood feast

Yes, the Mixed Stew crew had cravings for succulent seafood.   There’s no sacrifice concerning taste and flavor in this recipe.  Our original rendition requires more chopping and prep work in the kitchen.  We used a frozen seafood pack to greatly decrease the effort in the kitchen.  Remember that traditional Pajeon tend to be heartier and grittier when compared to the more Western omelets.            

Monday, December 1, 2014

Monday’s Bread Bowl: Quicker Korean Pancakes

Grill ‘em and serve ‘em

These are served with an eye towards less preparation time in the kitchen.  Here’s the recipe:

What you will need:

1 metal fork
1 large mixing bowl
1 cast-iron skillet
1 serving plate
1 metal spatula
3 tablespoons cooking oil
1/3 cup green onion, thinly sliced
1 (14 oz.) bag, seafood mix
4 whole eggs, beaten
½ cup water
3 jalapeno peppers, minced
½ cup corn starch
1 cup all-purpose flour
 Pinch of salt and garlic powder

Cooking and Directions:

Combine eggs and water.  Beat with metal fork.  Add seafood mix, onion, jalapeno peppers, and salt.  Gradually add flour and corn starch while mixing.  Work toward a cake-like batter consistency.

Heat skillet on medium-high heat.  Grease pan with cooking oil.  You can make a dozen or so small pancakes or 3 to 4 large ones.  Allow pancakes to reach a golden brown on each side (4 minutes tops).  Serve with a dipping sauce of soy sauce, sesame oil, and sliced green onion.             

Monday, November 17, 2014

Thanksgiving Break

The Mixed Stew is going on a Thanksgiving hiatus.  Please look forward to more yummy tidbits after the break.

Tuesday, November 11, 2014

Tuesday’s Cupful: Background on Spaghetti Bolognese w/ Spinach

Spinach will do, too

We eased up on the ground beef in this rendition of spaghetti bolognese because of the addition of spinach.  The leafy veggie adds some green nutrition to a traditionally all-meat Italian staple.  Remember that spinach contains several vitamins and lutein, which helps promote healthy eyes.  We recommend using this spaghetti recipe for introducing the little ones to spinach or more spinach in their diet.    

Monday, November 10, 2014

Monday’s Spaghetti Bolognese w/ Spinach

An Unmistakable Pasta and Veggie Combo

The spinach cuts through the meat sauce in this delectable recipe.  Here’s the recipe:

What you will need:

1 large skillet w/ lid
1 wooden spoon
3 tablespoons cooking oil
3 garlic toes, minced
1 (14 oz) pack of spaghetti noodles, cooked al dente
1 medium-sized onion, coarsely chopped
2 lbs ground beef
1 bunch of Spinach, coarsely chopped
1lb seasoned pork sausage
1 (24 oz) store-bought spaghetti sauce
1 (14 oz) diced tomatoes
Pinch of salt and pepper

Cooking and Directions:

Heat skillet on medium-high heat.  Add cooking oil, garlic, and onion.  Sautee ingredients until onion turn translucent.  Crumble in ground beef and pork sausage.  Let meat brown.  Stir well.  Add diced tomatoes to the skillet and cover with lid.  Lower heat to medium and let the ingredients simmer for 20 minutes.  Add jar of spaghetti sauce.  Return lid and let ingredients cook for another 15 minutes.  Stir in spinach.  Let veggies cook through. Stir well then remove from stovetop.  Serve immediately.     

Wednesday, November 5, 2014

Wednesday’s Helping: Alternate Ingredients for Simple Chicken Salad w/ Cilantro

Cold Chicken Salad Delight

Leftover-fried chicken in a fresh veggie salad cannot be beat in terms of flavor combined with nutrition.  We suggest substituting the cilantro with regular flat leaf parsley or Italian parsley.   Fresh basil is also a great tasting alternative in a pinch.  Coincidentally, use baked chicken instead of fried chicken for less caloric intake per serving.  Eliminate more calories by using skinless chicken breast ensures healthier eating.  If you remove the chicken skin, add crushed pecans or walnuts for a more nutritious crunch.    

Tuesday, November 4, 2014

Tuesday’s Cupful: Background on Chicken Salad w/ Cilantro

Again…less is more

The Mixed Stew recommends our simple chicken salad if you have some leftover fast food fried chicken.  We fried more than a dozen chicken thighs last weekend so we had more than a few leftover pieces.  The cilantro adds a spicy and minty bite to this leafy green offering.  Selecting cilantro is a convenient way to add Vitamin K, which contributes to bone health, to your diet.       

Monday, November 3, 2014

Monday’s Bread Bowl: Simple Crispy Chicken Salad w/ Cilantro

A Reinvigorating Standard

Sometimes simple fare hits the spot.  Here’s the recipe:

What you will need:

1 large bowl
1 wooden spoon
1 cup garlic croutons
1 head Romaine lettuce, cleaned and cut into bite-sized pieces
3 small carrots, sliced thin lengthwise
3 leftover fried chicken thighs, boned and shredded into bite-sized pieces
2 mini-cucumbers chopped into cubes
½ cup cilantro, coarsely chopped
2 eggs, hard boiled and crumbled
Pinch of black pepper to taste

Preparations and Directions:

Make sure Romaine lettuce is clean.  Place cut lettuce in large bowl.  Add carrot, cucumber, egg and cilantro.  Toss well. Sprinkle with black pepper.  Serve with your favorite salad dressing.  The Mixed Stew used a store-bought creamy Italian.   

Wednesday, October 29, 2014

Wednesday’s Helping: Alternate Ingredients for Mondongo

It’s appreciated ‘round Latin America

The hearty dish is more stew than soup.  The Mixed Stew added even more grit with the addition of red beans.  Omit the beans for a more traditional take on mondongo.  We suggest using shredded cabbage, napa cabbage, or chuy sum instead of baby bok choy.  Some variations use pork intestines, salted pork feet, or pig tails instead of beef tripe.  Note that Menudo is a close relative of mondongo.     

Tuesday, October 28, 2014

Tuesday’s Cupful: Background on Mondongo

Bite into tripe (or pork intestines)

What’s not to like in sopa de mondongo?  Well….the tripe takes an acquired taste so be patient when serving this dish to younger humans.  People from the Dominican Republic claim sole ownership of this soup made with the cow’s stomach.  Mondongo has all the trappings of a meal item from yesteryear.  Imagine a father or mother trying to stretch pantry and kitchen resources by making this rich soup from scratch.  The braising and long cooking time ensure the tender pieces of tripe feel like they’re melting on the tastebuds.  Look for different variations in Latin America, the Philippines, and the Caribbean.  Some recipes call for pork intestines instead of beef tripe.  The range of vegetables included in this soup also varies from region to region.      

Monday, October 27, 2014

Monday’s Bread Bowl: Mondongo

Serving up tripe, again

Mondongo is a rustic stew that you’ll never forget once you sample it.  The beef tripe within it lends an acquired but quite satisfying taste and texture to this dish.  We altered the traditional recipes to our liking.  Here’s the recipe:

What you will need:

1 large stock pot w/lid
3 cups water
2 tablespoons cooking oil
1 yellow onion, chopped small

2 garlic cloves, diced
2 lbs beef tripe, sliced into bite-sized pieces
1 lb beef shank or ox tail (We used beef neck bones.)
1 (14.5 oz) can diced tomatoes
1 (16 oz.) pack red beans, pre-soaked
2 cups water
2 (14 oz.) cans beef broth
2 large carrots chopped into small cubes
1 tablespoon annatto/ achiote powder dissolved in 1 cup hot water
1 small to medium-sized zucchini, seeded then diced  
1 bunch baby bok choy, cleaned and cut into bite-sized pieces
¾ cup cherry tomatoes, sliced in half
Salt and Pepper to taste

Cooking & Directions:

Heat stock pot at medium-high heat.  Add cooking oil, pepper, salt, onion, and garlic. Sautee ingredients until onion turn translucent.  Add beef soup bone cuts.  Let the meat cuts brown.  Add beans, tripe, broth, and water.  Reduce heat to medium and cover with lid.  Let ingredients reach a constant simmer and cook for 30 minutes.  Next, stir in canned tomatoes, achiote mixture, and cherry tomatoes.  Return lid.  Lower heat to medium-low.  Let ingredient braise for another 40 to 45 minutes.  Mix in zucchini, and carrots then let pot simmer for another 25 minutes on low heat.  Throw in bok choy about 15 minutes before cooking time ends.  Serve warm or hot.  The tripe should be tender, too.           

Thursday, October 23, 2014

Thursday’s Side Dish: Nature Valley Breakfast Biscuits

Breakfast on-the-go best

The Mixed Stew recommends this food item for anyone who that has a difficult time waking up in the morning.  Nature Valley brand name breakfast biscuits contain 26 grams whole grain in each crunchy serving of biscuits.  They come in blueberry and honey but watch out for the possibility of newer flavors being issued.  An 8.85 oz. box comes with 5 individual servings of 4 biscuits.  We purchased 1 box for $2.50 at our local Giant.  Look for them at your favorite grocery chain.

Wednesday, October 22, 2014

Wednesday’s Helping: Alternative Ingredients for Burger Cheese Mac

No fancier cheeses means no problem

If you’re feeling a pinch in the wallet, then we suggest using less expensive cheese varieties compared to gouda and gruyere.  Regular American, cheddar, and even mozzarella don’t the pungent cheesy taste.  Pricier cheeses, such as asiago, may take some getting used to because of their pungent flavors.  Popular cheeses also come more readily available in low-fat and non-fat versions.   Using American and cheddar tends to be a favorite with the kids, too.  Substitute the heavy cream with light cream, sour cream, or even whole milk if you wanna lower the fat content.  Lastly, remember that the bacon can be eliminated to also lower the calorie count.     

Tuesday, October 21, 2014

Tuesday’s Cupful: Background on Cheeseburger Mac –N-Cheese

Oomph it up with melted cheese and beef

This dish is really two All-American staples in a casserole.  The Mixed Stew crew thought of our previous chili mac and macaroni and cheese offerings as we developed this recipe.  We recommend serving this instead of the same ol’ burgers and fries.  The quartet of gouda, gruyere, asiago, and parmesan cheeses melt then meld into ooey-gooey servings of a yummy mac –n-cheese.         

Monday, October 20, 2014

Monday’s Bread Bowl: Cheeseburger Mac –n- Cheese

It's beef-n-cheese time

This version of mac –n- cheese is one that we’ve wanted to share for some time.  It’s one cheesey dish to cut into that you’ll wanna add to your list of faves.  Here’s the recipe:

What you will need:

1 wooden spatula
1 large mixing bowl

1 large stockpot
Olive oil
Cooking oil spray
3 tablespoons unsalted butter
2 (12 oz.) packs of elbow macaroni, cooked al dente
4 slices bacon
1 cup gouda cheese, grated
1 cup gruyere cheese, shredded
1 aluminum baking pan
1 collander
1/2 cup parmesan cheese, grated
2 tablespoons bread crumbs
1/2 cup asiago cheese, grated
1 onion, chopped small
1/2 cup all-purpose flour
2/3 cup milk
1 pint heavy cream
3 small chile peppers, minced
¼ Dijon mustard
1 lb ground beef, cooked and crumbled

Cooking and Directions:

Heat stock pot on medium-high heat.  Pour in olive oil, onion, garlic, and bacon.  Let ingredients sautee until onion turns translucent.  Gradually stir in all-purpose flour and milk.  Let the flour cook while constantly stirring.  This should form a slurry or rue.  Let the rue turn brown, which means the flour is cooked.  Add pepper, mustard, ground beef, and cream.  Continue to stir constantly.  Mix and pour in cheeses.  This should form a cheesey sauce.  Add the macaroni while tossing well.  Quickly remove pot from stove top.  Grease baking pan with cooking spray then add macaroni and cheese.  Spread out until level in pan.  Preheat oven at 350 degrees.  Pour bread crumbs over mac-n-cheese.  Place baking pan in heated for 30 minutes.  Let bread crumbs form golden crust.  Remove mac-n-cheese once ½ hour has elapsed.  Let cheesey mac rest for 10 to 15 minutes before serving.  Enjoy.         

Wednesday, October 15, 2014

Wednesday’s Helping: Substitutes for Stuffed Peppers ala Mexico

Without Corno di Toro

The chili peppers lend heat and sweetness to our special recipe.  But what if you cannot find Italian Carmen peppers?  Remember that poblano, Anaheim chile, and even regular bell peppers can do instead.  We recommend farmers’ cheese or cottage cheese if you cannot find queso freco.  Meanwhile, substitute shrimp, canned salmon, or canned crab meat for the canned tuna for different twists on seafood flavors.  Lastly, eliminate the tuna all-together for real vegetarian fare.            

Tuesday, October 14, 2014

Tuesday’s Cupful: Background on Stuffed Peppers ala Mexico

A bit of Mexican enchilada

Slicing into one of these stuffed peppers is comfy, like meatloaf, but also spicy like hot tamales.  The carno di toro aka Carmen pepper provides a sweet and peppery skin that acts like a crust to seal in juices for this dish.  Look for the common “longhorn-shape” of these award-winning peppers that often grows longer than 8 inches in length.  We also need to mention that this recipe is a spin on our baked enchiladas recipe.  The green chile verde sauce does the trick in forming a binding ingredient for this rich meal. 

Monday, October 13, 2014

Monday’s Bread Bowl: Tuna Stuffed Chili Peppers ala Mexico

Spicy, cheesy, and seafoodie

We recommend this dish if you’re in the mood for some Mexican comfort food that’s spicy but also loaded with seafood flavor.  Here’s the recipe:

1 large mixing bowl
1 metal bowl
Aluminum foil
1 (28 oz.) can green chile enchilada sauce
1 pair metal tongs

1 baking pan
1 whole egg, beaten
2 (12 oz.) blocks, queso fresco, chopped into small cubes
8 – 12 Carmen (Corno di toro-type) peppers
2 (5 oz.) cans of tuna, drained
1 cup spinach, coarsely chopped
1 yellow onion, diced small
3 garlic toes, minced
Olive oil

Cooking and Directions:

Slightly roast peppers on stove-top with metal tongs.  Do not blacken.  Turn as needed.  Create blisters but do not char.  Place peppers in metal bowl and set aside.  Combine cheese, tuna, onion, garlic, and egg in mixing bowl.  Mix well.  Set aside.

Preheat oven at 350 degrees.  Make a lengthwise incision in each pepper.  Remove seeds.  Repeat until all peppers are clean.  Carefully stuff peppers with tuna mixture as shown.  Position stuffed peppers on foil-lined baking pan.  Drizzle tops of peppers with olive oil.  Finally, pour green chile verde enchilada sauce in pan and around peppers.  Place peppers in oven for 1 hour or until cheese starts to brown.  Serve immediately.     

Thursday, October 9, 2014

Thursday’s Side Dish: TruRoots Accents Sprouted Quinoa Trio

A trio of nutrition

The Mixed Stew crew recommends getting more quinoa into your diet.  We like this grain as a substitute for steamed rice.  Quinoa cooks up light and fluffy.  truRoots sprouted quinoa trio contain white, red, and black colored grains.  The spectrum of colors in this product results in a truly appetizing serving of quinoa.  This product features “sprouted quinoa” so you’ll sample a subtle difference in consistency compared to regular quinoa.  An 8 oz. pack of this premium product runs for $ 5.00 and up so shop around for the best price.  Expect approximately 6 servings if you follow the prep directions.     

Wednesday, October 8, 2014

Wednesday’s Helping: Mushy Peas Alternate Ingredients

Mush in Spice

What else can you do with this dish?  We suggest changing up the seasonings a bit.  For example, substitute the mint with basil, Thai basil, or cilantro.  Add garbanzo beans, black-eyed peas, or pigeon peas to break up the green monotony.  Remember that a dash or two of garlic powder can work instead of using fresh garlic.  Lastly, use low-fat butter to significantly cut the calories.   

Tuesday, October 7, 2014

Tuesday’s Cupful: Background on Minty Peas

British comfort food

This dish is a variant of “mushy peas,” which is a British staple.  The Mixed Stew was also inspired by Nando’s PERi-PERi Macho Peas.  It’s hard to mess up with this dish.  Presentation comes in second to taste and rustic charm.  Mashing the peas helps to infuse the green peas with spicy seasonings the off-set the natural sweetness of this green veggie.  We used cherry peppers that provide some extra grit without sacrificing peppery flavors.  DO NOT OVERMASH!  You want bruised peas but not a sludge or puree.  Remember that peas provide a great source of protein and dietary-fiber.

Monday, October 6, 2014

Monday’s Bread Bowl: Buttery Peas and Mint

Simple and yummy salad of peas

There’s no trick to this salad besides simplicity and fresh ingredients. Here’s the recipe:

What you will need:

1 wooden spoon
1 colander
1 metal whisk for mashing
1 sauce pan
½ stick of butter, softened

1 large glass bowl
2 (16 oz.) bags frozen peas
3 cherry peppers, seeded and minced
3 cups water
1 tablespoons fresh mint, coarsely chopped
3 garlic toes, minced
Pinch of salt

Cooking and Directions:

Heat water in saucepan at high heat.  Water should reach a rolling boil.  Drop bags of peas in boiling water.  Let water return to boil.  Let peas blanch (3 to 5 minutes after water returns to boil) but do not overcook them.  Pull sauce pan off stove and drain peas into colander.  Set aside and let them rest for 5 minutes.

Pour peas into glass bowl.  Stir in pepper, salt, and mint and garlic.  Mix well.  Mash peas with wire whisk but do not over mash or turn into a puree.  You want to break open the peas so that they’re seasoned with garlic and other ingredients.