Thursday, January 29, 2015

Thursday's Side Dish:Red Mung Bean Stew

The Mixed Stew is going on hiatus this week. We will be back on February 2nd with new recipes. Enjoy a helping of hearty repeats to warm up the winter.

Post originally from December 5, 2011

Lessen a bitter bite with annatto

The Mixed Stew crew prepared this mung bean stew in the chilly days leading toward Thanksgiving. Mung beans, ham hocks, and annatto make for a warm bowl of comfort. Serve this rich stew with steamed rice. Here’s the recipe:

What you will need:

1 large wooden spoon
1 large stock pot with lid
1 large bunch tatsoi, chopped small
1 yellow onion, chopped
4 garlic cloves, diced
5 cups water
3 to 4 ham hocks, soaked overnight in 3 cups water
1 tablespoon annatto powder diluted in ½ cup water
1 lb mung beans, soaked for about an hour
1 large bowl
2 tablespoons cooking oil
1 colander
Pinch of salt and pepper

Cooking and Preparation:

Remove ham hocks from soaking water and debone hock meat into bite-sized pieces. Set aside ham hock liquid. Heat stock pot on medium-high heat and toss in cooking oil, salt, pepper, onion, and garlic. Add ham hock meat and let ingredients sweat until onions turn translucent. Stir occasionally. Drain soaking mung beans into a colander. Into pot, pour in ham hock liquid and mungo beans. Let pot come to a boil and then reduce heat to medium-low. Cover pot and let ingredients slowly simmer for 30 minutes then add annatto liquid. Mix well, cover, and let stew simmer for another 45 minutes. Finally, stir in Japanese spinach. Mung beans and ham hocks should be cooked until tender -- at least another 30 minutes or so.

Wednesday, January 28, 2015

Wednesday's Helping: Homemade Pork Ramen

The Mixed Stew is going on hiatus this week. We will be back on February 2nd with new recipes. Enjoy a helping of hearty repeats to warm up the winter.

Rich and smooth broth ala pork leg bones

Homemade ramen soup takes a slow cooking time but it’s worth it.  Hold on to at least two pork shoulder bones from previous roastings to make this on a cold and dreary day.  The amount of meat left on the bone doesn’t matter.  We're making a broth, remember? We’re concerned with boiling the bones slowly until the broth acquires a yummy pork flavor.

What you will need:

1 large stock pot w/ lid
1 big metal spoon
2 pork shoulder bones, kept in the freezer as leftover from roasts
1 large onion, sliced very thin
4 garlic cloves, left whole
3 cups water
1 quart chicken broth
1 chilled package Japanese somen noodles/ Asian-style noodles for soup, fully cooked
1 bunch fresh watercress, washed clean
1 bunch baby bok choy, washed clean
1 cup diced chives or diced green onion
Japanese fish cake roll, sliced thin
4 hard boiled eggs
Salt to taste

Cooling and Directions:

Place pork bones, garlic, onion and water in stock pot at high heat.  Cover with lid.  Let ingredients reach a rolling boil then lower to medium heat.  Let ingredients slowly simmer for 40 to 50 minutes.  Next, pour in chicken broth and return lid.  Let broth slowly simmer for another 40 minutes.  The broth should turn milky, brown, and cloudy.  The broth is now ready to serve.  Add salt to your liking in individual servings.  Serve noodle soup in individual bowls with veggies, eggs, and fish cake pieces to add to the noodles and hot broth.    

Tuesday, January 27, 2015

Tuesday's Cupful: Chicken Corn Soup With Masa

The Mixed Stew is going on hiatus this week. We will be back on February 2nd with new recipes. Enjoy a helping of hearty repeats to warm up the winter.

Post originally from November 14, 2011 

Another yummy corn soup

This corn soup calls for some corn flour and coconut milk to thicken the chicken stock. Consequently, expect a stronger corn taste in every spoonful. We also added some canned corn chowder to enhance the flavors. Here’s the recipe:

What you will need:

1 wooden spoon
1 large stock pot with lid
1 (18 oz.) can Campbell’s (chunky) corn chowder
2 tablespoons cooking oil
8 cups water
4 to 6 chicken leg quarters
1 yellow onion, chopped
2 garlic cloves, chopped
1 to 1 and ¼ cup Masa Harina or corn flour
2 (15 oz) canned corn, drained
1 (14 oz) bag frozen corn
1 can of coconut milk
Salt and pepper to taste

Cooking and Directions:

Place chicken legs in stock pot just enough water to cover pieces and bring to a boil over medium-high to high heat. Let chicken boil until thoroughly cooked -- 30 minutes or so. Allow ingredients to completely cool to room temperature. Debone the chicken and then shred and/or chop the meat into small pieces.

Return stock pot to stove and add oil, salt, pepper, garlic and onion. Stir well and let ingredients cook until onion turn translucent. Add in loose chicken meat and fry for 5 to 8 minutes. Add 6 cups of chicken broth along with canned corn chowder then bring covered pot to a boil. Next, lower the heat to keep ingredients at a slow simmer. Combine 2 cups remaining chicken broth with Masa harina. Gradually add mixture to the pot’s ingredients while stirring to prevent lumps. Add corn. Cover pot. Let ingredients heat up to a slow simmer and gradually stir in coconut milk. DO NOT allow coconut milk to boil. After 10-15 minutes, turn off heat. Let soup rest for another 15 to 20 minutes. Finally, add salt and pepper to taste.

Monday, January 26, 2015

Monday’s Bread Bowl: Champorado

The Mixed Stew is going on hiatus this week. We will be back on February 2nd with new recipes. Enjoy a helping of hearty repeats to warm up the winter.

Post originally from February 8, 2010

With Valentine's Day approaching fast, The Mixed Stew is fixated on chocolate. To start off the week, we can't think of a better dish than champorado, or chocolate rice porridge. On a cold winter day or when it's just gloomy outside (or when you have more than two feet of snow to dig to clear walkways and cars), porridge seems like a natural choice. And for anyone with a sweet tooth, a porridge with chocolate is the way to go. And we're not talking about cold, rice pudding. Champorado (rice chocolate porridge) is popular in Mexico and the Philippines. Serve it for breakfast or any other time. It’s basically rice pudding flavored with chocolate or cocoa powder. Here is our recipe:

What you will need:

1 wooden spoon
1 medium-sized saucepan with lid
2 cups sticky rice
3 cups water
1 (12 oz) can evaporated milk
1/2 cup dark cocoa powder or solid dark baking chocolate
½ cup granulated sugar or Splenda
Optional: 1/4 cup crushed almonds or hazelnuts

Cooking and Directions:

Combine water and rice in covered saucepan. Place pan on medium-high heat. Watch carefully and bring to a boil and lower heat to slow simmer. Let it simmer on low for 15 minutes. Next, add whole can of evaporated milk. Stir well. Again, bring everything to a slow simmer. Leave pot covered for another 10 minutes. Finally, add cocoa powder and sugar. Remove saucepan from heat and stir well. Let it rest for another 10 minutes. Serve hot. Top with chocolate shavings, whipped cream topping, or condensed milk. Want to make it healthier? Mix in about a tablespoon of flaxseed during simmering process!

Wednesday, January 21, 2015

Wednesday’s Helping: Alternative Ingredients for Red Chicken Wings Adobo

Red with different parts, too

You can take this recipe in different directions.  We suggest chopping in some fresh cilantro, green parsley, or cardamom for a crisper flavor in each bite.  Also, try leaving out the vinegar if you don’t like a tangy or acidic taste. Substitute the chicken wings for skinless chicken breast chunks for a meal with lower calories.  Lastly, use firm tofu –chopped into cubes— if you really wanna go meatless.     

Tuesday, January 20, 2015

Tuesday’s Cupful: Background on Red Chicken Wings Adobo

Taste from drumette to wingette

Dressing up chicken wing parts to make them succulent takes more than a bit of effort and this recipe gets the job done.  If you’re tired of the ever popular fried wings or buffalo wings, then we tout making our adobo recipe instead.  The Mixed Stew crew cheated – just a bit – this time by incorporating a White King brand seasoning packet for Pancit Bihon.  The tasty addition helps enhance the achiote and chicken flavors with an eye towards authentic Filipino Cuisine.      

Monday, January 19, 2015

Monday’s Bread Bowl: Red Chicken Wings Adobo

Seeing yummy…again

This red colored chicken adobo got a boost in the taste from the folk who do Filipino best. Here’s the recipe:

What you will need:

1 large pot w/ lid
1 long wooden spoon
3 tablespoons cooking oil
1 medium yellow onion, sliced
3 garlic cloves, halved
2 lbs chicken wing drumettes and wingettes
1/3 cup white vinegar
1 (12 oz) bag frozen peas
1 (40 g) White King Pancit Bijon Seasoning Mix
1 cup warm water
½ tablespoon achiote powder
Pinch of salt and black pepper

Cooking and Directions:

Heat pot on heat at medium-high heat.  Combine cooking oil, garlic, onion, salt, and black pepper in pot.  Stir well.  Sautee ingredients until onion turns translucent.  Add chicken.  Allow wings to brown then add water.  Cover with lid.  Let ingredients reach a rolling boil then lower heat to medium-low.  Stir in vinegar and Flilipino seasoning mix.  Return cover and let ingredients braise for 45 minutes.  Stir occasionally.  Mix in achiote powder and peas and cover with lid.  Chicken should braise for another 20 minutes.  Serve immediately.            

Wednesday, January 14, 2015

Wednesday’s Helping: Black Tea Duck Variations

Brew it before cooking it

The Mixed Stew suggests using this recipe for roasting less common meat fare, such as duck, goose, pheasant, wild boar or even rabbit.  We think the brewed tea adds a slightly minty or herb flavor kick that lessens the gamey taste of each of these meat servings.  Also, remember that you can substitute the black tea with barley tea, chicken broth, or beef broth in a pinch. 

Tuesday, January 13, 2015

Tuesday’s Cupful: Background on Black Tea Roast Duck

Not too shabby or gamey

Why boil a duck before roasting in the oven? Well…the extra step extracts some of the gamey flavor that’s characteristic of duck compared to the other commonly cooked fowls i.e. chicken or turkey.  Meanwhile, the brewed tea also cuts through the duck’s more squalid flavors.  Look for several variations of preparing duck using black tea or black tea leaves in Chinese cuisine.  The Mixed Stew reminds readers that boiling the duck also removes a lot of duck fat from the end product while tenderizing the bird’s meat.   

Monday, January 12, 2015

Monday’s Bread Bowl: Black Tea Roast Duck

Crispy roasted poultry

Our roast duck recipe guarantees less-gamey flavor thanks to some extra cooking prep. Here’s the recipe:

What you will need:

1 large stock pot w/ lid
1 wooden spoon
1 metal baking pan
1 wire rack
Non-stick cooking spray
1 whole duckling, cleaned for roasting
1 whole yellow onion, halved
3 garlic toes
3 sprigs of rosemary
2 sprigs of thyme
¼ cup soy sauce
2 chili peppers
1 quart brewed tea (The kind commonly used for iced tea.)
2 cups water
Coarse salt to taste

Cooking and Directions:

Put duck, tea, herbs, peppers, water, soy sauce, onion, and garlic in stock pot.  Cover with lid.  Place pot on stove at high heat.  Bring pot to a rolling boil then reduce heat to medium.  Turn duck occasionally.  Allow duck to braise for 45 minutes then remove bird from pot.  Grease wire rack on metal baking pan.  Preheat oven at 325 degrees.  Place duck on wire rack in baking pan.  Position baking pan in preheated oven.  Let duck roast for 1 hour to 90 minutes (depending on mass).  Remove finished duck from oven and let bird rest for 20 minutes then serve.                     

Wednesday, January 7, 2015

Wednesday’s Helping: Healthier Adouille w/ Garbanzos and Gravy

Keep it creamy but light

The Mixed Stew suggests substituting the heavy cream with whole milk, light cream, or plain yogurt to significantly lower the calorie content in each serving.  Also, look out for andouille sausage made with poultry instead of pork.  Lastly, cut out the dairy all-together with 1/2 tablespoon cornstarch diluted in a ½ cup of chicken broth.  The starch, used to thicken the liquid ingredients, will make light gravy that’s still hearty enough to sauce-up the resulting dish.

Tuesday’s Cupful: Background on Adouille and Garbanzo Beans w/ Gravy

Smokey –n- rich together

The Mixed Stew was inspired by the Mediterranean in constructing this dish.  The tomatoes and garbanzo beans provide a veggie combo, more prevalent in Spain and Middle East, of textures that’s also colorful and rich in flavor.  Remember that chick peas are a great source of fiber and plant-produced protein.  Meanwhile, the andouille sausages provide a lot of smokey flavor that’s enhanced with creamy gravy.           

Monday, January 5, 2015

Monday’s Bread Bowl: Grilled Andouille w/ Garbanzo Beans –n- Gravy

Creamed Cajun Sausage

The Mixed Stew offers up a Cajun mix that’s humble yet tasty. Here’s the recipe:

What you will need:

1 cast-iron skillet w/ lid
1 wooden spoon
3 tablespoon cooking oil
½ medium-yellow onion, diced
2 garlic cloves, coarsely chopped
1 ½ lb andouille sausage links, cut into 2 to 3 inch pieces
1 (29 oz.) can garbanzos beans aka chick peas
1 bunch baby broccoli 
1 cup cherry tomatoes
½ cup heavy cream
¼ cup water
½ cup milk
Pinch of salt and pepper

Cooking & Directions:

Heat skillet on medium-high heat.  Add cooking oil, onion, garlic, salt, and pepper.  Sautee ingredients until onion turns translucent.  Stir well.  Toss in andouille sausage.  Let sausage sear and cook for 8 to 10 minutes.  Pour in chicken broth and garbanzos.  Return lid.  Lower heat to medium-low.  Let ingredients reach a slow simmer.  Allow ingredients to cook for another 30 minutes.  Remove lid and stir in milk, heavy cream, and cherry tomatoes, and broccoli.  Let veggies and cream cook through then remove skillet from heat.