Monday's Bread Bowl: Spicy Hot Tuna Salad

The Mixed Stew is going on hiatus from May 4th thru May 8th.  We hope everyone enjoys a week of hot and spicy repeats. The Mixed Stew will be back on May 11th with even more yummy posts. 

Post from October 17,2011

The Mixed Stew crew loves spicy foods. We tweaked traditional tuna salad and added pepper, cilantro, and garlic to make a tuna salad that’s sizzling. Anyone eating a serving will forget that its served chilled. Here’s the recipe:

What you will need:

1 wooden spoon
1 medium-sized bowl
Plastic wrap
1 tablespoon fresh cilantro, minced (or 1/2 teaspoon dried cilantro)
2 tablespoons mayonnaise
1/2 garlic clove, minced
1/2 small yellow onion, chopped small
2 (5 oz.) portions of canned tuna, drained
1 tablespoon sriracha
1 green jalapeno, diced small
Pinch of salt

Preparation and Directions:

Combine all ingredients in bowl. Mix well. Cover with plastic wrap and chill in fridge for 1 to 3 hours before serving.

Wednesday’s Helping: Alternatives for Spamurger

More to it than ground beef

Regular burgers can get boring and that we have the Spamurger.  Remember that  you can substitute the ground beef with ground turkey  or ground chicken if you’re dodging red meat.  Also, try using ground lamb to make a more delectable version of the Spamurger with some gamey flavor.   Meanwhile, try switching out the Spam with generic luncheon meat in a pinch.  Lastly, add some extra spice to each patty with a dash of red pepper flakes or sliced chili pepper. 

Tuesday’s Cupful: Background on Balsamic Braised Short Ribs

Based on Ol’ fashioned Sauerbraten

The Mixed Stew crew created this recipe based on German Braised Short ribs aka Sauerbraten.  The varying recipes usually call for a chunk of meat that’s soaked and seasoned in red wine, white wine, or vinegar then slow-roasted or braised.  Sauerbraten literally translates into “sour roast meat.”  Germans usually make this staple dish with beef but be on the lookout for venison, pork, and lamb variations.  The Mixed Stew substituted the wine with balsamic vinegar and diced tomatoes in our recipe.   Historically, recipes actually incorporated horse meat and meant several days of soaking the meat in the seasoned liquid.   Meanwhile, gingersnap cookies or ginger bread cookies are crushed into the roast’s drippings to help thicken the gravy.  Germans love this dish so much that it’s considered a national dish.     

Wednesday’s Helping: Spicing Up Fried Salmon

Increase the flavor index

What can you do to make our fried salmon spicier? We suggest adding some sriracha sauce to the butter lime sauce to give it more zing. Add a light sprinkling of chili powder, mustard powder, or red pepper flakes to the flour coating. Need more of a flavor foundation? Marinade the salmon steaks for at least 10 to 15 minutes in some light soy sauce, fish sauce, or a mix of vinegar and soy sauce before coating and cooking. 

Monday's Bread Bowl: Dessert Stew of Sorts

Hello, halo halo – a tropical snow ball effect

Halo halo is a Filipino dessert shake that has traveled across the Pacific. Shaved ice and ice cream (mango, French vanilla, or ube, which is taro) are requisites. The duo is layered with fruit salad to create an unexpected treat. The salad mix usually includes candied jack fruit, red beans, and young coconut. Evaporated milk is added for an extra creamy finish. Our recent discovery in Guam, Mt Lam Lam Sno n’ Ice Cream, also adds bits of real taro and what tastes like toasted corn nuts to its version. On the mainland U.S., the icy dessert stew may be found at Filipino restaurants. Nelly also suggest trying Mt Lam Lam's shave ice surprise.

Thursday's Side Dish: Keen for Quinoa

A grainy solution to avoid carbs

Cooked quinoa (keen-wa) absorbs flavors like rice does. Its texture helps carry and extend flavors. Use quinoa instead of macaroni in salad. Use it as a substitute for rice, potatoes, and pasta in your meals. I have cooked quinoa in an automatic rice cooker, and the method works. To give the grain some flavor, use a low-sodium chicken broth, some chopped onions and/or garlic in the cooker just as you might do with rice. The ratio of liquid to quinoa is about 3:1. Another possibility for the grain: Use cooked quinoa as a substitute for rice in Asian-style fried rice.

Wednesday's Helping: Rice, Rice, Baby

Hot? Sticky? Sweet? How do you like it?
Mention the word rice and visions of pilaf or rice pudding come to mind. Whether it’s long, short, sticky, or non-glutinous, rice has many culinary uses. From Arborio in Italian risotto dishes to the sticky short-grain rice used in Japanese sushi, many ethnic cuisines feature rice. Don’t forget Filipino arroz caldo and Spanish paella. Rice also comes in different colors: white, brown, red, and black. Jasmine and Basmati (known for their distinct aromas) are considered premium varieties. Did you know that wild rice is a grain and not rice?

Tuesday's Cup: Ginger Root

These fingers pack a punch

Ginger root looks like a potato with appendages. Yes, like fingers in some cases. Its soothing scent and distinct flavor border on the citrus side. If you have had ginger ale or ginger snap cookies, you know what we’re talking about. But did you know ginger has healing properties too? Ginger can relieve morning sickness and motion sickness. It also aids in digestion. Many Asian and Pacific island dishes call for the ingredient. Arroz caldo wouldn’t be the same without ginger. Want a new spin on a beverage? Try spicing up your favorite tea or cocktail with a fresh-cut slice of ginger.

Monday’s Bread Bowl: Arroz Caldo

Mixing it up – island style

This is not any ordinary chicken and rice porridge. Filipinos eat arroz caldo for breakfast, lunch, or dinner. The magical ingredients are ginger and toasted garlic. Top it off with sliced green onions. Finally, squeeze in some fresh calamansi lemon juice. Back home on the U.S. Territory of Guam, arroz caldo is regular fare at the popular weekend flea market. On the East Coast where we’re based, many Filipino markets sell packets of instant arroz caldo mix. They’re pretty good, but there is nothing quite like fresh-made batches of the porridge sold out of a mobile food truck at the outdoor market on Guam where it’s served up hot and yummy.

Friday’s Last Spoonful: Viva Vinaigrettes

Sexy sweet, simply sour, or both
Vinaigrettes are the “un-salad dressing” in our book. How about using vinaigrettes to season and marinade chicken, pork spareribs, or turkey for grilling? Keep in mind the varying degrees of acidity in regular white versus others, such as apple cider, palm, or rice vinegars. Vinaigrettes are also healthier alternatives to fat-laden cream dressings in alternative salads. Our bean salad recipe in the previous post calls for a very simple vinaigrette. Is there a special spice you would use to season your vinaigrette?

Thursday’s Side Dish: Bean Salad Bonanza

Kicking lettuce to the curb
No, we’re not saying get rid of lettuce all together. But, bean salads are a welcome break from the monotony of traditional leafy green mixes. Taste the difference with a blend of garbanzo, black-eyed peas, and butter beans. These can be canned or frozen. Add chopped bell pepper, onions, and green peas to sweeten and spice things up. For our particular mix, we used canned garbanzos and frozen black-eyed peas, butter beans, and green peas. A simple dressing can be made with ½ cup salad oil, ¼ cup water, ½ cup vinegar, 1 teaspoon paprika, a little Splenda, and a pinch of salt. Let the bean salad sit for at least one hour in the fridge to thoroughly marinate before serving. Kidney and black beans are also popular salad beans. Other alternative (non-bean) additions: corn, tofu, chopped apple, or chopped white radish.

Wednesday’s Helping: Bonkers For Beans

You got a have 'em
I have been known to substitute beans for potatoes or bread at a meal to cut the carbs. Beans are a rich source of fiber and proteins. People have been eating them for centuries. Dry beans are mature varieties of green beans or legumes (plants that have pods). Cooked beans will thicken any broth. Nelly and I like pinto and navy beans for a home-cooked stew or soup. Kidney and garbanzo beans may be found in salads. Baked beans and bean salads are great side dishes for parties and BBQs. For a change of pace, Nelly will open a can of black bean soup, heat it up and top it with sour cream, scallions and jalapeno. Mmmmmmm ... What's your favorite bean?

Wednesday’s Helping: Sushi Selections

This is how to roll if you don’t like it raw
Sushi is now a mainstay at most supermarkets. Check near the deli or in the pre-packed, cold-foods aisle. Sushi isn’t just raw fish. Try the California roll or the veggie roll if you’ve never had it. Don't worry. There are other options for those fearing raw fish. Novices may try the Futomaki roll (means fat roll in Japanese) or its Korean version gim-bahp, which has fried crab, scrambled egg, mushroom, carrot, and pickled radish. It’s a sushi roll on steroids. There is also the spider roll with soft-shell crab tempura. It sometimes is prepared with a spicy sauce and a slice of avocado. I recommend the Philly roll with smoked salmon and cream cheese.

And if you're worried about the carb content, Nelly has found brown rice sushi at Harris Teeter and The Fresh Market. The brown rice means more fiber and fewer carbohydrates per serving. We hardly noticed a difference in flavor. Sushi tastes best if bought on the same day that it’s prepared. Pay attention to the expiration date listed on the package. And make sure the rice looks fresh and not dried out or hard.

Here is a primer on sushi.

Friday’s Last Spoonful: Ramen Noodles

Getting thrifty with an old college friend

Remember that quick-fix meal when the cash was running low during finals week in college? Well, ramen noodles aren’t just for soup. Crush the dry blocks of instant ramen found at your neighborhood grocery into pieces and add to coleslaw or any salad instead of croutons. Some folks from the South are familiar with dry ramen noodles in cole slaw. We first ran into the combo in Savannah, Ga. Conversely, hot instant ramen soup may be made heartier by adding sliced leftovers: steak, baked or grilled chicken breast, and steamed shrimp. Chopped mushrooms, julienned carrots, and green onions will also make fine additions. Cooked ramen noodles sometimes are served with a poached egg in Japan.

Wednesday’s Helping: Ground Poultry

Fowl scores as healthy option

Have you noticed that ground turkey and ground chicken have become increasingly popular? And not just as a substitute for burgers. We recommend mixing ground turkey or chicken into your usual meatloaf recipe. Yes, add it to beef in your meatloaf mix to cut the volume of red meat and yet keep a hefty flavor. Turkey tacos will go in no time at the dinner table. And Nelly offers this: Instead of ground beef and tomato sauce over spaghetti noodles, try serving a stir-fried batch of ground chicken mixed with diced garlic, chopped scallions, and a very light touch of soy sauce over spaghetti noodles. What are your thoughts on ground fowl? This site offers a nutritional comparison between ground fowl and ground beef.

Tuesday’s Cup: Cilantro Cravings

Summon creativity when it comes to cilantro

Cilantro (aka Chinese parsley) is used in Asian and Hispanic cooking. It might be mistaken for regular parsley so pay attention when reaching among the bunches of herbs at the market. Add fresh, minced cilantro to your favorite brand of salsa before a party. We add it to chicken stew. Try chopping a handful to top off a salad, tuna sandwich, or a bowl of chili. Also, try it in a marinade for meat or poultry. Cilantro has a pungent flavor when compared with regular parsley. Did you know that cilantro is a member of the carrot family? Check it out here!

Monday's Bread Bowl: Chicken Stew

Chicken satisfies hungry appetites

Here’s our recipe for chicken stew. It just might beat out our beef recipe in a taste test. It’s also easier on wallets. That’s definitely a plus nowadays. Enjoy!

What you will need:

1 large stock pot with lid
1 long wooden spoon
1 tablespoon vegetable oil
2 garlic cloves chopped fine
1 large yellow onion chopped fine
1 tablespoon chopped cilantro
1 can stewed tomatoes
½ cup chopped eggplant
1 cup carrots, cut into 1/2-inch chunks
1 cup potatoes, cut into 1/2-inch chunks
6 chicken thighs (may be cut into large chunks)
5 cups water
1 tablespoon flour
Pinch of salt and pepper

Cooking and directions

Start pot off on medium high heat with vegetable oil. Add chopped garlic and onion. Sauté them in heated oil until they are almost translucent. Place chicken thighs in pot and let them sit for a few minutes until browning occurs. Turn over once. Add water and canned tomatoes. Sprinkle in salt and pepper to taste. Bring pot to a rapid boil and reduce heat to medium or medium low. Cover pot. Let the chicken braise for at least 45 minutes. Stir the pot occasionally. Next, add cilantro, eggplant, carrots, and potato cubes. Leave on low heat for another 30 minutes so that veggies can cook. When the vegetables are tender, stir in flour to thicken the sauce. Serve it up hot and yummy.

Helpful hint: Feel free to vary the veggies. Prefer white button mushrooms? Try those (whole or halved) instead of eggplant. Do you like a little kick? Try adding a dash of Tabasco to the pot! Nelly reminds, nothing ventured, nothing gained!

Friday’s Last Spoonful: Garlic Butter

A simple threesome
Garlic butter is a versatile combination of elements. The three basic ingredients are minced garlic, butter, and salt (just a pinch). Here, we added some oregano. Garlic bread is the first thing that may come to many minds. Garlic bread goes well with a salad for lunch. Place some garlic butter on a flame-broiled steak to give it that extra yum. Try it on baked sweet potatoes, which are a good source of fiber.

Helpful hint: A reader has asked about storing garlic. Most authorities recommend that garlic be kept in a cool, dry place.

Wednesday’s Helping: Healthy Bites

Top it off with veggies
This puts a twist into an ordinary meal. Add a little crunch to every spoonful of stew with fresh veggies. Chop cucumbers and carrots into small pieces for topping off bowls of stew. Fresh bean sprouts or chopped broccoli also might be to your liking. We like doing the same for a hearty dish of spaghetti. Add healthy bites to any hearty dish.

Tuesday’s Cup: Garlic Crush

Garlic wins over tastebuds

Garlic is in the same family as the onion. Chopping this ingredient doesn’t bring on tears like its larger relative. Old folklore has it warding off vampires. Smash it under a butcher knife to make it easier to unpeel and cut. A garlic press is another solution for handling this pungent ingredient.

Did you know that Gilroy, Calif., is home to the largest garlic festival in the United States?