Tuesday’s Cupful: Kraft Horseradish Sauce

Creamy zing in every bottle

Look for this product in the bottled condiments aisle at your favorite major grocery store.   Each bit of this mayo-like sauce has the added spicy kick of horseradish.  We suggest making homemade tartar sauces or dip with this food item.  Each (12 oz.) bottle of Kraft Creamy Horseradish sauce costs $ 4.29 and above.  What else can you do with this sauce?  Add a wicked flavor accent to deviled eggs, mashed potatoes, and tuna salads.  Otherwise, this sauce is fine as a simple dipping sauce for crab cakes, salmon cakes, or even sushi.      

Monday’s Bread Bowl: Supreme Broccoli Crab Salad

A more robust salad

The Mixed Stew crew recently prepared this hearty broccoli salad.  The richer ingredients make all the difference.  Here’s the recipe:

What you will need:

1 large serving bowl

1 medium-sized mixing bowl

1 wooden spoon

1 wire whisk

2 tspns Old Bay seafood seasoning

3 tspns sugar

1 package imitation crab, chopped into bite-sized pieces

½ cup green onion, chopped

1 egg, hard boiled and minced

1 red bell pepper, diced small

1 bunch broccoli, blanched

3 tbspns tomato ketchup

3 tbspns dried cranberries

1 ½ cups half -n- half

¾ cup mayo

2 tbspns horseradish sauce

2 tbspns cider vinegar

Preparation and Directions:

Combine vinegar, half –n- half, mayo, ketchup, sugar, and horseradish sauce in medium-sized bowl.  Whisk ingredients well .  Toss in green onion and red bell pepper before stirring again.  Next, combine broccoli, imitation crab meat, and dried cranberries in serving bowl.  Pour in salad dressing and toss well.  Sprinkle in Old Bay seafood seasoning.  Lastly, top salad with bits of hardboiled egg.  Chill salad for at least 1 hour before serving.   

Friday’s Last Spoonful: Field Trip

Yukon Korean BBQ & Sushi Bar: Dover, DE

The Mixed Stew Crew really likes this Korean BBQ and Sushi bar establishment in Dover, DE.  The casual dining room includes a full bar with modern ambience.  Yukon has the menu items that connoisseurs of maki rolls and bbq beef kalbi will enjoy.  The Mixed Stew crew recommends their lunch specials aka bento boxes, like teriyaki beef, beef kalbi, or grilled teriyaki salmon.  The bento boxes range between $ 8.99 and $10.99 depending on the main entrée.  Each lunch special comes with a side salad that’s dressed in a sweet thousand-island dressing.   Meanwhile, checkout Yukon’s sushi selection for some unique and spicy maki rolls that can really tempt your appetites.     

865 N. Dupont Highway

Dover, DE 19901-2013

302-734-4100

Thursday’s Side Dish: Thai Tea in Packets

A Thai tradition made simple

Do you get cravings for ice-cold glasses of sweet and creamy Thai tea?  We recommend that you purchase a canister of Number One Brand Thai Tea at H-Mart and other Asian foods markets.  Each 7 oz canister contains 200 grams of tea leaves.  This translates into a total of 50 individual tea bags per container.  We paid $ 7.99, which we find reasonable but do shop around for the best price.  One teabag can brew up to 1 quart of refreshing Thai tea.  Expect the peppery and spicy flavors you’ve come to enjoy in the unique servings of tea served at your favorite Thai restaurants.       

Wednesday’s Helping: Spice Up These Oxtails

Add dashes of flavor

How would we change things up regarding this stew?   Try substituting the black beans for kidney, navy, or even pinto beans.  Remember that each bean has a slightly different result in flavor.  Also add some bacon, salt pork, or ham pieces to the mix for a smoke-flavored stew.  Conversely, you can substitute the oxtails for short ribs or neck bones.  Meanwhile, try using other non-traditional veggies for making stews.  We recommend cauliflower, kohlrabi, sweet potatoes, or even cassava to make things alluring. 

Background on Black Bean Oxtail Stew

Caribbean inspired feast

The many variations of Caribbean Oxtail Stew helped inspire while adding dimension to our stew recipe.  However, the Mixed Stew crew stops just two or three additional ingredients of calling our rendition a true Caribbean stew.  The black beans plus stewed tomatoes form the tasty foundation for a really hearty dish.  Meanwhile, the eggplant and kale are unique touches compared to the usual carrots and potato stew recipes.  This beef stew embodies comfort food with a spicy twist.     

Monday’s Bread Bowl: Black Bean Oxtail Stew

A spicy and hearty stew 

 The many ingredients in this oxtail stew create a rich and satisfying dish. The tender-cooked oxtail melts in your mouth. Here’s the recipe: 

 What you will need: 

 1 large stock pot w/ lid 
1 wooden spoon 
3 tbspns cooking oil 
2 bay leaves 
4 to 5 cups water 
2 tspns dried oregano leaves 
2 tspns corriander powder 
1 tbspn brown sugar 
3 hot peppers, minced 
3 lbs oxtails, cut into pieces 
2 medium-sized onions, chopped small 
3 garlic cloves, coarsely chopped 
1 (15oz) can stewed tomatoes 
3 tbspns tomato ketchup 
1 (29 oz) can black beans 
1 medium-sized eggplant , chopped small 
1 cup kale leaves, chopped small and discard stems 
 Salt and pepper to taste 

Cooking and Directions: 

Heat stock pot on medium-high heat. Add cooking oil to pot. Let oil heat up. Stir in garlic, bay leaves, oregano and onion. Sautee until onion turns translucent. Stir constantly. Add oxtails. Brown meat pieces for 5 to 8 minutes. Mix well. Pour in 3 cups water then reduce heat to medium. Cover with lid. Let ingredients braise for 20 minutes. Then add stewed tomatoes, sugar, beans, salt, ketchup, coriander, and peppers. Toss well. Cover and let ingredients slowly simmer for another 20 minutes. Finally, stir in eggplant and kale. Let veggies cook into the stew. This will take another 10 to 15 minutes. Serve with rice, mashed potatoes, or baked potatoes.

Friday’s Last Spoonful: Food Surf

Mac –n-cheese dujour

Food Surfing will feature fun food links from around the Blogosphere, including leads to other interesting sites. These recommended links may give you other interesting ideas for making your life taste better.

Look for 10 unique and tasty macaroni –n- cheese recipes on taste of home.  The double-cheese macaroni and the veggie macaroni –n- cheese caught our eyes.

The Huffington Post recently discussed and taste tested what’s available for consumers in terms of frozen mac –n- cheese.  Read about what band came up on top.

Lastly, FOOD & WINE specified the restarants that serve the best mac-n-cheese around the country.  Check to see if you’re favorite eatery made their list.  

Thursday’s Side Dish: Roland Seasoned Quinoa

Convenience makes the difference

 We urge you to try substituting quinoa for carb-loaded rice, potatoes, or bread.  We picked up a (5.46 oz) packet of ready-in-minutes Roland brand quinoa on a recent supermarket run. It's not cheap. We paid just under $3.50 for a packet, but it is healthy.  This food item comes in several distinct and appetizing flavors, such as Mediterranean, black bean, lemon curry, and roasted garlic.  It reminds us of the trick we used where we cooked quinoa with dry soup mix. The cooking process takes only 15 – 20 minutes.  Just add water and simmer on low in a saucepan on the stove top.  Each packet makes enough for three servings of this wholegrain.

Wednesday’s Helping: Other veggies to cheese dip

Slather on the melted gold 

Remember that cauliflower isn’t the only veggie that can be layered in cheesy Alfredo sauce.  Steamed broccoli, blanched artichokes, or boiled cabbage will also compliment the cheesy flavors.  Wanna kick it up several notches?  Try adding bacon bits, minced chives, or diced jalapenos to the original recipe for more zing in each bite.  Meanwhile, you can spice things up with a sprinkle or more of paprika, chili powder, or dried oregano.   

Tuesday’s Cupful: Classico Alfredo Sauces

A neat friend to have in the kitchen

The Mixed Stew crew knows - all too well – how hard it is to make any rich cheese sauce from scratch.  We recommend Classico brand Alfredo sauces in a pinch.  You’ll taste the real cheeses that go into making this line of Alfredo sauces.   Look for several yummy flavors, such as Roasted Red Pepper, Roasted Poblano, and Roasted Garlic, on the shelves at most major supermarkets.  The (15 oz.) jars usually sell for $ 3.29 or above so shop around for the best price.     

Monday’s Bread Bowl: Cauliflower Cheese Head

A hot head in a pinch

What’s not to like about this dish?  Think of an easy-to-prepare cheesy fondue as you bite into servings of healthy cauliflower.  Here’s the recipe:

What you will need:

1 medium-sized (microwave safe) glass bowl w/ lid  (If the bowl has no lid then plastic wrap will do just fine)

1 wooden spoon

1 large head of cauliflower, quartered and still wet from being freshly rinsed

1 (15 oz.) jar Classico Brand Roasted Red Pepper Alfredo Sauce

Salt and Pepper to taste

2 tbspns green onion, sliced thin

Cooking and Directions:

Place cauliflower in glass bowl.  Cover and place in microwave.  Cook cauliflower for 6 – 8 minutes on high.  The cauliflower will naturally steam from the water left on it after rinsing.  Leave covered and let the cauliflower rest for an extra 3 - 5 minutes.  Pour Classico Alfredo sauce over cooked cauliflower.  Top with green onion and serve immediately.

Friday’s Last Spoonful: Food Surf

More cheesy soups

Food Surfing will feature fun food links from around the Blogosphere, including leads to other interesting sites. These recommended links may give you other interesting ideas for making your life taste better.

The Kitchn lists over two dozen cheesy soups on its site.  Look for interesting combos, such as Spinach and Blue Cheese Soup, Cheddar Beer Soup, and Roasted Eggplant Soup w/ Goat Cheese.

The Loaded “Baked” Potato Soup and Macaroni & Cheese Soup really look splendid from Mr. Food’s Test Kitchen.  These soups are hearty while convenient to prepare in your home.

Lastly, The Food Republic features a dozen cheesy and creamy soups.  We like the Chestnut Soup w/ Bacon and Vichyssoise Soup.   

Thursday’s Side Dish: Instant Miso Soup

Soothing Japanese soup in minutes

Do you know that one can prepare bowls of authentic miso soup in about 2 to 3 minutes.  We're fans of Shinsyu-ichi Miko brand miso soup.   This Japan-based company produces several varieties.  Look for wakame seaweed, tofu, and spinach.  Just add hot water to the smaller packets' seasonings.  You will enjoy a soothing serving of miso soup each time.  Each package contains enough ingredients to make 8 individual servings.  We bought the wakame variety on sell at $4.99 at H-Mart but also look for this food item at Lotte or the international foods aisle of your favorite grocery store.

Wednesday’s Helping: Slimming Down Broccoli-Cheddar Soup

Finding ways to dial the healthy up a notch

We suggest substituting low-fat sour cream, low-fat milk or skim milk for the two types of milk that we used in our original recipe if you need to lighten things up.  Also, use low-fat shredded cheeses or non-fat cheeses if regular cheeses are too rich for your tastes.  Not into too much dairy consumption?  Remember that soy milk, rice milk, and even coconut milk can provide a creamy texture without the animal fats.  Otherwise, lessen the milk portion by adding pureed (and cooked) cauliflower as a thickening agent for this soup.           

Tuesday’s Cupful: Background on Cheesy Broccoli Soup

Hearty and vegetarian to boot

This soup is a standard fare on many restaurant menus around the country.  The smoked Gruyere cheese results in a unique twist for our version of this soup.  Other recipes usually call for shredded cheddar or the processed cheese loaf aka Velveeta.  The Mixed Stew crew also took a cue from Subway’s Golden Broccoli & Cheese soup.  The addition of shredded carrots enhances the green broccoli and salty cheese flavors.  The carrots amount to more nutritional value in every bite.   

Monday’s Bread Bowl: Cheesey Cream of Broccoli

A smoothie to warm cold days

We’ll bet that you will like this batch of cream of broccoli soup.  Gruyere cheese lends a smokey cheese flavor to every spoonful.  Meanwhile, rated milk forms a creamy foundation that gives every serving so much oomph.

What you will need:

1 large stock pot w/ lid

1 saucepan

1 wooden spoon

2 tsbspns onion, chopped small

3 ¾ cups broccoli, chopped small

2 tbspns butter

3 tbspns flour

¾ tspn pepper

1 (12 oz) can evaporated milk

4 ½ cups regular milk

2 cups cheddar, shredded

1 cup smoked gruyere, grated

1 ¼ cup water

Sprinkling of chicken boullion powder to taste

1 cup carrots, shredded

1 garlic clove

Cooking and Directions:

Heat stock pot on medium-high heat.  Melt butter then add onion.  Stir well.  Sautee' until onion turns translucent.  Blend in flour and pepper.  Add milk and garlic clove.  Lower heat to medium and cook until thickened.  Pour in cheese while mixing.  Meanwhile, combine water, chicken broth, and chicken bullion in saucepan.  Bring saucepan’s ingredients to boil.  Add broccoli and carrots to stock pot.  Cook until tender.  Finally, add saucepan’s ingredients into stock pot’s cheese mixture.   The soup is ready for serving with sour cream, sliced green onion, and bacon bits.

  

  

Friday’s Last Spoonful: Food Surf

Filipino food in focus

Food Surfing will feature fun food links from around the Blogosphere, including leads to other interesting sites. These recommended links may give you other interesting ideas for making your life taste better.

The Asian Journal recently discussed the “ins and outs” of a Pinoy food tour in Los Angeles.  Look out for the discussion on “chocolate meat.”

Also, LA WEEKLY features several posts that focus on Filipino Cuisine.  These posts also include Filipino cookbook reviews and examples of Pinoy recipes.

Have you tried Jollibee, yet?  This American-style fast food chain is now a staple in the Philippines.  Think of Jollibee as the Filipino version of Burger King.  You can find store locations in Guam, California, New York and Nevada.   

Thursday’s Side Dish: Kellogg’s Cinnamon Jacks

Crunchy sweet stars

Look for this brand new cereal at your favorite grocery stores.  Kellogg’s Cinnamon Jacks is made of whole corn, oats, and wheat grains.  Cereal morsels come star-shaped in pink and yellow colors.  This cereal is a new spin-off from regular Kellogg’s Apple Jacks.  We think it will be a hit with the kids plus the cinnamon-laden milk at the end will rock your tastebuds.  A (10.7 oz) box comes decently priced at Safeway for $2.99.        

Wednesday’s Helping: Making this adobo healthy

Go all out with healthy selections

We chose to add spinach leaves since they carry and absorb the adobo flavors so well.  What else do we suggest?  Chopped summer or yellow squash adds some semisweet contrast to the pungent soy paste.  Just make sure to cut the squash into bite-sized pieces.  We also recommend chopped carrots, sliced zucchini, or even diced bell peppers.  Lighten up the calorie count by selecting leaner cuts of pork, such as pork loin or pork tenderloin.  Of course, substituting the pork in this dish for chicken parts or chicken breast is also a healthier choice.

Tuesday’s Cupful: Bottled Kimlan Soy Paste

A hearty substitute for soy sauce

The viscosity of Kimlan soy paste makes it a great base for homemade barbecue sauces .  A (20 oz.) bottle runs for $3.00 and up so shop around for the best price.  Kimlan soy paste can serve as a yummy dipping sauce for fried dumplings, eggrolls, or steamed buns.  The thicker consistency compared to soy sauce also makes this condiment better for seasoning batches of soup or hearty stews.  A little goes a long way.  Expect a strong fermented soy flavor in a sauce that’s similar to gravy.  Look for this Asian condiment at H-Mart, Lotte, or any other favorite Asian foods supermarket.

Monday’s Bread Bowl: Pork Ribs Adobo W/ Spinach

A healthier serving

There are many different versions of adobo.  This one includes spinach so expect more nutrition in every bite.  Here’s the recipe:

What you will need:

1 large stock pot w/ lid

1 wooden spoon

2 and ½ lbs pork riblets, cut into pieces

1 medium-sized yellow onion, chopped

3 garlic cloves, minced

3 tbspns soy paste

2 tbspns canola oil

1 cup water

1 bunch spinach, chopped
1 zuchinni, chopped small

Pinch of salt and pepper

Cooking & Directions:

Heat pot at medium-high heat.  Add cooking oil, onion, and garlic.  Let ingredients sautee.  Stir well until onion turns translucent.  Pour in pork riblets and let them brown for 10 minutes.  Pour in water and reduce heat to medium-low.  Let pork braise for 25 minutes in covered pot.  Mix in soy paste and add veggies to braising ingredients.  Mix well.  Throw in pinch of salt and pepper.  Let ingredients braise for another 15 to 20 minutes.  Serve with steamed rice or brown rice.