Wednesday's Helping Broccoli Salad w/ Ramen Noodles

The Mixed Stew is featuring "Old time Summer Faves" this week.  We will be back on June 9, 2014 with new food recipes.

A fun fusion recipe

We added a crunchy twist to traditional broccoli salad with Ramen noodles.  Here’s the recipe:

What you will need:

1 large mixing bowl

1 wooden spoon

1 small mixing bowl

1 large serving bowl

¾ cup mayonnaise

1 tablespoon sugar

½ cup milk

2 heads of broccoli, cut into bite-sized pieces

½ cup craisins, chopped small

3 slices crispy fried bacon, crushed

1 tbspn sundried tomatoes, chopped small

1 large bell pepper, roasted and chopped small

3 tablespoons green onion, sliced thin

2 hard boiled eggs, minced

1 package uncooked Ramen noodles, crushed

Pinch of black pepper and coarse salt

Preparation and Directions:

Blend mayonnaise, sugar, and milk in small mixing bowl to make dressing.  Set aside.  Next, combine broccoli, craisins, egg, onion, sundried tomatoes, and bell pepper in large mixing bowl.  Toss well.  Pour in dressing and toss again.  Finally, sprinkle in black pepper and salt to taste.  Chill for at least 3 hours.  Add crushed noodles to salad and mix just before serving.   

Tuesday's Cupful: Pork Stew w/ Peas

The Mixed Stew is featuring "Old time Summer Faves" this week.  We will be back on June 9, 2014 with new food recipes.

Rich meat with a little splash of color

Mmm... go ahead. Be brave. If you haven't tried pork belly, this recipe is a fine introduction to the rich, buttery, decadent cut. The cooking process draws out the luscious qualities of the fat. The sweet flavor of peas enhances the tasty flavors of the savory ingredients that constitute this yummy entrée.

What you will need:

1 wooden spoon
1 frying pan with lid
3 tablespoons cooking oil
2 lb pork belly, chopped into 1-inch pieces
1 cup water
2 teaspoons tapioca starch
1 teaspoon fresh ginger, minced
1 (16 oz) bag frozen peas
1 medium-sized yellow onion, chopped
2 whole garlic cloves, peeled
Salt and pepper to taste

Cooking and Directions:

Heat pan on medium-high heat. Add oil. Next, toss in salt, pepper, onion, and garlic. Stir and let everything cook until onion turns translucent. Add in pork belly. Then, toss in ginger. Let meat brown for 3-4 minutes while stirring. Now, pour in water. Cover and let ingredients braise for 35-40 minutes. Empty bag of peas into pot. Return lid and let everything simmer for another 10 minutes. Finally, add tapioca starch to liquid while constantly stirring. The sauce should thicken to a gravy-like consistency. Serve immediately.

Monday's Bread Bowl: Fried Green Tomatoes

The Mixed Stew is featuring "Old time Summer Faves" this week.  We will be back on June 9, 2014 with new food recipes.

Golden juicy and tangy medallions

Every bite is a yummy combo contradiction of a flaky crust and a young tomato’s tart flavor. Fried green tomatoes can make a very good appetizer or satisfying side dish, even for breakfast. This is classic American comfort food that even captured the spirit of a Hollywood movie. Here is our rendition:

What you will need:

3 medium-sized green tomatoes, sliced into ¼ to 1/3 inch circles

1 fork

1 frying pan

1 big dinner plate

¼ cup cooking oil

1 cup cornstarch

1 teaspoon garlic powder

Salt and pepper to taste

Cooking and Directions:

Combine cornstarch, garlic powder, salt, and pepper on dinner plate. Mix well. Heat frying pan on medium-high heat for 2-3 minutes. Next, take tomato slices and dredge on both sides in cornstarch mixture. Heat frying pan on medium-high heat for 2-3 minutes. Add cooking oil to hot pan. When oil is hot, Now, place dredged tomato slices in oil. Let tomatoes fry on each side for 3-5 minutes. The fried green tomatoes should have a light and golden brown crust. Serve immediately. Try it with our dijon mayo chive spread on the side or thousand island dressing.

Thursday’s Side Dish: Classico Basil Pesto

Pesto time saver

Count on the good people at Classico for providing a safe bet if you need authentic pesto and flavors.  The Mixed Stew crew suggests trying their Traditional Basil Pesto Sauce & Spread for those Italian food lovers out there.  Basil, garlic, and olive oil are mixed into every 8.1 oz jar of this gourmet food item.  We also like the fact that it needs no refrigeration so you can keep it handy.  Remember that a little goes a long way with any pesto.  Expect to pay between $ 2.70 and $ 5.00 for this product so shop around for the best price.  Also, look for Classico’s Sun-dried Tomato Pesto.        

Wednesday’s Helping: Changing up the Smore

More than chocolate and marshmallows

What else can you add to this unbeatable combo?  We suggest including other dry ingredients, such as pretzels, granola, and even roasted peanuts.   Meanwhile, dried mango, dried banana chips, and even apple chips can add some naturally sweet fruit flavor and a healthy bite.  These ingredients will help create “double decker” and “triple decker” smores.  Use Reese’s Peanut Buttercups, Hershey’s w/ Almonds, and KitKat to provide extra crunch without too much extra fuss.  Lastly, substitute the graham crackers for vanilla wafers, gingersnaps, or even plain Oreo cookies in a pinch.        

Tuesday’s Cupful: Background on S’mores (aka smores)

Enjoy 'em camping out

This treat can inspire thoughts of sitting ‘round campfires and summer vacation. A S’more consists of a toasted marshmallow and chocolate, which are pressed between graham crackers.  S’mores aka smores gained popularity in the early 1900s.  The inventions of puffed marshmallows and the generic chocolate bar were the precursors of this sweet graham cracker sandwich.  “S’more” is short for “Some more for me.”  The Girl Scouts even featured a recipe in their 1927 Handbook.  National S’mores Day is celebrated every 10^th of August in the U.S.A.  

Monday's Bread Bowl: Old Fashioned Smores

Gooey Chocolate Wonders

No, you don't have to be on a camping trip to enjoy this unbeatable sweet snack. Here's the “to do.”

What you will need:

1 dozen skewers

1 (24 oz.) bag jumbo puffed marshmallows

1 (14 oz.) box graham crackers

3 – 4 (1.55 oz.) Hershey chocolate bars

1 small serving plate

Cooking & Directions:

Lay-out all ingredients. Break chocolate bars into 3 to 6 smaller pieces and set aside. Poke individual marshmallows with individual skewers at “pointy” end. Turn on gas stove til' open flame is strong. Hold marshmallows over the open flame. Allow marshmallows to roast and char on all sides. Carefully press melting marshmallow between two graham crackers and pieces of chocolate bar. The chocolate should melt and glue s'more together – making a cracker sandwich. Serve immediately and enjoy.  Warning: Be careful not to burn wooden skewers.  Metal skewers may be best to prevent incident injury.