Cranberry Walnut Chicken Salad

Just put this together and it's chilling now for tomorrow's consumption. I detest celery so this salad uses apple in place to get a similar crunch.

• 6 chicken breasts
• 1 t salt
• 3 T white part of scallions
• ~1/3 c mayo
• ~1/3 c yogurt
• 2 t italian seasoning
• 1 c walnuts, toasted
• 1 apple, peeled and chopped
• 1.5 c craisins
• 4 T lemon juice
• salt & pepper

1. In a large bowl, combine 1 quart of water with 1 t salt. Place chicken breasts in bowl and let sit in brine for 10 minutes.
2. In a shallow pan, heat water to a simmer. Add chicken breasts and cook for 12 minutes or until done.
3. Remove the chicken and cool on plate.
4. In a large bowl, combine remaining ingredients.
5. Chop chicken into 1/2" cubes. Add to bowl and toss. 
6. Refrigerate.
7. Serve on lettuce, in tomato cups, or with sliced bread.

Variations

• Use shallots instead of scallions.
• Add curry powder.
• Use fresh tarragon.
• Use white or red wine vinegar, orange juice or champagne instead of lemon juice.
• Add diced red onion.
• Top with freshly chopped herbs (tarragon, chives, green onions, etc).
• Instead of the apple, use celery, carrot, chopped green beans, water chestnut, or cucumber for similar texture.

Take #2

This turned out a lot better - in texture, color and taste.

• 6 chicken breasts
• coarse salt + chicken broth
• 2 small carrots
• 1 tiny cucumber
• ~1/2 c chopped walnuts, toasted
• 1 apple, diced and covered with lemon juice to prevent browning
• 2 green onions, chopped
• chives, chopped
• ~1/2 c yogurt
• ~1/2 c sour cream
• seasoning: oregano, basil, tarragon, parsley
• lemon juice
• 1/2 c craisins

Take #3

6/21/15 Made a giant batch. The chicken breasts were the ginormous kind so used just the 4 in the package. Had to boil them for closer to 20 minutes because they were so thick in parts.

4 giant chicken breasts

1 T salt + water = brine

2 carrots

3 mini cucumbers

1 apple

~1/3 c yogurt

~1/3 c mayo

1/2 c chopped walnuts

lime juice

1/2 c craisins

oregano, parsley, tarragon

Grilled/Baked Salmon

The Idea: Triangular wedges of salmon fillet ...marinaded in maple syrup and soy sauce...Placed on a skewer the broad wider side dipped in black pepper and then cooked quickly over a very hot grill.

The Recipe
3/4 c maple syrup
1/4 c soy sauce
4 salmon fillets - (abt 6 oz ea) -- skin removed
1/4 c freshly-cracked black pepper
Vegetable oil spray -- as needed

To prepare the marinade: In a small bowl whisk together the syrup and soy sauce. Pour the marinade into a large plastic resealable bag, and add the fillets. Press out the air and seal the bag tightly, then turn the bag several times to distribute the marinade. Set in a large bowl and refrigerate for as long as possible (a minimum of 4 hours, but ideally 24 hours to do it justice). Turn salmon every few hours.

Place pepper on a small plate. Remove salmon from marinade and generously spray both sides of each fillet with oil. Pat top side only into cracked pepper to coat.

Grill fillets, pepper-side up, over Direct High heat for about 6 minutes, turning once halfway through grilling time. Avoid overcooking the fillets. Salmon is best when the color has turned to a pale pink, but the fish is still moist throughout. Serve immediately on warmed plates.

This recipe yields 4 servings.





Variation: Cut the salmon into bite-size pieces and use freshly ground (coarse) black pepper on half the pieces (one side only), and untoasted white sesame seeds on the rest (again, one side only). Put on a foil-lined and lightly greased cookie sheet in a 500F oven for 4 or 5 minutes.

Coconut Sorbet

This was easy to make but I prefer mango and strawberry.

• 1 can coconut milk, chilled
• 1 lime
• 1/4 c maple syrup
• dash of almond extract

1. Pour the coconut milk into a bowl.
2. Zest the lime into the bowl.
3. Juice the lime and add to bowl.
4. Pour in maple syrup and extract.
5. Whisk.
6. Pour into ice cream maker.

Oatmeal Raisin Cookies

Made these a couple days ago with E&E. They turned out a little too sweet and flat. I added more flour to subsequent batches and chilled the dough, which helped thicken and soften them up. Made another batch today and they came out nice and thick and soft.
6/12/22 Made for XBD class as birthday treat. Made 45 small cookies, perfectly soft.

• 1 3/4 sticks butter (scant 1 cup), softened
• 7/8 c brown sugar (scant 1 cup)
• scant 1/2 c sugar
• 2 eggs
• 1 t vanilla
• 1.5 c flour
• 1 t soda
• 1 t cinnamon
• 1/2 t cloves
• 1/2 t nutmeg
• 1/4 t ginger
• 1/2 t salt
• 3 c rolled oats
• 1 c raisins

1. In a medium bowl, combine flour, baking soda and spices.
2. In a large bowl, combine butter and sugars.
3. Add eggs and vanilla.
4. Stir flour mixture into wet ingredients.
5. Fold in oats, followed by raisins.
6. Drop by spoonfuls onto cookie sheet. Bake 10-15 minutes at 180C (mini oven middle rack). 

Notes
If cookie comes out too crisp, add flour or oats, lower the cooking rack, lower the temperature, or refrigerate the dough.

Old Recipes

Things I used to make that one day I might make again and blog about...

zucchini bread ***
blueberry sour cream cake *****
carribean rice ***
sticky rice with chicken ****
steamed milk *****
gateau basque ***
rice-chestnut stuffing *****

Other
Brown chicken - mom
green beans - sis
bibingka - theresa

DONE

coconut custard pie (blender) ****
pumpkin bread ****
da bing *****
pumpkin cheesecake *****
coconut sticky rice with mango *****

Mexican and then Some Menu

Hosted a welcome back dinner for J and M. Kept it small (12 people) and due to rain, indoors as well. Made most everything ahead of time - only cooked the beans and the chicken during the party and had people help chop the fajitas toppings. Makes for a good summer menu since many of the dishes are chilled.

• Tortilla Chips and Mango Salsa
• Millet Tabbouleh
• Fajitas/Burritos/Tacos
• Tortilla Wraps/Taco Shells
• Fajitas Chicken - regular and mild
• Refried Beans
• sour cream
• chopped tomatoes, lettuce
• stir fried red peppers + onions
• shredded cheese: mozzarella, cheddar
• mango salsa
• Dessert
• chocolate chip cookies
• Carrot Cake with Cream Cheese frosting
• Mango Ice Cream and Sorbet
• Drinks: Pina Coladas

Mango Frozen Treats

It's May -- that means mangoes are in season in Taiwan! I tried two recipes side by side. The ice cream was preferred by one person, and the sorbet by the other 5. Everyone agreed that both were good. The mango flavor was stronger in the sorbet. The sorbet, which I forgot to take a picture of, was a little strange looking due to the green specks of lime zest throughout - but the taste really was delicious!

Mango Ice Cream **** [vegetarian]

• 2.5 c mango puree
• 1 1/4 c milk
  
• 1/3 c heavy cream
• 1 T fresh lime juice
• 3 T white sugar

1. Blend first 4 ingredients.
2. Add sugar to taste (depending on sweetness of mangoes).
3. If mangoes were chilled, then pour half into ice cream maker. Chill remaining half and make next day.

Variation: Add a pinch of salt.
Note: I used 1% but next time I would use whole, and less of it, and increase the amount of cream and mangoes.

Mango Sorbet ***** [lactose-free, vegan]

• 2 ai-wen mangoes, diced, chilled or frozen
• 1/3 c water
• 1/3 c sugar
• 2 T fresh lime juice
• lime zest

1. Bring water and sugar to boil in a small pot. Let cook until sugar is dissolved. Pour syrup into bowl and let cool.
2. Blend mangoes with lime juice and zest.
3. Add syrup to taste (I used 2/3 of the amount).
4. Pour into ice cream maker and stir until desired consistency.

Variations
Add fresh grated ginger or dark chocolate pieces or 1 T dark rum.


Haven't Tried Yet


Creamy Mango Sorbet
2-3 mangos
1/4 c sugar
1 c cream
[optional: 1 c ice]
[optional: a little salt]

Easy Mango Sorbet
2-3 fresh mangoes
1 c confectioner sugar (or to taste)
2 lemons, juice only

Notes
Mangoes not in season? Try strawberry froyo or sorbet.