Double Delight

If you've been faithfully following my blog, you know that I skipped one week. Well, actually, I did cook last week, it's just that I never got around to posting it on the blog. So this week you are getting a double treat - not four recipes as usual, but eight! My fingers shiver at the thought of how much typing that's gonna involve, but oh well... The cool thing is now you have eight recipes to choose from! :)

Dish # 1 - Simple Japanese Salad

Serves 4 Time to Prepare 10 min

1 small pack crabsticks
1 cucumber
1 ripe mango
Japanese mayonnaise
fish eggs or roe (optional)
1 bag mixed greens

Cut crabsticks, cucumber and mango into chunks. In a small bowl, whisk mayonnaise and with a little fish roe. Arrange salad greens on a platter or bowl. Top with chunks of crabsticks, cucumber and mango. Drizzle with the mayonnaise mixture. Top with more fish roe for garnish.

My experience: I did a few changes to this recipe. I used regular mayonnaise, instead of Japanese, and omitted the fish roe. I think it would have been more authentic if I included them though. Still, a really nice salad.
Our verdict: Mango in a salad is always delightful. We love it.

Dish # 2 - Chicken and Orange Salad

Serves 4 Time to Prepare 10 min

1 stalk spring onion, sliced finely
2 tbsp. white wine vinegar
4 tbsp. extra virgin olive oil
4 tbsp. sour cream
1 cup shredded roast chicken
salt and pepper to taste
1 pack mixed salad greens
1 orange, segmented and cut into chunks
2 tbsp. chopped candied pili nuts

In a bowl, combine spring onions, white wine vinegar, olive oil, and a sour cream. Blend well. If the mixture is too thick, add some warm water. Add the shredded chicken and mix well with the dressing. Season with salt and pepper. Arrange salad greens on a bowl. Top with the chicken mixture. Garnish with orange chunks and chopped pili nuts before serving.

My experience: To be honest, I was a bit apprehensive about using an orange in this salad. I had doubts. So I was really grinning when Matet's eyes doubled after tasting it (doubled in a good way).
Our verdict: Another great salad, and no leftovers :)

Dish # 3 - Pumpkin Curry Soup

Serves 3 Time to Prepare 10 min Cooking Time 15 min

2 tbsp. butter
1 small onion, chopped
1 clove garlic, chopped
2 tsp. curry powder
2 cups chicken stock
1 1/2 cups chopped pumpkin
salt and pepper to taste
1/2 cup evaporated milk

Heat butter in a saucepan then saute onion and garlic. Add curry powder and cook for a minute. Pour in chicken stock and bring to a boil. Add pumpkin and cook until tender, stirring occasionally. Season with salt and pepper. Stir in milk. Cook for a minute more. Cool, then transfer to a blender. Puree until smooth.

My experience: I have never cooked anything that included pumpkin, so I was not sure of the outcome. In fact, I don't really like pumpkin (maybe it's a Halloween thing?). The secret weapon turned out to be the blender! It's a soup I will do over and over again!
Our verdict: Fantastic soup! One of the best ever!

Dish # 4 - Easy Mushroom Soup

Serves 4 Time to Prepare 10 min Cooking Time 20 min

1 3/4 cups Beef Broth
1 3/4 cups Chicken Broth
1/8 teaspoon ground black pepper
1/8 teaspoon dried rosemary leaves, crushed
2 cups sliced fresh mushrooms (about 8 ounces)
1/4 cup thinly sliced carrots
1/4 cup finely chopped onion
1/4 cup sliced celery
1/4 cup fresh or frozen peas
1 tablespoon sliced green onion

Heat the broth, black pepper, rosemary, mushrooms, carrots, onion, celery and peas in a 4-quart saucepan over medium heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.
Add the green onion. Cook for 5 minutes or until the vegetables are tender.

My experience: Some cutting, some chopping. Throw it all into a pot and witness the magic.
Our verdict: A warming, traditional soup recipe that is really tasty. Spices add a very nice flavor here.

Dish # 5 - Quick Pork Stir-Fry

Serves 4 Time to Prepare 5 min Cooking Time 20 min

1 lb pork stir-fry strips
2 tsp. cornflour
2 tbsp. soy sauce
2 tbsp. peanut oil
1 clove garlic, crushed
12 oz pack frozen stir-fry vegetables
1 cup bottled stir-fry sauce

In a bowl, combine pork strips with cornflour and soy sauce. Cover and let it stand for 10 min. Heat wok to very hot. Pour oil and stir-fry pork until brown all over. Remove pork, add some more oil and frozen vegetables. Stir-fry for 3-5 min until cooked but still crisp. Return pork to the wok and toss to combine. Pour in the sauce and continue to toss until all ingredients are coated and heated through.

My experience: This was really fun to make. Instead of frozen vegetables, I used fresh, and it still worked well.
Our verdict: Stir-fry food is one of favorites. Loved this dish.

Dish # 6 - Creamy Beef Rice Topping

Serves 4 Time to Prepare 7 min Cooking Time 10 min

1 lb tenderloin tips, sliced thinly
1 clove garlic, minced
salt and pepper to taste
3 cups hot cooked rice
1 pack brown gravy mix
1 cup cold water
1 can button mushrooms, sliced or halved
4 tbsp. sour cream
chopped parsley

Stir-fry beef for 2 min or until almost tender. Add garlic. When beef is cooked, remove from fire and season to taste with salt and pepper. Put cooked beef over rice. Put gravy mix in the same pan used for cooking beef. Add water, mushrooms, and sour cream. Cook until thick. Pour over beef and rice. Top with parsley.

My experience: I really looked forward to making this dish for some time. I guess I have a thing for creamy gravy (???).  It all worked really well, and I'm very proud of making this one. In fact, since I cooked it, Matet has already made it 2-3 times on other days, so this one is definitely a winner.
Our verdict: Hearty and teeming with mouth-watering gravy. Mmmmm!

Dish # 7 - Nutty Mango Cups

Serves 4 Time to Prepare 5 min

2 large ripe mangoes
peanut brittle
1 pint vanilla ice cream

Slice the mangoes to get 4 cheeks and cut them into chunks. Put mango chunks in individual bowls. Sprinkle crumbled peanut brittle over mangoes then top them with a scoop of ice cream. Drizzle with caramel syrup and top off with more peanut brittle.

My experience: Sometimes, having fresh fruits with ice cream is so much better than just eating fruit-flavored ice cream. It was so easy to put things together, and the taste is incredible.
Our verdict: YUUUUUUM!

Dish # 8 - Caramelized Banana Panini

Serves 4 Time to Prepare 5 min Cooking Time 10 min

2 large bananas, peeled
6 tablespoons sugar
6 slices sourdough or Italian bread  (1/2-inch-thick)
6 tablespoons butter
2 tablespoons lime juice
1 container (16 ounces) premium pineapple coconut ice cream  or your favorite flavor ice cream

Cut the bananas in half crosswise then into 3 slices lengthwise, making 12 slices in all. Place 4 tablespoons sugar onto a plate.  Coat the bread slices with the sugar.  Lightly press 2 slices banana onto each bread slice. Heat 4 tablespoons butter in a 12-inch skillet over medium heat.  Add the sandwiches in batches, banana-side down, and cook for 5 minutes or until the sugar is caramelized, turning the sandwiches over carefully once halfway through cooking.  Remove the sandwiches from the skillet and keep warm. Stir the remaining sugar, butter and the lime juice in the skillet. Cook and stir until the mixture boils and thickens.  Top the sandwiches with the ice cream and drizzle with the sauce.

My experience: This one was a bit weird. Getting the whole caramelization of sugar wasn't easy. So I had to call in Matet for help.
Our verdict: Hmmm, it's very sweet... A bit too much, but other than that, it's quite an interesting experiment.