Ranch Dressing

Peppy and String Bean's Ranch Dressing

This morning, joining me in the laboratory that is also my kitchen, my little sous chef, String Bean and I made Ranch dressing.  It is so simple, I wonder why the heck we don't make more stuff from scratch?!?

Here is the recipe:

1 C Mayonaise (reduced fat works just fine)|
1/3 C Low Fat Yogurt
1/2 teaspoon each - dried parsley, dill, and chives
1/4 teaspoon each - onion and garlic powder
salt and pepper to taste

Place all ingredients in a bowl and whisk briskly until well blended. Place in a covered container and refrigerate for at least 1 hour to allow the flavors to develop. (Overnight is best)

So when asked how did it taste?

String Bean: "Tasted delicious!"
Li'l Bear: "Taste just like real ranch dressing"

So there you go - mother recommended, kids approved!

Enjoy with your favorite fresh veggies.  String Bean's is celery and Li'l Bear's are cucumbers.  For me, there is no other than tomatoes!

Recipe for Fried Fish and Tarragon Aioli Sauce

We recently discovered a tasty and inexpensive fish called Swai.  At $2.99/lb, you can't go wrong.  Even my finicky eater, who normally abhors fish, enjoys this meal.

Here is how my honey likes it best:

2-3 fillets of Swai
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For Dredging
1 C unbleached flour
salt & pepper to your liking
1/2 tsp paprika
1/2 tsp mustard powder
1 tsp dill
1 tsp tarragon
1/2 tsp majoram
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Egg Wash
2 eggs
2 tablespoons of milk
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Outer crust 

1 pkg Panko breadcrumbs (Japanese style)

Instructions 
1. Rinse fillets and pat dry with paper towel
2. In a bowl, crack eggs and  mix with milk.  Beat until well combined.
3. Combine flour and herbs, stirring well to evenly distribute herbs;
4. Place the breadcrumbs in a Ziplock bag
5. Cut fillets in strips measuring approximately 2 x 3 (more manageable)
6. Dip the fillets in the flour mixture coating both sides evenly.
7. Dip the fillets in the egg mixture
8. Place fillets one at a time in the breadcrumbs bag and shake until evenly coated

9. Fill a heavy skillet with approximately 1 inch Canola oil for frying. Preheat oil.  Test oil for temperature by taking one breadcrumb and letting it fall into the oil.  When the oil is ready the crumb should hit the bottom of the pan and immediately float to the top and sizzle.  (alternatively you can measure the temperature which should be about 350F degrees). On an electric stove this is a medium to medium high setting.

10. Fry fish pieces one or two at a time not to crowd the pan for about 4 minutes per side until golden brown.  Drain on paper towel.

Tartar Sauce:

This tastes best if made in advance and placed in the fridge to allow flavors to marinade.

Cornichons are tiny little pickles as pictured above.

1/2 C Mayonaise
2 Cloves Garlic minced
3 Cornichons diced in very small pieces
1 T capers
1 tsp dill
1 tsp tarragon
pepper
juice of one lemon

Serve dish with lemon wedges.  My kids love potato salad with this!

Chilli Chicken

This was my first foray into Indo/Chinese cuisine and I was surprised by how delicious it was!! Not very difficult to make, although preparing the chicken is a bit time consuming. 

Ingredients:

2 lbs of skinless boneless chicken breast tenders (fresh, not the breaded variety it will save you a lot of extra work!)

1 egg

1 Tbsp flour

1 Tbsp Soya Sauce reduced sodium

1 Tsp garlic paste

2 tsp arrow root powder

1 tsp baking powder

1 tsp baking soda

Canola Oil for frying the chicken 

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For the sauce

1 3/4 C water

2 tsp arrowroot powder mixed with 1/4 C water

2 Tbsp reduced sodium soya sauce

2 Tbsp lemonade

2 Tbsp white rice vinegar

2 Tbsp dark brown sugar

2 tsp ginger powder

dash white pepper

1 long skinny chilli pepper seeds removed, sliced into small rings

1 sweet onion diced

5 cloves fresh garlic

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For garnish:

2 scallions sliced in tiny rings

small bunch of cilantro coarsely chopped.

If desired, slice chicken into squares measuring about 2 x 2 inches

In a bowl combine egg, soya sauce, garlic paste, arrow root powder, baking powder, baking soda. Beat until all ingredients are well mixed.  Add chicken and let marinade for a minimum of 2 hours. 

In a large skillet fry chicken over medium heat until golden brown on both sides.  Place chicken on a large plate lined with ample paper towels to drain. Keep warm.

When finished with the chicken, clean the skillet.  Over medium heat, add a little oil, perhaps 1 Tbsp, and briefly sauteeing the onion and later the garlic until clear but not browned.  Set aside.

In a sauce pan combine the water, reduced sodium soya sauce, lemonade, white rice vinegar,  dark brown sugar.  Bring to a simmer.  Mix 2 tsp arrowroot powder mixed with 1/4 C cold water.  When the mixture in the pan beings to simmer, slowly add the arrowroot water wisking all the time.  Your sauce should begin to thicken.  Next add ginger paste and white pepper.  Taste a bit of the sauce adding more sugar or vinegar to achieve the taste you desire.  Add the chilies. For a decent amount of spiciness, add about 3/4 of the chili, for milder, use less. This chilli packs a punch so adding a little at a time and simmering it with your sauce and tasting it will give you a good indication as to whether to continue to add more or not.  Next add the onion and garlic, allowing to simmer for perhaps 5 minutes to blend flavors.

Place the chicken on a bed of rice such as basmati (my personal favorite) top with chilli sauce.  Garnish with scallion and cilantro. Serve while hot.  This recipe serves 4 adults.

Recommended vegetables: Steamed snow peas, sauteed mushroom medley.

Enchiladas Verdes

I am infamous for cooking by the seat of my pants. Before I forget what I put in my recipe this time, I figured I'd blog it. I hope you enjoy it as much as I did!!

1 - 13 oz can cooked chicken - low sodium

1 - 4 oz can diced green chilies

1 - 10 oz can cream of mushroom soup - low sodium

1 small onion diced

2 cloves garlic minced

1 - 4 oz can sliced black olives

1 cup fresh mushrooms chopped in small pieces

1 package shredded mozerella cheese (low fat)

10 oz low fat organic yogurt

1-16oz container Archer Farms Fire Roasted Salsa Verde - Mild (available at Target)

18 corn tortillas

1-2 green onions, including some of the green part.

Olive oil

1 large caserole dish sprayed with Pam Organic Canola Oil Non-stick spray.

Preheat oven to 350 degrees.

Dice onion, wash & chop mushrooms, mince garlic. In a skillet heat olive oil over medium heat. Add onions and sautee until golden brown. Add mushroom and saute with onions to desired doneness. Stir in garlic, green chilis. If desired, add a little salt to the vegetables to make them sweat and cook properly.

In a large bowl, crumble up chicken. Add mushroom soup, yogurt, 1 cup of cheese and black olives. Mix well. Add onion mushroom mixture and blend.

Return skillet to stove and cook tortillas in a small bit of oil on both sides, perhaps 30 seconds each just enough to make them pliable.

Assembly:

Place 6 tortillas on the bottom of the casserole dish in an even layer. Spread half of the the chicken mixture on top. Layer another 6 tortillas and spread remaining mixture on top. Layer next 6 tortillas. Top with salsa verde making sure to spread out to edges. Sprinkle mozarella cheese over top garnish with black olives and green onions.

Place in oven and cook at 350 degrees for about 20-25 minutes until the cheese is melted. Cut and serve with sliced avocados.