Teriyaki Chicken (Edo's Knock-off)

I think that food court teriyaki chicken is one of my favorite things in the world.  I LOVE it and have tried to duplicate the teriyaki sauce for years.  So many of the recipes are complicated but yesterday I think I came up with a close resemblance and it was soooo easy and good.

The real key is using boneless chicken thighs.  No white meat here.  At Edo's- they have big chopped cabbage and shredded carrots and broccoli but I made it real simple by buying a shredded coleslaw mix.  Your choices at the restaurant are white rice, brown rice or noodles.  The only noodles I had were Top Ramen and they worked great.  This is one of the easiest dishes ever!
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Teriyaki Chicken (Edo's Knock-off)

4 boneless, skinless chicken thighs (I have found if they are slightly frozen, it is easier to dice them up)- cut up in small pieces
olive oil- a few tablespoons

2-3 cups of coleslaw mix or chop your own cabbage, carrots, add broccoli if you like

Teriyaki Sauce-
in a saucepan add
1/2 cup Kikoman Teriyaki sauce
1/2-3/4 cup sugar
2 cups water
2 Tb. cornstarch in 2 Tb. water for thickener

Mix sauce ingredients all together and cook until right consistency. (a pourable sauce, not as thick as gravy)

Saute the chicken in the oil until done- about 5 minutes.  Add about a cup of the sauce to meat and stir in vegetables.  Add more sauce if you think it needs it.  Let simmer for a few minutes, then add a lid for a few more.

Done!  You will have plenty of sauce.   Serve over rice or noodles.  (I cooked the Top Ramen with the flavor package and just stirred them into the dish.)   Snarf it up!  So delicious.  You could top with peanuts or cashews but you don't need anything else.

Asian Flatbread

This is one of the winner's friend Fay cooked for us on our Charm Girl adventure in Seaside, Oregon.  Truly one of my favorite meals.  We had it with shrimp which was perfect!  I love all the textures in this dish and flavors.



Asian Flatbread

flatbread of choice
sweet and spicy chili sauce
garlic
chopped green onions
grape tomatoes (halved)
mozzarella cheese
roasted peanuts
shrimp or chicken, cooked

Coat the flatbread (both sides lightly) with olive oil
Mix the rest of the ingredients (amounts of your choice) with the chili sauce to lightly coat

Bake until crisp -about 12-15 minutes.

Topping:
very thin English cucumbers
cilantro 
bean sprouts

Lemongrass Soup

Thanks, Diana, for this lovely soup made for our Bucket group.  Yum!

Lemongrass Soup

6 cups good-quality chicken stock  
1-2 chicken breasts, sliced, OR 1-2 cups roasted chicken or turkey 
1 lemongrass stalk, OR 3 Tbsp. frozen prepared lemongrass (Whole Foods)
4 kaffir limes leaves (fresh or frozen) I can’t find these
1 cup shiitake mushrooms, sliced (I used regular mushroonms)
1 thumb-size piece galangal or ginger, grated 
1-3 fresh red chilies, minced (to taste), OR substitute 1/2 to 3/4 tsp. dried crushed chili 
1/2 to 1 can good-quality coconut milk 
2 Tbsp. lime juice 
2+ Tbsp. fish sauce 
1 tsp. brown sugar (optional, according to taste) 
handful fresh coriander leaves 
handful fresh basil leaves 
3 spring (green) onions, sliced 
1 cup cherry tomatoes 
1 can of baby corn cobs, sliced in 1 inch pieces


Slice and mince the lower portion of the lemongrass stalk. Retain the upper stalk for the soup pot. 
. Place chicken broth in a large soup pot over medium-high heat. If you have leftover chicken or turkey bones, add those too. Bring to a boil.
. Add fresh chicken (or leftover chicken or turkey). Also add the prepared lemongrass (including upper stalk pieces), plus kaffir lime leaves and fresh chili. Boil 5-8 minutes, or until chicken is cooked.
. Turn heat down to medium. Add the galangal or ginger, 1/2 can coconut milk, the fish sauce, and extra vegetables (if using). Stir well. Simmer gently 1-2 minutes.
. Turn heat down to minimum. Add lime juice and stir.
Add the mushrooms at the last minute or they turn black.
. Do a taste test. Look for a balance between spicy, sour, salty, and sweet flavors. Start with salty, adding more fish sauce if not salty or flavorful enough (1 Tbsp. at a time). If too sour, add the sugar plus a little more if you need it. If too spicy, or if you'd like it creamier, add more coconut milk. If not spicy enough, add more chili.
. Ladle soup into serving bowls. Sprinkle a little fresh coriander, basil, and spring onion over each bowl. 

I like to serve with rice and let each person spoon a little rice into his/her soup before eating. 

California Roll Salad

If you like california rolls, you are going to LOVE this salad.  You can make it a meal by adding chilled crab or, as I did, about 3 cups of cooked, cleaned, chilled, tail off medium shrimp.  If you are not a Wasabi lover, try making the dressing with just a 1/2 tsp. of the wasabi powder ( or prepared Wasabi.) Then add more if you like.

California Roll Salad

• 1 1/2 cups long-grain rice
• 1/4 cup rice vinegar (I'm a Miso fan)
• 1/4 cup sugar
• 1 1/2 teaspoons salt

while rice cooks, bring vinegar, sugar and salt to a boil in a saucepan, stirring so sugar dissolves.  remove from heat.  transfer hot rice to a large bowl.  Stir in warm vinegar.

• 1 tablespoon sesame seeds, toasted (black or white seeds)
• 3 tablespoons vegetable oil
• 3 tablespoons rice vinegar
• 2 tablespoons finely chopped pickled ginger
• 3-4 scallions, cut lengthwise into thin 1-inch strips (about 3/4 cup) using white and light green parts only
• 1/2 cup finely shredded carrot
• 1 large seedless cucumber (about 1 pound), quartered lengthwise,  cored, (If you buy regular cucumbers, just slice length wise and with a spoon, rake down the middle taking out the seeds.  I always do this with my cucumbers.  When you slice them, you get little cucumber moons!)
• 2-3 handfuls baby spinach, sliced into strips
• 1 avocado (I used 3.  I'm an avocado lover!)
• chilled crab or shrimp if you desire

For dressing

• 2 teaspoons wasabi (Japanese green horseradish) powder (look in your Asian section)
• 1 tablespoon hot water
• 2 tablespoons cold water
• 2 tablespoons soy sauce
• 1-2 teaspoons fresh grated ginger
• 1/2 teaspoon honey
• 1/2 teaspoon sesame oil

Transfer rice to a large bowl and stir in vinegar mixture. Cool rice and stir in sesame seeds, remaining 3 tablespoons vinegar, oil, ginger, scallions, carrot, and cucumber. Salad may be prepared up to this point 1 day ahead and chilled, covered. Bring salad to room temperature before proceeding.  When ready to serve, add the spinach.

Peel and pit avocado. Quarter avocado and cut crosswise into thin slices. Add avocado to salad. 


Make dressing:
In a small bowl stir wasabi powder into hot water and stir in cold water, soy sauce, and ginger juice.
Serve salad drizzled with dressing. 

This recipe is adapted from the new Keeping Up cookbook- by the authors of my favorite cookbook called (what else?)  Favorites which is a fundraiser for Make a Wish foundation.  I want to try every single recipe in this new cookbook.  You can buy it online.

Thai Sweet Potatoe Fries with Sweet Chilli Dipping Sauce

 
Thai Fried Sweet Potatoes with Sweet Chilli Dipping Sauce

One large or two medium sweet potatoes (3/4 lb), peeled and cut into long 1/4-inch sticks
1/3 cup (36 g) rice flour
2 tablespoons unsweetened dried coconut flakes*
1/4 teaspoon salt
2 tablespoon cornstarch or tapioca starch
1/2 teaspoon baking soda
1 tablespoon sesame seeds
For the dipping sauce: Mix together 1/2 cup Thai sweet chilli dipping sauce (store-bought, 1/4 cup finely chopped unsweetened roasted peanuts, and 1 tablespoon of finely chopped cilantro leaves.

• Heat up vegetable oil in a small pan over medium heat. The oil should be at least 3 inches deep. In general, the more oil, the more heat is retained and the less oily the end results will be.
• While waiting for the oil to heat up, prepare the batter. In a mixing bowl, mix together all the ingredients except the sweet potato sticks. Add enough water to the dry mixture just until it forms a paste. The consistency of the batter should be similar to that of Greek yogurt.
• Add the sweet potato sticks to the batter and toss with your hands until every piece is coated.

• Gently drop the coated sweet potato sticks into the hot oil. If the fries stick together, gently separate them. When the fries are golden brown, fish them out and drain them on a paper towel-lined plate.

• Serve immediately with the prepared dipping sauce. (see additional dipping sauce below)
• *The ideal unsweetened coconut flakes should be quite fine. I got mine from the organic section of the grocery store- I then chopped them in a food processor.  

When I made these for bon Appetit dinner, my Asian sweet chilli sauce went missing so I used the sriracha cream that I made for the Teriyaki salmon. http://constantgrowingamazementcooks.blogspot.com/2013/08/teriyaki-salmon-with-sriracha-cream.html      It was perfect.

Sriracha Cream-

1/2 cup mayonnaise
1-2 tsp. of hot sriracha sauce (depending on how hot.)
1 1/2 T. of sweetened condensed milk

Mix together: serve with chopped peanuts and cilantro on top.

recipe from http://shesimmers.com/- where she tells a delightful story about getting these fries from a street stand with her grandfather.  Have a look!

Asian Noodle Salad

Made this for our Bon Appetit dinner.  It is a cold noodle salad which is perfect for these hot summer days.  It does make a TON.  The dressing on it is yum.  I served it with Teriyaki Salmon with Sriracha cream and Thai Sweet Potato fries with Sweet Chilli dipping sauce - truly it was the perfect meal.  (oh, appetizer was Baked Cream Cheese with fruit and crackers.)

 

 

Asian Noodle Salad- a Pioneer Woman recipe

• SALAD INGREDIENTS:
• 1 package Linguine Noodles, Cooked, Rinsed, And Cooled
• 1/2 head Sliced Napa Cabbage, Or More To Taste
• 1/2 head Sliced Purple Cabbage, Or More To Taste
• 1/2 bag Baby Spinach, Or More To Taste
• 1 whole Red Bell Pepper, Sliced Thin
• 1 whole Yellow Bell Pepper, Sliced Thin
• 1 whole Orange Bell Pepper, Thinly Sliced
• 1 bag Bean Sprouts (also Called Mung Bean Sprouts)
• Chopped Cilantro, Up To 1 Bunch, To Taste
• 3 whole Scallions, Sliced
• 3 whole Cucumbers Peeled And Sliced
• 1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet
• _____
• FOR THE DRESSING:
• 1 whole Lime, Juiced
• 8 Tablespoons Olive Oil
• 8 Tablespoons Soy Sauce
• 2 Tablespoons (up To 3 Tablespoons) Sesame Oil
• 1/3 cup Brown Sugar
• 3 Tablespoons Fresh Ginger Chopped
• 2 cloves Garlic, Chopped
• 2 whole Hot Peppers Or Jalapenos, Chopped (I didn't use these)
• Chopped Cilantro

Preparation Instructions

 

Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.
Note: dressing keeps for up to three days before serving, without cilantro.

Almond and Vegetable Pad Thai

 Janice T. made this delicious dish- from Jillian Michaels "Boost Your Metabolism" cookbook.  Every recipe we have tried from this cookbook has been awesome.  Janice substituted brown rice noodles which she likes better than whole wheat noodles.

Almond and Vegetable Pad Thai

1/4 cup plus 2 Tbsp. almond butter
1 ½ Tbsp. rice wine vinegar
1 Tbsp. fresh lime juice
1 Tbsp. honey
1 ½ tsp. low-sodium tamari
1 tsp. red chili paste
1/4 tsp. toasted sesame oil
8 oz. whole wheat spaghettini (we used brown rice noodles- Pad Thai found in the Oriental section)
1 T. virgin coconut oil
1 Tbsp. minced garlic
1 Tbsp. minced fresh ginger
½ scallions (white and green parts), cut into 1-inch pieces before measuring
2 carrots, sliced in thin strips about 2 inches long and 1/4 inch wide
1 red bell pepper, cored, seeded and thinly sliced
1 cup shredded fresh spinach


Bring a large pot of water to a boil


In a blender, place 2 Tbsp. Water, the almond butter, vinegar, lime juice, honey, tamari, chili paste, and sesame oil. Process until well blended and smooth. Set sauce aside.


When the water comes to a boil, add the noodles and cook until al dente, about 6 minutes, or according to package directions.


While the noodles are cooking, cook the vegetables. In a large skillet or wok, heat the coconut oil over medium-high heat. Add the garlic, ginger, and scallions and cook, stirring, until lightly browned, about 2 minutes. Add the carrots and bell pepper and cook, stirring frequently, until crisp-tender, about 2 minutes. Stir in the spinach and remove the pan from the heat.


When the noodles are done, drain them and transfer them to a large bowl. Add the vegetables and the sauce. Toss to combine.


Divide the noodles among 4 bowls and garish if you like with English cucumber, bean sprouts, cilantro, sliced toasted almonds and a lime wedge and eat as is!  (we didn't use any toppings)

Asian Lettuce Wraps

Creative Cooking was held this week.  Nancy T. did lettuce wraps from Our Best Bites cookbook.  They are slightly different from the Peanutty Lettuce Wraps I did last year.  (check out that recipe by looking under the Asian label to the right.)  Nancy thought the sauce was a titch runny.  I would stick with half Hoisen/half plum sauce.  It makes a yummy dip.  Any way you make them, lettuce wraps rule!

Asian Lettuce Wraps
Recipe by Our Best Bites
2 tsp canola oil
4 cloves garlic, minced
1 tablespoon minced fresh ginger
1 lb ground chicken*
3 ounces mushrooms, finely chopped (about 8 small mushrooms)
1/2 tsp kosher salt
4 C bagged coleslaw mix or thinly shredded cabbage
1 8oz can sliced water chestnuts, drained, rinsed, and finely minced
1/2 C thinly sliced green onions
4 Tbs soy sauce
1 tsp sesame oil
1 lemon, zested and juiced (about 3-4 Tbs juice)
1/2-1 tsp sriracha or other hot sauce (1 tsp of Sriracha is fairly spicy in my opinion, so if you want less or no kick, just give it a little, or you can leave it out completely)
1/3 C roughly chopped cilantro
1-2 heads iceberg lettuce
*To prepare your own ground chicken, cut boneless skinless chicken breasts into large chunks and pulse in a food processor until ground.
Dipping/Drizzling Sauce
4 Tbs soy sauce
4 Tbs rice vinegar
3 Tbs water
2 tsp honey
1-2 tsp finely minced fresh ginger
Heat a very large skillet to medium-high heat on the stove top.  When hot, add vegetable  oil and then garlic and ginger.  Saute for about 30 seconds, until fragrant, and then add ground chicken, chopped mushrooms, and kosher salt.  Cook for about 5 minutes, stirring often, until chicken is cooked through.  (*At this point, sometimes I have some extra liquid in the pan from the chicken.  If it’s quite a bit, I tilt the pan and spoon it out so the chicken can cook and not boil.) Add cabbage/coleslaw, water chestnuts, and green onions.  Cook for about 2 minutes, until cabbage starts to wilt.  Add soy sauce, sesame oil, the zest from the lemon and the lemon juice, and hot sauce to taste.  Remove from heat and stir in cilantro.
To prepare dipping sauce, combine all ingredients and whisk to combine.
To serve, carefully remove the individual leaves from the head of lettuce.  (The closer you get to the center, the easier it becomes!)  Place chicken mixture in the leaves and serve with sauce.
Yield: about 5 C chicken mixture.  Makes 14-16 lettuce wraps.

Massaman Curry

Monique Tidd has children who eat fun dishes...not just Kraft macaroni and cheese or bean and cheese burritoes.  When I asked her to share a family favorite with our Creative cooking class, she said "curry!"  I'm impressed and absolutely loved her Massaman Curry dish.  It is made in less than 1/2 hour after you've cooked and diced your potatoes.  Get your rice cooking first as well.

Massaman Curry

1 small chicken breast, sliced thin
3 T. massaman curry paste, Mae Ploy brand
1 can coconut milk (19 oz.) Mae Ploy brand
3 to 4 small white potatoes, cooked and cubed
1 green sweet pepper, diced
1 onion, diced
8 oz. snap peas
1/4 cup crushed peanuts
1/4 c. ground peanuts (roasted)
1 tsp. tamarind extract (optional)
1 T. sugar
1 T. vegetable oil

1.  Steam onion, pepper and snap peas to desired tenderness.  Set aside in bowl.
2.  saute the massaman curry paste with oil over medium heat until fragrant.  Add 1/2 can of coconut milk and stir.
3.  add the chicken, continue cooking until the chicken is almost done.
4.  Add the remaiaing coconut milk, sugar, tamarind sauce, and potatoes.  Bring to a boil.
5.  Add peanut.  stir and remove from the heat.  Pour into bowl over veggies.
6.  serve over white rice. (Monique used basmati or Jasmine)

Spicy Curry Noodle Soup with Chicken (opt.) and Sweet Potato

 

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  Friend Valene made this delicious soup for lunch the other day.  She and I aren't too spicy (boring, I know) so there are a few things to tone it down (or up.)  This was delicious.  She also didn't put chicken in it since she was serving it as a side to chicken dishes. 

Spicy Curry Noodle Soup with Chicken and Sweet Potato 

• 2 tablespoons vegetable oil
• 3 tablespoons chopped shallots
• 3 garlic cloves, chopped
• 2 tablespoons minced lemongrass (from bottom 4 inches of about 3 stalks, tough outer leaves discarded)(you can buy bottled, already minced lemongrass.  Ask your produce man about it.)
• 2 tablespoons minced peeled fresh ginger
• 2 tablespoons Thai yellow curry paste
• 2 tablespoons curry powder
• 1/4-1/2 teaspoon hot chili paste (such as sambal oelek) (you can use more or less, depending on how hot you like it.)
• 2-13.5- to 14-ounce cans unsweetened coconut milk, divided
• 5 cups low-salt chicken broth
• 2 1/2 tablespoons fish sauce (such as nam pla or nuoc nam)
• 2 teaspoons sugar
• 3 cups snow peas, trimmed
• 2 cups1/2-inch cubes peeled red-skinned sweet potato (yam; from about 1 large)
• 1 pound dried rice vermicelli noodles or rice stick noodles
• 3/4 pound skinless boneless chicken thighs, thinly sliced (opt.)
• 1/2 cup thinly sliced red onion
• 1/4 cup thinly sliced green onions
• 1/4 cup chopped fresh cilantro
• 3 red Thai bird chiles or 2 red jalapeno chiles, thinly sliced with seeds (opt.) (Valene didn't use which made it a delightfully mild soup.)
• 1 lime, cut into 6 wedges

• Heat oil in heavy large saucepan over medium heat. Add next 4 ingredients; stir until fragrant, about 1 minute. Reduce heat to medium-low. Stir in curry paste, curry powder, and chili paste. Add 1/2 cup coconut milk (scooped from thick liquid at top of can). Stir until thick and fragrant, about 2 minutes. Add remaining coconut milk, broth, fish sauce, and sugar; bring broth to boil. Keep warm. DO AHEAD Can be made 1 day ahead. Refrigerate until cold, then cover and keep chilled.
• Cook snow peas in large pot of boiling salted water until bright green, about 20 seconds. Using strainer, remove peas from pot; rinse under cold water to cool. Place peas in medium bowl. Bring water in same pot back to boil. Add sweet potato and cook until tender, about 7 minutes. Using strainer, remove sweet potato from pot and rinse under cold water to cool. Place in small bowl. Bring water in same pot back to boil and cook noodles until just tender but still firm to bite  about 6 minutes. Drain; rinse under cold water to cool. Transfer to microwave-safe bowl. DO AHEAD Can be made 1 hour ahead. Let stand at room temperature.
• Bring broth to simmer.  Add chicken; simmer until chicken is cooked through, about 10 minutes. Add sweet potato; stir to heat through, about 1 minute. Heat noodles in microwave in 30-second intervals to rewarm. Cut noodles with scissors if too long. Divide noodles among bowls. Divide snow peas and hot soup among bowls. Scatter red onion, green onions, cilantro, and chiles over soup. Garnish with lime wedges and serve.

( Valene made this from Bon Appetit magazine.)

Spinach, Chicken and Pasta Salad

Spinach, Chicken and Pasta Salad

16 oz. bowtie pasta, cooked al dente

Dressing:

1 cup vegetable oil

2/3 cup bottled Teriyaki sauce

2/3 cup white wine vinegar

6 tablespoons sugar

1/2 teaspoons salt

1/2 teaspoon pepper

1 (10-ounce) bag fresh spinach

1 (6-ounce) bag craisins

3 (11-ounce) cans mandarin oranges, drained

2 (8 ounce) cans sliced water chestnuts, drained

1/2 cup parsley, chopped

1 bunch of green onions, chopped

1/4 sesame seeds, toasted (friend Valene uses 1/3 sunflower seeds)

6 ounces honey roasted peanuts (or regular)

2 cups cooked chicken, cut into small pieces (Annette always uses about 3 cups)

Blend dressing ingredients together in blender or food processor. Mix dressing and cooked pasta in medium bowl and marinate for two hours. Combine rest of salad ingredients in large salad bowl, add pasta and dressing and toss.

Thai Fried Rice Noodles

My friend Debbie is the author of

http://thehealthseekerskitchen.blogspot.com/

She is an amazing cook (and amazing person) and this is a favorite recipe that she has developed. Debbie believes in healthy, raw if possible eating and is quick to share her knowledge with others. You'll love this recipe.

Thai Fried Rice Noodles

Serves 2
8 oz. Phad Thai Rice Sticks (Dry(
1 Tbsp. olive oil
3 green onions (use entire stalk) Slice at an angle
1/4 cup water
4 carrots (use a julienne slicer) This tool creates long thin slices
3 cups sliced romaine lettuce
2 cups sliced red cabbage
2 Tbsp. agave nectar or sweetener of choice
1 tsp. paprika
4 Tbsp. soy sauce (Debbie always uses Braggs Amino Acid- look in your grocery dept.)
Lemon slices (a must)
Ground walnuts (oh dang, I'm getting a cankor already. Please use pecans. lol)

In a large bowl, soak the rice sticks in warm water for 30-45 minutes, until tender but firm.

Heat oil in a large skillet or wok. Add minced garlic and sliced green onions. Stir-fry on medium heat for 1 minute.

Add carrots and continue to stir-fry 30 seconds.

Add drained rice sticks. Add 1/4 cup water and continue to stir-fry until noodles are translucent.

When rice sticks start to stick together and stick to pan, add soy sauce, agave and paprika. Stir and cook 1 minute.

Add romaine and cabbage. Turn off heat and stir until mixed well.

Top with ground nuts and a lemon wedge. Squeeze lemon wedge over noodles and enjoy!

Peanutty Asian Lettuce Wraps

Peanutty Asian Lettuce Wraps




1 ½ lbs. lean ground turkey
½ cup shredded carrot
2 Tbsp. minced fresh gingerroot
4 garlic cloves, minced
1 can (8 oz.) water chestnuts, drained and chopped
4 green onions, chopped
½ cup chopped fresh snow peas
½ cup reduced-sodium teriyaki sauce
1/4 cup hoisin sauce or plum sauce
3 Tbsp. creamy peanut butter
1 Tbsp. rice vinegar
1 Tbsp. sesame oil
12 Bibb lettuce leaves
Additional hoisin sauce, opt. (Note: Asian Star adds a little plum sauce to their hoisin)





In a large skillet, cook turkey and carrot over medium heat until meat is no longer pink and carrot is tender; drain. Add ginger and garlic; cook 1 minute longer.
Stir in the chestnuts, onions, snow peas, teriyaki sauce, hoisin sauce, peanut butter, vinegar and oil; heat through. Divide among lettuce leaves; drizzle with additional hoisin sauce if desired. Fold lettuce over filling.

Korean Spinach Salad with Spiced Nuts

This salad is a MUST TRY! It is my daughter's recipe via her friend, Lizzy. Brandi brought it to a family gathering recently and I couldn't get enough and made it for Creative Cooking and several other occasions. I also put the glazed nut recipe here although Brandi's recipe just called for pecans. Honestly, these glazed nuts are GREAT! I'll share the recipe separately as well.

Korean Spinach Salad with Spiced Nuts


2 bags of spinach (or 1 large)
1 cup of bean sprouts (fresh or canned)
3/4 c. water chestnuts, sliced
½ lb. diced cooked bacon
4 chopped hard-boiled eggs
spiced nuts or plain chopped pecans (1 cup or more to taste)
4-8 sliced mushrooms (fresh)




Dressing:

1 cup salad oil
½ cup cider vinegar
1/3 cup catsup
2 tsp. salt
2 to 3 tsp. Worcestershire sauce
1 cup sugar
1 ½ tsp. soy sauce
2/3 cup chopped onion
Put in blender and gently pulse just a couple of times. Add dressing (as much as needed....this make a lot.) Just before serving.
　
　 SPICED PECANS 　 On a large baking sheet spread 1 1/2 cups pecans in a single layer. Bake in a 375° oven for 8 to 10 minutes or until nuts are toasted. Meanwhile, in a medium bowl combine

2 tablespoons granulated sugar
1 1/4 teaspoons five-spice powder (I found at Spoons and Spice, also Pirate O's- any good cooking store)
1/2 teaspoon kosher salt and
1/8 to 1/4 teaspoon cayenne pepper; set aside.

In a small saucepan combine

2 tablespoons maple syrup
1 teaspoon dark brown sugar
1 tablespoon unsalted butter.


Bring mixture to boiling. Stir in the toasted pecans. Cook and stir for 1 minute. Add pecans to sugar-spice mixture and toss to coat. Spread mixture on a large piece of aluminum foil that has been greased. Cool completely. Break apart . Good on salads or to eat alone!