Spicy Vegetable Delight

I love to order vegetarian dishes at Chinese restaurants. Some call the dish Buddha’s Delight or Vegetable Deluxe or Vegetable Delight. They are all favorites of mine. Each restaurant uses different vegetables. The most common are onion, bell pepper, cabbage, snow peas, mushrooms, carrot, water chestnuts and baby corn. Sometimes I will ask to have it made a little spicy. Today I tried to make my own spicy version at home. I used baby bok choy in my version, I had too! They have been winking at me at the store. They are really, really cute and very tasty. In my opinion, they look like a cross between cabbage and celery. All of the other veggies I used are commonly found in the restaurant version. To make it a little spicy, I used garlic chili sauce. It was a very delicious lunch. I think this is something I will make again and again. I may try a few other vegetable combinations in the future, maybe shop for what looks good that day. Definitely a great way to eat your veggies.

Spicy Vegetable Delight

Makes 4 servings

Ingredients

1/2 cup low-sodium chicken broth

1/4 cup hoisin sauce

1 Tbsp reduced-sodium soy sauce

1 Tbsp garlic chili sauce

2 tsp cornstarch

1 Tbsp sesame oil

1 onion, quartered and thickly sliced

2 baby bok choy, thickly sliced

1 (8 oz) carton white mushrooms, thickly sliced

1 orange or red bell pepper, seeded and cut into 1” pieces

1 (8 oz) can sliced water chestnuts, drained

1 (15 oz) can baby corn, drained

3 scallions, sliced on the diagonal

2 cups cooked white or brown rice (optional)

Directions

Combine the broth, hoisin sauce, soy sauce, and cornstarch in a small bowl; set aside.

Heat a nonstick wok or a large, deep skillet over medium-high heat. Swirl in the oil, then add the onion. Stir-fry 1 minute. Add bok choy, mushrooms, bell pepper, water chestnuts and baby corn. Stir-fry until crisp-tender, about 4 minutes. Add the broth mixture and cook, stirring constantly, until the mixture boils and thickens, about 2 minutes. Remove from the heat and garnish with scallions. Serve over rice.

Linking to:
Buns in My Oven: What's Cookin Wednesday
Miz Helen's Country Kitchen: Full Plate Thursday
This Gal Cooks: Marvelous Mondays Link Party
Carole's Chatter: Food on Fridays Stir-Fry

Pepper Steak Soup

I made a new soup last night. I found this recipe on the back of a box of Beef Kitchen Basics Stock. I did prepare the recipe in one pot starting with browning the beef and setting it aside, then adding the veggies to the pot. When the veggies were almost soft I set them aside and then prepared the broth. I returned everything to the pot to warm. The only addition I made was red pepper flakes to season the beef. It was a "fine" soup, but I feel it has the potential to be great. It does have big beef flavor, definitely like oriental pepper steak or a Philly steak with peppers and onions. I look forward to experimenting with this recipe in the future. It would be great with the addition of soy sauce and maybe cornstarch to thicken the broth. Or maybe a broiled topping of crusty bread and provolone cheese.  Just needs a little finesse. Very glad I found the recipe.

Pepper Steak Soup

Source: Kitchen Basics

Makes 4 Servings 

Ingredients

1 quart (4 cups) Unsalted Beef Stock

12 oz trimmed lean boneless beef top round

1/2 tsp salt

1/2 tsp coarsely ground black pepper

1/2 cup dry red wine (optional)

1/2 cup tomato sauce

1/4 tsp dried thyme

1 Tbsp olive oil

1 medium sweet white onion, thinly sliced

2 green bell peppers, cut into strips

4 cloves garlic, minced

3 Tbsp water (or stock)

1-1/2 cups halved cherry tomatoes

Directions

Thinly slice the beef on the diagonal. Sprinkle with 1/4 tsp of the salt and the black pepper. Set aside. In a large saucepan, stir together stock, wine (if using), tomato sauce, and thyme. Cover and bring to a boil over high heat. Reduce the heat to low and simmer, covered for 10 minutes. Meanwhile, in a large nonstick skillet, warm the oil over medium-high heat until hot but not smoking. Add half the beef slices and cook, turning once, for 2 minutes, or until browned. Transfer to clean bowl. Cook the remaining beef.

Add the onion, bell peppers, garlic, and the remaining 1/4 tsp salt to the skillet. Toss to mix well and add 2 Tbsp of the water or stock. Lower the heat to medium and cook, stirring often, until the vegetables are tender. If the pan gets dry, add the remaining 1 Tbsp water or stock. Add the tomatoes and cook, stirring often for 5 minutes, or until softened. Add the beef and any juices and the vegetables to the broth mixture. Warm through but don’t boil.

Linking to:
Miz Helen's Country Cottage: Full Plate Thursday
My Turn For Us: Freedom Fridays

Chicken and Broccoli Stir-fry with Weekend Review

I just had a wonderful weekend surprise. My favorite person in the world (FPITW) was able to ride into town Friday with a friend and hang out with me all weekend. Not much cooking went on. Instead we had a great po-boy, our first crawfish of the year, and just lots of fun. 

We went to Kim's Seafood in Bossier City, LA. There, it is all about the bread. It has to be the best french bread in the area. We shared a Roast Beef Po-boy and a Catfish Po-boy. Both were delicious, but I think any Po-boy made on that bread is going to be great. 




We also went to Shaver's for crawfish. They were very good. It is early in the season and they are a little small and have a soft shell. But that makes them easy to peel. Shaver's does a great job with the seasoning and everyone is so friendly there. We always go back. 



So what did I cook this week? I did make a stir-fry mid week that I have not shared with you yet. So I will tell you all about it below. I also made a Thai meal for Mom, Dad and Sister Sunday night. I made Pork Noodle Salad and Chicken Basil Cashew again. That Pork Noodle Salad is addictive. I could make it again right now.

This Chicken and Broccoli Stir-fry is also a great recipe. I borrowed the sauce from a Weight Watchers recipe for Kung Pao Shrimp. The original recipe called for rice wine. I did not have rice wine so I substituted marsala. In my opinion dry sherry, marsala and rice wine smell similar. It went together so fast and has a great balance of spicy, sweet and salty. I love the ginger too. If you are not a huge ginger fan you may want to use less. It makes a lot of sauce so you may want to make some rice to absorb the yummy sauce. Will definitely make this one again, after I do the Pork Noodle Salad yet again. LOL!!!

Chicken and Broccoli Stir-fry

Makes: 4 servings

Ingredients

3/4 cup low-sodium chicken broth

1/4 cup marsala wine

2 Tbsp reduced sodium soy sauce

2 Tbsp honey

1 Tbsp chili-garlic sauce

1 Tbsp cornstarch

1 tsp sesame oil

2 tsp canola oil

1 lb boneless skinless chicken breast, sliced

3 scallions, sliced

2 Tbsp fresh ginger, minced or grated

2 garlic cloves, minced or grated

2 broccoli crowns, broken into florets

1 (8 oz) can bamboo shoots, drained

Directions

Combine the broth, marsala, soy sauce, honey, chili-garlic sauce, cornstarch and sesame oil in a bowl and set aside.

Heat a nonstick wok or a large deep skillet over medium-heat heat. Swirl in canola oil, then add chicken. Stir-fry until chicken in cooked on all sides; transfer to a plate. Add the scallions, ginger, and garlic; stir-fry until fragrant, about 30 seconds. Add the broccoli florets and bamboo shoots; stir-fry until crisp-tender, about 2 minutes. Add the broth mixture and the chicken. Cook, stirring constantly, until the mixture boils and thickens, about 1 minute.

Linking to:
Ms. enPlace: See Ya in the Gumbo
Carole's Chatter: Food on Fridays Stir-Fry

Liebster Blog Award

Liebster Blog Award Nomination

I was nominated for the Liebster Blog Award by Lynn @ Turnips 2 Tangerines. I was flattered that Lynn nominated me, and that she thought about my blog when she was nominated. I am happy to be able to nominate others for the Liebster Blog Award. I hope they will be as excited about the nomination as I am. What a great way to recognize new blogs and learn about our new blogging friends. Thank you Lynn!

I am rather new to blogging and just started following other bloggers. Many I follow are lucky to have more than 200 followers. So I am nominating three of my new blog friends. I hope to nominate more after I have been doing this longer.

The Liebster Award is given to up and coming bloggers (with less than 200 followers) in order to recognize them and let them know that they are appreciated and to spread the word about new blogs. It is a wonderful way of recognizing blogs and being recognized.

The Rules Are:

1. You must post 11 random things about yourself.
2. Answer the questions that the nominator set for you
3. Create 11 questions for the people you nominate
4. Choose 11 blogs with less than 200 followers and link them in your post.


Here Are The 11 Random Facts About Myself:

1. I collect Fiestaware.
2. I don't wear heels, very often.
3. I was in 4-H in grade school.
4. Almost all the books I read are cookbooks.
5. I can't whistle.
6. I like Sushi.
7. My wardrobe contains a lot of red, black and hot pink.
8. I was a camp counselor.
9. If I did not have onions, salt, black pepper and red pepper flakes; I would not be able to cook a thing.
10. Diet Coke is my coffee, well unless it is really cold.
11. I laugh everyday. 

The 11 Questions asked by Lynn:

1. If you could travel anywhere, where would you go? Greece

2. What food do you dislike? Not a fan of Bananas, I will eat them but not a go to food for me.

3. What is your favorite movie? A Walk in the Clouds. I would love to spend a month at a vineyard.

4. What is your favorite thing to eat? Soups of all kinds.

5. Do you have any tattoo's? No, but it is definitely art in my book.

6. Do you speak a foreign language? I took french, but I would not say I can speak it. I can recognize it.

7. Do you grow your own herbs or vegetables? Herbs. I have Rosemary and Oregano right now.

8. Who is/was the most influential person in your life? My mother, she is a very special person.

9. What can you do best? Sing or Dance? Right now I would say Sing. I took dance as a child but I do not dance often. I sing more often with family and friends.

10. What is your favorite smell? My spice cabinet.

11. Any regrets? Yes or No? Surprisingly...No? Maybe I am not thinking long enough?


Here Are the 11 Questions for My Nominees:

1. Where have you been? Your favorite travel destination?
2. What is your favorite herb?
3. What is your can't miss TV show?
4. What is your favorite vegetable?
5. Do you have any pets?
6. Sweet or Unsweet Tea?
7. What is your favorite Holiday?
8. Who is the person(famous, dead or living) you would most like to have over for dinner?
9. What kind of music do you enjoy?
10. What is your favorite taste? Sweet or Savory?
11. What is your favorite Season?


Here is a List of the 11 3 Blogs that I Nominated:

1. Sue @ House Pretty
2. Wanda Ann @ Memories by the Mile
3. Hilary @ Threaded Life
4.
5.
6.
7.
8.
9.
10.
11. 

Alright Nominees! Don't forget to comment on this post with a link to your blog post!!

Gumbo Vert

Gumbo Vert (Verre) is the short name for this Gumbo. It should really be called "Lazy Cajun Daughter's Lowfat Gumbo Vert". Gumbo Vert is Green Gumbo in french. It has a traditional roux with lots of the trinity(celery, onion and bell pepper) then any and every dark leafy green you can think of. Our family always used turnip, collard, mustard, spinach and lettuce. If they had tops of beets or carrots then that would go in there too. My mom, and both Maw Maws; washed their greens, sliced the greens and par-boiled the greens for their Gumbo Vert. I cheat, I buy the frozen greens. Yes! That makes me the Lazy Cajun Daughter. 

In an effort to reduce the fat in the gumbo, I also use a dry fat free roux. You can buy this roux in jars at most grocery stores. It is an oven browned flour. You get that rich flavor without the fat. Now I can see you wrinkling your nose, thinking that is a lot of greens. But in this day and age when people put spinach in their fruit smoothies and eat kale as chips, in soup and salads don't you think you could give it a try. Greens are so good for you. This Gumbo Vert is savory and I think the flavors of the greens blend really well in the roux. I think I taste the spinach the most. Dad enjoys his over rice, Mom likes it as a soup, I think it is great any way you serve it.

I did buy a local andouille for this Gumbo. It came from Bergeron's. It was not the andouille I am use to from Jacob's in LaPlace, LA but it did have the same texture and great flavor. The best I have bought in Shreveport. It could have used a little less salt and more smoke. All that said, it was great in the Gumbo. I would buy it again if I didn't have Jacob's in the freezer.

Gumbo Vert (Lowfat)
Makes about 5 quarts

1 lb andouille sausage, sliced in quarters 
2 Tbsp olive oil 
2 large onions, diced 
1 green bell pepper, diced 
1 bunch celery, sliced 
1 cup dry fat free roux 
1 lb iceberg lettuce, shredded 
1 lb frozen turnip greens, semi defrosted 
1 lb frozen collard greens, semi defrosted 
1 lb frozen mustard greens, semi defrosted 
1 lb frozen spinach, semi defrosted 
1 bunch green onions, sliced
1 bunch parsley, chopped
Season to Taste* (Salt, pepper, red pepper flakes and Cajun seasoning) 

Using a large pot. Cook andouille over medium heat until it starts to brown a bit. Remove from pot and set aside.

Add olive oil, pepper, celery, and onion to pot cook until veggies start to soften. Add roux and stir in well. You can add a little water if it begins to stick. Add lettuce to roux cook until it begins to wilt. Then add greens to pot one at a time stirring to combine before you add the next bag. Add green onions and parsley, stir to combine. When all greens are in the pot add water to cover. Season to taste. Bring to a boil and simmer at least one hour. Puree with a stick blender or in batches in a blender. Add the andouille back to the pot. Simmer until the andouille is warm and flavors combine. Check once more for seasoning.

Serve over rice or as a puréed soup.

Makes about 20 - 1 cup servings 

* Season to your taste, the Greens will take a lot of seasoning I would say it depends on the andouille: I used about 2-1/4 tsp Salt, 1 tsp pepper, 1/2 tsp red pepper flakes, and 1 tsp Cajun seasoning. Add seasoning a little at a time. Taste after adding andouille and simmering a few minutes.

Roux with the first addition of greens

After adding water

Seasoning the Gumbo

Gumbo pureed adding the Andouille

Linking to:
Memories by the Mile: Tuesday Trivia - LOUISIANA and Link Party
Ms. enPlace: See Ya in the Gumbo

Refried Beans

Here is the way I jazz up can refried beans. They are just a little bit spicy from the additional Mexican spices and a little fresh from the addition of more onion. A great complement to the Chili Rellenos Tacos and White Mexican Rice.

Refried Beans

Servings: 8

1/2 cup minced onion

1 clove garlic, minced

2 (15 oz) cans refried beans

1 Tbsp chili powder

1/2 tsp oregano leaves

1/2 tsp salt

1/4 tsp hot sauce

1/4 tsp ground cumin

1 Tbsp pickled jalapeno slices, minced
Cilantro, for garnish

Spray a 1-1/2 quart round casserole with lid with cooking spray. Add onion and garlic, microwave on high covered for 1 minute. Add beans, jalapeno peppers, and seasonings and mix well. Microwave covered on high 1-1/2 minutes. Stir well and microwave another 1-1/2 minutes until heated through. Serve garnished with cilantro.

Chili Rellenos Taco Plate

Mexican White Rice

Taco Mania makes the best rice. It is white, no peas, carrots or tomatoes. Just white and packed with flavor. Here is my attempt at Mexican White Rice. My family has been making rice in the microwave for years. This recipe adapts easily to the microwave. I hope you enjoy it.

Mexican White Rice (Microwave)

Serves 8

Ingredients

Olive oil cooking spray

1/2 cup onion, finely chopped

1 clove garlic, minced

2 cups long grain white rice

4 cups chicken broth

1 tsp salt

1 celery stalk, cut in half

1 jalapeno, pierced with a knife twice

1 stem cilantro, plus more for garnish

Directions

Spray a 2 quart round casserole with lid with cooking spray. Add onion and garlic, microwave on high covered for 1 minute. Remove from microwave and add all other ingredients, stir to combine. Place two layers of paper towel between casserole and lid, microwave on high for 7-1/2 minutes. Microwave another 22 minutes at 50% power. Remove pepper, celery and cilantro. Fluff with a fork, serve garnished with chopped cilantro.

Chili Rellenos Taco Plate