Category Archives: Global Flavor

Asian, Dose of Veggies, Global Flavor, Lengthy recipe but worth all the whisking, sweat and tears, This may contain fish sauce or anchovies, Uber Healthy

Saigon Chicken Salad

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Or as I like to call it, the kitchen sink salad. Lambs, this has a SERIOUS ingredient list- 22 to be exact. The only reason why I was even pondering giving it a try is because it comes from the kitchen of one of my chef super poodles, Susan Feniger!This little beaut of a salad graces the January cover of Bon Appetit and is the centerpiece for their healthy eating focus. 

This salad requires a few unique ingredients so spots where you see Sparkled Unicorn Horns OR you can use light brown sugar or Fluffy Clouds from a 78 degree sky OR you can use red radishes, I always went with the latter. I’m being mean I know, but seriously who wants to go find palm sugar and keffir lime leaves? I sometimes don’t mind for a recipe,  but typically  if I’ve got cost-effective but still tasty alternative  that doesn’t make me go all over Austin then I’m down.

Saigon Chicken Salad (Photo by Jose Picayo)

Let’s get to the marinade shall we? AMAZING. Amazing. Amazing. That is all. I will use this for marinating chicken whenever I can. Wow. Granted there is lemongrass in it which can sometimes be hard to find but hey, it’s worth it.

Second, the salad. It was good. The dressing was spicy, sweet and easy to make. And this dish had a flotilla of vegetables. I swear lambs I felt my whole body getting healthier while eating this, just look you’ve got: cabbage, radishes, carrots, tomatoes, green onions, garlic, green beans, cucumbers etc, etc. You know what my inner Emily said when I read this recipe? “I seriously should think about purchasing a Slap Chop before I do this.” To be honest it wasn’t that bad and the chicken didn’t take too long. My goodness, I’m still thinking about how amazing that chicken was.

Overall, I would definitely make the chicken (you are saying “no crap Emily, really?” aren’t you?) and then pile on top of whatever salad vegetable goodies you have floating around the kitchen!

Global Flavor, Quick and Delicious, Seafood

Scallops with Green Tea Cream

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I’ve had this recipe on my radar since it appeared in the November issue of Cooking Light but for some strange reason every time I had it planned for dinner something would come up (friends showing up in town, last-minute errands etc). BUT the food gods were smiling upon me last night because I finally got around to it. I will say one thing, if you don’t have a specialty food store in your area finding matcha powder might be harder than finding a needle in a haystack. After a visit to HEB with no luck, David and I walked around Whole Foods Market looking everywhere, asked a staff member that led us to the wrong thing and then David suggested we look in the tea aisle…duh right? We found the glorious powder and I purchased the scallops last night.

Scallops with Green Tea Cream (Photo by Randy Mayor)

Lord have mercy this was amazing. That cream was dyn-o-mite. Plus, it’s 10 ingredients long with just three steps so it came together in 15 minutes tops. I followed everything to the letter, but since this is meant for first course, I upped the amount of scallops and on the side we had sauteed baby bok choy with soy sauce, rice wine vinegar, chile flakes and minced garlic. Simple, fresh, light and that sauce is crackalicious.

If you decide to make this I hope the food gods shine down upon you and nothing stands in your way, but hey I guess all good things do come to those who wait eh? I might start selling my leftover matcha powder to the highest bidder though. :)

Dose of Veggies, Global Flavor, Italian, Lengthy recipe but worth all the whisking, sweat and tears, Soup, Uber Healthy, Vegetarian

Ribollita

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Soup and bread – two food soul mates. I for one know I don’t like a yummy bowl of soup without some delicious crusty bread. Now kick that up a notch with this Tuscan version of soup known as Ribollita or in Italian Reboiled that has delicious crusty bread in it. Yep…IN IT. I’ve never heard of this soup but when I saw it in the Cooking Light November issue I thought I would save it for a cold, blustery day. Well, it’s here, right now actually, swishing the trees outside our windows and is very brisk indeed. A Ribollita is nothing fancy, just vegetable scraps and day-old bread but it does take time to make – three days from what I could find in my research. This one only took a few hours for chopping, baking, and of course building the soup so eh, that’s not so bad.

Ribollita (Photo by John Autry)

Y’all, this soup was super gentle. The flavors of the kale, tomatoes, beans, carrots, potatoes, yadda, yadda, yadda and yes, my delicious bread made this SUPER hearty. This bad boy is packed with good-for-youness and it’s vegetarian. We loved this for a gentle lunch on such a cold, windy day. Tonight, it’s Scallops with Green Tea Cream if I actually get around to making them this time. I swear, aliens are going to abduct me to ensure I don’t. More on this issue later and oh! if you haven’t yet, be sure to become a fan of Cooking Inside the Lines on Facebook today. Warm reboiled hugs.

Breakfast, Eggs, Global Flavor, Quick and Delicious

Eggs Poached in Curried Tomato Sauce

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Mark Bittman, famous cookbook author and well-known food writer of his weekly food and recipe column The Minimalist in the The New York Times can also add Cooking Light contributer to his already impressive list of accolades. Since his debut in the magazine, I’ve wanted to try one of his recipes and his Eggs Poached in Curried Tomato Sauce was a must. I’ve always loved the traditional version of this Israeli dish known as shakshuka, but Mr. Bittman’s version looked out of this world in the flavor category. Get this, it calls for fresh ginger and garlic, jalepeno – for a spicy kick, cilantro, curry powder, coconut milk and of course, diced tomatoes. Flavor to the Nth degree if you ask me.

For some reason I thought this would take longer than it did but it came along in a New York minute. Follow his advice and make sure the sauce is wet before placing the eggs in to ensure proper cooking. I toasted the English muffins, chopped the green onions, plated and bam, an extraordinary and unique breakfast dish. I could have eaten that sauce on anything or just had it alone. I loved the ooey gooey egg sitting on top of the toasted muffin that soaked up the yolk and rock star sauce. Try this for an amazing breakfast treat, or heck, any time of day.

Eggs Poached in Curried Tomato Sauce (Photo by John Autry)
Chicken, Emily Favorite, Fruit, Global Flavor, Potato

My (Sticky) Date with Dates

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Every month Bon Appetit does an At the Market section highlighting a particular piece of produce or food item, in this case dates, that are at the peak of its season. One recipe that jumped off the page was the Braised Chicken with Dates and Moroccan Spices. Isn’t she a beaut?

Braised Chicken with Dates and Moroccan Spices (Photograph by Kiyoshi Togashi)

LOVE is the first word that comes to mind when I think about this dish. Holy smokes, I’m like Celine Dion pounding my chest saying “lurrrrvvee” loud and proud. This was quite simple to put together and the spices, oh my the spices, made this sauce absolutely incredible. The chicken was fall off the bone perfection. I loved the shallots, dates, cilantro and crunchy almonds. This was my first time actually cooking with dates and let me tell you those are sticky little suckers when I was pitting and cutting them but well worth it because it was an awesome addition to the dish.

I served this with mashed sweet potatoes and shazam, dinner was served. For the lurve people do not pass go, do not collect $200 just go to the store, get the ingredients and get home ASAP to make this. Hands down one of my favorites I’ve made on this blog.

Bacon is always awesome, Beefy McBeefy, Cheesy Cheese, Global Flavor, Includes Alcohol, Italian, Lengthy recipe but worth all the whisking, sweat and tears, Pasta

Me with a Chance of Meatballs…or Bolognese?

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So poodles, I tried one of my all-time favorites last night again, the Spaghetti and Meatballs All’Amerticiana (you should hear me say this out loud, it sounds like I’m having a seizure) from Bon Appetit . Now, I followed this recipe exactly as instructed again except we made the meatballs (as the recipe says you can do) the night before.

That’s it.

Spaghetti and Meatbals All'Amertriciana (Photo by Craig Cutler)

However our delicious meatballs as I cooked them fell apart and became a ground beef mixture with bacon paste…bacon paste, yes I’m still in awe thank you very much.

While this was good, it wasn’t as good as I recalled. I mean don’t get me wrong, it has delicious layers of flavor and the sauce rocked. I also noticed the marjoram this time around which gave it nice little floral notes if I do say so myself but it just wasn’t the same.

I’m getting all Sherlock Holmes about this because I can’t figure out why this failed this time. Could it be because I made them the night before? One would think that would hold them up even better due to the fridge/tightening up time. Could it be that I’m still practicing on the gas range and messed it up that way…most likely poppets. Either way it was delicious but in a less meatballish kind of way.

Oh well, onward and upward lambs, tonight it’s braised chicken with dates…fingers crossed!

Beefy McBeefy, David Favorite, Global Flavor, Includes Alcohol, Soup

Beef and Guinness Stew

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Beef and Guinness Stew (Photo by Jonny Valiant)

Every month Cooking Light does their staff favorites of recipes from each issue, and while reviewing their choices I came across this Beef and Guinness Stew recipe. How I managed to miss this in the March 2010 issue is beyond me since I love a traditional Irish stew and come on, it’s a staff favorite. Shame on me and three whacks with a shillelagh.

It’s been a little chilly here so I thought a stew would be a nice belly warmer and since I was just coming back from one of the most Irish cities in the U.S. – Boston – I thought my timing was perfect.

You know a recipe is good when your signficant other mentions that this is one of their favorite stews they’ve had in a while – thank you Cooking Light, thank you! David liked this better than I did but I have to say it was a deliciously-perfect Irish stew that was uber savory and the layers of flavors were marvelous. Plus, I was just informed by David that leftovers of this were awesome and even better the next day. 

I followed this exactly except I didn’t include parsnips because our local HEB hates me and didn’t have any. There were also a little less onions than called for – oh not because I didn’t chop enough. I did in fact chop the right amount and then tripped, almost fell and knocked the bowl over with some of my precious chopped onions falling to the floor. Yeah, clumsytastic I know. Anyhoodles, give this a try on a cold wintry night, it is soooo super gentle!

Bacon is always awesome, Chicken, Emily Favorite, French, Global Flavor, Includes Alcohol, Potato

Ma Vie en Vin!

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Ahhh, picture it poodles. The Madeleine Peyroux Pandora station playing through the house over the Sonos. A bottle of French wine. Flickering candles. Sunset over Zilker park on a lazy, gentle Sunday evening.  Coq Au Vin. Potatoes Gratin. Could you ask for a better set-up for a FANTASTIQUE French meal? Non!

My bestie, Apron Adventures, mentioned making the Coq Au Vin from Bon Appetit, but I thought she said she made the one from Cooking Light. She raved and raved and I decided to give the Cooking Light version a try…trust me, I’ll try the Bon App one next for sure. If Apron loves it, I know I will.  Zut alors lambs this was absolutely amazing and has definitely made my list as one of my favorites. I don’t think I’ve “mmmmmed” and “ahhhhhhed” over a meal in quite sometime.

Easy Coq Au Vin (Photo by: Johnny Valiant)

This was so earthy, delicious and had that je ne sais quoi-ness to it. Plus the chicken just fell off the bone and there’s bacon. We all know how I feel about glorious bacon – see my food categories to the right of this post if you need further confirmation.  I couldn’t find pearl onions but we did just fine without them. I served this with these awesome Muffin-Pan Potato Gratins from Everyday Food. I followed the recipe pretty much to the letter except decided to add freshly chopped rosemary every time I seasoned with salt and pepper and since there are only two of us, I served in greased ramekins for easier clean-up. This is such a simple and delicious side, you have no excuse not to give them a try.

There you have it mes amis, a beautiful, easy dinner that I’m for sure going to make for a dinner party when the time is right. C’est si bon!

David Favorite, Emily Favorite, Global Flavor, Italian, Pork-a-licious, Potato

Pork Tenderloin Agrodolce

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I think Agrodolce sauce might be the new chimichurri of 2010. I’ve seen this sauce three times in three separate magazines and when I saw Cooking Light had a Pork Tenderloin Agrodolce I was like, “FINE I WILL TRY IT.” Well, good for us that I gave in because this rocked.

Pork Tenderloin Agrodolce (Photo by Johnny Valiant)

I did some light digging and Agrodolce is a traditional sour and sweet (agro and dolce) Italian sauce. This one uses the salty bite of green olives, mixed with balsamic vinegar, dried sweet cherries, thyme, chicken broth, garlic, and one of my all-time favorites, the sweet-tasting cippolini onion.

Wow lambs, wow. This recipe was easy – besides the waiting time because your house smells insane while the sauce cooks – and very elegant when served. This recipe is in their holiday cookbook section and I could see this being a super hit and something quite different to bring to the table.

I served with these Italian Smashed Potatoes from Every Day with Rachael Ray and voila! an Italian-inspired meal that had us saying “molto buona!”

Asian, Beefy McBeefy, David Favorite, Fruit, Global Flavor, Quick and Delicious, Salad, This may contain fish sauce or anchovies, Uber Healthy

Thai Beef Salad

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A flavorful salad that’s done in about 20 minutes max? Sold to the Thai Beef Salad from Cooking Light! In a section all about shortcuts and fast recipes this one stood out to me. One, I heart fish sauce. Lambs, I know that’s a crazy thing to swoon over but I love the salty bite and unique flavor it lends to dishes. Maybe I should produce an “I Heart Fish Sauce” t-shirt? Anyone with me?

Thai Beef Salad (Photo by John Autry)

Two, the flavor combinations looked to die for with cilantro, cabbage, soy sauce, lime juice, honey, orange zest, serrano chile and mandarin oranges. Three, it’s a simple, hardly no-cook recipe that worked around our current kitchen status. We simply broiled the steaks in our Wolf microwave/convection oven to medium rare and made the rest of the salad while it cooked. The one thing that really stood out to me was the dressing. After making it in the food processor I gave it a taste and then did a little jig in our kitchen. Emily jig = really, really good.

Give this one a try for a super fast, delicious and healthy salad, and don’t skimp on the fish sauce.