Archive | September, 2011

Beansprout Chow Mien

30 Sep

This is a quick and easy chow mien to go with those Sweet and Sour Prawns we made yesterday.

You’ll like it.

Beansprout Chow Mien:
Serves 6

4 Green Onions
1 tbsp Canola Oil
1 tbsp Minced Garlic
1 tbsp Minced Ginger
1 cup Beansprouts
1/3 cup Chicken Stock
1 tsp Sesame Oil
2 tbsp Soy Sauce
6 cups Cooked Chow Mien Noodles

Grab your green onions and line them all up. Start with the white part, slicing them very thinly. Once you are done cutting the white part of the onion, remove them to a small bowl and then continue cutting the green parts very thinly as well. Keep them separated and set both aside.

In a wok, heat the oil over medium high heat. Add the ginger, garlic and white parts of the green onion and saute for about one minute, stirring constantly. Add the beansprouts, chicken stock, sesame oil and soy sauce and heat to a simmer. Allow the sauce to simmer for 2-3 minutes before adding the chow mien noodles. Toss the noodles with the sauce and allow to simmer in the sauce for another 2-3 minutes, stirring often. Taste and if it needs more salt add a some salt or more soy sauce.

Remove to a serving dish and top with a generous handful of the remaining green parts of the green onion.

Voila! Easy chow mien!

Sweet and Sour Prawns with Peppers

29 Sep

Mr. Delish and I are in the process of moving. Being that we are a fairly young couple, and that we are moving from a 2 bedroom place to a 4 bedroom house, we are in dire need of, well….STUFF.

We have no stuff! We just have the basics, a copious amount of kitchen items (thanks to me) and a ridiculous amount of tools and random screws, nuts, bulbs and whatchamacallits (thanks to Mr. Delish.) And I just want to get this off my chest, at one point, we had 6 sets of wheels and tires. Who needs that many wheels and tires?  Currently, I think we have about 4 sets and he just recently added another car to our collection.

I ask myself everyday, why we can’t have a black and cream damask chaise lounge, but we CAN have 6 sets of rims and a random Mercedes Benz that is not for me to drive. Not fair.

Anyways, the point of me bringing this up is that I have this good friend that always provides me with stuff! She has given us many things over the past few years, and yesterday she brought me some new cookbooks! Yay. I love cookbooks. One of them was this 1962 edition of the Better Homes and Gardens Cookbook. You know, the one with the red checker pattern on the front and the recipe for Creamy Tuna Casserole for Company? I love it. Then she also gave me a cookbook called The Food of China. It is beautiful, a big glossy book with lots of photos and helpful information for people like me that have no darn clue what they’re doing.

I came across a recipe in the book for Sweet and Sour Prawns and I knew immediately that I wanted to
make it for dinner. So here we go people.

Sweet and Sour Prawns with Peppers:
Adapted from The Food of China

Serves 6

1 lb Raw Peeled and Deveined Prawns
2 tbsp Cornstarch
2 tbsp Rice Wine
2 Thin Slices Ginger
2 tbsp Sesame Oil
3 tbsp Canola Oil
1 tbsp Minced Garlic
1 tbsp Minced Ginger
4 Green Onions (white part only) sliced thinly
1 Red Pepper, Chopped
1 Green Pepper, Chopped
2 tbsp Rice Wine Vinegar
2 tbsp Ketchup
1 tbsp Sugar
1 tbsp Soy Sauce

In a bowl add the prawns, 1 tbsp of the cornstarch, rice wine, ginger and 1 tbsp of the sesame oil. Cover tightly with plastic wrap and let the prawns marinate for 20 minutes up to an hour.

In a wok heat a tablespoon of  the canola oil over medium high heat. Remove the ginger slices from the prawn marinade mixture and add half of the prawns to the pan, careful to take only the prawns and as little of the marinade as possible and saute until pink and cooked through, remove to a bowl. Add another tbsp of canola oil and saute the remaining shrimp (again with little marinade,) remove to the same bowl.

Add the last tbsp of canola oil and once the oil is hot, add the garlic, ginger and green onions and saute for one minute, stirring constantly. Add the red and green pepper and saute for one minute. Add the rice wine vinegar, ketchup, sugar, soy sauce and remaining cornstarch and sesame oil. Stir until combined and then cook until thickened about 2-3 minutes. Add the prawns and stir to coat in the sauce. Remove to a serving bowl. Serve over steamed rice.

My Big Announcement….Finally

27 Sep

I have been even more annoying than usual with this whole announcement thing. I strung you all along with the idea of something great and now I feel like I have made it out to be way better than it is. BUT I am super excited about it so of course I am going to share it with you all.

Drumroll please….

I have decided to start a Cooking Club! Originally I was going to call them Cooking Lessons but I am not a professional chef and I don’t claim to know even close to everything about cooking. However, I am passionate about it, I love putting together meals and entertaining, so what better way to do that!?

The details aren’t anywhere near being ironed out but basically these are the things I do know:

  • One of my amazing friends has come aboard to help me with this new venture, she is awesome and I will tell you more about her a little later. 
  • We are hoping to begin with our first session in the early new year. 
  • The lessons will be held in the lower mainland of B.C so unfortunately they will only be available for people in the local area. Hm…now this is giving me ideas about cooking via skype!
  • Each session will be setup like a dinner party, we will cook an appetizer or salad, entree, and dessert. Then when we are done we can all enjoy the dinner we made together.
  • We are hoping to be able to provide specialized sessions such as a night for Single Ladies, Single Guys (maybe the ones that are trying to impress the single ladies?), Couples and then also different types of food for each. 

I will start by posting updates here when I have anything new to tell you. Once our name is finalized then I will get a section here on Miss Delish specifically for the cooking club. If you have any questions please feel free to email me and I will do my best to get back to you right away. I would LOVE it if you would all spread the word if you know anyone in the Vancouver area that is looking to enjoy a night of cooking and fun!

Spicy Beef Tacos

26 Sep

Okay so this really isn’t a recipe. This is actually just a huge cop out because I was too busy with wedding stuff. More specifically, worrying about tripping down the aisle in my 5 inch platform pumps and being a total hot mess. I’m not joking, this actually kept me up at night.

Luckily I didn’t fall down the aisle. I did, however, sweat profusely and almost went into the ugly cry when the bride and groom read their handwritten vows.

Also, I am fully aware I didn’t make my announcement last week as promised but once again, sweating, tripping, crying and 5 inch pumps were keeping me busy.

Oh and these photos? Courtesy of iphone. I was disorganized and hadn’t charged my camera battery.

So here it is people. A non recipe that uses the Homemade Taco Seasoning we made the other day.

Spicy Beef Tacos: Serves 6

1 lb Regular Ground Beef
3-4 tbsp of that Homemade Taco Seasoning
1 cup Cold Water
12 Small Flour Tortillas

Possible Toppings:

Freshly diced tomato
Shredded Lettuce

Freshly Grated Cheddar Cheese
Sauteed Onions
Sauteed Peppers
Sauteed Mushrooms
Diced Raw Onion (if that’s your thing)
Sour Cream
Salsa
Pico de Gallo
The list goes on and on…

Start by heating a skillet over medium high heat. Saute the ground beef until cooked through, making sure to use a wooden spoon to break up the beef into small pieces as you go, this should take about 6-8 minutes to cook through completely. Drain most of the oil from the beef, leaving about a tablespoon or so for flava.

Add the taco seasoning along with the water and stir to coat the beef completely with the sauce mixture, you can adjust how much of the seasoning mix you add, if you like it hotter you can always add a little more seasoning near the end. Set the heat to low and allow the liquid to come to a simmer. Allow the beef to simmer in the liquid for about 10-12 minutes until the liquid has evaporated and the beef is coated with the seasoning. Now is the time to taste. If you would prefer it a bit spicier just add some more seasoning and water and simmer again. Or ff your significant other happens to be taking his sweet time working on his car and forgetting about dinner you can always add a little more water and let it simmer again until you’re ready to eat.

There you go, a taco recipe you probably already know how to make.

Enjoy!

Homemade Taco Seasoning

21 Sep

Good Morning! How is everyone today?

I am busy, busy, getting ready for my sister in law’s wedding! Today is packing and organizing and then Mr. Delish and I will be making the 4 hour trip to Kelowna tomorrow. Well normally it takes 4 hours, usually 2.5 hours when Mr. Delish is driving. Most times try to nap to avoid being terrified.

Today I am equipping you with one of my new favorite things, homemade taco seasoning. I absolutely LOATHE prepackaged sauces and spice mixes. They are filled with salt and MSG and bad things that you don’t want to put in your body. I know, I know, I fill my body with butter and bacon but you know what, that stuff is 100% au natural…and yummy.

This spice mix is perfect for tacos but can also be used to flavor many different Mexican dishes. Try it on chicken, or in tortilla soup. You’ll want to add a little at first and then add more to suit your tastes. I added about a quarter of the recipe to about a pound of ground beef for tacos and it was pretty spicy!

Homemade Taco Seasoning:
Equivalent to about 4 packages of the store bought stuff

1/4 cup Chili Powder
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Crushed Red Pepper Flakes
1 tsp Dried Oregano
2 tsp Smoked Paprika (you can use regular paprika but the smoked stuff is amazing!)
2 tbsp Ground Cumin
1 tbsp + 1 tsp Salt
1 tbsp + 1 tsp Freshly Ground Pepper

In an airtight container, add all of the ingredients. Place on the lid and make sure it is sealed completely and then shake it up until it is all mixed evenly. You can store the mix in the same airtight container and use on multiple occasions.

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