Friday, April 13, 2007

Chines Spare Ribs

2 teaspoons oil
1 lb spare ribs, cut into 1 1/4 inch pieces
1 tsp salt
2 cloves garlic
1 teaspoon soy sauce
2 drops red food coloring or 1 tablespoon beet juice (optional)
1/4 cup vinegar
1/4 cup waterpinch of red cayenne pepper

In a skillet, brown the spare ribs and garlic in oil, mashing the garlic in with a fork as it takes on color (remove garlic before it browns).

Add salt, soy sauce (and coloring or beet juice, if using), vinegar and water.
Bring to a boil for 1 minute, reduce heat and simmer for 20-30 minutes, or until tender. (If it's barbecue weather, simmer 15 minutes, then finish slowly on grill - basting frequently with liquid from pan).

Make a gravy:
1 tablespoon cornstarch
1 teaspoon soy sauce
1 tablespoon vinegar
2 tablespoons dark brown sugar (or Karo brown sugar syrup)

Stir ingredients together and bring to a boil for 5 minutes. Toss with ribs before serving.

Tuesday, February 06, 2007

Potato-Crusted Salmon

Pan fry fresh salmon with a flavorful crispy potato coating. It tastes like it's deep fried but cooks in 1 tablespoon of oil.
2 grams of protein

1 pound salmon, swordfish or arctic char fillets, 3/4 inch thick

1 egg white, slightly beaten

2 tablespoons water

1/3 cup Betty Crocker® Potato Buds® mashed potatoes

2 teaspoons cornstarch

1 teaspoon paprika

1 teaspoon lemon pepper

1 teaspoon olive or vegetable oil

1.Remove and discard skin from fish. Cut fish into 4 serving pieces. Mix egg white and water with fork. Mix dry potatoes, cornstarch, paprika and lemon pepper. Dip just the top sides of fish into egg white mixture,then press into potato mixture.

2. Spray 12-inch nonstick skillet with cooking spray. Heat oil in skillet over high heat. Cook fish, potato sides down, in oil 3 minutes. Carefully turn fish, using wide slotted spatula. Reduce heat to medium. Cook about 3 minutes longer or until fish flakes easily with fork.

Did You Know...

Salmon is familiar to most of us, but artic char may be new to you. Arctic char is related to both trout and salmon and tastes like a combination of the two.

Carefully turn over frying fish so that it falls in the pan away from you. This will send any hot oil away from you instead of toward you.

Special Touch
Are you an herb lover? Add 2 teaspoons dried basil leaves to the potato mixture to make Basil Potato-Crusted Salmon.

Thursday, January 25, 2007

Recipe Rescue

If you've been a bit heavy-handed with the spice, sugar or salt, I've got a few hints for saving your dishes.

Too salty? Don't reach for a raw potato-it's a kitchen myth that it calms dishes that are too salty. Instead, I use a bit of sugar or maple syrup.

To sweet? Acidic items, such as lemon or vinegar, tend to cut down on bothe too-salty and too- sweet dishes. I've also found that for savory dishes, adding a dash of cayenne helps cut down the sugar.

Too spicy? Add something with a little fat such as butter, or something sweet such as peanut butter or honey.

What a Great Tip.

Need an extra bit of elbow grease to get the lid off a jar? Just place a thick rubber band around the lid; the extra traction will make opening that sticky jar of molasses a breeze.
Have a great kitchen tip? Share your helpful hints at

Winter Favorites

My Favorite Ingredient
Buy: I love to use chili powder in dishes in the wintertime; its heat warms the soul on cold nights. I often use the spice in soups, stews and, of course, in chili.
Chili powder has a lovely rusty-red color. It's usually a mix of ground chiles, along with herbs and spices such as garlic, cumin, coriander, cloves and oregano.
Store: Cili powder will keep for one year in the cupborad and up to two years stored in the refrigerator.
Cook: When I make chili con carne, I add about one tablespoon of chili powder to four cups of liquid. You can add a bit more if you like a stronger flavor. Chili powder also complements chichen and beef dishes and is always great in Mexican dishes, too. I love it tossed with nacho chips and cheddar cheese.

Tuesday, January 02, 2007

Chicken Tofu Stir Fry

2 tablespoons olive oil
2 tablespoons orange juice
1 tablespoon reduced-sodium soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon grated fresh ginger
1 teaspoon dry mustard
1 teaspoon ground turmeric
8 ounces cooked chicken breast, cubed
8 ounces tub-style extra-firm tofu (fresh bean curd), drained and cubed
2 medium carrots or 2 stalks celery, bias sliced
1 cup pea pods and/or sliced fresh mushrooms
3 green onions, cut into 1/2-inch-long pieces
1 medium red and/or green sweet pepper, cut into thin bite-size strips
2 cups chopped baby bok choy and/or fresh bean sprouts
3 cups hot cooked brown or white rice

1. In a large bowl, stir together 1 tablespoon of the oil, the orange juice, soy sauce, Worcestershire sauce, ginger, mustard, and turmeric. Add chicken and tofu; stir to coat. Cover and chill for up to 4 hours.
2. In a very large nonstick skillet, heat remaining 1 tablespoon oil over medium-high heat. Add carrot or celery; cook and stir for 2 minutes. Add pea pods and/or mushrooms; cook and stir for 2 minutes. Add green onion and sweet pepper; cook and stir for 2 minutes. Stir in bok choy and/or bean sprouts.
3. Add undrained chicken mixture; heat through. Serve with hot cooked rice. Makes 6 (1 cup stir-fry plus 1/2 cup rice) servings.