Posted by: Thursday on: July 22, 2008
HOT AND SOUR SOUP
4 dried Chinese fungi (about 1 ounce), such as wood ears or cloud ears
2 tablespoons canola oil
1-inch piece fresh ginger, peeled and grated
1 tablespoon red chile paste, such as sambal oelek
1/2 cup canned bamboo shoots, sliced
1/4 pound barbecued pork, shredded
1/4 cup soy sauce
1/4 cup rice vinegar
1 teaspoon salt
1 teaspoon ground pepper
Pinch sugar
2 [...]
Posted by: Thursday on: July 18, 2008
The recipe for the Greek couscous can be found in the Complete Cooking Light Cookbook on page 259. I did not use red onion, used zucchini in place of cucumber and doubled the couscous amount.
The yogurt marinade for the chicken, which we used thighs, is simply plain yogurt combined with fresh cilantro, minced garlic and [...]
Posted by: Thursday on: July 18, 2008
Found on page 216 of the July 2007 Cooking Light. We followed it mostly to the letter. The only variation I could see coming was depending on how seasoned your iron skillet. Ours is pretty seasoned, so the scallops tasted remarkably un-fishy. The orzo was also good, and not too lemony like some recipes for [...]
Posted by: Thursday on: July 15, 2008
We had probably a pound of leftover, already-cooked salmon, but I’m sure just about any other leftover meat could be substituted. Veggies consisted of a bunch of radishes, julienned, a small package of snow peas, a bunch of green onions and half a package of shredded carrot. Mushrooms would have been good too.
First, heat up [...]
Posted by: Thursday on: July 7, 2008
By pan I mean a well-seasoned iron skillet. But an iron skillet should work anyway. The first step is to sprinkle the steaks with a combination of onion powder, garlic powder, pepper and crushed herbe de Provence. Then coat them in flour. Elk is very lean so the flour helps keep the juice in.
Then, quickly [...]
Posted by: Thursday on: July 2, 2008
Page 240 of the June 2007 Cooking Light, it originally called for peas, but I omitted those out of personal preference. I also probably doubled or tripled the garlic, doubled the red pepper, and used probably close to a full cup of reserved clam juice. Also the original called for fresh pasta, but [...]
