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10 Legs in the Kitchen

Monthly Archives: February 2019

The food is always tastier on the other side of the water bowl…

17 Sunday Feb 2019

Posted by Stacey Bender in Ginger + Buddy, the kitchen

≈ 8 Comments

This weekend I was going through my old draft posts and came upon this one written a couple years back that never made it’s way out into the universe.  I’m guessing we had our hands full during that time period.  Now finally at time of publish (today), many of you know that Buddy is no longer with us.  This post gave us some happy memories of his larger-than-life personality that was particularly animated around the dinner bowl.

Always waited patiently (and fashionable) for supper.

The food is always tastier on the other side of the water bowl…

Why is it we always seem to want what we can’t (or maybe shouldn’t) have?

With dogs, seemingly, there is no exception!

For this, I may be to blame (with my dogs, that is).

Thinking through this, it is likely I am to blame!

Perhaps leading by example, I am?  For instance, recently, I brought to work a perfectly delicious lunch.  Not a super-fine-dine lunch, but a lunch that was rivaling those in the lunchroom.

Yet, I ate a bad lunch instead.

Often I have a very good lunch awaiting me in the communal fridge at work, yet if another lunch presents itself, free or otherwise, I am more apt to go that direction instead.

So why is it that given the chance or opportunity to eat something other than the lunch I so carefully prepared (which took actual time, I might add), I will happily take it and make it my lunch instead?

I’m referring to brought in lunches, for seminars, or going out for lunches, not stealing lunches from the communal work fridge, just to be clear.

In addition to my inclination to opt for somebody else’s lunch, I live in a state (and city) where you can throw a peanut in any direction and hit the front of an amazing place to eat.  Yet, when it comes to going out to dinner, we never go?

Tom and I always look forward to the places in other states, other cities, that we can’t frequent (without a plane, train or long haul in an automobile).  So why would we not just simply frequent these great eateries in our own city?  At least more often that is…

If that weren’t enough, air travel is no exception.  I pack a pretty mean picnic to take up in the air.  I make much effort for good eats and take many precautions, so as not to lose things at security (which has happened on previous occasions, such as goat cheese in Maui, dammit), ensuring that a lovely meal, eaten on porcelain plates, with metal utensils, laid out on linen placemats, will be enjoyed alongside wine, sipped from glass vessels, to wash it all down, properly.  Yet, I always stop at one of two favorite pre-boarding retailers to grab some nosh, just-in-case (!!!) it is needed.  Of course it is not!  However, I eat it instead.  Every. Single. Time!

And to make matters worse, I also end up purchasing the plastic box containing fruit, cheese and crackers that are usually less enticing than those that are currently stashed neatly in my bag stowed under the seat right in front of me. Or, if a free meal is offered (say, we were able to upgrade to first class) I would eat that meal instead.

No way is that meal better tasting or better for me than the one I have so meticulously packed.  And yet…

…the fruit doesn’t fall far from the tree, as the saying goes.

Buddy and Ginger had taken up a new eating routine.  Even though they eat exactly the same, high-quality, well-prepared food (made with duck or rabbit, fresh vegetables, sweet potato and turmeric), they continually are always switching sides of food service areas.  Ginger peers at me as Buddy is hand fed his food and then swoops in to eat whatever he has left behind.  Buddy reciprocates by finishing her meal; the both of them sure that the other is eating something better.

I can still feed myself.

Buddy making his move…

So, as Erma Bombeck once, (not) so eloquently said, the grass is always greener on the other side of the septic tank.  Ginger and Buddy have decided that their life is actually greener on the other side of the water bowl, and we will continue to let them think this is true, as long as they continue eating (we know they are eating the best meals they can!).

Ginger: “Your dinner was better than mine Buddy”.   Buddy: “It tasted the same to me.”

Ginger: “I wonder what they’re having?” Buddy: “I think they call it old and fashionable.”   Ginger: “Kind of like us!”

Print

Easy (psuedo) Butter Chicken

Buddy was the biggest fan of rotisserie chicken; I bought the organic, plain rotisserie chicken, once a week during the last 6 months of his life.  He never turned it down.  Not once.  In fact, sometimes I think it was the chicken that kept him going.  Something to look forward to.  We ate so much rotisserie chicken during that time that I wasn’t sure Tom would let me ever buy one again.

This Butter Chicken recipe is something that came from the need to make rotisserie chicken into our dinner…again.

It is so easy to make that it almost makes itself and can be served over rice or tucked into warmed rounds of fresh naan.

The chicken becomes quite fragrant with a wonderful texture. The whole house will smell like you are making a big pot of chicken soup but the flavor will hint more of Indian fare.  Dial up or down the spices depending on your affinity for tumeric and such.

If you plan to share any chicken with your dogs, be sure to buy a plain (unsalted and unadorned) chicken which I have only been able to find at Whole Foods.  Save some meat off to the side for them to eat since they won’t be able to eat butter chicken with leeks.

  • Author: Stacey Bender
  • Prep Time: 10 miniutes
  • Cook Time: 45 minutes
  • Total Time: 39 minute
  • Cuisine: Indian

Ingredients

Scale

1/2 lb meat from a rotisserie chicken (skin discarded, *bones reserved for broth)

2 TB butter

2 cups sliced leeks (light green part only)

4 cloves garlic, finely chopped

1 tsp finely-chopped jalapeño (minus seeds, adjust to your desired heat level)

2 tsp finely-chopped ginger

1/4 tsp ground pepper

1/4 tsp ground cinnamon

1 tsp ground cumin

1/2 tsp ground tumeric

1 tsp ground cardamon

1 TB tomato paste

2 cups chicken broth*

1/2 cup plain yogurt

Juice of 1/2 a lemon (more to taste as desired)

Instructions

  1. Shred the chicken fairly fine.
  2. Melt the butter in a medium Dutch Oven.
  3. Add the leeks, garlic, jalapeño and ginger.  Sauté over medium low heat for 3-5 minutes, stirring occasionally.
  4. Ladle a ladle full (if using fresh) or pour a little of the broth over and let cook to soften the leeks, approximately 10 minutes.
  5. Add all of the spices, tomato paste and stir.
  6. Add the chicken and yogurt along with the rest of the broth and bring to a simmer.
  7. Cover, lid slightly askew, and let simmer for approximately 30 minutes.
  8. Add lemon juice and season with salt as needed.
  9. Serve hot, over rice, in Naan or however your creative mind might dream up.

Notes

If you plan to share any chicken with your dogs, be sure to buy a plain (unsalted and unadorned) chicken which I have only been able to find at Whole Foods, otherwise it will be too rich.  Save any chicken for them off to the side as dogs should not eat Butter Chicken and should never eat onions or leeks.

As pictured, I served over rice, roasted eggplant and garbanzo beans, topped with sliced tomato, green onions and mint.

You can freeze the meat in Ziplock bags for an easy meal later.

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The best won tons are made with canned tuna…fact or fiction?

09 Saturday Feb 2019

Posted by Stacey Bender in the kitchen

≈ 6 Comments

Tags

tuna won tons with sake sauce

Ironically, I am likely the only blogger whose mother doesn’t actually read her blog.

This, instead of the blogger whose only reader is their mom, which I guess would be worse!

The irony is this: Today, I am going to talk about my Mom’s first published recipe.  One that I published in my first (and only) cookbook.

Okay, so it was self-published.  And I wasn’t the only cook in the book.

And this was twenty-some years ago?

Well, perhaps thirty.

The cookbook was a project in JA (Junior Achievments).  I wish I still owned a copy.  It is currently out of print.  I guess all of the moms bought them up?

If Mom were reading this, she would probably tell you I have it all wrong.  Which, let’s face it, likely, I might.  This is my story to tell though, so I’ll pretend not to hear her.  She’d probably agree that I’d do that too.

We ate pretty straight-up meals for dinner when I was a kid; roast beef, meat loaf, the occasional salmon cake and the like.  Lots of vegetables, as long as they came from the freezer or out of a can.  Salad.  We did eat salad.  I was usually in charge of that (and still am).

Most nights it was your typical family dinner.  Scott and I took turns setting the table (Mark was too young).  We discussed the news and our school work, while I picked at my plate.

We were expected to finish everything, yes, even our daily glass of milk (which explains why my piano teacher had to keep telling me to cut my fingernails).

I liked eating dinner at my best friend Mary’s house; they drank water over there.  And ate homemade pizza for dinner.  And chicken dumplings.  Ice cream was often for dessert.  No washing dishes for me on those nights; I wasn’t even allowed to clear my plate from the table.  Those were the days.

However, on occasion, Mom would surprise us and make fried won tons.  For dinner!  Those nights were the best.  “Junk food” for dinner, and we were not usually allowed to eat junk.

Unless Grandpa Edwards was around.  Then we drank soda pop, ate potato chips, and only used milk to dip cookies.  But I digress.

Tuna won tons sound unusual, even to me.  But trust me, they’re delish!  Mom would open up the Starkist Tuna (2 cans) and dump them into a mixing bowl.

Then she unwrapped the silver foil from the Philly cream cheese after removing it from its’ box.

Onion was chopped (which always made me shed tears), Worcestershire sauce, mustard and lemon juice; I think that was it.  All mixed up in the bowl, then plopped onto the square dough wrappers and carefully closed up.

I loved watching the oil.  It was bubbly hot as the packages dropped into the pan.  They spurted and spat as they started to crisp.

Mom flipped them over, toasting the other side before removing them to a plate lined in paper towels where she would sprinkle them with salt and playfully slap our hands away as we tried to sneak one before supper.

The best part was the simplicity of their deliciousness.  No salad, no can of peas.  Not even milk.  We ate them happily, pulled from a large bowl placed centrally on the table, one after the next.

My version is a little fussier but not much.  Tom reacts much the same way I used to when told tuna won tons were on the menu for dinner; on his best behavior because he too is a fan.

Come inside Daddy, Mom says we have tuna for dinner!

I use green onions rather than red, add cilantro and wasabi (because we like the kick), and serve a simple sake sauce next to a garnish of fresh greens and slices of grapefruit or pickled ginger.

In other news, we welcome a new member into the extended family this month.  Kiki Edwards, a Havanese, weighing in at 4 pounds at 4 months-old was adopted last Saturday by my brother Mark’s family in Alaska.  Her cousins are already eagerly awaiting a visit!

Us, We couldn’t be more thrilled!  She looks like a feisty one with a bit of Bitsy (Mark’s childhood dog) and our Ginger mixed in.

I came to the right place!

Print

Tuna Won Tons with Sake Sauce

An easy week-night supper or an appetizer that can be fried a few hours ahead and reheated just in time to tantalize your guests.

No skills required to make these., other than opening cans, mixing ingredients and folding things somewhat accurately.

Hot oil required, don’t make without parental supervision for the youngsters (and some adults).

  • Author: Stacey Bender @ 10 Legs in the Kitchen
  • Yield: 16-18 Won Tons yield dinner for 2 or appetizers for 4 1x
  • Category: Dinner or Appetizer
  • Method: frying
  • Cuisine: Asian fusion

Ingredients

Scale

For Won Tons

1 5oz can of 100% Albacore Tuna (sustainably caught), preferably packed in spring water)

2 heaping TB soft cream cheese (preferably organic)

1 large or 2 small Green Onions, chopped

1 TB Worcestershire Sauce

1 tsp Dijon Mustard

1 tsp Soy Sauce (low sodium)

1 tsp Wasabi Paste

2 TB chopped, fresh Cilantro (approximately a large handful)

1 TB freshly-squeezed Lemon Juice

16–20 fresh Won Ton Wrappers

Peanut Oil for frying

For Sake Sauce

1/4 cup Sake

1/8 cup Soy Sauce (low sodium)

2 TB Rice Wine Vinegar

1 tsp Coconut Sugar (or cane sugar)

1/2 tsp chopped Jalapeño (seeds removed)

Instructions

For the Won Tons

In a medium-sized bowl, with a rubber spatula, mix the tuna with its’ juices, cream cheese, green onions, Worcestershire sauce, Dijon mustard, soy sauce, wasabi paste, cilantro and lemon juice together until completely mixed.

Drop 1 tsp full of mixed ingredients onto the middle of each won ton wrapper.

Fold over into a triangle, pressing the mixture toward the center and sealing gently with your fingers.

Single corner pointing up, fold the two parallel corners toward the single corner, pressing gently to tuck the mixture in.  Use a dab of water if needed to seal.

Cover with plastic wrap and refrigerate until you are ready to cook.  Meanwhile make the sauce (recipe below).

When ready to cook, pour enough oil into a wok or sauté pan to cover the won tons halfway (approximately 1″).

Heat the oil until hot.  Test by throwing in a small piece of won ton wrapper.  If it begins to bubble quickly but not burn, it is ready.

Add enough won tons to form a single layer; it will be a few batches.

Stand over them (carefully), checking to see when the first side browns and turn to brown the other side.

Remove to paper towels.

Prior to serving, place in a 350-degree F oven for 5-10 minutes or until heated through.  Serve immediately alongside the sake sauce.

Sake Sauce

Combine all ingredients into a small sauce pan (I use a mini stainless steel saucepan) other than the jalapeño.

Simmer over medium heat for a few minutes until sugar is dissolved and it just starts to bubble and slightly thicken.  Let cool.

Notes

I use less cream cheese than Mom did so feel free to add a bit more if you want.  The texture should be thicker than a dip, but lighter than a brick.

This version ebbs toward the Asian flavor but not overtly so.  They are pretty versatile and forgiving.  Skip the sauce altogether if you don’t want to fuss, but its a nice touch.

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Winter Storm Watch 2019: Ribs

03 Sunday Feb 2019

Posted by Stacey Bender in the kitchen

≈ 4 Comments

Don’t let the 2017 Christmas beer fool you because:

A. It’s not Christmas

and

B. It’s not 2017

That didn’t stop me, of course, from opening the bottle and taking a swig (which was quite good, BTW) before pouring it into the pressure cooker, over the ribs.

There was a storm coming (supposedly) after all and that meant we needed to make something hearty. It was getting late though so we also needed to make something quick.

Good thing because, in inevitable, pre-Super Bowl style, I had filled my cart at Whole Foods with what could be considered “you’re having a SB party?” kind of food. 

In addition to 3 lbs of beef (just in case), a bucket of fried chicken (just because), 2 oven-fired pepperoni pizzas (just freshly made), I threw in two slabs of Barbacoa-seasoned pork back ribs (just on a whim).

I also bought corn chips (Fresh Summer July), salsa (Salsa de Rosa), avocados, cilantro, onions and Better o Bean ‘Cuban black beans’ (ok, so not from Mexico, but whatever).

Now, full disclosure: I had and still have, no intention of watching the Super Bowl. Not even for the ads. The shopping cart? Well, that’s just how I roll (no pun intended).

I am a marketing genius’s dream; what can I say?

Lucky for me, it turns out we have a cold front blowing in from the North here in the Pacific Northwest. It’s no Polar Vortex, but we get to participate in the after effects I guess.

Snow even, they say. Schools already deciding to close. I bet we get nary an inch.

But I have my excuse now though (for the shopping cart). Stocked up and able to hunker in, even if we could easily drive (or walk) the 1/4 mile down the road to our local grocery.

We’ve been here long enough though, having moved from Alaska, that we can go along with this ridiculous charade. Always best to hunker in and avoid the 60mph Tahoe’s on black ice anyway…

Frankly, we have even been known to tune into the news watching the hours of reporting about school closures (and no, we don’t even have kids), and how cold it is to be standing up North in Everett wearing a down parka while white snowflakes trickle down. Pretty tho (the snow, not Everett as Tom reminded me).

Last night we ate ribs. Seasoned with a hint of Mexico, I decided to serve them over rice and beans, topped with avocado, green onion, cilantro and quesa fresco.

Today is the Super Bowl. I think I’ll make chili. (Possible) Snow Day Chili, that is…

New Flash: It IS starting to snow!

I don’t know about Everett but it sure IS cold here at home (and prettier)!

The snow angels look easier to make on the Hallmark Channel movies, eh Ginger?.

I’m a snow angel too!

If you didn’t see last week’s post, this just in from Pete Woychick: 

“Dessert Toast, even a recipe I can pull off”.

Check out that post here https://10legsinthekitchen.com/2019/01/27/dessert-toast-is-it-a-thing/

Print

Anticipation Ribs

Mexican-seasoned ribs cooked in ale

  • Author: Stacey Bender
  • Prep Time: 10 miniutes
  • Cook Time: 25 minutes
  • Total Time: 19 minute
  • Yield: 4 servings 1x
  • Category: Meat
  • Method: Pressure Cooker
  • Cuisine: Mexican

Ingredients

Scale

For Ribs:

2.5–3 lb *Baby Back Ribs

1 TB Cumin Powder

1 TB Chipotle Chili Powder

1 tsp Kosher Salt

3 Cloves Garlic, smashed or finely chopped (or 2 tsp garlic powder)

2 tsp Ground Pepper

1 TB Ground Corriander

2 tsp Mexican Oregano (or regular)

1/4 tsp Cayenne Pepper

Juice of approximately 3 limes

1 bottle Anchor Steam Christmas Ale (or another winter ale), minus a few swigs for the cook

1/2 cup prepared fresh salsa (I used Salsa de Rosa)

1/2 onion, skin removed and sliced thinly

For Serving:

1/2 Big Handful Cilantro (yes, technical term), cleaned and chopped 

4 green onions, cleaned and sliced

1 ripe avocado, diced

1 cup cooked rice

1/2 **package Better o Beans Cuban black beans

1 oz Quesa Fresco (or French Feta Cheese)

*You can save some time by buying the un-cooked Barbacoa seasoned pork back ribs from the meat department at Whole Foods

*This brand (readily available in the refrigerated section of grocery stores is perfectly seasoned and already cooked but doesn’t have that bland or over-salted canned flavor. You could alternatively use canned beans, drained or cook you own. if you do, you will want to add some salt, vinegar or lime juice and perhaps some additional seasonings to make them feel adequately dressed for the rice.

Instructions

For the Ribs:

  1. If you have seasoned ribs from Whole Foods, simply put them into your electric pressure cooker (or buzz-wordy Insta-pot) and pour the ale/beer over them.  Otherwise, rinse and pat dry. Mix the cumin through the cayenne pepper together in a bowl. Squeeze juice of one lime over the ribs and then rub them with the seasoning.
  2. Turn to high heat and set cooking time for 25 minutes.
  3. Once they are done cooking and the lid unlocks, remove to a baking sheet.
  4. Spoon 1/4 of the remaining liquid over the ribs, top with the sliced onion, juice of 1 lime and 1/4 cup prepared salsa.
  5. Cover with foil and cook for 15 min in a 350 F degree oven.
  6. Remove the foil and let cook a further 10 minutes or so.

To Serve:

  1. Mix the beans with the rice and heat in the microwave.
  2. Cut the ribs between bones. 
  3. Put a scoop of rice + bean mixture on each plate and top with 3 ribs.
  4. Sprinkle with cilantro, green onions, diced avocado and cheese

Notes

Clearly, this is not rocket science nor is it to be given too much brain power either. 

The main take-away is this: Season ribs well, put in pressure cooker, pour over beer.  Turn on cooker and cook until done. 

The simpleton would just stop and eat now. 

Or, to layer the flavor and further enhance, add onions plus salsa and cook off more in the oven.

Serve with your favorite things such salad, polenta or as I did, rice and beans.

Keywords: baby back ribs, Super Bowl food, easy week-night meals, Insta-pot cooking

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