Meal Zeal

May 30, 2010

“Super Slaw”

Filed under: Uncategorized — jenseyt @ 4:23 pm

another epicurious recipe (Bon Apetit, July 1998)

  • 6 T rice vinegar
  • 6 T vegetable oil
  • 5 T creamy peanut butter
  • 3 T soy sauce
  • 3 T packed brown sugar
  • 2 T minced peeled fresh ginger
  • 1 1/2 T minced garlic
  • 5 C thinly sliced green cabbage
  • 2 C thinly sliced red cabbage
  • 2 large red or yellow bell peppers, cut into matchstick-size strips
  • 2 medium carrots, peeled and cut into matchstick-size strips
  • 8 large green onions, cut into matchstick-size strips
  • 1/2 C chopped fresh cilantro
  1. Whisk first 7 ingredients in small bowl to blend. (Dressing can be made 1 day ahead; cover and chill and then let stand at room temperature 30 minutes before continuing.)
  2. Toss sliced cabbage and 1 T salt and put in a mesh strainer set over a medium bowl.  Let stand until cabbage wilts–at least 1 hour or up to 4 hours.  Rinse cabbage under cold running water.  Press, but do not squeeze, to drain, and pat dry with paper towels.  Place wilted cabbage and carrot in large bowl.
  3. Combine remaining ingredients in a large bowl. Add dressing and toss to coat. Season with salt and pepper and serve.

“Best of Show” Chocolate Cake

Filed under: Uncategorized — jenseyt @ 4:19 pm

From Blue Ribbon Recipes.  Impossibly moist.

  • 1 3/4 C flour
  • 2 C sugar
  • 3/4 C cocoa
  • 1 1/2 t baing soda
  • 1 1/2 t baking powder
  • 1 t salt
  • 2 eggs
  • 1 C milk
  • 1/2 C vegetable oil
  • 2 t vanilla
  • 1 C boiling water

Preheat oven to 350.  In a large bowl, combine flour, sugar, cocoa, soda, powder, and salt.  Mix well.  Add eggs, milk, oil, and vanilla.  With an electric mixer, beat at medium speed for 2 minutes.  Stir in the boiling water by hand.  Pour into a greased bundt pan and bake for 40 minutes, or until a tester comes out clean.  Cool for 10 minutes in the pan on a wire rack and then remove from the pan and continue cooling on the rack.

May 9, 2010

Slow-Cooked Chicken Tacos

Filed under: Uncategorized — jenseyt @ 2:09 pm
  • 2 pounds boneless, skinless chicken thighs (about 6)
  • 4 garlic cloves, thinly sliced
  • juice of one lime
  • 1/2 C chicken broth
  • 1 T homemade taco seasoning*
  • kosher salt
  1. Rub chicken with kosher salt.
  2. In slow cooker, combine chicken, garlic, broth, lime juice, and seasoning. Cover; cook on high, 4 hours (or on low, 8 hours).
  3. Transfer chicken to a serving bowl, and shred, using two forks; moisten with cooking juices.

*For taco seasoning:

  • 3 T chili powder
  • 1/2 t onion powder
  • 1/2 t dried onion flakes
  • 3/4 t garlic powder
  • 3/4 t oregano
  • 1 t crushed red pepper flakes
  • 1/4 t cayenne pepper
  • 1 t paprika
  • 1 1/2 T cumin
  • 2-2 1/2 t kosher salt
  • 1 T ground black pepper

May 8, 2010

Best Scones

Filed under: Uncategorized — jenseyt @ 7:23 am

I’m very particular about scones; they have to be “dry” and crisp yet flaky (never cakey/muffiny!)  This recipe does its part, but storage is also key.  In addition to waiting until completely cool to store (if there are any left to store), I always store them in paper bags so as not to trap moisture.  I can’t remember where I got the recipe!

  • 2 C flour (I’ve used all whole wheat pastry.)
  • 2 T sugar
  • 2 t baking powder
  • 1/4 t cream of tartar
  • 1/4 t salt
  • 6 T unsalted butter
  • 1 large egg
  • 3/4 C half & half (I’ve used UNSWEETENED, NOT LOWFAT soymilk.)

Preheat oven to 425.  Grease large baking sheet.  In large bowl, combine flour, 1 T sugar, powder, cream of tartar, and salt.  Cut in butter with pastry blender until coarse crumbs consistency.

Separate egg.  Beat yolk and stir in cream.  Add yolk mix to dry ingredients and mix together lightly until soft and clings together.

Turn onto lightly floured surface and knead gently 5 or 6 times.  Cut into 6 wedges.

Place wedges onto prepared baking sheet one inch apart.  Beat egg white and brush onto wedges.  Sprinkle with remaining 1 T sugar.  Bake 15 minutes or until golden brown.

May 2, 2010

Slow-Cooked Chinese Pork

Filed under: Uncategorized — jenseyt @ 4:42 pm

Made exactly according to Food and Wine’s recipe (except halved).  I think number of servings is off; half the recipe seemed more like it was meant to serve four.

  • 3 pounds trimmed pork shoulder
  • 1 t Chinese five-spice powder
  • 1 t kosher salt
  • 3 C chicken broth
  • 1 C dark soy sauce
  • 1/4 C packed dark brown sugar
  • 2 T toasted sesame oil
  • 1/2 t crushed red pepper
  • 4 scallions, cut into 2-inch pieces
  • 1 garlic head, halved
  • (1) 2-inch knob unpeeled fresh ginger, thinly sliced
  • 8 dried shiitake mushrooms
  • Hot cooked Chinese egg noodles, for serving

Rub the pork all over with the five-spice powder and salt. Add the chicken broth, soy sauce, brown sugar, sesame oil, and red pepper to the slow cooker. Stir to dissolve the sugar. Add the scallions, garlic, ginger, the mushrooms, if using, and the meat, turning it a few times to coat. Cover the cooker, set it on HIGH, and cook for 4 hours. Set the cooker on LOW and cook until the meat is very tender, at least another 2 hours (6 hours total).

Transfer the pork to a platter, cover lightly, and let rest 15 minutes. Meanwhile, pour the cooking liquid into a measuring cup and skim off and discard the vegetables and fat that rise to the surface. Slice the meat and serve warm or at room temperature with noodles and the sauce on the side.

May 1, 2010

Meatballs in Tomato Sauce

Filed under: Uncategorized — jenseyt @ 4:54 pm

adapted from a combination of two recipes: Bon Apetit’s Three Cheese Lasagne with Italian Sausage and Food and Wine’s Slow-Cooker Meatballs in Tomato Sauce


  • 1 T olive oil
  • 1 C chopped onion
  • 3/4 C finely chopped peeled carrots
  • 2 T minced garlic
  • 1 28-ounce can crushed tomatoes with added puree
  • 1/4 C tomato paste
  • 1/4 C chopped fresh basil
  • 1 T golden brown sugar
  • 1 T dried oregano
  • 1 bay leaf
  • 1/2 t dried crushed red pepper
  • Original recipe also calls for 6 ounces spicy Italian sausages, casings removed, which can be used instead of meatballs.

Heat oil in heavy large saucepan over medium heat. Add onion, carrots and garlic; sauté until softened, about 12 minutes. [At this point you would add Italian sausage if using:  adding it to the pan, sauteing until cooked through, and breaking up with back of spoon–about 5 minutes.] Add remaining ingredients. Cover and simmer until flavors blend and sauce measures about 5 cups, stirring occasionally, about 15 minutes. For a less chunky sauce (maybe better for spaghetti than lasagne?) you can put in the food processor at this point. Discard bay leaf.


  • 2 garlic cloves, minced
  • 2 pounds ground beef chuck
  • 3 T dry bread crumbs
  • 1 egg, lightly beaten
  • 3 T freshly grated Parmigiano-Reggiano cheese, plus more for serving
  • Kosher salt and freshly ground pepper

In a large bowl, mix the ground chuck with the garlic and the bread crumbs, egg, Parmigiano-Reggiano, 1 tablespoon of kosher salt and 1/2 teaspoon of pepper. Roll the mixture into 18 meatballs, being careful not to pack them too firmly.

Add the meatballs to the sauce. Cover and cook until no trace of pink remains in the center of the meatballs.

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