Warm Quinoa Salad with Edamame and Lemon-Tarragon Dressing

From the kitchen of One Perfect Bite...As part of my commitment to Meatless Mondays, I've been spending some time experimenting with meatless recipes that make dishes that are substantial enough to serve as entrees. My most recent foray led me to a series of recipes that utilize quinoa as a protein source. Contrary to popular opinion, quinoa is not a grain. It is actually the seed of a plant that is related to spinach. The seeds have a nutty, smoky flavor that is quite pleasing and they have the added advantage of being less filling that similar grains or pasta. Most quinoa is grown in the poor soil of the Andes region of South America. Despite that, it has been identified as one of the best sources of protein to be found in the vegetable kingdom. As a matter of fact, scientists have found that the quality of its protein is the equivalent of that found in dairy products. The ease with which it can be grown and its nutritional content make it a boon to the poor of the world, as well as you and me. I've found and tested two recipes that I think are outstanding and I want to share one of them with you today. I really loved this salad. Here, quinoa is paired with edamame, an immature or green soybean, to produce a delicious meal that packs a nutritional punch. The recipe was develop for Eating Well magazine, so that should come as no surprise. I do hope that those of you who are trying to reduce your dependence on animal protein you will try this salad. You won't regret it. Here's the recipe.

Warm Quinoa Salad with Edamame and Lemon-Tarragon Dressing
Ingredients...from the kitchen of One Perfect Bite, courtesy of Eating Well Magazine

Ingredients:
1 cup quinoa, (see Cook's Note)
2 cups vegetable broth
2 cups frozen shelled edamame, thawed (10 ounces)
1 tablespoon freshly grated lemon zest
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh tarragon or 2 teaspoons dried
1/2 teaspoon salt
1/2 cup drained and diced jarred roasted red peppers, (3 ounces)
1/4 cup chopped walnuts, preferably toasted (see Cook's Note)

Directions:
1) Toast quinoa in a dry skillet over medium heat, stirring often, until it becomes aromatic and begins to crackle, about 5 minutes. Transfer to a fine sieve and rinse thoroughly.
2) Meanwhile, bring broth to a boil in a medium saucepan over high heat. Add quinoa and return to a boil. Cover, reduce heat to a simmer, and cook gently for 8 minutes. Remove pan lid and, without disturbing quinoa, add edamame. Cover and continue to cook until edamame and quinoa are tender, 7 to 8 minutes longer. Drain any remaining water, if necessary.
3) Whisk lemon zest and juice, oil, tarragon and salt in a large bowl. Add peppers and quinoa mixture. Toss to combine. Divide among 4 plates and top with walnuts. Yield: 4 servings.

Cook's Notes:
1) Make Ahead Tip: Prepare through Step 3. Cover and refrigerate for up to 2 days.
2) Toasting quinoa before cooking improves its flavor and rinsing removes any residue of saponin, quinoa's natural, bitter protective covering.
3) To toast walnuts: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.

You might also enjoy these recipes:
Quinoa with Vodka-Tomato Sauce - Pham Fatale
Quinoa Stuffed Peppers - Chef In You
Quinoa Veggie Burgers - Wicked Good Dinner
Quinoa Stuffed Eggplant with Marsala Tomatoes - The Baking Barrister
Tomato Basil Quinoa Salad - Chantel's Recipes
Lemon Scented Quinoa - Stylish Cuisine
Spinach and Feta Quinoa Salad - Closet Cooking
Quinoa, Corn and Edamame Salad - Melting Mama

Lime Marmalade - Blue Monday

From the kitchen of One Perfect Bite...We are going green this week and will be featuring recipes that are environmentally friendly or use ingredients that are green in color. This has been a difficult growing season for small farmers and gardeners in the Pacific Northwest. A late spring delayed planting. Heavy and persistent rain, accompanied by hail and high winds, damaged crops once they were in the ground. As a result berries, fruits and vegetables were late to market and their quality is poor. I normally do a lot of preserving at this time of year. Truth be told, there's not much worth putting by this season. The flavor of the blueberries is marginal and blackberries are not sweet enough for my purposes. Local corn and tomatoes are just now starting to come to market and colder nights have pretty much assured that my tomato plants are going to have gorgeous foliage but set no fruit. All of that means I have time to play and experiment in the kitchen. Today's recipe is a playful experiment that turned out well. The original recipe came from the Los Angeles Times nearly two decades ago. I held on to it because it seemed easy and required so few ingredients. As it turns out, it's a great recipe and I recommend it to those of you who like marmalade. Limes, thanks to our local warehouse stores, are abundant and inexpensive, and, for that reason, I decided to use them in this recipe. You can of course use lemons or grapefruit, as long as they can be very thinly sliced. Since no pectin is added to this recipe, a candy thermometer would be most helpful in determining if the fruit has cooked long enough to set. Even then, it is best to use your "eye" to conduct a sheeting test before pouring the mixture into sterilized jars.



This diagram might help. Sheeting syrup looks like this when it drops off a spoon.


I hope you'll give this recipe a try. The lime marmalade is wonderful with crumpets, muffins and scones. It can also be use to make a great marinade and sauce for chicken. Here's the recipe.

Lime Marmalade...from the kitchen of One Perfect Bite courtesy of the Los Angeles Times 1992

Ingredients:
3 cups thinly-sliced unpeeled limes
1 cup thinly-sliced lemons, unpeeled, seeded
3 quarts water
9 cups granulated sugar

Directions:
1) Combine lime and lemon slices and water in large kettle. Bring to boil and boil 20 minutes, or until peels are tender.
2) Drain, reserving liquid. Measure liquid, adding enough water to make three quarts. Return liquid to kettle with fruit and sugar. Bring to boil and cook rapidly until mixture sheets off spoon or to 221 degrees F on a candy thermometer. Pour boiling hot into hot sterilized jars and seal. Yield: 6 to 8 half-pints.

You might also enjoy these recipes:
Orange Fennel Marmalade - My Man's Belly
Golden Marmalade - Drick's Rambling Cafe
Rhubarb, Tangelo and Cardamom Marmellata - Luna Cafe
Kumquat Marmalade - Recipe Girl
Fig Marmalade - Gourmet Recipes
Seville Orange Marmalade - David Lebovitz
Meyer Lemon Marmalade - Simply Recipes
Balsamic Onion Marmalade - One Perfect Bite

This post is being linked to:
Smiling Sally - Blue Monday

Adam's Lime Curd

From the kitchen of One Perfect Bite...I have, for years, had atrociously bad luck making lime curd. More often than not, it breaks or refuses to thicken and I'm left with a delicious but runny mess that's not much good for anything - especially my reputation. I've been looking for an easy, fool-proof recipe to solve the problem and I finally found one in a most unusual place. The recipe comes from the Pacific School of Herbal Medicine and it's called Adam's Lime Curd. If third time's a charm, then the curse visited on my curd has been broken. I made Adam's recipe for the third time tonight and used the curd to make a tart and fill a layer cake. The results were spectacular and I'm thrilled. I love the "bite" lime adds to desserts and this is a recipe I'll use over and over again. I've been using common Persian limes to test the recipe, so I know you'll have no problem getting the ingredients you need to make this on your own. It's easy to do and if you like tart desserts I know you'll love this. Here's my version of Adam's recipe.

Adam's Lime Curd...from the kitchen of One Perfect Bite, courtesy of the Pacific School of Herbal Medicine

Ingredients:
3 ounces unsalted butter
1 cup sugar
2/3 cup freshly squeezed Lime juice
Zest of 4 limes grated or very finely chopped, divided use
4 large eggs, well beaten
Pinch of kosher salt

Directions:
1) Melt butter in top pan of a double boiler set over simmering water. Add sugar, lime juice, half of lime zest, eggs and salt. Whisk until curd just begins to thicken, about 5 minutes aside half of the zest. Then stir continuously, alternating with a whisk and a wooden spoon until curd thickens. Add remaining zest. Continue to stir continuously, alternating with whisk and wooden spoon until curd thickly coats spoon, about 5 minutes more.
2) Remove curd from heat and whisk until no more steam rises. Pour into a glass jar. Cool completely, then cover and refrigerate. Yield: 2 cups.

You might also enjoy these recipes:
Jamaica Lime Pie - Taste and Tell
Key Lime Pie - Let's Dish
Lemon Lime Bars - Chewing the Fat
Coconut Lime Custard Pie - Vegan Healthy Happy Life
Lime Meringue Tart - David Lebovitz
Blueberry Lime Scones - The Sweet's Life
Cold Lime Souffle - One Perfect Bite
Key Lime and White Chocolate Cake Squares - One Perfect Bite

Ham: Again and Again and Again - Pink Saturday

Photo Courtesy of Renee Comet

"Eternity is two people and a ham."



Glazed Ham Loaf



Scalloped Ham and Potatoes with Cheese

From the kitchen of One Perfect Bite...Bob and I don't eat a lot of ham. There is just too much meat for us to handle, so we reserve it for an occasional company meal. I made a ham last week that, in its first iteration, fed eight adults. It also made pea soup, ham salad, scalloped ham and potatoes and a lovely glazed ham loaf. You all know how to roast and glaze a ham. I'm pretty sure you have your own version of pea soup and ham salad, so I wanted to share two other recipes that you can use to finish up the last bits of the feast. The scalloped potatoes are based on a recipe from my childhood, but the ham loaf comes from a deli near the campus of Carnegie Mellon in Pittsburgh. Years ago, we dropped in to try their version of Pittsburgh's infamous ham barbecue and were struck by the number of people who were picking up a ground meat mixture from the meat counter. Never shy when it comes to food, I asked what it was. The deli mix was actually an unformed ham loaf that folks took home to bake and glaze. Of course I had to try it and it turned out to be surprising nice. Now unless you are from Pittsburgh, this will not be on the list of foods you request for your final meal. I think you will, however, be pleasantly surprised by how good this loaf actually is. It and the scalloped potatoes are really easy to do and I thought you might like the recipes for them. Here's how they're made.

Glazed Ham Loaf...from the kitchen of One Perfect Bite

Ingredients:
Ham Loaf
1 pound ground baked ham
1 pound ground fresh pork
1 tablespoon spicy brown mustard
3/4 cup milk
2 eggs slightly beaten
1/4 cup chopped parsley
1 cup fresh bread crumbs
1/4 teaspoon black pepper
Glaze
2/3 cup brown sugar
1 teaspoon dry mustard
1/8 teaspoon ground cloves
1/4 cup water
1/4 cup sherry wine vinegar

Directions:
1) To make ham loaf: In a large mixing bowl, combine ground ham, ground pork, eggs, and milk in a large mixing bowl. Mix gently to incorporate ingredients. Add breadcrumbs, parsley and pepper and mix until just combined. Do not overmix. Shape mixture into loaf form and put it on a pan sprayed with nonstick cooking spray.
2) To make glaze: Combine brown sugar, dry mustard, ground cloves, water, and vinegar in a medium saucepan. Slowly cook over low heat until sugar dissolves. Set aside.
3) Preheat oven to 350 degrees F. Place ham loaf in oven and bake for two hours, basting with glaze every 15 minutes after first hour of cooking. Remove loaf from oven. Mix remaining glaze with pan juices and serve with ham loaf. Yield: 4 to 6 servings.

Scalloped Ham and Potatoes with Cheese...from the kitchen of One Perfect Bite

Ingredients:
1/2 cup chopped onion (1 large)
2 cloves garlic, minced
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1-1/4 cups milk
4 cups (about 1 pound) thinly sliced potatoes
12 ounces cubed or shredded ham
1 cup shredded cheese (I use Monterey Jack)

Directions:
1) To make sauce: Melt butter in a medium saucepan over medium heat. Add onion and garlic and cook until tender. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Add cheese and stir until melted. Set aside.
2) Place half of sliced potatoes in a greased 1-1/2 quart rectangular dish. Top with ham and half of sauce. Top with remaining half of potatoes and sauce.
3) Bake, covered, in a preheated 350 degree F oven for 45 minutes. Uncover and bake for 40 to 50 minutes more or until potatoes are tender. Let stand, uncovered, for 10 minutes before serving. Yield: 4 to 5 servings.

You might also enjoy these recipes:
How to Make Ham Stock and Recipe Ideas Using Ham Stock - Kalyn's Kitchen
Frugal Uses for Leftover Ham - Frugal Families
Ham Cheese and Paprika Muffins - Cook Sister
Doe Run Inn's Country Ham Balls - Courier Journal
Restaurant-Style Ham Fried Rice - Favorite Family Recipes
Ham and Split Pea Soup with Bacon - Food and Wine Blog

This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound.

Buttermilk Buns, Barbecue Sauce and the Remains of the Day

From the kitchen of One Perfect Bite...Try though I might, I can't ignore the siren's song that screams, "Eat me!", each time the refrigerator door is opened. My leftovers are demanding attention. Given the number of meals that have been made lately, the status of the remains is really not too bad. The problem is that I'm not fond of leftovers and dislike repetition in my meals. Like it or not, those remains must be dealt with or tossed and I don't toss food. I had a goodly sized piece of roast pork that was sliced and warmed in a thick, but quick barbecue sauce. I made this everyday sauce from a few simple ingredients and served some of the warmed pork on homemade sandwich buns. The unused portion of the sauced pork and sandwich buns have been frozen to use for lunch on other days. Neither the sauce nor the buns are fancy and aren't meant for those seeking designer fare, but if you're looking for a fast and easy way to deal with leftover pork or beef, stay right where you are. This quick homemade barbecue sauce is my way of waging war on the condiments that clutter my refrigerator shelves. Bottles of sauce and salad dressings tend to gang up on me - much as cereal boxes do in the pantry - and to prevent that from happening I prefer to make as many of my own condiments and dressings as I can. While it sounds very dramatic, I also make my own sandwich buns. This is not a big deal. I can't find decent ones, so I prefer to make and freeze my own. I usually make three dozen at a time and that one-time effort holds us for several months. The recipe is super-simple but produces delicious rolls that you can shape as you please. Today's feature is a twofer that I think you'll enjoy. Here are the recipes for buttermilk buns and barbecue sauce.

Buttermilk Sandwich Buns...from the kitchen of One Perfect Bite

Ingredients:
1 cup warm water
2-1/2 teaspoons active dry yeast
2 to 3 tablespoons sugar
2 tablespoons canola oil
1 large egg
3-1/4 cups all-purpose flour
1/4 cup buttermilk powder
1 teaspoon salt

Directions:
1) Combine water, yeast and sugar in the bowl of an electric stand mixer fitted with a dough hook. Whisk in canola oil and egg. Add flour, buttermilk powder and salt. Mix on low-speed until dough forms a ball and pulls away from side of bowl, about 6 to 8 minutes. Cover bowl with plastic wrap and let dough rise in a warm place until doubles in size, about 1 hour.
2) Grease one or two large baking sheets. Turn dough onto a floured surface. Divide dough into 8 portions. Slap or roll each piece into desired shape and place on prepared pan leaving enough space between them to allow them to rise. Cover with plastic wrap and allow to double in size, about 30 to 40 minutes.
3) While dough rises preheat oven to 375 degrees F. Bake rolls until golden, about 12 to 15 minutes. Transfer to a wire rack for cooling. Yield: 8 sandwich buns.

Everyday Barbecue Sauce...from the kitchen of One Perfect Bite

Ingredients:
1 cup ketchup
1 cup water
3 tablespoons cider vinegar
3 tablespoons Worcestershire sauce
1/4 cup brown sugar
1 teaspoon sweet smoked paprika
1 teaspoon chili powder
1/2 teaspoon freshly ground pepper
1/8 to 1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1 teaspoon minced garlic

Directions:
1) Combine ketchup, water, vinegar,Worcestershire sauce, sugar, paprika, chili powder, black pepper, cayenne pepper, salt and minced garlic in a saucepan.
2) Place saucepan over medium heat and bring contents of pan to a simmer. Cook until sauce thickens and is reduced by 1/4 in volume, about 5 minutes. Use immediately or allow to cool and refrigerate. Yield: 2 cups.

You might also enjoy these recipes:
Ellen's Famous Hamburger Buns - Home Cookin' from Ellen's Kitchen
Honey-Oatmeal Dinner Rolls - Salad in a Jar
Buttermilk Dinner Rolls - Michael Ruhlman
Honey Yeast Rolls - Plain Chicken
Kaiser Rolls - One Perfect Bite
Torpedo Rolls - One Perfect Bite

Savory Rice Squares with Poblano Peppers and Pepper Jack Cheese

It's been a deadly quiet day. The last of our visitors left this morning and it is, once again, just the Silver Fox and I sitting at this large round table. By late tomorrow I'll appreciate the perfect order of our home, but right now I'm missing squealing babies, errant Legos and the sometimes probing questions of our older grandsons. I treasure each of these summers and especially my daughters who care so much about sharing family with their own children. I am blessed. Tonight's recipe was developed on the fly, years ago, when I had more impromptu guests than food and had to do the cook's version of loaves and fishes. It wasn't a miracle but it was more than passably good food. The recipe is really easy to prepare and I used to make it as an entree for myself when I was alone for dinner. The only trick to this recipe is properly roasting the peppers. I've found the easiest way to do this is to rub the peppers with olive oil and roast them at 500 degrees for 20 minutes before transferring them to a paper bag to cool before peeling. It is also important to serve the rice squares while they are still warm. This will probably involve sacrificing the first square that is cut, but I always view that one errant slice as food for the kitchen gods. I do hope you'll try this recipe. I think you'll enjoy it. Here's the recipe.


Savory Rice Squares with Poblano Peppers and Pepper Jack Cheese...from the kitchen of One Perfect Bite

Ingredients:
2 tablespoons olive oil
1 cup uncooked basmati rice
1/2 cup finely chopped onion
2 fresh poblano peppers, roasted, peeled , seeded, deveined and chopped
1 bunch small green onions
1 teaspoon minced garlic
1 teaspoon salt
1/4 teaspoon ground cumin
1-3/4 cups low-sodium chicken broth
1-1/2 cups shredded pepper jack cheese
1/2 cup coarsely chopped cilantro

Directions:
1) Preheat oven to 375 degrees F. Grease a shallow 1-1/2 quart baking dish. Set aside.
2) Heat oil in a large pan set over medium heat. When oil shimmers add rice. Cook and stir until rice turns opaque. Stir in onions and cook for 1 minute. Add Chilies, green onions, garlic, salt and cumin. Cook, stirring, for about 30 seconds. Stir in broth. Bring to a boil over high heat. Reduce heat to low and simmer, covered, for 15 minutes. Remove pan from heat.
Add cilantro and 1 cup cheese. Toss to combine. Transfer to prepared baking pan. Top with remaining 1/2 cup cheese.
3) Bake, uncovered, 15 minutes or until rice is tender and cheese topping melts. Let sit 10 to 15 minutes. Cut into squares and serve. Yield: 6 to 8 servings.

You might also enjoy these recipes:
Risotto Veronese:Rissoto with Ham - Karista's Kitchen
Peanuts and Brown Rice with Asian Dressing - eCurry
Quick and Easy Pilau Rice - Deb Cooks
Honey Rice - Malaysian Delecacies
Rice with Chutney - Ruchii
Coconut Rice - Edible Garden

Peanut and Pumpkin Soup

From the kitchen of One Perfect Bite...This is the easier of the two recipes I have for peanut and pumpkin soup. I love to serve this as a starter for meals that are simple and need a bit of a jolt. Most peanut soups are associated with West Africa, but French settlers in Louisiana and Southeast Asia also made peanut soups that can be memorable. The trick, of course, is to temper the peanut taste so it does not overpower other ingredients in the soup. Many folks use peanut butter to achieve this unique taste, but I prefer to use a peanut milk and curry powder to get the flavor I'm looking for. A peanut milk can be made by combing 2 parts of chicken broth with 1 part roasted peanuts and blending them until the mixture is perfectly smooth. You'll need six cups of peanut milk for this recipe. It is very easy to make and adds a perfect nutty taste to this very simple soup. I also cheat a bit with the pumpkin puree. Mine comes from a can and it works perfectly well in this recipe. The soup keeps well, but it will thicken as it stands, so you will probably have to thin it if you do not serve it immediately. Here's the recipe I use for this fairly uncommon soup.

Peanut and Pumpkin Soup...from the kitchen of One Perfect Bite

Ingredients:
3 cups pumpkin puree
4 tablespoons vegetable oil
2 tablespoons butter
3/4 cup coarsely chopped red onions
2 teaspoons curry powder
6 cups peanut milk
2/3 cup fruit chutney
3 cups chicken broth

Directions:
1) Combine oil and butter in a frying pan set over medium heat. When the mixture shimmers, add red onion and saute until soft and fragrant, about 5 minutes. Add curry powder and toss with onions until well mixed and fragrant, about 2 minutes. Remove from heat and set aside.
2) To make peanut milk: Combine 3 cups of peanuts with 6 cups of water or broth in jar of a blender. Process until perfectly smooth. Set aside.
3) In jar of an electric blender, combine pumpkin, chutney and onion mixture. Pulse until smooth, adding peanut milk as needed to process.
4) Combine pumpkin mixture with remaining peanut milk and chicken broth in a large saucepan. Bring to a gentle boil, stirring often. Reduce heat and simmer for 10 minutes longer. Serve hot or warm. Yield: 8 servings.

You might also enjoy these recipes:
Thai Pumpkin Soup with Coconut Milk - Le Delicieux
Moroccan Chicken and Pumpkin Soup - Kitchen Wench
Coconut Curry and Pumpkin Soup - Flavor Diva
Pumpkin and Peanut Butter Soup - Chef In You
Gingered Squash Soup - eCurry
Pumpkin-Sage Soup - Streaming Gourmet

Black Bean Burritos

From the kitchen of One Perfect Bite...This is a wonderful meatless Monday meal for busy cooks. It's a reduced calorie version of that old Mexican favorite black bean burritos. These burritos are delicious but the best thing they have going for them is the speed with which they can be assembled. They can be on the table in 15 minutes and the recipe can easily be doubled if you have a crowd to feed. I made a mild and a hot version yesterday. I used mildly flavored Rotel tomatoes for the children and the firecracker version of the tomatoes for the adults at the table. I also used a reduced fat version of cream cheese in our burritos. This version of the cheese makes a less creamy burrito than its full fat cousin, but a low-fat sour cream was among the toppings we served, so the change in texture was not noticed. I hope you will give this recipe a try. It is based on a recipe I found on Christine Cooks. Here's the recipe I used for this fast and simple treat.

Black Bean Burritos...from the kitchen of One Perfect Bite inspired by Christine Cooks

Ingredients:
1 cup chopped onion
2 teaspoons minced garlic
1 (15-oz.) can black beans, drained and rinsed
1 (10-oz.) can Rotel tomatoes, drained
1 package (8-oz.) low-fat cream cheese
1 cup cooked white or brown rice
1/2 teaspoon cumin
1 teaspoon teaspoon chili powder
Salt and pepper to taste
1/4 cup cilantro, chopped
4 - 6 Flour tortillas
Optional toppings: sour cream, shredded cheese, chopped fresh tomatoes,avocado

Directions:
1) Heat a small amount of oil over medium heat in a large saucepan. Add onion and cook until translucent. Add garlic; cook and stir for 30 seconds.
2) Add beans, Rotel, and cream cheese and heat through. Stir in rice and season with cumin, chili powder, and salt and pepper to taste. Stir in cilantro.
3) Wrap in a tortilla and serve with desired topping. Yield: 4 to 6 servings.

You might also enjoy these recipes:
Burrito Bowls - Closet Cooking
Beef, Bean and Cheese Burritos - Shamrock and Shenanigins
Machaca Burritos - Never Enough Thyme
Breakfast Burritos - You Made That?
Chili Bean Burritos with Corn Salasa - Dinner Du Jour
Chipotle-Style Burritos - Melbo's Kitchen

Chapatis and Pooris: One Dough Two Breads - Blue Monday

Chapatis



Pooris

From the kitchen of One Perfect Bite...With our trip to India, Nepal and Tibet just weeks away, I thought I'd start to experiment with some of the more common foods of the region. I do this before all of our adventures begin and, more often than not, the first dish I attempt to make is the bread of the area. I adore bread and was delighted to find that the dough I worked with for this post actually makes two Indian classics. In India, a whole-wheat flour called atta is traditionally used make these breads. The flour can be hard to come by, but a reasonable facsimile of it can be made by combining three parts of whole-wheat flour with two part of white flour. The difference between chapatis and pooris lies in how they are cooked. Chapatis, which resemble tortillas, are a flatbread that is cooked on a griddle. Pooris are deep fried to produce hollow and delicious pillows that are perfect for scooping up food. Both breads are best eaten shortly after they are made, but the dough can be made up to a day before it is cooked, if it is refrigerated in an airtight container. Here's the recipe for these tasty and easy to make breads.

Chapatis and Pooris...from the kitchen of One Perfect Bite inspired by Nancie McDermott

Ingredients:
3/4 cup whole-wheat flour
1/2 cup white flour
1/2 teaspoon salt
1/2 cup warm water

Directions for Chapatis:
1) Sift both flours and salt into a medium bowl.
2) Add water and mix with hands to form a soft dough. Turn onto a lightly floured board and knead, adding flour as needed, until no longer sticky and dough is smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
3) To cook chapatis, roll dough into a thin cylinder and cut into 12 pieces. Roll each piece into a smooth ball. Cover balls until ready to roll. Flatten each piece into a disk and place on a floured board. Roll it into a thin disk that is 4 to 5 inches in diameter.
4) Using a medium frying pan set over medium-high heat, cook chapatis one at a time, turning after 1 minute and cooking second side for another 30 to 60 seconds. Press quickly and firmly at various spots on the surface to encourage it to puff.
5) Remove and set aside. Cover with a kitchen towel to keep warm. Continue with remainder of dough balls, stacking them together until ready to serve. Yield: 12 chapatis.

Directions for Pooris:
1) Sift both flours and salt into a medium bowl.
2) Add water and mix with hands to form a soft dough. Turn onto a lightly floured board and knead, adding flour as needed, until no longer sticky and dough is smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
3) To cook pooris, roll dough into a thin cylinder and cut into 16 pieces. Roll each piece into a smooth ball. Cover balls until ready to roll out. Place a cookie sheet on work surface to hold pooris as they are rolled.
4) Flatten a ball into a thin disk. Place on a floured work surface and roll into a pancake 3-inches in diameter. It should be 1/4-inch thick. Place on cookie sheet and continue to roll remainder of dough.
5) In a medium frying pan set over medium heat, bring 2 cups vegetable oil to 360 degrees F. Slide a pooris into oil. When it begins to puff, use a slotted spoon to press it into oil. Move spoon around the edges to help it puff. Turn it over when first side browns, about 15 to 30 seconds. Remove pooris from pan when second side is browned. Drain on paper towels. Continue with remainder of disks. Serve while hot. Yield: 16 small pooris.

You might also enjoy these recipes:

Puffy, Fluffy Spinach and Green Chilli Pooris - Ko Rasoi
Naan Indian Bread - Food Lovers
Bhatura - Tigers and Strawberries
Parantha: Onion Stuffed Indian Bread - Cook @ Ease
Garlic-Chard Roti - eCurry
Indian Dosas - One Perfect Bite

This post is being linked to:
Smiling Sally - Blue Monday

Chiang Mai Curry Noodles with Chicken

Featured on Amuse Bouche the blog for Where Women Cook.





Our three year old sous-chef.



...and the kitchen apprentice who was born with a wooden spoon in his mouth.

From the kitchen of One Perfect Bite...Tonight was an unplanned noodle night. That's not an unusual occurrence when my family gathers, but having to alter at least one of the recipes to please the tastes of a three year old is something I haven't done in a very long time. I was given very specific instructions. He wanted fat noodles with chicken and yellow gravy and he agreed to be my official taster. We added and subtracted things from a Thai recipe called kao soi and came up with a curry noodle dish that he actually enjoyed. Half the fun, of course, was slurping slippery noodles, but he ate some chicken and had a few vegetables and shared his dish with others at the table. What I hadn't counted on was that those who are no longer three would also enjoy it. Who knew? While the noodles only resemble a dish in the Thai or Asian cooking repertoire they are a wonderful introduction to the food of the region. The rice noodles and vegetables I added to the recipe are atypical, but crispy noodle nests always top the dish when it is served in Thailand. I make my mine by reserving a small portion of cooked egg noodles and deep frying them. This is extremely easy to make and all the ingredients can be found in a good sized supermarket. I've cut way back on the curry paste and powder that give this recipe its heat. I'm including the authentic amounts in parenthesis for those of you who want to sample the real deal. This is a great family recipe and I hope that those of you with adventurous souls will give it a try. Here's the recipe.

Chiang Mai Curry Noodles with Chicken...from the kitchen of One Perfect Bite

Ingredients:
2 tablespoons vegetable oil
1 tablespoon minced garlic
2 teaspoons red curry paste (2 tablespoons)
1-1/2 pounds boneless chicken, cut into chunks
1 large carrot, cut into fine julienne strips
1 small red pepper, cut into fine julienne strips
1 medium onion, halved lengthwise and thinly sliced
1 (14-oz.) can coconut milk
1-3/4 cups chicken stock
1 teaspoon ground turmeric (2teaspoons turmeric or curry Powder)
2 tablespoons dark soy sauce
1 teaspoon sugar
2 tablespoons freshly squeezed lime juice
.
1/2 pound dried Chinese-style egg noodles or wide rice noodles
1/3 cup coarsely chopped shallots
1/3 cup coarsely chopped fresh cilantro
1/3 cup thinly sliced green onion

Directions:
1) In a medium sauce pan set over medium heat, warm the oil until it begins to ripple, and then add garlic. Cook for about a minute and add red curry paste, stirring it to soften it, about a minute. Add chicken and cook for about a minute, tossing to combine it with the curry paste. Remove chicken from pan and add carrot, red pepper and onions. Stir over medium-high heat until softened. Return chicken to pan. Add coconut milk, chicken stock, turmeric, soy sauce, and sugar, and stir well. Bring to a slow boil, and lower heat to bring it down to a simmer. Cook for about 8 minutes, until flavors have begun to meld. Stir in the lime juice, remove from heat, and cover to keep warm.
2) Cook the noodles per package instructions. Drain, rinse in a colander under cold water, drain again, and divide noodles among serving bowls. Ladle on hot curry, and sprinkle each serving with shallots, cilantro, and green onions. Serve immediately. Yield: 4 servings.

You might also enjoy these recipes:
Rebecca's Asian Noodles - Chow and Chatter
15 Minute Asian Noodles - Steamy Kitchen
Mie Goreng - RasaMalaysia
Pad Thai - Joy's Thai Food
Garlic Butter Noodles - White on Rice Couple
Mee Goreng - The Perfect Pantry

Grapefruit Sorbet - Pink Saturday

From the kitchen of One Perfect Bite...This is a light and lovely dessert that's a perfect way to end a heavy summer meal. I started to make this sorbet when ruby red grapefruit juice became available at our warehouse store. There are purists who will insist the ice should be made with fresh grapefruit juice. They are right, but there are times when life gets in the way and shortcuts become necessary. It's also hard to set those shortcuts aside when they are successful. My recipe relies on commercial grapefruit juice, but uses a scant spoonful of zest to heighten the taste of the finished sorbet. I also use vodka in this recipe because it helps prevent the sorbet from becoming impossibly hard in the freezer. This is a trick that works well with all homemade ice cream. I hope those of you who enjoy tart desserts will give this one a try. The recipe was originally develop Chef Chris Green who works for the Viking test kitchen. It is easy and delicious. Here's the recipe.

Grapefruit Sorbet...from the kitchen of One Perfect Bite courtesy of Chris Green

Ingredients:
2 large ruby grapefruits, juiced, or 1-1/2 cups pink grapefruit juice
1 teaspoon grapefruit zest (zest before juicing grapefruit)
1/2 cup water
1 cup granulated sugar
1 tablespoon vodka

Directions:
1) Combine sugar and water in a small saucepan; bring to a boil and stir to dissolve sugar. Cool completely.
2) Combine grapefruit juice, zest and sugar/water mixture with vodka in a metal bowl. Chill in refrigerator or by placing the metal bowl over a larger bowl filled with ice water until 40 degrees.
3) Pour chilled mixture into container of an ice cream machine and churn until frozen. Scoop frozen sorbet into a container. Seal and transfer container to freezer for several hours to allow sorbet to firm up. It can be kept frozen for up to 3 days. Yield: 4 servings.

You might also enjoy these recipes:
Chocolate Sorbet - Elana's Pantry
Sweet Tea Sorbet - The Runaway Spoon
Mango Sorbet - Family Spice
Cherry Lime Sorbet - Momofuku for 2
Cucumber Sorbet - Healthy Green Kitchen
Bing Cherry Sorbetto - Sticky Gooey Creamy Chewy

This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound.

Mexican Rice

Events in our corner of the world move quickly and prove, yet again, that the indefatigable Murphy is alive and well and looking for any excuse to further test his law and all its corollaries. To wit, the washing machine stopped mid-cycle this morning, no doubt aping the control panel of the oven which chose to go black during preparations for last night's dinner. I sought solace at the computer, only to find that several small pair of hands had created a screen resolution previously unseen by mankind. My composure remained intact until dinner this evening, when our 3 year old grandson, whose dad is a minister, announced, following grace, that "Opa talks to Jesus lots." That, of course, caused me to choke on my water before finally surrendering to the limitations of the day. Now, back at the computer with the strange resolution, I have another rice recipe to share with you. Anyone who spent a portion of their childhood in the late forties and early fifties can tell you about Spanish rice. It was a commonly served dish that was as good or bad as the cook who made it. Most versions of the rice were made with tomato soup and ground beef that could be quickly assembled and on the table in minutes. A few lucky souls got to have a more authentic Mexican rice which was considerably more flavorful than its Spanish cousin. There is a fine line that separates the two. Most people believe Spanish rice gets its color from saffron, and that Mexican rice gets its color from cumin and tomato. If you look at the large number of recipes that exist for both types, I'm not so sure that's really true. At least not anymore. The recipe I used as my inspiration was developed by Emeril Lagasse and he really blurred the lines between the two. I have altered his recipe to suit our tastes and eliminated ingredients such as lard and saffron. This is a great dish for lunch and I've yet to come across a teen age boy who does not love it. They accept it for what it is. Good basic food that's inexpensive and easy to prepare. I hope you'll give this dish a try. It's really good. Here's the recipe.

Mexican Rice...from the kitchen of One Perfect Bite inspired by Emeril Lagasse

Ingredients:
2 tablespoons vegetable oil
1/2 cup ground pork
1/4 pound chorizo, halved lengthwise and cut into 1/4-inch pieces
1/2 cup chopped white onions
1/4 cup chopped green bell peppers
2 teaspoons minced garlic
2 cups long grain rice
1 large tomato, peeled, seeded and chopped
4 cups chicken stock, or water
3/4 teaspoon salt
1/4 teaspoon turmeric
1 teaspoon chopped fresh oregano leaves
1 teaspoon chopped fresh cilantro leaves
1/4 cup chopped green onions

Directions:
1) Heat oil in a medium-size heavy saucepan set over medium-high heat until it shimmers. Add pork and cook, stirring until no longer pink. Add sausage and cook, stirring, for 1 minute. Add onions and bell peppers, and cook, stirring, until soft, about 3 minutes. Add garlic and cook for 30 seconds. Add rice and cook, stirring, for 1 minute. Add tomatoes and cook, stirring, for 1 minute. Add the stock, salt, and turmeric, and stir well. Bring to a boil. Lower heat to low, cover, and cook undisturbed until all liquid is absorbed, about 20 minutes.
2) Remove from heat and let sit, covered, for 10 minutes. Uncover and fluff rice with a fork. Add the oregano and cilantro, and stir to incorporate. Turn into a decorative bowl and garnish with green onions. Serve immediately. Yield: 6 to 8 servings.

You might also enjoy these recipes:
Beans and Rice Salad - Eclectic Recipes
Saffron and Red Pepper Risotto - Sugar Crafter
Rice and Olive Salad - La Fuji Mama
Shrimp Risotto - Coco Cooks
Spicy Tomato and Vegetable Rice - Chow and Chatter
Spanish Rice - Taste Tempters

Bistro Potato Salad

From the kitchen of One Perfect Bite...I love French bistro food. Coincidentally, I also love potatoes and potato salad. Over the years, I've moved away from a mayonnaise based salad and developed one that more closely resembles the salad that's served with sausage in French bistros. I've made some major changes to the recipe to accommodate the tastes of my family, so while it can no longer be called "French", I'm quite comfortable in labeling it "bistro". One of the tricks to making this type of salad is to dress on the potatoes while they are still warm. The potatoes should be lightly tossed with a seasoned dressing that coats, rather than drowns, the warm potatoes. The flavors of the dressing will not permeate cold potatoes, so if you decide to make this dish, plan accordingly. While a true French potato salad is flavored with wine and herbs, I use an oil and vinegar dressing and a handful of vegetables to season mine. The sweet pepper and parsley are used as much for the color they provide, as for the flavor they impart to the finished salad. I also use the microwave to cook my potatoes. I've found that it consistently produces potatoes that are tender, rather than mushy and water logged. They are easy to slice and the texture is perfect for a salad. I use small new potatoes for my salad and "nuke" them for 10 to 12 minutes before slicing them into a waiting bowl of dressing. While this salad can be served warm, I generally prefer to chill it before serving. It really is a delightful change from its calorie laden cousin. I think you enjoy this. Here's the recipe.

Bistro Potato Salad...from the kitchen of One Perfect Bite

Ingredients:
Dressing
1/2 cup extra-virgin olive oil
1/4 cup tarragon vinegar
1 teaspoon sugar
1 teaspoon minced garlic
1 teaspoon kosher salt
1/2 teaspoon pepper
Salad
2 pounds (about 6 medium or 18 small) red potatoes, scrubbed
1/4 cup diced red bell pepper
1/4 cup finely chopped shallots
2 - 4 tablespoons parsley
Salt
Directions:
1) Combine oil, vinegar, sugar, garlic, salt and pepper in a shaker jar or blender and shake or pulse to combine. Pour into bottom of a large mixing bowl. Set aside.
2) Add water to just cover bottom of a large microwave container. Add potatoes in a single layer and cook, covered, on HIGH power for 10 to 12 minutes, or until potatoes can be easily stabbed with a fork. When cool enough to handle cut into 1/4-inch slices. Add potatoes, sweet peppers, shallots and parsley to bowl containing salad dressing. Toss lightly to combine. Adjust to taste with salt. Refrigerate. Yield: 6 servings.

You might also enjoy these recipes:
Japanese Potato Salad - Just Hungry
Sour Cream Ranch Potato Salad - Shamrock's and Shenanigans
Asian-Style Warm Potato Salad - Pham Fatale
Gourmet Red Potato Salad - Pham Fatale
Potato Salad with Herb Yogurt Dressing - Vegetarian Perspective
Kimchi Sweet Potato Salad - Closet Cooking
Roasted Potato Salad - The Dog's Breakfast

Orzo and Rice Pilaf with Pignoli and Parmesan Cheese

From the kitchen of One Perfect Bite...This is an old family favorite that we love to serve with grilled or roast meat. It is our version of a commercial rice product that was quite popular years ago. Appetites are hardy in our family and it reached a point where the prepared mix cost nearly as much as the meat it was supposed to accompany. That didn't compute, so we came up with our own rice mix. Pilaf is one of those dishes that spans cultures and geographical regions. A more thorough examination of its rootless nature can be found here. This recipe is quite simple and if your family enjoys rice-based dishes I think they'll like this one. The cheese topping is optional but it is a very nice addition that you probably will want to try. The recipe can easily be doubled. Here's how it's made.

Orzo and Rice Pilaf with Pignoli and Parmesan Cheese...from the kitchen of One Perfect Bite

Ingredients:
2 tablespoons extra virgin olive oil
1/4 cup finely chopped yellow onion
1 teaspoon minced garlic
3/4 cup raw basmati rice
1/2 cup orzo
2 cups chicken broth
1 teaspoon kosher salt
1/4 cup toasted pignoli (pine-nuts)
Optional: 1/4 cup freshly grated Parmesan cheese

Directions:
1) Heat oil in a large skillet or saucepan over medium-low heat. Add onion and saute until golden, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
2) Add rice and orzo and cook for 2 minutes. Add chicken broth and salt. Heat to boiling. Cover pan, reduce heat to medium-low and cook for 15 minutes longer, or until broth is absorbed. Remove pan from heat. Let sit, covered, for 10 minutes before serving.
3) Add toasted pignoli and cheese (if using) to pilaf. Serve immediately. Yield: 4 servings.

You might also enjoy these recipes:
Rice and Red Lentil Pilaf: Kichiri - One Perfect Bite
Southwestern Cilantro Rice Salad - One Perfect Bite
Shrimp Risotto - Coco Cooks
Spanish Rice - Taste Tempters
Mexican Rice - Chef in You
Paella Rice Salad - Eclectic Recipes
Radish Rice -Aayi's Recipes
Zesty Rice and Barley - Living the Gourmet

Pumpkin Apple Bread

From the kitchen of One Perfect Bite...One of the problems with large cans of pumpkin is that most recipes don't need the quantity they contain and you are left with puree that must be used in other recipes or trashed. Buying smaller cans was not an option for many of us last year. I live in an area where there was a problem obtaining pumpkin and we bought what we could get. Only the large cans were available. I had pumpkin left after making the yeast rolls we featured yesterday and this wonderful recipe from a 1993 issue of Gourmet Magazine was an ideal place in which to use it. The recipe comes from Rebecca's Gourmet Bakery in Cary, North Carolina, and it makes two lovely spice scented loaves of harvest bread. Since fall is rapidly approaching, I thought I'd push the season a bit and share it with you now, rather than wait for the season to officially begin. There are no tricks to making these delicious loaves as long as you don't cut the apples in too large a dice. The cake-like bread keeps extraordinarily well and is perfect for toting to meetings or other functions when you are responsible for providing cake or cookies. I know you'll like this simple spicy bread. Here's the recipe.

Pumpkin Apple Bread...from the kitchen of One Perfect Bite inspired by Gourmet Magazine

Ingredients:
For topping
1 tablespoon all-purpose flour
5 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 tablespoon unsalted butter, softened
For bread
3 cups all-purpose flour
3/4 teaspoon salt
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1 (15-oz) can solid-pack pumpkin
3/4 cup vegetable oil
2-1/4 cups granulated sugar
4 large eggs, lightly beaten
2 Granny smith apples, peeled, cored, and chopped (2 cups)

Directions:
1) To make the topping: Blend together flour, sugar, cinnamon, and butter in a small bowl with your fingertips until mixture resembles coarse meal. Set aside.
2) To make the bread: Put a rack in middle of oven and preheat oven to 350 degrees F. Butter two 9 X 5 inch loaf pans. Set aside. Sift together flour, salt, baking soda, cinnamon, nutmeg, cloves and allspice into a medium bowl. Whisk together pumpkin oil, sugar, and eggs in a large bowl. Add flour mixture, stirring until well combined. Fold in apples. Divide batter between buttered loaf pans. Sprinkle half of topping evenly over each loaf. Bake until a wooden pick or skewer inserted in center of bread comes out clean, 50 to 60 minutes. Cool loaves in pans on a rack for 45 minutes, then turn out onto rack and cool completely, about 1 hour. Yield: two loaves.

You might also enjoy these recipes:
Pumpkin Chocolate Chip Bread - Mom's Cooking Club
Pumpkin Bread - My Kitchen Snippets
Pumpkin Bread with Dried Cranberries - No Fear Entertaining
Pumpkin Bread with Crumb Topping - The Hungry Housewife
Toasted Pumpkin Bread Pudding - Culinary Cory
Toasted Hazelnut Streusel Pumpkin Bread - Sugar Plum

Pumpkin Yeast Rolls - Blue Monday

From the kitchen of One Perfect Bite...While it may sound strange to those whose families live in close proximity to one another, we are spread over the globe and celebrate Thanksgiving whenever we can all get together to celebrate the feast. The Eastern contingent of the family, which includes our younger grandsons, will be joining our very full house on Tuesday. That will be the night we celebrate our family Thanksgiving. These lovely rolls, for now safely ensconced in the freezer, will be one of the things that we serve. The recipe belonged to my husband's mother who was raised in Southern Illinois. They were part of her childhood and fairly typical of the farm breads that were served in that region at the time. They were served at bridge luncheons, probably because the original recipe made dainty rolls that were only 1-inch in diameter. The smaller size doesn't work for my trenchermen, so I double the size of our rolls. This dough, by the way, would make a wonderful cinnamon bread. The pumpkin keeps the rolls moist and there is just a hint of cinnamon to confound the tongue. I use canned pumpkin puree to make these because it's easier to use than fresh puree which can be stringy. I make these rolls for sentimental reasons. Some of you might enjoy them for their novelty. Here's the recipe.

Pumpkin Yeast Rolls...from the kitchen of One Perfect Bite

Ingredients:
1-1/2 teaspoons active dry yeast
1 teaspoon granulated sugar
1/4 cup lukewarm water
3 cups all-purpose flour
3-1/2 tablespoons unsalted butter
2 tablespoons light brown sugar
1/4 teaspoon salt
1 cup pureed pumpkin
1 egg, lightly beaten
1/4 cup maple syrup
1/4 teaspoon ground cinnamon
1 cup whole wheat flour

Directions:
1) Combine yeast, sugar and water in a large bowl. Let sit until foamy, about 5 minutes. Stir in 1/2 cup all-purpose flour. Cover and let risein a warm spot until double, about 1 hour
2) Melt 2 tablespoons butter and pour into a medium bowl. Add brown sugar, salt, pumpkin, egg, maple syrup and cinnamon. Add to yeast mixture and beat until smooth. Add whole wheat flour and 2-1/4 cups all-purpose flour to make a stiff dough.. Knead in pan. Cover and let rise in warm place until double in size, about 2 hours.
3) Punch dough down and turn onto a floured board. Knead briefly and roll to a sheet about 1/2-inch thick. Cut into 2-inch circles and place circles on a floured baking sheet. Cover loosely with a towel and let rise again for 1 hour.
4) Preheat oven to 425 degrees F. Melt reserved 1-1/2 tablespoons butter and brush on top of rolls. Bake for 15 to 20 minutes. Yield: 1 dozen 2-inch rolls.

You might also enjoy these recipes:
Quick Yeast Dinner Rolls - Christine's Cuisine
Honey-Oatmeal Dinner Rolls - Salad in a Jar
Buttered Rosemary Rolls - Sugar Crafter
Dinner Rolls for a Crowd - Noble Pig
Classic Dinner Rolls - Beach Lover's Kitchen
Dark Dinner Rolls - Canela and Comino

This post is being linked to:
Smiling Sally - Blue Monday

Maple Syrup World

Rocks - Chunky Oatmeal Cookies with Walnuts and Cranberries

From the kitchen of One Perfect Bite...The only "rocks" that are better than these are diamonds. I know I confound people when I direct them to the sites of test kitchens operated by food manufacturers. Lots of us think that a recipe that appears on the back of a box is something that doesn't deserve a second glance. I suspect we forget the time, effort and repeated experiments that have led to its publication by the manufacturer. I found this recipe on the Diamond Nuts website and once I tried them they replaced what had been my favorite oatmeal cookie. My family loves them as well and they have become permanent residents in my cookie jar. We joke that they are never-stale cookies. They just don't last long enough for that to happen. I think you like them too. Here's the recipe for a new take on a favorite old-fashioned cookie.

Chunky Oatmeal Cookies with Walnuts and Cranberries...from the kitchen of One Perfect Bite courtesy of Diamond Nuts

Ingredients:
3 cups Diamond Walnuts
1 cup (2 sticks) unsalted butter
1 cup packed brown sugar
1/3 cup granulated sugar
2 eggs
1 tablespoon vanilla extract
1-1/2 cups flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
3 cups old-fashioned oats
1 cup dried cranberries

Directions:
1) Preheat oven to 350 degrees. To toast walnuts, spread evenly on a baking sheet or in a shallow pan. Bake, stirring once or twice, until lightly browned and fragrant, 7 to 10 minutes. Coarsely chop and set aside.
2) In a large bowl, cream butter and sugars until light and fluffy. Add eggs and vanilla; beat well. In a separate bowl combine flour, baking soda, cinnamon, nutmeg, salt, and oats; add to sugar mixture and stir well to combine. Stir in dried cranberries and toasted walnuts.
3) Drop cookie dough by tablespoonfuls onto a parchment-lined cookie sheet. Bake for 12 to 15 minutes. Cool on a wire rack. Yield: 36 cookies.

You might also like these recipes:
Banana-Maple Oatmeal Cookies - Food and Whine
Oatmeal Coconut Cookies - Angie's Recipes
Famous Oatmeal Cookies - Katy's Kitchen
Peanut Butter Oatmeal Cookies - Baking Bites
Frosted Oatmeal Cookies - The Daily Dish
Double Chocolate Oatmeal Cookies - Be Delicious
Chocolate Cherry Oatmeal Cookies - Good Things Catered

Quick Pickled Beets - Pink Saturday

From the kitchen of One Perfect Bite...We spent most of the day at a local Scandinavian festival and when we returned found that a neighbor had left a bunch of freshly picked beets on the porch to share with us. We are not beet lovers, but do enjoy an occasional salad made with pickled beets. I have a simple recipe for an overnight pickle that works really well with small quantities of beets. While you can boil or bake them, the beets must be dressed with seasoned vinegar while they are still warm if you want the pickling flavors to permeate them. This recipe is one of those five ingredient wonders that really works. The best part of it is that you don't need any type of canning equipment to make this type of pickle. I plan to use the beets in a salad of bitter greens that I'll make tomorrow evening. I'll let you know how that turns out. In the meantime, here's the recipe for the quick beet pickle.

Quick Pickled Beets...from the kitchen of One Perfect Bite

Ingredients:
3/4 cup sugar
3/4 cup water
1 cup white vinegar
1 tablespoon mixed pickling spice
3 to 4 cups cooked beets, peeled and sliced

Directions:
Boil together sugar, water, vinegar and pickling spice. Cook for 2 minutes. Pour over cooked, sliced beets. Bring to room temperature, then cover and refrigerate overnight. Yield: 3 to 4 cups.

You might also enjoy these recipes:
Tomato and Beet Salad - Herbivoracious
Raw Beet and Fennel Salad - For the Love of Food
Gingered Beet Salad - Caviar and Cod Fish
Grated Raw Beet Salad - My Life Runs on Food
Golden Beet and Goat Cheese Salad - Island Vittles
Beet and Radish Salad - The Baking Barrister

This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound.

Breakfast Polenta with Chorizo and Queso Fresco

From the kitchen of One Perfect Bite...It was another busy day. The boys climbed Spencer Butte this morning and spent the afternoon picking berries for a pie and a flognard. Between adventures we stopped back home for this delicious pizza-like polenta that has a Southwestern flair. I made the polenta earlier in the day and spread it in a pan, so we could cut, rather than spoon it onto plates. The rest of the assembly is quite easy and the finished dish was scarfed down by our hungry boys. The recipe for this first appeared in Bon Appetit magazine and I like it well enough to keep it in my recipe rotation, usually serving it for brunch or a light supper. A few ingredient substitutions can be made. Coarse yellow cornmeal can be used in place of polenta and any spicy sausage can be used if you are unable to find chorizo. It's best, however, to use cherry tomatoes for the sauce. Other varieties can add too much liquid to the topping and take longer to cook as well. I know that those of you who try this will like it. Here's the recipe.

Breakfast Polenta with Chorizo and Queso Fresco...from the kitchen of One Perfect Bite, courtesy of Bon Appetit Magazine

Ingredients:
1-1/3 cups crumbled queso fresco or feta cheese (about 6 ounces)
1/2 cup chopped fresh cilantro
3-1/4 cups water
1 cup polenta (coarse yellow cornmeal) or regular cornmeal
1 1-pound bag frozen yellow corn kernels, thawed
1 pound fresh link chorizo sausage, casings removed
1 pound cherry tomatoes (about 3 1/2 cups)

Directions:
1) Preheat oven to 425°F. Toss cheese and cilantro in small bowl. Mix 3-1/4 cups water, polenta, and corn kernels in 13x9x2-inch glass baking dish. Sprinkle generously with salt and pepper and stir to blend well. Bake until water is absorbed and polenta is tender, stirring once, about 25 minutes.
2) Meanwhile, break chorizo into small pieces and saute in a large skillet over medium-high heat until browned, about 6 minutes. Add cherry tomatoes to skillet. Cover, reduce heat to medium, and simmer until tomatoes soften, about 6 minutes. Uncover; crush some tomatoes with fork. Simmer until tomatoes release juices and sauce thickens slightly, about 10 minutes. Spoon or cut polenta into squares and put on individual serving plates. Top each with a portion of chorizo mixture, then cheese mixture. Yield: 4 servings

You might also enjoy these recipes:
Mamaliga Baked with Cheese - One Perfect Bite
Oven Baked Polenta - One Perfect Bite
Spoon Bread with Leeks and Gruyere Cheese
P Is for Polenta - The Duo Dishes
Crispy Polenta with Fresh Corn and Aged Cheddar Cheese - Whisk: A Food Blog
Polenta with Mushroom Duxelles - Vino Luci
Creamy Polenta with Sausage - The Diner's Journal
Polenta Lasagna with Mushrooms Bechamel - Retro Food
Bacon Sage Polenta - The Blue Kitchen

Cinnamon Swirl Loaf

From the kitchen of One Perfect Bite... We had breakfast for dinner tonight. Chalk it up to a great day trip that probably should have been an overnighter. We had promised the boys a trip to Cape Foulweather, so named for its high winds and the ferocity of its storms, and the cape did not disappoint. We stayed longer than we should and a late and heavy lunch left no one with any real appetite for dinner. Once home, I pulled this cinnamon swirl from the freezer and Bob made pancakes and bacon for those not wanting eggs. I suspect all of you have had this loaf in one form or another. I guarantee your grandmother made it and your mother probably used Bisquick to make a coffee cake that was similar to it. It fell into disfavor for years, but reappeared in a 2002 Cooking Light forum and hit the other food boards shortly thereafter. I have not been able to find the original source of the recipe. This is a delightful cake that is quick to assemble and is wonderful for morning meetings or a family brunch. The recipe, as it appeared on the food boards, would cause most folks to combine ingredients at the wrong time, so I've rearranged the ingredient list to prevent that from happening. Mine is a simple fix. Here's how it's made.

Cinnamon Swirl Loaf...as made in the kitchen of One Perfect Bite

Ingredients:
Cinnamon Swirl
1/3 cup sugar
2 teaspoons ground cinnamon
Batter
1-3/4 cup all-purpose flour
1-1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 cup sour cream
Assembly
2 tablespoons unsalted butter, melted

Directions:
1) Preheat oven to 350 degrees F. Butter a 9 x 5 x 3-inch loaf pan. Set aside.
2) To make cinnamon swirl: Combine sugar and cinnamon in a small bowl. Set aside.
3) To make batter: Sift flour, baking powder, baking soda and salt into a small bowl. Set aside. Cream butter until light in bowl of an electric mixer on high speed. Gradually add sugar and continue beating until mixture is very light and fluffy. With mixer set to medium speed, add eggs, one at a time, beating well after each addition. Beat in vanilla. With mixer set on low speed, alternately beat in dry ingredients and sour cream, beginning and ending with dry ingredients. Beat only until combined.
4) To assemble: Spoon half of batter into prepared pan. Sprinkle with half of cinnamon sugar mixture. Repeat with remaining batter and cinnamon sugar. Drizzle butter over top. To form swirl, cut through batter with a knife several times.
5) To bake: Bake until a skewer inserted in center comes out clean, about 1 hour. Let pan cool on a wire rack for 15 minutes. Loosen sides from pan and carefully invert onto a rack and gently flip to turn right-side up again. Cool completely before serving. Yield: 1 loaf.

You might also enjoy these recipes:
Pom Koec: Belgian Coffee Cake - One Perfect Bite
Raspberry Cream Cheese Coffee Cake - One Perfect Bite
Budapest Coffee Cake - One Perfect Bite
Apple Nut Coffee Cake - Sweet Kat's Kitchen
Blueberry Cheese Danish Cake - The Sweets Life
Sour Cream Cinnamon Nut Coffee Cake - Buttercream Barbie
Plum Kuchen - Smitten Kitchen
le Weekend Coffee Cake Muffins - She's In the Kitchen
Allspice Muffins - What's Cooking Chicago

Gingered Noodle Salad

Zach and Drew at Delta Ponds



The Silver Fox

From the kitchen of One Perfect Bite...We've had a wonderful day. Our final destination was a place called Delta Ponds, which is a habitat that's been created adjacent to a stretch of the Willamette River here in town. The ponds are teeming with life at this time of year. So are our grandsons. They needed to burn a little excess energy, so we hiked about five miles of the river trail to get there. They were good, though tired, sports when they realized we could have driven to the ponds directly and they had been tricked. They'll sleep well tonight. So will I. Tucked into the picnic hamper were the remains of the noodle salad I talked about earlier in the week and promised to share with you today. This is very easy to make and uses ingredients that can be found in any major supermarket. If you are unable to find seasoned rice wine vinegar, combine three parts rice wine or cider vinegar with one part of sugar and a big pinch of salt and you'll be fine. If you are unable to find a mango, substitute thin slices of fresh pineapple. The pineapple is not traditional, but it's PDG and works well in this salad. The salad can be held for a day or two before it becomes unappetizing. It works really well as a base for the Chicken Rissoles we featured yesterday. As you skim through the ingredient list, you see that this gorgeous salad is low in fat and calories, as well as being delicious. It is, however, a bit more sour than most salads of this type. I hope you'll give this recipe a try. Paired with a small portion of meat or poultry it makes for a wonderful light summer meal. Here's the recipe.

Gingered Noodle Salad...from the kitchen of One Perfect Bite inspired by Gourmet magazine

Ingredients:
Vinaigrette
6 tablespoons rice vinegar
2 tablespoons granulated sugar
1/2 teaspoon kosher salt
1-1/2 tablespoons vegetable oil
1-1/2 to 3 teaspoons chopped peeled fresh ginger
1 teaspoon minced fresh jalapeño chile, including seeds, or to taste
2 teaspoons chopped garlic
Noodles
8 ounces bean thread (cellophane) noodles
1 English cucumber, halved lengthwise and thinly sliced diagonally
1 bunch scallions, thinly sliced diagonally (1 cup)
1 firm-ripe mango, peeled, pitted, and thinly sliced
2 thin carrots, very thinly sliced diagonally
1 cup fresh cilantro sprigs

Directions:
1) To make vinaigrette: Blend all vinaigrette ingredients in a blender until smooth.
2) To make noodles: Soak noodles in cold water in a bowl until pliable, about 15 minutes, then drain in a colander. Cut noodles in half with scissors. Cook noodles in a 4-quart pot of boiling salted water, stirring occasionally, until just tender, about 2 minutes. Drain noodles in colander and rinse under cold water to stop cooking. Drain noodles again well, then spread out on paper towels and blot excess liquid.
3) To assemble salad: Toss noodles with dressing in a bowl. Add cucumber, scallions, mango, and carrots and gently toss until just combined. Serve topped with cilantro sprigs. Yield: 6 servings.

You might also enjoy these recipes:
Long Life Noodles with Pickled Cucumbers - One Perfect Bite
Thai Sweet Chili Noodles - One Perfect Bite
Garlic and Cashew Noodle Salad - Bitchin' Camero
Asian Noodle Salad - Gourmet Traveller
Sesame Soba Noodle Salad - Herbivoracious
Ramen Noodle Salad - Chaos in the Kitchen
Lynne Rossetto Kasper's Rice Noodle Salad - The Wednesday Chef
Moosewood's Soba Noodle Salad - Table and Spoon