Long-Life Noodles for Chinese New Year

From the kitchen of One Perfect Bite...Chinese New Year - Spring Festival - is the longest and most important celebration in the Chinese calendar. The year 4715 - the year of the rooster - begins on the 28th of January. Chinese months are reckoned by the lunar calendar, with each month beginning on the darkest day. New Year festivities traditionally start on the first day of the month and continue until the fifteenth, when the moon is brightest. Legend has it that in ancient times, Buddha asked all the animals to meet him on Chinese New Year. Twelve came, and Buddha named a year after each one. He announced that the people born in each animal's year would have some of that animal's personality. Those born in rooster years are observant, hardworking, resourceful, courageous, and talented. While they are confident to the point of irritation, they have a great sense of humor and are popular with those who know them. It goes without saying, they enjoy being the center of attention. I suspect they also love to eat. Food is an important part of the New Year celebration and certain foods are included for their symbolic value. Noodles are served for longevity, oranges for wealth and prosperity and a whole fish for abundance and togetherness. Today's recipe is for long-life noodles like the ones stick-stick men sold from pots that hung from shoulder poles. The noodles are served at the very beginning or at the very end of the meal. Be aware that bad luck or a shortened life is the fate of those who break or cut them into more manageable lengths. It's a pretty safe bet that those born in this lunar cycle, the Roosters, manage to keep their noodles in one very long piece. I've draped a noodle across the kitchen cabinet to give you an idea of their length. The noodles can be sauced in many ways, but I've chosen a really simple recipe to share with you tonight. I know you'll enjoy them, and if you have children or grandchildren at the table, they'll have a blast slurping the longest worms ever. Here is how they are made. Remember, the longer the noodle, the longer your life.

Gingerbread Scones for Christmas Morning

From the kitchen of One Perfect Bite...These scones would make a nice addition to any holiday table and I think you'll find they'll have a special appeal to those who prefer a pastry that is only moderately sweet. Molasses and ginger in two forms, ground and crystallized, are combined to make a spicy breakfast bread that is quite simple to prepare. Better still, if you are pressed for time, the scones can be made well ahead of time, frozen for up to a month, and then reheated when you are ready to serve them. Frozen scones should be wrapped in foil and warmed in a 300 degree F oven for about 20 minutes before you need them on the table. I like to serve this seasonal treat with a slightly sweetened whipped cream cheese or a spreadable European butter. I do hope you'll give this simple recipe a try. Here is how the scones are made.

Carrot and Ginger Soup

From the kitchen of One Perfect Bite...Our weather has warmed considerably, but we've had spells of heavy rain in the morning and late afternoon. The weather, coupled with some very busy days, has kept soup on my menus. This lovely carrot-ginger version comes from a Family Circle feature in which actors share what they are currently cooking. The soup is light and flavorful and very easy to make. It is not substantial enough to serve as a stand-alone meal, but with the addition of a salad or sandwich you'll have the makings for a mighty fine supper. I do hope you'll give Ali Larten's recipe a try. There is nothing here not to like. Here is how this simple and economical soup is made.

Simple Soft and Chewy Ginger Cookies

From the kitchen of One Perfect Bite...If your cookie jar is empty, you might want to give this recipe a try. My family loves ginger cookies regardless of their country of origin. This is one of our favorites and the recipe I'm featuring is for an all-American version that produces large, nicely spiced cookies that remain soft and chewy as they bake. I use light molasses to make ours, but any type of molasses, save blackstrap or sorghum, can be used. These ginger cookies are simple to make and they are good keepers. I do hope you'll give the recipe a try. These cookies are great for school lunches and those occasions that don't require finesse. Here is how they are made.

Soft Ginger Cookies

From the kitchen of One Perfect Bite...I dearly love the apple and pumpkin desserts that are served at this time of year, but I'm equally fond of gingerbread and pastries that are made with fresh or dried ginger. Spicy ginger cookies are the perfect treat to serve with a mug of warm apple cider, and, fortunately, most recipes for them are truly easy to make. The cookie I'm featuring tonight is a softer version of the classic old-fashioned gingersnap. This cookie is crisp at the edges but has a soft and chewy center. The dough used to make the cookies stays slightly stickly, so you will want to refrigerate it before you start to form the cookies. Even then, I find the dough easier to work with when I have wet hands. The time listed in the recipe below should be viewed as a suggestion or starting point for baking the cookies. I had to bake mine for 15 minutes before they were firm enough to move from the trays. This cookie is sweeter than most versions of gingersnaps and I think they taste better if they are allowed to mellow for a day before serving. These cookies may be too spicy for children to enjoy, but adults, particularly those who have a sweet tooth, will gobble them up. The use of raisins in this recipe is completely optional. I do not use them because my brain refuses to reconcile the use of raisins in this type of cookie. I do hope you'll give this recipe a try. It is easy to make and the cookies are delicious. Here is the recipe.

Soft and Spicy Ginger Cookies...from the kitchen of One Perfect Bite courtesy of Food.com

Ingredients:
3/4 cup butter-flavored shortening
1 cup + 2 tablespoons white sugar, divided use
1/4 cup molasses
2-1/2 cups all-purpose flour
1/3 cup water
1-1/2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
1 tablespoon fresh ginger, chopped
1/4 teaspoon salt
3/4 cup raisins, (optional)

Directions:
1) In a large bowl, cream together shortening and 1 cup sugar until light and fluffy.
Stir in molasses.
2) Mix water and baking soda together. Stir into creamed mixture.
3) Sift together flour, salt, and dry spices and gradually add to creamed mixture.
4) Gradually stir sifted ingredients, along with ginger and raisins, into creamed mixture. Shape dough into walnut sized balls, and roll them in reserved 2 tablespoons of sugar. (The dough may be too soft to handle at this point- I suggest either adding a bit of flour, or refrigerating for 20 minutes[or even overnight]).
5) Preheat oven to 350 degrees F. Place the cookies 2 inches apart onto ungreased cookie sheets, and flatten slightly. Bake for 10 to 12 minutes. Let sit for 5 minutes, then transfer to a wire rack to complete cooling. Yield: 40 cookies.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Tossed Salad with Apples, Candied Walnuts and Maple-Mustard Vinaigrette

Two Years Ago Today: Walnut Cheesecake Squares

Three Years Ago Today: Slow-Roasted Pork Shoulder

Four Years Ago Today: Cran-Apple Crisp

Spiced Pumpkin and Oatmeal Cookies

From the kitchen of One Perfect Bite...The near saucer-size of these soft and chewy cookies makes them a perfect contender for a fall church or school bake sale. While the recipe, which comes from the CHOW test kitchen, is simple, these warmly spiced cookies are delicious and they're a perfect accompaniment for warm cider on a brisk fall day. The maple-flavored drizzle that's used to finish the cookies provides a nice counterpoint to the warm spice flavoring and the oatmeal adds some texture to an otherwise cake-like treat. Once the drizzled icing has set, the cookies can be wrapped and stored at room temperature for up to 5 days. These cookies are a nice change of pace from standard fall fare and I hope you'll give this recipe a try. Here is how the cookies are made.

Spiced Pumpkin and Oatmeal Cookies Pumpkin...from the kitchen of One Perfect Bite courtesy of CHOW Test Kitchen

Ingredients:
Cookies
2 cups all-purpose flour
1-1/3 cups rolled oats (not instant)
1-1/4 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon fine salt
1/2 teaspoon ground nutmeg
2 sticks (8 ounces) unsalted butter, at room temperature
1 cup packed dark brown sugar
1 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1 (15-ounce) can pumpkin purée (not pie filling; about 1 3/4 cups)
Glaze
1-1/2 cups powdered sugar, sifted
3 tablespoons plus 1 teaspoon milk (not nonfat), plus more as needed
2 tablespoons maple syrup

Directions:
1) To make cookies:
    Heat oven to 350 degrees F and arrange racks to divide oven into thirds. Line 2 baking sheets with parchment paper and set aside. Whisk flour, oats, baking powder, cinnamon, ginger, salt, and nutmeg in a medium bowl to aerate and break up any lumps. Set aside.
    Place butter and both sugars in bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until lightened in color and fluffy, about 5 minutes. Stop mixer and scrape down paddle and sides of bowl with a rubber spatula. Add egg and vanilla and return mixer to medium speed, and beat until incorporated, about 30 seconds. Stop mixer and scrape down paddle and sides of the bowl.
    With mixer on low speed, add half of reserved flour mixture and mix until just incorporated. Add half of pumpkin and mix until just incorporated. Repeat with remaining flour mixture and pumpkin.
    Drop 8 dough rounds per baking sheet by scant 1/4 cup, staggering them 2 inches apart on prepared sheets. Place remaining dough in refrigerator. Place both sheets in oven and bake for 12 minutes. Rotate pans from top to bottom and front to back and continue baking until cookies are golden brown on bottom and around the edges, about 12 minutes more.
   Place baking sheets on wire racks and let cookies cool on sheets for 3 minutes. Using a flat spatula, transfer cookies to wire racks to cool completely. Let baking sheets cool to room temperature and then repeat with remaining dough (you can use the same parchment paper). When all cookies are baked, set pieces of parchment paper aside.
2) To make glaze:
    Place powdered sugar, milk and maple syrup in a medium bowl and whisk until evenly combined. (You may need to add more milk by the 1/2 teaspoon if glaze is too thick to drizzle.)
    Place cooled cookies on reserved parchment sheets. Dip a fork into glaze and drizzle it over the cookies in a zigzag pattern. Let the cookies sit at room temperature until the glaze has set, about 20 minutes. Yield: 24 cookies.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Pumpkin Scones with Whipped Orange Butter

Two Years Ago Today: Fennel and Celery Salad

Three Years Ago Today: Mincemeat Tart with Apple and Streusel Topping

Four Years Ago Today: Pom Koec - Belgian Coffee Cake

Pumpkin and Ginger Waffles

From the kitchen of One Perfect Bite...These waffles make a wonderful addition to a fall or winter brunch. I came across the recipe in Country Living magazine and clipped it because it presented a great way to use opened, but unused, canned pumpkin. I had no expectations of the recipe, and it gained initial favor only because it was an efficient way to use the excess pumpkin before it went bad. As it happened, my family loved the waffles and I now make them whenever I have a quorum at my table. I served them for brunch today, along with a sage sausage that was a nice counterpoint to the spicy sweetness of the waffles. The batter is quite easy to make and the waffles can be kept warm in the oven if you want to serve everyone at the same time. Fortunately, the candied ginger that's needed to make these can be found in most large grocery stores. While they can be made without it, the candied ginger adds unique flavor to the waffles and it is worth the effort to find a source for it. I hope you will give this recipe a try. It will make your breakfast or brunch a more festive occasion and I know you will enjoy them. Here is how they are made.

Pumpkin and Ginger Waffles...from the kitchen of One Perfect Bite courtesy of Country Living magazine

Ingredients:
1-1/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground ginger
1/2 teaspoon cinnamon
1/4 cup finely chopped crystallized ginger
2 large eggs
3/4 cup buttermilk
1/2 cup canned pumpkin puree
1/2 cup sugar
3/4 teaspoon vanilla extract
3 tablespoons unsalted butter, melted and slightly cooled

Directions:
1) Combine flour, baking powder, baking soda, salt, ground ginger, and cinnamon together in a large bowl. Remove 2 tablespoons of flour mixture and toss with crystallized ginger in a small bowl. Set aside.
2) Whisk eggs, buttermilk, pumpkin, sugar, and vanilla in a medium bowl. Combine with flour mixture. Stir in butter and fold in reserved crystallized-ginger mixture. Do not overmix.
3) Heat a waffle iron and make waffles, using about 1/2 cup batter per each one. Keep warm in 200 degree F oven, if desired. Yield: 5 Waffles.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Cat Skinner's Carrot Cake

Two Years Ago Today: Silver Palate Carrot Cake

Three Years Ago Today: Sizzling Southwestern Flank Steak with Creamy Salsa Verde

Four Years Ago Today: Kartoffel Suppe - Bavarian Potato Soup

Asian-Style Chicken Meatballs with Peanut Sauce

From the kitchen of One Perfect Bite...Arrangements for the yearly gathering of the clan have finally been ironed out. The family usually stays with us, but as the older grandsons have grown, space has become tight. We aren't yet tripping over one another, but quiet spots and privacy are getting harder to come by, so, this year we are trying something new. We've rented a house on a New Hampshire lake where we vacationed when our children were quite young. Hopefully, this will give everyone breathing room and there will be activities to keep the children, young and old, occupied and happy. Each year, around this time, I go back to the drawing board and try to put together menus for large family dinners that the older boys, who like to cook, can help prepare. These meatballs are the first new dish I've tested for the gathering this year and I think it will work well. I've never come across a child who does not like meatballs and this recipe is so simple that even inexperienced and young cooks can follow it without frustration. Unfortunately, my guys have seen Emeril toss food in a skillet, so, I'll have to be on standby and curb their enthusiasm while they brown the meatballs. Once that's done, however, they'll be on their own. This recipe is straight forward and the only tip I have to share with you is the need to keep hands wet when forming the meatballs. I suspect that some of the ingredients we use to make our meals will not be available in a small vacation community, so I plan to create a "care" package that I'll mail to myself about 10 days before our arrival. That way I don't have to worry about things like coconut milk being available when I need them. I found this recipe in Family Circle magazine and I think those of you who try it will be really pleased. The recipe can be doubled if you have a gang to feed and the meatballs, which are of the soft variety, reheat nicely. Here's the recipe.

Asian-Style Chicken Meatballs with Peanut Sauce...from the kitchen of One Perfect Bite courtesy of Family Circle magazine

Ingredients:
1 pound ground chicken
1/2 cup plain bread crumbs
1/2 cup finely diced onion
1/2 cup finely diced sweet red pepper
1/3 cup cilantro, chopped, plus more for garnish
1 egg
1/2 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper
1-1/2 teaspoons grated ginger, divided use
2 tablespoons vegetable oil
1 cup light coconut milk
1/3 cup reduced-fat chunky peanut butter
1/2 cup low-sodium chicken broth
2 tablespoons low sodium soy sauce
3 cups cooked basmati rice

Directions:
1) Combine chicken, bread crumbs, onion, red pepper, cilantro, egg, salt, cayenne and 1 teaspoon of ginger in a large bowl. Mix well and form into 20 meatballs.
2) Add 1 tablespoon of the oil to a large, lidded saute pan over medium heat. Add half of meatballs and brown on all sides, 5 to 6 minutes total; remove to a plate. Repeat with remaining 1 tablespoon oil and remaining meatballs; set aside.
3) In same pan, combine coconut milk, peanut butter, chicken broth, soy sauce and remaining 1/2 teaspoon ginger. Stir constantly over medium heat to melt peanut butter. Bring to a simmer and cook 2 to 3 minutes, until slightly thickened. Add meatballs to sauce, cover pan and cook 5 minutes, or until meatballs are cooked through.
4) Serve meatballs and peanut sauce over rice. Garnish with cilantro, if desired. Yield: 20 meatballs.

One Year Ago Today: Walnut and Butterscotch Brownies

Two Years Ago Today:Caramelized Onion, Blue Cheese and Walnut Pizza

Three Years Ago Today: Blue Lemonade

Stir-Fried Asparagus with Ginger Coins and Sesame Oil

From the kitchen of One Perfect Bite...Asparagus is still plentiful in our local farmer's markets and I wanted to share this recipe with you while it is still being harvested. This is a quick and delicious stir-fry that is flavored with dark Asian sesame oil and sliced ginger that is crushed as it is stir-fried. It is easy to make and the only thing you have to be cautious of  is overcooking the asparagus. This dish comes together quickly but the length of time it actually cooks will depend on the thickness of the stalks. The times suggested in this recipe are based on medium-sized spears. If yours are thicker or thinner, you are on your own and will have to play it by ear. Asparagus cooked in this way has wonderful flavor and absolutely gorgeous color. I love this dish for its taste and visual appeal and, left to my own devices, I'll mix it with brown rice and make a meal of it. Bob prefers it as a side dish. As I was pulling the elements of this post together, I realized I had done another Asian-style recipe last year on this day. I'm sure my subconscious is toying with me. Sensible people don't stir-fry on Memorial Day, yet I did it again. I think I must be channeling a special friend.

Several years ago Bob and I traveled through Southeast Asia with some remarkable people. Many of them had military backgrounds and had served in Vietnam. The testosterone levels in the group were fairly high and there was polite jostling among the men see whose exploits and memories would carry the day. Tucked in our group was a woman, about my age, who had a passion for textiles and weaving. She was a charmer with a wicked sense of humor, but like most of us gals, she looked like a grandmother and her interests pegged her as a homebody. The way she carried herself and spoke led me to believe I had only seen one side of the coin. I could sense there was more, a whole lot more to her story, and that she was a person with a tale to tell. At any rate, we adopted each other for the duration of the trip and I picked up on the vague smile that appeared when the guys talked rank. I also had seen the distinctive silver chain she used to carry her keys. Its spread eagle insignia helped me put the pieces together, so I had a sense of who she was, though I still was not sure and did not ask. I tend not to pry and prefer to let folks tell their own stories when they are ready to unveil them. That happened as we came closer to Hanoi. She withdrew a bit and absented herself from the group when we toured the Hanoi Hilton. That evening she shared bits of her history with me. My friend had retired from the service with flag rank. She was a Bird Colonel, the first woman ever to to achieve that rank. She entered the service right out of college and because of her age and medical background, she had first hand knowledge of what happened in the Hanoi Hilton. She had absented herself from the tour because she did not want to see a sanitized version of a place she knew to be a hell hole. She spoke briefly of the death she had seen during her tours, but her focus was on the damaged minds and bodies the war had left behind. She carried the weight of those who were less honored than their fallen comrades, those who had no special day set aside for remembrance of the sacrifices they, too, had made. Since meeting her, we've expanded our Memorial Day to include them all and proudly fly the flag to salute them and, of course, her. I send my thanks today to all who serve. May God bless and keep you all.

Stir-Fried Asparagus with Ginger Coins and Sesame Oil...from the kitchen of One Perfect Bite inspired by Nancie McDermott

Ingredients:
1 pound asparagus (1 bunch)
2 tablespoons vegetable oil
5 thin, quarter-sized slices fresh ginger
1/2 teaspoon salt
1/4 cup low-sodium chicken broth
1 teaspoon Asian sesame oil

Directions:
1) Break off and discard woody base of each stalk. Cut usable portion of each stalk into 2-inch sections, placing tips and stalk pieces in separate piles.
2) Heat a large, deep skillet or wok over medium-high heat for about 30 seconds. Add vegetables oil and turn pan to coat it evenly. Add ginger coins to pan. Salt and cook, scooping and pressing down on ginger slices to mix with oil and salt. Cook until ginger is fragrant, about 15 seconds.
3) Reserving tips, scatter stalk sections into pan and toss with ginger and oil. Cook, tossing now and then, until shiny and bright green, about 30 seconds. Add tips and toss to mix everything well.
4) Add broth to pan, pouring it in around the sides, and toss to mix well. Cook, scooping and turning now and then, until the asparagus is tender but still firm, and most of stock has cooked away, about 3 minutes.
5) Add sesame oil and toss ingredients to coat. Turn out onto a serving plate. Serve hot or warm. Yield: 4 servings.

One Year Ago Today: Asian-Style Mushroom Soup

Two years Ago Today: Blue Cheese Bread

Three Years Ago Today: Dandelion Blueberry Bars

Pumpkin Ginger Bread

The pumpkin patch early this morning.



Crew harvesting grapes in the vineyard.




Pumpkin Ginger Bread

From the kitchen of One Perfect Bite...Despite my best efforts to avoid the crowds, the scene at the pumpkin patch was right out of Armageddon. Inbound traffic was fierce and folks who made it into the lot were jousting for parking spots. It was just after nine in the morning and I had foolishly thought the early hour would protect me from the crowds I knew would gather later in the day. The original plan was to buy a sugar pumpkin for baking, but the scene at points of entry and exit weakened my resolve and plan B immediately went into effect. Plan B involved making a u-turn, the type that makes grown men blanch, and heading to the supermarket to buy the pumpkin puree that I had foresworn because it's outrageously expensive this year. Once the pumpkin was squared away, I headed to a local winery to pick up a special order we had made for friends who love Oregon pinot noir. I had just pulled through the gates when I heard a pop that sounded suspiciously like a gun. The sound repeated again and again and then a parade of cars of various types and vintage pulled into the winery and parked by the side of the rode. Men and women emerged from the vehicles in clown-car fashion and headed into the vineyards with buckets in their hands. The grapes have been slow to ripen this year and the crews are only now able to harvest them. They are trying to stay a step ahead of the birds who are having a field day in the vineyards. The guns I heard are air rifles designed to scatter the birds and keep them from the grapes while the crews go about their work. I had hoped to share more pictures with you because it is fascinating to see the speed with which these folks work. However, the camera was obviously making some of them uncomfortable, so I decided to put it away and just watch what they were doing. This was not the place to even intimate "la migra." I spent more time there than I had intended and that meant I had swap out the recipe I planned to share with you today. I'm featuring a quick bread that I like to make at this time of year. It's a pumpkin bread that's flavored with ginger and orange zest and it's remarkably easy to assemble. I think those of you who try it will really be pleased. Here's the recipe.

Pumpkin Ginger Bread...from the kitchen of One Perfect Bite

Ingredients:
1-1/2 sticks (12 tablespoons) unsalted butter, melted + butter for pans
2-1/2 cups all-purpose flour (spooned and leveled), + flour for pans
2 teaspoons baking powder
2 teaspoons ground ginger
2 teaspoons finely grated orange zest
1 teaspoon salt
1 cup granulated sugar
1 cup packed light-brown sugar
1 can (15 ounces) pumpkin puree (1-3/4 cups)
3 large eggs


Directions:
1) Preheat oven to 375 degrees. Butter and flour two 8 1/2-by-4 1/2-inch (6-cup) loaf pans; set aside.
2) In a large bowl, whisk together flour, baking powder, ginger, orange zest and salt.
3) In a medium bowl, whisk together sugars, pumpkin, melted butter, and eggs; add flour mixture, and stir until just combined.
4) Divide batter between prepared pans. Bake until a toothpick inserted in center of loaves comes out clean, about 50 minutes. Let cool 10 minutes; invert pans and transfer loaves to a wire rack to cool completely. Yield: 2 loaves.








One Year Ago Today: Cinnamon Candy Apples














Two Years Ago Today: Celery Soup

Mulligatawny

From the kitchen of One Perfect Bite...Mulligatawny is an English version of an Indian soup that is usually made with curry and a small amount of chicken. The name literally means "pepper water". Although Bob and I had many soups while we were in India, we were never served this one, and, to my great embarrassment, I had never made it. Several weeks ago, I was introduced to the cooking of Madhur Jaffrey and her recipe for the soup caught my attention. I promised myself to try it once the activity in my kitchen moved from mazurka to waltz time and that opportunity presented itself last night. I was so excited about the results that I almost bumped my scheduled post. I stopped only because I wanted to see how this soup aged. I had it again for lunch today and I'm really happy to report my socks are still going up and down. This recipe is a treasure, especially for those who like food with a little bite. The predominant flavors here are garlic and ginger but they are perfectly balanced and neither will overwhelm the palate. I know the recipe looks involved but better than half the ingredients are spices and the soup is really easy to make. I have made very few changes to the original version. I did find the soup to be very thin, so I doubled the amount of potatoes used to thicken it and I used chicken thighs rather than the breast called for in the original recipe. I served the soup with rice for those who wanted something a bit more substantial. I really hope you will try this. I found it to be extraordinary and it will appear often on my table. Here's the recipe.

Mulligatawny...from the kitchen of One Perfect Bite courtesy of Madhur Jaffrey

Ingredients:
12 ounces red split lentils
2 quarts chicken stock
1 teaspoon ground turmeric
1 or 2 medium russet potatoes (8 to 16 ounces)
10 cloves garlic, peeled
3 inch piece of ginger, peeled and coarsely grated
9 tablespoons water + 2 cups
14 ounces chicken breast or thigh, boned and skinned
2-1/2 teaspoons salt, divided
Freshly ground black pepper
3 tablespoons vegetable oil
2 teaspoons ground cumin
2 teaspoons ground coriander
1/4 to 1/2 teaspoon cayenne
2 tablespoons lemon juice

Directions:
1) Combine lentils, chicken stock and tumeric in stock pot or large saucepan and bring to a boil. Cover, leaving lid slightly ajar, turn heat to low and simmer 30 minutes.
2) While soup is simmering, peel potatoes and cut into 1/2 in dice. After 30 minutes of cooking, add potatoes and continue simmering another 30 minutes with lid slightly ajar.
3) Put garlic and ginger in electric blender or food processor with 9 tablespoons water and blend into a smooth paste.
4) Remove all fat from chicken and cut into 1/2 inch dice. Put chicken in a bowl. Sprinkle 1/2 teaspoon salt and some pepper over it and toss to mix.
5) After soup has cooked for 60 minutes total, puree. Add remaining 2 teaspoons salt and mix.
6) Pour oil into empty skillet or saucepan over medium heat. When oil is hot, add garlic/ginger spice paste, the cumin, coriander and cayenne. Fry, stirring continuously until spice mixture is slightly browned and separates from oil. Put in chicken pieces. Stir and fry another 2-3 minutes, until chicken pieces become opaque. Add reserved 2 cups water and bring to a boil. Cover, turn heat to low and simmer for 3 minutes or until chicken is cooked. Add to pureed soup. Stir in lemon juice and taste for seasoning. Simmer soup very gently for another 2 minutes. Yield: 10 servings.

One Year Ago Today: Orzo and Rice Pilaf with Pignoli and Parmesan Cheese













Two Years Ago Today: Roasted Red Pepper and Sun-Dried Tomato Spread








You might also enjoy these recipes:
Chilled Yogurt Mint and Nut Soup - eCurry
Indian Lentil Soup with Fenugreek - Herbivoracious
Kadhi (Spiced Yogurt Soup) - eCurry
Rasam Masala - Niya's World
Mulligatawny Soup - Las Vegas Food Adventures

Red Pepper Soup with Ginger and Fennel

From the kitchen of One Perfect Bite...My eyes have always been bigger than my stomach. As a child I'd serve myself more food that could possibly be eaten and when visiting the library withdrew more books than could reasonably be read. Moderation was not a trait I treasured or even tried to emulate. I thought it came with naturally with age, much like wrinkles or wisdom. Obviously, it doesn't and while I've earned wrinkles aplenty and gained a bit of wisdom in the process, I still go off on tangents. I've been able to channel food from the plate to my blog and devoted a rather large portion of what I read to assuring that plate is never empty or my blog bereft of words, but every so often something triggers a tangent that simply must run its course. I hold Marcella Hazan and Madhur Jaffrey completely responsible for my latest derailment. I needed just one recipe from each of them to reach a goal I'd set for myself, but research into their lives loosed the hounds of hell and I found myself testing far more recipes than I needed. I have a couple that I'd like to share with you this week. The first is a recipe for a soup from Madhur Jaffrey. I made it again tonight and my socks are still going up and down. I think you know me to be a truth teller, so, please believe me when I tell you this is ambrosia, pure and simple. The soup is really easy to make and if you like strongly flavored food I think you'll love it. You really must try this. The predominant flavor is that of red bell pepper, but a hint of ginger and cayenne warm it slightly and make it a perfect light summer soup. You can have this molten treasure on the table in less than an hour, and it can be made ahead of time. It would be a perfect first course for a more formal meal. Please, please, please give this one a try. You won't regret it. Here's the recipe.

Red Pepper Soup with Ginger and Fennel...from the kitchen of One Perfect Bite courtesy of Madhur Jaffrey

Ingredients:
2 pounds sweet red bell peppers
4 tablespoons olive or canola oil
1 medium onion, chopped
1 medium potato (about 4 ounces), peeled and chopped
One 1-inch piece fresh ginger, peeled and chopped
1/2 teaspoon whole fennel seeds
1/4 teaspoon ground turmeric
1 teaspoon ground cumin seeds
1/4 teaspoon cayenne pepper
5-5 1/2 cups chicken stock or vegetable stock
1 teaspoon salt
5-6 tablespoons heavy cream

Directions:
Chop the peppers coarsely after discarding all the seeds. Pour the oil into a large, wide pan and set over medium-high heat. When hot, put in the peppers, onions, potatoes, ginger, fennel seeds, turmeric, cumin, and cayenne. Stir and fry until all the vegetables just start to brown. Add 2 cups of the stock and the salt. Stir and bring to a simmer. Cover, turn heat to low, and simmer gently for 25 minutes. Ladle the soup in batches into a blender and blend until smooth. Pour the blended soup into a clean pot. Add the remaining stock, thinning the soup out as much as you like. Add the cream and mix it in. Adjust salt, as needed. Heat through before serving. Yield: 4 to 5 servings.







One Year Ago Today: Pasta with Zucchini,Parmesan and Garlic Oil







You might also enjoy these recipes:
Sweet Corn Soup with Shrimp - Kitchen Parade
Simply Delicious: Caramelized Carrot and Ginger Soup - Eaterie Food
Mango Gazpacho - Seriously Soupy
Carrot Ginger Soup - Karista's Kitchen
Chilled Watermelon/Lime Soup - Seriously Soupy

Stir-Fried Asparagus with Chopped Nuts and Ginger

From the kitchen of One Perfect Bite...I know, I know. I'm really am sorry. Today's photo is dull and less vibrant than I'd like it to be. While planning for the week, I made a mental note to photograph this dish before it was tossed with soy sauce. My intent was lost somewhere between the drawing board and the wok, and as you can see, I mechanically added soy sauce to the pan, giving the asparagus and nuts the exact hue I was trying to avoid. I do things like that. All the time. Fortunately, all that's hurt is my pride, and the photo is a more accurate depiction of the finished dish than my staged attempt would have been. I'm on my own for supper tonight and this is the type of dish I like to make when Bob is not home. We both like this stir-fry, but while I consider it an entree, he considers it a side dish, and that can make dinner more complicated than I like it to be. I had this with a bowl of steamed rice and it made for a wonderful meal, one, I might add, that is perfect for Meatless Monday. Asparagus floods our local markets at this time of year and it can be purchased for less than $3 a pound. I take advantage of the season while it lasts. This is an especially easy dish to make. It uses ingredients that can be found in any grocery store and can be table ready in less than 30 minutes. I use tamari when I make this, but regular soy sauce can be used as a substitute. More information about tamari can be found here. I find it to be more flavorful regular soy sauce, so I keep a supply of it on hand. The only caution I have to share with you regarding this recipe, is a reminder not to overcook the asparagus. Make sure your wok or pan is hot before adding oil to it. This step prevents food from sticking to the pan as you stir-fry. If you have all the ingredients ready to go, this comes together in seconds. It should be served immediately. While cashews are more authentically Asian, you can use peanuts or cashews to make this dish. While there is no true substitute for the nuts, water chestnuts or sunflower seed kernels can be added to provide texture for those who are allergic to them. I know that those of you who try this dish will love it. Here's the recipe.

Stir Fried Asparagus with Chopped Nuts and Ginger...from the kitchen of One Perfect Bite

Ingredients:
1-1/2 pounds asparagus, cleaned and diagonally cut into 1 -1/2-inch pieces
1 tablespoon vegetable oil
2 teaspoons dark sesame oil
1 tablespoon fresh ginger, finely chopped
1 tablespoon tamari or soy sauce
1/2 cup salted peanuts or cashews, chopped

Directions:
1) Heat a wok or frying pan. Add vegetable and sesame oil and heat until oil shimmers.
2) Add ginger and cook for 1 minute, stirring often.
3) Add asparagus and cook for 4 minutes, until barely tender and still bright green. Stir in nuts and tamari or soy sauce. Cook 2 minutes longer. Serve immediately. Yield: 2 to 3 main course servings.








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