The first day of the 2012 Chinese New Year is on January 23, 2012 in China’s time zone. The year of the Dragon. To celebrate, here are some of my favorite recipes.

Marinated Tofu

Ingredients:

Soy Sauce (I prefer low-sodium tamari, a wheat-free Japanese soy)
Sesame Oil, a few drops
Lemon Juice, to taste
Garlic (fresh or powder), to taste
Sherry or Wine (optional)
1 lb. block of Firm or Extra Firm Tofu
Oil (for cooking)

Directions:
1. Gently squeeze the extra liquid out of block of tofu with a paper towel.
2. Cut it into 6 to 8 slices and lay the slices in a pan or dish with the marinade.
3. Marinate it for 20 minutes upwards to a day. More time, more flavor. Halfway through, turn the slices over to make sure both sides are soaked.
4. To cook, rub a small amount of oil on a non-stick frying pan.
5. Lightly brown each side. That’s it.

Ginger Beef

Ingredients:

• 3 tablespoons soy sauce
• 2 tablespoons rice wine
• 1 tablespoon brown sugar
• 1/2 teaspoon cornstarch
• 1 tablespoon vegetable oil
• 1 tablespoon minced fresh ginger root
• 1 tablespoon minced garlic
• 1 pound beef round steak, cut into thin strips
• 8 ounces snow peas

Directions:

1. In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.
2. Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately.

Wonton soup

Ingredients:

1/2 pound boneless pork loin, cubed
2 ounces peeled shrimp, finely chopped
1 teaspoon brown sugar
1 tablespoon Chinese rice wine
1 tablespoon light soy sauce
1 teaspoon chopped green onion
1 teaspoon chopped fresh ginger root
24 (3.5 inch square) wonton wrappers
3 cups chicken stock

Directions:

1. In a large bowl, mix the pork and shrimp with the sugar, wine or sherry, soy sauce, scallions, and ginger. Blend well and leave to stand for 25-30 minutes.

2. Place about one teaspoon of the filling at the center of each wonton skin.

3. Moisten all 4 edges of wonton wrapper with water and pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Place completed wrapper on the cornstarch platter and continue until all wrappers are used.

4. FOR SOUP: Bring the chicken stock to a rolling boil. Drop wontons in and cook for 5 minutes. Garnish with chopped scallions and serve. (NOTE: Uncooked wontons will keep in freezer for a good 2 months if well wrapped. Thaw before frying, but they can be boiled straight from frozen and cooked 2 minutes longer.)

5. TO FRY: Heat 2 to 3 cups of oil in a wok until hot. Deep-fry wontons in batches until golden, 2 to 3 minutes on each side. Drain. Serve with dipping sauce or duck sauce, also called plum sauce.

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Getting Started

These pork chop recipes are simple wholesome recipes, good for hanging out with the fellas’ or dining out with that special someone. This recipe is simple, easy to prepare and ready in less than an hour. Pork chops are so versatile that they can be served with a riesling, with sangria or with beer.

What Will Be Needed

You will need one half cup of firmly packed brown sugar, one half cup of apple juice, four tablespoons of vegetable oil, one tablespoon of soy sauce, one half teaspoon of ground ginger, salt and pepper as desired, two teaspoons of cornstarch, one half cup of water and six boneless pork chops. Putting it together Preheat the grill, setting it for high heat. Mix sugar, apple juice, oil, soy sauce, ginger, salt and pepper in a small saucepan. Boil on low heat. Mix cornstarch and water, then add to brown sugar mixture. Stir the mixture until it thickens. Lightly oil the grill then place pork chops on the grill. Grill the pork chops on high heat for ten to twelve minutes, turning only once. Just before the pork chops are done, brush them with the leftover sauce. Serve the pork chops hot with leftover sauce. This meal will serve at least six people and contains only 262 calories.

Grilled Lemon Herb Pork Chops

Getting Started

Another easy to prepare treat for the senses is the grilled lemon herb pork chops. This meal can be accompanied by a chilled glass of Sauvignon Blanc, a whiskey sour or just a beer.

What Will Be Needed

For this recipe, get one quarter cup of lemon juice, two tablespoons of vegetable oil, four cloves of minced garlic, one teaspoon of salt, one quarter teaspoon of pepper and six (4 ounce) boneless pork loin chops.

Putting Things Together

Mix lemon juice, oil garlic, salt, oregano and pepper together and pour inside a resealable bag. Put the pork chops inside the bag and refrigerate at least for two hours or ideally for overnight. Keep turning the pork chops over inside the bag for even distribution of the marinade. Preheat the grill to high heat. Take the pork chops from the bag and pour leftover marinade into a bowl. Boil on low heat then set aside. Lightly oil the grill. Grill the pork chops for five to seven minutes per side with frequent basting with heated marinade until done

Chinese Pork Chops

Getting Started

Chinese pork chops are an affordable and healthy addition to any menu. With only 202 calories, it is also very good for sustained dieters. These pork chops go well with Riesling, a bourbon slush or just a beer.

What Will Be Needed

You will need: one half cup soy sauce, one quarter cup brown sugar, two tablespoons of lemon juice, one tablespoon oil, a half teaspoon of ginger, garlic powder and six boneless pork chops.

Putting Things Together

Combine ingredients to make marinade, then grill chops for 6-8 minutes.

For more information on Grilling Pork, read How To Grill Pork Steak and How To Cook Pork Chops.

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Fish Tacos

Makes 5 servings

10 Flour soft taco tortillas- warmed up (see package for heating directions)
1 Can Black beans, drained and mashed
10 Beer battered fish fillets
2 limes
2 cups Pico de gallo
2 cups cabbage mix
1 cup jack cheese
I can mild green chilis

Pico De Gallo:

4 large roma tomatoes, diced
1 large green chili
1/4 cup lime juice
salt and pepper
3 TBSP chopped cilantro
1/2 cup diced red onion
2 TBSP chopped parsley
1 TBSP olive oil

Dice tomatoes, chilis, onion and herbs. Combine oil, lime juice, salt and pepper and mix well. set aside for 1 hr or overnight.

Bake fish until crunchy and crispy. Using the juice from 1 lime, mix cabbage mixed into a bowl and add juice, set aside.

In a saucepan and black beans and mash with a potato masher until thick. Heat until bubbly and warm. Add can of green chilis.

To assemble tacos:

Place warm tortilla on plate, spread 1 to 2 TBSP of black beans on tortilla and then place fish on top. Next add the pico de gallo, then the cabbage mixture and then top with cheese.

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Recently I had a craving for Prime Rib, but have not really felt well enough to venture out into the cold to go to a fancy place that charges high prices for my family of 6 to eat. I decided to try my own hand at making this classic holiday favorite at home. I have been cooking for many years, but Never tried doing this before! Here is how I did it and as you can see it came out great. the taste was so buttery!

The big key here is watching your internal temp. If you over cook it, you will end up with a brick. Also having a good pan is really important. I bought one just for this dish. It made all the difference and made it very easy.

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Certain Greek dishes (or at least; a number of Greek-influenced dishes) may be available to buy from your local supermarket and a number of restaurants may claim to specialize in such cuisine but to experience the truly authentic taste of Greece, one must go directly to the source.

Should you ever happen to take a holiday in Greece, these are the five dishes you simply must try:

Moussaka

Image accreditation: greek-recipe.com

Moussaka – a dish comprising aubergine (AKA eggplant), potatoes and meat – may not have originated from Greece (there is debate to whether it stemmed from the Mediterranean or Middle East where the dish is served in the form of a salad) but the Greek version of the dish is definitely the best known variety.  This variety is traditionally made with three layers; the ground layer is sautéed slices of aubergine whilst the middle is lamb mince cooked with chopped vine-ripened tomatoes, onion, garlic, herbs and spices which is then topped with béchamel sauce or an egg custard, depending on the chef’s/diner’s preference.

Moussaka is usually served warm – often with a side salad – to allow the flavours in the dish to really come through.

Strapatsada

Image accreditation: medcookingalaska.blogspot.com

Strapatsada (also known as ‘strapatso’) is a dish that is often eaten across all regions of Greece for lunch or as a light snack. The dish is popular due to its simple preparation method and low cost ingredients. Chopped tomatoes and olive oil are cooked in a frying pan to create a thick sauce and then beaten eggs are slowly added to the pan to create strapatsada, to which feta cheese and herbs such as oregano and thyme can also then be added to taste. And you thought standard scrambled eggs were good!

The dish can be served both hot and cold (depending on preference) and can be found in many Greek cafes and restaurants during the summer months, for this is when Greece’s tomato crops flourish.

Loukoumades

Image accreditation: angelothomas.com

Also known as “Greek honey dumplings”, this dessert comprises balls of dough which are flash fried to become crispy and golden brown on the outside, whilst remaining light and fluffy on the inside. Although there are several cuisines globally which have desserts containing fried dough, the Greek variant sees these balls spiced with cinnamon and lightly dusted with icing sugar once cooked.

The Greek often serve these delicious dough balls warm with a drizzle of honey and an optional dollop of natural Greek yogurt (a famed accompaniment for honey) on the side. Loukoumades are sold to locals and tourists from more than a handful of street stalls, sweet shops and restaurants dotted around the country.

Fasolada

Image accreditation: RobW_

Often referred to as the “national food of the Greeks”, fasolada is a hearty, meat-free soup dish which is made from stewed white and/or lima beans, olive oil and a selection of vegetables. Typical ingredients of this nutrition-rich and healthy meal include plum tomatoes, carrots, onion, celery, bay leaf and parsley but the dish is such a staple in the Greek diet that many different recipes for it exist across the islands.  The soup’s high bean content means it is a thicker broth than many other soups making it filling. Many also like to add a sprinkle of feta cheese to the surface of this soup.

Fasolada is often served hot with crusty bread during the winter and on occasion; cold during the warmer months. There are Brazilian and Italian versions of the dish but each of these is typically not suitable for vegetarians.

Souvlaki

Image accreditation: 123rf.com

Whilst exploring a new country, sometimes it can be hard not to give into the tempting accessibility of fast food. If a quick but tasty meal is required whilst on holiday in Greece, you are sure to find somewhere the sells souvlaki – typically lamb meat and chopped vegetables grilled on a skewer (though chicken and pork variants are sold for those tourists less familiar with lamb) – close by.

Souvlaki can be served straight from the skewer on which it is cooked, wrapped in pita bread with garnishes and sauces added and/or with a side helping of chips. Yes, this dish is basically a kebab but when cooked in the traditional manner, Mediterranean flavors are sure to dance across the tongue instead of merely serving the purpose of filling in a hunger hole temporarily.

The author of this guest post – Ella McKenzie – tried all five of these dishes whilst on a luxury villa holiday to Greece that she booked with Simpsons Travel. She would recommend them to anyone planning on taking Crete holidays. 

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PB&J+C  Sandwich

(Peanut Butter & Jam + Cheese)

Although these three ingredients don’t sound as though they’d go together, surprisingly, they taste great when combined! Make sure to use nice thick slices of bread (freshly baked tiger loaf works well), and butter each slice on one side with high quality butter or margarine.

Try to find a good peanut butter, preferably organic, as it won’t have added sugar and fat (it also tastes better). Any jam will do, although strawberry or raspberry works great. The sweet jam compliments the creamy peanut butter. For the cheese, choose a simple cheddar (you don’t want to overpower the sandwich), and cut into thin slices. The mix of thick white bread, sweet jam, creamy butter and tasty cheese make this a powerful and enjoyable sandwich. Enjoy in moderation, it’s extremely indulgent!

The Moistmaker

(Turkey, Cranberry Sauce and Gravy)

The origin of this sandwich is from an episode of Friends (“The One With Ross’ Sandwich”), where Ross creates a sandwich from Thanksgiving leftovers. The special ingredient in this sandwich was a centrally located slice of bread, soaked in gravy, called “the Moistmaker”.

Take three slices of bread, and soak one in pre-prepared gravy. On one of the remaining slices, butter and layer with turkey. Add cranberry sauce, and lay the Moistmaker on top. Then add more cranberry sauce, turkey slices, and the final buttered slice of bread. Cut diagonally and enjoy!

Fried Banana and Peanut Butter sandwich

This is another sandwich that relies on peanut butter, and it definitely isn’t for the faint of heart. Originally created by Elvis Presley, it most definitely isn’t for those who are looking to lose weight.

Toast two slices of white bread, and butter a side on each. Spread peanut butter on both piece of toast, and sandwich a mashed banana between them. Apply butter to the outside of the sandwich, and lay in a frying pan (with yet more butter!). Fry until the sandwich is golden brown on the outside. For a slightly healthier alternative, you can use a sandwich press instead of frying the sandwich in a pan.

Although not particularly healthy, all of these sandwiches are delicious, and should hopefully get your creative juices flowing! Sandwiches can range from a healthy snack to a decadent dessert; be as creative as you like when making them!

Taylors of Oxford are a sandwich and deli specialist, based in Oxford, England. If you’re looking for a sandwich shop in Oxford, try Taylors!

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Try a New Mediterranean Dish

Many dishes of the middle east, at the eastern end of the Mediterranean Sea, have therefore gained prominence even in mainstream diets. A few years ago, no one would have known what you were talking about if you mentioned Humus, that delicious dip made from chick peas and olive oil.  Today, even people who are not ardent vegetarians enjoy this great break from our ubiquitous onion dip, made of sour cream with all of its transfatty acids from dairy products and chemical laden instant soup mix.

So let’s introduce a sort of cousin to Humus that is equally as healthy, delicious and easy to make. And like Humus, it has very few ingredients so you can put it together easily.

How to Make Baba Ghannouj

Ingredients:

• One eggplant
• Olive Oil
• Whole garlic, peeled and minced
• Lemon juice

Take an eggplant, cut it in half, rub it all around with olive oil and bake it in a 350 degree oven for one half hour. (Talk about easy!) Test it after a half an hour to make sure it is soft, and cook longer if necessary until the middle is soft and pulpy and can be broken easily with a fork. Let the eggplant cool so that you can handle it, and then scoop the meat from inside the skin into a food processor.

At first on low, then increasing speed as the pulp becomes creamier, process the eggplant “meat” until it is the consistency of oatmeal (or Humus, if you prefer that comparison). Once it is of the proper consistency, add minced garlic and lemon juice, stopping and tasting it gradually. Add more garlic and lemon juice, according to taste. Some people like a very garlicky Baba Ghannouj, others prefer it to taste more of lemons. Experiment until you find your perfect mix for your taste. Drizzle olive oil over the top before serving, and serve with pita bread and good black olives.

A delicious, low calorie, healthy snack or appetizer that your family and guests will love!

The Baba Ghannouj recipe has become the fantastic social gathering dip recipes, an old time Mediterranean recipe. Do a people search an invite your old time friends and high school buddies and let them taste this classic recipe, in Mediterranean style. It’s simple to prepare and will definitely capture their taste buds.

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1 1/8 cups dark brown rice, rinsed and drained
2 cups water
3/4 teaspoon salt
1/4 teaspoon saffron threads or ground turmeric
1/2 teaspoon grated orange zest
3 tablespoons fresh orange juice
1 1/2 tablespoons pistachio oil or canola oil
1/4 cup chopped pistachio nuts
1/4 cup dried apricots, chopped

Directions

In a saucepan over high heat, combine the rice, water, 1/4 teaspoon of the salt and the saffron. Bring to a boil. Reduce the heat to low, cover and simmer until the water is absorbed and the rice is tender, about 45 minutes. Transfer to a large bowl and keep warm.

In a small bowl, combine the orange zest and juice, oil, and the remaining 1/2 teaspoon salt. Whisk to blend. Pour the orange mixture over the warm rice. Add the nuts and apricots and toss gently to mix and coat. Serve immediately.

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* 1/4 cup light sour cream
* 1/4 cup reduced fat blue cheese crumbles
* 1/4 teaspoon Worcestershire sauce
* 1 1/2 pounds ground chicken
* 1/4 cup hot pepper sauce
* 1/2 teaspoon celery salt (optional)
* 1/4 teaspoon poultry seasoning
* 1/2 teaspoon paprika
* 1 pinch cayenne pepper, or to taste
* 1 tablespoon hot pepper sauce
* 4 Kaiser rolls, split
* 4 leaves iceberg lettuce
* 1/2 cup diced celery

Directions

1. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Stir the sour cream, blue cheese, and Worcestershire sauce together in a small bowl; set aside.
2. Mix the ground chicken, 1/4 cup hot sauce, celery salt, poultry seasoning, paprika, and cayenne pepper together in a mixing bowl until evenly blended. Form into four 3/4-inch-thick patties.
3. Cook the chicken burgers on the preheated grill 6 to 7 minutes until well marked. Spray the uncooked top of the burger with cooking spray, and flip the burgers over. Brush the cooked side with 1 tablespoon hot sauce, and continue cooking until no longer pink in the center and the juices run clear, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. To assemble the burgers, place a lettuce leaf on each roll bottom. Top with a burger patty, then spoon on 2 tablespoons of blue cheese sauce, and 2 tablespoons celery. Place the top of the roll on top to finish the sandwich.

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Ingredients

* 1 large onion, thinly sliced
* 1 cup dry white wine or vegetable broth
* 1 cup tomato juice
* 1/2 cup ketchup
* 1/4 cup honey
* 1 Tbsp. Worcestershire sauce

* 1/2 tsp. finely chopped garlic
* 1/2 tsp. chili powder
* Salt and pepper to taste
* 4 salmon steaks (about 6 oz. each)
* Vegetable oil

Instructions

1.

Combine onion and wine in medium saucepan; bring to a boil over medium-high heat. Add tomato juice, ketchup, honey, Worcestershire sauce, garlic, chili powder and salt and pepper to taste; stir well. Reduce heat to low and simmer 1 hour. Remove from heat and puree in blender or food processor; set aside.

2.

Place salmon steaks in lightly oiled baking pan and baste with sauce. Bake in preheated 425-degree oven about 6 minutes; turn and baste. Bake until fish just flakes when tested with fork. (The salmon steaks should cook about 10 minutes per inch of thickness, measured at the thickest part.) Makes 4 servings.

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