SonicChicken blog

Here’s a recipe for spinach dip from one of Barb’s co-workers.

• 1 c sour cream
• 1 pkg (1/2 lb) cream cheese, softened
• 1 pkg ranch dressing mix
• 1 pkg (10 oz) frozen spinach
• green onions
• parsley
• dill
• salt
• pepper
• garlic, minced
• 1 can (8 oz) water chestnuts
• 1 red bell pepper, minced

Combine all ingredients and refrigerate overnight.

This is one of my family’s favorite recipes. It’s my adaptation of Martin Yan’s recipe from A Wok For All Seasons, currently out of print. My copy of this book is falling apart, and I have modified Martin’s recipe quite a bit. If you like this, I highly recommend that you ferret out a copy of the book! It’s filled with excellent recipes and useful tips.

One of my Australian friends asked me to post this, so I’ve converted it to metric. (Archaic units included for the metric-challenged.) I’m not sure if all of these ingredients are readily available elsewhere. If you have trouble finding something or don’t recognize an ingredient, drop a comment and I’ll see if I can help find a substitute/explanation.

• Rice
• Marinade
• • 50 mL (3 T) soy sauce
• • 25 mL (1.5 T) Shao Hsing wine (or substitute dry sherry)
• • 15 mL (1 T) cornstarch
• • 15 mL (1 T) vegetable oil
• 0.5 kg (1 lb) beef sirloin or flank steak, sliced thinly across the grain
• 0.5 kg (1 lb) medium-firm tofu
• Orange sauce
• • 180 mL (3/4 c, half a can) thawed frozen orange juice concentrate
• • 50 mL (3 T) sugar
• • 50 mL (3 T) soy sauce
• vegetable oil for the wok
• 1 can (appx 500 g or 18 oz) pineapple chunks, drained
• 1 can (appx 300 g or 11 oz) mandarin orange segments, drained
• 5-10 thin slices of fresh ginger, peeled
• 15 mL (1 T) cornstarch mixed with 30 mL (2 T) cold water

Preparation

1. Start a pot of rice.
2. Combine marinade ingredients in a bowl. Add beef and stir to coat, marinate for ~30 min.
3. Rinse the block of tofu, and cut it into medium (20 mm or 3/4″) cubes. Place the cubes in a colander to drain.
4. Combine sauce ingredients in a measuring cup and set aside.
5. Drain the canned fruit. (I usually rinse the orange segments in the can; otherwise, they can taste a bit “tinny”.)
6. Drain any excess marinade from the beef.
7. Slice the ginger. (I do this right before cooking–the flavor fades quickly!)

Cooking

1. Place wok (or big frying pan) over high heat.
2. When the wok is hot (the edge inside is too hot to touch), add oil and swirl to coat sides of pan.
3. Add the ginger slices to the oil. Separate them with a spatula, if necessary. Cook for 5-10 seconds.
4. Add the beef and stir fry for a few minutes, until the beef is barely pink.
5. Add the tofu, pineapple chunks, and orange sauce. Stir and let cook for a moment. Meanwhile…
6. Measure the cornstarch into the cup you used for the orange sauce. Add cold water and stir to dissolve cornstarch. (Also gets the remnants of that yummy sauce!)
7. Add the orange slices and cornstarch solution to the wok. Stir and cook until the sauce boils and thickens.

Serve over the rice, which should be done right about now!

The ginger “coins” may be a bit much for some people, but they’re my favorite part of this dish.

Barb made this fantastic ham for our Thanksgiving dinner. The mustard is very subtle and makes a nice change of taste!

• 1 ready-to-eat ham, 14-16 lbs, with bone
• lots of whole cloves
• ¼ c apricot preserves
• 3 Tbsp Dijon mustard
• 1 c packed light brown sugar
• 2 c apple cider

1. Preheat over to 350°.
2. Carefully cut off the rind and most of the fat from the top of the ham, but don’t cut through to the meat! Score the top of the ham in a diamond pattern (1 inch?) with a sharp knife.
3. Set the ham in a shallow roasting pan. Stud the ham with a whole clove at each intersection in the diamond pattern.
4. Place the apricot preserves in a small sauce pan over low heat to melt slightly. Brush the melted preserves all over the ham, then brush all over with the mustard. (Why not combine the mustard and preserves and brush them all on at once?) Pat the brown sugar all over the ham.
5. Pour the apple cider into the roasting pan and bake the ham for 90 minutes, basting frequently, until the ham is glazed and brown.

When the ham is finished baking, slice thinly and serve.

From the movie What’s Cooking?

Ingredients

• 8 oz package of macaroni
• 4 Tbsp butter, divided, plus more for casserole dish
• 1 c fresh bread crumbs
• 1 small onion, chopped
• 1 Tbsp flour
• 1 tsp salt
• 1/4 tsp dry mustard
• pepper to taste
• 1/2 Tbsp Tabasco sauce (optional)
• 1 1/2 c milk
• 2 c (~16 oz) shredded cheddar cheese

Pre-heat oven to 350°.

Cook macaroni according to package directions.

Melt half of the butter in a small saucepan. Add the breadcrumbs and toss to coat. Set aside.

Melt remaining butter in a medium saucepan over medium heat. Add onion and cook until tender, about 5 minutes. Stir in flour, salt, mustard, pepper, and Tabasco sauce until blended. Slowly stir in milk, stirring constantly, until smooth. Remove from heat and stir in cheese until melted.

Use some more butter to grease a casserole dish. Place drained macaroni in casserole. Pour cheese mixture over macaroni. Sprinkle breadcrumb mixture over top.

Bake 20 minutes or until bubbling.

A few months ago we hosted a family gathering/dinner in our new kitchen. (Yes, a dozen of us spent pretty much the whole evening in or around the kitchen.) We were having El Paso-style enchiladas for dinner, and Barb wanted a dessert (other than flan) that fit the theme. She came up with apple enchiladas which we modified thusly:

• 8 granny smith apples (or any tart apple)
• 1½ c white sugar, divided
• 2 Tbsp flour
• 1 tsp cinnamon
• 6 flour tortillas (~8″ size)
• 3 Tbsp butter
• ½ c water
• ½ c packed brown sugar

1. Set the oven at 350°F.
2. Core and chop the apples, place in a bowl. Add 1 cup of the white sugar, flour, and cinnamon. Mix well.
3. Lay out all the tortillas and divide the fruit filling among them. Roll up the tortillas and place in a baking dish.
4. In a heavy saucepan, melt the butter. Add the water, brown sugar, and the rest of the white sugar. Bring to a boil, reduce heat and simmer for a few minutes, stirring constantly. (You’re trying for a slightly runny caramel consistency.)
5. Pour the caramel sauce over the “enchiladas” and bake for 20 minutes.
6. Serve with vanilla ice cream for maximum decadence!

They’re surprisingly filling, so you may want to cut them in half. Enjoy!