Cookbook Club Review

Cookbook Club Review

Sesame Chicken Thighs with Garlicky Broccoli 

Last week we tried this new recipe from the Cookbook Club on my Sister's Blog.

I went to 3 or 4 different stores looking for the black bean sauce, but could not find it anywhere.  I found that Hoisin Sauce can be substituted so I bought that instead.  I have to say I was not that impressed with this recipe.  It tasted good but it was not that flavorful, maybe the black bean sauce would have helped.  But I will not be making this again.

I have really liked the all the recipes I have made from a previous cookbook club book, Easy Chinese Recipes.  In those she uses fresh garlic, ginger and a mixture of sauces.   I think I will stick with Chinese recipes from that cookbook.

Chicken Fried Rice

This recipe is from my sisters cookbook club.... This months cookbook is Easy Chinese Recipes by Bee Yinn Low.   I could not find a good deal on shrimp so I decided to make chicken fried rice instead.  I cooked the chicken before I made the fried rice and just added it when the recipe called for shrimp.

It was a quick and easy recipe but did dirty a lot of dishes.  This definitely a recipe we will be making again the whole family loved it.

If you have time give it a try before the end of February and post your review on your blog (link it to the cookbook clubs review).

Moving to Maryland

In the ingredients is something called "overnight steamed white rice." To make it, you'll need to make a batch of steamed rice the day before and keep it in the refrigerator overnight to dry out the moisture. "That's the key to a great fried rice so it's not wet and sticky," Bee tells me. "Fresh steamed rice has too much moisture, so it's not great for fried rice."

Classic Shrimp Fried Rice

Serves 2 as a main dish or 4 as part of a multicourse meal

3 cups overnight steamed white rice (I have started to use brown rice and it taste great)
2½ tablespoons oil
3 large eggs, beaten and seasoned with a pinch of salt
2 cloves garlic, minced
One ½-inch piece fresh ginger, peeled and minced
4 ounces shelled and deveined medium-sized raw shrimp or chicken
1 cup (160 g) store-bought frozen peas and carrots
Salt, to taste

Seasonings (I have started to make 1.5 batch of seasonings)
1½ tablespoons soy sauce
½ tablespoon fish sauce
¼ teaspoon sesame oil
3 dashes white pepper

Gently break up the lumpy overnight rice with the back of a spoon or fork. Mix all the ingredients for the seasonings in a small bowl. Set aside.

 

Heat ½ tablespoon of the oil in a wok or skillet over high heat. Gently pour in the beaten eggs and fry until it just starts to set, about 1 minute. Flip the egg over and continue to fry until set. Use the spatula to break the eggs into small pieces. Dish out and set aside.

Reheat the wok or skillet over high heat and add the remaining 2 tablespoons of oil. Add the minced garlic and ginger, stir-fry until they become light brown in color or aromatic.

Add the shrimp and stir-fry until they are half-cooked or the surface turns opaque; then add the frozen peas and carrots. Stir quickly to combine the ingredients, about 10 seconds. Spoon the rice into the wok or skillet and combine everything evenly with a spatula.

Stir in the seasonings, blending them well with the rice. Return the cooked eggs to the wok or skillet, stir to combine and then cook the rice. Keep stirring the fried rice until slightly toasted, about 3 minutes. Add salt to taste, dish out and serve immediately.

"Easy Chinese Recipes by Bee Yinn Low" (www2.tbo.com)

Giant Chewy Lemon Sugar Cookies

When I looking at the recipes for Augusts cookbook club...  on the post with the Mini Ginger Chicken Meatball Subs with Masala Sauce they were talking about these cookies.   Once I looked at Giant Chewy Lemon Sugar Cookies I knew I was going to HAVE to try them.

I decided to dye the sugar purple for the LSU game.  I had the boys help me roll the dough in the sugar... they were great helpers but did eat a little purple sugar :)

I used an ice cream scoop to get scoop the dough ( I do the same for the NM Chocolate Chip Cookies).

These cookies are AMAZING!! I will be making them a LOT :)  ENJOY!!

UPDATED PICTURE

Giant Chewy Lemon Sugar Cookies 
Makes about 20 cookies

Ingredients
2 ¼ cups flour
½ teaspoon salt
1 teaspoon baking soda
1 cup (2 sticks) butter
1 cup sugar
zest of 1 lemon
1 egg
1/3 cup coarse sugar (plain, granulated sugar works if it’s all you have)

Instructions
1. Preheat the oven to 375°F. Line your baking sheets with parchment paper.

2. Sift the flour, salt and baking soda together.

3. Cream the butter, 1 cup of sugar and lemon zest until very smooth. Add the egg and continue to beat until fluffy. Pour in the dry ingredients and mix until just combined — you don’t want to overmix.

4. Spread the remaining 1/3 cup sugar onto a shallow plate. Form balls out of the cookie dough 2 inches in diameter and roll them through the sugar. Arrange on a cookie sheet 4 inches apart — these spread!

5. Bake for 8 to 10 minutes, until just the edges are golden. The tops of the cookies should remain pale. Cool completely on the cookie sheets before removing to a plate.

August Cookbook Club

The Alternate Recipe this month was Spinach Pie Quesadilla.  The original recipe was only for a single serving, it was easy to make it for 4 servings.  (I have the 4 serving recipe below).  It was really easy and had a ton of flavor.  It was a hit for our whole family, we will definitely be making this again.  

Spinach Pie Quesadilla

from  Cara Eisenpress and Phoebe Lapine's In the Small Kitchen.

active time 10 minutes | total time 10 minutes | serves 4

ingredients

4 teaspoon olive oil  

1 small onion, finely diced

8 scallions, sliced (white and light green parts)

4 clove garlic, minced

1 teaspoon salt

Freshly ground pepper

Pinch each of thyme, oregano, and cayenne

6 cups fresh spinach

4 small wrap or flour tortilla, 8-inch in diameter

4 large egg white

4 tablespoon plain Greek yogurt

8 tablespoons crumbled feta cheese, divided 

preparation

In a small nonstick pan, heat the oil. Add the onion and scallions and cook until soft, 3-4 minutes. Stir in the garlic, cooking a minute or two more until soft. Sprinkle with salt, pepper, and the spices. 


Mix in the spinach and cook until wilted, about 2 minutes. Remove to a bowl and cool slightly. Use a wooden spoon to press out some of the liquid from the cooked spinach and drain. 


In another small bowl, whisk together the egg white, yogurt, and 4 tablespoon of feta. Add to the cooled spinach and mix until combined. 


Wipe out the pan, then brush it with about 1/4 - 1/2 teaspoon olive oil or cooking spray. Over low heat, put the wrap or tortilla in the pan and sprinkle the remaining feta over one side of the wrap and get it to soften slightly. Turn the heat to medium and pour the egg-spinach mixture over the same half of the wrap, fold the other half over and cook on one side until the egg begins to firm up, 3-4 minutes. Flip and cook on the other side for 2-3 minutes, then cut into wedges and serve immediately.

When I looking at the recipes for Augusts cookbook club...  on the post with the Mini Ginger Chicken Meatball Subs with Masala Sauce they were talking about these Giant Chewy Lemon Sugar Cookies... Check out my review!! 

January Cookbook Club

Beard on Food - Mustard Chicken 

We tried the Mustard Chicken first this month.  This recipe was easy and tasted GREAT.  Keith said it taste gourmet or better :) 

Beard on Food - Beard's Favorite Hamburger Recipe

Then we had the Hamburgers.  They were also delicious, moist and awesome.  But how could they be bad with heavy cream, grated onions and buttered english muffins.  I really liked the idea of making burgers on a skillet. 

-

December Cookbook Club

After lots of dirty dishes and time

one burned finger and one burned arm

one pile of throw up

we ALL decided we did not like Lentil Frittata

and had bowl of Fruit loops instead 

November Cookbook Club

This month it was my turn to pick the cookbook and recipes for the Cookbook Club.  So I decided it would fun to pick a Louisiana cookbook, River Road Recipes: Warm Welcomes.  

I made the Shrimp & Tasso Pasta.  It was really easy to make.  But I did not read the ingredients very well before my trip to the grocery store, so I realized once I started making it that it did not by the 2 pints heavy cream... Yes they want you to use 2 pints heavy cream. So I used the whole milk I had for my 1year old.

We LOVED it.  It makes a ton of food.  It was a little runny and did not have a ton of spice the first night.  But the leftovers were WONDERFUL... I think it needs to sit together longer before you eat it to get the spice from the tasso.  Definitely a make again meal!!

I still want to try the other recipe but just got to busy at the end of the month with my sons 1st birthday and thanksgiving.

Shrimp and Tasso Pasta

From River Road Recipes IV: Warm Welcomes

Tasso gives a smoky flavor to this seafood pasta dish. This freezes well and is an excellent dish to take to a friend with a new baby or a death in the family.

16 ounces fine or wide egg noodles
1 bell pepper, chopped
1 yellow onion, chopped
1 rib celery, chopped (optional)
1 bunch green onions, chopped
8 garlic cloves, chopped
½ cup (1 stick) margarine
2 pints heavy cream
1 pound deveined peeled shrimp
2 cups chopped tasso (reminder: substitutes include salt pork, pancetta, prosciutto, Canadian bacon or smoked ham)
1tsp Crushed red pepper to taste
1 ¼ tsp Salt to taste
1tsp Creole seasoning to taste
1tsp Paprika to taste
¾ cup (3 ounces) grated Parmesan cheese

Cook the pasta according to package directions until al dente; drain. Cover to keep warm. Saute the bell peppers, onion, celery, green onions, and garlic in the margarine in a large skillet until the vegetables are tender. Add the heavy cream and shrimp and mix well.

Cook for two minutes or until the shrimp turn pink, stirring frequently. Fold in the tasso and pasta. Season with red pepper, salt, creole seasoning, and paprika and sprinkle with the cheese.

Serves 6 to 8.

October Cookbook Club

This month's Cookbook Club was a Paul Deen cookbook.  The recipe was Chicken and Rice Casserole.  

I was a little worried about some of the ingredients, because I do not like the taste of CANNED green beans and I was not sure what pimentos were.  But I googled pimentos and found out they are just large chili peppers and figured I could use fresh or frozen green beans.

It was a REALLY easy recipe to make.  I could not find green beans at the produce stand so got frozen green beans.  The recipe called for two 14oz cans I just measured out four cups of frozen greens heated them up then mixed them with everything else.  

Keith, Reece and I all really liked the casserole.  But Grady has become very picky since he turned 3 so he did not eat it.  But we will be having this again so hopefully Grady will try it next time :) 

September Cookbook Club

My sister started the Cookbook Club so every month one person picks a cookbook and recipe from that cookbook.  We all try it and post about it.  


This month was a Rachael Ray cookbook and the recipe was Mega Meat Stuffed Shells.  


It was really easy to make and we loved them.  I loved the nutmeg flavor in the meat.  I did not like the sauce I think I will just use a jar of marinara next time.  


Ok and one more thing this recipe is in the chapter for 2 people... I am not sure how much Rachel Ray eats but this fed my family of 4 and we had leftovers.  Also the recipe calls for ONLY 8 jumbo pasta shells, I am not sure how RR fits all that meat in 8 shells maybe she buys enormous pasta shells (I used about 12 shells and they were packed).