Zhi Ma Bin (Jur Mah Been)

(Sesame Seed - Scallion Bread)

5 c flour
2 cup warm water (or 1 c warm water 1 c milk room temperature milk)
3T sugar
2 ½ tsp. salt
4 tsp. yeast
1 tsp. vanilla
2 tsp. vegetable oil
Black pepper
6 T raw white sesame seeds
2 c diced green onions

Combine flour, sugar, salt in large mixing bowl. Add yeast to 1 c warm water, let sit for 2 minutes.

Add yeast to dry ingredients. Mix and add second cup of liquid (may need more) including vanilla and mix thoroughly; dough should be moist but not sticky. Turn out onto unfloured surface, knead until smooth and elastic. Place back in bow, cover with a damp towel, let rise until double in size.

Turn out, divide into 2 equal pieces. Knead, roll into 12” log. Flatten with rolling pin until about 6” wide x 18” long.

Brush with 1 tsp oil, sprinkle with black pepper, sprinkle with 1 c scallions. Roll tightly into a log lengthwise. Coil, spiraling upward, tuck in end. Flatten with hands, lightly flour surface, roll out into a disc (roughly 1” thick). Spritz/brush lightly with water, sprinkle 3 T sesame seeds and press lightly into dough

Transfer to baking dish sesame seed-side up.

Let rise for 30 minutes. Bake at 350 for 20-25 minutes until golden.
(We used cake pans and made 3)

Reuben Sandwich Soup

Reuben Sandwich Soup
Book: Steve 2008
Chapter: Soup
Serves: 10
There are a lot of recipes on the net for "Reuben" Soup.After a little "trial and error", this is the one I settled on. Not very carby but pretty hefty on the fats. If you need low sodium, this won't work for you because of the salt in the broth, sauerkraut and corned beef.Freezes pretty well. There is a little texture loss with the cheeses. It's so good, you may not have any left to freeze.
1 49 1/2-ounce can "Swanson's Broth: Chicken 1/3 Less Sodium, No Fat", home made broth or stock would be better.
12 ounces cooked corned beef brisket or deli corned beef, chopped
114 1/2-ounce can sauerkraut
1 ounce oil
1/2 cup chopped onions
1 clove garlic, minced
3/4 teaspoon thyme
1/2 teaspoon tarragon
1/4 teaspoon white pepper
1 bay leaf
1/2 cup water (for corn starch)
3 tablespoons cornstarch
4 ounces shredded carrots
12 ounces "process" Swiss cheese (melts a little creamier than natural)
8 ounces shredded,natural Swiss cheese (better flavor than using all process cheese)
1 cup cream
10 ounces rye croutons (easy to make your own from pumpernickel bread)

In a soup pot, sweat the onion and garlic in a little oil.
Add the chicken stock, beef brisket, sauerkraut, onion, garlic, thyme, tarragon, white pepper, andbay leaf. Bring to boiling; reduce the heat. Simmer, covered, for 30minutes.
Remove bay leaf.
In a small bowl, stir the cold water and cornstarch.Add cornstarch mixture and carrots into soup. Cook and stir until thickenedand bubbly, approximately 7 minutes.
Reduce heat to low and add the Swiss cheeses.While frequently stirring,cook until melted.
While constantly stirring, add whipping cream and bring to temp.
Place an ounce of rye croutons in each serving bowl and ladle soup.

NUTRITION FACTS
Amount per Serving
Calories 527
Calories From Fat 345 % Daily Value*
Total Fat 37g 57%
Saturated Fat 19g 94%
Cholesterol 102mg 34%
Sodium 1330mg 55%
Total Carbohydrate 24g 8%
Dietary Fiber 2g 7%
Sugars 2g
Protein 16gVitamin A 63%
Vitamin C 5%
Calcium 50%
Iron 2%*
Percent Daily Values are based on a 2,000 calorie diet.

Yellow Tomato Soup

Book: Steve's Diabetic Recipe Book ll
Chapter: soups
Serves: 8
Inspired by recipe from Sia's in Norcross GA
2 1/2 cups chopped onions
6 slices bacon
2 pounds rough chopped yellow tomatoes
2 tablespoons garlic, smashed
1 1/2 cup white wine
1 49 1/2-ounce can "Swanson's Broth: Chicken 1/3 Less Sodium, No Fat"
1 teaspoon minced, canned chipotle peppers in adobo sauce
1 tablespoon mexican oregano
1 pint cream
In a soup pot, gently cook bacon being careful not to burn. Leave the rendered fat in the pot and remove the crisp bacon.
Set the bacon aside after breaking it up.
Saute the onion in the bacon fat. Don't allow to burn.
Add tomatoes, garlic and broken up bacon. Stirring occasionally, simmer until tomatoes are tender. (about 20 minutes)
Add the wine and simmer 5 minutes.
Add broth and simmer until mixture is reduced a little to concentrate flavor. (about 15 minutes)
Stir in chipotle chilies and oregano. Simmer 5 minutes.
Puree soup using a stick blender or food processor.
If still a little fibrous, run the soup thru a food mill.
Stirring soup, add the cream and bring to serving temperature.
Garnish with cracked black pepper.
Actually better the next day.
NUTRITION FACTS Amount per Serving
Calories 245
Calories From Fat 202 % Daily Value*
Total Fat 23g 35%
Saturated Fat 13g 64%
Cholesterol 84mg 28%
Sodium 265mg 11%
Total Carbohydrate 12g 4%
Dietary Fiber 2g 8%
Sugars 4g
Protein 4g
Vitamin A 26%
Vitamin C 46%
Calcium 0%
Iron 2%
* Percent Daily Values are based on a 2,000 calorie diet.

Polish Dill Pickle Soup

Polish Dill Pickle Soup

Book: Steve's Diabetic Recipe Book ll
Chapter: soups

I found this recipe folded up in a jacket pocket, just before I was going to toss the jacket in the washing machine. I don't know who gave it to me nor it's origin. If somebody claims to be the author, I'd be happy to credit them.

This soup is really good and crys for a side of kielbasa. You had better think about some crusty bread to go with it. The carb numbers are very low.
Serves: 10

1 49 1/2-ounce can "Swanson's Broth: Chicken 1/3 Less Sodium, No Fat"
1 14 1/2-ounce can "Swanson's Broth: Chicken 1/3 Less Sodium, No Fat"
2 packets Chicken Bouillon Herb-Ox Sodium Free
2 medium carrots, coarsely grated
2 cups baker potatoes, peeled and cubed
2 ribs celery, thinley sliced
5 Polish dill pickles coarsely grated (don't use Kosher dills)
1/2 cup milk
2 tablespoons flour
1 egg
6 ounces sour cream
Pepper, to taste
1 tablespoon dried parsley
1 teaspoon dried dill weed

In a soup pot, using a diffuser, sweat the carrots and celery.
Add broth, bouillon, and potato.
Bring to a boil. Lower heat and simmer, covered for 10-15 minutes. (Until the potato softens)
Add grated pickle and continue cooking for 10-15 minutes.
In a small bowl, beat milk and flour until smooth. Temper with a small amount of the hot soup.
Add it to the pot and bring to a boil until slightly thickened.
Remove pot from the heat.
Add the pepper, parsley and dill weed. Stir.
In a small bowl, beat egg and sour cream. Temper with a small amount of the hot soup.
Add to soup and stir until smooth.
Serve.

Freezes and reheats reasonably well with a little bit of curdling to the texture.


NUTRITION FACTS
Amount Per Serving
Calories 68 Calories from Fat 21
% Daily Value*
Total Fat 2g 4%
Saturated Fat 1g 6%
Cholesterol 21mg 7%
Sodium 221mg 9%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 4%
Sugars 1g
Protein 2g
Vitamin A 96% Vitamin C 5%
Calcium 3% Iron 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Eggplant Goat Cheese Tower

Roasted Pepper Salsa

Can be made several days ahead of assembly
4-5 Red peppers roasted in oven/or under broiler until black on all sides
When done, place in bag to steam and when cool - peel skin and deseed
Place in bowl with sliced garlic, EVOO, bay leaf and oregano
Refrigerate until you are using
On day of assembling your tower - you need to process your peppers to a very small chunky salsa - remember to remove bay leaf

Goat Cheese Spread

1 log goat cheese
1 container Boursin herb and garlic spread
Mix together and let sit to soften

Eggplant Steaks

Can be made a day ahead
You will need 11/2-2#'s eggplant
Slice thinly the long way and salt
Let sit in colander - when water has leeched out dry with paper towels
1-2 eggs beaten
Italian flavoured bread crumbs - add panko crumbs, grated parm and a bit of garlic powder - mix
Egg and bread slices and fry in your favourite oil
Let cool completely before assembling

Assembling

Place first slice of eggplant on platter and spread cheese mixture on entire length of slice then a spoonful or two of salsa - spread over cheese mix
Continue until all of the mixture is gone
Do not put it on thick
Top slice should have salsa
Drizzle with balsamic glaze and serve with fresh pesto on the side

Marinated Herb Cheese

4 oz. regular cream cheese
4 oz. feta cheese (see Note)
2 cloves of garlic, peeled
¾ cup or more extra virgin olive oil
3 sprigs fresh herbs, such as rosemary, thyme, marjoram
4-6 whole peppercorns

In a food processor, thoroughly blend the cheeses and garlic cloves to form a smooth paste. Line a mold, or several small molds, with damp cheese cloth or plastic wrap. For example, you may use small ramekins, teacups, small bread tins the inverted cover of a butter dish. With a spatula, spoon the cheese mixture into the cheesecloth lined mold(s) and smooth out the surface. Refrigerate until firm.

Select a wide-mouthed, air-tight jar or other container, one just large enough to hold 2 cups of liquid. Remove the cheese from the mold/cheesecloth or plastic wrap and cut into 4 chunks, fairly large in size but small enough to fit in the jar. Drop cheese pieces into jar. Insert the fresh herbs and peppercorns along the sides of the jar. Pour enough oil to cover the cheese and herbs completely. Seal the jar and refrigerate for at least 2 days before using. Keep refrigerated.

Note: Some feta can be extremely salty. Buy feta that is less salty. French or Bulgarian feta is usually less salty than Greek feta. A technique for de-salting very salty feta cheese…soak it for about an hour in milk then rinse. For softer more spreadable result, you can substitute goat cheese for feta.

Source: http://www.globalgoumet.com/food/egg/egg1296/herbches.html

Faux Carnitas

Faux Carnitas

Book: Steve' diabetic recipe book

Chapter: MAIN COURSE



This pressure cooker version of Carnitas is quite good. I prefer it to the traditional method of cooking with lard. That, many times, has a greasy "mouth feel." You can have this version done in an hour or two rather than 8 or 10. I like my version better than the local taqueria's offering.

Serves: 8



2 cups chopped onion
2 1/2 pounds pork shoulder or butt cut to cubes.
1/2 teaspoon cumin
1 tablespoon Fiesta brand Pico de Gallo con Limon spice or sub chilli and chipotle powder and use a little lime, lemon or orange zest.
1 tablespoon peppercorns
1 14 1/2-ounce can Swanson Chicken Broth
1 cup orange juice

In a pressure cooker:

Saute chopped onion in a little olive oil.

Add the cubed meat and spices. Stir to distribute evenly.

Add chicken broth and orange juice. Stir.

Cook under pressure 35-45 minutes.

Use normal pressure release.

Using a slotted spoon, place the cooked meat on a lined, lipped, oven pan.

Using two forks, shred the meat mixture.

Sprinkle a few ounces of defatted cooking juice on the meat. (A turkey baster will do the job.)

Place pan under a preheated broiler for 10-15 minutes checking every 4-5 minutes for excessive drying or burning. Sprinkle more cooking juice if necessary.

Enjoy.

Freezes well. Reheats in microwave well.

Potato Cake filled with Mozzarella and Prosciutto

From "The Best American Recipes 2002-2003"
Original source, "The Gastronomy of Italy" by Anna del Conte


2 lbs. idaho or russet potatoes, scrubbed
7 T. milk
5 T. unsalted butter
1/2 c. fresh parmesan, grated
Salt and Pepper
Small grind of nutmeg
2 XL eggs
1 XL egg yolk
6 oz. fresh mozzarella, sliced
2 1/2 oz. prosciutto, sliced
2 1/2 oz. mortadella or salami, sliced
________________________________________

For the Pan and Topping
4 T. unsalted butter
4-5 T. dry bread crumbs

In a large saucepan of boiling water, cook the potatoes in their skins until you can easily pierce through to their middles with the blade of a small knife. Meanwhile, preheat oven to 400°

Drain the potatoes and peel them as soon as they are cool enough to handle. Pass the potatoes through a ricer over the pan in which they were cooked.

In a small saucepan, heat the milk and add to the potatoes with the butter. Beat well and add the parmesan, 1/2 t. salt, pepper to taste, and nutmeg. Add the eggs and egg yolk and mix thoroughly.

Butter an 8" springform cake pan and cover the buttered surface with some of the bread crumbs. Spoon half of the potato mix. into the pan and cover with the mozzarella, prosciutto and mortadella (or salami). Spoon the rest of the potatoes over the top. Dot with the remaining butter and sprinkle very lightly with remaining bread crumbs.

Bake the potato cake for 20-30 minutes until it is brown on top and hot in the middle.

Let the cake stand for 10 minutes before unmolding and serving.

Jalapeno Cheddar Cornbread

2 cups yellow cornmeal
1/2 teaspoon salt
1 - 1 1/2 tablespoon sugar
2 teaspoons baking soda
1 1/2 cups grated sharp cheddar cheese
1 cup sliced fresh jalapenos,
1 1/3 cup buttermilk
4 eggs, lightly beaten
3/4 cup unsalted butter, melted
1/2 cup parmesean cheese to sprinkle on top before
baking (optional)

Preheat the oven to 375 degrees F.
Lightly grease an oblong 9 x 11 baking pan or coat
with cooking spray.
In a large mixing bowl, combine cornmeal, salt,
sugar, and baking soda.
Stir in cheese, corn, jalapenos, buttermilk and
eggs, just enough to blend.
Stir in the melted butter.
Pour the batter into the pan and bake for 30-35
minutes, or until the cornbread is golden and an
inserted toothpick comes out clean.
Remove from oven and let cool in pan 15 minutes then
cool on wire rack.

I didn't have buttermilk and used skim milk instead.
I added a little more than what the recipe calls for
but it turned out fine. Use buttermilk if at all
possible.

Watercress and Grilled Pineapple Salad with Avocado and Sour Orange Dressing

This is from the book Grub: Ideas for an Urban Organic Kitchen by Anna Lappe and Bryant Terry.

Time/Servings:
Total Time: 23 mins
Active Time: 15 mins
Makes: 4 servings

Ingredients:

For the salad:
1/2 cup pepitas (pumpkin seeds)
1 large bunch of watercress, trimmed
3/4 cup chopped pineapple, grilled and cooled
1 small carrot, shredded

For the dressing:

1/2 Hass avocado
Juice of 2 sour oranges, or juice of 1 orange and 1 lime (to make 1/2 cup)
2 teaspoons pure maple syrup
3 tablespoons extra-virgin olive oil
1 small garlic clove
1/2 teaspoon coarse sea salt
Freshly ground black pepper

Instructions:

For the salad:

1. Heat a cast-iron skillet over high heat. When it’s hot, throw in the pepitas and roast, moving them continuously for about 2 minutes, or until the seeds are just starting to brown. Remove from the pan and set aside to cool to room temperature.

2. Combine the watercress, pineapple, and carrot in a large bowl.

For the dressing:

1. Combine the avocado, citrus juice, maple syrup, olive oil, garlic, 1/2 teaspoon sea salt, and black pepper to taste in a blender or food processor, and blend until smooth. With the motor running, add 1/4 cup of cold water in a thin stream until the dressing reaches the desired consistency, then stop. Open the top and taste the dressing. Adjust the seasonings.

2. To serve, toss the salad and divide into 4 servings. Pour on the dressing and sprinkle the pepitas over each serving. Leftover dressing may be refrigerated for up to 5 days.


Note from shesthecheese: I couldn't find sour oranges so I substituted the juice of a regular orange and a lime like the authors suggested. That worked fine. Next time I'd use less maple syrup as I found the dressing a touch too sweet. I would also double up on the garlic. While I do recommend the salad I can't recommend the book overall.

Portobello Pizzas

GRILLED PORTOBELLO MUSHROOM PIZZAS


Clean and trim stems on some six inch diameter Portobellos.

Drizzle or spritz with olive oil.

Grill for 2-4 minutes on each side.

Remove from grill.

With the mushroom upside down, on each:

Spread a small spoonful of store bought pizza or spaghetti sauce.

Sprinkle an ounce or two shredded mozzarella cheese, and 1/2 to 1 ounce crumbled gorgonzola or blue cheese.

Top with some chopped onion or shallot and some chopped walnuts.

Put mushrooms back on the grill until the cheese melts.

Note: I use a veggie grilling basket.

I haven't found any guest turn them down. They can be sliced into wedges for appetizers.