Maple Syrup

From Salena Thomas

I grew up with homemade syrup. It tastes so much better than store bought. I tweaked Mom's recipe a bit and I think this one is perfect. Rich and thick and maple-ie. 100x better than store bought.

So I thought I'd share.

2 c white sugar
1 c brown sugar
1 c water
1/2 c corn syrup
Dash or two of salt
1 tbsp maple extract (more to taste)
Splash vanilla

Mix all except maple and vanilla in saucepan over high heat. Bring to a boil and boil til syrup turns clear. It only takes a couple seconds. Remove from heat and add flavorings. I usually buy a microwaveable Hungry Jack syrup every time we move just for the container. Use or dump out the syrup and keep the bottle. The bottle is a perfect size and will keep forever.

Chicken Quiche

By Monica Thiriot

1 1/2 c cooked chicken, chopped
1 c swiss cheese, shredded
1/3 c finely chopped whole green onion
OR
1 1/2 tbsp dried onion flakes
1 c milk
1/2 c chicken broth
1/2 c buttermilk baking mix (Bisquick)
1 1/2 tsp seasoned salt
4 eggs

Lightly grease a 9 or 10 inch baking dish. Sprinkle chicken, cheese and onion evenly over bottom of dish. Place remaining ingredients in blender; cover and blend for one minute. Pour over chicken/cheese. Bake at 350 for 45 - 50 minutes.

Chimichurri - "Argentinean Pesto"

By Jocelyn Denyer

The traditional role of this pesto is to accompany grilled meat.

Jocelyn served it with bread pieces.

1 medium garlic clove, peeled

1/2 c parsley sprigs

3 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tbsp wine vinegar

3/4 tsp dried oregano, crumbled

1/2 tsp hot red pepper flakes

Salt and freshly ground pepper

Chop garlic in a food processor. Add parsley and finely chop together. Transfer to a bowl or jar and add remaining ingredients. Stir or shake to combine. Taste and adjust seasoning. Serve at room temperature. Makes 1/3 cup.

Gaan Puun Gee

By Salena Thomas

This Korean Dish is similar to a peppery Sesame Chicken.

It is frequently requested in my house.

40 oz wing drumettes or tenders - wash in cold water and let drain
1 tbsp garlic powder

1 tsp pepper

5 tbsp soy sauce

1 tbsp sesame seed oil

1 tsp salt

Mix and add to chicken. Refrigerate 24 hours, or until you're gonna cook it. (I usually buy the bagged frozen chicken and let it thaw. Then I wash and pat dry and put it back in the bag it came in. Then when I add the marinade, I squish all the air out and ziploc it shut. Squish the chicken all around to evenly distribute the marinade. It makes for an even marinade every time. And I rarely marinade for 24 hours.)

1 tbsp soy sauce

1/2 c corn syrup

1 tbsp sesame oil

3 tbsp toasted sesame seeds

1 tbsp pepper

1/2 tbsp garlic powder

1/3 c catsup (more to taste)

1 tbsp mayo (more to taste)

1 tbsp brown sugar

Combine and cook on low to keep warm while you cook the chicken.

Mix chicken in tempura flour. You can find this in the oriental section at your local grocery store. Deep fry until brown. Mix in with above sauce and serve immediately.

Fish and Collard Greens

By Roz Brown

Explore culturally-rich food from the Congo with a fish stew often served with yams or sweet potatoes.

Prep Time: 35 min Total Time: 35 min Makes: 4 servings

10 large collard green leaves
1 cup water
1/4 cup butter or margarine
2 medium onions, sliced
1 medium green bell pepper, sliced
2 tablespoons water
1 teaspoon salt
1 pound fish fillets (catfish, tilapia, red snapper)
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper

Wash collard green leaves. Cut off long stem at the base of each leaf; carefully shave the remaining thick stem. Chop leaves. In 2-quart saucepan, heat 1 cup water to boiling. Add chopped collard greens. Boil 15 to 18 minutes or until softened; drain. Pat dry with paper towels. In 4-quart Dutch oven, melt butter over medium-high heat. Cook collard greens, onions, bell pepper, 2 tablespoons water and 1 teaspoon salt in butter 4 to 6 minutes, stirring occasionally, until onion is crisp-tender. Cut fish into 3x3/4-inch strips; add to vegetables. Sprinkle with 1/2 teaspoon salt, the paprika and pepper. Cover and simmer 6 to 8 minutes or until fish flakes easily with fork. Serve in large pasta bowls.
I doubled the recipe, using two pounds of fresh pre-washed and cut collards in the bag -- I did not double the onions (thank goodness) and I used about 3 pounds of tilapia. I did not use salt, pepper or paprika, but my favorite "natures way" seasoning mix.
Nutrition Information: 1 Serving: Calories 245 (Calories from Fat 115); Total Fat 13g (Saturated Fat 8g, Trans Fat ncg); Cholesterol 90mg; Sodium 1060mg; Total Carbohydrate 9g (Dietary Fiber 3g, Sugars ncg); Protein 23g Percent Daily Value*: Vitamin A 54%; Vitamin C 34%; Calcium 8%; Iron 4% Exchanges: 0 Other Carbohydrate; 1 1/2 Vegetable; 3 Lean Meat; 1 Fat Carbohydrate Choices: 1/2*Percent Daily Values are based on a 2,000 calorie diet.