Glacéed Orange Slices Dipped in Chocolate

This is the first time I have ever made glacéed orange slices and I have to say I was more than happy with the way this recipe turned out.  Mind you, it's not the first time I have cooked with glacéed fruit.  I've used them in fruit cake and cookies but they can also be used in cakes, breads and as a topping to decorate desserts.  I enjoyed making this so much I went ahead and made candied grapefruit peel...devine (recipe and photos to follow)!  These slices are a a wonderful way to top off an evening of entertaining and lets your guests know you took the time to spoil them with these handmade treats.


Makes 24 slices
adapted from Martha Stewart Living

2 navel oranges
1 cup sugar

Wash oranges and cut into 1/4-inch rounds then cut each round into a half moon. Bring sugar and 2 cups of water to a boil in a large pot, stirring occasionally, until sugar dissolves. Wash down sides of opt with a wet pastry brush to prevent sugar crystals from forming. Add orange slices to boiling syrup and reduce heat. Cover with parchment paper and gently simmer until orange slices are soft and glazed (1 hour, 45 minutes).
Using a slotted spoon, transfer slices to a wire rack set on a rimmed baking sheet. Let dry until just slightly tacky, about 5 hours. Dip ends of the orange slices in chocolate (I used Ghiradelli 60% cacao chips) and place on wax paper.  Allow chocolate to harden.  Store in an airtight container for 2 days. Refrigerate, covered, for up to 3 weeks.

The Culinary Chase's Note: I love the slightly chewy texture of these orange slices and a nice balance between the sweetness of the glacé and 60% cacao.  I will be making these again!  Enjoy!

Baked Shells with Broccoli, Ham and Cheesey Cauliflower Sauce

What is it about baked pasta cooking in the oven that appeals to most people? For me, it has to be one of best comfort foods out there. Childhood memories are resuscitated in an instant and the anticipation of sinking your teeth into the ooey-gooey cheese sauce all the while hoping the dish is cool enough to eat without burning your tongue. That's a food memory from my past, what's yours?

Serves 6
adapted from Martha Stewart Living

1 teaspoon extra-virgin olive oil
1 small head cauliflower, cored and chopped (3 cups)
6 garlic cloves, roughly chopped
4 medium shallots, roughly chopped
salt and freshly ground black pepper
4 teaspoons flour
4 cups skim milk
1/4 teaspoon freshly grated nutmeg
2 cups pecorino cheese, grated
1/2 lb. medium pasta shells
1/4 lb. sliced smoked ham, chopped
1 medium bunch broccoli, trimmed and cut into florets (5 cups)

Heat oil in a medium saucepan over medium heat. Add cauliflower, garlic, shallots and 1/2 teaspoon salt; cook until softened but not brown (10 minutes), stirring occasionally. Sprinkle with flour and stir to coat well. Gradually stir in milk and bring to a boil. reduce heat and gently simmer until cauliflower is very soft, about 15 minutes. Let cool for 5 minutes and transfer all to a blender. Purée with nutmeg and half the pecorino until smooth.

Preheat oven to 200c (400f). Bring a large pot of water to a boil and cook shells for 5 minutes until slightly tender but not fully cooked. Drain well and return to pot. Add ham, broccoli and cauliflower sauce; toss to combine. Transfer to an ovenproof baking dish. Sprinkle with remaining pecorino and bake until bubbling in the center for about 30 minutes.

The Culinary Chase's Note: While this is a hearty dish and love the veggies in it, I found the steps somewhat time consuming. I also felt that 4 teaspoons of flour to 4 cups of skim milk made the sauce thin (I added more flour). Next time I will cook the cauliflower in the microwave just until it gets a bit soft then toss it into the saucepan with the garlic and shallots. The cooking time was more than what is indicated plus the teaspoon of oil wasn't enough to keep the cauliflower from starting to brown as it was turning out to be a dry-fry. I added a 1/4 cup water and placed a lid on the saucepan to help with the cooking process. I used a hand blender for ease of use not to mention one less thing to clean up afterwards! The sauce and vegetables were nicely caught in the belly of the medium shells...very nice.

Ma Po Tofu

This is one of my favorite Chinese dishes which originates from the Chinese province of Sichuan. Sichuanese cuisine is well known for its spiciness due to its geographical proximity to Southeast Asia. Thai, Burmese and Indian cuisines are responsible for the hot and spicy cuisines of this region. Chili and pepper flavored food stimulates sweating which helps to cool you down in the summer while producing warmth in the damp and cold Sichuan winters. Tofu on its own is very bland (like lentils) but mixed with other ingredients it's quite lovely and this dish, I feel, brings out the best in tofu. Tofu is a highly nutritious, protein-rich food that is made from the curds of soybean milk. Research on soy protein in recent years has shown that regular intake of soy protein can help to lower total cholesterol levels by as much as 30%, lower LDL (bad cholesterol) levels by as much as 35-40%. Click here for more health benefits. Tofu can be braised, deep fried, stuffed (another favorite of mine), stir-fried etc. Click here for a Tex-Mex tofu recipe.

Serves 6
recipe from The Food of China

750g soft or firm tofu, drained
250g minced beef or pork
2 tablespoons dark soy sauce
1 1/2 tablespoons Shaoxing rice wine
1/2 teaspoon roasted sesame oil
2 teaspoons Sichuan peppercorns
1 tablespoon oil
2 spring onions, finely chopped
2 teaspoons finely chopped ginger
2 garlic cloves, finely chopped
1 tablespoon chili bean paste (or to taste)
250ml (1 cup) chicken or meat stock
1 1/2 teaspoons cornstarch

 

Cut the tofu into cubes. Place the meat in a bowl with 2 teaspoons of the soy sauce, 2 teaspoons of the rice wine and the sesame oil and lightly toss. Dry-fry the peppercorns in a wok or pan until brown and aromatic, remove from pan and crush lightly. In a wok over high heat, add the oil and heat until very hot. Stir-fry the meat until browned, mashing and chopping to separate the pieces. Remove the meat. Drain any liquid left in the wok. Add a dash of oil followed by spring onion, garlic and ginger and stir-fry for 10 seconds. Add the chili paste and stir-fry a further 5 seconds.

Combine the stock with the remaining soy sauce and rice wine. Add to the wok, bring to a boil, then add the tofu and meat. Return to the boil, reduce heat to medium and cook for 5 minutes or until the sauce has reduced by a quarter. If you are using soft tofu, do not stir or it will break up. Combine the cornstarch with enough water to make a paste. Add to the sauce and simmer until thickened slightly. Serve with chopped spring onion and Sichuan peppercorns.

The Culinary Chase's Note: This can be made ahead of time and the flavors will develop. The house smells like a China kitchen.  It's an easy meal to prepare and you really can't do anything wrong to this dish. Serve this over a bed of jasmine rice along with a side of steamed bok choy. Enjoy and Happy New Year...the year of the dragon!

Roasted Winter Vegetables with Cannellini Beans

My husband and I enjoy roasted vegetables and this recipe is chock-full of nutrients. According to Whole Living, eating more plant-based meals has been proven to lower your weight, cholesterol, and blood pressure. Brussels sprouts contain compounds that trigger the production of detoxifying enzymes in the liver.  So many veggies in one meal has to be a good thing!  Did you know that turnips are a starch vegetable but provide only a third of the amount of calories compared to the potato?  They are also an excellent source of vitamin C, fiver and folic acid.  Brussels sprouts is another super cruciferous vegetable full of vitamins and minerals not to mention they are a great support for detoxification of cancer-causing substances. 

My rule of thumb for vegetables, which my mom is a champion in, is to serve three veggies on your plate...and the meat should never be the biggest item.  Another food thought I adhere to is to have color on your plate.  If you have color, then you are getting a good base of nutrients to help your body be strong and healthy.  Just think colors of the rainbow and you can't go wrong plus your dish will look pretty!

Serves 4
adapted from Whole Living

1 large leek, sliced
5 garlic cloves, peeled
1/2 small rutabaga (turnip), peeled and chopped
2 parsnips, peeled and chopped
2 carrots, peeled and chopped
1 sweet potato, peeled and chopped
8 Brussels sprouts, trimmed and halved
3 tablespoons olive oil, plus more for drizzling
1 tablespoon plus 1 teaspoon balsamic vinegar
fresh herbs, chopped such as rosemary or thyme
coarse salt and pepper
1 1/2 cups cooked and drained cannellini beans

Preheat oven to 200c (400f). On a rimmed baking sheet, toss leek, garlic, rutabaga, parsnips, carrots, sweet potato, and Brussels sprouts, chopped herbs with olive oil and 1 tablespoon balsamic vinegar. Season with salt and pepper. Roast, tossing once, until golden brown and tender, 25 to 30 minutes. Remove from oven and stir in beans. Roast until beans are crisped, about 5 minutes more. Toss vegetables with 1 teaspoon vinegar and drizzle with oil.

The Culinary Chase's Note: These were delicious especially with the addition of balsamic vinegar!  Serve this with a side of salad for a vegetarian meal or with roast chicken or grilled salmon. Enjoy!

Herbed Spaghetti Squash with Lemon and Pistachios

Spaghetti squash is a popular veggie with dieters who substitute it for pasta as it is low in calories and fat. It became popular in the 1970's in North America and Europe even though it originated in China.

It's part of the winter squash family (acorn, butternut, hubbard) and is an excellent source of vitamin A, C and dietary fiber as well as an outstanding source of antioxidants and anti-inflammatory benefits (good for prevention of cardiovascular disease).

I am amazed at how many recipes there are for this nutrient-rich vegetable. Just look at the long list from Yummly.  Spaghetti squash is so easy to prepare and with only a few ingredients to enhance its flavor, this vegetable rocks!


Serves 4
adapted from Consumer reports Food & Fitness

1 spaghetti squash (about 2 lbs.)
olive oil
1 clove of garlic, minced
fresh thyme
chopped parsley
chopped chives
chopped basil
zest of one lemon
sea salt and freshly ground black pepper
1/4 cup pistachio nuts, chopped
Parmesan cheese

Preheat oven to 180c (350f). Cut the squash in half lengthwise and scoop out the seeds. Combine the minced garlic and thyme with some olive oil to form a runny paste and smear this on the inside of the squash. Season with salt and pepper. Place on a baking sheet face down and roast for 30 minutes. Remove from the oven and flip over. Use a fork to gently pull the strands of squash away from the skin and place in a large bowl. Add a couple glugs of olive oil, parsley, lemon zest, basil - toss to combine and season to taste. Serve with freshly grated parmesan cheese and top with pistachio nuts and chives.

The Culinary Chase's Note: Oh my, so unbelievably good! The seeds from the squash make a great snack food. Separate the seeds from the pulp and roast at 180c (350f) for 5 minutes and season to your liking.  A few years ago I made a spaghetti squash casserole which was pretty darn good (yep, that's the humble me coming out!).  Click here to view the recipe.  Cheers!

Italian Stuffed Eggplant

I can't recall when I first starting eating and cooking eggplant - but it's been a very long time - as I remember my Mom using it in different recipes whilst growing up.  There are some debates as to where this purple beauty emerged - was it India or China? Chinese scroll records dating from the 5th century show that ladies made a black dye out of eggplants. The dye was spread on their teeth and polished until their teeth would shine like silver. However, we really have to thank the Arab traders for spreading eggplant into the Middle East, Europe and Africa. Europeans and Africans then carried eggplants with them to the Americas. Today, China, India, Egypt, Turkey and Indonesia are the top leading growers of eggplant. Eggplant is a very good source of dietary fiber along with a host of vitamins and minerals.  Check out 3 Fat Chicks on a Diet for their take on the health benefits of this nightshade veggie.

Serves 8
adapted from Bella Sun Luci

4 medium eggplants
1 cup of cooked rice
1/2 lb. ground turkey or your favorite ground meat
8.5 oz. sun-dried tomatoes packed in oil, drained and cut into thin strips
1/4 cup parsley, chopped
1/4 cup basil, chopped
1 small onion, finely chopped
2 cloves of garlic, chopped
salt and pepper
1 cup pesto
olive oil

Preheat oven to 180c (350f). Cut eggplant in half lengthwise and cut out the pulp leaving a small edge around the eggplant. Salt inside of eggplant cases. Combine onion, garlic, turkey, salt and pepper and basil. Sauté until browned, drain any excess liquid and remove from heat. Add cooked rice, sun-dried tomatoes and pesto; mix to combine. Arrange eggplant cases in a shallow baking dish coated with olive oil and spoon in mixture. Bake, uncovered, for 25 to 30 minutes. Garnish with fresh parsley.

The Culinary Chase's Note: Use the eggplant meat in other dishes such as: meat and eggplant jambalaya, lamb and eggplant stew, Greek eggplant & meat pie.  It's important to make sure the eggplant cases are thin enough to hold the stuffing otherwise a thicker casing will be tougher to eat (lesson learned!) unless you increase the cooking time.  Lovely flavors and so Mediterranean-tasting with the herbs and pesto.  Enjoy!