Kim's Wok On Stir-fry!

Here is one of Kim’s favorite quick and easy dinners. Kim notes that, “the great thing about stir fry is that it is quick, easy, affordable, and colorful. Anything will work. There isn't a wrong ingredient for your creation. This is also a great meal for beginner as a one bowl meal makes prep and clean-up so easy!”

Wok On Stir-fry
serves 4

Ingredients:

• 2 cups of short grain organic rice, cook ahead following directions
• half a red pepper, chopped into slices
  
• 4 oz/115g sliced mushrooms
• 3 boneless chicken breasts, sliced into thin strips
  
• 2 carrots, peeled and sliced
• 4 oz/115g extra firm tofu, cubed
• 1 stem of broccoli, small florets only
  
• 1 cup snow peas
• chopped green onion (however much you like)
  
• 1/8 cup oyster sauce
  
• 1/8 cup soy sauce
• 1/4 cup sesame, punpkin, or sunflower seeds
  
• 1 package natto, thawed (see below), optional
• 1.5 cup of chicken broth
  
• Olive Oil
  

*natto: fermented soy beans. They originate in the mountains of Japan and were used as the main source of protein as the terrain was too steep for cattle to graze and they were too far from the ocean. It is power food that is loaded with goodies and is apparently an aphrodisiac. Saucy. You can find them at most specialty Asian markets.



Directions:

the operated word is “stir” .. keep the food in motion.

• Defrost natto.
• Chop veggies and put carrots, onion, mushrooms, pepper, and broc into a big bowl.. keep snow peas out because they cook faster.
• Thinly slice chicken breast into strips.
• Heat oil (1 Tbsp) on high in the wok. Cook chicken for 3-5 min until just cooked through.
• Take chicken out and put aside.
• add another 2 tbsp of oil and add veg
• add chicken broth and soy sauce
• cook 2 min.
• add natto, tofu, and snow peas. Stir to incorporate
• add 1/8 cup oyster sauce.
• everyone has a taste level. adjust sauces to your taste.
  
• Throw chicken back in .. stir and sprinkle with seeds.
  

To Serve you can:
A. throw rice in with it
B. use rice as a base and put your creation on top.
Either way, serve with chopsticks for that authentic feel.

Quick Polenta Supper

Now I'm not saying this is gourmet, but holy smokes it's delicious. Since going to Tuscany last summer I'm in love with maize. It's quick but will require making part of it the day before.

Here's what you need for two:

1/4 cup of polenta

1 cup of vegetable or chicken stock

1/4 cup of grated parmesan

4 rashers of streaky bacon (I prefer mine smoked)

A bag of washed spinach

Handful of pumpkin seeds

Block of crumbly goats cheese.

Bring the stock to the boil and steadily pour in the polenta, stir like mad to stop any lumps forming, I actually use a whisk to start off with. Once you've been stirring for about 5 minutes you can let it cook, giving it the odd stir. It will need to cook for about 10 minutes. When it's done take it off the heat, stir in the parmesan and stir in any seasoning you feel it needs. Spread it out into a non-stick rectangular tin until it is about an inch thick. Leave it in the fridge over night to set.

When you're ready to eat, chop up the bacon and fry until crispy, remove from the pan but leave the oil in. Cut up the polenta into cubes and add to the frying pan. Be gentle with them and turn them to brown. They will only need a couple of minutes on each side.

Whilst the polenta is frying steam or boil your spinach, whichever you prefer, but it only needs a couple of minutes too.

When your polenta looks done remove from pan and add the pumpkin seeds. Begin to assemble in a jumble the polenta, spinach and bacon and crumble some of the goat's cheese in. Once the pumpkin seeds are popping and getting nicely toasted take straight out of the pan and sprinkle on top.

This is just about one for the most comforting things you can have. So much texture and the flavours make you feel like it's ok that it's January.

Raspberry and Clementine cupcakes

Monday, 17th January is supposedly the most depressing day of the year, if you happen to live in the morose Great Britain that is. So here is something that should cheer you up, make you some friends and if you already have both then revel in how smug you must be right now. The recipe calls for orange blossom water and although the flavour is so subtle it really goes well with the raspberries and helps echo in hopes of a not far off Spring.

You can use other soft fruits such as blueberries and switch the clementine rind into that of one orange.

Makes about 12 cakes

For the sponge:

125g (4 and 1/2 oz) softened unsalted butter

125g (4 and 1/2 oz) white caster sugar

150g (5oz) raspberries

150g (5oz) plain flour

1/2 tsp baking powder

1 tsp vanilla extract

1 tsp of orange blossom water

2 eggs

For the icing:

75g (3oz) chilled cream cheese

25g (1oz) of very softened butter

1/2 tsp vanilla extract

75g (3oz)icing sugar

Finely grated rind of two small clementines

Preheat oven to 190C (375F). Line a cupcake tin with cases, I used muffin cases for this one.

Cream the butter with the sugar and two extracts in a large bowl until it is fluffy.

Add the eggs one at a time, beating continuously then sift in the flour and baking powder.

Using a dessert spoon, put a small spoonful in the bottom of the case then fit in three or four raspberries snugly into the mixture, then put another dessert spoon of batter on top. Repeat throughout.

Cook in the oven on a wire rack for about 12 minutes until golden and springy. Transfer to a wire rack to cool adn while they are cooling make the icing.

Make sure your butter is softened and combine aggressively with the cream cheese until they are smooth. Add the vanilla extract, rind and then sift in the icing sugar. The mixture should be thick but if it is a little runny it still will taste great.

Make sure the cupcakes are completely cool before you start decorating and and finish each cake with any leftover raspberries you might have.

Kim's No Worries Sweet Libation

I have known the Wadsworths since I was a tot (the W boys and I grew up together). Mama W, Kim, is an excellent cook, editor, make-up artist, stylist, and a BLONDE. I have been helping her with her magazine (VOW Bride) this fall and have learned SO SO much from her. If you noticed I am dressing better and looking less disheveled, she is the reason for the season.

Here are some of her prized kitchen tips:

• Read a recipe from beginning to end. If there is anything that feels overwhelming, don't attempt it for a party. Things don’t have to be complicated to be good and you don’t have to have expensive ingredients to impress..
• Prepare ahead. Do everything possible ahead of time. This includes setting the table!
• Food can be styled just like fashion. There is nothing like a little embellishment to achieve that extra wow factor. Get creative with your plating and accessories (flowers, sparkle, etc.)
• Never be afraid to ask for the recipe! A confident chef will always share their recipes.

Start any evening with an amazing liquid treat....

Kim's "No Worries" Pom Libation
It's pretty, tasty, and less than 100 calories!

Ingredients for One:

• 1 jigger vodka
• 1 wedge lemon
• splash of POM (or other pomegranate juice)
• seltzer water

Directions:

• Combine POM, vodka, and a splash of water
• Add desired amount of ice.
• Top off with seltzer water.
  

Fresh Eating: Rockfish

I love being invited to a dinner party. You make me food, I will be round in ten with a bottle of wine in hand. Of course there are those times where you go for meals at someones house and you think, "well that was ok". Not this time people! This meal was TERRIFIC (and I'm not just saying that).

Hayes Huff is Norfolk's resident Tye Pennington. This man knows how to fix, build, and hunt anything.. he really needs his own show. I am on a mission to get him to start his own blog so he can share his amazing "how to" ideas. He was the master chef of this meal and during the course of tonight's dinner he taught me several things about the nature and cooking of a rockfish...and when Hayes imparts wisdom, one ought to listen.

The Rockfish:

a). It tastes PHENOMENAL.. light but meaty. It's perfect for those who hate the "too fishy taste"

b). Rockfish is actually an "elderly striped bass". Sad. Apparently when they are younger they travel in packs and as they age they become lone rangers...
c). They are an East Coast fish (represent) and can be found all the way down the Eastern seaboard. They are also the official state fish of South Carolina. I found that tidbit out on my own.
d). The best way to catch them is with an eel. yuck.

The Huff Secret Rockfish Recipe
serves 4

Ingredients:

• 12 oz/375g rockfish fillets (or bass for those away from the E. Coast)
• 2 large handfuls of regular Sun Chips, crushed finely
  
• 1 cup flour, seasoned with salt and pepper
• seafood seasoning, Old Bay will do
  
• 1 Tbsp butter
• 2 lemons.
  

Directions:

• Mix seasoned flour and seasoning.
• Coat fillets with flour
• Coat fillets with crushed Sun Chips.
• Heat frying pan over medium heat.. add butter
• Add fillets... and cook until done (when the meat in the middle is white). Flip as needed and squeeze lemon juice over..
  
• Serve with roasted potatoes and greens.