Carmelized Brussels with Peppers, Onions and Beans

You Will Need: 2 lbs. Baby Brussel Sprouts
1 tablespoon extra virgin olive oil 2 teaspoons sea salt 1 tablespoon lemon juice 1/2 cup yellow onion, chopped 1 cup yellow bell pepper, chopped 2 cloves garlic, chopped 1 can pinto beans, drained and rinsed 1 tablespoon Mediterranean spice blend (or spice mix of choice) 1 cup whole grain wild rice mix I recommend Rice Select Royal Blend available at Harter House World Flavors 2 1/2 cups Organic, low sodium Vegetable broth

~ smash and chop garlic, set aside for at least 10 minutes to release anicin. Cook rice in veggie broth according to package directions, usually 45 min. I use my pressure cooker and it takes 20 minutes and locks in flavor, no spices necessary. Vegetable broth is so full of flavor and good for you!
Also, whole grain rice, when served with beans or sweet potatoes is a complete protein ie: no meat necessary. I like "Rice Select, Royal Blend Rice" It's a combination of brown and wild rice with soft wheat and rye.

 

 

1. Trim sprouts by slicing off a bit of the end and removing dark outer leaves. Place them in a steamer basket over boiling water, add lemon juice to water, cook 8 minutes or until sprouts are just tender.
2. Meanwhile, heat oil in large skillet. Add onion and peppers, saute 4 minutes till golden brown, add seasonings. Add garlic, cook 1 more minute. Add beans, turn down heat, cover and keep warm.
3. Remove sprouts from the steamer basket and cut in half lengthwise. Coat the bottom of a skillet with a bit more oil if needed and nestle the sprouts, cut side down on bottom. Cook over medium heat. Allow the sprouts to cook for about 5 minutes. Do not turn them over! This is carmelization. Make sure the bottoms are evenly browned and crisped. Then, turn them all over and cook for another 2-3 minutes.
4. Remove sprouts from pan and sprinkle with the salt and squeeze more lemon over top if needed.
5. Serve brussels over mixed veggies and beans alongside of the rice.

Caramelizing the brussels brings out such a wonderful taste!

This is coming from someone who used to be a brussel hater. Try, try again!

 

* Tip: For the younger kids, I also cooked some cubed sweet potatoes that I coated with a bit of evoo, honey and lemon juice, baked at 400F for 13 minutes. I haven't made brussel sprouts for the kids before so I knew it might be a bit of a challenge to get them to eat them. I was right..... they tried a couple of nibbles and that's it. Keep introducing new veggies to kids over and over. Mine will eat peppers and spinach and more because I serve them often and they are used to them. Don't get frustrated or expect too much when your kids turn their noses up at some new foods. Most importantly, don't give up and serve other unhealthy options like processed foods in place of veggies.

 

Thanks to Simply Happy Family

 

Shelly Kauffman

 Harter House 

Cherry Chocolate Chip Cookies

 

Ingredients

• 10 oz. jar maraschino cherries
• 1/2 cup butter, softened
• 1/2 cup shortening
• 1/2 cup sugar
• 3/4 cup brown sugar
• 1 tsp. vanilla
• 3 Tbsp. reserved cherry juice
• 2 eggs
• 2 1/2 cups flour
• 1 tsp. salt
• 1/2 tsp. baking powder
• 3/4 tsp. baking soda
• 1 cup semisweet chocolate chips

How to make Cherry Chocolate Chip Cookies

1. Drain the jar of cherries, but make sure to reserve 3 tablespoons of the juice.  Chop the cherries and set aside.
2. Cream butter and shortening, add sugars and beat until fluffy.
3. Add vanilla, cherry juice and eggs.  Mix well.
4. Add flour, salt, baking powder and baking soda.  Mix until combined.
5. Add chopped cherries and chocolate chips, mix until combined.
6. Drop onto an ungreased cookie sheet.  Bake 8-10 minutes at 350°, or until the edges begin to brown slightly.  Cool on baking sheets for 5-10 minutes before transferring to wire racks to cool completely.

FROM:  ButterWith A Side Of Bread.com

Pea and Orzo Salad

 This recipe popped up on one of my paid subscriptions (The Epoch Times).

It looked really good so I tried it and I was pleasantly surprised. 
It was something totally new and different than I usually cook.

Also I used a bag of Spinach and Arugula, because we did not have only arugula.  
It worked well.
I didn't think I liked arugula that much, but it has a nutty flavor that works well in this recipe.

Orzo is a pasta, which resembles rice, but made from semolina flour.  
This recipe can be a side or a light main dish.  I had it as a side with some grilled chicken.  Yummy!

Serves 3-4

INGREDIENTS

12 ounces orzo pasta
1 Tbsp extra-virgin olive oil
1 Tbsp fresh lime juice
1 c. defrosted frozen peas
1 garlic clove, minced
1 Tsp lemon zest
1/2 Tsp kosher salt
1/4 Tsp crushed red pepper flakes
1/4 Tsp fresh ground black pepper
1 handful baby arugula. about 1 cup packed
1/4 c. fresh mint leaves, chopped
1/4 c. fresh dill sprigs
2 Tbsp chopped chives
Grated Parmesan or crumbles Feta cheese  (I used fresh grated Parmesan)

DIRECTIONS
Bring a large pot of salted water to a rolling boil.  Add the orzo and cook until al dente, following package instructions.  Drain the orzo and transfer to a large bowl.

Stir in the olive oil and lemon juice and then add the peas, garlic, lemon zest, salt, red pepper flakes, and black pepper.  Stir to combine and gently warm the peas.  Add the arugula, mint, dill, and chives and stir to gently wilt the arugula.  If the pasta is too dry, add 1 more Tbsp of oil and taste for seasoning.

Serve garnished with the grated Parmesan or Feta and freshly ground black pepper.  Serve at room temperature or chilled.

Herb Lemon Butter Peas and Little Potatoes

 

1 package Savory Herb Microwave Ready Little Potatoes
1/2 cup or more,  Frozen peas

3 Tbsp Butter

1 tsp Lemon zest

1 Tbsp Lemon juice

Preparation

Lift the edge of the package and remove the seasoning pack from the Creamer potatoes and set aside.

Cook Little potatoes according to package instructions for five minutes.

While the potatoes cook place the butter in a microwave-safe dish. Place the peas in another microwave-safe dish with a small amount of water.

Carefully remove the potatoes from the microwave and let them sit for 2 to 4 minutes while you make the sauce.

Melt the butter in the microwave for 30 seconds or longer if needed and remove.

Cook the peas for 1 to 2 minutes until heated through and drain.

Add the seasoning pack, lemon zest, and lemon juice to the melted butter and whisk to combine.

Lift the lid carefully on the potatoes. Add the peas and then the herb lemon butter and toss gently. Serve immediately.

ENJOY

Springfield Style Cashew Chicken

Did you ever eat at Gee's East Wind?
Or today at Leong's?
This is where the true Springfield Style Cashew Chicken originated.
Today, you can purchase Leong's famous sauces at Harter House also.

My dad's favorite restaurant was Gee's East Wind.  (His other favorite was The Shady Inn)
We got to eat at Gee's often, especially if we had out of town guests visiting.

I learned to make this recipe when I was still living at home because my dad got the owner to give him the recipe.

I also included this recipe in the first Harter House Cookbook that we published.

INGREDIENTS
1/2 lb. Boneless chicken breast per person

2 eggs per pound of chicken

1/4 cup milk per egg
flour, salt and pepper

Peanut oil, for frying

Cut chicken into small pieces about 1/2 to 3/4 inch

Flour well and let stand in flour for 15 minutes.

Mix Egg, milk, salt and pepper. 

Remove chicken from Flour and let stand in egg mixture for 10 minutes,

Roll in flour and deep fry in peanut oil.

Keep warm in oven set at 200degrees.

SAUCE
2 chicken bouillon cubes per 1 cup water

2 Tablespoons cornstarch
1 teaspoon sugar

2 teaspoons oyster flavor sauce

Boil water and dissolve cubes. 

Remove 1/4 cup broth and mix in cornstarch until smooth.

Pour back into broth with other ingredients and let thicken.

Pour sauce over chicken, top with cashews and chopped green onions.

Serve with rice, soy sauce and hot mustard if desired.

NOTE

My hot mustard is Coleman's dry mustard made into a paste by adding  a small amount of water.

Orange Chicken

Prepare rice and serve this Orange Chicken over rice.

Ingredients for the Chicken

2 lbs. Boneless, skinless chicken, cut into 3/4 inch pieces.

1 egg

1 1/2 Teaspoon salt

1 pinch black pepper

2 Tablespoons oil, divided, plus more for frying.

1 cup Flour

For the Sauce

1 Tablespoon cornstarch

2 Tablespoon rice wine

1/4 cup water

1 Teaspoon sesame oil

3 Tablespoons soy sauce

10 Tablespoons sugar

10 Tablespoons white vinegar

zest of one orange

To Finish

1 1/2 Tablespoons ginger root, minced

2 teaspoons garlic, minced

1/2 teaspoon red chili pepper crushed

Instructions

To make the sauce, combine 1 tablespoon corn starch, rice wine, water, sesame oil, sugar, white vinegar, and orange zest. Set aside.

In another bowl, add the egg, salt, pepper, and 1 tablespoon oil.  Wisk together.

In a separate bowl, add flour.

In a large frying pan or wok, heat oil to 375 degrees.  (drops of added water will pop when oil is hot)

Dip chicken pieces in flour, then egg mixture, then flour again.

Fry chicken till golden and crisp.  about 4 minutes.  Do not crowd chicken.

Transfer to a paper towel lined plate and repeat with additional chicken pieces.

When you are done with the chicken, Drain all but 1 tablespoon oil from skillet.

Add ginger, garlic, and crushed red pepper, cooking for about 15 seconds.

Add the orange sauce and bring to a boil.

Turn off the heat and add chicken to the sauce or pour sauce over the chicken and rice after being plated.

NOTES

Garnish with cut green onions, and a side of pickled ginger\, optional.

I also like a hot mustard. I use Coleman's dry mustard and make it into a paste by adding just a little water.

Easy Crab Ragoon with Sweet and Sour Sauce

Crab Rangoon is an appetizer found in many Chinese restaurants in the United States. A classic American creation, crab rangoon is basically cream cheese wontons with tiny bits of crab meat, deep-fried to golden perfection.
This sounds much better than Chinese takeout.
Give it a try!

Ingredients:

1 brick (8 oz) Kraft Philadelphia Regular Cream Cheese, at room temperature
2 oz crab meat or 2 sticks imitation crab meat (finely diced)
1 tablespoon powdered sugar
Pinch of salt
20 wonton wrappers - at Harter House in the produce section
Oil, for deep frying

Directions:

Mix all the cream cheese, crab meat, sugar, and salt in a bowl. Stir to blend well. Place about 1 tablespoon of the cream cheese filling in the middle of a wonton wrapper. Dab some water on the outer edges of the wonton wrapper and fold the two ends of the wrapper together. Fold the other two ends to make a tiny parcel pictured below.  Pinch to seal tight and make sure that there is no leakage.

Heat up a pot of oil for deep-frying and fry the crab rangoon until golden brown. Dish out with a strainer or slotted spoon, draining the excess oil by laying the crab rangoon on a dish lined with paper towels. Let the crab rangoon cools down a bit before serving them with sweet and sour sauce.

Use real crab meat if possible. Don’t serve the crab rangoon immediately after deep-frying as the filling will be too hot!

Make the sweet and sour sauce.

SWEET & SOUR SAUCE

1 cup sugar

Mix with 2 T. cornstarch

½ Cup Cider Vinegar

½ Cup pineapple juice

½ Cup Ketchup

1 tsp Soy Sauce

2 T Water

1 cup pineapple chunks (or tidbits)

Combine and heat on the stove top till it reaches the desired thickness.