Chinese Haystacks

So I was going to bow out of this challenge, even though it was my own. I used water chestnuts this week, but it wasn't a new meal. I'll share it anyway. It's pretty easy and pretty yummy. And it's only sort-of cheating. I don't make this meal often because it's a lot of chopping for not a lot of results, and I'm only cooking for two real people right now. I make it a lot when we have company over, though. But it's not like it's a "same ol' same ol'" type of meal. In my family, we call it Chinese Haystacks, but some people call it Hawaiian Haystacks.

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Chow mein noodles
Rice
Meat (diced ham, shredded chicken or turkey...whatever you prefer, or any combination)

Chopped celery
Chopped carrots
Chopped tomato
Chopped green onions
Chopped pineapple (one can, drained)
Chopped water chestnuts (about 1/3 to 1/2 of a can)
Chopped bell pepper

Shredded cheddar cheese

Gravy (cream of chicken soup and milk...one can soup to half a can of milk)

Start with putting the noodles on your plate. Cover them with rice. Next comes the meat. Then add any and all veggie ingredients to your pile. Sprinkle cheese over the top. Pour gravy, mix, and enjoy.

Adjust the portions as necessary. For all the veggie stuff, I usually chop up enough of each to almost fill a small Pyrex custard dish, and that ends up being enough for four people's dinners with a little leftover for one lunch the next day. (Side note: if you're going to save leftovers, dumped everything into one container, except the chow mein noodles. The next day, heat the food in the container, then add the noodles later, so they don't get soggy.)
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As I mentioned before, I only ever make this meal when we have people over, so I'm obviously giving it 5 stars -- good enough for a dinner party!

Asian Chicken Salad Lettuce Wraps

Betty Crocker
serves 24

2 cups finely chopped chicken
4 medium green onions, diagonally sliced (1/4 cup)
1 can (8oz) sliced water chestnuts, drained, finely chopped
1/2 cup spicy peanut sauce
1 tablespoon chopped fresh mint leaves
1/4 teaspoon crushed red pepper flakes
24 small (about 3 inch) bibb lettuce leaves (about 1 1/2 heads)
1/2 cup chopped roasted salted peanuts

1. In a medium bowl, mix all ingredients except lettuce and peanuts.
2. Spoon about 2 tablespoons chicken mixture onto each lettuce leaf. Sprinkle with peanuts.

We really liked this, we as in me and my husband, too spicy for the kids. I wouldn't add the mint next time I make this. I couldn't find bibb lettuce so we used a regular head of lettuce and rolled them like little burritos. I used this for our main dish, it makes a ton, and served it with rice.

3 stars

I have no idea what to call this ...

I went looking for water chestnut recipes and, like all of you probably, ran across a TON for bacon wrapped water chestnuts. Didn't sound like something I'd want to mess with since they'd be gone in about 30 seconds and were too much work for that (although they sounded yummy), so I decided to make a casserole sort of dish with bacon and water chestnuts.

1 package (12 oz) bacon, cut into 1-inch pieces
1 yellow onion, diced
3 chicken breasts, cut into bite-sized pieces
1 can sliced water chestnuts, rinsed and drained
1 c frozen peas

Saute the bacon in large skillet until cooked to desired doneness. Remove with slotted spoon and set aside. Add onions to drippings in pan and cook until translucent. Add chicken and cook until done. Add peas, water chestnuts, and bacon, and heat until warmed through. Serve over rice with a steamed vegetable on the side (because there's enough bacon you need more veggies so you don't feel guilty for eating all the fat).

*****

If you don't love bacon like my family, use just a few pieces for flavoring, but hubby and kidlet LOVE bacon, so I used enough so they could eat it. I didn't drain the bacon but probably could have -- it wasn't terribly greasy, but probably could've done without all the fat (there's a reason *I'm* fat). I'd probably also add another can of water chestnuts for a better ratio. It made enough I should have some leftovers for lunch. Hubby said it was delicious and filling and kiddo actually ate some and liked it. I'd only give this 3 stars, because it isn't fancy enough for a dinner party and is a little fussy for a potluck (serving over rice and all), and I might add some broth while it's cooking next time (there will be a next time) because I wanted some sort of sauce or something on the rice (but I'm like that).

P.S. I'm allergic to pineapple and dairy, so will not be participating in the next two challenges, or the one at the end of April.

*okay, finally remembered to label this ... sorry for those of you who follow or have this in reader, because it's showing up again!

shrimp won tons

My latest cooking goal is to learn to cook shrimp. Because, unfortunately for my waistline, I've developed a passionate love connection with frozen, battered shrimp. This is strange for me because I am not a fan of the flavor of deep frying or battered anything...in general. So, putting two and two together, I figure it MUST be the shrimp, which I rarely eat because it's not something I grew up eating. Here's hoping, anyway.

This is from Emeril Lagasse. I chose this mainly because I liked how it sounded when I was reading it. I'm weird that way--I'll try a recipe just because I like the way the chef words it. Must be the old English major in me popping up.

Shrimp Won Tons

1 tablespoon vegetable oil, plus vegetable oil for frying (I used olive oil for both)
1 tablespoon minced ginger (after my unfortunate over use of ginger last time, I opted to eliminate it this time)
2 tablespoons finely chopped green onions (I used minced yellow onion)
1/2 pound raw shrimp, shelled and finely chopped
1/4 cup finely chopped water chestnuts
2 tablespoons soy sauce
1 teaspoon white sugar (I used honey)
1/2 teaspoon sesame oil (I didn't have either oil, so I used some leftover seasme seeds from the last post as well as a dash of chili seasoning)
1/2 teaspoon chili oil
1 tablespoon cornstarch mixed with 1 tablespoon water
12 won ton wrappers
Soy sauce, accompaniment
Hot mustard, accompaniment

Directions
Place a wok over medium heat (I used a deep skillet). Add 1 tablespoon oil and when hot, add the ginger and green onions, and stir-fry until aromatic, about 1 minute. Add the shrimp and water chestnuts and cook for 1 minute. Add the soy sauce, sugar, sesame oil and chili oil and stir to combine. In a small bowl, combine the cornstarch and water and add to the shrimp mixture, stirring. (The mixture should thicken immediately.) Transfer to a bowl or plate and let cool before assembling the won tons.
Keeping the won ton wrappers covered with a damp kitchen towel, place 1 won ton wrapper at a time on a work surface with 1 point toward you. Spoon a rounded tablespoonful of filling in the center, just above the point. Fold the corner over the filling and roll to tuck the point under. (The won ton should look like a triangle)...um, yeah, ok, mine looked much more like a sloppy half moon because I had difficulty with the pinching part. Pinch the wrapper around the filling to completely enclose, pushing gently to expel any air bubbles. Using both hands, pull the 2 side corners toward you below the filling. Overlap the corners slightly, moisten with a dab of water, and pinch to seal.
Place the filled won tons on a baking sheet and cover with a damp cloth while preparing the remaining won tons. (If desired won tons can be frozen on a baking sheet and once frozen, kept in a ziplock bag for up to 2 months.)
Fill a large pot or electric fryer halfway with vegetable oil and heat to 375 degrees F. Add the won tons in batches and fry until golden on both sides, about 2 minutes. Remove with a slotted spoon and drain on paper towels. I don't deep fry anything and didn't have the right kind of oil to do so, so instead I shallow fried half in olive oil. About 1/4 cup to 1/2 cup did the trick. With the other half I sauted them with about 2 Tbs olive oil. The latter won tons still had a nice crisp to them and cooked through thoroughly. Were they as satisfying as the others? Not so much. But honestly, if I hadn't fried the other ones, I probably wouldn't have missed that. Oh, and when sauteing, make sure you time it correctly that you only have to turn them once. I made the mistake of turning one too early. If you turn them more than once, they break open and fall apart.

Serve hot with soy sauce and/or Chinese hot mustard. I had regular, run-of-the-mill brown mustard and soy sauce, neither of which I used. I'm not much of a dipper, though, unless it's tomato based. I squirted some fresh lemon juice over mine. My hubby liked it with the mustard, though.

My rating would be a 3, keep it at home, just because it looked like my 11 month old daughter Ava assembled them. Oh, and they need to be served piping, straight-from-the-skillet hot, so they would not travel well. However, it was definitely a delicious way to cook shrimp.

One thing I liked about the recipe is the directions for freezing. For me, this was labor-intensive because I struggled with the won ton wrappers. So, for my next batch, I'll double it and freeze half.

Hot Cheesy Spinach Dip

Hot Cheesy Spinach Dip
(from Easy to Bake, Easy to Make)

2 tablespoons butter
1/4 cup chopped onion (about 1/4 medium)
2 cloves garlic, minced (1 teaspoon)
1 tablespoon all-purpose flour
1 3/4 cups half-and-half
2 packages (9 oz. each) frozen chopped spinach, thawed, well drained
1 can (8 oz.) sliced water chestnuts, drained
1 cup shredded Cheddar cheese
1 package (1 oz.) dry vegetable soup mix
1/4 cup shredded Parmesan cheese

1. Preheat oven to 425 F. Melt butter in a large saucepan over medium heat. Add onion and garlic; cook and stir until onion is crisp-tender and garlic is fragrant, 2-3 minutes.

2. Stir in flour; cook and stir an additional minute. Add half-and-half and cook, stirring constantly, until mixture boils and thickens, about 2 minutes.

3. Remove saucepan from heat. Stir in chopped spinach, water chestnuts, Cheddar and vegetable soup mix. Spoon dip into a 1-quart casserole or gratin dish. Sprinkle with Parmesan.

4. Bake dip until it is bubbly and cheese is melted, 10-15 minutes. Serve warm.


***When I told my mom that the ingredient of the week was water chestnuts, she made this for me for lunch. The only thing she did differently was that she cooked it in the microwave for about 3 minutes instead of baking it. We ate it with sliced french bread. It is yummy!

I would rate this 4 stars. It is definitely good enough for a pot luck.

Hot Chicken Salad Casserole

See below* for ideas on lightening the recipe.

Casserole: Mix the following ingredients together.
2 c. chicken, cooked and diced
1 c. cooked rice
¾ c. mayonnaise
1 T. chopped onion
1 T. lemon juice
1 can sliced water chestnuts
1 can cream of chicken soup
½ tsp. salt
3 hardboiled eggs, diced

Topping: Mix the following ingredients together.
1 c. cornflake crumbs
½ c. sliced almonds
1T. melted butter

• Spread casserole mixture in a greased casserole dish (I used 9x13).
• Sprinkle casserole with topping and bake at 350 degrees for 30 minutes.
  
  Comments: My grandma passed away about a year-and-a-half ago. For Christmas, my cousin compiled all of Grandma’s best recipes and gave all the cousins a copy. This recipe was one I tasted when I was about 10, but I hadn’t remembered it until I was flipping through the book. Since the rule is that I can’t have made the recipe before, I thought this would be a valid one—especially since I haven’t tasted it in 23 years. It’s an easy recipe that can be prepped a day or so in advance and then tossed in the oven when you’re ready for it.
  
  Reaction: My husband loved it (he had three helpings), and my son liked it (he ate around the almonds, but he chowed down on the water chestnuts). Hubby said that he loves a hot meal on a cold day (darn this Cache Valley “spring”) and gave it a thumbs-up. I remembered back to the days when Grandma would prep this dish for a summer picnic; she felt it was party-worthy, so I do, too. J Four stars.
  
  *There are numerous ways one can lighten/”healthify” this recipe: Use light mayo, use your own light cream soup recipe, use brown rice instead of white, or use a lighter trans-fat free spread instead of full-fat butter. You also might want to toss in some frozen veggies like peas for a more well-rounded meal.

Challenge Ingredient: WATER CHESTNUTS

I know a lot of you did Asian type foods with your cabbage this week, but that's where we're headed again. This week's challenge ingredient is water chestnuts. While not unique to Asian cuisine, they are commonly found there.

I've always enjoyed the texture and the crisp "snap" of the water chestnut. Its flavor is so mild it's almost boring, but the texture can really add a lot to a dish.

Whenever I make stir fry, I throw in some water chestnuts. They're also good in a salad. A favorite recipe of mine to use them in is this (from Epicurious): Asian Meatballs with Sesame Lime Dipping Sauce. They're really yummy.

For my wedding reception, my mom made some hors d'oeuvres with water chestnuts. At fancy restaurants, you may have seen scallops wrapped in bacon on the menu. Well, my mom liked the idea, but knows that I hate seafood of any kind, so she wrapped whole water chestnuts in strips of bacon. They were sooooo yummy.

Canned water chestnuts can be found in the Asian foods section at your grocery store.

You have until Saturday night to post your recipe. Please remember when you do to tag it with the challenge ingredient, your name, and the type of dish.

Happy cooking!