Here are today's six recipes to help you through the day, including Pumpkin Cinnamon Rolls with Cream Cheese Icing (yum!) and Awesome Slow Cooker Pot Roast Plus Extras. I hope I have your attention now. Enjoy!
KUNG PAO CHICKEN
This was posted by Daring Gourmet in tbsp. (tablespoon)’s website. She wrote, “One of the most popular dishes throughout China and the Western world alike, this sweet and spicy chicken dish is not for the faint of taste buds. It packs a punch, or should we say, ‘PAO, right in the kisser!’” Prep Time: 15 minutes; Total Time: 25 minutes; makes 4 servings.
To view this online, click here.
Ingredients
3 tablespoons peanut or vegetable oil
6-10 dried hot red chili peppers (or less according to heat preference), seeded and membranes removed (gloves recommended)
1 1/2 pounds chicken breast, cut into bite-sized pieces
2 cloves garlic, minced
1 1/2 teaspoons fresh ginger, minced
3/4 cup dry roasted peanuts
1 bunch green onions (about 6 green onions)
For the Marinade:
1 1/2 tablespoons soy sauce
1 tablespoon Chinese rice wine or sherry
3/4 teaspoon cornstarch
For the Sauce:
1/4 cup black Chinese vinegar or dark balsamic vinegar
3 tablespoons soy sauce
1 1/2 tablespoons toasted sesame oil
3 tablespoons white sugar
2 tablespoons hoisin sauce
2 teaspoons cornstarch
Directions
Combine the marinade ingredients in a small bowl and pour over the chicken pieces. Toss to coat and let the chicken sit while you prepare the rest of the ingredients.
Combine all the sauce ingredients in a bowl, stirring until the cornstarch and sugar is dissolved. Set aside.
Heat the oil in a wok or skillet over high heat. Fry the chilies for a few seconds until they turn darker in color.
Add the chicken and marinade and fry until no longer pink. Add the garlic, ginger, and white parts of the green onions and fry for two minutes. Add the sauce and stir until thickened. Reduce the heat to medium-high and stir in the peanuts. Simmer for one minute. Remove from heat and stir in the green onions. Serve immediately with steamed rice.
AWESOME SLOW COOKIER POT ROAST PLUS EXTRAS
This was posted on Allrecipes.com by “The Boss of Sauce (TBOS)”. The recipe begins, "This simple pot roast makes its own gravy in the slow cooker. As a single parent to girls, I am always trying to get the food groups into my abbreviated meals. I threw in potatoes, carrots, yellow squash, and zucchini to add to the original base recipe. They love stew, so this leads them in that direction, but is still a roast. It was a hit. I hope you enjoy it!" Time: 3 hours 15 minutes; makes 16 servings.
To view this online, click here.
Ingredients
2 (10.75 ounce) cans condensed cream of mushroom soup
1 1/4 cups water
1 (1 ounce) package dry onion soup mix
5 1/2 pounds pot roast
2 potatoes, cut into cubes
2 carrots, sliced and halved
1 yellow squash, sliced
1 zucchini, halved lengthwise and sliced
Directions
Stir cream of mushroom soup, water, and dry onion soup mix together in a slow cooker. Set pot roast into the soup mixture and spoon liquid over the meat. Add potatoes, carrots, yellow squash, and zucchini.
Cook on High until the beef is cooked through, 3 to 4 hours. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). You can also cook on Low for 5 to 6 hours.
MEATLOAF MUFFINS
Some of the nicknames we give ourselves while we’re on the web are interesting. This one comes from CountryLady from Ontario, Canada, and is posted on Food.com. She wrote, “Another good one from Toronto Chef Michael Bonacini. Not your ordinary meat loaf, its great with his Macaroni & Cheese and a green vegetable for a ‘retro’ dinner!!!!” Total Time: 30 minutes; Prep Time: 10 minutes; Cook Time: 20 minutes; Yield: 12 muffins.
To view this online, click here.
Ingredients
1 1⁄2 lbs ground beef
1 1⁄4 cups finely chopped onions
1 cup breadcrumbs
2⁄3 cup ketchup
1 dash hot sauce
1 dash Worcestershire sauce
2⁄3 cup finely chopped fresh parsley
3 large eggs, lightly beaten
1⁄2 teaspoon thyme
1 teaspoon salt
1⁄2 teaspoon pepper
barbecue sauce, for glaze
Directions
Combine all ingredients in a large bowl& mix until well blended- do not over mix.
Place a 2 inch wide parchment strip across each mould of the muffin tin, coming up from each side by about 2 inches.
This will be used for unmoulding after they are cooked.
Using an ice cream scoop or a large spoon, generously fill each section of the muffin tin with meat, rounding the top to obtain a muffin shape.
Brush with BBQ sauce & bake in a preheated 350F oven for 15- 20 mins (or until meat thermometer reaches 160F), brushing occasionally with more BBQ sauce.
BUTTERNUT SQUASH SOUP
This comes from Florence Fabricant in The New York Times cooking e-newsletter. Florence wrote, “This simple, creamy (but not cream-laden) butternut squash soup gets greater depth of flavor from sherry that is stirred in with the stock. If you’d rather not use sherry or don’t have it on hand, omit it and use an additional 1/2 cup of stock; your soup will be less complex, but it will still have that rich, sweet squash flavor.” Yield: 8 servings; Time: 1 hour 15 minutes.
This was featured in “Adding to the Holiday Menu Without Risks” and can be viewed online here.
Ingredients
1 tablespoon extra-virgin olive oil
1 1/2 cups finely chopped onion
2 cloves garlic, minced
4 1/2 cups peeled butternut squash in 2-inch cubes (about 2 squashes)
4 1/2 cups water
1 cup well-flavored chicken or vegetable stock
1/2 cup medium-dry sherry
Salt and freshly ground black pepper
1/2 cup freshly grated Parmesan cheese
Preparation
Heat the oil in a heavy four-quart saucepan. Add the onions, reduce heat to low, and saute slowly until they are tender but not brown. Stir in the garlic.
Add the squash and water, cover and simmer until the squash is tender, about 40 minutes. Allow the mixture to cool for about 15 minutes, then puree in two batches in a food processor. Up to this point the soup can be prepared in advance, even refrigerated or frozen.
Return the puree to the saucepan and add the stock and the sherry. Reheat and season to taste with salt and pepper. Serve with a sprinkling of Parmesan cheese on each portion.
STIR-FRIED TOFU AND PEPPERS
This is from Martha Rose Shulman, also in The New York Times cooking e-newsletter. Martha wrote, “This attractive stir-fry is inspired by a traditional Chinese dish called rainbow beef. The vegetarian version works well, and it’s also easier to make. If you prefer a very firm tofu, take the extra time to weight it as directed in step 1. I am happy to skip this step and use firm tofu that hasn’t been weighted.” Yield: 4 servings; Time: 30 minutes.
This was featured in “Late Summer Stir-Fries”, and can be viewed online here.
Ingredients
1/2 pound firm tofu
2 tablespoons soy sauce
1 1/2 teaspoons brown sugar
2 tablespoons vegetable, peanut or canola oil
2 teaspoons hoisin sauce
1 teaspoon sesame oil
2 red bell peppers, seeded and cut in 1-inch squares
1 green bell pepper, seeded and cut in 1-inch squares
1 tablespoon minced fresh ginger
2 large garlic cloves, green shoots removed, minced
1/4 to 1/2 teaspoon dried red pepper flakes (to taste)
2 scallions, white and green parts, cut on the diagonal into 1-inch lengths
Cooked rice or noodles for serving
Preparation
Optional step for firmer tofu: Blot the tofu dry, wrap in a clean kitchen towel and place a cutting board on top. Let sit for about 15 minutes. Whether weighted or not, slice the tofu about 1/2 inch thick into 1- x 2-inch dominoes.
Mix together 1 tablespoon of the soy sauce, 1 teaspoon of the brown sugar and 1 tablespoon of the oil in a medium bowl. Toss with the tofu, and stir to make sure all of the pieces are coated. Let sit for five to 10 minutes while you prepare the other ingredients.
In a small bowl, stir together the remaining soy sauce and sugar, hoisin sauce and sesame oil. Set aside.
Heat a large nonstick skillet or wok over high heat until a drop of water evaporates on contact. Add the oil, turn the heat to medium-high and add the peppers. Stir-fry for a couple of minutes, until the peppers begin to soften, and add the garlic and ginger. Stir-fry for 20 seconds, until the garlic and ginger begin to smell fragrant, and add the tofu, dried red pepper flakes and green onions. Stir-fry two minutes, give the sauce a stir and add to the pan. Cover and cook for three minutes. Remove the lid, stir the ingredients in the pan, and taste and adjust seasonings. Serve with rice or noodles.
Tip
Advance preparation: Everything can be prepped hours ahead. The cooking is last-minute. Martha Rose Shulman can be reached at martha-rose-shulman.com.
PUMPKIN CINNAMON ROLLS WITH CREAM CHEESE ICING
This is from Diana Rattray, Southern Food expert for About.com. Diana wrote, “These pumpkin cinnamon rolls are rich and delicious, and can be prepared in advance and frozen until you need them. That can be a big convenience for a holiday or special occasion.
“The pumpkin dough is perfectly spiced and lightly sweetened while the buttery brown sugar filling gives them classic cinnamon roll flavor and texture. The cream cheese icing is the perfect finishing touch. And the bright color and flavor of the pumpkin make them the perfect holiday breakfast or snack.”
Prep Time: 25 minutes; Cook Time: 24 minutes; Rising Time: 105 minutes; Total Time: 154 minutes; Yield: Makes About 1 Dozen
To view this online, click here.
Ingredients
1/3 cup milk, lukewarm, about 90° F
3 tablespoons butter, melted
1/2 cup canned pumpkin
2 tablespoons light brown sugar, packed
1/4 teaspoon ground cardamom or nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 large egg, lightly beaten
2 1/2 teaspoons instant yeast
2 1/2 cups all-purpose flour, 11 1/2 ounces
Filling
5 tablespoons butter, softened, salted or unsalted
1/2 cup light brown sugar, packed
1 tablespoon ground cinnamon
Icing/Glaze
3 ounces cream cheese, softened
1 1/2 cups powdered sugar
2 teaspoons softened butter
2 to 5 tablespoons milk or light cream, or enough for desired consistency for drizzling or spreading
Preparation
In a mixing bowl, bread machine, or bowl of electric stand mixer, combine the milk and 3 tablespoons of melted butter. Add the pumpkin, 2 tablespoons of brown sugar, the cardamom or nutmeg, ginger, and salt. Add the egg, the flour, and the yeast. With the dough hook or by hand, mix to form a dough, or set the bread machine on the dough cycle. Knead for 6 to 8 minutes.
Butter a large bowl.
Put the dough in the bowl, turning to grease all sides.
Cover with plastic wrap and let rise in a warm place for about an hour, or until doubled in volume.
On a floured board, roll the dough out into a rectangle about 10 inches x 15 to 16 inches.
Spread 5 tablespoons of softened butter over the dough to within about 1/4 inch of one of the long edges (so it will seal when you roll it).
Combine the 1/2 cup of brown sugar with the 1 tablespoon of cinnamon. Blend thoroughly. Spread the mixture over the butter layer. Dab a water-moistened finger along the bare long edge. Roll up tightly from the other long edge and seal, pinching the seam lightly.
Place on a parchment paper lined baking sheet and put in the freezer for about 30 minutes to firm the roll for cutting.
Line a 9-inch square baking pan with parchment paper. Heat the oven to 375° F.
Cut the roll into 1- to 1 1/2-inch slices. Arrange in the prepared baking pan. At this point, you can cover with plastic wrap and let them rest for 30 minutes, or cover tightly and freeze for up to 1 month.
If starting with frozen rolls, take them out of the freezer about 1 hour before baking.
Bake for 20 to 25 minutes, until browned and puffy.
Remove and let them cool slightly while you prepare the icing.
Combine the softened cream cheese with the powdered sugar, 2 teaspoons of softened butter, and a tablespoon of milk. Beat with an electric mixer, adding more milk or cream until the icing is a good consistency for spreading or drizzling. If the rolls are still quite warm, it will thin and run down the sides as you spread. If not that warm, you might want to drizzle.
Makes about 12 to 15 pumpkin cinnamon rolls.
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