Wednesday, February 24, 2010

Lugao with Chicken (Filipino Congee)

After the holidays, my colleagues were inspired to bring some leftovers to work. When we ran out of leftovers, "just bring more food" became the answer.

Over the course of two weeks, we started off with some maki rolls; then even more maki rolls; then we needed to add some roasted chicken in case we were still hungry, and it all climaxed at a lunch with a garden salad, roasted chicken, channa masala, and an amazing Filipino congee.

It took another week to get the recipe for the congee, but it was worth it.

Lugao with Chicken (Filipino Congee)
  • 2 tbsp oil
  • 1 medium onion, chopped
  • 8 cloves garlic, minced
  • 1 square inch of ginger root, julienned
  • 1/2 kilo chicken,cut into bite-sized pieces
  • 2 tbsp fish sauce
  • 1 cup rice
  • 1 tbsp glutinous rice (optional)
  • 6 cups water or chicken stock
  • optional additional chopped vegetables (broccoli, carrots, peas)
  • 2 stalks green onion, chopped
  • lemon juice
  1. Fry onion in oil over medium heat until translucent.
  2. Add garlic and fry for an additional 2 minutes.
  3. Add ginger and fry for an additional 2 minutes.
  4. Add chicken and fish sauce and simmer (covered) for 5 minutes, stirring occasionally.
  5. Add the rice, stir and let the rice absorb any liquids for 3 minutes.
  6. Add water or stock and bring to a boil. Reduce to medium-low and let simmer for 30 minutes, until chicken and rice are fully cooked. Stir occasionally to ensure rice doesn't stick to the bottom of the pot.
  7. Add optional vegetables and simmer for an additional 15 minutes.
  8. Serve in bowls garnished with green onion, fish sauce and lemon juice.
Note for gluten-free: check labels for fish sauce and chicken stock.

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

Wednesday, February 17, 2010

Roasted Vegetable Soup

A couple of weeks ago, I drove my parents home from an appointent (Dad couldn't drive) and a free non-Friday dinner accompanied the trip. Not being a Friday, the soup was allowed to be something other than chicken.

Mom found an interesting recipe for a roasted vegetable soup with all sorts of fancy stuff, and decided that it might taste just as good without the fancy add-ons. It did, and it was fun to recreate as well.

Roasted Vegetable Soup
  • 1 large potato, peeled, cubed
  • 1 sweet potato, peeled, cubed
  • 1 acorn squash, peeled, cubed
  • 3 carrots, peeled, cut in 1-inch chunks
  • 2 parsnips, peeled, chopped
  • 2 red bell peppers, quartered
  • 6 cloves garlic, peeled
  • 2 tbsp olive oil
  • 2 cups vegetable stock + 2 cups water, or 4 cups water
  • salt and pepper
  1. Preheat oven to 375F
  2. In a large mixing bowl, combine both potatoes, squash, carrots, parsnips, bell peppers and garlic and oil. Toss to coat.
  3. Spread in single layer on a large cookie sheet.
  4. Roast vegetables for 1 hour (mixing occasionally) or until soft and caramelized.
  5. Place vegetables, in batches if necessary, in food processor. Purée until smooth, adding water if needed.
  6. Transfer vegetable purée to large saucepan. Add stock or water. Season with salt and pepper. Bring to a boil over high heat. Reduce heat to low; simmer 20 minutes.
Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

Wednesday, February 10, 2010

Red Kidney Bean Hummus

At our spectacular post-new-year's xmas potluck dinner hosted by Penny of Sweet Sadie's baking blog, I tried something that I haven't made in about 13 years – hummus made from something other than chickpeas. Meredith* did a great job and mentioned that it was somehow healthier than hummus with chickpeas (I don't recall why, possibly because there's more fibre) so I decided that I was going to make it again myself.

Why would I have made hummus with anything other than chickpeas? When I lived in Peterborough, I had a friend who was allergic to all legumes, but not beans. Being a smarty-pants, I made two batches of hummus using red and white kidney beans and served them together in a wide and shallow dish. I arefully poured and spread the hummus in the dish so it looked like the symbol for Yin and Yang. What a hippie.

*Meredith being Elliot's friend Meredith, not my Meredith or Dan's** Meredith
**Dan, being Penny's Dan, not my Meredith's Dan, who is me

Red Kidney Bean Hummus
  • 2 small cloves of garlic
  • 1 can red kidney beans, drained and rinsed
  • 4 tbsp tehina
  • 4 tbsp lemon juice
  • 1 tsp cumin
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1/4 tsp salt
  • 3 tbsp olive oil
  • water
  • 1 tsp cumin seeds, toasted
  • 1-2 tsp olive oil
  1. Mince the garlic in a food processor.
  2. Add beans, tehina, lemon juice, cumin, black pepper, cayenne, salt and olive oil and pulse in food processor for 30 seconds.
  3. Stir mixture and blend on high for at least one minute, adding water until desired consistency is reached.
  4. Garnish with toasted cumin seeds and 1-2 tsp olive oil.
Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

Wednesday, February 3, 2010

Poppy Seed Salad Dressing

Bottled salad dressing is pretty much banned at the Haggis and the Herring. I used to always keep a bottle or two in the fridge, however, when Meredith started eating dinner at my place, she always asked for home made dressing.

Eventually, the bottled dressing went bad and I was asked to not buy anymore. I still occasionally bring some home in a bagged caeser salad kit, or if someone gives us a fancy bottle of salad oil as a gift, but the run of the mill Kraft dressings won't make it past the door.

Earlier in January, we were visiting our friend Julia of Fibre Fantastics, and we were served a salad with an amazing poppy seed dressing. It looks like any other poppy seed dressing (white with black seeds dotting throughout) but it tasted fabulous.

Julia was happy to share it with us and we were also told another salad secret: we can change the colour of the dressing by using a red onion. Very neat.

I didn't have the apple cider vinegar when I first made it myself, so I substituted rice wine vinegar and used less sugar. Also very good.

Poppy Seed Salad Dressing
  • 1/3 cup rice vinegar
  • 1/2 white onion
  • 1/4 cup sugar
  • 1/2 tsp dry mustard powder
  • 1/4 tsp salt
  • 1/2 cup vegetable oil
  • 1 tbsp poppy seeds
  1. Puree in blender until smooth 
Note: Julia's original recipe used apple cider vinegar and 3/4 cup white sugar.
    (inspired by Julia's Delectable Dressing)
    Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen
    Related Posts Plugin for WordPress, Blogger...