Anyone try Spice recipes from Feb Oprah mag?

[lindaofthelakes]

Hi, I've lurked on this board for years but have now just retired (at 55 Yea!!! :D :D ) and would like to more actively particpate.

Anyway I thought the 2/05 Oprah Spice article had some great sounding recipes:Spicy Shrimp with Basil, Lemongrass Chicken, Fragrant Cinamon Pork, Turkey Sate with Spicy Peanut Sauce, Pumpkin Applesauce muffins.Has anyone tried any of these?

I'll be making the Lemongrass Chicken and Cinnamon Pork sometime this week unless I hear they are bombs and I will post a review afterwards.

[Terrytx]

Welcome! The Fragrant Cinamon Pork sounds good to me. Please post it if you think it is good.

[jtoepfert100]

Welcome! Congrats on the retirement! Didn't read the article but they all sound wonderful. Not to bombard you with typing requests on your first foray, but the Lemongrass Chicken sounds good. I'd love to see that recipe if you get a chance.:)

[tbb113]

They are on the website. To save you from typing here they are

Lemongrass Chicken
Created by Nina Simonds
From the February, 2005 issue of O, The Oprah Magazine
Makes 6 servings

Inspired by trips to India and Thailand, lemongrass chicken with green beans contains six cloves of garlic, which scientists believe strengthens the immune system. Adapted from Spices of Life.
INGREDIENTS
Seasoning:
2 dried red chiles, seeds removed, or 1 1/2 teaspoons crushed red pepper
4 stalks lemongrass, ends trimmed, tough outer stalks removed, and cut into 1/2-inch pieces
6 cloves garlic

Coconut sauce:
1 1/2 cups light coconut milk
2 1/2 Tablespoons Thai fish sauce
1 Tablespoon sugar
1 1/2 Teaspoons salt

Chicken:
1 1/2 pounds boneless, skinless chicken breast
1 1/2 pounds green beans, cut in half on the diagonal
3 Tablespoons olive oil
1 1/2 medium red onions, thinly sliced
1 1/2 medium red bell peppers, thinly sliced
2 Tablespoons rice wine
1 cup chopped fresh basil leaves

To make seasoning: With the machine running, drop the chiles, followed by lemongrass and then garlic, into a blender and process. Pulse several times, until the mixture forms a paste and becomes smooth; set aside.

To make coconut sauce: In a medium bowl, combine all ingredients; set aside.

To prepare chicken: Place chicken breasts on a cutting board. With the blade of a sharp knife parallel to the board, thinly slice breasts; set aside.

In a 3-quart casserole or a large skillet with a lid, bring 2 cups water to a boil. Add green beans and cook until crisp-tender, about 4 minutes; drain. Refresh under cold water; drain again.

Heat 1 1/2 Tablespoons olive oil in the same pan over high heat until very hot. Add chicken and stir-fry until cooked through, about 3 minutes. Transfer chicken to a plate; drain excess fat.

In the same pan over medium-low heat, warm remaining 1 1/2 Tablespoons oil. Add seasoning and cook, stirring, until fragrant, 1 1/2 to 2 minutes.

Increase heat to medium. Add onions and stir-fry 1 minute, then add bell peppers and rice wine; stir-fry 1 minute. Cover and cook until the vegetables are tender, 2 to 3 minutes. Increase heat to medium-high. Add beans and coconut sauce; bring to a boil. Add chicken, cover, and simmer until the beans are tender, about 5 minutes.

Stir in basil and taste for seasoning; add more salt if necessary. Scoop chicken and vegetables into a bowl and serve with steamed rice if desired.

Fragrant Cinnamon Pork
Created by Nina Simonds
From the February, 2005 issue of O, The Oprah Magazine
Makes 6 to 8 servings

Adapted from Spices of Life
INGREDIENTS
1 1/2 Tablespoons olive oil or canola oil
2 pounds boneless pork rump or shoulder, trimmed of excess fat and cut into 1 1/2-inch cubes
6 scallions, cut into 1 1/2-inch sections and lightly smashed
6 garlic cloves, thinly sliced and lightly smashed
6 slices fresh ginger (about the size of a quarter), lightly smashed
1 teaspoon Asian hot chile paste
2 to 3 cinnamon sticks
1 whole star anise, smashed, or 1 tsp. anise seeds
1/3 cup soy sauce
1/4 cup rice wine
2 Tablespoons sugar
4 sweet potatoes or yams, peeled and cut into 1 1/2-inch cubes
2 Tablespoons minced scallions, for garnish

In a 4-quart casserole or a Dutch oven, heat oil for 30 seconds over high heat until very hot. Add half the pork and cook until browned, turning once. Transfer to a plate with a slotted spoon. Repeat with remaining pork.

Keep the oil in the pan hot, and add scallions, garlic, ginger, chile paste, cinnamon sticks, and anise; stir-fry until fragrant, about 15 seconds. Add 4 cups water, soy sauce, rice wine, and sugar; reduce heat to low, cover, and simmer for 20 minutes.

Add the pork and bring liquid to a boil. Reduce heat to low, cover, and simmer 35 to 40 minutes. Stir in sweet potatoes, cover, and cook until pork and potatoes are tender, 25 to 30 minutes. Garnish with scallions, and serve atop a bed of steamed greens or accompanied by rice.

[bobmark226]

Originally posted by jtoepfert100
Not to bombard you with typing requests on your first foray, but the Lemongrass Chicken sounds good. I'd love to see that recipe if you get a chance.:)

She who can't find lentils is going to find lemongrass? :)

Bob

[sneezles]

Originally posted by bobmark226


She who can't find lentils is going to find lemongrass? :)

Bob

LOL! I think her dealer :p (aka Missindi) keeps her well supplied with a kinds of contraband (what do they eat in Nashville? ;) )

[MISSINDI]

Originally posted by sneezles


LOL! I think her dealer :p (aka Missindi) keeps her well supplied with a kinds of contraband (what do they eat in Nashville? ;) )

Got that right. If she's can't find lemongrass, I will happily send her some. I happen to have a brand new package of dried lemongrass from a Penzey's order that I was trying to give away on the swap thread. If fresh is needed, I have access to that too. Just give me a shout, Jen. ;)

[jtoepfert100]

I'll have y'all know I do have lemongrass,thank you very much! There was a lone package of fresh in the supermarket a few weeks ago and I snatched it up. Lord knows where it came from. Course, now I have three or four stalks in the freezer just itching to be used up, hence the recipe request.:p And I don't know what the rest of Memphis eats (well, except for a lot of fried catfish and turnip greens) but in my house we eat exceptionally well, thanks to MISSINDI and rest of this board.:D

FWIW - I've recently found out where a few Middle Eastern and one Asian market may be in Memphis. I'm hoping to make a big score this weekend!:cool:

[blazedog]

Okay how does she reconcile her diet advice with a recipe that is this high in gratuitious oil?

My pet peeve with most recipes.

[lindaofthelakes]

Thanks Tri-tip Temptress for pulling in the recipes for me. I will post reviews after I make them sometime in the next week. And thanks for the welcome to the board.