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Two easy suppers

Continuing my recent culinary postings....

I've made two good suppers recently with pretty low effort. The first was a version of chicken lettuce wraps, a dish I like from restaurants like Mama Fu's (now departed from my area) and Pei Wei (also not in my area). This recipe showed up in the AJC "5:30 Challenge" column, for recipes with no more than 5 ingredients that take 30 minutes or less to prepare. Very good, really. I'll add green onions next time for more color, and I need to think about more efficient ways of producing "chopped" raw chicken than my rather slow manual cutting into matchsticks then shorter pieces. The bottled dressing (which I've been rather skeptical of as it started appearing in Kraft's ads/recipes almost as often as their Italian, surprisingly did produce a tasty sauce all by itself. Could be spiced up if desired (maybe some chili paste with garlic...), but didn't need it.

The second supper was even easier. A bag of Trader Joe's Prig Khing green beans stir-fried with cut up boneless skinless chicken thighs. Nice amount of spice, good flavor, ultra easy.



Nov. 16th, 2008 02:15 am (UTC)
Wombok seems to be the U.S. "Napa cabbage" or just "Chinese cabbage"--which is related but not the same as the Chinese cabbage bok choy. I've used both in stir fries, but will have to try it as a salad green.

Yes, our ground beef is produced in what you call a mincer--rotating blade and disc with holes, not the mill with 2 plates sort of device. Ground beef (U.S.) = beef mince (Commonwealth).

Oh, and we use "grinder" for mills, too, as "coffee grinder", interchangeably with "coffee mill". And either of these terms can be used for devices that are real mills or ones that are blade choppers. Clearly these terms are not used with any precision at all over here.
Nov. 17th, 2008 08:09 am (UTC)
thanks for the explanation re grinders/mills - thought i was going nuts there for a bit.

Hope you have fun with the cabbage. BTW do you get Witlof - also called Belgian Endive - I have some fun recipes for that, both hot and cold.
Nov. 18th, 2008 01:24 am (UTC)
We do have endive (never seen the term witlof before), but I don't think I've ever cooked with it. Recipes would be welcome!
Nov. 18th, 2008 06:54 am (UTC)
Witlof is Belgian endive - I don't think it's the same thing as regular endive which is a relative. Uhhh, lessee:


That's a good site actually - got some recipes too.

Our Belgian friends used to make two particular dishes that we liked - one was: blanched witlof cut in quarters lengthwise (remove cores while you do this bit) then wrapped in slices of ham and smothered in a rich cheese sauce then baked in the oven until heated right through. Another was slicing the witlof crossways and tossing it with shredded red cabbage (which has been blanched in white vinegar), blanched or steamed green beans, a tin of (drained and rinsed) cannelini beans and a dijon mustard based vinaigrette.


Nancy Barber

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