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Felt Like a Foodie

This month we are privileged to feature recipes and photos of Barbara Felt Miller of La Porte, Indiana--the best Beach Coast amateur cook I know. Her blog, “Felt Like a Foodie,” like Barb, is down to earth and accessible. The three recipes below are Asian-inspired, but she dabbles in many cuisines, especially Italian. Complex layering of flavors can require many ingredients, but fear not! These are simple recipes and you’ll find her instructions very clear.  Describing her blog, Barb says, “I have evolved from a picky eater to an adventurous cook… I have spent the last 12 years trying to develop my skills as a home cook. I may never be a gourmet but this blog will reveal the days when I have felt like a foodie.” Click here to read the blog.

Barbara Eastman, Editor

Tangelo Spicy Beef

6 tbsp. light soy sauce (divide as instructed)
2 tbsp. cornstarch
1 lb. tri-tip steak cut into thin strips (You may substitute sirloin or flank steak)
1 tbsp. sherry
2 tbsp. Hoisin sauce
2 tbsp. orange blossom honey (or any honey you like)
1 ½ tbsp. garlic chili sauce
2 tbsp. light soy sauce
1/3 c. tangelo juice (fresh squeezed, of course)
2 tbsp. minced fresh ginger
8 oz. fresh shitake mushrooms, sliced (You can use dry and rehydrate or use a meaty mushroom like a portabello.)
½ red onion, chopped
Zest from one tangelo
Supreme* one tangelo and chop the wedges into little chunks
Peanut oil

Directions:
1. Mix cornstarch and 4 tbsp. soy together.  Add beef and marinate for 2-3 hours.
2. Whisk sherry, Hoisin, honey, chili sauce, 2 tbsp. soy and tangelo juice and set aside.
3. In large skillet, heat a little peanut oil on medium high.  Cook beef until just done and remove from pan and keep warm.  (It will cook more in the sauce later so don’t over-do it.)
4. Add ginger to pan and cook until fragrant.  Add mushrooms and onion.  Cook until onions are translucent.
5. Deglaze the pan with the sauce.  Stir for a minute or two and then add beef.  Sauce should be thickening at this point.
6. Serve over rice and top with tangelo segments and zest.

How to Supreme (Segment) the Tangelo (or any citrus)   
Using a sharp knife, remove both ends of the tangelo.  This will give you flat ends so the fruit will not roll.  From the top and following the contour of the fruit, cut off the peel and bitter pith.  If, on the first slice you get some pith, just cut in a little closer on subsequent slices.  Then, cut wedges of fruit from between the membranes.  Do this over a bowl as the process will release a lot of juice which you can use in the recipe! 

Spicy Hunan Chicken

Marinade:
2 tbsp. soy sauce
4 tsp. cornstarch
1 tbsp. peanut oil
1 tsp. of sugar

Sauce:
2 tbsp. light soy sauce
3 tbsp. sherry
1 tsp. sesame oil
1 tbsp. sugar
1 ½ tbsp. Hoisin sauce

Ingredients:
3 boneless, skinless chicken breasts cut into chunks
1 red pepper, seeded and diced
1 orange pepper, seeded and diced
3 green onions, diced
1 tbsp. fresh ginger, finely chopped
3 tsp. fresh garlic
½ tsp. red pepper flakes
peanut oil

Directions:
1. Add chicken to the marinade and place in refrigerator for 2-3 hours.  Remove from refrigerator one hour before cooking.
2. Combine all the ingredients of the sauce and set aside.
3. Heat about 1 tbsp. of peanut oil in a large skillet over medium heat.
4. Sauté chicken in oil until done, set aside and keep warm.
5. In the same pan, add ginger, garlic and red pepper flakes.  Stir until fragrant.
6. Add peppers and cook for about 3 minutes.  Add a little more oil if needed.
7. Add sauce to pan and stir in with vegetables.
8. Add chicken and stir to coat.
9. Cook a couple more minutes and sprinkle on green onions.
10. Serve over short grain rice.

Thai “Bolognese” with Rice Noodles

Ingredients:
12 oz. size “m” rice noodles (Prepare per package instructions, reserve a little of the pasta water.)  Note: If you cannot find the rice noodles, this dish may also be made with spaghetti.
1 lb. ground sirloin
2 tbsp. minced fresh garlic
2 tbsp. minced shallots
2 tbsp. minced fresh ginger
1 tsp. red curry paste
1 tbsp. rice wine vinegar
½ c. chicken broth
2 tbsp. fish sauce
1 tsp. palm sugar (or dark brown sugar)
Peanut oil
½ c. chopped cilantro
Chopped peanuts

Directions:
1. In large skillet, brown beef, drain and set aside.
2. Heat up a little peanut oil in pan; add garlic, shallots, and ginger.  Sauté until shallots are translucent.
3. Stir in curry paste and cook until well combined and fragrant.
4. Deglaze the pan with rice wine vinegar.
5. Add chicken broth, sugar and fish sauce.
6. Add beef and bring to a simmer.
7. Cook until liquid is reduced.
8. Taste for seasoning, add fish sauce if you need more salt.  Add sugar if the curry is too strong.
9. Combine meat with noodles and top with chopped cilantro and peanuts.