News, Update and a Big Thank You!

I have some great news to share with you today!    My Triple Chocolate Almond Cookies recipe was featured on BlogHer.com yesterday as part of The Food Network’s Virtual Cookies Swap.  I’m thrilled and honored to be featured in these 2 sites that I absolutely loved and looked up to. 

Another wonderful news is that my Chicken Satay with Cucumber Relish and Peanut Dipping Sauce won the “Best Written Blog” title and prize in the O Olive Oil contest.  Thank you so much for your votes.  I truly appreciate your love and supports.



A Big Thank You to all of you who visit my blog often and leave me comments and supports all the time.  You don’t know how much your comments and feedback mean to me.  There’s no word to describe how much I appreciate all of your inspirations and encouragements.  THANK YOU, from the bottom of my heart! 

The Voting is On!

The voting is on for the Marx Foods Fregola Sarda Blogger Recipe Challenge—Dessert!   It’s easy and simple to cast your vote.  Just go to this link here, click on my Fregola Sarda Pudding & Gingersnap Cookies recipe, then click “vote” on the bottom.  That’s it.  The polls will be closed at noon PST on 12/8.  So, I hope you’ll take a few seconds and vote for my entry.  I truly appreciate your vote and supports.  Thank you, Thank you, Thank you!     

Here’s my original post with the recipe.

O OLIVE OIL & eRecipeCards Recipe Contest – Part 2–Chicken Satay with Cucumber Relish and Peanut Dipping Sauce

As I promised from the previous post, this is the recipe that I created with the O Tahitian Lime Olive Oil and O Ginger Rice Vinegar.  To read more about the products review and taste test, please refer to the previous post here. 

I was so excited when I was selected to participate in the O OLIVE OIL cooking contest host by eRecipeCards.  I love O OLIVE OIL’s products because of their wonderful quality.  There are so many selections in their line of Citrus Oils products such as meyer lemon, blood orange and clementine, just to name a few, that I would love to try them all some day.  I was so thrilled that O OLIVE OIL sent me the O Tahitian Lime Olive Oil and paired it with the O Ginger Rice Vinegar.  As ginger is such an important ingredient in Asian cooking, I always have some fresh ones on hand.  And limes are bright and refreshing, a very popular ingredient in Malaysian and Thai cuisines.   The lime and ginger is a classic combination of flavor and I just knew what recipe to create when I received the package in the mail.  Let me present to you, Chicken Satay with Cucumber Relish and Peanut Dipping Sauce!
 


I used chicken thighs in this recipe because my family and I prefer dark meat over white.  But feel free to substitute with chicken breasts or even pork if you like.  This is a very versatile recipe.  The picture above shows all the marinate ingredients. 



The O Tahitian Lime Olive Oil helps keep the meat moist and juicy.  It also adds a nice touch of the refreshing lime flavor that complement well with the lemongrass and brightens up the flavor.  The O Ginger Rice Vinegar helps tenderize the meat as well as adding a wonderful earthy ginger flavor to the marinate. 

The picture #1 below shows you how to trim the lemongrass.  Only use the middle inner white tender parts from the stalk.  It’s a super simple marinate because all you need to do is put everything in a small food processor (as shown in picture #2 below) and press the button!  How easy is that?    The key to cut the chicken is to have them all in similar sizes so they cook up evenly on the grill.  Marinate the meat for at least 2 hours or over night, and thread them on some bamboo skewers when you’re ready to start the grill.



While the chicken is marinating, let’s get the cucumber relish ready.  The picture below shows you the simple ingredients that you’ll need for the relish.  The pungent and bold flavor from the O Ginger Rice Vinegar really shines through in this relish.  The O Tahitian Lime Olive Oil keeps the relish smooth and adds a nice citrusy and exotic lime flavor.  I used English cucumber here because the skin is tender and crisp so that you don’t have to peel it.  The red onion adds a nice sweetness to the relish which balanced well with the lime flavor and the tartness from the rice vinegar.  I seeded the chili so the relish only has a hint of spiciness.  If you preferred a more spicy version, you and leave the seeds in or use 2 chilies.



Up next, the famous peanut dipping sauce that goes hand in hand with the satay!  There are only a few ingredients, as shown in the picture below, but the result is amazing!  I love the olive oil in the dipping sauce which gives the sauce a velvety texture.  My hubby preferred a smooth dipping sauce so I used the creamy peanut butter.  Feel free to substitute with crunchy peanut butter if you prefer a bite/crunch in your dipping sauce.



This is such a fun recipe to make, to serve and to enjoy.  If you’re looking for a recipe to impress your guests during holiday gatherings, this is the perfect recipe for you.  You might want to double or even triple the recipe though.  Because your guests are going to go back for more. 



Right before serving, I drizzled a little O Tahitian Lime Olive Oil on the chicken satay.  The olive oil adds a bright, crisp and refreshing flavor to the satay and balance well with the strong spices from the marinate.  The chicken is juicy, moist and succulent.  The flavor is amazing and divine.  Earthy and warm from the ginger and curry, yet bold and refreshing from the hint of lime and lemongrass. 



The cucumber relish is crunchy, crisp and refreshing.  It’s the perfect paring for these chicken satay.  It helps with your appetite and you might find yourself keep wanting more and more.  Or, maybe that was the excuse I used to eat more. 



To find out more recipes using O Olive Oil and Vinegar, you can go to O OLIVE OIL’s website here.  To check out other participants’ recipes for this contest, please visit eRecipeCards.com here.  Please don’t forget to add my Chicken Satay recipe to your personal Recipe Box on eRecipeCards as this step is also considered as part of the voting score for this contest.  If you need more information on how to navigate their site, here’s the link.  I truly appreciate your vote and your time to read my posts.  Thank you and have fun cooking! 





*Disclaimer: I received a set of the O Tahitian Lime Olive Oil and O Ginger Rice Vinegar for the purpose of this cooking contest post and a review post for a chance to win a prize (rules and details here). I was not compensated in any other way to write this post.  All opinions are 100% my own and always will be.




Chicken Satay Printable Recipe
Makes: 8 skewers


1 pound skinless bone less chicken thighs
1 tablespoon O Tahitian Lime Olive Oil, to drizzle on chicken satay before serving
vegetable oil, to grease the grill grates/pan

Marinate ingredients:
1 tablespoon O Tahitian Lime Olive Oil
2 teaspoons O Ginger Rice Vinegar
2 stalks of lemongrass, tender white parts only
2 large garlic cloves
2 large shallots
1 1/2-inch fresh ginger root, peeled
2 teaspoons soy sauce
1/4 teaspoon ground white pepper
2 teaspoons fish sauce
2 teaspoons curry powder
1 tablespoon brown sugar

Cut chicken thighs into1-inch wide strips, place in a medium bowl, set aside. 

In a small food processer, combine all of the marinate ingredients and pulse until it becomes a smooth paste.  Pour over chicken strips and stir well.  Make sure all strips are covered with marinate.  Cover and marinate for at least 2 hours, or marinate in refrigerate over night.

Soak 8 bamboo skewers in water for at least 30 minutes before threading the meat.  This will prevent the skewers from burning in the grilling process.  Preheat grill or stove top grill pan to high.  Grease grill grates/pan with vegetable oil.

Thread 2 pieces of chicken strips onto each skewers.  Grill for 3 to 4 minutes on each side, depending on the thickness.  Place on serving plate to rest.  Drizzle 1 tablespoon of O Tahitian Lime Olive Oil right before serving.  Serve with cucumber relish and peanut dipping sauce. 


Cucumber Relish Printable Recipe

1/4 cup O Ginger Rice Vinegar
1 tablespoon brown sugar
1/2 teaspoon kosher salt
1 English cucumber, diced into 1/3-inch cubes
3 tablespoons red onion, finely diced
1 chili, seeded and finely diced
1 tablespoon cilantro, finely chopped

In a medium bowl, stir rice vinegar, sugar salt until dissolved.  Add cucumber, red onion, chili and cilantro and toss until all ingredients are covered with vinegar mixture.  Serve with chicken satay.


Peanut Dipping Sauce Printable Recipe

2 teaspoons O Tahitian Lime Olive Oil
1/4 cup creamy peanut butter
1 tablespoon fresh lime juice
1 1/2 teaspoons fish sauce
1 1/2 teaspoons brown sugar
3 tablespoons coconut milk

In a small food processor, combine all ingredients and process until it becomes smooth and well incorporated.  Serve with chicken satay.



This recipe is shared with:

Foodie Friday
Friday Porluck
These Chicks Cooked
Friday Food
Sharing Sunday
Mingle Monday
Melt in Your Mouth Monday
Tuesday Talent Show

O OLIVE OIL & eRecipeCards Recipe Contest – Part 1 Product Review & Taste Test

I’m sure many of you, my foodie friends, had heard of O OLIVE OIL or even have a bottle or two of their products in your pantry.  Recently, I was selected to participate in the O OLIVE OIL recipe contest hosted on the blog of eRecipeCards.  Let me take this time to introduce you to these two awesome companies. 

First, the O OLIVE OIL.  According to its web-site, it is the original maker of specialty organic citrus-crushed olive oils since 1995 and the maker of the premium barrel-aged wine vinegars since 1997.  Greg Hinson, the co-founder and president, created the extra virgin citrus olive oil by crushing whole organic citrus with fresh California Mission olives.

These oils are neither infused nor flavored after pressing.  Do you know that it takes about 1½ lbs. of fresh, whole citrus to make each bottle of oil?  I’m really amazed and impressed by that.  No wonder the citrus flavor is so intense!  I’ll share more about the taste test in a bit.

In 1997 Hinson turned this same respect for simple natural process into hand crafting varietal wine vinegars.  O OLIVE OIL uses the old world Orleans method of natural aging in wood barrels rather than force-aging the vinegars mechanically.  To learn more about the products and the company, please visit their site here.

Up next, the wonderful recipe site that I love and visit often, eRecipeCards.com.  It’s a place where you can browse different recipes, share your own recipes, and have all your favorite recipes highlighted in one location.  Here is a sample of all the recipes that I have submitted since eRecipeCards first started the site.  You can drool/glance at all the recipes in a single page and click on the ones that catch your attention.  You can also save and store all your favorite recipes in your own personal recipe box for future reference.  Isn’t that a lovely idea?    



Now, let’s return to the O Olive Oil and Rice Vinegar.  Besides that elegant and hip packaging you see from the top picture above, I also love the fact that the bottle used to store both the citrus oil and the rice vinegar are seal shut by a cork, and not just a screw cap.  Similar to a bottle of quality wine, the corks help maintain the flavor and aroma of the products for a longer time.  That is, if they last that long in your house.  As soon as I pop open the cork (which involves a simple pull, and the cork/cap can be easily pushed back into the bottle for a tight seal for future use), I can smell that crisp and refreshing citrus aroma came rushing out of the bottle.



The package I received included a bottle of O Tahitian Lime Olive Oil and a bottle of O Ginger Rice Vinegar.  I was suggested to do a simple taste test with some bread.  But before I do that, I really couldn’t resist tasting them as is, with a spoon.  Yup, that’s the true taste test, in my opinion.    I was so glad I did that.  The Tahitian Lime Olive Oil was packed with that bright and crisp lime flavor.  The light green color of the thick and velvety citrus olive oil is just beautiful and smooth.  The rich and wonderful flavor of olive and citrusy lime aroma lingered at the back of my throat.  Simply heaven and it tasted like summer in my mouth.  

The O Ginger Rice Vinegar is pungent and the earthy gingery taste is undeniable.  I can totally taste the warmth and slightly lemony of ginger in the rice vinegar.  It’s fragrant and bright with a hint of sweetness as well.
     

ahhh.….so good!  I can have a shot glass and enjoy another shot of each!  Seriously!

Now, let’s taste them together with some bread.  I don’t know about you, but whenever I dine at an Italian restaurant, I always asked for some bread with vinegar and olive oil to be served before the entrée.  In this case, I wanted more bread simply because I wanted to enjoy more olive oil and vinegar!  The O Tahitian Lime Olive Oil and O Ginger Rice Vinegar truly compliment each other and go so well together.  I can taste the citrusy from the Tahitian Lime, the earthiness from the ginger, the tartness and sweetness from the olive oil and vinegar.  It was a Summer party for my taste buds.



I was so glad no one was watching when I did this taste test….it would be embarrassing if someone saw that I “licked” the plate clean!   



I know the holiday season is coming up.  This O Tahitian Lime Olive Oil and O Ginger Rice Vinegar set would definitely be on my shopping list for some of my foodie friends and family.  The packaging is simple, elegant, and hip. Most importantly, I love the high quality of the products.  O OLIVE OIL is offering a 20% discount on ANY order until the end of the year.  Plus free shipping on any order of $60 or more (after discount).  If you’re interested, simply use the promo code “e-recipecards” at the check out.  Don't forget, click here to "Like" them on Facebook.  

Please stay tuned for the recipes that I created using these fine products. 





*Disclaimer: I received a set of the O Tahitian Lime Olive Oil and O Ginger Rice Vinegar for the purpose of this review post and recipe challenge post for a chance to win a prize (rules and details here).  I was not compensated in any other way to write this post.  All opinions are 100% my own and always will be.

Marx Foods Challenge — Fregola Sarda Pudding and Ginger Snap Cookies — Vegan Friendly Recipes

I was thrilled to be selected to participate in the Marx Foods Fregola Sarda Blogger Recipe Challenge—Dessert!  Marx Foods carries the world’s finest foods, from meat, seafood, produce, to herbs, spices, sauces and even desserts, & etc.  If you haven’t been to their site, it’s time to check it out, my foodies friends.  You’ll be amazed by the varieties of products they carry, even hard to find ingredients.





For this particular challenge, Marx Foods sent me a sample package of Medium Fregola Sarda (Italian couscous), Vanilla Beans, Star Anise, and Saffron Threads as shown in the picture above.  (Please feel free to click on each ingredient to learn more about them.)  The rule of the challenge is to use the fregola to create a dessert recipe along with at least one of the other three ingredients in the sample package.  Sounds like fun, huh?  It really is. 



The samples Marx Food sent me was in high quality. The fragrant and aroma were wonderful when I opened the package.  Imagine how good my kitchen smelled as I was preparing my dishes using these ingredients! They were simply awesome.  I was up to the challenge and I couldn’t resist from using everything (instead of just '1 other ingredient' as the rules have stated) from my sample package. All the ingredients went so well with each other in the recipe I created. The quality of these ingredients surely makes a big difference.



The recipe that I created, Fregola Sarda Pudding, was inspired by the marriage of (the appearance of) rice pudding and (the flavor and appearance of) a traditional dessert from Hong Kong 椰汁西米露 (using coconut milk and tapioca).  The result was amazing!  Over all, it’s a rich, fragrant and satisfying dessert.  The texture was silky, smooth, and tender.  The sweetness from the vanilla bean balanced really well with the nutty flavor from the fregola (because of the toasting process, that's why the color of the fregola varies from a light creamy tan to a very dark brown).  The liquorish flavor from the star anise balanced out the richness from the coconut milk; and the cloves added a depth of flavor to the over all dessert.  The saffron thread added a pungent earthy and slightly bittersweet flavor to the fregola which went nicely with the nutty flavor from the fregola.  The saffron threads also imparted the yellow color to the fregola, which was fun, vibrant and simply exotic!



The warmth flavors from the Fregola Sarda Pudding really reminded me of fall and winter.  I couldn't help but to pair it with some Gingersnap cookies for a crunchy contrast.  I love that contrast in the textures.  Mind you, these gingersnap cookies really snap!  They are crunchy and the flavor goes hand in hand with the Fregola Sarda Pudding.



Boy, I just love this close up picture above.  You can totally see the vanilla seeds on the fregola pudding!  It’s such a fun dessert to prepare and to serve.  I’m sure my vegan friends would be especially happy that I have another lovely recipe that they can enjoy.  Thank you all for visiting and reading today.  Hope you would love the recipes as much as my family does.

Judging:
After December 4th, Marx Foods will post links to all entered recipes on the Marx Foods blog & two champions will be picked.  One will be selected via reader poll on their blog.  The other will be chosen by the participants of this Challenge and the MarxFoods.com staff.

The  Prize:
Each champion will receive $100 worth of baking ingredients from MarxFoods.com (their choice). 


Disclaimer: I received the sample package as shown on this post from Marx Foods for free to participate in the Fregola Dessert Challenge for a chance to win the contest prize.  I was not compensated in any other way to write this post.  All opinions are 100% my own and always will be.




Fregola Sarda Pudding (Vegan friendly)
Serves 4 Printable Recipe

2 cups coconut milk
2 cups water
1/4 cup sugar
2-inch fresh ginger root, peeled and slightly smashed with the back of a knife
1 star anise
2 cloves
a generous pinch of saffron threads
1 vanilla bean
1 cup Fregola Sarda

In a medium pot, bring coconut milk and water to a boil.  Reduce to low heat, add sugar, ginger root, star anise, cloves and saffron into the pot to simmer. 

Split the vanilla bean in half, length-wise.  Scrape the seeds inside and add both the seeds and the vanilla pod into the coconut mixture.  Rinse the fregola sarda in cold water, then add them into the pot and continue to simmer for 15 to 20 minutes (depending on the size), stirring occasionally to prevent sticking.   

After simmering for 15 to 20 minutes, remove from heat and cover the pot with a lid.  Let the fregola sarda pudding stand for another 10 minutes to fully absorbed the liquid.

When ready to serve, check the doneness of the fregola sarda.  Remove the vanilla pod, start anise and cloves.  You can return the pot to low heat and warm up the pudding right before serving.

Gingersnap Cookies (Vegan friendly)
Makes 36 to 40 cookies Printable Recipe

1 cup all purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1 tablespoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground star anise*
1/4 teaspoon ground cloves
1/4 cup canola oil
2 tablespoons molasses
2 tablespoons soymilk (or coconut milk)
1/2 cup sugar
1/2 vanilla bean, seeded (or 1/2 teaspoon pure vanilla extract)

Preheat oven to 350F.  Line a baking sheet with parchment paper or Silpat.  In a mixing bowl, whisk the flour, baking soda, salt, ginger, cinnamon, star anise and cloves until well combined, set aside.

In a separate large mixing bowl, combine the canola oil, molasses, soymilk(or coconut milk), sugar, vanilla bean seeds (or vanilla extract), stir until blended.  Pour the dry ingredients into the wet ingredient mixture.  Stir until well incorporated.

On a lightly floured surface and rolling pin, roll the dough into 3/8-inch thickness.  Floured a 1 1/2-inch cookie cutter and stamp out cookies (use a small, round cookie cutter to stamp out the center to create the one hanging on the spoon as shown in the picture).  Place cut out cookie dough on prepared baking sheet, place each one at least 1/2-inch apart. 

Bake for 7-8 minutes, let cool on the baking sheet until cool enough to handle.  Transfer to a wiring rack to cool completely.  Enjoy with the Fregola Sarda pudding or store in an air tight container.

*Note: I used a mortar and pestle to grind my spices.  You can also use a spice grinder/coffee grinder to do the job.  But be sure to clean it well before and after grinding.  Or, simply dedicate one for spices.  Click here to get some tips from Marx Foods on grinding whole spices.




This recipe is shared with:

Sweets for Saturday
On the Menu Monday
Tuesday Talent Show
Melt in Your Mouth Monday
Full Plate Thursday

Gingersnaps Café au Lait

Since I’ve shared with you my signature cocktail for the holiday season here, it’s only fair that I share a hot beverage with you to accompany your dessert at the end of your holiday feast.  Here you have it—Gingersnaps Café au Lait!



I thought my all time favorite hot beverage was a cup of coffee, with lots of cream.  That’s what helps me wake up every morning, anyways.  Well, I was wrong all along, so wrong.  Hm….maybe I should say, I just found my new favorite.    This Gingersnap Café au Lait will get you hooked. 



This Gingersnaps Café au Lait is loaded with the warm spices from the ginger syrup.  The cinnamon is sweet and earthy, paired nicely with the ginger and liquorish-y star anise.  The milk is silky and sweet, go hand in hand with the strong coffee aroma.  It’s the best Holiday hot beverage you’ll ever had, I promised.  Yes, better than the hot apple cider, in my opinion.  This Gingersnaps Café au Lait is perfect with a few gingersnaps cookies for afternoon tea as well. I’ll post the cookies recipe in the near future.



Thanks to Lauren from Healthy Delicious for the inspiration for this drink.  I’m submitting this post to Kitchen PLAY.  This month, Calphalon is sponsoring a wonderful giveaway at Kitchen PLAY. Simply recreate any one recipe from this month’s Progressive Party, post about the experience on your blog and provide a link to your post on Kitchen PLAY to enter.  All qualifying bloggers in each course will be entered to win a Calphalon Kitchen Electrics prize valued at $100 (6 prizes total).  The deadline is November 30, 2011. Please review the complete contest rules before entering. Good luck!









Gingersnaps Café au Lait Printable Recipe
Serves 4
1/4 cup sugar
2 tablespoons light brown sugar
1/4 cup water
2-inch of fresh ginger, peeled and sliced
1 cinnamon stick
1 star anise
2 cloves
1/2 cup milk
4 cups freshly brewed strong coffee

In a small pot, heat the sugars, water, ginger slices, cinnamon, star anise and cloves over medium heat.  Bring to a simmer, stirring occasionally until the sugar is completely dissolved. Reduce heat to low and let mixture simmer for another 15 minutes.

Remove from heat, covered and let the syrup steep for 1 hour. Strain the syrup through a fine mesh sieve and discard the spices.  Transfer syrup to a bottle until ready to serve.

In a small pot, heat milk over low heat, until scaled and do not let it boil.  Combine the coffee, warmed milk, 4 tablespoons of gingerbread syrup, and divide between four glasses.  Top with whipped cream and enjoy with Gingersnaps cookies.


This recipe is shared with:

Success U
Foodie Friday
Full Plate Thursday
Sweets for Saturdays

U.F.O.---A Simple After School Snack

My little boy loves peanut butter.  Unfortunately, his school has a “no nuts allowed" policy since there are some other classmates who are allergic to nuts.  What is a little boy going to do without his peanut butter jelly sandwich at school?  Well, he can indulge all he wants after school with these apple slices, topped with peanut butter and cranberries.

Seriously, these are all his favorite ingredients, all in one bite/slice. I was skeptical before I tried this combination. But boy, this could be Mommy’s after school favorite as well. The sweet and tangy green apple slices are crunchy; it goes so well with the smooth and nutty peanut butter. The dried cranberries on top add another layer of sweetness, tartness, and a different texture. I’m truly surprised by how well they go together. To keep the apple slices from turning brown, I toss them into some lemon juice right after slicing them. Best of all, this after school treat is ready in no time! So perfect for Fall when the apples are abundant.  Try these with sweet and juicy Fuji apples too, I guaranteed you’re going to love it.



Last but not least, I’m submitting this to Kitchen PLAY.  The US Apple Association is sponsoring a giveaway at Kitchen PLAY. Simply recreate any one recipe from this month’s Progressive Party, post about the experience on your blog and provide a link to your post on Kitchen PLAY to enter. All qualifying bloggers in each course will be entered to win $100 (6 prizes total). The deadline is September 30, 2011. Please review the complete contest rules before entering. Thanks Deanna from The Mommy Bowl for this fun snack idea! Good luck!



Apple Peanut Butter Disk A.K.A UFO: Printable Recipe
Makes 12

1 Granny Smith apple, thinly sliced and core removed
Juice of 1/2 lemon
1/2 cup creamy peanut butter
1/4 cup dried cranberries

Toss apple slices in lemon juice as soon as they are sliced and cored to prevent browning.  Top each slice with 2 teaspoons peanut butter and a few dried cranberries.  Enjoy.

This recipe is shared with:

Friday Favorites
Melt in Your Mouth Monday
Tuesday's Tasty Tidbits