Shownotes for #11 Peanut Butter!

The music for the opening and ending of the show is Fast Food Rampage by the The Touch Ups, courtesy of the Podsafe Music Network.

Stuff you need to know for this show's recipe:

All the recipes here are an hour or less. Total preparation time for is less than 100 minutes.

Talk Back! We are a Snacking Community. Go to the End of these Shownotyes and click on comments. Leave your thoughts and experiences. Or email me at Munchiespodcast@gmail.com.

The podsafe music used in the show:

Today I am featuring "Rocket Science" by the funk-rock band Brain Bucket or San Diego. They have been pretty successful in getting their music played in movies and television shows.

Here is the lead recipe I describe in the show:

Thai Chicken Sandwich

The Peanut Spread:

1/2 c peanut butter (warmed for 20 seconds in the microwave)

1 tbs brown sugar

1/4 c fresh lemon juice

1 tbs chili and garlic sauce, Thai chili sauce (Sriracha), or similar hot sauce

1/2 tsp ground cumin

salt to taste

The Chicken

2 chicken breasts

salt and pepper

1 tsp. oil for sautéing

Sliced wheat bread, toasted

Mash the ingredients for the spread together in a bowl. You can add a tsp or 2 of Worcestershire sauce of you want even more zing. Taste and adjust with more lemon juice, salt or hot sauce to reach the tartness-spicyness balance that you prefer. Spread the peanut mixture on one side of the toasted bread

Salt and pepper the chicken breasts. Heat a skillet on the stove over medium-high heat, add the oil and the chicken breasts. Cook 5 minutes and turn. Cook to the desired doneness (firm when you press a finger into it, 150-160 degrees on a meat thermometer). Allow to rest for 5 to ten minutes. Slice the chicken breast on a angle to create flat pieces about half an inch thick. Lay these on top of the peanut spread toast. Top with a second piece of toast.

Here are some additional recipes from the show :

Pears with Spicy Lime, Chili and Peanut Chutney (adapted from: Vegetarian Times Complete Cookbook)

3 bosc pears

5 tsp fresh lime juice, plus zest

1/4 tsp. cayenne pepper

1 clove garlic minced

1 tsp. soy sauce

2 tbs brown sugar

1/2 c. peanut butter

12 springs of mint or cilantro for garnish

Cut each pear into quarters lengthwise (or halves if the pears are small). Use a spoon or melon scoop to make a well in the thicker part of the quarter. Zest some of the skin of the lime before juicing it. Prepare the chutney by mixing lime juice with the pepper, the soy, the brown sugar and the peanuts. Spoon the chutney into the hollowed-out section of the pear, and garnish with mint or cilantro.

Thai Salad with Peanut Dressing (adapted from: Vegetarian Times Complete Cookbook)

Salad:

Head of lettuce

1/2 cucumber slices

1 carrot, sliced and slivered

Orange slices

2 tbs chopped cilantro

Dressing:

1/4 c peanut butter

4 tbs water

1 thin slice of ginger root, peeled and minced

1 tbs soy sauce

1/4 lime juice

1 tsp sugar

1/2 clove garlic

dash hot sauce

2 tbs chopped unsalted dry-roasted peanuts

Line a bowl or large platter with lettuce. Arrange the cucumber and carrots on top. Garnish with orange and cilantro. Stir the dressing ingredients together, except the chopped peanuts, and drizzle over salad. Sprinkle on the peanuts.

Malaysian Fruit and Vegetable Salad (adapted from Madhur Jaffrey's World Vegetarian)

1 c. chopped mango

1 c. chopped green apples or underripe pears (You want the crunch here)

1 thick slice of pineapple, cut in small cubes

1 small cucumber, peeled and diced

1 1/4 c. crisp bean sprouts, washed and patted dry

1/2 c chopped unsalted dry-roasted peanuts

1 1/2 tbs roasted sesame seeds

Make the peanut dressing from the previous recipe. In a bowl, toss the fruit and vegetables. Scatter the bean sprouts on top. Pour the dressing evenly over the salad. Scatter first the peanuts and then the sesame seeds. This will serve four people.

Here is the shopping list for next week:

Next week I'm going to tell you about how to make quick bites with Vietnamese Spring Rolls. I'm afraid it's time for another visit to the Asian grocery store. You'll need a package of bang trang, or wrappers. These come in wheat (Spring Roll Wrappers) and Rice (Banh Trang My Tho: Vietnamese Rice paper). Try to come home with the rice paper bang trang. There is usually enough English on the packaging to figure out if its made of rice or wheat. Some bang trang have seeds or spices pressed right into them. These are delicious too, but maybe you should try the wrapper straight before exploring the world of variations. To fill these wrappers, you'll need some frozen cooks shrimp, any size will do, but the 50-40 per pound size work best to my taste. Then, you need some rice vermicelli, thin round strands of rice noodle. You'll need some soft-leaf lettuce, not iceberg and not spring mix. Red leaf, green leaf, or Boston are better for this. If you look at the fresh produce section of the grocery, the perfect lettuce to use will be sitting there. While you are in the produce section, buy some green herbs. You'll need cilantro, to ge sure, but look around for herbs with Thai or Vietnamese names. These are usually mint-flavored greens of various kinds. A few leaves in your spring rolls will really make a difference. You'll also need something to make a dipping sauce. Be happy! you are about to buy your first bottle of Vietnamese fish sauce. Any brand will do. Mostly, fish sauce comes in quart bottles. It keeps forever, but should be refrigerated. You'll find lot's of uses for it. It's a great ingredient in a marinade. And you need a fresh lime or two.

Here is a list equipment you will need for next week:

several clean cloth towels, lots of mixing bowls

Shownotes for #10 Stuffed Eggs!

The music for the opening and ending of the show is Fast Food Rampage by the The Touch Ups, courtesy of the Podsafe Music Network.

Stuff you need to know for this show's recipe:

All the recipes here are an hour or less. Total preparation time for is less than 40 minutes, including boiling the eggs. For this to be accurate, you must chill the eggs in ice water.

The podsafe music used in the show:

Today I am featuring "Effortless" by Allison Crow. I played her first on show #3 and have continued to enjoy her songs.

Here is the recipe I describe in the show:

Deviled Eggs (serves 6 people)

1 dozen eggs, hard boiled

2 tsp. Dijon mustard

1/4 tsp Tabasco sauce

1/2 tsp salt

1/2 tsp freshly ground black pepper

1 tbs grated onions

Enough mayonnaise to bind the yolks

Chopped parsley (optional)

Paprika powder (optional)

If you use half a dozen eggs, adjust the amount accordingly. Cut the eggs in half the long way and pop the yolks into a bowl. Add all the flavoring and a few tablespoons of mayonnaise to bind everything together. Mix all of this into a smooth paste, making sure that the yolks are well mashed and incorporated. Pipe the mixture into the hole in the egg whites using a piping bag, or a plastic bag with the corner cut off. Garnish with parsley or a dusting of paprika.

Here are some additional recipes from the show (all adapted from James Beard's American Cookery):

TexMex Stuffed Eggs

Prepare the eggs as above. Mash the egg yolks with 3 tbs finely chopped jalapeno peppers, 2 tsp. chili powder, 2 tbsa chopped fresh cilantro, and use sour cream instead of mayonnaise as a binder. Pipe into egg white and garnish with a cilantro leaf or finely chopped pickled red pepper.

Olive Stuffed Eggs

Prepare the eggs as above. Mash the egg yolks with 1/4 cup chopped pimento stuffed olives, 1/2 tsp freshly ground black pepper and enough mayonnaise to bind the mixture. Pipe into the egg whites and garnish with toasted almonds or pecans.

Herbed Stuffed Eggs

Combine masked yolks with 2 tbs each chopped dill, chopped chives, and chopped parsley. Add 1/2 tsp salt and enough mayonnaise to bind. Pipe into egg whites. Garnish with bits of the herbs.

Roquefort Stuffed Eggs

Combine masked egg yolks with 1/4 cup finely crumbled roquefort cheese and 2 tbs cognac or brandy. Use sour cream to bind and mix everything until smooth. Pipe in egg white and garnish with a sprig of watercress.

Here is the shopping list for next week:

Next week I'm going to tell you about how to make unusual snacks with peanut butter. You'll need a half pound of peanut butter, chunky or smooth, your choice. You need some cooked, boneless, skinless chicken breast. You need a banana, a tart apple, like a Granny Smith, some pineapple chunks (preferably fresh, but canned will do), a small cucumber, a hard pear some bean sprouts, a fresh lime, fresh cilantro, some soy sauce, some hot sauce (preferably the Thai chili sauce called Sriracha, but any will do). Of course, you will need some fruit jelly. Pick whatever you like.

Here is a list equipment you will need for next week:

a big mixing bowl

Shownotes for #9 Welsh Rabbit!

Please ignore the reference to show #10 in the podcast. THat's next week. I always try to prepare a week ahead (so I can give you the shopping list) and some how #10 got stuck in my head. I'm mean, I'm there; but the show won't be till next Monday!

The music for the opening and ending of the show is Fast Food Rampage by the The Touch Ups, courtesy of the Podsafe Music Network.

Stuff you need to know for this show's recipe:

All the recipes here are an hour or less. Total preparation time for is less than 20 minutes.

All these recipes melt cheese in some way. One melts it in beer, another in tomato soup, and third melts it in milk and eggs. The four just melts it. There are probably other ways of melting cheese in a flavored liquid. So experiment away.

The podsafe music used in the show:

Today I am featuring "Three Kinds of Sideways" by Three Legged Dog out of San Diego. Check out the videos on their website.

Here is the recipe I describe in the show:

Welsh Rabbit (adapted from James Beard's American Cookery)

1 tbs butter

1 pound cheddar cheese, shredded

1 c. ale or beer

1 egg, slightly beaten

1/2 tsp salt

1/4 tps tabasco

1 tsp dry mustard

Put one pot into a second that is 1/3 full of boiling water. Melt the butter and add the cheese to the upper pot. When it begins to melt, add the beer or ale, stirring until it is nicely thickened. Carefully stir in the beaten egg (to avoid having it cook before it is incorporated) and the seasonings. Ladle the melted cheese onto toasted bread, english muffins or even toasted hamburger buns on a plate.

Here are some additional recipes from the show:

Blushing Bunny (adapted from James Beard's American Cookery)

1 tbs butter

1/2 pound cheddar cheese, shredded

1 can tomato soup

1 tbs worcestershire sauce

1/2 tsp dry mustard

toast or crackers

Put one pot into a second that is 1/3 full of boiling water. Melt the butter and add the cheese to the upper pot. When it begins to melt, add the tomato soup and worcestershire sauce. Stir in the mustard. Heat until the mixture thickens. Serve on toast or crackers as you did with Welsh Rabbit.

Potted Brie

8 tbs butter at room temperature

6 slices of bread, white or wheat, crusts removed

1 1/2 c. milk

1 tsp salt

dash of tabasco

3 eggs

1 pound under ripe Brie, rind removed.

Preheat oven to 350 degree Fahrenheit. Butter a 1 1/2 quart baking dish. Butter one side of the bread slices and cut each slice in thirds. Whisk together the milk, the salt, the tabasco and the eggs. Coarsely grate the brie.

Arrange half the bread slices, butter side up, on the bottom of the dish. Sprinkle on half the brie. Repeat with the remaining bread and brie. Carefully pour the egg mixture over the bread. Let stand at room temperature for at least 30 minutes.

Bake for 25 to 30 minutes or until bubbling and golden.

Here is the shopping list for next week:

Next week I'm going to tell you about . You'll need the following:

1 dozen eggs, Dijon mustard, Tabasco sauce, a green chili, jalapeno or Serrano, as you like, fresh cilantro, a bottle of pimento stuffed green olives, and a small piece (2-3 oz) of Roquefort or gorgonzola cheese.

 

Here is a list equipment you will need for next week:

nothing special

 

Shownotes for #8 Raman-palooza: It's not just a Soup!

The music for the opening and ending of the show is Fast Food Rampage by the The Touch Ups, courtesy of the Podsafe Music Network.

Stuff you need to know fore this show's recipe:

All the recipes here are an hour or less. Total preparation time for is less than 15 minutes.

 

The podsafe music used in the show:

Today I am featuring Silk Road by the Indian fusion duo Satya and Ina.

Here is the recipe I describe in the show:

Soy-Ginger Dipping Sauce

Take 6 tbs of thin soy sauce and 1 tbs of rice wine or sherry (I've even used vodka in a pinch). Into this grate a tablespoon of fresh ginger. Mix well That's it. Put in a covered container, this sauce keeps for a month.

Soy-Lime Dipping Sauce

1/3 c of thin soy sauce add 2 tsp. chili paste with garlic, 1 tsp grated ginger, the jiuce of a fresh lime with its pulp, 2 tsp sugar, 2 tbs water, a minced scaliion, white and green parts, a 2 tbs of fresh chopped cilantro leaves. Put in a covered container, this sauce keeps for a month.

Vietnamese table sauce

2 garlic cloves, sliced, 1 tsp of chili paste, a fresh Thai bird chili (those or very small red or green ones), ¼ cup of Thai or Vietnamese fish sauce (the main source of the umani flavor), 2/3 c of hot water, 2 tbs fresh lime juice, ¼ c. sugar and 2 tbs shredded carrots. You mince the garli and chili and mix them with the liquid ingredients and the sugar. Stir until the sugar is dissolved. Then stir in the carrots. Serve Put in a covered container, this sauce keeps for a month.

Hoison-Peanut Sauce

1 tbs peanut butter in ½ c of water dissolved by heating and stirring in a pot or microwave. Add this to 1 cup of hoisin sauce and ¼ c of rice vinegar. To this add 1/3 c of pureed or finely minced onion, and 1 tbs of chili paste. Serve. Put in a covered container, this sauce keeps for a month.

 

Here are some additional recipes from the show:

Comfort Noodles (adapted from Noodle Fusion by Dorothy Rankin)

1 pkg Raman noodles

1 1/2 c. Asian Style vegetable broth (see below) or Chicken broth

1 clove, thinly sliced garlic

2 tsp. fresh ginger, grated

1 scallion, thinly sliced, including green part

1 tbs flat leaf parsley, or cilantro finely chopped

one or two dried black (shiitake) mushrooms (soaked in very hot water for 15 to 20 minutes, discard stems and slice), or fresh if available

1/4 tsp chili paste, chinese or thai, or same amount, but chopped fresh red chili

Chopped assorted vegetables, a bit of carrot, a bit of celery, a bit of bok choy, a bit spinach, whatever you have, vut into small pieces.

Warm the broth in a pot. Taste and correct the balance of salt and pepper. Add the garlic, the ginger, the scallions, the parsley or ciulantro, the mushrooms, the chili, and the vegetables and simmer until the vegetables are tender, about fifteen minutes.

Cook the Raman in two cups of boiling water until separated and soft. Drain the noodles and put in a bowl. Add the hot broth and vegetables.

If you would like to use an Asian Style vegetable broth, here's what you do:

2/3 c. dried Asian mushrooms

1 1/2 tbs peanut, canola or corn oil

1 large onion, chopped

2 leeks, white part only, washed and chopped

4 large garlic cloves, crushed

2 celery ribs with leaves, chopped

2 carrots, sliced

1/4 c sliced fresh ginger

1 stalk lemongrass, first five inches, chopped

1 tsp. black peppercorns

2 bay leaves

1 star anise

2 tsp salt

2 quarts of water

Cover mushrooms in boiling water and allow to rehydrate for 20 minutes. Save the liquid for the broth.

Heat the oil in a large pot and when hot, saute the vegetables until they have softened and begun to brown. Add all the remaing ingredients, the mushrooms, and their soaking liquid and bring to a boil. Reduce to a simmer and hold for 45 minutes.

Strain the broth, pressing out as much liquid as possible.

May be used at once, refrigerated for up to a week, or frozen for three months.

Here is the shopping list for next week:

Next week I'm going to tell you about . You'll need the following:

A bottle of beer, a pound of cheddar cheese, (preferably not processed. The age or sharpness doesn’t matter. Remember, the idea of the podcast is to do interesting things with inexpensive foods.) and some fresh bread, (preferably a French or Italian style white bread with a firm crust, but ordinary supermarket bread will do.) You need to have a few pantry items as well: some Tabasco sauce, some Worcestershire sauce and some dry mustard powder. For the two variations I will describe, you might want to pick up a small round or a few triangles of brie cheese, some raisins and walnuts, a ½ pound or so of a good Swiss-style cheese like Emmenthal, Comte or Gruyere, a can of tomato soup, and some fresh chives.

Here is a list equipment you will need for next week:

A baking dish

Shownotes for #7 Macaroni Salad!

The music for the opening and ending of the show is Fast Food Rampage by the The Touch Ups, courtesy of the Podsafe Music Network.

Stuff you need to know for this show's recipe:

All the recipes here are an hour or less. Active time for preparing the macaroni salad is less than 30 minutes. You then need to let the salad sit in the refrigerator for an hour to let the flavors blend. Total preparation time (refrigerator to mouth) is 1 hour and 30 minutes.

The podsafe music used in the show:

I'm happy to feature Sail Away by Now is Now from Portland, Maine on today's podcast. This song has been around. It think C. C. Chapman first played it early last Spring. But has recently become available on the Podsafe Music Network, so here it is.

Here is the recipe I describe in the show:

Classic Macaroni Salad

Juice of one or two fresh lemons

2 to 5 tbs sugar or Spenda, according to taste

8 oz mayonnaise

1 tsp. celery seed

12 oz elbow macaroni

1 red bell pepper, finely diced

3 stalks of celery, finely diced

3 tbs flat-leaf parsley, finely chopped

Cook the macaroni for the longest time given on the box. Drain and dump immediately into ice water. After 5 minutes, drain again.

In a very large bowl, mix the sugar with lemon juice until the sweet and sour flavors are evenly balanced. Whisk in the mayonnaise and the celery seed. Taste and season with salt and black pepper to taste. Stir in the macaroni for several minutes until most of the dressing is absorbed. Allow to marinate for a hour in the refrigerator.

Just before serving, stir in the chopped vegetables.

Here are some additional recipes from the show:

The Curry Macaroni Salad

1 cup of yogurt,

½ c of mayonnaise

2 tbs of vinegar

1 tbs of curry powder that you’ve warmed up in a small frying pan.

12 oz elbow macaroni

1/2 c. bottle Mango Chutney, chopped

1/4 c raisins, chopped

three scallions, finely chopped, white and green parts

Cook and chill the pasta as in the classic recipe. Mix the yogurt, mayonnaise vinegar and curry powder together in a large bowl. Taste for salt and pepper. Stir the elbow pasta into the sauce as you did with the classic salad, then marinate for an hour. Just before eating, mix in the chopped mango chutney from a bottle, the raisins and the finely chopped scallions. If you have any leftover chicken or turkey, or even tuna salad, shred it and throw that in to.

The Margarita Macaroni Salad

Juice of one or two fresh lemons

2 to 5 tbs sugar or Spenda, according to taste

8 oz mayonnaise

12 oz elbow macaroni

½ c of sour cream.

1 c Cherry tomatoes, halved, or quartered if large

1/4 c basil leaves, packed, shredded

1 ball fresh mozzarella, finely diced

Cook and chill the pasta as in the classic recipe. Mix the sauce in a very large bowl. Stir in the pasta. Let this marinate with the pasta for an hour. Just before serving fold in halved or quartered cherry tomatoes, shredded basil leaves, and tiny cubes of fresh mozzarella.

The Scandinavian Macaroni Salad

Juice of one or two fresh lemons

2 to 5 tbs sugar or Spenda, according to taste

8 oz mayonnaise

12 oz elbow macaroni

½ c Dijon mustard

¼ c sour cream

2 smoked chubs or whitefish

1/4 c fresh dill, packed

1/4 c dried cherries or cranberries, or both, chopped

Cook and chill the pasta as in the classic recipe. Mix the dressing in a very large bowl. Stir in the pasta Let marinate for an hour. In the meantime, take the meat off one or two smoked chubs or whitefish, discarding the skin and bones, and break-up the meat with a fork. Chop the dill and the dried cherries or cranberries (or both). Mix everything together just before serving, making sure the fish is even stirred into the macaroni. The fish is salty enough, but do check to see if some extra black pepper might not be needed.

Here is the shopping list for next week:

Next week I'm going to tell you about making raman noodle soups. You'll need a couple of packages of raman noodles. It doesn't matter what kind because you are going to throw the flavor packet away any way. So buy the cheapest you can find.
A head of garlic
A knob of fresh ginger
Some scallions
Some dried or fresh shitake mushrooms
Assorted vegetables, such as a carrot, a few stalks of celery, bok choy, spinach, whatever you have lying around the vegetable bin of the refrigerator.
A few cups of either vegetable or chicken broth, depending on your preference. A recipe for an Asian style vegetable broth will be available in the show notes for the show.

Here is a list equipment you will need for next week:

A couple of pots. One to cook the noodles and one to simmer the broth.