Ingredients:
1 1/2 pounds boned chicken breast, skin removed

Marinade:
2 tablespoons soy sauce
1 1/2 tablespoons rice wine or sake
1 teaspoon toasted sesame oil
1 tablespoon minced fresh ginger
1 teaspoon cornstarch
4 1/2 tablespoons canola or corn oil

Seasonings:
1 1/2 tablespoons minced scallions, white part only
2 tablespoons minced garlic
1 teaspoon hot chile paste or dried chile flakes (or to taste)
1 1/2 cups thinly sliced canned water chestnuts,
blanched for 10 seconds, then refreshed in cold water and drained

Sauce (mixed together)
3/4 cup classic chicken broth
3 tablespoons soy sauce
2 1/2 tablespoons rice wine or sake
1 1/2 tablespoons sugar
1 teaspoon toasted sesame oil
2 teaspoons Chinese black vinegar or Worcestershire sauce
1 1/4 tablespoons cornstarch
1 1/4 cups dry-roasted cashews

1. Trim the chicken of any fat or gristle. Cut it into 1/2-inch cubes and place in a bowl. Add the premixed Marinade ingredients, and toss the chicken cubes to coat them. Cover with plastic wrap, and let the chicken marinate for 30 minutes.
2. Heat a large wok or large skillet, add 2 1/2 tablespoons of the oil, heat until very hot, and add the chicken. Cook over high heat until the chicken cubes become opaque and are cooked, about 3 to 4 minutes. Remove with a slotted spoon to a plate. Wipe out the pan.
3. Reheat the pan, add the remaining 2 tablespoons oil, heat, and add the Seasonings. Stir-fry briefly, about 15 seconds, then add the water chestnuts, and stir-fry over high heat for about 1 1/2 minutes to heat them through. Add the premixed Sauce, and cook, stirring continuously to prevent lumps, until thickened. Return the cooked chicken and add the cashews. Toss lightly to coat and heat through. Scoop everything onto a platter. Serve with a vegetable and steamed rice.

© Copyright Nina Simonds Spices of Life 2008

3 to 4 small, dried red Thai chilies (if dried, reconstitute in hot water for 15 minutes.) or ½ teaspoon crushed, dried chili flakes
4 cloves garlic, skins removed and minced
¼ cup virgin olive oil
1 ½ teaspoons toasted sesame oil
½ cup clear rice vinegar
3 tablespoons soy sauce

1. To prepare the Chile Dressing, trim the ends and stems from the chilies, remove the seeds, and coarsely chop by hand.
2. Mix together the olive oil and the toasted sesame oil in a saucepan and heat until very hot, about 400 degrees. Carefully add in the hot chilies, cover, and let sit for 5 minutes. Uncover and drop in the minced garlic, cover and let sit until warm. Pour in the rice vinegar, soy sauce, stir, and taste for seasoning, adjusting if necessary.

© Copyright Nina Simonds Spices of Life 2008

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Serves ten.

Ingredients:
2 eggs
2 cups milk
1/2 cup club soda
1/4 cup sugar
1/4 tsp. salt
1 tbs. dark rum
1 tsp. vanilla extract
2 cups flour
6 tbs. melted butter
Grated zest of 1 lemon
Grated zest of 1 orange
Vegetable oil, for frying

Directions:

1. In a bowl, whisk the eggs. Add the milk, club soda, sugar, salt, rum and vanilla, and blend well until the sugar has dissolved. Gradually sift in the flour to form a batter; then stir in the melted butter. (The consistency should be that of melted ice cream). Add the citrus zests.
2. In a 6- to 7-inch crepe pan, heat 1 tablespoon of vegetable oil over moderately high flame, pouring off the excess. Tilt the heated and oiled pan at a 45 degree angle to the floor and pour a small amount of batter in small batches into the pan, allowing it to run down from the highest point. (Usually ½ a ladle of batter will cover the pan adequately.) The secret is to flex your wrist, distributing the batter as thinly as possible.
3. Return the pan to the heat, reduce the flame to moderate, and cook the crepe until lightly browned, 30-40 seconds. Flip it carefully with a spatula and cook the second side until brown spots appear. Remove from the pan to a warmed platter and repeat the process with the remaining batter, re-oiling the pan only as necessary. (Each crepe takes about ½ minute on each side.) Stack the finished crepes and keep warm, under a mixing bowl.

The finished crepes are best served warm. They can be sprinkled with sugar or spread with marmalade, folded into quarters, drizzled with a little Grand Marinier, sprinkled with confectioners sugar, served hot with a spoonful of whipped cream and some fresh berries. For a chocolate finish, spread 1 tablespoon of nutella or melted bittersweet chocolate on warm crepes, fold them into quarters, top with whipped cream and drizzle with warm melted chocolate.

Source: Lidia’s Italy

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Servings: 10

INGREDIENTS
FOR COOKING THE BEANS:
1 pound (about 2-1/2 cups) dry cannellini or other small dried white beans, soaked overnight or quick-soaked (instructions below)
4 quarts cold water plus more if needed
3 bay leaves
1/4 cup extra virgin olive oil
1-1/2 teaspoons salt plus more if needed

FOR THE GARLICKY SOFFRITTO:
3 tablespoons extra-virgin olive oil
6 big cloves garlic, sliced (about 1/3 cup)
1/4 to 1/2 teaspoon peperoncino or crushed pepper flakes

DIRECTIONS

TO PREPARE THE BEANS
Soak beans overnight, or bring them to a boil in water and let sit for one hour, off the fire.

COOKING THE BEANS

1. Drain the soaked beans and put them in the pot with the water, bay leaves, and olive oil. Cover the pot and bring it to a boil over high heat, stirring occasionally. When the water is at a full boil, set the cover ajar, adjust the heat to maintain a steady gentle boiling and cook for an hour more, until the beans are tender.
2. Stir in the salt, uncover and continue cooking at a bubbling boil for another hour or more, until the beans and broth have reduced to 3-quarts. Lower the heat as the liquid evaporates and the soup base thickens, stirring now and then to prevent scorching.

FLAVORING THE BASE WITH THE SOFFRITTO

1. When the soup base is sufficiently reduced, make the soffritto. Heat the olive oil and the sliced garlic in a skillet over medium heat for 2 minutes or so, shaking the pan now and then, until the slices are sizzling. Drop in the pepper flakes, stir with the garlic and cook another minute or until the garlic is just starting to color.
2. From the soup pot, ladle out a cup of the simmering bean broth and pour it into the skillet. Let it sizzle and start to boil, shake and stir up the soffritto, and cook it for a couple of minutes in the broth. Then pour it all back into the bean pot, scraping in every bit of the soffritto or just rinse the skillet out with more broth. Simmer the soup base for another 5 minutes, with the soffritto, then remove from the heat.
3. The base is ready for a finished soup now or let the whole pot cool; pick out the bay leaves and discard. The soup will keep refrigerated for 3 or 4 days or frozen, in tightly sealed containers, for 4 to 6 months. Don’t forget to leave room for the soup to expand when it freezes.

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From Spoonful of Ginger

Makes six servings. Other vegetables and cubed meats may be added as garnishes.

4 sticks cinnamon
3 3/4 cups water
2 cups long-grain rice
2 1/2 teaspoons safflower or corn oil
1 1/2 cups thinly sliced leeks
1 1/2 tablespoons minced garlic
2 tablespoons good-quality curry powder
3 to 4 carrots, peeled and cut into 1/4 inch dice (about 1 1/2 cups)
3 to 4 turnips, peeled and cut into 1/4 inch dice (about 1/12 cups)
3 1/2 tablespoons rice wine or sake
1/2 cup water
1 1/2 cups cooked peas (if using frozen, thaw to room temperature)

Sauce (mixed together):
1 1/2 tablespoons soy sauce
1 tablespoon rice wine or sake
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

1. Put the cinnamon sticks and the water in a pot and bring it to a boil. Cook about 5 minutes over medium heat. Under cold running water, rinse the rice in a saucepan until the water runs clear. Drain and add the rice to the cinnamon water. Bring the water to a boil again, reduce the heat to low, and cover. Simmer covered for 17 minutes, or until craters appear in the surface of the rice and the water has been absorbed. Remove from the heat and fluff the cooked grains with a fork. Cover and let sit for 15 minutes, then uncover and spread the rice out on a cookie sheet with a fork to cool completely. Discard the cinnamon sticks. (The rice should be cold or at least room-temperature before stir-frying.)
2. Heat a wok or large skillet. Add the safflower or corn oil and heat until hot. Add the leeks and garlic, and stir-fry over medium heat until slightly softened and translucent. Add the curry powder and stir-fry for 10 seconds, until fragrant. Add the carrots, turnips, rice wine, and water, and partially cover. Cook about 5 to 8 minutes, until tender, then add the cooked rice, breaking it up with a spatula. Add the peas and the premixed Sauce. Toss lightly to coat the ingredients and spoon into a serving dish. Serve hot.

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