Cookin' with Carol recipes on NBC5 - July 2005
Popcorn
Snack Mix
Serves 8
Perfect while watching your favorite movie or TV show, this interesting mixture of popcorn and other flavorful ingredients makes for fun and healthy munching.
8
cups popped popcorn
1
cup pretzels
1
cup mini-marshmallows
1/2
cup toasted almonds
1/2
cup toasted walnuts
1/2
cup dried cranberries
1/2
cup white chocolate chips
Place all ingredients in a large bowl, and stir with two spoons (lifting mixture from the bottom, similar to tossing a salad) to evenly distribute ingredients. Serve in colorful bowls or cups.
Notes:
How to pop popcorn (if your microwave oven breaks down!): For the old fashioned method, pour 1/3 cup vegetable oil in a large (at least 3 1/2 to 4 1/2 quart) saucepan. Place 3 popcorn kernels in the oil. Heat oil over medium-high heat for 2 to 3 minutes, or until oil is hot (but not smoking). When the oil is at the correct temperature, the 3 kernels that are in the saucepan will pop. Add 1 cup of popcorn to the heated oil, and place the lid on the pan. Cook over medium to medium-high heat, shaking pan occasionally, until sound of popping corn slows down (do not burn). Pour popcorn into a bowl, and top with a small amount of melted butter and salt, if desired.
Another quick topping idea: Sprinkle 1 to 2 teaspoons of salt-free all-purpose seasoning and 1/4 cup grated Parmesan cheese over 8 cups of popped popcorn.
For more information about popcorn, visit: www.popcorn.org
(Air Date: July 9, 2005)
Vegetable
Lo Mein
Serves
6
This quick stir-fry is easy to prepare, colorful, and full of flavor---just the ticket for hot weather cooking!
1/2
cup chicken broth
2
tablespoons soy sauce
2
tablespoons hoisin sauce
1
tablespoon rice vinegar
1/2
teaspoon toasted sesame oil
1/8
teaspoon white pepper
2
cups assorted vegetables, cut into bite-sized pieces
1
tablespoon vegetable oil
2
cloves garlic, minced
4
cups cooked noodles
In a small bowl, combine chicken broth, soy sauce, hoisin sauce, rice vinegar, sesame oil, and white pepper; reserve. Chop assorted vegetables to uniform size, keeping firm textured vegetables (longer cooking time) separate from soft textured vegetables (shorter cooking time). Preheat a wok on medium-high heat. Add vegetable oil and garlic and stir-fry for 15 seconds. Add firm vegetables and stir-fry until tender-crisp, about 1 to 2 minutes. Add soft vegetables, cooked noodles, and reserved chicken broth mixture, stirring well. Stir-fry for 2 to 3 minutes, or until mixture is warmed through.
Notes:
Find hoisin sauce in the Asian section of the grocery. Vegetable suggestions include broccoli, bell peppers, carrots, celery, green onions, bean sprouts, bok choy, sugar snap peas, and/or snow peas.
(Air Date: July 16, 2005)
Loriana’s
Ropa Vieja
Serves
8
An
interesting name for one of the most delicious comfort dishes from
For
shredded flank steak:
2
pounds flank steak
3
cups beef broth
1
onion, chopped
2
cloves garlic, minced
1
cup white wine
Sofrito
(aromatic sauce for shredded flank steak to simmer in):
1
tablespoon olive oil
1
onion, chopped (for sautéing)
1
green bell pepper, chopped
2
cloves garlic, minced
1
(15-ounce) can tomato sauce
1
bay leaf
1
cup frozen peas
For shredded flank steak, place meat, beef broth, onion, and garlic in a slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until meat is very tender. Place meat in a large bowl, and discard liquid (or save for another use, such as the base to a soup or stew). With two forks, shred the meat. Pour white wine over the meat, cover, and refrigerate for at least 6 hours or overnight. The next day, heat a large saucepan or deep skillet over medium-heat. Add olive oil, onion, green bell pepper, and garlic, and sauté for 3 to 4 minutes, or until tender, stirring occasionally. Add tomato sauce and bay leaf and bring to a simmer over medium-high heat. Add the reserved flank steak (with wine) and simmer, uncovered, over medium heat for 20 to 30 minutes, or until flavors have blended, stirring occasionally. Add frozen peas and simmer for 2 to 3 minutes, or until warmed through, stirring occasionally. Remove bay leaf, and serve with rice (see suggestion below).
Notes:
Carol’s simple side dish suggestion: In a medium bowl, stir together 4 cups cooked brown rice, a 15-ounce can of black beans (rinsed and drained), 1 jalapeño, seeded and chopped, and 1/4 cup chopped fresh parsley. Serve this with Loriana’s delicious Ropa Vieja.
(Air Date: July 23, 2005)
Gourmet-Style
Skillet Supper
Serves
4
How can you spice-up a box of seasoned rice and pasta mix, can of corn, and smoked kielbasa links? Transform the ordinary into the extraordinary by adding a few more ingredients with a gourmet touch, and you’ll have a classy meal in a hurry!
8
ounces smoked kielbasa, thinly sliced
1
onion, diced
1
red bell pepper, diced
2
cloves garlic, minced
1/2
cup dry white wine (optional,
substitute with water)
2
cups water
1
tablespoon olive oil
1
(6.9-ounce) package seasoned rice and vermicelli mix
1
(15-ounce) can corn, drained
Heat a large, deep skillet over medium heat. Add kielbasa and cook for 4 to 5 minutes, or until browned, stirring occasionally (add 1 to 2 teaspoons of olive oil if kielbasa sticks to the pan). Add onion to pan and cook over medium-high heat for 4 to 5 minutes, or until onions are slightly caramelized, stirring occasionally. Add red bell pepper and garlic, and cook for 1 minute, or until peppers are tender-crisp. Deglaze pan by adding white wine, scraping any brown bits from the bottom. Add water and bring to a simmer over medium-high heat. Meanwhile, heat a separate skillet over medium heat, add 1 tablespoon olive oil and the package of uncooked rice and vermicelli (reserving the seasoning packet), and cook over medium heat for 2 to 3 minutes, until golden brown. Add rice and vermicelli mixture, corn, and half of the reserved seasoning packet (save remaining seasoning for other use, or discard) to the sausage mixture and simmer, covered, for 15 to 20 minutes, until rice is tender. Enjoy!
Notes:
For a classy presentation, you can spoon 1 cup of the mixture into a large custard cup that has been sprayed with vegetable oil spray. Lightly pack mixture into the custard cup with the back of a spoon, then invert onto a pretty serving plate. Sprinkle chopped parsley over all and garnish the top of the rice/sausage tower with cooked peas, if desired.
This recipe was inspired by Brian Curtis (NBC5 Dallas/Ft. Worth Anchor/Reporter), from childhood dinner memories of a classic meal of Rice A Roni, boiled kielbasa, and canned corn.
(Air Date: July 30, 2005)