Hi everyone. I have been reading the Barefoot Contessa Cookbooks that my friend Abby gave me and I am realizing why I so enjoy her books; the writing is in HUGE print and there are many gorgeous photos. These books just make me want to cook. It doesn’t hurt that the recipes require relatively few ingredients and a fairly easy process.
For those of us who are intimidated by recipes, perhaps it would help to think about where in the process we get frustrated when reading a recipe. Would we feel more comfortable or ready to cook when we read a recipe on line? In a cookbook?What kind of cookbook? One with photos? Having a friend dictate a recipe to us? A friend or instructor demonstrating the recipe? What kind of a learner are we? Do we learn best by watching, hearing or doing?
Anyway, I know I just posted a fantastic Chinese Chicken Salad recipe a few months ago, but this is Marianne’s recipe which rivals the other one. You be the judge and please let us ALL KNOW by commenting on the blog site www.takebackthekitchen.com !
Marianne’s Chinese Chicken Salad
1) 2-3 Chicken Breasts
Bean Sprouts
toasted sesame seeds
Cook breasts in gently boiling water until cooked (10-15 minutes)
Pour hot boiling water over Bean Sprouts
Toast sesame seeds by putting in toaster briefly
2) Dressing (I usually double the recipe)
1-2 TBL creamy Peanut Butter (I used 2)
1 tsp ginger (powdered or fresh, chopped)
2 tsp dry mustard
2 TBL sugar
4 tsp Soy (I used reduced sodium tamari)
2 tsp Sesame Oil
2 TBL peanut oil (I used Canola since my pnut oil was rancid)
2-3 tsp white vinegar (i used 2)
Combine all the ingredients
1/4 cup of Scallions for garnish
Mix up sauce, pour over chicken and bean sprouts, top with scallion and sesame seeds
One Response
Again, thanks for smashing another long held cooking stereotype for me. This one is something about perfect cooks don’t need recipes and perfect cooks can read any recipe and it will come out perfectly. I get very anxious whenever anyone shoves a recipe in front of me (because it does feel like I’m being pushed, but that’s just my knee-jerk reaction). I’m practicing writing down recipes that I like in my own handwriting, large print. It helps me feel like I’ve “walked” through it on my own, and I can read my own writing best so I feel confident. Baby steps…My first written down recipe is for edamame dip!