Year of the Snake & Lettuce Cups with Shrimp & Noodles

I send you all best wishes for an auspicious New Year of the Snake. Yes, in case you missed the memo, the Chinese New Year celebrations begin this coming Sunday. The Chinese or Lunar New Year starts with the first new moon of the ancient Chinese calendar and the celebrations continue until the moon is full. The holiday does more than mark the arrival of the new lunar year; it celebrates luck, happiness and prosperity. This year’s lunar celebration is a welcome relief. With all the cold and dreary weather we have been having, any excuse to celebrate is a good one.

According to Chinese custom, the New Year calls for a new look and a clean sweep. Tradition demands that we welcome the New Year with new clothes. If you are a shopaholic, feel free to shop ‘till you drop. In the days leading up to the new moon, Chinese families are also busy with mops and brooms. House and hearth are given a good going-over to sweep away any bad luck and clear the way for a bright future. Windows and doors are thrown open to welcome the New Year and the luck it brings. It’s pretty chilly in New Hampshire in February so I think I’ll keep my windows closed.

With clean houses and a great new look, the Chinese celebrate for fifteen fun-packed days. There are dinners with family and friends, special services to honor ancestors, gifts, parades and fireworks. Through western eyes it may look a bit like Thanksgiving, Memorial Day, Christmas, Mardi Gras and the 4th of July all rolled into one.

Many of today’s Lunar New Year traditions developed in ancient China. According to legend, a Nian comes out of the mountains during the winter to hunt for humans. Fortunately, the ancients discovered that this man-eating beast is sensitive to loud noises and the color red. To keep the Nian at bay, the celebrations are packed with noisy fireworks, drums and cymbals and red is everyone’s go-to color.

Unlike western New Year celebrations, gifts are a big part of the festivitiesand children traditionally receive red packets of money. Amounts are carefully chosen since certain numbers reflect good luck and honor. Even numbers are generally considered lucky, but beginners beware. Eight is very lucky but four is associated with death and funerals.

But the most important gift of the Lunar New Year is time spent with family and friends. Special holiday dinners with dishes symbolizing wealth, happiness and good fortune are shared. Whether you decide to throw a big party or meet a few friends at your favorite Chinese restaurant, put on your finest red sweater and gather around the table for a festive meal. Have a wonderful celebration and,

Bon appétit!

Lettuce Cups with Shrimp & Noodles
A great choice for a New Year celebration! Lettuce symbolizes prosperity, shrimp signifies happiness and good fortune, noodles represent long life and water chestnuts denote unity. Happy New Year!
Serves 8

About 2 1/2 pounds shrimp
Sea salt and freshly ground pepper to taste
1/4 cup Chinese rice wine or dry sherry
1 tablespoon hoisin sauce
1 teaspoon honey
1 tablespoon soy sauce
Peanut oil
3 cloves garlic, minced
2 teaspoons minced peeled ginger
2 teaspoons minced jalapeno pepper
Juice of 1 lime
4 scallions, thinly sliced
1/2 cup diced water chestnuts
Romaine leaves

Prepare the noodles (recipe follows) and set aside.

Season the shrimp with salt and pepper.

Put the rice wine in a bowl, whisk in the hoisin sauce, honey and soy sauce. Whisk until smooth and well combined.

Heat a little oil in a wok or large skillet over medium-high heat. Add the garlic, ginger and jalapeno, and stir-fry for 15-30 seconds. Add the shrimp and stir-fry about 2 minutes. Add the hoisin mixture and toss to combine and cook 1-2 minutes more or until the shrimp are pink and cooked through. Remove from the heat, drizzle with lime juice, sprinkle with water chestnuts and scallions and toss.

Set out platters of romaine leaves, shrimp and noodles and let everyone assemble their own lettuce cups. To assemble: place a small mound of noodles on a romaine leaf and top with shrimp and water chestnuts. Roll up the lettuce leaf and enjoy.

Chinese Noodles
About 4 ounces vermicelli rice noodles
1 tablespoon canola oil
3 tablespoons unseasoned rice vinegar
1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil
Sea salt and freshly ground pepper to taste

Put the vermicelli in a bowl, cover with hot water and soak for 10 minutes. Drain, rinse under cold water and drain well.

While the noodles soak, put the oil, vinegar, soy, fish and hoisin sauces and sesame oil in a bowl, season with salt and pepper to taste and whisk to combine. Add the drained noodles and toss to combine.

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One Year Ago – Caribbean Black Beans
One Year Ago – Mac & Cheese with Cauliflower & Bacon
Two Years Ago – Chocolate Mousse
Three Years Ago – Shrimp & Feta
Or Click Here! for a complete list of and links to all the recipes on this blog!

How will you celebrate the Lunar New Year? Let’s get a conversation going.

Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2013

The Ingredients You Choose & Curried Green Bean Pickles

Why do you cook? I cook because it’s fun and it makes people happy. I feel terribly sorry for anyone who hates to cook. It is a pleasure to mix some of this with that and create something delicious. Sure, you miss from time to time but sometimes you come up with something truly wonderful.

The power of good food is almost magical. Simple or complicated, we all have dishes that feed more than a empty stomach. Much more. These dishes warm our hearts and feed our souls. It all depends on the ingredients you use and how you put them together. Chicken soup will heal a cold, lift your spirits and chase away the blues on a miserable day. Cinnamon, ginger and nutmeg will send you back to your grandmother’s kitchen. Chocolate will bewitch a new love or heal a broken heart.

Some foods remind us of the different people in our lives. Blueberries and lobster are my dad. My friend Julie, the baker, is carrot cake and cranberry bread. So what ingredients are you?

I may live to regret this question. Who can forget Barbara Walters’ famous interview with Katherine Hepburn? She made us cringe by asking, “What kind of tree would you be?” It might have happened more than thirty years but no one can forget Barbara’s infamous gaff. Well, I’ll risk a similar fate and ask again, “What ingredients are you?” And no, you don’t need to stick to one single ingredient or one single dish. I certainly couldn’t.

Are you … a sun-ripened tomato and sea salt? Or maybe a peach, honey and sweet, heavy cream?

Could be you’re a chicken roasted with garlic, rosemary, olive oil and lemon? Or mussels, garlic and spicy pepper?

Unless of course you are bittersweet chocolate, espresso and a shot of grappa? Or a russet potato, salt and pepper? The possibilities are endless.

“What am I?” you wonder…
 At least, I hope you are interested enough to ask. Having opened the door, I suppose I should to fess up. I played around with this question a day or two ago on my walk. A long list of ingredients popped into my head. I have no idea why the list is so long or what it might mean, if anything. Anyway, I am cumin, cinnamon, ginger and cloves, salt, oranges, lemons and limes, spicy peppers, thyme, garlic and onions, olive oil and wine. Family and friends should feel free to disagree, add, subtract or start all over again. Maybe I’ll agree with your suggestions, maybe not!

Have fun in the kitchen and bon appétit!

Curried Green Bean Pickles
These spicy beans are an interesting alternative to traditional dilly beans. Nibble before dinner or serve as a side dish. Enjoy!

Serves 8-10
Olive oil
1/2-inch piece fresh ginger, cut into matchsticks
3 cloves garlic, cut into matchsticks
2 teaspoons cumin
2 teaspoons coriander
2 teaspoons curry powder
1 pound beans
2 small red onions, cut into wedges
1 each red and yellow bell pepper (or 2 red), seeded and cut into strips

1 1/4 cup water
1 1/4 cup cider vinegar
1/2 cup dry white wine
3 tablespoons brown sugar
1 teaspoon kosher salt
1 bay leaf

Heat a large heavy skillet over medium heat. Add enough olive oil to lightly coat the pan. Add the ginger, garlic, cumin, coriander and curry and cook, stirring, for 1 minute or until the spices are fragrant.

Add the beans, onions and peppers to the pan and toss to coat. Add the water, vinegar, wine, brown sugar, salt and bay leaf. Toss to combine. Raise the heat to high, cover the pan and bring to a boil. Immediately remove the pan from the heat and cool the beans in the pickling liquid.

Transfer the beans and pickling liquid to jars. Store the beans in the refrigerator for 1 week before serving to develop the flavors. The beans will keep up to 2 months in the refrigerator.

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One Year Ago – Grilled Shrimp with Pasta & Fresh Tomato Sauce
Two Years Ago – Roasted Almonds
Three Years Ago – Grilled Swordfish with Caponata
Four Years Ago – Harira (Middle Eastern Soup with Chicken, Chick-Peas and Lentils)
Or Click Here! for a complete list of and links to all the recipes on this blog!

What ingredients are you? I’d love to hear from you! Let’s get a conversation going.

Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2012

Weekend Special – Dinner with Asian Flair

I’m getting tired of all this rain, rain and more rain. I’m thinking a dinner with a little Asian flair may cheer things up. Take your mind off the weather with good friends and fabulous food. Make it easy as well as delicious and serve the meal buffet style.

How to start? How about one of my all time favorite appetizers … Summer Rolls? If you’ve got a big crowd, add a few crunchy veggies and some Peanut-Sesame Dipping Sauce.

On to the main event: Hopefully the weather will clear long enough to break out the grill. If not, hopefully your roof has a big enough overhang to keep you dry. Whip up some sweet and spicy Hoisin Pork or Chicken or maybe some flavorful Tandoori Chicken. Then again, maybe you’d prefer a few hot and spicy Piri Piri Prawns . (If it’s bucketing down rain you can always roast the chicken and/or pork in the oven and throw the shrimp on a grill pan.) If you’ve got a big crowd, mix it up with two or even three platters of delicious grilled pork, chicken and/or shrimp. Round out the table a few wonderful salads. Try my Asian Noodle Salad, Thai Salad and maybe even my yummy Asian Slaw .

And something sweet? What could be more refreshing than Strawberry-Rhubarb Soup, Strawberry Gelato or Mousse Citron (Lemon Mousse)? Any or all three will make a great end to a delicious dinner.

Have fun and enjoy the weekend! Bon appétit!

Want more? Click Here! for more seasonal menus or Here! for a complete list of and links to all the recipes on this blog!

What’s on tap for you this weekend? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button.

And if you’ve got a minute … many thanks for taking a look at my philanthropic project Eat Well-Do Good. Why not join me at the next Eat Well-Do Good dinner?

© Susan W. Nye, 2012

Commencement & Asian Noodle Salad

Commencement, it has a lovely ring to it doesn’t it? It suggests a new and exciting start. I was in Massachusetts over the weekend to watch my niece Kaela graduate from high school. For the life of me, I can’t figure out why her school didn’t ask me to deliver the Commencement Address. Now Kaela hardly needs advice from me but I’m sure I would have done a bang up job.

Here is a little bit of the message I could share …

Smart is good. Smart and focused is better. Smart, focused and open to change is even better. Smart is good but it doesn’t take a genius to succeed in school and beyond. Willing yourself to stay focused on the task at hand will serve you well. Everyone loves to multitask. Or at least everyone loves to brag about how great they are it. However, doing two or three or more things at once almost always takes longer than concentrating on one thing, getting it done (and done well) and then moving on to the next.

Unfortunately staying focused means hunkering down in the library instead of a coffee shop to study. And just as unfortunately, you need to turn off your phone and ignore your favorite social networking sites. Don’t worry, the earth will continue to spin when you are off-line and it only takes a few minutes to catch up.

The danger of focus is not missing a minute of a friend’s latest mini-melodrama. The danger of focus is losing sight of other possibilities. It could be other theories or answers to a problem you are trying to solve. It could be barreling full speed ahead in a major that bores you instead of taking a minute to stop and think about what you want and what you love. Stay open to new ideas and possibilities.

Do what you love. Life is a lot more fun and interesting when you love what you do. Don’t expect to love every course, every project and every minute of every day. Life is not a Disney cartoon. Be prepared to take a little bad or boring with the good. Just make sure the love-to-do column outweighs the do-I-have-to column. If you hate math, don’t major in it. If you don’t like to write, don’t study journalism. And by all means if you can’t stand the heat, forget culinary school.

Finding what you love requires some experimentation and exploration. You should definitely count on some bumbling and fumbling. Finding what you love can be confusing and a little scary. Overcoming scary is part of the adventure. What’s more, it builds courage and character.

Luck is what happens when preparation meets opportunity. You never know when, where or how a new opportunity will pop up. My minimum wage job as a graduate assistant led me to Switzerland and a more than interesting career and life.

Most grad assistants got stuck in the library with tedious fact checking. Because I could write, I received the plum assignments; interesting research, writing and editing. What’s that got to do with Switzerland? When one of my professors took a sabbatical there, my grad assistant experience made me a natural choice to join him as a research associate. (And it wasn’t minimum wage!)

How I managed to turn a twelve month assignment into seventeen years is another story. One loaded with countless examples of preparation meeting opportunity.

Happy Graduation and Bon Appétit!
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Asian Noodle Salad
This salad will be a welcomed addition to the buffet table at a graduation party or your next picnic on the beach. Enjoy!
Serves 6-8

Asian Vinaigrette (recipe follows)
8 ounces thin (vermicelli) rice noodles
4 ounces Chinese pea pods, trimmed
6 ounces asparagus, trimmed
1 cup bean sprouts
1 carrot, cut into curls (use a peeler)
1/2 European cucumber, peeled, seeded and cut in julienne
1/2 red or yellow bell pepper, seeded and cut in julienne
2-3 scallions, thinly sliced
1/4 cup roughly chopped fresh mint leaves
1/4 cup roughly chopped fresh cilantro leaves
Sea salt and freshly ground black pepper to taste
Garnish: sesame seeds

Make the Asian Vinaigrette and let it sit for at least 30 minutes to combine the flavors.

In a medium bowl, cover the noodles with hot water and soak for 10 minutes. Drain, rinse under cold water and drain well. Return to the bowl, drizzle with a little Asian Vinaigrette, sprinkle with about 2/3^rd of the herbs and scallions and toss. Let the noodles sit for about 30 minutes in the refrigerator.

Bring a pot of salted water to a boil over high heat. Add the asparagus and cook for 1 minute. Add the pea pods and cook 30 seconds more. Drain and immediately plunge the vegetables into a bowl of ice water to stop the cooking, drain the vegetables and pat dry. Slice the asparagus on the diagonal in 1/2-inch pieces and the pea pods in julienne. Put all of the vegetables in a bowl, drizzle with a little Asian Vinaigrette, sprinkle with remaining herbs and scallions and toss to combine.

Transfer the noodles to a large platter, top with the vegetables, sprinkle sesame seeds and serve.

Asian Vinaigrette
1/4 cup canola or peanut oil
1/4 cup sesame oil
Juice of 2 limes or 1/4 cup rice vinegar
2 cloves garlic, minced
1-inch piece ginger, minced
2 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon hoisin sauce
Dash honey
1 tablespoon or to taste Thai or other chili sauce (optional)
Sea salt and freshly black pepper to taste

Put the ingredients in a small bowl and whisk to combine. Store any leftover vinaigrette in the refrigerator.

Watch me make the Salad on ABC affiliate WMUR’s Cook Corner.

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One Year Ago – Asparagus Goat Cheese Tart
Two Year Ago – Not Your Ordinary Burger
Three Years Ago – Strawberry Rhubarb Soup
Or Click Here! for a complete list of and links to all the recipes on this blog!

Will you be celebrating a commencement this June? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2012

Spring Weekend Special – Dinner Out of Your Culinary Rut Dinner

Earlier this week, I wrote about getting out of your culinary rut. Have you’ve been hesitating? Well it’s time to throw caution to the wind and invite friends over for a not-your-same-old-same-old dinner.

Here are a few ideas to help you climb out of your culinary rut:

Start in the Kitchen: Invite everyone into the kitchen to make Summer Rolls. Prep all the ingredients in advance and then let your friends have a go at assembling and rolling these bright and fresh appetizers. Make sure you roll a few before your guests arrive to get the hang of it. If you are afraid that your friends will be all thumbs, roll a few more.

To the Table: Maybe you’d like to start with a refreshing Thai Salad. It’s got a lovely crunch. It’s still chilly in the evening, so maybe you’d prefer a warm and cozy soup as your first course. If that’s the case, try my Curried Eggplant Soup.

And the Main Course?: I served my Thai Curried Shrimp and Green Beans at my last Eat Well-Do Good dinner and it was a big hit. Why not give it a try? Not in the mood for shrimp? How about Hoisin Pork? (The Hoisin Marinade is also great with chicken.) To add a little green to the plate, quickly stir-fry some asparagus with a little garlic and fresh ginger.

To end on a sweet note: If you want to stick with the eclectic Asian theme, fresh fruit is the answer. Kiwis are a delicious choice. Add a few orange slices and  strawberries for a colorful finish.

If you want to switch it up a bit, the possibilities are endless. I’m betting your guests will be delighted if you serve fun and festive sundaes. Start with a scoop of very good vanilla ice cream, add a dollop of Death by Chocolate Sauce and garnish with a few fresh strawberries or a sprinkle of toasted slivered almonds and coconut.

Have a wonderful weekend! Bon appétit!

Want more? Click Here! for more seasonal menus or Here! for a complete list of and links to all the recipes on this blog!

What’s on tap for you this weekend? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button.

And if you’ve got a minute … many thanks for taking a look at my philanthropic project Eat Well-Do Good. Why not join me at the next Eat Well-Do Good dinner?

© Susan W. Nye, 2012

Are You in a Culinary Rut? & Thai Curried Shrimp and Green Beans

Are you bored when it comes to food? You know the feeling. It happens this time of year. The warm and wonderful soups, stews and casseroles you embraced with enthusiasm in October have lost their appeal. As much as you love it, comfort food no longer brings comfort. You’ve moved out of the comfort zone and into the boredom zone.

However, knowing ya gotta eat, you listlessly put together a list for the supermarket. At the store you realize the list is not only incomplete, it is BORING with a capital B. You ignore the list and aimlessly wander the aisles, desperate for inspiration. Nothing looks good but you manage to fill the cart anyway. A few hours later you stare blankly into the now full refrigerator without a clue of what to cook.

What to do? You could stumble around your culinary rut for the next month or so. Perhaps you can live on the leftovers stashed in the back of the freezer. If not, you could go for take-out or try a new restaurant. In other words, hang tight until summer arrives with fresh local produce to inspire you.

Or you can stop moping, stretch your culinary muscles and jump out of that rut. It’s easier than you think. A little chopping, tossing and a few fun herbs and spices are all you need to cook like a rock star, an iron chef or your neighbor’s amazing grandma. (You choose.) Yes it might take a little effort but the rewards will be worth it. What rewards? You’ll enjoy a fun and delicious evening with friends and family.

Even as a kid, I thought food was interesting. I was intrigued by (and envious of) the authentic Neapolitan fare cooked up by our next door neighbors. Eating out was an adventure, the more exotic the better. Although they were far from authentic, I lobbied for trips to the Chinese and Mexican restaurants down the road. At eleven I tried my first raw oyster at a fancy fish restaurant in Boston. Refusing to be intimated, I took a deep breath and slurped it down. I thought that it was cool and daring to try new things. From spicy curries to sausages and sauerkraut, I was delight to try them all. Most, make that all, were wonderful. Even the whole trout who stared at me haughtily as I inelegantly removed the bones.

In a former life I was on and off airplanes every week. Many road warriors see constant business travel as a burden, a necessary evil of the job. Not me. It was a wonderful opportunity to meet fascinating people and work on interesting projects. And the foodie in me loved it. With each victory, my rapidly growing sales team provided a good excuse for a team dinner and celebration. Blinis and caviar in Moscow. Chicken with Preserved Lemons in Marrakech. Baba Ghanoush in Tel Aviv. And more, much more.

It’s hard to get into a food rut when you are constantly enjoying something new and different. Of course, I couldn’t keep these delicious discoveries to myself. I brought many back to my kitchen. Never hesitating to learn by trial and error, I asked questions and experimented. The rewards were and continue to be incredible – terrific food shared with wonderful people.

Celebrate spring by climbing out of your culinary rut and delight your family and friends with something a bit out of the ordinary. Have fun and bon appétit!

Thai Curried Shrimp and Green Beans
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Wake up your bored taste buds with spicy Thai curry. You’ll be glad you did! Enjoy!
Serves 6

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Vegetable oil
1 onion, cut in half and then in thin wedges
2 tablespoons (or to taste) Thai red curry paste
1 clove garlic, minced
1/4 cup dry white wine
1/2 cup shrimp or chicken stock
1 cup unsweetened coconut milk
2 tablespoons Asian fish sauce
2 teaspoons brown sugar
1/4 cup loosely packed fresh basil leaves, cut in chiffonade
4-6 ounces green beans, cut into 2-inch pieces (about 1 – 1 1/2 cups)
About 1 1/2 pounds large shrimp, shelled and de-veined
Kosher salt and freshly ground pepper
1 red bell pepper, cut in match sticks
Juice of 1 lime
1 scallion, thinly sliced

Heat a little oil in a large heavy skillet over medium heat, stir in the curry paste, add the onion and cook, stirring, for 2-3 minutes. Add the garlic and cook for 1 minute more. Add the wine and chicken broth and stir to combine, bring to a simmer and cook until the liquid has been reduced by half.

Slowly stir in the coconut milk, fish sauce, sugar and basil. Continue to cook and stir until the sugar has dissolved. Add the green beans and toss to combine. Cover and cook for 2-3 minutes.

Meanwhile, season the shrimp with salt and pepper. Add the shrimp and red pepper to the pan and toss to combine. Bring to a simmer and cook, tossing, for 2-3 minutes or until the shrimp is cooked through. Add the lime juice and toss to combine.

Serve the curry with steamed basmati rice and garnish with scallion.

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One Year Ago – Asparagus Risotto
Two Year Ago – Fennel & Feta Salad
Three Years Ago – Dandelion Salad with Grilled Steak, Potatoes & Asparagus
Or Click Here! for a complete list of and links to all the recipes on this blog!

How do you climb out of a culinary rut? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Want more? Click here for lots more to read, see & cook! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2012

Black Friday & Curried Thai Soup with Noodles, Turkey & Vegetables

If you are looking for Thanksgiving menus and recipes … Click Here!
Otherwise – read on …

The Friday after Thanksgiving marks the start of the holiday shopping season. Sometime in the 1960’s it was christened “Black Friday”. Some say the name refers to the heavy traffic on the roads and chaos in the stores. Others contend the name refers to the day when retailers turn the profitability corner to end the year in the black.

Without question it is a dangerous day to go shopping. The big stores open their doors at 5 a.m. touting huge, super-fantastic sales. Mobs of shoppers with long lists jam the aisles and too-loud holiday muzak fills the airwaves. Jostled by crowds, assaulted by noise and confusion, shopping on Black Friday is part obstacle course, part endurance race.

I must confess I avoid the stores on Black Friday. Don’t get me wrong, I enjoy Christmas shopping. I just question the wisdom of venturing out into the fray while nursing a tryptophan hangover. Black Friday aside, it’s fun to hunt down the perfect something or other for everyone on your list.

I think that I was five when I made my first venture downtown to do my own Christmas shopping. Then again, I might have been six. Before leaving the house I carefully counted out my nickels, pennies and dimes. The grand total was all of one dollar, more or less. With my precious change jingling in my pocket, my dad took me to Woolworth’s. Now we have Walmart and dollar stores, then we had Woolworths. It was the store of choice for budget conscious shoppers with only a dollar to stretch.

My collection of coins had to cover my entire family. Both sets of grandparents, my great Aunt Bess, my dad and sister. My brother was born a few years later and Mom’s handmade gift was coming from art class. Every year our teachers came up with creative ideas for one or both of our parents. Our class photo and some combination of Popsicle sticks, glitter and plaster of Paris was generally involved.

Dad stayed a discreet distant away while I wandered the aisles. The store was a bit daunting with its too bright florescent lights and too many aisles packed with potential presents. Still I managed to find a lace handkerchief, a pin cushion and a tiny bottle of eau de cologne for my grandmothers and aunt. My sister was easy, jacks or a bag of marbles, I can’t remember which. At a loss, I called Dad over for help with the grandfathers. A pen and a note pad went into my basket before I shooed him away and headed to the tool aisle.

Even as a kid I loved tools and gadgets so I figured Dad must too. From a shiny screwdriver when my budget was slim to a fancy juicer when it wasn’t, Dad has received more than his fair share of whiz-bang tools and terrific gadgets. At least I think they’re terrific.

When you are five, there is something quite wonderful about gift giving. It was a thrill to watch my family open their oh so carefully chosen presents on Christmas morning. At least for a minute or two, it was even better than the Ginny doll or maybe it was Betsy Wetsy waiting for me under the tree.

A lot has changed since I was five. Woolworths went out of business a long time ago and a dollar can no longer buys gifts for an entire family. But then again, maybe very little has changed. After all, the joy of giving never gets old. I hope that you can stay away from the traffic jams, malls and crazy crowds this Black Friday. Spend the day enjoying the gift of time with family and friends.

Bon appétit!

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Curried Thai Soup with Noodles, Turkey & Vegetables
After a traditional New England Thanksgiving dinner I like to spice up the leftovers. More soupy noodles, than noodle soup, this one packs a punch! Enjoy!
Serves 4
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Vegetable oil
1 large onion, chopped
4 carrots, chopped
4 celery stalks, chopped
4 cloves garlic, minced
1-inch piece ginger, minced
1 teaspoon or to taste Thai red curry paste
4 cups turkey (or chicken) stock – homemade (recipe follows) or store bought
1 cup unsweetened coconut milk
1 tablespoon fish sauce
1 tablespoon soy sauce
2-3 sprigs fresh thyme or 1/4 teaspoon dried
1 bay leaf
2 cups cooked turkey in bite size pieces
About 4 ounces vermicelli rice noodles
About 8 ounces baby spinach, roughly chopped

Put a little oil in a large casserole. Add the vegetables, garlic, ginger and curry paste and cook over medium heat for about 10 minutes.

Increase the heat to medium high. Add the stock, coconut milk, fish sauce, soy, thyme and bay and bring to a boil. Reduce the heat to low and simmer until vegetables are tender, about 10 minutes. Stir in the turkey and simmer 5 minutes more.

Increase the heat to medium-high, add the noodles and cook for 1-2 minutes, stirring and poking the noodles down into the hot broth to cook evenly. A handful or two at a time, stir in the spinach and cook until it starts to wilt. Remove the pot from the heat, cover and let sit for 2-3 minutes. Ladle into bowls and serve.

If you have any roasted butternut squash left over from Thanksgiving, add it to the soup along with the turkey.

You can make the soup ahead. Before adding the noodles and spinach, cool the soup to room temperature and then refrigerate covered. This recipe also works well with chicken.

Turkey Stock
1 turkey carcass
1 large onion, quartered
2 carrots, cut into large chunks
2 celery stalks, cut into large chunks
6-8 quarts water – enough to cover the turkey and vegetables
1 bay leaf
3-4 sprigs fresh thyme or 1 teaspoon dried
1 teaspoon kosher salt
1/4 teaspoon freshly ground pepper

Put the turkey, vegetables, water, bay leaf, thyme, salt and pepper and in a large soup pot. Bring to a boil over medium high heat. Skim the foam as it collects on the surface. Reduce the heat to low, cover and simmer for 2 – 2 1/2 hours.

Remove the turkey bones and vegetables from the pot and discard. Strain the stock through a sieve or colander lined with cheesecloth. For a richer stock transfer the strained broth to a clean soup kettle, bring to a boil, reduce the heat and simmer until it has reduced by 1/4 or up to 1/2. Cool, skim any excess fat and refrigerate or freeze until ready to use.

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One Year Ago – Roast Turkey with Mom’s Stuffing & Giblet Gravy
Two Years Ago – Penne Gratin with Leftover Turkey
Three Years Ago – Leftover Turkey Stir-fry
Or Click Here! for a complete list of and links to all the recipes on this blog!

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Want more? Feel free to visit my photoblog Susan Nye 365 or click here for more recipes and magazine articles or here to watch me cook!I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good.

© Susan W. Nye, 2011

On Men and Grilling & Tandoori Chicken

Every year about this time I receive a well traveled email from at least one friend about men and grilling. In a nut shell, the story recounts the division of labor that exists between men and women at a summer cook-out. Women invite the guests, plan the menu, do the shopping, fix the appetizers, make the barbecue sauce, potato salad and coleslaw, bake the brownies, set the table and arrange the flowers. On the other hand, midway through the party, men grab the perfectly marinated meat, tongs and a long handled fork, take a leisurely stroll over to the grill and cook. Depending on how you like your steak, they’re done in about ten minutes.
Now I know that lots of men do more than periodically work the grill. Some do a lot more. So if this particular division of labor doesn’t sound familiar, thank your lucky stars. Still and all, in households far and wide, cooking inside is women’s work and the grill is a male-only domain. Myth or reality, it’s widely believed that all men love to grill.

I’ve done a bit of research on the subject. The commonly-held but not necessarily proven theory suggests that grilling attracts men because fire is involved. And fire equals danger. Any task where there is even a remote chance that a large tree or the garage could burn down, well, that is a task just begging for a manly man. As far as I’m concerned, it’s a good story and I’m sticking to it. Let the men get all stinky from the smoky grill. I’m busy enough getting everything else on the table. Over the years most if not all of my male friends and family have graciously jumped in to take a turn or two at the grill. So far it’s worked out pretty well. I have yet to lose a single tree or garage.

Knowing that there is strength in numbers, I generally look for a few volunteers. There may be a fleeting moment of hesitation but, before you know it, most if not all the men drift over to the grill. It’s a great ice-breaker and gives them a chance to swap stories and lies, talk sports and do a little male bonding. Whether you have a new in-law or your party includes a shy friend, hand them a beer, a pair of tongs and a rack of ribs. They will fit in just fine with the rest of the grill masters. Before you know it everyone will be best buddies.

But, and that’s a big BUT, before you hand over the tongs, a few words of warning:

Many, dare I say most, men have an uncanny desire to play with their food. It doesn’t matter whether it is chicken, chops, beef or fish; they can’t stop themselves from poking, prodding and haphazardly flipping. Don’t let them. With each poke, a bit of the juices escape. The more they poke, the tougher and drier your dinner will get until you might as well serve an old shoe. To get a good sear, flip the meat or fish once and only once. (There are a few exceptions to this one flip rule but not enough to worry about. At least not until your manly man decides to cook a twelve pound rib roast or twenty pound turkey on the grill. Then again, maybe you can convince him to wait until fall and cook it inside!)

And finally, if you use a gas grill, never, ever assume that your manly helpers will think to turn it off when they have finished cooking.

Enjoy a wonderful summer full of cook-outs with family, friends and manly men,

Bon appétit!

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Tandoori Chicken
Add a little Indian spice to your next cookout with Tandoori Chicken. Enjoy!
Serves 4

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2 tablespoons olive oil
1/2 onion, roughly chopped
3-4 cloves garlic
1 inch piece ginger, roughly chopped
1 teaspoon chopped jalapeno pepper
1 tablespoon paprika
2 teaspoons curry powder
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon cayenne pepper
Grated zest of 1 lime
1/2 cup plain yogurt
About 1 1/2 pounds skinless, boneless chicken breast
Garnish: cilantro leaves and lime wedges

In a blender or small food processor, combine the oil, onion, garlic, ginger and jalapeno and process until smooth. Add the spices, lime zest and yogurt and process until smooth and well-combined. Let the mixture sit for 15-30 minutes to combine the flavors.

Put the chicken in a bowl, add the yogurt marinade and turn to coat evenly. Cover and refrigerate for at least 4 hours or overnight, turning occasionally.

Pre-heat the grill to medium high.

Reduce the heat to medium and grill until the chicken is cooked through, about 3-5 minutes per side or until it registers 160 degrees on an instant read thermometer. Don’t overcook!

Remove from the grill, let the chicken rest for 5-10 minutes and slice. Serve garnished with cilantro leaves and lime wedges.

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One Year Ago – Blueberry Muffins
Two Years Ago – Peanut Butter Brownies

What’s your grilling story? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Feel free to visit my other, cleverly named blog, Susan Nye’s Other Blog, or photoblog Susan Nye 365. You can find more than 250 recipes, links to magazine articles and lots more on my website. I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2010

The Heat Is On & Thai Salad

How is it that 78 feels positively sweltering or at least very, very warm in the middle of April but delightfully cool and breezy in July? That was the temperature early this morning as I headed out for a walk around Pleasant Lake. By the time I got home again the digits had reversed. It was 87. The mercury has continued to climb without mercy. It’s now a sultry 97. Except with the humidity, it feels like 102. Who figures that out anyway? I’m not sure how he or she arrived at that particularly number. I just know it’s darn hot.

The heat and humidity make me nostalgic and more than a little bit envious of the lazy days we spent growing up on (and in) Pleasant Lake. By midmorning my sister, brother and I would be out the door and on our way to the beach. My brother spent the entire day in the water, much of it under water. My sister and I parked ourselves in the shade. Periodically we would dash across the hot sand to the water and dive in for a swim to the raft and back.

My mother always thought that busy children were happy children. At least that’s what she told us. She believed that it didn’t take long for idle children to become bored children. And as far as she was concerned, boredom leads to nowhere and nothing but trouble. She would try to convince us to play tennis. In the simmering heat we usually managed to convince her that tomorrow was another day. If there was a bit of wind we could sometimes be persuaded to take the sunfish out for a sail. At least on a sailboat, we would abandon ship from time to time to cool off in the lake.

In general, the most strenuous activity I wanted to pursue on very hot days was to hunker down under the trees and read a Nancy Drew mystery or some other ‘tween book. In fact it seems like a pretty good idea right now! I was bookworm as a kid and still am today.

A good book is one of life’s great escapes. It can take you anywhere from the jungles of Malaysia to Arizona’s deserts. Or better yet, on a day like today, a book can take you to the snowfields of Alaska or the top of Kilimanjaro or Zermatt. You can visit luxurious palaces or swanky Manhattan apartments, even ordinary houses in ordinary towns.

A good book invites you into the lives of all sorts of interesting people from the wonderfully heroic to the terribly clever and dreadfully devious. It can also introduce you to quirky individuals, funny characters and just plain silly types. Real or imagined, I have met some of my favorite characters in books. After all, what ten year old girl doesn’t want to be as clever as Nancy Drew or drive a shiny, new roadster? Even when I didn’t know what a roadster was, I wanted to drive one. I think I still do.

Stay cool and enjoy the summer!  Bon appétit!

Thai Salad
This salad is perfect on a hot night. It’s a great one dish supper and makes fast work of leftovers. It is also wonderful as an appetizer or side dish with the veggies only.  Very refreshing with lots of crunch! Enjoy.
Serves 4-6

1 head romaine lettuce, shredded
1/4 cup cilantro leaves, roughly chopped
3 tablespoons fresh mint leaves, chopped
3-6 radishes, cut in julienne
1/2 European cucumber, peeled, seeded and cut in julienne
2 cups bean sprouts
1 carrot, cut into curls (use a peeler)
1 avocado diced
1/2 – 1 red or yellow bell pepper, seeded and cut in julienne
2-3 green onions thinly sliced or 1/2 red onion, thinly sliced
12-16 ounces thinly sliced steak, chicken or shrimp (don’t cook, use last night’s leftovers)
Garnish: sesame seeds

Toss together all the vegetables and herbs in a large bowl.

Just before serving, add the steak, chicken or shrimp and toss the salad with enough dressing to lightly coat. Sprinkle with the sesame seeds and serve.

Thai Vinaigrette 

1/4 cup fresh lime juice
1 teaspoon honey
1 tablespoon soy sauce
1 teaspoon Thai or other chili sauce, or to taste
1 clove garlic
1 teaspoon sesame oil
Salt and freshly ground black pepper to taste
2/3-3/4 cup olive, canola or vegetable oil

Combine the lime juice, honey, soy sauce, chili sauce, garlic, sesame oil, salt and pepper in a blender and process to combine.

With the blender running, slowly add the oil and continue to process until combined.

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One Year Ago – Sweet Dream Bars
Two Years Ago – Lobster Salad

The nice people at Olivia’s Organics (they sponsor my Eat Well – Do Good dinners) would like to offer all Around the Table readers a coupon good for $1.00 toward the purchase of their favorite Olivia’s product.

Do you have a question? An idea, a few thoughts or an opinion you’d like to share? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Feel free to visit my other, cleverly named blog, Susan Nye’s Other Blog, or website www.susannye.com. You can find more than 200 recipes, links to magazine articles and lots more. I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2010

Commencement & Spicy Hoisin Wings

Is it graduation or commencement? Take your pick. According to my on-line dictionary graduation is the completion of a course of academic studies while commencement is the beginning of something. I don’t know about you, but commencement sounds a lot more interesting. I love the idea of starting something, of new beginnings. Leaping into the unknown can be scary but it is never dull.

A week or two ago I was delighted to be invited to a graduation party. Two cousins, both seniors in high school were about to don cap and gown. And then what? Well, take on the world of course; or at least the halls of higher learning. That very same morning I came across a familiar quote from Lewis Carroll’s Alice and Wonderland. I thought it fitting for such a fine occasion:

Alice came to a fork in the road. “Which road do I take?” she asked.
“Where do you want to go?” responded the Cheshire cat.
“I don’t know,” Alice answered.
“Then,” said the cat, “it doesn’t matter.”

Or at least I thought it was fitting. I remember my own high school graduation and how ready I was to be done. Done with that big hunk of bricks and suburbia. I was happy and excited and looking forward to starting something new. I had no idea where I wanted to end up but I was soooooo looking forward to the journey.

At seventeen or eighteen our brand new high school graduates are (hopefully) full of energy and a sense of adventure. The world is so full of interesting places and people. There is so much to see, do, learn and love beyond our own backyards. There are many wonderful journeys to take. Each is filled with amazing twists and turns, clear straight-aways, potholes, steep climbs and smooth, easy descents. There are victories to win as well as mistakes and failures to learn from.

There have been times when my path was absolutely clear and times when I’ve fumbled along without a compass or a map.  But still my journey has been and continues to be wonderful. I have met interesting, funny, amazing, good, bad, indifferent, inspiring, talented and brilliant people. I’ve laughed so hard my stomach has ached, cried, danced, sung karaoke and talked far into the night. I’ve moved at least ten times, lived in five different states and one foreign country. I’ve been around the world, visiting at least thirty-five countries, not once but many times. I’ve hiked almost to the top of Mont Blanc (we made it to the Dôme du Goûter at 14,000 feet), skied glaciers and climbed deep into a crevasse. I’ve been on safari (with a camera), biked through wine country and bungee jumped. I’ve worked in teams where a dozen different languages were spoken. I’ve embrace challenges, reveled in the good parts and learned (at least a thing or two) from some of the not-so-good parts.

So my unabashedly biased words of wisdom for the class of 2010: The trip is much more than the destination; enjoy the adventure. And to all those parents who are out there shouting, “Keep quiet! Stay away from my kid! I don’t want him/her gallivanting all over the globe.” I add,

“… and always remember, you can go home again… I’m living proof.”

Happy Commencement! Have a wonderful summer, an interesting life and bon appétit.

Spicy Hoisin Chicken Wings
Chicken wings are everyone’s favorite appetizer. Make yours special with some Asian spice. The Hoisin Marinade is also wonderful with chicken breasts, thighs or legs. Enjoy!
Serves 8

About 4 pounds chicken wings
Spicy Hoisin Marinade (recipe follows)

Using a large, sharp knife or cleaver, carefully remove the wing tips and separate the chicken wings into 2 pieces at the joint.

Put the chicken and the marinade in the zip lock bag and marinade for at least 4 hours, up to overnight.

Preheat the grill to high.

Arrange on the chicken on the grill and cook, turning once, for 4 to 5 minutes per side or until cooked through.  Or bake in a 375 degree oven turning once until cooked through, 30-40 minutes depending on how big your wings are.

Spicy Hoisin Marinade

1/3 cup hoisin sauce
3 tablespoons soy sauce
1 tablespoon toasted sesame oil
1 tablespoon chili-garlic paste
1 tablesoon finely chopped ginger
3 cloves garlic, minced
1 tablespoon honey
1/2 cup dry white wine
Juice of 1 lime

Put all the marinade ingredients in a bowl and whisk to combine.

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One Year Ago – Grilled Steak & Potato Salad

Do you have a question? An idea, a few thoughts or an opinion you’d like to share? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Feel free to visit my other, cleverly named blog, Susan Nye’s Other Blog, or website www.susannye.com. You can find more than 200 recipes, links to magazine articles and lots more. I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2010