Archive for healthy

Won-Ton Tyme!

Won-ton Tyme 

 

 

 

 

 

Wontons aren’t just for the chinese restaurant or for those with a little more exposure; the occasional appetizer with the standard sweet & sour sauce. However you can turn these little gems into just the thing for your party or dinner. Though this post shows you how to make won tons and there’s a nifty recipe for “A” filling. I’ll have to show you how to make the soup another time. Don’t worry, it’s a standard comsomme’ recipe. (only one of the hardest soups to make.)

 

First you need to get together your  Mise en place… (a French phrase defined by the Culinary Institute of America as “everything in place“, as in set up.)

Ingredients:

  • 10-20 6×6 inch wonton skins (4×4 inch would be better)
  • (2) – 8 oz boneless skinless chix breasts
  • 4 tsp chopped scallion (set half to the side)
  • 3/4 tsp minced fresh ginger
  • 1 tsp minchd fresh garlic
  • 1 tbsp S&B White Seasoned Salt
  • 2 Egg whites
  • 1 tbsp toasted sesame oil
  • 1 1/2 tsp soy sauce
  • 1/2 tbsp Crushed Red Pepper

Equipment:

  • Mini Deep Fryer (optional)
  • Mini Food Processor
  • Cutting Board
  • 4 C.  Simmering, Seasoned Chicken Stock
  • Chef’s French Knife
  • Several small storage containers
  • Rubber spatula
  • Lg Slotted spoon
  • Teaspoon
  • Pastry Brush
  • 3 Hand Towels or Cleaning Cloth’s

Directions:

Place all ingredients in the food processor and puree’ until smooth. Remove lid, stir with rubber spatula and continue to puree’  for another 15 seconds. Remove from bowl and place in a storage container & refrigerate for 1 hr. Assemble the rest of your materials and start to heat your stock or heat up your mini fryer.

wonton skin

Place the Won-ton skins on the cutting board and remove 11/2 to 2 inch’s from the top and right side. *(If you want larger wonton’sleave them at their original size.)

 

 

 

Place 3/4 tsp of pureed chicken mix in the middle of the won-ton,

tsp of filling

 

 

With a pastry brush or tip of a cloth dab the edges of the wonton with water or egg wash (egg yolk + water).   

brushing wonton

 

 

 

 

Fold the bottom roght corner to meet the top left corner and press all the air out & to seal the won-ton. It should look like a triangle…

sealing wonton
 

 

 

 

Pick up won-ton & hold with your index finger in the middle of the won-ton. (section with filling in it.) Brush the left or right tip of the triangle with water or egg-wash

Holding wonton

 

 

 

 

 

 

Fold the dry tip over your index finger then do the same with the wet side and press together firmly to seal.

Fold #2

Fold # 1

 

 

 

 

 

Set on the cutting board, and open up to reveal just the top of the filling. Cover with a damp towel & repeat until the desired amount is reached.

Open top

 

 

 

 

 

 

Place wontons in deep fryer a few at a time & fry until light golden brown; approx 2 full minutes. (cut one in half to make sure the filling is cooked all the way through) Remove from fryer oil and place on top of papertowel to drain all excess oil.

Frying

 

 

 

 

 

 

If simmering; place a few won-tons in thesimmering stock and simmer for approx 4-5 minutes. When cooked remove from stock and rinse with cool water to stop cooking. Reserve in storage container and keep cool until needed.

Simmering the wonton

 

 

 

 

 

 

Sprinkle fried Wontons with a little S&B White Seasoned Salt, Black and White sesame seeds, and remaining scallions. Serve with an asian style plum sauce, teriyaki dipping sauce, duck sauce or what ever you’re in the mood for.

white-seasoned-salt

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If serving in a soup, gently warm the wontons in a hot water bath, place in a bowl with soup garnish and pour hot broth over the Won-tons.

wonton soup

 

 

 

 

 

 

*For a vegetatrian option, combine…

  • 1 C. chopped tofu
  • 1 1/2 tsp sesame oil
  • 1 1/2 tsp soy sauce
  • 1 tsp hoisin sauce
  • 2 tbsp chopped scallion
  • 1 tbsp S&B White Seasoned Salt
  • 2 tsp julienne snow pea pods
  • 2 tsp shredded carrots
  • 2 tsp chopped shiitake mushrooms
  • 2 tsp fine chopped sweet red peppers
  • 2 tsp chopped bean sprouts
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 1 tsp crushed red pepper

 

Toss all ingredients together and let sit for 5 minutes, drain the juices and repeat the steps to fill the Won-tons. Fry or simmer for the same amount of time alotted.

 

For a video presentation (coming soon) check out our Group page on Facebook @ S&B SeasoningsINC

4 New Ways to Eat

Trendy yet stylish, this dish give your guests a new way to dine. From Lunch to Dinner, Hors d’oeuvres to Appetizers this little Beauty gets the job done. With 4 compartments you can either have 4 completely different entrees or 4 entrees based on a similar theme.

Bento Box #5

*Going clockwise from top left…

  • Smoked Salmon wrapped Crab cake with a Chive Creme Fraiche
  • Broiled Grouper with a Tomato & Scallion Rice Pilaf
  • Grilled Pepper Beef Skewer served with a Potato & Shiitake Mushroom hash
  • 6 Pepper Chicken Breast w/ Angel Hair Pasta & Extra Virgin Olive Oil.

Bento Box #2

  • Tempura Battered Tuna Loin on Exotic Greens
  • Smoked Chicken Sachet w/ dried Cranberries and Brie Cheese
  • Corn and Crab fritters with a Plum dipping sauce
  • Sausage stuffed Portabella Mushrooms with Spinach & Parmesan cheese

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  •  Grilled Salmon with Ratatouille
  • Grilled Mahi-Mahi w/ Cucumber salad
  • BBQ Shrimp Skewer with Truffle Mac & Cheese
  • Scallops with Bacon in an Asiago Cream sauce in Filo Cups

 Bento Box #3

Finally we have…

  • Shrimp Skewer with Avocado, angel Hair pasta, & Boursin Cream sauce.
  • Chicken, Spinach, and Feta Cheese, Filo triangles
  • Grilled Tuna with a Cucumber and Ginger relish or slaw
  • Blackened Mahi-Mahi with a Mango Salsa

This is a completely new way to satisfy virtually every taste in your party, from savory to sweet,  and tart to mellow. The only thing you have to worry about these boxes is the count at the end of the night. Serve your guests with traditional chop sticks and watch them fumble around. (LOL) Great ice breaker for the dinner or cocktail tables.  

I’ve checked 3 different sites and the avg cost is $12.50 per box…

www.ablekitchen.com
www.buy4asianlife.com
www.creativefoodpackaging.com

A little steep for a one person tray or plate, so I kept digging.

I found a 3-Tier Bento Box (3 boxes) for $13.99 at www.buy4asianlife.com 
3-tier-bento-box.jpg

I know, I know, a lil pricey especially if you want to have 1 box per person and you’re having a party for 10 and above ppl. Think out of the (Bento) box though, buy a couple at first and use them as appetizer trays, by the time everyone catches up with your idea you’ll be serving them 1 to a person with multiple entrees in each compartment. They’ll still be wondering how you did it.

Keep up the great work and don’t for get the personalized fortune cookies.

This is your Rude Boii chef signing off; and I’m out!!!

Chili on my Mind.

 Bowl of chili

It’s Fall/Autumn again and the first think that comes to my mind (besides all the leaves that will soon await me) is Chili. S&B Seasonings has come up withone of the best recipes I’ve ever run accross. I should know, I wrote it. With time and patience and a few quirks we came up with a recipe that can utilize any type of meat and still hold it’s body and flavor.

How do you eat your chili??? Chef’s are kinda different when it comes to eating their food, every time i tell ppl how i eat my chili, I hear the deafening silence of WTH***!!! I eat mine with a little rice on the bottom, chili over the top and a 3 cheese blend. Now it’s not chili unless you have some type of cornbread with it. Meaning a wedge, cornbread sticks, or cornbread croutons  if you eat it soup style.

Where’s this recipe, you may be wondering??? All right, all right, I’ll give it to you.

Ingredients:

6 oz Medium Chopped Yellow Onion
2 lbs.  ground beef
8 oz Tomato Juice
4 oz Tomato Paste
12 oz Diced Tomatos
1 Qt. Beef or Chicken Stock
1/2 C. S&B Seasonings Chili Gold Seasoning
16 oz  Seasoned Chili Beans
* use 3/4 C. of Seasoning if you want bolder flavor
1 Bay Leaf

Chili Gold 
Directions:

Sauté the onions with garlic over a medium heat in a little oil until transparent. Add ground  Beef and sauté until cooked. Drain ½ of the fat, and add seasoning. Sauté until well blended.

Add tomato paste, juice and tomatoes, beef stock and bay leaf. And bring to a simmer. Let simmer for 30-45 minutes, checking it occasionally so that it won’t scorch.

Thicken with roux* or mesa flour* to your desired consistency. Let simmer for 5 minutes more to cook out starchiness from thickener. Lastly add the beans and bring back to heat. Adjust seasonings and serve hot.

Serves approx. 10 ppl.I actually won a competition at Mrs. Rude Boii Chef’s JOB and the ppl loved it. I have a gift certificate to a restaurant for the wifie and myself. Whoo-hoo… Date-night!!!
You can use ground turkey in this recipe as well.
You can garnish the Chili with fried Tortilla strips or Frito Lay Tortilla Chips; if you cut the Tortilla strips you can sprinkle a little Chili Gold or S&B Southwestern Seasoning for some added punch.
Cheeses I reccomend are Sharp Cheddar, Pepperjack, Provalone, or Smoked Cheddar.
Garnish with one or more of the following… cheese, crackers, chopped scallions, sour cream, cornbread, cornbread croutons, or rice.

Bon Appetit! (or Dine Well in laymans terms)

Daily iodide requirements

Iodide

Hey everyone. I’m here to enlighten you with a few nutritional facts that will help you in your decision making when it comes to heartsmart and good for you food. Even at the Healthy Eating Club there are articles which explain in depth how too little, or too much iodide can affect your health. How much should you intake on a daily basis and from what other food sources can you daily intake be reached.

(*)From the Healthy Eating Club…

*Our bodies must have an adequate intake of iodine to form the hormones produced by the thyroid gland. These hormones regulate our bodies’ metabolic rate. If the dietary level of iodine is inadequate, the gland, which is in the neck, swells and produces goitre. *Unless treated, this condition can cause mental retardation and stunted growth in children, and hair loss, slowed reflexes, dry, coarse skin and other effects in adults.
Excessive amounts of iodine can also lead to goitre. This has occurred where foods, such as seaweeds, which are rich in iodine, are commonly eaten. Although excessive iodine intake is not common, it should be noted that, in addition to food, many cough medicines and milk contaminated with an iodine containing sanitizing agent also contribute to iodine intake. But it is unlikely that any harmful effects would occur with habitual intakes up to 300 micrograms per day.

Recommended daily dietary intake of iodine (Australia):

Infants…………………… 50-60 micrograms
Children………………… 70-150 micrograms
Adult Men……………… 150 micrograms
Adult Women…………. 120 micrograms
Preganacy…………….. 150 Micrograms
Lactation……………….. 200 micrograms

  FOOD   IODINE CONTENT
  (micrograms per 100 grams of food)

Salt(iodized)…………. 3000
Seafood……………….. 66
Vegetable……………… 32
Meat………………….. 26
Eggs…………………….. 26
Dairy Products……………. 13
Bread & Cereal…………… 10
Fruits…………………….. 4

With iodized salt (per 100 grams) you will
get 20 times the daily amount of Iodide that you would require for your daily intake. Now imagine that type of abuse for the next 20 to 60+  years. You can actually cut out iodized enriched salts all together, (and use a Non-Iodized Salt such as *Diamond Crystal Kosher Salt*,) by following the foods chart above.  Now it should be noted that this is a chart is Australian, however, I don’t think that Australia is intentionally out to mislead it’s people when it comes to the health of their country. I hope this has helped you in deciding to better your health.

Please leave comments…

Kosher Salt…

kosher-salt.jpg

What is the Difference Between Kosher Salt and Sea Salt? 

Many chefs prefer kosher salt in cooking certain dishes, usually as a topping, to add special crunch or taste to food.  Kosher salt is made by similar evaporation processes as cubic table salt, both plain and iodized.  However some processes allow their crystals to growth at normal atmospheric pressure which makes a different shaped and larger crystal possible.  These are used for Kosher Salt.  Kosher salt contains no additives.  In other manufacturing processes, Kosher Salt is made by compressing table salt crystals under pressure and then sizing the resulting agglomerates to yield a coarse-type salt. 

Sea salt is produced by evaporation of sea water at atmospheric temperature and pressure.  The crystals tend to form inverted pyramid shapes not all that different from Kosher Salt produced at atmospheric pressure referred to in the first paragraph.  Depending upon the geographic location, altitude, and composition of the salt ponds from which the salt originates, the salt may take on certain colors representing some of the trace minerals in the area.  Some of these impart a different taste or flavor, either pleasant or possibly objectionable to the taste of the salt, and hence, the food to which it is added.  Mainly, it is a matter of preference and cost.  Per pound, sea salt is far more expensive when compared to Kosher Salt or regular cubic table salt. 

Are “Kosher Salt” and Table Salt that is Kosher Different? 

Kosher Salt is the name of a particular type of salt (sodium chloride) that is available in supermarkets and other stores that sell groceries.  It is produced by a manufacturing method explained above and is certified as Kosher by one of many rabbinical inspection institutions that carry out food plant inspections.  Table Salt, both plain and iodized, is usually listed as manufactured under the same rabbinical institutions.  An identifying emblem will notify the consumer that the salt has been produced and packaged under strict kosher conditions.  If the kosher emblem is missing from the label, it is safe to assume that the salt is not necessarily certified as produced under kosher inspection.    

With table salt, the size of the crystal is smaller than Kosher Salt,  and it is usually cubic in shape.  Table salt contains additives to keep the small crystals from caking and clumping.  All salts are very prone to pick up moisture, and smaller crystals are capable of adding more moisture than larger ones.  As the crystals release moisture with changes in relative humidity, the crystals form new bonds and stick together.  The salt crystals must stay uniform for proper ingredient dosing of foods and to fit through the holes in the salt shakers!