VIA Times – September 2014 Issue Vital News, Vibrant VIews for Asian Americans in Chicago & Midwest
By: Sarah Lee
Soul-satisfying foods that make us feel better and full — that is comfort foods. My comfort foods are simple yet spells yummy and delicious. They are mostly done in slow cooker because of my busy schedule. Or anything that allows me to make meals ahead in my spare time and enjoy for some 2 or 3 days like pot roast or macaroni and cheese or even butternut squash soup. For comfort desserts, mmm, good old-fashioned chocolate cake tops my list, but of course. So let me share with you some of my wonderful easy comfort foods. And now to inspire you to create your own comfort foods, I’m offering a BOGO deal, buy one and get one free of my cookbook, THE CELEBREATY RECIPES COOKBOOK, hurry, only limited copies available. Please make a $ 12.00 check payable to: Glenn Turner, 127 N MAIN ST #1, Crystal Lake, IL 60014. Shipping is free.
CREAMY CHICKEN MACARONI SOUP
1/2 lb (200g) macaroni noodles (I use ditali pasta or small pasta tubes),
cooked in salted water until al dente, drained
2 pieces frozen skinless chicken breast
3 tablespoons cooking oil
1 teaspoon minced garlic
1 medium onion, chopped
1 stick (1/2 cup) butter or margarine
1 small can vienna sausage, drained and sliced
1 small carrot, peeled and sliced into strips
1/4 cup frozen green peas
1/2 cup grated cheddar cheese
1 1/2 tablespoons kosher salt
1 tablespoon white sugar
1/2 teaspoon black pepper
2 tablespoons fish sauce or patis
10 cups chicken broth
1 tall can evaporated milk
1 cup sliced or roughly shredded green cabbage
Salt and pepper or patis to taste
Garnish: fried garlic Boil the chicken in 4 cups water. Save the broth and add enough water to measure 10 cups to be used later. Shred the Chicken meat with your fingers. Set aside. Saute garlic and onion in oil over medium heat. Add butter or margarine and stir in shredded chicken, sliced vienna sausage, grated cheddar cheese, carrot strips, frozen peas. Keep on stirring and add seasonings. Pour in the 10 cups chicken broth and let boil. Pour in the milk, and keep on stirring until the mixture boils again. Add the cabbage and macaroni. Adjust seasonings. Serve hot with a sprinkle of fried garlic on top of soup. About 12 to 15 servings.
CREAMY SHRIMP FETTUCINE ALFREDO
1 box (12 oz) fettuccine, uncooked
1 lb uncooked deveined peeled shrimp, tails left-on
1/4 cup Italian salad dressing
1 stick (1/2 cup) butter
2 teaspoons minced garlic
1/2 teaspoon dried parsley
1/2 teaspoon Old bay seasoning
1 can (10.5 oz) cream of mushroom soup
1 1/2 cups heavy whipping cream
1/2 cup grated parmesan cheese
1 can (4 oz) mushroom pieces
salt and pepper to taste
1 teaspoon sweetened condensed milk
Cook fettuccine al dente (firm to the bite) in salted boiling water with few dashes of dried Italian seasoning mix. Drain (don’t rinse) and stir in few drops of vegetable oil. Add Italian salad dressing to shrimps; stir well. Transfer to a large skillet and cook over medium heat, 2 to 3 minutes, until shrimp turned pink. Remove shrimp (set aside), leaving liquid in skillet or wok. Add butter, minced garlic, dried parsley and old bay seasoning. Continue sauteing until butter is completely melted, stirring frequently. Stir in whipping cream, condensed cream of mushroom soup, and parmesan cheese. Let mixture come to a boil, then add mushroom pieces. Add salt and pepper to taste. Stir in sweetened condensed milk. Add cooked fettuccine and shrimps to wok or skillet; toss to coat well. Transfer to serving platter and serve warm. Enjoy with a your favorite mixed green salad! Yield: 4 servings
MOIST ZUCCHINI CHOCOLATE CAKE
2 cups grated zucchini (from 1 large or 2 medium zucchini)
1/2 cup (1 stick) butter, softened
2/3 cup packed light brown sugar
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon Nielsen-Massey pure
chocolate extract
2 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons buttermilk powder
1/2 cup whole milk
1 /2 cup coarsely chopped walnuts
1/2 cup mini semisweet chocolate morsels
Preheat oven to 325 F. Grease, line with parchment paper, grease again and flour a 13 x 9 inch baking pan; set aside. In a medium bowl, aerate flour, cocoa powder, baking soda, salt and buttermilk powder using low speed of electric mixer or a whisk; set aside. Cream butter and sugars until light and fluffy, using electric mixer. Beat in vegetable oil. Add eggs, one at a time. Blend in extracts. Stir in flour mixture and grated zucchini and beat until just blended. Spread cake batter evenly onto prepared pan. Sprinkle with chopped nuts and chocolate morsels. Bake for 55 minutes or until wooden skewer inserted in center of cake comes out clean, Cool cake on wire rack. Cut into bars or squares. FACEBOOK: Celebreaty Link and Via Times NewsMagazine BLOG: Celebr-EAT-y by Sarah Lee (hit subscribe to blog when you visit my blog) BLOG LINK: http://celebreaty4recipes.wordpress. com/
Milk Chocolate
Sarah Lee and her book.
