Hannah's First Meal

My 12 year old daughter, Hannah, wanted to cook for all of us.  So, I helped her plan a meal and gave her my recipes.  The rule was that I wouldn't help.  I'd be nearby in case she has a question, but she had to do everything.  And she did.  And let me tell you, her food tasted better than most chefs could make!  We were all blown away.  This post is dedicated to her.

The menu was Cajun Red Beans & Rice, Sauteed Spicy Shrimp, Garlic String Beans, and Balsamic Strawberries with Whipped Mascarpone Cheese.

Cajun Beans & Rice

Ingredients:

• 6 cans red beans
• 1 lb andouille or smoked sausage, sliced
• 1 or 2 TB olive oil
• 1 med yellow onion, diced
• 1 stalk celery, diced
• 1/2 green bell pepper, diced
• 2 cloves of garlic, minced
• 1 1/2 tsp black pepper
• 1 tsp cayenne
• 1 tsp paprika
• 1 tsp dry mustard
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp thyme
• 1 bay leaf
• water
• steamed rice

Directions: 

1. Brown sausage in frying pan, stir occasionally.  Once browned on both sides, turn off heat and set aside.
2. Cut up veggies while sausage is browning.  In a large dutch oven or pot, heat 1-2 TB of olive oil.  Saute onions, celery, and green pepper over medium heat until onions are clear but not browned.
3. Add garlic for about 30-60 seconds; stir constantly.  
4. Before the garlic browns at all, add about a half cup of water.  Stir to deglaze pan.
5. Add beans (undrained) and sausage to the pot.  
6. Add just enough water to make a stew consistency, not soupy but not dry.  The beans should be just barely covered with liquid.
7. Add all of the spices.
8. Bring to boil.  Stir.  Turn down to low.  Put lid on.  Simmer for about an hour.  Stir every 15 mins or so.
9. Serve over steamed rice.

Sauteed Spicy Shrimp

Ingredients:

• 1 lb of raw, peeled shrimp (if you want more, double the rest of ingredients)
• 1 TB olive oil
• juice of one lemon plus extra lemon wedges to serve
• 1/2 tsp black pepper
• 1/4 tsp cayenne
• 1/4 tsp dry mustard
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp paprika
• pinch thyme

Directions:

1. In a large ziplock bag or container, add spices, shrimp, and lemon juice.  Set in fridge until ready.  (Best if you let it marinade for a few hours.)
2. Saute in oil over medium heat until done.  Stir to ensure even cooking on both sides.

Garlic String Beans


Ingredients:

• 1-1/2 lbs french string beans, both ends removed
• 2 TB unsalted butter
• 1 TB olive oil
• 3 garlic cloves, minced or thinly sliced
• salt and pepper to taste

Directions:

1. Blanch the string beans in a large pot of boiling salted water for just 1 1/2 minutes. Drain immediately and immerse in a large bowl of ice water to stop the cooking. When they are cool, drain and set aside.
2. Heat the butter and olive oil in a very large saute pan over medium heat and cook the garlic for 1 to 2 minutes, tossing occasionally, until lightly browned. Add the string beans, sprinkle with salt and pepper, and toss together. Reheat the string beans and serve.
   

Balsamic Strawberries with Whipped Mascarpone Cheese

Ingredients:

• about 3 containers of strawberries, hulled and halved
• 1/3 cup balsamic vinegar (good quality)
• 4 TB plus 2 tsp sugar
• 1/2 tsp lemon juice
• 1/2 c mascarpone cheese
• 1/2 c heavy whipping cream
• 1/2 tsp vanilla extract

Directions:

1. Balsamic Sauce:  Combine vinegar, 2 tsp sugar, and lemon juice in a small sauce pan.  Stir over medium heat until sugar dissolves.  Transfer to a small bowl and set in fridge to cool completely.
2. Cream:  In a mixing bowl, combine mascarpone, cream, vanilla, and 2 TB sugar.  Whisk until thick soft peaks form.  Refrigerate until ready to use.
3. Strawberries:  Combine berries and 2 TB sugar in mixing bowl.  Drizzle with chilled balsamic sauce and toss to blend.
4. Serve strawberries with cream on top.

Asian Style Chicken Lettuce Wraps

INGREDIENTS:

• 2 cups chopped cooked chicken
• 1 tsp sesame oil 
• 2 T soy
• 2 T rice vinegar
• 1 T chile paste
• 1 T sweet chili pepper sauce
• 1/3 cup or more chopped water chestnuts (I serve these on the side because I hate them)
• 1/4 cup or more chow mein noodles
• 1 carrot, shredded
• 1/2 cup shredded red cabbage
• 1/2 cup shredded green cabbage
• 1/2 cup chopped green onions
• butter/bibb lettuce leaves

DIRECTIONS:

1. Mix the vinegar, soy sauce, sesame oil, water chestnuts, noodles, gren onions and cooked chicken in a bowl. Set aside.
2. Mix up a dipping sauce like peanut dipping sauce or Thai style sweet and spicy sauce. (See below)
3. Pull the lettuce leaves off and rinse and dry.
4. Heat the chicken mixture until warm, in a small saucepan or in the microwave if you use one. It doesn’t need to be hot, just warm.
5. Serve everything at the table and let everyone build their wraps, laying a lettuce leave on the plate, spooning some chicken mixture on that, then topping with some cabbage and carrots. Roll up like a burrito and dip into the sauce(s) of your choice. Or spoon some of the sauce down the top and then roll it up.

Peanut Dipping Sauce

• 1/3 cup peanut butter
• 3 Tbs hot water
• 1 tsp lime juice
• 2-3 tsp plum sauce 

Mix it all up and serve!

 
Thai Sweet & Spicy Sauce

 

 

• 1/2 cup white vinegar
• 1 cup sugar
• 1/2 tsp salt
• 1 heaping Tbs chili-garlic sauce

DIRECTIONS:

1. Combine the vinegar, sugar and salt in a small saucepan and simmer 8-10 minutes.
2. Remove from the heat and stir in the chili-garlic sauce. Serve at room temperature.

 

 

 

 

Chicken Marsala with Homemade Egg Noodles

 

Ingredients:

• 4boneless chicken breast halves without skin
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon basil, dried
• 3 tablespoons butter
• 3 tablespoons olive oil
• 4 to 8 ounces fresh mushrooms, sliced (1/2 to 1 cup sliced)
• 1/2 cup Marsala wine

Directions:

1. Pound chicken to 1/4" thickness between 2 sheets of plastic wrap (or be lazy and buy the thin sliced chicken). 
2. Combine flour, salt, pepper, and basil; mix well. 
3. Heat oil and butter in a heavy non-stick skillet over medium high heat. 
4. Dredge chicken in seasoned flour mixture. 
5. Cook chicken until lightly browned on first side (about 2 to 3 minutes). 
6. Turn chicken and add mushrooms around the chicken pieces. Cook about 2 minutes longer, until lightly browned; stir the mushrooms. 
7. Add Marsala wine to pan. Reduce heat to medium-low; cover and simmer 10 minutes. 

Egg Noodles

 

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 pinch salt
• 2 eggs, beaten
• 1/2 cup milk
• 1 tablespoon butter

 

 Directions:

• In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
• On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
• Allow to air dry before cooking.
• To cook fresh pasta, in a large pot with boiling salted water cook until al dente.