Apron of Grace‘s recipe and suggestions by me!

Mabel’s Potatoes

12 small potatoes

1/2 c. flour

seasonings to taste  (I used seasoning salt and parsley, but can add garlic powder, etc.)

lard/oil

Boil potatoes till the skin just starts splitting.  About 10 minutes or so (try this Michael Graves Kitchen Timer)! The potatoes do not need to be cooked thoroughly in the boil.

Take from the stove, drain and cool in cold water.

Gently peel the skin of the potatoes off. (Kenmore Stainless Steel Y-Peeler)

Mix the flour and seasonings and roll the potatoes one by one very gently.

Heat 2 inches of oil in a pot to deep frying stage at 325 degrees. (Or try this Waring Professional Deep Fryer from Crate & Barrel! It’s just under $50.00!

Drop the potatoes in very gently, I set mine on a spoon and lower them in.

When one side is browned, turn to the other side.

Drain on towel and serve warm.

Related posts:

1. Perfect Mashed Potatoes
2. Superfood Alert: Sweet Potatoes
3. How to Make Potato Gnocchi

Mapo Tofu recipe and image via Nook and Pantry

Suggestions by me!

1 block soft but not silken tofu, cut into 1 inch cubes
4 oz ground beef (85% or 90% lean) or pork
3 Tbsp chili bean paste
1 tsp Sichuan peppercorns, toasted and ground or crushed (more or less depending on your tastes)
Dried whole chilis (optional, how much is up to you)
1 Tbsp fermented black beans (optional), rinsed
1 Tbsp soy sauce
1 Tbsp rice wine
3 slices of ginger
4 green onions, sliced in half lengthwise then cut into 3 inch sections separating the white part from the green part (you add them at different times, reserve some of the green parts to garnish on top)
2 cloves garlic, minced or pressed
1/4 tsp white pepper
1/2 tsp brown sugar
1/4 C chicken stock
1 Tbsp oil
1 Tbsp cornstarch mixed with 2 Tbsp water
Salt to taste

If you are using ground beef, brown it first, then drain it of the rendered fat because otherwise the dish will be a little too greasy. Heat 2 tsp of vegetable oil in a wok or skillet over medium high heat. Add the ground beef and cook until the beef is browned and the fat has rendered. Transfer the beef to a sieve to drain the fat and set aside. If you’re using ground pork, no need to brown it first.

In the now cleared wok or skillet, heat 1 Tbsp of vegetable oil over medium high heat. Add the ginger slices, white part of the green onion, and ground Sichuan peppercorns and cook until fragrant about 30 seconds to a minute. Add the ground beef that you cooked earlier (or the raw ground pork if you’re using that), the chili bean paste, garlic, fermented black beans (if using), soy sauce, rice wine, white pepper, and sugar, and cook for another minute or two. Then add the tofu, green part of the green onions, chicken stock and simmer for about 15 minutes, stir occasionally and carefully so you don’t break up the delicate tofu. Meanwhile mix the cornstarch with some water in a small bowl and set aside. After simmering, add the cornstarch slurry and bring up to a simmer again and cook until thickened.

Garnish with chopped green onions and serve with white rice.

Some things you’ll need:

Chopstick Set

Cuisinart Simply Grilling Non-stick Grilling Wok

Rice Scoop

Related posts:

1. Thai Peanut Tofu
2. Taiwanese Cooking with a Wok: Lo Ro Fan
3. Blogger Confession: Ordering Chinese Broccoli Beef

Here is the recipe and ingredients with suggestions by me!

Ingredients

• 1 kg black mussels, thoroughly scrubbed
• A third of a white wine bottle, or 250ml
• 4 garlic clove, minced
• 2 shallot, minced
• 2 bird’s eye chili (chili padi)
• A bunch of parsley, or 5 stalks
• A knob of butter, or 50g
• A couple drops of olive oil, or 1 tbs
• Sea salt and freshly ground black pepper

Directions

1. Heat up a large non-stick pan on medium heat with olive oil and stir fry minced garlic and shallot (This Kitchen Aid pan is deep, has a lid, and comes in a great red!)
2. Add white wine first then mussels and cover lid for 5 minutes (You’ll need a wine bottle opener like this screwpull one!)
3. Check all mussels are opened, if not continue steaming with lid on for a couple of extra minutes. Discard stubbornly unopened mussels
4. Once ready add butter, chili and parsley
5. Stir fry to coat mussels evenly
6. Add salt and pepper to taste by testing the broth (Love this OXO salt and pepper mill)

Related posts:

1. How to Open a Bottle of Wine the Modern Way
2. Wine Racks for the Wine Aficionado
3. Rabbit Wine Shower Funnel

image and recipe via How To: Simplify, suggestions by me!

Ingredients:

• 1 cup chicken broth
• 2 can chopped green chiles, divided
• 1 fully cooked rotisserie chicken, shredded
• 2 teaspoons extra virgin olive oil
• 1 medium onion, chopped
• 1 garlic clove, chopped
• 1 cup evaporated milk
• 1 cup shredded Monterey Jack cheese
• 1/4 cup cream cheese
• 1 (8 ounces) jar enchilada sauce
• 12 (6-inch) corn tortillas
• Cooking spray
• 1/2 cup extra-sharp cheddar cheese
• Handful of crushed tortilla chips

Directions:

1. Preheat oven to 350 degrees.
2. Pour broth and 1 can of chiles in a saute pan and bring to a boil ( I like this Calphalon Non-Stick Saute Pan). Add shredded chicken; reduce heat and simmer for 5 minutes. Use a slotted spoon to remove chicken from the liquid. Leave the cooking liquid in the pan.
3. Heat oil in a separate skillet and add 1 can of chiles and onion. Saute for 2 minutes or until the onion is softened. Add chopped garlic and cook for an additional 1 minute.
4. Add onion, chiles and garlic mixture into the saute pan filled with the reserve cooking liquid. Add evaporated milk, Monterey Jack cheese, cream cheese and enchilada sauce. Cook for two minutes.
5. Stir in shredded chicken and cook for 2 minutes then remove from heat.
6. Place 4 tortillas in the bottom of a 2-quart casserole dish coated with cooking spray (try this Le Creuset Casserole Dish).
7. Spoon 2 cups (try this triple pour measuring cup from Crate & Barrel) of chicken mixture over the tortillas. Repeat layers twice, ending with the chicken mixture.
8. Sprinkle cheddar cheese and crushed tortilla chips over the top and bake for 30 minutes or until heated through and bubbly. Serve warm.

Related posts:

1. Garlic Chicken Mozzarella Bake
2. Casseroles are Budget-Friendly
3. Chicken Scarpariello

Red Pepper Pesto Goat Cheese Sandwich

Ingredients:
2 tablespoons roasted red pepper pesto
2 tablespoons goat cheese (room temperature)
2 slices bread (lightly toasted)
1 tablespoon butter (room temperature)
Directions:
1. Assemble sandwich and grill until the cheese has melted and the bread is golden brown on both sides, about 2-4 minutes per side.

I love panini grills for any grilled cheese sandwich!

George Foreman 360 Grill With 5 Removable Plates

George Foreman 36-in. Champ Indoor Grill

Cuisinart 11×7 Griddle/Panini Press, Brushed Stainless

Related posts:

1. The ultimate grilled cheese and tomato
2. Indoor Grills for Speedy Dinners
3. Panini 101

Recipe below from 101 cookbooks with suggestions by me:

1 tablespoon extra virgin olive oil
2 large onions, chopped
1/2 teaspoon fine-grain sea salt (try this Dean & Deluca Porcini Sea Salt for extra oomph!)
2 cups dried split green peas, picked over and rinsed
5 cups water
juice of 1/2 lemon (reserve the zest)

a few pinches of smoked paprika
more olive oil to drizzle

Add olive oil to a big pot over med-high heat. Stir in onions and salt and cook until the onions soften, just a minute or two. Add the split peas and water. Bring to a boil, dial down the heat, and simmer for 20 minutes, or until the peas are cooked through (but still a touch al dente). Using a large cup or mug ladle half of the soup into a bowl and set aside (Vollrath Wear-Ever 64 Oz. Aluminum Transfer Ladle).

Cuisinart® SmartStick® Hand Blender

Crate & Barrel

$49.95

Using a hand blender (or regular blender) puree the soup that is still remaining in the pot (Cuisinart® SmartStick® Hand Blender) . Stir the reserved (still chunky) soup back into the puree – you should have a soup that is nicely textured. If you need to thin the soup out with more water (or stock) do so a bit at a time. Stir in the lemon juice and taste. If the soup needs more salt, add more a bit at a time until the flavor of the soup really pops.

Ladle into bowls or cups, and serve each drizzled with olive oil and topped with a good pinch of smoked paprika and a touch of lemon zest.

Serves 4 to 6.

Related posts:

1. Pea Soup with Williams-Sonoma Olio Santo
2. Butternut Squash Soup
3. Loaded Baked Potato Soup

We had this for dinner last night at RCA, Los Angeles’ popular go-to for Thai food. I haven’t attempted this soup before, but with how much rain is coming down, we might just need to stay home and follow this recipe from blogger Going with my Gut. Find Going with my Gut’s recipe here.

Here are some tools that will be mighty helpful for me for Tom Yum Goong!

OXO Shrimp Cleaner from Sur La Table

Mushroom Slicer by Westmark

This table top bowl heater is similar to how tom yum goong is traditionally served at restaurants. It keeps the soup hot!

Stainless Steel Mongolian Hot Pot

Related posts:

1. Butternut Squash Soup
2. Loaded Baked Potato Soup
3. Split Pea Soup

Find the recipe here.  Some items you may need before you get started:

1. Skillet like this Le Creuset Cast Iron 12-Inch Skillet.

2. Muffin tray like this Faberware Muffin Pan

3. Ice cream scoop like this Crate & Barrel Stainless Steel Ice Cream Scoop

Related posts:

1. Choose iron
2. Home Fries and Eggs with the Lodge Cast Iron Skillet
3. Indian Palak Paneer

1. Chubby Hubby

This Singaporean blogger is in the know about the latest and greatest and takes amazing pictures to boot!

2.  Eating LA

Sure Eating LA only covers the Los Angeles area, but the food she talks about is out of this world and a great place to get inspiration! SPAM Sliders?! C’mon!

3. Cannelle et Vanille

I’ve written about this blogger on here before–she’s a food stylist and an amazingly creative cook!

4. Eater

Not so much a blog anymore, Eater is the go to for the hottest topics in food. You can localize by larger cities like New York, Chicago, or San Francisco.

Related posts:

1. Cannelle et Vanille
2. Feeding Picky Eaters
3. Double Duty Blender and Food Processor

Recipe from Allrecipes.com

Ingredients

• 3 tablespoons vegetable oil
• 1 cup uncooked long-grain rice
• 1 teaspoon garlic salt
• 1/2 teaspoon ground cumin
• 1/4 cup chopped onion
• 1/2 cup tomato sauce
• 2 cups chicken broth

Directions

1. Heat oil in a large saucepan (Anolon 3-Qt Covered Saucepan) over medium heat and add rice. Cook, stirring constantly (Calphalon Medium Wooden Spoon), until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
2. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

Related posts:

1. A Veggie Rice Casserole That ROCKS!
2. Cashew Chicken
3. Thai Peanut Tofu