New Year Rice Cake ??

Rice cake or nian gao ?? is something nearly every Chinese family will have for CNY. The two words ? nian and ? gao rhyme with the Chinese greeting phrase ???? nian nian gao sheng, literally translated as higher year after year or simply you will prosper year after year. So eating nian gao is considered lucky for the coming year.There are different nian gao, the Northerners have white plain rice

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Candied lotus seeds ???

During CNY many Chinese will have a box of candied fruits and nuts at home to welcome friends and families when they visit and also given them as gifts. Popular candied stuff like candied lotus root slices, lotus seeds, red dates (jujube), kumquats and winter melon.Candied lotus seeds (tang lan zi ???) are popular especially for any family wishing to have kids because the word lotus seeds in

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Chinese dumplings - Jiaozi ??

I love Chinese dumplings and I am sure many of you too. There are hundreds of different kind of Chinese dumplings, from quite small and dainty to golf ball size, so many different methods to wrap, so many different types of pastry and infinite types of fillings. Dumplings can be boiled, steamed, fried or deep fried. And different parts of China have their own different recipes.Southerners'

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Yeung Ji Gum Lo ????

Here is another request from a reader for a recipe.Yeung Ji Gum Lo ???? is a cold Chinese dessert created by some Hong Kong restaurant in the '80. It's quite a refreshing dessert soup which is creamy, sweet and fragrant from mango and pomelo. Very simple to make, all you need is gather the ingredients and mix everything together. The key ingredients are mango, pomelo, sago pearls, mango ice cream

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Zha Jiang Mian ??? - Fried sauce noodles

Zha Jiang Mian ??? is fried sauce noodles, I called it Chinese spag bog. These noodles are very popular in most parts of Northern China, especially Beijing.Koreans are also fan of zha jiang noodles, similar name called jajangmyeon. The sauce Korean used is not the same as Chinese, similar flavour but made with black beans called chungjang.Chinese zha jiang sauce is dark brown, salty, sweet and

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Lets Squash it

Buttercup Squash Bread

1 pkg (1/4 oz.) active dry yeast
1/2 cup warm water (110 to 115 degrees)
2 tablespoon molasses
1 teaspoon salt
1/2 to 1 tsp. caraway seeds
1 cup buttercup squash, cooked and mashed
3 cup all-purpose flour

In a large mixing bowl, dissolve yeast in water. Add molasses, salt,
caraway, squash and 2 C. flour; mix well. Add enough remaining flour
to form a soft dough. Turn onto a floured surface; knead until smooth
and elastic, about 6-8 minutes. Place in a greased bowl, turning once
to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down then shape into a loaf. Place in a
greased 9" x 5" x 3" loaf pan. Cover and let rise until doubled,
about 45 minutes. Bake at 400 degrees F for 25-30 minutes or until
golden brown. Remove from pan to cool on a wire rack. From: Mignonne
Yield: 1 loaf

Calabacitas (Skillet Squash)

5 cubed small summer squash
1 diced large onion
2 roasted peeled green chiles
or
1 small can diced green chile
1 tablespoon shortening or oil
3/4 cup shredded longhorn cheese

Saute onion in shortening or oil until soft. Add squash and stir until
almost tender. Add chiles; simmer briefly. Sprinkle on cheese and stir
until melted. From: Dove
Yield: 5 servings

Abenaki Squash Soup

4 strips smoked bacon, sliced very thin
2 medium carrots, peeled and diced
2 medium onions, peeled and diced
3 quarts chicken stock (homemade)
4 big potatoes, peeled and cubed
4 acorn squash, peeled and cubed
1 tbs. sugar
pinch salt
pinch hot pepper
1/2 oz. fresh lime juice
chopped parsley (if you have it on; hand)

In large saucepan, slowly render bacon until crisp. Add carrots, onions.
Cook until vegetables are soft. Add chicken stock and simmer for 90
minutes.Add potatoes, squash, salt, and pepper. Simmer 40 minutes, then mush or
puree. Add lime juice. Check seasonings and adjust to taste. Serve with
chopped parsley, if you have it on hand.

Anasazi-Squash Stew With Basil And Serrano

1 cup anasazi beans, rinsed and sorted fo; r debris
1/4 teaspoon ground turmeric
2 pounds butternut squash, peeled and cut in; to 1-in. cubes
2 teaspoons salt
1 teaspoon sugar
6 whole star anise
6 tablespoons butter
2 teaspoons cumin seeds
1 piece ginger (2 in.), peeled and grated
2 pcs serrano chiles, halved, seeded, and; thinly sliced
12 pcs large fresh basil leaves, chopped

This fragrant, buttery stew is hearty enough to work as a vegetarian
main dish. Serve with a green salad and fry bread (Indian flatbread) Prep
and Cook Time: 45 minutes. Notes: If you can't find
serrano chiles, substitute 2 fresh jalape�os. You can also use less
common varieties of basil, such as Thai or lemon (double the number of
leaves in the recipe if they're very small).
1. In a large pot, bring beans, turmeric, and 4 cups water to a
boil. Lower heat to a simmer, partially cover, and cook until beans soft.
2. Add squash, salt, sugar, and star anise. Bring to a boil, lower heat
to a simmer, and cook uncovered, stirring occasionally, until squash
is tender, about 15 minutes.
3. In a small frying pan, melt butter. When melted butter stops foaming
on top, turn heat to high, add cumin seeds, and cook, stirring, until
browned and fragrant, about 2 minutes. Add ginger and chiles and cook,
stirring constantly, another 2 minutes. Add basil. Stir to combine and
cook until basil is wilted, about 30 seconds.
4. Serve stew hot, with the spiced butter poured over each serving. Or
stir all the spiced butter into the pot of stew before serving.
Yield: makes 4 serving

Fried Cherokee Squash Bread

2 summer squash, diced
water
1 c corn meal
1/4 c buttermilk
1 pcs egg

Cook squash in water until soft; leave 3/4 c. water in pot. Combine other
ingredients with squash and water; mix together. Fry in hot oil until
golden brown.

Yield: makes 1 batch.

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Native Meat Dry Run

Albuquerque Pueblo Dry Rub

1 tablespoon coriander seeds (or 2 teaspoons ground coriander)

1 tablespoon cumin seeds (or 2 teaspoons groundcumin)

6 tablespoons chili powder

1 tablespoon onion powder

2 teaspoons garlic powder

2 teaspoon azafran powder

2 teaspoons dried mexican oregano

1 teaspoon juniper berries ground

2 teaspoons salt

1/2 teaspoons black peppercorns (or 1 teaspoon ground pepper)

This makes enough dry rub to flavor about 3 pounds of meat, game, fish, or

poultry. We suggest starting with whole spices for the best flavor, but you

can always substitute ground spices if you prefer.

1. Heat a small saute pan over medium-high heat. Add the coriander and

cumin seeds and toast, swirling the pan constantly, until the seeds give

off a rich aroma, about 1 minute. Immediately transfer the seeds to a cool

plate and allow to cool for a few minutes.

2. Transfer the seeds to a mortar and pestle or a spice grinder. Add the

chili powder, onion and garlic powder, oregano, salt, and pepper. Grind the

spices to an even texture. The rub is ready to use now, or you can

transfer it to a jar, cover it tightly, and keep it in a cool, dry cupboard

or pantry for up to 1 month.

Yield: makes 1/2 cup

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