Cambodian Chicken-and-Rice Soup with Shrimp

Inspiration:
The Amazing Race's stop in Cambodia
as well as our trip there in March 2008
and this recipe from Food & Wine.

Tim and I have never been anywhere like Cambodia. In some ways, it is a total sensory overload-- the heat, the humidity, the bright sun, the sounds, the smells, the bright colors. The Khmer people are some of the nicest people we have met on our trips around the globe. I highly, highly recommend a trip to Cambodia for those of you who have not been. And while there, don't just visit Angkor Wat; try to get out into the communities and spend time with the Khmer people. You will have memories for a lifetime.We were excited to see The Amazing Race would be stopping in Cambodia this season. The racers retraced our steps just months after we left. Watching the episode, we easily recognized the tiny Siem Reap airport...

watched the racers take a traditional boat out on Tonle Sap lake that was just like the boat we hired,
relived being amazed by the poverty and the simplicity and the beauty of life on Tonle Sap,
and we were thrilled to see the clue box on the Tonle Sap lake overlook (here's a shot from that exact small platform). We loved watching the racers finish the detour that used these fish trapsand complete the "roadblock" at Angkor Wat (we thumped our chests in the same room), ...finally finishing up at the "pit stop" at Bayon.
OK, on to the recipe:

Ingredients:

• One 3-pound rotisserie chicken
• 1 tablespoon vegetable oil
• 2 tablespoons minced fresh ginger
• 2 garlic cloves, minced
• 4 cups chicken stock or low-sodium broth
• 1 cup water
• 3 tablespoons Asian fish sauce
• 1 teaspoon honey
• 1 cup cooked jasmine rice
• 8 shelled and deveined medium shrimp, halved lengthwise (about 1/4 pound)
• 2 tablespoons fresh lime juice
• 1/4 cup chopped cilantro
• 2 tablespoons chopped basil
• 1 Thai chile, thinly sliced
• Lime wedges, for serving

Instructions:

1. Cut the chicken into legs, thighs, breasts and wings. Cut each breast crosswise through the bones into 3 pieces. Remove the thigh bones and cut each thigh in half.
2. In a large saucepan, heat the oil. Add the ginger and garlic and cook over moderate heat until softened, about 3 minutes. Add the stock, water, fish sauce, honey and rice and bring to a boil. Add the chicken pieces and simmer for 5 minutes. Stir in the shrimp and cook just until opaque, about 1 minute. Stir in the lime juice, cilantro, basil and chile and serve right away, passing lime wedges at the table.

Food & Wine beverage suggestion: Citrusy, off-dry Australian Riesling: 2006 Banrock Station.

Notes:
I thought this was just ok. I don't know what my problem is, because the three reviews on Food & Wine's website gave it 5 stars, and Tim loved it. Hmm. I personally prefer the Brazilian Shrimp Soup from a few weeks ago.

Liz's Rating: 8/10
Tim's Rating: 9.5/10 ("I like the peppers, the rotisserie chicken, and the overall flavor. And the lime.")

Next week on The Amazing Race: India! (Don't worry, we haven't been there, so I'll just focus on the food next week! :) )

ANZAC Biscuits (Cookies)

Inspiration:
The Amazing Race's stop in New Zealand
and this recipe.
I think the ANZAC biscuit background story is kind of interesting, which can be found on Wikipedia.

We visited New Zealand's south island in January 2006, and we loved it! I highly recommend a visit, and we are hoping to return sometime soon.
Here are a few of my favorite photos:

Queenstown

Fiordland

Glenorchy

Franz Josef Glacier

Ingredients:

• 1 cup old-fashioned rolled oats
  
• 3/4 cup unsweetened shredded coconut, chopped
  
• 3/4 cup flour
  
• 1 cup sugar
  
• 8 tablespoons butter
  
• 1 tablespoon golden syrup (or honey or corn syrup)
  
• 3 tablespoons boiling water
  
• 1 1/2 teaspoons baking soda

Instructions:

1. In a bowl, mix the flour, oats, sugar, and coconut.

2. Combine the baking soda and boiling water in a small bowl to dissolve, and set aside. In a small pan, melt the butter and stir in the golden (or corn) syrup. Once the syrup is mixed into the butter, stir in the baking soda and water mixture. Remove from heat and pour into the mixing bowl containing the dry ingredients.

3. Stir until the dough forms. It should be moist and able to hold its shape. If too dry, add a few drops water. If too moist, add a sprinkle of flour.
   

4. Place rounded teaspoon of mixture on parchment and generously space apart. The cookies will each be 3-4″ wide.

5. Place baking sheet into a preheated 300 degree oven for 12 minutes or until the cookies are a deep golden brown on top. They will puff up during baking and once cooled will be very thin. Makes about 3 dozen cookies.

Recipe Notes:
Since the cookies are thin, it’s best to bake them on a parchment paper lined cookie sheet. When removed from the oven they are too fragile to remove by spatula, with the parchment you can lift them off of the baking sheet and can set on a rack to cool.


My Notes:
Make sure you leave plenty of room between cookies as they really spread during baking.

Liz's Rating: 9/10
Tim's Rating: 8.5/10

Next week on The Amazing Race: Cambodia, another of our favorite travel locations!

Orzo with Tomatoes, Feta, and Green Onions

Inspiration:
Giada
as well as CSA tomatoes

Ingredients:

• 1/4 cup red wine vinegar
  
• 2 tablespoons fresh lemon juice
  
• 1 teaspoon honey
  
• 1/2 cup olive oil
  
• 6 cups chicken broth
  
• 1 pound orzo (or riso)
  
• 2 cups red and yellow teardrop or grape tomatoes, halved (or 2 large tomatoes, diced)
  
• 1 7-ounce package feta cheese, cut into 1/2-inch cubes (about 1 1/2 cups)
  
• 1 cup chopped fresh basil
  
• 1 cup chopped green onions
  
• 1/2 cup pine nuts, toasted

Instructions:

1. Whisk vinegar, lemon juice, and honey in small bowl. Gradually whisk in oil. Season vinaigrette with salt and pepper. (Can be made 2 days ahead. Cover and chill.)
   
   
2. Bring broth to boil in large heavy saucepan. Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite, stirring occasionally. Drain. Transfer to large wide bowl, tossing frequently until cool.
   
   
3. Mix tomatoes, feta, basil, and green onions into orzo. Add vinaigrette; toss to coat. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.) Add pine nuts; toss. Serve at room temperature.

Liz's Rating: 8/10
Tim's Rating: 8/10

Moosewood's Apple-Celery En Bleu

Inspiration:
The first fresh apples of the season!
and
Moosewood Restaurant Cooks at Home

Ingredients:

• 1 sweet, crunchy apple (Empire, Mutsu, or I used Zesta)
  
• 2-3 celery stalks
• 1/3 cup crumbled blue or Roquefort Cheese
• 2 servings of salad greens
• 1 Tbsp balsamic vinegar or fresh lemon juice
• 1 Tbsp olive oil
• 1 tsp honey
• Salt and ground black pepper to taste

Instructions:

1. Core the apple and cut it into 1/2-inch pieces. Thinly slice the celery. Combine the apples, celery, and crumbled cheese in a serving bowl. Add the greens to the bowl.
2. In a cup, use a fork to whisk together the vinegar or lemon juice, oil, and honey.
3. Pour the dressing over the salad, toss well, and add salt and pepper to taste. Serve immediately.

Tim's Note: Don't pair with shiraz wine. The flavors don't complement each other. :)

Liz's Rating: 8/10
Tim's Rating: 8/10

Honey-Pecan Crusted Chicken Tenders

Inspiration:
A Cooking Light recipe featured on the blog Pleasure Cooker

Ingredients:

• salt and pepper
  
• boneless, skinless chicken tenders
  
• 1/4 cup honey
  
• 2 tbsp Dijon mustard
  
• 3/4 tsp paprika
  
• 1/8 tsp garlic powder
  
• 1 1/4 cups finely crushed cornflakes
  
• 1/2 cup finely chopped pecans
  
• canola oil
  

Instructions:

1. Preheat oven to 400.
   
2. Sprinkle salt and pepper over chicken.
   
3. Combine honey, mustard, paprika and garlic in a small bowl.
   
4. Combine cornflakes and pecans in a shallow dish (I crushed up the cornflakes and pecans together in my mini food processor). Brush both sides of chicken with honey mixture; dredge in cornflake mixture.
   
5. Place chicken on a baking sheet lined with parchment paper. Lightly coat the chicken with canola oil, applied with a pastry brush.
   
6. Cook at 400 for 15 minutes or until done.

Notes:
The original recipe uses cooking spray, but I don't, so I replaced it with canola oil.
This was very good! I am going to be making it again soon. It was very easy.

Tim's Rating: 9/10
("Tastes like McDonald's chicken nuggets dipped in honey!")
Apparently a good thing?
Liz's Rating: 9/10

Raw Corn and Radish Salad with Spicy Lime Dressing

Inspiration:
A need to bring a salad to book club tomorrow, and this recipe from Food and Wine.


Ingredients:

• 2 tablespoons fresh lime juice
• 1 small jalapeño, seeded and coarsely chopped
• 1 1/2 teaspoons honey
• 1/4 teaspoon cumin
• 1/4 cup vegetable oil
• Kosher salt and freshly ground pepper
• 4 cups fresh corn kernels (from 4 ears)
• 6 medium radishes, halved and thinly sliced crosswise
• 1/2 cup coarsely chopped flat-leaf parsley
• 1/4 small red onion, thinly sliced

Instructions:

1. In a blender, puree the lime juice, jalapeño, honey and cumin. With the machine on, add the oil. Season with salt and pepper.
2. In a large bowl, toss the corn with the radishes, parsley, red onion and dressing. Season the salad with salt and pepper, transfer to plates and serve.

Suggested Beverage: Hmm... not sure. Beer?

Notes: This is ok, but I much prefer the Black Bean and Corn Salad.

Tim's Rating: n/a (Not a member of book club)
Liz's Rating: 7.5/10