Add a little heat to your dinner with our new Sriracha Teriyaki Sauce

Sriracha Sauce is a spicy, popular dipping sauce in Thailand, named after the coastal city of Si Racha, that is made from sun-ripened chilis and garlic.  We have taken the popular Sriracha Sauce and combined it with soy sauce and honey to create a milder version to use as a marinade or stir-fry sauce.  Our new Sriracha Teriyaki Sauce provides just enough spice to create a little heat, but the heat doesn't linger thanks to the addition of honey.

In addition to using our newest teriyaki sauce for a marinade or stir-fry sauce, you can also use it in this fantastic recipe for Sriracha Shrimp and Noodle Soup - Enjoy!

Sriracha Shrimp and Noodle Soup

Ingredients

• 2 tablespoons vegetable oil
• 4 cups chopped vegetables such as baby bok choy, snap peas, asparagus or bean sprouts
• 3.5 ounces shitake mushrooms, sliced
• 4 ounces dried rice noodles, cooked according to package instructions
• 4 cups unsalted chicken stock
• 2 cups water
• 1/2 inch piece of ginger root, peeled and sliced into 4 rounds
• 6-8 tablespoons Sriracha Teriyaki Sauce (depending on how spicy you want your soup)
• 2 teaspoons sesame oil
• 1/4 cup fresh lime juice
• 1/2 teaspoon salt, or as needed
• 2 tablespoons scallions, chopped
• 2 tablespoons fresh cilantro, chopped
• 1/2 cup cherry tomatoes, cut in half
• 1 pound shrimp, peeled and deveined
• Garnish:  1/4 cup toasted unsalted peanuts, chopped

Directions

• In a large stock pot, heat oil over medium-high heat.  Add vegetables and mushrooms and saute until slightly tender but still crisp.  Remove from pot and set aside.
• Add chicken stock, water, ginger, Sriracha Teriyaki Sauce, sesame oil, lime juice and salt to stockpot.  Bring to boil.  Reduce heat and simmer 5 minutes.  Just prior to serving add scallions, cilantro, tomatoes and shrimp.  When shrimp turn pink serve soup by layering the noodles and vegetables in a soup bowl.  Ladle hot broth and shrimp into bowl, garnish with peanuts and serve!

Also try the following recipes using our new Sriracha Teriyaki Sauce

Sriracha Teriyaki Fried Rice

 

 

Sriracha Teriyaki Stir Fried Pork

Salad of Roasted Chicken, Asparagus, Cucumbers and Mandarin Oranges

Salad of Roasted Chicken, Asparagus, Cucumbers and Mandarin Oranges. It's so pretty to look at and brimming with taste that you'd never know the calorie and fat count are low.

Ingredients
* 4 large red leaf lettuce leaves
* 1 pound thin asparagus, cleaned and boiled until crisp-tender
* 2 large boneless chicken breasts, cooked or poached, and cooled
* 1 small cucumber, peeled and very thinly sliced
* 1 11-ounce can mandarin orange segments in light syrup, drained (reserve liquid)
* 1/2 cup Stonewall Kitchen Honey Mustard Dressing
* 1/4 cup reserved mandarin orange syrup
* Salt and freshly ground black pepper to taste
* Tiny sprigs fresh dill, to garnish

Directions
1. Line 4 plates with lettuce leaves.
2. Divide asparagus among the 4 plates, laying them in 3 piles that meet at the base of each plate.
3. Cut chicken into thin strips and divide it among the 4 plates, laying the strips between the asparagus.
4. Create a ribbon of cucumber slices by laying them overlapping across the center of the plate, over the asparagus and chicken.
5. Place mandarin orange segments decoratively over the cucumber slices.
6. Whisk together Stonewall Kitchen Honey Mustard Dressing, mandarin orange syrup, salt and pepper.
7. Drizzle over salad. Garnish with dill sprigs and serve.

View this recipe & more on our Website.

Hearth Healthy Italian Style

It's that time of year when everyone starts making resolutions. In that spirit lately you have been asking us for healthy recipes. While I'm not qualified to offer diet advice; I did look up some healthy dishes to share with you. Last year as a part of our Wellness program our cooking school held special healthy cooking classes for employees. Here are some healthier versions of Italian favorites that Patty Roche, our cooking school manager, shared with us.

Eggplant Lasagna

Serves 6; 4x4-inch piece per serving

If you can, prepare this hearty lasagna a day ahead. Its flavors will be enhanced, plus all you'll need to do for dinner is toss a salad and make a quick fruit dessert while the casserole bakes.

Ingredients

Vegetable oil spray
6 dried lasagna noodles
3 cups chopped peeled eggplant
1 medium green bell pepper, diced
1 large onion, chopped
1/4 cup chopped fresh basil leaves or 1 tablespoon plus 1 teaspoon dried, crumbled
3 medium garlic cloves, minced
2 8-ounce cans no-salt-added tomato sauce
2 teaspoons low-sodium Worcestershire sauce
1/8 teaspoon salt
1/4 teaspoon fennel seeds (optional)
1 cup fat-free or low-fat cottage cheese
1 cup shredded part-skim mozzarella cheese
2 tablespoons shredded or grated Parmesan cheese

Cooking Instructions

Preheat the oven to 350°F. Spray a 12x8x2-inch glass baking dish with vegetable oil spray. Set aside.

In a large stockpot, prepare the noodles using the package directions, omitting the salt and oil. Drain well.

Meanwhile, lightly spray a large nonstick skillet with vegetable oil spray. Heat over medium-high heat. Cook the eggplant, bell pepper, onion, dried basil (if using fresh basil, add with the tomato sauce), and garlic for 10 minutes, or until the eggplant is soft, stirring occasionally. Reduce the heat to medium if the mixture starts sticking to the skillet.

Add the tomato sauce, fresh basil if using, Worcestershire sauce, salt, and fennel seeds. Bring to a boil. Reduce the heat and simmer for 15 minutes, or until the sauce has slightly thickened and the bell pepper is soft. Remove from the heat.

To assemble, lay 2 noodles lengthwise in the baking dish. Spread a scant 1 cup eggplant mixture over the noodles. Spread 1/3 cup cottage cheese over the eggplant. Sprinkle with 1/4 cup mozzarella. Repeat the layers twice, ending with remaining 1/2 cup mozzarella. Tuck in the ends of the noodles if overhanging. Cover the dish with aluminum foil.

Bake for 30 minutes.

Sprinkle with the Parmesan. Let stand for 5 to 10 minutes to let the cheese melt and make cutting easier.

Cook's Tip

When using fairly small amounts of cheese on top of a casserole, cover the dish with aluminum foil during the baking period to prevent the cheese from overcooking and drying out. Run the casserole under the broiler for a few seconds if you want to brown the cheese lightly.

Nutrition Analysis (per serving)

230Calories

4.5 gTotal Fat

2.5 gSaturated Fat

0.0 gTrans Fat

0.5 gPolyunsaturated Fat

1.0 gMonounsaturated Fat

15 mgCholesterol

351 mgSodium

34 gCarbohydrates

5 gFiber

10 gSugar

15 gProtein

231 mgCalcium

573 mgPotassium

Dietary Exchanges

1 1/2 starch, 2 vegetable, 1 lean meat

Thirty-Minute Minestrone

Serves 6; 1 2/3 cups per serving

You can make this classic Italian soup in about a half hour from start to finish.

Ingredients

4 cups water
2 cups miniature peeled carrots
15-ounce can Great Northern beans, rinsed and drained
14-ounce can peeled Italian plum tomatoes, cut up
1 cup chopped onion
4 teaspoons low-sodium beef bouillon granules or 2 teaspoons regular beef bouillon granules
1 teaspoon bottled minced garlic
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
1/4 teaspoon black pepper
9-ounce package frozen no-salt-added Italian green beans
1 small zucchini, halved lengthwise and sliced
1/2 cup elbow macaroni, alphabet macaroni, or broken spaghetti, uncooked
1/4 cup grated or shredded Parmesan cheese

Cooking Instructions

In a large saucepan, combine water, carrots, beans, tomatoes, onion, bouillon granules, garlic, basil, oregano, and pepper. Bring to a boil over high heat. Add green beans, zucchini, and pasta. Return to a boil. Reduce heat, cover, and simmer for 10 minutes or until pasta is done.

Spoon into bowls and sprinkle each serving with Parmesan cheese.

Nutrition Analysis (per serving)

168Calories

1.5 gTotal Fat

0.5 gSaturated Fat

0.0 gTrans Fat

0.5 gPolyunsaturated Fat

0.5 gMonounsaturated Fat

3 mgCholesterol

270 mgSodium

30 gCarbohydrates

6 gFiber

9 gSugar

8 gProtein

Dietary Exchanges

1 starch, 3 vegetable

Tiramisu

Serves 9; 1 slice per serving

You've had it at your favorite Italian restaurant, and now you can have tiramisu at home. It's easy to put together and tastes delectable.

Ingredients

8 ounces nonfat or light sour cream (about 1 cup)
1/2 cup unsifted confectioners' sugar
3 ounces reduced-fat cream cheese
1 teaspoon vanilla extract
8 ounces frozen fat-free or light whipped topping, thawed (about 3 cups)
9 ladyfingers
1/4 cup strong cold coffee
1/4 cup coffee-flavored liqueur, or 1/4 cup coffee plus 2 tablespoons sugar
1 to 2 tablespoons unsweetened cocoa powder

Cooking Instructions

In a medium mixing bowl, beat sour cream, confectioners' sugar, cream cheese, and vanilla with an electric mixer on medium until smooth.

Using a rubber scraper, fold in whipped topping until well blended.

Break ladyfingers into bite-size pieces; arrange half in an 8-inch square baking pan.

In a small bowl, stir together coffee and liqueur.

To assemble, drizzle half the coffee mixture over ladyfingers. Spoon half the sour cream mixture evenly on top, then sprinkle with half the cocoa powder. Repeat. Cover with plastic wrap and refrigerate for 8 to 48 hours.

Cook's Tip

For even distribution, use a fine-mesh strainer to sprinkle cocoa powder.

Nutrition Analysis (per serving)

180Calories

2.5 gTotal Fat

1.5 gSaturated Fat

0.0 gTrans Fat

0.0 gPolyunsaturated Fat

0.5 gMonounsaturated Fat

13 mgCholesterol

95 mgSodium

30 gCarbohydrates

0 gFiber

17 gSugar

3 gProtein

Dietary Exchanges

2 other carbohydrate, 1/2 fat

Salad Ideas

Did overindulge a bit in the last week? I know I did. All of the candy, cookies, and other baked goods have me craving some good healthy food. At times like this salad seems like a good idea; but tomatoes that aren't mushy are hard to come by during New England winters. Luckily our recipes page has a large selection of salad recipes. Here are two that I'm thinking of trying this week. Which one looks & sounds better you?

Beet Salad with Balsamic Fig Salad Dressing

ingredients

• 1 1/2 pounds fresh beets
• 3 tablespoons Stonewall Kitchen Olive Oil
• 1 teaspoon salt
• 1 large red onion, cut into thin rings
• Stonewall Kitchen Balsamic Fig Salad Dressing
• 3 ounces stilton cheese, crumbled
• 1 head Boston Bib Lettuce, washed and dried
• toasted walnuts, chopped (optional)

directions

1. Preheat oven to 400 degrees F.
2. Wash beets thoroughly, then coat in 3 tablespoons olive oil, sprinkle with salt and wrap each in aluminum foil.
3. Put aluminum wrapped beets on a baking sheet. Roast until they are fork-tender (approximately 45-60 minutes).
4. Unwrap beets. When cool enough to handle, remove their skin. Cut into quarters.
5. Place lettuce on serving dishes. Top with roasted beets, crumbled blue cheese, and toasted walnuts. Drizzle Stonewall Kitchen Balsamic Fig Dress over each salad.

Apple Cranberry Salad with Balsamic Fig Dressing

ingredients

• 8 cups gently torn red leaf lettuce
• 1/3 cup dried cranberries
• ¾ cup Granny Smith apples, cored and diced
• 1/3 cup pecans, toasted and chopped
• ½ cup Stonewall Kitchen Balsamic Fig Dressing
• 1/3 cup goat cheese, crumbled (optional)

directions

1. Combine all ingredients, toss and serve immediately.
2. Hint: Sprinkle a small amount of orange juice over apple slices to prevent browning.
3. Optional: Marinate 1 ½ pound skinless boneless chicken breasts in ½ cup Stonewall Kitchen Balsamic Fig Salad Dressing 2-4 hours. Grill chicken breasts, cool and slice. Serve chicken over salad greens.

Cooking School Antics

We have a fabulous Cooking School here at Stonewall Kitchen. If you've ever been to a class than you know Richard, the Cooking School's Assistant Manager. Richard is usually up to something during class. He can be seen goggling questions from the back of the room as well as running up to the front of the class to show off a tool that the chef is using. He then finds a humorous way to remind guests that this particular gadget is sold in the cooking school's store. Yes, Richard can make even cooking gadgets funny. When he's not there the cooking school guests always want to know, "WHERE IS RICHARD?"

So, I knew that I could count on him to help me out with a little fun. It all started because I was going to photograph some soup that was being served in class that day. When there is a dish that we want to show off - we photograph it. Lately we've even discovered a talented photographer, Jess, among the school staff - so look out for even more food photos on our Cooking School Facebook page coming soon! But that's a story for another day. Anyway, last week this bowl of soup was brought into the studio for me to photograph.

I made a soup portrait and posted it, along with the recipe, to our Cooking School's Facebook page. Shortly after posting  I saw Lynnie's comment.

We had a guest from the class commenting, live, on Facebook! How wonderful and hilarious. I decided that for this she definitely deserved some more soup. At first Richard wasn't sure about giving her a second helping, but we decided to surprise her. So, in the middle of class we had an extra serving of soup brought out to Lynnie.

She even let me photograph her with it! We know that she enjoyed the soup, of course, because she wrote back to tell us.

It just goes to show that our school is much more fun that any other. Where else would you be rewarded for Facebooking in the middle of class? Thanks to Lynnie & Richard for providing a little mid-day comedy!

Thanksgiving Recipes

Thanksgiving is less than a week away! If you're a foodie, and I assume that you are since you're here on our blog, this is one of your favorite days of the whole year. How can you not love a day that's all about the food? Have you started planning your recipes yet? If you're trying something new it's a great idea to test out the recipe the week before, especially if you want to impress your friends and family with your fabulous culinary skills! We're here to help. I've gathered some recipes to assist you whether you're hosting or just looking for something to bring for the host and hostess. Just make sure if you claim that it's 'an old family recipe' that the people you're talking to don't read our blog, get our catalogs...or visit our company stores!

Appetizers: Baked Camembert and Tomato Bruschetta

Sides: Horseradish Mashed Potatoes and Apple Cranberry Salad

The Main Event! Lacquered Roast Turkey

Desserts: Apple Fig and Walnut Pie and Pumpkin Custard

You can find plenty more great ideas on our website. Looking for something to do this weekend? Take a trip to one of our company stores. While there you can get all of the gourmet foods that you need and stock up on your favorite recipes by collecting our recipe cards.

Time for Soup?

Soup-ah's On!

This weekend was absolutely gorgeous. Afternoon temperatures reached a sun drenching 70 degrees in some towns. This is highly unusual for us up here in the Northeast, but we gladly took advantage of it and pretended it was late spring all over again. And in typical New England fashion, we are back to seasonal temps. today.

One particular neighborhood in Dover (Dov-ah), NH, where our new event planner resides, hosted their ninth annual Soup-ah party on Saturday. Usually reserved for colder, pre-winter days, this year’s event was greeted with bright sunshine and plenty of warm soup. The gist of the event is as follows: Everyone brings a pot to share-and places it upon a home-made outdoor stove-top; a grate over a bed of coals, in a neighbor’s yard. Neighbors, friends and friends of friends show up to enjoy the soups and good company. Thirty-nine soups in all were in attendance this year, varieties included Chicken Gumbo, Alligator Chili, Corn Chow-da and Pumpkin Coconut-Milk Bisque, to name a few.

What a great idea!  This of course got us thinking about the inevitable colder days that lie ahead and delicious soups that will keep us warm many a long winter’s night.

How did you spent this past weekend, was it as warm in your neck of the woods?  Do you have any great neighborhood events to celebrate the impending arrival of winter? Share with us!

 One of our favorite soup recipes:

Corn-Crab Chowder

ingredients

3       3 tablespoons unsalted butter

·          2 small white onions finely chopped

·          1 large celery stalk, finely chopped

·         ½  lb. small waxy potatoes, peeled and quartered

·         3 cups fresh (from 5 medium corn ears)or frozen corn kernals

·         1 large garlic clove minced

·         1 teaspoon fresh thyme leaves or ¼ teaspoon dried thyme

·         ¼ cup white vermouth or dry white wine

·         4 cups chicken stock or canned low-sodium broth

·         1 bay leaf

·         2 cups (16 oz.) lump crabmeat

·         ½ cup heavy cream

·         ¼ cup finely chopped cilantro

·         Salt and freshly ground pepper to taste

·         1 cup Stonewall Kitchen Spicy Corn Relish or your favorite vegetable relish

directions

Melt butter in large pot over medium heat. Sauté the onions and celery until the onions are translucent and the celery is softened, about 5 minutes. Add the potatoes, corn, garlic, and thyme and cook for 1 minute, stirring constantly.

Add the vermouth and raise the heat to high. Allow the vermouth to come to a bowl, and cook until the pan is almost dry. Pour the chicken stock into the pot, bring to a boil, and add the bay leaf. Reduce the heat to medium and simmer the soup, uncovered, for 20 minutes, or until the potatoes are just tender when pierced with the tip of a sharp knife. Remove from the heat and allow the soup to cool for 10 minutes.

Remove and discard the bay leaf, then puree the soup in two or three batches in a blender or food processor. (There is no need to scrape down the sides of the blender – the vegetable chunks will give the soup a nice texture.) The soup can be made to this point and kept covered in the refrigerator for up to 2 days.

Return the soup to the pot and bring to a simmer over medium-low heat. Add the crab, cream and cilantro. Cook just long enough to heat the crab through, about 3 minutes. Season with salt and pepper.

Ladle the soup into bowls and top each serving with 1 heaping tablespoon of corn relish. Serve immediately. Enjoy!

Food for a rainy day: French Onion Soup

Today we asked our Facebook fans & twitter followers about what they like to cook on a rainy day. We had 27 comments and most were thinking about soups. So, here's our French Onion Soup Recipe. Enjoy...& stay dry! Mmmmm, I can feel the warm bowl in my hands now!

Habanero Mango Pasta Salad

Habanero Mango Pasta Salad is a great choice for Meatless Monday.
See this and more recipes on our website: http://bit.ly/c0NBi5

* 2 1/2 cups broccoli stems trimmed, crowns cut into small florets
* 12 ounces tri-colored rotini pasta
* 1/2 cup light olive oil or canola oil
* 6 tablespoons red wine vinegar
* 1 1-1 1/2 teaspoons salt
* 3 cloves garlic, minced
* 2-3 teaspoons Stonewall Kitchen Habanero Mango Hot Sauce
* 3 Tablespoons fresh basil, chopped (or 2 teaspoons dried basil)
* 2 Tablespoons fresh parsley, chopped
* 1 1/2 cups cherry tomatoes, quartered
* 1/2 cup Parmesan cheese, coarsely grated

Directions

1. Bring 4 quarts of salted water to a boil in a large pot. Add broccoli and boil 3 minutes until tender/crisp. Remove broccoli and place immediately in an ice water bath to cool. Drain and set aside.
2. Add pasta to the boiling water and cook according to package directions. Drain and let cool.
3. In a large bowl add the oil, red wine vinegar, 1-1 1/2 teaspoons salt, garlic and Stonewall Kitchen Habanero Mango Hot Sauce, whisk until combined. Add the cooled cooked pasta, basil, parsley tomatoes, Parmesan cheese and broccoli, toss. Add additional salt and pepper if needed. Serve cold or at room temperature.

Serves: 4-6

Host a Gumbo for the Gulf Party

Concerned about the effects of the Gulf Oil Spill but not sure how to help? Consider hosting a "Gumbo for the Gulf" party. They'll provide info & recipes for you. Luckily, here at Stonewall Kitchen, we have a Louisiana native! Phyllis was willing to share her family recipe with all of you. Here it is, but first, the key to a good gumbo - ROUX!

Seafood Gumbo

Basic Roux (see above)
-1 cup flour
-1/2 cup oil

-1 large onion
-2 T bell peppers, chopped
-Salt & Pepper to taste
-2 lbs fresh cleaned shrimp
-1 lb fresh crab meat
-1 pint oysters
-3 stalks celery, chopped
-2 to 3 quarts water

Make roux; add onions and let cook about 5 minutes or until onions are clear. Add water and let come to a boil. Turn heat to low, add other seasonings and red pepper. Simmer until all vegetables are cooked down. Add all seafood at this time and cook about 20 minutes longer. Serve over rice in large bowls.