For our second day of Disney Princess Week we revisit and rewatch Mulan, one of Bug-A-Boo's (and my) favorite "Princesses". Technically, Mulan is not a Princess. She was neither born royal or married into it but she is still a bad-ass warrior and therefore a Princess.
MULAN
One of my favorite Disney World memories is meeting Mulan with my BFF. We had a girls weekend in 2008 and decided to attempt to Drink Around the World at EPCOT. We started in Canada and were doing pretty good and feeling really good by the time we got to China. We were so excited to see Mulan because we think she is such an example of Girl Power. We literally chased her down, probably scaring the crap out of her, and then proceeded to tell her how awesome we thought she was. I'm sure she had a big laugh that 2 grown women were acting like crazy people.
Since then, our next interactions with Mulan were a lot more appropriate. There was no yelling and running. Bug-A-Boo loved meeting Mulan and was very excited to tell her she was studying TaeKwonDo.
We were also fortunate enough to visit Mulan's home country of China and we even visited the Great Wall of China.
We are all huge fans of American Chinese food and after visiting China and experiencing authentic Chinese food I began learning how to make some of our favorites. By far, Dumplings are our all time favorite and while it is labor intensive, for a beginner at least, the homemade versions are far superior to the frozen grocery store version.
The Menu is set:
Mu-Shu Pork Roll-Up
Homemade Classic Pork & Chinese Chive Dumplings
White Rice
While not authentic this wrap recipe is delicious and named after Mulan's spirit guide, Mushu.
MU-SHU PORK ROLL-UPS
INGREDIENTS
2 tablespoons soy sauce
4 tablespoons dry sherry
2 teaspoons cornstarch
1 teaspoon sugar
⅛ teaspoon black pepper
8 ounces pork tenderloin, cut against the grain in 1/4-inch slices, then cut into strips
2 teaspoons large eggs
¼ teaspoon kosher salt
1 teaspoon toasted sesame oil
4 teaspoons canola oil
2 cups shiitake mushrooms, stemmed and sliced
2 cups packed, shredded green cabbage
½ cup shredded carrots
1 cup thinly sliced scallions
2 teaspoons minced ginger
2 teaspoons minced garlic
8 (6-inch) flour tortillas
Hoisin sauce
INSTRUCTIONS
1. Stir together the soy sauce, sherry, cornstarch, sugar, and pepper in a medium bowl. Add the pork, then set it aside to marinate for 30 minutes.
2. Lightly beat the eggs with the salt. Warm the sesame oil in a large nonstick skillet over medium heat. Scramble the eggs until soft-cooked, about 1 minute, then transfer them to a large plate and break them into small pieces. Wipe the pan clean.
3. Heat 1 teaspoon of the canola oil in the same skillet over medium-high heat. Remove the pork from the bowl, gently squeezing the strips to reserve the excess marinade. Add the pork to the pan in a single layer, let it cook undisturbed for 2 minutes, then stir-fry it until it is caramelized and just cooked through, about 2 minutes more. Transfer it to the plate with the scrambled eggs.
4. Add another 2 teaspoons of the canola oil to the skillet and stir-fry the mushrooms, about 2 minutes. Add the cabbage and carrots and stir-fry until all the vegetables are just tender, about 3 minutes. Make a well in the center of the vegetables and add the remaining teaspoon of canola oil. Add roughly half the scallions, the ginger, and the garlic, and stir-fry them for 1 minute, then combine them with the other vegetables.
5. Create a well again in the center of the mixture, add the reserved marinade, and allow it to simmer for 2 minutes. Return the pork and egg to the skillet and toss the mixture until it is heated through, about 2 minutes. Transfer it to a serving bowl.
6. Warm the tortillas under a damp paper towel in the microwave, about 50 seconds. To serve, place each tortilla on a plate, smear it with a teaspoon of hoisin sauce, and add the pork mixture. Sprinkle on some of the remaining scallions, then roll up the tortilla.
1-1/2 lbs Napa cabbage, cored and very finely chopped
1/4 cup finely chopped onion
3-1/2 tsp kosher salt
1 lb fatty (80/20) ground pork
1/4 finely chopped scallions
1/4 chopped garlic chives
1 large egg, beaten
1 Tbsp cornstarch
1 Tbsp plus 1 tsp soy sauce
1-1/2 tsp minced garlic
1 tsp minced peeled fresh ginger
1 tsp sesame oil
3/4 tsp freshly ground black pepper
1 (1 lb) package round dumpling wrappers
INSTRUCTIONS
In a fine-mesh colander, mix the cabbage, onion, and 2-1/2 tsp salt. Let stand while you get everything else ready, at least 10 minutes. Grab handfuls of the stuff and squeeze as hard as you can to get rid of all the liquid.
2. Transfer the dried cabbage-onion mix to a large bowl and add the pork, scallions, chives, egg, cornstarch, soy sauce, garlic, ginger, sesame oil, pepper, and remaining 1 teaspoon salt. Use your hands to get everything evenly distributed and well-mixed. It's best to use your hands because you can get everything incorporated into the meat without making the pieces of meat too small.
3. If you have time, cover and refrigerate the filling until nice and cold, up to 2 days. The filling will be easier to spoon into your wrappers when it's chilled.
4. When you're ready to cook, for your prep deck ready to wrap the dumplings. Get your wrappers and a damp towel. You want to keep your wrappers covered with the towel so they won't dry out. You will need a bowl of water, your filling and a sheet pan with parchment paper to set your completed dumplings on.
Set out five wrappers and using a spoon make a small football shape ball of the filling and place in the center of the wrapper. Using the water wet the edges of the wrappers.
Fold in half and fold a pleat in the middle right, press tightly together, sealing the wrapper.
Fold a second pleat on the right side and press together.
Fold the end into a "V" and press tightly, sealing it shut.
Do the exact same thing on the other side.
6. When you are ready to cook use a non-stick frying pan. Add 2 teaspoons of oil to the pan and coat the pan with it. Place the dumplings in a rosette shape in the pan. Add 3 Tablespoons of water to the pan. Put the heat on medium high and cover. This should take about 7 minutes if fresh and 10 minutes if frozen.
I served this with some Jasmine Rice and a Soy-Vinegar sauce. Everything was delicious and I had plenty of dumplings that I was able to freeze for another time. I ran out of round dumpling wrappers but I had some square WonTon wrappers so I used the remaining filling to make small WonTons to freeze that we can put into soup.
This week Bug-A-Boo chose Disney Princess Week. I'm pretty excited about this week because I really miss the Disney Princesses. Now that Bug-A-Boo is a teenager the days of Disney Princesses are long gone. I miss watching the movies and her dressing up in all of her costumes.
Merida
Tiana
Belle
Snow White
JASMINE from Aladdin
Tonight we are revisiting and rewatching Aladdin and celebrating one of Bug-A-Boo's favorite Princesses, Jasmine. She was Jasmine for Halloween in 2011 when we went to Walt Disney World and she was so excited to wear her costume for the Not-So-Scary Halloween Party. When she got to meet Jasmine a few days later she was so happy when she told her she was dressing up like her for Halloween.
I know that Aladdin takes place somewhere in the Middle East and I know that at Disney World you can meet Jasmine in the Morocco pavilion at EPCOT so I decided to explore dishes and flavors from these parts of the world.
The Menu is set:
Veggie Platter with homemade hummus and tzatiziki
Grilled Moroccan Chicken
Moroccan Couscous
Lately I am trying to buy less pre-packaged and processed foods so I really wanted to try my hand at making homemade hummus and tzatiziki sauce for our veggie platter.
HOMEMADE HUMMUS
INGREDIENTS
1/3 cupgood-quality tahini 2–4tablespoons cold water, or more if needed 2 tablespoons extra virgin olive oil 1/2 teaspoonground cumin 3/4 teaspoon fine sea salt 2 medium cloves garlic, peeled and smashed juice of1lemon (2–3 tablespoons) 1(15 ounce) can chickpeas*, rinsed and drained optional toppings: extra drizzle of olive oil, chopped fresh parsley, sprinkle of ground sumac or paprika, toasted pine nuts
INSTRUCTIONS
1. Add tahini, cold water, olive oil, cumin, salt, garlic and lemon juice to a food processor. Puree until smooth.
2. Add in the chickpeas. Puree for 3-4 minutes, pausing halfway to scrape down the sides of the bowl, until the hummus is smooth. If it seems too thick, add in another tablespoon or two of water.
3. Taste and season with additional salt, cumin, and/or lemon juice if needed.
4. Serve immediately, garnished with your desired toppings, I used olive oil, ground red pepper flakes and parsley. Or transfer to a sealed container and refrigerate for up to 3 days.
HOMEMADE TZATZIKI SAUCE
INGREDIENTS
1cupGreek yogurt
¼cupsour cream 1cucumber, unpeeled and seeded ¼tspsea salt ½TBSwhite balsamic vinegar 1TBSlemon juice ½TBSolive oil ½tspgarlic powder 1tspdill (minced fresh, or dried) Pinchfreshly ground black pepper
INSTRUCTIONS
To strain the yogurt/sour cream:
1. Place a fine mesh strainer on top of a smaller bowl (to catch the water as it drains). Be sure that the strainer does not touch the bottom of the bowl and that there is at least 1-2 inches between them.
2. Put a coffee filter on top of the strainer.
3. Mix 1 cup Greek yogurt and ¼ cup sour cream together. Carefully scoop it onto the coffee filter/strainer and place it in the fridge overnight or for at least 4 hours.
To strain the cucumber:
1. De-seed and grate your cucumber. Put it in a colander over a bowl and sprinkle with salt.
2. Let it sit on the counter for at least 2 hours, occasionally pushing out the excess water.
Putting it together:
1. When you’re ready to make the sauce: squeeze out all excess water from cucumber by pushing it out while in the colander. Then get some thick paper towels, put cucumber in them and ring it out.
2. Put yogurt mixture in a clean, dry mixing bowl. Add all ingredients except cucumber. Once thoroughly mixed add cucumber and refrigerate for at least one hour to let flavors blend.
3. I garnished with olive oil and fresh cracked black pepper. Serve with your favorite Mediterranean food like falafel or gyros!
MOROCCAN GRILLED CHICKEN
INGREDIENTS
1 cupplain whole milk Greek yogurt
2 tablespoonsolive oil
2 teaspoonspaprika
1/2 teaspooncumin
1/8 teaspooncinnamon
1 teaspooncrushed red pepper flakes (reduce to 1/2 teaspoon if you don't like heat)
Zest from one lemon
2 tablespoonsfreshly squeezed lemon juice, from one lemon
1-3/4teaspoons salt
1/2 teaspoonfreshly ground black pepper
5garlic cloves, minced
2-1/2 pounds boneless skinless chicken thighs, trimmed of any excess fat and cut into large bite-sized pieces
Vegetable oil, for greasing the grill
INSTRUCTIONS
1. In a medium bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper and garlic.
2. Spoon or brush the marinade all over the meat, coating well. Cover and refrigerate at least eight hours or overnight.
3. Preheat the grill to medium-high heat. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken until golden brown and cooked through, turning occasionally, 10 to 15 minutes.
Note: I used chicken thighs as opposed to boneless chicken breasts because they are more flavorful, and less likely dry out. Additionally, the lemon juice in the marinade will make boneless chicken breasts tougher when cooked.
MOROCCAN COUSCOUS
INGREDIENTS
1 tablespoon olive oil 1 shallot, minced 1 teaspoon Garam Masala 2 garlic cloves, minced 1 cup chicken stock 1 cup couscous 1/2 cup currants 2 tablespoons minced fresh mint 2 tablespoons minced fresh cilantro 2 tablespoons crumbled feta cheese
INSTRUCTIONS
1. In a 12 inch inch skillet add olive oil and set over medium heat.
2. When the oil is hot add the shallot and ras el hanout. Saute until the shallot starts to soften but not brown.
3. Add in the garlic and saute for another 30 seconds.
4. Pour in the chicken stock, turn the heat to high and bring the stock to a boil.
5. When the chicken stock is boiling, take the skillet off the heat and add in the couscous, raisins and apricots and stir to combine.
6. Add a lid to the skillet and let sit for at about 10 minutes.
7. Remove the lid, fluff the couscous, stir in the chickpeas, fresh mint, cilantro and sprinkle the top with feta cheese.
I was really pleased with how everything came out. The hummus and tzatiziki were so good. By the end of the meal there was maybe a quarter cup of the hummus left. The chicken and the couscous were so full of flavor. The currants in the couscous added a little touch of sweetness against the strong flavor and slight heat from the Garam Masala, while the mint and the feta added a freshness. So good!!!
