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Street Prophets Sunday Coffee Hour: Some New Recipes [1]

['This Content Is Not Subject To Review Daily Kos Staff Prior To Publication.']

Date: 2025-03-30

Welcome to Street Prophets Sunday Coffee Hour. This is an open thread so grab something to drink and sit a spell and let us know what is new with you. I am battling a nasty virus so am taking it easy in bed per Nurse Pixie's instructions. As I hate being idle I'm working on recipes for the next cookbook. Here are some new ones for you.

Cashew Brittle

1 cup granulated sugar

1 cup dark brown sugar - packed

1/2 cup evaporated milk

3 tablespoons unsalted butter

1/8 teaspoon salt

1 teaspoon pure vanilla extract

1 1/2 cups cashews - diced

Vegetable oil spray

Line a baking sheet with parchment or waxed paper. Spray with cooking spray.

In a large saucepan over medium heat combine the sugar and brown sugar and mix. Cook stirring until the sugars dissolves.

Insert a candy thermometer and cook until the candy reaches 240°F stirring frequently.

Remove the pan from the heat and drop the butter over the top until the butter melts.

Stir in the salt, cashews and vanilla extract until the candy gets thicker and lighter in color and starts to hold its shape.

Quickly drop by rounded teaspoons full onto the prepared pan. If the candy hardens too much add a spoonful of very hot water and stir until it loosens.

Let candy set for at least 30 minutes.

Makes 50 pieces

Easy Grape Salad

1 pound seedless red grapes

1 pound seedless green grapes

1/2 cup golden raisins

1/2 cup pecans - sliced

1 tablespoon lemon juice

1 tablespoon honey

1/4 cup mayonnaise

In a small bowl mix the lemon juice, honey and mayonnaise together.

In a medium bowl add the grapes, raisins and pecans. Add the dressing and mix well.

Refrigerate.

Makes 6 servings

Korean BBQ Sauce

1/2 cup low sodium soy sauce

1 tablespoon sesame oil

1/2 cup light brown sugar - packed

2 cloves garlic - minced

1 tablespoon fresh ginger root - minced

I tablespoon rice wine vinegar

1 tablespoon chili paste

1/4 teaspoon cayenne pepper

1 tablespoon no salt added tomato paste

Mix everything together and store in a jar with a lid.

Makes 1 1/2 cups

Spicy Korean Chicken Breasts

3 pounds boneless skinless chicken breasts

1 cup Korean BBQ Sauce

In a large bowl add the chicken to the sauce and stir to coat. Cover and refrigerate for 1 hour.

Cover a rack and baking sheet with aluminum foil.

Place the chicken on a rack over a baking pan.

Bake for 1 hour or until the chicken reaches 165°F.

Makes 6 servings

Spicy Asian Cucumber Salad

1 teaspoon low sodium soy sauce

5 ounces water chestnuts - sliced

1 teaspoon fresh ginger root - minced

3 large cucumbers - thinly sliced

1 small red onion - thinly sliced

4 tablespoons white wine vinegar

2 tablespoons light brown sugar - packed

1 teaspoon Dijon mustard

1 teaspoon dried basil

In a medium bowl add the water chestnuts, ginger root, cucumbers and onions and mix well.

In a small bowl add the soy sauce, vinegar, sugar, Dijon and basil. Mix well.

Add the dressing to the salad and mix well. Chill for at least 1/2 hour.

Makes 6 servings

Cajun Spice Mix

4 teaspoons paprika

1 teaspoon salt

2 teaspoons garlic powder

1 teaspoon fresh ground black pepper

1 teaspoon white pepper

1 teaspoon cayenne pepper

2 teaspoons mustard powder

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon cumin powder

Mix everything together and store in a jar with a lid.

Makes 10 servings

Cajun Potato Soup

1 small green bell pepper - seeded and diced

1 small onion - minced

2 large stalks celery - diced

1 large carrot - minced

2 cloves garlic - minced

5 medium Yukon Gold potatoes - peeled and diced

28 ounces fat free low sodium chicken broth

12 ounces evaporated milk

2 cups sharp cheddar cheese - shredded

8 ounces sour cream

1/8 cup chives - minced

2 tablespoons butter

1 teaspoon salt

1/4 teaspoon white pepper

1/4 teaspoon paprika

2 teaspoons Cajun Seasoning

In a large saucepan or Dutch oven over medium high heat add enough water to cover the potatoes and bring to a boil. Cook for 18 minutes. Drain.

In a large saucepan or Dutch oven melt the butter. Add the bell pepper, onions, celery and carrots. Cook for 15 minutes. Add the garlic and cook for 30 seconds.

Add the chicken broth and heat to boiling. Lower the heat to low and add the potatoes.

Add the milk, pepper, paprika and Cajun seasoning. Cook for 10 minutes.

Add the cheese and cook until melted.

Remove the pan from the heat and add the sour cream and chives.

Makes 8 servings

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