Spicy Thai Red Coconut Curry Noodle Soup with Chicken or Shrimp

We went grocery shopping last night to an Asian market and we stocked up.  

Ingredients

2 seasame  tablespoons oil

3 tablespoons Thai red curry paste

 

3 tablespoons of sambal oelek

8 oz. boneless chicken breast or shrimp

2 cups chicken broth

1/2 tablespoons fish sauce

2/3 cup coconut milk

1 red and green pepper julienned

1 small onion julienned

2 serrano peppers sliced into circles 

1/2 carrot sliced into circles 

1 garlic clove diced 

2 scallions sliced into circles 

6 oz. dried rice vermicelli noodles

1 lime, juiced

Sliced red onion, serrano peppers, peppers, scallions, parsley or cilantro to garnish

In a large pot over medium heat, add the oil, garlic, sambal oelek, and Thai red curry paste. Fry for 5 minutes, until fragrant. Add the chicken or shrimp and cook for a couple minutes, just until the chicken turns opaque.

Add the chicken broth, fish sauce, and coconut milk. Bring to a boil. At this point, taste the broth for salt and adjust seasoning accordingly (add salt if needed, or if it's too salty, add a bit of water). Pour the boiling soup over the dried vermicelli noodles in your serving bowls, add a squeeze of lime juice and your garnishes, and serve. The noodles will be ready to eat in a couple minutes.

Chicken Pad See Ew

2 years ago a posted this recipe. This is very different because of the changes i made.

Ingredients:

flat white noodles
1 onion (sliced)
2 cloves garlic (crushed)
broccoli florets
red bell pepper (sliced)
chicken fillet (sliced)
Diced scallions
1 large egg
3 tbs cooking oil

Seasoning Ingredients - to taste:

1/2 tbs dark soy sauce
1 tbs light soy sauce (low sodium)
2 tbs clam juice              
3/4 tsp sugar
1/2 tsp ground white pepper

Method:

1. Heat the cooking oil in the wok

2. Fry the onion and garlic till golden

3. Add the sliced pork and fry until nearly cooked

4. Add the egg into the wok

5. Before egg is cooked, add the noodles and all the seasoning ingredients

6. Stir fry on high heat until all ingredients are well mixed in

7. Taste and adjust the flavoring if required

Green Curry Chicken with Basil

we went out to dinner last night to a new thai restaurant.  it gave me an idea to use green curry instead of red curry.  i got idea from the waiter who said the cook uses green curry when preparing drunken noodles.

2 tbsp. Canola oil

6 oz. coconut milk
1/3 cup vegetable or chicken stock  
2 cups  chopped basil leaves
4 jalapeno or serrano peppers   
1 jar of green curry paste
2 tbsps sugar
1 cup mixed red/yellow pepper, carrots, and snow peas or zucchini.
1 lb shrimp or chicken, diced  
1 medium onion
soy sauce

Directions:

Mix coconut milk, stock, basil, green curry paste and brown sugar in medium saucepan. Bring to boil on medium-high heat. Reduce heat to low; simmer 15 minutes.
Stir in oil, vegetables, and chicken; simmer 5 minutes longer or until shrimp is cooked through.  Mix all ingredients together.  Befor platting, stir in soy sauce.

serve with brown rice.

No Bake Nutella Cheesecake

My good friend Jackie posted this recipe and I decided to make it tonight.  This recipe is easy.

20 half and half Oreo® cookies, crumbled
1 stick unsalted butter, melted
8 oz. cream cheese
8 oz. heavy whipping cream
13 oz. jar of Nutella®
Cocoa powder

Combine the butter, cream, Nutella®, and cream cheese.  Beat the ingredients on high for 5 min.
Combine the melted butter and cookie crumbles.  Mix well and transfer to a pie shell.
Pour the cream/Nutella® mixture on top of the cookie crumbles.
And then cover it in whipping cream again.
With a small colander, cover the pie with cocoa powder.
Refrigerate for 2 hours.

Scotch Lamb Meatballs and Caramelized Onions, Parsnips and Curly Kale

This recipe is brought to you courtesy Iain Simpson my Facebook mate.  He's Scottish ☺

Pot Roast of Scotch Lamb Meatballs and Caramelized Onions, Parsnips and Curly Kale

Ingredients

1 thick slice of white bread, crusts removed (I used panko breadcrumbs)
4 tbsp milk (I used half/half)
500g lean minced lamb
1 onion, finely chopped
6 grindings of black pepper
3 (300g) large chunky cut parsnips (2cm)
2 tbsp sunflower oil
2  large onion, finely sliced
30g/1oz plain flour
450ml/15fl oz hot beef stock made with 1 lower salt beef stock cube
1 tbsp tomato purée
80g curly kale

1. Pour the milk into a shallow bowl and add the bread. Leave to soak for about 2/3 minutes. Put lamb mince, soaked bread, diced onion, salt and pepper in food processor and blend till smooth and ings are incorporated or do by hand.

2. Shape the mixture into balls size of a walnut- add 2 tbsp oil to the casserole pan, and then fry the meatballs in batches until browned all over, remove from pan and keep warm, add sliced onions to same pan and fry over medium heat for 8/10 min till nicely caramelized.

3. Sprinkle the flour into the pan and stir well in to the onions. Slowly add the hot stock and tomato purée, stirring constantly and bring to a boil, add meatballs, parsnips, cover and put in oven for 30 min.

4. Remove from oven and over low heat stir in kale and simmer for 2/3 min.

Cauliflower Pizza (Paleo)

I got this recipe from Pinterest.

    1 head cauliflower, stalk removed
    1/2 cup shredded mozzarella
    1/4 cup grated Parmesan
    1/2 teaspoon dried oregano
    1/2 teaspoon kosher salt
    1/4 teaspoon garlic powder
    2 eggs, lightly beaten
    Tomato sauce

Directions

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Break the cauliflower into florets and pulse in a food processor until fine. Steam in a steamer basket and drain well. (I like to put it on a towel to get all the moisture out.) Let cool.

In a bowl, combine the cauliflower with the Parmesan, oregano, salt, garlic powder and eggs. Transfer to the center of the baking sheet and spread into a circle, resembling a pizza crust. Bake for 20 minutes.

Add mozzarella and tomato sauce.  Bake an additional 10 minutes.

Stir-Fried Thai Red Curry Paste with Beef Recipe (Phat Phet Neua)

I love Thai food especially when it's spicy.  I particularly like this dish with beef, chicken, or shrimp.  Adapted the below recipe.  Just a little lunch I prepared with all the love 💜 🍖 🌱 🍜 🍚 🍆 🍤

Ingredients

1 lb. lean beef, thinly sliced
4 tablespoons cooking oil
4 tablespoons packaged red curry paste
1 cup thick coconut milk
6 kaffir lime leaves, stems removed
1 red or jalapeño chili, sliced
1 orange and yellow pepper julienne
6 scallions chopped
1 cup broccoli florets
1 cup baby carrots sliced thin
1 cup sweet Thai basil leaves
1 tablespoon Thai soy sauce
1 tablespoon sugar
4 tablespoons chicken stock or water

Preparation

Put the oil into a wok and when it is hot add the red curry paste and fry for 1-2 minutes. Then add coconut milk and the beef and stir-fry until the outside of the beef looks cooked (about 2 minutes). Then add the carrots, broccoli, scallions, orange/yellow peppers/chili, and kaffir lime leaves and stir-fry again (about 4 minutes).  Then add the chicken stock, sugar, and, soy sauce and stir-fry for 1 minute. Turn off the heat and transfer to a serving dish.  Put sweet basil on top of the beef.  Mix and serve.

http://www.templeofthai.com/food/sauces/soysauce-5133220211.php

Meatloaf

I haven't made this in a long time.  my mother use to make meatloaf without a recipe and I could remember distinctly how she made it.  I've made Lee Drummond's recipe which I've adapted.

Ingredients

Meatloaf:
1 cup half and half (the original recipe was milk)
1 cup of Panko whole wheat breadcrumbs (the original recipe was 6 slices of white bread)

2 pounds ground beef
1 cup grated Parmesan

Fresh Thyme (not in the original recipe)

1 yellow onion, diced (not in the original recipe)
1 teaspoon salt
Freshly ground black pepper 

1 tablespoon of Worcestershire sauce
1/2 cup minced flat-leaf parsley
4 eggs, beaten 

 

Tomato Sauce:

1/2 cup ketchup
6 tablespoons brown sugar
1 teaspoon dry mustard
Dash or 2 hot sauce (more if you like)
Dash or 2 Worcestershire sauce

Directions

For the meatloaf: Preheat the oven to 350 degrees F.

Pour the half and half over the panko and allow it to soak in for several minutes. Place the ground beef, milk-soaked bread, Parmesan, salt, some pepper, onions, and parsley in a large mixing bowl. Pour in the eggs. With clean hands, mix the ingredients until well combined.

Form the mixture into a loaf shape on a foil-lined broiler pan, which will allow the fat from the meat to drain.

Next, make the tomato sauce: Pour the ketchup into a bowl. Add the brown sugar and dry mustard, and splash in the hot sauce and Worcestershire sauce. Stir the mixture until well combined. Pour one-third of the sauce over the top of the meatloaf.

Bake for 45 minutes, and then pour over another one-third of the remaining tomato sauce over the meatloaf. Bake for an additional 20 to 25 minutes; the meatloaf should be no longer pink in the middle. Allow to sit 10 minutes before serving.


Read more at: http://www.foodnetwork.com/recipes/ree-drummond/meatloaf-recipe.print.html?oc=linkback

Apple Turnovers

Tonight's snack is apple turnovers!

Ingredients

3 tablespoons orange juice
1 1/4 pounds tart apples, peeled, cored, and diced
1/3 cup of raisins
2 tablespoons honey
1 tablespoon corn starch
1/4 teaspoon ground cinnamon
1 package (17.3 ounces, 2 sheets) frozen puff pastry, defrosted
1 egg beaten for egg wash

Preheat the oven to 400 degrees F.

orange juice in a bowl. Peel, quarter, and core the apples and then cut them in 3/4-inch dice. Immediately toss the apples with the zest and juice to prevent them from turning brown. Add the raisins, sugar, flour, cinnamon, and cornstarch.  Place the ingredients in a saucepan.  Heat until boiling.  Remove from heat.

Flour a board and lightly roll each sheet of puff pastry to a 12 by 12-inch square. Cut each sheet into 4 smaller squares and keep chilled until ready to use.

Brush the edges of each square with the egg wash and neatly place about 1/3 cup of the apple mixture on half of the square. Fold the pastry diagonally over the apple mixture and seal by pressing the edges with a fork. Transfer to a sheet pan lined with parchment paper. Brush the top with egg wash, sprinkle with sugar, make 2 small slits, and bake for 20 minutes, until browned and puffed. Serve warm or at room temperature.

Apple Roses

Ingredients

1sheet of puff pastry
1 red apple
2 TBSP apricot jam
3 TBSP water
Dashes of sugar and cinnamon for the finishing touch

Instructions

Slice the apple very thinlyPlace the apple slices in the pot with the sugar, honey and water.Cook on medium for about 5 minutes, or until the apples are soft. You will want to stir them gently as they cook.Then pull the slices out and let them cool on a plate while you make the dough. *NOTE: keep the liquid in the pan as you will need this for the dough! Don't drain or rinse it yet!In a medium bowl, place the butter in the bowl and break it up a little.Then add the 1 cup flour.Then, using the "apple water" from the pan that you cooked the apples in, gather 3 TBSP of this water and add to the flour/butter mixture.Mix the dough until smooth (by hand is best).Then cut the dough in half .With each half, roll the dough out into a square/rectangle approximately 6x10 inches.Once you rolled it out to get it as square as possible, clean up the square by cutting the edges to make it "more square."Then, using a pizza cutter (knife works too), cut 1" wide strips from about 10" in length. With this dough, each half should make about 5-6 flowers for 10-12 total flowers per batch.Place 5-6 cooked apple slices on the strip of dough, overlapping slightly.Then "roll up" the dough to form the rose!Place in a cupcake liner in a muffin pan.Repeat with the second half of the dough.Then bake for 15-18 minutes at 350 degrees. They will really not get brown. You just want the dough cooked, but it won't turn brown.Pull them out of the oven, while still hot/warm, brush them with honey and sprinkle with sugar and cinnamon!Let them cool and serve later, but you can also serve them warm. We have eaten them both ways and they are fabulous warm and cooled!

Roasted Cauliflower With Tahini-Garlic Sauce

I made this tonight along with the spaghetti zucchini.

Ingredients

    1 large cauliflower, broken into florets
    Salt to taste
    Freshly ground pepper to taste
    2 tablespoons extra virgin olive oil
    2 to 3 garlic cloves, to taste, cut in half, green shoots removed
    1 cup sesame tahini
    ¼ to ¾ cup fresh lemon juice, to taste

Preparation

    Preheat the oven to 400 degrees. Meanwhile, bring a large pot of water to a boil, and fill a bowl with ice water. When the water comes to a boil, salt generously and add the cauliflower. Blanch for two minutes, and transfer to the ice water. Drain and blot dry. Transfer to a baking dish.

    Season the cauliflower with salt and pepper, and toss with the olive oil. Place in the oven, and roast for 30 to 40 minutes, stirring from time to time, until tender and lightly browned.

    Puree the garlic cloves with 1/4 teaspoon salt in a mortar and pestle. Transfer to a bowl, and whisk in the sesame tahini. Whisk in the lemon juice, beginning with the smaller amount. The mixture will stiffen up. Gradually whisk in up to 1/2 cup water, until the sauce has the consistency of thick cream (or runny yogurt), and adjust salt and lemon juice. Serve with the cauliflower.

http://cooking.nytimes.com/recipes/1012834-roasted-cauliflower-with-tahini-parsley-sauce

Pork Tenderloin with Shallots, Garlic, and Apples

This recipe this "mom inspired." I just added a few more ingredients.

Ingredients

1/2 cup Dijon mustard
1/2 cup chicken broth
2 tablespoons unsalted butter, softened
2 tablespoons extra-virgin olive oil
2 - 3 lb. pork tenderloin
Kosher salt and freshly ground black pepper
5 cloves garlic, crushed
5 small shallots, peeled and halved
1/2 cup brown sugar
1 tbsp. cinnamon
2 apples cored, cleaned, and halved

Preheat an oven at 325°F for 20 min.
Clean the pork in water.  Place the pork in the baking rack.
Mix olive oil, brown sugar, and cinnamon.  Coat the pork with the mixture.
Meanwhile, in a saucepan, sauté the shallots and garlic about 5 min.  Remove.
In the bottom of the baking pan, mix the shallots, garlic, dijon mustard, chicken broth, salt, and pepper.
Place the apples on the side of the pork as shown.
Bake 50 min or until a meat thermometer reads 145°F - 150°F.

Tomato Seafood Risotto

preparing for this dish was intense but fun.  Here it goes!

 

1 pound medium shrimp
1 pound bay scallop
1/2 cup of tomato sauce
4 tablespoons extra-virgin olive oil
½ cup shallots, minced
1½ cups arborio rice
½ cup dry white wine
5 cups home made fish broth
2 garlic cloves
freshly ground black pepper
salt
3/4 cup Pecorino Romano, grated

 

Directions:

 

Peel the shells and tails from the shrimp. With a small knife, make a shallow cut along the back of the shrimp to remove the dark vein. Cut the shrimp crosswise into thirds. Quarter the bay scallops.

In a heavy, wide 3 to 4-quart casserole or pot, heat the 3 tablespoons of the olive oil over medium heat. Add the onions and shallots and cook them until golden, stirring often, about 8 minutes. Add the rice and stir to coat with the oil. Toast the rice until the edges become translucent, 1 to 2 minutes.

Pour in the wine and stir well until evaporated.  The tomato should be simmering at this point. Add 1 cup of the hot fish broth. Cook, stirring constantly, until all the liquid has been absorbed. Continue to add the hot hot fish broth in small batches- just enough to completely moisten the rice- and cook until each successive batch has been absorbed. Stir constantly and adjust the level of heat so the rice is simmering very gently while adding the stock.

 

About 10 minutes after adding the 3 - 4 tablespoons of tomato puree heat the remaining 3 tablespoons of olive oil in a deep skillet over medium heat. Add the garlic and cook, stirring, until lightly browned, about 2 minutes. Remove and discard the garlic, then add the shrimp and scallops to the skillet, and cook until they are bright pink on both sides and firm, about 2 minutes.

Add the contents of the skillet to the rice. Mix well and cook, adding water as described above until the rice is creamy and al dente, 3 to 4 minutes longer. (The total cooking time for the rice after adding the tomato is about 18 minutes.)

 

Stir in the Pecorino Romano

 

Remove the casserole from the heat and beat in the chopped parsley. Adjust the seasoning with salt, if necessary, and pepper. Serve immediately, ladled into warm serving bowls.

Homemade Fish Stock

We went to a Portuguese restaurant for lunch and I had the most delicious seafood risotto.  We spoke with the owner and gave me the recipe for the fish stock. 

INGREDIENTS

4 lbs. Red snapper, de-scaled, gutting, and sliced
1 large leek, white and light-green parts only
2 dried bay leaves
8 sprigs fresh flat-leaf parsley
10 sprigs fresh thyme
4 whole cloves
1 1/2 teaspoons fennel seeds
8 whole black peppercorns
1 1/2 tablespoons unsalted butter
1 medium onion, cut into 1/4-inch pieces
2 medium carrots, scrubbed and cut into 1/4-inch pieces
2 stalks celery, scrubbed and cut into 1/4-inch pieces
1 cup dry white wine

DIRECTIONS

Remove the gills and any traces of blood from fish heads; thoroughly wash bones, and cut them to fit into a 12-quart stockpot. Place heads and bones in a large bowl, and set aside.

Quarter leek lengthwise; cut into 1/4-inch-thick slices. Transfer to a bowl of cold water; let stand 5 minutes to rid leek of sand. Lift out of water; drain in a colander; set aside.

bay leaves, parsley, thyme, cloves, fennel seeds, and peppercorns in a 12-inch-square piece of cheesecloth. Form a bundle, and tie with kitchen twine; set aside.

Melt butter in a 12-quart stockpot over medium heat; add cut leek, onion, and celery ; cook until vegetables are tender, 8 to 10 minutes. Increase heat to medium high, and add fish heads and bones. Cook, stirring, 5 minutes. Add wine, bouquet garni, and 2 1/2 quarts water, covering the bones. Bring liquid to a boil. Reduce heat to low, and simmer 45 minutes, skimming any scum that rises to the surface. Turn off the heat, and let sit 10 minutes.

Prepare an ice bath. Strain the stock through a fine sieve set over a large bowl. Set the bowl in the ice bath. Use stock within 1 day, or freeze for up to 3 months.

Spinach and Pecorino Bread

A friend inspired me to make this.

My baguette recipe from earlier blog.

Filling:

2 lbs.  chopped spinach
1 onion
2 cloves of garlic
1/4 cup pecorino
Salt and pepper
red pepper flakes

Saute ingredients in a large pan.  When the onions are opaque, remove and place in the refrigerator for 5 min.  Add the pecorino in.  Mix well. 

Spread the baguette dough out to 12in x 12in.  Place the spinach mixture on top evenly.  Roll the dough up, sealing the ends all around. 

Place dough on a baking sheet lined with parchment paper.  Bake at 425°F for 20 - 30 min or until brown.

Scottish Meat Pies

I've always wanted to make meat pies since last year. 

Scotch Pie

From http://www.rampantscotland.com/recipes/blrecipe_scotchpie.htm

"Granny Black's, Candleriggs, Glasgow Large numbers of Scotch Pies are sold in Scotland every day - they are an original "fast food" and are often sold at the half-time interval at football (soccer) matches. The pies are made in special straight-sided moulds, roughly 3-3½ inches (7.5-8.5cm) in diameter and about 1½ inches (4cm) deep. A pastry lid, inside the pie, covers the meat about ½ inch (1cm) below the rim. This leaves a space at the top of the pie which can be filled, if required - with hot gravy, baked beans, mashed (creamed) potatoes etc. The meat is usually mutton (sometimes of varying quality). Many bakers have their own recipes and add spices to give additional flavour - there is now an annual competition for the best Scotch Pie.

Grannie Black, in Candleriggs in Glasgow, was a character who had such a reputation for such good mutton pies that people came from far and wide - the pub named after her (pictured here) has, unfortunately, been demolished."

For the Crust:

2-1/2 cups flour
3 tbsp. butter
3 tbsp. lard
1/2 cup plus 2 tbsp. water
1/2 tbsp. salt
1 egg  plus 1 tbsp. water, beaten, for egg wash

My rendition is made with ground pork and spices

Filling:

1 lb. ground pork
1/2 tbsp. ground nutmeg
1/2 tbsp. ground dried mustard
1/2 tbsp. white pepper
1/2 tbsp. salt

For the gravy I've made apple cider, cinnamon, and cornstarch.

Boil lard and butter in 1/2 cup of water.  Put the flour in a large bowl, make a well.  Pour the mixture into the flour.  Mix.  When it forms a ball, kneed it for 10 min. 

Make a log and cut it in half.  Take a walnut size piece out of each which will be the lids of the meat pies.  Form each piece into circles.  Let it rest overnight.

Roll the lids out.  Use a drinking glass for the mold like shown in the picture.

Put the pork mixture in the pie shells shown in the picture.  Use an egg wash to coat the upper she'll and the lid.  Enclose the lid and give an egg wash to the entire pie.  Cut out an air vent.

Bake at 350°F for an hour/hour and a half.  Take the pies out and let them sit for 10 min.  Pour the gravy in to the air vents.

Cornish Hens with Lemon and Herbs

I wasn't going to turn on the oven so I looked up the Cornish hen recipe that's made in a toaster oven.

Ingredients

    1 Cornish hens, room temperature, rinsed well and patted dry
    1 bunch fresh thyme (about 1/2 ounce), plus more for garnish
    1 lemons, halved
    2 tablespoons unsalted butter
    2 tablespoons honey
    Coarse salt and freshly ground pepper

Directions

    Preheat toaster oven to 375°F. Place hen in a roasting pan, breast sides up. Place 2 thyme sprigs and 1 lemon half in cavity of each hen. Loosen skin from breast. Squeeze remaining lemon halves over hens. Rub butter all over hens. Season generously with salt and pepper.

    Roast hens, rotating pan halfway through, until skin turns golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 180 degrees, 45 to 50 minutes. Brush melted butter and honey.  Place the hen back in the oven for 10 min.  Let stand 10 minutes. Cut hens in half lengthwise. Garnish with thyme sprigs, and serve with lemon wedges.

Cucumber, Tomato, and Bulgur Salad

my coworker bought this today.  the simple ingredients were wonderful.  I added toasted pine nuts.

1 cup bulgur
2 cucumbers, peeled, seeded and diced
4 medium tomatoes, diced
2 cups chopped fresh parsley
3 green onions, white and tender green parts, thinly sliced
3 cloves garlic, minced
1/4 cup olive oil
2 tablespoons fresh lemon juice
salt and pepper

1. Bring the bulgur and 1 1/2 cups of water to a boil in a medium saucepan. Cover, turn the heat off (but leave the pan on the eye) and let stand for 15-20 minutes or so until soft. Fluff the bulgur.

2. Meanwhile, prep the cucumbers, tomatoes, parsley, green onions, and garlic. Combine these ingredients in a large bowl. In a small bowl, whisk together the olive oil and lemon juice and season with a sprinkling of salt and pepper.

3. When the bulgur is soft, drain it in a colander, pressing all the excess water out. Stir the bulgur into the bowl of vegetable, then drizzle in the dressing as you toss the salad.

Cucumber Noodles with Peanut Sauce

Tonight's dinner was on the money.   Mike made it!

Cucumber Noodles with Peanut Sauce

Ingredients:

For the Peanut Sauce:

2/3 cup creamy natural peanut butter
2 tablespoons rice vinegar
2 1/2 tablespoons gluten-free Tamari (or soy sauce)
2 teaspoons sesame oil
2 teaspoons agave (or honey)
1 teaspoon fresh lime juice
1 clove garlic, minced
1 teaspoon finely grated ginger
Dash of red pepper flakes, to taste
1/3 cup warm water

For the Cucumber Noodles:
2 large seedless cucumbers
1/3 cup chopped fresh cilantro, for garnish
1/3 cup chopped peanuts, for garnish

directions:

1. First, make the peanut sauce. In a large bowl, combine peanut butter, rice vinegar, Tamari, sesame oil, agave, and lime juice. Whisk until smooth. Stir in garlic, ginger, and red pepper flakes. Whisk in the warm water until sauce is smooth.

2. Next, make the cucumber noodles with the spiralizer.

3. Place cucumber noodles on a plate or in a bowl. Drizzle with peanut sauce and toss gently. Top with cilantro and peanuts.

Mujaddara Burghul

This is another recipe from a Syrian friend of mine was n Amsterdam.  We've known each other for years and he made this dish for me when I was in Amsterdam 10 years ago.  I've made this before.  This is a different recipe.  I posted it on my blog about a year ago.

    2 cup green lentils
    1 cup bulgur
    2 cups low-sodium chicken broth
    8 oz diced tomato
    4 oz pine nuts
    1 tablespoons plus 2 teaspoons olive oil
    1 onion, finely diced (1 cup)
    2 cloves of garlic diced
    2 tablespoons chopped fresh chives
    1 teaspoon lemon zest
    1 tablespoon lemon juice
    1/2 teaspoon salt
    1/4 teaspoon pepper

Directions

Place lentils and 2 cups broth in a small saucepan and bring to a boil. Boil 5 minutes, then reduce to a simmer and cook until lentils are tender and most liquid is dissolved, about 30 minutes. Drain any remaining liquid. While lentils are cooking, place bulgur and remaining 2 cups chicken broth in another small saucepan and bring to a boil. Reduce heat and simmer until most liquid is dissolved and bulgur is tender, about 13 to15 minutes. Remove from heat and fluff with a fork. Add the bulgur to the lentils.

Heat 2 teaspoons of the oil in a skillet over medium heat. Add onions, pine nuts, and cook, stirring, until tender, about 5 minutes.  Add the onion mixture to bulgur-lentil mixture. Stir in the diced tomato, chives, lemon zest, lemon juice, tablespoon olive oil, salt and pepper and toss to incorporate.

Thai Red Curry Chicken with Basil

i've been thinking about making this for a while. this dish would have been not spicy enough so i added in chili oil even with the serrano pepper.  future recipes i will add 2 serrano peppers.

• 2 tbsp. vegetable oil
• 1 ¹⁄₂ tbsp. red curry paste
• 13 ¹⁄₂ ounces coconut milk, shaken well
• 1 ¹⁄₂ lbs chicken breasts, raw, sliced into bite size pieces
• 1 serrano pepper, sliced
• 1 onion sliced
• 2 tbsp. garlic, chopped
• 2 tsp. sugar
• 2 tsp. fish sauce
• 2 red bell pepper, sliced thin
• 10 - 15 large basil leaves
• salt and pepper
• 1 tsp red chili oil 
• basil for garish

Directions:

1.    Heat the oil in the frying pan over medium heat. saute onions, serrano pepper, and garlic.  5 min.

2.    Add the curry paste and simmer for 2 minutes, so that it is dissolved, fragrant and foaming.

3.    Stir in the can of the coconut milk. Cook over medium heat for 5 - 8 minutes, stirring occasionally.

4.    Add the sliced chicken. Simmer for 4 minutes.

5.    Stir in the sugar, fish sauce, basil, and bell pepper. Simmer until the chicken is cooked, about 10 minutes

6.    plate and add more basil leaves.

No Knead Bread with Sesame Seeds

The day before easter I made bead to bring over Mom and Dad's house.  This is not a baguette bread.  It's a recipe that my friends friend made.  I adjusted the recipe.

Ingredients

   2 cups all-purpose or bread flour, more for dusting
   1 cup whole wheat flour
   1 teaspoon instant yeast
   2 teaspoons salt
   1 ¾ cups of warm water
   1 tbsp honey
   Cornmeal or wheat bran as needed

Preparation

    In a large bowl combine flour, yeast and salt. Add 1 ¾ cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

    Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

    Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

    At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. 

the dimensions are 9in. x 9in. x 5in if anyone is interested..

Cool on a rack.

http://cooking.nytimes.com/recipes/11376-no-knead-bread

Neapolitan Spaghetti Pie

   this recipe was inspired by my cousin Rebecca to make for Easter.  i remember when Mom would make
   this regularly.  i have fond memories <3  it will be a delight and pleasure for me to bring this dish tomorrow.

    1lb spaghetti, cooked and drained
    1 teaspoon olive oil
    1/4 - 1/2 lb. uncooked bacon slab, diced
    1-1/2 cups chopped onion
    1 tablespoon minced garlic
    6 large eggs
    1 cup Whole Milk Ricotta Cheese
    1/2 cup light cream
    3/4 cup freshly grated Parmesan cheese
    1/2 cup provolone cheese
    6 oz. Genoa salami, diced
    2 tablespoons chopped basil
    2 tablespoons chopped parsley
    1 teaspoon salt
    1 teaspoon teaspoon freshly ground pepper
    sprinkle of red pepper

Directions

Cook spaghetti in a large pot of boiling salted water until tender but firm. Drain and refresh with cold
water.

Heat oil in a large nonstick skillet over medium heat. Add bacon and cook until browned. Add onions and cook, stirring occasionally, until golden, 10 to 12 minutes. Add garlic and red pepper and cook until fragrant, about 1 minute.

Transfer mixture to a small bowl and let cool slightly.    

Whisk together eggs, ricotta cheese, salami, basil, parsley, provolone, Parmesan, cream, salt, and pepper in a large bowl. Stir in the onion mixture. Add spaghetti and mix all ingredients together.

Add a thin layer of olive oil at bake at 375F for about 45 min.

Cook until bottom is golden.

Cornish Hens with Lemon, Herbs, and Roasted Root Vegetables with Apple Juice

mike has this at Indian Road cafe the other night.  i thought i would give this a try.

Ingredients

• 2 Cornish hens (about 1 3/4 pounds each), room temperature, rinsed well and patted dry
• 1 bunch fresh thyme (about 1/2 ounce), plus more for garnish
• 2 lemons, halved, plus wedges for serving
• 1/4 cup loosely packed fresh flat-leaf parsley leaves
• 3 tablespoons unsalted butter
• Coarse salt and freshly ground pepper

Directions

Preheat oven to 450 degrees. Place hens in a roasting pan, breast sides up. Place 2 thyme sprigs and 1 lemon half in cavity of each hen. Loosen skin from breast, and place remaining thyme and the parsley underneath. Squeeze remaining lemon halves over hens. Rub butter all over hens. Season generously with salt and pepper.

Roast hens, rotating pan halfway through, until skin turns golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 180 degrees, 45 to 50 minutes. Let stand 10 minutes. Cut hens in half lengthwise. Garnish with thyme sprigs, and serve with lemon wedges.

To make the root vegetables:

Ingredients

• 3 cups apple juice
• 1 cup white wine
• 3 tablespoons butter
• 1 onion chopped
• 1 1/4 pounds turnips
• 1 1/4 pounds parsnips
• 1 1/4 pounds carrots
• 1 1/4 pounds sweet potatoes (yams)
• 3 Andouille sausages, cut into cubes

Directions

Boil apple juice and wine in heavy large saucepan until reduced to 3/4 cup, about 30 minutes. Whisk in butter.
saute the andouille sausages in olive oil.

Preheat oven to 425°F. Peel and cut vegetables into 1/2-inch pieces. Divide between 2 large roasting pans. Pour apple juice mixture over vegetables. Sprinkle with salt and pepper. Toss to coat. Roast until vegetables and sausages until they are tender and golden, stirring occasionally, about 40 minutes.

http://www.marthastewart.com/340178/cornish-hens-with-lemon-and-herbs