1 lb boneless chicken breast portions
1 red bell pepper, diced
2 cl garlic
4 dried red chillies
2 T vegetable oil
2 T oyster sauce
1 T soy sauce
pinch of white sugar
1 bunch spring onions (scallions), cut into 2 in lengths
1 1/2 C cashews, roasted
coriander leaves (cilantro), to garnish
Remove skin and fat from chicken and cut into bite sized pieces. Set aside.
Dice the red pepper, peel and thinly slice the garlic and chop the dried red chillies.
Preheat wok and then heat oil. Add garlic and dried chillies to the wok and stir-fry over a med heat until golden. Do not let the garlic burn or it will taste bitter.
Add the chicken and stir-fry until cooked through, then add the red pepper. If the mixture is very dry, add a little water.
Stir in the oyster sauce, soy sauce and sugar. Add the scallions and cashews. Stir-fry until heated through. Spoon into a warm dish and serve immediately. Garnish with cilantro.
Serve with rice or Thai/chinese noodles on the side
Friday, June 20, 2008
Thursday, June 19, 2008
Pad Thai
Yield: 2-3 servings
half of a lime
1 egg
4 t fish sauce
3 cl garlic, minced
1/2 t ground dried chili pepper (or paprika if you can't find this)
pepper
1 shallot, minced
2 T brown sugar
2 T tamarind
half a pkg Thai rice noodles
2 T vegetable oil
1/4lb shrimp
2 T crushed peanuts
1 1/3 C bean sprouts
Soak the dry noodles in lukewarm water while preparing the other ingredients, for 5-10 minutes. Rinse the bean sprouts and save half for serving fresh. Mince shallot and garlic together.
Use a wok. If you do not have a wok, any big pot will do. Heat it up on high heat and pour oil in the wok. Fry the peanuts until toasted and remove them from the wok. Add shallot and garlic and stir them until they start to brown.
The noodles should be flexible but not expanded at this point. Drain the noodles and add to the wok. Stir quickly to keep things from sticking.
Add tamarind, sugar, fish sauce and chili pepper. Stir. The heat should remain high. If your wok is not hot enough, you will see a lot of juice in the wok at this point. Turn up the heat, if it is the case. Make room for the egg by pushing all noodles to the side of the wok. Crack the egg onto the wok and scramble it until it is almost all cooked. Fold the egg into the noodles.
Add shrimp and stir. Add bean sprouts. Stir a few more times. The noodles should be soft and very tangled.
Pour onto the serving plate and sprinkle with peanuts. Serve hot with the banana flower slice and a wedge of lime on the side and raw Chinese chives and raw bean sprouts on top. (optional)
As always, in Thailand, condiments such as sugar, chili pepper, vinegar and fish sauce are available at your table for your personal taste. Some people add more pepper or sugar at this point.
half of a lime
1 egg
4 t fish sauce
3 cl garlic, minced
1/2 t ground dried chili pepper (or paprika if you can't find this)
pepper
1 shallot, minced
2 T brown sugar
2 T tamarind
half a pkg Thai rice noodles
2 T vegetable oil
1/4lb shrimp
2 T crushed peanuts
1 1/3 C bean sprouts
Soak the dry noodles in lukewarm water while preparing the other ingredients, for 5-10 minutes. Rinse the bean sprouts and save half for serving fresh. Mince shallot and garlic together.
Use a wok. If you do not have a wok, any big pot will do. Heat it up on high heat and pour oil in the wok. Fry the peanuts until toasted and remove them from the wok. Add shallot and garlic and stir them until they start to brown.
The noodles should be flexible but not expanded at this point. Drain the noodles and add to the wok. Stir quickly to keep things from sticking.
Add tamarind, sugar, fish sauce and chili pepper. Stir. The heat should remain high. If your wok is not hot enough, you will see a lot of juice in the wok at this point. Turn up the heat, if it is the case. Make room for the egg by pushing all noodles to the side of the wok. Crack the egg onto the wok and scramble it until it is almost all cooked. Fold the egg into the noodles.
Add shrimp and stir. Add bean sprouts. Stir a few more times. The noodles should be soft and very tangled.
Pour onto the serving plate and sprinkle with peanuts. Serve hot with the banana flower slice and a wedge of lime on the side and raw Chinese chives and raw bean sprouts on top. (optional)
As always, in Thailand, condiments such as sugar, chili pepper, vinegar and fish sauce are available at your table for your personal taste. Some people add more pepper or sugar at this point.
Thai Asparagus
12 oz asparagus stalks*
2 T vegetable oil
1 garlic clove, crushed
1 T sesame seeds, toasted
1 inch piece galangal, finely shredded
1 fresh red chili, seeded and finely chopped
1 T fish sauce
1 T soy sauce
3 T water
1 t brown sugar
*Or use broccoli or bok choy or green beans
Snap asparagus stalks and discard the woody parts of the stems.
Heat the oil in a wok and stir-fry the garlic, sesame seeds and galangal for 3-4 seconds, until the garlic is just beginning to turn golden.
Add the asparagus and chili, toss to mix, then add the fish sauce, soy sauce, water and sugar. Toss over heat for 2 min. or until asparagus begins to soften and the liquid is reduced by half.
Serve immediately.
NOTE: galangal is similar looking to gingerroot. It is very difficult to find, and the recipe tastes fine if this ingredient is omitted altogether.
2 T vegetable oil
1 garlic clove, crushed
1 T sesame seeds, toasted
1 inch piece galangal, finely shredded
1 fresh red chili, seeded and finely chopped
1 T fish sauce
1 T soy sauce
3 T water
1 t brown sugar
*Or use broccoli or bok choy or green beans
Snap asparagus stalks and discard the woody parts of the stems.
Heat the oil in a wok and stir-fry the garlic, sesame seeds and galangal for 3-4 seconds, until the garlic is just beginning to turn golden.
Add the asparagus and chili, toss to mix, then add the fish sauce, soy sauce, water and sugar. Toss over heat for 2 min. or until asparagus begins to soften and the liquid is reduced by half.
Serve immediately.
NOTE: galangal is similar looking to gingerroot. It is very difficult to find, and the recipe tastes fine if this ingredient is omitted altogether.
Red Curry - Thai
2 T canola oil OR peanut oil
1 onion, finely chopped
2 t Thai red curry paste (or 3t for a spicier curry)
2 cl garlic, finely chopped
1 C coconut milk
1 C chicken stock
2 T fish sauce
1 T brown sugar
1/2 t salt
1 zucchini, sliced into thin rounds
1 red pepper, sliced thin
1 C jasmine rice
12 oz uncooked boneless skinless chicken breast, cut into bite sized pieces
2 T cornstarch, mixed to a paste with 2 T water
2 T lemon juice
4 large fresh basil leaves, finely sliced
Heat the oil in a large pan over a med heat and cook the onion for 5 min, stirring occasionally. Add the curry paste and garlic and cook, stirring, for a minute.
Add the coconut milk, stock, fish sauce, sugar and salt, then bring to a boil. Add the red pepper and zucchini, cover with a lid, then reduce heat to med and simmer for 12 min. While curry simmers cook the rice.
Add chicken to curry and simmer, covered for another 8 min. Add cornstarch paste and stir continuously until the curry thickens, then stir in the lemon juice and basil. Serve on a bed of rice.
VARIATIONS: This curry tastes just as delicious using any selection of seafood (shrimp, scallops or pieces of firm fish) or cubed firm tofu. You can also use a variety of different vegetables including shredded cabbage, thinly sliced carrot or green beans. Be flexible and adapt the recipe to make the most of seasonal produce.
1 onion, finely chopped
2 t Thai red curry paste (or 3t for a spicier curry)
2 cl garlic, finely chopped
1 C coconut milk
1 C chicken stock
2 T fish sauce
1 T brown sugar
1/2 t salt
1 zucchini, sliced into thin rounds
1 red pepper, sliced thin
1 C jasmine rice
12 oz uncooked boneless skinless chicken breast, cut into bite sized pieces
2 T cornstarch, mixed to a paste with 2 T water
2 T lemon juice
4 large fresh basil leaves, finely sliced
Heat the oil in a large pan over a med heat and cook the onion for 5 min, stirring occasionally. Add the curry paste and garlic and cook, stirring, for a minute.
Add the coconut milk, stock, fish sauce, sugar and salt, then bring to a boil. Add the red pepper and zucchini, cover with a lid, then reduce heat to med and simmer for 12 min. While curry simmers cook the rice.
Add chicken to curry and simmer, covered for another 8 min. Add cornstarch paste and stir continuously until the curry thickens, then stir in the lemon juice and basil. Serve on a bed of rice.
VARIATIONS: This curry tastes just as delicious using any selection of seafood (shrimp, scallops or pieces of firm fish) or cubed firm tofu. You can also use a variety of different vegetables including shredded cabbage, thinly sliced carrot or green beans. Be flexible and adapt the recipe to make the most of seasonal produce.
Thursday, June 12, 2008
Fruit Dip
8 oz cream cheese, softened
1 jar (7.5 oz) marshmellow creme
Combine together when cream cheese is soft.
1 jar (7.5 oz) marshmellow creme
Combine together when cream cheese is soft.
Apple Cheesecake
Crust:
1/2 C butter
1/3 C sugar
1 C flour
Filling:
8 oz cream cheese
1/4 C white sugar
1 egg
1 t vanilla
Topping:
1 1/2 lb apples (approx. 2 medium apples)
1/4 C sugar
1/2 t cinnamon
1/4 C sliced almonds
To make crust, cream together butter and sugar. Add flour and mix well. Press onto bottom and 1 1/4" up sides of a 9" springform pan.
To make filling, mix together cream cheese and sugar. Add egg and vanilla. Blend well, and then spoon mixture into crust.
To make topping, core, peel and thinly slice apples. Arrange apples slices on cookie sheet or sheet of tin foil. Combine sugar and cinnamon. Sprinkle over both sides of apples.
Arrange apples in an overlapping pinwheel over cream cheese filling. Sprinkle almonds over the top.
Bake in preheated 450 degree oven for 10 min. Reduce heat to 400 abd continue baking for 25 min. Remove from oven and cool 3-4 hrs. Refrigerate until ready to serve.
NOTE: If oven runs hot, bake at 425 and reduce to 350.
1/2 C butter
1/3 C sugar
1 C flour
Filling:
8 oz cream cheese
1/4 C white sugar
1 egg
1 t vanilla
Topping:
1 1/2 lb apples (approx. 2 medium apples)
1/4 C sugar
1/2 t cinnamon
1/4 C sliced almonds
To make crust, cream together butter and sugar. Add flour and mix well. Press onto bottom and 1 1/4" up sides of a 9" springform pan.
To make filling, mix together cream cheese and sugar. Add egg and vanilla. Blend well, and then spoon mixture into crust.
To make topping, core, peel and thinly slice apples. Arrange apples slices on cookie sheet or sheet of tin foil. Combine sugar and cinnamon. Sprinkle over both sides of apples.
Arrange apples in an overlapping pinwheel over cream cheese filling. Sprinkle almonds over the top.
Bake in preheated 450 degree oven for 10 min. Reduce heat to 400 abd continue baking for 25 min. Remove from oven and cool 3-4 hrs. Refrigerate until ready to serve.
NOTE: If oven runs hot, bake at 425 and reduce to 350.
Wednesday, June 11, 2008
Ambrosia
1 C sour cream
1 C mandarin orange slices, drained
1 C crushed pineapple, drained
1 C mini marshmellows
1 C shredded coconut
Mix all ingredients together. Refrigerate over night before serving.
1 C mandarin orange slices, drained
1 C crushed pineapple, drained
1 C mini marshmellows
1 C shredded coconut
Mix all ingredients together. Refrigerate over night before serving.
Thursday, June 5, 2008
Fruit & Snickers Salad
From: Betty Wells
Fruit: use any fruit you like, just nothing sour (like a grapefruit)
apples
oranges
grapes
strawberries
blueberries
peaches
1 tub Cool Whip, thawed
1 (or so) Snickers chocolate bar, cut into pieces
Dice and/or slice all fruit & snickers bar into bite size pieces and place in serving bowl filled with Cool Whip. Gently stir/toss to mix all together. Refrigerate until ready to serve. Don't make too far in advance. Leftovers taste fine, but the consistancy of the cool whip will change over time when mixed with the juices of the fruit.
Fruit: use any fruit you like, just nothing sour (like a grapefruit)
apples
oranges
grapes
strawberries
blueberries
peaches
1 tub Cool Whip, thawed
1 (or so) Snickers chocolate bar, cut into pieces
Dice and/or slice all fruit & snickers bar into bite size pieces and place in serving bowl filled with Cool Whip. Gently stir/toss to mix all together. Refrigerate until ready to serve. Don't make too far in advance. Leftovers taste fine, but the consistancy of the cool whip will change over time when mixed with the juices of the fruit.
Wednesday, June 4, 2008
Sesame Graham Crackers
2 C brown sugar
1 1/2 C margarine
1 C slivered almonds
3/4 C sesame seeds
1 pkg graham crackers
Line cookie sheets (approx. 3) with tin foil. Heat brown sugar and margarine until sugar is melted in microwave (approx. 2 min). Add almonds and sesame seeds. Pour over graham crackers and spread if necessary. Bake 10-12 min at 350 until sugar mixture is bubbling. Let cool.
1 1/2 C margarine
1 C slivered almonds
3/4 C sesame seeds
1 pkg graham crackers
Line cookie sheets (approx. 3) with tin foil. Heat brown sugar and margarine until sugar is melted in microwave (approx. 2 min). Add almonds and sesame seeds. Pour over graham crackers and spread if necessary. Bake 10-12 min at 350 until sugar mixture is bubbling. Let cool.
Taco Salad
Yield: one very large salad
All ingredients are approximations and can be altered according to taste.
1 lb ground beef
1 packet taco seasoning
1 head iceburg lettuce
4 roma tomatoes, diced
1 green pepper, diced
1/2 a red or yellow onion, diced
yellow cheddar cheese, cubed or chunked
1 cucumber, diced (optional)
1 or 2 handfuls of plain nacho or tortilla chips, slightly crunched
ranch dressing (about 1/2 of a larger bottle, about all of a smaller bottle)
Cook ground beef and drain. Add taco seasoning and cook according to package directions. Let meat cool.
Make salad, adding all ingredients except chips and dressing. When meat is cool, add to salad. Just before serving add chips and pour dressing over salad. Gently toss so dressing covers everything.
Can serve as a side dish (perfect for pot lucks & picnics), or as the main course (refreshing summer dish), also can stuff salad into half of a pita for a sandwich.
All ingredients are approximations and can be altered according to taste.
1 lb ground beef
1 packet taco seasoning
1 head iceburg lettuce
4 roma tomatoes, diced
1 green pepper, diced
1/2 a red or yellow onion, diced
yellow cheddar cheese, cubed or chunked
1 cucumber, diced (optional)
1 or 2 handfuls of plain nacho or tortilla chips, slightly crunched
ranch dressing (about 1/2 of a larger bottle, about all of a smaller bottle)
Cook ground beef and drain. Add taco seasoning and cook according to package directions. Let meat cool.
Make salad, adding all ingredients except chips and dressing. When meat is cool, add to salad. Just before serving add chips and pour dressing over salad. Gently toss so dressing covers everything.
Can serve as a side dish (perfect for pot lucks & picnics), or as the main course (refreshing summer dish), also can stuff salad into half of a pita for a sandwich.
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