I’ll admit it: I am a Pad Thai addict. Unlike the Seattle area where I grew up, there are not very many Thai restaurants out here near Boston….so I get to make my own. Luckily, it isn’t very difficult. In a Thai restaurant, this recipe would probably be 1 ½ stars on the spicy scale. If you prefer more kick, add more chili powder or try adding some curry paste….just be careful with the curry paste…a little goes a long way!
Ingredients
1 14 oz. package of rice stick noodles or “sen lekâ€
¼ cup vegetable oil
2 tablespoons smashed garlic…about 6-8 cloves
1 bunch of green onions
1 lb. boneless, skinless chicken breast cut into bite-sized chunks
1 cup ground peanuts, divided
½ cup soy sauce
½ cup fish sauce
¼ cup packed brown sugar
1 tsp. ground red pepper
1 tsp. chili powder
6 eggs
1/2 cup water
4 cups fresh bean or soy sprouts, divided
2 1/2 cups roughly chopped or hand-torn cilantro, divided
1 lime, cut into wedges
Directions
1) Boil large pot of water. Remove from heat. Soak rice noodles in hot water for 5 minutes. Drain and run under cool water until noodles are cold. Let noodles sit in cold water. Set aside.
2) Clean and remove roots from green onions. Remove bulb ends from 5-6 onions and press through a garlic press or smash with a spoon. Cut the rest of the green onion into 2 inch pieces and set aside.
3) Heat vegetable oil over medium high heat in a wok or very large skillet. Add smashed garlic and pressed green onion. Once garlic and green onion begin to sizzle, add chicken cubes and stir fry until no longer pink or raw looking.
4) After chicken looks cooked, add the following ingredients one at a time to the skillet, stirring the entire time: ½ cup ground peanuts, fish sauce, soy sauce, brown sugar, red pepper, chili powder. Add eggs and continue to stir.
5) Drain noodles and add to skillet. Be sure to continuously stir as not to burn them.
6) Test the taste and adjust as you prefer. Add soy and fish sauce for a more salty flavor, brown sugar for a sweeter flavor or chili powder for more kick.
7) Add the 2 inch green onion sections, 2 cups bean or soy sprouts and 2 cups cilantro. Continue to stir fry 2 more minutes then remove from heat.
8) Serve warm with ground peanuts, fresh bean sprouts, cilantro and lime wedges as garnish.
"Imagine tamales without the cornhusks; you're halfway to tamale pie.
Nobody knows where tamale pie originated. It is made with the same things used for actual tamales, but in this preparation the ingredients are layered and baked in a dish instead of wrapped in cornhusks. For a shortcut, just top it with broken-up corn chips."
Don't ask me where the name for this recipe came from (I little odd of you ask me!), but I got this out of our local newspaper quite some time ago. The statement in the quotes "..." are from the newspaper article. I've never tried this using broken-up corn chips, but it's very good using the directions using the corn meal.
1 can (15 oz.) tomato sauce
4 large tomatoes, roughly cut up
1 cup whole kernel corn
1/4 cup ripe olives, sliced
3 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin
2 teaspoons chili powder
2 tablespoons chopped fresh cilantro
Ground black pepper, to taste
1 cup grated cheddar cheese
For the Topping:
3/4 cup yellow cornmeal
1/2 teaspoon salt
1/2 teaspoon ground cumin
2 cups cold water
1/2 teaspoon chili powder
1 tablespoon butter
1/2 cup grated cheddar cheese, optional
Brown the ground beef with the onions and green pepper; drain well. Add the tomato sauce, tomatoes, corn, olives, garlic, salt, cumin, chili powder, cilantro, and black pepper. Heat to boiling, reduce heat, and simmer, uncovered, for about 20 minutes or until thickened. Add cheese and stir until cheese is melted. Set filling aside.
In a saucepan, combine the cornmeal, salt, cumin, water, and chili powder. Cook over medium heat, stirring constantly, until thick. Stir in butter. Spread half of the mixture into a baking dish (about 12x8-inches). Spoon filling over the bottom crust; spoon remaining cornmeal mixture on top of the filling.
Bake at 375 degrees for 45 minutes. If desired, sprinkle cheddar cheese over the crust about 5 minutes before casserole is done.
In my opinion, the basmati rice is a must in this recipe. It adds such a wonderful aroma and nutty flavor, I couldn't imagine this dish without it.
2 teaspoons ground red pepper
2 teaspoons curry powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground coriander seeds
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon ground cinnamon
3 tablespoons butter
1 cup onion, chopped
2 cloves garlic, minced
1 pound skinless chicken breast, boned, cut into 1" pieces
1 carton (8 oz.) plain fat-free yogurt
1 can (6 oz.) tomato paste
5 cups cubed peeled baking potato (I only use 3 potatoes)
4 cups water (I only use 2 cups)
4 1/2 cups hot cooked basmati rice
2/3 cup chopped tomato
Combine first 8 ingredients. Melt butter in dutch oven over medium heat. Add onion & garlic, cook 5 minutes, stirring frequently. Stir in spice mixture; cook 5 minutes, stirring frequently. Add chicken, cook 10 minutes, stirring frequently.
Combine yogurt & tomato paste, stir with whisk. Add mixture, potato & water to pan. Bring to boil; cover, reduce heat & simmer 1 hour, stirring occasionally.
Serve over rice, top with tomato.
This is one of my all time favorites! There are many versions of this recipe but I find this one the best. I prefere it made with nicoise olives and the cognac adds a subtle kick!
Ingredients:
1 cup d pitted black olives, such as Kalamata, Nicoise, or Gaeta
3 to 4 ounces capers, drained and rinsed
2 anchovy fillets, drained, rinsed and patted dry
2 cloves garlic, minced
1 teaspoon Dijon mustard
5 sprigs fresh thyme, leaves finely chopped
3 tablespoons chopped parsley
1/2 lemon, juiced
1 teaspoon red wine vinegar
1 tablespoon cognac or brandy
1/2 cup good quality extra-virgin olive oil
Preparation:
Combine all ingredients in the bowl of a food processor and pulse to combine well, then allow to process until mixture is coarsely pureed. Taste for seasoning, then serve as a dip alongside crusty bread with goat cheese, grilled vegetables or chicken, or tossed with cooked pasta and fresh herbs
This low calorie, tangy and refreshing carrot salad is typically served as a side dish in Morroco. It is great to make ahead as it tastes better the second day. It is so good you won't believe how low fat it is!
Makes 6 servings.
1 pound baby carrots
2 tbsp. lemon juice
1 tsp. sugar
1/2 tsp. paprika
1/4 tsp. ground cumin
1 tsp.cinnamon
1/4 tsp. salt
1/8 tsp. cayenne pepper
1 tbsp. olive oil
1/4 c minced flat leaf parsley
1 C raisins
1.Slice carrots diagonally into 2 or 3 pieces.
2.Cook carrots in boiling water until crisp-tender, about 5 minutes.
3.Drain, rinse with cold water, and drain again.
4.While carrots cool, in medium bowl combine lemon juice, sugar, paprika, cumin, cinnamon, salt, and pepper. Stir well to dissolve sugar and salt.
5.Stir in olive oil, parsley, and raisins.
6.Add carrots and toss.
7.Cover and refrigerate at least 1 hour to chill and blend flavors.
Pulled Chicken and Corn Tamales
44 dried corn husks
1 1/2 teaspoon cumin seeds
1/2 teaspoon whole black peppercorns
1 1/2 teaspoons dried oregano
2 cloves garlic, minced
2 tablespoons plus 1 teaspoon salt
1/2 of a 13 1/8-ounce can chipotle chiles in adobo sauce (3/4 cup)
2 4-pound roasting chickens
1 tablespoon olive oil
1 onion, finely chopped
1/4 teaspoon freshly ground black pepper
2 cups fresh corn kernels (about 4 ears)
3 large tomatoes, cut into 1/4-cup dice
1 cup Homemade Chicken Stock , or canned low-sodium chicken broth, skimmed of fat
1 cup loosely packed cilantro leaves, finely chopped
6 cups masa harina (corn flour)
1. Soak corn husks in water for 24 hours.
2. Preheat oven to 425°. In a heavy skillet over medium-high heat, toast cumin, peppercorns, and oregano, shaking pan often, until aromatic, about 2 minutes. Let cool, and finely grind. Purée spices, garlic, 1 1/2 teaspoons salt, and chipotles in food processor.
3. Roast chicken for 30 minutes. Remove from oven and brush with spice mixture; roast until juices run clear when chicken is pierced in thigh, 30 minutes more. Let cool.
4. Meanwhile, heat oil in a large skillet over medium heat. Add onions, 1 teaspoon salt, and pepper; sauté, stirring often, until soft and fragrant, 3 to 5 minutes. Add corn and tomatoes; cook until corn is soft and tomatoes start to break down, 3 to 5 minutes. Transfer mixture to a bowl.
5. Shred chicken meat. Add chicken, stock, 1 1/2 teaspoons salt, and cilantro to onion mixture. Toss well, cover, and refrigerate.
6. Whisk together masa harina, remaining tablespoon salt, and 6 cups warm water.
7. Pat husks dry. Set aside 34 of the best husks; peel remaining ones into ribbons to use as ties.
8. Working with a few husks at a time, spread about 3 tablespoons masa mixture in center of each; mound 2 heaping tablespoons chicken filling on lower third. Fold husks over, enclosing filling; tie ends with husk ribbons.
9. Place tamales in a steamer basket over boiling water; reduce heat, cover, and steam until masa is cooked and filling is hot, about 45 minutes. Slice open husks, and serve.
Makes about 34
A co-worker used to make this but would only ever give me part of the recipe. Thanks to the internet, I’ve adapted a couple different recipes to get pretty close.
Ingredients:
* chicken breasts, 1 pound/450 grams, skinless and boneless
* potatoes, 1 pound/450 grams, small diced, boiled (about 4 medium)
* medium onions, 1
* large eggs, 3-4 (depending on how much you like eggs), hard boiled and chopped
* peas, 1 can le seur baby peas, drained (these were insisted on by my friend so are what seem right to me)
* medium carrot, one, very small dice
* dill pickles, 5-6 small (not sweet pickles) chopped
* handful of black olives, sliced in half
* juice of 1 fresh lime
* mayonnaise (about ½ cup)
* cooking oil
* salt
* black pepper
Directions:
Lightly saute onions until slightly golden. Add chicken and fry until colour changes. Add diced carrot to chicken with a bit of salt and one cup of hot water. Cook over medium heat for about 20 minutes. Remove and cut or shred into small pieces. Chill.
Mash potatoes lightly. Add with peas, pickles, salt, black pepper, mayonnaise, eggs and lime juice to chicken and mix well. Mound the salad into an attractive mound. Cover with a light layer of mayonnaise. Decorate with additional slices of dill pickle and the sliced olives. (Alternately, do it in a big bowl) Salad-e Olovieh should be served cold with crackers, pita bread, whatever you like..
Quick and Easy Bunuelos
Servings: 32 Bunuelos
A quick and easy way of preparing bunuelos; a favorite Mexican and Latin American treat. Bunuelos are traditionally served during the Christmas and New Years holidays but can also be made for Cinco de Mayo. Make these sweet and tasty treats when you are running short on time and need something special for a party or festive occasion.
Ingredients:
Bunuelos:
Vegetable oil (as needed, for frying)
4 (10-inch) flour tortilla's
Cinnamon-Sugar Mixture:
1 cup granulated sugar
1 tablespoon ground cinnamon
Instructions:
1. Mix granualated sugar and cinnamon together well. Set aside.
2. Cut flour tortilla in 8 pieces, fry in hot oil until golden brown.
3. Place fried tortilla's on paper towels to drain.
4. Sprinkle with Sugar-Cinnamon mixture.
4. Serve with ice cream or choice of fruit.
Makes 32 Bunuelos.
These were excellent, I just had to share. They made 12 very generous enchiladas. You could probably make 18 normal size ones with this recipe. The chicken, cream cheese, onion filling is yummy. The only thing I would do differently next time, (and there will be a next time) is to use 1/2 Jack cheese and 1/2 parmesan instead of all parmesan for the topping. I had to cook it for almost an hour to heat completely through.
~Jan~
2 (9 oz.) pkg. frozen cooked chicken breast strips, thawed
2 Tbsp. olive oil
2 onion, chopped
3 cloves garlic, minced
8 oz. pkg. cream cheese, softened
1/2 cup heavy cream
1 cup crumbled Monterey Jack cheese
2 (10 oz.) cans tomatilloes, drained
12 oz. bottle green chili sauce
4 oz. can chopped green chilies (or jalapeno peppers)
3 Tbsp. chopped fresh cilantro
1 cup heavy cream
12 corn tortillas
1-1/2 cups grated Parmesan cheese
Shred chicken and set aside. Heat oil in heavy skillet and sauté onions and garlic until softened.
Beat cream cheese until smooth and add heavy cream. Mix well. Stir in chicken, onions, and garlic.
Add crumbled cheese and set aside.
In food processor bowl or blender, place tomatillos and chili sauce. Puree or blend until smooth. Add green chilies, chopped cilantro, and 1 cup heavy cream. Soften tortillas in microwave on high heat for 1-2 minutes. Fill tortillas with cream cheese/chicken mixture, roll up, and place in 9x13 glass baking dish. Pour tomatillo/chili sauce over filled enchiladas and sprinkle with Parmesan cheese. Bake at 350° F for 20-30 minutes until bubbly and heated through.
Serves 10...or more
Ingredients:
1 lb boneless skinless chicken breasts
1/2 cup coconut milk
1 tablespoon fish sauce
2 teaspoons red curry paste
1 teaspoon palm sugar or brown sugar
1 tablespoon chopped cilantro
1/2 teaspoon ground turmeric
salt & freshly ground black pepper
bamboo skewers, soaked in cold water
Directions:
In a bowl, combine all the marinade ingredients except the chicken. Slice the chicken into long, thin strips and pound it to flatten it. Add the chicken to marinade. Turn chicken to coat, cover and refrigerate at least one hour.
Thread each chicken strip onto a skewer. Grill for 7 minutes or until done, turning once. Serve with the peanut sauce.
Peanut Sauce:
• 1 cup coconut milk
• 3 tablespoons red curry paste
• 1/2 cup chunky peanut butter
• 1/2 cup chicken stock
• 1/4 cup palm sugar or brown sugar
• 2 tablespoons fresh lime juice
• 1 teaspoon salt
Put coconut milk in a small saucepan and bring to a boil. Whisk in curry pate until dissolved. Whisk in the peanut butter, chicken stock and sugar. Reduce heat and simmer until smooth, stirring constantly, about 5 minutes. Remove from heat and add lime juice and salt. Set aside to cool to room temperature.
* 1½ hours, 30 min prep
** 4-6 servings
Calories 198
Calories from Fat 71 (36%)
Amount Per Serving %DV
Total Fat 8.0g 12%
Saturated Fat 6.2g 31%
Polyunsat. Fat 0.4g
Monounsat. Fat 0.6g
Trans Fat 0.0g
Cholesterol 65mg 21%
Sodium 439mg 18%
Potassium 348mg 9%
Total Carbohydrate 3.5g 1%
Dietary Fiber 0.9g 3%
Sugars 2.5g
Protein 27.5g 54%
BAHAN:
1 ekor ayam kampung, potong 4 bagian dan buang kulit
200 ml air
minyak untuk menggoreng
BUMBU HALUS:
8 butir bawang merah
5 siung bawang putih
1 sendok teh cuka
1 sendok teh garam
BAHAN SAMBAL:
6 buah cabai merah
5 butir bawang merah
1/2 sendok teh garam
1 buah tomat
CARA MEMBUAT:
1. Rebus ayam dengan bumbu halus hingga ayam lunak. Sisihkan.
2. Menjelang disajikan, goreng ayam sebentar. Sajikan dengan sambal.
3. Cara membuat sambal, rebus semua bahan sambal hingga matang, lalu haluskan dan tambahkan 100 cc air.
Untuk 4 porsi
This is a modification of my grandmother's highly secret recipe. My grandma brought this recipe to the US in her head. She never had it written down and the only way any of us have been able to come close to replicating it was by watching her closely, and trial and error. It truly is the best you will ever taste!
Arroz con Pollo
CHICKEN (must marinate overnight)
Approx 4 lbs. of chicken: Grandma always used a whole chicken and cut it up. It is quicker, easier and just as tasty to use 4lbs of boneless, skinless thighs
1 can El Pato (the yellow can with the duck on it, usually found in the Mexican section of the grocery store)
4 bell peppers
1 large onion
3 cloves of garlic
1/3 bunch of cilantro
• Combine all ingredients, except chicken and El Pato, in food processor / blender, until it forms a paste.
• Rub paste all over chicken and marinade overnight
• Place chicken in crock pot (or pot on stove), cover with El Pato and cook covered, on low for 8hrs, or until chicken falls from the bone
• Let cool, de-bone, shred into bite sized pieces. Set chicken aside. Save “sauceâ€, from crock pot/pot.
• Boil chicken bones in water (6cups) to remove excess meat. Save bone water for rice.
RICE
3 cups rice (Grandma always used Mahatma Rice)
6 cups of bone water, or low-sodium chicken broth
½ stick of butter
½ onion, chopped
½ bell pepper, chopped
1 glove of garlic, minced
• In sauce pan, saute onion, garlic and bell pepper in butter
• Add rice and sauté until rice is “poppedâ€, majority of grains have turned opaque
• Pour in 6 cups of liquid. Bring to a boil.
• Reduce heat to low, cover and cook until all liquid has evaporated (about 25 minutes). Rice should be fairly dry. Avoid lifting the lid until after 20 minutes, otherwise rice will be mushy.
*** I have found (Grandma would roll over in her grave if she knew I did it this way!), the best way to avoid mushy rice is to cook it in a rice cooker per rice cooker directions. Turn rice cooker to “cookâ€, add butter, onion, garlic and bell pepper. When butter has melted add rice and water. Cover and cook until done. ***
SAUCE
Chicken “sauce†(liquid from crock pot/pot)
1 6 oz can tomato paste
1 small (approx. 6oz) can tomato sauce
1 cup ketchup
sugar to taste
Salt / Pepper to taste
1 T Worcestershire Sauce
1 T Salsa (La Victoria Salsa Suprema was Grandma’s favorite)
Drops hotsauce -Tabasco is best (to taste)
Veggies:¼ onion
3 cloves garlic
¼ bunch cilantro
¼ bellpepper
2 carrots, diced fine
Vegetable Oil (Crisco was always brand of choice)
¾ can of peas
• In a large pot, sauté veggies in Vegetable Oil
• Add chicken “sauceâ€, tomato sauce, ketchup, sugar, salt/pepper, Worcestershire Sauce, salsa and Tobasco. Tomato paste is for thickening, so use only as much as you need.
• Add chicken.
• Add peas
• Mix rice in with sauce.
• Mix well until good consistency. Cook down if too wet.
44 dried corn husks
1 1/2 teaspoon cumin seeds
1/2 teaspoon whole black peppercorns
1 1/2 teaspoons dried oregano
2 cloves garlic, minced
2 tablespoons plus 1 teaspoon salt
1/2 of a 13 1/8-ounce can chipotle chiles in adobo sauce (3/4 cup)
2 4-pound roasting chickens
1 tablespoon olive oil
1 onion, finely chopped
1/4 teaspoon freshly ground black pepper
2 cups fresh corn kernels (about 4 ears)
3 large tomatoes, cut into 1/4-cup dice
1 cup Homemade Chicken Stock , or canned low-sodium chicken broth, skimmed of fat
1 cup loosely packed cilantro leaves, finely chopped
6 cups masa harina
1. Soak corn husks in water for 24 hours.
2. Preheat oven to 425°. In a heavy skillet over medium-high heat, toast cumin, peppercorns, and oregano, shaking pan often, until aromatic, about 2 minutes. Let cool, and finely grind. Purée spices, garlic, 1 1/2 teaspoons salt, and chipotles in food processor.
3. Roast chicken for 30 minutes. Remove from oven and brush with spice mixture; roast until juices run clear when chicken is pierced in thigh, 30 minutes more. Let cool.
4. Meanwhile, heat oil in a large skillet over medium heat. Add onions, 1 teaspoon salt, and pepper; sauté, stirring often, until soft and fragrant, 3 to 5 minutes. Add corn and tomatoes; cook until corn is soft and tomatoes start to break down, 3 to 5 minutes. Transfer mixture to a bowl.
5. Shred chicken meat. Add chicken, stock, 1 1/2 teaspoons salt, and cilantro to onion mixture. Toss well, cover, and refrigerate.
6. Whisk together masa harina, remaining tablespoon salt, and 6 cups warm water.
7. Pat husks dry. Set aside 34 of the best husks; peel remaining ones into ribbons to use as ties.
8. Working with a few husks at a time, spread about 3 tablespoons masa mixture in center of each; mound 2 heaping tablespoons chicken filling on lower third. Fold husks over, enclosing filling; tie ends with husk ribbons.
9. Place tamales in a steamer basket over boiling water; reduce heat, cover, and steam until masa is cooked and filling is hot, about 45 minutes. Slice open husks, and serve. Yields about 34 tamales.
Found this recipe online and it is great!
Ingredients:
1 pound ground beef
1/2 cup chopped onion
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/2 cup salsa, divided
6 cups packed torn or sliced romaine lettuce
1 large tomato, chopped
1 cup (4 ounces) shredded Mexican cheese blend or taco cheese, divided
2 tablespoons canola oil
1 ripe avocado, peeled, seeded and diced
1/4 cup sour cream
Directions:
1. Brown ground beef with onion in large skillet; pour off drippings. Add garlic, cumin, chili powder and salt; cook 1 minute, stirring frequently. Stir in 1/4 cup salsa; cook and stir 1 minute. Remove from heat.
2. Combine lettuce, tomato and 1/2 cup cheese in large bowl. Combine remaining 1/4 cup salsa and oil in small bowl. Add salsa mixture to salad; toss well. Divide salad among 4 serving plates. Spoon meat mixture evenly over salad; top with remaining 1/2 cup cheese, avocado and sour cream.
2 Cups cooked chicken. (Chopped, diced, or shredded)
3/4 cups chopped onion(
2 cups grated Monterey jack cheese
1/4 cup oil
1/4 cup flour
1/4 cup butter or margarine
4-6 Jalapenos (seeded and sliced thin)
2 cups Chicken broth (I like to add a bouillon cube to broth)
8 ounces sour cream
1 pkg. Corn tortillas (12)
4-6 Green Chilies (Diced)
Pre heat oven to 425
Filling
Boil chicken and allow to cool.
Mix (cooled) cooked chicken, 1-cup cheese, diced chilies, and onion in a large bowl and set aside.
Tortilla prep
Heat oil at medium high and dip tortillas in for approx. 5 seconds per side, place on paper bag or paper towel to drain. (I think the paper bag works best)
Place 3 Tbls. filling into each of the tortillas and roll. Place the rolled tortillas into a 9â€x11â€x2†pan.
Cream Sauce
Heat the butter or margarine in a large skillet.
Sauté jalapenos at high heat for 2-3 minutes, reduce heat to medium high and mix in flour. Slowly add the 2 cups broth, mixing until smooth.
Add sour cream and continue to heat until warm and creamy.
Pour sauce over rolled tortillas.
Cooking
Place pan on top of a sheet of aluminum foil, and put in oven. (This prevents the tortillas from getting hard on the bottom while cooking)
Cook for 20 minutes.
Carefully remove pan from oven and put remaining cheese on top and place back in oven for additional 5 minutes.
Allow enchiladas to cool for 5 minutes before serving.
This recipe was taken from a newspaper review, posted on the wall of Louisiana Creole Gumbo, located at the corner of Gratiot and St. Aubin, near Eastern Market in Detroit, Michigan. I have never had better red beans and rice than from this hole-in-the-wall takeout joint. I would highly recommend adding shrimp or cajun (andouille) sausage near the end. Don't forget to pair this with your favorite cornbread recipe. And if you are ever in downtown Detroit, you must stop in. (They now accept credit and debit cards!) :)
2 c dried red kidney beans
1 T solid vegetable shortening
1 c chopped onion
1 lb. ground beef
4 T beef base (bouillon) granules
1 T sugar
1 t black pepper
1 t garlic powder
1 t liquid smoke, if desired
Hot cooked rice
Soak beans in cold water overnight. The next day, drain beans well and transfer to large pot. Cover beans with fresh water; bring to a boil, lower heat and simmer uncovered one hour. Do not drain.
Meanwhile, in large skillet, heat shortening; add onion and cook five minutes. Add ground beef and cook five minutes longer. Add onion/beef mixture to cooked beans and bean liquid. Stire in beef base granules, sugar, pepper, garlic powder, and liquid smoke, if desired. Continue to simmer until beans are tender, about 25 to 30 minutes. Serve over hot cooked rice.
Makes six to eight servings.
1 pound top sirloin steak, trimmed
1 tablespoon brown sugar
3 tablespoons low-sodium soy sauce
1 tablespoon mirin (sweet rice wine)
1 teaspoon minced peeled fresh ginger
1 teaspoon dark sesame oil
3 garlic cloves, minced
Cooking spray
Wrap beef in plastic wrap; freeze 1 hour or until firm. Remove plastic wrap; cut beef diagonally across grain into 1/16-inch-thick slices. Combine beef, sugar, and next 5 ingredients (sugar through garlic) in a large zip-top plastic bag. Seal and marinate in refrigerator 1 hour, turning bag occasionally. Prepare grill. Place a wire grilling basket on grill rack. Remove beef from bag; discard marinade. Place beef on grilling basket coated with cooking spray; grill 5 minutes or until desired degree of doneness, turning frequently.
2 teaspoons low-sodium soy sauce
1/2 teaspoon minced peeled fresh ginger
1 garlic clove, minced
4 ounces eye of round or top round steak, thinly sliced
Cooking spray
1 cup (2-inch) julienne-cut carrot
1 cup (2-inch) julienne-cut English cucumber
1/2 teaspoon sesame seeds, toasted
1/2 teaspoon rice vinegar
1/8 teaspoon kosher salt
1/8 teaspoon dark sesame oil
1 garlic clove, minced
4 large eggs, divided
1/4 teaspoon kosher salt
3 cups hot cooked short-grain rice
1 cup thinly sliced shiitake mushroom caps
1 cup Seasoned Spinach
4 teaspoons sambal oelek or Thai chile paste
Combine first 4 ingredients in a zip-top plastic bag. Seal and marinate in refrigerator 30 minutes. Heat a small nonstick skillet coated with cooking spray over medium-high heat. Add beef mixture; stir-fry 3 minutes or until done. Remove from pan. Cover and keep warm. Cook carrot in boiling water 1 minute or until crisp-tender. Drain. Rinse with cold water; drain and set aside. Combine cucumber and next 5 ingredients (cucumber through 1 garlic clove); set aside. Heat skillet coated with cooking spray over medium-high heat. Break 1 egg into hot skillet. Cook egg 1 minute; carefully turn over. Sprinkle with dash of salt. Cook an additional minute or until desired degree of doneness. Remove from pan. Cover and keep warm. Repeat procedure with remaining eggs and salt. Spoon 3/4 cup rice into each of 4 bowls. Arrange 1/4 cup each of beef, carrot, cucumber mixture, mushrooms, and Seasoned Spinach over each serving. Top each serving with 1 egg and 1 teaspoon sambal oelek.
I love Korean food and I found this great recipe online. It may not be 100% Korean, but it is pretty good!
Difficulty: Medium
Prep Time: 5 minutes
Cook Time: 15 minutes
Yield: 6 servings
3/4 cup plus 3 tablespoons soy sauce
1/4 cup medium-dry sherry
3 tablespoons sugar
1 1/2 tablespoons plus 1 1/2 teaspoons minced garlic
1 tablespoon plus 1/2 teaspoon Asian sesame oil
1 teaspoon dried hot red pepper flakes
6 (1-inch-thick) boneless beef top loin (strip) steaks, about 3/4 pound each
3/4 cup chopped fresh cilantro (including roots and stems)
1/3 cup vegetable oil
1 tablespoon fresh lime juice
1/2 teaspoon minced seeded fresh habanero or serrano chile (optional)
1 (4-inch-long) fresh hot red chile, chopped (optional)
Stir together 3/4 cup soy sauce, sherry, sugar, 1 1/2 tablespoons garlic, 1 tablespoon sesame oil, and red pepper flakes in a 13 by 9 by 2-inch baking dish until sugar is dissolved, then add steaks, turning to coat. Marinate steaks, turning once, 1 hour.
Prepare grill for cooking.
Stir together cilantro, vegetable oil, lime juice, remaining 3 tablespoons soy sauce, remaining 1 1/2 teaspoons garlic, remaining 1/2 teaspoon sesame oil, and chile if using.
When fire is medium-hot (you can hold your hand 5 inches above rack 3 to 4 seconds), grill steaks on a lightly oiled rack 3 to 4 minutes on each side for medium-rare. Let steaks stand on a cutting board 5 minutes, then top with some sauce and cut crosswise into 3/4-inch-thick slices. Serve remaining sauce on the side.
1/4 cup low-sodium soy sauce, divided
1/4 cup Chinese black (Chinkiang) vinegar or rice vinegar, divided
4 teaspoons dark sesame oil
1/2 teaspoon five-spice powder
3/4 pound top round, cut into1/4-inch strips
1/3 cup water
1 teaspoon cornstarch
2 teaspoons peanut oil, divided
3 tablespoons sesame seeds, toasted and divided
1 tablespoon minced peeled fresh ginger
2 garlic cloves, minced
2 cups red bell pepper strips
1 1/2 cups shelled edamame, thawed
1 cup sliced shiitake mushroom caps
2 cups whole baby corn
1/2 cup diagonally cut green onions
3 cups cooked jasmine rice
Combine 2 tablespoons soy sauce, 2 tablespoons vinegar, sesame oil, and five-spice powder in a medium bowl, stirring with a whisk. Add beef; toss to coat. Let stand 10 minutes. Remove beef from bowl; discard marinade. Combine 2 tablespoons soy sauce, 2 tablespoons vinegar, water, and cornstarch, stirring with a whisk. Heat 1 teaspoon peanut oil in a large nonstick skillet over medium-high heat. Add beef; stir-fry 1 minute. Remove beef from pan. Add 1 teaspoon peanut oil, 2 tablespoons sesame seeds, ginger, and garlic to pan; stir-fry 30 seconds. Add bell pepper, edamame, mushrooms, and corn; stir-fry 2 minutes. Add beef and cornstarch mixture; stir-fry 3 minutes or until sauce thickens. Remove from heat; stir in 1 tablespoon sesame seeds and onions. Serve over rice.
1 teaspoon olive oil
2 garlic cloves, minced
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
1 cup light coconut milk
1 tablespoon sugar
1 teaspoon salt
1 1/2 teaspoons red curry paste
1 to 2 teaspoons Thai fish sauce
2 cups broccoli florets
2 cups cauliflower florets
4 cups hot cooked penne rigate (about 2 cups uncooked tube-shaped pasta)
2 tablespoons chopped green onions (optional)
Heat oil in a large nonstick skillet over medium-high heat. Add garlic and chicken; sauté 5 minutes. Combine coconut milk and next 4 ingredients (coconut milk through fish sauce), stirring with a whisk. Add coconut mixture to pan; bring to a simmer. Add broccoli and cauliflower; cover and cook 7 minutes or until vegetables are crisp-tender, stirring occasionally. Stir in pasta; toss well to combine. Sprinkle with green onions, if desired.
The combination of ingredients are a bit strange but it tastes refreshing and light!
2 tsp. grated lime rind
1 tsp. grated lemon rind
¼ cup fresh lime juice
1 Tblsp. fresh lemon juice
1 Tblsp. fish sauce
2 tsp. brown sugar
½ tsp. chopped serrano pepper
¼ tsp. crushed red pepper
1 tsp. olive oil
12 ounces ground turkey breast
1 Tblsp. chopped shallots
1 head green leaf lettuce
Combine first 8 ingredients, stirring with a whisk until sugar dissolves. Heat oil in skillet over medium-high heat. Add turkey and shallots. Saute 5 minutes or until turkey is done, stirring to crumble meat. Drizzle with juice mixture, stirring to coat. Serve with lettuce and steamed rice.
This is one of my favorite Lebanese recipes. Its a very time-consuming dish to prepare, but the result is worth the work. Its a great dish for a family gathering.
Ingredients:
Dried Moghrabieh, 1/2 bag (Buy from a Middle Eastern store)
chicken, 1 whole, with skin, cut up,washed, (can use any combination parts)
onions, 10 whole, small
onion, 1 cup, finely chopped
butter, 3/4 cup, separated
cinnamon, 2 teaspoon
black pepper, 1 teaspoon
white pepper, 1 teaspoon
salt, 1 teaspoon
chic peas, 20 ounce can (drained)
1tsp cumin
1tsp caraway
Directions:
In a very large skillet brown the onions in the butter over medium heat. Use a slotted spoon to remove the onions from the skillet and set aside. In the same skillet add the chopped onion and chicken pieces, sauté until onion is tender and the chicken is golden. Add pepper, white pepper, cinnamon, cumin, caraway and salt, sauté a few minutes more.Cover the chicken with water and simmer until done, chicken should fall easily off of the bone, using tongs remove chicken from the skillet. Carefully remove the chicken from the bone, set aside and cover to keep warm. Add chic peas and whole onions to the broth in the skillet and simmer. Meanwhile, in a separate large sauce pan melt 1/4 cup of butter and fry Moghrabieh in the butter until it begins to take on color. Remove the whole onions from the chicken stock(reserve and keep warm). Pour the stock over the Moghrabieh a little at a time, cook on medium low heat until done, adding water as needed approximately every 30 minutes until well done.
Best way to eat:
Arrange Moghrabieh in an oblong serving dish. Arrange the chicken pieces on top. Surround with small whole onions.
Tip: Moghrabieh is like small pasta balls. Basically, they are cooked the same way you would prepare a Rissotto....by adding the stock a little at a time and cooking.
I like to throw things together without a recipe. Sometimes they're very good and other times they belong in the garbage. This one was pretty good.
6 bonless, skinless chicken breasts
1/2 C whole wheat flour
1 Tbsp Emeril's Bam
1/4 C olive oil
6 Tbsp salsa
1 1/2 C grated pepper Jack cheese
Put the olive oil into a skillet on medium heat. Combine the whole wheat flour and the Emeril's Bam. Dredge the chicken breasts in the flour & Bam mixture. Brown the chicken breasts in the olive oil. Transfer the browned chicken breasts to a 9x13 baking pan. Top each chicken breast with 1 Tbsp of salsa. Cover baking pan with foil. Bake at 375° for 20 minutes. Remove foil and top each chicken breast with pepper Jack cheese. Put back into the oven uncovered and bake for 5 minutes more or until cheese is melted. Enjoy.
This is a basic ingredient in all good Indian cooking, and although I am writing from South Africa we have a large Indian community which has developed some of its own idiosyncrasies over the years. It is, in fact, clarified butter cooked longer than the rench do it, so it aquires a delicious nutty, toasted flavour. It is also fequently spiced variously by individual cooks. It keeps for ever in a cool dark space.
1 lb (500 g) best butter
3 green cardamom seeds, crushed in a mortar (optional)
2 cloves (optional)
Melt and heat the butter (with or without the spices - I sometimes do both or one or none)in a saucepan over medium heat. "Cook" until the residue at the bottom of the pan turns a mellow brown (sometimes you have to brush aside the foam to check this), but be careful not to burn the butter. This all takes quite a while, so patience and a wary eye are in order.
Let it cool down and pour it through cheesecloth in a sieve into a glass bottle. As I said, this keeps wellnigh for ever in a cool cupboard.
Use it as the basic frying medium for curried foods, and also fry it with mustard seeds or/and thinly sliced garlic or/and cumin seeds to pour over yoghurt "salads" ("raitas") as lavishly as you dare to.
Chapchae is a fantastic Korean meal. The beef is best served thinly sliced, so see if your butcher can slice it for you.
Beef:
1 teaspoon cornstarch
8 ounces eye of round steak, trimmed and thinly sliced
1 tablespoon low-sodium soy sauce
1 1/2 teaspoons minced peeled fresh ginger
2 teaspoons sambal oelek or Thai chile paste
1/2 teaspoon dark sesame oil
3 garlic cloves, minced
Vegetables:
1 teaspoon dark sesame oil
1 teaspoon vegetable oil
1/2 teaspoon crushed red pepper
5 garlic cloves, minced
3 cups sliced shiitake mushroom caps (about 6 ounces mushrooms)
1 cup (2-inch) diagonally sliced green onions
1 cup (2-inch) julienne-cut carrot
1 (10-ounce) bag fresh spinach
Remaining ingredients:
1 (3.75-ounce) package uncooked bean threads (cellophane noodles)
1/3 cup low-sodium soy sauce
1 tablespoon brown sugar
1 tablespoon rice vinegar
1 tablespoon dark sesame oil
1 tablespoon sesame seeds, toasted
To prepare beef, sprinkle cornstarch over beef; toss to combine. Add 1 tablespoon soy sauce and next 4 ingredients (1 tablespoon soy sauce through 3 garlic cloves); toss well to coat. Cover and refrigerate 30 minutes to 1 hour. Heat a large nonstick skillet or wok coated with cooking spray over medium-high heat. Add beef mixture; stir-fry 3 minutes or until done. Remove mixture from pan. Cover and keep warm. To prepare noodles, pour boiling water over noodles; let stand 10 minutes or until tender. Drain and rinse with cold water. Drain. Snip noodles several times with kitchen shears. To prepare vegetables, wipe skillet or wok clean with paper towels. Heat 1 teaspoon sesame oil and vegetable oil in pan over medium-high heat. Add red pepper and 5 garlic cloves; stir-fry 30 seconds. Add mushrooms, onions, and carrot; stir-fry 3 minutes. Add half of spinach; stir-fry 2 minutes or until spinach wilts. Add remaining spinach; stir-fry 2 minutes or until spinach wilts. Reduce heat to medium-low. Add beef mixture and noodles to pan, stirring well to combine. Combine 1/3 cup soy sauce, brown sugar, vinegar, and 1 tablespoon sesame oil, stirring with a whisk. Drizzle over noodle mixture; stir well to combine. Cook over medium-low heat 3 minutes or until thoroughly heated. Sprinkle with sesame seeds.
Rice
Water 2 parts H2O: 1 part Rice
1. Rinse rice by hand 3 times (this is REALLY important!!!) for 1 minute each rinse. Scrub in collendar with running water over the rice.
2. Put in pan with lid and use high heat until boiling and then reduce to medium and cook 15 minutes (DO NOT REMOVE LID -- even if the house burns down ;D)
3. Remove pan and set aside and let rest with lid on for 15 minutes.
4. After rice has cooled a bit, add sushi vinegar (recipe below).
Sushi Vinegar
Rice Vinegar 3/4 cup
Sugar 1/4 cup
Salt 1 1/2 tsp.
Mirin (fish seasoning powder) Optional
Mix together and then add to rice. Since you want the rice to soak in the vinegar, use a smaller bowl so it is more condensed and better for soaking.
Miso Soup
1 "leaf" Konbu (a type of seaweed)
~1 cup dry bonito (I think this is dried fish, but don't hold me to that)
tofu (a whole package, I believe firm/extra firm and cut into small pieces)
any meat,veggie you want to toss in there
~1/2 cup Wakame (another type of seaweed)
1/2 - 2/3 cup Miso Paste (soybean)
1/4c. Green onions
1. Boil the Konbu in water and then toss the seaweed.
2. Add the dry bonito to the broth to form "Da-shi"
3. Add the tofu, meat and veggies
4. Add the Miso paste by putting into strainer above broth and slowly stirring it in - this prevents clumps of paste and from destroying the tofu.
5. Add the green onions and serve
Shrimp Tempra Rolls
2 eggs
2 cups water
~2 cups Tempra (flour-like)
shrimp - shelled, deveined and slitted on sides so they lay flat (Nori left the tails on)
Peanut Oil
1. Mix eggs and water and add Tempra to form a batter (semi-thick, not too runny)
2. Heat the oil on medium temp and test by dropping batter droplets into oil. If the batter sinks to the bottom or floats immediately it is not the right temp for the Tempra. The batter should go to the middle and then come back up.
3. Batter and fry the shrimp and constantly turn them until they are a light golden color.
NOTE: Take out the "orphan" batter pieces in each batch so you don't burn your oil!
Spread the shrimp out on a plate and try to prevent them from touching so they don't get soggy.
Spicy Sauce
Mayo 1 cup
Mirin (fish powder) 2 Tbsp.
Chili pepper 1 tsp.
Smelt Roe (fish) 1 Tbsp.
To mak the Tempra Rolls
1. Take a piece of Nori (seaweed) and place it on your wrapped bamboo mat horizontally
2. Spread Sushi rice on it (if you use your hands, make sure they are wet!)
3. Spring sesame seeds on top of rice.
4. Flip seaweed over so it is rice side down
5. Put a line of Spicy Sauce in the center of the seaweed, horizontally.
6. Lay two pieces of Tempra on top of sauce, tails facing away from the center
7. Roll and press
8. Cut into 4-8 slices
Sushi Rice
Nori
Cucumber (cut into tiny, thin, long slivers)
Avocado
Crab, Tuna, Salmon
Scallion, Sprouts
Eel Sauce
Ok, so I just made mine with cucumber, avocado and crab, but I assume you can substitute the other stuff into this.
1. Start your Nori, rice and sesame seeds like you did with the Tempra roll
2. After you turn the seaweed over, take the crab and split it in half lengthwise so you have a small strip that goes across the center of the roll horizontally.
3. Then place the cucumber horizontally on one side and the avocado on the other.
4. Roll and press.
5. Cut into 4-8 slices