Great dish to have in the summer, quick to prepare, easy to clean up, and delicious!
2 to 3 boneless skinless chicken breasts, cut into bite size pieces
1 large bell pepper, cut into bite size pieces
1 large onion, cut into bite size pieces
2 large cloves garlic, minced
1 tablespoon freshly grated ginger
2 to 3 tablespoons red curry paste
1 can coconut milk (shake well before opening)
juice of 1 lime
2 tablespoons soy sauce
2 tablespoons kecap manis (Indonesian soy sauce)
1 tablespoon fish sauce
thinly sliced Thai basil
Start rice to cook before starting curry. Cook chicken in large skillet over medium high heat.
When chicken is no longer pink, add pepper, onion, garlic, and ginger. Cook for 3 or 4 minutes, then add curry paste, coconut milk, lime juice, soy sauce, kecap manis, and fish sauce. Stir well. Cook for additional 5 to 7 minutes. Taste and add more kecap manis or soy sauce if needed. Turn off heat and stir in basil. Serve over rice and enjoy! (Pretty amazing if you can watch a space launch while you are eating!)
Wednesday, July 5, 2017
Thursday, April 30, 2015
Mom's Asian Dumpling/Noodle Soup
Mom's Asian Dumpling/Noodle Soup
For when you want something warm to serve with sushi...I made this up with what we had on hand (after reading several recipes online). Think of this as a rough outline, then fill in a desired.
1 32 ounce carton chicken broth
1 carrot, scraped or diced
1 celery stalk, diced
1 bunch green onions, sliced
1 Tbsp grated fresh ginger (I keep some in the freezer)
3 cloves garlic, peeled and smashed
1/2 cup frozen peas
1 Tbsp soy sauce
1 Tbsp fish sauce
1 Tbsp oyster sauce
Bring these ingredients to a boil, add
Dumplings, soba noodles, angel hair pasta, be creative
Cook till done, serve in bowls with big spoons.
Fill-ins...
Bok choy, chopped and added with dumplings
Siracha, hot sauce, Korean bean paste
Diced chicken
Serve with cilantro or bean sprouts
Eat all the dumplings and cook rice in leftover broth
For when you want something warm to serve with sushi...I made this up with what we had on hand (after reading several recipes online). Think of this as a rough outline, then fill in a desired.
1 32 ounce carton chicken broth
1 carrot, scraped or diced
1 celery stalk, diced
1 bunch green onions, sliced
1 Tbsp grated fresh ginger (I keep some in the freezer)
3 cloves garlic, peeled and smashed
1/2 cup frozen peas
1 Tbsp soy sauce
1 Tbsp fish sauce
1 Tbsp oyster sauce
Bring these ingredients to a boil, add
Dumplings, soba noodles, angel hair pasta, be creative
Cook till done, serve in bowls with big spoons.
Fill-ins...
Bok choy, chopped and added with dumplings
Siracha, hot sauce, Korean bean paste
Diced chicken
Serve with cilantro or bean sprouts
Eat all the dumplings and cook rice in leftover broth
Tuesday, September 9, 2014
MK's "I have a cold, but I don't want chicken soup" Soup
MK had a bad cold last week and wanted a bowl of soup, but not boring old chicken soup. So she started naming some ingredients, and K chimed in with some, and the soup pot came out! This soup is so good, and if you make some cheesy squash biscuits to serve along side, it will make anyone feel better!
1 tbsp. butter
2 carrots, cut into bite size pieces
1 good size onion, cut into bite size pieces
2 stalks celery, cut into bite size pieces
2 cloves garlic, minced
1 can hominy
1 cup frozen corn
1 can Rotel tomatoes
1 can chicken stock
1/2 lb Italian sausage, browned
Put a tablespoon of butter in the soup pot. Add carrots, onions, celery, and garlic. Cook over medium heat until veggies start to soften. Add hominy, corn, tomatoes, chicken stock, and sausage. simmer for 20 minutes (while the biscuits bake) and serve in big mugs. If you didn't make the biscuits, you can serve with parmesean cheese.
Follow this link for the biscuits, you won't be sorry!
http://www.littlehouseliving.com/yellow-squash-cheddar-biscuit-recipe.html
1 tbsp. butter
2 carrots, cut into bite size pieces
1 good size onion, cut into bite size pieces
2 stalks celery, cut into bite size pieces
2 cloves garlic, minced
1 can hominy
1 cup frozen corn
1 can Rotel tomatoes
1 can chicken stock
1/2 lb Italian sausage, browned
Put a tablespoon of butter in the soup pot. Add carrots, onions, celery, and garlic. Cook over medium heat until veggies start to soften. Add hominy, corn, tomatoes, chicken stock, and sausage. simmer for 20 minutes (while the biscuits bake) and serve in big mugs. If you didn't make the biscuits, you can serve with parmesean cheese.
Follow this link for the biscuits, you won't be sorry!
http://www.littlehouseliving.com/yellow-squash-cheddar-biscuit-recipe.html
Monday, September 3, 2012
Fruity Braised Chicken
This is my version of a recipe for Bistro Braised Chicken from Cooking Light magazine.
Fruity Braised Chicken
2 large boneless, skinless chicken breasts
2 teaspoons butter
2 carrots, sliced
1 medium onion, peeled and chopped
2 stalks celery, sliced
1/2 tsp thyme
1/4 tsp sage
2 teaspoons good mustard
1 14-ounce can low sodium chicken broth
1 good-sized apple or pear, chopped
salt and pepper to taste
Spray large non-stick skillet with cooking spray, heat pan over medium heat. Lightly season chicken with salt and pepper, add to pan, and brown on both sides. Remove chicken to plate. Add two teaspoons butter to pan, along with carrots, onion, and celery. Cook for 5 minutes, stirring occasionally. Add thyme, sage and mustard. Add chicken broth, scraping pan to loosen any brown bits, bring to a simmer. Add chicken back to pan, cover and reduce heat to simmer. Let cook for 30 minutes. Cook egg noodles or rice to serve with the chicken. Do the usual, you know, unload the dishwasher, make tea, set the table, call your mother. Uncover, add fruit, let sauce reduce for 10 minutes. Taste to see if it needs any more salt and pepper. Enjoy!
Fruity Braised Chicken
2 large boneless, skinless chicken breasts
2 teaspoons butter
2 carrots, sliced
1 medium onion, peeled and chopped
2 stalks celery, sliced
1/2 tsp thyme
1/4 tsp sage
2 teaspoons good mustard
1 14-ounce can low sodium chicken broth
1 good-sized apple or pear, chopped
salt and pepper to taste
Spray large non-stick skillet with cooking spray, heat pan over medium heat. Lightly season chicken with salt and pepper, add to pan, and brown on both sides. Remove chicken to plate. Add two teaspoons butter to pan, along with carrots, onion, and celery. Cook for 5 minutes, stirring occasionally. Add thyme, sage and mustard. Add chicken broth, scraping pan to loosen any brown bits, bring to a simmer. Add chicken back to pan, cover and reduce heat to simmer. Let cook for 30 minutes. Cook egg noodles or rice to serve with the chicken. Do the usual, you know, unload the dishwasher, make tea, set the table, call your mother. Uncover, add fruit, let sauce reduce for 10 minutes. Taste to see if it needs any more salt and pepper. Enjoy!
Thursday, June 14, 2012
Split Pea Dal with Cauliflower and Spinach
One of the great things about getting K. in the kitchen to expand her cooking repertoire is that I just supervise! This meal is easy, inexpensive, and flavorful. Serve it with rice and nann bread, slice up a mango for dessert, and Bob's your uncle!
Split Pea Dal with Cauliflower and Spinach
1 cup dried yellow split peas
1 bay leaf
2 cups chopper cauliflower
1 tsp salt
1 tablespoon butter
1 cup chopped onion
1 1/2 teaspoon minced fresh ginger
2 cloves garlic, minced
1 to 2 teaspoons curry powder
4 cups torn fresh spinach, or one package frozen, chopped spinach
Wash the peas and put in a large pot. Cover with 2 and 1/2 cups water, add bay leaf. Cover pot and bring to a boil. Reduce heat and simmer, with lid slightly ajar, for 50 minutes to an hour, until peas are tender. Add cauliflower, 1 cup water, and salt. Simmer 15 minutes. While cauliflower is cooking, saute the onions, garlic, and ginger in the butter in a small frying pan. When onions are translucent, add the curry powder to the pan. Cook for another minute or two, then add onion mixture to peas. Simmer, uncovered 15 minutes until thickened. (Side note: start the rice, set the table, make ice tea, heat the nann bread.) Stir in fresh spinach and cook until wilted, about 5 minutes. Taste for seasoning, you may need to add more curry powder or salt. If using frozen spinach, add block of spinach when you add the cauliflower, omitting the added water. Serve and enjoy!
This recipe is adapted from a recipe in Cooking Light magazine, trying to make it simpler and more suited to a limited spice cabinet.
Split Pea Dal with Cauliflower and Spinach
1 cup dried yellow split peas
1 bay leaf
2 cups chopper cauliflower
1 tsp salt
1 tablespoon butter
1 cup chopped onion
1 1/2 teaspoon minced fresh ginger
2 cloves garlic, minced
1 to 2 teaspoons curry powder
4 cups torn fresh spinach, or one package frozen, chopped spinach
Wash the peas and put in a large pot. Cover with 2 and 1/2 cups water, add bay leaf. Cover pot and bring to a boil. Reduce heat and simmer, with lid slightly ajar, for 50 minutes to an hour, until peas are tender. Add cauliflower, 1 cup water, and salt. Simmer 15 minutes. While cauliflower is cooking, saute the onions, garlic, and ginger in the butter in a small frying pan. When onions are translucent, add the curry powder to the pan. Cook for another minute or two, then add onion mixture to peas. Simmer, uncovered 15 minutes until thickened. (Side note: start the rice, set the table, make ice tea, heat the nann bread.) Stir in fresh spinach and cook until wilted, about 5 minutes. Taste for seasoning, you may need to add more curry powder or salt. If using frozen spinach, add block of spinach when you add the cauliflower, omitting the added water. Serve and enjoy!
This recipe is adapted from a recipe in Cooking Light magazine, trying to make it simpler and more suited to a limited spice cabinet.
Friday, June 8, 2012
Red Beans and Rice with Turkey Kielbasa
K. will be living off campus in the fall for the first time, and she will be cooking some for herself instead of depending on a meal plan. This is easy to prepare, will provide lots of meals, and it is a dish she loves (and knows how to make!), so I am posting this especially for her!
Red Beans and Rice with Turkey Kielbasa
1 pound dry red kidney beans
1 tablespoon olive oil or vegetable oil
2 medium onions, finely chopped
1 stalk celery, finely chopped
1 green bell pepper, finely chopped
1 teaspoon dried thyme
1 teaspoon dried oregano
3 bay leaves
1 teaspoon black pepper
3 cloves garlic
32 ounce carton chicken broth (low sodium)
1 tablespoon tomato paste
1/2 to 1 teaspoon hot sauce
1 package (14 to 16 ounces) turkey kielbasa or smoked sausage, cut into 1 inch chunks
Salt to taste
Rice
Rinse beans. Place them in a large pot and add water to 2 inches above beans. Cover and bring to a boil and boil for two minutes. Turn off heat and let sit for 1 hour. Drain and rinse beans. Return to large pot, cover with chicken stock and bring to a simmer. Chop vegetables. Add oil to a large skillet over medium heat. Add onions, celery, bell pepper, and garlic. Cook until vegetables are soft, about 10 minutes. Add vegetables to beans, along with the seasonings and tomato paste. Using the same skillet, brown the kielbasa over medium high heat. Cook beans for 1 to 1 1/2 hours, stirring occasionally. After 1 hour and 15 minutes, add kielbasa to beans and start the rice. When rice is done, taste test a bean to check for tenderness. Add salt to taste. Serve beans over rice, with hot sauce on the side. Enjoy!
Red Beans and Rice with Turkey Kielbasa
1 pound dry red kidney beans
1 tablespoon olive oil or vegetable oil
2 medium onions, finely chopped
1 stalk celery, finely chopped
1 green bell pepper, finely chopped
1 teaspoon dried thyme
1 teaspoon dried oregano
3 bay leaves
1 teaspoon black pepper
3 cloves garlic
32 ounce carton chicken broth (low sodium)
1 tablespoon tomato paste
1/2 to 1 teaspoon hot sauce
1 package (14 to 16 ounces) turkey kielbasa or smoked sausage, cut into 1 inch chunks
Salt to taste
Rice
Rinse beans. Place them in a large pot and add water to 2 inches above beans. Cover and bring to a boil and boil for two minutes. Turn off heat and let sit for 1 hour. Drain and rinse beans. Return to large pot, cover with chicken stock and bring to a simmer. Chop vegetables. Add oil to a large skillet over medium heat. Add onions, celery, bell pepper, and garlic. Cook until vegetables are soft, about 10 minutes. Add vegetables to beans, along with the seasonings and tomato paste. Using the same skillet, brown the kielbasa over medium high heat. Cook beans for 1 to 1 1/2 hours, stirring occasionally. After 1 hour and 15 minutes, add kielbasa to beans and start the rice. When rice is done, taste test a bean to check for tenderness. Add salt to taste. Serve beans over rice, with hot sauce on the side. Enjoy!
Thursday, May 10, 2012
Party Pork Barbeque
This recipe is from Grandma Katie. I haven't got a clue why it is called Party Pork Barbeque, it should be something like Sweet and Sour Pork, but its not. You can really stretch this by adding more veggies and pineapple, or more pork. Cook plenty of rice to serve it over and you should have some for leftovers!
Party Pork Barbeque
1 to 2 pounds lean pork
1/2 cups flour
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 vegetable oil
1 large onion
1 bell pepper
3 stalks celery
3 carrots
3/4 cup catsup
2 tbsps mustard
1 large can pineapple chunks or tidbits in pineapple juice
1 tbsp Worcestershire sauce
Wow, it looks like a lot of ingredients, but it is an easy recipe. Put the flour and spices in a lunch size paper bag or gallon ziploc bag, close the top and shake to combine. Cut the pork into bite size pieces, drop them into the flour mixture. Close the bag of pork and flour, shake well to coat the pork with the flour mix. Add the oil to a large skillet and let it get hot. Add the pork, cook over medium heat, throw out the bag with flour mix. Keeping an eye on the pork, start cutting the veggies into bite size pieces and add to skillet. When pork is browned and veggies have cooked for 5 or so minutes, add the remaining ingredients, including the juice from the can of pineapple. Cover and let this cook for 30 minutes, stirring occasionally. Start the rice, set the table, make tea, start a load of laundry. And there you have it, dinner!
Party Pork Barbeque
1 to 2 pounds lean pork
1/2 cups flour
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 vegetable oil
1 large onion
1 bell pepper
3 stalks celery
3 carrots
3/4 cup catsup
2 tbsps mustard
1 large can pineapple chunks or tidbits in pineapple juice
1 tbsp Worcestershire sauce
Wow, it looks like a lot of ingredients, but it is an easy recipe. Put the flour and spices in a lunch size paper bag or gallon ziploc bag, close the top and shake to combine. Cut the pork into bite size pieces, drop them into the flour mixture. Close the bag of pork and flour, shake well to coat the pork with the flour mix. Add the oil to a large skillet and let it get hot. Add the pork, cook over medium heat, throw out the bag with flour mix. Keeping an eye on the pork, start cutting the veggies into bite size pieces and add to skillet. When pork is browned and veggies have cooked for 5 or so minutes, add the remaining ingredients, including the juice from the can of pineapple. Cover and let this cook for 30 minutes, stirring occasionally. Start the rice, set the table, make tea, start a load of laundry. And there you have it, dinner!
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