Archives
| M | T | W | T | F | S | S |
|---|---|---|---|---|---|---|
| « Sep | Nov » | |||||
| 1 | ||||||
| 2 | 3 | 4 | 5 | 6 | 7 | 8 |
| 9 | 10 | 11 | 12 | 13 | 14 | 15 |
| 16 | 17 | 18 | 19 | 20 | 21 | 22 |
| 23 | 24 | 25 | 26 | 27 | 28 | 29 |
| 30 | 31 | |||||
ShanXi Noodles with Pork
I can eat noodles everyday, 3 times a day. I am always looking for different recipes… I really like this one. Very different flavored with cumin, coriander and ginger!
- 12 ounces flat wide noodles (wide pasta noodles can be substituted), cooked according to package instructions. Drain and drizzle with some oil and keep aside.
- ½ pound center cut boneless pork chops, sliced thin
- Peanut oil
- 1 + 2 tablespoon Shaoxing rice wine
- 1 teaspoon cornstarch
- 1 tablespoons cumin seeds
- 2 teaspoons coriander seeds
- 2 inches fresh ginger, grated
- 3 scallions, chopped with white and green parts separated
- 5 garlic cloves, grated
- 1 jalapeno pepper, seeded and chopped
- 1 yellow onion, sliced thin
- 2 celery stalks, diced
- 1 tablespoon chili oil
- 1 teaspoon sugar
- 1 teaspoon rice vinegar
- 1 tablespoon tamari
- ½ cup chicken broth
- Salt
- 6 to 8 baby bok choys, sliced in half
- ½ cup cilantro, chopped
Combine the sliced pork with 1 tablespoon peanut oil, 1 tablespoon Shaoxing rice wine and 1 teaspoon cornstarch. Mix well and let it sit for at least an hour or up to 3 hours in the fridge.
In a small pan, roast the cumin and coriander seeds until fragrant, about 5 minutes. Coarsely grind the spices in a mortar and pestle and set aside.
Heat 3 tablespoons peanut oil and add the ginger and scallion whites and cook on medium heat for a minute. Add the garlic and jalapeno pepper and cook for another 30 seconds. Turn the heat up and add the pork. Stir fry till browned and add onion and celery. Stir fry for another 2 minutes and add 2 tablespoons Shaoxing rice wine, the spice mixture, chili oil, sugar, rice vinegar, tamari. Add chicken broth to deglaze to pick up all the brown goodies from the bottom of the pan. Add the bok choy, stir fry for 2 minutes and add the noodles. Mix well, check for seasonings and add salt and garnish with cilantro. Serve immediately.
Portuguese Style Chicken with Saffron and Peppers
- 2 tablespoons butter
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium yellow onion, thinly sliced
- 2 large sweet red peppers, cored, seeded and cut into strips
- 3 to 4 garlic cloves, chopped
- ½ cup orange juice
- 1/3 cup chicken broth
- ½ teaspoon saffron threads
- 1 cup crushed tomatoes
- Salt
- Pepper
1/3 cup fresh parsley, chopped
Heat a wide skillet with the butter over high heat. Sprinkle salt and pepper on the chicken breasts and transfer them to the pan and cook over medium heat until lightly golden brown, about 4 minutes. Turn the pieces, reduce the heat and cook on the other side for another 4 minutes or till almost done- do not overcook. Transfer the chicken to a platter and keep aside.
Add the olive oil to the same skillet and cook the onion, peppers and garlic over medium heat, about 3 minutes. Take out of the pan and keep aside. Deglaze the pan with the orange juice and chicken broth and scrape the bottom with a wooden spatula. Add the saffron and crushed tomatoes. Bring to a boil and simmer for 10 minutes. Add the pepper and onion mixture back to the pan and cook for a minute. Add the chicken back to the pan and simmer for another 2 to 3 minutes to finish cooking the chicken. Check for seasonings and garnish with parsley.
Modified from New York Times
Green Curry Noodle Soup
My daughter announced a while ago that she would like to eat less meat- so, I informed her that we can absolutely do that but we will need to incorporate more veggies and beans in the diet. I know of a lot of teenagers her age who have decided to give up meat and live on pasta every day – not in my house!! This is a yummy, flavorful dish where one does not miss the meat….it does have some shrimp paste- but that can be eliminated.
Green curry paste (substitute store bought paste)
- ½ bunch Thai basil leaves
- ½ bunch cilantro leaves
- 2 kaffir lime leaves, (or zest of one lime)
- 1 (4- inch) piece lemongrass
- 4 garlic cloves
- 1 small shallot, chopped
- 1 (2- inch) piece peeled ginger
- 1 small Serrano pepper
- ½ teaspoon shrimp paste (or 5 to 6 dashes fish sauce)
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
Place all the ingredients into a food processor or blender and blend until smooth, about 3 to 4 minutes. If desired, strain the paste through a strainer to get rid of the stringy texture from the lemongrass. Take out and keep aside.
- 2 tablespoons peanut oil
- 1 medium yellow onion, chopped
- 2 garlic cloves, sliced
- 1 bunch brown beech mushrooms
- 1 cup spicy dry tofu, sliced or extra firm tofu, sliced
- ½ cup sliced fresh or canned bamboo shoots
- 3 heaping tablespoons green curry paste
- 2 kaffir lime leaves, (or zest of one lime)
- 1 can coconut milk
- 2 cups chicken or vegetable broth
- 12 ounces ramen noodles
Heat a heavy saucepan with the peanut oil. Add the onion and garlic and sauté for 1 to 2 minutes. Add the mushrooms and sauté for 3 to 4 minutes. Add the green curry paste and kaffir lime leaves and sauté for another 3 to 4 minutes. Add the tofu and bamboo shoots and sauté for 1 to 2 minutes. Stir in the coconut milk and broth. Bring to a boil and adjust seasoning.
Cook the ramen noodles according to instructions and add to the soup and serve garnished with basil, cilantro leaves and sliced Serrano pepper.
Recipe modified from spoonforkbacon.com
Creamy Peas and Asparagus with Pancetta
- 2 cups frozen peas, thawed
- 1 bunch asparagus, cut into 1 inch pieces
- ½ cup pancetta, chopped
- 1 medium onion, chopped
- 1½ tablespoons all purpose flour
- 1 cup chicken broth
- ½ cup cream
- Juice of one lemon
- 2 tablespoons fresh tarragon, chopped
- Salt
Blanch the asparagus in boiling water for a minute and shock them in ice water to retain the color. Keep aside.
In a wide frying pan, heat the pancetta on medium heat. Cook for 8 to 10 minutes on medium heat. Transfer to a paper towel lined plate. Add the onion into the pancetta fat and sauté on medium heat for 3 to 4 minutes. Add the all purpose flour and stir for about 30 seconds. Add the chicken broth and cream and whisk till the liquid is smooth. Bring to a boil and simmer till thickened and reduced by one third- about 5 minutes. Add the lemon juice, tarragon. Add the peas and asparagus and warm them through. Add salt to taste and garnish with the crispy pancetta.
Greek Style Chicken and Cauliflower Stew with Bread Crumbs
- 1 small cauliflower, broken into small florets
- 2 tablespoons extra virgin olive oil
- Sprinkle of salt
- Preheat oven to high broil.
Transfer the cauliflower florets onto a lined cookie sheet. Drizzle with olive oil and sprinkle with salt. Broil on high for 5 to 10 minutes, turning the florets over after 5 minutes so they are golden brown all over. Keep aside.
- 2 tablespoons extra virgin olive oil + more
- 4 to 6 chicken thighs, boneless, skinless, cut in half
- Salt
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons, parsley stems, chopped
- 1 tablespoon, dill stems, chopped
- 1 tablespoon red wine vinegar
- 1 bottle tomato pasata (tomato puree)
- ½ teaspoon cinnamon
- ½ cup kalamata olives, pitted and sliced
Heat a heavy saucepan with the olive oil. Add the chicken pieces, sprinkle some salt and brown in two batches, turning once. Take the chicken out and add more olive oil if needed. Add the onion, garlic, parsley and dill stems. Saute on medium heat for 4 to 5 minutes. Add the red wine vinegar, tomato sauce and cinnamon. Let cook and come to a boil and simmer for 10 minutes. Add the chicken pieces and let simmer with lid on for 15 minutes. Take the lid off and add the olives cooked cauliflower. Simmer for another 5 to 7 minutes. Check for seasonings and serve with a garnish of breadcrumbs.
Bread Crumb Topping
- ½ cup panko bread crumbs
- 1 tablespoon extra virgin olive oil
- 1 garlic clove, minced
- 1/3 cup fresh dill, chopped
- 1/3 cup fresh parsley, chopped
- Zest of one lemon
- ¼ cup pine nuts, chopped
Heat a small pan with the oil. Add the bread crumbs and garlic and sauté on medium low heat for 5 minutes. Turn heat off and transfer the bread crumbs to a medium bowl. Let cool. Add the dill, parsley, lemon zest and nuts to the bowl. Mix well and serve the stew with a sprinkling of the bread crumb mixture.
Kale Brussels sprouts and Apple Salad
- 3 cups of shredded kale, Brussels sprouts and red cabbage (Trader Joes has a ready made pack)
- 1 medium honey crisp apple, cut into thin strips
- ½ cup cilantro, chopped
- Dressing
- ¼ cup mayonnaise
- ½ cup full fat yogurt
- 1 teaspoon chipotle in adobo
- 1 teaspoon chipotle powder
- 1 teaspoon salt
- 1 teaspoon honey
- Juice of half lemon
Mix all the ingredients in a small bowl. Check for seasonings. Add to the kale mix and mix well and check for seasonings. Add cilantro and serve.
Garlic Cilantro Naans
This will be a great addition to the Diwali dinner…
- 1 cup all purpose flour
- 2/3 cup full fat yogurt
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon sugar
- 1 teaspoon oil
- Extra all purpose flour
- Cast Iron Pan
Garlic Topping
- 1 tablespoon butter
- 2 garlic cloves, grated
- 1 tablespoon cilantro, finely grated
- 1 teaspoon onion seeds (optional)
- ½ teaspoon salt
Mix the all the ingredients in a small bowl and keep aside.
In a large bowl, mix the flour baking soda, baking powder, salt and sugar together. Add the yogurt and mix well to make a soft dough. Add more flour if necessary making sure it is still soft but not sticky. Clean the bowl and rub the oil and return the dough to rest covered with a damp towel for an hour.
Divide the dough into 3 even balls, cover with some flour and roll out with a rolling pin into a oval shaped naan. In the meantime, heat a wide cast iron pan on a medium high heat. Apply a bit of water on one side of naan and place it on the pan with the water side down. Brush a third of the butter mixture on top and cook on medium heat for 2 to 3 minutes or till the bottom part of the naan is golden brown. Take off the heat and place on a cookie sheet. Place the cookie sheet under a medium heat broiler. Cook under the broiler for 1 to 2 minutes or till the top of the nann is golden brown and cooked through. Serve warm.