http://www.foodandwine.com/recipes/lemongrass-chicken-october-2007
Chef Way Eric and Sophie Banh marinate the chicken in a mixture of curry and fish sauce for up to 2 hours before stir-frying.
Easy Way A five-minute marinade allows the curry flavor to develop quickly.
Ingredients
2 tablespoons Asian fish sauce
3 garlic cloves, crushed
1 tablespoon mild curry powder
1/2 teaspoon kosher salt
2 tablespoons plus 1 1/2 teaspoons sugar
1 1/2 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
3 tablespoons water
3 tablespoons canola oil
2 fresh lemongrass stalks, tender inner white bulbs only, minced
1 large shallot, thinly sliced
3 serrano chiles, seeded and minced
5 cilantro sprigs
Steamed rice, for serving
Directions
In a bowl, combine the fish sauce, garlic, curry powder, salt and 1 1/2 teaspoons of the sugar. Add the chicken to coat.
In a small skillet, mix the remaining 2 tablespoons of sugar with 1 tablespoon of the water and cook over high heat, stirring, until the sugar is dissolved. Cook without stirring until a deep amber caramel forms, 2 to 3 minutes. Remove from the heat and stir in the remaining 2 tablespoons of water. Transfer to a very small heatproof bowl.
Heat a wok over high heat. Add the oil and heat until shimmering. Add the lemongrass, shallot and chiles and stir-fry until fragrant, about 1 minute. Add the chicken and caramel and stir-fry over moderate heat until the chicken is cooked through and the sauce is slightly thickened, about 8 minutes. Transfer to a bowl and top with the cilantro. Serve with rice.
Saturday, August 10, 2013
Ramen
http://www.japanesecooking101.com/ramen-recipe/
3-4 servings
Ingredients
Salted pork
1 lb pork
1 tsp salt
Soup
6 cups water (1.5L)
50g ginger root
3 cloves garlic
1 bunch green onions
4 Tbsp soy sauce
2 Tbsp sake
1 tsp salt
1 tsp sesame oil
Noodles
9 oz fresh angel hair pasta (225g)
8 cups water (2L)
2 Tbsp baking soda
Topping
boiled egg halves
bean sprouts, blanched briefly
green onions, cut finely
Instructions
Rub salt on pork and let it sit overnight in the fridge.
In a pot, put water, ginger root, garlic green onions and salted pork, and boil at high heat. Skim fat and other floating scums. Then cover, reduce to low heat, and simmer for 1 1/2 to 2 hours. Let the broth and pork cool completely in pot. Strain and save pork. Slice pork and set aside for a topping.
Prepare the rest of the toppings now as well (boiled eggs, blanched bean sprouts, cut green onions), before making the soup and noodles. Once the noodles are cooked, you will need to add the soup and toppings right away or the noodles will get soft, so you won't have time to prepare the toppings at the end.
Boil the broth and add soy sauce, sake, salt and sesame oil. Let it simmer at very low heat until noodles are ready.
In boiling water in a pot, add baking soda (be careful, it may boil over), then add the fresh angel hair pasta. Cook the pasta for 30 seconds, and strain. Immediately divide noodles into bowls and add soup onto noodles. Top with boiled eggs, bean sprouts, green onions and sliced pork.
3-4 servings
Ingredients
Salted pork
1 lb pork
1 tsp salt
Soup
6 cups water (1.5L)
50g ginger root
3 cloves garlic
1 bunch green onions
4 Tbsp soy sauce
2 Tbsp sake
1 tsp salt
1 tsp sesame oil
Noodles
9 oz fresh angel hair pasta (225g)
8 cups water (2L)
2 Tbsp baking soda
Topping
boiled egg halves
bean sprouts, blanched briefly
green onions, cut finely
Instructions
Rub salt on pork and let it sit overnight in the fridge.
In a pot, put water, ginger root, garlic green onions and salted pork, and boil at high heat. Skim fat and other floating scums. Then cover, reduce to low heat, and simmer for 1 1/2 to 2 hours. Let the broth and pork cool completely in pot. Strain and save pork. Slice pork and set aside for a topping.
Prepare the rest of the toppings now as well (boiled eggs, blanched bean sprouts, cut green onions), before making the soup and noodles. Once the noodles are cooked, you will need to add the soup and toppings right away or the noodles will get soft, so you won't have time to prepare the toppings at the end.
Boil the broth and add soy sauce, sake, salt and sesame oil. Let it simmer at very low heat until noodles are ready.
In boiling water in a pot, add baking soda (be careful, it may boil over), then add the fresh angel hair pasta. Cook the pasta for 30 seconds, and strain. Immediately divide noodles into bowls and add soup onto noodles. Top with boiled eggs, bean sprouts, green onions and sliced pork.
Notes:
Center cut pork loin roast worked perfectly.
For dry pasta, let pasta cook for 4 minutes before adding baking soda. Add 2 minutes to suggested cooking time.
Thursday, June 13, 2013
Sweet Potato Chili
http://allrecipes.com/recipe/sweet-potato-chili/
I used all ground turkey for this recipe and thought it turned out great (albeit, a bit drier). Really hearty and robust meal, and the sweet potato is a nice twist. I didn't cook for as long as the recipe indicated - maybe half an hour on the stove for the vegetables and spices, and then an hour once I added the meat. Still good.
Ingredients
2 sweet potatoes, diced
2 (14.5 ounce) cans diced stewed tomatoes with chili seasonings
1 (8 ounce) can tomato sauce
3/4 cup diced sweet onion
1/2 cup chopped celery
1/2 cup water
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 pinch salt
1 pinch ground black pepper
1 pinch cayenne pepper
1 pinch garlic powder
1 pinch onion powder
1/2 pound ground turkey
1/2 pound ground beef
1 (12 ounce) can black beans, drained and rinsed
1 cup corn
Directions
Place sweet potatoes, stewed tomatoes, tomato sauce, onion, celery, water, chili powder, cumin, cinnamon, salt, black pepper, cayenne pepper, garlic powder, and onion powder in a slow cooker. Cook on high, stirring occasionally, for 5 hours.
Heat a large skillet over medium-high heat and stir in ground turkey and ground beef. Cook and stir until meat is crumbly, evenly browned, and no longer pink, 10 to 15 minutes. Drain and discard any excess grease. Add cooked ground turkey, cooked ground beef, black beans, and corn to sweet potato mixture in the slow cooker; cook until flavors have blended, 1 to 2 more hours. Serve warm.
I used all ground turkey for this recipe and thought it turned out great (albeit, a bit drier). Really hearty and robust meal, and the sweet potato is a nice twist. I didn't cook for as long as the recipe indicated - maybe half an hour on the stove for the vegetables and spices, and then an hour once I added the meat. Still good.
Ingredients
2 sweet potatoes, diced
2 (14.5 ounce) cans diced stewed tomatoes with chili seasonings
1 (8 ounce) can tomato sauce
3/4 cup diced sweet onion
1/2 cup chopped celery
1/2 cup water
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 pinch salt
1 pinch ground black pepper
1 pinch cayenne pepper
1 pinch garlic powder
1 pinch onion powder
1/2 pound ground turkey
1/2 pound ground beef
1 (12 ounce) can black beans, drained and rinsed
1 cup corn
Directions
Place sweet potatoes, stewed tomatoes, tomato sauce, onion, celery, water, chili powder, cumin, cinnamon, salt, black pepper, cayenne pepper, garlic powder, and onion powder in a slow cooker. Cook on high, stirring occasionally, for 5 hours.
Heat a large skillet over medium-high heat and stir in ground turkey and ground beef. Cook and stir until meat is crumbly, evenly browned, and no longer pink, 10 to 15 minutes. Drain and discard any excess grease. Add cooked ground turkey, cooked ground beef, black beans, and corn to sweet potato mixture in the slow cooker; cook until flavors have blended, 1 to 2 more hours. Serve warm.
Vegetarian Borscht
http://www.seriouseats.com/recipes/2009/02/dinner-tonight-vegetarian-borscht-recipe.html
This recipe is SO good. However, I felt like it could use more liquid, so 8 cups of stock would be a better ratio. I used chicken broth instead of vegetable broth, apple cider vinegar instead of lemon, no sour cream or parsley, and a bunch of fennel stalks and a couple of bay leaves for extra flavor.
Original Recipe
1 pound beets (beetroot), peeled and cut into matchsticks
2 medium onions, sliced into half-moons
2 large carrots, peeled and cut into matchsticks
3/4 pound white cabbage, cut thinly into shreds
2 tablespoons olive oil
5 cups vegetable stock
Juice of 1/2 a lemon
Salt to taste
Coarsely ground black pepper
Sour cream (optional, omit for vegan soup)
Finely chopped parsley or chives (optional, for garnish)
Procedures
1
Peel and cut the onions, carrots, and beets (alternatively, shred the carrots and beets using the shredding blade of a food processor) and sauté over medium heat in the olive oil with a pinch of salt in a large soup pot. Reserve a small amount of beet to grate and add near the end to enliven the color.
2
In the meantime, bring the vegetable stock to a boil. When the vegetables are soft (about 5 minutes), add the shredded cabbage and the hot stock. Bring to a boil and simmer 15-25 minutes, until the vegetables are tender. With a few minutes left, add the reserved grated beet.
3
Season to taste with salt and pepper, then squeeze in the lemon juice, aiming for a pleasing but subtle sour taste. Serve with freshly grated black pepper, a dollop of sour cream, and chopped parsley, if desired.
This recipe is SO good. However, I felt like it could use more liquid, so 8 cups of stock would be a better ratio. I used chicken broth instead of vegetable broth, apple cider vinegar instead of lemon, no sour cream or parsley, and a bunch of fennel stalks and a couple of bay leaves for extra flavor.
Original Recipe
1 pound beets (beetroot), peeled and cut into matchsticks
2 medium onions, sliced into half-moons
2 large carrots, peeled and cut into matchsticks
3/4 pound white cabbage, cut thinly into shreds
2 tablespoons olive oil
5 cups vegetable stock
Juice of 1/2 a lemon
Salt to taste
Coarsely ground black pepper
Sour cream (optional, omit for vegan soup)
Finely chopped parsley or chives (optional, for garnish)
Procedures
1
Peel and cut the onions, carrots, and beets (alternatively, shred the carrots and beets using the shredding blade of a food processor) and sauté over medium heat in the olive oil with a pinch of salt in a large soup pot. Reserve a small amount of beet to grate and add near the end to enliven the color.
2
In the meantime, bring the vegetable stock to a boil. When the vegetables are soft (about 5 minutes), add the shredded cabbage and the hot stock. Bring to a boil and simmer 15-25 minutes, until the vegetables are tender. With a few minutes left, add the reserved grated beet.
3
Season to taste with salt and pepper, then squeeze in the lemon juice, aiming for a pleasing but subtle sour taste. Serve with freshly grated black pepper, a dollop of sour cream, and chopped parsley, if desired.
Sunday, September 16, 2012
Reduced Fat Alfredo Sauce
http://www.food.com/recipe/reduced-fat-alfredo-sauce-12365
~ 3 servings
Very flavorful - the garlic is the key ingredient here. However, need to take care to add ingredients gradually using an appropriate-sized pan (I tried using a bigger pot and things burned and it was hard to combine the ingredients).
Ingredients
- 1 cup 1% low-fat milk ( skim may be used, but creates a thinner sauce)
- 1 1/2 tablespoons butter
- 1 1/2 tablespoons flour
- 3 tablespoons parmesan cheese
- 1/2 teaspoon minced garlic
- 1 dash pepper
Directions
The key here is patience, add all ingredients gradually!
Melt butter in sauce pan on stove top with medium heat.
Gradually whisk in flour. This will create a yellow paste.
Gradually add milk, whisking until incorporated and no lumps are present.
Continue to whisk until hot.
Usually 3-5 minutes.
The longer you cook the base (without the cheese) the thicker the sauce will be.
Add parmesan slowly, again whisking until incorporated.
Add crushed garlic and pepper.
Cook for 2 minutes or until cheese is melted.
Remove from heat.
~ 3 servings
Very flavorful - the garlic is the key ingredient here. However, need to take care to add ingredients gradually using an appropriate-sized pan (I tried using a bigger pot and things burned and it was hard to combine the ingredients).
Ingredients
- 1 cup 1% low-fat milk ( skim may be used, but creates a thinner sauce)
- 1 1/2 tablespoons butter
- 1 1/2 tablespoons flour
- 3 tablespoons parmesan cheese
- 1/2 teaspoon minced garlic
- 1 dash pepper
Directions
The key here is patience, add all ingredients gradually!
Melt butter in sauce pan on stove top with medium heat.
Gradually whisk in flour. This will create a yellow paste.
Gradually add milk, whisking until incorporated and no lumps are present.
Continue to whisk until hot.
Usually 3-5 minutes.
The longer you cook the base (without the cheese) the thicker the sauce will be.
Add parmesan slowly, again whisking until incorporated.
Add crushed garlic and pepper.
Cook for 2 minutes or until cheese is melted.
Remove from heat.
Pureed Carrot Soup
http://www.nytimes.com/2009/01/22/health/nutrition/22recipehealth.html
Tastes best a day or two after preparation, after the flavors have been more infused together. Reheats well.
This rice-thickened French classic, known as Potage de Crécy, is simple and comforting. You can garnish it with any number of chopped fresh herbs, as well as with croutons.
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 large onion, chopped
- 2 pounds sweet carrots, peeled and thinly sliced
- Salt to taste
- 1/4 teaspoon sugar
- 2 quarts water, chicken stock, or vegetable stock
- 6 tablespoons rice, preferably Arborio
- Freshly ground pepper to taste
- 2 tablespoons chopped fresh herbs, such as chervil, mint, chives, or parsley, for garnish
- 1 cup toasted croutons for garnish (optional)
1. Heat the butter and olive oil in a large, heavy soup pot over medium-low heat and add the onion. Cook, stirring, until tender, about 5 minutes. Add the carrots and 1/2 teaspoon salt, cover partially and cook for another 10 minutes, stirring often, until the vegetables are tender and fragrant. Add the rice, water or stock, salt (about 1 1/2 teaspoons), and sugar. Bring to a boil, reduce the heat, cover and simmer 30 minutes, or until the carrots are tender and the soup is fragrant.
2. Blend the soup either with a hand blender, in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. The rice should no longer be recognizable (it thickens the soup). Return to the pot. Stir and taste. Adjust salt, add a generous amount of freshly ground pepper, and heat through. If the sweetness of the carrots needs a boost, add another pinch of sugar.
3. Serve, garnishing each bowl with croutons and a sprinkle of herbs.
Variation: Substitute 1 medium Yukon gold potato or 1/2 russet potato (about 5 ounces), peeled and diced, for the rice.
Yield: Serves 6
Tastes best a day or two after preparation, after the flavors have been more infused together. Reheats well.
This rice-thickened French classic, known as Potage de Crécy, is simple and comforting. You can garnish it with any number of chopped fresh herbs, as well as with croutons.
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 large onion, chopped
- 2 pounds sweet carrots, peeled and thinly sliced
- Salt to taste
- 1/4 teaspoon sugar
- 2 quarts water, chicken stock, or vegetable stock
- 6 tablespoons rice, preferably Arborio
- Freshly ground pepper to taste
- 2 tablespoons chopped fresh herbs, such as chervil, mint, chives, or parsley, for garnish
- 1 cup toasted croutons for garnish (optional)
1. Heat the butter and olive oil in a large, heavy soup pot over medium-low heat and add the onion. Cook, stirring, until tender, about 5 minutes. Add the carrots and 1/2 teaspoon salt, cover partially and cook for another 10 minutes, stirring often, until the vegetables are tender and fragrant. Add the rice, water or stock, salt (about 1 1/2 teaspoons), and sugar. Bring to a boil, reduce the heat, cover and simmer 30 minutes, or until the carrots are tender and the soup is fragrant.
2. Blend the soup either with a hand blender, in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. The rice should no longer be recognizable (it thickens the soup). Return to the pot. Stir and taste. Adjust salt, add a generous amount of freshly ground pepper, and heat through. If the sweetness of the carrots needs a boost, add another pinch of sugar.
3. Serve, garnishing each bowl with croutons and a sprinkle of herbs.
Variation: Substitute 1 medium Yukon gold potato or 1/2 russet potato (about 5 ounces), peeled and diced, for the rice.
Yield: Serves 6
Thursday, July 19, 2012
Cream of Celery Soup
http://www.food.com/recipe/cream-of-celery-soup-low-fat-11490
Double the recipe is not overwhelming at all if you want leftovers for the rest of the week. Double makes 5 huge servings (how I liked to eat it) or 8 medium servings. Heats up great in the microwave.
Below portions are for 4 medium servings.
4 teaspoons butter
4 cups diced celery
1 cup diced onion (about 1 onion)
2 chicken stock cubes
4 teaspoons plain flour
2 cups low-fat milk or 2 cups skim milk
salt and freshly ground black pepper
Directions:
1. In a large saucepan, heat butter until bubbly, add celery, onion and stock cubes and stir until well combined. Season with some salt.
2. Reduce heat and cover, and let simmer for 10 minutes until veggies are tender.
3. Sprinkle flour over veggie mixture stirring constantly until mixture thickens. Add milk and bring it to a boil, but keep an eye on it because milk can overboil VERY quickly.
4. Remove from heat and let cool slightly.
5. Puree the mixture. Season with salt and pepper to taste.
Double the recipe is not overwhelming at all if you want leftovers for the rest of the week. Double makes 5 huge servings (how I liked to eat it) or 8 medium servings. Heats up great in the microwave.
Below portions are for 4 medium servings.
4 teaspoons butter
4 cups diced celery
1 cup diced onion (about 1 onion)
2 chicken stock cubes
4 teaspoons plain flour
2 cups low-fat milk or 2 cups skim milk
salt and freshly ground black pepper
Directions:
1. In a large saucepan, heat butter until bubbly, add celery, onion and stock cubes and stir until well combined. Season with some salt.
2. Reduce heat and cover, and let simmer for 10 minutes until veggies are tender.
3. Sprinkle flour over veggie mixture stirring constantly until mixture thickens. Add milk and bring it to a boil, but keep an eye on it because milk can overboil VERY quickly.
4. Remove from heat and let cool slightly.
5. Puree the mixture. Season with salt and pepper to taste.
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