Monday, April 23, 2012

Thai Cucumber Salad

I made this recipe over the weekend and accidentally used habanero peppers and it was WONDERFUL!! Even better the 2nd day :) Ingredients 3 large cucumbers, peeled, halved lengthwise, seeded, and cut into 1/4-inch slices 1 tablespoon salt 1/2 cup white sugar 1/2 cup rice wine vinegar 2 jalapeno peppers, seeded and chopped 1/4 cup chopped cilantro 1/2 cup chopped peanuts Directions Toss the cucumbers with the salt in a colander, and leave in the sink to drain for 30 minutes. Rinse with cold water, then drain and pat dry with paper towels. Whisk together the sugar and vinegar in a mixing bowl until the sugar has dissolved. Add the cucumbers, jalapeno peppers, and cilantro; toss to combine. Sprinkle chopped peanuts on top before serving.

Friday, February 3, 2012

Aloo Gobi

I've been wanting to make one of Aarti's recipes since seeing her on the The Next FoodNetwork Star and this was a wonderful dish that I'm keeping for future use. I paired the cauliflower dish with some baked tilapia, perfect..

Cauliflower and Potatoes: "Aloo Gobi"
from Aarti Sequeira on the Food Network

2 tablespoons Ginger-Garlic Paste, recipe follows, or 2 teaspoons grated ginger
1 tablespoon ground coriander
1/4 teaspoon turmeric
1 cup water, divided
2 tablespoons peanut oil
1 large serrano pepper, split down the middle leaving halves attached
1 teaspoon cumin seeds
1 small head cauliflower, cut into small florets
1 russet potato, peeled and cut into 1/2-inch cubes (similar size to cauliflower)
Kosher salt
2 tablespoons freshly minced cilantro leaves, to garnish

Mix the Ginger-Garlic Paste, coriander, turmeric, and 1/2 cup water in a small bowl. This is a simple wet masala (spice mix). Set aside.

In a large pot, warm the oil over medium-high heat until shimmering but not smoking. Add the serrano pepper, wait 30 seconds, and then add the cumin seeds and wait until they're done spluttering.

Add the wet masala (careful, it will also splutter). Cook until the paste thickens, deepens in color slightly, and oil oozes out of the perimeter of the masala, about 2 minutes.

Add the cauliflower and potatoes, stirring to coat the vegetables with the masala. Season with salt and add 1/2 cup water. Cover and cook over medium heat 10 to 15 minutes. Then, remove the lid, stir, and cook until the cauliflower and potatoes are cooked through, about 5 minutes. Garnish with cilantro and serve.

Ginger-Garlic Paste:
1/2 cup cloves garlic, whole
1/2 cup fresh ginger, peeled, cut into 1/2-inch slices
1/4 cup canola oil
Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.

Friday, January 13, 2012

Moo Shu Chicken

To say there's a shortage of good chinese food in Oregon is an understatement. This is something we really struggle with since moving from California. I did however find an easy recipe that will help make the trips to California (which include good chinese food) seem like less of a wait.


Shredded lean pork or chicken 1 1/2 cups
Shredded cabbage 1 cup
Shredded carrots 1/2 cup
Shredded mushrooms (optional) 1/2 cup
Shredded bamboo shoots 1/2 cup
Diced celery 1/2 cup


Gravy: Mix together 1 tablespoon each of soy sauce, corn starch, water and 1 teaspoon salt, dash of black pepper.

Filling: Stir fry all the ingredients with 2 tablespoons oil for 5 minutes, add gravy, cook for additional 1 minute, cool and drain.

*Very easy and tasty recipe- check your supermarkets freezer aisle for chinese spring roll wrappers otherwise you could make your own or eat this yummy recipe as it is.

Monday, January 2, 2012

Lentil Soup

Recipe for Alton Brown's Lentil Soup

2 tablespoons olive oil
1 cup onion (chopped finely)
1/2 cup carrot (chopped finely)
1/2 cup celery (chopped finely)
2 teaspoons kosher salt
1 lb lentils (culled & rinsed)
1 cup tomato (peeled & cubed)
1 quart chicken broth
1 quart vegetable broth
1/2 teaspoon coriander (ground)
1/2 teaspoon cumin (ground)
1/2 teaspoon grains of paradise (ground)


with salt, sweat the onion, carrot, and celery in hot olive oil.
add the broth, tomatoes, lentils and seasonings.
bring to a boil.
reduce heat and cover, cooking about 35-45 minutes.
blend if desired (I do not blend).

This one is tasty, easy, inexpensive to make and healthy- I love that!!

Thursday, July 7, 2011



1 cup sugar
½ cup light corn syrup
¼ cup water
¾ tsp extract of your choice (I did a lemon poppyseed lollipop with real lemon zest and a chocolate cayenne lollipop)
Food coloring (optional- I used none)
Lollipop molds and sticks (or in my case shish kabob sticks and no mold)


1. Prepare your molds by spraying them with nonstick cooking spray and inserting lollipop sticks into the molds.

2. Combine the sugar, corn syrup, and water in a medium saucepan over medium-high heat. Insert the candy thermometer and stir until sugar dissolves.

3. Allow to boil, without stirring, until candy reaches 295 degrees (hard-crack stage).

4. Once the candy reaches 295, remove it from heat. Stir in the extract of your choice, and, if desired, food coloring.

5. Spoon the candy into the mold cavities (I poured from spoon to silpat mat), making sure to cover the back of the stick.

6. Allow to cool completely and remove once hardened.

Wednesday, June 22, 2011

Meatballs Stroganoff

Very simple and tasty recipe that I'm sure I'll be seeing again.


1 lb macaroni
1 1/2 lb lean ground beef
2 cloves garlic, crushed
2-3 teaspoon sweet paprika
2 tablespoons oil
1 3/4 ounce butter
1 large onion, thinly sliced
8 ounce small button mushrooms, halved
2 tablespoons tomato paste
2-3 teaspoons Dijon mustard
1/4 cup white wine
1/2 cup beef stock
3/4 cup sour cream
3 tablespoons finely chopped fresh parsley


1. Cook the macaroni in a large pan of rapidly boiling water until al dente. Drain and keep warm.

2. Combine the beef, garlic and some salt and cracked pepper in a bowl. Use your hands to mix well. Roll 2 heaped teaspoons of the meat into balls. Combine the flour, paprika and some freshly ground black pepper on a clean surface or sheet of greaseproof paper. Dust the meatballs in the seasoned flour.

3. Heat the oil and half the butter in a frying pan. When foaming, cook the meatballs over medium heat, in batches, until brown. Remove from the pan and drain on paper towels.

4.Melt the remaining butter in the pan, add the onion and cook until soft. Stir in the mushrooms and cook until the mushrooms are tender. Pour in the combined tomato paste, mustard, wine and stock. Return the meatballs to the pan and gently reheat. Bring the mixture to a boil, reduce the heat and simmer for 5 minutes, stirring occasionally.Season to taste. Stir in the sour cream through until smooth. Sprinkle with a little parsley and serve with the pasta.

Tuesday, June 21, 2011

Oven Fried Chicken

I've been wanting to make oven fried chicken for a while now and last night I think I found a keeper so I'm proudly sharing the recipe that worked for me with you. This recipe is from The Neelys on Food Network.

Pat and Gina's Oven Fried Chicken

Olive oil nonstick cooking spray
2 large eggs, beaten
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon hot sauce
Kosher salt and freshly ground black pepper
2 1/2 cups panko bread crumbs
2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1 (3-pound) chicken cut into 8 pieces, skin removed

Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.

In a pie plate or shallow bowl, whisk the eggs, mustard, honey, hot sauce, and salt and pepper, to taste, together until thoroughly combined.

Add the panko, salt and pepper, to taste, the paprika, cayenne, and garlic powder to another pie plate and whisk to combine.

Dredge the chicken through the wet mixture, then the dry mixture, patting the breading on so it adheres. Arrange on a wire rack lined sheet tray, making sure there is ample space between each piece of chicken. Give the chicken a spritz of the olive cooking spray. This will help brown and crisp up the coating.

Put on the upper rack of the oven and bake until the chicken is golden and crisp. The temperature should register 160 degrees F on an instant-read thermometer in the thickest part of the chicken, about 45 minutes. Transfer to a serving platter and serve.