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

Ingredients
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

Directions
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.

Ingredients:

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

Directions:

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

Ingredients
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)

Directions

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!!