Thai chicken curry

500 g boneless chicken breast or thigh in small pieces or 
1 red onion chopped
2 tbsp red curry paste – bought or homemade
1 can coconut milk
1 tbsp brown sugar
½ cup chopped cherry tomatoes optional
Handful of basil leaves torn
2 tbsp oil
¼ cup toasted cashew nuts
Basmati rice to serve

Heat the oil in a pan and sauté the onion. Add the boneless chicken meat and stirfry till cooked. Stir in 1-2 tbsp curry paste and a can of coconut milk. Simmer till chicken is cooked and sauce reduced. Stir in sugar and adjust seasoning to taste. Serve on a bed of boiled basmati rice and garnish with torn basil leaves, chopped cherry tomatoes (when in season) and a handful of toasted cashews.

Red Curry paste

1 tbsp cumin seeds
1 tbsp peppercorns
1 tbsp coriander seeds
1/2 cup chopped red chillies
2 onions chopped
4 garlic cloves crushed
3 tbsp oil
2 tbsp lemon juice
1 tsp turmeric

Grind the cumin, peppercorns and coriander in a food mill or pound in a mortar and pestle. Add other ingredients and blend to a smooth paste. Add more oil if necessary. Store in sterilised jars with a layer of oil on the surface and keep refrigerated.


Link: http://www.destitutegourmet.com/index.php?option=com_content&task=blogcategory&id=24&Itemid=101

[from Harmony]

I reduced it way too much in the end, and I should've added a bit more of the curry paste, but I didn't want to scare my kids off - but in the end they didn't eat it anyway! (well, one of them picked out the tomatoes, and one of them picked out the chicken..)

BISTEK/ADOBO

I made this tonight with fresh green beans. I just added the green beans to step 4 and let it simmer until cooked.  I also added cornstarch to the whole recipe so that the marinade thickened to the meat and then also to the green beans.  Caleb ate the green beans up! He's been anti-green beans for the past few weeks so I was a little surprised.

(It's a modified filipino recipe)

BISTEK/ADOBO ****

INGREDIENTS

2 lbs. steak/pork/fish (sliced thin)
2 T lemon juice
3 T soy sauce
1/2 tsp pepper
1/4 c. cooking oil
1/2 c. water
1 c. onion (sliced into rings)
salt to taste

DIRECTIONS

1. Marinate meat in lemon juice, soy sauce, pepper, salt
2. Cook onion in skillet and remove
3. Cook meat; remove
4. Add marinade and water to skillet (10 min)
5. Pour over meat and onion rings

serve with rice

[from improvingmama]

Nasi Goreng with Spekkies

My Dh's absolute favorite is Nasi Goreng with Spekkies - its an indonesian rice dish. The nasi goreng - everyone makes slightly differently, the important part is the nasi goreng spice and everything else is whatever you like. But the spekkies is the real favourite part.




You take pork slices (really thick cut bacon- about 1/2-1 inch thick) and cut into square pieces



Put in a pan and pour over sweet soy sauce - otherwise called Kecap Manis - I can usually only find this in Dutch or Asian stores. Cover the meat and simmer for an hour - the longer the better. Serve over the Nasi and its SO.. yummy.



Thankfully, dh only asks his mom to make it or makes it himself I don't make it right.. :)

[from Harmony]

PANCIT (filipino)

1. Soak 1 pkg rice sticks in hot water 3-5 minutes; drain; add ab. 5 tbsp soy sauce and set aside



2. Saute 1 clove garlic and onion (diced)



3. Add 1 cup shredded meat (chkn, pork, beef), S&P if wanted



4. Add 2 cups chicken broth and 1 chken cube



5. Add shredded cabbage and carrots (ab. 1 cup each)



6. Add noodles



7. Add calamansi (kumquat) juice... can do lemon for a different taste



**You can use shrimp instead, but don't cook too long!

[from improvingmama]

Ginger Pork and Stir Fry Veggies ****

INGREDIENTS

1 (whole ) pork tenderloin, about 12-oz., thinly sliced

2 tablespoon(s) (grated peeled) fresh ginger

1 cup(s) (reduced-sodium) chicken broth

2 tablespoon(s) teriyaki sauce

2 teaspoon(s) cornstarch

2 teaspoon(s) canola oil (I use EVOO)

8 ounce(s) snow peas, strings removed, fresh or frozen

1 medium zucchini, cut lengthwise , in half and thinly sliced crosswise

3 onions, cut into 3-inch pieces



DIRECTIONS

1. Toss pork with ginger in a bowl. Mix broth, teriyaki sauce and cornstarch in a cup; set aside.



2. In a nonstick 12-inch skillet, warm 1 tsp. oil over medium-high heat until hot. Add snow peas, zucchini and green onions, and stir-fry until lightly browned and tender-crisp, about 5 minutes. Transfer vegetables to large bowl.



3. In the same skillet, heat remaining 1 tsp. oil; add pork mixture and stir-fry until pork just loses its pink color, about 3 minutes. Transfer pork to bowl with vegetables.



4. Stir cornstarch mixture to blend; add to skillet and heat to boiling. Boil until sauce thickens slightly, about 1 minute, stirring constantly. Return pork and vegetables to skillet, stir to combine with sauce and heat through. Serve with brown rice, if you like.


[from improvingmama]

Bistek/Adobo **** (filipino dish)

INGREDIENTS
2 lbs. steak/pork/fish (sliced thin)

2 T lemon juice

3 T soy sauce

1/2 tsp pepper

1/4 c. cooking oil

1/2 c. water

1 c. onion (sliced into rings)

salt to taste



DIRECTIONS

1. Marinate meat in lemon juice, soy sauce, pepper, salt

2. Cook onion in skillet and remove

3. Cook meat; remove

4. Add marinade and water to skillet (10 min)

5. Pour over meat and onion rings
 
[from improvingmama]

Empanadas

I have been looking for our recipe for Empanadas from Argentina. My husband served a mission there for two years and had a recipe for them from a local...but we can't find it!
I did some searching and this recipe is most similar I guess. Basically, an empanada is dough that you put stuff in. You can put anything in it that sounds good to you. Where my husband was, they basically did potatoes and meat as well as a more dessert one. Oh, and we baked ours--we didn't fry them. If I ever find the recipe, I will let you know...

It's exquisite aroma and taste of this beefy filling find its influence way back from the Classic and South American countries like Peru, Chilean, Argentinian and Puerto Rican. It is traditionally eaten as a streetfood that are ideal for those people who are always on the go.



INGREDIENTS:

♥2 hard-boiled large eggs

♥1/2 medium onion, finely chopped

♥1 tablespoon olive oil

♥1 garlic clove, finely chopped

♥1/2 teaspoon ground cumin

♥1/2 teaspoon dried oregano

♥3/4 pound ground beef chuck

♥2 tablespoons raisins

♥1 1/2 tablespoons chopped pimiento-stuffed olives

♥1 (14-ounce) can whole tomatoes in juice, drained, reserving

♥2 tablespoons juice, and chopped

♥1 package frozen empanada pastry disks, thawed

♥About 4 cups vegetable oil



How to Prepare:

♥Cut each egg crosswise into 10 thin slices.

♥Cook onion in olive oil in a heavy medium skillet over medium heat, stirring frequently, until softened. Add garlic, cumin, and oregano and cook, stirring, 1 minute. Stir in beef and cook, breaking up lumps with a fork, until no longer pink, about 4 minutes.
♥Add raisins, olives, 1/2 teaspoon salt, 1/4 teaspoon pepper, and tomatoes with reserved juice, then cook, stirring occasionally, until liquid is reduced but mixture is still moist, about 5 minutes. Spread on a plate to cool.

♥Preheat oven to 200°F with rack in middle.

♥Lay a large sheet of plastic wrap on a dampened work surface (to help keep plastic in place), then roll out an empanada disk on plastic wrap to measure about 6 inches. Place 3 tablespoons meat mixture on disk and top with 2 slices of egg. Moisten edges of disk with water and fold over to form a semicircle, then crimp with a fork. Make more empanadas in same manner

♥Heat 3/4 inch vegetable oil in a deep 12-inch skillet over medium heat until it registers 360°F on thermometer. Fry empanadas, 2 or 3 at a time, turning once, until crisp and golden, 4 to 6 minutes per batch.

♥Transfer to a shallow baking pan and keep warm in oven. Return oil to 360°F between batches.

Recipe from: http://www.squidoo.com/homemade-empanada-recipes

[from Valerie]

Poutine

Well.. since the Olympics are in Canada.. there's always poutine (wrong side of Canada.. but still Canadian). And since I don't live there, its totally allowed.


Personally.. the best one is from Harvey's (I have to see if I can buy one in Vancouver airport.. ) but it is possible to make your own.


TO make.. deep fry french fries. Top with cheese curds. (if unable to get cheese curds, mossorella chunks works, but isnt' quite as good). Smother in gravy - a thick gravy. To really go over the top add ketchup, salt and/or vinegar. Mmm.. its a wonder Canadians can even participate in the Olympics with food like this...

[from Harmony]

Cider Cheese Fondue

• ¾ cup apple cider
• 2 cups shredded cheddar cheeses
• 1 cup shredded Swiss cheese
• 1 tbs cornstarch
• 1/8 tsp black pepper
• 1 lg. loaf French bread, cut into cube and lghtly toasted in the broiler.

*Rub the fondue pot or saucepan with a clove of garlic.
*In a large saucepan, bring cider to a boil. Reduce heat to medium-low. Toss the cheeses with the cornstarch and pepper; slowly stir cheese into cider. Cook and stir for 3-4 minutes or cheese is melted and smooth.
*Transfer to a fondue pot and keep warm. Serve with toasted bread cubes.



Fondue is Swiss and there so many simple variations on it. You can make it with white wine, beer, apple cider... We made it last night for Valentines and used white wine, garlic, Greyere and Ementhal cheeses. Topped with a sprinkle of Nutmeg and black pepper. My hubby also makes it with apple cider and curry powder and it is super delish!



**Dip toasted bread, chopped apple, lightly steamed broccoli or other veggies in it.

[from doodiebug30]

Espinacha Chicken Enchilada’s

• 4 med chicken breasts , chopped small pcs.
• 1 can Mexican style tomatoes
• 2 pkg cream cheese (8 oz. each)
• 1/2 box frozen spinach,thawed and squeezed dry
• 2 pkg Shredded Pepper Jack cheese
• 1 jar chunky salsa
• Small carton heavy whipping cream
• Cheddar Cheese
• Tortillas

*Drain excess juice from salsa in a colander

*Combine softened cream cheese, salsa, spinach, pepper jack cheese and whipping cream. Melt in microwave, stirring occasionally.

*Cut up chicken and combine with tomatoes. Cook until just done.

*Spray your baking pan with non-stick spray.

*Place large spoonful of chicken-tomatoe mixture into a tortilla and sprinkle with cheese. Roll up and Place in a large baking pan seam side down. Repeat until meat is used up.

*Cover with the cream cheese sauce and bake at 350 for 30 minutes.



WAAAYY too many calories but they are SOOOO good! My best friends recipe. Haven't made this in awhile, but I'm thinking that this recipe makes about 2 casserole dishes full.

[from doodiebug30]

Red Beans and Rice

Ingredients:

1 beef smoked sausage (sliced)

1/2 onion, finely chopped

2 cloves garlic, minced

2 cans red beans, drained

fresh chopped parsley (I use two small handfuls)

2-3 Tbsp worchestershire sauce

1/4 tsp. oregano

1/4 tsp. thyme

salt and pepper to taste

4 cups cooked rice (we've used brown, white, and Jasmine and they are all good with this recipe!)


Saute sausage, onions, and garlic until onions are soft. Drain grease if needed. Add seasonings, beans, and one can of water. Simmer for 20 - 30 minutes adding more water if necessary. Serve over rice.

[from Kristi]

CHICKEN & BROCCOLI CALZONES

• 10 oz. Frozen, chopped broccoli
• ½ tsp rubbed sage
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 tbs olive oil
• 2 cups shredded cooked chicken breast
• ½ pound smoked mozzarella, shredded
• 1/3 cup fresh basil
• 1/3 cup golden raisins
• 1 loaf frozen bread dough, thawed
• 1 egg
• 1 tbs water

 

*Cook broccoli and drain. Sprinkle with sage; set aside. In a large saucepan, sauté onion and garlic in oil until tender. Remove from heat. Stir in the broccoli, chicken, cheese, basil and raisins; set aside.

 

*On a lightly floured surface, divide dough into 4 pieces. Roll each pc. into a 10 inch circle. Carefully place one circle on a lightly greased baking sheet. Spoon a fourth of the mixture onto half of the circle. Brush edges of dough with water; fold dough over filling and pinch edges to seal. Repeat with remaining dough and filling.

 

*With a sharp knife, make 2 slashes on each calzone. Beat egg and water; brush over calzones. Bake at 400 for 18 - 22 minutes.

[from doodiebug30]

 

Chicken & Pasta in Peanut Sauce

• 8 oz thin spaghetti
• 1 bunch broccolini, cut in 2 inch lengths
• 1 med. Red bell pepper, cut in strips
• 1 lb. boneless, skinless chicken breast, cut in strips
• 1 tbs. olive oil
• salt & pepper
• ½ cup bottled Peanut Sauce
• crushed red pepper -optional

*In Dutch oven, cook pasta according to directions, adding broccolini and peppers during the last 2 minutes of cooking. Drain. Return to pan and set aside.

*Meanwhile, brown the chicken strips in the olive oil. Add to pasta & veggies, along with salt & pepper to taste. Add peanut sauce. Heat through. Sprinkle with red pepper/cayenne, if needed.



Serves 4



**I used 1 large bunch of broccoli instead



Kind of ethnic.... Yummy tho!



[from doodiebug30]