For the first time since moving to San Diego (0ver 1 yr now) I am officially sick. As in, if I had health insurance, I might go to the doctor for some useless antibiotics and 7 minutes of distracted sympathy. But my application has been pending for a good month now, so I'm resorting to the one-two punch combo of Dayquil and Nyquil. Coupled with some airborne. But I'm just not hungry. Rumor has it these cough meds have some appetite suppressants in them, so they may deserve partial blame. But I know I need to eat to rebuild my body machine and get better, and am thinking Rehydration and Energy So I put together a list of my favorite (questionably healthiest) easiest-to-eat get better foods, and a few drinks. And then asked my wonderful boyfriend to pick them up on his way over.
1) FLAT WARM GINGER ALE
Ginger is supposed to have healing properties. blah blah blah. I like the way it tastes, and it does happen to make my tummy feel better.
Get rid of the fizz by pouring the soda back and forth in 2 cups. Carbonation can make the tummy go fizz fizz fizz as well, and we're trying to prevent that.
2) Think BRAT.
Bananas - Rice - Applesauce - Toast
This was around in our youth, and according to a brief internet search, I found that it still holds true in many circles. They're some basic whole foods that aren't too rough on the tummy, and don't need much prep time.
BANANAS - make sure they are ripe when you buy em. You want em today, not next thursday.
RICE - Brown rice, specifically. While sick, I am really digging those 90 second micro pouches of Uncle Ben's / Trader Joe's.
APPLESAUCE - I didn't look up why this is healthy. but, an apple a day, right? I think that one's been around for awhile, so i'll stick with it. Am guessing the sauce form is easier to digest.
ORGANIC ALERT - Apples are on my Top 10 ALWAYS (try to) BUY ORGANIC List. So try to find an organic applesauce variety. Unless you enjoy pesticides.
To cover up any pesticide flavor, I recommend a sprinkling of cinnamon powder. This works well on pesticide- free varieties as well.
TOAST - Ok to substitute saltines or wheat thins here. But think whole grain and easy on the tum-tum. I also dig whole grain english muffins with a shmear of butter and fruit preserves.
3) BOIL A POT OF WATER for
a- JELLO JUICE!! This is an old family favorite, and one of the only times mom allowed sugar products in the house. Just pour a few tablespoons of powder into a mug. Pour about 1/2 cup hot water over it, or however much more it needs to dissolve. Then add ice and cold water to fill the glass. My favorites are Lime Green and Black Cherry.
b- HOT TEA - Since you made a pot, you might as well pour a few mugs of tea that you can drink throughout the day so you don't have to keep making stuff. Getting up has been overwhelming for me lately. Using the microwave seems really difficult at times. So I like to have 2 or 3 teas, ready to go. Think green tea, ginger, chamomile. Honey is good if you have a sore throat. Try to avoid milk products if you have a cold unless you want to produce even more mucous.
4) (CHICKEN OPTIONAL) NOODLE SOUP- try to get your hands on one of the more whole varieties like boston market makes, or at the hot section of the deli counter at the grocery store. I like to amuse myself and think they're a wee bit fresher than the canned variety. Look for nice thick noodles, plenty of veggies, specifically onion, which should help heal you. Add some garlic if you have it around too. That will help heal you *and* keep the vampires away just in case. And if you have any of that turkey carcass soup from the holidays left in the freezer, now would be the appropriate time to break it out. I would kill for one of those daily soup / hale & hearty type places right now.
5) GATORADE
My recent favorites are the Blue and Purple Gatorade Frost ones from Costco- Officially called Cascade Crash and Riptide Rush, respectively. Although those might sound like things I prefer to avoid while home sick, they seem to hit the spot. I think Gatorade should partner with a soothing spa or medicine company, and come up with slightly less adventurous-sounding names for illness-wrought times like these. I would prefer Tranquil Nourishing Oasis or Restored Breezy Spirit. But they might sound a bit like bath products.
Happy Healing!
Showing posts with label vegetarian friendly. Show all posts
Showing posts with label vegetarian friendly. Show all posts
Wednesday, April 1, 2009
Sunday, December 7, 2008
Sunday is Fun Day. And also Pierogi Day.
So we've been making pierogies for about 6 hours now.
It seems to be a day long event, but the good news is they are very freezable, so we can enjoy them for the next few months. It's also a good lazy Sunday afternoon event for a small group of friends. And since you're making the mess, you might as well make a few dozen. You should have a large clean table or prep space available for the dough rolling and filling process, preferably with seats, since they do take awhile. And don't wear nice clothing, as you'll be flour covered in no time.
We found a recipe for the dough for 2 dozen, so we quadrupled it.
Then we needed more dough so we made it again and doubled it.
So we should have 144 according to the recipe, but I think we used a bigger glass to cut them with than they did, so we probably only have about 100. And some of ours were *huge* (ahem, AK), and our figure has been adjusted for 4 or 5 casualties, a surprisingly small number, given our completely novice pierogi making abilities at the start, and initial rejection percentages during pierogi inspection. The first few may not be so pretty, but trust us, you'll get better after making a few.
We're doing potato and onion, potato onion and ricotta cheese, potato onion and sauerkraut, and blueberry for dessert.
For the basic potato fillings:
For our 100 or so, we used a 10 lb bag of potatoes. It cost $1.50.
But we didn't need that many potatoes. Buy the bug bag anyway. It's only $1.50.
2 large sweet yellow onions
1 large container ricotta cheese
1 regular16 oz. jar of sauerkraut
Peel potatoes
In a large pot(s), boil whole peeled potatoes until soft when pierced with knife.
Drain water.
In the same pot(s), mash potatoes, add salt & pepper. (Don't bother with butter, as the onions will be cooked with a lot.)
In a small saucepan, warm the sauerkraut.
Dice onions and fry over medium to high heat with a stick of butter until soft and not yet brown.
Dump onion butter mixture into potatoes and
Divide potato mixture into 3 large mixing bowls. Or however many fillings you are preparing.
In bowl # 1 - just potato onion mixture
In bowl # 2- potato onion mixture, add sauerkraut
In bowl # 3 - potato onions. Wait for it to cool. Add cheese. mix to blend
For the dough:
for 2 dozen
2 cups flour
1/2 cup water
1 egg
2 tablespoons vegetable oil
1 teaspoon salt
(multiply recipe as desired)
In a large mixing bowl,
blend dough ingredients together lightly with wooden spoon.
Then knead for a few minutes until blended very well .
Add flour if dough is sticky and continue kneading.
Rip a big chunk of dough off to roll out.
Roll dough out onto floured surface to about 1/8 inch thick, adding flour as you need to.
(It shouldn't be be as thick as a pancake, but don't make it too thin, or filling will tear through)
Dough should not be sticky. If it is, add some more flour.
Using a wide mouthed glass, press the top surface down into the dough to cut out pierogi circles.
Rest them on a floured surface while you prepare the other batches.
Don't leave them too long, as they will start to dry out.
Return the cutout dough part to the rest of the batch and knead it together to reuse.
In a small bowl, beat an egg with a teaspoon of water, for sealing pierogies.
Filling the pierogies:
**While you are filling the pierogies, boil a large pot of water.
Working on a floured surface, take one dough circle, smooth it out, stretch it a bit, and brush off any excess flour.
Fold it loosely like a taco in your palm.
Take a heaping tablespoon of filling and put it
in MIDDLE of dough.
Leave a small area clear around the outer seam of dough. Don't let filling get into seam area or it will not seal properly.
Press filling into smooth, air bubble free lump in middle of dough.
Pull dough over filling (it will have some room to stretch) and make preliminary edges, smoothing out any remaining air bubbles.
Open pierogi, and spread a fingertip full of egg mixture around inside seam of pierogi dough and seal edges together firmly.
Smush dough edges between your fingertips so the 2 sides of the dough become one.
Using your fingers, get rid of any holes around the seam and make the edges look pretty.
Also make sure there are no air bubbles, and that the dough over the filling is not too thin.
Have napkins nearby, it gets messy.
Boil pierogies, about 8 to a pot.
They are done when they float at the top.
Cool them off on a plate,
Spacing them out so they don't stick to each other.
Flip them over after a few minutes so they dry better.
Remove any exploded pierogies / rejects from the batch.
After they have cooled. you need to fry them with some onions.
Cut an onion into large slivers (they are going to shrink) and out into a large skillet with butter.
Fry them up for a while over medium heat until they become a bit translucent.
Add pierogies to pan and cook for a few minutes on each side.
Season with some salt and pepper.
Don't forget the sour cream when serving, it makes theme extra specially delicious.
Comments on the pierogies and pierogi experience in a nutshell
Fulfilling - brandy
crowderific- AK
Rewarding - Rita, Alex
Painstaking - Steve
Tips to Aspiring Pierogi Makers:
Bring as much help as possible - Brandy
And provide ample free food and drink for aforementioned help - Rita.
Roll the dough well, and get someone to do the dishes - Steve
Get there 7 hours late. Then you only have to do the dishes, and eat the food. - Alex & Rachel
a power nap afterward is a great way to top off the day - AK
Dziękuję! Jedzenie! Wyśmienity! Przemyślany! Śniadanie! Ziemniak! Obiad! Żywy inwentarz! Szczęśliwy! Bawcie sie Niedziela!
Aren't online dictionaries fun?! (polish uses a lot of z's eh?)
It says something like happy delicious breakfast dinner thankful potato have fun Sunday. And a few other things I forget.
Photos to follow...
It seems to be a day long event, but the good news is they are very freezable, so we can enjoy them for the next few months. It's also a good lazy Sunday afternoon event for a small group of friends. And since you're making the mess, you might as well make a few dozen. You should have a large clean table or prep space available for the dough rolling and filling process, preferably with seats, since they do take awhile. And don't wear nice clothing, as you'll be flour covered in no time.
We found a recipe for the dough for 2 dozen, so we quadrupled it.
Then we needed more dough so we made it again and doubled it.
So we should have 144 according to the recipe, but I think we used a bigger glass to cut them with than they did, so we probably only have about 100. And some of ours were *huge* (ahem, AK), and our figure has been adjusted for 4 or 5 casualties, a surprisingly small number, given our completely novice pierogi making abilities at the start, and initial rejection percentages during pierogi inspection. The first few may not be so pretty, but trust us, you'll get better after making a few.
We're doing potato and onion, potato onion and ricotta cheese, potato onion and sauerkraut, and blueberry for dessert.
For the basic potato fillings:
For our 100 or so, we used a 10 lb bag of potatoes. It cost $1.50.
But we didn't need that many potatoes. Buy the bug bag anyway. It's only $1.50.
2 large sweet yellow onions
1 large container ricotta cheese
1 regular16 oz. jar of sauerkraut
Peel potatoes
In a large pot(s), boil whole peeled potatoes until soft when pierced with knife.
Drain water.
In the same pot(s), mash potatoes, add salt & pepper. (Don't bother with butter, as the onions will be cooked with a lot.)
In a small saucepan, warm the sauerkraut.
Dice onions and fry over medium to high heat with a stick of butter until soft and not yet brown.
Dump onion butter mixture into potatoes and
Divide potato mixture into 3 large mixing bowls. Or however many fillings you are preparing.
In bowl # 1 - just potato onion mixture
In bowl # 2- potato onion mixture, add sauerkraut
In bowl # 3 - potato onions. Wait for it to cool. Add cheese. mix to blend
For the dough:
for 2 dozen
2 cups flour
1/2 cup water
1 egg
2 tablespoons vegetable oil
1 teaspoon salt
(multiply recipe as desired)
In a large mixing bowl,
blend dough ingredients together lightly with wooden spoon.
Then knead for a few minutes until blended very well .
Add flour if dough is sticky and continue kneading.
Rip a big chunk of dough off to roll out.
Roll dough out onto floured surface to about 1/8 inch thick, adding flour as you need to.
(It shouldn't be be as thick as a pancake, but don't make it too thin, or filling will tear through)
Dough should not be sticky. If it is, add some more flour.
Using a wide mouthed glass, press the top surface down into the dough to cut out pierogi circles.
Rest them on a floured surface while you prepare the other batches.
Don't leave them too long, as they will start to dry out.
Return the cutout dough part to the rest of the batch and knead it together to reuse.
In a small bowl, beat an egg with a teaspoon of water, for sealing pierogies.
Filling the pierogies:
**While you are filling the pierogies, boil a large pot of water.
Working on a floured surface, take one dough circle, smooth it out, stretch it a bit, and brush off any excess flour.
Fold it loosely like a taco in your palm.
Take a heaping tablespoon of filling and put it
in MIDDLE of dough.
Leave a small area clear around the outer seam of dough. Don't let filling get into seam area or it will not seal properly.
Press filling into smooth, air bubble free lump in middle of dough.
Pull dough over filling (it will have some room to stretch) and make preliminary edges, smoothing out any remaining air bubbles.
Open pierogi, and spread a fingertip full of egg mixture around inside seam of pierogi dough and seal edges together firmly.
Smush dough edges between your fingertips so the 2 sides of the dough become one.
Using your fingers, get rid of any holes around the seam and make the edges look pretty.
Also make sure there are no air bubbles, and that the dough over the filling is not too thin.
Have napkins nearby, it gets messy.
Boil pierogies, about 8 to a pot.
They are done when they float at the top.
Cool them off on a plate,
Spacing them out so they don't stick to each other.
Flip them over after a few minutes so they dry better.
Remove any exploded pierogies / rejects from the batch.
After they have cooled. you need to fry them with some onions.
Cut an onion into large slivers (they are going to shrink) and out into a large skillet with butter.
Fry them up for a while over medium heat until they become a bit translucent.
Add pierogies to pan and cook for a few minutes on each side.
Season with some salt and pepper.
Don't forget the sour cream when serving, it makes theme extra specially delicious.
Comments on the pierogies and pierogi experience in a nutshell
Fulfilling - brandy
crowderific- AK
Rewarding - Rita, Alex
Painstaking - Steve
Tips to Aspiring Pierogi Makers:
Bring as much help as possible - Brandy
And provide ample free food and drink for aforementioned help - Rita.
Roll the dough well, and get someone to do the dishes - Steve
Get there 7 hours late. Then you only have to do the dishes, and eat the food. - Alex & Rachel
a power nap afterward is a great way to top off the day - AK
Dziękuję! Jedzenie! Wyśmienity! Przemyślany! Śniadanie! Ziemniak! Obiad! Żywy inwentarz! Szczęśliwy! Bawcie sie Niedziela!
Aren't online dictionaries fun?! (polish uses a lot of z's eh?)
It says something like happy delicious breakfast dinner thankful potato have fun Sunday. And a few other things I forget.
Photos to follow...
Thursday, August 28, 2008
Some Days I Just Can't Be Bothered With Cooking... TRADER JOE'S FAVORITES ...(part 1)
I don't know what I would do without my boyfriend Trader Joe. So many tasty things under one roof, and I *always* get sucked into those freebies in the back of the store. Who knew I liked and could cook (ok, reheat) lentils? Fontina Chicken Sausage? Beets?
For those days when you want to keep kitchen prep time to a minimum, here are some of my favorite things that basically need to be reheated and served. I am a big fan of the toaster oven, and most can be cooked in there but some may require you to perform the complicated task of boiling water.
What are your TJ favorites?
VEGETABLE MASALA BURGERS and DR PRAEGER'S VEGGIE BURGERS
Conveniently, my two favorite items are usually located right next to each other in the freezer section. They take a few minutes on each side in the toaster oven, and voila! The masala ones have a nice indian spice kick to them. And Dr. Praeger, thank you. I've eaten a lot of veggie burgers in my day these are my favorite. And they happen to be good for you too.
COCONUT CURRY CHICKEN STICKS
Also in the freezer section, these tasty little guys are a great snack. I like them with Thai Sweet Chili Sauce. MMMMmmmm.
SUN DRIED TOMATO & PESTO TORTA
I'm not a huge sun dried tomato fan, but I could (ok, do) eat this by the spoonful. It's great (but a little tough to spread )on those thick wasa-like crispbread crackers. (Gotta get your fiber in...) You can also put a few scoops over some pasta for an instant sauce that makes you seem a bit fancy. Or you can just be like me and eat it with your finger.
NASI GORENG!!!
I was so excited to find this at TJ's when I returned from Bali. It's a classic Balinese dish that's got rice, carrots, snap peas, mushrooms and some other stuff...a whole little rainbow of veggies. You can just dump it into a frying pan for a few minutes, and it's an instant meal. It's also good if you crack an egg in the pan and give it a good stir. Or just serve it with a fried egg on top of it. In Indonesia, they served a huge plate of the rice with a piece of shrimp toast, a chicken skewer, and a beef skewer. (All for about $1.20)
Trade Joe, will you marry me?
For those days when you want to keep kitchen prep time to a minimum, here are some of my favorite things that basically need to be reheated and served. I am a big fan of the toaster oven, and most can be cooked in there but some may require you to perform the complicated task of boiling water.
What are your TJ favorites?
VEGETABLE MASALA BURGERS and DR PRAEGER'S VEGGIE BURGERS
Conveniently, my two favorite items are usually located right next to each other in the freezer section. They take a few minutes on each side in the toaster oven, and voila! The masala ones have a nice indian spice kick to them. And Dr. Praeger, thank you. I've eaten a lot of veggie burgers in my day these are my favorite. And they happen to be good for you too.
COCONUT CURRY CHICKEN STICKS
Also in the freezer section, these tasty little guys are a great snack. I like them with Thai Sweet Chili Sauce. MMMMmmmm.
SUN DRIED TOMATO & PESTO TORTA
I'm not a huge sun dried tomato fan, but I could (ok, do) eat this by the spoonful. It's great (but a little tough to spread )on those thick wasa-like crispbread crackers. (Gotta get your fiber in...) You can also put a few scoops over some pasta for an instant sauce that makes you seem a bit fancy. Or you can just be like me and eat it with your finger.
NASI GORENG!!!
I was so excited to find this at TJ's when I returned from Bali. It's a classic Balinese dish that's got rice, carrots, snap peas, mushrooms and some other stuff...a whole little rainbow of veggies. You can just dump it into a frying pan for a few minutes, and it's an instant meal. It's also good if you crack an egg in the pan and give it a good stir. Or just serve it with a fried egg on top of it. In Indonesia, they served a huge plate of the rice with a piece of shrimp toast, a chicken skewer, and a beef skewer. (All for about $1.20)
Trade Joe, will you marry me?
Thursday, May 29, 2008
Citrus Grilled Swordfish with Avocado Citrus Salsa
My dinner tonight was so delicious I just have to share. I combined a few different recipes and came up with this yummy light concoction that I think I will make weekly this summer.
Buon Appetito!
CITRUS MARINATED SWORDFISH
16-24 oz swordfish steak (or 2-3 8 oz steaks)
1/2 c orange juice (use the juice from the can below if you don't have fresh)
1 tbsp grated orange rind
1/2 cup oil (olive, canola, vegetable, whichever you like best)
3 tbsp soy sauce
3 tbsp sherry
1 tbsp fresh grated ginger
a few twists of fresh ground pepper
a splash of any other citrus juice you have on hand- pineapple from the canned fruit below
works great, or that orange-peach-mango juice blend is delicious too
Whisk all ingredients together in a bowl, dump into a bag or dish and immerse swordfish.
Refrigerate for at least an hour, up to overnight.
Grill on medium heat for about 10-15 min per inch, flipping halfway through grilling.
Baste with leftover marinade.
Cook fish until middle is opaque and not slimy and jelly like.
I cut mine in half after 12 minutes to check the middle and then let them cook a bit longer.
Put swordfish on a plate, pour some of the fruit salsa (below) on top, garnish with lime wedges and cilantro sprigs to make it look fancy.
SERVE WITH- Avocado Citrus Salsa (recipe below) poured on top, and don't forget a nice glass of white wine, maybe a fruity New Zealand Sauvingnon Blanc, like our dear friend Kim Crawford makes
ALSO WORKS WITH- Chicken, Mahi Mahi
----------------------------------------------------------------------
AVOCADO CITRUS SALSA
1 large avocado, diced
1 small can mandarin orange segments (use fresh if you can find...about 4-6)
3 tbsp orange juice (use can juice if you don't have any, or substitute another citrus)
1 can pineapple chunks (use fresh if you have)
2 large mangoes, diced (get the precut ones if you see them, i think they're a pain to cut)
1/3 c diced red onion
2 small hot peppers, thinly sliced, remove some seeds to control heat
1/3 c chopped fresh cilantro
juice from a lime
1 tbsp zest from above lime
2 tbsp olive oil
a sprinkle of sugar
a sprinkle of salt
a good sprinkling of pepper
Gently mix all ingredients in a bowl. Refrigerate for awhile. Pour over grilled swordfish. Eat. Enjoy.
This also works nicely with a red bell pepper, if you like them, and happen to have one around.
SERVE ON TOP OF - Grilled Swordfish, Chicken, Mahi Mahi
or just eat it alone as a cold salad.
Buon Appetito!
CITRUS MARINATED SWORDFISH
16-24 oz swordfish steak (or 2-3 8 oz steaks)
1/2 c orange juice (use the juice from the can below if you don't have fresh)
1 tbsp grated orange rind
1/2 cup oil (olive, canola, vegetable, whichever you like best)
3 tbsp soy sauce
3 tbsp sherry
1 tbsp fresh grated ginger
a few twists of fresh ground pepper
a splash of any other citrus juice you have on hand- pineapple from the canned fruit below
works great, or that orange-peach-mango juice blend is delicious too
Whisk all ingredients together in a bowl, dump into a bag or dish and immerse swordfish.
Refrigerate for at least an hour, up to overnight.
Grill on medium heat for about 10-15 min per inch, flipping halfway through grilling.
Baste with leftover marinade.
Cook fish until middle is opaque and not slimy and jelly like.
I cut mine in half after 12 minutes to check the middle and then let them cook a bit longer.
Put swordfish on a plate, pour some of the fruit salsa (below) on top, garnish with lime wedges and cilantro sprigs to make it look fancy.
SERVE WITH- Avocado Citrus Salsa (recipe below) poured on top, and don't forget a nice glass of white wine, maybe a fruity New Zealand Sauvingnon Blanc, like our dear friend Kim Crawford makes
ALSO WORKS WITH- Chicken, Mahi Mahi
----------------------------------------------------------------------
AVOCADO CITRUS SALSA
1 large avocado, diced
1 small can mandarin orange segments (use fresh if you can find...about 4-6)
3 tbsp orange juice (use can juice if you don't have any, or substitute another citrus)
1 can pineapple chunks (use fresh if you have)
2 large mangoes, diced (get the precut ones if you see them, i think they're a pain to cut)
1/3 c diced red onion
2 small hot peppers, thinly sliced, remove some seeds to control heat
1/3 c chopped fresh cilantro
juice from a lime
1 tbsp zest from above lime
2 tbsp olive oil
a sprinkle of sugar
a sprinkle of salt
a good sprinkling of pepper
Gently mix all ingredients in a bowl. Refrigerate for awhile. Pour over grilled swordfish. Eat. Enjoy.
This also works nicely with a red bell pepper, if you like them, and happen to have one around.
SERVE ON TOP OF - Grilled Swordfish, Chicken, Mahi Mahi
or just eat it alone as a cold salad.
Wednesday, May 28, 2008
Marinade Madness!!! Asian Soy Ginger, Jamaican Jerk, Panang Curry, and the Most Delicious Peanut Sauce ever
So before you slap your meat on the grill, you have to rub it with or soak it in something first.
Some favorites:
ASIAN SOY GINGER MARINADE
1/2 c soy sauce
1/2 c sweet sherry
3 tbsp fresh grated ginger
2 tbsp honey
2 scallions- white and green parts, chopped
1/4 tsp freshly ground black pepper
1/4 c dark sesame oil (available at asian grocer/ asian section)
Whisk together everything except the oil. Then slowly add oil and keep mixing.
Can prepare 1 day ahead and keep covered and refrigerated.
WORKS WELL WITH- Tuna, Chicken, beef, pork, shrimp
-----------------------------------------------
JAMAICAN JERK MARINADE
2 tsp ground allspice
1/2 tsp grated nutmeg, ground if you can't find it whole
1 tsp salt
1 tbsp brown sugar
5 sprigs fresh thyme, or 2 tsp dried thyme
1 tsp ground ginger
1/2 tsp paprika
2 tsp freshly ground black pepper
1 tbsp vegetable or canola oil
2 tbsp soy sauce
optional- I like to add a healthy pinch of cinnamon
2 onions, chopped
1 1/2 c chopped scallions, green and white parts
6 garlic cloves, chopped
2 hot peppers, chopped (if you don't have scotch bonnets...habanero, thai chile are both good)
You can marinate by simply dumping the ingredients above into a bag or dish with the meat, but I find it works a bit better if you use a blender or small food processor....
Put the first batch of ingredients (up to onions) into blender and mix well
Add onions, garlic, and hot peppers and blend until almost smooth, and a bit pasty
Pour marinade over meat and mix to coat, reserving a little marinade for basting.
Cover and refrigerate for at least 2 hours
WORKS WELL WITH- Chicken, shrimp, pork
SERVE WITH- side of rice and beans or some mac-n-cheese, and a cabbage salad or some grilled greens or plantains
-------------------------------------------------------------
PANANG CURRY MARINADE
1 c unsweetened coconut milk
2 tbsp pre-made panang curry paste (or 4 tbsp if prepared fresh)
2 tbsp dark brown sugar
2 tbsp thai fish sauce
1 tbsp whole coriander seed, ground (they are a pain to crush)
Combine ingredients in a bowl and mix well, making sure sugar gets dissolved and curry paste is blended
Cover meat with marinade in bag or dish
Cover and refrigerate from 2 to 3 hours, to overnight
WORKS WELL WITH - Chicken satays / kabobs, veggie kabobs
GOES GREAT WITH- Peanut dipping sauce below
SERVE WITH- cucumber salad on the side
-----------------------------------------------------------
THAI PEANUT DIPPING SAUCE
1 14 oz. can unsweetened coconut milk
6 tbsp massaman curry paste
2/3 c chunky peanut butter
7 tbsp dark brown sugar
2 tbsp thai fish sauce
In small saucepan, bring coconut milk to gentle boil over medium heat, stirring occasionally
Add curry paste and stir until well blended, about 3 minutes...it will smell great
Add peanut butter and stir constantly over heat, another minute (a little messy)
Reduce heat to low, add brown sugar, and stir
Cook and stir about another 2 minutes until sauce is smooth and well blended
Remove pan from heat and stir in fish sauce
WORKS WELL WITH- thai chicken satays (marinade above) , dipping sauce for veggies (carrots, celery, snap peas) and dumplings....i hear it's good with pork as well
honestly, it's so addictive, i just eat it by the spoonful (ok, fingerful) out of the fridge...it keeps for a good 2-3 weeks.
Some favorites:
ASIAN SOY GINGER MARINADE
1/2 c soy sauce
1/2 c sweet sherry
3 tbsp fresh grated ginger
2 tbsp honey
2 scallions- white and green parts, chopped
1/4 tsp freshly ground black pepper
1/4 c dark sesame oil (available at asian grocer/ asian section)
Whisk together everything except the oil. Then slowly add oil and keep mixing.
Can prepare 1 day ahead and keep covered and refrigerated.
WORKS WELL WITH- Tuna, Chicken, beef, pork, shrimp
-----------------------------------------------
JAMAICAN JERK MARINADE
2 tsp ground allspice
1/2 tsp grated nutmeg, ground if you can't find it whole
1 tsp salt
1 tbsp brown sugar
5 sprigs fresh thyme, or 2 tsp dried thyme
1 tsp ground ginger
1/2 tsp paprika
2 tsp freshly ground black pepper
1 tbsp vegetable or canola oil
2 tbsp soy sauce
optional- I like to add a healthy pinch of cinnamon
2 onions, chopped
1 1/2 c chopped scallions, green and white parts
6 garlic cloves, chopped
2 hot peppers, chopped (if you don't have scotch bonnets...habanero, thai chile are both good)
You can marinate by simply dumping the ingredients above into a bag or dish with the meat, but I find it works a bit better if you use a blender or small food processor....
Put the first batch of ingredients (up to onions) into blender and mix well
Add onions, garlic, and hot peppers and blend until almost smooth, and a bit pasty
Pour marinade over meat and mix to coat, reserving a little marinade for basting.
Cover and refrigerate for at least 2 hours
WORKS WELL WITH- Chicken, shrimp, pork
SERVE WITH- side of rice and beans or some mac-n-cheese, and a cabbage salad or some grilled greens or plantains
-------------------------------------------------------------
PANANG CURRY MARINADE
1 c unsweetened coconut milk
2 tbsp pre-made panang curry paste (or 4 tbsp if prepared fresh)
2 tbsp dark brown sugar
2 tbsp thai fish sauce
1 tbsp whole coriander seed, ground (they are a pain to crush)
Combine ingredients in a bowl and mix well, making sure sugar gets dissolved and curry paste is blended
Cover meat with marinade in bag or dish
Cover and refrigerate from 2 to 3 hours, to overnight
WORKS WELL WITH - Chicken satays / kabobs, veggie kabobs
GOES GREAT WITH- Peanut dipping sauce below
SERVE WITH- cucumber salad on the side
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THAI PEANUT DIPPING SAUCE
1 14 oz. can unsweetened coconut milk
6 tbsp massaman curry paste
2/3 c chunky peanut butter
7 tbsp dark brown sugar
2 tbsp thai fish sauce
In small saucepan, bring coconut milk to gentle boil over medium heat, stirring occasionally
Add curry paste and stir until well blended, about 3 minutes...it will smell great
Add peanut butter and stir constantly over heat, another minute (a little messy)
Reduce heat to low, add brown sugar, and stir
Cook and stir about another 2 minutes until sauce is smooth and well blended
Remove pan from heat and stir in fish sauce
WORKS WELL WITH- thai chicken satays (marinade above) , dipping sauce for veggies (carrots, celery, snap peas) and dumplings....i hear it's good with pork as well
honestly, it's so addictive, i just eat it by the spoonful (ok, fingerful) out of the fridge...it keeps for a good 2-3 weeks.
Friday, May 23, 2008
Thai Cucumber Salad with Peanuts and Chili Recipe
One of the best salads EVER!!!
Prep time - about 20 min
Marinating time - 45 min to overnight (it ages really well over the next week)
Serves 4-6
Vegetarian if you omit the fish sauce
SHOPPING LIST
3-4 medium cucumbers
2 tbsp white vinegar
2 tsp (fine) white sugar (Caster works great in this recipe, Chunky raw brown doesn't)
1-2 tbsp red chili sauce (I dig Sriracha or Sambal Oelek, or,make your own... see bottom)
1/2 red onion, diced
1/2 cup fresh cilantro, chopped (plus, reserve small handful to sprinkle before serving)
1 tbsp fish sauce
1 c roasted peanuts, chopped (can chop in blender / food processor, but i use a potato masher like a mortar and pestle, or just put them in a ziploc bag and whack them with something ) (reserve a small handful to sprinkle on top)
2 tbsp crisp fried garlic (avail prepackaged near produce dept at Jimbo's if you don't feel like frying/ roasting your own)
1/2 tsp chopped chili (little red guys, fresh is best, dried works fine, but add some before marinating and taste. they get hotter with time)
HOW TO
1- Peel cucumbers...Slice them in half lengthwise...Use a spoon or melon baller to scoop seeds out
2- Slice cucumbers...Thinly works, but i find I like them chunkier, about the width of my pinky (thicker chunks will keep better longer so use them if storing. if serving immediately, thinner slices will marinate faster. If you mix up the thickness a bit,you get a nice varied texture)
3- In a small bowl, slowly add white sugar to vinegar, stirring until dissolved
4- In a larger serving bowl, pour in vinegar sugar mixture... Mix in chili sauce, onion, cilantro,and cucumbers (Try adding a little chili sauce at a time...2 tbsp can be nice & spicy)
5- Let it marinate for awhile... The longer it sits, the tastier it gets. An hour is totally fine, 2-3 would be ideal
6- Just Before Serving, add the Fish Sauce, Crisp Garlic, Chopped Chili, Chopped Peanuts ... Mix well,and sprinkle some peanuts and cilantro on top
CHILI SAUCE
SHOPPING LIST
6 Large fresh red chilies
1/4 c white vinegar
1/3 c caster sugar (superfine white)
1 tsp salt
4 cloves garlic, chopped
2 tsp fish sauce
HOW TO
1- Trim stems from chilies, cut chilies open ( For milder flavor, remove some seeds)
2- Soak chilies in hot water for 15 minutes
3- In food processor or blender, combine chilies with everything else, except the fish sauce...
Blend until smooth
4- Transfer mixture to small pan and cook over medium heat for 15 minutes...Stir frequently
Mixture will thicken
5- Allow to cool, then stir in fish sauce
**To make sweet chili sauce, just increase sugar to 1 cup
Prep time - about 20 min
Marinating time - 45 min to overnight (it ages really well over the next week)
Serves 4-6
Vegetarian if you omit the fish sauce
SHOPPING LIST
3-4 medium cucumbers
2 tbsp white vinegar
2 tsp (fine) white sugar (Caster works great in this recipe, Chunky raw brown doesn't)
1-2 tbsp red chili sauce (I dig Sriracha or Sambal Oelek, or,make your own... see bottom)
1/2 red onion, diced
1/2 cup fresh cilantro, chopped (plus, reserve small handful to sprinkle before serving)
1 tbsp fish sauce
1 c roasted peanuts, chopped (can chop in blender / food processor, but i use a potato masher like a mortar and pestle, or just put them in a ziploc bag and whack them with something ) (reserve a small handful to sprinkle on top)
2 tbsp crisp fried garlic (avail prepackaged near produce dept at Jimbo's if you don't feel like frying/ roasting your own)
1/2 tsp chopped chili (little red guys, fresh is best, dried works fine, but add some before marinating and taste. they get hotter with time)
HOW TO
1- Peel cucumbers...Slice them in half lengthwise...Use a spoon or melon baller to scoop seeds out
2- Slice cucumbers...Thinly works, but i find I like them chunkier, about the width of my pinky (thicker chunks will keep better longer so use them if storing. if serving immediately, thinner slices will marinate faster. If you mix up the thickness a bit,you get a nice varied texture)
3- In a small bowl, slowly add white sugar to vinegar, stirring until dissolved
4- In a larger serving bowl, pour in vinegar sugar mixture... Mix in chili sauce, onion, cilantro,and cucumbers (Try adding a little chili sauce at a time...2 tbsp can be nice & spicy)
5- Let it marinate for awhile... The longer it sits, the tastier it gets. An hour is totally fine, 2-3 would be ideal
6- Just Before Serving, add the Fish Sauce, Crisp Garlic, Chopped Chili, Chopped Peanuts ... Mix well,and sprinkle some peanuts and cilantro on top
CHILI SAUCE
SHOPPING LIST
6 Large fresh red chilies
1/4 c white vinegar
1/3 c caster sugar (superfine white)
1 tsp salt
4 cloves garlic, chopped
2 tsp fish sauce
HOW TO
1- Trim stems from chilies, cut chilies open ( For milder flavor, remove some seeds)
2- Soak chilies in hot water for 15 minutes
3- In food processor or blender, combine chilies with everything else, except the fish sauce...
Blend until smooth
4- Transfer mixture to small pan and cook over medium heat for 15 minutes...Stir frequently
Mixture will thicken
5- Allow to cool, then stir in fish sauce
**To make sweet chili sauce, just increase sugar to 1 cup
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