Saturday, August 14, 2010
Red Curry Coconut Noodles
I found this delicious noodle dish off of the Tasty Kitchen website. If you enjoy Thai food and curry, this dish tastes exactly like an entree right out of a Thai restaurant. YUM! *I halved the recipe for a serving of 4 and it was plenty for our little family.
6 whole Chicken - Boneless, Skinless Breasts (cubed)
2 cans Coconut Milk
2 teaspoons Red Curry Paste
1 Tablespoon Ginger (fresh, Grated)
1 Tablespoon Cilantro (fresh, Chopped)
¼ cups Sweet Thai Chili Sauce
500 milliliters Chicken Or Vegetable Broth
1 package Rice Noodles
1 whole Onion (julienne)
2 whole Red Peppers (julienne)
1 cup Broccoli Slaw
1 Tablespoon Salt To Taste
Start with a large pot over medium-high heat. Scoop the cream off the top of the coconut milk, and put into the pot. The cream will be used as the “fat” instead of oil or butter. Along with the cream, add the curry paste and ginger. Let this simmer for 1 minute.
Then add the chicken. Cook the chicken through.
Then add the rest of what is in the coconut milk cans, sweet Thai chili sauce, cilantro, and chicken broth. Bring this to a simmer.
Then add your julienned veggies and rice noodles. Simmer this. You will see the broth slowly thicken as the rice noodles absorb it. It should only take about 5 minutes for the rice noodles to be cooked through.
Pull the pot off the heat, and let sit for about 5 minutes. It will thicken during this time. Then, it’s done. Slurp these noodles out of big noodle bowls! Garnish it with a bit more cilantro.
* I have also added peanut butter to this recipe, and a bit of honey if you want a less savory/spicy version.
Monday, August 9, 2010
I found this yummy mushroom soup recipe from The Pioneer Woman and since I love mushrooms I had to try it. It is so rich and full of flavor and dipping freshly toasted french bread is a must! I can't wait to try this again on a cold winter day!
3 Tablespoons Olive Oil
1 whole Small Carrrot, Finely Minced
1 whole Celery Stalk, Finely Minced
1 Tablespoon Garlic, Crushed And Minced
1 pound White Mushrooms, Sliced Thin
4 ounces, fluid Chablis White Wine
4 ounces, fluid Tomato Juice
4 ounces, fluid Chicken Broth
1 pint Heavy Whipping Cream
1 cup Parmesan Cheese, Freshly Grated
1 teaspoon Cornstarch
1/4 cups Water
1 pinch Salt And Pepper, to taste
Heat oil, over medium heat, in a large deep pot.
Mince the carrot and celery nice and fine. Too big and the soup will end up chunky. Toss into the pot and allow them to soften while you slice the mushrooms. Next, add your garlic, right as the carrots and celery start to cook down.
Add the mushrooms to the pot and allow them to reduce and soften. Pour in the Chablis, and let it cook with the mushrooms for a few minutes.
Add the tomato juice, and the chicken broth. Allow it to boil for about 5 minutes before adding the heavy whipping cream, and bring to a soft boil.
Grate Parmesan and add it to the pot. Let this cook for a few minutes, until the cheese is melted and blended with the soup. Add the cornstarch to 1/4 cup of water, then pour into the soup.
Lower the heat and let the soup simmer for about 10 minutes or so, until thickened. Salt and pepper the soup to your own taste.
Serve with French bread or just plain ‘ol crackers. Whatever floats your boat!
8 roma tomatoes
1 14.5 oz. can Rotel
1/4 cup yellow onion, chopped
2 green onions, chopped
1 jalapeno pepper, chopped
1/2 lime, juiced
1 garlic clove, minced
1/2 bunch cilantro, chopped
1/4 tsp. cumin
1/4 tsp. salt
1/4 tsp. sugar
Combine ingredients in a food processor and pulse until desired consistency. Refrigerate at least 1 hour to let the ingredients fuse together; that is if you can wait that long :).
Blueberry Jello Salad
My friend Donelle shared this yummy jello salad recipe with me. I like the versatility with the ingredients, you can change it up to your liking. I've tried cherry pie filling with cherry jello and raspberry pie filling with raspberry jello. It always comes out great!
1 large box grape jello
1 regular size can crushed pineapple
1 can blueberry pie filling
8 oz. package cream cheese
1 8 oz. container sour cream
1 tsp. vanilla
2 T. sugar
Pour grape jello powder into 9x13 baking dish. Add 2 cups hot water onto jello and dissolve. Add pineapple w/ juice and pie filling. Refrigerate until set.
Bring cream cheese to room temperature. Beat cream cheese, add sour cream, vanilla and sugar, combine until smooth. Layer on top of jello. Refrigerate again at least 1/2 hr.
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