(feeds 6-8)
2 cups coconut milk
2 Tbs massaman curry paste* (more if you like it spicy less if you don't)
3-4 chicken breasts cut into 1 inch chunks
1 cup coconut cream*
1/3 cup peanuts
2 carrots peeled and cut into thin slices
2-3 Tbs palm sugar* (can use regular granulated sugar) - more if you want a sweeter taste
1 Tbs fish sauce
2 potatoes peeled and cut into 1 inch chunks
1 medium onion cut into 1 inch chunks
Put coconut milk and curry paste into large pot or wok. Wisk together and simmer 8 minutes or until well mixed stirring occasionally. Add coconut cream and chicken. Simmer over medium heat for 5 minutes. Add peanuts, carrots, sugar, fish sauce and potatoes. Simmer about 20 minutes or until potatoes are barely tender. Add onions. Simmer 10 minutes. Pour into serving dish and serve over jasmine rice.
Wednesday, July 22, 2009
Thai - Cashew Chicken
Serves 2-4
2 Tbs Prepared/chopped garlic
2 Tbs Olive Oil
2 Chicken breasts sliced thin in about 1-2 inch pieces
4 scallions cut 1 inch lengths (I only use the green part but you can use the whole thing)
1 medium yellow onion, cut into 1 inch chuncks
1 or 2 sliced chilies (optional) Red - very hot, Green and orange - hot
1 or 2 handfuls cashews
1/3 cup oyster sauce
1/3 cup water
1 Tbs soy sauce
1 Tbs sugar
Stir garlic in oil over medium heat until it turns a bit yellow (carefull, they jump all over the place if heat is too hot). Add chicken and stir until white. Add oyster sauce, soy sauce, sugar and water. (Taste to see ifyou want more sugar for a sweeter taste or soy sauce for a salty taste). Add onions and shilies - stir as is boils for 1-2 minutes. Add cashews, stir for 1 minute. Add scallions, stir for about 20 seconds until soft. Pour into serving dish and serve over jasmine rice.
~To perpare shilies: Don't touch seeds with your hands as they are the hottest part. Slice thin diagonally. Place in small bowl of water. With a spoon, swish the chilies in the water until most of the seeds are removed. Pour off most of the seeds and the water before adding chilies to the mix.
2 Tbs Prepared/chopped garlic
2 Tbs Olive Oil
2 Chicken breasts sliced thin in about 1-2 inch pieces
4 scallions cut 1 inch lengths (I only use the green part but you can use the whole thing)
1 medium yellow onion, cut into 1 inch chuncks
1 or 2 sliced chilies (optional) Red - very hot, Green and orange - hot
1 or 2 handfuls cashews
1/3 cup oyster sauce
1/3 cup water
1 Tbs soy sauce
1 Tbs sugar
Stir garlic in oil over medium heat until it turns a bit yellow (carefull, they jump all over the place if heat is too hot). Add chicken and stir until white. Add oyster sauce, soy sauce, sugar and water. (Taste to see ifyou want more sugar for a sweeter taste or soy sauce for a salty taste). Add onions and shilies - stir as is boils for 1-2 minutes. Add cashews, stir for 1 minute. Add scallions, stir for about 20 seconds until soft. Pour into serving dish and serve over jasmine rice.
~To perpare shilies: Don't touch seeds with your hands as they are the hottest part. Slice thin diagonally. Place in small bowl of water. With a spoon, swish the chilies in the water until most of the seeds are removed. Pour off most of the seeds and the water before adding chilies to the mix.
Thai - Bananas and Coconut Milk
4 cups coconut milk
1 cup sugar
1/4 tsp salt
2-3 bananas cut lenthwise then halfed (use as many as you want)
In saucepan, mix coconut milk, sugar and salt. Bring to a boil. Add bananas and return to a boil for 2 minutes. Remove from heat. Serve warm or cold.
1 cup sugar
1/4 tsp salt
2-3 bananas cut lenthwise then halfed (use as many as you want)
In saucepan, mix coconut milk, sugar and salt. Bring to a boil. Add bananas and return to a boil for 2 minutes. Remove from heat. Serve warm or cold.
Thai Sticky Rice with Mangos
2 cups sticky rice*
3 cups coconut milk
1/3 cup sugar
1/4-1/2 tsp salt (to taste)
Mangoes - however many you want - peeled and cut
Soak sticky rice in 6 cups water (3 times more water than rice) for at least 3 hours (if you soak longer that is just fine). Line a colander with cheesecloth and add the rice. Place over a pan of boiling water 0 don't let the water touch the bottom of the rice. Cover and steam for about 30 minutes or until soft.
In a saucepan, mix coconut milk with salt and sugar ( you don't have to boil it). Stir in rice and mix well. Serve with mangoes.
*These ingredients are not sold in normal grocery stores but the Asian markets will have them. I usually go to Hong Kong food market on Veterans Memorial drive just south of 1960. If you ever want to go, I would be glad to go with you!
So there you have it! Hope you enjoy. If you have any questions let me know!
Deanna
3 cups coconut milk
1/3 cup sugar
1/4-1/2 tsp salt (to taste)
Mangoes - however many you want - peeled and cut
Soak sticky rice in 6 cups water (3 times more water than rice) for at least 3 hours (if you soak longer that is just fine). Line a colander with cheesecloth and add the rice. Place over a pan of boiling water 0 don't let the water touch the bottom of the rice. Cover and steam for about 30 minutes or until soft.
In a saucepan, mix coconut milk with salt and sugar ( you don't have to boil it). Stir in rice and mix well. Serve with mangoes.
*These ingredients are not sold in normal grocery stores but the Asian markets will have them. I usually go to Hong Kong food market on Veterans Memorial drive just south of 1960. If you ever want to go, I would be glad to go with you!
So there you have it! Hope you enjoy. If you have any questions let me know!
Deanna
Thursday, July 2, 2009
Nutella Crepe Filling
1/2 cup Nutella
1/4 cup Whipping cream
Combine ingredients in a small bowl. Microwave for about 30 seconds, stir. Use in crepes with ice cream.
1/4 cup Whipping cream
Combine ingredients in a small bowl. Microwave for about 30 seconds, stir. Use in crepes with ice cream.
Crepes
Ingredients
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan
For sweet crepes Add 21/2 tablespoons sugar, 1 teaspoon vanilla extract
For savory crepes Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.
Directions
In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan
For sweet crepes Add 21/2 tablespoons sugar, 1 teaspoon vanilla extract
For savory crepes Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.
Directions
In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.
Valentine’s Day Cream Puff
Valentine’s Day Cream Puff
1 cup water
½ cup butter or margarine
1 cup flour
4 eggs
1 cup milk
¾ cup dairy sour cream
1 small package vanilla pudding
¼ tsp almond extract
1 can cherry pie filing
Heat oven to 400. Bring water and butter to a boil in a 1 quart sauce pan. Stir flour in vigorously (1 minute) till it forms a ball. Remove from heat. Add in eggs and beat till smooth (2 minutes in small bowl). Drop dough, by tablespoon onto greased cookie sheet in 8 inch ring. Smooth with spatula. Bake till puffed and golden (50-60 minutes), let cool. Cut off top with sharp knife. Pull out any soft dough.
Beat milk, sour cream, pudding and extract on low for 1 minute till blended. Fill puff with pudding mixtures. Spoon 1 ½ cups cherry filling on pudding. Replace top of ring. Spoon rest of cherries on top. Chill till serving. 10-12 servings.
1 cup water
½ cup butter or margarine
1 cup flour
4 eggs
1 cup milk
¾ cup dairy sour cream
1 small package vanilla pudding
¼ tsp almond extract
1 can cherry pie filing
Heat oven to 400. Bring water and butter to a boil in a 1 quart sauce pan. Stir flour in vigorously (1 minute) till it forms a ball. Remove from heat. Add in eggs and beat till smooth (2 minutes in small bowl). Drop dough, by tablespoon onto greased cookie sheet in 8 inch ring. Smooth with spatula. Bake till puffed and golden (50-60 minutes), let cool. Cut off top with sharp knife. Pull out any soft dough.
Beat milk, sour cream, pudding and extract on low for 1 minute till blended. Fill puff with pudding mixtures. Spoon 1 ½ cups cherry filling on pudding. Replace top of ring. Spoon rest of cherries on top. Chill till serving. 10-12 servings.
Individual Chocolate Lava Cakes
Chocolate Lava Cakes Makes 6-8 Servings
Centers
2 ounces 60% Cocao Bittersweet Chocolate, Chopped into 1-inch pieces if using a bar
1/4 cup Heavy Cream @ room temperature
To make the centers, in the top of a double broiler or in a heatproof bowl overbarely simmering water, melt the 2 ounces of chocolate. Turn off heat and blend in the cream.
Refrigerate for about 2 hours, or until firm. With your hands, form into six balls; refrigerate until needed.
Cakes:
4 ounces 60% Cocao Bitterweet Chocolate, Chopped into 1-inch pieces if using a bar
1/2 cup unsalted butter, cut into pieces
2 large eggs
2 large egg yolks
1/3 cup granulated sugar
1/2 tsp Vanilla extract
1/4 cup cake flour (use all purpose + 1 1/2 tsp cornstarch)
Raspberries & Vanilla Ice Cream of Whipping Cream
Mint leafs for garnish
Preheat oven to 400° F. Spray six 4-ounce ramekins or muffin tins with cooking spray(regualar tins hold 3.5 ounces; therefore, cooking time will be less, check at 11-12 minutes).
To make the cakes, in the top of a double broiler or in a heatproof bowl over barely simmering water, melt the 4 ounces of chocolate and the butter, stirring occasionally until smooth.
In a large bowl with an electric mixer, whisk th eggs, egg yolks, sugar, and banilla on high speed for about 5 minutes, or until thick and light. Fold the melted chocolate mixture and flour into the egg mixture until just combined. Spoon the cake batter into the ramekins. Place a chocolate ball in the middle of each ramekin.
Bake for about 15 minutes, or until the cake is firm to the touch. Remove from the oven and let sit for about 5 minutes. Run a small, sharp knife around the edge of each ramekin, place an upside-down plate on top, invert, and remove the ramekin. Garnish with ice cream, raspberries and mint leaf.
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