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Chiang Mai Curry Noodles (Khao Soi)

This is a version of Chiang Mai Curry noodles using beef.  It is a simple and easy recipe that has flavorful results.  Linguine or another type of noodle can be substituted for Chinese noodles.  I have even made it with rice noodles.  You can also make this recipe with chicken.  I make another version with chicken, cumin, and sugar snap peas, found here.
 
Chiang Mai Curry Noodles (Khao Soi)
 
2 to 3 cloves garlic, finely minced
1 teaspoon ground turmeric
1 teaspoon salt
1 tablespoon Red Cury Paste, or to taste
1 tablespoon vegetable oil
1 can coconut milk
1/2 pound bonelss, beef, cut into 1/2-inch chunks
1 tablespoon sugar
1 cup water
3 tablespoons fish sauce
1 tablespoon fresh lime juice
1 pound Chinese egg noodles, cooked
 
Toppings and condiments:
fried noodles
chopped shallots
minced scallions
pickled cabbage
fresh lime wedges
crushed peanuts
fresh cilantro leaves
 
Heat 1 tablespoon oil in a large heavy pot or wok over medium-high heat.  Add the minced garlic and stir fry 30 seconds.  Add the beef and stir fry 3 to 4 minutes, until browned.  Add the curry paste and turmeric and stir fry 30 seconds longer.  Add the coconut milk and sugar.  Cook, stirring frequently, for 4 to 5 minutes.  Add the water, fish sauce, and salt; bring to a boil.  Reduce heat to medium and cook at a simmer for about 10 minutes.  Remove from heat and stir in the lime juice.
 
Divide noodles into large bowls.  Ladle meat and broth over the noodles.  Top with desired condiments.  Serve with chopsticks and a large spoon.
 
Adapted from a recipe in Hot, Sour, Salty, Sweet:  A Culinary Journey Through Southeast Asia by Jeffrey Alford and Naomi Duguid (Artisan, 2000)

posted by: artichoke72 at 15:48 | link | comments |
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Lemon Chippers

I got a box of candy for Valentine's Day that included chocolate covered lemon cream candy.  I had never considered the combination of lemon and chocolate, but it was really good.  I thought it would be a good combination for cookies.  After looking at several different cookie recipes, here's the one I came up with.  The lemon flavor is pretty subtle.  I wonder if fresh lemon juice would provide more tartness.....I'll have to try that next time.  These cookies had a nice golden color on the bottom after 13 minutes, but the tops were kind of pale.  They tasted fine and were a bit crunchy.  This recipe made about 5 dozen.

Lemon Chippers

3/4 cup butter (1 1/2 sticks), softened
1 cup sugar
1 teaspoons lemon extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups mini semi-sweet chocolate chips

Preheat oven to 325 degrees.

Cream butter with sugar in a large mixing bowl until light and fluffy.  Blend in eggs and lemon extract.  Set aside.  Combine flour, baking soda, and salt in a small bowl.  Gradually mix into butter mixture. Stir in chocolate chips.  Drop by teaspoonfuls onto an ungreased baking sheet.  Bake for 12 to 15 minutes.  Cool on baking hseet for a few minutes, then remove and place on a wire rack to cool completely.

posted by: artichoke72 at 00:06 | link | comments |
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Tomatillo Hot Sauce

This is a nice change from tomato-based hot sauce.  It's great with tortilla chips.  Depending on the jalapenos, this sauce can be really hot.  If you would like, use serranos instead of jalapenos.  Sometimes I blend this sauce until it's very smooth.  I like it that way for burritos and tacos (you could even put it in a squeeze bottle).

Tomatillo Hot Sauce

4 to 6 fresh jalapenos, stems removed
1 pound green tomatillos, husks removed and washed
1 medium onion, chopped
1 vegetable bouillon cube
1/2 cup water
2 T. olive oil
1 T. vinegar
2 cloves garlic, chopped
1/4 cup cilantro, chopped

In a pan put in the jalapenos and then add the tomatillos, onion, vegetable bouillon cube, water, olive oil, vinegar, and garlic.  Gently simmer for 30 minutes, turn off heat, and then let cool a bit.  Remove the jalapenos.  Put the other ingredients in a food processor or blender.  Add cilantro and half of the jalapenos.  Coarsely chop in the food processor (or blender).  Taste the sauce and add in more jalapenos if more heat is desired.

posted by: artichoke72 at 22:36 | link | comments |
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Cauliflower Salad

This is a nice Spring salad that I made last night.  It's yummy and will go well with our Easter meal.   I threw in a handful of shredded red cabbage to give this salad a little more color.  Feel free to experiment with different types of vinegar (I think I'll make it with rice wine vinegar next time) and veggies (red cabbage and/or red bell pepper would be good).

Cauliflower Salad

1 head cauliflower, washed and cut into bite-size pieces
1 carrot, peeled and shredded
1/4 purple onion, thinly sliced
1/4 cup red wine vinegar
2 T. extra virgin olive oil
1/2 tsp. prepared brown mustard
1 clove garlic, minced
salt and pepper, to taste

Steam cauliflower briefly (about 3 minutes) until slightly softened.  Do not overcook.  Rinse in cold water and drain well.  Place cauliflower in a bowl and add carrots and onion.   Mix vinegar, olive oil, mustard, garlic, salt and pepper together and pour over cauliflower mixture.  Toss together and chill for several hours or overnight.

posted by: artichoke72 at 13:08 | link | comments |
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Dakdoritang

Dakdoritang is a traditional Korean braised chicken dish.  Chicken thighs or drumsticks may be used instead of breasts.  I didn't have Korean chile paste (kochujang) and used some Harissa I had prepared earlier in the week.  I would think any chile paste would work (like sambal olek).  This dish wasn't really very hot.  Very flavorful and super easy.  Something I would make again.

Dakdoritang

2 boneless, skinless chicken breasts, cut into large chunks
4 medium sized potatoes, peeled and cut into eighths
2 onions, cut into eighths
1 carrot, cut into 1 inch chunks
1-2 jalapenos, sliced (optional)
2 tbsp minced garlic
2 tbsp kochujang (hot pepper paste)
2 tbsp kochukaru (red pepper flakes)
2 tbsp soy sauce
1 tsp sugar
2 tsp sesame oil
1 tbsp ginger
2 cups of water
Salt and pepper

In a heavy pot, combine all ingredients.  Cover and cook for 30-40 minutes over medium heat.  Season with salt and pepper to taste.  Serve hot with rice.

posted by: artichoke72 at 15:10 | link | comments |
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Tom Yum Het

This soup is so flavorful.  It is not truly vegetarian because it contains fish sauce, but soy sauce can be substituted to make it so.  This soup can be made with chicken, by adding about 1/3 pound of sliced chicken and using chicken broth instead of vegetable.  I really like the fried tofu version.  I recently figured out the secret of fried tofu.....dredging in flour before frying.  Such a simple thing really makes the difference, creating a crunch coating, yet keeping the interior moist.  The fried tofu served with a dipping sauce (sweet chili sauce, a soy-cilantro sauce, or nuoc cham) is a great appetizer.   The glanga should not be eaten, it is for flavoring only.

Tom Yum Het

1 T. vegetable oil
1 shallot, thinly sliced
1/2 tsp. minced garlic
1 T. finely minced lemongrass
1 tsp. dried red chili flakes (or to taste)
1 tsp. ground chili paste (or to taste)
1 1-inch section frozen or fresh galanga, thinly sliced and bruised with the back of a knife
3 cups vegetable broth
2 T. fish sauce (or to taste)
1 tsp. sugar
1 can unsweetened coconut milk
1 1/2 cups fried tofu cubes (instructions at end of recipe)
1 cup sliced white mushrooms
1/2 T. fresh lime juice
2 kaffir lime leaves, thinly julienned
handful fresh cilantro, chopped

Heat the oil in a saucepan over medium heat.  Add the shallot, garlic, lemongrass, chili flakes, and chili paste and cook, stirring about 30 seconds.  Add the galanga, vegetable broth, fish sauce, sugar, and coconut milk.  Bring the soup to a boil and add the tofu and mushrooms.  As soon as the soup comes to a second boil, turn off the heat and add the lime juice, kaffir lime leaves, cilantro.  Serve immediately.

Fried Tofu

1 package extra firm tofu
vegetable oil for frying
1/3 cup all-purpose flour

Remove tofu from package and drain off any liquid.  Carefully slice into 1/2-inch cubes by cutting tofu
lengthwise in half, then widthwise into thirds, and then into cubes.  Place cubes on paper towels and cover with a few more paper towels.  Press gently to remove excess moisture.  The process may need to be repeated with different paper towels if there is a lot of liquid.

Heat oil in a pan. Lightly coat tofu pieces in flour, shaking off excess.  Carefully place in hot oil.

Fry tofu for about 4 minutes or until lightly browned and crisp. Remove with a slotted spoon and drain well on paper towels.

posted by: artichoke72 at 15:17 | link | comments |
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Basic Harissa

This is a chile and garlic paste from Northern Africa that I have been wanting to try for quite awhile.  I must say I waited way too long.  This stuff is awesome!  It's not very hot, but it is super flavorful.  Use it anywhere you would Tabasco or Sambal (on eggs, in sandwiches, in soups/stews, etc...).  I used dried New Mexico chiles, but you could use any one dried chile or even a combination.  This is a basic Harissa recipe.  Other variations have tomato paste, cilantro, lemon juice, and/or cumin (among other ingredients).  I'll probably add some cilantro next time I make this.  This keeps in the refrigerator a couple of months.

Basic Harissa
makes 1 cup

Note: You can grind the spices in a spice grinder, a coffee grinder or with a mortar and pestle.

4 ounces dried chiles
5 cloves garlic, peeled
1 teaspoon kosher salt
1 1/2 teaspoons caraway seeds, freshly ground
1 1/2 teaspoons coriander seeds, freshly ground
2 tablespoons extra virgin olive oil, plus extra for
storage

Place the chiles in a large bowl and cover with boiling water. Let rest until softened, about 30 minutes. Drain, then remove the seeds and  stems from the chiles.

Place the seeded and stemmed chiles into the bowl of a food processor (or blender) with the garlic and pulse a couple of times. Add the salt, caraway and coriander. Process until smooth, pouring the olive oil
into the feeding tube on top as you blend. Add a little water if necessary to achieve the right consistency: The harissa should be a thick paste. To store, top off with a thin layer of olive oil and refrigerate.

posted by: artichoke72 at 00:04 | link | comments |
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Applejacks

This is supposedly a recipe from Colonial America.  I'm not sure of its authenticity, but it's a keeper.  My students and I made these cookies in class when we were studying Colonial America and the whole school smelled so good.  They are very nice cookies.

Applejacks

1 cup brown sugar
1/2 cup shortening
1 egg
1 1/2 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1 cup chopped, unpeeled apple

Cream together sugar and shortening. Add egg and beat well. Mix dry ingredients together in another bowl.   Add slowly to sugar mixture, beating well after each addition.  Stir in apples. Form into small balls and place on a baking sheet, 2 inches apart. Bake at 375 degrees for 12-15 minutes.

posted by: artichoke72 at 01:45 | link | comments |
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Sweet Bourbon Salmon

One of my hubby's friends gave him two bottles of bourbon.  One is 126 proof and the other is 107 proof.  Whew!  They are strong!  I am not a big fan of whiskey.  I was looking for a way to use the bourbon and created this recipe based on a drink recipe(bourbon and pineapple juice).   The salmon was much better than the drink.  This recipe is easy and delicious.  The marinade makes a nice carmelized coating on the salmon.  I wouldn't let the salmon marinate more than 1 hour, or the bourbon flavor will be too strong.  I served the bourbon salmon with buckwheat noodles and spinach sauteed with mushrooms and garlic.

Sweet Bourbon Salmon

2 8 oz salmon fillets
1/2 cup bourbon
1/4 cup pineapple juice
2 T. soy sauce
2 T. brown sugar
1/8 tsp garlic powder
salt and black pepper, to taste
2 T. coconut oil
 
Combine bourbon, pineapple juice, soy sauce, brown sugar, garlic powder, salt, and pepper in a bowl. Stir to dissolve sugar.

Remove any skin on salmon fillets.  Put fillets in a dish and pour marinade over them.  Let sit in the fridge for one hour or longer. The longer it sits, the more the marinade seeps into the fillets .

Heat the coconut oil in a skillet and cook the salmon on medium heat.  Brush the marinade over the filets as they are cooking.  The salmon is done when the fillet is cooked through and has a nice golden color. The salmon could also be grilled.

posted by: artichoke72 at 22:16 | link | comments |
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Hot and Sour Cucumbers

I love cucumber salads.  They are a perfect accompaniment to hot and spicy foods (like Thai curries).  I like this particular recipe a lot.  By salting the cucumbers in the beginning, the excess moisture is removed and the result is a crisp texture.  Chill this salad a bit before serving.  It's very good cold.  This recipe is easily doubled.

Hot and Sour Cucumbers

2 medium-sized cucumbers, peeled
1/2 teaspoon sugar
1/2 teaspoon sea salt
1/2 cup white vinegar
1/4 cup white sugar
1/8 cup fish sauce
2 teaspoons lime juice
1 large red chili, finely sliced on the diagonal
Black pepper and salt, to taste

Cut cucumbers in half lengthways and scoop out the seeds using a spoon. Slice on the diagonal into one inch pieces.  Combine in a bowl with sugar and salt, mix well and leave to stand for 1 hour.

Meanwhile, combine vinegar and 1/4 cup sugar in a small heavy-based saucepan and stir over heat until sugardissolves. Simmer, uncovered  for about 8 minutes, or until reduced by one-third and  slightly syrupy. Set aside to cool.

Drain away any excess liquid from cucumbers. Add cooled vinegar syrup and remaining ingredients to
pickled cucumbers.  Season with black pepper and salt and serve.

Note: This dish  is best served the day it's made.

posted by: artichoke72 at 22:54 | link | comments (1) |
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Carrot Cinnamon Bread

This is a recipe from my friend Donna in California.  She is the queen of quick breads and cookies.  My son was hesitant to eat this (vegetables are the most terrifying things on Earth to him), but he really liked it.  I subbed 1 cup of whole wheat flour for the all-purpose flour in this recipe.  Next time I make this bread, I will use less sugar.  It's a little too sweet for my tastes (and I'm a sugar addict).  I got 4 small loaves from this recipe and it took about 40 minutes for them to bake. 

 Carrot Cinnamon Bread

1 3/4 cups sugar
4 large eggs
1 1/3 cups vegetable oil
2 cups grated carrots
3 cups flour
1 tsp. vanilla
2 tsps. baking powder
2 tsps. baking soda
2 1/2 tsps. cinnamon
1/4 tsp. cardamom
1/4 tsp. salt

Preheat oven to 350 degrees and grease and flour pans (pan sizes posted at end of recipe).
In a medium bowl combine dry ingrediets, mix to blend and set aside.  In a large mixing bowl combine sugar, eggs, oil and vanilla and mix well.  Add carrots and blend. Add the dry ingredients slowly and mix until well blended. Pour batter into prepared pans.

*Pan sizes* This will make (2) 8X5 loaves plus (1) small 4X2 loaf or you can make (3) 7X5 loaves plus
(1) 4X2 loaf.  Baking is about 35-38 minutes. Test with a toothpick after 35 mins.

Remove from pans and cool on wire rack.

posted by: artichoke72 at 13:40 | link | comments (1) |
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Portuguese-Inspired Vegetarian Sausage Soup

I am on a two week break from teaching and have been cooking like crazy.  I feel like a real person again.  It's been perfect soup weather and so I have been making lots of soup.  This is a yummy soup that I based on a recipe I found that was chocked full of nasty, nitrates and preservatives filled, greasy meat sausage.  I use Frieda's brand Soyrizo.   My only complaint is that it breaks down into little granules.  It still tastes good, though.  The only place I have been able to find vegetarian sausage is at the Super Wal-Mart here. You can add 1 teaspoon of aniseed to make this soup more authenic.  Some chopped kale would be good in this too.

Portuguese-Inspired Vegetarian Sausage Soup

2 teaspoons olive oil
1 medium onion, chopped
3 stalks celery, sliced
3 cloves garlic, minced
6 cups vegetable broth
3 medium potatoes, cut into 1/2 inch cubes
1 14.5 oz. can diced tomatoes (including juices)
1 15 oz. can kidney beans, drained
1 package Soyrizo (discard plastic casing)
3/4 cup black olives, sliced
1 small zucchini, sliced

In a large soup pot, saute the onions and celery in the olive oil over medium heat.  When they become tender, add the garlic and saute 1 minute more.  Add potatoes, vegetable broth, diced tomatoes, and kidney beans and bring to a boil.  Reduce heat and cook for 10 minutes.  Then add the Soyrizo, black olives, and zucchini.  Cook 10 more minutes until potatoes and zucchini are tender.

posted by: artichoke72 at 17:34 | link | comments (1) |
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Roasted Red Bell Pepper Bisque with Shrimp and Romano Cheese

My boss served this soup at our staff Christmas party this year and I loved it.  She shared the recipe she found on www.epicurious.com and I got a chance to make it recently.  It turned out delicious.  This recipe is perfect as is. 

Roasted Red Bell Pepper Bisque with Shrimp and Romano Cheese

5 large red bell peppers
3 1/2 cups chicken stock or canned low-salt chicken broth
1 teaspoon paprika
1 teaspoon sugar
3/4 cup whipping cream
1/2 cup grated Pecorino Romano cheese
Hot pepper sauce
1 tablespoon olive oil
16 large uncooked shrimp, peeled, deveined, coarsely chopped

Char red bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper
bag. Let stand 10 minutes. Peel and seed peppers. Cut 1 pepper into matchstick-size strips and set aside.

Coarsely chop remaining 4 peppers. Combine chopped peppers and stock in heavy large saucepan. Bring to boil; reduce heat and simmer until peppers are very tender, about 5 minutes. Working in batches, puree soup in blender until smooth. Return puree to saucepan. Mix in paprika and sugar. Simmer 5 minutes to blend flavors. (Can be prepared 1 day ahead. Cover bell pepper strips and soup separately and refrigerate.) Whisk in cream and Pecorino Romano cheese. Season to taste with hot pepper sauce, salt and pepper.

Heat 1 tablespoon oil in medium skillet over medium-high heat. Add reserved bell pepper strips and
shrimp and sauté until shrimp are cooked through, about 3 minutes. Season with salt and pepper. Divide
shrimp mixture among 4 bowls.

Rewarm soup; ladle around shrimp mixture. Serve.

posted by: artichoke72 at 01:38 | link | comments (1) |
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Pollo con Crema

 

This is a rich, but easy to prepare Mexican dish.  The chicken turns out very tender and the sauce is not too spicy.  Serve this with Mexican rice (which soaks up the crema sauce), black beans, and a nice salad.  The Nestle Media Crema is a thick Mexican table cream.  It can be found in Hispanic (or International) markets and in the Latin foods section of some grocery stores. I find that 2 chipotle peppers with a little of the adobo sauce still clinging to them is enough to suit my tastes in this recipe.  Of course, you may adjust to your tastes.  You can add more of the adobo sauce to the crema mixture if you would like.

Pollo con Crema

1 T. oil
4 boneless, skinless chicken breasts
1 can of Nestle Media Crema
1 large onion, sliced
1/2 cup of chicken broth
1 clove of garlic
1- 2 canned chipotle pepper(s)(with adobo sauce)
salt and pepper to taste
 
Season the chicken with salt and pepper.  Cut the chicken breasts in half if they are large.  Heat the oil over medium heat in a skillet and add the chicken.  Top the chicken with the onion slices.  Add the chicken broth; cover and simmer for 20 minutes, until the onions are tender and the juices of the chicken are clear. Remove chicken to a plate, cover with foil to keep warm.  In the blender puree the cooked onions, any left over chicken broth (that you cooked the chicken in), the crema, the clove of garlic, and the chipotle(s).  Taste the crema sauce and season with salt if necessary.  Add the chicken back to the skillet and place on medium-low heat.  Add the crema mixture to the chicken, cover and let simmer 5 to 10 minutes, until everything is heated through.

posted by: artichoke72 at 14:28 | link | comments |
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Pickled Brussel Sprouts

I love pickles.  I made these pickled Brussel sprouts a little over a week ago and could not wait any longer and opened them tonight.  They are wonderful!  You can also use this recipe to pickle green beans (or other veggies like cauliflower, sugar snap peas, celery, carrots, or a mix of veggies).  This recipe makes about 4 pints.

Pickled Brussel Sprouts

2 pounds Brussels sprouts, washed and trimmed

2 1/2 cup water
2 1/2 cup vinegar
1/4 cup salt (I used Kosher)

For each sterilized pint jar:
1 clove garlic
1 sprig fresh dill (or 1/2 tsp. dried)
1 dried red chile (or 1/4 tsp. dried red pepper flakes)

Pack each sterilized pint jar with garlic, dill, red pepper (flakes), and as many Brussels sprouts as can fit in the jars.

Bring water, vinegar, and salt to a boil. Pour hot vinegar solution over Brussel sprouts in the jars, leaving a about 1/2 inch space from the top of the jar.  Wipe jar with a clean paper towel.  Place clean canning lids and rings on. Process in boiling water for 10 minutes.  Remove filled jars and let cool.  Lids will pop down. The pickles are ready to store.

posted by: artichoke72 at 22:34 | link | comments |
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Potato Tacos with Cheese

This is a perfect way to use up leftover mashed potatoes.  I got the idea for these tacos from my friend, Donna.  She puts jalapenos slices inside hers.  I used habanero cheddar for a litlte kick.  This is pure comfort food.

Potato Tacos with Cheese

.8 soft corn tortillas
.about 1 cup mashed potatoes, warmed
.cheddar cheese or jack cheese, cut into fairly thin slices
.butter
.salsa of your choice (store-bought or homemade)

Soften tortillas in microwave (about 30 seconds for two tortillas).  Spoon 1 1/2 tablespoons mashed potatoes into center of each tortilla, flatten out the potato leaving 1-inch border.  Lay 3 or 4 cheese slices on top of the mashed potatoes on half of the tortilla.  Fold one half over to cover the cheese and form a half-moon shape.  In a large skillet over medium heat melt 1 tablespoon of butter. Set 4 of the tacos in the pan and cook until golden brown on each side, turning once.  Drain on paper towels. Repeat with another tablespoon of butter and remaining tacos. Serve tacos with salsa.

posted by: artichoke72 at 20:17 | link | comments (1) |
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Twisted Pasta Salad

I made this pasta salad the other night  and it's a nice twist on standard pasta salads.  I really like the olives in it.  The almonds were a nice addition, as well.   I used mozzarella cheese instead of cheddar, but honestly, it might be better without cheese....the mozzarella got kind of soggy (not sure if the cheddar would do the same). I thought it would be hard to find the fusilli col buco (a.k.a. fusilli lunghi), but I was able to find it at a local grocery store in the pasta isle.  This recipe, which I got out of the book, Better Homes and Gardents Halloween Pumpkins & Parties:  101 Spooktacular Ideas, makes a lot!

Twisted Pasta Salad

4 ounces fusilli col Buco or lunghi (twisted spaghetti)
4 ounces spaghetti
1 medium yellow squash, halved lengthwise and sliced
1 medium zucchini, halved lengthwise and sliced
1 cup small cherry tomatoes
1 cup fresh snow pea pods, tips and strings removed
1 cup pitted ripe black olives
1 cup pimento-stuffed green olives
1 cup cubed cheddar cheese
1 cup whole almonds
1 cup Italian salad dressing

Cook pasta according to package directions.  Drain the pasta, rinse with cold water and drain again. 

In a large bowl, combine pasta and remaining ingredients, except dressing.  Add the dressing to the pasta mixture; toss gently to coat.  Cover and chill until ready to serve (up to 24 hours).

posted by: artichoke72 at 22:14 | link | comments |
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Broccoli - Cheese Quiche

I have been making this broccoli and cheese quiche recipe for years now.  This is a fantastic recipe and  it is so easy to boot, especially if you use a store-bought pie crust.  If using a store-bought crust, just keep an eye out for lard (if you are vegetarian)....it is in a lot of pre-made pie crusts.  I have served this quiche at a couple of different baby showers that I have hosted and I always get a request for the recipe.  It's great for breakfast or dinner.  Men will even eat it. :)

Broccoli - Cheese Quiche

Pastry for 10-inch single pie crust
1-1/2 cups broccoli, grated 
1 1/2 cups cheddar cheese, grated
4 eggs
1 1/2 cups cream or half and half
1/4 teaspoon salt
Dash of pepper 

Arrange broccoli and cheese in pastry-lined pan. Beat together eggs, cream, salt and pepper in a bowl. Pour the mixture over cheese and broccoli. Place iquiche on a baking sheet and place in a preheated oven at 375 degrees for 35-40 minutes or until top is golden brown and knife inserted 1 inch from edge comes out clean.

posted by: artichoke72 at 03:28 | link | comments |
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Curried Corn and Potato Soup

 

I made this interesting soup for dinner tonight.  It was pretty easy and quick to throw together, two qualities that are perfect for a weekday meal.  The curry powder accentuated the sweetness of the corn and the potato kept the soup from being over-powered by the spices.  I like my food to have lots of flavor and the next time I make this soup, I think I will add some cumin (and maybe even some cayenne) along with the curry powder to spice it up a little more.  At the end of cooking, I briefly blended the soup with an immersion blender to thicken it, but made sure to leave lots of potato chunks.  This soup is even better the next day when the flavors have had time to develop even more.

Curried Corn and Potato Soup

2 tsp. olive oil
1 medium onion, chopped
2 tsp. curry powder (I use Madras)
6 cups vegetable broth
3 cups corn kernels (1 16 ounce bag of frozen corn)
2 large potatoes, peeled and diced
1 T. fresh lemon juice
1 tsp. salt
fresh cilantro, chopped

Heat oil in a soup pot over medium heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add curry powder and cook 30 seconds until fragrant.  Add broth, corn, potatoes, lemon juice and salt to soup pot; bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes.  Ladle soup into bowl, sprinkle with chopped cilantro, and serve.

posted by: artichoke72 at 23:48 | link | comments |
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Colorado Cowboy Cookies

I made these cookies recently and they were yummy.  I used 1/8 cup of cookie dough for each cookie and they were still pretty honkin' big.  I used pecans instead of walnuts (it's a Texan thing).  I am going to make these cookies for a bake sale my school is having later this month.  I think they will be a big hit.

Colorado Cowboy Cookies
Source:  Olive's Sandwich Shop in SoHo, NYC

2 cups all purpose flour
2 cups old-fashioned oats
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup (2 sticks) butter, room temperature
3/4 cup sugar
3/4 cup plus 2 tablespoons (packed) dark brown sugar
2 large eggs
1 tsp vanilla extract
1 1/2 cups semisweet chocolate chips
1 cup chopped toasted walnuts (about 4 ounces)

Whisk first 5 ingredients in medium bowl to blend.  Using electric mixer, beat butter and both sugars in
large bowl until light and fluffy. Add eggs and vanilla, beating to combine. Add dry ingredients and beat until just blended. Stir in the choand walnuts. Cover dough and chill 1 hour. (Can be made 1 day ahead. Keep chilled. Let soften slightly before continuing.)

Arrange 2 racks in center of oven; preheat to 350°F. Butter 2 baking sheets. Form dough into balls, using
1/4 cup dough for each. Place on prepared sheets, spacing 2 inches apart. Flatten with hand to 3
1/2-inch rounds. Bake 10 minutes, then rotate sheets. Bake until cookies are golden brown around edges and firm in center, about 4 minutes longer. Cool on sheet 5 minutes. Transfer to racks to cool completely.

posted by: artichoke72 at 00:06 | link | comments |
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Veggie Enchiladas with Ranchero Sauce

My ranchero sauce is amazing, if I do say so myself.  It really accents the veggie enchiladas and make them incredibly delicious and downright addicting.  Luckily, they are pretty healthy and you can afford to have just one more.  :)  I based this veggie combination on the veggie enchiladas at Chuy's in Austin, Texas.  By the way, I highly recommend eating at Chuy's if you are ever in Austin.  They have great Tex-Mex at great prices.  The one located on Barton Springs Road, across from Zilker Park is my favorite.  Anywho, feel free to change up the veggie combination to stuff the enchiladas.  Be flexible and use what you have on hand.  Sometimes I add hominy or black olives to my mixture with tasty results.  You can also add cooked shredded chicken.  The Ranchero Sauce is also excellent with eggs.  For Huevos Rancheros, fry an egg (don't use a lot of oil) and add some of the sauce to the pan towards the end of cooking.  Heat the sauce through and serve the eggs and Ranchero sauce over a warm corn tortilla.

Veggie Enchiladas

1 medium onion, diced
2 cloves garlic, minced
1 tablespoon olive oil (or vegetable oil)
1 zucchini, diced
1 yellow squash, diced
1 cup corn kernels (frozen is fine)
1 serrano chile, veins and seeds removed and minced
4 ounces button or baby bella mushrooms, cleaned and chopped
1 cup fresh spinach, rinsed and chopped
1 cup cooked potatoes, diced

hot oil
corn tortillas
pepper jack cheese, shredded
Ranchero sauce, warmed (recipe below)

For the enchilada filling, sauté the onions and garlic in the olive oil or vegetable oil over medium heat.  When the onions are tender, add the zucchini, yellow squash, corn, serranos, and mushrooms.  Continue to cook until the squash is tender but not mushy, about 5 minutes.  Add the fresh spinach and diced cooked potatoes to the mixture and cook until warmed through.  Season the mixture to taste with salt and pepper.   

To make the enchiladas, quickly dip the corn tortillas in hot oil, being careful to not get them crisp.  Fill the softened tortillas with shredded pepper jack cheese and the veggie mixture.  Roll them up, place on a plate and top with the hot ranchero sauce.  Serve immediately.

My Ranchero Sauce

1 tablespoon butter
1/2 medium onion, chopped
1/4 green bell pepper, chopped
1 jalapeño pepper, seeded and chopped
2 large garlic cloves, chopped
1 1/2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
3 cups vegetable broth
1 8 ounce can tomato sauce
1/2 teaspoon salt
4 ounces tomato paste (optional)
1/4 cup chopped fresh cilantro

Melt the butter in a heavy large skillet over medium heat.  Add the next 6 ingredients and sauté until the vegetables are soft, about 5 minutes. Add the broth and tomato sauce and cook until sauce starts to thicken, stirring frequently. Taste and season the sauce with salt.  If you prefer a more "tomato-y" sauce, stir in the 4 ounces of tomato paste (1/2 a small can). Cook for about 15 more minutes.  If the sauce is too thick, you may add a little bit of water to thin it out.  Stir in cilantro.

posted by: artichoke72 at 17:08 | link | comments |
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Chickpea and Cauliflower Curry

I just made this for dinner and wanted to share this easy recipe. I used a whole head of cauliflower, the whole batch of Masala paste and a can of chickpeas (I drained off the bean liquid and added a little water to the curry).  I'm taking some for lunch tomorrow and I bet it will be great after the flavors have had more time to meld.  I served this with basmati rice.  Use a coffee grinder to grind the cinnamon stick and cardamom seeds for the Masala paste.  I was thinking that you could make this recipe a bit healthier by steaming the cauliflower first and skipping the part where you fry it in the 3 T. oil.  Just add the tumeric and salt to the 1 T. of oil and proceed with the rest of the recipe.

Chickpea and Cauliflower Curry

Masala Paste:
1 3-inch cinnamon stick
seeds from 8 green or white cardamom pods
1 tsp. cumin seeds
1 1/2 tsp. coriander powder
1/2 tsp. asafetida
3 tsp. finely grated ginger
1 1/2 T. water

Grind the cinnamon stick and cardamom pods to a fine powder. Transfer to a small bowl. Add the cumin seeds, coriander powder, asafetida, ginger and water and mix to form a wet paste; set aside.

Curry:
4 T. canola oil
1 tsp. turmeric
1 1/2 tsp. salt
2 1/2 cups cauliflower florets
1 tsp. cumin seeds
1 serrano chili, seeded and minced
2 bay leaves
masala paste (as made above)
2 cups cooked chickpeas
1 tsp. brown sugar

Warm 3 tablespoons of the oil in a large saucepan over medium heat. When fairly hot, sprinkle in the turmeric and salt, then drop in the cauliflower pieces. Fry the cauliflower, stirring often, being careful not to
break up the florets. Cook until just tender, about 6 minutes. Transfer the cauliflower to a bowl.

Add the remaining 1 tablespoon of oil to the pan. Add the cumin seeds, chili and bay leaves and cook until
the cumin darkens a few shades, about 2 minutes. Add 1/2 of the masala paste and cook until fragrant, about 1 to 2 minutes. If a spicier dish is desired,add all the masala paste.

Add the chickpeas with their liquid, the cauliflower and the brown sugar. Cover and continue to cook over
medium heat until the flavors combine, about 5 minutes.

posted by: artichoke72 at 20:28 | link | comments (1) |
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Strawberry Pecan Bread

I baked a batch of this strawberry bread today.  I love strawberries and pecans together.   I used frozen strawberries that my son and I picked at the beginning of Summer at Belvedere Plantation .  This recipe made 6 mini loaves (baking time about 40 minutes).  I'm planning on freezing individual servings for quick breakfasts for weekdays.

Strawberry Pecan Bread

2 packages frozen sliced strawberries (10 oz each), thawed
4 eggs
1 1/4 cups vegetable oil
2 cups all-purpose flour
1 cup whole wheat flour
1 3/4 cups sugar
3 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped pecans

Preheat oven to 350°. Oil 2 (9- x 5-inch)loaf pans well; set aside. In a medium mixing bowl, combine strawberries, eggs and oil; stir to mix well. In a large mixing bowl, combine flour, sugar, cinnamon, baking soda, salt and pecans.

Add strawberry mixture to dry ingredients and stir just until blended. Pour into loaf pans; bake for 1 hour, or until toothpick inserted in center comes out clean.

posted by: artichoke72 at 21:22 | link | comments |
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Black Bean and Potato Empanadas (or Chimichangas) with Green Chile Sauce

The Green Chile Sauce is absolutely amazing!  It is essential for this recipe, IMO.  The recipe is from one of my all-time favorite cookbooks, The Border Cookbook by Cheryl Alters Jamison and Bill Jamison.  The original recipe suggest Hatch green chiles, but I can't get those in Virginia.  Poblanos work really well, as do Anaheim chiles.  This particular time, I picked up some chiles (I'm not sure what they were) at the farmers' market.  The black bean and potato mixture is a filling I created to stuff chimichangas.  It's one of those, a pinch of this, a pinch of that non-recipes.  Recently I ran across a package of Goya Empanada wrappers in the freezer case at a local grocery store and thought it would be fun to stuff those. I'll definitely use those again...they rocked...I'm thinking they would be perfect for Samosas!

To prepare the Empanadas (or Chimichangas...just use a flour tortilla):  place filling in empanada wrapper (about 2 tablespoons) and fold over to encase.  Use a fork to seal the edges.  If making chimichangas, place filling in the middle of a flour tortilla and fold over two facing edges.  Roll up the chimichanga like a burrito/wrap and secure with a toothpick.  Fry the empanada or chimichanga in hot oil until hot and golden brown.  Serve with the green chile sauce.

Black Bean and Potato Filling

1 can black beans, rinsed and drained
1 - 2 russet potatoes, diced small and cooked until just tender
salt
ground cumin
ground coriander
garlic powder

Gently combine the black beans and cooked potatoes.  Season with salt, cumin, coriander, and garlic powder to taste. 

Note:  A chopped jalapeno or serrano and chopped fresh cilantro are also good additions to this filling.  Monterrey Jack or Pepper Jack cheese can also be added.

Green Chile Sauce

posted by: artichoke72 at 01:45 | link | comments |
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Quick and Easy Shrimp (Curry) Laksa

Laksa is a spicy noodle soup that is popular in Singapore and Malaysia.  There are a gabillion different variations of it.  Some have a curry-coconut broth while others have a sour fish broth or tamarind-based broth.  Laksa can be made with seafood, chicken, beef, and/or tofu.  It reminds me of one of my favorite soups from the Chiang Mai region of Thailand, Kao Soi.  This particular Laksa recipe is one I came up with after scanning about 20 other Laksa recipes online.  It's not all that authenic, but it is quick, tasty, easy to prepare, and the ingredients can be found at most American grocery stores.  I actually ended up using sambal olek instead of the Thai sweet chilli sauce to punch up the heat level.  I also sprinkled fried shallot on my soup.

Quick and Easy Shrimp (Curry) Laksa

2 tablespoons of peanut or other vegetable oil
1 medium onion. finely diced
1 teaspoon garlic, finely minced
1 1-inch piece of ginger, pelled and finely minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon ground tumeric
1 tablespoon of Thai sweet chilli sauce (or sambal olek)
4 cups broth (vegetable, chicken, shrimp, etc...)
1 can coconut milk
1/2 pound shrimp, shelled and deveined
1 package rice vermicelli, cooked according to package directions
fish sauce, to taste
fresh cilantro
fresh lime wedges
chopped fresh chiles (optional)

Heat the oil in a soup pot over medium heat and saute the onion until transparent.  Add the garlic and ginger and cook for another minute.  Add the cumin, coriander, turmeric, and sweet chilli sauce.  Add the broth and bring to a boil.

As soon as the soup comes to a boil, reduce the heat and add the shrimp and coconut milk.  Let cook until shrimp is pink and cooked through.  Season to taste with the fish sauce (or salt).

Divide the cooked rice noodles in bowls and ladle the soup over the noodles.  Sprinkle with fresh cilantro and serve with lime wedges and chiles (optional).

 

posted by: artichoke72 at 00:20 | link | comments |
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