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Keaw Wan Kai (Chicken Curry)

I made this Thai green curry last night and fell in love with it.  It's absolutely amazing!  It's as good (if not better) than anything you can get at a Thai restaurant.  It's also very simple to make and fast to prepare.   Adjust the spice level to your tastes.  Remember, it is easier to add more heat than to take it away.  I served the curry with basmati rice because I like it better than jasmine rice.  It is also faster to cook and not as sticky. 

I wasn't able to find Thai eggplants, but  was lucky enough to find (purple) Indian eggplants at a local grocery store for a real bargain......8 little eggplants for 56 cents!  If you can't find Thai eggplant (or Indian), substitute regular eggplant (cut into large cubes...use about 2 handfulls).

 

Keaw Wan Kai (Chicken Curry)

2 cups fresh cilantro leaves
3 tablespoons oil
2 tablespoons green curry paste (or to taste)
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1 can (14 ounces) coconut milk
2 chicken breasts, cut into bite size pieces
8 small Thai eggplants, quartered
3 teaspoons sugar
3 tablespoons fish sauce
2 kaffir lime leaves, julienned very thinly
12 fresh Thai basil leaves (plus more for garnish)
red chili, thinly sliced

In a mortar, pound the fresh cilantro leaves.

Heat the oil in a wok or saucepan until very hot.  Add the pounded cilantro leaves and fry for 1 minutes.  Add the curry paste, coriander and cumin, and stir-fry for about 1 minute, until an arome develops.  Lower the heat and add the coconut milk, a little at a time.  Allow it to simmer for about 2 minutes, then add the chicken and cook until cooked thorugh.

Add the Thai eggplants, sugar, fish sauce, kaffir lime leaves, and Thai basil leaves.  Simmer for 5 minutes or until eggplant is tender.  Sprinkle with more Thai basil leaves and sliced chili (if desired)and serve.

To make a vegetarian version of this recipe, substitute 4 ounces of tofu for the chicken.  Add 2 ounces small broccoli florets and 8 pieces of baby corn, quartered lentghwise.  Use light soy sauce instead of the fish sauce and prepare the dish as above.

Recipe adapted from Madame Pa's Chicken Curry recipe in The Blue Elephant Cookbook by John Hellon (Pavilion, 1999).

posted by: artichoke72 at 20:36 | link | comments (2) |
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Vegetable Jambalaya

I have made this recipe for years.  It's a good one and one of the few recipes that I don't alter at all.  The rice turns out perfect and none of the veggies are too mushy if directions are followed directly. 

Serve the veggie jambalaya with a tossed salad and french bread.  Crab cakes also make for a nice accompaniment.

Vegetable Jambalaya

3 T. canola oil
1 cup diced onion
2 large cloves of garlic, minced
3/4 cup diced celery
1/2 cup diced carrots
1 tsp. dried thyme
2 tsp. paprika
1/2 tsp. salt
1/4 tsp. cayenne
1 bay leaf
1 red bell pepper, cored, seeded and diced
1 green bell pepper, cored, seeded and diced
1 cup cooked black-eyed peas
1 can (28 oz.) plum tomatoes, chopped, with their juices
3 1/4 cup vegetable broth
2 medium zucchini, diced
1 1/2 cups uncooked long grain white rice
2 T. chopped flat leaf parsley

Heat oil in a large, heavy pot.  Add the onion and cook over low heat to wilt for 10 minutes, stirring. Add the garlic, celery, and carrots.  Cook, stirring,
1 minute longer. 

Mix in the spices and herbs.  Add the bell peppers, black-eyed peas, tomatoes with juices, and vegetable broth.  Bring to a boil.  Reduce heat to medium-low and cook, partially covered, for 10 minutes for flavors to blend.  Adjust seasonings.

Thirty minutes before serving, add the zucchini and bring the mixture to a boil.  Stir in the rice, cover, reduce heat to low and cook for 20 minutes.  Stir in
the parsley and serve immediately.

posted by: artichoke72 at 15:40 | link | comments |
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Chicken and Noodles

This is a recipe one of my great-grandmothers on my mom's side was known for.  She served it in a small cafe she ran with her daughter outside of Tulsa, Oklahoma.  I remember that she fixed it everytime we went to visit her.  She added yellow food coloring to her chicken and noodles and I remember thinking that was a wierd color when I was a little girl.  This dish is the ultimate in comfort food.  It's simple and hearty.  I like it served over mashed potatoes.  I also like more noodles than chicken, so I make a double batch of noodles, by doubling the recipe.  I tend to use lots of flour when making the noodles.  The dough absorbs lots of it, and that is ok.  The flour keeps the noodles from sticking together and ultimately thickens the broth somewhat.  I like my chicken and noodles more brothy, so I don't add flour like the recipe calls for. 

Chicken and Noodles

Chicken breasts
Chicken broth (2 cans)
1 cup flour
1 teaspoon salt
2 tablespoons butter, cut into cubes
1 egg
1/2 eggshell water

Poach chicken in enough water to cover over medium-high heat until it comes to a boil, then reduce to medium.  Cook for 20 minutes.  Skim off foam as it comes to the top.  Add 1 can chicken broth.  Cover.  Simmer 15 minutes more until tender.  Remove chicken and let stand until cool enough to handle.  Remove skin and bones, if any.  Shred chicken.  Set aside.  Reserve cooking liquid as well.

Combine flour and salt.  Add butter and use a fork, pastry cutter, or your hands to incorporate.  Add egg and water and mix well.  Flour counter.  Divide dough in half and roll each piece out very thinly.  Cut dough into thin strips (a pizza cutter works well for this).  Toss the noodles with extra flour and set aside (up to 1 hour). 

Heat up reserved chicken cooking broth.  Add some of the remaining can of chicken broth.  Mix 2 tablespoons flour to the chicken broth still in can.  Add to heating broth.  Season with salt and pepper.  Once simmering, add noodles, stirring to make sure they don't stick.  Cook at a simmer for about 20 minutes.  Add reserved shredded chicken and heat through.  Serve chicken and noodles over mashed potatoes, if desired

posted by: artichoke72 at 21:45 | link | comments |
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vegetarian taquitos

when i first saw this recipe, i thought carrots and cheese was an odd combination.  i was intrigued and had to try them.  so i made these tonight and they rocked.  so simple and so good.  i served them with sour cream (tofutti sour supreme for me) and salsa.  guacamole would also be very good.  i used pepper jack for a kick. 

vegetarian taquitos

equal parts of shredded carrots and monterrey jack cheese
fresh corn tortillas
toothpicks
oil to fry taquitos in

combine carrots and cheese in a bowl.  warm corn tortillas (i place 3 or 4 on a plate, cover with a damp paper towel and microwave for about 30 seconds)to make them easier to work with and to keep them from cracking when rolled.  place about 1 tablespoon of filling on the lower portion of the warmed tortilla.  be careful not to overfill.  roll as tightly as possible without busting open the tortilla.  secure with a toothpick.  place taquito in hot oil and fry until golden and crispy.  serve (on lettuce is a nice touch) with salsa, sour cream, and/or guacamole.

posted by: artichoke72 at 13:02 | link | comments |
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Granola Bars

i've been searching for things to make to pack in my son's (a very, very, very, picky eater)lunch.  i made these today.  well, my son wouldn't eat them, but my hubby and i thought they were pretty yummy.  these granola bars are crispy (not chewy), just the way i like them.

as always, i made a few changes to this recipe.  i just realized now that i totally forgot to put in the almonds (dang, those would have been good).  i added about 3 tablespoons of ground flax seed at the time i combined the sugar mixture with the toasted oats mixture.  i also added 1/2 cup of chocolate chips (instead of dried fruit) and they got all melted and so i ended up with chocolate granola bars.  i have no complaints, though. :)  next time i will try them without the chocolate chips and add dried cherries instead.

Granola Bars
Makes 16 (2-inch) squares.

8 oz. old-fashioned rolled oats
1 1/2 oz. raw sunflower seeds
3 oz. sliced almonds
1 1/2 oz. wheat germ
6 oz. honey
1 3/4 oz. dark brown sugar
1 oz. unsalted butter
2 tsp. vanilla extract
1/2 tsp. kosher salt
6 1/2 oz. dried fruit

Butter 9x9-inch glass baking dish; set aside. Heat oven to 350 degrees. Spread oats (about 2 cups), sunflower seeds (about 1/2 cup), almonds (about 1 cup) and wheat germ (about 1/2 cup) onto half-sheet pan.  Place in oven and toast 15 minutes, stirring occasionally. Meanwhile, in medium saucepan, combine honey (about 1/2 cup), brown sugar, butter, vanilla extract and salt. Cook until brown sugar (about 1/4 cup packed) has dissolved completely. Once oat mixture is done, remove it from oven; reduce heat to 300 degrees. Immediately add oat mixture to liquid mixture, add chopped dried fruit (any combination of apricots, cherries or blueberries); stir to combine.  Turn mixture out into prepared baking dish and press down, evenly distributing mixture in dish; bake 25 minutes. Remove from oven; allow to cool completely. Cut into squares and store in airtight container for up to 1 week.

Recipe Source:  Food Network's "Good Eats" and Alton Brown.

posted by: artichoke72 at 23:50 | link | comments (2) |
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Los Tios Mexican Rice

Since moving to Virginia from Texas, good Mexican food or Tex-Mex has been hard to come by.  I really miss the rice that the restaurants served.  I have been on a quest for years to find an excellent recipe for "Spanish rice".    I've been looking for a result that is flavorful without being too spicy and that isn't overwhelmed by tomatoes.  My ideal rice turns out on the drier side and is light and fluffy.  This recipe may be as close as I have come to finding the best.  The recipe is from Los Tios Mexican restaurants in Houston, Texas.  I found it in The Tex-Mex Cookbook by Robb Walsh (Broadway Books, 2004).

I think the most important step in this recipe is sauteing the rice until transparent.  This makes the rice kind of puff, resulting in the desired lighy and fluffy feel.  When I made this recipe, it was perfect after 20 minutes and if I had left it another 5 or 10 minutes, I would have had a burnt mess.

Los Tios Mexican Rice

2 cups vegetable broth
1 tomato, coarsely chopped
1 to 2 cloves garlic
2 T. vegetable oil
1/2 onion, chopped
1 cup raw white rice
2 serrano chiles
1/2 cup carrots, minced
pinch of ground cumin
pinch of black pepper
salt

In a blender, combine the broth, tomato, and garlic.  Puree and set aside.  Heat the oil in a heavy-lidded skillet over medium heat.  Add the onion and saute until soft, about 5 minutes.  Add the rice; saute until it turns opaque without browing.  Add the broth puree, chilies, carrots, cumin, and pepper.  Salt to taste.  Bring the rice to a boil and reduce the heat.  Cover tightly and simmer for 25 to 30 minutes.  Do not remove the lid during cooking.  Allow to stand for 5 minutes after turning off the heat.

posted by: artichoke72 at 10:08 | link | comments |
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buddhist sour soup (canh chua dau hou)

this sweet and sour soup is from the mekong delta area of vietnam.  this soup is meant to be eaten with rice.   any unusual items, like tamarind pup, bac ha,  fried shallots, and ngo om can be found at some asian markets.  to save money, i used frozen okra and canned pineapple chunks.  i wasn't able to find the bac ha or ngo om.

i thought this soup was a bit unusual, mainly because it was so sweet.  i would definitely use less sugar next time i make it.  the rice and added herbs (i added cilantro too) and flavorings are a must for this soup. 

buddhist sour soup (canh chua dau hou)

3 block of tofu (about 1 pound)
1/4 cup tamarind pulp, dissolved in 1 cup hot water
scant 1/2 pound okra (about 2 cups)
5 cups water
3/4 cup fresh pineapple cut into 1/4-inch chunks
1 stalk bac ha (giant taro), cut into 1 1/2-inch lengths (optional)
3 T. sugar
2 tsp. salt
2 medium tomatoes, cut into wedges
1 tsp. soy sauce

garnish and flavorings
fried shallots (found at an asian market or make your own by frying chopped shallots in hot oil)
fresh mung bean sprouts, rinsed and drained
thai basil
rice paddy herb (ngo om) (optional)
minced chiles

for the soup, place the tofu blocks on a plate, place another plate on top, and weight down with a heavy jar or can.  let stand for 30 minutes.  water will be pressed out of the tofu as it stands; drain it off every 15 minutes or so.  cut the tofu into 1/2-inch cubes and set aside.

use your fingers to squeeze and press the tamarind to dissolve it completely and to squeeze the last of the pulp off any seeds and pith.  place a sieve over a small bowl and pour the tamarind water through.  discard any solids and set the liquid aside.
to make the soup, lace the tamarind liquid and the 5 cups water in a large nonreactive pot.  bring to a vigorous boil, then add the okra (if okra is large, cut crosswise in half and cut off any tough tips, leaving the stems on) and pineapple.  boil vigorously for 3 minutes, then add the bac ha, if using, the sugar, salt, and tomato wedges.  bring back to a boil, then add the tofu cubes and soy sauce and cook for 2 minutes.  taste and adjust the balance of seasonings if you wish.

to serve, divide the bean sprouts, torn basil leaves, and ngo om sprigs, if using, among the bowls.  top with with fried shallots and minced chiles.  serve immediately, with plenty of rice.

recipe source:  hot sour salty sweet: a culinary journey through southeast asia by jeffrey alford and naomi duguid (artisan, 2000).

posted by: artichoke72 at 03:34 | link | comments |
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snickerdoodles

these are some of my all time favorite cookies.  i've made this recipe countless times.  i like my snickerdoodles crisp and crunchy so i bake them a little longer (9 - 10 minutes), but if you like a softer cookie, don't bake them that long.  when i make these snickerdoodles, i roll the dough a bit smaller than the recipe desribes in order to have more cookies (even though they are a bit smaller) in the end.  these snickerdoodles keep really well and withstand being shipped across the country.

snickerdoodles

2 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (8 ounces) unsalted butter, softened
1 1/2 cups sugar
2 large eggs
1/4 cup sugar
4 teaspoons cinnamon

preheat oven to 350 degrees.

combine the 1/4 cup sugar and 4 teaspoons cinnamon in a bowl and set aside.

in another bowl, sift together flour, cream of tartar, baking soda, and salt. set aside.
using an electric mixer, beat the butter and 1 1/2 cups sugar together until well blended and fluffy.  add the eggs and continue beating until well blended and smooth.  beat flour mixture into butter mixture until smoothly incorporated. 

pull off pieces of the dough and roll between the palms to form generous 1 1/4-inch balls.  roll the mixture in the sugar and cinnamon mixture and place on cookie sheets, about 3 inches apart. 

bake, 1 pan at a time, in the upper third of the oven for 8 to 11 minutes, or until cookies are light golden brown around the edges. rotate cookie sheet halfway through baking for even browning. 

transfer sheets to wire racks and let stand until cookies firm up slightly, 1 to 2 minutes.  then transfer the cookies to wire racks and cool thoroughly.  cool cookie sheets between batches or cookies may spread too much.

store cookies in an airtight container for 10 or freeze for up to 1 month.

recipe source:  joy of cooking christmas cookies by irma s. rombauer, marion rombauer becker, and ethan becker (scribner, 1996).

posted by: artichoke72 at 18:09 | link | comments |
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