Green Curry Chicken (Thai) - Recipe # 2

This is another recipe for my favorite Thai dish, Green Curry Chicken. It's a more easier version than recipe # 1 and takes less time.

I enjoy doing this when I'm in a hurry and need to serve fast lunch or dinner, yet a good & filling meal.

Ingredients:

1 jar of Thai Choice Green Curry

2 tbsp cooking oil

2 cans of coconut milk

2 stems of fresh lemon grass - found in TSC or Lulu Hyper Market

6 chicken breasts, boneless, skinless, cut into cubes

4 pieces Thai eggplant cut into large cubes - found in Lulu Hyper Market

2 medium white potatoes cut into cubes

1 cup of fresh button mushrooms cut in half

1 green bell pepper chopped into chunks

4 baby corns chopped into chunks

1 small red chili

Salt according to taste

Brown sugar to minimize spiciness

1 tbsp fish sauce - found in TSC

Fresh basil leaves

Coriander for garnish

Method:

Start out by drizzling 2 tbsp of oil in a pan or wok over medium heat.

Add the ready made green curry paste and stir-fry it for one minute.

Add the coconut milk and stir to combine, then add the lemon grass and stir.

Add the fish sauce and leave to simmer for another 5 minutes.

Add in the chicken and let it cook for 5 minutes then add the rest of the vegetables.

To reduce the curry's spicy flavor, add in brown sugar according to taste, I would start by 2 tbsp and taste, add more if needed.

Add salt as needed, then add the basil leaves

Leave to cook for 20-30 minutes.

Garnish with coriander and serve with steamed rice.

Enjoy!

Angel Hair Pasta with Basil & Tomatoes

Ingredients:

1 teaspoon minced garlic
1 teaspoon olive oil
5-6 Roma tomatoes, chopped
3 tabelspoons balsamic vinegar
salt & pepper to taste
1/4 cup chopped fresh basil
1/2 lb angel hair pasta


Method:

- In a large skillet, saute the garlic in olive oil until lightly browned. Leave on a side.

- Place tomatoes, salt & pepper, basil and balsamic vinegar in a bowl and set aside for 10 minutes, stirring occassionally.

- Boil water for pasta.

- Just before you put the pasta in the water, drain tomatoes and reserve the juice .

- Put the angel hair pasta in the water to cook for the recommended amount of time.

- Heat your garlic skillet and toss drained tomatoes briefly just to heat. They should retain their shape.

- The pasta should finish cooking within 5 minutes; at the same time the tomatoes are ready.

- Toss the pasta and tomato mixture together and serve with freshly grated parmesan cheese.

Tuna & Potato Salad

Serves 6


Ingredients:

500g small potatoes
olive oil for coating
250g cherry tomatoes
200g green beans, topped and tailed
200g tuna in olive oil, drained
1 large bunch of basil

For the dressing:

2 shallots, finely diced
3 tablespoons white vinegar
2 tablespoons grainy mustard
sea salt
freshly ground black pepper
7 tabelspoons extra virgin olive oil


Method:

- Gently cook the potatoes in their skins in a pan of simmering water for 20 minutes.
- Heat the oven to 200°C.
- Lightly brush a baking tray with olive oil.
- Toss the cherry tomatoes in the oil to coat them and roast in the hot oven for 10 minutes.
- Put the dressing ingredients, except the oil, into a jar with a tight fitting lid and shake until well blended. Then add the olive oil and shake vigorously again.
- Drain the potatoes, cut them in half and place in a salad bowl.
- Pour the dressing over and toss to coat the warm potatoes. Plunge the green beans into boiling water and cook for 2 minutes. Drain well and add, warm, to the potatoes.
- Flake and add the tuna along with the tomatoes straight from the oven, and gently mix.
- Tear up the basil, scatter it over the Tuna Salad and serve at once.

Enjoy...

Balsamic Mushrooms

Ingredients:

1 diced red onion
2 cups any type of mushrooms
1 Garlic clove
3 tabelspoons Balsamic vinegar

3 tablespoons pomegranate juice concentrate
olive oil
Thyme
Basil
parsley
a little bit of lemon juice

Method:

Place a pan with olive oil in it on medium to high heat.

Saute the onions for 2 minute or until they're soft and alittle golden.

Add the garlic and saute for 1 more minute.

Add the mushrooms, balsamic, pomegranate juice, lemon juice, thyme, basil and parsley.

Lower the heat and cover the pan.

Cook for 7-12 minutes or until the mushrooms have turned brownish and soft.


Enjoy...

Healthy Vegetable Soup ~ Diet

Serves 8


Ingredients:

3 medium zucchini, sliced
2 medium carrots, sliced
10 mushrooms, sliced
1 medium onion, sliced
1 potato, peeled,cut into 1-inch pieces
3 cans vegetable broth
3 cups canned crushed tomatoes, with added puree
1 can stewed tomatoes
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
1 tablespoon chopped garlic
1 teaspoon dried basil
1 teaspoon dried oregano
additional chopped fresh parsley


Method:

- Combine zucchini, carrots, mushrooms, onion and potato in heavy large Dutch oven.

- Add vegetable broth, crushed tomatoes, stewed tomatoes, 3 tablespoons parsley, cilantro, garlic, basil and oregano.

- Bring mixture to boil.

- Reduce heat, cover and simmer until vegetables are tender, about 30 minutes.

- Strain cooking liquid into large saucepan; reserve vegetables.

- Place 3 cups vegetables in blender. Add 1/4 cup cooking liquid. Puree until smooth.

- Stir puree into remaining cooking liquid in saucepan. Return remaining vegetables to cooking liquid.

- Season to taste with salt and pepper. Bring soup to simmer. Ladle into bowls. Sprinkle with additional parsley.



Tip:

Can be prepared 5 days ahead. Cover and refrigerate.

Preserved Feta with Herbs ~ JO

Ingredients:

feta cheese
fennel seeds
pepper
2 dried chilies
olive oil
dried herbs, i.e. parsley, thyme, red basil, green basil, oregano

Method:

- Put the cheese on paper towels to remove excess moisture.

- Cut the chilies into small pieces. Put them on a flat surface with fennel seeds and some pepper. Crumble the herbs lightly and remove the thick stalks.

- Spread out on the surface and push the cheese into the mixture, so seeds and herbs stick to it.

- Put the cheese carefully into a jar. Break the cheese into smaller pieces to leave as little space as possible in the jar. Fill the jar with olive oil.

- Ready to serve after 1 week. Do not put in the fridge, as the oil will stiffen. A delicacy served on warm baguettes.

Enjoy...

Tomato & Basil Bruschetta

Makes 20 appetizers


Ingredients:

3 tablespoons olive oil, divided
1 loaf Italian bread, cut into 1/2-inch slices
1&1/2 cups chopped seeded plum tomatoes
1 jar diced pimientos peppers, rinsed and drained
2 tablespoons chopped fresh basil
1 teaspoon vinegar
1 teaspoon minced fresh parsley
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
1 tablespoon grated Romano cheese
Fresh basil leaves


Method:

- Using 2 tablespoons oil, lightly brush one side of bread slices. Place bread oil side up on an ungreased baking sheet. Bake at 350 degrees for 15 minutes or until lightly browned.

- In a bowl, combine the tomatoes, pimientos, chopped basil, vinegar, parsley, garlic, salt, pepper flakes and pepper; stir in Romano cheese.

- Place a whole basil leaf on each slice of toasted bread. Top with tomato mixture. Drizzle with remaining olive oil. Serve immediately.

Enjoy...

Spaghetti & Meat Sauce

Ingredients:

2 tablespoons olive oil
3 cloves garlic, minced
1/2 cup chopped fresh parsley
2 medium onions, chopped
2 pounds lean ground beef
3 cans whole tomatoes
3 cans tomato paste
18 ounces water
1 teaspoon sugar
salt to taste
2 teaspoons dried oregano
1 teaspoon dried basil
1/4 teaspoon freshly ground black pepper
1 bay leaf crumbled
2 & 1/2 pounds spaghetti, cooked and drained
grated parmesan cheese


Method:

- In a large pot, saute garlic, parsley and onion until tender, but not browned.
- Add the ground beef; cook over high heat, stirring to break up the meat as it browns.
- Crush tomatoes in a blender or with a potato masher. Add to the pot with the tomato paste, water, sugar, salt, oregano, basil, pepper and bay leaf.
- Bring to a boil, lower the heat and simmer, uncovered, for about 45 minutes.
- Taste and correct seasonings by adding salt, pepper or more sugar if needed.
- Serve over cooked spaghetti, topped with grated parmesan cheese.

"This recipe makes a lot of sauce, but it freezes well"


Enjoy...

Wild Mushroom Pasta ~ DB

Serves 2

Ingredients:

1 tablespoon butter
1 tablespoon olive oil
1 garlic clove, minced
8 oz. mixed wild mushrooms (shiitake, portobello, oyster, and chanterelle) cleaned, stemmed, and thickly sliced
1 teaspoon finely chopped fresh rosemary
1/2 teaspoon fennel seeds, toasted
Freshly ground black pepper, to taste
1/2 pound penne pasta
1/4 cup coarsely chopped basil
2 tablespoons freshly grated Parmesan cheese


Method:

- In a large deep skillet, melt butter in heated olive oil. Add the garlic and cook over moderate heat until golden. Add the mushrooms, fennel seeds, rosemary and pepper and cook, stirring occasionally until the mushrooms are tender, about 15 minutes.
- Meanwhile, cook the penne in a large pot of boiling salted water until tender but firm to the bite; drain well. Add the pasta to the mushrooms, adding the basil and cheese. Mound onto two plates and serve immediately, offering additional Parmesan if desired.

Enjoy...

Olive & Tomato Bruschetta ~ JO

Jamie Oliver Style.. with mild changes.

Ingredients:

1 cup cherry tomatoes
1/2 cup black olives
4 to 5 tablespoons extra-virgin olive oil
1 tablespoon dried oregano
A drizzle of herb vinegar
1 dried chili
A handful fresh basil
Sea salt and freshly ground black pepper
1/2 ciabatta or other rustic bread, cut into thick slices
1/2 clove garlic
4 boccacini
Parmesan, for shaving

Method:

- Squash your tomatoes into a bowl. Then, gently smash the olives on a board with a rolling-pin. Remove the stones, throw the olives in with the tomatoes, and toss together.
- Add a few drops of oil, the oregano, a drizzle of vinegar, crumbled chili, and the basil. Season, to taste.
- Toast the slices of bread and rub with the garlic clove, pile on the tomatoes and olives, rip the mozzarella and lay over the top. Drizzle with a little bit more oil and finish with shaves of Parmesan.

Dip - Olive Pesto ~ SF

This rich black olive pesto is perfect on bruschetta or tossed in fresh spaghetti.

Level of difficulty: Easy
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves 4

Ingredients:

2 garlic cloves, roughly chopped
large bunch parsley
large bunch Basil
1 sprig Rosemary
4 sun-blushed tomatoes
150g pitted black olives
4 tbsp freshly grated Parmesan cheese
5 tbsp extra virgin olive oil

Method:

1. Place the garlic, and herbs in a food processor and blend until finely chopped.
2. Add the tomatoes, olives and Parmesan and pulse until coarsely chopped.
3. Scoop the mixture into a bowl and stir in the olive oil to make a thick paste.
4. Serve tossed with freshly cooked spaghetti, black pepper and extra Parmesan, or on bruschetta.

Quote of the day:

"Cooking is an art, but you eat it too.”
~Marcella Hazan

Green Curry Chicken (Thai) ~ CHH

A classic Thai dish, best served with steamed rice.

I have different recipes that I will be posting for this dish. So this is recipe #1

Servings: 4
Level of difficulty: Intermediate
Preparation Time: 40 minutes
Cooking Time: 20 minutes

Ingredients:

5 garlic cloves, chopped
6 green chillies, seeds removed and chopped
2 stalks Lemon grass
3 tbsp coriander roots, chopped
2 cm fresh galangal
1 large shallot
1 tsp kaffir lime peel
1 lime, juice
1 tsp Salt
2 tsp ground cumin
1 tsp coriander seeds
1 tsp Black peppercorns

Optional: add a few pieces of Thai eggplant

For the chicken chunks:

3 tbsp peanut oil
6 small Chicken fillets, cut into chunks
500ml coconut milk
3 tbsp Thai green curry paste (found at sultan center)
90g bamboo shoots, sliced
50g baby corn, sliced
50g button mushrooms
0.5 red pepper, sliced
50g bean sprouts
1 tbsp Coriander, chopped
10 Thai basil leaves, fresh


Method


1. For the Thai curry paste, combine the garlic cloves, green chillies, lemon grass, coriander roots, galangal, shallot, lime rind and juice, salt, cumin, coriander seeds and peppercorns. Grind to a smooth paste using a mortar and pestle, or tip everything into an electric food processor and blend.

2. Heat the groundnut oil in a wok over a high heat. Add the chicken chunks and fry for 10-12 minutes, turning frequently – the chicken should be cooked through. Remove from the pan and leave on one side while you make the curry.

3. Turn the heat down a bit and pour in 250ml of the coconut milk, followed by three tablespoons of the green curry paste.

4. Add the bamboo shoots, baby corn and mushrooms, stir to mix and pour in the remaining coconut milk. Bring to a simmer and tip in the red peppers and beansprouts. Return the chicken to the pan, reheat and scatter with coriander leaves and Thai basil before serving.

Enjoy....

Potato Salad ~ WS

Ingredients:

3 lb. red potatoes, unpeeled
1/3 cup plain yogurt
1/4 cup mayonnaise
1/4 cup sour cream
1 Tbs. Dijon mustard
3 Tbs. fresh lemon juice
8 green onions, white and light green portions, thinly sliced
2 celery stalks, finely chopped
3 Tbs. chopped parsley, plus parsley sprigs for garnish
3 Tbs. chopped fresh mint, plus mint sprigs for garnish
3 Tbs. chopped fresh basil, plus basil sprigs for garnish
Salt and freshly ground pepper, to taste


Method:

Bring a large pot three-fourths full of salted water to a boil over high heat. Add the potatoes and boil until tender when pierced with a fork, 15 to 20 minutes. Drain and let cool completely in the refrigerator for at least 1 hour. Cut the potatoes into 3/4-inch dice.

In a large bowl, stir together the yogurt, mayonnaise, sour cream, mustard, lemon juice, green onions, celery, and the chopped parsley, mint and basil. Add the potatoes. Season with salt and pepper and toss gently to mix.

To serve, transfer the salad to a large serving bowl and garnish with parsley, mint and basil sprigs.


Serves 6.


Quote of the day:

Cooking is like love. It should be entered into with abandon or not at all.
~Harriet van Horne

Veal medallions with pine nuts & herbs

Ingredients:

2(11 ounces) veal rib chops, boned and trimmed salt and pepper
1 tablespoon olive oil, divided
2 tomatoes, peeled, seeded and chopped
1/4 cup pine nuts, toasted
1 tablespoon capers (found at Sultan Center)
1 shallot, minced
1 clove garlic, crushed
1/2 tablespoon chopped fresh basil
1 teaspoon chopped fresh oregano
1/2 tablespoon fresh lemon juice
1 tablespoon butter

Method:

Season veal with salt & pepper. Brown in 1/2 tablespoon olive oil in a skillet. Simmer for 10 minutes. Remove from skillet and keep in warm oven. Saute tomatoes, pine nuts, capers, shallots, garlic, and herbs in remaining olive oil for 10 minutes.
Add lemon juice. Simmer for 4 minutes. Whisk in the butter. Pour the sauce over the veal.
garnish with additional pine nuts (optional)

Can be served with fettucine Alfredo (optional)

Enjoy....

Burger lovers everywhere.... here are some burger toppers ..

turning boring burgers into show stoppers ..

Spicy Salsa:

1 diced tomato, 1 minced jalapeno, 2 tablespoons lime juice, 2 tablespoons chopped fresh cilantro

Honey Mustard:

1/3 cup honey, 2 tablespoons dijon mustard, 1 tablespoon lighty toasted mustard (if not availabe substitute with lightly toasted sesame seeds)

Creamy Dill: (great on tuna and salmon burgers)

1/2 cup non fat plain yoghurt, 2 tablespoons fresh dill, 2 tablespoons prepared mustard (or store bought)

Chilli Cream: (great on sirlion & turkey burgers)

1/2 cup non fat sour cream, 2 teaspoons chilli powder, 2 teaspoons ground cumin

Tomato-Basil:

1/2 cup tomato sauce, 2 tablespoons chopped fresh basil, 2 tablespoons tomato paste

Sweet 'n' Sour:

1/2 cup ketchup, 2 tablespoons brown sugar, 2 tablespoons red vinegar

Parsley Pesto:

1/2 cup fresh parslet, 2 tablespoons parmesan cheese, 1 clove of garlic, 1 tablespoon olive oil, 1/2 cup water ( puree all in blender)

Puttanesca:

1/2 cup tomato sauce, 2tablespoons sliced black olives, 2 tablespoons capers

Avocado Mayonnaise

1/3 cup fat-free mayonnaise, 1/4 cup fresh cilantro leaves, 2 tablespoons fresh lime juice, 1/4 teaspoon salt, 1/2 ripe peeled avocado, seeded

Peanut Sauce:

2 tablespoons peanut butter, 2 teaspoons low-sodium soy sauce, 1 1/2 teaspoons dark sesame oil, 1 teaspoon water, 1 teaspoon rice vinegar, 1 garlic clove, minced

Asian Guacamole:

2 ripe avocado, peeled, pitted, and diced, 1/2 cup diced onion, 1/2 cup diced tomato, 1/4 cup sliced scallions (green onions the green part only), 2 tablespoons freshly squeezed lime juice,
2 tablespoons minced fresh ginger, 1 tablespoon chopped cilantro, 1 tablespoonvegetable oil,
1/2 teaspoon chilli sauce with garlic, 1/4 teaspoon finely minced jalapeno chile, 1 teaspoon salt to taste (Combine all of the guacamole ingredients in a mixing bowl and mix gently without mashing the avocado)

Today's Tip:

Measurement Equivalents

1 tablespoon (tbsp) = 3 teaspoons (tsp)
1/16 cup (c) = 1 tablespoon
1/8 cup = 2 tablespoons
1/6 cup = 2 tablespoons + 2 teaspoons
1/4 cup = 4 tablespoons
1/3 cup = 5 tablespoons + 1 teaspoon
3/8 cup = 6 tablespoons
1/2 cup = 8 tablespoons
2/3 cup = 10 tablespoons + 2 teaspoons
3/4 cup = 12 tablespoons
1 cup = 48 teaspoons
1 cup= 16 tablespoons
8 fluid ounces (fl oz) = 1 cup
1 pint (pt) = 2 cups
1 quart (qt) = 2 pints
4 cups = 1 quart
1 gallon (gal) = 4 quarts
16 ounces (oz) = 1 pound (lb)
1 milliliter (ml) = 1 cubic centimeter (cc)
1 inch (in) = 2.54 centimeters (cm)