Wednesday, December 17, 2008
Monday, December 1, 2008
I know it looks like a long recipe, but if you have everything out, it really isn't hard. It is yummy and fairly healthy, and it keeps and you can reheat it. It's better than boring regular chicken noodle soup. And in all fairness, I didn't invent this, this is pretty much a recipe from cooking light, but I made a couple (tiny) changes.
2-3 chicken breasts
Boil them until they are no longer raw. Then REMOVE THEM FROM THE WATER, BUT DON'T DUMP THE WATER OUT. Chop up the chicken. (Or you can skip this and just use 2-3 cups already cooked chicken, like those cute little rotisserie chickens from the grocery store. In which case, start the next step with 4 cups boiling water).
3 cups baby spinach leaves
1/2 lb or so snow peas
and put these in the boiling water for about 30 seconds. The spinach will wilt and the snow peas will turn a slightly brighter green. Remove these and drain in a colander, then put them in a big bowl, but once again DO NOT DUMP OUT THE WATER!
1 package of rice sticks/pad thai noodles (the wide ones, fettucine-width, NOT angel hair-
Put these in the ever boiling water for about three minutes, then drain (now you can dump the water). Put them in the bowl with the vegetables. They will form a clump in a few minutes and you'll think you ruined them, but don't worry - they'll loosen back up in the soup.
Now heat over medium-high in a big pot (all the soup will end up in it):
1 Tbs vegetable oil
2-3 thinly sliced shallots, or frankly, 1/4 sliced regular onions
2-3 tsp red curry paste (comes in a little jar next to soy sauce etc. in most grocery stores)
2 tsp curry powder
1/2 tsp ground coriander
1/2 tsp ground tumeric
2-3 garlic cloves, minced
Saute these for a minute or so, and stir, stir, stir
6 cups chicken broth
Let it come to a boil, then add:
1 can coconut milk
Reduce the heat, simmer 5 minutes
Now dump the chicken in and add:
4-5 chopped green onions (green and white parts)
2 Tbs sugar
2 Tbs fish sauce (nam phoc, i think. Again, check with the various asian sauces, or go to an
asian grocery store and get some. It is cheap and it keeps, plus it's a key ingredient for pad
thai, so there you go. I use the brand with the picture of three crabs on the front, if anyone
Handful chopped cilantro OR several cubes of frozen chopped cilantro, which they sell at
trader joe's and are very handy, especially if you don't love cilantro (Tip: too much cilantro
tastes like soap!)
Cook for a couple minutes to let all the flavors blend. Now, taste it and add salt if it needs it, which it will unless you used really salty broth.
Last of all, dump in the clump of noodles and vegetables. Stir it around to loosen up the noodles. Squeeze in a lime and add some Sriracha sauce (has a picture of a rooster on it, if that helps) or other hot sauce i guess would work.
Garnish the bowl with dots of sriracha and lime wedges, if asthetics mean anything to you.
Ok, you could easily substitute tofu or shrimp for the chicken. You could also sub the broth for vegetable broth. You could toss in some chunks of peeled lemongrass, then take them out before serving. You could probably get away with adding a little rice vinegar in place of lime juice if you didn't have limes. And you could add a bunch more and/or different vegetables. Basically if you have the spices, the fish sauce, the curry paste, and some kind of broth, you could throw in whatever, and it would probably be pretty good. You could likely substitute the noodles without anything dire happening, too.
Tuesday, September 16, 2008
Sunday, August 10, 2008
Wednesday, August 6, 2008
Here is the corn recipe:
Grill the corn. Scrape a thin layer of mayonnaise on it for "glue". Roll in grated cojita cheese, and sprinkle with chili powder and lime zest, and serve with lime wedges.
Thursday, July 3, 2008
On what will have been our last holiday spent as a cohesive nuclear family, Ross made a brisket for fathers day. Actually it was really good, here is the recipe: Mix together chili powder, paprika, cumin, salt, pepper, cayenne pepper, and brown sugar and rub it onto a brisket. The next day grill the brisket over very low heat for most of the day. Let it rest for 30 minutes or so, carve it against the grain, and eat it.
Thursday, June 5, 2008
Wednesday, May 14, 2008
Monday, May 5, 2008
I know I have a post about challah already, but this is different. This is challah from Great Harvest Bread Company, so it's a whole different phenomenon. I once ate half a loaf of it just on the way home. It smells great in there, and they will give you big, hearty, samples that you can slather with delicious soft butter. I got a loaf of challah (beware - they only make it on Friday) and a loaf of "extreme cinnamon" which was a whole-wheat-y, fabulously soft, filled-with-cinnamon-and-sugar, carbohydrate dream. We demolished these loaves over two days (plus the sugar cookie pictured at bottom, purchased for Cal as a reward for going into yet another store), along with a stick of butter.
Saturday, May 3, 2008
Cal and I made Parathas to go with the Chicken. I got the recipe from a cool blog (veggiecookbook.wordpress.com) with lots of good looking vegetarian Indian recipes. These parathas are flatbreads, stuffed with spiced potatoes, and fried. The picture shows Cal folding the dough around the filling, before rolling it out. She makes a great sous chef.
And here is a picture of our dinner: Murgh Makhani, basmati rice, stuffed parathas, yogurt, and cucumbers. It was DEEELICIOUS!
The recipe I used for the Chicken Makhani was from allrecipes.com. Since these are not copyrighted, I don't think I'll be breaking any laws by putting the recipe here. If I am wrong, please let me know! I am an upstanding citizen. Don't let the length of the recipe put you off. Just make it on the weekend. Or, marinate the chicken the night before you want to make it.
Makhani Chicken (Indian Butter Chicken)
Submitted by: RKOZELRated: 4 out of 5 by 80 members
Prep Time: 1 Hour Cook Time: 15 Minutes
Ready In: 5 Hours 15 MinutesYields: 6 servings
"This fragrant, spicy Indian butter chicken recipe is from the owner of the India Cuisine restaurant in Seattle, Washington. Serve with hot Indian bread."
1 3/4 pounds skinless,
boneless chicken breast halves
1 tablespoon lemon juice
1 tablespoon chili powder
salt to taste
1 cup yogurt
salt to taste
2 tablespoons garlic paste
1/2 tablespoon garam masala
2 tablespoons melted butter
1 tablespoon chili powder
2 tablespoons ginger paste
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon butter
1 tablespoon garam masala
1 tablespoon ginger paste
1 tablespoon chopped garlic
1 tablespoon chopped green
2 cups tomato puree
1 tablespoon chili powder
salt to taste
1 cup water
1 tablespoon honey
1/2 teaspoon dried fenugreek (I could not procure these, so I left them out - no harm done)
1 cup heavy cream
To Marinate: Place chicken in a nonporous glass dish or bowl with lemon juice, 1 tablespoon chili powder and salt. Toss to coat; cover dish and refrigerate to marinate for 1 hour.
Drain yogurt in a cloth for 15 to 20 minutes. Place in a medium bowl; mix in salt, garlic paste, garam masala, butter, chili powder, ginger paste, lemon juice and oil. Pour yogurt mixture over chicken, replace cover and refrigerate to marinate for another 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C).
Place chicken on skewers. Place skewers in a 9x13 inch baking dish and bake in preheated oven for 20 minutes, or until almost cooked through.
To Make Sauce: Melt butter in a medium saucepan over medium heat. Stir in garam masala. When masala begins to crackle, mix in ginger paste, chopped garlic and green chile peppers. Saute until tender, then stir in tomato puree, chili powder, salt, garam masala and water. Bring to a boil; reduce heat to low and simmer, stirring in honey and fenugreek.
Place chicken in sauce mixture. Continue cooking for another 5 minutes, or until chicken is no longer pink inside. Stir in fresh cream.
Monday, April 28, 2008
I have been to two Indian restaurant lunch buffets in the last week, and really, I could go every day.
The first one was at Temptations, on Washtenaw in Ypsi. The top picture is of Christi's artfully arranged plate at Temptations.
Here's what Temptations had at their buffet:
Onion Bhajii (spiced fried onion rings),
Murg Makhani (butter chicken)
lemon rice and plain basmati rice
Also, a few assorted types of chutney, and rice pudding
All-you-can-eat, for about $8.50. Everything was good, although the Vegetable chettinadu was clearly made of frozen mixed vegetables. And the health inspector came in and stuck a thermometer in various dishes, which was mildly disconcerting, although everthing must have been ok, because we did not have any ill effects afterward. Except wanting to take a nap.
Then, I went to Raja Rani, on the corner of Division and William, in Ann Arbor. The second picture down is my plate, and the third down is Nick's. Also for about $8.50, and also all ya can eat, when I went they had:
Chicken Tikka masala
Palak paneer (spinach with cheese cubes)
Pakora curry (vegatable dumplings cooked in yogurt)
Channa chatt (spicy, fresh, cold chickpea salad/relish)
carrot halwa, rice pudding
best chai ever
MMMMmmmmm. Everything was absolutely delicious. I can't even pick a favorite, but the the
pakora curry and channa chatt were new to me and soo good. And I could drink that chai all day. The buffet is the way to go, because you can try so many things. I'm not sure if they have it on weekends, but I'll find out. I grabbed a menu, and regular entrees range from 8 bucks for all vegetarian entrees to 12.50 for Tandoori shrimp. The menu is not as extensive as Temptations, but judging the buffet choices only, Raja Rani gets the edge. I'll have to go back to Temptations before I can do a more thorough analysis.
When I got back from Temptations, I made naan (bottom pic). My dear friend Christi hipped me to this recipe. I am too lazy to type it, but you can find it at allrecipes.com. Just type in "naan". The recipe I used is the one submitted by "mic". It is good and easy, and makes about 30 (smallish) pieces of naan! This led to some unorthodox naan uses, including naan with jam, and naan-dogs. And Jules learned a new word.
Wednesday, April 23, 2008
Monday, April 21, 2008
3 or 4 large chicken breasts (with skin on)salt & pepper2 tablespoons butter1/4 cup sherry wine2 pkgs frozen broccoli spears2 cans cream of chicken soup1 cup mayonnaisejuice of 1 lemon2 cups grated cheddar cheesebuttered cracker crumbs*====== Place chicken breasts in baking dish. Sprinkle with salt and pepper, dot with butter, and pour wine over all. Cover and bake in a 350 degree oven for about 1 and 1/2 hours, or until chicken falls from bones. Cook broccoli according to package directions, undercooking by about 2 minutes; drain well in colander. Butter a 3-quart (or 2 smaller) casserole. Line bottom of casserole with broccoli. Skin and bone chicken and tear into good-sized hunks. Place chicken on top of broccoli. Mix together the undiluted soup, mayonnaise, and lemon juice (no other liquid), and pour over chicken. Sprinkle grated cheese on top. Sprinkle buttered crumbs over cheese, cover casserole with lid or foil, and bake in a 325 oven for 30-45 minutes, or until it is bubbly. This can be made a day ahead, refrigerated at once before baking, and baked as needed. Serves 6 ("or 3 like us", said Maxine). *to make buttered cracker crumbs: Put about 18-20 saltine cracker squares into a plastic bag. Roll with a rolling pin to make fine crumbs. Melt 3 tablespoons butter, stir crumbs into butter until all are covered. This can be made in larger quantities and stored in a covered jar in the refrigerator for instant use.===Mary's note: This recipe is from my aunt, Maxine DeWitt. She was married to my mother's big brother, Bob (whom my mother called Brother). Maxine was my most glamorous relative--beautiful, with black hair and brown eyes and always the coolest glasses. She was a wonderful cook. She and Uncle Bob lived in a big house in Highland Park, a beautiful tree-lined town within Dallas, Texas. Uncle Bob looked and sounded like Big Daddy--huge, with a deep bass Southern voice. He always drove a big Cadillac (my favorite one was pink), and he gave us silver dollars. Maxine was elegant and witty and I can still hear her rich warm voice calling us "darling".
I have a problem. I go grocery shopping pretty much every day. Look at my pantry pictures for a glimpe into my descent into ingredient madness. Here's the problem- I try to plan ahead, but there is really no way to predict on, say, a Friday, what I'm going to want to make, much less eat, the following Tuesday. So I buy a bunch of stuff, which I am then not in the mood for later. So I have to buy more. The other problem I have is the fantasy of things which I may possibly make at some indeterminate time in the future. This is why I have twelve different kinds of pasta, five kinds of flour, and such esoteric delicacies as "kelp powder". Alas, even with a pantry stuffed to the gills, nothing seems to add up to anything, thus requiring additional trips to the store. Oh well. Today I went to one of my favorite grocery stores for, I swear, orange bell peppers AND THAT IS IT. I wrote a poem about the experience when I got home. I call it:
Wednesday, April 16, 2008
Well, I had some Pad Thai ingredients sitting in the fridge, so I made a salad. It was good. Basically, I just mixed lettuce, and the leftover julienned veggies, and chopped peanuts with a dressing I made out of Pad Thai sauce and oil (1 tsp each of Tamarind concentrate and sugar, 1/4 tsp fish sauce, and approximately 1 Tbs veg oil --this is enough for one smallish salad.) You know what would have made it better? Grilled shrimp, or tofu, or chicken or something. How about shredded rotisserie chicken --easy, no?
And another thing -- Don't buy bags of organic apples from Krogers. Every single apple in the bag had multiple bruises. I should have taken them and demanded a refund, but I am just too lazy. So I chopped them up and made applesauce, kindof. When life gives you crappy apples, chop them up and make some sort of stewed apple concoction that you then try to pass off to your children as applesauce. Actually, they liked it.
Really, how do they make those muffins? Allow me to sing the praises - Afternoon Delight (on the corner of 5th and Liberty) has awesome muffins that are dense and whole-wheaty without tasting too "healthy". So, I tried to recreate them, and while these will not keep me from visiting Afternoon Delight for delicious muffins, they are still pretty good. And they have fiber- Bonus !
Oat-bran Blueberry Muffins:
1/3 c oat bran
1/4 c milk
1/2 c vanilla yogurt
6 Tbs melted butter
1/2 c whole wheat flour
1/2 c all purpose flour
1/2 c baking soda
2 tsp baking powder
1/4 tsp salt
1/4 c + 2 Tbs sugar
1 c blueberries (I used frozen)
raw sugar (completely optional)
1. Mix oat bran with milk and let soak for a few minutes. I don't know if this does anything, but I feel like it might keep the oatbran from tasting too dry. (If you don't have oatbran, I'm sure everything would work out fine if you just used 1/3 c more whole wheat flour and skipped this step. But know this --at Hillers they have little tubs of oatbran, kindof over by the produce. It's probably about a cup worth, for something like 79 cents. So if you get some, you can add it to baked goods and oatmeal, to up the fiber content, if you care about that sort of thing.)
2. Add the yogurt, butter, and egg to the milk mixture, and stir/mix until all is incorporated.
3. Mix together all the dry ingredients. Then mix in the bluberries.
4. Pour the wet mixture into the dry and mix until there are no huge pockets of dry flour, but do not fret about lumps - overbeaten muffins are tough (and not in a good way)
5. Put into muffin tin (with little paper cups) and sprinkle the tops with raw sugar, or regular, or none.
6. Bake 30 minutes at 350 degrees farenheit (if you use fresh berries, probably more like 20 min)
P.S. Somebody was watching me make these and she shreiked for "boo boos" when she saw the blueberries, so that is a picture of her enjoying boo boos whilst I finished the muffins
Monday, April 14, 2008
1 cup chopped strawberries -I think frozen would work fine too
2-3 Tbs sugar or more -depends on strawberry quality -ours was poor
1/4 teaspoon balsamic vinegar
1/2 teaspoon vanilla extract
1 tsp cornstarch
1. Put strawberries, sugar, vinegar, vanilla, and salt into a small saucepan over med-high heat, add maybe 1/3 cup water, cook for a few minutes until strawberries start to break down, and mixture starts to bubble
2. Meanwhile, mix the cornstarch with a little bit of water, until it makes a little paste, of pourable consistency
3. Pour cornstarch mixture into strawberry mixture and cook a couple minutes more until thick
4. Let it cool a couple minutes, then pour over ice cream and serve to people who have room in the dessert compartment of their stomach
Here's the Za'tar and Tahini dressing recipe:
2 Tbs tahini
1 teaspoon za'tar (middle eastern spice mix)
half a lemon
2 Tbs or more of olive oil
Whisk all together, add more oil and or lemon until the taste/consistency is on