Thanksgiving day is one of my favorite holidays of the entire year. More than Christmas, more than New Years. Since this is my first thanksgiving "on my own," so to speak, I was very excited to cook a full meal for myself (and cook I did--it was delicious!). The one thing that I was most excited about was a green bean casserole--this is what makes Thanksgiving for me. There is nothing like a hot piping spoonful of green beans with Turkey and mashed potatoes to make the holiday come alive.
What You Need:
- Two (2) cans Green Beans, drained
- Large can Cream of Mushroom soup
- 1/4 cup of Milk
- French Fried Onions
- Casserole dish
What You Do:
- Open and drain Green Beans into casserole dish
- Add milk
- Open Cream of Mushroom soup and stir in with milk and beans - save some for later
- Add French Fried Onions, and mix well. Top with a bit more of the Mushroom soup
- Put in 350 degree oven for about 30 minutes. Take out and top with more of the Fried Onions. Put back in oven for 5 minutes until Onions are golden brown.
- Let stand roughly 5 - 10 minutes before serving.
Enjoy, and remember to give thanks for all the blessings in your lives!
Thursday, November 27, 2008
Wednesday, November 5, 2008
Roast Beef Sandwich
Now I know this recipe is really simple, but it was one of my best sandwich experiments yet, so I feel it is worthy of sharing. Toasting the bread is essential; it adds so much to the crispness of the lettuce. It's like a BLT, only lacking bacon and tomato.
2 pieces of bread
2 slices of provolone cheese
1-2 slices of roast beef
Lettuce
Mayo
Toast the two pieces of bread. While it's toasting, break off some leaves from the cabbage and slice them into long strips (I believe this is what is called "lettuce". I'm not familiar with cabbage-related terminology, so bare with me). When the toast's done, spread the mayo onto both slices. Put a layer of lettuce on both slices (the mayo helps the lettuce stick). Then break up the slices of roast beef, and lay them on one slice of toast. Place the remaining slice of toast on top of the meat. Devour.
2 pieces of bread
2 slices of provolone cheese
1-2 slices of roast beef
Lettuce
Mayo
Toast the two pieces of bread. While it's toasting, break off some leaves from the cabbage and slice them into long strips (I believe this is what is called "lettuce". I'm not familiar with cabbage-related terminology, so bare with me). When the toast's done, spread the mayo onto both slices. Put a layer of lettuce on both slices (the mayo helps the lettuce stick). Then break up the slices of roast beef, and lay them on one slice of toast. Place the remaining slice of toast on top of the meat. Devour.
Tuesday, November 4, 2008
"Homestyle" Potatoes
This is my favorite quick potato recipe, because it is both delicious and filling. I am particularly fond of these potatoes for breakfast on a Saturday morning with egg and toast.
What You Need:
A Fry pan, preferably large
Russet Potatoes (one potato per person is enough)
Salt and Pepper, to taste.
1-2 tablespoons of butter
Optional:
Garlic Pepper for extra taste
Instead of butter, feel free to use a dollop of vegetable oil.
What You Do:
1. Slice the potatoes, and then cut the slices into little squares.
2. Add the Butter/Oil into the hot fry pan, add potatoes.
3. Let cook for five minutes, then add salt and pepper to taste. Stir.
4. Check potatoes every five minutes, stirring each time.
5. After about 20 minutes, the potatoes will be done.
6. Add to plate, and you're good to go!
What You Need:
A Fry pan, preferably large
Russet Potatoes (one potato per person is enough)
Salt and Pepper, to taste.
1-2 tablespoons of butter
Optional:
Garlic Pepper for extra taste
Instead of butter, feel free to use a dollop of vegetable oil.
What You Do:
1. Slice the potatoes, and then cut the slices into little squares.
2. Add the Butter/Oil into the hot fry pan, add potatoes.
3. Let cook for five minutes, then add salt and pepper to taste. Stir.
4. Check potatoes every five minutes, stirring each time.
5. After about 20 minutes, the potatoes will be done.
6. Add to plate, and you're good to go!
Wednesday, October 29, 2008
Turkey Stew
Hey folks! I've finally come up with something worth contributing. I'm going to preface this recipe with a warning: it requires a slow cooker (or crock pot, depending on where you grew up). The good news... crock pots are cheap. A 2 quart model can be had for $10 at Walmart, and you could up that to a 6 quart for $20ish. I got my 6 quart (in red!) for $15 because it was on sale at Target. If possible, look for these features:
-A dial with four settings: 'off' 'low' 'hot' and 'warm.' The 'warm' is really invaluable.
-A pot with a removable crock section for easy cleaning. In layman's terms, it means you can lift the cooking vessel out of the heater and wash it. If your model does not separate, DO NOT SUBMERGE IT. Danger danger danger. And, you know, $10 down the drain 'cause you have to get a new one.
--------------------------
Now, on to the good stuff. This recipe can be scaled up or down depending on your needs, but heck... make six quarts and freeze five for later, you'll eat like royalty for a week. Also, it's honestly pennies per serving.
Turkey Stew with Wild Rice
Makes 6-8 hefty servings as written below.
Ingredients:
-Three turkey thighs, bone in
-One medium yellow onion
-Two celery stalks
-Two handfuls of mushrooms, any kind. About half a carton if you get them in a package.
-Two cups cooked wild rice
-Two 10oz cans of cream of mushroom soup
-Salt, pepper to taste, same goes for herbs. Whatever you like.
-1/2 cup milk (or water, but milk's nice)
Ok, now to cook!
Step one: disassembly. Chop your onion and celery into chunks about the size of silver dollars and dump them into the pot. Take your thawed turkey thighs and remove the skin, then cut the meat from the bone as best you can. Cut away excess connective tissue and fat, then cube the meat to about the same size as the veggies. Throw the meat AND the bones into the pot- the bones will add a lot of flavor and body to the stew, and you can remove them when it's finished cooking.
Step two: add the liquids. Both cans of cream of mushroom soup go in, along with the milk.
Step three: wait. For a long time. The great thing about slow cookers is that you can set up dinner in the morning and it'll be waiting for you when you get back home at the end of the day. The times aren't too specific, but here's a general guide-
-On the 'low' setting, cook 8 hours
-On the 'high' setting, cook 4 hours
For things like beef stew I like to sautee the beef by itself on high, then add the rest of the ingredients and turn the dial to low for 6-7 hours. For this I took the short route and did straight high for 4 hours.
When the stew has about a half hour to go, chop up your mushrooms into chunks (that's right, same size- doesn't have to be pretty) and get out about two cups of leftover wild rice. Make sure it's cooked rice, not raw! Add these to the pot and stir. Now would also be a good time to add some seasonings, but don't go crazy... nothing more yucky than a soup that could pass as a saltlick.
Thirty minutes later, turn off the slow cooker and pull out the three thigh bones. Any meat that remained on them when you threw them in will be falling off the bone by now... feel free to scrape the last bits of meaty goodness into the stew before giving the dog the bones. Then ladel up a bowl and grab a thick cut slice of toasted sourdough bread, it's time to eat!
Like I said before, I recommend making the full six quarts and freezing five. Freeze in individual serving sizes (use big plastic picnic cups for cheap freezer storage) and it should keep for ages. If you're feeling a bit of an economic pinch, you could easily stretch this stew by adding another can of cream of mushroom soup. It'll be a bit looser, but you're still going to feel full. And hey, add whatever veggies you need to use up before they go bad. Potato chunks could be nice, or peas- maybe even carrots.
I'll update this post later with a picture. Guess what I'm having for lunch tomorrow?
-A dial with four settings: 'off' 'low' 'hot' and 'warm.' The 'warm' is really invaluable.
-A pot with a removable crock section for easy cleaning. In layman's terms, it means you can lift the cooking vessel out of the heater and wash it. If your model does not separate, DO NOT SUBMERGE IT. Danger danger danger. And, you know, $10 down the drain 'cause you have to get a new one.
--------------------------
Now, on to the good stuff. This recipe can be scaled up or down depending on your needs, but heck... make six quarts and freeze five for later, you'll eat like royalty for a week. Also, it's honestly pennies per serving.
Turkey Stew with Wild Rice
Makes 6-8 hefty servings as written below.
Ingredients:
-Three turkey thighs, bone in
-One medium yellow onion
-Two celery stalks
-Two handfuls of mushrooms, any kind. About half a carton if you get them in a package.
-Two cups cooked wild rice
-Two 10oz cans of cream of mushroom soup
-Salt, pepper to taste, same goes for herbs. Whatever you like.
-1/2 cup milk (or water, but milk's nice)
Ok, now to cook!
Step one: disassembly. Chop your onion and celery into chunks about the size of silver dollars and dump them into the pot. Take your thawed turkey thighs and remove the skin, then cut the meat from the bone as best you can. Cut away excess connective tissue and fat, then cube the meat to about the same size as the veggies. Throw the meat AND the bones into the pot- the bones will add a lot of flavor and body to the stew, and you can remove them when it's finished cooking.
Step two: add the liquids. Both cans of cream of mushroom soup go in, along with the milk.
Step three: wait. For a long time. The great thing about slow cookers is that you can set up dinner in the morning and it'll be waiting for you when you get back home at the end of the day. The times aren't too specific, but here's a general guide-
-On the 'low' setting, cook 8 hours
-On the 'high' setting, cook 4 hours
For things like beef stew I like to sautee the beef by itself on high, then add the rest of the ingredients and turn the dial to low for 6-7 hours. For this I took the short route and did straight high for 4 hours.
When the stew has about a half hour to go, chop up your mushrooms into chunks (that's right, same size- doesn't have to be pretty) and get out about two cups of leftover wild rice. Make sure it's cooked rice, not raw! Add these to the pot and stir. Now would also be a good time to add some seasonings, but don't go crazy... nothing more yucky than a soup that could pass as a saltlick.
Thirty minutes later, turn off the slow cooker and pull out the three thigh bones. Any meat that remained on them when you threw them in will be falling off the bone by now... feel free to scrape the last bits of meaty goodness into the stew before giving the dog the bones. Then ladel up a bowl and grab a thick cut slice of toasted sourdough bread, it's time to eat!
Like I said before, I recommend making the full six quarts and freezing five. Freeze in individual serving sizes (use big plastic picnic cups for cheap freezer storage) and it should keep for ages. If you're feeling a bit of an economic pinch, you could easily stretch this stew by adding another can of cream of mushroom soup. It'll be a bit looser, but you're still going to feel full. And hey, add whatever veggies you need to use up before they go bad. Potato chunks could be nice, or peas- maybe even carrots.
I'll update this post later with a picture. Guess what I'm having for lunch tomorrow?
Tuesday, October 14, 2008
Stuffed Bell Peppers
This is one of my favorite quickie meals. Usually one is more than enough for one person to eat. Also, a good way to use up leftovers from a taco dinner.
What you need:
One Bell Pepper (any color; I prefer green)
1 pound ground beef
Rice
Taco seasoning [Or, if you're doing the leftovers version, just use the leftover taco meat]
Cheddar
What you do:
1. Cook the meat until brown, make taco seasoning as printed on package.
2. Cook the rice.
3. As the meat is browning, cut the top off of a Bell Pepper, hollowing the pepper from seeds and any of the soft bits. Cut the top up into little pieces and throw in with the beef when it is nearly done.
3a. If you're using leftovers, just heat the beef in the microwave and add to the rice.
4. Once the meat and rice is done, mix them together, and spoon into the bell pepper.
5. Enjoy--my favorite way to eat it is to bite the pepper as if I'm eating a burrito.
Note: I haven't done this before because I like the raw peppers, but you could roast the pepper in the oven if you want something a little softer. Like I said this is a good go-to for leftovers.
What you need:
One Bell Pepper (any color; I prefer green)
1 pound ground beef
Rice
Taco seasoning [Or, if you're doing the leftovers version, just use the leftover taco meat]
Cheddar
What you do:
1. Cook the meat until brown, make taco seasoning as printed on package.
2. Cook the rice.
3. As the meat is browning, cut the top off of a Bell Pepper, hollowing the pepper from seeds and any of the soft bits. Cut the top up into little pieces and throw in with the beef when it is nearly done.
3a. If you're using leftovers, just heat the beef in the microwave and add to the rice.
4. Once the meat and rice is done, mix them together, and spoon into the bell pepper.
5. Enjoy--my favorite way to eat it is to bite the pepper as if I'm eating a burrito.
Note: I haven't done this before because I like the raw peppers, but you could roast the pepper in the oven if you want something a little softer. Like I said this is a good go-to for leftovers.
Thursday, October 9, 2008
Pad Thai
A rice-noodle dish from Thailand. Note that fish sauce can be substituted with soy sauce, and that white wine vinegar can be be substituted with rice vinegar. Bean sprouts are optional (removing the root can be a lot of work!) For additional flavor, top with small dried shrimp (available at most Asian grocery stores.
Having HTML problems. Will finish late.
Having HTML problems. Will finish late.
Wednesday, October 8, 2008
Hot and Spicy Himalayan Tea (Authentic Chai Tea)
Curry may keep me in love with Indian cuisine, but chai tea is my first moment of attraction. This is the real stuff, folks. Perfect for a winter night or anytime you need something sweet and spicy.
Ingredients:
1 tbls fennel seeds
6 green cardamom pods
12 cloves
1 cinnamon stick
1 .25-inch piece fresh gingerroot
1/2 tsp black peppercorns
2 bay leaves
6 tablespoons honey or light brown sugar
7 cups of water
2 tablespoons Darjeeling tea (or Assam or any other loose leaf black tea)
1 cup milk
Instructions:
Place all ingredients except the tea and milk in a pot. Cover and boil over medium heat for 20 minutes. Remove from the heat, add the tea leaves, and set aside for 10 minutes. Add the milk and bring to a boil. Strain the tea into teacups and serve hot with dessert.
Additional notes:
I really like the spice in this drink, so I usually ramp up the hotter ingredients. I've gone as far as 1 tbls of peppercorns and 1/2-inch piece of gingerroot.
Avoid using powdered cinnamon! It glumps into a kind of sludge at the bottom, and doesn't add as much flavor as cinnamon sticks. I've upped it to 2 cinnamon sticks, again, because I enjoy the flavor.
A quick dash of vanilla adds something more to this already complex drink. Try it some time!
I've substituted various types of milks to see which works best. Skim is a little too thin. Half and half is just...decadent. Whole milk is definitely where it's at.
Ingredients:
1 tbls fennel seeds
6 green cardamom pods
12 cloves
1 cinnamon stick
1 .25-inch piece fresh gingerroot
1/2 tsp black peppercorns
2 bay leaves
6 tablespoons honey or light brown sugar
7 cups of water
2 tablespoons Darjeeling tea (or Assam or any other loose leaf black tea)
1 cup milk
Instructions:
Place all ingredients except the tea and milk in a pot. Cover and boil over medium heat for 20 minutes. Remove from the heat, add the tea leaves, and set aside for 10 minutes. Add the milk and bring to a boil. Strain the tea into teacups and serve hot with dessert.
Additional notes:
I really like the spice in this drink, so I usually ramp up the hotter ingredients. I've gone as far as 1 tbls of peppercorns and 1/2-inch piece of gingerroot.
Avoid using powdered cinnamon! It glumps into a kind of sludge at the bottom, and doesn't add as much flavor as cinnamon sticks. I've upped it to 2 cinnamon sticks, again, because I enjoy the flavor.
A quick dash of vanilla adds something more to this already complex drink. Try it some time!
I've substituted various types of milks to see which works best. Skim is a little too thin. Half and half is just...decadent. Whole milk is definitely where it's at.
Omlettes in a Bag
This "recipe" is taken from my husband's grandma GiGi. This woman is a genius, and takes making omelettes to a whole new level.
What you need:
1. a wooden clothespin
2. A Ziploc bag
3. Eggs
4. Whatever you want in your omlette.
What you do:
1. Fill a pan with water, get a rolling boil going.
2. Mix eggs and your omlette fillings; pour into Ziploc bag and zip closed.
3. Pin bag to side of pan. Let boil until eggs are cooked.
4. Open Ziploc bag, omlette will fall out of bag and onto plate. Season with Salt and Pepper as desired.
What you need:
1. a wooden clothespin
2. A Ziploc bag
3. Eggs
4. Whatever you want in your omlette.
What you do:
1. Fill a pan with water, get a rolling boil going.
2. Mix eggs and your omlette fillings; pour into Ziploc bag and zip closed.
3. Pin bag to side of pan. Let boil until eggs are cooked.
4. Open Ziploc bag, omlette will fall out of bag and onto plate. Season with Salt and Pepper as desired.
Easy Vegetarian Lasagna
This was my first ever lasagna, but it was super easy to do. It is incredibly delicious and will feed you (and others) for days on end. You can easily make this a meat lasagne, just brown some beef and throw it in with the tomatoes and mushrooms. Delicious and easy. Also, the long cooking time is totally worth it.
Ingredients
1. 1 pack lasagne noodles
2. Cheddar, ricotta cheese, mozzarella, Parmesan (shredded) cheeses
3. Baby Spinach
4. Mushrooms
5. Baby tomatoes
6. 1 Egg
7. 1 jar spaghetti sauce
8. Salt and pepper to taste, Garlic (4-6 cloves)
What you will need:
Glass pyrex lasagne pan (9x13 size is ok)
How To Make It
1. In a large pan, boil noodles as directed on package; when cooked, drain and let sit.
2. Fry mushrooms and tomatoes (cut up) in frypan with a little butter and the garlic. add Salt, pepper to taste
3. Mix egg and cheeses in mixing bowl; set aside.
Assembly
Pasta is hot! Handle with care.
1. Layer Lasagne pan with 3 lasagne noodles, lay flat on bottom of pan.
2. Add some of the cheese mixture and baby spinach.
3. Layer 3 more noodles, add some of the tomatoes/mushrooms and some of the spaghetti sauce.
4. Continue layering, mixing toppings and adding cheese until noodles are gone
5. Sprinkle top of lasagne with extra cheese and put in oven at 350 degrees for roughly 50 minutes, checking every 20 minutes for color.
6. Let stand 10 minutes before serving.
7. Cut large portions and serve. Makes great leftovers!
Ingredients
1. 1 pack lasagne noodles
2. Cheddar, ricotta cheese, mozzarella, Parmesan (shredded) cheeses
3. Baby Spinach
4. Mushrooms
5. Baby tomatoes
6. 1 Egg
7. 1 jar spaghetti sauce
8. Salt and pepper to taste, Garlic (4-6 cloves)
What you will need:
Glass pyrex lasagne pan (9x13 size is ok)
How To Make It
1. In a large pan, boil noodles as directed on package; when cooked, drain and let sit.
2. Fry mushrooms and tomatoes (cut up) in frypan with a little butter and the garlic. add Salt, pepper to taste
3. Mix egg and cheeses in mixing bowl; set aside.
Assembly
Pasta is hot! Handle with care.
1. Layer Lasagne pan with 3 lasagne noodles, lay flat on bottom of pan.
2. Add some of the cheese mixture and baby spinach.
3. Layer 3 more noodles, add some of the tomatoes/mushrooms and some of the spaghetti sauce.
4. Continue layering, mixing toppings and adding cheese until noodles are gone
5. Sprinkle top of lasagne with extra cheese and put in oven at 350 degrees for roughly 50 minutes, checking every 20 minutes for color.
6. Let stand 10 minutes before serving.
7. Cut large portions and serve. Makes great leftovers!
Egg Bhurji
As taken from this website: http://www.route79.com/food/egg-bhurji.htm. I'll post the ingredients and instructions here, but I'd advise you to go to the website. She gives picture of each step and everything! Delicious , quick, and easy.
Ingredients:
5 eggs - beaten - add some milk for extra volume if required.
The usual chunks ginger, chillie, garlic from your freezer (thawed of course)
2 medium-sized potatoes peeled and chopped into pieces the size of, say, board-game dice
2 medium onions chopped the same way
2 (heaped) teaspoons ground coriander
1 teaspoon salt
2 (heaped) teaspoons garam masala
half teaspoon of haldi (turmeric)
Instructions:
First of all - get a large frying pan - heat up a couple of tablespoons of your usual vegetable oil in it - we use cholesterol-free sunflower oil. Get the chopped potato frying until they are golden brown on the surface.
Then add the chopped onion to the pan - mixing it all about - and frying until the onion is soft and translucent. At that point add the thawed pulp of garlic, ginger and chillie - be generous with the garlic and ginger.
OK - when the garlic, ginger starts to show signs of browning a little - add the dry ground spices and give the whole pan a thorough coating of all the spices. The mixture in the pan will probably be quite dry by now - don't worry about that - keep it moving in the pan using a wooden spoon.
After a few mins - pour the beaten eggs into the pan - and leave everything alone until the egg starts to set. As the egg is setting - stir about infrequently and gently so that it breaks up - and once the egg as set completely the scrambled egg pieces wiill start to become coated in the spices as well. Keep everything stirring.
Use your wooden spoon to break up and large egg pieces so that everything in the pan is roughly the same size. When it's done - keep to one side - but keep warm - and get some toast or pitta bread warmed up - or if you are feeling a bit adventurous like myself and Mrs.79 were tonight: make some fresh roti (chappati) and pickle - and then simply place the frying pan at the dining table and share the eating experience right out of it! This is great - because not only do you cut down on the washing up - but the egg bhurji stays warm on the surface of the previously hot frying pan!
Ingredients:
5 eggs - beaten - add some milk for extra volume if required.
The usual chunks ginger, chillie, garlic from your freezer (thawed of course)
2 medium-sized potatoes peeled and chopped into pieces the size of, say, board-game dice
2 medium onions chopped the same way
2 (heaped) teaspoons ground coriander
1 teaspoon salt
2 (heaped) teaspoons garam masala
half teaspoon of haldi (turmeric)
Instructions:
First of all - get a large frying pan - heat up a couple of tablespoons of your usual vegetable oil in it - we use cholesterol-free sunflower oil. Get the chopped potato frying until they are golden brown on the surface.
Then add the chopped onion to the pan - mixing it all about - and frying until the onion is soft and translucent. At that point add the thawed pulp of garlic, ginger and chillie - be generous with the garlic and ginger.
OK - when the garlic, ginger starts to show signs of browning a little - add the dry ground spices and give the whole pan a thorough coating of all the spices. The mixture in the pan will probably be quite dry by now - don't worry about that - keep it moving in the pan using a wooden spoon.
After a few mins - pour the beaten eggs into the pan - and leave everything alone until the egg starts to set. As the egg is setting - stir about infrequently and gently so that it breaks up - and once the egg as set completely the scrambled egg pieces wiill start to become coated in the spices as well. Keep everything stirring.
Use your wooden spoon to break up and large egg pieces so that everything in the pan is roughly the same size. When it's done - keep to one side - but keep warm - and get some toast or pitta bread warmed up - or if you are feeling a bit adventurous like myself and Mrs.79 were tonight: make some fresh roti (chappati) and pickle - and then simply place the frying pan at the dining table and share the eating experience right out of it! This is great - because not only do you cut down on the washing up - but the egg bhurji stays warm on the surface of the previously hot frying pan!
Maggie Goreng
Quite possibly the best Malaysian recipe I've ever had the honor to utilize. Massive props to David for working this one out with me.
Ingredients
Sauce:
1 tbsp light soy sauce
1 tbsp dark soy sauce
3 tbsp tomato ketchup
3 tbsp water
¼ tsp ground pepper
Grind finely:
3 – 4 fresh red chillies
4 large cloves garlic
3 pcs firm white tofu
2 medium-size potatoes
½ cup oil
1 onion, halved and sliced thinly
2 small ripe tomatoes, cut into thin wedges
2 cups (loosely-packed) mustard greens (sawi), plucked into 5 cm lengths
1 ½ cups (loosely-packed) cabbage, shredded 1 cm thick
500 g fresh yellow wheat noodles (place in a colander and rinse quickly under the tap to rid of excess oil)
1 ½ cups bean sprouts
Garnish:
3 tbsp crisp, fried shallots
3 tbsp spring onion, sliced 0.5 cm thick
4 – 5 calamansi limes, halved
Method
In a small bowl, stir the sauce ingredients together and set aside. Grind the chillies and garlic in a small food processor or chopper, adding a little water to help the blades work, if necessary.
Peel potatoes and cut into halves lengthwise. Cover with water and boil for 10 – 12 minutes or until tender (but not soft). Drain. Cut tofu into halves and blot carefully with kitchen paper to get rid of excess moisture (this prevent splattering during frying).
Heat oil in a wok and fry potatoes until golden brown. Remove and drain on absorbent paper. When cool enough to handle, cut crosswise into 0.5 cm slices. Now fry the tofu in the same oil until golden brown. Drain on absorbent paper and when cool enough to handle, cut into 1 cm slices.
Remove all but 3 tbsp of the oil from the wok. Place wok over medium heat and fry the ground chilli and garlic mixture, stirring continuously, until the paste is well cooked. Add the sliced onion, turn up the heat to high and add the tomatoes, potatoes and tofu. Fry for 2 – 3 minutes.
Stir in the mustard greens and cabbage and continue frying for a few more minutes. Add noodles and sauce mixture and continue frying until noodles are tender.
Push noodles to the edges of the wok to create a “well” in the middle of the pan. Drizzle 2 tsp of oil in this and crack in 2 eggs. Stir them around to scramble them and when the egg starts to set, combine with the noodles. Finally, add the beansprouts, fry on high heat for another 2 or 3 minutes and dish out onto a serving platter. Garnish the top with fried shallots, spring onion and calamansi limes.
No Bake Cookies
One of my favorite cookie recipes. This got me through some hard exam weeks. May it serve you well as well!
Ingredients:
1 3/4 cups white sugar
1/2 cup milk
1/2 cup butter
4 tablespoons unsweetened cocoa powder
1/2 cup crunchy peanut butter
3 cups quick-cooking oats
1 teaspoon vanilla extract
Directions
In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.
Irish Stew
Another really great recipe that David and I used during Spring Break. We substituted ground beef for lamb, but it turned out fine. Really savory and filling!
Ingredients
1.5 kg boneless lamb shoulder
1/2 – 1 tsp salt
1 tsp pepper
1 litre fresh chicken stock
4 parsley stems
2 sprigs fresh thyme
1 bay leaf
2 leeks, sliced
200g potatoes, cubed
200g celery, cubed
200g carrot, cubed
200g turnip, cubed
2 Bombay onions, diced
Method
Trim the lamb and cut into 5–6 cm cubes. Season lightly with salt and pepper.
Bring the fresh chicken stock to a simmering boil. Put marinated lamb in another stockpot over medium heat, and pour the heated chicken stock over it. Bring to a simmering boil, and stir from time to time. Skim off scum and impurities that surface. Simmer for 50–60 minutes.
Add the rest of the ingredients and continue to simmer until meat is tender and the vegetables are soft.
Chicken Vindaloo and Spicy Green Chutney
This is a good recipe to eat with several friends around a common table; for added excitement, get some Poppadums to eat with it! Also, the Vindaloo looks complicated, but it really isn't. You can amp up the flavor as well by adding more spices.
Chicken Vindaloo
Ingredients
* 3 chicken breast fillets
* 2-3 large onions
* 2 fresh chilli peppers (I use 1 red and 1 green)
* 6 cloves of garlic
* 2cm cube of ginger (if you don't have fresh ginger use 2 cloves garlic + 1 tsp dried ginger powder)
* 1 tsp turmeric
* 2 tbs white wine vinegar
* 1 tsp dried coriander powder
* 1 tsp garam masala
* 0.5 tsp cinnamon powder
* 1.5 tsp black peppercorns
* 1 tsp black mustard seeds
* 0.5 tsp rock salt
* 1 tbl chopped fresh coriander leaves
* half a cup of water
Procedure
1. Make the onion sauce
1. Take a thick-based frying pan, and pour into it enough vegetable oil to cover the base, with a little excess. Heat on a stovetop.
2. Slice the onions into fairly thin slivers. When the oil is very hot, add the onions.
3. Turn the stove down to a low heat, so the onions just gently sauté. After around 3 minutes they should be starting to caramelize.
4. Gradually turn up the heat and keep stirring the onions. You want them to brown quite heavily without burning.
5. Add the white wine vinegar, it will sizzle, and after a while will evaporate. Keep stirring. Fry for several more minutes, until they are very brown, but not burnt.
6. Remove the onions from the pan into a bowl, taking care to let as much oil as possible drip back into the pan. You should now have a bowl of nicely crisped fried onions.
7. Add the onions to a blender or food processor. Add around 1 tablespoon of oil, and process for around a minute until you have a fairly thick, dark brown sauce. This is the basic onion sauce from which vindaloo is made. It's also the onion sauce that gives the vindaloo the majority of its 'hot' taste, as it builds up as you eat the dish.
8. Remove sauce from blender and set aside.
1. Make the garlic/chili paste
1. Coarsely chop the garlic cloves (and ginger if you're using it). De-seed the chilli peppers and chop in the same way. Add the chopped garlic and chillies to the food processor.
2. Blend the garlic and chillis until you have a fairly grainy (but liquid) sauce. For this I used an attachment on my blender which is intended to grind coffee beans. It has a much smaller container and so there's less waste.
3. Add the turmeric, coriander powder, garam masala and cinnamon to the sauce. Stir it until it's well mixed, and set aside.
4. Gently crush the black peppercorns in a mortar and pestle. Once coarse, add the mustard seed and rock salt. Continue blending until all the spices form a nice coarse powder.
1. Cook the paste and meat
1. Pour a little oil into a saucepan. Add the spiced garlic and chilli paste to the pan. It needs to be slightly floating on oil, not touching the bottom of the pan.
2. When the sauce is quite hot and bubbling, add the chopped meat. Keep stirring so the meat absorbs the spice mix, until it is browned and mostly cooked.
1. Add onion sauce and simmer
1. Now add the onion sauce to the pan. After stirring for 1 minute, add a little water and stir for another 2 minutes, then turn the heat to quite low. The sauce at this stage should be quite runny, and orange/tan in color. Remember a lot is going to evaporate off as it cooks.
2. At this stage you can add some vegetables. Half a cup of frozen peas works well.
3. Place a lid over the pan, and cook for around 30-40 minutes. Keep checking and stirring the pan every 5 or 10 minutes to make sure it doesn't stick or burn.The sauce will darken in color as it cooks.
4. Towards the last 15 minutes of cooking time, boil 2 cups of pilau, or basmati rice in a pan.
5. To serve- spoon the curry over the top of the rice. Sprinkle the chopped coriander leaves over the curry, and serve immediately.
Spicy Green Chutney
Ingredients
1. 1 Cup Coriander Leaves
2. 2 medium sized Green Chilis
3. 1/4 Inch Ginger root (peeled)
4. 2 teaspoons Lemon Juice
5. Salt to taste
Prep
1. Grind Coriander leaves, ginger and green chilis together in small food processor.
2. Paste too thick? add a little water.
3. Add lemon and salt; mix well.
4. Serve Chutney in pretty bowl.
Chicken Vindaloo
Ingredients
* 3 chicken breast fillets
* 2-3 large onions
* 2 fresh chilli peppers (I use 1 red and 1 green)
* 6 cloves of garlic
* 2cm cube of ginger (if you don't have fresh ginger use 2 cloves garlic + 1 tsp dried ginger powder)
* 1 tsp turmeric
* 2 tbs white wine vinegar
* 1 tsp dried coriander powder
* 1 tsp garam masala
* 0.5 tsp cinnamon powder
* 1.5 tsp black peppercorns
* 1 tsp black mustard seeds
* 0.5 tsp rock salt
* 1 tbl chopped fresh coriander leaves
* half a cup of water
Procedure
1. Make the onion sauce
1. Take a thick-based frying pan, and pour into it enough vegetable oil to cover the base, with a little excess. Heat on a stovetop.
2. Slice the onions into fairly thin slivers. When the oil is very hot, add the onions.
3. Turn the stove down to a low heat, so the onions just gently sauté. After around 3 minutes they should be starting to caramelize.
4. Gradually turn up the heat and keep stirring the onions. You want them to brown quite heavily without burning.
5. Add the white wine vinegar, it will sizzle, and after a while will evaporate. Keep stirring. Fry for several more minutes, until they are very brown, but not burnt.
6. Remove the onions from the pan into a bowl, taking care to let as much oil as possible drip back into the pan. You should now have a bowl of nicely crisped fried onions.
7. Add the onions to a blender or food processor. Add around 1 tablespoon of oil, and process for around a minute until you have a fairly thick, dark brown sauce. This is the basic onion sauce from which vindaloo is made. It's also the onion sauce that gives the vindaloo the majority of its 'hot' taste, as it builds up as you eat the dish.
8. Remove sauce from blender and set aside.
1. Make the garlic/chili paste
1. Coarsely chop the garlic cloves (and ginger if you're using it). De-seed the chilli peppers and chop in the same way. Add the chopped garlic and chillies to the food processor.
2. Blend the garlic and chillis until you have a fairly grainy (but liquid) sauce. For this I used an attachment on my blender which is intended to grind coffee beans. It has a much smaller container and so there's less waste.
3. Add the turmeric, coriander powder, garam masala and cinnamon to the sauce. Stir it until it's well mixed, and set aside.
4. Gently crush the black peppercorns in a mortar and pestle. Once coarse, add the mustard seed and rock salt. Continue blending until all the spices form a nice coarse powder.
1. Cook the paste and meat
1. Pour a little oil into a saucepan. Add the spiced garlic and chilli paste to the pan. It needs to be slightly floating on oil, not touching the bottom of the pan.
2. When the sauce is quite hot and bubbling, add the chopped meat. Keep stirring so the meat absorbs the spice mix, until it is browned and mostly cooked.
1. Add onion sauce and simmer
1. Now add the onion sauce to the pan. After stirring for 1 minute, add a little water and stir for another 2 minutes, then turn the heat to quite low. The sauce at this stage should be quite runny, and orange/tan in color. Remember a lot is going to evaporate off as it cooks.
2. At this stage you can add some vegetables. Half a cup of frozen peas works well.
3. Place a lid over the pan, and cook for around 30-40 minutes. Keep checking and stirring the pan every 5 or 10 minutes to make sure it doesn't stick or burn.The sauce will darken in color as it cooks.
4. Towards the last 15 minutes of cooking time, boil 2 cups of pilau, or basmati rice in a pan.
5. To serve- spoon the curry over the top of the rice. Sprinkle the chopped coriander leaves over the curry, and serve immediately.
Spicy Green Chutney
Ingredients
1. 1 Cup Coriander Leaves
2. 2 medium sized Green Chilis
3. 1/4 Inch Ginger root (peeled)
4. 2 teaspoons Lemon Juice
5. Salt to taste
Prep
1. Grind Coriander leaves, ginger and green chilis together in small food processor.
2. Paste too thick? add a little water.
3. Add lemon and salt; mix well.
4. Serve Chutney in pretty bowl.
Nasi Lemak
This is a great recipe that David Tan and I used a while ago. Great way to do something interesting with rice!
Ingredients
· 300g long grain rice
· 2 shallots
· 2 slices ginger
· 1/8 tsp fenugreek seeds ( halba )
· 1 tsp salt
· 375-400ml coconut milk (from 1/2 a grated coconut)
· 2 pandan leaves, knotted
Method
Wash rice until clean then drain. Put rice, shallots, ginger, fenugreek and salt in a rice cooker. Pour coconut milk over the rice. (The level of the coconut milk should be 2cm above the level of the rice.) Cook rice until dry then use a wooden ladle to loosen the grains.
Sprinkle the rest of the coconut milk over the rice. Give it a stir with a pair of chopsticks to distribute the milk evenly. Stand for 10 to 15 minutes to allow the rice to absorb the coconut milk. Keep rice warm before serving with other condiments.
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