Sunday, October 23, 2011

Red Wine Chocolate Cake

While making this, I tasted the batter and was surprised how good it was - the best batter I've ever tasted. So it seemed a good sign that the cake in baked form would be just as tasty. I didn't cook it quite long enough, so it ended up being a little gloppy in the middle. But despite the lack of perfect texture, the taste was phenomenal! A 5 star recipe, easily. This was shared among 7 and finished in one night. Will definitely make this again for any adult occasion. The original recipe is from smittenkitchen.
  • 6 T butter, room temperature
  • 3/4 c brown sugar, firmly packed
  • 1/4 c sugar
  • 1 egg + 1 egg yolk, room temperature
  • 3/4 c red wine (I used Bin 555 wyndham estate shiraz)
  • 1 t vanilla
  • 1 c + 1 T flour
  • 1/2 c Dutch cocoa
  • 1/8 t soda
  • 1/2 t powder
  • 1/4 t table salt
  • 1/4 t cinnamon
  • Decoration: confectioner's sugar
  1. Line the bottom of a 9" cake pan with parchment butter. Lightly butter the paper and the sides of the pan. It's a shallow cake, so no need to go very high.
  2. In a large bowl, cream the butter on medium speed, until smooth.
  3. Add the sugars and beat until fluffy (3 min).
  4. Add the eggs and beat well.
  5. Beat in the wine and vanilla.
  6. Sift the flour, cocoa, soda, powder, cinnamon and salt right over the batter. Beat lightly until 3/4 combined. Then use spatula to fold the rest of the batter. 
  7. Spread evenly in pan.
  8. Bake at 325F for 25 to 30 minutes. 
    • Note: The original recipe says "The top of the cake should be shiny and smooth, like a puddle of chocolate." At 25 minutes, it looked like a puddle, but I believe it still could have used the extra 5 minutes - maybe then it would have still looked puddle like. 
  9. Cool in pan on rack for 10 minutes.
  10. Flip onto plate and continue to cool.
  11. Just before serving, sift some confectioner's sugar decoratively over top. Serve with remaining wine.
11/26/11 Made this again with another Shiraz (McGuigan Black Label). Not as good as the first time in terms of flavor, but I did bake it the full 30 minutes and it rose more and was fully cooked in the center.

Sunday, August 14, 2011

Tomatillo Sauce

Got a container of organic tomatillos and made this tasty sauce for chicken. Turned out very limey -- maybe a little less next time. Increase jalapenos or add some seeds for more heat.

  • 10 tomatillos, husks removed, halved
  • 2 cloves garlic, peeled
  • 1 lime, juiced
  • 2 jalapenos, seeded and membranes removed
  • 1/2 bunch cilantro
  • salt
  1. Pulse until chunky. Serve fresh or cook with chicken (see below).
  • oil
  • 3 lbs chicken (next time just 1.5 lbs)
  • 1.5 T oregano
  • 2 cloves garlic, minced
  • salt and pepper
  • 1 onion
  • Monterey jack cheese
  1. Heat oil over medium-high heat.
  2. Add chicken with oregano, garlic, salt and pepper. 
  3. Stir until chicken is lightly browned.
  4. Stir in the onion. Cover and reduce heat to low.
  5. Prepare tomatillo salsa. Add half. Simmer for 30-40 min.
  6. Serve over rice with remaining fresh salsa and shredded cheese.

Saturday, August 6, 2011

Zucchini Cookie Sandwiches

everybody enjoyed these at a potluck today (along with a chicken salad). I cut the filling down to be less sweet and also only enough to sandwich some of the cookies. Inspired by marthastewart, but adjusted to reduce the amount of filling and sugar/butter ratio to cream cheese in said filling.
  • 1 c flour
  • 1 1/4 t cinnamon
  • dash of cloves
  • dash of nutmeg
  • 1/2 t soda
  • 1/2 t powder
  • 1/4 t coarse salt
  • 1 1/4 sticks butter, room temp; divided
  • 1/2 c sugar
  • 1/2 c brown sugar
  • 1 egg
  • 1/2 t vanilla
  • 1 c finely grated zucchini (1 zuc)
  • 1 c rolled oats
  • 1/2 c chopped walnuts
  • 4 oz cream cheese
  • 1/4 c confectioners sugar, sifted
  1. Combine flour, spices, rising agents and salt into a small bowl.
  2. Mix 1 stick of butter and the sugars.
  3. Beat in egg and vanilla.
  4. Combine in flour mixture.
  5. Mix in zucchini, oats and walnuts.
  6. Refrigerate until firm, about 1 hour. 
  7. Drop dough onto parchment-lined baking sheets. Bake until edges are golden, about 17 minutes.
  8. Let cool on wire rack.
  9. For sandwich filling, combine 1/4 stick butter, cream cheese and the sifted icing sugar. Spread filling on a cookie and sandwich with another. Repeat. Refrigerate cookies.

Sunday, June 19, 2011

Spinach side dish

Whipped this up in no time.
  • 1 package frozen spinach, nuked for 2 min to defrost a bit
  • 2 T chopped garlic
  • 1 inch ginger, chopped
  • 1 t cumin (ran out of whole cumin)
  • canola oil
  • 1 t turmeric
  • 1 t ground coriander
  • 2 t tomato sauce (original: puree)
  • 2 T slow-cooker-dahl
  1. Heat garlic, ginger and cumin in oil over medium heat.
  2. Add spinach and turmeric. Stir for 5 minutes.
  3. Add coriander, tomato sauce and slow-cooker-dahl. Cook for 10 minutes.
  4. Salt to taste.

Slow Cooker Dal

Inspired by a post on saltandpaprika I gave a crack at dal in the slow cooker. Next time I wouldn't mix in the two types of dal - they cooked at different rates - one became mush and the other needed more cooking. Or maybe my yellow dal was too old. It was beautiful in color though, especially with a side of spinach. Used madras curry powder from kensington market.
12/19/12 Made this with 2 c red lentils and a can of whole tomatoes (that I diced myself, and then strained the seeds out of the juice). Used crushed red pepper in place of chili flakes.  Turned out delicious! Used the east indian curry powder from kensington market. Ate with mixed rice and roasted pumpkin.
  • 1.5 c red lentils
  • 3/4 c yellow dal
  • 2 1/4 c water (equal to cups of dal)
  • 2 T minced garlic
  • thumb size of fresh ginger, grated or chopped
  • 2 T canola
  • 1/2 t chili powder
  • 1/4 t chili flakes
  • 1 t powdered cumin
  • 1 t dried cilantro
  • 1/2 t turmeric
  • 1 t curry powder
  • 1 can coconut milk
  • 1 28oz can diced tomatoes
  • 1 cinnamon stick
  • 1 bay leaf
  • 1 carrot, chopped
  1. In a small bowl, mix the garlic, ginger, oil and spices. Microwave 30-40 seconds.
  2. Place mixture in bottom of slow cooker. Add lentils, water, coconut milk, tomatoes, cinnamon, bay leaf, and carrots.
  3. Cook on low for 6-8 hours (longer for yellow dahl, shorter for red dahl). [Or high for 2.5-3 hours.]
  4. Serve with basmati rice (and a spinach dish for additional color).
Feb 2013: Tried a variation on the recipe, using a very rich can of coconut milk (55% fat) and curry powder and more carrots. Liked this one better.
  • 2 cl garlic, minced
  • 1 T ginger, diced
  • 2 t curry powder (east indian from Kensington spice shop)
  • 1/2 t chili flakes
  • 2 T canola oil
  • 2 c red lentils, rinsed
  • 3 medium carrots, diced
  • 1 can coconut milk, creamiest you can find
  • 1 can (28 oz) diced tomatoes
  • 1 t salt
  • 1 bay leaf
  • 2 c water
  1. Mix the curry powder, chili flakes, garlic and ginger with the oil. Microwave for about 30 seconds (or until fragrant). 
  2. In the slow cooker, combine the remaining ingredients. Pour the oil mixture over the top and mix well.
  3. Cook on low for 6 hours or high for 2.5-3 hours.
  4. Serve with rice. Leftovers keep well in fridge or freezer.

Sunday, May 15, 2011

Weekend Chicken

made the house smell wonderful all day. this one's from thetastetraveller. the meat just fell off the bone.
  • 10 pack of chicken drumsticks
  • 1 bulb of garlic, peeled
  • 1 T dried basil
  • 1 T dried oregano
  • 1/2 t red pepper flakes
  • pepper
  • 1/2 c water + 1/3 t Better Than Bouillon
  1. Place chicken in slow cooker with garlic, basil, oregano, red pepper flakes and pepper. 
  2. Stir to coat.
  3. Pour in broth.
  4. Cook on low for 8 hours (up to 10).
  5. Serve with rice and veges.
  • breasts cook faster
  • fry drumsticks/thighs in oil before placing in slow cooker.
  • made with frozen drumsticks and cooked for 9 hours.

Mushroom Risotto

My first attempt at risotto and it was delicious! Used the recipe from The creaminess comes mostly from the starch in the rice (the cheese adds a little more).

Original *****

  • 1 lb white mushrooms
  • 3 portobello mushrooms (1 lb)
  • 3 T olive oil, divided
  • 2 shallots, diced
  • 1.5 c arborio rice
  • 1/2 c dry white wine (like sauvignon blanc)
  • 6 c chicken broth (Better than Bouillon + water), divided
  • 3 T butter
  • 1/3 c fresh parmesan, grated
  • pepper
  1. Thinly slice the mushrooms. Dice the shallots. [Optional: garlic]
  2. In a saucepan, heat the broth over low heat (heat 5 on electric stove). [This should be hot but not boiling.]
  3. In a large saucepan, heat 2 T oil over medium-high heat (heat 7 on electric stove). Add mushrooms. Stir until soft (3-6 minutes). Set aside mushrooms with liquid.
  4. Heat 1 T oil. Add the shallots. Cook for 1 minute.
  5. Add the rice. Stir to coat with oil.
  6. After the rice turns a pale golden color (2 minutes), pour in wine, stirring CONSTANTLY until fully absorbed.
  7. Add 1/2 c of broth and stir CONSTANTLY until absorbed (~ 2 min and mixture will be boiling). Repeat. This will take about 20 minutes...rice should be al dente.
  8. Remove from heat and stir in mushrooms, butter, parmesan and pepper.
  9. Ready to eat immediately. Serves 6.
  • stir constantly to keep from sticking to pan
  • many people like to add garlic with the shallots.
  • This is a super mushroom dish - you can use just half a pound of each and still enjoy it.
  • can double the wine (and reduce the broth)
  • Add 3 T chopped chives in with the parmesan.
  • Add lime juice at the end.
  • For vegetarian, use vegetable stock.
2/14/15 Used 4 portabellos, 9 oz white mushrooms, low sodium chicken broth, freshly grated baby parmesan and served with peas. Was super-mushroomy.

Slow Cooker Risotto ***

September 2012 Tried the slow cooker version, in the hopes of it being easier. Since still had to precook and turned out a bit mushy, don't think it went by any easier. Though the timing could be more convenient since you can step away for 1.5 hour while it's cooking. 

1 t olive oil
1/2 c diced onion
2 garlic cloves, minced
3 portobello mushrooms (or other variety of mushroom)
2 c chicken broth
2 c Arborio rice
2 c water (I had to add more)
1/2 c white wine
1/2 t sea salt
1 c frozen peas
1/4 c grated Parmesan cheese
1 T butter
  1. Saute the onion, garlic and mushrooms in oil until soft (4-5 min).
  2. Stir in 1/2 c broth and the rice and cook until liquid is fully absorbed (~5 min).
  3. Transfer to 4 qt slow cooker. Add the water, wine, salt and remaining broth. 
  4. Cover and cook on HIGH for 1.5-2 hours, or until all the liquid has been absorbed. If the rice is dry, add more water.
  5. Add the peas and cook until heated through. (Note: at this point I stirred it which may have been a mistake - it went to mush). 
  6. Stir in the parmesan and butter.

Friday, April 15, 2011

Soy Milk Waffles

Still in search of a good lactose free version. Trying to see if soy milk works any better than rice milk...and the verdict is yes. The texture is a lot better, though the soy flavor is really strong. Which is ok if you don't mind soy. Otherwise try adding more apple and cinnamon or getting a less soy brand of milk (more watered down...but then it might affect the texture).
  • 1 3/4 c soy milk
  • 1 T apple cider vinegar
  • 2 eggs, beaten
  • 2 T butter, melted
  • 1 apple, grated
  • 1 3/4 c flour
  • 1 T powder
  • pinch of salt
  • generous shakes of cinnamon
  1. Combine soy milk and vinegar. Let sit for 5 minutes to curdle/thicken.
  2. In large bowl, combine dry ingredients.
  3. Add in moist ingredients.
  4. Waffle iron for 6+ min.
Banana Chocolate Chip *****
Couldn't really taste the banana - would increase it to 2 bananas next time. Made 4 waffles exactly.
  • 2 c soy milk
  • 1 lime
  • 2 c flour
  • 1 T powder
  • 1/4 t salt
  • 2 eggs
  • 2 T butter, melted
  • 1 banana, mashed (next time: more)
  • mini chocolate chips
  1. Squeeze lime juice into soy milk. Let sit for a few minutes.
  2. Measure dry ingredients in large bowl. Dump in wet ingredients. Stir in chips.
  3. Cook in waffle iron for 6.5-7 minutes.

Sunday, April 10, 2011

Steamed Green Onion Rolls - Hua Juan

Tried a simple recipe first. Dough was super tough when I was kneading it so added a lot of water as I went. I steamed some in the rice cooker (limit = 2) and some on a plate in a pot (limit = 3). Definitely need to get a proper bamboo steamer to make these again. 

  • water, warm
  • 1 T sugar
  • 2 t yeast
  • flour
  • baking powder
  • green onions (6-8 stalks)
  • oil
  • salt

  1. Combine water with yeast and sugar. Let sit 5 minutes.
  2. In a large bowl, measure out 3.5 c flour. Stir in the yeast mixture.
  3. Knead until smooth (10 min). Add water or flour if necessary.
  4. optional: place in greased bowl
  5. Cover and let rise in warm moist place for 1 hour. (A great place is the oven. Stick a kettle of boiling water in with the covered bowl.)
  6. Punch down. Let rise again for another hour.
  7. Punch down again. Mix baking powder in with 2 t cold water. Add to dough and knead in until smooth.
  8. Roll dough out super big (aim for 24" square, but I only got to 20"). 
  9. only 2 scallion bunches worth
  10. Spread thin layer of oil. I used sesame oil, but the flavor was a little too strong. Next time mixture of canola and sesame.
  11. Sprinkle with salt.
  12. Spread with chopped scallions.
  13. Roll up super tight.
  14. Cut into 12 rolls.
  15. Optional: Press chopstick in the middle to make a more showy design.
  16. Steam for 10-15 minutes.
  17. Enjoy immediately or freeze.
  • I used sesame oil but the flavor was too strong. Next time just use canola oil.

Chinese Broccoli, Tofu and Mushrooms

Whipped this up for lunch (dinner?) just now. Delicious! Great as leftovers for lunch as well.
  • Chinese broccoli (gai lan), trimmed (optional: cut in 2" pieces)
  • White or brown mushrooms, sliced
  • Shiitake mushrooms, soaked and sliced
  • 3 fat slices ginger (~1/2" total)
  • 1 t salt
  • water
  • 3 T broth
  • 1 T oyster or vegetarian sauce
  • 1/2 t sugar
  • 1/2 t cornstarch
  • oil
  • garlic, sliced
  • 1/4" ginger, sliced
  • Firm tofu, cubed
  • soy sauce
  • hoisin sauce
  • oyster sauce
  1. Fill a pan with enough water to cover the broccoli. Add salt and fat ginger slices. Bring to boil.
  2. Add gailan and cook until tender (30 second to 3 minutes).
  3. Drain and rinse under cold water.
  4. In small bowl, mix broth, sauce, sugar and cornstarch.
  5. In frying pan, heat oil. Add garlic and ginger. Stir for a minute or two. Add tofu. Sprinkle with soy sauce. Stir for a while. Add oyster and hoisin sauce to taste.
  6. Add button mushrooms and let cook. Top with shiitake mushrooms.
  7. Pour sauce mixture over tofu-mushroom mixture and stir.
  8. Add broccoli back to pan, cover until warm through.
  9. Serve with rice and pickled radishes.

Apple Waffles

Inspired by C's apple waffles, I gave a shot in my belgian waffle machine. He also used apple butter in his. Will have to try that next time.

Gluten-Free Lactose-Free
Tried this recipe from Whole Foods, substituting soy milk for water, applesauce for yogurt (to make it lactose-free) and left out vanilla. Cornmeal adds some bite. Overall texture was MUCH better than previous GF recipe.
  • 1/4 c cornmeal
  • 1/4 c buckwheat flour
  • 1/2 c brown rice flour
  • 1/2 t powder
  • 1/2 t soda
  • 1/4 t sea salt
  • 1/2 c applesauce
  • 2 eggs
  • 2 T soy milk
  • 1 T canola oil
  • 1 heaping c grated apple
  1. In a large bowl, combine dry ingredients.
  2. In small mixing bowl, combine applesauce, eggs, soy milk and oil.
  3. Add wet ingredients to dry. Stir in apple.
  4. Cook in waffle iron. Makes 3 belgian waffles or 6 regular waffles.

Monday, March 28, 2011

Beet Brownies

ran out of some ingredients so made some substitutions. This came out ok. I could tell there were beets in there. Maybe next time puree them instead of just fork mashing them. Or boil them? Something.
  • 1/2 c roasted beets, grated
  • 1 stick butter
  • 2 squares unsweetened (or are they bitter?) chocolate
  • 3/8 c brown sugar
  • 3/8 c sugar
  • 2 eggs
  • 1/4 c cocoa
  • 1/2 t salt
  • 1/2 t powder
  • 1.5 t vanilla
  • 3/4 c flour (oops I doubled it - was supposed to be 3/8 c)
  1. Melt butter and chocolate. Add sugars.
  2. In medium bowl, beat eggs. Add cocoa, salt, powder and vanilla.
  3. Add beets and sugar mixture.
  4. Add flour.
  5. Bake in greased pie plate for 30 minutes at 350F.

Sunday, March 27, 2011

Chocolate Waffles

Made two waffles without chips and two with. With chocolate chips results in a much better flavor - obviously a more chocolaty flavor, which is clearly what you're going for if you are making chocolate waffles.
  • 2 eggs, separated
  • 3/4 c rice milk + 1/2 c milk
  • 2 t powder
  • 1 1/4 c flour
  • 1/4 c cocoa
  • 3 T butter, melted
  • 2 T dark brown sugar
  • recommended: mini chocolate chips
  1. Combine the egg yolks, liquid, powder, flour, cocoa and butter in a medium bowl. Stir until almost smooth.
  2. Beat the egg whites in a small bowl until stiff. Dump in sugar. Beat again until combined and stiff.
  3. Fold into batter. Fold in chocolate chips if using.
  4. Waffle iron for 5 minutes each.

Green Lentil Carrot Soup

I put too much chicken stock so this came out too salty. The bagel chips were a big help in toning down the flavor. Enjoyable, easy to throw together, but nothing fancy.
  • 6 organic carrots, diced
  • 1 can green lentils
  • 5 cloves garlic, chopped
  • 1 small onion, chopped
  • oil or butter
  • crushed red pepper
  • soup stock
  • pepper
  • 1 t cumin
  • thyme, big pinch
  1. Saute the onions for 3 minutes.
  2. Add the garlic. Saute for another 2 minutes. Sprinkle with crushed red pepper.
  3. Add the carrots. Saute for 5 minutes.
  4. Add soup stock, spices and lentils. Let simmer.
  5. Blend half the soup.
  6. Serve immediately with grated mozzarella and baked bagel chips.
Bagel Chips - slice bagel into thin pieces. Place on baking sheet and cook for 2 minutes on highest rack at 400F. Flip pieces and cook for 1 minute more.

Saturday, March 26, 2011

Blueberry Waffles

Lactose-Free Gluten-Free
  • 1/2 c buckwheat flour
  • 1/2 c rice flour
  • 1/2 c corn starch
  • 1/2 t salt
  • 2 t powder
  • 1.25 c rice milk
  • 2 eggs, beaten
  • 2 T butter, melted
  • 1 c organic blueberries

Wednesday, March 23, 2011

Banana Waffles


Small Batch (2.5 waffles)
  • 1 c flour
  • 1.5 t powder
  • 1/4 t salt
  • 1 c milk
  • 2 T butter, melted
  • 1 egg, beaten
  • 1 ripe banana, mashed
Medium Batch (4 waffles)
  • 1.5 c flour
  • 2 t powder
  • 1/2 t salt
  • 1.5 c milk
  • 1 T butter, melted
  • 2 eggs, beaten
  • 1 ripe banana, mashed
  1. Mix dry ingredients in medium sized bowl.
  2. Add in wet ingredients.
  3. Waffle iron for 6-6.5 minutes each.
Perfected Full Batch *****
This is now my Sunday night recipe - makes 4 waffles that can be refrigerated and then toasted each morning for breakfast. The nuts add a nice crunch. 6.5-7 min each
  • scant 2 c flour
  • 1 T powder
  • 1/2 t salt
  • scant 2 c soy milk + 1 T lime juice
  • 2 T butter, melted
  • 2 eggs, beaten
  • 2 bananas, mashed
  • sliced almonds
1/1/12 Had to make a soy-free, dairy-free version so used 2 T canola oil in place of butter and 1 can of coconut milk (plus water to fill out to 2 cups) to replace the soy milk. Still delicious!

Sunday, March 20, 2011

Gluten-Free Waffles

waffles for M!
  • 1 c rice flour
  • 1/2 c glutinous rice flour
  • 1/4 c cornstarch
  • 2 t powder
  • 1/4 t salt
  • 1 t sugar
  • 4 T butter, melted
  • 2 eggs
  • 1/2 c yogurt
  • 1 c milk
  1. Combine all ingredients.
  2. Cook for 6 minutes in waffle iron.
  3. Makes 3.5 waffles.

Saturday, March 19, 2011

Lactose-Free Waffles

Waffle week continues... Tried out another recipe in the booklet subbing rice milk for buttermilk (and dropping the baking soda).
  • 1.5 c flour
  • 2 t powder
  • 1/4 t salt
  • 1 t sugar
  • 1.5 c rice milk
  • 4 T butter, melted
  • 2 eggs, beaten lightly
  1. In a medium bowl, mix the flour, powder, salt and sugar.
  2. Stir in the milk, eggs and butter. Batter will be thick.
  3. Cook in waffle iron for 6 minutes.
  4. Makes 3-4 waffles (in Belgian waffle iron).
Other lactose-free version: 
soy milk waffles ***** (banana chocolate chip waffles)

Wednesday, March 16, 2011

Belgian Rice Milk Waffles

used recipe in waffle iron booklet but subbed rice milk for regular and reduced oil by 1 T. First one came out too crisp, cooked remainder for less time (3.5-4 minutes) which helped. need to see if using milk makes it softer...
  • 1 c flour
  • 3 t powder
  • 1/4 t salt
  • 1 T sugar
  • 3 eggs, separated
  • 1 c rice milk
  • 3 T oil
  • 1 t vanilla (next time don't use this - tastes like a fortune cookie!)
  1. In a large bowl, combine flour, powder, salt and sugar.
  2. Beat egg whites until stiff.
  3. Add yolks and milk to flour mixture.
  4. Stir in oil and vanilla.
  5. Fold in whites.
  6. Cook in waffle iron 4 minutes.

Sunday, March 13, 2011

Easy Baked Chicken Thighs

Had to use the rest of the value pack of chicken thighs, so threw this in the oven for a quick meal and leftovers. Next time I'd throw in some chopped carrots on the side.
  • 3 T garlic, minced
  • 2 T soy sauce, low-sodium
  • 1 T worcestershire sauce
  • 1 T dried parsley
  • generous sprinkling of black pepper
  • 1/3 c butter
  • 6-8 boneless skinless chicken thighs
  1. Microwave garlic, sauces, parsley, pepper and butter for 1:30. Stir until all the butter is melted.
  2. Grease baking dish.
  3. Space chicken thighs out in dish and then pour a spoonful of sauce on each thigh. Save remainder of sauce for basting later.
  4. Bake at 350F for 20 minutes. 
  5. Baste with remaining sauce.
  6. Bake at 450F for 10 minutes.
  7. Server over rice with vegetables.
*** Overall, **** for ease of preparation
4/27/11 Made it again. Threw in broccoli on the steamer attachment of the rice cooker. Quite a nice complete meal with very low prep time. Might upgrade to **** rating overall.
Oct 2019 baked brussel sprouts at same time and they came out perfectly.

Broil for last 10 minutes. 
Bake at 375 in three 15 minute batches, basting each time.
Broil for 20 minutes. (Careful of smoking issues, or burning the garlic).
Use all soy instead of worcestershire. Substitute balsamic vinegar for the worcestershire.
Use rosemary instead of parsley.

Saturday, March 12, 2011

Pan Fried Chicken with sauce

Delicious! Use a high quality fragrant coconut milk for the best outcome.
  • 6-8 skinless boneless chicken thighs, defrosted
  • 1 t cayenne
  • 1 t cumin (heaping)
  • 1 t turmeric
  • 1 t coriander
  • salt + pepper
  • oil
  • 1 T fresh ginger, chopped
  • 3 cloves garlic, chopped
  • 1 carrot, chopped
  • 1 tomato, seeded, diced
  • 1 can coconut milk
  1. In a shallow container, mix cayenee, cumin, turmeric and coriander.
  2. Coat each chicken piece thoroughly in spice mixture.
  3. Sprinkle with salt and pepper.
  4. Heat (cast-iron) pan to medium. Add 1 T oil. Cook chicken (each side about 4 minutes) until juices run clear. Remove to serving bowl.
  5. Add more oil. Lightly fry the garlic and ginger for 2 minutes. Add the carrot, frying another 3 minutes.
  6. Add the tomato. Cook another 5 minutes.
  7. Stir in coconut milk. Simmer for 5 minutes.
  8. Add the chicken back into the pan. Simmer for 5-10 minutes.
  9. Server over rice.
  • Add peas for something green.
  • Use onion instead of/in addition to carrots.
  • Add 2 jalapeno peppers with the garlic.
  • Garnish with basil or parsley.
10/30/11 Made for dinner, peas thrown in with the coconut milk. Served with rice and steamed broccoli. 7 thighs, plenty left over - especially sauce.
2/15 Made for dinner with extra large can of coconut milk, diced water chestnuts (excellent for texture, leftover from making jiaozi), 2 carrots, no tomato.

Thursday, February 3, 2011

Butter Chicken = Chicken Makhani

I chose the easy recipe that required just throwing everything in the slow cooker. I don't have any garam masala so used a mixture of spices on hand. This is the sort of dish that comes with lots of variations. For all the different tweaks you can do, see the notes below.
  • 2 lb chicken (I cut up breasts but recipes recommend thighs)
  • 1 onion, chopped
  • 6 cloves garlic, chopped
  • 4 T butter
  • 2 1/4 t ground cardamom (or 15 pods if you have them)
  • 2 heaping t curry powder (I used a madras curry powder)
  • 1 t cayenne (I subbed paprika but next time use pure chili powder)
  • 2 t tandoori masala
  • 1/2 t ground ginger (or use fresh)
  • 1 t garam masala (or substitute: dash of cloves, 2 dashes of cinnamon, 1/2 t ground cumin, 1 bay leaf, 1/2 t paprika, 1/4 t chili powder [should be cayenne], optional: nutmeg, coriander, cardamom, black pepper) (and I threw in some turmeric)
  • 1 can coconut milk
  • 1 c natural yogurt (optional)
  • 1/2 c + 2 T tomato sauce (should use paste)
  • 2 T lemon juice (didn't have any)
  • salt
  1. Dump everything in the slow cooker. Cook on high for 3-4 hours, or low 6-8 hours.
  2. Salt to taste. Serve with rice or naan.
  • Use whole breasts, whole thighs, or cut up chicken.
  • Optional: Marinate the chicken first.
  • Optional: Stir fry cut up chicken, onions, garlic with the butter before adding to crock pot.
  • Add the cup of yogurt 15 minutes before serving, not at the beginning.
  • Add more garam masala or curry powder at end of cooking to adjust to taste.
  • Add half cup of peas.
  • Use frozen solid breasts on low for 8 hours.
  • To make matching rice, use jasmine rice and use coconut milk as part of the liquid. Add cardamom and cinnamon. 
  • Sprinkle freshly chopped cilantro over the dish.
  • If you only have lite coconut milk, add 1-2 T shredded coconut.
  • Use tabasco sauce in place of cayenne.
  • Add a diced potato 2 hours before serving.
  • Substitute cinnamon stick (or powder) for cardamom pods
  • Use sour cream instead of yogurt; milk + coconut extract instead of coconut milk.
  • Use a pressure cooker instead of a slow cooker to drastically speed up cooking time.
  • Add 1/4 c finely ground cashews to thicken. Or ground almonds.
  • Use 1 freshly chopped tomato instead of the tomato paste.

Cauliflower, Carrot + Mushroom Stir Fry

Most of the work is chopping the vegetables. Once that's done the rest of the dish is easy.
  • 1/4 c chicken broth (or vege broth if vegetarian)
  • 1 T soy sauce (gluten-free if necessary)
  • 1.5 t cornstarch
  • oil
  • 1.5 t fresh ginger, chopped
  • 3-5 cloves garlic, minced
  • red pepper flakes (to taste)
  • 1 small head of cauliflower
  • 2 fat carrots
  • handful of mushrooms
  • spicy pickled radishes
  1. In a small bowl, combine the broth with soy sauce and cornstarch. Set aside.
  2. In a sauce pan, heat oil over medium heat. Cook ginger, garlic and pepper flakes for 30 seconds.
  3. Add the cauliflower with 1/4 c water. Let cook for 2 minutes.
  4. Add the carrots. Let cook another 2 minutes.
  5. Add the mushrooms and let cook 2 minutes.
  6. Dump the broth mixture over the vegetables and cover. Let simmer until cauliflower is cooked through.
  7. Add the radishes and stir. Let sit on low heat until ready to serve (with rice).
- use zucchini instead of mushrooms
- add bamboo shoots
- add 1 T orange juice to broth mixture

Monday, January 10, 2011

Carrot Whatever Soup

Had to use up some carrots and heat up the house, so made this soup tonight as an appetizer. The base is cubed carrots with stock, and then throw in whatever you want. It's based on all the related carrot soup recipes (linked below). Easy and delicious!
  • remainder of a bag of carrots
  • 1 large sweet potato
  • oil
  • 1 heaping tablespoon minced garlic
  • red pepper flakes
  • water
  • chicken bouillon
  • 1 knub fresh ginger, grated
  • 1/2 t cumin powder
  1. Peel and cut carrots into chunks. Same for the sweet potato.
  2. In a large pot, heat oil over medium heat. Saute the garlic for several minutes.
  3. Dump in the carrots and sweet potato. Stir.
  4. Add enough water to cover the carrots. Bring the heat up to high. Add in bouillon to taste. 
  5. Once it boils, reduce the heat to a simmer. Let cook until carrots are tender (10-20 min).
  6. Add in the ginger and cumin. Let sit for 5 minutes.
  7. Reserve some of the chunky bits in your serving bowl. Blend the remainder in batches.

  • Add potatoes, squash, pumpkin (with the carrots).
  • Add Thai red curry paste (with the ginger).
  • Add onions (before the garlic).
  • Add milk or yogurt for a dairy version.

Saturday, January 8, 2011

He Fen

made this several months ago. turned out ok. just found the recipe paper while cleaning the desk.

  • 1/2 c stock
  • 1 T oyster sauce
  • 1 T soy sauce/black bean sauce
  • 1 T rice wine
  • 1 T sugar
  • 1 T cornflour/tapioca starch
  • 1 t salt
  • 1 t sesame oil
  • 1 pkg hefen, separated
  • veggies
  • garlic, chopped
  • ginger, grated
  • tofu or meat
  • oil
  1. Fry noodles for 1 minute. Place into bowls.
  2. Fry the garlic and ginger in oil.
  3. Add veggies and tofu, cooking over high heat for 5 minutes.
  4. Pour in the sauce and simmer.
  5. Serve over noodles.