I've posted before but it is worth another look-REC Thai Green Chicken Curry

C

CathyZ

Well-known member
This is incredibly delicious. Take the time to make the curry paste and try it. I've made it a dozen times and am always knocked out by how good it is:

THAI GREEN CHICKEN CURRY (serves 3-4)

THAI GREEN CURRY PASTE

(makes about 1 cup)

1 tbsp coriander seeds

2 tsp cumin seeds

1 tsp black peppercorns

1 tsp ground fresh nutmeg

12 large green chilies (I used Serranos and took most of the seeds out)

1 cup chopped onion or shallots

2 tbsp vegetable oil

4 stems lemongrass (white part only, finely chopped

10 cloves garlic, chopped

2 tbsp chopped fresh coriander roots (I used stems)

2 tbsp chopped fresh coriander leaves

6 kaffir lime leaves, chopped

2 tsp finely grated lime zest

2 tsp salt

Dry-fry the coriander and cumin seeds for 2-3 minutes. Then grind along with the black peppercorns in a mortar and pestle. Place all ingredients in a food processor and finely chop. Refrigerate in an airtight container for up to 3 weeks.

THE CHICKEN CURRY

1 tbsp oil

1 chopped onion

2 tbsp homemade Thai green curry paste

1-1/2 cups coconut milk

½ cup water

1 lb chicken thigh fillets, cut into bite-size pieces

4 oz green beans, cut in half

6 kaffir lime leaves, shredded

1 tbsp each fish sauce and lime juice

1 tsp finely grated lime zest

2 tsp brown sugar

¼ cup coriander leaves chopped

Heat oil in heavy-based pan. Add onion and curry paste. Cook for about 1 min, stirring constantly. Add coconut milk and water and bring to a boil. Add the chicken, beans and kaffir lime leaves. Stir to combine. Simmer for 15-20 min or until the chicken is tender. Stir in the fish sauce, lime juice, zest and brown sugar. Sprinkle with coriander leaves and serve with steamed rice.

Note: I dry-fry extra cumin seeds to mix into the rice just before serving. Really delicious and gives just a little crunch.

 
And each time I say, I need to make this and never get a round Tuit....

I'm printing this out and taking to the kitchen. Getting ready to leave for vacation, so it will be on the schedule when we return. I wil let you know when I make it this time! Thanks for the reminder.

 
Let's try this one again REC Killer Shrimp

Either nobody liked this or nobody tried it- but to me it is really a good recipe:


KILLER SHRIMP

2 T fresh rosemary
2 T thyme
1 tsp black pepper
4 cloves garlic, peeled and chopped
2 T fennel seed, toasted to bring out the flavor
1 T celery seed
2 tsp crushed red pepper (more if you like spicy)
2 qts clam broth (or use 1qt clam broth and 1 qt low sodium chicken broth)
6 ozs tomato paste
1 stick butter
1 lb or more large shrimp (save shells for broth-I leave the tails on)
French bread

Using a big knife, chop the rosemary, thyme, and
fennel seed. Break the spices up rather than grinding them. In the end
there should still be recognizable pieces of the rosemary, etc. Mix the ingredients in a pot, adding the shrimp shells. Simmer for about 1-1/2 hour. Just before serving, take out shrimp shells and add raw shrimp. Simmer until shrimp is done, stirring, about 2 minutes. Serve in bowls. Each bowl should contain a serving of shrimp and a lot of sauce. The sauce should almost completely cover the shrimp. The dish is eaten with your fingers. Soak up the sauce with the bread.

If you have sauce left, freeze to use as “mother” for the next batch.

 
This one too- REC Grilled Game Hens with Cilantro-honey Marinade

GRILLED GAME HENS WITH CILANTRO-HONEY MARINADE
2 Cornish game hens, split lengthwise.
Marinade:
6 T rice wine vinegar
1/4 C olive oil
2 T minced ginger
4 cloves garlic, crushed
1/2 tsp hot red pepper flakes
3 T honey
3 T soy sauce
3 T chopped cilantro
pepper
Mix all marinade ingredients and pour over Cornish hen halves. Marinate for at LEAST one hour -- overnight is best.
Grill hens inside an aluminum throw-away pan until almost done, using up the rest of the marinade (this will alleviate flaming), then put directly on grill for last few moments of cooking.

 
One more from Evelyn in Athens- REC Youvarlakia Avgolemono

This is one of the best soup recipes I've ever had

YOUVARLAKIA AVGOLEMONO
(Meatballs in Egg-Lemon Soup)

1 /2 lb Ground beef
1/2 lb Ground pork
1 Onion, minced
1 Garlic clove, minced fine (opt)
6 tb Raw long-grain white rice
Chopped fresh parsley
2 tb Chopped fresh dill or mint
1 ts Dried oregano or thyme
Salt & freshly ground pepper
3 Eggs
5 c good chicken stock
4 oz Unsalted butter
1 Onion, chopped
2-3 Carrots, sliced
1 lg Potato, cubed
1 Lemon (or more), juice only

In a large bowl, combine the meat, minced onion, garlic, raw rice, 3 tablespoons chopped parsley, the dill or mint, oregano, salt and pepper, and 1 egg, slightly beaten. Knead for a few minutes, then shape into walnut-sized meatballs and set aside.
In a soup pot, bring the water or stock to boil with the butter, chopped onion, carrot and potato and salt and pepper to taste. Lower the heat and add the meatballs. Simmer, covered, for 30 minutes. If you like your soup thick, add 2 tbs of cornstarch to a little bit of cold water, mix and add to the soup. Simmer until thick. Remove from the heat.
To prepare avgolemono, beat the remaining 2 eggs for 2 minutes. Gradually add the lemon juice. Then add 1 cup of the hot broth by droplets, beating steadily, until nearly all
has been added. Add the egg mix to the soup and heat,
being careful not to let it boil. Serve hot, garnished with parsley. Serve Feta with the soup if you like.

 
Lamb Biryani

Lamb Biryani
A Little Taste of India

1 kg (2 Ib 4 01) boneless lamb leg or shoulder, cut into 3 cm (1 in) cubes)
3" piece of ginger, grated
2 garlic cloves, crushed
2 tablespoons garam masala
1/2 teaspoon chili powder
1/2 teaspoon ground turmeric
4 green chiles, finely chopped
2/3 cup chopped cilantro leaves
1/4 cup chopped mint leaves
2 ½ cups basmati rice
4 onions, thinly sliced
1/4 teaspoon salt
½ c veg oil
4 ½ oz. unsalted butter, melted
1 cup thick plain yoghurt (I use sour cream if no yogurt around)
1/2 teaspoon saffron strands, soaked in 2 tablespoons hot milk (I use more)

SEALING DOUGH
1 1/3 c. wholewheat flour
1 teaspoon salt

Serves 6

Mix the lamb in a bowl with the ginger, garlic, garam masala, chili powder, turmeric, chili, coriander and mint. Cover and marinate in the fridge overnight.

Wash the rice in a sieve under cold, running water until the water from the rice runs clear. Put the sliced onion in a sieve, sprinkle with the salt and leave for 10 minutes to drain off any liquid that oozes out. Rinse and pat dry.

Heat the oil and butter in a heavy-based saucepan, add the onion and fry for 10 minutes, or until golden. Drain through a sieve, reserving the oil and butter. Remove the lamb from the marinade, reserving the marinade, and fry in botches in a little of the oil and butter until browned. Transfer to a degchi (thick-based pot) or heavy casserole dish and add the onion, remaining marinade and the yoghurt, and cook over low heat for 30-40 minutes, or until the lamb is tender.

In a separate saucepan, boil enough water to cover the rice. Add the rice to the pan. Return the water to the boil, cook the rice for 5 minutes, then drain well and spread the rice evenly over the meat. Pour 2 tablespoons of the leftover oil and butter over the rice and drizzle with the saffron and milk.

Note: I simple this down a lot and it's still terrific. I dismiss the dough. I use ground lamb.

 
Tuscan-Style Steak with Arugula and Parmesan

Tuscan-Style Steak with Arugula and Parmesan

5 tablespoons extra-virgin olive oil, Use very best quality!
1 tablespoon fresh-squeezed lemon juice
2 medium cloves garlic, minced
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh oregano leaves
Salt and coarsely ground black pepper
1 teaspoon vegetable oil
4 boneless strip steaks, 1 to 2 inches thick, trimmed of exterior gristle
8 cups loosely packed arugula, washed and dried
3 ounces Parmesan cheese, cut into thin shavings

Whisk together olive oil, lemon juice, garlic, parsley, oregano and a pinch each of salt and pepper in a small bowl until smooth; set aside.

Heat vegetable oil in a large, heavy-bottomed skillet over medium-high heat until smoking. Meanwhile, season steaks liberally with salt and pepper. Lay steaks in pan and cook, without moving, until a well-browned crust forms, about 5 to 6 minutes. Using tongs, flip steaks. Reduce heat to medium. Cook 3 to 4 minutes more for rare (120 degrees F on an instant-read thermometer), or 5 to 6 minutes for medium-rare (125 degrees F). Transfer steaks to a cutting board, tent with foil, and let rest 5 minutes.

Divide arugula evenly among 4 individual plates. Cut each steak crosswise into thin strips and arrange steak over arugula. Drizzle any juices that collected from the meat over the greens. Re-whisk dressing and drizzle it over steak and greens. Sprinkle with Parmesan and serve immediately.

Makes 4 servings.

no-cal Pat

 
Oven Glazed Caribbean Chicken

OVEN GLAZED CARIBBEAN CHICKEN

INGREDIENTS:

1/3 cup dark brown sugar, packed (I used 3 Tbsp)
2 tablespoons ketchup
2 tablespoons dark rum
1 lime, juice of
1 tablespoon butter (I used extra virgin olive oil)
2 teaspoons ginger, finely chopped
1 teaspoon instant coffee granules (I used 1/2 tsp instant espresso)
1/8 teaspoon ground allspice (I used 1/4 tsp cinnamon plus a few tiny pinches nutmeg)
4 boneless skinless chicken breast halves (I used 3 large, about 1 1/3 lbs)
2 large garlic cloves, crushed (I used about 2 1/2)
1 teaspoon olive oil
1/2 teaspoon salt (I used 1/4 tsp)
1/8 teaspoon ground black pepper (I used about 16 grinds)

DIRECTIONS:

1. COMBINE sugar, ketchup, rum, lime juice, butter, ginger, coffee granules and allspice in small saucepan. (I omitted the butter). Bring to a gentle boil; stir until coffee and sugar are dissolved. Remove from heat; set aside. (I stirred in 1 Tbsp extra virgin olive oil after boiling).
2. TRIM chicken of any visible fat. With sharp knife, make two diagonal slits about 1/2-inch deep on the top side of each breast.
3. COMBINE garlic, oil, salt and pepper. Rub mixture all over chicken. Arrange slit side up on rack in shallow baking pan. (I placed in bottom of broiler pan). Brush chicken with glaze; reserve remaining glaze. Refrigerate for 30 minutes. (I covered pan).
4. PREHEAT broiler. (I transferred chicken to top of broiler pan (broiler rack).
5. BROIL chicken for 5 minutes. Turn chicken over; coat with (some) reserved glaze. (I used about 1/3 - 1/2). Broil for an additional 4 to 5 minutes. (I broiled 4 minutes). Turn chicken over again; coat with glaze. (I used most of the remaining glaze). Broil for an additional 2 minutes or until tops are sizzling and brown.

(I served this with brown rice, green beans, and some lime wedges. Garnished rice with sliced scallions).

SERVES 4

http://www.recipezaar.com/142274

 
Southwestern Chicken Skillet

I made several changes, as noted in parentheses. For the coating, I used chili powder, ground cumin, garlic powder, onion powder, and a pinch of lemon pepper, salt-free.

SOUTHWESTERN CHICKEN SKILLET

INGREDIENTS:

1/2 cup prepared salsa (I used a lower-salt medium salsa)
1 tablespoon Dijon mustard (I used less - didn't measure, was approximately 2 tsp)
1 teaspoon chili powder (I probably used more - didn't measure)
1 teaspoon ground cumin (didn't measure - probably used less)
1/4 teaspoon salt (I omitted it)
2 teaspoons olive oil (I used 1 Tbsp)
4 small boneless skinless chicken breasts (I used medium-sized, about 1 1/2 lbs)
2 garlic cloves, minced (I used garlic powder)
1 cup wisconsin monterey jack cheese or monterey jack pepper cheese, shredded (I used extra sharp cheddar, thinly sliced)
2 tablespoons chopped green onions or cilantro (I used 4 green onions, sliced)

DIRECTIONS:

1. Combine salsa and mustard. Set aside.
2. Sprinkle chili powder, cumin and salt over chicken. (I used chili powder, cumin, garlic powder, onion powder, and pinch of lemon pepper, salt-free).
3. Heat oil in a large nonstick skillet over medium heat. (I heated over medium/high).
4. Add chicken and garlic; cook 5 minutes. Turn chicken over. (I browned chicken 2 1/2 minutes per side on medium/high, then lowered heat to medium).
5. Spoon salsa/mustard mixture over and around chicken.
6. Continue cooking, turning chicken and stirring sauce, 5 minutes or until chicken is cooked through.
7. Sprinkle cheese and green onions or cilantro over chicken. (I sprinkled green onions over after plating the dish).
8. Continue cooking 1-2 minutes or until cheese is melted. (I covered the pan to melt the cheese faster - used thin slices).

4 servings.

Edited from Recipezaar

http://www.recipezaar.com/223623

 
Pasta with Roasted Vegetables and Garlic Broth

PASTA WITH ROASTED VEGETABLES AND GARLIC BROTH

INGREDIENTS:

2 carrots, cut into 2 x 1/2-inch strips
2 bell peppers, cut into 1/2-inch strips (I used 1 red and 1 yellow)
1 small fennel bulb, trimmed, cut into 1/2-inch strips (I made them thinner so they would cook through)
1 red onion, cut into 1/2-inch wedges (I used 1 large)
12 large garlic cloves, unpeeled (I cut them on one end, so they don't explode in the oven)!
3 tablespoons olive oil
1 14 1/2-ounce can vegetable broth or low-salt chicken broth (I used low sodium chicken broth)
2 cups grated Parmesan cheese (I used Parmigiano Reggiano)
1/2 cup chopped fresh basil
1 pound penne pasta, freshly cooked (al dente)

DIRECTIONS:

Preheat oven to 400°F.

Mix first 6 ingredients in large bowl. Spread vegetables and garlic on baking sheet. (I used two large baking sheets lined with foil). Sprinkle with salt and pepper. Roast until just tender, stirring occasionally, about 30 minutes.

Peel garlic and place in medium saucepan. Add broth and simmer until reduced by half, about 10 minutes. (This usually takes longer, about 20 minutes).

Combine roasted vegetables, garlic-broth mixture, cheese, basil and pasta in large pot. Toss over low heat until sauce coats pasta but remains slightly soup-like. Season with salt and pepper.

Serves 6.

from Bon Appétit -July 1999
Too Busy To Cook?

http://www.epicurious.com/recipes/food/views/101816

 
Roasted Asparagus with Crisp Shallots

ROASTED ASPARAGUS WITH CRISP SHALLOTS

INGREDIENTS:

3-4 Tbsp olive oil, divided (I use extra virgin)
2 shallots, peeled and thinly sliced
2 pounds asparagus spears, trimmed
1/8 tsp salt
A few pinches freshly ground black pepper
1/2 tsp finely grated orange peel

DIRECTIONS:

Preheat oven to 450 F (425 F for dark pans).

In a skillet, heat 2 Tbsp olive oil over medium-high heat and saute shallots for 5 minutes. Set aside.

In a shallow roasting pan or baking pan, toss asparagus spears with remaining 1-2 Tbsp olive oil, salt and pepper.

Bake until asparagus is tender, about 8-10 minutes, stirring once. Remove from heat.

Add orange peel to roasting pan, mixing well.

To serve, place asparagus on plates and sprinkle with shallots.

Makes 6 servings.

Adapted from my files.

 
Chicken in Poblano Cream Sauce!! (with a couple revisions)

NOTE: my additions or changes are in brackets below. The opening paragraph is from Melissa Dallas. The only thing I don't do is double the flour - it makes it way too thick for my taste smileys/smile.gif

Chicken in Poblano Cream Sauce

My sister and I both made this. She made it after me with my suggested changes/additions. We both thought it was wonderful - here it is with changes. We changed raw chiles to roasted, doubled the flour to 2 Tbl. and added the garlic and cilantro. Actually, she made the famous cilantro rice from this site and just added a tablespoon or so of the puree to her sauce. I used Mexican Crema. She had sour cream and whipping cream so she mixed the two. Very Yummy! Melissa Dallas

3 or 4 poblanos, roasted, seeded & chopped (I use 4 pasilla when I can't find poblano)
1/2 cup milk
4 T. butter, divided use
1 T. flour
1 clove or more minced garlic
1 T. minced cilantro.
1 cup Mexican Crema (=one 7.6 oz. can)
4 boneless skinless chicken breast halves
1 cup shredded manchego, jack or mozarella (I'm using queso quesadilla)

Puree chiles with milk in blender.

Make roux with 2 T. of butter & flour, cook until slightly brown.

Stir in chile puree and cook until slightly thickened.

Turn down heat and add crema, heat until it GENTLY simmers.

Meanwhile, brown chicken in large skillet with 2 t. butter, 4 minutes to a side on medium high heat. Add garlic and stir-fry a few more seconds.

Put in buttered baking dish, top with sauce and shredded cheese.

Bake at 350 for 20 - 30 minutes until chicken is done.

 
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