dawn_mo
Well-known member
last but not least: Thai-Style Ground Turkey.
My stepdaughter made the Coconut Rice with white jasmine rice.
It was delicious and went perfectly with the spicy food.
* Exported from MasterCook *
Coconut Rice-6 servings
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Asian Rice
Amount Measure Ingredient -- Preparation Method
2 1/2 cups Jasmine rice19 ounces coconut milk
1 1/4 cups water
2 teaspoons sugar
pinch salt
Rinse rice until water runs clear. Put all ingredients in pot, except rice, and stir until sugar dissolves. Add rice, bring to a boil, turn down to a simmer and cover. Cook and cook for 18 minutes.
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I really liked this, but I had to play around with the stock a bit. It needed a lot of salt, and I am not heavy handed with salt. I ended up putting some soy sauce in it and that rounded it very nicely. Next time I would add some chile-garlic paste, but I was serving a couple heat-impaired guests.
* Exported from MasterCook *
Thai Shrimp Bisque
Recipe By : "Cooking Light, JANUARY 2000"
Serving Size : 6 Preparation Time :0:00
Categories : Asian Shrimp
Soups And Stews
Amount Measure Ingredient -- Preparation Method
Marinade:1 pound medium shrimp
1 tablespoon grated lime rind
1/4 cup fresh lime juice
1 tablespoon ground coriander
2/3 tablespoon minced fresh cilantro
2/3 tablespoon fresh ginger -- peeled and minced
1 teaspoon sugar
1/8 teaspoon ground red pepper
1 1/3 garlic cloves -- crushed
Shrimp stock:
1 1/3 cups water
1/8 cup dry white wine
2/3 tablespoon tomato paste
Soup:
2/3 teaspoon olive oil
1/3 cup chopped onion
1/4 cup chopped celery
14 fluid ounces light coconut milk
2/3 tablespoon tomato paste
1/8 cup all-purpose flour
2/3 cup 2% milk
2/3 tablespoon grated lime rind
2/3 tablespoon minced fresh cilantro
1/3 teaspoon salt
To prepare marinade, peel shrimp, reserving shells. Combine shrimp and next 8 ingredients (shrimp though garlic) in a large zip-top plastic bag; seal and marinate in refrigerator 30 minutes.
To prepare the shrimp stock, combine the reserved shrimp shells, water, wine and 1 tablespoon tomato paste in a large Dutch oven. Bring mixture to a boil. Reduce heat; simmer until the liquid is reduced to 1 cup (about 10 minutes). Strain mixture through a sieve over a bowl, and discard solids.
To prepare the soup, heat olive oil in a large Dutch oven over medium heat. Add onion and celery, and sauté 8 minutes or until browned. Add 1 cup shrimp stock, coconut milk, and 1 tablespoon tomato paste, scraping pan to loosen browned bits. Bring to a boil. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and reduced-fat milk in a small bowl, stirring with a whisk. Add to pan; reduce heat, and simmer until thick (about 5 minutes). Add shrimp and marinade, and cook 5 minutes. Stir in 1 tablespoon lime rind, 1 tablespoon cilantro, and salt.
Serving size is 1 1/2 cups.
Source:
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This was by far everyone's favorite dish we made. I am marinating a whole tenderloin overnight to grill for dinner today or tomorrow. I didn't freeze it, and I think my slices were a little bit thicker. I grilled them on my grill pan on my stovetop.
* Exported from MasterCook *
Daeji Bulgogi (Spicy Korean Pork Barbecue)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Asian Pork
Amount Measure Ingredient -- Preparation Method
1 pound pork tenderloin -- trimmed2 tablespoons brown sugar
2 tablespoons low-sodium soy sauce
1 1/2 tablespoons sambal oelek or Thai chile paste
1 teaspoon minced peeled fresh ginger
1 teaspoon dark sesame oil
1/2 teaspoon crushed red pepper
3 garlic cloves -- minced
Cooking spray
Wrap pork in plastic wrap; freeze 1 1/2 hours or until firm. Remove plastic wrap; cut pork diagonally across grain into 1/16-inch-thick slices.
Combine pork, sugar, and next 6 ingredients (sugar through garlic) in a large zip-top plastic bag. Seal and marinate in refrigerator 1 hour, turning bag occasionally.
Prepare grill.
Place a wire grilling basket on grill rack. Remove pork from bag; discard marinade. Place pork on grilling basket coated with cooking spray; grill 5 minutes or until desired degree of doneness, turning frequently.
Source:
"Cooking Light, MARCH 2003"
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I made this with a rice I had never used before, it was a green and white short grained rice called bamboo. I really liked the texture of this rice and this dish was a nice compliment to the rest of the dinner.
* Exported from MasterCook *
Thai Rice
Recipe By : "Cooking Light, OCTOBER 2006"
Serving Size : 6 Preparation Time :0:00
Categories : Asian Rice
Amount Measure Ingredient -- Preparation Method
1 tablespoon olive oil2 cups chopped onion (1 medium)
1 tablespoon finely chopped peeled fresh lemongrass
1 teaspoon finely chopped peeled fresh ginger
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1 cup brown basmati rice
2 3/4 cups fat-free -- less-sodium chicken broth
1 teaspoon grated lime rind
1/4 teaspoon salt
1/4 cup finely chopped fresh cilantro
6 lime wedges
Heat oil in a large nonstick skillet over medium-high heat. Add onion and the next 4 ingredients (through cumin); sauté 3 minutes or until onion is tender. Add rice; sauté 1 minute. Stir in broth, rind, and salt; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until rice is tender. Remove from heat. Let stand, covered, 10 minutes. Stir in cilantro. Serve with lime wedges.
Serving is 2/3 cup rice and one lime wedge.
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* Exported from MasterCook *
Thai-Style Ground Turkey
Recipe By : Adapted from Thai-Style Ground Beef from Cooking Light, JANUARY 2006"
Serving Size : 4 Preparation Time :0:00
Categories : Asian Ground Beef
Rice Sandwiches
Amount Measure Ingredient -- Preparation Method
1 teaspoon peanut oil1 bunch green onions -- thinly sliced
4 large cloves garlic -- minced very fine
1 pound Honeysuckle Ground Turkey 93/7
1 teaspoon red curry paste -- I used 1/2 cube Golden Curry cube.
1 cup tomato sauce
1/2 cup light coconut milk
1 tablespoon brown sugar
1/4 teaspoon grated lime rind
1 1/2 tablespoons fresh lime juice
1 tablespoon fish sauce
1 bunch cilantro leaves -- chopped
Heat a large skillet over medium-high heat. Add oil. Add green onionsk; sauté 5 minutes. Add garlic; sauté 1 minute. Add ground turkey; cook 7 minutes or until lightly browned, stirring to crumble. Stir in curry paste and tomato sauce; cook until half of liquid evaporates (about 2 minutes). Add milk and next 5 ingredients (through cilantro); cook 2 minutes or until slightly thickened. Serve with the rice or on a bun.
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My stepdaughter made the Coconut Rice with white jasmine rice.
It was delicious and went perfectly with the spicy food.
* Exported from MasterCook *
Coconut Rice-6 servings
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Asian Rice
Amount Measure Ingredient -- Preparation Method
2 1/2 cups Jasmine rice19 ounces coconut milk
1 1/4 cups water
2 teaspoons sugar
pinch salt
Rinse rice until water runs clear. Put all ingredients in pot, except rice, and stir until sugar dissolves. Add rice, bring to a boil, turn down to a simmer and cover. Cook and cook for 18 minutes.
- - - - - - - - - - - - - - - - - - -
I really liked this, but I had to play around with the stock a bit. It needed a lot of salt, and I am not heavy handed with salt. I ended up putting some soy sauce in it and that rounded it very nicely. Next time I would add some chile-garlic paste, but I was serving a couple heat-impaired guests.
* Exported from MasterCook *
Thai Shrimp Bisque
Recipe By : "Cooking Light, JANUARY 2000"
Serving Size : 6 Preparation Time :0:00
Categories : Asian Shrimp
Soups And Stews
Amount Measure Ingredient -- Preparation Method
Marinade:1 pound medium shrimp
1 tablespoon grated lime rind
1/4 cup fresh lime juice
1 tablespoon ground coriander
2/3 tablespoon minced fresh cilantro
2/3 tablespoon fresh ginger -- peeled and minced
1 teaspoon sugar
1/8 teaspoon ground red pepper
1 1/3 garlic cloves -- crushed
Shrimp stock:
1 1/3 cups water
1/8 cup dry white wine
2/3 tablespoon tomato paste
Soup:
2/3 teaspoon olive oil
1/3 cup chopped onion
1/4 cup chopped celery
14 fluid ounces light coconut milk
2/3 tablespoon tomato paste
1/8 cup all-purpose flour
2/3 cup 2% milk
2/3 tablespoon grated lime rind
2/3 tablespoon minced fresh cilantro
1/3 teaspoon salt
To prepare marinade, peel shrimp, reserving shells. Combine shrimp and next 8 ingredients (shrimp though garlic) in a large zip-top plastic bag; seal and marinate in refrigerator 30 minutes.
To prepare the shrimp stock, combine the reserved shrimp shells, water, wine and 1 tablespoon tomato paste in a large Dutch oven. Bring mixture to a boil. Reduce heat; simmer until the liquid is reduced to 1 cup (about 10 minutes). Strain mixture through a sieve over a bowl, and discard solids.
To prepare the soup, heat olive oil in a large Dutch oven over medium heat. Add onion and celery, and sauté 8 minutes or until browned. Add 1 cup shrimp stock, coconut milk, and 1 tablespoon tomato paste, scraping pan to loosen browned bits. Bring to a boil. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and reduced-fat milk in a small bowl, stirring with a whisk. Add to pan; reduce heat, and simmer until thick (about 5 minutes). Add shrimp and marinade, and cook 5 minutes. Stir in 1 tablespoon lime rind, 1 tablespoon cilantro, and salt.
Serving size is 1 1/2 cups.
Source:
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This was by far everyone's favorite dish we made. I am marinating a whole tenderloin overnight to grill for dinner today or tomorrow. I didn't freeze it, and I think my slices were a little bit thicker. I grilled them on my grill pan on my stovetop.
* Exported from MasterCook *
Daeji Bulgogi (Spicy Korean Pork Barbecue)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Asian Pork
Amount Measure Ingredient -- Preparation Method
1 pound pork tenderloin -- trimmed2 tablespoons brown sugar
2 tablespoons low-sodium soy sauce
1 1/2 tablespoons sambal oelek or Thai chile paste
1 teaspoon minced peeled fresh ginger
1 teaspoon dark sesame oil
1/2 teaspoon crushed red pepper
3 garlic cloves -- minced
Cooking spray
Wrap pork in plastic wrap; freeze 1 1/2 hours or until firm. Remove plastic wrap; cut pork diagonally across grain into 1/16-inch-thick slices.
Combine pork, sugar, and next 6 ingredients (sugar through garlic) in a large zip-top plastic bag. Seal and marinate in refrigerator 1 hour, turning bag occasionally.
Prepare grill.
Place a wire grilling basket on grill rack. Remove pork from bag; discard marinade. Place pork on grilling basket coated with cooking spray; grill 5 minutes or until desired degree of doneness, turning frequently.
Source:
"Cooking Light, MARCH 2003"
- - - - - - - - - - - - - - - - - - -
I made this with a rice I had never used before, it was a green and white short grained rice called bamboo. I really liked the texture of this rice and this dish was a nice compliment to the rest of the dinner.
* Exported from MasterCook *
Thai Rice
Recipe By : "Cooking Light, OCTOBER 2006"
Serving Size : 6 Preparation Time :0:00
Categories : Asian Rice
Amount Measure Ingredient -- Preparation Method
1 tablespoon olive oil2 cups chopped onion (1 medium)
1 tablespoon finely chopped peeled fresh lemongrass
1 teaspoon finely chopped peeled fresh ginger
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1 cup brown basmati rice
2 3/4 cups fat-free -- less-sodium chicken broth
1 teaspoon grated lime rind
1/4 teaspoon salt
1/4 cup finely chopped fresh cilantro
6 lime wedges
Heat oil in a large nonstick skillet over medium-high heat. Add onion and the next 4 ingredients (through cumin); sauté 3 minutes or until onion is tender. Add rice; sauté 1 minute. Stir in broth, rind, and salt; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until rice is tender. Remove from heat. Let stand, covered, 10 minutes. Stir in cilantro. Serve with lime wedges.
Serving is 2/3 cup rice and one lime wedge.
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* Exported from MasterCook *
Thai-Style Ground Turkey
Recipe By : Adapted from Thai-Style Ground Beef from Cooking Light, JANUARY 2006"
Serving Size : 4 Preparation Time :0:00
Categories : Asian Ground Beef
Rice Sandwiches
Amount Measure Ingredient -- Preparation Method
1 teaspoon peanut oil1 bunch green onions -- thinly sliced
4 large cloves garlic -- minced very fine
1 pound Honeysuckle Ground Turkey 93/7
1 teaspoon red curry paste -- I used 1/2 cube Golden Curry cube.
1 cup tomato sauce
1/2 cup light coconut milk
1 tablespoon brown sugar
1/4 teaspoon grated lime rind
1 1/2 tablespoons fresh lime juice
1 tablespoon fish sauce
1 bunch cilantro leaves -- chopped
Heat a large skillet over medium-high heat. Add oil. Add green onionsk; sauté 5 minutes. Add garlic; sauté 1 minute. Add ground turkey; cook 7 minutes or until lightly browned, stirring to crumble. Stir in curry paste and tomato sauce; cook until half of liquid evaporates (about 2 minutes). Add milk and next 5 ingredients (through cilantro); cook 2 minutes or until slightly thickened. Serve with the rice or on a bun.
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