You can do this recipe with just vegetables, or you could use tofu or shrimp. I like the shrimp version, so that's the way I'm writing it. The most important part is the sauce. You can play with the vegetables and/or the meat. This is one of those special dishes that we use for date night or a birthday or a celebration.
1 bunch of green onions, cut into 2-in pieces
1 can coconut milk
3 Tbsp soy sauce
2 Tbsp brown sugar
1 1/2 tsp curry powder
1 tsp minced, fresh ginger OR 1/2 tsp dry
1-2 tsp dry basil leaves
pinch of red pepper flakes (optional)
1/2 to 1 pound of shrimp
1 zucchini, chopped
1 summer squash, chopped
3 or 4 mushrooms, sliced
1 bell pepper, thinly sliced
In large skillet over medium heat, combine coconut milk, soy sauce, brown sugar, curry powder, basil, and ginger. Bring to a boil. Stir in vegetables. Cover and cook 8 minutes. Add shrimp. Cook for another 3-4 minutes or until the shrimp are just cooked. Serve over white or jasmine rice.
(Note: If you like your food more savory, only add 1 Tbsp brown sugar. I add two, because that's how John likes his, so I just salt mine some. Also, you don't have to add all of those vegetables. The ones I usually add for sure are the bell pepper and a summer squash or zucchini. I've used broccoli and snow peas before too. I like to use vegetables that cook fast or that are good crunchy in this recipe. I think shrimp is the only meat I've tried in this recipe, but I'm sure chicken would be good too. You'd obviously want to have that fully cooked before you added the vegetables though.)
Sunday, November 22, 2009
Chocolate Chip Peanut Butter Cookies
1 c brown sugar
1 c butter
1 tsp vanilla extract
1 egg
1 c peanut butter
1/4 c honey
1 c AP flour
1 tsp baking soda
1 c semi-sweet chocolate chips
Cream butter and brown sugar together. Add egg and vanilla. Beat until fluffy. Add peanut butter and honey. Mix well. In a separate small bowl, mix flour and baking soda together. Add to peanut butter mixture. Stir in chocolate chips. Drop by tablespoons onto a cookie sheet. Bake at 350 degrees for about 12-15 minutes. Let cool on the pan for about 10 minutes before transferring to a cooling rack.
(We store these in the fridge overnight. They're really good cold!)
1 c butter
1 tsp vanilla extract
1 egg
1 c peanut butter
1/4 c honey
1 c AP flour
1 tsp baking soda
1 c semi-sweet chocolate chips
Cream butter and brown sugar together. Add egg and vanilla. Beat until fluffy. Add peanut butter and honey. Mix well. In a separate small bowl, mix flour and baking soda together. Add to peanut butter mixture. Stir in chocolate chips. Drop by tablespoons onto a cookie sheet. Bake at 350 degrees for about 12-15 minutes. Let cool on the pan for about 10 minutes before transferring to a cooling rack.
(We store these in the fridge overnight. They're really good cold!)
Strawberry Deep Dish Dessert
Alright children, hold onto your hats, because this is gonna take you to your happy place at warp speed. It is so fabulously and surprisingly delicious. Uh-huh. Try it.
Crust:
1 1/2 c AP flour
1/4 c brown sugar
1c butter
1/2 c chopped pecans
Filling:
8 oz pkg cream cheese
9 oz container of whipped topping
3/4 c powdered sugar
Topping:
3 oz pkg strawberry gelatin
1 c water
4 c sliced fresh strawberries OR frozen strawberries
dash of salt
1/2 c sugar
4 Tbsp cornstarch
(Note: If you use frozen strawberries, just thaw them a little in the microwave with no liquid added. After they've cooked in the gelatin mixture, you can very carefully use a hand blender to break them up some.)
Crust:
Mix all crust ingredients. Spread in 9x13x2in casserole dish. Bake for 15 minutes at 400 degrees. Cool. (This will not look done. Just take it out and let it cool anyway.)
Filling:
Mix cream cheese and powdered sugar. Fold in whipped topping. Spread over cooled crust.
Topping:
Mix gelatin, sugar, salt and 1/2 c water. Dissolve cornstarch in the remaining 1/2 c water. Stir into gelatin mixture. Cook until thickened. Add strawberries. Cool. Stir until smooth(-ish, you'll understand what I mean.), then spread on top of cream cheese layer. Chill for an hour or so. Serve.
(Note: I like to make the topping first so that it can be cooling while I do the other two steps. That way it doesn't have to chill as long.)
Crust:
1 1/2 c AP flour
1/4 c brown sugar
1c butter
1/2 c chopped pecans
Filling:
8 oz pkg cream cheese
9 oz container of whipped topping
3/4 c powdered sugar
Topping:
3 oz pkg strawberry gelatin
1 c water
4 c sliced fresh strawberries OR frozen strawberries
dash of salt
1/2 c sugar
4 Tbsp cornstarch
(Note: If you use frozen strawberries, just thaw them a little in the microwave with no liquid added. After they've cooked in the gelatin mixture, you can very carefully use a hand blender to break them up some.)
Crust:
Mix all crust ingredients. Spread in 9x13x2in casserole dish. Bake for 15 minutes at 400 degrees. Cool. (This will not look done. Just take it out and let it cool anyway.)
Filling:
Mix cream cheese and powdered sugar. Fold in whipped topping. Spread over cooled crust.
Topping:
Mix gelatin, sugar, salt and 1/2 c water. Dissolve cornstarch in the remaining 1/2 c water. Stir into gelatin mixture. Cook until thickened. Add strawberries. Cool. Stir until smooth(-ish, you'll understand what I mean.), then spread on top of cream cheese layer. Chill for an hour or so. Serve.
(Note: I like to make the topping first so that it can be cooling while I do the other two steps. That way it doesn't have to chill as long.)
Hummus
This recipe is so easy and delicious! You can eat it with vegetables, wheat bread, tortilla chips, pita chips or whatever else you might think of. If you've never bought tahini, you can find it at most grocery stores now. I think it might be cheapest at Whole Foods or Sprouts ( any grocery store that caters to the 'granola' population since they sell more of it in those stores.) It'll run about 4 dollars, but you can use it several times for this recipe. It does make a difference. I've tried it both ways. It's probably the only ingredient that you'll have to go buy for this recipe, so treat yourself!
Enjoy!
1 can garbonzo beans (chick peas)
1/2 c sesame tahini
1/4 c lemon juice
1/2 tsp cumin
3-4 cloves mashed garlic
1/2 tsp salt
1 Tbsp olive oil
Drain beans, reserving liquid. In a blender, combine all ingredients except olive oil. Blend until mostly smooth, adding reserved liquid as needed. Transfer mixture into tupperware dish and let it sit in the refrigerator over night. ( If you try the hummus right after you blend it, the garlic will rock your world. Your breath will be stank for about 3 days.) When you're ready to serve the hummus, drizzle the olive oil over the top. ( I've made it where I've just added the olive oil to the mixture while it's still in the blender, because I don't especially like the taste of olive oil. Either way is fine, and also delicious.)
You can serve this with tortilla chips or pita chips. You can make your own chips by cutting up flour tortillas and toasting them on a baking sheet in a 250 degree oven until they're light brown, about 15 minutes (That's a guess. I've never actually timed it, so check them every five minutes or so). If you cut the tortillas into 8ths, you get lots of chips out of a few tortillas.
Enjoy!
1 can garbonzo beans (chick peas)
1/2 c sesame tahini
1/4 c lemon juice
1/2 tsp cumin
3-4 cloves mashed garlic
1/2 tsp salt
1 Tbsp olive oil
Drain beans, reserving liquid. In a blender, combine all ingredients except olive oil. Blend until mostly smooth, adding reserved liquid as needed. Transfer mixture into tupperware dish and let it sit in the refrigerator over night. ( If you try the hummus right after you blend it, the garlic will rock your world. Your breath will be stank for about 3 days.) When you're ready to serve the hummus, drizzle the olive oil over the top. ( I've made it where I've just added the olive oil to the mixture while it's still in the blender, because I don't especially like the taste of olive oil. Either way is fine, and also delicious.)
You can serve this with tortilla chips or pita chips. You can make your own chips by cutting up flour tortillas and toasting them on a baking sheet in a 250 degree oven until they're light brown, about 15 minutes (That's a guess. I've never actually timed it, so check them every five minutes or so). If you cut the tortillas into 8ths, you get lots of chips out of a few tortillas.
Baklava
I found this recipe on About.com. It is delicious, and it keeps for a really long time in an air tight container. It's great (and impressive) as a gift. It's a beautiful treat to give at Christmas, and this recipe makes plenty.
1 lb frozen phyllo sheets
1 c melted butter
2 c finely chopped walnuts (or pecans, almonds, etc.)
1/2 c sugar
1/2 tsp ground cinnamon
3/4 c honey
1 c water
1 Tbsp lemon juice
Thaw phyllo pastry and separate sheets according to package directions. Keep pastry not being used covered with a clean damp dish towel to keep it from drying out. Place half of the pastry sheets in a greased 15x10x1 (or 9x13x2 casserole dish was what I used) baking pan, one by one, brushing each sheet quickly and all over with melted butter. Combine nuts, 1/2 c sugar, and cinnamon; sprinkle over buttered pastry. Place remaining sheets on top, brushing each with melted butter. Cut baklava pastry into 2-inch diamonds. Bake at 400 degrees until brown and crisp, about 30 to 35 minutes. Meanwhile, in a saucepan, combine remaining 3/4 c sugar, honey, 1 c water, and lemon juice; bring to a boil. Boil baklava syrup for about 20 minutes, stirring occasionally, until syrupy. Cool for atleast 15-20 minutes and pour over baklava.
( I usually brush two sheets at a time with butter by end of the first layer, and for sure on the second layer. It takes forever if you don't. Also, the first sheet will be wrinkly and warped no matter what. It gets better as you go.)
1 lb frozen phyllo sheets
1 c melted butter
2 c finely chopped walnuts (or pecans, almonds, etc.)
1/2 c sugar
1/2 tsp ground cinnamon
3/4 c honey
1 c water
1 Tbsp lemon juice
Thaw phyllo pastry and separate sheets according to package directions. Keep pastry not being used covered with a clean damp dish towel to keep it from drying out. Place half of the pastry sheets in a greased 15x10x1 (or 9x13x2 casserole dish was what I used) baking pan, one by one, brushing each sheet quickly and all over with melted butter. Combine nuts, 1/2 c sugar, and cinnamon; sprinkle over buttered pastry. Place remaining sheets on top, brushing each with melted butter. Cut baklava pastry into 2-inch diamonds. Bake at 400 degrees until brown and crisp, about 30 to 35 minutes. Meanwhile, in a saucepan, combine remaining 3/4 c sugar, honey, 1 c water, and lemon juice; bring to a boil. Boil baklava syrup for about 20 minutes, stirring occasionally, until syrupy. Cool for atleast 15-20 minutes and pour over baklava.
( I usually brush two sheets at a time with butter by end of the first layer, and for sure on the second layer. It takes forever if you don't. Also, the first sheet will be wrinkly and warped no matter what. It gets better as you go.)
Sweet and Sour Chicken
Alright, I came up with this after reading many sweet and sour recipes and trying it a couple of different ways. I hope the instructions make sense. Call me if they don't. Eli, you'll need to double this atleast. Just Uncle John, Toccoa, and myself can eat most of this with some leftover, so I guess depending on how much you think the little ones (and your dad) will eat, you could decide if doubling or tripling it would work best for you. I started doubling the recipe just to get more sauce, because that's the part Uncle John likes the best. Anyway, let me know how you like it! :)
4 Tbsp soy sauce
1/4 tsp pepper
1/2 tsp garlic powder
3-4 Tbsp canola oil
1/2 c brown sugar
1/4 c vinegar
1 c pineapple juice (reserved from 15 oz can of pineapple)
1 Tbsp worcestershire sauce
1/4 c cornstarch
1 lb boneless skinless chicken (breast or thigh), sliced thin or cut into small pieces
1 15 oz can pineapple chunks in juice
1/4 c catsup
2 carrots, thinly sliced
1 bell pepper, thinly sliced
(thinly sliced celery or mushrooms are optional add-ins)
white or jasmine rice
Put rice onto cook so that it will be ready when the chicken is. (I use 2 cups rice to 4 cups water. Cook on medium heat.)
In a large skillet, combine soy sauce, pepper, garlic powder, and canola oil. Warm on medium heat, then add the chicken. While chicken is cooking combine brown sugar, vinegar, reserved pineapple juice, worcestershire sauce, cornstarch, and catsup in a medium mixing bowl. Whisk together and set aside. Remove cooked chicken from the skillet leaving the cooking liquid behind. Set aside. Add catsup mixture to skillet and bring just to a boil. Add vegetables and chicken. Cook until vegetables are warmed through. Serve over rice.
4 Tbsp soy sauce
1/4 tsp pepper
1/2 tsp garlic powder
3-4 Tbsp canola oil
1/2 c brown sugar
1/4 c vinegar
1 c pineapple juice (reserved from 15 oz can of pineapple)
1 Tbsp worcestershire sauce
1/4 c cornstarch
1 lb boneless skinless chicken (breast or thigh), sliced thin or cut into small pieces
1 15 oz can pineapple chunks in juice
1/4 c catsup
2 carrots, thinly sliced
1 bell pepper, thinly sliced
(thinly sliced celery or mushrooms are optional add-ins)
white or jasmine rice
Put rice onto cook so that it will be ready when the chicken is. (I use 2 cups rice to 4 cups water. Cook on medium heat.)
In a large skillet, combine soy sauce, pepper, garlic powder, and canola oil. Warm on medium heat, then add the chicken. While chicken is cooking combine brown sugar, vinegar, reserved pineapple juice, worcestershire sauce, cornstarch, and catsup in a medium mixing bowl. Whisk together and set aside. Remove cooked chicken from the skillet leaving the cooking liquid behind. Set aside. Add catsup mixture to skillet and bring just to a boil. Add vegetables and chicken. Cook until vegetables are warmed through. Serve over rice.
Easy Parmesan Garlic Chicken
This is one I found on a salad dressing packet. It is SO easy and delicious.
1c parmesan cheese
1 envelope Good Seasons Italian Salad Dressing & Recipe Mix
1/2-1 tsp garlic powder
6 boneless skinless chicken breast halves (abt 2 lbs.)
Preheat oven to 400 degrees. Mix cheese, salad dressing mix, and garlic powder. Coat chicken with cheese mixture. Place in a shallow baking dish. Bake 20-25 minutes or until chicken is cooked through.
1c parmesan cheese
1 envelope Good Seasons Italian Salad Dressing & Recipe Mix
1/2-1 tsp garlic powder
6 boneless skinless chicken breast halves (abt 2 lbs.)
Preheat oven to 400 degrees. Mix cheese, salad dressing mix, and garlic powder. Coat chicken with cheese mixture. Place in a shallow baking dish. Bake 20-25 minutes or until chicken is cooked through.
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