I'll share my recipe, if you'll share yours, May 20, 2012

14 years ago

Courtesy of: Michael Smith

Red Curry Coconut Beef

Yield: 4

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour; you have to add your own!

Ingredients:

2 cans (398 ml each) of coconut milk

1 heaping tablespoon of red curry paste (or more if you like!)

1 tbsp sugar

2 tbsp of fish sauce

1 x 12 oz sirloin steak, thinly sliced

2 cups of bean sprouts

1 x large grated carrot

5 x lime leaves, crumbled

The juice of 1 lime

1 bunch of cilantro, well rinsed

Directions:

1. Scoop the solid cream from the top of one can of coconut milk and melt in a saucepan over a medium high heat until it 'cracks,' until the moisture evaporates and nearly pure fat stays behind. Add the red curry paste and sautÃ¯Â¿Â½ for 5 to 10 minutes, until it is very fragrant. Add the sugar, stir for a moment, and then add the fish sauce and stir to combine. Add the beef, the remaining coconut milk, bean sprouts, carrot, lime leaves and lime juice simmer just long enough to cook the beef through. At the last minute roughly chop the cilantro, stems and all, and add to the curry.

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Comments (3)

Jasdip
14 years ago
Strawberry and Balsamic Grilled Chicken Salad (Closet Cooking)

A fresh spring strawberry salad with balsamic glazed grilled chicken, bacon, goat cheese and pecans dressed in a roasted strawberry balsamic vinaigrette.

1 pound chicken breasts
1/2 cup balsamic vinaigrette**Recipe follows
2 cups baby spinach
2 cups arugula
1 pint strawberries, sliced
4 strips bacon, cooked
4 ounces goat cheese, crumbled
1/4 cup pecans or candied pecans
1/4 roasted strawberry balsamic vinaigrette or balsamic vinaigrette**Recipe follows

Place the chicken and balsamic vinaigrette in a large ziplock bag and marinate in the fridge for 30 minutes to over night.

Heat the grill or a grill pan over medium heat and brush it with oil.
Place the chicken on the grill until cooked, about 2-4 minutes per side and set aside.
Slice the chicken assemble the salad and enjoy!

Balsamic Vinaigrette

1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
1 tablespoon Dijon mustard
1 teaspoon honey
1 large clove garlic (grated)
1/4 teaspoon salt
1/4 teaspoon pepper

Combine well.

Roast Strawberry Balsamic Vinaigrette

1 cup strawberries
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
1 tablespoon Dijon mustard
1 teaspoon honey
1 large clove garlic, finely chopped
1/4 teaspoon salt
1/4 teaspoon pepper

Place the strawberries in a single layer on a baking pan lined with foil folded up on the sides to capture the juices. Roast in a preheated 425F oven until they start to caramelize, about 15-20 minutes.
Puree everything in a food processor until smooth.
patti43
14 years ago
This is dinner tonight served over rice. Chinese recipes always look so hard because they use a lot of ingredients, but I'm making the sauce earlier and then it's easy-peasy!

HONEY SESAME CHICKEN (Tivoli)

1-1/2 lbs boneless skinless chicken breasts, cut into 1" chunks
Oil for deep frying

Batter:
4 tbsp cornstarch
1/2 cup flour
1 tsp baking powder
12 cup water
1/2 tsp salt
1 egg
1 egg white

Sauce:
1-1/2 tbsp. oil
2 tsp ginger, minced
3 tbsp garlic, minced
1 tsp salt
3 tbsp honey
1 tsp rice wine vinegar
1/2 tsp. water
1 tsp cornstarch, mixed with 1 tsp water
sesame seeds

In large bowl, mix all batter ingredients together until smooth. Cover and allow to sit for at least 30 minutes. Add chicken to the batter tossing to coat. Heat oil in the wok and fry chicken bits in batches for 2 minutes or until the batter becomes firm. Drain with paper towels.

To make sauce: Heat oil in wok and add garlic and ginger. Stir fry for 30 seconds. Add honey, salt, vinegar and water. Mix well and add cornstarch mixture to the sauce. Simmer for 2 minutes. Coat chicken with sauce and garnish with sesame seed.
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This is a steak and asparagus salad. The reviews all gave it 5 stars. You can use whatever greens you have on hand, and the Asian vinaigrette would be delicious on other Asian salads and as a marinade. Grilled Steak and Asparagus Salad (Fine Cooking) 1/2 Tbs. black peppercorns 1 tsp. coriander seeds 1 tsp. fennel seed Kosher salt 1 lb. thick-cut New York strip steak 1-1/2 Tbs. olive oil 1 lb. thick asparagus, trimmed Freshly ground black pepper For the vinaigrette 3 Tbs. lower-salt chicken broth; more as needed 2-1/2 Tbs. hoisin sauce 2 Tbs. olive oil 2 Tbs. white wine vinegar 1-1/2 tsp. reduced-sodium soy sauce 2 tsp. minced fresh ginger 1 tsp. Dijon or Chinese mustard 1 tsp. minced garlic Kosher salt and freshly ground black pepper to taste For the salad 4 cups upland cress or watercress 1 large mango, peeled and slivered into thin wedges, or 2 large navel oranges, peeled and sliced into thick rounds 1/2 small red onion, thinly sliced and soaked briefly in ice water Daikon or radish sprouts for garnish (optional) Prepare the steak and asparagus Put the peppercorns, coriander, fennel, and 1/2 tsp. salt in a spice grinder and grind to a fine powder. Coat the steak with 1/2 Tbs. of the olive oil and then the peppercorn mixture. Set aside for at least 30 minutes and up to 1-1/2 hours. Toss the asparagus with the remaining 1 Tbs. of olive oil and season with salt and pepper; set aside. Make the vinaigrette In a blender, combine all of the ingredients and pulse 2 or 3 times to mix, adding more broth if necessary to achieve a silky consistency. Prepare a high gas or charcoal grill fire. Grill the steak until nice grill marks form, about 5 minutes. Flip and cook the steak on the second side until an instant-read thermometer inserted in the steak reads 125F for rare, about 4 minutes. Remove the steak from the grill and put on a cutting board. Tent with foil to keep warm. Let the meat rest while you grill the asparagus. Spread out the asparagus on the grill and cook, turning a couple of times, until crisp-tender, about 5 minutes. Arrange the asparagus, cress, and mango on 4 plates or a platter. Thinly slice the steak across the grain and arrange over the salad. Drizzle with the vinaigrette and garnish with the red onion and daikon sprouts (if using).
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I'll share my recipe, if you'll share yours, May 3, 2012
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I will definitely try your recipe, Luckygardnr! Sounds delicious. I haven't made this but the picture looks so good. SOUTHWEST NACHO CASSEROLE (Pillsbury) 2 lb lean (at least 80%) ground beef 1 cup water 2 envelopes (1.25 oz each) Old El Paso 40% less-sodium taco seasoning mix 1 can (4.5 oz) Old El Paso chopped green chiles 2 cans (16 oz each) Old El Paso fat-free refried beans 2 cups shredded reduced-fat Cheddar cheese (8 oz) 1 cup chopped tomato (1 large) 1/2 cup chopped green onions (8 medium) 1 can (2.5 oz) sliced ripe olives, drained 1 bag (12 oz) gold tortilla chips (extra thick) Sour cream, if desired Heat oven to 350F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked; drain. Stir in water and taco seasoning mix. Bring to a boil; cook 2 to 4 minutes, stirring occasionally, until thickened. Stir in chiles. Spread refried beans in baking dish. Top with ground beef mixture. Cover tightly with foil. Bake 30 to 40 minutes or until bubbly around edges. Remove from oven. Uncover; sprinkle with cheese, tomato, onions and olives. Arrange 18 to 20 tortilla chips around outside edges of baking dish. Return to oven; bake uncovered about 10 minutes longer or until cheese is melted. If desired, top with sour cream. Serve with remaining tortilla chips for scooping. Serves 10.
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I'll share my recipe, if you'll share yours, May 4, 2012
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Shared this before, but if you enjoy grits, you will this. It's a recipe I've taken to potluck twice and came home with a clean dish. Grits and greens 3 cups milk 1 cup water Use chicken stock skip the bullion cubes 1 chicken bouillon cube 1 cup "quick" grits 1 1/2 cup freshly grated Parmesan cheese 1 lb. greens (mustard, turnip, collard, spinach, chard, or any combo of these) or equivalent amount of frozen or canned greens Used GLORY CANNED SEASON TURNIP GREENS 1 Tbsp. bacon drippings (or oil or butter) don't need cause the greens were already seasoned several slices of bacon, cooked and crumbled salt and pepper to taste Directions: In large heavy saucepan or pot heat the milk, water and bouillon cube to just below a boil. Slowly whisk in grits and cook for 5-10 minutes or until thickened, stirring often to prevent scorching. When grits are thickened, stir in 1 and 1/4 cup Parmesan cheese and allow to melt (reserve 1/4 cup for top). Remove from heat. Meanwhile, wash greens and heat bacon drippings in large skillet over high heat. Put greens in skillet while still a little wet from washing. Cook until thoroughly wilted, then drain. If using frozen greens, just heat and drain well; if canned, just drain well. Chop greens up very fine. Stir into grits mixture. Add salt and pepper to taste. Pour into casserole dish (I use 2 pie pans and freeze one of these for later). Top with crumbled bacon and remaining 1/4 cup cheese. Bake uncovered at 350 degrees F until bubbly, about 20-25 minutes. You want it to still be a little bit loose. It will thicken as it stands. Use broiler to brown top. This freezes well. Just thaw beforehand and cook as above, adding another 10-15 minutes. Servings: 8 Time: 20 Minutes Preparation Time 22-27 Minutes Cooking Time
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Some people think chipotle is over-used but I`m still infatuated with it. This looks good to me! Chipotle Chicken with Rice and Beans (Canadian Living) If your family likes it spicy, increase the chipotle chili to taste. Concerned about sodium? Replace sodium-reduced chicken broth with water and look for no-salt-added canned beans. 1 lb (454 g) boneless skinless chicken thighs, cubed 1 tsp chili powder 1/4 tsp salt 1/4 tsp pepper 2 tbsp vegetable oi1 1 onion, diced 3 cloves garlic, minced 1 cup long-grain white rice 1 chipotle chili in adobo sauce, seeded and chopped 3/4 cup sodium-reduced chicken broth1 can (19 oz/540 mL) black beans, drained and rinsed 1/4 cup chopped fresh cilantro Toss chicken with half each of the chili powder, salt and pepper. In large Dutch oven, heat half of the oil over medium-high heat; brown chicken. Transfer to bowl. Heat remaining oil in pan over medium heat; cook onion, garlic and remaining chili powder, salt and pepper, stirring occasionally and scraping up browned bits, until softened, about 5 minutes. Stir in rice and chipotle; cook, stirring, for 2 minutes. Stir in broth and 1 cup water; bring to boil. Reduce heat, cover and simmer for 10 minutes. Add chicken and black beans; cook, covered, until rice is tender and juices run clear when chicken is pierced, about 10 minutes. Stir in cilantro. Source : Canadian Living Magazine: November 2011
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glenda_al
14 years ago
My favorite or all favorite cruising desserts and I now make it at home.

Easy Chocolate Lava Cakes
Dark chocolate may be substituted for semisweet in this recipe. These can be made at least a day ahead least one day ahead. Pour the mixture Pour the mixture into ramekins, cover and refrigerate. Be sure to bring to room temperature 30 minutes before baking. I also had a couple of baked and prepared ones left over, and I left them in the ramekins and reheated them in the microwave for 15 seconds, and they worked great!
Prep: 15 minutes

Cook: 15 minutes

Yield: 4 servings

Ingredients
4 ounces semisweet baking chocolate or 3/4 cup semisweet chocolate morsels (I used Ghirardelli for both)

1/2 cup butter (1 stick)

1 teaspoon vanilla extract

1 cup confectioners sugar

2 eggs

1 egg yolk

6 tablespoons all-purpose flour

Preparation
1. Preheat oven to 425F. Lightly grease 4 (8-ounce) ramekins (custard cups or souffle dishes). Place on a baking sheet.

2. Microwave chocolate and butter in a large microwaveable bowl on High 30 seconds or until butter is melted. Whisk until chocolate is completely melted. Whisk in vanilla and confectioners sugar until well blended. Whisk in eggs and yolk. Stir in flour and pour batter evenly into prepared custard cups.

2. Bake 13 minutes or until sides are firm but centers are soft. Let stand 10 minutes. Carefully loosen edges with a knife. Invert cakes onto serving plates and sift powdered sugar over the top. Serve immediately.

13 minutes works perfect and I leave it in the ramekins, as does Carnival and serve.

I make mine the day before and let it sit out the baking day before putting in the oven.

Delicious!

I'll share my recipe, if you'll share yours, May 20, 2012

Comments (3)

Jasdip

patti43

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glenda_al

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