26 March 2010
Thai Coconut Soup
¼ cup cilantro (fresh)
1 leek (bottom part)
galangal (cut 3-4 round slices)
lemon grass, cut in half
1 Tbsp. fresh ginger
Put all the above mentioned ingredients in saucepan and brown over medium heat until it gets light brown.
Canned coconut milk (shake first) – 1 can of coconut milk + 1 can full of water.
2 Tbsp. fish sauce
½ lime (squeeze the juice)
Palm sugar (to taste)
Boil everything gently for another 5 minutes.
Remove inedible pieces of lemon grass and galangal.
Add seafood as desired (for example: cod, shrimp, and scallops.)
Sprinkle with red pepper to get a kick (I used some red curry paste instead and it was great!)
unusual cooking concepts
easy ways to improve your cooking
tips for great home cooking
common errors made in cooking
24 March 2010
Company's Coming Chinese Cooking
- 1 1/3 cups flour
- 2 tsp salt
- 3 large eggs
- 1 1/2 lbs pork tenderloin cut into small cubes
- cooking oil for frying
- 20 oz can of lychee* fruit with syrup
- 1/4 cup white vinegar
- 2 tbsp sugar
- 2 tbsp dry sherry
- 2 tbsp ketchup
- 1 tbsp soy sauce
- 2 tbsp water
- 1 1/2 tbsp cornstarch
-Stir flour and salt in medium bowl.
-Beat eggs with fork in small bowl.
-Dip pork in flour and then egg until coated.
-It said to deep-fry, but we just did a simple pan-fry, just making sure pieces were cooked all the way through. It will be fairly light colored because of the flour. Remove to paper towels to drain.
-Combine next 6 ingredients (lychee - soy sauce) in medium saucepan. Bring to boil.
-Stir water into cornstarch in small cup. Stir into lychee mixture until thickened. Pour over pork. Stir lightly until combined.
*Lychee is an incredibly sweet berry found in China and southeast Asia. We got our can at an Asian supermarket here in Calgary.
Sweet and Sour Meatballs
Joy of Cooking
- 1 lb lean ground beef
- 1/2 cup soft bread crumbs moistened with milk (we used quick oats)
- 1 beaten egg
- 1 clove garlic, pressed
- 1/2 tsp dry mustard
- 1/4 tsp ginger
- 1/2 tsp salt
- 1 tbsp soy sauce
-Combine ingredients and form into 1-inch balls and saute in 2 tbsp vegetable oil until brown.
-We finished cooking in oven (about 15 minutes at 350) after pouring can of pineapple (chunks or tidbits) and sweet and sour sauce on top.
Sweet and Sour Sauce
Company's Coming Chinese Cooking
- 1/4 cup reserved pineapple juice (from can of tidbits)
- 2 tsp cornstarch
- 1/3 cup ketchup
- 3 tbsp white vinegar
- 2 tbsp dry sherry
- 1 tbsp water
- splash of soy sauce (says Aaron)
Stir pineapple juice into cornstarch in small bowl. Add next four ingredients and stir.
Over all impression - excellent. I'm not even a big fan of Chinese food and it was pretty good. I wouldn't suggest making both recipes at the same time though, simply because they are both rather sweet (with the lychee and pineapple). The missionaries went back for seconds (and thirds) and almost left us with no leftovers.
19 March 2010
If you're in the mood for something sweet and don't want to spend a lot of time in the kitchen, these are great - looks like a cookie, tastes like cake. All you need is:
- one cake mix
- 2 eggs
- 1/2 cup oil
- 1/4 cup water
To make them into sandwiches, simply frost the bottom of a cookie and match it up with one about the same size. If you want to make a lot, drop the batter by the teaspoon and you'll get something closer to an oreo size (which is what I did for the cookies shown). These are just plain rainbow chip cookies, so they definitely needed some fun frosting in the middle.
16 March 2010
|8||ounces penne, whole wheat|
|16||ounces shrimp, cleaned and peeled|
|1||red pepper, sliced|
|1||lb asparagus, cut in one inch pieces|
|1||tbsp olive oil|
|1/4||cup parmesan cheese|
|1/4||tsp red pepper flakes |
|1||clove garlic, chopped |
- In a large skillet heat olive oil over medium heat.
- Add garlic and cook for one minute.
- Add asparagus and sautee' asparagus for 3 minutes.
- Add shrimp, red pepper, oregano and basil.
- Cover and cook for 5 minutes or until shrimp are pink and vegetables are tender-crisp; stirring occasionally.
- Meanwhile, cook pasta as directed on package.
- Drain pasta. Add shrimp & vegetables.
- Toss with 1/4 tsp red pepper and parmesan cheese. Serve & enjoy!
12 March 2010
You can do them on the grill as the instructions say. Or you can do it in the oven in a baking dish at 350 for the same timing as on the grill.
10 March 2010
09 March 2010
- 1 1/2 lbs Italian sausage (mild or hot)
- olive oil (optional)
- 2 onions, coarsely chopped
- 3 garlic cloves, minced
- 1 large sweet red pepper, coarsely chopped
- 28 ounces meatless extra chunky pasta sauce
- 213 ml can tomato sauce
- 1 teaspoon dried basil
- 1 teaspoon oregano
- 1 teaspoon fennel seed
- 5 cups penne pasta
- 1 (284 g) package fresh spinach (trimmed and coarsely chopped)
- 3 cups shredded provolone cheese or mozzarella cheese
- 1 cup grated asiago cheese or parmesan cheese
- Cut sausage into 1/2 inch chunks. I large skillet, brown sausage over medium-high heat, in batches and adding oil if necessary. Transfer sausage to a bowl.
- Pour off any fat from pan. Add onions, garlic and red pepper, cook over medium heat, stirring occasionally, for about 5 minutes or until softened. Stir in pasta sauce, tomato sauce, basil, oregano and fennel seeds; bring to a boil, stirring and scraping up any brown bits from bottom of pan. Return sausage and any accumulated juices to pan; cover and simmer for 15 minutes or until sausage is firm throughout.
- Meanwhile, in a large pot of boiling salted water, cook pasta for 6 minutes, add spinach;cook for 1 minute. Drain well and return to pot. Add sausage mixture and provolone/mozzarella cheese; stir to combine well.
- Transfer to 2 greased 8-inch square baking dishes or 1 13x9-inch dish. Sprinkle with Asiago/parmesan cheese. Cover dish with greased foil, greased side down.
- To serve: Bake, covered with foil, in in 375 degree F. oven for 30 minutes or for 1 hour if from the refrigerator. This freezes beautifully (thaw in refrigerator before baking).
08 March 2010
1 box jumbo shells pasta
1 lb. ground beef
2 Tbs extra virgin olive oil
1 bag (6oz) baby spinach
1 cup finely diced onion
1 clove garlic, minced
1 tsp salt
1/4 tsp ground black pepper
1/8 tsp nutmeg
1/4 cup Parmigiano cheese
1 jar sauce
1 cup shredded mozzarella
PREHEAT oven to 350
COOK jumbo shells according to directions: drain, reserving 1/3 cup of the cooking water
COOK ground beef in large skillet until meat is no longer pink. Drain grease.
ADD oil, spinach, onion, garlic and reserved pasta water. Continue cooking 10min, stirring occasionally. Remove from heat.
ADD seasonings and blend well. Let mixture cool enough to handle.
STIR in egg and Parmigiano cheese.
POUR 1 cup of sauce into 13 x 9 baking dish
FILL jumbo shells with meat mixture and place in dish. Pour remaining sauce over shells, sprinkle mozzarella over the top, and cover with foil.
BAKE for 30 min.
06 March 2010
The verdict is in: after multiple attempts, we do not like foods made with coconut milk.
Found the recipe here.
- 2 teaspoons extra-virgin olive oil
- 1 small onion, finely diced
- 1 small sweet potato, peeled and diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1/4 teaspoon ground chipotle chile, (see Note)
- 1/8 teaspoon salt, or to taste
- 1 1/3 cups water
- 1 15-ounce can black beans, rinsed
- 1 cup canned diced tomatoes
- 2 teaspoons lime juice
- 2 tablespoons chopped fresh cilantro
- Heat oil in a large saucepan over medium-high heat. Add onion and potato and cook, stirring often, until the onion is slightly softened, about 4 minutes. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, until fragrant, about 30 seconds. Add water, bring to a simmer, cover, reduce heat to maintain a gentle simmer and cook until the potato is tender, 10 to 12 minutes. Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat to maintain a simmer and cook until slightly reduced, about 4 minutes. Remove from the heat and stir in cilantro.
02 March 2010
15-oz can sweetened condensed milk
4 egg yolks
3/4 cup lemon juice (freshly squeezed = about 6 lemons. I used the little bottle things and it took about almost 2 full ones.)
graham cracker crust - either store bought or homemade
1. Mix the condensed milk and egg yolks with a hand-held mixer at medium speed until the mixture lightens, about 3 minutes.
2. With the mixer running, pour the lemon juice in slowly until it's entirely incorporated.
3. Pour into graham cracker crust.
4. Bake on center rack of oven at 350 for 20 minutes or until it's completely set.
5. Let cool for at least an hour before eating.
We ate it with vanilla ice cream. The pie would go great with a meringue, which you could use the egg whites for after separating the yolks. I was a klutz and broke one of the yolks in the whites, so they were no good for the meringue and I dumped them.