Lemon Spaghetti with Shrimp
Lemon Spaghetti with Shrimp
1 box of spaghetti (500 grams)
2 lemons zested and juiced
1 large garlic clove finely minced (or microplaned)
1 bunch of basil chopped (~1/2 cup)
1/2 cup of grated parmesan
1/2 cup of olive oil
14 - 20 shrimp (I use a bag of frozen shrimp - raw or cooked both work)
salt and pepper
Bring a large pot of salted water to boiling and cook pasta until it is al dente, stirring occasionally. While the pasta is cooking, make the sauce by mixing the lemon zest, juice, parmesan, garlic, olive oil, salt and pepper. If you are using cooked shrimp, I place them in the hot water for a minute when the pasta is almost finished cooking and strain everything together. If you are using raw shrimp, allow the shrimp to simmer with the pasta for about 3 minutes, until they turn pink, then strain everything together. Add the sauce and basil and toss really well. Top with a little extra parmesan and a few basil leaves.
This can serve 4 - 6 as a main, a lot more as a side dish.
1 box of spaghetti (500 grams)
2 lemons zested and juiced
1 large garlic clove finely minced (or microplaned)
1 bunch of basil chopped (~1/2 cup)
1/2 cup of grated parmesan
1/2 cup of olive oil
14 - 20 shrimp (I use a bag of frozen shrimp - raw or cooked both work)
salt and pepper
Bring a large pot of salted water to boiling and cook pasta until it is al dente, stirring occasionally. While the pasta is cooking, make the sauce by mixing the lemon zest, juice, parmesan, garlic, olive oil, salt and pepper. If you are using cooked shrimp, I place them in the hot water for a minute when the pasta is almost finished cooking and strain everything together. If you are using raw shrimp, allow the shrimp to simmer with the pasta for about 3 minutes, until they turn pink, then strain everything together. Add the sauce and basil and toss really well. Top with a little extra parmesan and a few basil leaves.
This can serve 4 - 6 as a main, a lot more as a side dish.
Sweet and Saucy Chicken Thighs
Sweet and Saucy Chicken Thighs
2/3 cup of Thai sweet chilli sauce
1/4 cup of low sodium soy sauce
2 tbsp packed brown sugar
2 tbsp of finely chopped garlic
2 tsp of sriracha
16 boneless skinless chicken thighs
salt and pepper
1/4 cup of corn starch
3 tbsp of veg oil
Combine the sweet chilli sauce, soy sauce, brown sugar, garlic and sriracha in a bowl and set aside. Pat the chicken dry with paper towels and season with salt and pepper. Dust the chicken thighs with cornstarch tossing lightly to coat.
Heat 2 tbsp of oil in a large frying pan over a high heat. Working in batches, sear the chicken for about 3 min per side or until lightly golden. Remove chicken and set aside, continuing with the rest of the chicken, adding oil as needed.
When all the chicken is seared, turn the heat to medium, add the sauce to the pan and bring to a boil. Return the chicken to the sauce, coating all the pieces. Simmer for about 10 minutes, giving the chicken an occasional toss. When done, the sauce should be thick and the chicken tender. Top with toasted sesame seeds and chopped green onions, serve with rice.
2/3 cup of Thai sweet chilli sauce
1/4 cup of low sodium soy sauce
2 tbsp packed brown sugar
2 tbsp of finely chopped garlic
2 tsp of sriracha
16 boneless skinless chicken thighs
salt and pepper
1/4 cup of corn starch
3 tbsp of veg oil
Combine the sweet chilli sauce, soy sauce, brown sugar, garlic and sriracha in a bowl and set aside. Pat the chicken dry with paper towels and season with salt and pepper. Dust the chicken thighs with cornstarch tossing lightly to coat.
Heat 2 tbsp of oil in a large frying pan over a high heat. Working in batches, sear the chicken for about 3 min per side or until lightly golden. Remove chicken and set aside, continuing with the rest of the chicken, adding oil as needed.
When all the chicken is seared, turn the heat to medium, add the sauce to the pan and bring to a boil. Return the chicken to the sauce, coating all the pieces. Simmer for about 10 minutes, giving the chicken an occasional toss. When done, the sauce should be thick and the chicken tender. Top with toasted sesame seeds and chopped green onions, serve with rice.
Taco Feast
Taco Feast
Chicken:
6 chicken breasts sliced lengthwise into strips (about 3 cm thick)
Marinade:
¼ tsp pepper
½ tsp salt
1 tbsp of paprika
½ tbsp of onion powder
1 tsp thyme
4 garlic cloves minced
zest and juice of a lime
⅓ cup of olive oil
Marinate the breasts for at least an hour. Barbecue or fry in batches over a medium heat.
Ground Chicken/Turkey or Beef
1 package of meat (about 500 grams)
2 tbsp of taco seasoning (see link for homemade taco seasoning)
1 cup of water
tbsp of olive oil
Heat a large fry pan over medium heat. When hot add the olive oil if cooking ground turkey or chicken, not necessary for beef. Add the meat and break it up into small pieces. Continue cooking for about 10 minutes until cooked through. Mix the taco seasoning with the water, before adding, drain any liquid that has accumulated in the pan. Turn the heat to simmer and allow the meat to cook in the seasoning for another 10 minutes or until most of the water has evaporated.
Beef - Top Sirloin
1 cut of beef (I used top sirloin about an 1.5 inches thick)
2 - 3 tbsp of coarse salt
~ 3 tbsp of taco seasoning
Place saran wrap on top and underneath your steak. Using a meat tenderizer, gently pound the steak (I know that's an oxymoron). Flip and do the other side as well. Remove the saran wrap and cover both sides in coarse sea salt. Place in the fridge and let sit for 1 - 2 hours. The rule is about 1 hour for every inch of thickness. After the 1 - 2 hours, rinse the salt off the steak and pat dry. Cover the steak liberally with the taco seasoning and put back into the fridge. Take the steak out about an hour before barbecuing. Barbecue to your taste, time all depends on the heat of your barbecue, the thickness of your cut and the way you like your meat done. Let the meat rest before slicing it up.
Taco Black Beans
1 can of black beans, rinsed and drained
1 small onion diced
1 clove of garlic minced
1 tsp of cumin
salt and pepper
1 tbsp of olive oil
Over medium heat, add the olive oil and when hot, add the minced onion, some salt and pepper. Cook for about 5 minutes, stirring occasionally. Add the garlic and cook another 2 or 3 minutes. Add the black beans and cumin and mix well. Cook for another 5 minutes and add a little more salt and pepper, taste test for flavour. This can be made ahead and reheated before the meal. You could also add some lime juice and cilantro just before serving. These beans are a great leftover - fry an egg and place on top of warm beans for a yummy breakfast.
Chicken:
6 chicken breasts sliced lengthwise into strips (about 3 cm thick)
Marinade:
¼ tsp pepper
½ tsp salt
1 tbsp of paprika
½ tbsp of onion powder
1 tsp thyme
4 garlic cloves minced
zest and juice of a lime
⅓ cup of olive oil
Marinate the breasts for at least an hour. Barbecue or fry in batches over a medium heat.
Ground Chicken/Turkey or Beef
1 package of meat (about 500 grams)
2 tbsp of taco seasoning (see link for homemade taco seasoning)
1 cup of water
tbsp of olive oil
Heat a large fry pan over medium heat. When hot add the olive oil if cooking ground turkey or chicken, not necessary for beef. Add the meat and break it up into small pieces. Continue cooking for about 10 minutes until cooked through. Mix the taco seasoning with the water, before adding, drain any liquid that has accumulated in the pan. Turn the heat to simmer and allow the meat to cook in the seasoning for another 10 minutes or until most of the water has evaporated.
Beef - Top Sirloin
1 cut of beef (I used top sirloin about an 1.5 inches thick)
2 - 3 tbsp of coarse salt
~ 3 tbsp of taco seasoning
Place saran wrap on top and underneath your steak. Using a meat tenderizer, gently pound the steak (I know that's an oxymoron). Flip and do the other side as well. Remove the saran wrap and cover both sides in coarse sea salt. Place in the fridge and let sit for 1 - 2 hours. The rule is about 1 hour for every inch of thickness. After the 1 - 2 hours, rinse the salt off the steak and pat dry. Cover the steak liberally with the taco seasoning and put back into the fridge. Take the steak out about an hour before barbecuing. Barbecue to your taste, time all depends on the heat of your barbecue, the thickness of your cut and the way you like your meat done. Let the meat rest before slicing it up.
Taco Black Beans
1 can of black beans, rinsed and drained
1 small onion diced
1 clove of garlic minced
1 tsp of cumin
salt and pepper
1 tbsp of olive oil
Over medium heat, add the olive oil and when hot, add the minced onion, some salt and pepper. Cook for about 5 minutes, stirring occasionally. Add the garlic and cook another 2 or 3 minutes. Add the black beans and cumin and mix well. Cook for another 5 minutes and add a little more salt and pepper, taste test for flavour. This can be made ahead and reheated before the meal. You could also add some lime juice and cilantro just before serving. These beans are a great leftover - fry an egg and place on top of warm beans for a yummy breakfast.
Kickin' Chicken Burgers
Kickin' Chicken Burgers - Korean Style
6 boneless chicken breasts* or large chicken thighs
1 cup of soya sauce
10 - 12 cloves of garlic minced
1 tsp of pepper
6 soft burger buns
Toppings:
Green Onion Topping
10 - 12 green onions julienned
1 tbsp of Korean chilli powder
1 tbsp of sugar
1/3 cup of white vinegar
Mix together the chilli powder, sugar and vinegar. Stir in the green onion well so they are coated.
Korean Sauce
1/3 cup of gochu jang (Korean red pepper paste)
1 ½ tbsp of brown sugar
3 tbsp soy sauce
1 tsp sesame oil
1 tbsp of vinegar
3 tbsp of mayo
Mix together. The paste is quite thick and sticky and it can take a little muscle and patience to incorporate into a smooth sauce.
Sliced cucumbers
Sliced havarti cheese
Kim Chi (optional)
Marinate the chicken for at least 6 hours in the soya sauce, garlic and pepper, stirring occasionally. Heat your barbecue to medium and place your chicken skin side down if using chicken with the skin on. Depending on the thickness of the chicken cook for 5 - 7 minutes then flip and place cheese slices on top. Cook for another 4 - 5 minutes until cooked through. Remove from grill and serve with buns and all the toppings.
* These days some chicken breasts are a little too large for a burger and I slice them in half horizontally. If so, do that before marinating allowing more flavour to sink in.
6 boneless chicken breasts* or large chicken thighs
1 cup of soya sauce
10 - 12 cloves of garlic minced
1 tsp of pepper
6 soft burger buns
Toppings:
Green Onion Topping
10 - 12 green onions julienned
1 tbsp of Korean chilli powder
1 tbsp of sugar
1/3 cup of white vinegar
Mix together the chilli powder, sugar and vinegar. Stir in the green onion well so they are coated.
Korean Sauce
1/3 cup of gochu jang (Korean red pepper paste)
1 ½ tbsp of brown sugar
3 tbsp soy sauce
1 tsp sesame oil
1 tbsp of vinegar
3 tbsp of mayo
Mix together. The paste is quite thick and sticky and it can take a little muscle and patience to incorporate into a smooth sauce.
Sliced cucumbers
Sliced havarti cheese
Kim Chi (optional)
Marinate the chicken for at least 6 hours in the soya sauce, garlic and pepper, stirring occasionally. Heat your barbecue to medium and place your chicken skin side down if using chicken with the skin on. Depending on the thickness of the chicken cook for 5 - 7 minutes then flip and place cheese slices on top. Cook for another 4 - 5 minutes until cooked through. Remove from grill and serve with buns and all the toppings.
* These days some chicken breasts are a little too large for a burger and I slice them in half horizontally. If so, do that before marinating allowing more flavour to sink in.
Red Curry Shrimp
Red Curry Shrimp
1 bag of cooked and peeled shrimp
1/2 cup onion diced
1 red pepper chopped
~ 3 cups of broccoli chopped (or other veggies you have)
2 tbsp of red curry paste
1 can of coconut milk
1 tsp of brown sugar
salt
a bunch of basil torn
tbsp of veg oil
Heat a large saute pan over medium heat. Add your oil, when hot add the onion and broccoli stalk. Cook for 4 - 5 minutes and then add the broccoli florets. Cook for another few minutes then add the red curry paste and stir. Allow the curry paste to heat up but be careful it doesn't burn. After a few minutes, add the peppers and coconut milk. Make sure to use a high fat coconut milk and leave the water at the bottom of the can. This keeps your curry very creamy and then you can use the water if you need to have a little more liquid near the end. Add the shrimp, brown sugar and salt and turn the heat to low. Stir to make sure all the paste is combined and let simmer for a few minutes. Taste test to see if more sugar or salt is needed. Top with the torn basil.
1 bag of cooked and peeled shrimp
1/2 cup onion diced
1 red pepper chopped
~ 3 cups of broccoli chopped (or other veggies you have)
2 tbsp of red curry paste
1 can of coconut milk
1 tsp of brown sugar
salt
a bunch of basil torn
tbsp of veg oil
Heat a large saute pan over medium heat. Add your oil, when hot add the onion and broccoli stalk. Cook for 4 - 5 minutes and then add the broccoli florets. Cook for another few minutes then add the red curry paste and stir. Allow the curry paste to heat up but be careful it doesn't burn. After a few minutes, add the peppers and coconut milk. Make sure to use a high fat coconut milk and leave the water at the bottom of the can. This keeps your curry very creamy and then you can use the water if you need to have a little more liquid near the end. Add the shrimp, brown sugar and salt and turn the heat to low. Stir to make sure all the paste is combined and let simmer for a few minutes. Taste test to see if more sugar or salt is needed. Top with the torn basil.
Northern Thai Chicken Salad (Laap)
Chicken Mint Salad (Laap Gai)
450 grams of ground chicken/turkey
1/2 - 1 tsp of chilli flakes or 1 chilli minced (optional)
1 tsp salt
2 tbsp of ground pan roasted rice
2 largish shallots thinly sliced
3 green onions sliced
1/4 cup of lime juice
1/4 cup of mint leaves chopped
3 tbsp of cilantro leaves chopped
Preheat oven to 350. Place the ground chicken mixed with the salt in an oven proof dish and cover with tinfoil. Place in the oven and cook for 10 minutes then remove and mix it up, chopping into smaller pieces. Return to the oven and cook for another 10 - 12 minutes. Remove from the oven and break into small pieces. If there is a lot of liquid, drain some off.
While the chicken is cooking, put a pan on medium heat and add 4 tbsp of raw rice (any kind will do). Toss the rice every once in a while so that it is golden. Remove from the heat and place in mortar, coffee grinder or ziploc and bash the crap out of it. It shouldn't be powder, you want some texture to it.
When the chicken has cooled, mix with the rest of the ingredients and taste test. You may need more salt, lime, chilli or herbs according to your tastes. This is often served with raw cabbage leaves and sticky rice but served as a side dish it's not necessary.
450 grams of ground chicken/turkey
1/2 - 1 tsp of chilli flakes or 1 chilli minced (optional)
1 tsp salt
2 tbsp of ground pan roasted rice
2 largish shallots thinly sliced
3 green onions sliced
1/4 cup of lime juice
1/4 cup of mint leaves chopped
3 tbsp of cilantro leaves chopped
Preheat oven to 350. Place the ground chicken mixed with the salt in an oven proof dish and cover with tinfoil. Place in the oven and cook for 10 minutes then remove and mix it up, chopping into smaller pieces. Return to the oven and cook for another 10 - 12 minutes. Remove from the oven and break into small pieces. If there is a lot of liquid, drain some off.
While the chicken is cooking, put a pan on medium heat and add 4 tbsp of raw rice (any kind will do). Toss the rice every once in a while so that it is golden. Remove from the heat and place in mortar, coffee grinder or ziploc and bash the crap out of it. It shouldn't be powder, you want some texture to it.
When the chicken has cooled, mix with the rest of the ingredients and taste test. You may need more salt, lime, chilli or herbs according to your tastes. This is often served with raw cabbage leaves and sticky rice but served as a side dish it's not necessary.
Summer Lettuce Wraps
Summer Lettuce Wraps
2 zucchinis halved and sliced
2 peppers cut into thirds
a bunch of asparagus trimmed
a dozen mushrooms
4 chicken breasts marinated (see below)
1 bag of raw shrimp cleaned and shelled
1 large head or red or green leaf lettuce cleaned and leaves separated
1/4 cup of olive oil
Montreal Steak Spice - a couple good shakes
salt and pepper
Goat Cheese Sauce
1/2 a small log of goat cheese
1/2 cup of plain Greek yogurt
juice of half a lemon
1 tsp of honey
1 tbsp of chopped Italian parsley
1 clove of minced garlic
salt and pepper
Mix all of these ingredients together and put in fridge until about 10 minutes before serving.
Heat your barbecue to a medium heat. Begin by removing the chicken from the marinade and place on the heated barbecue. Close the lid and go get your veggies ready. Toss all the veggies in most of the olive oil, salt and pepper. After about 7 minutes check on your chicken and if nicely coloured, flip and continue to cook. When the chicken is done, remove and begin barbecuing the veggies. When they are finished, remove and cut into smaller pieces.
Toss the shrimp in oil and Montreal Steak Spice then toss on the barbecue. They will only take a few minutes and may be done before you even get a chance to flip them. Remove from the barbecue before they become over done.
The pickled onions and chillies are a great side as well as some creamy coleslaw. Some chopped nuts are nice for crunch and some fresh herbs for flavour. Don't forget the spicy Korean sauce.
2 zucchinis halved and sliced
2 peppers cut into thirds
a bunch of asparagus trimmed
a dozen mushrooms
4 chicken breasts marinated (see below)
1 bag of raw shrimp cleaned and shelled
1 large head or red or green leaf lettuce cleaned and leaves separated
1/4 cup of olive oil
Montreal Steak Spice - a couple good shakes
salt and pepper
Goat Cheese Sauce
1/2 a small log of goat cheese
1/2 cup of plain Greek yogurt
juice of half a lemon
1 tsp of honey
1 tbsp of chopped Italian parsley
1 clove of minced garlic
salt and pepper
Mix all of these ingredients together and put in fridge until about 10 minutes before serving.
Heat your barbecue to a medium heat. Begin by removing the chicken from the marinade and place on the heated barbecue. Close the lid and go get your veggies ready. Toss all the veggies in most of the olive oil, salt and pepper. After about 7 minutes check on your chicken and if nicely coloured, flip and continue to cook. When the chicken is done, remove and begin barbecuing the veggies. When they are finished, remove and cut into smaller pieces.
Toss the shrimp in oil and Montreal Steak Spice then toss on the barbecue. They will only take a few minutes and may be done before you even get a chance to flip them. Remove from the barbecue before they become over done.
The pickled onions and chillies are a great side as well as some creamy coleslaw. Some chopped nuts are nice for crunch and some fresh herbs for flavour. Don't forget the spicy Korean sauce.
Eggplant Parmesan
Eggceptional Eggplant Parmesan
1 large eggplant sliced 1 cm thick
2 - 3 large tomatoes quartered.
1 jar of passata or a small can of crushed tomatoes.
1 onion diced
3 cloves of garlic minced
1 tbsp of fresh thyme chopped or 1 tsp of dried thyme
1 tsp of dried oregano
1 cup of grated mozzarella
1 1/2 cup of grated parmesan
a bunch of basil
a few tbsp of olive oil
salt and pepper
Begin by setting your oven to 300. Toss the tomato quarters in olive oil, salt and pepper. Spread them out on a parchment lined cookie sheet and bake for 30 - 45 minutes.
While the tomatoes are baking, heat your barbecue to a medium heat and drizzle the eggplant slices with olive oil and sprinkle with salt and pepper. Grill on each side, watching for nice colour, about 5 minutes per side. Remove when done.
Heat a saucepan over medium heat and add a tbsp of olive oil. When hot, add the diced onion, thyme and minced garlic. Add some salt and pepper and cook for 5 - 6 minutes until the onions are soft. Add all the tomatoes, the dried oregano, some salt and pepper and turn the heat to low. Let simmer for 15 - 20 minutes, stirring occasionally. Taste test and if yummy, remove from the heat.
Assemble your dish by first putting a little sauce in your 8x8 pan. Place 2 slices of eggplant on the bottom, then sprinkle half the parmesan and lots of basil leaves then 2 more slices of eggplant. Spread loads of sauce on the eggplant slices, then parm, then basil and so on. I had 6 slices, if you have more, adjust accordingly. The mozzarella is for the top. Bake at 350 for 30 minutes.
1 large eggplant sliced 1 cm thick
2 - 3 large tomatoes quartered.
1 jar of passata or a small can of crushed tomatoes.
1 onion diced
3 cloves of garlic minced
1 tbsp of fresh thyme chopped or 1 tsp of dried thyme
1 tsp of dried oregano
1 cup of grated mozzarella
1 1/2 cup of grated parmesan
a bunch of basil
a few tbsp of olive oil
salt and pepper
Begin by setting your oven to 300. Toss the tomato quarters in olive oil, salt and pepper. Spread them out on a parchment lined cookie sheet and bake for 30 - 45 minutes.
While the tomatoes are baking, heat your barbecue to a medium heat and drizzle the eggplant slices with olive oil and sprinkle with salt and pepper. Grill on each side, watching for nice colour, about 5 minutes per side. Remove when done.
Heat a saucepan over medium heat and add a tbsp of olive oil. When hot, add the diced onion, thyme and minced garlic. Add some salt and pepper and cook for 5 - 6 minutes until the onions are soft. Add all the tomatoes, the dried oregano, some salt and pepper and turn the heat to low. Let simmer for 15 - 20 minutes, stirring occasionally. Taste test and if yummy, remove from the heat.
Assemble your dish by first putting a little sauce in your 8x8 pan. Place 2 slices of eggplant on the bottom, then sprinkle half the parmesan and lots of basil leaves then 2 more slices of eggplant. Spread loads of sauce on the eggplant slices, then parm, then basil and so on. I had 6 slices, if you have more, adjust accordingly. The mozzarella is for the top. Bake at 350 for 30 minutes.
Korean Lettuce Wraps
Korean Lettuce Wraps
Marinated Chicken (or beef)
6 breasts of chicken thinly sliced (2 - 3 cm)
1 cup of soy sauce
10 - 12 cloves of garlic minced
1 tsp of ground pepper
2 tbsp of veg oil
Place in a ziploc or a bowl and mix the chicken well so all the pieces are covered in marinade. For a feast night, using a cast iron pan would hold the heat well while on the table. If you don't have one, that is okay, any pan will do. So heat a large pan over medium heat and add a tbsp of veg oil. When hot, add the chicken so the pan is not overcrowded. Allow the chicken to brown on one side then flip so it browns on the other. When done, remove from the pan and add a little more oil and begin another batch. Continue until finished all the chicken.
Green Onion Topping
10 - 12 green onions julienned
1 tbsp of Korean chilli powder
1 tbsp of sugar
1/3 cup of white vinegar
This is a very simple topping but surprisingly delicious. Mix all of it together in a big bowl and if having a feast, place then into a few bowls to spread around the table. If a weeknight supper, add some sliced cucumber (about 1/3 of a cucumber) and mix in.
Korean Sauce
½ cup of gochu jang (Korean red pepper paste)
1 ½ tbsp of brown sugar
3 tbsp soy sauce
1 tsp sesame oil
1 tbsp of vinegar
2 tbsp of mayo
Mix together. The paste is quite thick and sticky and it can take a little muscle and patience to incorporate into a smooth sauce.
Beansprout Topping
1 package of bean sprouts
1 1/2 tsp of sesame oil
1 tbsp soy sauce
1 tsp of Korean chilli flakes
Heat a large pan over medium heat. When hot, add the bean sprouts and toss around. Continue to toss until they are partially wilted. Put in a strainer and rinse with cold water to stop them from cooking. Leave in the strainer until ready to serve. Toss with the rest of the ingredients then place in a bowl or two.
When doing a quick weeknight supper, I sometimes skip this topping but it really only takes 10 minutes and is a yummy accompaniment. I also just do half a bag of bean sprouts.
Lettuce
1 head of romaine or red/green leaf lettuce.
Cut the bottom off the lettuce and wash and dry the leaves thoroughly.
Rice
(optional for week night but a must for feast night)
2 cups of rice (Korean rice is obviously the best but I use jasmine as I can't get Korean).
Cook according to instructions.
Marinated Chicken (or beef)
6 breasts of chicken thinly sliced (2 - 3 cm)
1 cup of soy sauce
10 - 12 cloves of garlic minced
1 tsp of ground pepper
2 tbsp of veg oil
Place in a ziploc or a bowl and mix the chicken well so all the pieces are covered in marinade. For a feast night, using a cast iron pan would hold the heat well while on the table. If you don't have one, that is okay, any pan will do. So heat a large pan over medium heat and add a tbsp of veg oil. When hot, add the chicken so the pan is not overcrowded. Allow the chicken to brown on one side then flip so it browns on the other. When done, remove from the pan and add a little more oil and begin another batch. Continue until finished all the chicken.
Green Onion Topping
10 - 12 green onions julienned
1 tbsp of Korean chilli powder
1 tbsp of sugar
1/3 cup of white vinegar
This is a very simple topping but surprisingly delicious. Mix all of it together in a big bowl and if having a feast, place then into a few bowls to spread around the table. If a weeknight supper, add some sliced cucumber (about 1/3 of a cucumber) and mix in.
Korean Sauce
½ cup of gochu jang (Korean red pepper paste)
1 ½ tbsp of brown sugar
3 tbsp soy sauce
1 tsp sesame oil
1 tbsp of vinegar
2 tbsp of mayo
Mix together. The paste is quite thick and sticky and it can take a little muscle and patience to incorporate into a smooth sauce.
Beansprout Topping
1 package of bean sprouts
1 1/2 tsp of sesame oil
1 tbsp soy sauce
1 tsp of Korean chilli flakes
Heat a large pan over medium heat. When hot, add the bean sprouts and toss around. Continue to toss until they are partially wilted. Put in a strainer and rinse with cold water to stop them from cooking. Leave in the strainer until ready to serve. Toss with the rest of the ingredients then place in a bowl or two.
When doing a quick weeknight supper, I sometimes skip this topping but it really only takes 10 minutes and is a yummy accompaniment. I also just do half a bag of bean sprouts.
Lettuce
1 head of romaine or red/green leaf lettuce.
Cut the bottom off the lettuce and wash and dry the leaves thoroughly.
Rice
(optional for week night but a must for feast night)
2 cups of rice (Korean rice is obviously the best but I use jasmine as I can't get Korean).
Cook according to instructions.
Creamy Rosemary Lasagna
Creamy Rosemary Lasagna
2 cooked chicken breasts cooked and pulled apart
12 lasagna noodles
¼ block of cream cheese
½ cup of grated parmesan cheese
3 cups of grated mozzarella cheese
2 - 2 ½ cups of milk (I use skim)
1 bundle of asparagus washed and trimmed
1 tbsp of finely chopped rosemary
1 tsp of chopped thyme
2 tbsp of butter
2 tbsp of flour
zest of a lemon
salt and pepper
Begin by cooking the lasagna noodles in plenty of salted water. Cook so they are very al dente as they will continue to cook when they are baked.
Heat a saucepan over medium heat and melt the butter. When melted add the rosemary, and thyme. Stir for a minute and then add the flour and cook for another minute. Using a whisk, very slowly add the milk and continue to whisk until half the milk is gone. Allow the mixture to come to a simmer and it should start to thicken. Continue to whisk while adding another half a cup of milk. When it begins to thicken again add your cream cheese but add in little blobs so it melts easily. After incorporating all the cream cheese, turn the heat down and add the chicken, lemon zest and salt and pepper. If more milk is needed then add now. You want this sauce to be able to spread easily over a layer so, not too thick or too thin.
In a 9x11 casserole dish, begin layering your lasagna by first adding a very thin layer of sauce on the bottom then 4 noodles. Add another layer of sauce then half your asparagus lined up. On top of the asparagus sprinkle some mozza and then some parmesan. Then you need another layer of noodles, repeat. After this layer add the noodles, spread what sauce you have left and generously cover with cheese.
Bake at 350 for 30 minutes
2 cooked chicken breasts cooked and pulled apart
12 lasagna noodles
¼ block of cream cheese
½ cup of grated parmesan cheese
3 cups of grated mozzarella cheese
2 - 2 ½ cups of milk (I use skim)
1 bundle of asparagus washed and trimmed
1 tbsp of finely chopped rosemary
1 tsp of chopped thyme
2 tbsp of butter
2 tbsp of flour
zest of a lemon
salt and pepper
Begin by cooking the lasagna noodles in plenty of salted water. Cook so they are very al dente as they will continue to cook when they are baked.
Heat a saucepan over medium heat and melt the butter. When melted add the rosemary, and thyme. Stir for a minute and then add the flour and cook for another minute. Using a whisk, very slowly add the milk and continue to whisk until half the milk is gone. Allow the mixture to come to a simmer and it should start to thicken. Continue to whisk while adding another half a cup of milk. When it begins to thicken again add your cream cheese but add in little blobs so it melts easily. After incorporating all the cream cheese, turn the heat down and add the chicken, lemon zest and salt and pepper. If more milk is needed then add now. You want this sauce to be able to spread easily over a layer so, not too thick or too thin.
In a 9x11 casserole dish, begin layering your lasagna by first adding a very thin layer of sauce on the bottom then 4 noodles. Add another layer of sauce then half your asparagus lined up. On top of the asparagus sprinkle some mozza and then some parmesan. Then you need another layer of noodles, repeat. After this layer add the noodles, spread what sauce you have left and generously cover with cheese.
Bake at 350 for 30 minutes
Be Beem Bap
Be Beem Bap (2 servings)
Sauce:
½ cup of gochu jang (Korean red pepper paste)
1 ½ tbsp of brown sugar
3 tbsp soy sauce
1 tsp sesame oil
1 tbsp of vinegar
Mix together. The paste is quite thick and sticky and it can take a little muscle and patience to incorporate into a smooth sauce.
1 cup of cooked rice (any kind will do, my favorite is jasmine)
2 eggs
3 tbsp of toasted sesame seeds
2 leaves of lettuce chopped
⅓ of a cucumber halved and sliced
2 green onions sliced
1 small carrot julienned
7-8 mushrooms sliced (any variation is good)
couple tbsp of veg oil
tsp of sesame oil
Over medium - high heat, heat a fry pan with the oil and cook the mushrooms in batches so they can have a nice colour on them, about 7-8 minutes. Add the carrots when the mushrooms are partially browned. When finished cooking, remove from the pan.
Add another tbsp of oil over low - medium heat and when hot, crack the eggs into the pan, being careful not to break the yolks. Cover the eggs and cook for a few minutes, allowing the whites to cook. Remove from the heat.
Assemble your be beem bap by first putting 1 serving of rice into a large bowl, add 1 - 2 tbsp of sauce (depending on how spicy you want it) to the middle of the rice. Add the toppings around the bowl and place the egg on top of everything. Sprinkle with sesame seeds and a couple drops of sesame oil.
Sauce:
½ cup of gochu jang (Korean red pepper paste)
1 ½ tbsp of brown sugar
3 tbsp soy sauce
1 tsp sesame oil
1 tbsp of vinegar
Mix together. The paste is quite thick and sticky and it can take a little muscle and patience to incorporate into a smooth sauce.
1 cup of cooked rice (any kind will do, my favorite is jasmine)
2 eggs
3 tbsp of toasted sesame seeds
2 leaves of lettuce chopped
⅓ of a cucumber halved and sliced
2 green onions sliced
1 small carrot julienned
7-8 mushrooms sliced (any variation is good)
couple tbsp of veg oil
tsp of sesame oil
Over medium - high heat, heat a fry pan with the oil and cook the mushrooms in batches so they can have a nice colour on them, about 7-8 minutes. Add the carrots when the mushrooms are partially browned. When finished cooking, remove from the pan.
Add another tbsp of oil over low - medium heat and when hot, crack the eggs into the pan, being careful not to break the yolks. Cover the eggs and cook for a few minutes, allowing the whites to cook. Remove from the heat.
Assemble your be beem bap by first putting 1 serving of rice into a large bowl, add 1 - 2 tbsp of sauce (depending on how spicy you want it) to the middle of the rice. Add the toppings around the bowl and place the egg on top of everything. Sprinkle with sesame seeds and a couple drops of sesame oil.
Thai Tuna Cakes
Thai Tuna Cakes
3 cans of tuna in water, drained well and broken up
2 green onions diced
2 red chillies, deseeded, deveined and diced
2 kaffir lime leaves diced (optional)
1/4 cup of cilantro chopped
1/4 cup of red pepper diced
2 tbsp of ginger minced or grated
2 eggs beaten
a little salt and pepper
few tbsp of veg oil
Dipping Sauce:
2 tbsp of Thai fish sauce
1 tbsp rice wine vinegar
juice of half a lime
healthy pinch of brown sugar
2 tbsp of chopped cilantro
Mix well making sure the sugar is dissolved.
Mix all the dry ingredients together and then add the eggs. Mix well and form into golf ball size balls. Heat 2 - 3 tbsp of oil in a fry pan over medium heat. When hot, add the balls and gently flatten a little. They look like they will utterly fall apart and some may, but just be gentle. After cooking for a few minutes on one side, flip using a spatula and a fork. I use the fork to hold the cake in place while sliding the fish cake onto the spatula. Then gently slide onto the other side. Let brown for a few minutes on that side and then remove to a plate. Continue until all the cakes are cooked.
Ramsay, being the master that he is, has these beautiful, perfectly shaped fish cakes. Mine are more Jamie Oliver style with odd shapes and cracks meant to hold some of that delicious salty, sour sauce. These cannot be eaten with your hands but must be served with a fork.
Cashew Chicken
Cashew Chicken
4 chicken breasts cut into bite size pieces
3 peppers cut into bite size pieces
1 large onion cut into bite size pieces
~15 mushrooms cut into quarters
3 cloves of garlic minced
1 bundle of green onions chopped (~6)
1 cup of unsalted cashews
1 cup of chicken broth
1/4 cup + 2 tsp of cornstarch
4 tbsp of oyster sauce
5 tbsp of soya sauce
1/4 cup of veg oil
pepper
3 - 4 dried chillies (optional)
Heat 2 tbsp of oil over a medium - high heat. Toss the chicken in 1/4 cup of cornstarch so well coated. Fry in batches so browned on all sides and remove to a paper towel. Continue cooking the chicken in batches, adding oil each time. When all the chicken is cooked, add more oil and cook the mushrooms, in batches. Do the same with the onion. When you cook the peppers, just cook them for a minute or two because they can quickly overcook. If your cashews are raw, throw them in for a few minutes as well, no oil is needed for them but if there is some in the pan already then that is fine.
Mix together oyster sauce, soya sauce, 1/2 cup of chicken broth and some pepper together in a bowl.
Heat 2 tbsp of oil in fry pan over medium heat. Throw in garlic and let cook for a minute. Add all the veggies, chillies and chicken. Toss to combine. Add the oyster sauce mixture and let cook for a few minutes. Add the cashews and green onions and toss to combine. Mix 2 tbsp of cornstarch with the other 1/2 cup of chicken broth and add to the fry pan. Toss well and let the mixture thicken. Turn off the heat. If too thick, add a little more broth. Taste test.
4 chicken breasts cut into bite size pieces
3 peppers cut into bite size pieces
1 large onion cut into bite size pieces
~15 mushrooms cut into quarters
3 cloves of garlic minced
1 bundle of green onions chopped (~6)
1 cup of unsalted cashews
1 cup of chicken broth
1/4 cup + 2 tsp of cornstarch
4 tbsp of oyster sauce
5 tbsp of soya sauce
1/4 cup of veg oil
pepper
3 - 4 dried chillies (optional)
Heat 2 tbsp of oil over a medium - high heat. Toss the chicken in 1/4 cup of cornstarch so well coated. Fry in batches so browned on all sides and remove to a paper towel. Continue cooking the chicken in batches, adding oil each time. When all the chicken is cooked, add more oil and cook the mushrooms, in batches. Do the same with the onion. When you cook the peppers, just cook them for a minute or two because they can quickly overcook. If your cashews are raw, throw them in for a few minutes as well, no oil is needed for them but if there is some in the pan already then that is fine.
Mix together oyster sauce, soya sauce, 1/2 cup of chicken broth and some pepper together in a bowl.
Heat 2 tbsp of oil in fry pan over medium heat. Throw in garlic and let cook for a minute. Add all the veggies, chillies and chicken. Toss to combine. Add the oyster sauce mixture and let cook for a few minutes. Add the cashews and green onions and toss to combine. Mix 2 tbsp of cornstarch with the other 1/2 cup of chicken broth and add to the fry pan. Toss well and let the mixture thicken. Turn off the heat. If too thick, add a little more broth. Taste test.
Street Cart Cumin Chicken
Street Cart Cumin Chicken
Manju's Version
8 - 10 chicken thighs (boneless and skinless) cut into strips
4 green chillies
1 onion minced
1 head of garlic chopped
1 thumb of ginger chopped
¼ cup of veg oil
few tbsp of white vinegar
2 tbsp of Indian garlic paste (optional)**
¼ cup of cumin seed
2 tbsp of turmeric
Put all ingredients, except chicken and turmeric, in food processor then massage into chicken. Let the chicken sit for at least 6 hours and up to 24 hours.
Set oven to 350 and add turmeric to chicken and mix well then remove the chicken from the marinade. Spread the chicken out on a tinfoil lined cookie sheet or in a large casserole dish. You don't want to have the chicken overcrowded so that they can get some colour on them. Bake for approximately 30 minutes, turning the chicken after 15.
To accompany this chicken, you need some chapattis, some Indian pickles and, of course, chutney (pictured above). Veggies, like sauteed onions and fried cauliflower, are often served with this dish as well.
Manju's Version
8 - 10 chicken thighs (boneless and skinless) cut into strips
4 green chillies
1 onion minced
1 head of garlic chopped
1 thumb of ginger chopped
¼ cup of veg oil
few tbsp of white vinegar
2 tbsp of Indian garlic paste (optional)**
¼ cup of cumin seed
2 tbsp of turmeric
Put all ingredients, except chicken and turmeric, in food processor then massage into chicken. Let the chicken sit for at least 6 hours and up to 24 hours.
Set oven to 350 and add turmeric to chicken and mix well then remove the chicken from the marinade. Spread the chicken out on a tinfoil lined cookie sheet or in a large casserole dish. You don't want to have the chicken overcrowded so that they can get some colour on them. Bake for approximately 30 minutes, turning the chicken after 15.
To accompany this chicken, you need some chapattis, some Indian pickles and, of course, chutney (pictured above). Veggies, like sauteed onions and fried cauliflower, are often served with this dish as well.
Quicker Cumin Chicken
My Version
1 package of ground chicken
2 tbsp of cumin seeds
3 cloves of garlic chopped
1 onion chopped
1 tbsp of ginger chopped
1 tbsp of ground cumin
1 tbsp of turmeric
1 tbsp of Indian garlic paste (optional)
2 tbsp of veg oil
Place the garlic, ginger, ground cumin, turmeric and onion in the food processor and give it a quick whaz. Then add the chicken and pulse a few times to incorporate everything together.
Heat the oil in a pan over medium heat. When hot, add the cumin seeds and stir them around. Let them cook for approximately 2 minutes in the hot oil and then add the chicken mixture. You must take the time to work the chicken and break it up into small pieces. When cooked, approximately 10 - 12 minutes, remove from pan and serve with Mother's pickles, chutney and chapattis.
My Version
1 package of ground chicken
2 tbsp of cumin seeds
3 cloves of garlic chopped
1 onion chopped
1 tbsp of ginger chopped
1 tbsp of ground cumin
1 tbsp of turmeric
1 tbsp of Indian garlic paste (optional)
2 tbsp of veg oil
Place the garlic, ginger, ground cumin, turmeric and onion in the food processor and give it a quick whaz. Then add the chicken and pulse a few times to incorporate everything together.
Heat the oil in a pan over medium heat. When hot, add the cumin seeds and stir them around. Let them cook for approximately 2 minutes in the hot oil and then add the chicken mixture. You must take the time to work the chicken and break it up into small pieces. When cooked, approximately 10 - 12 minutes, remove from pan and serve with Mother's pickles, chutney and chapattis.
Thai Breakfast Bowl
Thai Turkey Breakfast Bowl
1 package of ground turkey or chicken (450 gr) - this makes more than necessary for this recipe
1 1/2 tbsp red curry paste
1 onion diced
2 cloves of garlic minced
This turkey can make 4 servings or one Tasty Thai Pizza and one breakfast bowl.
For one serving:
1 cup of spinach (more if you like)
1/2 cup of chopped peppers
1 egg (more if you are making more than one serving - obviously)
torn basil for topping
veg oil or coconut oil
Begin by heating a frypan over medium heat. When hot, add the onion and garlic and saute for a few minutes. Add the ground turkey and break it into small pieces. Cook until the turkey is just done and add the paste and salt. Mix well and cook for another few minutes. This is enough turkey for 4 servings.
The amount of spinach and peppers in the recipe above is for one serving so if you are making more than one serving, increase the amount of peppers and spinach accordingly. Add the spinach and peppers to the turkey mixture and saute for a few minutes until the spiach is partially wilted. Push all the ingredients to the side of your frypan and add a bit of oil to the empty side. Crack the egg into the hot oil and fry. Flip when done on one side (just a few minutes) and cook to your liking. Runny yolk is best. Place meat mixture on a plate or bowl, top with the egg then basil.
1 package of ground turkey or chicken (450 gr) - this makes more than necessary for this recipe
1 1/2 tbsp red curry paste
1 onion diced
2 cloves of garlic minced
This turkey can make 4 servings or one Tasty Thai Pizza and one breakfast bowl.
For one serving:
1 cup of spinach (more if you like)
1/2 cup of chopped peppers
1 egg (more if you are making more than one serving - obviously)
torn basil for topping
veg oil or coconut oil
Begin by heating a frypan over medium heat. When hot, add the onion and garlic and saute for a few minutes. Add the ground turkey and break it into small pieces. Cook until the turkey is just done and add the paste and salt. Mix well and cook for another few minutes. This is enough turkey for 4 servings.
The amount of spinach and peppers in the recipe above is for one serving so if you are making more than one serving, increase the amount of peppers and spinach accordingly. Add the spinach and peppers to the turkey mixture and saute for a few minutes until the spiach is partially wilted. Push all the ingredients to the side of your frypan and add a bit of oil to the empty side. Crack the egg into the hot oil and fry. Flip when done on one side (just a few minutes) and cook to your liking. Runny yolk is best. Place meat mixture on a plate or bowl, top with the egg then basil.
Thai Red Curry Chicken
Thai Red Curry Chicken
3 - 4 boneless skinless chicken breasts cut into bite size pieces (beef, pork, fish or tofu could also be used)
~ 3 cups of chopped veggies
1/2 cup of torn basil leaves
1 can of full fat coconut milk
1 tbsp of brown sugar
1 tsp of fish sauce
1 -2 tbsp of red curry paste (I feel 2 tbsp is perfect but we are fans of spicy in my family)
1/3 cup of ground unsalted peanuts (optional)
2 tbsp of veg oil
In a frypan, heat oil over medium heat. When hot, add the chicken. Cook chicken, tossing regularly, for 5 - 7 minutes. When the chicken is almost done, add the curry paste and stir well. Be sure not to burn the paste, continue to stir for 4 - 5 minutes. Add the veggies that need longer to cook first and cook for a few minutes. Then add the coconut milk but do so carefully. I add all the cream and leave the clear liquid in the can. Add any other veggies and stir everything to combine well. Cook for a few minutes. Add the brown sugar, fish sauce and peanuts if using. Let simmer for another few minutes and then taste test. At this point you could add more curry if it isn't spicy enough for you, also taste for sweetness and saltiness. Add more sugar or fish sauce according to your tastes. If it needs to be thinned, add some of the liquid from the coconut milk.Turn off the heat and add the basil. Serve with rice.
3 - 4 boneless skinless chicken breasts cut into bite size pieces (beef, pork, fish or tofu could also be used)
~ 3 cups of chopped veggies
1/2 cup of torn basil leaves
1 can of full fat coconut milk
1 tbsp of brown sugar
1 tsp of fish sauce
1 -2 tbsp of red curry paste (I feel 2 tbsp is perfect but we are fans of spicy in my family)
1/3 cup of ground unsalted peanuts (optional)
2 tbsp of veg oil
In a frypan, heat oil over medium heat. When hot, add the chicken. Cook chicken, tossing regularly, for 5 - 7 minutes. When the chicken is almost done, add the curry paste and stir well. Be sure not to burn the paste, continue to stir for 4 - 5 minutes. Add the veggies that need longer to cook first and cook for a few minutes. Then add the coconut milk but do so carefully. I add all the cream and leave the clear liquid in the can. Add any other veggies and stir everything to combine well. Cook for a few minutes. Add the brown sugar, fish sauce and peanuts if using. Let simmer for another few minutes and then taste test. At this point you could add more curry if it isn't spicy enough for you, also taste for sweetness and saltiness. Add more sugar or fish sauce according to your tastes. If it needs to be thinned, add some of the liquid from the coconut milk.Turn off the heat and add the basil. Serve with rice.
Marinated Tofu Steaks
Marinated Tofu Steaks
1 block of extra firm tofu, pressed*(see below) and dried.
2 cloves of garlic finely minced
1 tbsp of minced ginger
1 tbsp each of lemon, lime and orange juice
1 tbsp of soya sauce
2 tbsp of minced cilantro
1 minced shallot
2 tbsp of veg/olive oil
optional: chilli flakes/ fresh chopped chillies
couple tbsp of veg oil for cooking
Mix the all the ingredients together except the tofu. Slice the tofu into 3/4 inch slices and cover in marinade, be gentle so they don't fall apart. Let marinate for 1 to 2 hours.
Heat a large fry pan over medium to high heat with a couple tbsp of veg oil. When the oil is hot, add your tofu in batches making sure not to overcrowd the pan. When browned on one side, flip and brown the other side, about 5-7 minutes per side. Remove from pan and serve.
*Remove the tofu from the package and dry with paper towel. Place the tofu on a large plate and place another plate on top of it. You can add another weight on top of that plate to speed up the process, just be sure not to put too much weight as it will crack the tofu. Let the tofu sit with the weight for about half an hour and drain off the accumulated liquid. Then dry the tofu with a paper towel. This allows the tofu to absorb more of the marinade.
1 block of extra firm tofu, pressed*(see below) and dried.
2 cloves of garlic finely minced
1 tbsp of minced ginger
1 tbsp each of lemon, lime and orange juice
1 tbsp of soya sauce
2 tbsp of minced cilantro
1 minced shallot
2 tbsp of veg/olive oil
optional: chilli flakes/ fresh chopped chillies
couple tbsp of veg oil for cooking
Mix the all the ingredients together except the tofu. Slice the tofu into 3/4 inch slices and cover in marinade, be gentle so they don't fall apart. Let marinate for 1 to 2 hours.
Heat a large fry pan over medium to high heat with a couple tbsp of veg oil. When the oil is hot, add your tofu in batches making sure not to overcrowd the pan. When browned on one side, flip and brown the other side, about 5-7 minutes per side. Remove from pan and serve.
*Remove the tofu from the package and dry with paper towel. Place the tofu on a large plate and place another plate on top of it. You can add another weight on top of that plate to speed up the process, just be sure not to put too much weight as it will crack the tofu. Let the tofu sit with the weight for about half an hour and drain off the accumulated liquid. Then dry the tofu with a paper towel. This allows the tofu to absorb more of the marinade.
Giada's Turkey Meatloaf
Giada's Turkey Meatloaf
vegetable cooking spray
1/2 cup of bread crumbs
1/3 cup of chopped fresh flat leaf parsley
1/4 cup of chopped sun-dried tomatoes
2 cloves of garlic minced
2 eggs, lightly beaten
2 tbsp of milk
1/2 cup of crumbled feta
1 tsp of salt
1 tsp of pepper
1 package of ground turkey (about 500 g)
Preheat your oven to 375 degrees F. Spray a 9 by 5-inch loaf pan with cooking spray.
In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, eggs, milk, feta, salt and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat.
Carefully pack the meat mixture into the prepared pan and bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 45 minutes. Remove from the oven and let rest for 5 minutes. Transfer to a cutting board and slice. Put on a serving platter and serve.
I have doubled this recipe (the above pictures are of the recipe doubled) and I extended the cooking time by 15 minutes.
Recipe courtesy of Giada De Laurentiis
vegetable cooking spray
1/2 cup of bread crumbs
1/3 cup of chopped fresh flat leaf parsley
1/4 cup of chopped sun-dried tomatoes
2 cloves of garlic minced
2 eggs, lightly beaten
2 tbsp of milk
1/2 cup of crumbled feta
1 tsp of salt
1 tsp of pepper
1 package of ground turkey (about 500 g)
Preheat your oven to 375 degrees F. Spray a 9 by 5-inch loaf pan with cooking spray.
In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, eggs, milk, feta, salt and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat.
Carefully pack the meat mixture into the prepared pan and bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 45 minutes. Remove from the oven and let rest for 5 minutes. Transfer to a cutting board and slice. Put on a serving platter and serve.
I have doubled this recipe (the above pictures are of the recipe doubled) and I extended the cooking time by 15 minutes.
Recipe courtesy of Giada De Laurentiis
Trapanese Spaghetti
Jamie Oliver's Spaghetti alla Trapanese
1 package of spaghetti
3/4 cup of almonds
1 clove of garlic
2 cups of fresh basil
3/4 cup of freshly grated parmesan
couple tbsp of good olive oil
3 cups of tomatoes
salt and pepper
Cook your spaghetti in salted boiling water according to package instructions. Warm the almonds in a dry pan until you can smell them then smash them in the mortar and pestle or whaz them in the mini processor. I like some fine and some chunky but it's up to you. Put them in a dish and then smash the garlic and basil in the mortar and pestle or whaz them. Add this mixture to the almonds. I then take a tbsp of oil and put it in my mortar and scrape any goodness left behind into the oil then add that as well to the almond mixture. Add your pecorino/parmesan, some salt and pepper and another 2 tbsp (about) of olive oil (cheap olive oil is not good in this recipe). This is when you add the tomatoes and get DIRTY. Using your hands, squeeze, smush, love those tomatoes so they make harmony with the almonds and basil. Add your hot pasta and toss well. Add more salt, pepper or olive oil if needed. Feeds 4.
1 package of spaghetti
3/4 cup of almonds
1 clove of garlic
2 cups of fresh basil
3/4 cup of freshly grated parmesan
couple tbsp of good olive oil
3 cups of tomatoes
salt and pepper
Cook your spaghetti in salted boiling water according to package instructions. Warm the almonds in a dry pan until you can smell them then smash them in the mortar and pestle or whaz them in the mini processor. I like some fine and some chunky but it's up to you. Put them in a dish and then smash the garlic and basil in the mortar and pestle or whaz them. Add this mixture to the almonds. I then take a tbsp of oil and put it in my mortar and scrape any goodness left behind into the oil then add that as well to the almond mixture. Add your pecorino/parmesan, some salt and pepper and another 2 tbsp (about) of olive oil (cheap olive oil is not good in this recipe). This is when you add the tomatoes and get DIRTY. Using your hands, squeeze, smush, love those tomatoes so they make harmony with the almonds and basil. Add your hot pasta and toss well. Add more salt, pepper or olive oil if needed. Feeds 4.
Teriyaki Turkeyballs
Teriyaki Turkeyballs
Meatballs:
2 packages of ground turkey (900g total)
2 green onions minced
1/4 cup of chopped cilantro
1/2 cup of panko bread crumbs
1 egg
1 tbsp of sriracha sauce
1 tsp of soya sauce
3 cloves of minced garlic
3 tsp of minced ginger
Sauce:
1/2 cup of soya sauce
1/2 cup of water
1/3 cup of honey
1 tbsp sesame oil
2 tbsp of sriracha
2 tsp grated ginger
2 tbsp toasted sesame seeds
2 tsp of cornstarch + 3 tbsp of water
1 package of snow peas washed and trimmed (about 2 cups)
Begin with mixing all the meatball ingredients together. Line two cookie sheets with parchment paper. Scoop a heaping tbsp of turkey and roll into a ball. Continue until all the meat balls are lined up. Bake at 350 for 20 mins.
While they are cooking start your sauce. In a saucepan, over medium heat, stir together all your sauce ingredients minus the sesame seeds and cornstarch. Cook, while stirring, for about 3 mins making sure the honey dissolves. Mix the cornstarch with 3 tbsp of water. Turn the heat up and add the cornstarch mixture, stirring to incorporate it. The sauce should begin to thicken, let it cook for about another 2 minutes. Remove from the heat when it is thick and glossy and stir in the sesame seeds.
In a large pot or a slow cooker, add the meatballs, sauce and snow peas. Heat everything through and accessorize with more toasted sesame seeds and green onions if you like. Serve with rice or quinoa.
Vegetarian side note: first time I made this I only had one package of ground chicken and so I used a half a block of firm tofu broken into crumbs. I mixed this into the meatball mixture and my family, who hates tofu, did not notice this little deception. The texture was lighter than your regular meatball. The rest of the block I cut into cubes and fried in veg oil so that they were a lovely light brown on a few sides. I mixed the cubes into the sauce as well and they were delicious.
Meatballs:
2 packages of ground turkey (900g total)
2 green onions minced
1/4 cup of chopped cilantro
1/2 cup of panko bread crumbs
1 egg
1 tbsp of sriracha sauce
1 tsp of soya sauce
3 cloves of minced garlic
3 tsp of minced ginger
Sauce:
1/2 cup of soya sauce
1/2 cup of water
1/3 cup of honey
1 tbsp sesame oil
2 tbsp of sriracha
2 tsp grated ginger
2 tbsp toasted sesame seeds
2 tsp of cornstarch + 3 tbsp of water
1 package of snow peas washed and trimmed (about 2 cups)
Begin with mixing all the meatball ingredients together. Line two cookie sheets with parchment paper. Scoop a heaping tbsp of turkey and roll into a ball. Continue until all the meat balls are lined up. Bake at 350 for 20 mins.
While they are cooking start your sauce. In a saucepan, over medium heat, stir together all your sauce ingredients minus the sesame seeds and cornstarch. Cook, while stirring, for about 3 mins making sure the honey dissolves. Mix the cornstarch with 3 tbsp of water. Turn the heat up and add the cornstarch mixture, stirring to incorporate it. The sauce should begin to thicken, let it cook for about another 2 minutes. Remove from the heat when it is thick and glossy and stir in the sesame seeds.
In a large pot or a slow cooker, add the meatballs, sauce and snow peas. Heat everything through and accessorize with more toasted sesame seeds and green onions if you like. Serve with rice or quinoa.
Vegetarian side note: first time I made this I only had one package of ground chicken and so I used a half a block of firm tofu broken into crumbs. I mixed this into the meatball mixture and my family, who hates tofu, did not notice this little deception. The texture was lighter than your regular meatball. The rest of the block I cut into cubes and fried in veg oil so that they were a lovely light brown on a few sides. I mixed the cubes into the sauce as well and they were delicious.
Phat Thai
MY PHAT THAI
SAUCE:
3 TBSP CHICKEN BROTH
3 TBSP FISH SAUCE
3 TBSP BROWN SUGAR
2 TBSP VINEGAR
1 TBSP SOYA SAUCE
1 TBSP LIME JUICE
1 PACKAGE OF PHAT THAI RICE NOODLES (thin, medium or thick rice noodles)
½ RED PEPPER JULIENNED
1 PACKAGE OF SNOW PEAS TRIMMED
3 CHICKEN BREASTS THINLY SLICED
2 TBSP OF SOYA SAUCE
JUICE OF HALF A LIME
5 GREEN ONION SLICED
½ CUP OF CILANTRO CHOPPED
½ CUP OF CHILLI LIME PEANUTS CHOPPED
3 CUPS OF BEAN SPROUTS
2 EGGS BEATEN WELL
3-4 TBSP OF VEG OIL
CHILLI FLAKES
LIME WEDGES
MARINATE THE SLICED CHICKEN IN THE 2 TBSP OF SOYA SAUCE AND THE LIME JUICE. COOK THE NOODLES ACCORDING TO THE PACKAGE DIRECTIONS. MAKE SURE NOT TO OVERCOOK THEM AS THEY WILL COOK A LITTLE MORE WHEN ADDED TO THE SAUCE IN THE PAN. MIX THE SAUCE INGREDIENTS TOGETHER IN A SEPARATE BOWL.
HEAT 2 TBSP OF OIL IN A SAUTE PAN OVER MEDIUM HEAT. WHEN HOT, ADD THE CHICKEN AND FRY UNTIL DONE. WHEN DONE, REMOVE FROM THE PAN
ADD THE OTHER 2 TBSP OF OIL. RINSE THE NOODLES WITH COLD WATER AND SEPARATE SO THEY ARE NOT STUCK TOGETHER. ADD THE NOODLES TO THE HOT OIL, THEN THE EGGS AND TOSS WELL. ADD THE SAUCE, THE VEGGIES (2 CUPS OF BEAN SPROUTS, SAVING THE REST FOR A TOPPING) AND CHICKEN. TOSS WELL AND THEN ADD THE GREEN ONIONS, PEANUTS AND CILANTRO. TURN OFF THE HEAT. TOSS WELL AND TASTE TEST.
SERVE WITH RAW BEAN SPROUTS, CHILLI FLAKES, EXTRA PEANUTS AND LIME WEDGES (AND A CHANG BEER IF YOU HAVE ONE).
SAUCE:
3 TBSP CHICKEN BROTH
3 TBSP FISH SAUCE
3 TBSP BROWN SUGAR
2 TBSP VINEGAR
1 TBSP SOYA SAUCE
1 TBSP LIME JUICE
1 PACKAGE OF PHAT THAI RICE NOODLES (thin, medium or thick rice noodles)
½ RED PEPPER JULIENNED
1 PACKAGE OF SNOW PEAS TRIMMED
3 CHICKEN BREASTS THINLY SLICED
2 TBSP OF SOYA SAUCE
JUICE OF HALF A LIME
5 GREEN ONION SLICED
½ CUP OF CILANTRO CHOPPED
½ CUP OF CHILLI LIME PEANUTS CHOPPED
3 CUPS OF BEAN SPROUTS
2 EGGS BEATEN WELL
3-4 TBSP OF VEG OIL
CHILLI FLAKES
LIME WEDGES
MARINATE THE SLICED CHICKEN IN THE 2 TBSP OF SOYA SAUCE AND THE LIME JUICE. COOK THE NOODLES ACCORDING TO THE PACKAGE DIRECTIONS. MAKE SURE NOT TO OVERCOOK THEM AS THEY WILL COOK A LITTLE MORE WHEN ADDED TO THE SAUCE IN THE PAN. MIX THE SAUCE INGREDIENTS TOGETHER IN A SEPARATE BOWL.
HEAT 2 TBSP OF OIL IN A SAUTE PAN OVER MEDIUM HEAT. WHEN HOT, ADD THE CHICKEN AND FRY UNTIL DONE. WHEN DONE, REMOVE FROM THE PAN
ADD THE OTHER 2 TBSP OF OIL. RINSE THE NOODLES WITH COLD WATER AND SEPARATE SO THEY ARE NOT STUCK TOGETHER. ADD THE NOODLES TO THE HOT OIL, THEN THE EGGS AND TOSS WELL. ADD THE SAUCE, THE VEGGIES (2 CUPS OF BEAN SPROUTS, SAVING THE REST FOR A TOPPING) AND CHICKEN. TOSS WELL AND THEN ADD THE GREEN ONIONS, PEANUTS AND CILANTRO. TURN OFF THE HEAT. TOSS WELL AND TASTE TEST.
SERVE WITH RAW BEAN SPROUTS, CHILLI FLAKES, EXTRA PEANUTS AND LIME WEDGES (AND A CHANG BEER IF YOU HAVE ONE).
Chilli Con Karma
Chilli Con Karma
1 large can of crushed tomatoes
1 large can of diced tomatoes
1 can of kidney beans/black beans/chickpeas drained and rinsed
1 package of ground turkey (or meat of your choice or omit meat)
1 large onion diced
1 zucchini shredded
1 carrot shredded
2 tbsp of veg oil
other yummy veggie options are: peppers, corn, spinach (I often throw in a couple of frozen pods), and chopped mushrooms.
1 tbsp of chilli powder
1 tbsp of Mexican oregano (regular will do)
1 tsp of chilli flakes (more if you like)
1 tsp of onion powder
1 tsp of ground cumin
1/2 tsp of cumin seeds
1 tsp of salt
1 tsp of brown sugar
Heat the oil in a deep pot or dutch oven over medium heat. When hot add the onions and some salt and pepper. Fry for a few minutes and then add your ground turkey if you are using. Break the turkey up and continue cooking until done. When done, add half of the can of diced tomatoes and using your spoon, scrape up any brown bits on the bottom of the pan. When you have scraped up that flavour, then add the rest of the tomatoes, including the other can. Add the zucchini, carrot, beans and other veggies, then turn the heat to low.
In a small pan, over low heat, heat the chilli powder, chilli flakes and cumin seeds. When you begin to smell them, add them to your pot along with the rest of the spices. Let the chilli simmer over a low heat for about half an hour. Taste and adjust seasoning before serving.
1 large can of crushed tomatoes
1 large can of diced tomatoes
1 can of kidney beans/black beans/chickpeas drained and rinsed
1 package of ground turkey (or meat of your choice or omit meat)
1 large onion diced
1 zucchini shredded
1 carrot shredded
2 tbsp of veg oil
other yummy veggie options are: peppers, corn, spinach (I often throw in a couple of frozen pods), and chopped mushrooms.
1 tbsp of chilli powder
1 tbsp of Mexican oregano (regular will do)
1 tsp of chilli flakes (more if you like)
1 tsp of onion powder
1 tsp of ground cumin
1/2 tsp of cumin seeds
1 tsp of salt
1 tsp of brown sugar
Heat the oil in a deep pot or dutch oven over medium heat. When hot add the onions and some salt and pepper. Fry for a few minutes and then add your ground turkey if you are using. Break the turkey up and continue cooking until done. When done, add half of the can of diced tomatoes and using your spoon, scrape up any brown bits on the bottom of the pan. When you have scraped up that flavour, then add the rest of the tomatoes, including the other can. Add the zucchini, carrot, beans and other veggies, then turn the heat to low.
In a small pan, over low heat, heat the chilli powder, chilli flakes and cumin seeds. When you begin to smell them, add them to your pot along with the rest of the spices. Let the chilli simmer over a low heat for about half an hour. Taste and adjust seasoning before serving.
Soba Quickie
Quickie Soba Noodles
2 bundles of soba noodles
Cook in boiling water for 3 minutes. Drain and and toss with sauce.
Sauce:
2 tbsp sriracha
2 tbsp soya sauce
1 tbsp of lime juice
1/2 tsp of sesame oil
1 tbsp of veg oil
1 clove of garlic minced
This version is spicy. If you would like it just a little spicy, then add less sriracha and more lime juice. In order to make this meal quickly, don't pull out your measuring spoons, just eyeball it and make sure to taste it before you toss your noodles in it.
Top with toasted sesame seeds and lots of cilantro.
2 bundles of soba noodles
Cook in boiling water for 3 minutes. Drain and and toss with sauce.
Sauce:
2 tbsp sriracha
2 tbsp soya sauce
1 tbsp of lime juice
1/2 tsp of sesame oil
1 tbsp of veg oil
1 clove of garlic minced
This version is spicy. If you would like it just a little spicy, then add less sriracha and more lime juice. In order to make this meal quickly, don't pull out your measuring spoons, just eyeball it and make sure to taste it before you toss your noodles in it.
Top with toasted sesame seeds and lots of cilantro.
Spicy Fried Rice
Spicy Fried Rice
3 tbsp of butter or olive oil
2 eggs whisked
2 medium carrots diced
1 onion diced
½ cup of frozen peas
4 cups of cooked rice (I think any rice would do)
3 green onions sliced
3 cloves of garlic minced
2 cups of cooked chicken/turkey chopped
3-4 tbsp of soya sauce
2 tsp of oyster sauce
2 tbsp of sriracha
1 tsp sesame oil
zest of a lime then cut lime into wedges
In a large skillet, heat the olive oil or butter over medium heat and add the diced carrots and onions. After a few minutes add the garlic and continue to cook and stir. When the onions have softened, add the rice, soya and oyster sauce and mix well to combine. Once heated through, add your eggs and mix well to incorporate the eggs. Then add your chicken, green onions, lime zest and peas. When everything has had time to get to know each other add your sirachi and sesame oil and remove from the heat. Taste test to see if it is yummy then serve with lime wedges (use the same lime you zested otherwise it will be hard as a rock in a few days and unusable).
3 tbsp of butter or olive oil
2 eggs whisked
2 medium carrots diced
1 onion diced
½ cup of frozen peas
4 cups of cooked rice (I think any rice would do)
3 green onions sliced
3 cloves of garlic minced
2 cups of cooked chicken/turkey chopped
3-4 tbsp of soya sauce
2 tsp of oyster sauce
2 tbsp of sriracha
1 tsp sesame oil
zest of a lime then cut lime into wedges
In a large skillet, heat the olive oil or butter over medium heat and add the diced carrots and onions. After a few minutes add the garlic and continue to cook and stir. When the onions have softened, add the rice, soya and oyster sauce and mix well to combine. Once heated through, add your eggs and mix well to incorporate the eggs. Then add your chicken, green onions, lime zest and peas. When everything has had time to get to know each other add your sirachi and sesame oil and remove from the heat. Taste test to see if it is yummy then serve with lime wedges (use the same lime you zested otherwise it will be hard as a rock in a few days and unusable).
Hodge Podge
Hodge Podge
4 - 5 new potatoes quartered
a handful of string beans trimmed and snapped in half
2 - 3 small zucchini trimmed and cut into chunks
3 - 4 carrots trimmed and cut into chunks
2 - 3 beets, roasted, peeled and cut into chunks (optional)
1 cup of shelled peas (they did not have any at the farmer's market so sadly my hodge podge is missing this lovely addition)
2 tbsp of butter
~600 ml of half and half cream
2 cups of chicken broth (veggie broth can also be used or just plain salted water)
2 garlic cloves peeled and slightly smashed
1 bunch of thyme
salt and pepper
Place the potatoes and the chicken broth (if there is not salt in your broth then add some as well) in a pot and bring to a boil. Boil gently until tender and then drain the broth. Do not throw it away! It can be kept in the fridge to use again.
Turn the heat to low. Add the veggies (hold the beets), cream, butter, garlic and thyme with some salt and pepper to the pot with the potatoes. Gently simmer for 20 min then taste your carrots. See if they are done to your liking. I prefer my veggies to have some body to them, hating on the mushy veggies. If they are done well for you, then remove the thyme and garlic and add salt and pepper as needed. If I am serving this to a group then I serve the beets on the side but if it is just for my family, then I add the beets and watch the cream turn a weirdly wonderful shade of pink. This meal is nice served with crusty bread.
Serves 4 - 6 depending on quantity and size of veggies you added.
4 - 5 new potatoes quartered
a handful of string beans trimmed and snapped in half
2 - 3 small zucchini trimmed and cut into chunks
3 - 4 carrots trimmed and cut into chunks
2 - 3 beets, roasted, peeled and cut into chunks (optional)
1 cup of shelled peas (they did not have any at the farmer's market so sadly my hodge podge is missing this lovely addition)
2 tbsp of butter
~600 ml of half and half cream
2 cups of chicken broth (veggie broth can also be used or just plain salted water)
2 garlic cloves peeled and slightly smashed
1 bunch of thyme
salt and pepper
Place the potatoes and the chicken broth (if there is not salt in your broth then add some as well) in a pot and bring to a boil. Boil gently until tender and then drain the broth. Do not throw it away! It can be kept in the fridge to use again.
Turn the heat to low. Add the veggies (hold the beets), cream, butter, garlic and thyme with some salt and pepper to the pot with the potatoes. Gently simmer for 20 min then taste your carrots. See if they are done to your liking. I prefer my veggies to have some body to them, hating on the mushy veggies. If they are done well for you, then remove the thyme and garlic and add salt and pepper as needed. If I am serving this to a group then I serve the beets on the side but if it is just for my family, then I add the beets and watch the cream turn a weirdly wonderful shade of pink. This meal is nice served with crusty bread.
Serves 4 - 6 depending on quantity and size of veggies you added.
Kinky Quinoa Salad
Kinky Quinoa Salad
1 cup of quinoa rinsed
1 3/4 cup of chicken broth
3 cloves of garlic - 1 smashed and 2 minced well
2 kaffir lime leaves (if you have them)
1/2 cup of toasted nuts (I used cashews, but peanuts and almonds are also tasty)
1/2 cup of chopped cilantro
1 cup of chopped feta
8 - 10 cherry or grape tomatoes halved
4 - 5 cups of veggies (asparagus, mushrooms, onions, cauliflower, peppers, zucchini)
around 15 - 20 small shrimp
1/4 cup of olive oil and some extra for brushing on the veggies
juice of a lemon
1/4 cup of soya sauce
salt and pepper
seasoning salt
I cook my quinoa in my rice cooker and the measurements above work perfectly for the rice cooker. If you are cooking it on the stove it should also work but keep an eye on it. Cook your quinoa with the chicken broth instead of water and put in the smashed clove of garlic along with the kaffir lime leaves if you have them. When done, remove the garlic and leaves.
While this is cooking, warm up your barbecue. Brush whatever veggies you are using with olive oil then season with salt and pepper. If you are using beef, chicken or pork, instead of shrimp, also brush with olive oil and sprinkle with seasoning salt. Grill the meat before the veggies so it has time to rest. If you are using shrimp they are very quick to grill so can be done after the veggies. Grill your veggies until they have a nice char but still have some crunch. If you are doing shrimp as I did, then toss them with olive oil and seasoning salt and lay them on a barbecue tray. Grill them on a medium heat and keep a close eye on them as they can cook very quickly. Time varies depending on the size of the shrimp.
I make a simple dressing for this salad which is the juice of a lemon, the soya sauce, the rest of the garlic (2 minced cloves) and if you like some heat then throw in some chilli flakes or a chopped fresh chilli.
Chop your veggies and meat and mix everything together. You are going to need a really big platter. If you are doing a meat, it looks nice to slice it and lay it on top of the salad. This will feed a lot of people. Enjoy!
1 cup of quinoa rinsed
1 3/4 cup of chicken broth
3 cloves of garlic - 1 smashed and 2 minced well
2 kaffir lime leaves (if you have them)
1/2 cup of toasted nuts (I used cashews, but peanuts and almonds are also tasty)
1/2 cup of chopped cilantro
1 cup of chopped feta
8 - 10 cherry or grape tomatoes halved
4 - 5 cups of veggies (asparagus, mushrooms, onions, cauliflower, peppers, zucchini)
around 15 - 20 small shrimp
1/4 cup of olive oil and some extra for brushing on the veggies
juice of a lemon
1/4 cup of soya sauce
salt and pepper
seasoning salt
I cook my quinoa in my rice cooker and the measurements above work perfectly for the rice cooker. If you are cooking it on the stove it should also work but keep an eye on it. Cook your quinoa with the chicken broth instead of water and put in the smashed clove of garlic along with the kaffir lime leaves if you have them. When done, remove the garlic and leaves.
While this is cooking, warm up your barbecue. Brush whatever veggies you are using with olive oil then season with salt and pepper. If you are using beef, chicken or pork, instead of shrimp, also brush with olive oil and sprinkle with seasoning salt. Grill the meat before the veggies so it has time to rest. If you are using shrimp they are very quick to grill so can be done after the veggies. Grill your veggies until they have a nice char but still have some crunch. If you are doing shrimp as I did, then toss them with olive oil and seasoning salt and lay them on a barbecue tray. Grill them on a medium heat and keep a close eye on them as they can cook very quickly. Time varies depending on the size of the shrimp.
I make a simple dressing for this salad which is the juice of a lemon, the soya sauce, the rest of the garlic (2 minced cloves) and if you like some heat then throw in some chilli flakes or a chopped fresh chilli.
Chop your veggies and meat and mix everything together. You are going to need a really big platter. If you are doing a meat, it looks nice to slice it and lay it on top of the salad. This will feed a lot of people. Enjoy!
Green Curry Turkeyballs
Green Curry Turkeyballs
(I often double this recipe)
1 package of ground turkey or chicken (around 450g)
1 green onion diced well
1 kaffir lime leaf diced well (make sure to take the rib out)
1 tbsp of green curry paste
1 ½ tsp fish sauce
zest of 1 lime
1 lg clove of garlic minced well or microplaned
1 tbsp of ginger minced well or microplaned
(makes about 12 - 15 balls)
Directions:
Mix all ingredients together in a large bowl. Roll into balls, I usually make ones a bit smaller than golf balls. Place balls on a cookie sheet that is lined with parchment paper. Cook for 20 min at 350. If you are going to freeze, lay on parchment paper on a cookie sheet so they are not touching, cover and put in the freezer. When frozen, transfer to a container or ziploc.
Curry Sauce:
2 tbsp of veg oil
1 can of coconut milk
1 tbsp of brown sugar
1 tsp of fish sauce
1 - 2 tbsp of green curry paste (this depends on how spicy your curry paste is and how spicy you like your food - I use 2)
2 - 3 cups of chopped veggies
1/2 cup of torn basil
turkey balls
I make a simple green curry to go with these. Heat up a sauté pan with a little veg oil. Saute whatever veggies you choose to put in (everything is good), when veggies are half way done add 1 to 2 tbsp of green curry paste, depending on how hot you like it. Add balls as well and saute for 3 or 4 min. Add half a can of coconut milk and stir to incorporate everything. Add about a tsp of fish sauce and a tbsp of brown sugar. Continue to add coconut milk for more sauce, I often use the whole can. Taste test. If not salty enough, add more fish sauce, if too spicy, add a little more brown sugar and/or coconut milk.
(I often double this recipe)
1 package of ground turkey or chicken (around 450g)
1 green onion diced well
1 kaffir lime leaf diced well (make sure to take the rib out)
1 tbsp of green curry paste
1 ½ tsp fish sauce
zest of 1 lime
1 lg clove of garlic minced well or microplaned
1 tbsp of ginger minced well or microplaned
(makes about 12 - 15 balls)
Directions:
Mix all ingredients together in a large bowl. Roll into balls, I usually make ones a bit smaller than golf balls. Place balls on a cookie sheet that is lined with parchment paper. Cook for 20 min at 350. If you are going to freeze, lay on parchment paper on a cookie sheet so they are not touching, cover and put in the freezer. When frozen, transfer to a container or ziploc.
Curry Sauce:
2 tbsp of veg oil
1 can of coconut milk
1 tbsp of brown sugar
1 tsp of fish sauce
1 - 2 tbsp of green curry paste (this depends on how spicy your curry paste is and how spicy you like your food - I use 2)
2 - 3 cups of chopped veggies
1/2 cup of torn basil
turkey balls
I make a simple green curry to go with these. Heat up a sauté pan with a little veg oil. Saute whatever veggies you choose to put in (everything is good), when veggies are half way done add 1 to 2 tbsp of green curry paste, depending on how hot you like it. Add balls as well and saute for 3 or 4 min. Add half a can of coconut milk and stir to incorporate everything. Add about a tsp of fish sauce and a tbsp of brown sugar. Continue to add coconut milk for more sauce, I often use the whole can. Taste test. If not salty enough, add more fish sauce, if too spicy, add a little more brown sugar and/or coconut milk.
Goat Cheese and Basil Burger
Basil and Goat Cheese Burgers
Burgers:
1 package of ground chicken (450g)
1 cup of chopped fresh basil
¼ cup of minced onion
1 clove of garlic minced
½ small log of goat cheese
salt and pepper
Spread:
1 cup of basil
1 thai chilli
¼ cup of mayo
1 tbsp of lemon juice
¼ cup of cashews
3 tbsp of olive oil
salt and pepper
Burger:
Mix all of the above ingredients and divide into 4 burgers. I often chill the burgers for at least a half an hour before barbecuing as they tend to stay together better. Barbecue or fry over medium heat, flipping after about 7 minutes. Cook for another 4 - 5 minutes until done.
Spread:
Put all ingredients into a blender or food processor. Whaz for a few minutes, I left mine with a little texture but it is up to you.
We ate our burgers on toasted buns with spread smeared on them, tomato slices and lettuce. Yummo!
Burgers:
1 package of ground chicken (450g)
1 cup of chopped fresh basil
¼ cup of minced onion
1 clove of garlic minced
½ small log of goat cheese
salt and pepper
Spread:
1 cup of basil
1 thai chilli
¼ cup of mayo
1 tbsp of lemon juice
¼ cup of cashews
3 tbsp of olive oil
salt and pepper
Burger:
Mix all of the above ingredients and divide into 4 burgers. I often chill the burgers for at least a half an hour before barbecuing as they tend to stay together better. Barbecue or fry over medium heat, flipping after about 7 minutes. Cook for another 4 - 5 minutes until done.
Spread:
Put all ingredients into a blender or food processor. Whaz for a few minutes, I left mine with a little texture but it is up to you.
We ate our burgers on toasted buns with spread smeared on them, tomato slices and lettuce. Yummo!
Spicy Penne Bake
Spicy Penne Bake
1 box of penne pasta
1 medium size zucchini sliced
10 - 12 sliced white mushrooms
1 large can of crushed tomatoes
1 large can of diced tomatoes
a package or ground turkey or chicken
4 cloves of garlic crushed and diced
1/2 cup of chopped italian parsley
1/2 block of soft cream cheese
1 tbsp of dried oregano
1 medium onion diced
1 1/2 cup of grated mozzarella (or marble)
salt and pepper to taste
1 tsp of chilli flakes, more if you dare
Couple glugs of olive oil
Boil pot of salted water. When boiling add penne. cook til just before el dente.
While cooking penne, add a couple glugs of olive oil to a big sauce pan and heat up. When hot add onions and garlic, don't brown but cook til translucent, about 5 mins. Add a little salt and pepper while sweating the onions and garlic. Add the ground turkey or chicken and fry til almost cooked. In a separate pan, heat another 2tbsp of olive oil fry mushrooms til brown and set aside. Add another tbsp of oil and add zucchini slices> Brown on both sides and remove when done.
Back to the big sauce pan, add the chilli flakes and oregano. Stir to combine. Add the cans of tomatoes and stir well. Begin to add the cream cheese in little blobs you pull off with your fingers. Continue until all has been added and stir to combine. It will take about 10 - 15 mins for the cream cheese to melt, so stir every once in a while. Add more salt and pepper to taste and more oregano or/ and chilli flakes if necessary. Add cooked pasta to the sauce. Remove from heat and add parsley. Pour into a large casserole dish and top with cheese. Bake in 350 oven for 30 mins.
1 box of penne pasta
1 medium size zucchini sliced
10 - 12 sliced white mushrooms
1 large can of crushed tomatoes
1 large can of diced tomatoes
a package or ground turkey or chicken
4 cloves of garlic crushed and diced
1/2 cup of chopped italian parsley
1/2 block of soft cream cheese
1 tbsp of dried oregano
1 medium onion diced
1 1/2 cup of grated mozzarella (or marble)
salt and pepper to taste
1 tsp of chilli flakes, more if you dare
Couple glugs of olive oil
Boil pot of salted water. When boiling add penne. cook til just before el dente.
While cooking penne, add a couple glugs of olive oil to a big sauce pan and heat up. When hot add onions and garlic, don't brown but cook til translucent, about 5 mins. Add a little salt and pepper while sweating the onions and garlic. Add the ground turkey or chicken and fry til almost cooked. In a separate pan, heat another 2tbsp of olive oil fry mushrooms til brown and set aside. Add another tbsp of oil and add zucchini slices> Brown on both sides and remove when done.
Back to the big sauce pan, add the chilli flakes and oregano. Stir to combine. Add the cans of tomatoes and stir well. Begin to add the cream cheese in little blobs you pull off with your fingers. Continue until all has been added and stir to combine. It will take about 10 - 15 mins for the cream cheese to melt, so stir every once in a while. Add more salt and pepper to taste and more oregano or/ and chilli flakes if necessary. Add cooked pasta to the sauce. Remove from heat and add parsley. Pour into a large casserole dish and top with cheese. Bake in 350 oven for 30 mins.
Lasagna Roll Ups
Lasagna Rollups
6 lasagna noodles cooked al dente
2 cups of chicken poached or roasted and shredded
1 can of crushed tomatoes
1 cup of chopped basil
1 egg
1/2 cup of cream cheese
1 onion diced
2 cloves of garlic minced
1 cup of grated mozzarella cheese (I used marble originally and it was also good)
1/2 cup of parmesan grated
2 tbsp of olive oil
1 tbsp of dried oregano
1 tbsp of brown sugar
salt and pepper
Over medium heat, add your olive oil to a sauce pan and when hot, add your onions. Sweat the onions for a few minutes then add the garlic. After a few more minutes add your crushed tomatoes and stir to combine. Add your oregano, brown sugar and salt and pepper and let simmer on a very low heat for about 10 minutes. Turn the heat off and add half the basil.
Meanwhile, in a bowl, mix your chicken, cream cheese, mozzarella cheese, half the parmesan cheese, the other half of the basil, salt and pepper, and the egg.
In a small casserole dish spread a layer of your tomato sauce (which you've tasted to see if it needs anything). Lay out your lasagna noodles and spread the chicken/cheese mixture evenly all the way down the noodle. Once you have a thin even layer, roll the noodle up tightly and place in the casserole dish. Do all 6 noodles then cover your rollups in the rest of the tomato sauce. Sprinkle with the rest of the parmesan and bake in a 350 degree oven for 30 minutes.
6 lasagna noodles cooked al dente
2 cups of chicken poached or roasted and shredded
1 can of crushed tomatoes
1 cup of chopped basil
1 egg
1/2 cup of cream cheese
1 onion diced
2 cloves of garlic minced
1 cup of grated mozzarella cheese (I used marble originally and it was also good)
1/2 cup of parmesan grated
2 tbsp of olive oil
1 tbsp of dried oregano
1 tbsp of brown sugar
salt and pepper
Over medium heat, add your olive oil to a sauce pan and when hot, add your onions. Sweat the onions for a few minutes then add the garlic. After a few more minutes add your crushed tomatoes and stir to combine. Add your oregano, brown sugar and salt and pepper and let simmer on a very low heat for about 10 minutes. Turn the heat off and add half the basil.
Meanwhile, in a bowl, mix your chicken, cream cheese, mozzarella cheese, half the parmesan cheese, the other half of the basil, salt and pepper, and the egg.
In a small casserole dish spread a layer of your tomato sauce (which you've tasted to see if it needs anything). Lay out your lasagna noodles and spread the chicken/cheese mixture evenly all the way down the noodle. Once you have a thin even layer, roll the noodle up tightly and place in the casserole dish. Do all 6 noodles then cover your rollups in the rest of the tomato sauce. Sprinkle with the rest of the parmesan and bake in a 350 degree oven for 30 minutes.
Huevos Rancheros
Huevos Rancheros
Beans:
1 can of black beans
1 small onion diced
2 cloves of garlic minced
1 tbsp of cumin seeds
1 tbsp or so lime juice
salt to taste
2 tbsp of olive oil
Salsa:
2 small tomatoes diced (seeds removed)
1 small jalapeno diced, seeds and membranes removed
½ bell pepper (yellow, red or orange) diced
½ small onion diced
1 garlic clove minced
juice of half a lime (unless its not very juicy then use all of it)
⅓ cup of chopped cilantro
salt to taste
1 cup of grated marble cheese (another cheese, like cheddar, works well too)
4 tortillas
some veg oil
garlic salt
4 eggs (or more if some people want 2 eggs on top)
Garnish options:
cilantro leaves
sour cream
avacado
pickled jalapenos
For the beans, heat the oil in a frypan over medium heat. When hot, add the onions and garlic and cook for 3 - 4 minutes until onions are softened. Add the cumin seeds and cook for another a minute or two. Add the beans and mix well. Cook together for another few minutes and add salt for taste. Turn off the heat and add the lime juice. Taste and adjust.
Combine all the ingredients for the salsa and taste to adjust.
Brush the tortillas with the oil and sprinkle with a little garlic salt or powder. I throw mine in the toaster oven and toast but if you don’t have a toaster oven you could do the same in the proper oven. Traditionally, you heat oil in a frypan and crisp each tortilla in the oil by flipping them until they are crisped on both sides. I find my method the easiest but you choose the one that works for you.
Fry the eggs in oil and I prefer over easy but some people may want their eggs done differently. Add some salt to your eggs.
Put it all together. If your beans have cooled reheat them in the microwave. Put some grated cheese on the hot tortillas then add the hot beans on top of the cheese. Place your eggs on top of that then your salsa. Garnish.
Beans:
1 can of black beans
1 small onion diced
2 cloves of garlic minced
1 tbsp of cumin seeds
1 tbsp or so lime juice
salt to taste
2 tbsp of olive oil
Salsa:
2 small tomatoes diced (seeds removed)
1 small jalapeno diced, seeds and membranes removed
½ bell pepper (yellow, red or orange) diced
½ small onion diced
1 garlic clove minced
juice of half a lime (unless its not very juicy then use all of it)
⅓ cup of chopped cilantro
salt to taste
1 cup of grated marble cheese (another cheese, like cheddar, works well too)
4 tortillas
some veg oil
garlic salt
4 eggs (or more if some people want 2 eggs on top)
Garnish options:
cilantro leaves
sour cream
avacado
pickled jalapenos
For the beans, heat the oil in a frypan over medium heat. When hot, add the onions and garlic and cook for 3 - 4 minutes until onions are softened. Add the cumin seeds and cook for another a minute or two. Add the beans and mix well. Cook together for another few minutes and add salt for taste. Turn off the heat and add the lime juice. Taste and adjust.
Combine all the ingredients for the salsa and taste to adjust.
Brush the tortillas with the oil and sprinkle with a little garlic salt or powder. I throw mine in the toaster oven and toast but if you don’t have a toaster oven you could do the same in the proper oven. Traditionally, you heat oil in a frypan and crisp each tortilla in the oil by flipping them until they are crisped on both sides. I find my method the easiest but you choose the one that works for you.
Fry the eggs in oil and I prefer over easy but some people may want their eggs done differently. Add some salt to your eggs.
Put it all together. If your beans have cooled reheat them in the microwave. Put some grated cheese on the hot tortillas then add the hot beans on top of the cheese. Place your eggs on top of that then your salsa. Garnish.
Coconut Thai Soup
Coconut Thai Soup
1 can of coconut milk (not light)
2 cups of broth (chicken or veggie)
3 green onions chopped
about 3 cups of cooked vermicelli noodles (just put into boiling water, turn off heat and let noodles sit for about 5 min, drain and rinse with cool water, set aside)
2 cups of julienned veggies (your choice of asparagus, peppers, carrots, zuchinni, whatever you have)
a few chunks (thumb sized) of ginger (or galangal if you have it)
2 stalks of lemon grass, peeled, hit with the back of your blade then chopped into pieces
2-3 kaffir lime leaves (you could use slices of lime peel)
1-2 chilies diced
handful of torn basil
couple of handfuls of cilantro
1 1/2 of shredded cooked chicken(could also use raw chicken cut into bite size pieces) or shrimp
2-3 shallots sliced
1 tbsp fish sauce
Put broth in sauce pan with lemon grass, kaffir leaves, and ginger chunks (leave one aside for later). Let simmer on a very low heat for 15 min. Remove the leaves, ginger and lemongrass. Add the chicken (not shrimp), coconut milk, shallot, julienned veggies, chilli and grate with a microplane the last thumb of ginger into the soup. Turn the heat up and simmer another 10 min. Add shrimp(if using) and fish sauce and simmer another few min, make sure shrimp are cooked. Add green onions and turn off the heat. Taste and adjust. Place vermicelli noodles in bowls (should be enough for 3 or 4) and ladle soup into bowls. Top with cilantro and basil and serve with wedges of lime.
*You can also add grape tomatoes, mushrooms (oyster are really good), or tofu.
Serves 4
1 can of coconut milk (not light)
2 cups of broth (chicken or veggie)
3 green onions chopped
about 3 cups of cooked vermicelli noodles (just put into boiling water, turn off heat and let noodles sit for about 5 min, drain and rinse with cool water, set aside)
2 cups of julienned veggies (your choice of asparagus, peppers, carrots, zuchinni, whatever you have)
a few chunks (thumb sized) of ginger (or galangal if you have it)
2 stalks of lemon grass, peeled, hit with the back of your blade then chopped into pieces
2-3 kaffir lime leaves (you could use slices of lime peel)
1-2 chilies diced
handful of torn basil
couple of handfuls of cilantro
1 1/2 of shredded cooked chicken(could also use raw chicken cut into bite size pieces) or shrimp
2-3 shallots sliced
1 tbsp fish sauce
Put broth in sauce pan with lemon grass, kaffir leaves, and ginger chunks (leave one aside for later). Let simmer on a very low heat for 15 min. Remove the leaves, ginger and lemongrass. Add the chicken (not shrimp), coconut milk, shallot, julienned veggies, chilli and grate with a microplane the last thumb of ginger into the soup. Turn the heat up and simmer another 10 min. Add shrimp(if using) and fish sauce and simmer another few min, make sure shrimp are cooked. Add green onions and turn off the heat. Taste and adjust. Place vermicelli noodles in bowls (should be enough for 3 or 4) and ladle soup into bowls. Top with cilantro and basil and serve with wedges of lime.
*You can also add grape tomatoes, mushrooms (oyster are really good), or tofu.
Serves 4
Khao Man Gai (chicken with rice and awesome sauce)
Khao Man Gai (chicken and rice and awesome sauce)
chicken:
1 whole small chicken or a package of chicken breasts or thighs (skin on preferably)
1 tbsp of salt
4 bruised cilantro roots (often the grocery stores here cut the roots off so I used the stems of the cilantro bunch, leaving ~10 stems aside for the rice).
rice:
2 cups of jasmine rice
3 cups of chicken broth (same broth used to cook the above chicken)
4 thick slices of ginger
2 bruised cilantro roots (or the 10 cilantro stems you saved)
2 tbsp of chopped garlic
1/4 cup of canola oil
sauce:
1/4 cup of fermented soy bean sauce (the crucial ingredient mentioned above)
2 tbsp brown sugar (palm sugar is more authentic if you have it)
3-4 tbsp of soya sauce
2 tbsp of white vinegar
4 Thai chillies finely chopped (I used 1 Spanish chilli of medium size)
3 tbsp of finely chopped ginger
1 tbsp of finely chopped garlic
2 tbsp of water
cilantro for garnish.
To make chicken and broth bring a pot of water to boil and add salt and roots or stems. Add the chicken (make sure the chicken is covered with water) and lower to a simmer. Simmer until chicken is cooked through but be careful not to overcook which can happen more easily if there is no skin on your chicken. When done, remove the chicken from the broth and let rest before deboning, removing the skin and slicing.
To make the rice use a rice cooker or pot and add your rice, broth from your cooked chicken, ginger, and stems or roots. Fry the garlic in the oil in a separate pan. Be very careful as it can go from lightly browned to burnt and bitter in seconds. As soon as it is nicely browned, remove the garlic with a slotted spoon and add to your rice. Stir to combine everything and cook rice the usual way.
To make the sauce simply add all the ingredients and mix. Taste and adjust. It will be salty and have strong flavours but try a little on the chicken and rice before diluting or changing it too much.
To serve, place a serving of rice in a bowl or on a plate, then top with sliced chicken, then a couple spoonfuls of sauce and some cilantro leaves on top.
chicken:
1 whole small chicken or a package of chicken breasts or thighs (skin on preferably)
1 tbsp of salt
4 bruised cilantro roots (often the grocery stores here cut the roots off so I used the stems of the cilantro bunch, leaving ~10 stems aside for the rice).
rice:
2 cups of jasmine rice
3 cups of chicken broth (same broth used to cook the above chicken)
4 thick slices of ginger
2 bruised cilantro roots (or the 10 cilantro stems you saved)
2 tbsp of chopped garlic
1/4 cup of canola oil
sauce:
1/4 cup of fermented soy bean sauce (the crucial ingredient mentioned above)
2 tbsp brown sugar (palm sugar is more authentic if you have it)
3-4 tbsp of soya sauce
2 tbsp of white vinegar
4 Thai chillies finely chopped (I used 1 Spanish chilli of medium size)
3 tbsp of finely chopped ginger
1 tbsp of finely chopped garlic
2 tbsp of water
cilantro for garnish.
To make chicken and broth bring a pot of water to boil and add salt and roots or stems. Add the chicken (make sure the chicken is covered with water) and lower to a simmer. Simmer until chicken is cooked through but be careful not to overcook which can happen more easily if there is no skin on your chicken. When done, remove the chicken from the broth and let rest before deboning, removing the skin and slicing.
To make the rice use a rice cooker or pot and add your rice, broth from your cooked chicken, ginger, and stems or roots. Fry the garlic in the oil in a separate pan. Be very careful as it can go from lightly browned to burnt and bitter in seconds. As soon as it is nicely browned, remove the garlic with a slotted spoon and add to your rice. Stir to combine everything and cook rice the usual way.
To make the sauce simply add all the ingredients and mix. Taste and adjust. It will be salty and have strong flavours but try a little on the chicken and rice before diluting or changing it too much.
To serve, place a serving of rice in a bowl or on a plate, then top with sliced chicken, then a couple spoonfuls of sauce and some cilantro leaves on top.