Adapted from washingtonpost.com May 23, 2013
This is a delicious light barbecue option. It was my first venture into grilling fruit, and I will definitely
be experimenting more with this during the summer. It's early in the season for peaches, but even
totally unripe peaches worked well and developed flavor as they cooked. The ripe mango was even
better when cooked.
If you're using wood skewers, be sure to let them soak for at least an hour prior to putting the chicken and other ingredients on.
Ingredients:
For the marinade and chicken:
1 cup chopped cilantro (leaves and tender stems)
2 Tbsp canola oil
4 large cloves garlic, chopped
Juice of 1 lime
1 1/2 tsp honey
1/4 tsp sea salt
1/4 tsp freshly ground pepper
1 lb boneless, skinless chicken breast halves
For the kebabs:
1/2 large red onion, cut in quarters, and separate the layers
1 large red bell pepper, stemmed and seeded and cut into bite-size pieces
1 firm peach, pitted and cut into chunks (or us nectarine of pineapple chunks)
Flesh of 1 champagne (Ataulfo) mango, cut into chunks
Directions:
1) combine the cilantro oil, garlic, lime juice, honey, sea salt and pepper in the bowl of a food processor. Puree to form a smooth marinade. Transfer 1/4 cup to a large ziploc bag and pour the rest of the marinade into a small bowl.
2) Cut the chicken into bite-size chunks and add to the bag. Seal and massage to coat the chicken.
Refrigerate for several hours.
3) To prepare the kebabs, fill the skewers by alternating layers of red onion, peaches, the marinated chicken, bell pepper and mango. Brush them with the remaining marinade. Transfer the skewers to an outdoor grill or under the broiler. On the grill, close the lid and cook for 6-8 minutes, then turn the skewers over, close the lid and cook for 6-8 minutes or until the chicken is cooked through and the fruits and vegetables are slightly softened.
This is a collection of some of my favorite recipes that prove that nutritious foods can be delicious! I love to experiment with and create new recipes. Here are some that are tried and true. Let me know what you think! If you have a better version, I'm game!
Monday, May 27, 2013
Deliciously moist pumpkin bread
The original recipe was moist, but is even better since I started substituting a banana for one of the eggs. Not the lowest calorie dish ever, but at least it has pumpkin in it as a redeeming factor!
Ingredients:
4 eggs
1 banana, mashed
1 1/4 cups canola oil
15 oz solid packed pumpkin
2 cups flour (whole wheat or regular)
2 1/3 cups sugar
3 oz cook-and-serve vanilla pudding
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
walnuts (optional)
chocolate or carob chips (optional)
Directions:
1) Preheat the oven to 325 degrees.
2) Beat the eggs and add the mashed banana.
3) Add the oil and pumpkin. Beat until smooth.
4) Add the remaining ingredients.
5) Pour into 2 pre-greased loaf pans.
Bake for 50-55 minutes until a toothpick put in the middle of the bread comes out dry.
Ingredients:
4 eggs
1 banana, mashed
1 1/4 cups canola oil
15 oz solid packed pumpkin
2 cups flour (whole wheat or regular)
2 1/3 cups sugar
3 oz cook-and-serve vanilla pudding
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
walnuts (optional)
chocolate or carob chips (optional)
Directions:
1) Preheat the oven to 325 degrees.
2) Beat the eggs and add the mashed banana.
3) Add the oil and pumpkin. Beat until smooth.
4) Add the remaining ingredients.
5) Pour into 2 pre-greased loaf pans.
Bake for 50-55 minutes until a toothpick put in the middle of the bread comes out dry.
Friday, April 19, 2013
Cajun Carrots and Sweet Potato Fries
This is a very simple recipe, as long as you have good knives for cutting the wedges.
Ingredients:
8-10 large carrots, peeled and cut into wedges
2 small sweet potatoes, cut into wedges, peeled or not
1 Tbsp olive oil
1/4 tsp cayenne
salt and freshly ground black pepper to taste
Directions:
1) Preheat oven to 450 with rack in upper 1/3 of oven. Lightly grease baking sheet.
2) Toss carrots and/or sweet potatoes with oil and spices.
3) Roast for 15 minutes, turn, then cook for additional 10 minutes or so, until golden brown.
Serve immediately.
Ingredients:
8-10 large carrots, peeled and cut into wedges
2 small sweet potatoes, cut into wedges, peeled or not
1 Tbsp olive oil
1/4 tsp cayenne
salt and freshly ground black pepper to taste
Directions:
1) Preheat oven to 450 with rack in upper 1/3 of oven. Lightly grease baking sheet.
2) Toss carrots and/or sweet potatoes with oil and spices.
3) Roast for 15 minutes, turn, then cook for additional 10 minutes or so, until golden brown.
Serve immediately.
Oven- Fried Potatoes
This is a very quick recipe for baked "French fries".
Ingredients:
1 lb Yukon gold potatoes
1 lb sweet potatoes
1 Tbsp extra virgin olive oil
1/4 tsp paprika
salt and fresh ground pepper to taste
Directions:
1) Preheat oven to 450, with rack in upper 1/3 of oven. Lightly grease baking sheet.
2) Cut each potato lengthwise into 8 wedges. Toss with oil, paprika and salt and pepper.
3) Roast for 15 minutes. Turn and continue to roast for 10 more minutes until golden brown.
Serve immediately.
Ingredients:
1 lb Yukon gold potatoes
1 lb sweet potatoes
1 Tbsp extra virgin olive oil
1/4 tsp paprika
salt and fresh ground pepper to taste
Directions:
1) Preheat oven to 450, with rack in upper 1/3 of oven. Lightly grease baking sheet.
2) Cut each potato lengthwise into 8 wedges. Toss with oil, paprika and salt and pepper.
3) Roast for 15 minutes. Turn and continue to roast for 10 more minutes until golden brown.
Serve immediately.
Roasted Spiced Sweet Potatoes
Well, all I'll say is this recipe is supposed to be for 4-6 servings, but it disappeared in an instant with only 3 of us at the table tonight! Adapted from epicurious.com
Ingredients:
2 sweet potatoes
4 red-skinned white potatoes
1 tsp coriander seeds
1/2 tsp fennel seeds
1/2 tsp dried oregano
1/2 tsp dried hot red pepper flakes
1/2 -3/4 tsp kosher salt
3 Tbsp olive oil
Directions:
1) Preheat oven to 425 degrees.
2) Coarsely grind coriander, fennel, oregano and red pepper flakes in a spice grinder. I use an old coffee grinder that is now dedicated to spices. Stir together spices and salt.
3) Cut potatoes lengthwise into 1" wedges
4) Toss wedges with oil and spices in a large roasting pan and roast in middle of oven 15 minutes. Turn with a spatula and continue to roast until tender and slightly golden, about 15 minutes more.
Watch closely toward the end so they don't burn.
Ingredients:
2 sweet potatoes
4 red-skinned white potatoes
1 tsp coriander seeds
1/2 tsp fennel seeds
1/2 tsp dried oregano
1/2 tsp dried hot red pepper flakes
1/2 -3/4 tsp kosher salt
3 Tbsp olive oil
Directions:
1) Preheat oven to 425 degrees.
2) Coarsely grind coriander, fennel, oregano and red pepper flakes in a spice grinder. I use an old coffee grinder that is now dedicated to spices. Stir together spices and salt.
3) Cut potatoes lengthwise into 1" wedges
4) Toss wedges with oil and spices in a large roasting pan and roast in middle of oven 15 minutes. Turn with a spatula and continue to roast until tender and slightly golden, about 15 minutes more.
Watch closely toward the end so they don't burn.
Sweet Potato Salad
Adapted from the Washington Post. Serves 2
True confessions - I'll eat sweet potatoes in any form, so it doesn't take much to please me, but I did like this recipe. It is best served the same day it is prepared.
Ingredients:
2 sweet potatoes
5 Tbsp olive oil
1/4 cup chopped red onion
1/3 cup roasted red bell peppers
1 tsp Dijon-style mustard
1 tsp honey
1 1/2 Tbsp red wine vinegar (have not yet tried with balsamic or malt)
Salt
freshly ground black pepper
Directions:
1) Preheat oven to 425. Lightly oil a large baking sheet.
2) Cut potatoes into 1 inch cubes - peeled or not. Toss in 2 Tbsp of the oil and toss on baking sheet. Bake for 15-18 minutes until browned on the edges. Toss half way to brown evenly. Transfer to a medium bowl t cool completely, then add the red onion and toss gently.
3) Use a stick blender or food processor to puree the peppers, mustard, honey and red wine vinegar in a medium bowl until smooth. With the motor running, slowly drizzle in the remaining 3 Tbsp of oil to form an emulsion. Season with salt and pepper to taste.
4) When ready to serve, add half of the vinaigrette to the vegetables and toss gently to combine. Add more vinaigrette to taste.
Nutrition per serving, using small sweet potatoes and 1/2 the vinaigrette:
222 calories; 3 gm protein, 31 gm carbs, 10 gm fat, 1 gm saturated fat, 0 mg cholesterol, 247 mg sodium, 5 gm dietary fiber.
True confessions - I'll eat sweet potatoes in any form, so it doesn't take much to please me, but I did like this recipe. It is best served the same day it is prepared.
Ingredients:
2 sweet potatoes
5 Tbsp olive oil
1/4 cup chopped red onion
1/3 cup roasted red bell peppers
1 tsp Dijon-style mustard
1 tsp honey
1 1/2 Tbsp red wine vinegar (have not yet tried with balsamic or malt)
Salt
freshly ground black pepper
Directions:
1) Preheat oven to 425. Lightly oil a large baking sheet.
2) Cut potatoes into 1 inch cubes - peeled or not. Toss in 2 Tbsp of the oil and toss on baking sheet. Bake for 15-18 minutes until browned on the edges. Toss half way to brown evenly. Transfer to a medium bowl t cool completely, then add the red onion and toss gently.
3) Use a stick blender or food processor to puree the peppers, mustard, honey and red wine vinegar in a medium bowl until smooth. With the motor running, slowly drizzle in the remaining 3 Tbsp of oil to form an emulsion. Season with salt and pepper to taste.
4) When ready to serve, add half of the vinaigrette to the vegetables and toss gently to combine. Add more vinaigrette to taste.
Nutrition per serving, using small sweet potatoes and 1/2 the vinaigrette:
222 calories; 3 gm protein, 31 gm carbs, 10 gm fat, 1 gm saturated fat, 0 mg cholesterol, 247 mg sodium, 5 gm dietary fiber.
Monday, April 8, 2013
Lemon Herb Quinoa
Adapted from Shine from Yahoo
This is a light refreshing side dish - good choice for a BBQ. The measurements for the dressing are doubled from the original recipe because I wanted more taste, but be cautious not to over-dress the quinoa and make it soggy. Save the leftover dressing to add as needed when you serve it, or to use with other raw or cooked veggies.
This is the first time I've used shelled hemp seeds (available at Whole Foods in the vitamin aisle). It has a soft, fine texture and a nutty taste. Since I discovered it with this recipe, I've been experimenting with it and found that it's very good on yogurt. It can be used in baking and cooking as well, but its nutritional value is highest in its raw state.
What are hemp seeds, you might ask? While the hemp plant is high in fiber, the seeds or nuts are an ideal protein source with all of the essential amino acids in a ratio that is beneficial for humans, in addition to magnesium, iron, potassium and vitamin E. Hemp comes from a variety of Cannabis plants, but the level of THC (for all you kids of the '60's and '70's) is negligible or non-existent. It's equivalent to the level of opium in poppy seeds. It is actually illegal to grow it in the US, so the product I have, and evidently most of what is sold in the US, is grown in Canada.
So now on to the important stuff:
Ingredients:
1 cup quinoa, dry (I like to mix plain and red quinoa for the visual effect)
2 cups water (or 1 cup water, 1 cup low salt vegetable broth)
1 cup green peas, fresh or frozen
1/4- 1/2 cup fresh basil, finely chopped
1/4 cup shelled hemp seeds
4 Tbsp olive oil
3 Tbsp lemon juice
3 tsp Dijon mustard
2 tsp maple syrup
1/2 tsp sea salt, adjust to taste
1/4 tsp fresh ground pepper, adjust to taste
Directions:
1. Rinse quinoa in a fine mesh strainer with cold water. Transfer to a pot and add 2 cups of liquid. Bring to a boil.
2. Reduce heat to a simmer, and leave the lid slightly ajar. Simmer for about 15 minutes or until quinoa is plump and the water is absorbed. The texture should be soft, but not mushy.
3. Remove quinoa from heat and let it sit covered for 5 minutes. Fluff with a fork and set aside.
4. Boil fresh peas until warm and tender or run frozen peas under warm water. Drain and set aside.
5. Mix quinoa, peas, basil, and hemp seeds in a large bowl. Whisk together the oil, lemon juice, maple syrup, Dijon, sea salt and pepper. Pour about 1/2 to 2/3 over the quinoa, checking for taste and avoiding too much moisture. Serve warm or cold. The dish will keep for 3 days (not in my house!), except the basil might turn a little dark)
This is a light refreshing side dish - good choice for a BBQ. The measurements for the dressing are doubled from the original recipe because I wanted more taste, but be cautious not to over-dress the quinoa and make it soggy. Save the leftover dressing to add as needed when you serve it, or to use with other raw or cooked veggies.
This is the first time I've used shelled hemp seeds (available at Whole Foods in the vitamin aisle). It has a soft, fine texture and a nutty taste. Since I discovered it with this recipe, I've been experimenting with it and found that it's very good on yogurt. It can be used in baking and cooking as well, but its nutritional value is highest in its raw state.
What are hemp seeds, you might ask? While the hemp plant is high in fiber, the seeds or nuts are an ideal protein source with all of the essential amino acids in a ratio that is beneficial for humans, in addition to magnesium, iron, potassium and vitamin E. Hemp comes from a variety of Cannabis plants, but the level of THC (for all you kids of the '60's and '70's) is negligible or non-existent. It's equivalent to the level of opium in poppy seeds. It is actually illegal to grow it in the US, so the product I have, and evidently most of what is sold in the US, is grown in Canada.
So now on to the important stuff:
Ingredients:
1 cup quinoa, dry (I like to mix plain and red quinoa for the visual effect)
2 cups water (or 1 cup water, 1 cup low salt vegetable broth)
1 cup green peas, fresh or frozen
1/4- 1/2 cup fresh basil, finely chopped
1/4 cup shelled hemp seeds
4 Tbsp olive oil
3 Tbsp lemon juice
3 tsp Dijon mustard
2 tsp maple syrup
1/2 tsp sea salt, adjust to taste
1/4 tsp fresh ground pepper, adjust to taste
Directions:
1. Rinse quinoa in a fine mesh strainer with cold water. Transfer to a pot and add 2 cups of liquid. Bring to a boil.
2. Reduce heat to a simmer, and leave the lid slightly ajar. Simmer for about 15 minutes or until quinoa is plump and the water is absorbed. The texture should be soft, but not mushy.
3. Remove quinoa from heat and let it sit covered for 5 minutes. Fluff with a fork and set aside.
4. Boil fresh peas until warm and tender or run frozen peas under warm water. Drain and set aside.
5. Mix quinoa, peas, basil, and hemp seeds in a large bowl. Whisk together the oil, lemon juice, maple syrup, Dijon, sea salt and pepper. Pour about 1/2 to 2/3 over the quinoa, checking for taste and avoiding too much moisture. Serve warm or cold. The dish will keep for 3 days (not in my house!), except the basil might turn a little dark)
Friday, March 29, 2013
Not Your Grandmother's Chocolate Macaroons
This is from B'nai Tzedek Sisterhood's Passover tasting. These are delicious when prepared correctly. Mine were overdone, but no one seemed to mind! And so healthy -- they're chocolate, after all!
Makes about 20.
Ingredients:
4 oz semi or bittersweet chocolate
2 oz unsweetened chocolate (I used unsweetened cocoa powder)
2 large egg whites
1/2 cup sugar
1 tsp vanilla
2 cups shredded coconut
Directions:
1) Preheat oven to 375 degrees.
2) Melt the chocolates together on top of a double boiler.
3) In an electric mixer, beat the egg whites on medium high until frothy, about 30 seconds.
4) Gradually add the sugar and beat on high until the consistency of marshmallow fluff. Blend in vanilla. Remove from mixer and by hand, fold in melted chocolate and then coconut.
5) Drop rounded tablespoons about 1 1/2 inches apart on baking sheet covered in parchment paper. Bake until a light crust forms on the outside of the cookies, about 10-13 minutes.
6) Cool on wire rack.
Makes about 20.
Ingredients:
4 oz semi or bittersweet chocolate
2 oz unsweetened chocolate (I used unsweetened cocoa powder)
2 large egg whites
1/2 cup sugar
1 tsp vanilla
2 cups shredded coconut
Directions:
1) Preheat oven to 375 degrees.
2) Melt the chocolates together on top of a double boiler.
3) In an electric mixer, beat the egg whites on medium high until frothy, about 30 seconds.
4) Gradually add the sugar and beat on high until the consistency of marshmallow fluff. Blend in vanilla. Remove from mixer and by hand, fold in melted chocolate and then coconut.
5) Drop rounded tablespoons about 1 1/2 inches apart on baking sheet covered in parchment paper. Bake until a light crust forms on the outside of the cookies, about 10-13 minutes.
6) Cool on wire rack.
Passover quinoa salad
This is adapted from B'nai Tzedek Sisterhood Passover recipes. It is meant to have curry powder, which is not my favorite spice, so I substituted a little bit of cardamom.
Ingredients:
1 cup quinoa
1 cup dried cranberries
1 tsp cardamom powder
1 1/2 tsp sugar
1 1/2 tsp salt
3 Tbsp OJ
3 Tbsp olive oil
6 scallions, trimmed and thinly sliced on an angle
3 Tbsp Italian parsley, chopped
3 Tbsp lemon juice
1 cup chopped walnuts
pinch pepper
Directions:
Prepare the quinoa according to package directions, adding the OJ, curry powder, sugar and salt before bringing to a boil. Add the remaining ingredients to the cooked quinoa. Best if prepared 2 hours ahead and kept at room temperature before serving.
Ingredients:
1 cup quinoa
1 cup dried cranberries
1 tsp cardamom powder
1 1/2 tsp sugar
1 1/2 tsp salt
3 Tbsp OJ
3 Tbsp olive oil
6 scallions, trimmed and thinly sliced on an angle
3 Tbsp Italian parsley, chopped
3 Tbsp lemon juice
1 cup chopped walnuts
pinch pepper
Directions:
Prepare the quinoa according to package directions, adding the OJ, curry powder, sugar and salt before bringing to a boil. Add the remaining ingredients to the cooked quinoa. Best if prepared 2 hours ahead and kept at room temperature before serving.
Mint Quinoa
Adapted from the package of Eden Organic Quinoa Whole Grain --
It was meant to have a cup of cauliflower florets and very little carrots. Since cauliflower is not my favorite veggie, I just used a whole cup of carrots -- probably can even use more.
This recipe gives a smooth but interesting taste.
Ingredients:
1 cup quinoa, rinsed
1 1/4 cups boiling water and/or low sodium vegetable broth
1 Tbsp plum vinegar, or to taste (I used raspberry vinegar, but need to find something sweeter)
2 Tbsp extra virgin olive oil
15 0z can garbanzo beans, drained
1/2 cup lightly toasted pine nuts
1/3 cup chopped scallions
1/4 cup chopped fresh mint
1 cup diced carrots, blanched 1 minute
1/2 tsp salt, to taste
1/8 tsp pepper, to taste
Directions:
Cook quinoa according to package directions. Toss with all remaining ingredients and
serve.
Can't be easier than that!
It was meant to have a cup of cauliflower florets and very little carrots. Since cauliflower is not my favorite veggie, I just used a whole cup of carrots -- probably can even use more.
This recipe gives a smooth but interesting taste.
Ingredients:
1 cup quinoa, rinsed
1 1/4 cups boiling water and/or low sodium vegetable broth
1 Tbsp plum vinegar, or to taste (I used raspberry vinegar, but need to find something sweeter)
2 Tbsp extra virgin olive oil
15 0z can garbanzo beans, drained
1/2 cup lightly toasted pine nuts
1/3 cup chopped scallions
1/4 cup chopped fresh mint
1 cup diced carrots, blanched 1 minute
1/2 tsp salt, to taste
1/8 tsp pepper, to taste
Directions:
Cook quinoa according to package directions. Toss with all remaining ingredients and
serve.
Can't be easier than that!
Sunday, March 24, 2013
Apricot Chicken for Passover
This is a VERY simple recipe that is very tasty, and a very good alternative to the heavier foods that are often served during Passover.
Ingredients:
8 pieces of boneless chicken
1 cup apricot preserves (I use Bonne Maman)
1/2 cup matzo meal or quinoa flakes (if you agree that these are Kosher for Passover)
2 tsp garlic powder
1 tsp salt
1/2 tsp pepper
2 eggs beaten
1/2 cup wine (I use sake when making this when it's not Passover)
up to 2 Tbsp margarine
Mix matzah meal with garlic powder, salt and pepper. Dip chicken in egg, the matzah meal.
Place in greased pan. Mix preserves, wine and margarine. Microwave on high for 2 minutes.
Pour over chicken and bake uncovered at 325-350, depending on your over, for 40 minutes.
3/18/2017 Searched for a wine substitute - evidently can try 1 TBSP of white wine vinegar or apple cider vinegar per cup of water or broth --- I'll try it today, as I want to cook alcohol-free, even though it cooks off.
Ingredients:
8 pieces of boneless chicken
1 cup apricot preserves (I use Bonne Maman)
1/2 cup matzo meal or quinoa flakes (if you agree that these are Kosher for Passover)
2 tsp garlic powder
1 tsp salt
1/2 tsp pepper
2 eggs beaten
1/2 cup wine (I use sake when making this when it's not Passover)
up to 2 Tbsp margarine
Mix matzah meal with garlic powder, salt and pepper. Dip chicken in egg, the matzah meal.
Place in greased pan. Mix preserves, wine and margarine. Microwave on high for 2 minutes.
Pour over chicken and bake uncovered at 325-350, depending on your over, for 40 minutes.
3/18/2017 Searched for a wine substitute - evidently can try 1 TBSP of white wine vinegar or apple cider vinegar per cup of water or broth --- I'll try it today, as I want to cook alcohol-free, even though it cooks off.
Friday, December 7, 2012
Pumpkin Pie or Custard
Adapted from The Cancer Survivor's Guide - Foods that help you fight back! by Neal D. Barnard, MD and Jennifer K. Reilly RD. This book is a great source for nutritional information as well as
recipes of the vegan variety.
Without the pie crust, this is a tasty low calorie dessert.
Ingredients:
1 1/2 cups fortified soymilk
4 Tbsp corn starch
1 1/2 cups solid pack canned pumpkin or cooked pumpkin
1/2 cup sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 teaspoon salt
1/8 tsp ground cloves
9" unbaked pie crust (optional)
cinnamon sugar (optional) (mix sugar and cinnamon in 5:1 ratio)
Directions:
1) Preheat the oven to 375 degrees.
2) Combine soymilk and cornstarch in a large bowl and whisk until smooth.
3) Stir in the pumpkin, sugar, cinnamon, ginger, salt and cloves. Pour into a custard dish
or pie crust and bake for 45 minutes or until firm.
4) For a little extra sweetness, sprinkle lightly with cinnamon sugar.
5) Cool before slicing. If you have any leftovers, they will keep in a covered container in the
refrigerator for up to 3 days.
recipes of the vegan variety.
Without the pie crust, this is a tasty low calorie dessert.
Ingredients:
1 1/2 cups fortified soymilk
4 Tbsp corn starch
1 1/2 cups solid pack canned pumpkin or cooked pumpkin
1/2 cup sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 teaspoon salt
1/8 tsp ground cloves
9" unbaked pie crust (optional)
cinnamon sugar (optional) (mix sugar and cinnamon in 5:1 ratio)
Directions:
1) Preheat the oven to 375 degrees.
2) Combine soymilk and cornstarch in a large bowl and whisk until smooth.
3) Stir in the pumpkin, sugar, cinnamon, ginger, salt and cloves. Pour into a custard dish
or pie crust and bake for 45 minutes or until firm.
4) For a little extra sweetness, sprinkle lightly with cinnamon sugar.
5) Cool before slicing. If you have any leftovers, they will keep in a covered container in the
refrigerator for up to 3 days.
Monday, December 3, 2012
Larb Gai
This is adapted from a Thai Cooking Class taught by Chef Bank Ruangsangwattana, Jr. at Herbal Thai Restaurant in Silver Spring, MD
Adjust to your preferred heat level by adding more or less Thai chili powder.
Ingredients:
1 lb minced chicken
1 Tbsp red curry paste
1 cup chicken stock
1 kaffir lime leaf, torn
1/3 cup red onion
1 handful Thai basil leaves
1 handful mint leaves
lettuce
sliced cucumber
cut green beans
1-2 Tbsp fish sauce
1-2 Tbsp sugar
2 Tbsp rice tossed powder
Thai chili powder
1/2 piece of lime
Directions:
1) Heat the water until gently boiling, then add 1 Tbsp red curry paste.
2) Add the chicken and cook through until the sauce is reduced.
3) Turn off the heat and flavor the sauce with fish sauce, sugar, Thai chili powder and rice powder.
Adjust to taste.
4) Add all the herbs, red onion, Thai basil leaves and mint leaves.
5) Squeeze fresh lime juice.
6) Arrange on a serving dish with sliced cucumber, lettuce and cut green beans.
Adjust to your preferred heat level by adding more or less Thai chili powder.
Ingredients:
1 lb minced chicken
1 Tbsp red curry paste
1 cup chicken stock
1 kaffir lime leaf, torn
1/3 cup red onion
1 handful Thai basil leaves
1 handful mint leaves
lettuce
sliced cucumber
cut green beans
1-2 Tbsp fish sauce
1-2 Tbsp sugar
2 Tbsp rice tossed powder
Thai chili powder
1/2 piece of lime
Directions:
1) Heat the water until gently boiling, then add 1 Tbsp red curry paste.
2) Add the chicken and cook through until the sauce is reduced.
3) Turn off the heat and flavor the sauce with fish sauce, sugar, Thai chili powder and rice powder.
Adjust to taste.
4) Add all the herbs, red onion, Thai basil leaves and mint leaves.
5) Squeeze fresh lime juice.
6) Arrange on a serving dish with sliced cucumber, lettuce and cut green beans.
Thai Peanut Dipping Sauce
This is adapted from a cooking class taught by Chef Bank Ruangsangwattana Jr at Herbal Thai restaurant in Silver Spring MD. It is wonderful for dipping chicken skewers or raw or cooked veggies, or on top of a green salad.
Ingredients:
1 cinnamon stick
1 - 2 Tbsp Massaman Curry paste
1/4 -1/2 cup coconut milk
1 cup crushed roasted peanuts (use a coffee grinder for this, but stop before you make peanut butter!)
2 tsp sugar
1 Tbsp fish sauce or 1/4 - 1/2 tsp salt
1/2 cup water
Directions:
1) Heat the water to boiling.
2) Add the curry paste and dissolve.
3) Add the coconut milk and cinnamon stick and stir slowly. Simmer for 2-3 minutes.
4) Add the crushed peanuts and continue to mix. The sauce will start to thicken.
5) Add the sugar and fish sauce (or salt).
6) Adjust ingredients to taste. If the sauce cools, it will solidify. Simply heat it gently on
the stovetop or in the microwave to liquefy.
Ingredients:
1 cinnamon stick
1 - 2 Tbsp Massaman Curry paste
1/4 -1/2 cup coconut milk
1 cup crushed roasted peanuts (use a coffee grinder for this, but stop before you make peanut butter!)
2 tsp sugar
1 Tbsp fish sauce or 1/4 - 1/2 tsp salt
1/2 cup water
Directions:
1) Heat the water to boiling.
2) Add the curry paste and dissolve.
3) Add the coconut milk and cinnamon stick and stir slowly. Simmer for 2-3 minutes.
4) Add the crushed peanuts and continue to mix. The sauce will start to thicken.
5) Add the sugar and fish sauce (or salt).
6) Adjust ingredients to taste. If the sauce cools, it will solidify. Simply heat it gently on
the stovetop or in the microwave to liquefy.
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