Weird name, I know, but that's what it's called at Thaifoon. This is a list of the ingredients, and while it's not a complete recipe (amounts), I'm entering it here before I lose the scrap of paper I wrote it down on. I'll perfect it hopefully after I try cooking it. If you want to take a stab at it, go for it. It's delicious at Thaifoon.
Chicken cut in chunks, salted and rubbed with fresh ginger
A couple large carrots julienned
Long beans or grean beans or peas
bean sprouts
red pepper julienned
mushrooms (optional)
water chestnuts (optional)
fresh basil
2+ Tbsp. peanut butter
Sweet Thai red chili sauce (found at Walmart)
1 Tbsp. Samall Oelek (found at Asian market)
Red curry
3 cans coconut milk (this seems to me like about 3 times as much as you'd need)
Cook the chicken, then remove from pan. Mix chili sauce, oelik, red curry and coconut milk in pan and heat. Add peanut butter. Add chicken and vegetables.
Serve with rice.
Saturday, February 14, 2009
Tuesday, February 10, 2009
Homade Canned Tomato Soup
I got this recipe from my neighbor and it is the best!
14 quarts peeled & cored sliced tomatoes
(If you have never canned tomatoes see below for instructions)
14 stacks celery
14 sprigs parsley
4 large onions
a few bay leaves
boil and strain. I osterize them in the blender--not bay leaves.
(I blended them in my blend tech so there was no reason to strain)
Boil again and add about 1/2c salt and sugar( to taste)
Cream 1 lb butter with 3 c flour.
( the 2nd time around I melted my butter and then added the flour and mixed it up well
that seemed to work , and was a little bit easier than the creaming we tried the first time)
Add to vegetables and thicken.
Make sure your bottles are Hot and sanitized,
boil the lids and rings.
Bottle hot. Wipe Rims. and hand tighten the rings.
Then water bathe the appropriate length of time for your jars.
For preparing tomatoes get a large pan of water to a rolling boil and drop in your tomatoes a batch at a time, when there skin splits pull them out into a bowl. It is best to wait for a little bit before cutting them as they are really HOT! After there skin has split the skin should just pull off the tomatoes, then you can cut them in half (which is what I do instead of slicing them) & core them. My advice learned from my mom... put a cookie sheet with sides under your cutting board to contain the tomato juices as you are peeling and cutting them. :)
14 quarts peeled & cored sliced tomatoes
(If you have never canned tomatoes see below for instructions)
14 stacks celery
14 sprigs parsley
4 large onions
a few bay leaves
boil and strain. I osterize them in the blender--not bay leaves.
(I blended them in my blend tech so there was no reason to strain)
Boil again and add about 1/2c salt and sugar( to taste)
Cream 1 lb butter with 3 c flour.
( the 2nd time around I melted my butter and then added the flour and mixed it up well
that seemed to work , and was a little bit easier than the creaming we tried the first time)
Add to vegetables and thicken.
Make sure your bottles are Hot and sanitized,
boil the lids and rings.
Bottle hot. Wipe Rims. and hand tighten the rings.
Then water bathe the appropriate length of time for your jars.
For preparing tomatoes get a large pan of water to a rolling boil and drop in your tomatoes a batch at a time, when there skin splits pull them out into a bowl. It is best to wait for a little bit before cutting them as they are really HOT! After there skin has split the skin should just pull off the tomatoes, then you can cut them in half (which is what I do instead of slicing them) & core them. My advice learned from my mom... put a cookie sheet with sides under your cutting board to contain the tomato juices as you are peeling and cutting them. :)
Unsloppy Joes
I got this one from Chelsea as well
1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrots
1/2 cup chopped green bell pepper
1 clove garlic, minced
1 (14.5 ounce) can diced tomatoes
1 1/2 tablespoons chili powder
1 tablespoon tomato paste
1 tablespoon distilled white vinegar
1 teaspoon ground black pepper
1 (15 ounce) can kidney beans, drained and rinsed
8 kaiser rolls or whole wheat hamburger buns
Heat olive oil in a large skillet over medium heat. Add onion, celery, carrot, green pepper, and garlic: saute until tender. Stir in tomatoes, chili powder, tomato paste, vinegar, and pepper. Cover, reduce heat, and simmer 10 minutes.
Stir in kidney beans, and cook an additional 5 minutes.
Cut a 1/4 inch slice off the top of each kaiser roll; set aside. Hollow out the center of each roll, leaving about 1/2 inch thick shells; reserve the inside of rolls for other uses.
Spoon bean mixture evenly into rolls and replace tops. Serve immediately.
1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrots
1/2 cup chopped green bell pepper
1 clove garlic, minced
1 (14.5 ounce) can diced tomatoes
1 1/2 tablespoons chili powder
1 tablespoon tomato paste
1 tablespoon distilled white vinegar
1 teaspoon ground black pepper
1 (15 ounce) can kidney beans, drained and rinsed
8 kaiser rolls or whole wheat hamburger buns
Heat olive oil in a large skillet over medium heat. Add onion, celery, carrot, green pepper, and garlic: saute until tender. Stir in tomatoes, chili powder, tomato paste, vinegar, and pepper. Cover, reduce heat, and simmer 10 minutes.
Stir in kidney beans, and cook an additional 5 minutes.
Cut a 1/4 inch slice off the top of each kaiser roll; set aside. Hollow out the center of each roll, leaving about 1/2 inch thick shells; reserve the inside of rolls for other uses.
Spoon bean mixture evenly into rolls and replace tops. Serve immediately.
Peach Muffins
I got this recipe from Chelsea
3 cups whole wheat flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1/4 cups coconut or olive oil
1 cup raw applesauce
1/2 cup water (may need to add more if it is still to thick)
3 eggs, lightly beaten
2 cups succanot
3 cups peeled, pitted, and chopped peaches
Preheat oven to 400 degrees F (200 degrees C). Lightly grease 16 muffin cups.
In a large bowl, mix the flour, eggs, applesauce, oil, and water. Let sit for 15 minutes. Add in cinnamon, baking soda, succanot and salt. Fold in the peaches. Spoon into the prepared muffin cups.
Bake 25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely.
These are very moist and flavorful! My boys ate them up like crazy, and I took them to a church function and everybody really liked them. You can freeze them as well, and then just pull out a few at a time as you want them. They thaw quickly.
3 cups whole wheat flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1/4 cups coconut or olive oil
1 cup raw applesauce
1/2 cup water (may need to add more if it is still to thick)
3 eggs, lightly beaten
2 cups succanot
3 cups peeled, pitted, and chopped peaches
Preheat oven to 400 degrees F (200 degrees C). Lightly grease 16 muffin cups.
In a large bowl, mix the flour, eggs, applesauce, oil, and water. Let sit for 15 minutes. Add in cinnamon, baking soda, succanot and salt. Fold in the peaches. Spoon into the prepared muffin cups.
Bake 25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely.
These are very moist and flavorful! My boys ate them up like crazy, and I took them to a church function and everybody really liked them. You can freeze them as well, and then just pull out a few at a time as you want them. They thaw quickly.
Saturday, January 17, 2009
Split Pea Soup
(I'm seeing the image as html so I can't figure out how to roatate it. Any suggestions?)
I just made this the other day. I'd forgotten how much I liked it. My 5-year-old said, "It looks like dog throw-up." She's right, it did, but it tasted much better than dog throw-up.
I couldn't find an actual recipe for this. Everyone just said to add whatever you want. This is what I did and it was tasty:
16 oz. bag of split peas
1 onion chopped
1 can carrots, or about 2 carrots sliced
1-3 C. ham cubed, or leftover ham bone
2 bay leaves
thyme
Montreal steak seasoning
Put peas in large pot and cover with a couple inches of water. Add bay leaf, some thyme, seasoning, any other spices that sound somewhat appealing. Also add ham and onion.
Bring to boil and let simmer about 2 hours. Keep an eye on it. You may need to add more water as it cooks. If you used a ham bone, pull it out and get all the meat off it you can. Add carrots, and cook until they're tender.
Place about half the soup in a blender and blend until smooth, then mix back in with remaining soup.
Serve with lots of cheese, or a dallop of sour cream. Also very good with whole wheat bread.
Monday, January 5, 2009
Marshmallows
This is a fun recipe.
Marshmallow syrup. (Most recipes just use corn syrup, but this makes them fluffier and less sticky and is worth the extra steps. This makes enough for about 3 batches of marshmallows.)
2 C. water
5 1/3 C. can sugar
1 tsp. cram of tartar
pinch of salt
Place ingredients in 4-quart pan, stirring until sugar is moistened. Bring to boil and cover for 2 minutes to allow steam to wash sugar crystals from sides of pan. Uncover pan, insert candy thermometer and keep heating. Do not stir again!
Cook to 240 degrees (223 for high altitude at my house). Remove from heat and let cool 15 minutes. Store in clean jars up to 2 months. Ignore any syrup that crystallizes.
Vanilla Marshmallows
1/2 C. + 2 Tbsp. cold water
1 1/2 Tbsp. vanilla extract
3 Tbsp. unflavored gelatin
3/4 C. water
1 1/4 C. marshmallow syrup
pinch of salt
1 1/2 C. granulated cane sugar
Spray bottom and sides of pan or mold (I like the 9x13x2 inch pan best, but it can also go into a cookie sheet). Wipe with paper towel, leaving thin coat of oil.
Combine cold water and vanilla. Pur over gelatin in a small bowl, stir until there are no lumps, and set it aside.
Place water, marshmallow syrup, salt and sugar into 4 qt. pan. Bring to boil over medium-high heat. Place lid on pan and let boil for 2 min. Remove lid. Do not stir once lid has been removed. Insert candy thermometer, and boil until temp. reaches 250 degrees (237 at my house).
Pour batter into electric stand mixer. Add gelatin mixture. Beat on high 10-12 minutes, using wire whisk attachment.
Spread marshmallow mixture into pan and let it set up at least 4 hours or overnight.
To cut, lightly sprinkle work surface with powdered sugar, cornstarch or mixture of both. Ease marshmallows from pan and flip over onto work surface, gently pulling the marshmallow out. Cut with pizza wheel sprayed with cooking spray or rolled in powder mixture. Toss marshmallows in powder coating to keep from sticking together. Store them in an airtight container.
You can vary your coatings, or add things to the marshmallows, but this is a good, standard first batch recipe. Just experiment with them. My favorite is to swirl dulce de leche into the marshmallows as I pour them into the pan. I also like to skip coating them with powder and dip them in melted chocolate instead.
Marshmallow syrup. (Most recipes just use corn syrup, but this makes them fluffier and less sticky and is worth the extra steps. This makes enough for about 3 batches of marshmallows.)
2 C. water
5 1/3 C. can sugar
1 tsp. cram of tartar
pinch of salt
Place ingredients in 4-quart pan, stirring until sugar is moistened. Bring to boil and cover for 2 minutes to allow steam to wash sugar crystals from sides of pan. Uncover pan, insert candy thermometer and keep heating. Do not stir again!
Cook to 240 degrees (223 for high altitude at my house). Remove from heat and let cool 15 minutes. Store in clean jars up to 2 months. Ignore any syrup that crystallizes.
Vanilla Marshmallows
1/2 C. + 2 Tbsp. cold water
1 1/2 Tbsp. vanilla extract
3 Tbsp. unflavored gelatin
3/4 C. water
1 1/4 C. marshmallow syrup
pinch of salt
1 1/2 C. granulated cane sugar
Spray bottom and sides of pan or mold (I like the 9x13x2 inch pan best, but it can also go into a cookie sheet). Wipe with paper towel, leaving thin coat of oil.
Combine cold water and vanilla. Pur over gelatin in a small bowl, stir until there are no lumps, and set it aside.
Place water, marshmallow syrup, salt and sugar into 4 qt. pan. Bring to boil over medium-high heat. Place lid on pan and let boil for 2 min. Remove lid. Do not stir once lid has been removed. Insert candy thermometer, and boil until temp. reaches 250 degrees (237 at my house).
Pour batter into electric stand mixer. Add gelatin mixture. Beat on high 10-12 minutes, using wire whisk attachment.
Spread marshmallow mixture into pan and let it set up at least 4 hours or overnight.
To cut, lightly sprinkle work surface with powdered sugar, cornstarch or mixture of both. Ease marshmallows from pan and flip over onto work surface, gently pulling the marshmallow out. Cut with pizza wheel sprayed with cooking spray or rolled in powder mixture. Toss marshmallows in powder coating to keep from sticking together. Store them in an airtight container.
You can vary your coatings, or add things to the marshmallows, but this is a good, standard first batch recipe. Just experiment with them. My favorite is to swirl dulce de leche into the marshmallows as I pour them into the pan. I also like to skip coating them with powder and dip them in melted chocolate instead.
Saturday, November 1, 2008
Pumpkin pancakes with apple cider syrup
I got this from Studio 5 http://www.ksl.com/index.php?nid=204&sid=4634081). It was a perfect (easy, quick and yummy) Halloween dinner and will be a new tradition in our house. Would be great for any breakfast too. Get the syrup started first so it'll be ready in time.
SYRUP
Ingredients:
1 ½ c. apple cider or juice
1 c. packed brown sugar
1 c. corn syrup
4 T. butter or margarine
1 t. lemon juice
¼ t. ground cinnamon
¼ t. ground nutmeg
Method:
In a saucepan, combine the syrup ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened. Let stand for a few minutes before serving.
PANCAKES
Ingredients:
2 c. all-purpose flour
2 T. sugar
4 t. baking powder
1 t. salt
1 t. ground cinnamon
4 eggs, separated
2 c. milk
1 c. canned pumpkin
4 T. canola oil
Method:
For pancakes, combine the dry ingredients in a bowl. In another bowl, whisk the egg yolks, milk, pumpkin and oil. Stir into dry ingredients just until moistened. In a mixing bowl, beat the egg whites until soft peaks form; fold into batter.
Pour batter by ¼ cupfuls onto a hot greased griddle. Turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with apple cider syrup. Garnish with whipped cream and sprinkle with nutmeg, if desired.
SYRUP
Ingredients:
1 ½ c. apple cider or juice
1 c. packed brown sugar
1 c. corn syrup
4 T. butter or margarine
1 t. lemon juice
¼ t. ground cinnamon
¼ t. ground nutmeg
Method:
In a saucepan, combine the syrup ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened. Let stand for a few minutes before serving.
PANCAKES
Ingredients:
2 c. all-purpose flour
2 T. sugar
4 t. baking powder
1 t. salt
1 t. ground cinnamon
4 eggs, separated
2 c. milk
1 c. canned pumpkin
4 T. canola oil
Method:
For pancakes, combine the dry ingredients in a bowl. In another bowl, whisk the egg yolks, milk, pumpkin and oil. Stir into dry ingredients just until moistened. In a mixing bowl, beat the egg whites until soft peaks form; fold into batter.
Pour batter by ¼ cupfuls onto a hot greased griddle. Turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with apple cider syrup. Garnish with whipped cream and sprinkle with nutmeg, if desired.
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