Wednesday, July 29, 2009

Mostly Green Curry Chicken Over Coconut Jasmine Rice

This is one of my all time favorites! Have I said that before? Anyway I guess the concept escaped me until I had real Thia food. Now I get how it's suppose to taste and suppose to be like, divine! I made a couple modifications to Rachael Ray's recipe mostly because I just didn't have the stuff on hand. Here is my version:

1 1/2 c chicken broth
1- 13 1/2 oz can coconut milk
1 c jasmine rice
3 Tbs vegetable oil
2 chicken breasts cut into bite sized pieces
1 green bell pepper sliced thin
1 medium onion sliced thin
1 c frozen peas
1 3-inch piece of grated ginger (I used powdered and just kept going til it tasted good)

In a sauce pot start 1 c chicken broth with 1/4 c coconut milk to boil. Add Jasmine rice and cook for 15-18 mins or until tender. Turn heat off and let sit until ready to serve.

Heat a large skillet over medium high heat with 2 Tbs oil and add chicken pieces. Season the chicken with salt and pepper. Brown chicken on all sides then remove from pan.

Add last Tbs oil and add the onions, and green pepper. Cook just until the vegetables start to get tender. Then add the rest of the coconut milk and 1/2 c chicken broth. Bring to a boil then reduce heat and let simmer for about 5 minutes. Add chicken back in and simmer for another 2 minutes. Add peas and let simmer just long enough to heat them through.

Serve over coconut rice. Try not to gorge.

*This is sooooo good. I love it cause you can make it more spicy or less, depending on what you like. There were other things in Rachael's recipe that I left out but I'm sure they would only improve the flavor. Like garlic, what couldn't garlic improve?

Tuesday, July 28, 2009

Sloppy Steves

Of course, instead of sloppy Joes. Most Sloppy Joes are more on the spicy side than the sweet side. Ours are on the sweet side. Most of these measurements are guesses. If it turns out gross for you let me know and I will make it again being careful to measure everything.

1lb hamburger
8 oz tomato sauce
1/4 c brown sugar
2 tbs ketchup
1 tbs Worcestershire sauce
1 1/2 tbs mustard (the spicy kind would give a nice kick)

Brown the meat, drain if needed. Return to pan and add the rest of the ingredients stirring to combine. Let simmer for at least 5 minutes to allow thickening. Serve on toasted buns.

Friday, July 24, 2009

More Veggies?

During the summer I find it easier to sneak those wretched vegetables into food Steve will eat. This is a variation of an earlier recipe. It was originally stuffed and rolled in lasagna noddles. This time I layered it and baked it.

1 large zucchini cut length-wise and chopped
1 jar roasted red peppers (reserve a little less than half the jar to make a sauce)
6 lasagna noddles cooked and drained
1 pint cottage cheese
1 small onion

While noodles work heat a large skillet over medium heat with a drizzle of olive oil. Add the zucchini and onion. Cook for about 6 minutes or until tender and beginning to turn transparent. Mix cottage cheese and 3/4 C chopped red peppers in a large bowl. When the zucchini is done add it to the cheese mixture. Take the reserved red peppers and put it in a blender or food processor to make a sauce.
Layer the noddles in an 8x8 baking dish. Place half of the cheese mixture on top of the first layer of noddles. Place another layer of noddles, then cheese mixture, finish with the pepper sauce. Dollop it around and spread it for even coverage, it will be a very think layer. bake at 350 for 30 mins.
This is a great summer time dinner. It's light and tasty. I almost hate recipes like this cause I find myself stuffing my face more than usual.

Wednesday, July 22, 2009

Pasta Salad

This one was just one I threw together, so I guess you could call this an MD Original :) I'm still working on those marinade and rub suggestions. We are having a BBQ this weekend so keep an eye out.

1/2 package elbow macaroni cooked and drained
1 good handful of sun-dried tomatoes
1/2 c Parmesan Cheese grated
drizzle of olive oil
salt and pepper to taste.

While pasta is still warm toss with cheese, oil, and tomatoes. I used dehydrated tomatoes from last year's harvest but you could use the kind packed in oil, just ease up on the drizzle.

*I was surprised at how yummy this was. I had a hard time letting Steve take it.

Monday, July 13, 2009

My Apologies

I want to apologize for my laziness. It's summer and I'm not experimenting much with food. It's mostly hamburgers and chicken on the grill. I will be gone for the next week on vacation (woot!) so there won't be any new posts for about a week and a half. I do solemnly swear there will be more delicious recipes to come. Please stay tuned :)