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Wednesday, April 30, 2014

Thai style Beef Stew –Snow Flurries and Red Curries

Well, it’s not quite snowing here in San Francisco, but it’s COLD!! Its winter and that means its stew season. Chucks of meats, slowly simmered in a flavorful broth for hours, enjoyed while gazing out a frosty window. This version of a classic Thai red curry will certainly do the trick.

This is what I always order when I can’t decide what to get at my local Thai restaurant. I love the way the potatoes soak up the spicy broth, and the slight crunch of the roasted peanuts make for a very happy ending.

Ingredients:
2 1/2 pounds beef chuck roast (cut in 2 in. cubes)
2 pounds Yukon gold potatoes
1 onion
3 inch piece of ginger
2 tbl tomato paste
3 cloves garlic
1-2 tsp red curry paste
1 tbsp cumin
1 tbsp coriander
1 bay leaf
salt to taste
1/4 fish sauce
1 pint beef broth
1 can (14 oz) coconut milk
1/4 cup brown sugar
1/2 cup roasted peanuts
3 green onions
1/2 bunch basil and/or cilantro

Note: As you’ll see in the clip, I simmer the beef for about 45 minutes covered, and then add the sugar, potatoes, and peanuts. I cover it again and simmer for about 15 minutes more, then UNCOVER until the potatoes are tender as well as the beef. I like the last 20 minutes, or so, of cooking to be done uncovered so the stew reduces slightly and becomes a bit thicker.
Also, remember to taste and adjust for salt and heat!!

The best chocolates you can afford for Mothers Day

I dont know about you, but I would far rather have a small box of high quality, gourmet chocolates than a huge box of standard chocs. This little For my Mum Pocket Selection is exactly the sort of thing I mean. Hotel Chocolat have created an irresistible selection especially for Mum to enjoy with her feet up! Its Mothers Day on Sunday 10th March, but you can click and collect from your nearest the Hotel Chocolat store.

There are eight delicious heart shaped chocolates in a cute little box, two of each flavour. My favourite was the Lemon Berry Tart, Ive had this before in the Valentine Heart I reviewed in February, and loved it then too. Its that combination of sharp lemon and creamy, sweet white chocolate. My husbands favourite was the Salted Praline, which was nicely salted, just enough to give a contrast. The Caramel Praline and Dark Mousse were also very good.

When you have sons you are lucky if they remember about Mothers Day at all, then they get girlfriends or wives and things definitely start to improve.

Here is a message to any young men (older men too!) out there:

"BUY YOUR MUM THE BEST CHOCOLATES YOU CAN AFFORD"

And the "For my Mum Pocket selection" is only £8.00, so there is no excuse!

I was provided with a "For my Mum Pocket Selection" for review, I was not paid for this review and all opinions are my own.

SANDRAS GRILLED HALIBUT over WILTED GREENS

Wow, a fabulous way to perk
up grilled halibut is with to use
this marinade and dressing...

Serves: (4)
Prep Time: 10 min
+ Marinade time: 1 hour |
Cook Time: 10 min.

Posted: by Sandra

INGREDIENTS

4 cups of mixed salad greens
1 fresh lemon, sliced & deseeded

***Marinade:
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon fresh ginger, grated (or ½ teaspoon ground)
1 tablespoon fresh cilantro, coarsely chopped (or 1 tsp. dried)
1 tablespoon honey
1 large clove garlic, finely minced
1/4 teaspoon ground cumin
1/8 teaspoon ground allspice
1/4 teaspoon freshly ground black pepper
4 halibut fillets, skin and bones removed

***Dressing:
1 tablespoon balsamic vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/8 teaspoon freshly ground black pepper
Pinch of salt
2 tablespoons olive oil

METHOD

Prepare marinade by combining all ingredients, except halibut, in 10” glass pie plate. Place halibut in marinade, turn to coat fillets well, cover with plastic wrap, and refrigerate for 30 minutes, turning fillets in marinade halfway through one time.

Prepare dressing by whisking together all ingredients, except olive oil, in small glass bowl. Slowly drizzle in olive oil while whisking briskly to emulsify. Cover with plastic wrap and set aside.

Spray 10-inch ridged cast iron grill pan with nonstick cooking spray, set over medium-high heat until almost smoking - about 2 minutes.

Pour marinade into small non-reactive saucepan heat to boiling, and then reduce heat and to low.

Arrange halibut stakes, not touching, on smoking-hot grill pan and grill 10 to 12 minutes, basting with hot marinade and giving steaks a gentle flip halfway through (turn 1/4-way for X grill marks); cook until no longer translucent in the center.

To serve, place salad greens on serving plates, whisk dressing until creamy, then drizzle evenly over greens. Arrange halibut on greens and spoon remaining hot marinade over all. Serve with lemon slices. ~ Enjoy!

Tuesday, April 29, 2014

Jhat pat sada pulao

Jhat pat sada pulao

Ingredients

Rice 750 gm soaked for 30 minuets
Chicken 1 kg 16 pieces
Brown onion ½ cup
Bay leaf 1
Black cardamom 2
Green cardamom 2
White cumin 1 tsp
Black cumin ½ tsp
Cinnamon 1 inch piece
Cloves 6
Black pepper 6
Oil ¾ cup
Ginger garlic paste 1 tbsp heaped
Salt 1 tsp + 1 tsp heaped
Coriander crushed 1 tbsp
Anise seed grinded 1 tsp
White cumin roasted and crushed 1 tsp
Kewra water 1 tbsp
Mace ¼ tsp
Nutmeg ¼ tsp
Green cardamom ¼ tsp
Oil ¾ cup
Yogurt 1 cup

Method

Heat oil ¾ cup, add brown onion with whole spices and chicken fry well add ginger garlic paste with 1 cup yogurt, salt, all the dry seasonings and 4 to 5 cups water, cover and cook till chicken, add another tsp of salt with soaked rice, cover and cook on fast flame for 10 minutes when waters tarts drying, lower flame and leave it on dum, lastly add grinded mace, nutmeg, green cardamom powder and sprinkle Kewra.

Paneer Fried Rice Indo Chinese recipe

This is a restaurant style fail-safe Paneer Fried Rice recipe, excellent main course for all occasions.

Paneer Fried Rice

Ingredients

Paneer( Indian cottage cheese)- 250 gms

Basmati rice( cooked)- 4 cups

Capsicum( Green Bell Pepper) medium size( thinly sliced)- 1 no

Onion( white) medium size( thinly sliced)- 1 no

Garlic cloves( minced)- 4 nos

Ajinomoto/ MSG- few pinches

White pepper powder- required

Salt- required

Oil- to deep fry

Butter- 2 tbsp

Indo Chinese Paneer Fried Rice

Method

Cut the paneer into bite sized cubes, deep fry paneer pieces in hot oil until golden brown and set aside.

In a large wok heat 2 tbsp butter, when butter starts melting add garlic, onions and capsicum, toss well on high heat for few secs.

Next add the cooked rice, fried paneer pieces to the wok. Season with ajinomoto, white pepper powder and salt.

Toss everything well until Paneer, vegetable and rice are well blended

( make sure not to break the rice).

Remove fried rice on to a plate.

Serve hot Paneer fried rice with Gobi Manchurian or with Chilli Paneer.

Restaurant Style Paneer Fried Rice

Monday, April 28, 2014

Chui mui kay koftay

Chui mui kay koftay

Ingredients

Mince ½ kg
Water 1 cup
Coriander seeds 2 tsp
Onion 1 sliced
Salt 1 tsp
Chili powder 1 tsp
Yogurt 2 tbsp
Brown onion 2 tbsp
Allspice 1 tsp
Bread 1 sliced soaked in little milk

Ingredients for gravy

Almonds blanched and grinded 2 tbsp
Onion raw grinded
Coriander powder 1 ½ tsp
Salt 1 tsp
Chili powder 1 ½ tsp
Ginger garlic paste 1 tbsp
Allspice 1 tsp
Yogurt ½ cup
Chopped coriander and green chilies as required for garnishing

Method for koftay

In a pan add mince with 1 cup water, chopped onion, coriander, salt, chili powder, cover and cook till mince tender and water dries, remove, cool and chopperize with 2 tbsp of yogurt, brown onion, bread slice and allspice, mix well, form into smooth balls and fry kofta, keep aside.

Method for gravy

Heat ½ cup oil add 1 raw blended onion with ginger garlic paste, fry for 10 minutes add all dry seasonings with yogurt and almonds paste, fry well add 1 cup water, cook till thick, lastly add koftas, leave it in gravy for 5 minutes, serve garnished with chopped greens.

SANDRA’S GRILLED HAM REUBEN SANDWICHES

The traditional method is to use Pastrami,
although I had Ham on-hand today ~
These are superb!

Serves: 2

Prep: 5 Mins. |
Grill: 4 to 6 Mins.

INGREDIENTS

2 teaspoon unsalted butter, at room temp

4 slices whole wheat bread

2 tablespoons mayonnaise

1-1/2 tablespoons ketchup

1 tablespoon gherkins, finely chopped

½ teaspoon lemon juice

4 slices *Dubliner cheese (or Jarlsberg, or Swiss)

4 thin slices of quality ham

4 tablespoons sauerkraut, squeezed dry

***Suggested serving options:

--Prepared French fries, with ketchup for dipping

--2 dill pickles, halved lengthwise

METHOD

On a paper towel, spread each slice of bread with butter on one side, and flip them over.

Mix mayonnaise, ketchup, sweet pickles, lemon juice in a small bowl, and spread on each bread slice (non-buttered sides). Top spread with half the cheese, ham, sauerkraut, and remaining cheese. Top with other bread slices (sauce-side down).

Heat a large non-stick grill (or regular) skillet over medium heat. Grill sandwiches for 2-3 minutes on each side until bread is golden and cheese melts. Cut each sandwich diagonally in half and serve with French fries and ketchup for dipping, and dill pickle slices.

~~~~~~~~~~~~~~~

(*) – We purchased the 2-lb. Irish Dubliner cheese from Costco ~ It has a very distinct flavor with a hint of sweetness. It’s also delicious as a snack with sliced apples!

Keema Fry Recipe Chettinad Kaima Varuval

Chettinad Keema Fry

Ingredients

Minced mutton( goat or lamb)- 1/4 kg

Onion large chopped- 4 no

Ginger and garlic paste- 2 tbsp

Red chilli powder- 2 tsp( +/- to taste)

Turmeric powder- 1/4 tsp

Coriander powder- 2 tsp

Cumin powder- 1 tsp

Fennel powder- 1 tsp

Salt to taste

Oil- 4 tbsp

Cinnamon- 1" stick

Cardamom- 4 nos

Cloves- 6 nos

Mace/ Jathipathri- very little

Masala Keema fry

Method

Heat oil in a pan, when hot add cinnamon, cloves, cardamom and mace, fry for few secs. Add chopped onion and fry till onion turns brown. Add ginger and garlic paste, fry till the raw smell leaves. Now add the minced mutton and fry till kheema turns pale. Add turmeric powder, red chilli powder, coriander powder, cumin powder, fennel powder and salt. Mix well and add 1 cup water. Bring the kheema to boil and simmer for 15 to 20 mins until kheema is cooked. Once the kheema is cooked, fry the kheema till dry. Serve hot kaima varuval with steamed rice, dosa or with chapatis.

Kaima Varuval

Sunday, April 27, 2014

Slow Simmered Chili

A cool, rainy Saturday afternoon seemed like the perfect time to create a delicious and satisfying slow simmered Chili. I guess there are as many different types and preferences of chili as there are recipes and techniques. My preference is for a chunky chili made from big pieces of chuck eye roast that are cooked tender and shredded after an afternoon of simmering in a flavorful chili tomato base.

This is my own recipe which is a result of making chili quite a few times over the years. I also make my own blend of chili powder by toasting and grinding dried chipotle and ancho peppers. The end result is spicy chili, to the degree of a gentle warming sensation, not blow your taste buds hot, therefore, you should adjust the heat level according to your taste. The ingredient amounts are an approximation, but there is really no need to be precise anyway.

Amys Chili
1 2lb. chuck eye roast or steak
1 small white onion, chopped
1 green pepper, chopped
1 garlic clove, finely chopped
2 tablespoons chipotle chili powder
2 tablespoons ancho chili powder
1 teaspoon cocoa
1 teaspoon sugar
1 tablespoon Mexican oregano
1/2 box beef stock
1 small can tomato paste
1 large can crushed tomatoes
1 tablespoon apple cider vinegar
1 teaspoon Worchestershire sauce
1 can dark red kidney beans
salt
pepper

Heat 2 tablespoons canola oil in a heavy bottom dutch oven over medium high flame. Cut the chuck eye roast into 2 inch cubes and place in the dutch oven to brown well on all sides. Remove the beef and place it on a plate and reserve juices. Reduce heat to medium and add the onions and green pepper. Cook for a about 2-3 minutes and add the garlic. Stir to combine and be careful not to burn the garlic. Add the chili powders, cocoa, sugar, orgegano and salt and pepper to taste. Stir well to combine. Again, be sure not to have the dutch oven too hot; you dont want the spices to burn just toast to release some of the oils and flavor. Next, add 1/2 box of good quality, low sodium, beef stock and scrape the bottom of the dutch oven to pull up all of the flavorful bits on the bottom. Add 1/2 to 1 full can of tomato paste, depending on how thick you like your chili. I recommend starting with 1/2 can and adding more as you proceed. Work the tomato paste into the vegetables and beef stock. Add the crushed tomatoes, apple cider vinegar, Worchestershire sauce the reserved beef with the juices back to the dutch oven. Combine well, bring to a boil, reduce to a simmer, cover and let cook for 2 hours.

After 2 hours remove the large beef chunks from the chili and shred. Return the beef back to the pot with the drained kidney beans and cook, covered, for an additional 1/2 hour. Serve with various condiments included shredded cheese, sour cream, hot sauce, chopped onion, or guacamole. Enjoy!

Roasted Leg of Lamb

Roasted Leg of Lamb

This week, I attempted for the first time to roast a leg of lamb. This would be my first time dealing with lamb, although I have tasted it before but as a different recipe from a restaurant. I did a little research on how to make a delicious, flavorful but easy recipe to share. I like simplicity, why make life complicated? This recipe is perfect for the holidays for people who is tired of turkey or ham. Bring something different to the table this season.

Ingredients:

2.5 - 3 lbs leg of lamb
2 - 3 teaspoons oregano
2 teaspoons of rosemary
2 teaspoons ground ginger
2 teaspoons paprika
2 teaspoons of ground black pepper
2 -3 teaspoons of salt
2 teaspoons of onion powder
2 teaspoons of garlic powder
2 tablespoons of olive oil
1/4 cup of water

In a large bowl, add your leg of lamb, oregano, garlic powder, Salt, black pepper, paprika, ginger and Rosemary. Massage all the ingredients into the lamb, rub it well. Marinate the lamb for at least 30 minutes or over night, covered prior to roasting.

Preheat oven to 425 degrees

Drizzle or lather on olive oil before roasting. Add 1/4 cup of water in to the baking pan. Cover Loosely with foil.

Roast lamb on the fattest part for approximately 1 to 1 1/2 hours or until the internal temperature reaches 145 degrees for rare, 160 degree for medium well, 170 degrees for well done.

Remove from oven, let stand for about 10 to 15 minutes before carving.

Saturday, April 26, 2014

8 treasure soup

8 treasure soup

Ingredients

Chicken stock 8 cups
Carrots cut into fine cubes 2 tbsp
Cabbage cut into fine cubes 2 tbsp
Mushrooms chopped 4
Peas boiled ¼ cup
Spring onion leaves finely chopped 2 tbsp
Bean curd 1 piece cut into fine cube
Prawns 6
Chicken breast 1 thinly sliced
Salt 1 + ½ tsp
White pepper ½ tsp + ½ tsp
Corn flour 5 tbsp heaped dissolves in ½ cup water
Egg 1
Coriander leaves chopped 2 tbsp

Method
Marinate chicken and prawns with salt, pepper, heat stock add in marinate chicken and prawns with salt 1 tsp, white pepper ½ tsp, add all the chopped vegetables, cook for 10 minutes, thickens soup with corn flour paste, lastly add beaten egg and coriander leaves.

Apricot or Peach Sherbet

Whats that you say? Apricots and peaches are not in season? Well no, but as usual I am heading into the new fruit season with a freezer full of the preserved remains of the old fruit season. Given how hot it has been, some sherbet seemed like a very good idea.

This is a slightly fancier version of the pure fruit sorbets I have made in the past. I thought I would try to get a lighter texture, and also produce something that could be kept stored in the freezer better than those pure fruit sorbets. It does seem to work quite well, but it will still get frozen pretty solid as it sits in the freezer. However, it definitely softens up to serve much quicker - 10 minutes on the counter should be plenty.

8 to 10 servings
1 hour - 30 minutes prep time, not including freezing time

Apricot Sherbet

4 cups frozen apricots or peaches, preferably in slices
1 extra-large egg white
1/4 cup sugar
1/16th teaspoon cream of tartar

Set the frozen apricots or peaches out to thaw slightly. They should not be allowed to actually thaw, but become a little easier to work with. The time you spend making the meringue should be sufficient.

Put the egg white, sugar and cream of tartar in the top of a double boiler. Turn on the heat, and begin beating with an electric mixer. Continue beating until the meringue is very thick and glossy, about 5 minutes. Remove from the heat and set it aside.

Put the frozen apricots or peaches into the bowl of a food processor. Be sure they are not frozen into large clumps, but in reasonably small pieces. Process them until they are very smooth. This will take several minutes, and you will need to scrape down the sides several times.

Once the fruit is smoothly puréed, scrape in the meringue and process again, until well blended. Turn the mixture out into a tub or dish that has a cover. Cover and place in the freezer, until the sherbet has frozen through again.

Last year at this time I made Spanakopita, of sorts.

An AWARD 4 H Fair Pics A Pie Contest and A Steak Sandwich

Can you guess what these four things have in common? I bet you can! They are all included in the hodge podge of topics we will delve into during todays entry. Arent you excited?

I am extremely honored and appreciative to have received this award from Heather (THANKS, HEATHER!!!!) who writes the fabulous 3 Kids and Lots of Pigs. When you get a change, if you have not already done so, please hop on over and say "hi" to Heather and her brood!

Rules for Acceptance:

1. Thank the blogger who bestowed the Award upon you.
2. Sum up your blogging philosophy, motivation, and experience using five (5) words.
3. Pass the award on to 10 deserving bloggers.

I guess its hard to sum up anything with a mere 5 words, but Ill give it a go.

"Cooking dinner for one year"

In the past few months, I have been introduced to so many fantastic blogs it is difficult to narrow it down to 10. Nonetheless, these are all blogs of subtance which you are sure to enjoy.

1. A Bountiful Kitchen
2. A Southern Grace
3. AmLo Farms
4. Domestic Dame
5. Home Sweet Farm
6. Hon, Whats for Dinner
7. Lifes A Feast
8. Our Peaceful Home
9. Foodie Mommie
10. The Squeaky Grocery Cart

I was so excited to be a part of the St. Joseph County 4-H Fair this year as a judge for the Pie Contest. I feel that no one in the world is more qualified for such a task than I. I content that, practically, any tastes good when it is dusted with sugar and baked between two flaky, buttery pastry crusts. Here are a few photos of the fair and pie contest.

After a long day at the fair and eating about 14 pies, one would not believe that I would be hungry for dinner. But, it was a long hot day afterall, and the wonderful aroma of grilled onions compelled me to make a tasty grilled steak sandwich for myself for dinner.

No doubt, it was not as good as it would have been from a fair food cart, but my tiny little filet grilled and sliced and smothered with melted cheese and grilled onions and peppers was not half bad either.

Friday, April 25, 2014

Vegetarian Shepherds Pie Recipe fat free

This recipe is made very often in my home as it is so very tasty!!

My Vegetarian/Vegan Shepherds Pie recipe is so delicious that we have not used minced meat in a very long time to cook a shepherds pie. The meat alternative in this recipe is mung beans, if you have never used mung beans you will wonder how they could replace meat, but trust me when I say that these are one of the meatiest tasting beans there is!

This shepherds pie recipe tastes so good that you will forget that you ever cooked it without meat as you will be far too busy savouring the delicious flavours coming off your spoon! This recipe is also fat free.

It is always best to use a pressure cooker for this recipe as the consistency is a lot better, but if you dont use one then just make sure you cook all your pie filling till it is soft textured.

Also if you do not use butter in your mashed potatoes like in this recipe then use Vivaldi Potatoes as they are so creamy in taste that it would not be necessary to add any butter.

I promise you that once you taste my vegetarian/vegan recipe you will never look at a meat made pie the same ever again.

Ingredients

1 Cup Mung Beans
1 Pint Water (or just over 2 cups)
2 Carrots (diced small)
1 Small Leek (diced small)
1 Small Onion (diced small)
1 Small Celery Stick (diced small)
1 Parsnip (diced small)
Salt and Pepper
8-10 Small Vivaldi Potatoes

Getting Started.....

Take your cup of mung beans and place them in a dish. Carefully pour just over 1 pint or 2-2+1/2 cups of hot water or until the beans are fully covered with double the amount of water. Leave them to soak for a few hours I soaked mine for 8 hours they will cook after being soaked for 1-2 hours in a pressure cooker. If you are not using a pressure cooker you need to soak your beans over night.

When your beans are ready they will have plumped up a little. Rinse them under cold water and place them into your pressure cooker. Now add all your vegetables on top of your mung beans but do NOT mix or stir them. Put your potatoes on to boil in some salted water at least 10 minutes before you cook your Shepards pie filling.

Pour in enough water until you see it start to come up through the vegetables. This is enough water to cook them in. Place on your cooker lid correctly and bring to the boil, once boiling turn down the heat to the lowest setting and cook for 20 minutes.