Any interest? Recipes

Pad Thai
(from the book True Thai - awesome Thai cookbook)

(Most if not all ingredients can now be found at King Soopers or Safeway, otherwise there's a great Asian market on Federal around Alameda)

Ingredients:
8 oz rice noodles/dried rice sticks
1/4 lb medium shrimp, rinsed, deveined, butterflied
1/4 lb pork tenderloin or boneless chicken, cut into bite size pieces
4 Tablespoons Thai fish sauce
6 Tablespoons white vinegar
6 Tablespoons sugar
1 Tablespoon ketchup
3 Tablespoons vegetable oil
8 cloves garlic (chopped or crushed) (I usually cut this to half)
2 eggs (optional but good)
1/2 Tablespoon Thai chili powder (or other red chili powder)
4 green onions, including green tops, chopped into 1 1/2 inch pieces
1 1/2 Cups bean sprouts
1/3 Cup roasted, unsalted peanuts, finely chopped

Condiments:
2 Cups bean sprouts
1/3 Cup roasted, unsalted peanuts, finely chopped
Lime wedges
Finely sliced small Thai chilies

Soak the rice sticks in a large bowl of warm water until they are soft, about 15 minutes. Drain in a colander and set aside when done.
(high altitude these can take a little longer, so let soak about 10 minutes before starting stir fry)

In the meantime, in a small mixing bowl combine the fish sauce, vinegar, sugar and ketchup. Stir until sugar is dissolved, set aside.

Arrange condiments on a platter or in individual bowls so they're ready when the noodles are hot out of the wok.

Heat oil in a wok over medium-high heat. When oil is hot, add garlic and stir fry for a few seconds before adding the pork/chicken. Stir fry for a minute before adding the shrimp. Stir fry until the shrimp and pork/chicken have lost the raw color, about another minute or two.

Stir in sauce mixture and bring to a boil. Add the noodles and gently toss them in the sauce. Stir fry until noodles absorb the sauce, about 2 minutes.

Break the eggs into the wok. Break up the yolks a bit and then mix the eggs down under the noodles. Cook without stirring for 15 - 30 seconds, then stir fry until ingredients are all well blended.

Add the Thai chili powder and scallions, stir fry until crisp-tender, about 1 - 2 minutes. Stir in the bean sprouts and peanuts until well mixed.

Transfer to a serving platter and serve immediately.

Serves 4 - 6 as a side dish, 2 as a one-dish meal.
Prep time: 10 - 15 minutes
Cook time: 8 - 10 minutes

RivendaleFarms wrote: Anybody have a good Squash Soup recipe? (or anything else with squash - heading into the season where a friend's garden starts to overflow.)

Ha! That would be mine??? Yep, the squash are blooming! Visitors will start locking their car doors.

When they get too big (think baseball bat size over here), cut in half legthwise and turn into veggie pizza:
Hollow out seeds. Fill with sauteed or fresh veggies (onion, pepper, mushroom, etc.) and cooked meat (sausage, chicken) if desired.
Top with shredded cheese and bake on a cookie sheet in a little water until tender crisp.

Science Chic wrote:

RivendaleFarms wrote: Anybody have a good Squash Soup recipe? (or anything else with squash - heading into the season where a friend's garden starts to overflow.)

Here ya go RF - my 2nd favorite soup recipe!

Gingered Butternut Squash Soup with Spicy Pecan Cream

2 large butternut squash (5 1/2 pounds), halved lengthwise and seeded
1 Tbs extra-virgin olive oil
3/4 cup pecans (2 ounces)
2 Tbs unsalted butter
1 large onion, cut into 1/2-inch dice
1 small fennel bulb—halved, cored and cut into 1/2-inch dice
1 1-1/2-inch piece of fresh ginger, peeled and finely chopped
6 cups chicken stock
1 14-ounce can of unsweetened coconut milk
3/4 cup chilled heavy cream
1 tsp hazelnut oil
1/8 tsp cayenne pepper
Kosher salt
1 1/2 Tbs fresh lemon juice

Funny you've never made these recipes in your life

If you don't want to pony up the money for the hazlenut oil, I've used the Hazlenut flavored syrup they have in the coffee isle. Gives a decent hazlenut flavor. I would guess Frangelico would work as well

Oh. My. God.
That sounds freakin' divine. (And I don't care which one of you has made it, I'm all over it!)

Kas, I'm definitely ok with you sneakin squash into my car when I visit now and won't lock my door anymore. I'm going to come over and water your garden to see if the squash will grow faster.

I have lot's of recipes to share! Please visit my blog at http://athomewithrebecka.blogspot.com/ [imgleft:3clyxu0f] athomewithrebecka.blogspot.com/2010/08/a...con-phile-queso.html [/imgleft:3clyxu0f]
http://athomewithrebecka.blogspot.com/2 ... salsa.html

My most recent entry for the Real Women Of Philadelphia Contest with Paula Dean:
Arapas Con Philadelphia Queso
[IMG=http://img831.imageshack.us/img831/7038/arapabestcloseup.jpg]
Please visit my blog for detailed instruction for this and many other recipes♥

http://athomewithrebecka.blogspot.com/

At Home With rebecka, your website is wonderful

Does anyone have a banana bread recipe? I have bananas I need to use.