Any interest? Recipes

15 Jul 2010 07:12 #21 by RivendaleFarms
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

Sally Ball, Broker Associate
Keller Williams Foothills Realty
P: 303-838-3000 C: 303-506-7405
This email address is being protected from spambots. You need JavaScript enabled to view it.
rivendalefarmandranch.com/

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15 Jul 2010 07:42 #22 by Kas
Replied by Kas on topic Any interest? Recipes

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.

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15 Jul 2010 15:46 #23 by ScienceChic
Replied by ScienceChic on topic Any interest? Recipes

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

1 Preheat the oven to 350°. Rub the cut sides of the squash with the olive oil and set them, cut side down, on a large rimmed baking sheet. Bake the squash for about 1 hour, or until very tender. Remove from the oven and let stand until cool enough to handle. Spoon the squash flesh into a large bowl; discard the skins.
2 In a pie plate, toast the pecans for about 8 minutes, or until lightly browned and fragrant; let the nuts cool.
3 In a large pot, melt the butter. Add the onion, fennel and ginger and cook over moderate heat until softened, about 8 minutes. Add the squash and the chicken stock, cover and simmer for 20 minutes, stirring occasionally. Uncover the pot and continue cooking until the squash starts to fall apart, about 10 minutes. Remove from the heat and stir in the coconut milk.
4 Meanwhile, in a food processor, pulse the pecans until they are finely chopped. In a medium bowl, beat the cream until soft peaks form. Fold in the chopped pecans, hazelnut oil and cayenne pepper and season with salt.
5 Working in batches, puree the squash soup in a blender until smooth. Stir in the lemon juice and season with salt. Ladle the soup into bowls, top with a dollop of the pecan cream and serve.

Preparation time: 2 hours and 15 minutes

"Now, more than ever, the illusions of division threaten our very existence. We all know the truth: more connects us than separates us. But in times of crisis the wise build bridges, while the foolish build barriers. We must find a way to look after one another as if we were one single tribe.” -King T'Challa, Black Panther

The truth is incontrovertible. Malice may attack it. ignorance may deride it, but in the end, there it is. ~Winston Churchill

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15 Jul 2010 15:59 #24 by BaconLover
Replied by BaconLover on topic Any interest? Recipes

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 :sunshine:

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15 Jul 2010 16:15 #25 by RivendaleFarms
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.

Sally Ball, Broker Associate
Keller Williams Foothills Realty
P: 303-838-3000 C: 303-506-7405
This email address is being protected from spambots. You need JavaScript enabled to view it.
rivendalefarmandranch.com/

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15 Jul 2010 18:32 #26 by ScienceChic
Replied by ScienceChic on topic Any interest? Recipes

ExtremeModerate wrote: Funny you've never made these recipes in your life ;-)

Food tastes better when you aren't the one making it; strategic planning on my part! Especially as you say that I burn water! [url=http://www.mysmiley.net:20wb6jrg]
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RF - you're gonna love it! Let me know when you do finally try it!

"Now, more than ever, the illusions of division threaten our very existence. We all know the truth: more connects us than separates us. But in times of crisis the wise build bridges, while the foolish build barriers. We must find a way to look after one another as if we were one single tribe.” -King T'Challa, Black Panther

The truth is incontrovertible. Malice may attack it. ignorance may deride it, but in the end, there it is. ~Winston Churchill

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20 Aug 2010 21:19 #28 by At Home With Rebecka
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/

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20 Aug 2010 21:42 #29 by CC
Replied by CC on topic Any interest? Recipes
At Home With rebecka, your website is wonderful

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21 Aug 2010 03:57 #30 by CinnamonGirl
Replied by CinnamonGirl on topic Any interest? Recipes
Does anyone have a banana bread recipe? I have bananas I need to use.

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