So, the Pad Thai recipe I tried tonight was… not Pad Thai.
Not even close, really.
But it was good. It tasted like stir-fry. I’m guessing it probably took me about 45 minutes to do all this… because chopping all the veggies is time consuming (for me).
Therefore, I’m calling this a win and I’m sharing the recipe with all my alterations.
(Obviously I’ve named it “Pad Frai.”)
[con't to A Girl & Happenstance for recipe.]
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Tuesday, January 5, 2010
Monday, October 19, 2009
Simple sausage and potatoes.
Simple and tasty.
Simple sausage and potatoes
(My sister helped with this one, she suggested the addition of cumin and parsley.)
- 1 lb of hot or sweet italian sausage (turkey sausage works fine) cut into large bite-sized pieces
- 1.5 lbs small red potatoes (also cut into bite sized pieces)
- 2 red peppers (cut into thin strips)
- 1 large onion (cut into small wedges)
- drizzle of olive oil
- 1 tsp cumin
- handful of fresh chopped parsley
- salt and pepper to taste
1. Cut everything up as directed. Place the veggies and potatoes in a bowl as you go.
2. Dump veggies and potatoes into a cake pan, toss with olive oil, cumin, pepper, salt and parsley. Place sausage pieces on top.
3. Bake at 450 for 45 minutes, stirring about halfway through. (It is important that your potatoes are bite sized so they cook all the way through.)
4. Stir, serve, enjoy.
Simple sausage and potatoes
(My sister helped with this one, she suggested the addition of cumin and parsley.)
- 1 lb of hot or sweet italian sausage (turkey sausage works fine) cut into large bite-sized pieces
- 1.5 lbs small red potatoes (also cut into bite sized pieces)
- 2 red peppers (cut into thin strips)
- 1 large onion (cut into small wedges)
- drizzle of olive oil
- 1 tsp cumin
- handful of fresh chopped parsley
- salt and pepper to taste
1. Cut everything up as directed. Place the veggies and potatoes in a bowl as you go.
2. Dump veggies and potatoes into a cake pan, toss with olive oil, cumin, pepper, salt and parsley. Place sausage pieces on top.
3. Bake at 450 for 45 minutes, stirring about halfway through. (It is important that your potatoes are bite sized so they cook all the way through.)
4. Stir, serve, enjoy.
Wednesday, October 14, 2009
Chicken Noodle Soup
Yeah, I know... it seems really basic. But a good chicken noodle soup is a necessity.
Really Yummy Chicken Noodle Soup
(This is one of my more time consuming ones. It takes at least an hour and a half and that's if you're really skilled at tearing apart super hot chicken. I'd figure more like 2 hours.)
- 4 lbs of chicken drumsticks and thighs (skin on, bone in)
- two 32 oz boxes of chicken broth (I had this on hand, but I didn't use it all)
- 3-4 carrots
- 3-4 stalks of celery
- 1 onion
- 12 oz bag of egg noodles
- salt and pepper to taste
- love
Ok, so what you're going to do is this:
1 - Boil the chicken in water for 1 hour and 15 minutes (or until it's cooked to an internal temperature of 165 degrees -- meat thermometers rock). Just add enough water to cover the chicken... and part way through the boiling process, I'd recommend checking the water level. Add a cup or two halfway through the process if needed. This will create some broth. Really good broth that will be a base for the store bought stuff in boxes. Oh yeah, KEEP THE POT COVERED. Also, boiled chicken smells kind of weird when it first starts cooking.
1a - While the chicken is cooking... chop up the carrots, celery and onion. I hate chopping onion, but it must be done.
2 - When the chicken is done, remove it with a slotted spoon. Place it on a plate to cool and skim all the chicken skin/pieces out of the broth left in the pot (there will not be a LOT of liquid left and that's ok -- that's why you bought those extra boxes of broth anyway).
3 - Add about two cups of water and the store bought broth -- bring to a boil. I eyeballed it. I knew I was going to be adding the veggies and noodles, so I added enough liquid to cover all that. I don't like my soup brothy, so if you LOVE broth... add both boxes of broth.
4 - Start pulling the skin off the chicken and discard it. Your hands are about to get real greasy and disgusting. It's worth it, I promise. Pull all the chicken off the bones. This chicken will be going back in the soup in a few minutes. (Try not to cuss too much... the chicken will be hot.) Discard the bones as well, or give them to a happy puppy if you feel the need.
5 - When the broth is boiling, add the chopped up veggies. Simmer the veggies for 15 minutes. After those 15 minutes, add the noodles and cook according to package directions. Add chicken just before serving. Sprinkle in salt and pepper to taste.
Really Yummy Chicken Noodle Soup
(This is one of my more time consuming ones. It takes at least an hour and a half and that's if you're really skilled at tearing apart super hot chicken. I'd figure more like 2 hours.)
- 4 lbs of chicken drumsticks and thighs (skin on, bone in)
- two 32 oz boxes of chicken broth (I had this on hand, but I didn't use it all)
- 3-4 carrots
- 3-4 stalks of celery
- 1 onion
- 12 oz bag of egg noodles
- salt and pepper to taste
- love
Ok, so what you're going to do is this:
1 - Boil the chicken in water for 1 hour and 15 minutes (or until it's cooked to an internal temperature of 165 degrees -- meat thermometers rock). Just add enough water to cover the chicken... and part way through the boiling process, I'd recommend checking the water level. Add a cup or two halfway through the process if needed. This will create some broth. Really good broth that will be a base for the store bought stuff in boxes. Oh yeah, KEEP THE POT COVERED. Also, boiled chicken smells kind of weird when it first starts cooking.
1a - While the chicken is cooking... chop up the carrots, celery and onion. I hate chopping onion, but it must be done.
2 - When the chicken is done, remove it with a slotted spoon. Place it on a plate to cool and skim all the chicken skin/pieces out of the broth left in the pot (there will not be a LOT of liquid left and that's ok -- that's why you bought those extra boxes of broth anyway).
3 - Add about two cups of water and the store bought broth -- bring to a boil. I eyeballed it. I knew I was going to be adding the veggies and noodles, so I added enough liquid to cover all that. I don't like my soup brothy, so if you LOVE broth... add both boxes of broth.
4 - Start pulling the skin off the chicken and discard it. Your hands are about to get real greasy and disgusting. It's worth it, I promise. Pull all the chicken off the bones. This chicken will be going back in the soup in a few minutes. (Try not to cuss too much... the chicken will be hot.) Discard the bones as well, or give them to a happy puppy if you feel the need.
5 - When the broth is boiling, add the chopped up veggies. Simmer the veggies for 15 minutes. After those 15 minutes, add the noodles and cook according to package directions. Add chicken just before serving. Sprinkle in salt and pepper to taste.
Thursday, August 27, 2009
2 recipes, 2 nights.
Tuesday was Chicken Curry night, tonight was Garlicky Lemony Pasta (this is my official name for it). Both were pretty delicious. I figured, since I haven't updated much lately, I'd take this opportunity to share some recipes with you.
First, the chicken curry.
It takes me about an hour and 30 minutes to make. This is because of all the chopping. I am not super fast and I find that cutting raw chicken breast into cube-like structures is difficult. If you buy the chicken tenders, it's a bit easier.
Ingredients:
2 pounds skinless chicken breast
2-3 onions, chopped
1 teaspoon ground cinnamon
3 cloves minced garlic
1/3 teaspoon ground ginger
1.5 teaspoon paprika
3.5-4.5 tablespoons curry powder (depending on how spicy you like it)
1/2 teaspoon white sugar
1 lemon, juiced
1/2 teaspoon cayenne pepper (more if you want more spice)
1.5 tablespoon tomato paste
1 pinch salt
1/4 cup olive oil
chicken broth (plus water, if needed) to cover
brown or white rice (instant is easiest)
Directions:
1. In a small bowl, combine cinnamon, ginger, paprika, curry powder, sugar and salt. Mince garlic and set aside.
2. Fry the onions in olive oil until browned. Add the spice mixture and garlic. Continue stirring for 2 minutes. Mixture will become much like a paste.
3. Add chicken pieces and tomato paste. Add enough water to just cover the chicken. Simmer until chicken is done, about 20 minutes. (Now is a good time to start the rice.)
4. Just before serving, add the lemon juice and the cayenne pepper. Simmer for 5 more minutes. Serve over rice.
Once you have everything cut up (and the spices mixed together), it really only takes about half an hour to make.
The Garlicky Lemony Pasta is as follows (and is super easy to make and very fresh/light tasting).
Ingredients:
about 2 teaspoons grated lemon zest (two lemons)
about 2 teaspoons grated orange zest (one orange)
4 cloves minced garlic
1/3 cup chopped parsley (I'm told spinach is good, I'm also sure basil would be fantastic)
1 1/2 teaspoons lemon juice (I just squeezed both lemons over the bowl)
a sprinkle of salt (I like to keep this minimal and allow each person to salt to taste)
1/4 teaspoon black pepper
1/2 cup olive oil
1 lb linguine
Directions:
1. In a small bowl, mix grated lemon and orange zests, garlic, parsley (or substitute), lemon juice, salt, pepper and oil.
2. Cook the linguine until done. Drain and toss with sauce.
Yes... it's that easy. It would be great as a side with chicken. I baked some tomatoes with some parmesan cheese, oregano and olive oil. Tonight was meatless.
In fact, I believe my entire day was... weird.
Back to the recipe. I might try making extra sauce one of these days and marinate some chicken in it... see what happens.
So tomorrow, I work late (until 6)... so this will probably be all the cooking I do for the week. And I have very little else to share.
I might be seeing Post Grad this weekend. There's also the company picnic. And reading. I plan on finishing "Fishbowl" at some point this weekend.
Ok, so... bye.
First, the chicken curry.
It takes me about an hour and 30 minutes to make. This is because of all the chopping. I am not super fast and I find that cutting raw chicken breast into cube-like structures is difficult. If you buy the chicken tenders, it's a bit easier.
Ingredients:
2 pounds skinless chicken breast
2-3 onions, chopped
1 teaspoon ground cinnamon
3 cloves minced garlic
1/3 teaspoon ground ginger
1.5 teaspoon paprika
3.5-4.5 tablespoons curry powder (depending on how spicy you like it)
1/2 teaspoon white sugar
1 lemon, juiced
1/2 teaspoon cayenne pepper (more if you want more spice)
1.5 tablespoon tomato paste
1 pinch salt
1/4 cup olive oil
chicken broth (plus water, if needed) to cover
brown or white rice (instant is easiest)
Directions:
1. In a small bowl, combine cinnamon, ginger, paprika, curry powder, sugar and salt. Mince garlic and set aside.
2. Fry the onions in olive oil until browned. Add the spice mixture and garlic. Continue stirring for 2 minutes. Mixture will become much like a paste.
3. Add chicken pieces and tomato paste. Add enough water to just cover the chicken. Simmer until chicken is done, about 20 minutes. (Now is a good time to start the rice.)
4. Just before serving, add the lemon juice and the cayenne pepper. Simmer for 5 more minutes. Serve over rice.
Once you have everything cut up (and the spices mixed together), it really only takes about half an hour to make.
The Garlicky Lemony Pasta is as follows (and is super easy to make and very fresh/light tasting).
Ingredients:
about 2 teaspoons grated lemon zest (two lemons)
about 2 teaspoons grated orange zest (one orange)
4 cloves minced garlic
1/3 cup chopped parsley (I'm told spinach is good, I'm also sure basil would be fantastic)
1 1/2 teaspoons lemon juice (I just squeezed both lemons over the bowl)
a sprinkle of salt (I like to keep this minimal and allow each person to salt to taste)
1/4 teaspoon black pepper
1/2 cup olive oil
1 lb linguine
Directions:
1. In a small bowl, mix grated lemon and orange zests, garlic, parsley (or substitute), lemon juice, salt, pepper and oil.
2. Cook the linguine until done. Drain and toss with sauce.
Yes... it's that easy. It would be great as a side with chicken. I baked some tomatoes with some parmesan cheese, oregano and olive oil. Tonight was meatless.
In fact, I believe my entire day was... weird.
Back to the recipe. I might try making extra sauce one of these days and marinate some chicken in it... see what happens.
So tomorrow, I work late (until 6)... so this will probably be all the cooking I do for the week. And I have very little else to share.
I might be seeing Post Grad this weekend. There's also the company picnic. And reading. I plan on finishing "Fishbowl" at some point this weekend.
Ok, so... bye.
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