I'll post this recipe as soon as I can decipher my notes. It tasted wonderful, though! I have to thank my husband for having the patience to layer the veggies like this -- I probably would have slapped it all together like a lasagna...
Monday, August 27, 2007
Ratatouille
I'll post this recipe as soon as I can decipher my notes. It tasted wonderful, though! I have to thank my husband for having the patience to layer the veggies like this -- I probably would have slapped it all together like a lasagna...
Thursday, July 26, 2007
Shahi Chicken Korma and Spiced Rice
This curry tastes wonderful and is a snap to make if you use Patak's products. It's great to keep a couple of jars of their spice pastes in the pantry; you can whip up an impressive dinner in no time. Just make sure you've stocked the spice pastes, not the heat-and-eat sauces, and check the labels -- not all of the pastes are GFCF.
For the curry
8 boneless, skinless chicken thighs
1 Tablespoon powdered ginger
2 Tablespoons lemon juice (bottled is fine)
2 Tablespoons vegetable oil
1 large sweet onion (like Vidalya or Oh-So-Sweet, sliced into thin half moons
1 jar Patak's Korma paste
2 tablespoons fresh ginger paste
2 cans lite coconut milk
1 cup cold water
1/2 cup dried apricots, chopped fine
1/2 cup golden raisins
1 cup cashew nuts, ground to a rough powder
1/4 cup toasted, slivered almonds (for garnish)
sprigs of fresh cilantro (for garnish)
Clean the chicken by removing the glops of yellow fat, rubbing them with the powdered ginger and lemon juice, and rinsing them with cool running water. Pat dry, then cut into bite-sized pieces. Add 2 tablespoons of the Korma paste, and mix to coat evenly. Set aside.
In a large, heavy-bottomed pot, heat the oil over medium-high heat. Add the sliced onion and cook, stirring often, until onion is translucent. Add the fresh ginger paste, and continue to cook until the onion begins to turn golden. Add the chicken, and stir, allowing the chicken to "seal" -- that is, until it no longer looks pink on the surface (this happens fairly quickly).
Turn the heat down to medium. Add the rest of the jar of Korma paste, stir. Shake the two cans of coconut milk to redistribute the cream, and then open and pour the milk into the pot. Add 1 cup of water, the chopped apricots, the raisins, and the ground cashew nuts, stir well, then cover and turn the heat down to low. Simmer for about 20 minutes, or until the chicken is cooked through.
Sprinkle with the toasted, slivered almonds and the sprigs of fresh cilantro, and serve over hot spiced rice. Serves 8.
For the rice
4 cups cold water
2 cups long-grain white or basmati rice
2 3-inch sticks cinnamon, broken in half.
10 pods of green cardamom, lightly smashed with the side of a knife
1 teaspoon of salt
1/2 teaspoon ground black pepper (freshly ground tastes better)
15 cloves
1/4 teaspoon dried orange peel, or one 4-inch long strip of fresh orange peel (optional)
If you're using basmati rice, rinse it in cool water to remove the excess starch, or you'll end up with grassy tasting, sticky rice. The easiest way to do this is to place it in a fine-mesh sieve and stick it under the faucet for about 30 seconds. Or you can put it in a large bowl, fill the bowl with water, stir it until it becomes cloudy, and then carefully pour the water out without pouring out the rice.
In a pot with a tight-fitting lid, bring the 4 cups of water to a boil over high heat. Add the cinnamon sticks, gardamom, salt, pepper, cloves, and orange peel, allow the water to come to a boil again, then add the rice. Stir once, bring the mixture to a boil again, then cover tightly, drop the heat to low, and simmer for about 20 minutes or until all of the liquid has been absorbed.
For the curry
8 boneless, skinless chicken thighs
1 Tablespoon powdered ginger
2 Tablespoons lemon juice (bottled is fine)
2 Tablespoons vegetable oil
1 large sweet onion (like Vidalya or Oh-So-Sweet, sliced into thin half moons
1 jar Patak's Korma paste
2 tablespoons fresh ginger paste
2 cans lite coconut milk
1 cup cold water
1/2 cup dried apricots, chopped fine
1/2 cup golden raisins
1 cup cashew nuts, ground to a rough powder
1/4 cup toasted, slivered almonds (for garnish)
sprigs of fresh cilantro (for garnish)
Clean the chicken by removing the glops of yellow fat, rubbing them with the powdered ginger and lemon juice, and rinsing them with cool running water. Pat dry, then cut into bite-sized pieces. Add 2 tablespoons of the Korma paste, and mix to coat evenly. Set aside.
In a large, heavy-bottomed pot, heat the oil over medium-high heat. Add the sliced onion and cook, stirring often, until onion is translucent. Add the fresh ginger paste, and continue to cook until the onion begins to turn golden. Add the chicken, and stir, allowing the chicken to "seal" -- that is, until it no longer looks pink on the surface (this happens fairly quickly).
Turn the heat down to medium. Add the rest of the jar of Korma paste, stir. Shake the two cans of coconut milk to redistribute the cream, and then open and pour the milk into the pot. Add 1 cup of water, the chopped apricots, the raisins, and the ground cashew nuts, stir well, then cover and turn the heat down to low. Simmer for about 20 minutes, or until the chicken is cooked through.
Sprinkle with the toasted, slivered almonds and the sprigs of fresh cilantro, and serve over hot spiced rice. Serves 8.
For the rice
4 cups cold water
2 cups long-grain white or basmati rice
2 3-inch sticks cinnamon, broken in half.
10 pods of green cardamom, lightly smashed with the side of a knife
1 teaspoon of salt
1/2 teaspoon ground black pepper (freshly ground tastes better)
15 cloves
1/4 teaspoon dried orange peel, or one 4-inch long strip of fresh orange peel (optional)
If you're using basmati rice, rinse it in cool water to remove the excess starch, or you'll end up with grassy tasting, sticky rice. The easiest way to do this is to place it in a fine-mesh sieve and stick it under the faucet for about 30 seconds. Or you can put it in a large bowl, fill the bowl with water, stir it until it becomes cloudy, and then carefully pour the water out without pouring out the rice.
In a pot with a tight-fitting lid, bring the 4 cups of water to a boil over high heat. Add the cinnamon sticks, gardamom, salt, pepper, cloves, and orange peel, allow the water to come to a boil again, then add the rice. Stir once, bring the mixture to a boil again, then cover tightly, drop the heat to low, and simmer for about 20 minutes or until all of the liquid has been absorbed.
Friday, July 13, 2007
Corned Beef
Traditional, pink-colored corned beef is chock-full of nitrates and nitrites. Grey corned beef may not look as appetizing, but it's alot healthier, and it's actually pretty easy to make your own. The thing you need most of is time.
8 cups water
1 1/4 cup salt
3 Tbsp white sugar
4 heaping Tbsp pickling spices
6 whole peppercorns (any color)
8 bay leaves
2 cloves of fresh garlic, minced
1 6-pound beef brisket or bottom round roast (you can use two 3-pound
pieces if that's easier to store in your fridge).
First, brine the meat:
Bring the water to a boil. Add the salt and sugar, and stir until they dissolve completely. Then turn off the heat and add the pickling spices and peppercorns. Set aside to cool to room temperature.
Rinse the meat in cool water, pat dry with paper towels, and place in a large zip-top bag (large enough to hold the meat and the brine). You might want to double bag it, and place it in a large glass dish in case of leaks. If you can't find bags large enough, you can use a large, deep non-metallic casserole dish by itself.
the garlic and bay leaves to the cooled brine, stir, and then pour it over the beef in the bag. Close the top of the bag(s), place a heavy can or a heavy plate on top of the meat to keep it submerged in the brine, and put the whole thing into your fridge. If you're not using bags, then cover the casserole dish with a piece of plastic wrap large enough to hang well over the sides. Then place a plate AND a heavy can on top of that, to keep the meat submerged.
Refrigerate for 15 to 18 days -- yes, really. That long. Turn the meat once a day (I just lift the whole bag up and turn it over), replacing the weight on top to make sure the meat stays all the way in the brine.
To cook the beef, you'll need:
3 Tbsp pickling spices
6 bay leaves
Potatoes, carrots, parnsips (however many you want)
1 large onion, quartered
plenty of cold water
Scrub and peel the potatoes, carrots, and parsnips, and cut into very large chunks. Set aside.
Remove corned beef from brine; do not rinse. Discard the brine.
Place the beef in a large pot. Add enough cold water to cover it by about 1/2 an inch.
Add the 3 Tablespoons of fresh pickling spice and the bay leaves, and bring to a boil.
Boil gently for about 2 1/2 to 3 hours, or until beef is tender. It will look gray, not pink, because there's no saltpeter (potassium nitrate or sodium nitrate) in it.
Add vegetables in the last 1/2 hour of cooking, so that they don't turn to mush (or boil them in some of the broth in a separate pot after the beef has cooked).
Allow beef to cool in the broth, then drain, carve, and serve with grainy mustard and vegetables.
8 cups water
1 1/4 cup salt
3 Tbsp white sugar
4 heaping Tbsp pickling spices
6 whole peppercorns (any color)
8 bay leaves
2 cloves of fresh garlic, minced
1 6-pound beef brisket or bottom round roast (you can use two 3-pound
pieces if that's easier to store in your fridge).
First, brine the meat:
Bring the water to a boil. Add the salt and sugar, and stir until they dissolve completely. Then turn off the heat and add the pickling spices and peppercorns. Set aside to cool to room temperature.
Rinse the meat in cool water, pat dry with paper towels, and place in a large zip-top bag (large enough to hold the meat and the brine). You might want to double bag it, and place it in a large glass dish in case of leaks. If you can't find bags large enough, you can use a large, deep non-metallic casserole dish by itself.
the garlic and bay leaves to the cooled brine, stir, and then pour it over the beef in the bag. Close the top of the bag(s), place a heavy can or a heavy plate on top of the meat to keep it submerged in the brine, and put the whole thing into your fridge. If you're not using bags, then cover the casserole dish with a piece of plastic wrap large enough to hang well over the sides. Then place a plate AND a heavy can on top of that, to keep the meat submerged.
Refrigerate for 15 to 18 days -- yes, really. That long. Turn the meat once a day (I just lift the whole bag up and turn it over), replacing the weight on top to make sure the meat stays all the way in the brine.
To cook the beef, you'll need:
3 Tbsp pickling spices
6 bay leaves
Potatoes, carrots, parnsips (however many you want)
1 large onion, quartered
plenty of cold water
Scrub and peel the potatoes, carrots, and parsnips, and cut into very large chunks. Set aside.
Remove corned beef from brine; do not rinse. Discard the brine.
Place the beef in a large pot. Add enough cold water to cover it by about 1/2 an inch.
Add the 3 Tablespoons of fresh pickling spice and the bay leaves, and bring to a boil.
Boil gently for about 2 1/2 to 3 hours, or until beef is tender. It will look gray, not pink, because there's no saltpeter (potassium nitrate or sodium nitrate) in it.
Add vegetables in the last 1/2 hour of cooking, so that they don't turn to mush (or boil them in some of the broth in a separate pot after the beef has cooked).
Allow beef to cool in the broth, then drain, carve, and serve with grainy mustard and vegetables.
Monday, June 25, 2007
GFCF Scallop “pad thai”
3/4 pound sea scallops (frozen is fine, just thaw first)
1/2 cup white wine (like a pinot grigio)
5 Tablespoons plum sauce, divided plum sauce (Lee Kum Kee brand is GFCF, or use homemade)
2 Tablespoons Patak’s Major Grey Mango Chutney
1/2 tsp. White pepper
salt to taste
1-1/2 tsp. Arrowroot starch
1 package Pad Thai rice noodles (about 6 servings worth)
1/2 large green bell pepper
1/2 large yellow bell pepper
1 small sweet onion
1 large carrot
2 tsp. Lime juice
8 or 10 fresh basil leaves
1 Tablespoon canola oil
Set a large pot of cold water to boil.
Rinse the scallops under cold water and drain. Place in a large, microwave-safe bowl.
Add the wine, 2 Tablespoons of plum sauce, the chutney, and the lime juice. Stir well, until plum sauce and chutney have dissolved.
Cover and microwave on high for 6 minutes or so, until the scallops are just barely cooked through, or poach over medium heat.
Julienne the carrot and bell peppers. Cut the onion in half and then slice into thick half-moons.
Stack the basil leaves on top of one another and roll into a cigar shape, then cut into thin shreds.
In a large, non-stick skillet, heat the oil until it shimmers.
Add the onion, and cook until translucent (about 4 minutes).
Add the carrots, and continue to cook for 3 or 4 minutes, until the carrots are tender but still bright orange.
Add the scallops and their poaching liquid to the pan, and stir in the remaining 3 Tablespoons of plum sauce. Heat to a gentle simmer.
Place the rice noodles into the pot of boiling water and stir once. Wait for the noodles to soften, then turn off heat.
Push the vegetables and scallops to one side of the skillet and stir the Arrowroot starch into the liquid until dissolved. Stir to distribute throughout the skillet.
Stir in the bell peppers.
Using tongs, transfer the wet, softened noodles from the hot water into the skillet. Toss to coat with sauce and distribute vegetables and scallops.
Serve immediately, sprinkling with shreds of basil.
1/2 cup white wine (like a pinot grigio)
5 Tablespoons plum sauce, divided plum sauce (Lee Kum Kee brand is GFCF, or use homemade)
2 Tablespoons Patak’s Major Grey Mango Chutney
1/2 tsp. White pepper
salt to taste
1-1/2 tsp. Arrowroot starch
1 package Pad Thai rice noodles (about 6 servings worth)
1/2 large green bell pepper
1/2 large yellow bell pepper
1 small sweet onion
1 large carrot
2 tsp. Lime juice
8 or 10 fresh basil leaves
1 Tablespoon canola oil
Set a large pot of cold water to boil.
Rinse the scallops under cold water and drain. Place in a large, microwave-safe bowl.
Add the wine, 2 Tablespoons of plum sauce, the chutney, and the lime juice. Stir well, until plum sauce and chutney have dissolved.
Cover and microwave on high for 6 minutes or so, until the scallops are just barely cooked through, or poach over medium heat.
Julienne the carrot and bell peppers. Cut the onion in half and then slice into thick half-moons.
Stack the basil leaves on top of one another and roll into a cigar shape, then cut into thin shreds.
In a large, non-stick skillet, heat the oil until it shimmers.
Add the onion, and cook until translucent (about 4 minutes).
Add the carrots, and continue to cook for 3 or 4 minutes, until the carrots are tender but still bright orange.
Add the scallops and their poaching liquid to the pan, and stir in the remaining 3 Tablespoons of plum sauce. Heat to a gentle simmer.
Place the rice noodles into the pot of boiling water and stir once. Wait for the noodles to soften, then turn off heat.
Push the vegetables and scallops to one side of the skillet and stir the Arrowroot starch into the liquid until dissolved. Stir to distribute throughout the skillet.
Stir in the bell peppers.
Using tongs, transfer the wet, softened noodles from the hot water into the skillet. Toss to coat with sauce and distribute vegetables and scallops.
Serve immediately, sprinkling with shreds of basil.
Pseudo Psoy Psauce
3/4 cup pure molasses
1/4 cup pure balsamic vinager
1 Tablespoon toasted sesame oil
pinch or two of salt.
Combine all ingredients in a jar with a tight-fitting lid. Shake really well.
1/4 cup pure balsamic vinager
1 Tablespoon toasted sesame oil
pinch or two of salt.
Combine all ingredients in a jar with a tight-fitting lid. Shake really well.
Plum Sauce
1/2 cup plum jam
1/2 tsp. grated fresh orange peel
1 clove fresh garlic, minced (about 3/4 tsp.)
2 Tablespoons orange juice
1 tsp. corn starch (or arrowroot starch)
2 Tablespoons GFCF Tamari Sauce, or Pseudo Psoy Psauce
Blend all ingredients together in a small sauce pan, and bring to a boil over medium heat. Reduce heat and simmer for 1 minute.
1/2 tsp. grated fresh orange peel
1 clove fresh garlic, minced (about 3/4 tsp.)
2 Tablespoons orange juice
1 tsp. corn starch (or arrowroot starch)
2 Tablespoons GFCF Tamari Sauce, or Pseudo Psoy Psauce
Blend all ingredients together in a small sauce pan, and bring to a boil over medium heat. Reduce heat and simmer for 1 minute.
Chicken in Plum Sauce
Serves 6
This chicken also makes a great filling for fresh spring rolls -- smear a little plum sauce on the softened rice paper wrapper, place 2 or 3 Tablespoons of chicken mixture on top, blanket with shredded green- or red-leaf lettuce or a few slivered snow peas, and wrap tightly.
4 chicken breasts
1/4 cup lemon juice
1 tsp. ground ginger
1/4 cup + 2 Tablespoons orange juice
2 Tablespoons GFCF Tamari Sauce, or Pseudo Psoy Psauce
1 heaping tsp. minced ginger (or 1/2 tsp. ground ginger)
3 tsp. corn starch, divided (or use arrowroot starch)
1/4 cup water
2 Tablespoons canola oil, divided
4 large carrots, diced into small cubes
2 large stalks celery, diced into small cubes
1/2 large sweet onion, diced into small cubes
1/3 cup plum sauce (Lee Kum Kee brand is GFCF, or use homemade)
Rinse chicken breasts in cool water, trim off extra fat. Place in a bowl, add lemon juice, and sprinkle with 1 tsp. ground ginger. Rub lemon and ginger into the chicken, then rinse again in cold water. Do not pat dry.
In a medium-size bowl, mix together 2 tsp. corn starch (or arrowroot starch), 1/4 cup orange juice, and 1 Tablespoon soy sauce (or Pseudo Psoy Psauce) until well combined.
Dice chicken into small (1/2-inch) cubes. Stir orange juice/starch mixture, and add chicken to it, stirring well to coat. Set aside to marinate for 15 minutes.
In a small bowl, combine water with remaining 1 tsp. corn starch, 2 Tablespoons orange juice, and 1 Tablespoon soy sauce/Pseudo Psoy. Set aside.
Heat 1 Tablespoon of oil in a large wok. Remove chicken from marinade (do not throw out marinade) and stir fry for about 2 minutes, then remove. Add remaining Tablespoon of oil to wok. Add carrots and stir fry for about 1 minute. Add celery, onion, and minced ginger and stirfry for 2 more minutes.
Return chicken to the wok, and add the leftover marinade and the small bowl of corn starch/OJ mixture. Cook until mixture boils and thickens. Stir in plum sauce, and serve over hot white rice.
This chicken also makes a great filling for fresh spring rolls -- smear a little plum sauce on the softened rice paper wrapper, place 2 or 3 Tablespoons of chicken mixture on top, blanket with shredded green- or red-leaf lettuce or a few slivered snow peas, and wrap tightly.
4 chicken breasts
1/4 cup lemon juice
1 tsp. ground ginger
1/4 cup + 2 Tablespoons orange juice
2 Tablespoons GFCF Tamari Sauce, or Pseudo Psoy Psauce
1 heaping tsp. minced ginger (or 1/2 tsp. ground ginger)
3 tsp. corn starch, divided (or use arrowroot starch)
1/4 cup water
2 Tablespoons canola oil, divided
4 large carrots, diced into small cubes
2 large stalks celery, diced into small cubes
1/2 large sweet onion, diced into small cubes
1/3 cup plum sauce (Lee Kum Kee brand is GFCF, or use homemade)
Rinse chicken breasts in cool water, trim off extra fat. Place in a bowl, add lemon juice, and sprinkle with 1 tsp. ground ginger. Rub lemon and ginger into the chicken, then rinse again in cold water. Do not pat dry.
In a medium-size bowl, mix together 2 tsp. corn starch (or arrowroot starch), 1/4 cup orange juice, and 1 Tablespoon soy sauce (or Pseudo Psoy Psauce) until well combined.
Dice chicken into small (1/2-inch) cubes. Stir orange juice/starch mixture, and add chicken to it, stirring well to coat. Set aside to marinate for 15 minutes.
In a small bowl, combine water with remaining 1 tsp. corn starch, 2 Tablespoons orange juice, and 1 Tablespoon soy sauce/Pseudo Psoy. Set aside.
Heat 1 Tablespoon of oil in a large wok. Remove chicken from marinade (do not throw out marinade) and stir fry for about 2 minutes, then remove. Add remaining Tablespoon of oil to wok. Add carrots and stir fry for about 1 minute. Add celery, onion, and minced ginger and stirfry for 2 more minutes.
Return chicken to the wok, and add the leftover marinade and the small bowl of corn starch/OJ mixture. Cook until mixture boils and thickens. Stir in plum sauce, and serve over hot white rice.
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