Wednesday, May 21, 2014
Green Coconut Chicken – This Could Be a Curry Recipe
I was calling this green coconut chicken recipe a curry all the way up until I started writing the post. The problem with calling something a curry is that people expect it to taste like a curry, and that could mean a whole bunch of things, not all of them good. So, I decided to call it something that wouldn’t necessarily recall a strong taste memory.While there is a nice dose of red curry powder in the braise, its certainly not the dominate flavor. For something that may seem quite exotic and boldly spiced, this a surprisingly mellow dish. If youve never cooked with coconut milk, this would be a nice recipe to change that.
The coconut milk adds a subtle sweetness and richness that makes it a great vehicle for moving around all kinds of tastes and textures. Ive used this same exact procedure for countless versions using beef, pork, lamb, duck, and seafood, with great results. Its not low in fat, but my sources deep inside the coconut industry tell me the fat is quite unique and healthful.
Regarding the red curry powder: I decided to use a standard supermarket brand as to make this as accessible as possible. I went with the McCormick Gourmet Collection Red Curry Powder, which contains coriander, cumin, chili pepper, red pepper, and cardamom.This blend does have some heat to it, but if you like your green coconut chicken on the spicy side I suggest a little extra blast of sambal or sriracha. Enjoy!
UPDATE: We have a report that using regular limes, and leaving them in the stew, made the recipe too biter. I used those small key limes, which are very mild, so mine was fine. So, if using regular limes, maybe best to just use the juice and leave them out. Thanks, Qin.
Green Coconut Chicken Ingredients:
4 full leg sections (thigh and drumstick)
salt
vegetable oil
1 onion, sliced
6 thick slices of fresh ginger
1 tablespoon red curry powder
3 green jalapeño
6 cloves garlic
1/2 bunch green onions, light parts
1 bunch cilantro
1 can coconut milk
2 tablespoons fish sauce or to taste, or soy sauce to taste
1 tablespoon brown sugar
1 lime, juiced
eggplant or zucchini, cut in 1-inch chucks
2 cups sweet potatoes or butternut squash, large cubes
thai basil
Tuesday, May 20, 2014
More Fashion Forward Cupcakes
This week kicks off our countrys favorite past time. Theres sweat, blood, tears, and lots of hair pulling. Im speaking, of course, of New York Fashion Week. And what event that holds beauty and taste above all else would be complete without a specially-designed cupcake?
Photo via Racked
Behold, Fashion Weeks most delicious trend: the Fashion Night Out cupcake, available exclusive at Crumbs 12 New York City locations. Its a vanilla cupcake, filled with chocolate cream cheese frosting topped with light green frosting, pink and white hearts, and a heart-shaped sugar covered in pink sanding sugar.
At $4 a pop, it even comes with a designer price tag. With 20% of it going the New York City AIDS Fund in the New York Community Trust, you can finally feel good about being a label whore.
Monday, May 19, 2014
Asparagus Pachai poriyal Asparagus stir Fry
Many of my readers will be wondering how I managed to get Asparagus in India. Yes,this is a new veg for me,which I saw in a Korean store H mart in DC. I am in US now eagerly waiting for the arrival of my first grandchild. Till the bundle of joy arrives, I thought of experimenting some from the variety of new vegetables available here.I tried quite a few. The most easiest and tastiest was this Asparagus fry. Many will be thinking why I call this pachai poriyal. We usually call a fry Pachai, if no chili powder is used and is cooked little less. Some of the facts that I found from the net about this vegetable is
Asparagus is a nutrient-dense food which in high in Folic Acid and is a good source of potassium, fiber, vitamin B6, vitamins A and C, and thiamin.
Asparagus has No Fat, contains No Cholesterol and is low in Sodium.
Asparagus has No Fat, contains No Cholesterol and is low in Sodium.
IngredientsAsparagus-2 bunches
Big onion-1(minced)
pepper powder-1 teaspoon
Turmeric powder-1/2 teaspoon
lemon juice-1 teaspoon
Procedure
Take off the bottom and top 1 inch portion from the asparagus. Cut it as shown in the picture. Mix the lemon juice, pepper powder, turmeric powder and the salt needed and keep aside for 10 minutes. Keep the kadai in the stove. Season the fry with a teaspoon of cumin seed and saute the onion for few minutes. Now add the asparagus and mix well. Dont add any water. Cook just for 5 minutes (till the water in the fry is gone).
spicy garlic shrimp
Spicy Garlic Shrimp
Stephanie Come see more of me Here
Ingredients
1 pound shrimp (cut into bite sized pieces)
4 T olive oil
1 medium onion, chopped
1/2 red pepper, chopped
1 t Cajun seasoning
1 t Old bay seasoning
2or3 - 6inch andouille sausage, sliced into thin coins
4 garlic cloves, minced
14-ounce can jalapeno chopped tomatoes, undrained (like Roi-Tel)
14-ounce can chopped tomatoes, drained
1/2 C chicken broth
1/2 C dry white wine
1/2 to 1 t crushed red pepper flakes
salt and pepper to taste
1/4 C chopped fresh Italian parsley (or 2 T dried)
1 C frozen peas
16 ounce box rigatoni or penne pasta, cooked, drained
Directions- In a large saucepan, over medium heat, add olive oil
- Add onions and sausage coins and cook 4-5 minutes until onion is wilted and sausage browns slightly
- Add red pepper, Cajun, and Old Bay
- Add garlic and cook one minute
- Add both tomatoes (one drained, one undrained), broth, wine, and crushed red pepper
- Simmer for 5 minutes
- Season with salt and pepper to taste
- Add shrimp, stir, and cook 3-4 minutes slightly covered
- Add parsley and peas and cook 2-3 minutes
- Stir in cooked, drained pasta
- Serve topped with Parmesan
Sunday, May 18, 2014
Curried Parsnip Soup
There was a special offer on the veggies at the supermarket last week and parsnips featured in the offer so I ended up with a couple of packs of parsnips and decided to make a curried parsnip soup.
Curried Parsnip Soup
600g Parsnips peeled and chopped
1 onion, peeled and chopped
1 tbsp vegetable oil
1tbsp Pataks Jalfrezi curry paste
1 litre vegetable stock
salt & pepper
250ml milk or cream
chopped parsley
Heat the oil in a large saucepan or pressure cooker, add the choppped onion and cook gently until transparent. Add the curry paste and cook for about a minute, add the parsnips and cook in the oil and curry paste for about 5 minutes until coated and slightly browned.
Add the vegetable stock and seasoning and cook until the parsnips are soft.
Let the soup cool slightly, either liquidise or use a stick blender to puree the soup. Add the milk or cream and adjust the seasoning to taste.
Serve sprinkled with parsley.
This is a very simple soup, but was really delicious. Ive never made it with curry paste before but as I always have some in the fridge, I will definitely do so again. It seemed to add a depth of flavour as well as a little heat to the soup.
Weather Alert western portions of kentucky Christian County westward and includes western Tennessee and parts of Missouri Arkansas Illinois and Indiana
In the early afternoon strong stroms are reported.There is a high probability that severe storms will occur.
NO tornado watches have been issued for western ky so far. But there are lotz of chances for a tornado watch it seems...so frndz be careful.
This is just a warning check for more weather details.....
Saturday, May 17, 2014
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