Bruised Cabbage-and-Herb Salad

This is a recipe I saw on Food and Wine Magazine, I thought it looks good and saved it. Today I finally had the chance to make it and it’s really delicious. The mint and the herb combo really give the salad bright flavor, and the lime juice addd another layer zesty layer to this refreshing dish. For those who loves Green Papaya Salad, this is very similar and it’s a good replacement since it’s not always easy to find green papaya in this country.

Active Time: 15 MIN
Total Time: 30 MIN
Yield: Serves : 4

Ingredients

  • 3 thin slices (about the size of a quarter) peeled fresh ginger
  • 2 garlic cloves
  • 1 fresh Thai chile or 1/2 serrano chile, stemmed, seeded, and sliced
  • 1 tablespoon granulated sugar
  • 6 cups packed shredded green cabbage (from 1 medium head)
  • 1 cup loosely packed soft fresh herbs (such as Thai basil, cilantro, and mint)
  • 2 tablespoons Vietnamese fish sauce
  • 2 tablespoons fresh lime juice
  • 3 tablespoons coarsely chopped dry-roasted peanuts
  • Fried shallots, for serving

Steps

Using a big spoon, mash ginger, garlic, chile, and sugar to a fine paste, 1 to 2 minutes. Add cabbage and herbs; and use a potato masher to pound until cabbage is slightly softened and crushed and flavor of herbs is released, about 30 seconds. Add fish sauce and lime juice, and toss with pestle and a spoon until evenly combined. Let mixture stand at room temperature 15 minutes. Serve salad topped with peanuts and fried shallots.

Garlic Butter Shrimp Pad Thai.

This recipe is actually very simple and the result is very delicious. It’s a great dish if you want to impress your guests, or simply want a comforting and satisfying meal.
 time: 15 minutes
cook time: 15 minutes
total time: 30 minutes
serves: 2

INGREDIENTS

  • 4 ounces wide rice noodles
  • 1.52 tablespoons low sodium soy sauce, using more or less to taste
  • 1 tablespoons fish sauce
  • 1 tablespoons white vinegar
  • 1.5 tablespoons honey or maple
  • 0.130.5 teaspoon chili flakes, plus more for serving
  • 0.5 pound raw jumbo shrimp, peeled and deveined
  • 1.5 tablespoons peanut oil or extra virgin olive oil
  • 23 cloves garlic, finely chopped or grated
  • 1.5 tablespoons salted butter
  • 11.5 eggs, beaten
  • 1 cups bean sprouts or chopped baby bok coy (or other greens)
  • 2 green onions, chopped, plus more for serving
  • 0.13 cup roasted peanuts, chopped
  • Thai or regular basil and limes, for serving

INSTRUCTIONS

1. Cook the rice noodles according to packaged directions.

2. To make the sauce. In a small bowl, combine the soy sauce, fish sauce, vinegar, honey, and chili flakes.

3. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the shrimp and sear on both sides until pink, 2-3 minutes. Add the butter, garlic, a pinch of both chili flakes and black pepper. Continue to cook the shrimp in the butter until the garlic begins to caramelize and turn light golden brown, another 1-2 minutes.

4. Add the noodles and sauce, tossing to combine. Cook until the noodles are warmed through and begin soaking up the sauce, about 1 minute. Push the noodles to one side of the skillet and add the eggs to the other side. Let cook until the edges start to set, 1 minute. Roughly scramble the egg, then toss with the noodles. Remove from the heat. Add the bean sprouts and green onions, toss to combine.

5. Divide the noodles and shrimp between plates. Top with basil, green onions, peanuts, and chili flakes. Add a squeeze of lime juice.

 

 

 

Originally from:halfbakedharvest.com

 

 

Roasted Chicken Thighs with Tomatoes and Garlics

Quarantine day number I’ve lost count. We are trying to make something simple, but different and yet delicious. It sounds easy, but with both of us working full time, it’s not as easy as we want it to be. This is one of the recipes I found that’s actually pretty easy, absolutely tasty, and sort of on the healthier side, depending on what you pair it with.

Servies about 4, cook time: 50 minutes.

INGREDIENTS

  • 2 pounds (900 g) bone-in, skin-on chicken thighs (I used boneless ones too sometimes, it’s just as good)
  • 1/2 teaspoon kosher salt
  • 2 cups of cherry tomatoes or 2 tomatoes on the vine
  • 6 whole cloves garlic, peeled
  • 1 1/2 tablespoons balsamic vinegar
  • 1 1/2 teaspoons extra virgin olive oil
  • 2 sprigs fresh rosemary (or 1/2 teaspoon dry rosemary)

METHOD

1 Arrange chicken thighs in casserole dish, sprinkle with salt: Place chicken thighs in a baking dish that allows for a little room between the thighs. Sprinkle both sides of the chicken thighs with salt.

2 Preheat oven to 375°F (190°C).

3 Prep tomatoes with garlic, vinegar, oil: Cut the cherry tomatoes in half, or the tomatoes on the vine in wedges. Place in a bowl with the whole garlic cloves. Sprinkle with balsamic vinegar and olive oil.

4 Place tomatoes, garlic, rosemary around chicken: Pour the tomatoes over the chicken pieces and arrange so that they are squeezed around the chicken pieces. You want the chicken skins to be exposed so they brown in the oven. Lay sprigs of rosemary over the tomatoes.

(If you are using dry rosemary instead of fresh sprigs, just mix it in with the tomatoes.)

5 Bake: Bake, uncovered for 45 minutes, until the chicken is well browned on the top and cooked through. Remove from oven and cool for 5 minutes. Skim the excess chicken fat with a ladle.

Serve with toasted crusty bread, egg noodles, or rice.  We served it with pasta with cream sauce today, just because that’s what we have, and we are not being particularly healthy today….

Hearty Beef Stew

Quarantine Day 12 – we are trying to make something comforting with whatever we have in the fridge, and this is what we made.  We ate half the pot for dinner, and will freeze the other half for lunch during the week.

Makes 4 serving.

Ingredients

Vegetable oil, for searing

2 pounds beef chuck, cut into 2-inch cubes

Kosher salt and freshly ground black pepper

1 tablespoons unsalted butter

2 medium onions, cut into big dices

3-4 cloves garlic, crushed and minced

1 tablespoon tomato paste

1/4 cup all-purpose flour, or to cover

6 cups chicken or beef broth (we used store-bought chicken stock)

5 sprigs parsley

3 sprigs fresh thyme

2 bay leaves

1 pounds medium red potatoes, quartered

4 medium carrots, cut into 2-inch pieces

2 celery stalks, cut into 2-inch pieces

1 28-oz canned diced tomatoes

2 to 3 teaspoons red wine vinegar, or to taste

 

Directions

  1. Heat a large Dutch oven. Pour in enough oil to coat the bottom of the pan. Season the beef generously with salt and pepper, and add to the pan. Saute half the meat, uncovered, stirring only occasionally, until well-browned, about 8 minutes. Using a slotted spoon, transfer the beef to a plate. Repeat with the remaining beef. Discard extra oil but leave the brown bits.
  2.  Add butter and melt it over medium high heat. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Add the reserved beef and scatter the flour over the vegetable and beef mixture (enough to lightly coat) and cook stirring until lightly toasted. Add the chicken or beef broth, and bring to a simmer. Tie the parsley, thyme, and bay leaves together with a piece of kitchen twine and add the bundle to the pot. Season with 1 teaspoons salt, or to taste. Cover and simmer. Cook the meat until just tender, about 1 hours.
  3. Add the potatoes, carrots, celery, and the tomatoes and bring to a simmer. Cook, uncovered, stirring occasionally, until the liquid thickens and the vegetables are tender, about 1 1/2 hour. Remove and discard the herb bundle. Stir in the vinegar and season with salt and pepper, to taste. Divide among bowls and serve immediately

Classic Corn Chowder

This is a simple yet hearty soup. We made a small batch just enough for the two of us for lunch during this funky quarantine time, and it’s really delicious and satisfying.

Here is the recipe we used that serves 2-4, depending if you’re having it as a main or side dish.

Ingredients

  • 1 tablespoons butter
  • 2 slices of bacon or ham
  • 1 yellow onion, chopped
  • 1 ribs celery, chopped
  • 1-2 teaspoons of flour
  • 2 medium size boiling potatoes, peeled and cut into 1/2-inch dice
  • 2 cups fresh corn kernels (we used canned ones because it is what we have)
  • 1 bay leaf
  • 2 cups low-sodium chicken broth or homemade stock
  • 1 teaspoons salt
  • 2 cups milk
  • 1/4 teaspoon fresh-ground black pepper
  • Dash of paprika
  • Sour cream, for serving (optional)

How to Make It

Step 1

In a large saucepan, melt the butter over moderately low heat. Add diced bacon or ham, stir till it’s cooked through. Add  onion, and celery and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Sprinkle in the flour till it’s evenly mixed with the vegetables. Stir in the potatoes, 1 cups of the corn, the bay leaf, broth, and salt. Bring to a boil. Reduce the heat and simmer, stirring occasionally, for 15 minutes.

 

Step 2

In a blender or food processor, puree the remaining 1 cups corn with the milk. Stir the puree into the soup along with the black pepper. Simmer until the soup thickens slightly, 5 to 10 minutes. Remove the bay leaf. sprinkle in the paprika. Top each serving with a dollop of sour cream, if using.

Classic Cheese Fondue

Ingredients

FOR THE FONDUE:

1/3 pound firm alpine-style cheese — such as gruyere
1/3 pound fontina
1/3 pound gouda
2 tablespoons cornstarch
1 cup dry white wine — such as Sauvignon Blanc
1 clove garlic — minced
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/8 teaspoon nutmeg

ASSORTED FONDUE DIPPERS:

Boiled baby new potatoes in their skins — quartered if large
Lightly steamed broccoli florets (wait till the water is boiling before putting in the florets to steam, steam for 5 minutes)
Lightly steamed cauliflower florets
Lightly steamed asparagus
Button mushrooms (clean and wipe day, roast in 350F for 12 minutes)
Cherry tomatoes
Sliced firm apples — such as Granny Smith
Cooked sliced hot sausage
Cubed French, sourdough, and/or pumpernickel bread

Instructions

Grate all of the cheeses. In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces.
In a stove-safe fondue pot or large heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium-low heat. Add the cheeses to the simmering liquid a little at a time, stirring well between each addition to ensure a smooth fondue. Once smooth, stir in the brandy, mustard, and nutmeg.
Arrange an assortment of bite-size dipping foods on a platter. If necessary, carefully pour the fondue into a fondue pot. Serve with fondue forks or wooden skewers. Dip and enjoy!

Murray’s Beer Cheese

beer-cheese-recipe-cheese-bar6549-1500x600

Hey wait why’s there cheese in my beer?

  • Prep Time : 2 min.
  • Cook Time : 5 min.
  • Total Time : 60 min.
  • Serves 8

Ingredients

  • 1 lb Murray’s High Plains Cheddar, grated
  • 8 oz Black Hog Granola Brown Ale, room temperature
  • 4 oz cream cheese, room temperature
  • 1 clove garlic, micro-planed
  • 1/4 cup red wine
  • 1 tbsp whole grain mustard
  • 1 tsp Dijon mustard
  • 2 tsp Worcestershire sauce
  • 1/2 tsp paprika
  • 2 pretzel rolls

Directions

  1. Put all of the ingredients in a food processor, except for the beer, and blend until finely chopped.
  2. Pour in 1/2 cup of the beer and continue to blend. Slowly add the rest of the beer a bit at a time, blending in between each pour.
  3. Cover and refrigerate for one hour.
  4. Before serving, toast the pretzel rolls in the oven until warmed through. Serve with pretzel rolls and veggies, or spread the beer cheese on sandwiches.

Roasted Garlic Clove Chicken

Cook time: 1 Hour 20 min

Serves: 4

Ingredients

8 chicken thighs

Kosher salt and freshly ground black pepper

1 head garlic, separated into whole cloves, papery skin removed (about 20 cloves)

3 tablespoons olive oil

1 tablespoon butter

2 teaspoons herbes de Provence

1 teaspoon flour

1/4 cup chicken stock

1/2 lemon, juiced

Bread, for serving

Direction:

  1. Preheat the oven to 350 degrees F.
  2. Rinse and pat dry the chicken. Salt and pepper liberally and allow to temper on a cutting board while you prepare the garlic. In a large ovenproof saute pan over medium heat, cook the whole garlic cloves in olive oil and butter, stirring occasionally, until lightly golden, about 10 minutes. Remove the garlic from the pan and set aside. Increase the heat to medium high and brown the chicken skin-side down until the skin is golden and crispy, about 5 minutes. Turn the chicken over, sprinkle on herbes de Provence. Add the garlic back to the pan and place hot pan in oven. Bake the chicken until cooked through, about 25 minutes. Once the chicken is done, remove chicken thighs and garlic to a platter. Place the pan over medium-high heat and sprinkle the drippings with flour and stir to incorporate. Deglaze the pan with the stock and lemon juice. Pour the sauce over the chicken on the platter and serve with bread for sauce-mopping and garlic-spreading.

Classic Potato Gratin

Ingredients

  • 2 lb. Yukon Gold or russet potatoes, peeled
  • 3 cups whipping or heavy cream
  • 1 tsp. kosher salt
  • 1/8 tsp. freshly ground black pepper
  • Generous pinch of freshly grated nutmeg
  • 2 cloves garlic, peeled and smashed
  • 3/4 cup finely shredded Gruyère, Emmental, or Comté

Preparation

  • Heat the oven to 400°F. Using a very sharp knife or a mandoline, carefully cut the potatoes into 1/8-inch slices (no thicker).
  • Put the potatoes in a large heavy-based saucepan and add the cream, salt, pepper, nutmeg, and garlic. Cook the mixture over medium-high heat until the cream is boiling, stirring occasionally (very gently with a rubber spatula so you don’t break up the slices).
  • When the cream boils, pour the mixture into a 2-1/2- or 3-qt. baking dish. If you don’t want a tender but garlicky surprise mouthful, remove and discard the garlic cloves. Shake the dish a bit to let the slices settle and then sprinkle the surface with the cheese.

New Year with New Recipe — Garlicky Shrimp Scampi

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Happy New Year!! After a whirlwind of traveling and meetings during the holiday season, my schedule is finally calming down for once; it is finally allowing me to sit down to write again after a long hiatus on the blog…. I can’t be happier, this is all I want to do during this chill weekend at the ranch.

Because of all the traveling, I didn’t get to exchange presents with Chris till New Year’s Eve, and guess what I got as one of my presents – cookbooks with 365 Recipes for Every Day of the Year!! I love to cook, so I’m very excited about the gift, but how brilliant of him to give me cookbooks? I’d say it’s more of a gift that “keeps on giving” for himself than a gift to me….. well played, I say, well played!

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The cookbooks are “Salad of the Day” and “One Pot of the Day” from Williams Sonoma, they are really awesome in the sense that all the recipes are mapped out according to the seasons, so you get to use to the proper ingredients that are actually in season, and they are all fairly easy and straightforward. Most importantly, they are all practical enough for modern day busy women like me!

Surprised and not surprised, he already picked out recipes that he wants me to make for New Year’s Day – Garlicky Shrimp Scampi. It is a recipe for May, but since we happen to have some fresh shrimp from the market, I decided to give it a go. This is a recipe for 4 people, but we didn’t find any problem finishing the dish with just the two of us…

Garlicky Shrimp Scampi

Ingredients

IMG_2970

1 ½ lb (about 24-28) jumbo shrimp, deveined and peeled with the tails intact

½ cup all-purpose flour

½ tsp Salt

¼ tsp freshly ground pepper

2 Tbsp olive oil

12 Tbsp unsalted butter (I only used about 8 tb)

3 cloves garlic (we like garlic, so I doubled it and used 6)

¼ cup dry white wine

grated zest of 1 lemon

2 Tbsp of lemon juice

2 Tbsp finely chopped fresh flat-leaf parsley

Lemon wedges for garnish (optional)

Direction

1). In a shallow bowl, stir together the flour, salt and pepper. Toss the shrimp in the flour mixture to coat evenly, shaking off the excess.

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2). In a large frying pan, heat the 2 Tbsp oil over medium-high heat. Add the shrimp to pan and cook, turning occasionally till opaque throughout, about 3 minute. Transfer to a plate and tent with foil to keep it warm on the side.

IMG_29873). Reduce the heat to medium-low, add 2 Tbsp of the butter and the garlic to cook, stirring frequently until the garlic softens and is fragrant but not browned, about 2 minutes. Add the wine, lemon zest and juice and bring to a boil over high heat. Cook until reduced by half, about 1 minute.

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4). Reduce the heat to very low, whisk in the remaining butter, I Tbsp at a time, letting each addition soften into a creamy emulsion before adding more.

5). Return the shrimp to the sauce and mix gently to coat well. Remove from the heat and season with salt and pepper. Sprinkle with the parsley and serve.

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Shrimp Scampi is often served over pasta, which makes a very hearty and comforting dish. We didn’t bother to make pasta; we simply served it as it is with some freshly based French baguette – nothing beats tearing apart that crusty bread with the steam still coming out from the soft center and dipping it into the garlicky butter sauce – ahh, need I say more? Pair the dish with a bottle of crisp white wine to cut the grease, it is amazing how simple flavors can bring such high satisfaction!

The amount of butter in this recipe can be a little bit overwhelming for those who want to maintain a healthier lifestyle. To make a lighter version of the dish, use 2 Tbsp to cook the garlic till fragrant, add about 2 Tbsp of flour to the pan and stir constantly till it forms a smooth uniform paste (the so-called white roux). Slowly add the wine, lemon zest and juice and stir constantly to avoid lumpy texture. Instead of another 6-10 Tbsp of butter, use chicken stock instead to finish the following steps. The end product (obviously) won’t be as buttery as the original scampi, but flavors holds up pretty well, and it contains a lot less guilt! Scallop are good with this sauce too, if you want to change things up a little.

We love this recipe, it’s easy enough to make at home after a workday, and it’s a good dish to impress the guests, too, if you like to host dinner parties! I give it a two-thumbs up, what a good way to kick off a new year!! Just got one recipe down from my new cookbooks… 364 recipes to go…. What are we making next?…

Cheers,

Alicia

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Happy New Year!!  After a whirlwind of traveling and meetings during the holiday season, my schedule is finally calming down for once and allowing me to sit down to write again after a long hiatus on the blog…. I can’t be happier, this is all I want to do during this chill weekend at the country house.

Because of all the traveling, I didn’t get to exchange presents with my man till New Year’s Eve, and guess what I got as one of my presents – cookbooks with 365 Recipes for Every Day of the Year!! I love to cook, so I’m very excited about the gift, but how brilliant of him to give me cookbooks? I’d say it’s more of a gift that “keeps on giving” for himself than a gift to me….. well played, I say, well played!

FullSizeRender

The cookbooks are “Salad of the Day” and “One Pot…

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