Friday, July 31, 2009
Wednesday, July 29, 2009
Monday, July 27, 2009
Three P Curry (okay kinda... red Potato, Peas & chickPeas) by girlichef
medium onion, sliced thin- 1
garlic clove, minced- 2
red potatoes, diced- ~7 (b-size)
red curry paste (such as Thai Kitchen brand)- ~2 Tbs.
curry powder- 2 tsp.
brown sugar- 1 1/2 tsp.
coconut milk- 1 (13.5 fl oz) can
water- 1/2 c.
chickpeas, cooked- 1 (15 oz) can drained or equivalent dried, cooked chickpeas
sea salt- to taste
cilantro or parsley- handful chopped
plain yogurt, thinned with a little milk or water- to taste
flat bread or other bread to eat with
So, let's start by heating the olive oil in a large, deep-sided skillet. Add onions and garlic and saute until soft. Add potatoes and cook, stirring occasionally for a few more minutes, or until the edges start to turn transparent.Next, add red curry paste, curry powder and brown sugar. Stir and cook to release oils for a minute or so. Pour in the coconut milk and water; stir well. Bring to a simmer, then lower heat a bit and let it cook at a lazy bubble until potatoes are just tender.Add your chickpeas and your green peas and let bubble for a few more minutes, until everything is heated through evenly. Now taste it and add sea salt as you see fit.Serve with a good drizzle of yogurt & a sprinkling of cilantro....with warm flat bread. Yummmm! This was so good later on when it had cooled, too...like, straight from the pan and not in the fridge....bacteria be damned!!! I mean, I covered it and it had been just a teensy-weensy bit longer than 2 hours...and I'm still here... Now, just to decide which curry to make next as I'm still in the curry mood.
Saturday, July 25, 2009
I was flipping through looking up key ingredients in the index that I might already have in my pantry or fridge and came upon a great "recipe" for Tuna and Bean salad. I want to write it exactly as he did, so that you can see the basic idea of this amazing cookbook.
Tuna and Bean Salad
from Mark Bittman's Kitchen Express p.170
Mix a cup or so of precooked or canned cannellini beans (drained) with a can of good tuna (packed in olive oil), a handful of chopped parsley, salt, pepper, a teeny bit of garlic (optional) or shallot (or red onion, or scallion, or whatever), and, if you have it, a sprig of rosemary. Drizzle with olive oil, toss, adjust seasoning, and serve with good bread or alongside cold cooked asparagus.
That's it...his simple recipe...that's how they're all written- nice, huh? Anyhoo...here's the process:
I opened one can of white tuna packed in olive oil and dumped it into a bowl, then dumped in ~1 cup of canned, drained Great Northern Beans.
Next, I chopped a handful of parsley, minced a small clove of garlic, and finely diced ~1/4 of a small red onion and added it all to the bowl. Then I added freshly cracked black pepper and some Black Truffle Sea Salt.Then I added a (blurry) glug of olive oil and tossed it all up. Just before I mixed up this quick, healthy salad, I blanched some tiny asparagus spears and chilled them. I served the salad with the asparagus (both sprinkled with some more pepper & truffle salt), a hunk of good bread and a glass of Chardonnay. Delicious!This was another of those books that I had to run over to Amazon and buy right away! But, I know it will get a lot of use...so it will be well worth it! I'm sending this salad over to Deb at Kahakai Kitchens for this weeks Souper (soup, salad, sammie) Sundays!
Thursday, July 23, 2009
Tuesday, July 21, 2009
Thyme-Infused, Lemon Ricotta Cupcakes by girlichef yield: 24 cupcakes For Filling: 1 c. ricotta cheese 1/4 c. powdered sugar zest of 1 lemon 1 tsp. thyme leaves big pinch sea salt For Cupcakes: 1 (18.5 oz) box white cake mix so what? 1 c. freshly squeezed lemon juice (~6 lemons) 2/3 c. ricotta cheese 1/3 c. lemon curd 1/3 c. vegetable oil 3 Tbs. poppy seeds 2 Tbs. fresh thyme leaves, chopped 4 large eggs 2 tsp. finely grated lemon zest Start by making the filling, because it needs to chill in the freezer for a while. Mix all of the filling ingredients in medium bowl. Drop by heaping teaspoons onto wax or parchment paper lined sheet pan. Put in freezer for ~1 hour to firm up. Once filling is in the freezer, preheat oven to 350 degrees F. Beat all of cake ingredients until thick and fluffy. Fill prepared cupcake tins (either sprayed or with liners) ~2/3 of the way full. Place one frozen ball of filling on top of each. Yes, these balls are big, your eyes are not deceiving you. I decided it was too much filling, therefore halved it for the final recipe.Bake 18-20 minutes, or until toothpick inserted in side (not center, because the filling is there and will be creamy) comes out clean.Frost with your choice of frosting...I actually used cream cheese frosting because I wanted to go into overload. You could go with a buttercream or whipped cream frosting successfully, too. I kid you not, these are super, SUPER rich cuppies!Decorate with some extra lemon zest and a small section of a thyme sprig. Just check out the creamy insides...rich, creamy insides that is. Click on the Iron Cupcake Badge below to check out Iron Cupcake Earth.