Recently we had some leftover steak and chicken, so I whipped up this Thai inspired dish and served it over basmati rice. You could easily substitute fish, seafood, tofu, vegetables, whatever was in your frig.
2 Tbsp. vegetable oil
1/2 # shredded cooked chicken
1/2 # sliced cooked steak
2 cloves garlic, minced
2" inch piece of fresh ginger, peeled and minced
1 lime, cut in half
1 small can coconut milk
1/2 C. shredded fresh thai basil (regular basil can be substituted)
1 large white onion, thinly sliced
2 celery ribs, washed and sliced thin
1/2 red bell pepper, sliced
1/2 green bell pepper, sliced
1 C. fresh green beans, trimmed
2 Tbsp. Thai fish sauce
1 tsp. red chili flakes (add more or less to taste)
1 Tbsp. red curry paste
1 Tbsp. soy sauce
kosher salt and pepper, to taste
Heat a large skillet or wok over high heat. Add oil and heat until smoking; add onions, celery and peppers. Stir fry until onions start to soften, about 4-5 minutes. Add garlic and ginger, stir and cook another minute. Add green beans, stir. Squeeze both halves of lime into mixture. Add chili flakes, fish sauce, curry paste, soy sauce, basil and coconut milk. Cook for 10 minutes until mixture has thickened and beans are tender. Add chicken and beef, toss well to coat. Correct seasonings with salt and pepper. Serve over basmati rice and enjoy!
Sunday, October 21, 2012
Caramel, Sea Salt Brownies
1 # unsalted butter
1 pound plus 12 ounces semisweet chocolate chips
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee granules
2 tablespoons pure vanilla extract
2 ¼ cups sugar
1 ¼ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 cups chopped walnuts
Preheat oven to 350 degrees F.
Butter and flour a 12 x 18 x 1-inch baking sheet.Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.
Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not over bake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares. Serve and Enjoy!
Bacon Cheeseburger Stew
2 oz. vegetable oil
8 oz. bacon
1 1/2# ground beef
1 large onion, minced
2 cloves garlic, minced
2 Tbsp. tomato paste
1/2 C. chopped tomatoes
6 red potatoes, cut into 1" cubes
1 large carrot, washed and peeled
2 ribs of celery, washed and peeled
2 C. beef stock
2 Tbsp. Worcestershire sauce
1 Tbsp. yellow mustard
1/2 C. shredded cheddar cheese
kosher salt and fresh cracked black pepper
Place the beef in a bowl and season with salt and pepper. Form into small meatballs and reserve on the side.
Place a large pot over medium high heat, add oil and heat until shimmering. Add bacon and cook until golden brown, 7-8 minutes. Remove browned bacon, chop and reserve warm. To the pot add the meatballs and brown on all sides. Remove and reserve warm on a plate. To the pot add onions, carrots, and celery, cook until onions soften, about 5 minutes. Add garlic and cook another minute. Add tomato paste, stir mixture well and cook paste for 6-8minutes. Add chopped tomatoes, stock, worcestershire, mustard, meatballs, and potatoes. Stir and cook for 30 minutes. Correct seasoning with salt and black pepper.
5 minutes before stew is ready pre-heat broiler. Once stew is done, spoon portions into shallow bowls, sprinkle bacon and cheese on top of each. Place bowls under the broiler to melt cheese. Serve and enjoy!
8 oz. bacon
1 1/2# ground beef
1 large onion, minced
2 cloves garlic, minced
2 Tbsp. tomato paste
1/2 C. chopped tomatoes
6 red potatoes, cut into 1" cubes
1 large carrot, washed and peeled
2 ribs of celery, washed and peeled
2 C. beef stock
2 Tbsp. Worcestershire sauce
1 Tbsp. yellow mustard
1/2 C. shredded cheddar cheese
kosher salt and fresh cracked black pepper
Place the beef in a bowl and season with salt and pepper. Form into small meatballs and reserve on the side.
Place a large pot over medium high heat, add oil and heat until shimmering. Add bacon and cook until golden brown, 7-8 minutes. Remove browned bacon, chop and reserve warm. To the pot add the meatballs and brown on all sides. Remove and reserve warm on a plate. To the pot add onions, carrots, and celery, cook until onions soften, about 5 minutes. Add garlic and cook another minute. Add tomato paste, stir mixture well and cook paste for 6-8minutes. Add chopped tomatoes, stock, worcestershire, mustard, meatballs, and potatoes. Stir and cook for 30 minutes. Correct seasoning with salt and black pepper.
5 minutes before stew is ready pre-heat broiler. Once stew is done, spoon portions into shallow bowls, sprinkle bacon and cheese on top of each. Place bowls under the broiler to melt cheese. Serve and enjoy!
Weekly Menu Oct. 21st - Oct. 26th
Sunday-
Mahi-Mahi Tacos with Honey-Lime Slaw
Spicy Black Beans
Monday-
Chicken and White Bean Cassoulet
Tuesday-
Bacon Cheesburger Stew
Chopped Salad with Sweet Onion Vinaigrette
Wednesday-
Fisherman's Stew
Spaghetti Squash with Olive Oil, Parmesan, and Black Pepper
Thursday-
Curried Red Lentils with Vegetables
Oven Roasted Brussel Sprouts
Friday-
Dinner Out with Friends
Mahi-Mahi Tacos with Honey-Lime Slaw
Spicy Black Beans
Monday-
Chicken and White Bean Cassoulet
Tuesday-
Bacon Cheesburger Stew
Chopped Salad with Sweet Onion Vinaigrette
Wednesday-
Fisherman's Stew
Spaghetti Squash with Olive Oil, Parmesan, and Black Pepper
Thursday-
Curried Red Lentils with Vegetables
Oven Roasted Brussel Sprouts
Friday-
Dinner Out with Friends
Thursday, October 18, 2012
Mexican Bean and Vegetable Lasagna
24 soft corn tortillas
1 medium yellow onion
1 medium green bell pepper, small dice
1 bunch green onion, sliced thinly
3 cloves garlic, peeled and minced
2 Tbsp. fresh oregano, fine chopped
2 Tbsp. fresh cilantro, fine chopped
1 Tbsp. cumin
1 small can chopped green chiles
1(15oz.) can black beans, drained and rinsed
1(15oz.) can pinto beans, drained and rinsed
1(15oz.) can red kidney beans, drained and rinsed
2 summer squash, shredded (flesh only, discard seeds in the center)
2 zucchini squash, shredded (flesh only, discard seeds in the center)
1 C. frozen corn, defrosted
1/2 C. sour cream
1/4 C. mayonnaise
1 large can enchilada red sauce
1 C. plus shredded Monterey Jack and cheddar cheeses (50-50)
Preheat oven to 375 degrees F.
In a small bowl combine mayonnaise, green chiles and sour cream, reserve on the side.
In another bowl combine summer squash and zucchini with the corn. Reserve.
In a medium sauce pan sauté onions until soft, about 3-4 minutes add bell peppers and continue to cook for another 2-3 minutes. Add garlic, cook for a minute or two. Add cumin and oregano cook another minute. Add enchilada sauce and bring to a boil. Reduce heat immediately and add beans, green onions, and cilantro. Stir well and remove for heat. Reserve.
Spray a 9 x 13 baking dish with non-strick spray. Lay down a layer of tortillas overlapping the edges to form a base in the dish. Spoon a third of the green chile cream onto the tortillas and spread to form an even layer. Sprinkle a third of the cheese over the cream layer. Sprinkle a third of the vegetable mixture over the cheese. Ladle a third of the bean mixture over the vegetable layer. Lay down another layer of tortillas and repeat layering until the dish is full and all ingredients have been used. Using the extra cheese, top the "lasagna".
Place dish on a rimmed baking sheet and place into the hot oven. Cook for 40-50 minutes or until cheese is bubbling and golden brown on top. Remove from the oven and let rest for 10-15 minutes before cutting serving. Serve with a chopped salad and Enjoy!
1 medium yellow onion
1 medium green bell pepper, small dice
1 bunch green onion, sliced thinly
3 cloves garlic, peeled and minced
2 Tbsp. fresh oregano, fine chopped
2 Tbsp. fresh cilantro, fine chopped
1 Tbsp. cumin
1 small can chopped green chiles
1(15oz.) can black beans, drained and rinsed
1(15oz.) can pinto beans, drained and rinsed
1(15oz.) can red kidney beans, drained and rinsed
2 summer squash, shredded (flesh only, discard seeds in the center)
2 zucchini squash, shredded (flesh only, discard seeds in the center)
1 C. frozen corn, defrosted
1/2 C. sour cream
1/4 C. mayonnaise
1 large can enchilada red sauce
1 C. plus shredded Monterey Jack and cheddar cheeses (50-50)
Preheat oven to 375 degrees F.
In a small bowl combine mayonnaise, green chiles and sour cream, reserve on the side.
In another bowl combine summer squash and zucchini with the corn. Reserve.
In a medium sauce pan sauté onions until soft, about 3-4 minutes add bell peppers and continue to cook for another 2-3 minutes. Add garlic, cook for a minute or two. Add cumin and oregano cook another minute. Add enchilada sauce and bring to a boil. Reduce heat immediately and add beans, green onions, and cilantro. Stir well and remove for heat. Reserve.
Spray a 9 x 13 baking dish with non-strick spray. Lay down a layer of tortillas overlapping the edges to form a base in the dish. Spoon a third of the green chile cream onto the tortillas and spread to form an even layer. Sprinkle a third of the cheese over the cream layer. Sprinkle a third of the vegetable mixture over the cheese. Ladle a third of the bean mixture over the vegetable layer. Lay down another layer of tortillas and repeat layering until the dish is full and all ingredients have been used. Using the extra cheese, top the "lasagna".
Place dish on a rimmed baking sheet and place into the hot oven. Cook for 40-50 minutes or until cheese is bubbling and golden brown on top. Remove from the oven and let rest for 10-15 minutes before cutting serving. Serve with a chopped salad and Enjoy!
Sunday, September 30, 2012
Weekly Menu Sept. 30th - Oct. 5th
Sunday-
Shredded Chicken Tacos
Spicy Black Beans
Pico De Gallo
Monday-
Garlic Shrimp with White Beans
Chopped Romaine Salad with Lemon-Honey Vinaigrette
Tuesday-
Spinach with Chickpeas and Olive Oil Fried Eggs
Wednesday-
Chicken in Garlic-Almond Sauce
Green Beans with Red Onion
Thursday-
Chicken Meatballs with Basil,Sun-Dried Tomatoes, and Parmesan
Pasta with Marinara
Friday-
Dinner out
Shredded Chicken Tacos
Spicy Black Beans
Pico De Gallo
Monday-
Garlic Shrimp with White Beans
Chopped Romaine Salad with Lemon-Honey Vinaigrette
Tuesday-
Spinach with Chickpeas and Olive Oil Fried Eggs
Wednesday-
Chicken in Garlic-Almond Sauce
Green Beans with Red Onion
Thursday-
Chicken Meatballs with Basil,Sun-Dried Tomatoes, and Parmesan
Pasta with Marinara
Friday-
Dinner out
Saturday, September 29, 2012
Garlic Shrimp and White Beans
6 Tbsp. olive oil, divided
3 garlic cloves, minced & divided
2 dried chiles de arbol
1 bay leaf
1 1/4 C. Chopped tomatoes
Kosher salt, freshly ground black pepper
1 Tbsp. tomato paste
2 (15oz.) cans white beans, rinsed, drained
1 C. Chicken broth
1# medium sized shrimp, peeled, deveined
1 tsp. smoked paprika
2 Tbsp. flat leaf parsley
Garnish: Grilled bread
Preheat broiler.
Heat 2 Tbsp. oil in a large, heavy oven-proof skillet over medium heat. Add 1 garlic clove, chiles, and bay leaf. Cook, stirring constantly, just until fragrant, about 1 minute (do not let garlic burn). Add tomato and season with salt and pepper. Cook, stirring and smashing tomato with the back of a wooden spoon, until tomatoes are completely broken down, about 5 minutes. Add tomato paste and cook stirring constantly until paste is a deep red and caramelized, 3-4 minutes. Stir in beans and broth. Bring to a brisk simmer and cook until juices are slightly thickened, about 4-5 minutes. Correct seasoning with salt and pepper.
Combine remaining 2 garlic cloves, 2 Tbsp. oil, shrimp, and paprika in a medium bowl. Season with salt and pepper and toss to coat evenly. Scatter shrimp over the bean mixture in the skillet in an even layer.
Place skillet under the broiler and cook shrimp until they are golden and cooked through, about 3 minutes. Remove and drizzle the remaining 2 Tbsp. oil over shrimp and beans. Garnish with parsley and serve with grilled bread. Enjoy!
3 garlic cloves, minced & divided
2 dried chiles de arbol
1 bay leaf
1 1/4 C. Chopped tomatoes
Kosher salt, freshly ground black pepper
1 Tbsp. tomato paste
2 (15oz.) cans white beans, rinsed, drained
1 C. Chicken broth
1# medium sized shrimp, peeled, deveined
1 tsp. smoked paprika
2 Tbsp. flat leaf parsley
Garnish: Grilled bread
Preheat broiler.
Heat 2 Tbsp. oil in a large, heavy oven-proof skillet over medium heat. Add 1 garlic clove, chiles, and bay leaf. Cook, stirring constantly, just until fragrant, about 1 minute (do not let garlic burn). Add tomato and season with salt and pepper. Cook, stirring and smashing tomato with the back of a wooden spoon, until tomatoes are completely broken down, about 5 minutes. Add tomato paste and cook stirring constantly until paste is a deep red and caramelized, 3-4 minutes. Stir in beans and broth. Bring to a brisk simmer and cook until juices are slightly thickened, about 4-5 minutes. Correct seasoning with salt and pepper.
Combine remaining 2 garlic cloves, 2 Tbsp. oil, shrimp, and paprika in a medium bowl. Season with salt and pepper and toss to coat evenly. Scatter shrimp over the bean mixture in the skillet in an even layer.
Place skillet under the broiler and cook shrimp until they are golden and cooked through, about 3 minutes. Remove and drizzle the remaining 2 Tbsp. oil over shrimp and beans. Garnish with parsley and serve with grilled bread. Enjoy!
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