This is modified from Fine Cooking. You can sub the chicken for pork or chicken breasts, or anything really...
1/4 cup soy sauce
3 stalks lemongrass - soft bits from the inside minced (shuck the tough, outer layers)
3 tbsp ginger, minced
3 cloves garlic, minced
1 tbsp lime juice
1 lb ground chicken, turkey, or pork or any kind of meat
1 package of vermicelli rice noodles
2 tbsp canola oil
1 cup chicken stock
2 tsp sugar
Handful of chopped kale or spinach
3 tbsp chopped mint
3 tbsp chopped cilantro
Sambal oelek or Sriracha to taste
1 In a small bowl, combine soy, lemongrass, ginger, garlic, and lime.
2. In a medium bowl. combine ground meat with half of the soy mixture and let sit for at least 10 min.
3. Prepare noodles according to package. Drain and pat dry. Transfer to a large bowl with 1 tbsp oil.
4. In a large skillet or wok, heat remaining oil over high heat. Add remaining soy mixture and fry until fragrant. Add meat and fry, breaking into small pieces until browned. Add stock and sugar. Stir in kale/greens and cook until wilted.
5. Transfer to noodle bowl, add herbs and mix well.
Saturday, February 3, 2018
Pizza Dough
Friday night is pizza night here. Most of the time we make it ourselves and Jack helps. I often buy a frozen ball of dough from the grocery store but lately I've been making it. This Giada dough recipe is dough perfection. It rolls out super thin which makes for a super crispy crunchy crust, which is how we like it in the Saul house. Note: this makes 2 large pizzas.
1 1/2 cups warm water
1 packet active dry yeast
4 cups all-purpose flour
1/2 tsp salt
1. Measure the water and add the yeast. Let sit until it dissolves and bubbles - about five minutes.
2. STAND MIXER: In bowl of stand mixer, add flour and salt. Add yeast mixture and work with dough hook for a couple of minutes, until dough comes together and becomes smooth and elastic. BY HAND: in a large bowl, stir until dough comes together, knead on floured work surface until smooth and elastic, about 10 minutes.
3. Drizzle the inside of the bowl and the dough with olive oil. Cover bowl with plastic wrap and let sit in a warm place for 2 hours or until doubled in size.
4. Pull dough out and punch it down. Roll it out, place it on a piece of parchment sprinkled with cornmeal. Dress up up the pizza and place it on a large cookie sheet that's been preheating in 475 - 500 oven. Cook for 10-15 minutes until cheese starts to brown and crust is crispy.
1 1/2 cups warm water
1 packet active dry yeast
4 cups all-purpose flour
1/2 tsp salt
1. Measure the water and add the yeast. Let sit until it dissolves and bubbles - about five minutes.
2. STAND MIXER: In bowl of stand mixer, add flour and salt. Add yeast mixture and work with dough hook for a couple of minutes, until dough comes together and becomes smooth and elastic. BY HAND: in a large bowl, stir until dough comes together, knead on floured work surface until smooth and elastic, about 10 minutes.
3. Drizzle the inside of the bowl and the dough with olive oil. Cover bowl with plastic wrap and let sit in a warm place for 2 hours or until doubled in size.
4. Pull dough out and punch it down. Roll it out, place it on a piece of parchment sprinkled with cornmeal. Dress up up the pizza and place it on a large cookie sheet that's been preheating in 475 - 500 oven. Cook for 10-15 minutes until cheese starts to brown and crust is crispy.
Three Bean Curry
I don't know how many curry recipes I have on this website but I think it's a lot. I keep finding better ones. Plus, I like making a big pot of curry on a Sunday to pop on the stove later in the week when I don't feel like cooking. Pluuus, Jack loooooves curry and I can get at least three lunches out of it for him before he asks for something else. Homerun. I didn't think this was going to be anything special but we agreed that this one, adapted from Food52, was one of the best yet. You could sub the beans for chicken but I actually like it with the beans. You can also use whatever beans you want. The original recipe called for five types, I don't go that crazy. Note - it also calls for one triangle of Laughing Cow cheese - totally random but I welcome the chance to buy a box of these since I lived off of them in Senegal and it brings back memories. You could use cream cheese instead.
Onion/garlic/ginger paste: chop 1/2 an onion and equal parts garlic and ginger so that together they equal the amount of onion you have. Pulse in a processor until you have a paste.
Can of kidney beans (or you could use the same beans for all or different kinds than I have here)
Can of garbanzos
Can of black eyed peas - drain and rinse all beans
2 tbsp olive oil
1 tbsp butter
1 chili pepper, minced (jalapeno or serrano if you like it spicy, otherwise omit)
1 tsp cumin
1 cup tomatoes, chopped (or diced canned)
1 triangle of Laughing Cow or 1 tbsp cream cheese
1 tsp chili powder
1 tsp coriander
1 tsp cumin
1/4 tsp tumeric
1/4 tsp garam masala
1 tbsp fenugreek
1/4 tsp cinnamon
1/2 tsp sugar
1/3 cup coconut milk (optional)
Couple handfuls of baby spinach (optional, I like to add some greens/veggies to this to balance it out)
1. Heat the butter and oil over medium high in a large saucepan. Add the onion/garlic/ginger paste (and chili pepper if you're using one) and saute for about five minutes or until softened or golden brown.
2. Add tomatoes and cook for 5 minutes. Add the cheese and cook until melted.
3. Add spices through cinnamon and 1/4 cup of water. Let cook a few minutes. Add sugar and beans and mix well. Season with salt and pepper. Cook for 20 minutes or so. Add the spinach if using and cook until totally wilted. Add the coconut milk and heat through. Serve over rice.
Onion/garlic/ginger paste: chop 1/2 an onion and equal parts garlic and ginger so that together they equal the amount of onion you have. Pulse in a processor until you have a paste.
Can of kidney beans (or you could use the same beans for all or different kinds than I have here)
Can of garbanzos
Can of black eyed peas - drain and rinse all beans
2 tbsp olive oil
1 tbsp butter
1 chili pepper, minced (jalapeno or serrano if you like it spicy, otherwise omit)
1 tsp cumin
1 cup tomatoes, chopped (or diced canned)
1 triangle of Laughing Cow or 1 tbsp cream cheese
1 tsp chili powder
1 tsp coriander
1 tsp cumin
1/4 tsp tumeric
1/4 tsp garam masala
1 tbsp fenugreek
1/4 tsp cinnamon
1/2 tsp sugar
1/3 cup coconut milk (optional)
Couple handfuls of baby spinach (optional, I like to add some greens/veggies to this to balance it out)
1. Heat the butter and oil over medium high in a large saucepan. Add the onion/garlic/ginger paste (and chili pepper if you're using one) and saute for about five minutes or until softened or golden brown.
2. Add tomatoes and cook for 5 minutes. Add the cheese and cook until melted.
3. Add spices through cinnamon and 1/4 cup of water. Let cook a few minutes. Add sugar and beans and mix well. Season with salt and pepper. Cook for 20 minutes or so. Add the spinach if using and cook until totally wilted. Add the coconut milk and heat through. Serve over rice.
Weekend Pancakes
I grew up on Bisquick pancakes - really thick, heavy, rock-in-your-stomach pancakes. I've since grown to prefer lighter, more spongy ones and this Martha Stewart recipe is just right. It makes more than a dozen pancakes (I make them big so you could get a lot more out of this if you wanted to, or half the recipe) and I freeze whatever we don't eat for next weekend(s). You can change this up and add cinnamon or other spices. I like to substitute half the sugar for jam, especially if I don't have fresh blueberries on hand.
2 cups flour (could sub some or all of this for whole wheat flour)
4 tbsp sugar (can sub some for jam)
4 tsp baking poder
1 tsp salt
2 cups milk
1/4 cup canola oil or melted butter
2 eggs
1 or 2 tsp vanilla
Whisk the wet ingredients together and then add the dry ingredients. Whisk until blended and most lumps are gone.
Saturday, December 30, 2017
One-Pot Penne with Sausage, Pumpkin, and Fennel
I got this from Food52 and was drawn to it because I had a can of pumpkin leftover from holiday baking. It's DELICIOUS and takes very little time to make.
1 tbsp olive oil
1 small to medium fennel bulb, chopped
1 large carrot, chopped
1 medium onion, chopped
2 cloves garlic, minced
1/2 tsp red pepper flakes
2 links of Italian sausage, casings removed
1 fresh sage leaf or 1/2 tsp dried sage
1/2 cup dry white wine (or 1/4 cup lemon juice + 1/4 cup water)
2 1/2 cups chicken stock
3 cups dried penne
3/4 cup canned pumpkin
1/2 lemon juiced
1/2 cup Parmesan
1/4 chopped parsley if you have it
1. In a large skillet, heat the olive oil on medium high and cook the carrot, fennel, onion and garlic until softened. Add the sausage and cook through, crumble it up as it cooks.
2. Add the sage and wine and deglaze the pan and reduce the wine by 1/2. Add the stock and penne and make sure the penne is in or under the stock. Bring to a low boil, cover, and cook for 7 mins.
3. Add the pumpkin and lemon juice, stir to combine. Cover and cook another 3 mins or until the pasta is cooked through. Add the Parmesan and stir well.
1 tbsp olive oil
1 small to medium fennel bulb, chopped
1 large carrot, chopped
1 medium onion, chopped
2 cloves garlic, minced
1/2 tsp red pepper flakes
2 links of Italian sausage, casings removed
1 fresh sage leaf or 1/2 tsp dried sage
1/2 cup dry white wine (or 1/4 cup lemon juice + 1/4 cup water)
2 1/2 cups chicken stock
3 cups dried penne
3/4 cup canned pumpkin
1/2 lemon juiced
1/2 cup Parmesan
1/4 chopped parsley if you have it
1. In a large skillet, heat the olive oil on medium high and cook the carrot, fennel, onion and garlic until softened. Add the sausage and cook through, crumble it up as it cooks.
2. Add the sage and wine and deglaze the pan and reduce the wine by 1/2. Add the stock and penne and make sure the penne is in or under the stock. Bring to a low boil, cover, and cook for 7 mins.
3. Add the pumpkin and lemon juice, stir to combine. Cover and cook another 3 mins or until the pasta is cooked through. Add the Parmesan and stir well.
Slow Cooker Chicken Tikka Masala
I've tried dozens of Tikka Masala recipes and this one's my current favorite. It has just the right amount of creaminess and thickness and uses coconut milk instead of cream, which I prefer.
1 tbsp olive oil
1 cup chopped onion
1 tbsp minced fresh ginger
6 cloves garlic, minced
2 tbsp tomato paste
1 28 can of crushed or diced tomatoes
1/3 cup water
3 tbsp flour
1 tbsp garam masala
1 1/2 tsp paprika
1 tsp curry powder
1 tsp salt
1 tsp crushed red pepper
4 boneless, skinless chicken breasts
1 cup coconut milk
Basmati rice, cilantro, plain yogurt for serving
1. Heat oil in a large skillet over medium high heat and add onion, ginger, and garlic to pan. Cook until starting to brown. Stir in tomato paste and tomatoes and bring to a simmer.
2. Combine flour and water in a small bowl and whisk until smooth. Add flour mixture and spices to tomatoes. Stir well and bring to a boil.
3. Spray slow cooker pot with cooking spray and place thighs in cooker. Add tomato mixture.
4. Cook on low for 7-8 hrs. When ready to eat, turn heat to high and add coconut milk. Stir to combine. Simmer for 15 minutes.
1 tbsp olive oil
1 cup chopped onion
1 tbsp minced fresh ginger
6 cloves garlic, minced
2 tbsp tomato paste
1 28 can of crushed or diced tomatoes
1/3 cup water
3 tbsp flour
1 tbsp garam masala
1 1/2 tsp paprika
1 tsp curry powder
1 tsp salt
1 tsp crushed red pepper
4 boneless, skinless chicken breasts
1 cup coconut milk
Basmati rice, cilantro, plain yogurt for serving
1. Heat oil in a large skillet over medium high heat and add onion, ginger, and garlic to pan. Cook until starting to brown. Stir in tomato paste and tomatoes and bring to a simmer.
2. Combine flour and water in a small bowl and whisk until smooth. Add flour mixture and spices to tomatoes. Stir well and bring to a boil.
3. Spray slow cooker pot with cooking spray and place thighs in cooker. Add tomato mixture.
4. Cook on low for 7-8 hrs. When ready to eat, turn heat to high and add coconut milk. Stir to combine. Simmer for 15 minutes.
Turkey Meatballs and Orzo
This one recently got great reviews in our house. And it's quick and easy - I make the meatballs on the weekend and and throw it all together on a weeknight in a matter of minutes. This is from Food52.
Meatballs
2lbs ground turkey
1/2 cup mayonnaise
3 cloves garlic, minced
Zest from a large lemon, save juice
1/2 cup parsley, finely chopped
1/2 cup grated Parmesan
2 tsp salt
2 tbsp olive oil
Meatballs
2lbs ground turkey
1/2 cup mayonnaise
3 cloves garlic, minced
Zest from a large lemon, save juice
1/2 cup parsley, finely chopped
1/2 cup grated Parmesan
2 tsp salt
2 tbsp olive oil
Orzo
1 lb orzo
1 finely chopped shallot
Juice from one lemon
Salt & pepper
1/3 cup olive oil
1/2 cup Parmesan
3 cups chopped greens, such as kale or spinach
1. To make the meatballs, mix the turkey through the Parmesan in a large bowl until well combined. Cook the meatballs any number of ways - bake on a lined sheet at 375 for 20 mins or so, broil for 10 mins turning so all sides browned, or in a pan on the stove top.
2. Cook the orzo in a pot of boiling water until tender. Drain and put in a bowl.
3. While orzo cooks, combine the shallots through the olive oil and heat in a saucepan or small skillet until shallots are soft. Pour over the orzo and mix together. Add the greens and the Parmesan.
*If you make the meatballs a few days before, reheat them, covered with a few tbsp of water in a large skillet on the stovetop. Once heated through, remove top and let water evaporate. Add the orzo/vinaigrette mixture, greens and cheese and heat through.
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