Delish! I did them on a skillet and served with rice. I also added onions to the meat, and used ground instead of fresh ginger.
http://www.epicurious.com/recipes/food/views/Bombay-Sliders-with-Garlic-Curry-Sauce-237320
Tuesday, May 24, 2011
Tuesday, February 8, 2011
Sort of Asian noodles, chicken, vegetables, whatever... or Pad Thai!
Here's the logic behind this recipe, which I put together by looking up a whole bunch of different Pad Thai recipes:
1. Dissolve ~1 part cornstarch in ~1 part soy sauce in a mid-sized bowl, and marinate your chicken breast in there for 5-30 minutes.
2. Partially cook some rice noodles (about 5 minutes).
3. Make a sauce with whatever you want (if needed).
4. Fry up some onions and other hard vegetables in some oil in a wok or a large skillet until the onions are translucent,.
5. Add the chicken and stir-fry until just cooked.
6. Add the noodle, some softer vegetables, and sauce, and stir fry for another 1-2 minutes.
7. Garnish and chow.
Some veggies that are definitely good:
- 1 cup snow peas (add while cooking chicken)
- 1 tomato (add with sauce)
- 1-2 cups bean sprouts (add with sauce) - more is better!
- 3-4 bunches scallions (add some with sauce and some for garnish)
- cilantro to taste (add some with sauce and some for garnish)
Some sauces that I've tried:
- the "Thai Kitchen" Pad Thai sauce is actually really good... I added 1 clove of garlic
- tonight I mixed some tamari/soy sauce, some hot chili oil, a spoonful of tahini (sesame paste), a couple of spoonfuls of peanut butter, some agave nectar (honey or sugar would have been good too), some powdered ginger, and some garlic (in addition to the garlic that I fried with the veggies) - DELISH.
Some other stuff that I would want to try adding in the future:
- 1 bell pepper (add while cooking chicken)
- 1-2 eggs (made separately, or on the side of the pan when veggies are cooking)
- basil to taste
- fresh ginger
- hot pepper
- fish sauce
- oyster sauce
- curry paste or powder
IT'S MAGIC.
1. Dissolve ~1 part cornstarch in ~1 part soy sauce in a mid-sized bowl, and marinate your chicken breast in there for 5-30 minutes.
2. Partially cook some rice noodles (about 5 minutes).
3. Make a sauce with whatever you want (if needed).
4. Fry up some onions and other hard vegetables in some oil in a wok or a large skillet until the onions are translucent,.
5. Add the chicken and stir-fry until just cooked.
6. Add the noodle, some softer vegetables, and sauce, and stir fry for another 1-2 minutes.
7. Garnish and chow.
Some veggies that are definitely good:
- 1 cup snow peas (add while cooking chicken)
- 1 tomato (add with sauce)
- 1-2 cups bean sprouts (add with sauce) - more is better!
- 3-4 bunches scallions (add some with sauce and some for garnish)
- cilantro to taste (add some with sauce and some for garnish)
Some sauces that I've tried:
- the "Thai Kitchen" Pad Thai sauce is actually really good... I added 1 clove of garlic
- tonight I mixed some tamari/soy sauce, some hot chili oil, a spoonful of tahini (sesame paste), a couple of spoonfuls of peanut butter, some agave nectar (honey or sugar would have been good too), some powdered ginger, and some garlic (in addition to the garlic that I fried with the veggies) - DELISH.
Some other stuff that I would want to try adding in the future:
- 1 bell pepper (add while cooking chicken)
- 1-2 eggs (made separately, or on the side of the pan when veggies are cooking)
- basil to taste
- fresh ginger
- hot pepper
- fish sauce
- oyster sauce
- curry paste or powder
IT'S MAGIC.
Tuesday, October 12, 2010
Banana Banana Bread
(http://www.nytimes.com/2009/01/21/dining/211trex.html)
For the bread:
1/4 pound (one stick) cool butter, more for greasing pan
3/4 cup dark brown sugar
2 eggs, at room temperature
2 1/3 cups (about 5) very ripe bananas
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
For optional topping:
3 tablespoons chopped walnuts or pecans
1 tablespoon granulated or coarse sugar
1/8 teaspoon cinnamon.
Instructions:
1. Heat oven to 350 degrees. Lightly grease a 9-by-5-inch loaf pan. Using electric mixer, cream butter until smooth and fluffy. Add sugar and cream together 2 minutes more. One at a time, mix in eggs. Mix in bananas until only small lumps remain.
2. Stir dry ingredients together and mix into banana mixture just until combined. Pour into prepared pan. If making topping, stir ingredients together and sprinkle over batter.
3. Bake about 65 minutes, until a toothpick inserted into center comes out clean. Let cool in pan 10 minutes, then turn out onto wire rack and let cool completely before wrapping tightly for storage.
Yield: 1 loaf.
For the bread:
1/4 pound (one stick) cool butter, more for greasing pan
3/4 cup dark brown sugar
2 eggs, at room temperature
2 1/3 cups (about 5) very ripe bananas
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
For optional topping:
3 tablespoons chopped walnuts or pecans
1 tablespoon granulated or coarse sugar
1/8 teaspoon cinnamon.
Instructions:
1. Heat oven to 350 degrees. Lightly grease a 9-by-5-inch loaf pan. Using electric mixer, cream butter until smooth and fluffy. Add sugar and cream together 2 minutes more. One at a time, mix in eggs. Mix in bananas until only small lumps remain.
2. Stir dry ingredients together and mix into banana mixture just until combined. Pour into prepared pan. If making topping, stir ingredients together and sprinkle over batter.
3. Bake about 65 minutes, until a toothpick inserted into center comes out clean. Let cool in pan 10 minutes, then turn out onto wire rack and let cool completely before wrapping tightly for storage.
Yield: 1 loaf.
Monday, September 20, 2010
Govarti Chicken Grilled Pizza
INGREDIENTS:
Pizza dough (Willy Street Co-op)
Capri Cheese govarti (gouda + havarti)
Tomato pizza sauce
Yellow pepper (thinly sliced)
Grilled chicken (chopped up)
Onions
Brown sugar
INSTRUCTIONS:
1. Prior to assembling the pizza, prepare caramelized onions with brown sugar & grill/cut up chicken.
2. Lay out pizza dough on buttered tin foil & add sauce, govarti, yellow pepper, chicken & caramelized onions.
3. Place pizza on pre-heated grill. Cook on high heat for a thin pizza, and medium heat for a thicker one. Pizza should be done cooking under 10 minutes –just keep check of crust & the bottom to avoid burning dough too much. Note: Dough will be burnt in parts, as this is part of the grilled pizza deal :)
Pizza dough (Willy Street Co-op)
Capri Cheese govarti (gouda + havarti)
Tomato pizza sauce
Yellow pepper (thinly sliced)
Grilled chicken (chopped up)
Onions
Brown sugar
INSTRUCTIONS:
1. Prior to assembling the pizza, prepare caramelized onions with brown sugar & grill/cut up chicken.
2. Lay out pizza dough on buttered tin foil & add sauce, govarti, yellow pepper, chicken & caramelized onions.
3. Place pizza on pre-heated grill. Cook on high heat for a thin pizza, and medium heat for a thicker one. Pizza should be done cooking under 10 minutes –just keep check of crust & the bottom to avoid burning dough too much. Note: Dough will be burnt in parts, as this is part of the grilled pizza deal :)
Sunday, September 19, 2010
Banana Bread
This is the top-rated banana bread recipe on Epicurious, and it seems like it's very open to modifications! I'll note what I did, but I really think you could do whatever you want and it would still be yummy.
Original recipe: http://www.epicurious.com/recipes/food/views/Aunt-Hollys-Banana-Bread-239027
INGREDIENTS:
3 to 4 ripe bananas
1/4 cup melted butter
1 cup sugar (KGW used 1/2 c. light brown sugar, 1/2 c. white sugar)
1 1/2 cups flour (KGW used 1 1/4 c. white all-purpose flour, 1 1/4 c. whole wheat flour)
1/4 teaspoon salt
1 egg, beaten
1 teaspoon baking soda
Chocolate chips (as many as you want!) (KGW used slivered almonds instead)
KGW added:
some cinnamon
some nutmeg
PREPARATION:
Preheat oven to 350°F. Mash the bananas in a bowl. Add all the remaining ingredients and mix well with a wooden spoon. Bake in a buttered loaf pan until a toothpick stuck into the bread comes out clean, 55 to 60 minutes (KGW's took 50 minutes). Slice and serve.
Original recipe: http://www.epicurious.com/recipes/food/views/Aunt-Hollys-Banana-Bread-239027
INGREDIENTS:
3 to 4 ripe bananas
1/4 cup melted butter
1 cup sugar (KGW used 1/2 c. light brown sugar, 1/2 c. white sugar)
1 1/2 cups flour (KGW used 1 1/4 c. white all-purpose flour, 1 1/4 c. whole wheat flour)
1/4 teaspoon salt
1 egg, beaten
1 teaspoon baking soda
Chocolate chips (as many as you want!) (KGW used slivered almonds instead)
KGW added:
some cinnamon
some nutmeg
PREPARATION:
Preheat oven to 350°F. Mash the bananas in a bowl. Add all the remaining ingredients and mix well with a wooden spoon. Bake in a buttered loaf pan until a toothpick stuck into the bread comes out clean, 55 to 60 minutes (KGW's took 50 minutes). Slice and serve.
Monday, September 13, 2010
Korova Cookies (a.k.a. "World Peace Cookies")
From epicurious: http://www.epicurious.com/recipes/food/views/Korova-Cookies-355952
Note: you need to chill the dough for at least an hour or two! Other than that, these are quick and easy and different and require no eggs OR applesauce!
INGREDIENTS:
1 1/4 cups (175 grams) all-purpose flour
1/3 cup (30 grams) Dutch-processed cocoa powder
1/2 teaspoon baking soda
1 stick plus 3 tablespoons (5 1/2 ounces; 150 grams) unsalted butter, at room temperature
2/3 cup (120 grams) packed light brown sugar
1/4 cup (50 grams) sugar
1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
1 teaspoon pure vanilla extract
5 ounces (150 grams) bittersweet chocolate, chopped into small bits (I used half baker's, half semisweet morsels)
INSTRUCTIONS
1. Sift the flour, cocoa, and baking soda together and keep close at hand. Put the butter in the bowl of a mixer fitted with the paddle attachment and beat on medium speed until the butter is soft and creamy. (Alternatively, you can do this and all subsequent steps by hand, working with a sturdy rubber spatula.) Add both sugars, the salt, and vanilla extract and beat for another minute or two. Reduce the mixer speed to low and add the sifted dry ingredients. Mix only until the dry ingredients are incorporated—the dough will look crumbly, and that's just right. For the best texture, you want to work the dough as little as possible once the flour is added. Toss in the chocolate pieces and mix only to incorporate.
2. Turn the dough out onto a smooth work surface and squeeze it so that it sticks together in large clumps. Gather the dough into a ball, divide it in half, and working with one half at a time, shape the dough into logs that are 1 1/2 inches (4 cm) in diameter. (Cookie-dough logs have a way of ending up with hollow centers, so as you're shaping each log, flatten it once or twice and roll it up from one long side to the other, just to make certain you haven't got an air channel.) Wrap the logs in plastic wrap and chill them for at least 2 hours. (Wrapped airtight, the logs can be refrigerated for up to 3 days or frozen for 1 month.)
3. Center a rack in the oven and preheat the oven to 325°F (165°C). Line two baking sheets with parchment paper and keep them close at hand.
4. Working with a sharp thin-bladed knife, slice the logs into rounds that are 1/2 inch (1.5 cm) thick. (Don't be upset if the rounds break; just squeeze the broken-off bit back onto the cookie.) Place the cookies on the parchment-lined sheets, leaving about 1 inch (2.5 cm) spread space between them.
5. Bake only one sheet of cookies at a time, and bake each sheet for 12 minutes. The cookies will not look done, nor will they be firm, but that's just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies stand until they are only just warm or until they reach room temperature—it's your call. Repeat with the second sheet of cookies.
Keeping: Dough can be made ahead & chilled or frozen. If frozen, the dough needn't be defrosted before baking—just slice the logs & bake 1 min longer. Packed airtight, baked cookies will keep at room temp for up to 3 days; they can be frozen up to 1 month.
Note: you need to chill the dough for at least an hour or two! Other than that, these are quick and easy and different and require no eggs OR applesauce!
INGREDIENTS:
1 1/4 cups (175 grams) all-purpose flour
1/3 cup (30 grams) Dutch-processed cocoa powder
1/2 teaspoon baking soda
1 stick plus 3 tablespoons (5 1/2 ounces; 150 grams) unsalted butter, at room temperature
2/3 cup (120 grams) packed light brown sugar
1/4 cup (50 grams) sugar
1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
1 teaspoon pure vanilla extract
5 ounces (150 grams) bittersweet chocolate, chopped into small bits (I used half baker's, half semisweet morsels)
INSTRUCTIONS
1. Sift the flour, cocoa, and baking soda together and keep close at hand. Put the butter in the bowl of a mixer fitted with the paddle attachment and beat on medium speed until the butter is soft and creamy. (Alternatively, you can do this and all subsequent steps by hand, working with a sturdy rubber spatula.) Add both sugars, the salt, and vanilla extract and beat for another minute or two. Reduce the mixer speed to low and add the sifted dry ingredients. Mix only until the dry ingredients are incorporated—the dough will look crumbly, and that's just right. For the best texture, you want to work the dough as little as possible once the flour is added. Toss in the chocolate pieces and mix only to incorporate.
2. Turn the dough out onto a smooth work surface and squeeze it so that it sticks together in large clumps. Gather the dough into a ball, divide it in half, and working with one half at a time, shape the dough into logs that are 1 1/2 inches (4 cm) in diameter. (Cookie-dough logs have a way of ending up with hollow centers, so as you're shaping each log, flatten it once or twice and roll it up from one long side to the other, just to make certain you haven't got an air channel.) Wrap the logs in plastic wrap and chill them for at least 2 hours. (Wrapped airtight, the logs can be refrigerated for up to 3 days or frozen for 1 month.)
3. Center a rack in the oven and preheat the oven to 325°F (165°C). Line two baking sheets with parchment paper and keep them close at hand.
4. Working with a sharp thin-bladed knife, slice the logs into rounds that are 1/2 inch (1.5 cm) thick. (Don't be upset if the rounds break; just squeeze the broken-off bit back onto the cookie.) Place the cookies on the parchment-lined sheets, leaving about 1 inch (2.5 cm) spread space between them.
5. Bake only one sheet of cookies at a time, and bake each sheet for 12 minutes. The cookies will not look done, nor will they be firm, but that's just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies stand until they are only just warm or until they reach room temperature—it's your call. Repeat with the second sheet of cookies.
Keeping: Dough can be made ahead & chilled or frozen. If frozen, the dough needn't be defrosted before baking—just slice the logs & bake 1 min longer. Packed airtight, baked cookies will keep at room temp for up to 3 days; they can be frozen up to 1 month.
Wednesday, September 8, 2010
Chocolate Spice Cookies
From epicurious:
Really really good. And quick!
INGREDIENTS:
1 1/2 cups all-purpose flour (spoon flour into dry-measure cup and level off)
1/3 cup alkalized (Dutch process) cocoa powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon ground cloves
1/2 teaspoon salt
4 tablespoons unsalted butter, melted
1 cup sugar
1/4 cup unsweetened applesauce
1/4 cup molasses
2 cookie sheets or jelly-roll pans lined with parchment or foil
INSTRUCTIONS:
Set racks in the upper and lower thirds of the oven and preheat to 350 degrees.
Sift the dry ingredients into a bowl and set aside.
In another mixing bowl, beat the butter and sugar together with a large rubber spatula. Beat in the applesauce and molasses.
Stir in the dry ingredients to make a soft dough.
Drop tablespoons of the dough (or use a small ice cream scoop) an inch apart on the prepared pans.
Bake the cookies for about 10 minutes, changing the position of the pans about halfway through the baking. Exchange the top pan and the bottom and also turn them back to front at the same time. The cookies will still be fairly moist when they are done. Avoid overbaking them or they will be dry and hard.
Slide the papers from the pans to racks to cool the cookies
Really really good. And quick!
INGREDIENTS:
1 1/2 cups all-purpose flour (spoon flour into dry-measure cup and level off)
1/3 cup alkalized (Dutch process) cocoa powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon ground cloves
1/2 teaspoon salt
4 tablespoons unsalted butter, melted
1 cup sugar
1/4 cup unsweetened applesauce
1/4 cup molasses
2 cookie sheets or jelly-roll pans lined with parchment or foil
INSTRUCTIONS:
Set racks in the upper and lower thirds of the oven and preheat to 350 degrees.
Sift the dry ingredients into a bowl and set aside.
In another mixing bowl, beat the butter and sugar together with a large rubber spatula. Beat in the applesauce and molasses.
Stir in the dry ingredients to make a soft dough.
Drop tablespoons of the dough (or use a small ice cream scoop) an inch apart on the prepared pans.
Bake the cookies for about 10 minutes, changing the position of the pans about halfway through the baking. Exchange the top pan and the bottom and also turn them back to front at the same time. The cookies will still be fairly moist when they are done. Avoid overbaking them or they will be dry and hard.
Slide the papers from the pans to racks to cool the cookies
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