Archive for the ‘recipes’ Category

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green curry crab rangoon sandwich

March 22, 2014

I had extra won ton wrappers left over from making Sichuan pork won tons, so I bought some krab (crab is very expensive out here). My attempt at making crab rangoon was a miserable failure. The won ton wrappers had dried out and developed a weird texture. I was left with half a bag of krab and half a stick of cream cheese. I came up with this sandwich.

It’s a hundred times better than crab rangoon.

It isn’t bland, and it isn’t deep-fried, but it will dissolve your craving for crab rangoon.

You can make small pieces of toast and serve this to guests as an alternative to mayonnaise-y crab dip, & it takes less than five minutes to make.

I’ll definitely make this again.

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a tiny pat of butter
just a little sesame/canola blended oil

get pan fairly hot

add green curry paste and water

toast the bread you like for sandwiches

when curry is incorporated into a sauce (~2 min), add krab, green onion or dried chives, a little fresh ginger, 2 drops of fish sauce, and stir-fry medium heat for four minutes or until the smell changes slightly

smear bread with cream cheese and lay cilantro on it. add whatever greens you like on a sandwich. add crab mixture and eat while hot.

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recipe by siegfried @ fried sig

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look chin pa (fish balls)

March 22, 2014

This wonderful traditional Thai food blog says these fish balls can go in rice or noodle soups, or in suki-yaki.

They emphasize that we should only use a soft-fleshed (not necessarily white) fish, which is also much cheaper.

Gluten-free, very healthy, and extremely affordable!

250 gms (8.8 oz) Soft Fish Meat
2 Teaspoons Salt
1 Teaspoon Black Pepper
4 Garlic Cloves
2 Tablespoons Chopped Spring Onions
2 Tablespoons Cassava Starch (Tapioca Starch)
50 gms (1.8 oz) Crushed Ice

1. Clean & gut the fish and remove the backbone, on soft meat fish you should be able to open the fish and pull out the backbone with the small bones attached. You can then scrape the meat off the skin with a knife.
2. Put the fish meat into the blender with the garlic, salt, pepper, spring onions, and cassava starch.
3. Blend until smooth.
4. Put a pan of water onto boil, and a bowl of cold water next to it.
5. Crush the ice, if you don’t have an ice crusher, place the cubes in a plastic bag, wrap it in a towel and bash it with a rolling pin.
6. Add the crushed ice to the blender and blend it into the mixture.
7. Using two teaspoons, scoop out spoonfuls of the fish mixture and shape into balls, then drop them into the boiling water.
8. Cook for 1 minute, the ball will float to the surface.
9. Scoop out the balls and drop into the cold water to cool quickly.
10. If you want to freeze them, keep them separate on a tray until frozen, then transfer them to a freezer bag. That way they won’t stick together.

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from appon’s thai food

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Hong You Chao Shou (sichuan pork wontons)

February 27, 2014

After I made la jiao jiang hot pepper oil, I started putting the caramelized onions on everything from bleu cheese potatoes to pizza. I wondered, though – what do people in the Sichuan province put their chili oil on?

Found this recipe on red shallot kitchen. It was my first time working with wonton wrappers. They are quite easy to use. I bet these would be fantastic vegan or vegetarian – stewed cabbage, spiced tofu, or anything could go inside these slippery dumplings.

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1 1/2 pounds ground pork (with about 20% fat. Do not use lean pork)
1 egg
1 inch fresh ginger, finely minced
8 garlic cloves, finely minced
2 tablespoons chinese rice wine, or dry sherry
1 tablespoon sesame oil
1 teaspoon chicken bouillon (optional)
Salt and white pepper
40 wonton wrappers (3 1/2-inch or 4-inch square)
4 tablespoons soy sauce
1/4 cup Sichuan chili oil (Hong You)
4 tablespoons chinese black rice vinegar (also called Chinkiang/Zenjiang vinegar)
2 scallions, chopped

In a large bowl, mix pork, egg, ginger, half of minced garlic, rice wine, sesame oil, chicken bouillon, salt and pepper until well blended. Lay out one wonton wrapper on a plate, place one heaping teaspoon of pork filling in the center of the wrapper. Brush the edges with water, fold the wrapper diagonally so it forms a triangle. Take 2 opposite corner and overlap each other, using a little bit of water to help them adhere. Place wonton on a lightly floured cookie sheet, repeat the process with the remaining wrappers and pork filling.
In a mixing bowl, combine chili oil, soy sauce, black vinegar, and the remaining of minced garlic. Set aside.
Bring salted water to boil in a large pot. Working in batch, boil wontons for about 5 minutes, or until the wontons are cooked through and start floating to the surface. Transfer wontons to a large strainer to drain. Add wontons to chili sauce and mix thoroughly. Sprinkle with chopped onion and serve immediately.

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from the red shallot kitchen.

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Recommended! I think they’re worth the effort – they’re so beautiful and tasty!

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coconut-vanilla granola bars

February 15, 2014

excited to make this today – thanks to emma eats for the recipe!

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(makes 10 bars)

2 cups rolled oats
1/2 cup unsweetened shredded coconut
3/4 cup finely chopped pitted medjool dates (about 5 or 6 large dates)
1/4 cup ground flaxseed
1/4 cup mini dark chocolate chips
1/2 teaspoon cinnamon
1/4 teaspoon ground kosher salt
1/2 cup dark maple syrup, room temperature
3 tablespoons melted unrefined coconut oil
2 teaspoons pure vanilla extract
optional – a shake of cayenne

Preheat the oven to 350F.

Spread the oats and coconut evenly over a baking sheet and toast in the oven for approximately 10 minutes, stirring once or twice over the duration. Remove from oven and let cool slightly.

Grease an 8″ x 8″ square pan, or line with parchment paper.

In a large bowl, mix together the oat/coconut mixture with the chopped dates, ground flaxseed, chocolate chips, cinnamon and salt. After the dates are broken up and not sticking together in one big bunch, stir in the maple syrup, coconut oil and vanilla.

Using a spatula, press the mixture evenly into the base of the prepared pan. Bake for 20-25 minutes until the edges are slightly golden. Remove from oven and let cool completely in pan before cutting.

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from emma eats

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update: not my favorite. tasted heavily of maple syrup. first attempt at a granola bar. tons of substitutions and added lots of cashews and walnuts, which is probably why they fell apart. also figured out i was cutting them too early – they really have to cool a bit before you cut them.

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la jiao jiang (hot pepper oil)

February 5, 2014

chinese hot chili pepper paste in oil.

the paste is great, and the superpowered hot oil is perfect for opening up your sinuses on a winter night. drizzle the oil over salads, use it in stirfry or chili, fry eggs in it, top hummus with it…

gorgeous visual directions here, but if you prefer text, here it is.

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heat lots of oil. fry one minced onion until color begins to change.

grind up many spicy dried peppers in your food processor.

add dried pepper flakes to frying pan and open a window.

add a lot of sesame seeds.

cook quite a long time on low heat.

when browned. add contents to mason jar and top with a layer of oil.

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from here – thanks, mark!

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i made it today and i recommend you do the same.

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chipotle-chocolate chili

January 25, 2014

Do you like smokey, dark, thick, savory, rich chili?

You just found your new favorite recipe.

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Cook four slices of bacon in large stockpot. (optional – just add coconut oil or butter if you don’t eat bacon.)

While it cooks, slice a huge sweet onion or two-three small onions.

Put a head of garlic and a sweet bell pepper in your toaster oven and roast it until they’re caramelized.

Remove bacon when done. Add onion to hot grease.

Cook onions over a low heat until caramelized.

When done, add stock (any kind) or water, chipotle salsa, a large can of fire-roasted tomatoes, a bay leaf or two, and your choice of cooked beans. (I like some combination of red kidney beans, butter beans, and pinto beans, but you can’t go wrong with any beans in chili. Black lentils or even cannelini beans are great.)

Add bouillon or any kind of fat. Coconut oil is great. So is schmaltz from leftover chicken (I save mine for this purpose!) or even grease from last night’s hamburgers.

Season with tons of paprika, oregano, cumin, coriander, garlic powder, onion powder, a little pumpkin pie spice, and a lot of unsweetened cocoa powder.

Seed & peel the black skin off the pepper. Add the pepper and roasted garlic.

Simmer >1hr, or until it tastes amazing.

Salt and pepper to taste.

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cranberry sauce with red wine and figs

November 28, 2013

water as needed
1 splash – 1 cup of red wine
half a packet of dried figs (about 10-12)
a half-cup to a cup of fresh, frozen, or dried cranberries, cherries, and whatever else you have
just a bit of fresh orange zest, orange juice, or candied orange
one quick squeeze of a fresh lemon
a pinch powdered allspice or cinnamon
a t apple cider or red wine vinegar
if you need a sweetener, use whatever you like – honey, sugar, etc.

bring to a boil and simmer until sweet and tender. continue adding water, as the figs will soak up a lot of liquid.

if you prefer it thicker, add a pinch of potato starch or corn starch.

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modified from david lebowitz‘s version

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orange carrots with tahini drizzle

November 26, 2013

I’m combining all the great ideas i’ve seen for carrots lately into one recipe. Haven’t tried this yet, so if you try it, let me know how it goes! I’ll make it this week.

Steam, boil, or roast carrots until nearly done.

In a heavy-bottomed pan or pot, melt butter, coconut oil, or walnut oil over medium. Wait until the pan is hot. Add carrots.

Squeeze the juice from one orange on top. Add a tiny bit of lemon juice. Stir often, turning heat to medium-low. Cook a few minutes before adding a drizzle of maple syrup or honey (or a tablespoon or two.) Add a pinch of salt and pepper (bet this’d be good with a little cayenne.) Cook 4-5 mins, stirring often.

Seperately, mix up the tahini sauce. Add equal parts tahini and maple syrup with a little water.

Serve, with tahini sauce drizzled over carrots.

If this sounds too sweet for you, skip the maple syrup in the tahini sauce and make a sugar-free traditional Lebanese tahini sauce!

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recipe adapted by me

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bemiah (easy lebanese okra)

November 24, 2013

2 lbs of Okra
1 and ½ medium sized onions
4 large mushrooms, chopped
1 medium tomato, chopped
1 large can of diced tomatoes (preferably firewood)
4 cloves of freshly peeled garlic, minced
2 bell peppers
A dash of Cayenne Pepper
A dash of salt
½ to 1 cup of Coconut Oil (or other oils) for frying

Cut/discard the stems of Okra, rinse well, then let dry. Chop all the other vegetables and mince the garlic.
In a deep pot, fry the Okra in ½ cup of oil until they turn brownish, then place them on paper towels or in strainer to strain away the oil.
In the same pot, add 4-6 teaspoons of fresh oil and saute the onions and mushrooms until they turn golden/lightly caramelized. Add the bell pepper and saute for 3-4 more minutes.
Add the okra to the cooking pot, stir well, then add the diced tomatoes and chopped tomatoes, the garlic, Cayenne peppers and salt, mix well and let stew on low heat for 10 minutes while stirring occasionally.
Serve hot or cold with a side of rice.

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from mama’s lebanese kitchen

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almond and brown sugar cookies

November 18, 2013

1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter, softened
1 cup packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 cup whole blanched almonds (2 1/2 ounces)
(a little anise extract and pumpkin pie spice – optional)

Whisk together flour, baking soda, and salt. Beat together butter and brown sugar in a large bowl until pale and fluffy, then beat in egg and vanilla. Mix in flour mixture until a dough just forms. Stir in whole almonds. Divide dough in half. Using a sheet of plastic wrap or wax paper as an aid, form each piece of dough into a log 9 to 9 1/2 inches long (about 1 1/4 inches in diameter). Chill, wrapped in plastic wrap (or plastic grocery bag) until very firm, at least 4 hours. Freeze 30 minutes to facilitate slicing.

Preheat oven to 350°F with racks in upper and lower thirds. Line 2 large baking sheets with parchment paper. Cut 1 log of dough crosswise into slices less than 1/8 inch thick with a thin sharp knife, rotating log after each slice to help keep round shape. (If dough gets too soft to slice through nuts easily, freeze briefly.) Arrange cookies about 1/2 inch apart on baking sheets.

Bake cookies, switching position of sheets halfway through, until golden brown all over, 12 to 15 minutes total. Transfer cookies on parchment to racks to cool.

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from epicurious

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made a few substitutions.

my brown sugar had some kind of larvae in it, so i substituted non-larvaed sugar in the raw with a half-teaspoon or so of molasses. it gave them a rich, thick flavor.
also, i have anise extract and never know what to do with it, and i like anise-almond, so i gave it a try. WOW! so perfect. the flavors compliment each other well. finally, i added a dash of pumpkin pie spice and a little pinch of chocolate chips.

there is so much going on with these cookies that they actually don’t need the chocolate chips at all. i would recommend omitting them, like the original recipe did.

i have never made icebox cookies before, but now i understand the basic idea. these cookies come out looking exactly like cookies from the store. they are even and flat on top.

typically, i’m more of the crumbly, chewy cookie type. i like cookies that turn your glass of milk into a milkshake in five seconds flat.
these cookies are very different. they are dunking cookies – and they actually stand up to being dunked until the end. they are crunchy, crispy, and could easily convert someone to the crispy cookie camp.

highly recommended as holiday gifts. unique, good-looking, and easy! highly recommended.

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