Pass to foodplan

(to keep)Red Curry Chicken. This red curry chicken is as easy as cooking gets. After making the miraculously simple 15-minute Coconut Curry Noodle Soup recipe a few months ago, I realized what a magical ingredient canned curry paste is. It adds a ton of flavor with minimal effort––emphasis on minimal. This recipe has fewer than 10 ingredients, takes less than a half hour to make, and it’s a one pot meal worthy of any weeknight. If you’re wondering where to find red curry paste, head to any Asian grocery store, and look for a little red can labeled…you guessed it––red curry paste. No confusing Chinese characters or misspelled Chinglish words here! You’ll need: 1 pound boneless skinless chicken thighs, cut into bite-sized piecessalt and pepper2 tablespoons oil2 cloves garlic, minced2 slices ginger, minced2 tablespoons Thai red curry paste1 cup coconut milk1 small bunch choy sum or baby bok choyA handful of cilantro, chopped Season the chicken with salt and pepper.

Turn up the heat to high and add the chicken. (to keep) Spicy Cold Tofu (Liangban Dofu) Throughout the first half of my childhood, I grew up in a diverse neighborhood. For a couple summers, my sister and I would go to my friend Reema’s house every day while my parents were at work. At lunch time, her mom would lay down newspapers on the floor of the living room, where we ate hummus, stuffed grape leaves, pickled peppers, fried potatoes and tabbouleh. After lunch, her father and uncle would sit in the garage with their hookahs while we ran off to her dad’s Krauszers to grab a free choco taco or oatmeal cream pie.

Good times. We moved to a different town just before I entered the eight grade–a town where the teachers kept calling me Jennifer or Evaline (the only two other Asian 13-year-old girls within a twenty mile radius), and where, the first time I had dinner at a new friend’s house, I had a slice of cheese pizza, milk, and a Centrum vitamin for dinner. In that first year, when I was in I’m-the-new-kid-please-like-me mode, I was insecure–dare I say, embarrassed? (to keep) 5 Ingredient Thai Pumpkin Soup. With just 5 simple ingredients, my Thai Pumpkin Soup delivers a curry and coconut flavor combination more often expected from a pumpkin soup recipe with far more ingredients than 1, 2, 3, 4, 5. Bonus: It’s ready to eat in under 10 minutes. My Smudge has been losing her mind this year with anticipation of Halloween, dressing up herself, the house and of course, the dogs.

Oh those poor dogs. She’s carved 172 pumpkins and has even planned out what container she’ll be storing her “free” candy in after she roots through her haul (these from OXO make her feel like she has a candy store right at home.) I love Halloween too. And time is always a precious commodity since its usually a rarity. That’s why with just 5 ingredients as the sum total of deliciousness, my Thai Pumpkin Soup is the perfect last minute fare. It’s a savory time saver. Thanks to heavy snow on still leafed out tree limbs, the power lines in our neighborhood went down. A few recipe notes: 1. 2. 3. 4. 5. (to keep)Shrimp with Lobster Sauce. Shrimp with lobster sauce is a classic takeout style dish that’s a bit of a misnomer.

There’s really no lobster in the dish at all. This fact didn’t stop millions of people from enjoying the dish at many Chinese restaurants over the years, however. The delicious shrimp speak for themselves and the luxurious egg and pork sauce complements everything nicely. The best part? You don’t have to spend a huge amount of money on lobster. This dish is very easy to make at home. On muggy summer weekend nights back in the Catskills resort town I grew up in, I would peel and prepare shrimp to make at least a hundred orders of shrimp with lobster sauce every day! Usually, at least one of these two woks were cooking this dish. When I realized that Sarah and Kaitlin never had shrimp with lobster sauce before, I decided it was time. But for now on with the classic! You’ll need: Peel and devein the shrimp. Wash your wok and place over medium high heat. Add the wine and stir-fry for another 10 seconds. Beijinhos de Côco- Roteiro Gastronómico de Portugal.

Cheddar Gougères (Savory Cheese Cream Puffs) This is one of my absolute favorite times of year. I love when we start to transition out of summer weather and into fall. It is still warm, but not crazy hot, and the markets still have summer produce but some of my fall favorites are starting to show up. PERFECT PICNIC WEATHER!!!! I’m sorry to shout, but seriously guys, I love picnics and if you’re not taking advantage of this time to get outdoors and picnic, you are missing out! The dough comes together in 5 minutes and couldn’t be easier. To cook them, you drop tablespoons of the dough onto a cookie sheet and pop them in the oven for 20 to 23 minutes, pull them out and let them cool slightly and you will have a treat to pack in your picnic. Print This Recipe Makes about 20 pieces Directions: 1. 2. 3. 4. 5. *Disclosure: I was provided with Kerrygold cheese and butter at no cost to myself as part of Kerrygold’s blogger program.

Tagged as: cream puffs, gougeres, Kerrygold cheese, picnic, picnicking. Beef Stew w/ Lemon Parsley Gremolata. Hallelujah! Winter is over! Well, before we move into summery salads and light, fruity desserts, how’s abouta last hurrah of hearty, wintry, gravy-drippiness? This Beef Stew is full of herbs, red wine, and veggies. The addition of the lemon parsley gremolata on top gives it an awesome, spring-time contrast. As springtime-y as a pot of stick-to-your-ribs-stew can be. Serve with bread, noodles, or rice for a say-goodbye-to-Winter-say-hello-to-Spring-time dinner. 3 pounds stew beef or boneless short ribs, cut into 2-inch pieces2 teaspoons salt1 teaspoon fresh black pepper2 tablespoons oil2 onions, sliced1 ½ tablespoons tomato paste3 cloves garlic, minced1/4 cup flour1 cup red wine3 cups beef broth2 sprigs fresh rosemary3 sprigs fresh thyme1 bay leaf4 carrots, peeled, cut into 1-inch slices3 stalks celery, cut into 1-inch slices½ cup cream or half & halfchopped fresh parsleylemon zest Pat the beef dry with paper towels and season with salt and pepper.

Ingredients 2 teaspoons salt 1/4 cup flour. Salt and Pepper Squid. When I perfected the recipe for fried calamari, it was a total no-brainer to make this Cantonese Salt and Pepper Squid. Prepared in a similar manner to Cantonese Salt & Pepper Pork Chops, the fried pieces of calamari are tossed in a mixture of crunchy stir-fried garlic, ginger, and hot green peppers. Traditionally, the squid is coated in cornstarch and then fried, yielding an airier crunch, but the mixture of semolina flour, all-purpose flour, and cornmeal makes for an extra hearty crunch with a real depth of flavor.

When we have this, it tastes like weekends in Queens with my grandparents and family lunches in Chinatown. We usually only eat salt and pepper squid out at Cantonese restaurants as it’s a real treat, but now we can enjoy making it at home the way we like it! People may wonder how to cook salt and pepper squid to perfection and it may seem intimidating but follow this salt and pepper squid recipe and you’ll be pleasantly surprised.

You’ll need: First prepare your squid. Kung Pao Chicken. I can’t believe it’s taken me this long to post a recipe for Kung Pao Chicken. It was just one of those everyday recipes that fell through the cracks, I guess. Hope you won’t make the same mistake…especially after you finish reading this post! Kung pao chicken is one of those dishes that exists both in the traditional Chinese repertoire and Americanized takeout menus alike. When we lived in Beijing, I was actually surprised to see how popular Kung Pao Chicken was among restaurant goers. At certain restaurants that featured family-style cooking, I’d often see kung pao chicken on one out of every three tables. Chopsticks would work hard to grab at the small bite-sized pieces.

And trust me, when the dish was “hot-off-the-wok” good, those chopsticks were moving faster. There are good reasons why everyone loves kung pao chicken. Start by roasting the peanuts: 1 teaspoon oil1 cup raw peanuts, shelled (with or without the skin) Heat the oil in a wok over medium heat and add the peanuts. Slow Cooker Balsamic Shredded Beef. Another slow cooker dinner recipe!

Balsamic Shredded Beef is perfect when you crave comfort food but don’t want to turn on the oven! I think I’ve mentioned it once or twice that I love my Slow Cooker! We seriously use it for dinner recipes 3-4 times a week. With after school activities as well as homework, the dinner hour can be quite hectic!

It’s funny though. I remember having babies in the house and thinking the dinner hour was hectic. I guess you always think the grass is greener! So this slow cooker thing? Let’s get back to this beef though. Balsamic is one of those ingredients I never really cooked with much in the past. Connect with Shugary Sweets! Facebook | Twitter | Google+ | Pinterest | Bloglovin’ Slow Cooker Balsamic Shredded Beef Ingredients 4-5lb beef chuck roast 1 cup beef broth 1/2 cup light brown sugar 1/4 cup balsamic vinegar 1 Tbsp soy sauce 1 tsp kosher salt 1/4 tsp crushed red pepper flakes 3 cloves garlic, pressed Instructions Copyright Shugary Sweets 2011-2015.

Greek Chicken Skewers with Avocado Tzatziki. June is National Dairy Month and I’m teaming up with the American Dairy Association (MidEast) to bring you this delicious dairy inspired dinner! Remember last month when I shared my Guacamole recipe with you? And I told you about my love for avocados? Well, when I was asked to create a recipe using Greek Yogurt I knew exactly what I wanted to try! I love Greek food. However, I should say in advance, this is NOT authentic. This is my all American version of Greek chicken with tzatziki sauce. Wise decision, I must say! I know. This dinner is also very easy to make. For the chicken, I used a pound of boneless, skinless chicken breasts. No matter how you prepare the chicken, just make sure you include the dip! Did you know the American Dairy Association (MidEast) is having a Pinterest contest right now? As you get ready for summer, keep in mind that Dairy- cheese, yogurt, and milk- are all core components of a healthy lifestyle!

Be sure to connect with the ADA on twitter (link below). Beef Pitas with Tzatziki Sauce. I could eat these daily for dinner. I wish I had my own vertical spit though so I can make real authentic gyros. These are NOT gyros. Please don’t make these and complain they don’t taste like gyros. These are beef sirloin slices in a pita with tzatziki sauce. Actually, I’m not going to apologize. The best part? Beef Pitas with Tzatziki Sauce by Shugary Sweets Prep Time: 4 hours Cook Time: 10 minutes Keywords: saute entree sandwich beef cucumber Greek Ingredients For the Beef:1 Tbsp fresh rosemary, minced2 tsp dried oregano1/2 tsp kosher salt1/2 tsp fresh ground black pepper2 tsp Greek seasoning (like Cavender’s)2 lb beef top sirloin steak (boneless), cut into strips1 Tbsp olive oil6 pitasFor the Tzatziki sauce:1 cup Greek plain yogurt1 cucumber, diced (about 1 1/2 cup)1/2 cup onion, diced1 tsp lemon juice1 tsp salt1/4 tsp fresh ground black pepper3 cloves garlic, minced1 tsp Greek seasoning Instructions Mix all the ingredients for the sauce in a bowl.

Baked Chicken Wings with Thai Peanut Sauce. I had a hunch chicken wings might fill the bill. A hunch that these skinless, baked wings (say what? Healthy-ish even?) Might fit right into a round of lounging about with friends and family who are perfectly positioned with beverage in hand while the big game rambles on in the background because we’re all ignoring the commentators and waiting for the commercials anyway. The commercials. And the food. It’s all about the food. I say I had a hunch, but I really wanted to know, so I asked you what you craved on Facebook and here’s what you had to say. This is a recipe that begs for the reach-in. Woot-twoo. I love chicken wings.

When they’re baked, they’re soggy. That’s why when my man says, “Sure, I’ll skin the little suckers,” I count my blessings and give him a big-old, fat kiss, because skinning chicken wings is not my cup of tea. Sure, it takes an extra 15 minutes. About the recipe These wings fore-go the skin, but in my mind, the extra detail work is worth the effort. Total time. Blueberry Lime Crumble. Fresh blueberries and lime create the perfect base to this Blueberry Crumble. I must admit though, it’s that thick layer of crunchy sugar and oats that keeps me lifting my fork repeatedly. I served ours with homemade whipped cream, but of course ice cream is perfectly acceptable too!

Be sure to follow me on Bloglovin’ I realized after making this dessert that I haven’t yet shared the inspiration for this treat. In the meantime, soak in summer with this fresh Blueberry Crumble recipe. And of course, what’s a crumble without the thick crumb layer. I’ve got ya covered with this bad boy! As for the topping, well, of course you could go with ice cream. But if you want something different, I seriously suggest you give the homemade whipped cream a try.

I’m normally the candy contributor over on Food Fanatic, but today they’re letting me share a summer favorite! Connect with Shugary Sweets! Facebook | Twitter | Google+ Pinterest | instagram | Bloglovin’ subscribe to receive new posts via email: Dreamy Creamy Mango Pops. This year I’m partnering with Almond Breeze to create and share recipes using almond milk.

I’ve shared several new recipes using it that lean toward the savory side here and here, but with summer in full swing, it’s time to take a sweetened time out and break out the popsicle molds. “Mom, when can we make more maaaaaannnngo pops?” Right. Now. In between hours-long fingernail painting sessions (you’ve seen this haven’t you?) Smudge has been helping me make these creamy mango popsicles. I remember making ice pops as a kid with Kool-Aid® or even orange juice and they were always a dismal failure. These pops are not that. How’s that for making a mom-approved summer treat. Kitchen Hack! One of the worst things about using mango in just about any recipe is cutting it thanks to that big old pit. About the recipe I made this recipe as both a solid mango pop and a striped mango pop. If you make this recipe, please let me know! Dreamy Creamy Mango Pops Have a great day, and make something good.

Apple & Blueberry Crumble. Next week is a big week for me, and for you my readers! You’ll be seeing a new look for the blog and also the release of the next issue of Foodie Crush! I’m busy putting the final touches on the magazine so today’s post will be short but sweet. Mmmm, sweet. And it all starts with the fact that I am on a crumble kick.

It’s always been one of my favorite things to eat, but we called it Apple Crisp. What? The thing I love about crumbles is its all of the delicious elements of an oatmeal cookie but it comes out crunchy over a fruity base and is all kinds of wonderful. The thing I like best about this recipe is the addition of two things: lemon to the fruit for a little zing and pecans to the crumble so I can con myself into thinking this is a healthy way to start my day. Apple & Blueberry Crumble Preheat oven to 350 degrees F. Bring on the sparklers and snaps and fireworks. Related PostsYellow Cake Pie with Chocolate MousseStrawberry Blackberry GaletteBaked Apple Cuplettes. Cornmeal-Breaded Zucchini Fries. Zucchini Noodles Tossed in a Cilantro-Avocado Pesto.

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Shrimp Tacos with Garlic Avocado Crema + Giveaway. Spicy Fish Tacos. Salmon Egg and Bagel Benedict with Avocado. Avocado Caprese Wrap. Chicken Caprese Sandwich. Folhados de camarão | Food From Portugal. Spinach and Feta Hand Pies Plus Friday Faves. Pina Colada Smoothie. Blueberry Oatmeal Bread and Friday Faves - foodiecrush. Baked Chicken Wings with Thai Peanut Sauce. Hot and Sour Soup. Steamed Egg. Steak and Scallion Rice Cake Stir-Fry. Moo Shu Pork. Katsudon. Spicy Meatball Banh Mi. Torta de Cenoura. Milk Bread. Arroz com atum no forno | Food From Portugal. Arroz à valenciana | Food From Portugal.

Arroz de bacalhau no forno | Food From Portugal. Quinoa and Avocado Chimichurri Salad for Food Bloggers Against Hunger. Fig, Farro, and Blue Cheese Breakfast Salad. (to keep)Bacalhau cremoso à brás | Receitas do Chef em Família. (pato)(to keep)Arroz de pato. Hawaiian Pizza. Breakfast Salads: Bacon, Egg, & Kale. Congee as Comfort Food | The Asian Grandmothers Cookbook.