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Pad thai recipe

Recipe: pim’s pad thai Did you have as lovely a weekend as I did? I hope so! Even if you don’t celebrate the Fourth of July (let’s say, because you are British) I hope the weekend treated you well. even the yard had red (paintbrush), white (yarrow), and blue (blue flax) We hiked in the mountains, got a little work done, ran a few errands, ate some great food, and saw brilliant, spectacular, thrilling fireworks! boom! You can see more of the fireworks photographs on my photo blog. So I am finally posting about a recipe that took me years to tackle. rice noodles soaking in water salted turnip If I don’t have a knock-em-out recipe, then I feel like I’m wasting time making something I won’t be satisfied with. brown sugar, chili powder, tamarind concentrate, fish sauce the sauce and eggs It took me over two years to finally attempt Pim’s recipe even though I knew it was the winner just from reading it, just from the conviction in her writing. sautéing the chicken It was fan-freaking-tastic.

Honey Lime Chicken (inspired by Sunset Magazine) Leave it to Sunset Magazine to come up with a variety of delicious marinades to suit any purpose and serve them up in one cool issue (August 2010). Recently I made the two "Perfect for Seafood" marinades - Lemongrass, Chile and Coconut Milk Shrimp and Chile Ginger Shrimp. Both were fantastic, so this time I decided to try the honey lime marinade from the "Perfect for Chicken" section and I was very pleased with the outcome.It doesn't get any easier than this - 5 simple ingredients (not including the salt and pepper), marinade overnight, and throw on the grill. Then sit back and enjoy the lime-infused, honey-crusted chicken. Serves 4-6 Marinade: 1/4 cup extra virgin olive oil 1/4 cup freshly squeezed lime juice (2 limes), plus the zest of both limes 2 Tablespoons honey 1/2 teaspoon cayenne pepper 1 teaspoon kosher salt 1 teaspoon freshly cracked black pepper 2 pounds of chicken (I used boneless skin-on breasts, but use whatever suits you)

Cold Peanut Sesame Noodles | Apartment Therapy The Kitchn We've seen a few versions of this dish around the web lately. Most of them contain sesame oil for that distinct, toasted flavor. Not all of them, however, have peanut butter -- which is one ingredient we really love. It makes the noodles a little sticky, especially when they are really cold, but we prefer a hearty peanut flavor mixed in with the scallions and Asian ingredients. We also like to keep the vegetables simple: chopped scallions and cucumber sliced into tiny, thin matchsticks (a mandoline helps). You could add carrots or maybe some crunchy radishes, but don't go crazy. And speaking of noodles, any long, thin variety is fine. Cold(ish) Peanut Sesame Noodles serves four as a main course For the sauce:2 tablespoons natural peanut butter*2 tablespoons rice vinegar3 tablespoons sesame oil2 tablespoons soy sauce1 tablespoon sugar1/2 teaspoon red pepper flakes Season the chicken breasts with salt and pepper.

Sweet Chili Sauce - Thai Sweet Chili Sauce Recipe Instead of buying sweet chili sauce, try making this easy recipe! It only takes a few minutes to put together, and you can find everything you need for it in your pantry or at your local supermarket. There are no added chemicals or unhealthy ingredients in this homemade version, so it's also healthier. Thai sweet chili sauce makes a superb condiment for many Thai dishes - excellent with chicken and fish as well as seafood. Prep Time: 2 minutes Cook Time: 15 minutes Total Time: 17 minutes Yield: Makes 1/2 Cup of Sauce Ingredients: 1/2 cup rice vinegar (or substitute white vinegar)1/2 cup + 2 Tbsp. white sugar1/4 cup water3 Tbsp. fish sauce2 Tbsp. sherry (or cooking sherry)3 cloves garlic, minced1/2 to 1 Tbsp. dried crushed chili (1 Tbsp. makes spicy-hot sauce)1+1/2 Tbsp. cornstarch dissolved in 3-4 Tbsp. cool water Preparation: Place all ingredients - except the cornstarch-water mixture - in a sauce pan or pot.

Gnocchi Mac & Cheese Ahhhh mac and cheese. Those mere words stir up feelings of comfort...home....the food you loved as a kid. If you asked a 100 people what their favorite comfort food was, I'm guessing close to half would say mac and cheese. I'm sure meatloaf and mashed potatoes are right up there too. Why is that the combination of cheese and pasta can make our mouths water? I'm all about trying different kinds of mac and cheese recipes and this one was no exception. I saw this one on Noble Pig's site and knew it would be in my oven. The gnocchi get's a little puffy in the oven and the cheese get's a little crunchy. It's heavenly. Melt butter in a medium saucepan over medium heat. Combine Gruyere and fontina, then add by the handful to milk mixture, stirring until melted before adding the next handful. Pour sauce over gnocchi and sprinkle with Parmigiano-Reggiano over top.

Cheesy Cauliflower Pancakes A couple weeks ago Giz over at Equal Opportunity Kitchen posted a recipe for Cauliflower Pancakes. They sounded & looked wonderful to me so the head of yellow cauliflower in our fridge was quickly marked for pancakes. When I mentioned them in my weekly menu Dawn at Vanilla Sugar said she hoped there would be cheese in them. Well that was like a light bulb going on over my head. Of course there would be cheese in them! Cheese & cayenne! These were such a simple side dish & a great use for cauliflower (it seems we always end up roasting it). I liked them with a little sour cream to dip them in while Matt preferred them with a little more cheese grated over the top. Cheesy Cauliflower Pancakes 1 head cauliflower2 large eggs1/2 c cheddar cheese, grated1/2 c panko1/2 t cayenne pepper (more of less to taste)saltolive oil Cut cauliflower into florets & cook in boiling water until tender about 10 minutes. Coat the bottom of a griddle or skillet with olive oil over medium-high heat.

Chicken Pot Stickers This is a fun and tasty recipe to make. I used leftover roasted chicken breast tonight but you can also use ground pork or ground chicken. I have always been intimidated by cooking Asian food but I have finally gotten this recipe down. It’s fun to make and the kids have a lot of fun helping. My dipping sauce of choice is a sweet chili sauce but it’s too spicy for the kids so I make a soy dipping sauce too. Dipping Sauce: 1 cup of soy sauce2 tbsp of seasoned rice vinegar2 tsp sesame oil2 tsp sugar1 clove of garlic, minced2 tbsp water Pot Stickers: 3 cups of boiling water2 cups napa cabbage, sliced finely2 cups roasted chicken breast, diced2 green onions, diced1 clove of garlic, minced1 tsp corn starch1 tbsp soy sauce1 tsp sesame oilSea salt and fresh cracked pepper to tastePot sticker wraps1 tbsp olive oil (for cooking) Boil the water and pour over the sliced cabbage to soften. Spread out the pot sticker wraps and scoop a small teaspoon full of filling onto the center of each wrap.

Chili & Cheese Macaroni Comfort food is always welcome on the table. In our house, we love macaroni and cheese along with the different variations. To prove it, I shared 12 mac & cheese recipes along with a version using buttermilk not too long ago. So here's another version to add to our growing list of mac & cheese variations. This time, I incorporated some favorite hot dog toppings, chili and cheese. Chili & Cheese Macaroni recipe slightly adapted from Cook's Illustrated table salt 1/2 pound elbow macaroni (about 2 cups uncooked pasta) 3 tablespoons vegetable oil 1 1/2 pounds ground beef (85% lean) 2 medium onions, chopped 1 red bell pepper, stemmed, seeded and chopped 6 garlic cloves, minced 1 1/2 tablespoons chili powder 1 tablespoon ground cumin 1 (28 oz) can crushed tomatoes 1 (14.5 oz) can diced tomatoes 1 tablespoon light brown sugar 12 oz Colby Jack cheese, shredded (about 2 1/2 cups) Preheat the oven to 400 degrees. Bring 4 quarts water to a boil in a large pot over high heat.

Honey Glazed Chicken and Bacon Bites I had an idea. Actually, it was more like my three hundred and forty-sixth idea for this month and I now have the hips to show for it. No biggie, I consider it a small sacrifice for eating food that tastes this good. So I asked myself: “Would it be a really crazy idea to wrap loads of bacon around chicken strips and brush them with a spruced up honey marinade?”. Why yes, Kay, it would be. But frankly, I like crazy. See, now that’s what happens when you blog from your desolated home or kitchen (in the burbs). Anyway, it turned out nothing short of a phenomenal idea that I simply have to share here in my little corner of the www. Ingredients: 1 pound boneless chicken breasts 20 thin bacon slices 3 tbsp honey 2 tsp coarse mustard fresh lemon juice Optional: salt Directions: Cut the chicken breasts—or fillets, as we call them here—in thin strips. Note: I’m using the Dutch equivalent to bacon in this recipe. Grab a bowl and combine 3 tbsp honey with 2 tsp coarse mustard.

Cucumber and Avocado Summer Rolls with Mustard-Soy Sauce Rich, nutty avocado is a great carrier of flavors, like the fresh herbs and cooling cucumber that star in these fresh rice-paper rolls. The savory dipping sauce features tart, sweet and salty ingredients that mimic an exotic salad dressing—fitting, as these rolls are like a salad that is eaten out of hand. In a small bowl, stir together the lime juice, oil, vinegar, mustard, soy sauce and brown sugar until the sugar dissolves; set aside. Halve, pit and peel the avocados, and then cut them into 1/2-inch dice. Place a wide, shallow bowl of warm water on a work surface. Center a lettuce leaf on top of the stacked rice papers. Cut each roll in half crosswise and arrange, cut side up, on a platter. Adapted from Williams-Sonoma New Flavors for Appetizers, by Amy Sherman (Oxmoor House, 2008).

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