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East meets West: Indian Curried Chicken Vegetable Enchiladas

East meets West: Indian Curried Chicken Vegetable Enchiladas
It's due time to mix up the enchilada with a little eastern flair

Delicious and easy chicken enchiladas made with a quick indian madras curry sauce

Is there really any reason to mess with the nearly perfect foods of Madras Indian curry or chicken enchiladas? In and of themselves they are quite delicious lil meals, however, I like to mix things up and it was high time these got a remix of their very own. Queue Bollywood/Mariachi mashup song.

I love cooking curries, both of the Thai and Indian variety. Frequent trips to the spice and ethnic grocery stores in our area make this an easy feat to accomplish. I think a lot of people believe curries are difficult to make, but I have found them quite the contrary, especially Thai curries which I have a habit of making far too often.

Recently I learned just how easy it is to make your own homemade enchilada sauce from Mr. Emeril Lagasse. You can find his recipe here. I couldn’t believe how flippin’ simple and quick it was! Seriously so simple and tastes way better than anything you will get in a can. After mastering my homemade enchilada sauce I got to thinking how great curried enchiladas would be. I have never had them before, but I like curry and I like enchiladas. Sounded like a match made in heaven. We have had a tin of Madras Indian Curry powder in our cupboard for some time and it seems we have still barely made a dent in it (it’s a large tin), although I assure you we use it in our cooking quite often.

The tin looks like this.

Madras Curry Powder

This is the Madras Curry Powder we use

This Madras Curry Powder has the following ingredients in it: coriander, turmeric, salt, fennel, chili, black pepper, fenugreek, garlic, cumin, bay leaf, ginger, cassia. This curry powder had a good mix of all the spices so I didn’t feel the need to add too much to it. You can play around with other curry blends if you want such as vindaloo or garam masala.

I have to say that this dish turned out amazing with just the right amount of curry flavor and spice. While it may take a little longer to assemble than most people are used to spending on a weeknight meal, I believe you could make a pan or two of this on a weekend and freeze one for when you need it. The thing that takes the longest to cook is the shredded chicken, which cooks in about half hour. You will notice that I didn’t actually roll my enchiladas in this recipe, that was due to my flub of not taking the frozen corn tortillas out of the freezer to thaw prior to starting to cook. Instead I layered the ingredients which made it quicker to assemble and tastes the same as the rolled ones in the end. For the veggies in this recipe I used carrots, peas and fresh chopped spinach, but I encourage you to play around with the veggies you have in your fridge as I am sure they will taste fantastic in this dish.

Now let’s get to messing with the enchiladas, shall we? Or is it messing with the curry?

Servings: 8

Tools: 2 medium saucepans, 1 saute pan, knife, cutting board, micro-plane, 9″ x 13″ pan, spatula, ladle

Ingredients

I’m going to break down the ingredients into sections below for each element you have to prepare prior to assemblage in the pan.

  • Shredded Chicken (see recipe below)
  • Easy Indian Madras Curry Sauce (see recipe below)
  • Vegetable Blend (see recipe below)
  • 4 cups shredded Monterey Jack cheese
  • 18 corn tortillas (should probably have an entire pack of 24 in case you need as many)

Shredded Chicken

1 lb. chicken breast (this can be either the bone-in or the boneless skinless variety)
water to cover chicken by a few inches in pot
pinch of kosher salt
3 cloves garlic, minced
1/2 small onion, finely diced
1/2 cup prepared curry enchilada sauce (see recipe below)
Optional Garnishes: sliced green onion, cilantro, avocado or sliced radishes

Easy Indian Madras Curry Sauce 

3 Tb. vegetable oil
1/2 small onion, finely diced
3 cloves garlic, minced
1 Tb. all-purpose flour
1 in. knob of grated fresh ginger (Use a micro-plane for this. I keep my fresh ginger in the freezer so I always have it on hand)
4 Tb. Madras Curry Powder
2 cups chicken broth
1 6 oz. can tomato paste
kosher salt and fresh cracked black pepper to taste

Vegetable Blend
1 Tb. Extra Virgin Olive Oil
2 medium carrots, diced
1 cup frozen peas
1 large handful of baby spinach, roughly chopped
1 tsp. fresh grated ginger

Steps

1. Prep all ingredients above so they are ready to begin cooking. Preheat oven to 375°

2. Place chicken in a pot and fill with water to cover by a few inches. Put on stove top on High heat. Cook for about 30 minutes until chicken is cooked through and is easy to shred with 2 forks.

3. While chicken is cooking, start on the Madras Curry enchilada sauce. Heat vegetable oil in a medium sized saucepan on Medium heat. Add onions and garlic and cook for a few minutes until tender (they turn a bit translucent). Turn down heat to LOW. (This is very important because you don’t want to burn your flour in the next step)

4. After you have turned heat on onion, garlic mixture to LOW and it has a minute or two to adjust temperature, add in the flour and stir. Cook for 1 minute. (Note: Be sure NOT to burn your flour in this step.) Add in the curry powder and stir. Cook for another 30 seconds. Add the chicken broth and tomato paste and stir until combined. Cook on low until sauce reduces and thickens; about 15 minutes.

5. While curry sauce and chicken are cooking, start on the vegetable blend. Add extra virgin olive oil to a saute pan and heat on Medium heat. Add carrots and cook for several minutes until tender. Add the frozen peas and grated ginger and cook another minute until peas are defrosted. Add chopped spinach and cook until it wilts and moisture is cooked off. Season with a pinch of kosher salt and fresh cracked pepper.

6. Once chicken is cooked through and it easily shreds, pull it out of cooking water and onto a cutting board. Using two forks, shred all of the chicken. Retain about 1/2 cup of the cooking water in the sauce pan, drain rest off. Add the shredded chicken back into pan with remaining water. Add 1/2 cup of the curry sauce to chicken and combine. Cook on Low a few minutes for chicken to season in the sauce mixture.

7. Add a ladle or two of the curry sauce to the bottom of the 9″ x 13″ baking dish and spread around bottom of pan. Place 6 corn tortillas on bottom of baking dish and spoon more sauce over them, spreading to cover. Alternate each layer with the cheese, veggie blend, shredded chicken (be sure to strain the chicken out of the sauce it is cooking in, so it doesn’t get too watery), curry sauce and tortillas. Be sure to finish the final two layers with sauce and then cheese.

8. Place into oven and cook for about 20 minutes until cheese is melted and bubbly. When finished take out of oven and let sit to cool for a minute or two. Slice, garnish and serve.

9. Enjoy and let me know how you liked it!

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Amazing Brunch Recipe! Basil Spinach Quiche Lorraine

Basil Spinach Quiche Lorraine

Mmmm... Basil Spinach Quiche Lorraine full of egg-y custard deliciousness and a flaky buttery pastry crust.

I’ve been meaning to get this post written all week, however, I’ve been rather busy. Oh wells, life goes on.

The other night we were craving some brownies. I typically insist on making them homemade, because I’m a purist like that (and they are JUST as easy to make with less artificial ingredients), but I happened to have a gluten free Bob’s Red Mill brownie mix in my cupboard that could afford to be used. To my horror we were out of eggs though, so I made the trek down to the store to get some more. I was in luck because they had free range vegetarian fed eggs on sale – two cartons for $5. I don’t see that pricing very often around here for non-conventionally raised eggs, so I obliged and picked up two cartons even though there are only two of us who hardly eat our weight through eggs in a typically week. I figured somehow I was going to find a way to use up these eggs even if it required a week of nothing but deviled eggs. Heh. I’m not that evil.

Enter good idea #1: Quiche. I have to say that I haven’t had many affectionate feelings towards quiche, although I have tried my darn hardest. I like the little mini ones that my mom used to make when she owned a tea shop years ago, but the moment you start talking the 9″ pie sized quiches I get a different idea in my head. It isn’t that the idea of buttery pastry and egg-y filling with delicious mix ins are the issue – it is more the texture of said egg-y filling that I haven’t been a fan of. The large ones always seemed to have a “watery” texture, and I wasn’t sure if that was a consequence of not baking properly, not baking long enough, or using fillings that give off too much juice during baking which ensued an undesirable “watery” texture.

That said, my idea of quiche was transformed a few years ago when I was a starved college student held up at Tea Zone in Portland (If you live in the Portland, OR area you MUST check it out – it’s an awesome tea shop/lounge in the Pearl District). I don’t know if my long hours of studying translated into some type of self-induced hallucinations when I must have quite mistakenly ordered a quiche (or perhaps I thought I had ordered a crumpet, or scone). Either way, no harm nor foul was done to me through subsequent bites (ne scarf-age) of decadent buttery pastry and light egg-y goodness. Quite the opposite actually. My delightful experience with Quiche Lorraine from Tea Zone entirely changed my outlook on quiche.

BEWARE: This recipe or a visit to Tea Zone may just change your mind about quiche as well. So, If you are quite happy hating on quiche, then you better be on your way. Shoo!

My husband wasn’t too thrilled at first mention that I wanted to make quiche for dinner. That’s ok, I pushed ahead. Besides, I knew I could change his mind, and I had eggs to use up damn-it! After it came out of the oven and we dug into it, he was whistling a different tune and went back for seconds, or thirds… He just wasn’t thrilled to take it for lunch the next day so all his macho buddies could tease him about eating quiche (apparently it’s a girly meal). So moral of the story… it was pretty much amazing for dinner, as well as leftovers for lunch the next day, and brunch today! The whole time I was eating it – I elicited images of Julia Child, weird. I will definitely be making this meal again and probably serving it at my next brunch gathering with friends.

For my pastry dough purists out there.. I reluctantly have to tell you that I didn’t make my own pastry dough for this. I know, I know… the shock! the horror! I had a leftover pie shell in the freezer from my holiday pumpkin pies, so I used that instead. Plus, I don’t own a pretty quiche pan. But, that one shortcut alone made this an easy meal to throw together for a weeknight meal. I had bacon left from the gluten free/dairy free Potato Leek Soup I made a few days ago, as well as spinach and basil that I wanted to use up in this recipe. So now you see why my Quiche Lorraine was fortified with additional yummy goodness.

And now you have it.. the recipe. Make it, eat it, weep, and change a few people’s minds about quiche.

Servings: 8, but it’s pretty tasty..you might want more.

Tools: Hand mixer or stand mixer, baking sheet, sheet of aluminum foil to tent quiche while baking

Ingredients

Frozen 9″ pre-made pie shell, take out of freezer about 20 minutes prior to cooking
1/2 lb. bacon – cooked, drained and crumbled. Reserve about a tsp. of bacon grease.
1 small onion, finely diced
1 clove garlic minced
1 cup fresh spinach, chopped
1/4 tsp. ground nutmeg
6 whole eggs
1 1/4 cup heavy cream
1 cup swiss or gruyère cheese (I used a mix of both – it was a bag from Trader Joe’s)
handful of fresh basil, chiffonade cut
pinch kosher salt
ground black pepper

Garnish: Fresh chiffonade basil or sliced green onion

Steps

1. Take pie shell out of freezer. Prep ingredients above. Preheat oven to 375° and make sure oven rack is on center position.

2. Cook bacon in skillet until crisp. Take out of pan and place on paper towels. Drain bacon fat, but reserve about a teaspoon in pan (you will cook additional ingredients in this). When cool, crumble or chop up bacon.

Carmelized onion

Now you know I don't have fancy pans, but I can show an onion a good carmelization.

3. Heat pan with reserved bacon grease on medium heat. Add onions and garlic to pan and cook until carmelized, it should be light brown in color.

Caramelized onions meet Spinach. Acquaint yourselves.

4. Add fresh chopped spinach to pan and stir. Add a pinch of kosher salt and fresh ground black pepper and stir. The little bit of salt will help draw the moisture out of the mixture so that it doesn’t make the eggs “watery”. Cook until leaves wilt and moisture cooks out. Add the nutmeg and stir.

5. Crack eggs into a medium sized bowl (or stand mixer) and add cream. Blend the eggs and cream together on low speed for about 15 seconds until it is well beaten. Mix in (by hand) the onion/spinach mixture, bacon, cheese, and basil. Add a pinch of kosher salt and black pepper.

6. Place pie shell on baking sheet. Pour egg mixture into pie shell. Tent the foil over quiche, making sure to cover the crust on all sides to keep your crust from burning during the baking process. Carefully place the baking sheet and quiche into oven (My egg mixture sloshed a bit, but at least it was on the baking sheet and not on my floor or oven).

7. Cook for 35 – 45 minutes. Check after 35 minutes. Quiche is done when egg mixture is set and doesn’t jiggle easily.

8. Take quiche out of oven and let sit for a few minutes prior to slicing and serving. You will notice that when it was in the oven the egg was fluffier, it should set a bit for a flatter top once it is cooling. Slice and garnish with chiffonade of basil or sliced green onion. I served this with a spinach salad.

Bon Appetit!

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Love me some Slow Cookin’ Potato Leek Soup (Gluten Free & Dairy Free)

Love me some Slow Cookin' Potato Leek Soup

It's not a load of crock! Your slow cooker loves you. And you'll love this soup!

Last night I had to work late and knew this ahead of time so I figured it was a good night to use our slow cooker. I happen to love using our crock pot and it makes me happy to see that so many other people are now loving theirs again by welcoming it back onto their kitchen counters with open arms. But if I need to try and validate to you why I love it so… well, it reads like a cheap romance novel.

Reason for crock pot love number 1: It cooks for me even when I don’t treat it well. When it’s not ever so sweetly being used by me, I am usually shoving it into the dark recesses of my kitchen cupboards.

Reason number 2: It’s a cheap date. I have never given it more than $5-$10 at any one time and it puts out enough for the two of us… for sometimes several days. Tell me who you can take out for that cheap and treat with such disrespect and force to do almost all the work in the relationship and you reap all the benefits? Yeah, my guess it’s the other way around.

I’ll stop now, because there are probably children in the room…

So now onto soup. 🙂

I had a couple of odd veggies still hanging around and some bacon that I was hoping to get used up this week. So with my meat and two veg (sorry, I can’t help myself), me and my crock pot made us some homemade potato leek soup. The soup turned out super (or rather, souper) yummy even though I decided to not add any cream, butter or milk to it. I had it in mind to keep it a little healthier while still being a comforting winter meal, so I made it a broth based soup. Also, did you notice that it is gluten and dairy free? You’re welcome. Just make sure that the broth base you use is such and everything will be okay. You could even make it vegetarian by leaving out the swine and using vegetable broth.

And speaking of broth… Likely if you don’t have any homemade stock lying around, you probably have to go to the cartons or cans, right? Well I have been using this super convenient and very affordable alternative to canned broth called Better than Bouillon. It is organic and free of MSG and according to my research on surefoodsliving.com is gluten free (but not dairy, corn or soy free). A jar costs under $5 and makes up to 38 8-ounce servings with it… that’s roughly 19 cans of broth which at about $1/can can get rather pricey. All you have to do is scoop out a teaspoon and add it to 8 oz. water. Yep, it’s that easy! This is a picture of what the label on the jar looks like so you you can find it for yourself.

Organic Better Than Bouillon Chicken Base

I love using this stuff as an alternative to canned broth when I don't have homemade stock around

Below are the ingredients I prepped and put into the slow cooker and then I did something unimaginable… I plugged it in and turned the notch to ‘low’ and left it to occupy itself for about 7 hours. Yep that was it!

You really don’t need to measure any of this out, just start dumping things in the crock pot. It doesn’t mind… it can take a beating.

Servings: at least 4, but i’ll let you know in a few days when we’re done eating it

Ingredients

6 medium-large russet potatoes, peeled and diced
6 strips of bacon, cooked, drained on paper towels and then chopped up
2 garlic cloves, minced
1 medium onion, chopped
2 leeks, chopped (the white and a bit of the light green only)
2 stalks of celery, chopped
2 carrots, chopped
1 sprig of fresh rosemary, needles removed from stem and chopped
1/4 – 1/2 tsp. ground nutmeg
6 cups broth (vegetable or chicken broth) – check for gluten and dairy free on label
2-3 bay leaves
Fresh cracked pepper
Kosher salt

Steps

Prep all ingredients, throw into crockpot, stir. Put lid on. PLUG CROCK POT IN and cook on low for 6-8 hours, or on high for 4-6 hours. Enjoy!

Garnish with sliced green onion, fresh cracked pepper and if you’re like me some red chili flakes.

And for all of you bachelors out there, be sure to refrigerate it and or freeze once it’s cooled down. Yeah.. there is a back story there. 😉

I look forward to hearing your comments on how it turned out for you!

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Pineapple Basil Fish Cakes and Avocado Cilantro Lime Slaw (Gluten Free and Dairy Free)

Yummy fish cakes. Cool tangy avocado cilantro lime slaw. Yay, no mayo!

As one who grew up not eating fish very often, I sure love it as an adult. Not only is it yummy and versatile, it also cooks in record speed and is one of the most healthful animal protein sources that I know of. I love playing with sweet fruit flavors in my recipes and complimenting them with fresh herbs and spices. My favorite herb has got to be basil. Lots and lots of fresh FRESH basil. If it isn’t large quantities of garlic and onions, I am probably using fresh basil more than any other ingredient. I just wish I could keep my plant alive so I didn’t have to keep buying it at the store. I know, I know…Woah is me.

Just as I was finishing up my last post (Low Calorie Shrimp Jambalaya with Egg Noodles), I was trying to think of what I wanted to make for dinner next. I was feeling void of inspiration for a short moment. A cloud of anxiousness covered me…. suddenly I feared that my blog would only EVER (E-V-E-R!!!) have four posts (at least it’s more than the first blog I started). Ok, ok I am slightly embellishing the feeling I had. One thing that I love about cooking and food is that I am pretty much ALWAYS thinking about it, so it doesn’t take me long to come up with my next recipe (thus why I keep a notepad on my phone to keep notes of dishes I want to make).  There is actually a running joke in my family that whenever we eat together, I have always said, “You know what we should have had?” It’s not that whatever we are ever eating isn’t worthy of praise and interest at that very moment, I am just always forward thinking and onto the next… meal.

And… back to the topic at hand. Fish.

Fish cakes are easy, yummy and a great way to mix up the normal fillet routine. You can use fresh or previously frozen fish in nearly any variety… salmon, cod, halibut, tilapia and lots more. Plus the ingredients you put into them can be changed up to suit your fancy, but you’ll definitely want to try my recipe to get you on your way to fish cake fanaticism. The slight sweetness of the pineapple coupled with the herby basil notes and then topped with the creamy lime cilantro dressing and crunch from the slaw make for a wonderful taste combination. The slaw also absolutely does not have mayo in it, because like you will soon come to know… I LOATHE MAYONNAISE! I find it vile and so gross, so I find ways around using it, or just don’t use it at all. You’re welcome, the calories weren’t welcome in this recipe anyways.

Oh, and did I mention this recipe is dairy free and gluten free! Yeah, well it is… so also healthier, so eat up!

If you buy fish when it is on sale or in the frozen fillets, you can save big money. We happen to buy almost all of our groceries at Grocery Outlet. Most people are amazed at that, because we certainly don’t survive off Ramen and Hamburger Helper in this house, that is for sure. We definitely are on a budget, and I am able to buy an assortment of fresh and frozen organic produce most of the time as well as wild caught fish for usually about half the price of normal grocery stores. I just love it there, and they have a fairly decent wine selection too.

Tools needed:

Food processor
Zester
Knife
Mandolin Slicer (optional – I don’t have one so I didn’t use it, but if you do it will make your life that much easier to thinly slice the cabbage into airy crisp goodness)

Servings: 4

Pineapple Basil Fish Cake

Ingredients:
8 oz. fresh or canned pineapple, drained as much as possible
1 garlic clove
1/2 tsp kosher salt, or more to taste
1/2 bell pepper, cut up (any color will do)
FRESH basil – a large handful
pinch of red chili flakes
zest from 1 lime
1 lb. fish thawed, skin removed (salmon, cod, halibut, tilapia… your choice)
1 Tb. vegetable oil (I tried to use EVOO but found that it started smoking when cooking)

Avocado Cilantro Lime Slaw (NO MAYO! YAY!)

Ingredients:

1/4 – 1/2 cabbage, shredded airy thin (mandolin slicer can assist here, but I just used a sharp knife)
1 small ripe avocado
juice from 1 lime
large handful cilantro
1 clove garlic
pinch kosher salt
Extra Virgin Olive Oil – Enough to thin out the dressing mixture

Steps

1. Start assembling the slaw first. Put the shredded cabbage in a medium bowl.

2. Plug in food processor. Scoop flesh of avocado into food processor, lime juice, cilantro, garlic and kosher salt and blend until smooth. Drizzle EVOO into processor until thinned enough that it can be mixed into slaw to dress cabbage. Taste and adjust seasonings accordingly.

3. Scoop dressing out of processor and toss with shredded cabbage until covered. Place into fridge while assembling rest of meal.

4. Rinse out food processor to begin preparing fish cakes.

5. Put pineapple, garlic, kosher salt, bell pepper, basil, chili flake, lime zest in processor and blend until combined and finely pureed. Add fish and again pulse until incorporated with other ingredients.

6. Heat frying pan on medium high heat with 1 Tb. vegetable oil.

7. Scoop out 1/4 cup of fish mixture and place into heated frying pan. Press the fish mixture down to form a patty. Cook about 1 minute each side. Take out and place on a plate with paper towels to soak up excess oil.

8. Plate fish cakes and top with a heavy helping of slaw. Enjoy!

Note: We made mashed potatoes seasoned with my cajun spice mix as the other side for this. These weren’t GF/DF, so I omitted them from the post.

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Low Calorie Shrimp Jambalaya with Egg Noodles

Last night was Mardi Gras and we most definitely had a hankering for some jambalaya (us and well… every other American it seems). I have to say that in the past my experience with jambalaya has mostly consisted of a box mix which is full of lots of preservatives, salt, added calories and usually empty promises. We’ve had quite a bit of rice lately so I thought I would try out my own recipe this time and pour it over a helping of egg noodles as I have a few bags of this stashed around the kitchen and it was begging to be eaten.

This dish actually turned out much better than I anticipated. After I thumbed through my notes of what I used, I also figured it was pretty low calorie. The worst part of this dish is the egg noodles which you can definitely sub for something with less calories or just eat it without any added carbs. A cup of cooked egg noodles is about 220 calories, the jambalaya (shrimp, veggies, sauce) was probably under 100 calories, I figure (with my best google attempt). That means that a pretty large serving is still hovering under 350 calories. Not bad I’d say, not bad. The spice level was a perfectly balanced medium and not too spicy, although you can sure add more spice if you’d like. My hubs shies away from the spicy hot dishes, while I gobble them up, so I usually err on the side of less is more when more people that just myself are eating.

You will notice that I added cauliflower to this recipe. I certainly know that it isn’t an ingredient that usually makes an appearance in this dish, however I had it to use up and took my liberties to do so. This is a great dish to add any other random veggies you have lying around as the cajun spice mix will likely make it taste very good and you won’t notice you are eating veggies (if that is a difficult thing for you).

And on with the recipe! Enjoy!

Servings: 4

Ingredients

12 oz. package of egg noodles
Water
1 lb. wild uncooked Shrimp, de-veined and tails removed (Medium to extra-large in size)
1 Tb. extra virgin olive oil
1/4 crown cauliflower broken into small florets
1 cup bell peppers sliced (red, yellow, and green)
1/2 large onion chopped
3 garlic cloves, minced
3 small roma tomatoes, chopped
1 cup broth (I used chicken broth)
Cajun Spice Mix (See recipe below)

Cajun Spice Mix

1 1/2 tsp. Kosher Salt (this is critical, DO NOT whatever you do use table salt or sea salt. Only Kosher or it will turn out too salty)
2 tsp. dried basil
2 Tb. paprika
1 Tb. chili powder
2 tsp. onion powder
2 tsp. garlic powder
1 1/2 tsp. ground black pepper
1 tsp. dried oregano
1 tsp. ground thyme
1/4 tsp. cayenne pepper (this will result in medium spice, adjust according to preference)
1/4 tsp. cumin

Combine these seasonings in a bowl and mix until combined. This recipe will create more than you will need for the whole recipe, but I suggest putting in an airtight container to use later in other cajun inspired dishes (chicken, fish, shrimp, veggies.. etc.)

Steps for making Jambalaya

1. Make the cajun spice mix according to recipe above. Set aside. Have all other ingredients prepped.

2. Fill a pot with water, sprinkle with kosher salt, and put on the stove on High heat. Bring to a boil. Drop the noodles into the water and set timer (according to package directions).

3. Put shrimp in a bowl and stir in enough cajun spice mix to cover the shrimp. Set aside.

4.  Put a saute pan on the stove, pour in 1 Tb. extra virgin olive oil and heat oil on Medium-High heat.

5. Add chopped garlic, onion, bell peppers and cauliflower to pan and cook for a few minutes until the veggies get nice and seared, leaving then with some brown edges.

6. Sprinkle a bit of the reserved cajun seasoning mix onto the veggies (a couple tsp. is sufficient) and stir to coat.

7. Add the seasoned shrimp to the pan. Cook the mixture until shrimp is half cooked.

8. Add the broth and chopped roma tomatoes to pan. Stir mixture together. Drop the heat down to medium and cook for a few minutes so that some of the liquid reduces.

9. Drain noodles when they are done (according to package directions).

10. Place a scoop of noodles on a plate and cover with jambalaya mixture. Pat yourself on the back, and enjoy!

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Thai Meatloaf with Peanut Sauce & Crispy Garlic Green Beans

At this point you have read the title of the post and already have an opinion of the entree. Meatloaf. You might even be judging it like it did something to you. You probably grew up with some version of it and it elicits strong memories. You might have an aversion to it, or you might delight in the memories of home cookery. Whatever side of the fence you stand on the idea of meatloaf, I propose that you reconsider your stance this one time. This is no ordinary meatloaf. It’s loaded with wonderful bright thai flavors like garlic, ginger, basil, chili, and lime and it’s iced with not ketchup nor tomato sauce, but sweet chili sauce and served with a dose of homemade peanut sauce. The flavors all blend together beautifully and create a super flavorful dish that your mom’s meatloaf doesn’t even hold a candle to (too much? I’m willing to bet…).

I just created this dish for the first time last night, but really it has been a product of obsession in the back of my mind for at least the last couple months. For some reason I just hadn’t gotten around to making it. Oh… and there was this time period where we were eating mostly vegetarian, so a loaf of meat doesn’t really fit in with that.

I knew that the base should include a mix of meats, as the best meatloaf (and for that matter, meatballs as well) come from adding some ground pork into the mix. I guess I just ruined this post for all my Kosher readers. I do a lot of thai cooking at home… many stir fries, noodle dishes and curries and always have a stockpile of asian cooking supplies in my kitchen. It also happens that we live in Seattle and are fortunate to have an abundance of asian cooking stores nearby that we can purchase the ingredients quite inexpensively. So really I have no excuse to not have cooked this sooner. It turned out even better than I had planned, and even as I am writing this a day later, I am one word closer to drooling all over my keyboard thinking about the leftovers that I GET to eat 😀 .

I really hope you enjoy it too, and if you do try it out, please leave a comment and let me know what you liked, or didn’t or any substitutions you made.

Thai Meatloaf

Servings: 4-6 people

3/4 lb. ground turkey
3/4 lb. ground pork
2 eggs
3/4 cup panko breadcrumbs (could substitute regular breadcrumbs)
1/2 small onion, finely chopped
1/2 red bell pepper, finely chopped
zest of 1 lime
2 Tb. soy sauce
1 inch knob of fresh ginger, grated
1/4 cup fresh chopped basil (thai basil is preferred)
1 Tb. grill seasoning (I used a mix that I think was Montreal steak seasoning)
1 tsp. red chili flakes (Medium spiciness, level 3 at a thai restaurant – adjust accordingly)
1 Tb. green curry paste (this is optional, but I had it, so I used it)
Sweet Chili Sauce (I used probably about 1/2 cup, but enough to cover the top of the meatloaf)

Instructions:

  • Heat oven to 375°
  • I placed a foil lined pan below to catch any drippings from the sauce.
  • Combine all ingredients except the sweet chili sauce in a bowl and mash together with your hands until all ingredients have been properly distributed throughout the meat
  • I checked my seasonings at this point by taking a tablespoon of the meat mixture out and cooking in a pan with a little oil. My seasonings were to my liking, but if they aren’t for you, tweak the seasonings above.
  • Put all of meat mixture into an oiled loaf pan. I used sesame oil because I had it, but you can use any type of oil you have. Spread out the meat and press into the pan so that it is even on the top.
  • Pour the sweet chili sauce over the meat so that it covers it
  • Place into oven on the rack above the foil lined pan you placed below. If I had opted for a larger loaf pan, I probably wouldn’t have needed the foil lined pan.
  • Cook meatloaf to an internal temperature of 165°. This took about 1 hour and 15 minutes for ours to cook.
  • Enjoy!

Thai Peanut Sauce

I make my Thai peanut sauce using the ratios below. If you have more than 2-3 people eating, you will want to double or triple the recipe below.

1 rounded Tb. of peanut butter (crunchy or smooth, but make to use a natural kind like Adam’s)
1 Tb. soy sauce
1/3 cup sweet chili sauce

Warm up the peanut butter in a bowl in the microwave until it is just softened. Add the soy sauce and sweet chili sauce and mix until combined. Serve with the meatloaf.

Crispy Garlic Green Beans

Ingredients:

Green beans, 1 lb. (I used whole frozen green beans)
6 garlic cloves, peeled and thinly sliced (but really, the more the better)
kosher salt
1 Tb. peanut oil (or another oil with a high smoking point)

Slice up your garlic.
Pour the oil into a pan and heat it on medium-high heat.
Add the garlic into the oil. Saute until they start to turn a little brown.
Add green beans and saute until cooked through. Season with kosher salt to taste.

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Whiskey Caramel Cinnamon Rolls with Fireball Cinnamon Whisky

whiskey. caramel. carbs. What else do you need?

This dessert… or breakfast… or snack (it’s ok, I won’t judge you even if you eat it for dinner) was inspired first by my love for a good bread pudding. I love me some bread pudding with yummy, warm and gooey whiskey carmel sauce. If it’s on the menu at a restaurant I have probably had it. I’d venture to say that there is few things better in this world. A few weeks ago I also had one fierce craving for cinnamon rolls, but I didn’t dare indulge my craving unless I was going to have a decent cinnamon roll at best (I could have fallen hard for even one of those mall cinnamon rolls.. yep you know the one). On a recent trip to the liquor store with my hubby, I got a mini bottle of Fireball Cinnamon Whisky. I had never tried it, but after rave reviews from friends and my hubs, I thought I better try it. But did I drink it? No. I made the best cinnamon rolls with it.

I must confess that I am not much of a baker. I tend to steer towards cooking as it inherently more creative and allows for more trial and error than baking does. But I do love a good challenge and up until this post I had never made my own homemade cinnamon rolls. I relied on a heavy dose of Alton Brown for the dough recipe and altered a whiskey caramel sauce recipe with the Fireball Cinnamon Whisky – so I can’t take complete credit for it, however, I have yet to find this recipe anywhere else. I learned a lot about baking for this post and if it wasn’t for a dear friend who held my hand (through the phone) and held back my tears as the dough nearly didn’t rise, this may not have become a success.

I am now hooked on making homemade cinnamon rolls and have a few new ideas up my sleeve for next time. Enjoy!

You can watch the video here to prepare the dough: Alton Brown’s Overnight Cinnamon Rolls

Ingredients

Dough (courtesy of Alton Brown from Food Network):

  • 4 large egg yolks, room temperature
  • 1 large whole egg, room temperature
  • 2 ounces sugar, approximately 1/4 cup
  • 3 ounces unsalted butter, melted, approximately 6 tablespoons
  • 6 ounces buttermilk, room temperature
  • 20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting
  • 1 package instant dry yeast, approximately 2 1/4 teaspoons
  • 1 1/4 teaspoons kosher salt
  • Vegetable oil or cooking spray

Filling:

  • 8 ounces light brown sugar, approximately 1 cup packed
  • 1 tablespoon ground cinnamon
  • Pinch salt
  • 3/4-ounce unsalted butter, melted, approximately 1 1/2 tablespoons

Note: I mixed up this recipe by adding a few dashes of vanilla over the sugar mixture and I chose to add chopped walnuts on half of the dough after I rolled it out (to see if we liked it better with or without nuts). Perhaps next time I make this I will experiment with a lil’ orange zest.

Directions

For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.

Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.

Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.

Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.

Preheat the oven to 350 degrees F.

When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.

Fireball Cinnamon Whisky Caramel Sauce: 

  • 1/4 cup of butter (1/2 stick)
  • 1 cup packed brown sugar
  • 1/4 tsp ground cinnamon
  • 1/4 cup Fireball Cinnamon Whisky
  • 6 Tbsp heavy cream

Combine the first four ingredients in a sauce pan and boil for 2 minutes.
Turn off the heat, stir in the cream.
Drizzle Drench rolls in this delicious sauce and enjoy.

Note: This sauce will make enough for about 6 of the rolls. It is so good you will want to double the sauce recipe above so you have enough for all of the rolls. Since there is just 2 of us in our house and the sauce is made so quickly, I chose to make the sauce two different times (the first night we had it for dessert and the next night we finished them up).

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