Confident Kitchen

Adapted from Simply Recipes.

1lb tomatillos
2 bell peppers
1/2 yellow onion
1/2 cup cilantro leaves
1 Tbsp lemon
1/4 teaspoon sugar
6 limon peppers
Salt to taste

Cut tomatillos and bell peppers in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin. Remove from oven, remove skins, and place in food processor. Add the rest of the ingredients and puree. Refrigerate for a few hours, then serve with chips. Next time I make this, we want to try it on eggs.

Comments(0)

This isn’t a recipe per se, but more of a tip. When making a spaghetti sauce from scratch, honestly one of the best things that you can do is to put it on low and forget about it. A few times now, Carl has forgotten about a simmering pot of spaghetti sauce for up to an hour and each time, it is the best sauce he’s ever made. Tonight was no exception. We reduced 3 large tomatoes with a hint of salt, added garlic, ground beef that had been cooked in a separate pan with fennel seed and garlic, oregano, onion salt, and a few other things from the kitchen shelves. Fantastic.

Comments(0)

I was so involved in making this, that I barely took any photos. The food didn’t last long enough on the plates to get a finished product photo either. Perhaps next time. There will definitely be a next time, that’s for sure. This recipe, including the from-scratch curry paste, was one of the best Thai dishes I’ve ever made, no joke. This is the dish I learned to make in Thailand.

Green Curry Paste (Nam Phrik kaeng kaow)

Ingredients:
15 Chilies fresh green chilies for green curry paste
10 Chilies red dried big chilies for red curry paste
3 Tbsp chopped shallots
4 Tbsp minced garlic
50 g chopped galangal (Thai ginger)
1 Tbsp chopped lemon grass
1 Tbsp garlic chives (Thai gingseng)
1 Tsp shrimp paste
1 Tsp chopped kaffir lime peel (we used regular lime)
1 Tbsp fresh or dried coriander root (forgot this item)
1 Tsp tumeric

Method:
Put all ingredients put it all in a blender or food processor and blend well.

Green curry with chicken
(Kaeng key-au waan )

Ingredients:
1lb boneless, skinless chicken thighs
1 Tbsp green curry paste (honestly, we put in about 1/2 cup, just add it in small amounts, taste, then add more if desired)
mixture of eggplant, carrots and baby corn
1 cup coconut milk
1 Tbsp fish sauce
1 -2Tsp sugar
2 Tbsp cooking oil
2 leaves kaffir lime leaves
Sweet basil leaves

Method:
1. Add cooking oil in the wok, on low heat adds green curry paste, bring it to simmer and stir continuously for 1-2 minutes.
2. Add some coconut milk to stop burning.
3. Add chicken, stir vigorously until the chicken is cooked through.
4. Add coconut milk, fish sauce, sugar on high heat.
5. Add eggplant, carrots and baby corn, kaffir lime leaves.
6. Decorate with basil leaves.

Comments(0)

Simmer 1 cup wild rice with 2 cups water, a tablespoon butter, and a dash of salt. In cast iron skillet, heat tablespoon of olive oil and add sliced lobster mushrooms. Saute until mushrooms release water, then absorbs it again, about 5 minutes. Add chopped onion and 2 cloves of chopped garlic, saute 1 minute more. Serve rice on plate, topped with mushroom mixture.

Comments(0)