Posts Tagged With: Cilantro

Saffron Chicken & Sausage Tamales with Cilantro Cream

After my tamale experience a few months ago, I was pretty eager to try out some more recipes for tamales.  I had learned a couple lessons from the last time (like kitchen twine instead of corn husk ties and spreading the masa thin) and was rip-rearing to go!  Don’t get me wrong, the last recipe was really good – I just wanted to try MORE!

These were really yummy and used a different cooking technique from my first batch…jury is still out on which method I thought was most effective.  Both methods were easy for sure, I’m just not sure which one yielded the best results.  I do know that I definitely scorched a dish towel with this cooking method.  Whoops!

I really like this recipe for the masa better than the first one (MUCH more flavor) and think that I’m going to make this one my standard and just experiment with fillings and toppings going forward (Branden really thinks I need to come up with a sauce to pour over them – the way they’re served in many Mexican restaurants).

Enjoy!

Masa

  • 2 c. fat-free, less-sodium chicken broth
  • 2 ancho chiles
  • 1 1/2 c. fresh corn kernels (about 3 ears)
  • 3 3/4 c. masa harina
  • 1 1/2 tsp. salt
  • 1 1/2 tsp. baking powder
  • 1/4 c. chilled lard

Combine chicken broth and ancho chiles in a microwave-safe bowl. Microwave at HIGH for 2 minutes or until chiles are tender; cool slightly, Combine broth mixture and corn in a blender; process until smooth.

Lightly spoon masa harina into dry measuring cups; level with a knife. Combine masa harina, salt, and baking powder, stirring well with a whisk. Cut in lard with a pastry blender or two knives until mixture resembles coarse meal. Add broth mixture to masa mixture; stir until a soft dough forms. Cover and chill until ready to use.

Tamale Filling

  • 1/2 lb. ground chorizo
  • 2 c. chopped onion
  • 4 garlic cloves, minced
  • 1/2 c. fat-free, less-sodium chicken broth
  • 1/4 tsp. saffron threads
  • 2 1/4 c. shredded roasted chicken breast

Additional Ingredients

  • 2 c. hot water
  • 24 dried corn husks

Cream

  • 3/4 c. fat-free sour cream
  • 1/2 c. finely chopped fresh cilantro
  • 1 TBS fresh lemon juice
  • 3/4 tsp. hot sauce

Place corn husks in a large bowl; cover with water. Weight husks down with a can; soak 30 minutes. Drain husks.

To prepare filling, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; sauté 2 minutes or until browned. Add onion; sauté 2 minutes. Add garlic; sauté 1 minute, stirring frequently. Stir in broth and saffron; bring to a boil. Reduce heat, and simmer 2 minutes. Stir in chicken; remove from heat.

Preheat oven to 450°.

Working with one husk at a time, place about 3 tablespoons Basic Masa Dough in the center of husk about 1/2 inch from top of husk; press dough into a 4-inch-long by 3-inch-wide rectangle. Spoon about 2 heaping tablespoona chicken mixture down one side of dough. Using the corn husk as your guide, fold husk over tamale, being sure to cover filling with dough; fold over 1 more time. Fold bottom end of husk under. Place tamale, seam side down, on the rack of a broiler pan lined with a damp towel. Repeat procedure with remaining husks, Basic Masa Dough, and filling. Cover filled tamales with another damp towel. Pour 2 cups hot water in the bottom of a broiler pan; top with prepared rack.

Steam tamales at 450° for 55 minutes, adding water as necessary to maintain a depth of about 1/2 inch. Let tamales stand 10 minutes.

To prepare cream, combine sour cream and remaining ingredients, stirring well. Serve with tamales.

Adapted slightly from Cooking Light

 

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Categories: Appetizers, Mexican, Recipes, Snacks | Tags: , , , | 1 Comment

Lemongrass-Chicken Pizza with Sweet Potatoes & Onion Marmalade

Branden HATED this.  I kind of set him up though with this pizza.  I thought maybe if I re-purposed this dip that he didn’t exactly love (although I really did) that maybe he wouldn’t notice and I wouldn’t be wasting food.  Ha.  At this point in our marriage, I should know better.  With the first bite…he noticed.

Oh well, he went out of town the next day and I continued to eat the leftovers over the next two days…and I enjoyed it.  Well, I enjoyed it for the most part and here’s why.  The one crappy part about this pizza is the fact that I made homemade crust because I like homemade crust.  FAIL.  It was too cold and the slow rise in the fridge overnight was a complete joke.  I mean, I should’ve just left the yeast out because it would’ve turned out the exact same.  Naaaaaasty.

Other than the crust fiasco and a fail in the “trick-the-husband” department, this pizza had great fresh flavors (and used up a bunch of stuff I had lft in the fridge!).

Enjoy!

  • 1 fresh pizza crust
  • 1 c. lemongrass creme fraiche
  • Red onion jam (recipe follows)
  • 1 lb. boneless, skinless chicken, grilled and chopped
  • 2 c. sweet potato, diced and roasted
  • 1/2 c. finely shredded mozzarella cheese
  • 1/2 c. fresh cilantro, chopped

Preheat oven to 375º.  Prebake crust for 10 minutes on pizza stone.

Top crust with remaining ingredients in that order through the cheese.  Bake for additional 5-7 minutes or until cheese is melted and toppings are hot.  Remove from oven and top with fresh cilantro.

Red Onion Jam

Recipe from Brian Boitano

  • 3 tablespoons olive oil
  • 1 large red onion, sliced
  • 3 tablespoons brown sugar
  • 1/4 cup red wine vinegar
  • 3 tablespoons water

Heat the olive oil in a large skillet over medium-low heat. Add the onions and cook until soft and translucent about 10 to 15 minutes. Add the sugar, red wine vinegar and 3 tablespoons water and cook until the liquid is reduced completely and the onions are caramelized, about 10 minutes.

Categories: Entrees, Recipes | Tags: , , , , , , | 3 Comments

Pork Chile Verde

Oh my goodness – a huge thank you to Branden for finding AND making this recipe this week as it was FABULOUS!  The favors and textures were just incredible!  The meat was tender and the broth was thick – I mean like thick enough that you could probably repurpose the leftovers into enchiladas.  I kid you not, this is probably one of the better soup recipes we have tried this winter!

Branden poured his soup over white rice.  We also tried eating it with tortillas and that was just plain messy!  Personally, I liked it Plain Jane – nothing else needed!

Enjoy!

  • 1 1/2 lbs. tomatillos
  • 5 garlic cloves, not peeled
  • 2 jalapenos, seeds and ribs removed, chopped
  • 2 Anaheim or Poblano chiles
  • 1 bunch cilantro leaves, cleaned and chopped
  • 3 1/2 to 4 lbs. pork shoulder (also called pork butt), trimmed of excess fat and cut into 1 to 2-inch cubes
  • Salt
  • Freshly ground black pepper
  • Olive oil
  • 2 yellow onions, chopped
  • 3 garlic cloves, peeled and finely chopped
  • 2 TBS of chopped fresh oregano or 1 Tbsp of dried oregano
  • 2 1/2 c. chicken stock
  • Pinch of ground cloves

Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down, along with 5 unpeeled garlic cloves, on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin. Remove from oven, let cool enough to handle.

Roast fresh chilies over a gas flame or under the broiler until blackened all around. Let cool in a bag, remove the skin, seeds, and stem.

Place tomatillos, skins included, into blender. Remove the now roasted garlic cloves from their skins, add them to the blender. Add chopped Jalapeño peppers, other chilies (if you are using them), and cilantro to the blender. Pulse until all ingredients are finely chopped and mixed.

Season the pork cubes generously with salt and pepper. Heat olive oil in a large, heavy-bottomed skillet over medium high heat and brown pork chunks well on all sides. Work in batches so that the pork is not crowded in the pan and has a better chance to brown well. Using a slotted spoon or tongs, lift pork out of pan and place in bowl, set aside.

Pour off excess fat, anything beyond a tablespoon, and place the onions and garlic in the same skillet and cook, stirring occasionally until softened, about 5 minutes. If your skillet is large enough to cook the entire batch of chile verde, with the sauce and meat, then add the pork back to the pan. If not, get a large soup pot and add the onion mixture and the pork to it. Add the oregano to the pan. Add the tomatillo chile verde sauce to the pork and onions. Add the chicken stock (enough to cover the meat). Add a pinch of ground cloves. Add a little salt and pepper. (Not too much as the chile verde will continue to cook down and concentrate a bit.)

Bring to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender. Adjust the seasoning to taste with salt and pepper.

– Courtesy of SimplyRecipes.com

 

Categories: Entrees, Latin, Mexican, Recipes, Soup | Tags: , , , , | 2 Comments

Pico de Gallo

I love dips – especially ones that aren’t going to add to my waistline (take our the fact that my favorite dipper is usually tortilla chips).  Pico de Gallo has been a favorite of mine for a long time because its basically a fresh, chunky salsa that’s full of flavor.

Enjoy this classic recipe with your favorite tortilla chips or over fish tacos.

*Note: make sure to make this at least an hour before serving so that the flavors have time to meld.

Pico de Gallo

  • 4 tomatoes
  • 4 scallions, green parts only, minced
  • 3 jalepenos, seeded and minced
  • 2 serrano chile peppers, seeded and minced
  • 1 red onion, finely chopped
  • 1/4 c. fresh cilantro, minced
  • Juice of 2 limes
  • Coarse sea salt

In a large bowl, combine all ingredients (except salt) and mix well.  Transfer to an airtight container and refrigerate, stirring occasionally, for 1 hour and up to 24 hours.  Add salt to taste just before serving.

Adapted from Kelley Cleary Coffeen

Categories: Appetizers, Condiments, Mexican, Recipes | Tags: , , , , | 4 Comments

Barbacoa Pork

Oh.  My.  Goodness.  Seriously, I am in love with my slow cooker.  I’m finally learning why people have been obsessed with them for generations.  Don’t get me wrong, I still really enjoy cooking dinner, but its sometimes nice to know that when I get home from a long day at work, dinner is waiting for me.  How awesome is that?

This particular recipe actually woke Branden up after I had gone to work because it was making the house smell so incredible.  And I’m happy to tell you, the flavor 100% stood up to the smell.  Barbacoa pork.  Yup, you can have Chipotle at home, folks (and for a LOT less calories).

The first night we ate this, we turned it into burrito bowls (in the picture above).  The next day, we turned it into Nachos (see below).  The possibilities are endless.  This really was fabulous though and super easy.

Enjoy!

For the Marinade:

  • 2.5 lbs pork loin roast, all fat trimmed
  • salt and pepper
  • garlic powder
  • 6 oz Coke zero
  • 1/4 c. brown sugar (unpacked)
  • 1/4 c. water

For the pork:

  • 8 oz Coke zero
  • 6 oz can sliced green chilies
  • 8 oz tomato sauce
  • 1 chipotle chile in adobo sauce
  • 1/8 tsp. garlic powder
  • 1/8 tsp. cumin
  • 1/8 tsp. chipotle chili powder (to taste)
  • salt and pepper to taste
  • 1/3 c. brown sugar (unpacked)

Season pork with salt, pepper and garlic powder and place in the crock pot. Add 6 oz of coke and 1/4 cup of brown sugar. Marinate refrigerated for a few hours or overnight turning meat at least once while marinating.

Remove crock from refrigerator, add water, and cook on high for about 3-4 hours (or until it shreds easily).  You can also cook on low for 8 hours.  Remove pork from crock pot and discard any liquid left in the pot. Shred pork with two forks.

In the crock pot, combine 8 oz coke, green chilies, tomato sauce, chipotle chile, garlic powder, cumin, chipotle chili powder and remaining brown sugar.

Put shredded pork back in the crock pot and combine with sauce. Adjust salt and pepper to taste, cover and cook on high 1-1/2 hours more.

Like the idea of the burrito bowl?  How about some Cilantro-Lime Rice to make it a little happier?

  • 1 cup extra long grain rice or basmati rice
  • 1/2 lime, juice of
  • 2 c. water
  • 1 tsp. salt
  • 3 TBS fresh chopped cilantro
  • 3 tsp. vegetable oil

In a small heavy pot, add rice, water, 1 tsp oil and salt. Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low and cover about 15 minutes. Shut off flame and keep covered an additional 5 minute.

In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.

Both Recipes Courtesy of Gina at SkinnyTaste

Categories: Entrees, Mexican, Recipes, Snacks | Tags: , , , | 3 Comments

BBQ Ribs and Sweet Potato Wedges with Lemongrass Creme Fraiche

Did you know that you can cheat and make BBQ ribs in the slow cooker?  Yup, true story.

I got an All-Clad slow cooker for my birthday a few weeks ago (thanks Mom & Dad!!) which has been much fun!  I had never had one of these gems before and now I’m hooked.  How great is it that I can throw a bunch of stuff in there, turn it on as I’m frantically running out the door at 6:45 and have dinner ready to serve when I get home 11 hours later?  Let me tell you, its pretty stinking amazing.

Enter my really fast but gourmet looking dinner the other night.  First, I’ll let you in the the painfully difficult challenge of cooking ribs in the slow cooker (seriously, you’re going to wonder why you’ve never done this before) and then I’ll introduce you to a new fancier version of sweet potato fries.  YUM!

Enjoy!

Slow Cooker BBQ Ribs

  • 3 lb rack of pork ribs, split into two racks
  • 1 can of Coca Cola
  • Spice Rub

The night before, generously rub the ribs down on all sides with the spice rub.  Cover and refrigerate over night.  In the morning, place the ribs in the slow cooker and pour 1 can of Coke over top.  Cover and cook on low for 8 hours.

Remove ribs from slow cooker and place on a baking sheet.  Place ribs under the broiler for about 5 minutes or until they begin to crisp on top.

Serve immediately with your favorite BBQ sauce.  We really like this one.  Like, a lot (choose the Hickory one).

Sweet Potato Wedges with Lemongrass Creme Fraiche

  • 3 medium sweet potatoes (about 2 lbs)
  • 4 TBS olive oil
  • 1 1/2 tsp. ground coriander
  • 3/4 tsp. fine sea salt
  • 1 fresh red chile, finely diced (shockingly, I couldn’t find a red chile so I used a seeded jalepeno)
  • 1 c. cilantro, leaves picked

Lemongrass Creme Fraiche

  • 1 lemongrass stalk
  • 3/4 c. creme fraiche
  • grated zest and juice of 2 limes
  • 1 inch fresh ginger, peeled and grated
  • 1/2 tsp. fine sea salt

Preheat the oven to 400°.  Wash the sweet potatoes but don’t peel them.  Cut each lengthwise in half.  Cut again lengthwise into quarters and then once more in the same way, so you have 8 long wedges.

Place the wedges in a roasting pan that has been lined with parchment paper and brushed lightly with some of the olive oil.  Brush the wedges with the remaining oil and sprinkle with a mixture of the ground coriander and salt.  Roast for about 25 minutes , or until sweet potato is tender and golden brown.  Remove from the oven and allow to cool slightly.  The wedges can be eaten warm or at room temp.

To make the sauce, very finely chop the lemongrass and grind finely in a spice grinder.  Whisk with all of the other ingredients for the dipping sauce and set aside.

When ready to serve, place the wedges on a large, flat serving dish.  Sprinkle with the diced chile and cilantro and serve with the sauce on the side.

Sweet potato and sauce recipe courtesy of Yotam Ottolenghi

Categories: American, Appetizers, Recipes, Sides, Snacks | Tags: , , , , , | 5 Comments

Lightened Up Samosas

One of my co-workers is from India and treats us every once in awhile to samosas that he makes the night before. They.  Are.  Incredible.  Like seriously.  I don’t know how he does it, but they’re even good reheated in the microwave.  What fried food is actually good reheated in the microwave?  None…accept for these.

Unfortunately for you, I don’t have that amazing recipe, BUT I did find a recipe for some lighter ones that are pan fried rather than deep fried.  The filling tasted pretty similar and I have to imagine these were easier to assemble than the treats I often look forward to.

Oh and make sure you make the chutney, too – its delicious!

Enjoy!

Chutney

  • 1/2 c. fresh cilantro leaves
  • 1/2 c. fresh mint leaves
  • 1/4 c. chopped red onion
  • 2 TBS fresh lemon juice
  • 1 TBS water
  • 1/4 tsp. kosher salt
  • 1/8 tsp. sugar
  • 1 serrano chile, coarsely chopped
  • 1 (1/2-inch) piece peeled fresh ginger

Samosas

  • 1 1/4 c. mashed cooked peeled baking potatoes
  • 1/4 c. cooked yellow lentils
  • 1 TBS minced fresh mint
  • 1 tsp. Madras curry powder
  • 1 tsp. butter, softened
  • 1/4 tsp. kosher salt
  • 1/4 tsp. ground cumin
  • 1/2 c. frozen petite green peas, thawed
  • 10 egg roll wrappers
  • 1 large egg, lightly beaten

To prepare chutney, combine first 9 ingredients in a blender; process until smooth. Set aside.

To prepare samosas, combine potatoes, lentils, mint, curry powder, 1 teaspoon butter, 1/4 teaspoon salt, and cumin. Gently fold in peas.

Working with 1 egg roll wrapper at a time (cover remaining wrappers to prevent drying), cut down middle to form 2 long rectangles. Moisten edges of wrapper with egg. Spoon 1 tablespoon potato mixture near bottom edge of wrapper. Fold up from 1 corner to the opposite outer edge of the wrapper, making a triangle. Fold over to opposite side again as if folding up a flag. Repeat fold to opposite side to form a triangle. Repeat with remaining wrappers and filling.

Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray. Lightly coat samosas with cooking spray. Add samosas to pan, and cook 1 minute on each side. Drain on paper towels. Serve with chutney.

Cooking Light

Categories: Appetizers, Condiments, Indian, Recipes, Sides | Tags: , , , | 5 Comments

Navel Orange, Pomegranate, & Avocado Salsa

Happy New Year!!

I’m starting this year fresh with a new, cleaner look to the blog.  I was never a huge fan of my old look, but despite having an IT degree, I really have had no desire to design and host my own site, so I picked a generic look from WordPress.  Nothing has changed this year – I still don’t have the desire to design my own site yet, but I did find a new design that I like better…and I hope you do, too!  I also got a photo booth for Christmas so hopefully I can improve my photo skills in the new year, too (please don’t judge my photos in the next few weeks…I’m learning!!).  I shoot everything for my blog right now using this guy, but the lighting is too inconsistent and quite frankly terrible in our house that I really struggle making my pictures look decent despite really loving this camera for what it is – an indestructible point and shoot (p.s., we went snorkeling in Saint Lucia with this thing and the pictures were AMAZING – I highly, highly recommend this camera, especially if you’re not very nice to technology like I am).

Okay, so enough jib-jab about “improvements” to my blog – how about an awesome and healthy salsa that looks like a party in a bowl?!  Great!  I made this for our Mexican-themed New Year’s celebration at our house and it was a huge hit!  The flavors were incredible and so fresh – the oranges really added something different.

Serve this with some hearty chips or on warm flour tortillas…or throw it on a salad with grilled shrimp (you won’t need dressing!).

Enjoy!

  • Juice of half a lime
  • 1 tsp sea salt
  • 1/8 tsp. freshly ground black pepper
  • 3 large navel oranges
  • 1 pomegranate
  • 2 large hass avocados, halved, pitted, peeled, and cut into 1/2″ dice
  • 2/3 c. diced red onion
  • 1 jalepeno pepper, seeds and ribs removed, minced
  • 2 green onions, including green tops, cut on the diagonal into thin slices
  • 1/2 c. chopped cilantro

In a large bowl, whisk together he lime juice, salt, and pepper until the salt dissolves.

Working with one orange at a time, cut a slice from the top and bottom to reveal the flesh.  Stand the orange upright and slice away from the peel from the sides in wide strips, cutting downward, following the contour of the fruit, and removing all the white pith.  Holding the orange over a bowl, use a sharp paring knife to cut along both sides of each segment, releasing the segments and allowing the juice and segments to drop into the bowl.  Discard any seeds that might adhere to the fruit or drop into the bowl.  Repeat with the remaining oranges (this technique is called “supreming”).  Drain the juice into a measuring cup and set aside.  Cut the orange segments into 1/2″ pieces and add to the bowl containing the lime juice.

To extract the seeds from the pomegranate, cut the fruit into quarters.  Fill a large bowl with cold water and place it in the kitchen sink to contain any squirting pomegranate juice.  Using your fingertips, break the seeds away from the pith under water.  The seeds will sink to the bottom of the bowl.  Discard any pith, drain the water, blot the seeds lightly with paper towels and add to the bowl with the orange segments.

Add the avocado, red onion, jalapeno, green onions, and cilantro to the bowl.  Using a rubber spatula, gently fold the ingredients together, being careful not to mash the avocado.  Add the reserved orange juice, 1 tablespoon at a time, until the salsa is moist but not soupy.  Taste and adjust the seasoning.  Transfer to a serving bowl, cover, and set aside for at least 1 hour to allow the flavors to meld.

By Diane Morgan, Skinny Dips

Categories: Appetizers, Condiments, Mexican, Recipes, Sides | Tags: , , , , | 7 Comments

Chipotle Burrito Bowl

I was hungry for Chipotle the other night, but 1,200 calories for dinner didn’t sound like a good idea, so I decided to make my own version of that wonderul goodness (unfortunately sans that delicious tortilla).  Enter: Burrito Bowl.

This was a pretty simple meal and used a lot of staples that I already had in the house; beans, rice, onion, shrimp (in the freezer).  I also used one of those Frontera sauce packets I’ve talked about before to save some time and add a quick pop of spicy flavor.  Even though this one said it was for chicken, I wanted the smoky tomato and chile flavors without having to add roasted tomatoes and chiles to the dish, so this worked out well.  By the way, you can totaly make this with grilled chicken…I only used shrimp because I knew I could thaw it quicker and quite frankly, it sounded good.

Had I not lost my marbles, I had bought some Mexican queso to sprinkle over the top too.  Alas, its still still in my fridge, forgotten about.  Oh well, this was still yummy in my tummy.

Enjoy!

  • 2 c. cooked rice (I used basmati, but a regular long-grain white will do just fine)
  • Juice of one lime
  • 1 c. fresh chopped cilantro, divided
  • 1 can black beans
  • 1 tsp. ground cumin
  • 1 tsp. ground curry
  • 1 TBS olive oil
  • 1 garlic clove, minced
  • 1 red bell pepper, cut into strips
  • 1 green bell pepper, cut into strips
  • 1 jalepeno, seeded and thinly sliced
  • 1 onion, sliced
  • 1 lb. fresh shrimp
  • 1 Frontera simmer sauce package
  • 1/2 avocado, thinkly sliced
  • 1/4 cup Mexican queso (optional)

Stir the juice of the lime and 1/2 c. of cilantro into cooked rice.  Set aside.

Mix black beans, curry, and cumin in a small saucepan and heat over low until beginning to simmer.

In a large skillet, heat olive oil over medium-high heat and saute garlic for one minute.  Add all peppers and onion and saute until tender, about 5 minutes.  Add shrimp and continue stirring until pink.  Add simmer sauce and bring to a simmer for three minutes.

To serve, place 1/2 c. of rice in bottom of bowl and layer with black beans and sauce mixture.  Top with cilantro, avocado slices, and cheese.

 

Categories: Entrees, Latin, Mexican, Recipes | Tags: , , , , , | 2 Comments

No more Zucchini: Coconut-Curry Chicken Soup

Before I get to today’s post, I must apologize for my week long hiatus.  I must confess, I went on vaca to Florida with Branden and completely forgot to queue up the blog before I left.  Whoopsie!  Oh well, after all those zucchini recipes, you were probably ready for a break from me anyways (or at least praying I would move on to some new things).  So now that we’re getting on with life, here’s a new recipe for you!

Enter: Coconut-Curry Chicken Soup.  Yummy.  This is an awesome dish that has some great fresh flavors and a tiny bit of a kick (you can obviously control the heat with more or less curry paste and/or crushed red pepper).  This is super filling as well and totally easy for a weeknight meal.  I really like thick and heaty soups, you know, the kind that are less broth and more goodies, and this soup didn’t disappoint at all.  I will definitely be making this again…especially seeing as I was greated back to Ohio by 65° and rain.  Honest to Pete, it was 90+ when I left 5 days earlier – what on earth happened?!?!  I am NOT ready for this yet.  Bring on the Indian Summer…(please?)!!!

  • 4 c. water
  • 3 c. fresh spinach leaves
  • 1 (5 3/4 oz.) pkg. pad Thai noodles
  • 1 TBS canola oil
  • 1/4 c. thinly sliced shallots
  • 3 tsp. red curry paste
  • 1 1/2 tsp. ground curry powder
  • 1/2 tsp. ground tumeric
  • 1/2 tsp. ground coriander
  • 2 garlic cloves, minced
  • 6 c. chicken stock
  • 1 can coconut milk
  • 2 1/2 c. shredded chicken breast (about 1 lb)
  • 1/2 c. chopped green onions
  • 2 TBS granulated sugar
  • 2 TBS fish sauce
  • 1/2 c. chopped fresh cilantro
  • 1/2 tsp. crushed red pepper
  • Lime wedges (for serving)

Bring 4 cups water to a boil in a large saucepan.  Add spinach; cook 30 seconds.  Remove spinach from pan with slotted spoon and place in a large bowl.  Add noodle to pan; cook 3 minutes.  Drain.  Add noodles to spinach in bowl.

Heat canola oil in pan over medium-high heat.  Add shallots and the next 5 ingredients (through garlic) to pan; saute 1 minute, stirring constantly.  Add chicken broth to pan and bring to a boil.  Add chicken and boil until cooked through, about 10 minutes.  Remove chicken from pan and allow to rest a few minutes before shredding.

Add coconut milk to broth; reduce heat and simmer 5 minutes (nows a good time to starting working on that chicken).  Add chicken, onions, sugar, and fish sauce to pan; cook 2 minutes.  Pour chicken mixture over noodle mixture in bowl.  Stir in cilantro and chiles.  Serve with lime wedges.

Adapted from Cooking Light

 

Categories: Recipes, Soup, Thai | Tags: , , , | 3 Comments

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