found on the back of the Thai Kitchen Green Curry Paste jar.
1/2 to 1 Tbls green curry paste
I can coconut milk (I have tried the low-fat coconut milk and it’s just nasty. If you are going to make this recipe, just do yourself a favor and use the good Thai Kitchen brand full fat coconut milk).
1/4 cup fresh basil
1/4 cup bamboo shoots
3 Tbls fish sauce
2 Tbls brown sugar
1/3 cup chicken stock
8 ounces of your favorite veggies and cubed chicken (I like fresh sliced mushrooms and a can of baby corn)
Simmer curry and coconut milk about 5 minutes. Add all remaining ingredients and simmer until chicken is cooked through. Serve over hot steamed rice.
Sunday, November 30, 2008
Saturday, November 29, 2008
Wicked Potatoes
This is one of those imprecise recipes, I usually just throw it all in the pot till it looks about right.
6 to 8 or so medium Russet potatoes or about 10-12 small red potatoes (I like red potatoes best)
one 8 oz package cream cheese, cut up
4-5 oz cubed cheddar cheese
2-3 cloves chopped garlic (For the truly brave, try stirring in a whole heads worth of whole cloves. they are wonderful baked in the potatoes this way)
1/2 cup or so sour cream
2-3 tablespoons chipotle pepper puree (For the uninitiated, 'chipotles' are smoked jalapenos that
are canned in adobo sauce - very good but quite spicy. If you are not brave cut way down on the amount
you put in the potatoes.
salt to taste
Start with the potatoes. do not peel. Just cut them up into cubes and place them in a pot with plenty of water to boil. I like to use a pot that will also go into the oven (something like a 'Visions' pot works really well) so I can do all the cooking in one pot. Boil the potatoes for 10-15 minutes, just till they are starting to get soft but not mushy. drain well in a colander.
Once the potatoes have drained, return them to the pot. Top with the remaining ingredients and stir in. cover the pot and place the whole mess in the oven at 325 degrees for about an hour, till hot and bubbly all the way thru. Its best to remove the pot from the oven at about the half hour mark and give it a good stir. I usually leave the lid off at this point also.
6 to 8 or so medium Russet potatoes or about 10-12 small red potatoes (I like red potatoes best)
one 8 oz package cream cheese, cut up
4-5 oz cubed cheddar cheese
2-3 cloves chopped garlic (For the truly brave, try stirring in a whole heads worth of whole cloves. they are wonderful baked in the potatoes this way)
1/2 cup or so sour cream
2-3 tablespoons chipotle pepper puree (For the uninitiated, 'chipotles' are smoked jalapenos that
are canned in adobo sauce - very good but quite spicy. If you are not brave cut way down on the amount
you put in the potatoes.
salt to taste
Start with the potatoes. do not peel. Just cut them up into cubes and place them in a pot with plenty of water to boil. I like to use a pot that will also go into the oven (something like a 'Visions' pot works really well) so I can do all the cooking in one pot. Boil the potatoes for 10-15 minutes, just till they are starting to get soft but not mushy. drain well in a colander.
Once the potatoes have drained, return them to the pot. Top with the remaining ingredients and stir in. cover the pot and place the whole mess in the oven at 325 degrees for about an hour, till hot and bubbly all the way thru. Its best to remove the pot from the oven at about the half hour mark and give it a good stir. I usually leave the lid off at this point also.
Subscribe to:
Posts (Atom)