Farfelle with Prosciutto and Green Peas in a Creamy Sauce

Last night I had a couple of GalPals over for food and a viewing of New Moon. I decided a simple meal would be easiest since our intermission of the movie would be dinner.


Farfelle with Prosciutto and Green Peas in a Creamy Sauce
Serves 4

• 1 box Farfalle pasta
• 2 tablespoons Extra virgin olive oil
• 1 small Onion, chopped
• 6 ounces Prosciutto, cut into thin strips
• 1 1/2 cups Green peas
• 1/2 cup Dry white wine
• 2 cups Half and half
• 1/2 cup Heavy whipping cream
• 1/2 cup Parmesan cheese
• Salt and pepper

1. Cook farfalle according to package.

2. Sauté the onion in olive oil over medium heat for 5 minutes. Add the prosciutto and peas and sauté 3 more minutes. (I actually wouldn't put the peas in at this time. It takes about 5 minutes for the white wine to simmer down and that over cooks the peas. I'd put them in at the same time I put in the cream when I make this in the future. You really want the peas to be just warmed through).

3. Add white wine and simmer until mixture has reduced by half. Stir in half and half and heavy whipping cream. Season with salt and pepper. Simmer for 3 minutes.

4. Drain pasta, toss with sauce. Stir in Parmesan cheese before serving.

Chocolate Peanut Butter Pie

Oh it's been a good weekend for food. Fattening weekend, but good. I was invited to some friends house for TGIF and asked if I could bring a dessert. I had found this recipe in a cookbook I had and just had to make it.

Warning: The faint at heart should not read on. The one's who could have a heart attack by just reading the ingredients should move on. = ) Did I mention this was a wee bit fattening?

I doubled the recipe because I didn't have a 9" tart pan but a larger one. If I were to make this again - or rather when I make this again - I won't double the gelatin part. The gelatin is used to thicken the cream of the no-bake pie filling.

I also couldn't find just regular old chocolate wafers cookies - so I used peanut butter filled oreo's. And let me just tell you...Oh.My.God. It added a nice hint of pb to the crust.

Chocolate Peanut Butter Pie
Serves 8

• 30 Chocolate wafer cookies
• 4 T unsalted butter; melted
• 1/4 cup cold water
• 1 envelop unflavored gelatin
• 3/4 cup packed light brown sugar (be sure to use light brown sugar on this one. Dark brown would over power the light flavor)
• 1/2 cup creamy peanut butter
• 1 cup heavy cream
• 1/4 cup chopped roasted unsalted peanuts (I used salted ones because I thought the sweet and savory would go well together and it did.)

Preheat oven to 350F. Process cookies in a food process until finely ground to yield 1 3/4 cup. Add butter and pulse until crumbs are evenly moistened.

Transfer crumb mixture to a 9" tart pan with a removable bottom. Press firmly into the bottom and up the sides. (use the bottom of a medal measuring cup to help with evening and flattening). Place pan on a baking sheet; bake crust until set - 15 to 20 minutes; let cool completely.

Meanwhile, place the water in a small saucepan (off heat); sprinkle with gelatin. Let stand until softened, 5-10 minutes.

In a food processor, combine brown sugar and peanut butter; process until smooth. Add cream; process until mixture is light and holds soft peaks, scraping down sides of bowl as needed.

Place softened gelatin over very low heat, stirring, just until dissolved. Add to peanut butter mixture in food processor; blend to combine. Transfer filling to cooled crust, and smooth top with a flexible or offset spatula. Sprinkle with chopped peanuts, and chill until set, at least 2 hours and up to 3 days. (as if it would last that long)

Coconut and Beef Curry with Noodles

Again with the red curry! I know two nights in a row seems excessive. Truth is its because I bought a can of coconut milk and I never use the whole can and I didn't want to waste it. So I found two recipes I hadn't tried that had coconut milk.

This recipe was delicious. I actually followed the recipe - which is rare. Didn't put in bell peppers - I know shocking huh? Instead I put in mushrooms and I gotta say, that added a nice flavor to it.


Coconut and Beef Curry with Noodles
Serves 4

• 2 tablespoons Vegetable oil
• 1 pound Beef Sirloin, cut into 2" strips
• 1 Red onion, halved and thinly sliced
• 2 Red Bell pepper, thinly sliced
• 1 tablespoon Thai red curry paste
• 1 can Coconut milk
• 1 cup Packed fresh basil leaves
• 1 tablespoon Lemon juice
• 8 ounces Angel Hair pasta
• **1/2 pound Mushrooms

** my little addition


1. Cook pasta according to package.

2. In a large skillet, heat 1 tablespoon oil over medium-heat. Season beef with salt & pepper; add half the beef to the skillet. Cook, without stirring, until browned on one side, 1 to 2 minutes. Transfer to plate (meat will cook more later) and repeat with remaining tablespoon oil and remaining beef. Set beef aside, reserving skillet.

3. Add mushrooms and sauté for 3 minutes until slightly softened and browned. Add onion, bell peppers and 1/4 cup water to skillet; season with salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, 3 to 4 minutes. Add curry paste; cook scraping bottom of skillet, 1 minute.

4. Return beef to skillet, with any accumulated juices, and add coconut milk. Simmer until sauce thickens slightly, 4 to 5 minutes. Remove from heat. Stir in basil and lemon juice and season with salt and pepper.

5. Serve beef curry over pasta.

Halibut with Coconut Red Curry Sauce

I've never been a huge fan of fish. There are a few fish-es I like and a lot I don't like. Halibut is one I love.

Red curry is another love I have. I like the mildness of the red curry paste and how with just a slip of the teaspoon your mouth can be on fire (I've done that before - bad measuring).

I never thought to put the two together. I didn't have halibut in my freezer like I had thought, but had a piece of cod. Turns out, cod is pretty darn good in this recipe. It wasn't a fantastic recipe, but it wasn't bad either. It'll be kept, but with all the recipes I have to try its unlikely I'll ever make this one again.


Halibut with Coconut Red Curry Sauce

Serves 4

• 2 Teaspoons Canola oil, divided
• 4 Halibut fillet (6 oz)
• 1 cup Chopped onion
• 1/2 cup Chopped green onion
• 1 tablespoon Grated peeled gingerroot
• 1 cup Light coconut milk
• 1 tablespoon Sugar
• 1 tablespoon Fish sauce
• 3/4 teaspoon Red curry paste
• 1/2 teaspoon Ground coriander
• 1 tablespoon Chopped fresh basil
• 2 teaspoons Fresh lime juice

1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan; keep warm.

2. Add remaining 1 teaspoon oil to pan. Add onion, green onions, and ginger; sauté 2 minutes. Stir in coconut milk and the next 4 ingredients (through coriander). Bring to a boil; cook 1 minute. Remove from heat. Stir in basil and juice.

3. Seasoned rice with bok choy: Combine 1 1/2 cups water and 3/4 cup basmati rice in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 12 minutes. Stir in 2 cups chopped baby bok choy; cover and cook 8 minutes or until liquid is absorbed. Combine 1 1/2 tablespoons low-sodium soy sauce, 1 tablespoon fresh lime juice, 1/2 teaspoon sugar, and 1/2 teaspoon dark sesame oil; stir into rice mixture.

Beef and Broccoli Stir Fry

Finally my appetite is back, only I'm not cooking as much as I used to. Still trying to figure that part out, but have, at least done some cooking.

Since January, I've only tried four new recipes.

• Steamed Cod with Ginger
• Chicken with Mango and Ginger
• And a really simple Bolognese that I didn't even post. Trust me though, it was good.

And in years past I've created cookbooks of my year's favorite recipes that I've tried. This year, thanks to bills, I may not be doing it.

Still despite the lack of interest, it seems, or the lack of money, or just life being busy, my adventurous spirit of trying new recipes is apparently on vacation somewhere. Don't fear, though, it'll be back.

Two weeks back I did try a new recipe. I love (I mean LOVE) Broccoli and Beef stir fry. I've been addicted to it one too many times. I used to make is simply by beef, broccoli and a packet. Then the packet got too salty and I've been in search of an easy recipe that I would normally have all the ingredients for. Alas, I've found it.

99% of my recipes I get from Everyday Food. I seriously heart that magazine.

In typical Jenn fashion, I did not follow the recipe 100%. I wasn't interested in Chinese noodles, so I went the rice route.

Beef and Broccoli Stir Fry
Recipe from Everyday Food

Serves 4

• 3 tablespoons soy sauce
• 3 tablespoons apple juice
• 1 tablespoon cider vinegar
• 1 tablespoon sugar
• 3 cloves garlic , minced
• Ground pepper
• 1 1/4 pounds flank steak, cut diagonally across the grain into 1/2-inch-by-3-inch strips
• 1 tablespoon plus 1 teaspoon canola oil
• 1 tablespoon cornstarch
• 1 head broccoli, stems trimmed, peeled, and cut into 1/4-inch rounds, florets separated into bite-size pieces
• Coarse salt

In a large, shallow bowl, mix soy sauce, apple juice, vinegar, sugar, garlic, and 1/4 teaspoon pepper. Add meat; toss to coat. Let marinate 15 minutes. Transfer meat to a plate; reserve marinade.

Heat 1 tablespoon oil in a 12-inch nonstick skillet over high heat. In two batches, cook meat until lightly browned, turning once, about 2 minutes per batch. Remove meat. Add 1/2 cup water to pan; stir up browned bits with a wooden spoon. Pour into marinade; whisk in cornstarch.

In same skillet, fry broccoli in remaining teaspoon oil over high heat until bright green and crisp, tossing often, 2 minutes. Add 1 cup water; cook until broccoli is tender, 6 to 8 minutes.

Stir marinade, add to pan, and bring to a boil. Cook, stirring, until thickened, 30 seconds. Return meat to pan; toss to coat. Season with salt and pepper. Serve immediately.

Muffuletta's Anyone?

For Superbowl Sunday I decided to do a spontaneous party and serve muffulettas. I'd been craving them since the day I first had them in New Orlean's in January. God they're good.

I decided I needed to make my own olive relish too. I just couldn't - in good conscious - buy olive relish when I knew I could make it just as easily. It was, in my opinion, absolutely delicious!!!

Muffaletta Olive Relish

Yeilds - A lot!

• 1 1/2 cups Green olives, pitted
• 1/2 cup Kalamata olive, pitted
• 1 cup Gardiniera (Pickled Cauliflower, Carrots, Celery, Pepperoncini)
• 1 tablespoon Capers
• 3 cloves Garlic, chopped
• 1/8 cup Celery, thinly sliced
• 1 tablespoon Italian parsley, chopped
• 1 tablespoon Fresh oregano (2tsp dried)
• 1 teaspoon Red pepper flakes
• 3 tablespoons Red wine vinegar
• 1/4 cup Roasted red pepper
• 1 tablespoon Green onion, thinly sliced
• Season to taste

1. Crush each olive on a cutting board with your hand. Combine all ingredients. Cover with Extra Virgin Olive Oil about 1 - 1 1/2 Cups

2. Put into a bowl or jar, cover and let the flavors marry for about one week.

Then the Muffuletta sandwich recipe I followed was simple...

1 10″ round loaf Italian bread

Olive Relish

1/4 lb Genoa Salami

1/4 lb Ham

1/4 lb Mortadella (I couldn't find mortadella so I used sopressata)

1/8 lb Provolone

Assembly:Cut the bread in half length wise.

Brush both sides with the oil from Olive relish

Layer half of the genoa salmi, ham, sopressata on the bottom half of the bread.

Then the Provolone

Top this with the olive relish.

Then put other half of provolone, and meats.

Top again with olive relish.

Put the lid on and press it down without smashing the bread.

Quarter it or slice it.

You’ve just created pure heaven.

Steamed Cod with Ginger

I can sum this recipe up in one word:

YUM!

Even though Yum is an over used word thanks to some celebrity, I think it really does explain this meal.

First - super easy

Second - tons of flavor

Steamed Cod with Ginger

Serves: 4

Recipe from  Everyday Food

• 4 Scallions white and green parts separated and sliced
• 2 T Minced peeled fresh ginger
• 2T Rice vinegar
• 2 T Vegetable oil
• 1/4 tsp Red pepper flakes
• 1 tsp Sugar
• 4 skinless cod fillets
• cooked rice for serving

In a shallow 2 quart microwave safe dish with a lid, stir together scallion whites, ginger, vinegar, oil, red pepper flakes, and sugar. Season with salt. Marinate cod in dish for 20 minutes, turning once.

Cover and microwave on high, 5 minutes. Let stand, covered, until fish is opaque throughout, 5 minutes. Top with scallion greens. Serve fish with rice.

Chicken with Mango and Ginger

First I need to say, I like mangos. I just don't like them warmed over. In fact, I don't like any fruit warm (unless it's in an apple crisp or pie). So while I have mango in the recipe, I chose to not include the mango. I suspect adding the sweetness of the mango would add a whole new depth of flavor that I didn't have in my version. My version, however, was tasty!

What I really liked about this recipe is the jalapeno pepper. I was surprised how much flavor and slight heat it added.

Chicken with Mango and Ginger
serves 4

• 8 Chicken cutlets (I didn't have cutlets so I pounded out a chicken breast to about 1/2 inch)
• 1 whole mango sliced lengthwise
• 1 piece Fresh ginger, peeled and cut into matchsticks
• 1/3 cup Fresh cilantro leaves
• 1 medium jalapeno, thinly sliced
• 2 T, plus 2 tsp extra virgin olive oil
• Salt and pepper to taste
• Lime wedges for serving ( i missed this step and was sad. I'm sure it would have greatly added)

Preheat oven to 450F. Place mango wedges in center of four 18" long pieces of parchment paper. Top with chicken, ginger, cilantro and jalapeno. Season with salt and pepper. Drizzle with extra virgin olive oil. Fold parchment into a twist or envelope shape.

Place pockets on a rimmed cookie sheet. Bake until chicken reads 165F - about 18-20 minutes. Serve with lime wedges.

Pistacio Covered Cheese Log

It's Christmas. I've been asked to bring an appetizer to my BigBro's house for our Christmas celebration. I didn't want to bring to old stand by. Or one I've made before. I looked at this as an opportunity to try a new appetizer.

It couldn't require being cooked (the oven would be in use). Or it couldn't need to be re-heated. I wanted to make it something simple, inexpensive, and good. Enter Pistachio Covered Cheese Log.

I love pistachios. Love the flavor and texture of them. They add a nice little added texture to this cheese log.

Pistachio Covered Cheese Log

Serves 8

• 1 bar (8 ounces) cream cheese, room temperature
• 1 cup coarsely grated sharp white cheddar (4 ounces)
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• Coarse salt and ground pepper
• 1 cup shelled unsalted pistachios, coarsely chopped - I couldn't get unsalted. I love my salt.
• Crackers, for serving

In a medium bowl, using an electric mixer, beat cream cheese, cheddar, Dijon, and Worcestershire until well combined; season with salt and pepper. Cover, and refrigerate until slightly firm, 1 to 2 hours. 

Meanwhile, in a medium skillet, toast pistachios over medium, stirring frequently, until fragrant and golden, about 7 minutes. Transfer to a plate; let cool. 

Transfer cheese mixture to a piece of waxed paper; using paper, shape into a 6-inch-long log. Cover with pistachios, pressing to adhere. Wrap log in a fresh piece of waxed paper; chill until firm, 1 to 2 hours (or up to 1 day). Serve with crackers.

Nutella Fudge

Its hard to believe that for the entire month's of October and November I didn't cook. I'm sure I did, I just don't recall trying any new recipes. November I had to have a surgery and so couldn't really do anything. And then post surgery had no appetite - so why cook. But I assure you the new year will ring in the desire to cook and eat again.

The during the Thanksgiving season I did have a craving for Nutella fudge. So I pulled out the recipe and the pot and got down to business.

The only side note on this recipe, do not use semi-sweet chips. That chocolate is too strong and over powers the Nutella.

Nutella Fudge

• 1 bag Milk Chocolate chips
• 1 can Sweet condensed milk (14oz)
• 1 dash salt
• 2 tsp Vanilla

Butter an 8" square pan. In a 1 quart glass bowl, combine the chocolate chips, Nutella, sweetened condensed milk, and salt in a bowl.

Microwave (HIGH) mixture for 3 minutes, taking it out halfway through and stirring well and returning it for the remaining time. I needed the whole 3 minutes. (Side Note: I'm not a big fan of microwaving chocolate. I always burn it. I used a double boiler instead and it worked just fin.)Carefully remove hot bowl and stir in vanilla. Pour mixture into prepared pan. Chill for 2 hours. It sets up almost immediately.

After it's been chilled, score and cut fudge into bite size pieces. Enjoy!

Yogurt Marinated Chicken

There's something about marinating chicken in yogurt. Every single recipe I've tried I love it. I am a big chicken breast fan. And marinating with yogurt almost guarantees I will have a juicy chicken breast.

I had to search several stores for Garam Masala spice...ended up finding in my local grocery store just 1/2 a block away. Go figure. Love this spice. Love the smell and the flavor. I have to watch myself though because I know I could go overboard with it.

One thing about this recipe, you have to plan. It calls for 8 hour to one day of marinating.

Yogurt Marinated Chicken
Serves: 4

• 1 large White onion, 1/2 chopped, 1/2 thinly sliced
• 3 cloves Garlic, smashed
• 5 tablespoons Fresh lemon juice
• 3 tablespoons Chopped peeled ginger
• 1 cup Greek yogurt
• 1 teaspoon Garam masala
• 8 Skinless chicken drumsticks
• 2 teaspoons Olive oil, plus more for grates
• 1 Cucumber, peeled, halved lengthwise, seeded and sliced crosswise
• 1/4 cup Fresh cilantro
• Naan or pita for serving

1. In a blender, combine chopped onion, garlic, 3 tablespoons lemon juice, and ginger. Puree until smooth, scraping down sides of blender as necessary, about 30 seconds. Transfer to a large bowl and stir in yogurt, garam masala, 2 teaspoons salt, and teaspoon pepper. Add chicken and toss to coat. Cover and refrigerate at least 8 hours (or up to 1 day).

2. Heat grill to medium; clean and oil hot grates. Remove chicken from marinade, wiping off excess. Grill chicken until cooked through, 12 to 14 minutes, turning occasionally.

3. In a small bowl, combine cucumber, sliced onion, cilantro, oil, and 2 tablespoons lemon juice; season cucumber salad with salt and pepper. Serve chicken with salad and naan if desired.

Beef Rendang

I've had this recipe since 1995 and never had an opportunity to actually try it. It sometimes surprises me how long I've harbored some of these recipes just waiting for the right moment to make the dish. That "right moment" seems to never come around.

Which is why I went to the brandy snifter of recipes. There need not be any "right moment", it just needs to be a day of the week.

Ironically enough, after so many years, I can't say it was worth the wait. The recipe was just okay. I'll keep it though because I may - at some point - make it again - it'll definitely be in the yearly cookbook.

Beef Rendang
Serves: 4

• 1 pound Lean boned sirloin steak
• teaspoon Vegetable oil
• 1/3 cup Chopped shallot
• 1 tablespoon Grated peeled fresh ginger
• 1 tablespoon Minced peeled fresh lemon grass
• 1/2 teaspoon Crushed red pepper
• 3 cloves Garlic, minced
• 2 cans Fat free beef broth, divided
• 1/2 cup Unsweetened light coconut milk
• 1/8 teaspoon Salt
• 4 cups Cooked rice
• 4 teaspoons Chopped fresh cilantro

1. Trim any fat from steak, cut into 1/2 inch cubes. Heat oil in a large nonstick skillet over high heat. Add steak; cook 4 minutes or until steak loses its pink color. Drain well and set aside. Wipe drippings from skillet.

2. Place skillet coated with cooking spray over medium-high heat until hot. Add shallots, ginger, lemongrass, crushed red pepper flakes and garlic; sauté 1 minute. Return steak to skillet. Stir in 2 cups broth; bring to a boil.

3. Cover and reduce heat to simmer for 45 minutes.

4. Stir in remaining broth; cover and simmer 45 minutes or until steak is tender. Remove from heat. Stir in coconut milk and salt.

5. Serve over rice; sprinkle with cilantro

Baked Manicotti with Meat Sauce, Garlicky Broccolini and Crispy Garlic Bread

I'm not usually a fan of manicotti. But I saw this photo and it just looked so dang good. I knew I had to make it. My BigBro, my Seattle Sister-in-law and Blueberry are all walking in the Breast Cancer 3 Day 60 mile walk this coming weekend. They were coming to dinner tonight to discuss logistics as I will be their "walker stalker" for the 3 days. I figured they needed to "carb load" for the walk. Pasta is a good carb, as is bread. The broccolini was thrown in because I LOVE broccolini and just knew they'd love it too.

Baked Manicotti with Meat Sauce
Serves 6-8 Easily 8 unless the 6 haven't eaten for days.

• 1 Onion, chopped
• 6 ounces Sliced pepperoni
• 1 pound 85% lean ground beef
• 1 tablespoon Tomato paste
• 5 cloves Garlic, minced
• 1/4 teaspoon Red pepper flakes
• 2 cans (28oz ea) Crushed tomatoes (recommended San Marzano)
• 3 cups Ricotta cheese
• 2 1/2 cups Shredded mozzarella cheese
• 1 1/2 cups Shredded provolone cheese
• 1 large Egg, beaten
• 1/2 teaspoon Salt
• 1/2 teaspoon Pepper
• 1/4 cup Finely chopped basil
• 16 No boil lasagna noodles (these are the bomb. If you've never used them they quite frankly ROCK)

Adjust oven rack to upper middle position and heat oven to 375F. Pulse onion and pepperoni in food processor until coarsely ground. Add beef and pulse until thoroughly combined.

Cook meat mixture over medium heat, breaking up mixture with wooden spoon, until no longer pink, about 5 minutes. Transfer 1 cup beef mixture to paper towel-lined plate and reserve.

Add tomato paste, garlic and pepper flakes to remaining meat mixture and cook until fragrant, about 1 minute. Add the cans of crushed tomatoes. Season with salt and pepper.

Combine ricotta, 2 c mozzarella, 1 c provolone, egg, salt and pepper, basil, and reserved meat mixture in a large bowl. Pour 2 quarts boiling water into 13X9 inch baking dish. Soak noodles until pliable, about 5 minutes. Drain noodles on kitchen towel.

Spread half of meat sauce over bottom of baking dish. Top each soaked noodle, one at a time, with 1/4 cup cheese filling, roll, and arrange, seam-side down, over sauce in baking dish. Spread remaining sauce over manicotti.

Cover with foil and bake until bubbling around edges, about 40 minutes. Remove foil and sprinkle with remaining mozzarella and provolone. Bake until cheese is melted, about 5 minutes. Let cool 15 mins.



Garlicky Broccolini 
Serves 4

• 1/3 cup Water
• 1/2 teaspoon Salt
• 2 bunches Broccolini (about 1 lb), trimmed
• 2 cloves Garlic, grated
• 1/8 teaspoon Red pepper flakes
• 2 tablespoons Grated Parmesan cheese

Bring water and salt to boil in large skillet. Add broccolini and cook over medium low heat, covered, until bright green and tender, about 5 minutes. Remove lid and cook until liquid evaporates, about 30 seconds.

Stir in oil, garlic and pepper flakes and cook until fragrant, about 30 seconds. Transfer to platter and sprinkle with Parmesan cheese.


And last but not least...

Crispy Garlic Bread

• 12 tablespoons Unsalted butter, softened
• 4 cloves Garlic, grated
• 1/4 teaspoon Sugar
• 1/4 teaspoon Salt
• 1/4 teaspoon Pepper
• 12 slices Garlic bread

Adjust oven rack to middle position, place rimmed baking sheet on rack, and heat oven to 425F. Using fork, beat butter, garlic, sugar, slat and pepper in small bowl until combined. Spread butter mixture evenly over both sides of bread.

Arrange buttered bread on heated baking sheet and bake until golden brown on first side, 8-10 minutes. Flip and bake until golden brown on second side, about 5 minutes. Serve.

Panaeng Beef in Red Curry Peanut Sauce

Que delicioso! I'd say that in Thai if I could, but I cant'.

I'm a big fan of red curry. BIG FAN. I can't say that this tastes any different than my normal red curry favorite (chicken, red curry and coconut milk), and yet this was sooo good. The recipe called for 2T of red curry paste and I thought, "Good Lord I'll never feel my tongue again." So I opted for 2 tsp. Wasn't enough. I added 2 more tsps and then added just one more. That was perfect. And almost 2T.

I did some research on this an panaeng is one of Thailand's signature dishes

Panaeng Beef in Red Curry Peanut Sauce
Serves 4-6

• 1 cup Unsweetened coconut milk
• 1/2 cup water
• 1/2 lb Boneless beef, such as flank steak, thinly sliced crosswise into 2 in strips
• 2 T Panaeng curry paste or red curry paste
• 2 T fish sauce
• 2 T brown sugar (the recipe calls for palm sugar - but I can never find that)
• 3 T finely chopped peanuts or peanut butter
• 3 wild lime leaves torn or cut (yah, never could fine wild lime leaves, so skipped this)

In a medium saucepan, stir together 1/2 cup of the coconut milk and the water and bring to a very gentle boil over medium heat. Sprinkle in the sliced beef, stirring to keep the pieces from sticking together, and simmer 5 minutes, until meat is tender. With a slotted spoon, scoop the meat out into a bowl and set aside, leaving coconut milk in a pan to return to a gentle boil.

Stir in the curry paste and cook, pressing and stirring to dissolve the paste, 3 to 4 minutes, until the sauce is fragrant and smooth. Return the beef and any juices to the pan, adding the remaining 1/2 cup coconut milk, and bring back to a gentle boil.

Add fish sauce, brown sugar, peanuts and lime leaves, if using. Stir well and simmer 3-4 minutes more until the sauce is smooth.

Serve with rice.

Pasta with Chicken and Mushrooms

This is one of my all time favorite dinners. It's super flavorful and super easy. It makes for leftovers that I'll actually eat. It's great cold too. I am not a fan of reheated chicken - so I make this a pasta salad for day 2. Delicious!

Pasta with Chicken and Mushrooms
Serves: 4

• 3/4 pound Bowtie pasta
• 1 pound Chicken tenders, halved lengthwise, then again crosswise
• 2 tablespoons Butter
• 1 pound Mushrooms, stemmed and halved
• 1/2 cup White wine
• 1/2 cup Heavy cream
• 1/2 cup Chopped fresh parsley

Cook pasta. Reserve 1/4 cup pasta water; drain pasta and return to pot.

Meanwhile, season chicken with salt and pepper. In a large skillet melt butter over medium heat. Add chicken; cook turning once until cooked through, about 5 minutes. Transfer to plate.

Add mushrooms to pan; season with salt and pepper. Cover and cook over medium heat until mushrooms release their liquid, about 5 minutes. Uncover; cook until liquid has evaporated, 3-5 minutes. Add wine, cook stirring until evaporated 2-3 minutes.

Reduce heat to low. Add cream and chicken; stir to coat. Transfer to pot with pasta; add parsley and pasta water (if desired - sometimes there's enough liquid). Toss to combine. Season as necessary.

Country Captain Chicken

As I've undoubtedly mentioned before there are a couple recipes that hit me right in the "OMG" zone. This recipe...it's 1) a keeper and 2) an instant remake (as in the next couple weeks).

I've made a version of this before, but this one was way better. It could be I'm a better cook now than I was when I tried the Rachael Ray version, or it's just that I followed the recipe. Either way, I highly recommend this recipe.

I mixed white rice in with this entire dish and served it. It doesn't really indicate if mashed potatoes or rice is better with it. I liked the rice because it makes a great left over. You know how I feel about left overs right...? I LOVED this as a left over.

Country Captain Chicken
Serves 4

• 8 bone in, skin on chicken thighs, trimmed of excess skin and fat
• Salt and Pepper
• 1 tsp Vegetable oil
• 2 large onions, chopped coarse (I only used one large and it was fine)
• 1 medium green bell pepper, stemmed, seeded and chopped coarse
• 2 medium garlic cloves, minced or pressed
• 1 1/2 T Sweet paprika
• 1 T Madras-style curry powder (I couldn't find Madras style so I used yellow curry powder)
• 1/4 tsp Cayenne pepper
• 3 T All purpose flour
• 1 1/2 cups low sodium chicken broth
• 1 (14.5oz) can diced tomatoes
• 1 Bay leaf
• 1/2 tsp dried thyme
• 1/2 cup raisins
• 1/4 cup minced fresh parsley

Adjust an oven rack to the lower middle position: heat the oven to 300 degrees. Dry the chicken thighs thoroughly with paper towels, then season generously with salt and pepper. Heat the oil in a large oven proof Dutch oven over medium-high heat until shimmering but not smoking. Add 4 of the thighs, skin side down and cook without moving them until the skin is crisp and well browned, about 5 minutes. Turn the chicken pieces and brown on the second side for 5 minutes. transfer to a large plate. Repeat with remaining chicken thighs.

Discard all but 1 T of fat from the pot; when the chicken has cooled, remove and discard the skin.

Add the onion and bell pepper to the pot and reduce the heat to medium. Cook, stirring occasionally until softened, about 5 minutes. Stir in the garlic, paprika, curry powder and cayenne and cook until the spices are fragrant, about 30 seconds.

Add the broth, scraping up any browned bits that may have stuck to the pot. Add the tomatoes, bay leaf, thyme, raisins, and bring to a boil. Reduce heat and simmer for 10 minutes. Add the chicken pieces and any accumulated juices, submerging the chicken in the liquid. Return to a simmer, cover and place pot in the oven; cook until the chicken offers no resistance when poked with the top of a pairing knife, but is still clinging to the bones, about 1 1/4 hours. Remove pot from oven.

Stir in parsley and discard the bay leaf.

Fettuccine with Sausage, Garlic and Mushrooms

About 2 months ago, QFC was having some tasting stations. At one of those stations I tasted this chicken Italian sausage. It was in links and so delicious. I didn't buy any then because I had no idea what I'd do with it.

Enter this recipe. I went back and bought - thankful I could even remember what it was called - a package.

HikerGirl and Blueberry joined me for dinner and they both took home the left overs. God I love my friends...

I can't say this was a favorite. In fact, it was kinda boring. I didn't like just the wine as a sauce, so I added a tablespoon of Dijon mustard. Made a much better flavor. I did, accidentally, overcook the pasta...I hate when I do that. blech!

Fettuccini with Sausage, Garlic and Mushrooms
Serves 6

• 3/4 pound Cooked low fat smoked chicken or turkey sausage
• 1 tablespoon Olive oil
• 2 cloves Garlic, minced
• 1 pound Fresh mushrooms, brushed clean and thinly sliced
• 1 cup Dry white wine
• 1/4 cup Chopped fresh parsley
• Salt and pepper
• 1 pound Dried fettuccine

Bring a large pot of water to a boil.

Slice sausage into rounds about 1/4 inch thick. In a large nonstick skillet over medium heat, warm the oil. When hot, add the sausage slices and cook, stirring occasionally, until lightly browned, 3-4 minutes.

Add the garlic and mushrooms and stir until the mushrooms have softened and released their liquid, about 3 minutes.

Add the wine and boil over medium heat until mushrooms are tender, about 3 minutes longer. Stir in parsley and season to taste with salt and pepper.

While the sauce is cooking, add the fettuccine to the boiling water, stir well and cook until al dente.

Drain fettuccine and place in a warm shallow serving bowl. Pour the sauce over the top and toss briefly to combine.

Grilled Mexican Steak

I am in a desperate search of that perfect Mexican flavored steak. No, not flavored with Mexicans, but that flavor I remember having while in Mexico. Tried this new recipe and still don't have the right flavor I want.

First off, I'm not a big fan of oregano. I didn't put as much in as it said, but I could still taste it.

AND I found this new steak that's WAY cheaper than flank steak. Look around your grocery store for flat iron steaks. In my QFC it comes in a sealed manufacturer looking type package (not your normal meat package stuff). It's way cheaper and has the same basic structure as flank steak.

Grilled Mexican Steak
Serves 8

• 1/2 cup Lime juice
• 2 tablespoons Dried oregano
• 2 tablespoons Olive oil
• 1/2 teaspoon Salt and pepper each
• 4 cloves Garlic, minced
• 2 Beef flank steaks

Mix all ingredients except beef together in a shallow glass dish. Add beef; turn to coat. Cover and refrigerate for 15-30 minutes - turning beef once.

Remove beef from marinade; discard marinade. Grill to desired doneness (10-15 minutes for medium). Cut beef diagonally across grain into thin slices.

Chicken Curry in a Hurry

Oh.
My.
God.

I know. I know. I say this all the time - but wow what a recipe. This one is going into the Chez Jenn rotation for great, quick food. Delish!

This was the third recipe I made this week out of one rotisserie chicken. I suppose hind sight being what it was, I could have easily purchased a whole fryer and baked it for less than a rotisserie one, but I'm not so good at baking whole chickens. I'll leave that to the Parental Units.

You've got to try this recipe. It's quick, it's simple and it is a filler. I'm a big fan of yellow curry, but let me tell you, you can get too much...I'm just sayin'. And now my entire house smells like an Indian restaurant.

Chicken Curry in a Hurry
Serves 4

• 1 1/2 tablespoons Olive Oil
• 1 small Yello onion, thinly sliced
• 2 teaspoons Curry powder
• 1/2 cup Plain yogurt
• 3/4 cup Heavy cream
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon Black pepper
• 1 can (14.5 oz) Diced tomatoes, drained
• 1 Rotisserie Chicken
• 2 cups Cooked white rice
• 1/4 cup Fresh cilantro, roughly chopped

Heat oil in large skillet over medium-low heat. Add the onion and cook, stirring occasionally, for 7 minutes.

Sprinkle in curry powder; stirring for one minutes.

Add the yogurt and cream and simmer gently for 3 minutes.

Stir in salt and pepper and tomatoes. Heat through.

Remove from heat. Slice or shred chicken; discarding the skin and bones. Divide rice and chicken among individual bowls, spoon sauce over the top and sprinkle with cilantro.

Asian Noodle Salad with Chicken and Cilantro

This wasn't such a success for me. First I bought the wrong noodles. It calls for cellophane noodles - you know the skinny clear asian noodles? Yah well I bought skinny noodles, but the ones I bought are the ones that when they hit grease they puff up to look like styrophome...not so great in a salad. So I compromised and used wide rice noodles. Still the recipe wasn't so great for me.

I did buy one rotisserie chicken this week and used it in three different dishes. Now that's a bargin.

Asian Noodle Salad with Chicken and Cilantro
Serves 4

• 1 tablespoon Olive oil
• 1 Jalapeno chile pepper, minced; peeled; ribs removed
• 3 tablespoons Minced fresh ginger
• 3 cloves Garlic, minced
• 1/4 cup Dark brown sugar
• 3/4 cup Rice vinegar
• 4 cups Shredded rotisserie chicken, skin and bones discarded
• 1 package Cellophane noodles, prepared according to package instructions
• 1 English cucumber, cut into 3-inch sticks
• 2 cups Fresh cilantro

In a small saucepan, heat oil over medium. Add jalapeno, ginger, and garlic. Season with salt and pepper and cook, stirring, until garlic is golden, 2 to 3 minutes. Add sugar and vinegar and cook until sauce is slightly thickened, about 6 minutes. Refrigerate until cool, at least 15 minutes (or up to 1 week).

Combine chicken, noodles, cucumber, and cilantro. Drizzle with dressing just before serving.