Food in Thailand

Food in Thailand, a photo by Doryce on Flickr.

So little time!

Ginger Chicken

Food, a photo by NickNguyen on Flickr.

2 tablespoons plus 2 teaspoons sugar
1/3 cup plus 1/4 cup hot water
2 tablespoons vegetable oil
2 Thai red chilies, chopped, or 1 teaspoon crushed red pepper
1 garlic clove, minced
One 4-inch piece of fresh ginger, peeled and cut into slivers
1 pound skinless, boneless chicken thighs, cut into 3-by-1-inch pieces
1 1/2 tablespoons Asian fish sauce
1/4 teaspoon salt
1 small onion, cut into thin wedges
2 scallions, cut into 2-inch lengths
6 cilantro sprigs, cut into 1-inch lengths

In a small saucepan, heat 2 tablespoons of the sugar over moderate heat until bubbling and beginning to brown around the edges, 4 minutes. Gradually stir in 1/3 cup of the hot water and simmer for 3 minutes to dissolve the caramel. Remove from the heat.
Heat the oil in a medium pot or in a casserole. Add the chilies, garlic and half of the ginger and stir-fry over moderate heat about 20 seconds. Add the chicken, fish sauce, salt and the remaining 2 teaspoons of sugar and stir until the chicken turns white, 3 to 4 minutes. Add the onion wedges, the remaining 1/4 cup of hot water and the caramel sauce and bring to a boil. Cover, reduce the heat to low and simmer until the chicken is cooked through and the sauce is slightly thickened, about 8 minutes. Add the scallions and cook for 3 minutes longer. Stir in the remaining ginger and remove the pot from the heat. Garnish with the cilantro and serve.

Baked French Toast

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

1/4 cup melted butter

1/2 cup brown sugar
1 teaspoon cinnamon
7 slices sourdough
2 eggs
1 cup milk
1 teaspoon vanilla
Powdered sugar for sprinkling

Directions

1. Melt butter in microwave & add brown sugar and cinnamon, stirring until mixed.

2. Pour butter/sugar mix into bottom of 8 x 11 pan....spread around
3. Beat eggs, milk, & vanilla
4. Cover pan with a single layer of bread
5. Pour 1/2 of egg mixture on bread layer
6. Add 2nd layer of bread
7. Spoon on remaining egg mixture
8. Cover & chill in fridge overnight
9. Bake at 350 for 45
10. Sprinkle with powdered sugar if desired

- Top should be crusty, middle should be soft & moist, & bottom syrupy. The extra crunch from the sourdough with lots of holes was divine

 

Almond Poppyseed Loaf

 

 

 

 

 

 

 

 

 

■1/2 cup poppy seeds

■1 cup buttermilk
■1 cup butter  
■1/2 teaspoon vanilla
■1 1/2 cup sugar
■1cup ground almonds
■1 cup lemon juice ( 1/2 for cake, 1/2 for glaze)
■4 eggs, separated
■2-1/2 cups flour
■1 teaspoon baking powder
■1 teaspoon baking soda
■1/2 teaspoon salt
■1 cup powdered sugar

Heat oven to 350 degrees F. Lightly butter a nonstick 12-cup bundt pan and set it aside. Soak poppy seeds in buttermilk for 5 to 8 minutes. In a large bowl cream butter and vanilla. Beat in sugar until mixture is light and fluffy. Add egg yolks. Sift together the flour, baking powder, soda, and salt, then add alternately with the buttermilk mixture, beating after each addition. Add the almonds and lemon juice and mix. Beat egg whites until they are stiff but not dry, then gently fold them into the batter. Turn the batter into the pan and bake until a toothpick comes out clean, 35 to 45 minutes. Cool on a wire rack for 20 minutes, then turn out of pan onto rack to finish cooling. Glaze with lemon glaze if desired.

Glaze: mix 1/2 cup lemon juice into 1 cup powdered sugar and stir until smooth.

 

Kale and Butternut Squash Casserole

 

 

 

 

 

 

 

 

 

 

Ingredients

4 teaspoons unsalted butter (1/2 for bottom of baking dish and 1/2 for top when finishing)

1 medium size butternut squash, peeled seeded and sliced thin
1 pound kale, chopped
2 tablespoons olive oil
6 cloves garlic, minced
Coarse salt and freshly ground black pepper
1 teaspoon freshly grated nutmeg
1/4 teaspoon of ground allspice
14 ounces heavy cream
3 tablespoons panko
2/3 cup freshly grated Parmigian cheese

Directions

Preheat the oven to 400 degrees F. Butter a large baking dish.

Peel the squash, then cut crosswise into 1/4-inch slices; set aside.

Steam  kale until just tender, about 5 minutes. Drain well and squeeze out any excess water.

Heat olive oil in a large sauté pan over medium-high heat. Add the garlic and the greens. Cook until the greens are slightly wilted, 3 to 4 minutes. Taste and adjust for seasoning with salt and pepper.

Meanwhile, place half the sliced squash in the prepared dish. Spoon the kale over the squash and sprinkle with the seasoning mixture of nutmeg and allspice. Top with remaining squash. Pour the cream over the vegetables and cover. Bake for 45 minutes.  

Meanwhile, combine the breadcrumbs and cheese in a small bowl. Decrease the oven temperature to 375^o F

Sprinkle the breadcrumb mixture over the squash. Dot with the butter and continue baking, uncovered, until golden brown, about 15 minutes. Cool for about 10 minutes before serving.

Impossible breakfast muffins. Bacon and Eggs

 

 

 

 

 

 

 

 

 

 

 

Filling Mixture :

2 Tablespoons chopped green onions

2 chopped jalapenos
1 clove garlic , finely chopped
1 teaspoon Worcestershire sauce
1 cup shredded Cheddar cheese (4 oz)
5-6 slices cooked, chopped bacon
3 eggs

Baking Mixture

1/2 cup milk

1/2 cup Pioneer baking mix
2 eggs

1 Heat oven to 375°F. Coat 12 regular-size muffin cups with butter.

2 In small skillet, sauté  garlic and jalapenos over medium-high heat 2 to 3 minutes, stirring frequently, until thoroughly cooked; Cool 5 minutes; stir in Worcestershire sauce, green onions, bacon, eggs and cheese. Set aside.

3 In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon into  each muffin cups. Top with filling mixture.

4 Bake about 30 minutes or until toothpick inserted in center comes out clean, and muffin tops are golden brown. Do not overcook. Cool 5 minutes. With thin knife, loosen sides of muffins from pan; remove from pan and cool on rack for 10 minutes longer, and serve.

 

Chicken Salad with pecans and Swiss chard Stalks

Love the color added by the swiss chard stalks

1 poached chicken breast, chopped and chilled
1/3 cup toasted pecans, chopped
2-3 Tablespoons mayonaise, (could add sour cream)
1/4 cup chopped green onions, leave some green bits for color
1/2 cup finely chopped swiss chard stalks (or celery)
1 tsp mixed herb blend - mine had chives, shallots, garlic and green peppercorn.
fresh ground black pepper, to taste

Mix all ingredients and serve.

Note: could use any nuts you like but the toasted pecans were very flavorful