Doryce's Recipes & Jeff's Garden: Pasta with Shrimp Pomodoro Sauce

Doryce's Recipes & Jeff's Garden: Pasta with Shrimp Pomodoro Sauce

Comfy Cuisine: Pupusas - Stuffed Corn Tortillas

Comfy Cuisine: Pupusas - Stuffed Corn Tortillas: Pupusas are a traditional dish from El Salvador. Corn tortillas with a filling usually cheese, beans and/or Salvadoran-style   chicharr...

Mini Cheesecakes

 

• 2 (8 oz) cream cheese
• 2 eggs beaten
• 1 tsp vanilla powder
• 3/4 c. sugar
• 1 tbsp orange curacao
• 1 tsp orange peel
• 18 vanilla wafers
• 18 tsp. graham cracker crumbs
• cherry pie filling (Clearbrook Farms Cherry Fruit Tart)
• 1-2 Tablespoons melted butter to line cups.

Preheat oven to 350 degrees. Beat cream cheese, eggs, vanilla, sugar, orange peel and orange curacao. Butter each cup. Place a vanilla wafer in the bottom of each muffin cup. Top each wafer with 1 teaspoon graham cracker crumbs.  Pour batter into cups, bake 20 minutes. Let cool, and then refrigerate for a couple of hours. Top with cherry tart filling.

 

I used silicon muffin cups in a muffin pan with good results.

Eat My Asparagus: Kenji's 30 Minute Naan

Eat My Asparagus: Kenji's 30 Minute Naan

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.