Quick and Easy Thai by Nancie McDermott
3 Tb veg oil
1 Tb coarsely chopped garlic
1/2 c coarsely chopped onion
3/4 lb boneless chicken, coarsely ground or cut into bite-sized pieces
2 Tb fish sauce
1 Tb tamari
2 Tb water
2 tea sugar
2 Tb coarsely chopped fresh hot green chilies, such as Thai chilies, serranos, or jalapenos
1 cup fresh holy basil, Asian basil, or Italian basil leaves or fresh mint leaves
1. Heat the oil in a large deep skillet over medium-high heat and then add teh garlic and onio9n. Toss well, and whne they begin to release their aroma, add teh chicken in generous pinches. Toss well, susing a spatula or slotted spoon, to help meat brown evenly and to break up big chunks to achieve a crumbly texture.
2. Add the fish sauce, soy sauce, water, and sugar and cook 2-3 minutes, tossing now and then, just until the meat is cooked and the seasoning form a thin, smooth sauce. Add the chilies and basil and toss well. Serve with rice.
Monday, April 30, 2012
Issahn-style Minced Pork Salad with Crunchy Rice and Fresh Mint
Quick and Easy Thai by Nancie McDermott
1 Tb raw long-grain rice
1 c chicken stock
1/2 lb coarsely ground pork or beef
3 Tb lime juice
2 Tb fish sauce
1-2 tea dried red chili flakes
1/2 tea sugar
A handful of fresh mint leaves
2 Tb thinly sliced shallots
2 heaping Tb thinly sliced green onions
Optional Accompaniments
Cabbage wedges or small lettuce leaf cups
Cucumber slices
5 green beans or 2 yard-long beans, cut into 3 inch lengths
1. Make roasted rice powder by toasting the raw rice in a small dry skillet over medium heat, stirring and tossing for 3-5 minutes, until it turns a wheaty golden brown. Tip out onto a plate, and then grind it to a coarse powder, using a spice grinder or mortar and pestle. Set aside.
2. Bring the chicken stock to a boil in a medium saucepan over high heat. Crumble in the meat and cook, turning and pressing to break up larger chunks. Cook the meat evenly, 1-2 minutes, until cooked through. Scoop meat into a medium bowl with about 1/4 c of the broth.
3. Add the roasted rice powder to the bowl along with the lime juice, fish sauce, chili flakes, and sugar and use your hands to mix everything well. Tear the mint leaves in half, add to the bowl along with the shallots and green onions and mix well. Mound the salad on a small, deep serving plater, juices and all. Serve with one or all accompaniments
1 Tb raw long-grain rice
1 c chicken stock
1/2 lb coarsely ground pork or beef
3 Tb lime juice
2 Tb fish sauce
1-2 tea dried red chili flakes
1/2 tea sugar
A handful of fresh mint leaves
2 Tb thinly sliced shallots
2 heaping Tb thinly sliced green onions
Optional Accompaniments
Cabbage wedges or small lettuce leaf cups
Cucumber slices
5 green beans or 2 yard-long beans, cut into 3 inch lengths
1. Make roasted rice powder by toasting the raw rice in a small dry skillet over medium heat, stirring and tossing for 3-5 minutes, until it turns a wheaty golden brown. Tip out onto a plate, and then grind it to a coarse powder, using a spice grinder or mortar and pestle. Set aside.
2. Bring the chicken stock to a boil in a medium saucepan over high heat. Crumble in the meat and cook, turning and pressing to break up larger chunks. Cook the meat evenly, 1-2 minutes, until cooked through. Scoop meat into a medium bowl with about 1/4 c of the broth.
3. Add the roasted rice powder to the bowl along with the lime juice, fish sauce, chili flakes, and sugar and use your hands to mix everything well. Tear the mint leaves in half, add to the bowl along with the shallots and green onions and mix well. Mound the salad on a small, deep serving plater, juices and all. Serve with one or all accompaniments
Grilled Salmon with Chili-lime Sauce
From Quick and Easy Thai by Nancie McDermott
Fish
3 Tb coarsely chopped garlic
3 Tb coarsely chopped fresh cilantro roots or stems and leaves
2 Tb fish sauce
1 Tb tamari
1/2 tea sugar
1/2 tea salt
1/2 tea freshly ground pepper
2 Tb veg oil
1 1/2 lbs meaty fish fillets, such as salmon, tuna, snapper, cod, halibut, catfish or tilapia
Sauce
1/4 c fish sauce
3 Tb lime juice
2 Tb sugar
1 tea finely chopped garlic
1 tea finely chopped fresh hot green chilies
1 tea finely chopped fresh cilantro
1. To prepare the fish: In a workbowl of a small food processor or a blender, combine the garlic, cilantro roots, fish sauce, soy sauce, sugar, salt, pepper, and oil. Grind to a fairly mooth paste, stopping now and then to scrape down the sides and adding a little water as needed to bring the ingredients together. Scrape the cilantro-garlic paste into a medium bowl, add the fish fillets and toss to coat everything well. Set aside for 20-30 minutes, longer is fine, covered and refrigerated up to 1 day.
2. To make the sauce: Combine the fish sauce, lime juice, sugar and garlic in a small bowl. Stir well until the sugar dissolves, and then sprinkle with the chilies and cilantro. Set aside until serving time.
3. Prepare a very hot grill. To cook the fish, place it on a lightly oiled grill rack, or in a shallow baking pan in the oven. Cook until handsomely browned and done to your liking, carefully turning once, about 5 minutes on each side, or longer for thicker fillets. Serve hot with the bowl of sauce on the side.
Fish
3 Tb coarsely chopped garlic
3 Tb coarsely chopped fresh cilantro roots or stems and leaves
2 Tb fish sauce
1 Tb tamari
1/2 tea sugar
1/2 tea salt
1/2 tea freshly ground pepper
2 Tb veg oil
1 1/2 lbs meaty fish fillets, such as salmon, tuna, snapper, cod, halibut, catfish or tilapia
Sauce
1/4 c fish sauce
3 Tb lime juice
2 Tb sugar
1 tea finely chopped garlic
1 tea finely chopped fresh hot green chilies
1 tea finely chopped fresh cilantro
1. To prepare the fish: In a workbowl of a small food processor or a blender, combine the garlic, cilantro roots, fish sauce, soy sauce, sugar, salt, pepper, and oil. Grind to a fairly mooth paste, stopping now and then to scrape down the sides and adding a little water as needed to bring the ingredients together. Scrape the cilantro-garlic paste into a medium bowl, add the fish fillets and toss to coat everything well. Set aside for 20-30 minutes, longer is fine, covered and refrigerated up to 1 day.
2. To make the sauce: Combine the fish sauce, lime juice, sugar and garlic in a small bowl. Stir well until the sugar dissolves, and then sprinkle with the chilies and cilantro. Set aside until serving time.
3. Prepare a very hot grill. To cook the fish, place it on a lightly oiled grill rack, or in a shallow baking pan in the oven. Cook until handsomely browned and done to your liking, carefully turning once, about 5 minutes on each side, or longer for thicker fillets. Serve hot with the bowl of sauce on the side.
Quick Red Curry with Tuna and Peas
From Quick and Easy Thai by Nancie McDermott
1 c unsweetened coconut milk
2 Tb red curry paste
1 c (12 oz) tuna, packed in oil or water, drained
3/4 c chicken broth
1/2 c frozen peas
2 Tb fish sauce
2 tea palm sugar or brown sugar
In a medium saucepan over medium-high heat, bring the coconut milk to a lively boil and stir well. Reduce heat to medium and add the curry paste. Simmer gently for 3 minutes, stirring often and pressing to dissolve the paste and make a smooth sauce. Add the drained tuna, chicken broth, frozen peas, fish sauce, and sugar, and stir gently to mix everything well. Simmer 3-4 minutes more until heated through, and then transfer to a serving bowl.
1 c unsweetened coconut milk
2 Tb red curry paste
1 c (12 oz) tuna, packed in oil or water, drained
3/4 c chicken broth
1/2 c frozen peas
2 Tb fish sauce
2 tea palm sugar or brown sugar
In a medium saucepan over medium-high heat, bring the coconut milk to a lively boil and stir well. Reduce heat to medium and add the curry paste. Simmer gently for 3 minutes, stirring often and pressing to dissolve the paste and make a smooth sauce. Add the drained tuna, chicken broth, frozen peas, fish sauce, and sugar, and stir gently to mix everything well. Simmer 3-4 minutes more until heated through, and then transfer to a serving bowl.
Spicy Tuna Salad with Chilies and Lime
From Quick and Easy Thai by Nancie McDermott
1 can (12oz) chunky tuna, packed in oil or water, drained
3 Tb fish sauce
3 Tb lime juice
1 Tb sugar
2 Tb thinly sliced shallots
2 green onions, thinly sliced crosswise
1 Tb minced fresh ginger
1 Tb coarsely chopped roasted, salted peanuts
1 Tb finely chopped fresh hot green chilies or 1 tea coarsely ground dried red chili
2 Tb coarsely chopped fresh cilantro
Combine the tuna, fish sauce, lime juice, sugar, shallots, green onions, ginger, peanuts, chilies, and chopped cilantro in a medium bowl. Mix gently to season the tuna and break it into smaller chunks. Transfer to a small platter or shallow bowl, garnish with cilantro leaves, and let stand 10 to 15 minutes. The salad can also be covered and chilled until shortly before serving time, up to 2 days. Serve chilled or at room temperature.
1 can (12oz) chunky tuna, packed in oil or water, drained
3 Tb fish sauce
3 Tb lime juice
1 Tb sugar
2 Tb thinly sliced shallots
2 green onions, thinly sliced crosswise
1 Tb minced fresh ginger
1 Tb coarsely chopped roasted, salted peanuts
1 Tb finely chopped fresh hot green chilies or 1 tea coarsely ground dried red chili
2 Tb coarsely chopped fresh cilantro
Combine the tuna, fish sauce, lime juice, sugar, shallots, green onions, ginger, peanuts, chilies, and chopped cilantro in a medium bowl. Mix gently to season the tuna and break it into smaller chunks. Transfer to a small platter or shallow bowl, garnish with cilantro leaves, and let stand 10 to 15 minutes. The salad can also be covered and chilled until shortly before serving time, up to 2 days. Serve chilled or at room temperature.
Shrimp with roasted chili paste and fresh basil
From Quick and Easy Thai by Nancie McDermott
3 Tb veg oil
1 Tb chopped garlic
1 lb medium shrimp, peeled and deveined
3 Tb roasted chili paste, nahm prik pao (or curry paste)
2 Tb fish sauce
1/4 c chicken broth
1 tea sugar
1c fresh Asian or Italian basil leaves or fresh mint leaves or fresh cilantro leaves
2 long red fresh chee fah chilies, sliced crosswise into ovals, or a small handful of long, thin strips of sweet red bell pepper
1. Heat the oil in a large, deep skillet or a wok over medium-high heat until a bit of garlic sizzles at once. Add the garlic and toss well until fragrant. Add the shrimp and toss until they turn pink.
2. Add the roasted chili paste, fish sauce, broth and sugar and continue cooking for 1 to 2 minutes, tossing occasionally, until shrimp are cooked through and coated with sauce. Add the basil leaves and toss well. Garnish with chilies.
3 Tb veg oil
1 Tb chopped garlic
1 lb medium shrimp, peeled and deveined
3 Tb roasted chili paste, nahm prik pao (or curry paste)
2 Tb fish sauce
1/4 c chicken broth
1 tea sugar
1c fresh Asian or Italian basil leaves or fresh mint leaves or fresh cilantro leaves
2 long red fresh chee fah chilies, sliced crosswise into ovals, or a small handful of long, thin strips of sweet red bell pepper
1. Heat the oil in a large, deep skillet or a wok over medium-high heat until a bit of garlic sizzles at once. Add the garlic and toss well until fragrant. Add the shrimp and toss until they turn pink.
2. Add the roasted chili paste, fish sauce, broth and sugar and continue cooking for 1 to 2 minutes, tossing occasionally, until shrimp are cooked through and coated with sauce. Add the basil leaves and toss well. Garnish with chilies.
GF Mac and Cheese
From Everyday Food May 2012
3 Tb unsalted butter, plus more for dish
1/2 c GF crisp puffed-rice cereal, slightly crushed
1 oz Parmesan, grated (1/4 c)
1 sm. yellow onion, diced small
2 Tb potato starch
2 c whole milk, warmed
3/4 lb cheddar, shredded (3 c)
1 tea Dijon mustard
coarse salt and ground pepper
3/4 lb GF penne, cooked al dente and drained
1. Preheat oven to 350. Butter six 8oz ramekins or a 2 Qt baking dish. Microwave 1 Tb butter until melted, then toss with cereal and Parmesan.
2. In a medium saucepan, melt 2 Tb butter over medium. Add onion and cook until softened. Sprinkle with potato starch and cook 1 minute. Slowly whisk in milk and cook, whisking constantly, until thickened, about 3 minutes. Remove from heat and stir in cheddar and mustard until smooth; season with salt and pepper. Add pasta and stir to coat; transfer to ramekins or baking dish. Sprinkle with cereal mixture and bake until sauce is bubbling and topping is golden, 15-20 minutes.
3 Tb unsalted butter, plus more for dish
1/2 c GF crisp puffed-rice cereal, slightly crushed
1 oz Parmesan, grated (1/4 c)
1 sm. yellow onion, diced small
2 Tb potato starch
2 c whole milk, warmed
3/4 lb cheddar, shredded (3 c)
1 tea Dijon mustard
coarse salt and ground pepper
3/4 lb GF penne, cooked al dente and drained
1. Preheat oven to 350. Butter six 8oz ramekins or a 2 Qt baking dish. Microwave 1 Tb butter until melted, then toss with cereal and Parmesan.
2. In a medium saucepan, melt 2 Tb butter over medium. Add onion and cook until softened. Sprinkle with potato starch and cook 1 minute. Slowly whisk in milk and cook, whisking constantly, until thickened, about 3 minutes. Remove from heat and stir in cheddar and mustard until smooth; season with salt and pepper. Add pasta and stir to coat; transfer to ramekins or baking dish. Sprinkle with cereal mixture and bake until sauce is bubbling and topping is golden, 15-20 minutes.
Wednesday, April 11, 2012
Massaged Kale Salad
1 large bunch Dinosaur Kale, remove stems and cut into 1/2 inch ribbons
1/4 tea sea salt
Juice of 1 lemon
1/4 c olive oil
1 apple, cored and cut into chunks
1/4 c dried cherries or craisins
1/4 c sunflower seeds
Put kale into a large bowl, sprinkle with sea salt, oil and lemon juice. Using hands, massage kale for 2-3 minutes. The salt and lemon juice will wilt the greens. Toss in apple chunks, craisins and sunflower seeds.
1/4 tea sea salt
Juice of 1 lemon
1/4 c olive oil
1 apple, cored and cut into chunks
1/4 c dried cherries or craisins
1/4 c sunflower seeds
Put kale into a large bowl, sprinkle with sea salt, oil and lemon juice. Using hands, massage kale for 2-3 minutes. The salt and lemon juice will wilt the greens. Toss in apple chunks, craisins and sunflower seeds.
Paht Thai Noodles
From Quick & Easy Thai by Nancie McDermott
1/4 lb dried rice noodles
3 Tb veg oil
1 Tb coarsely chopped garlic
8-10 medium shrimp peeled & deveined
1/4 lb boneless chicken or pork, cut into bite-sized pieces
3 Tb fish sauce
2 Tb soy sauce
2 Tb sugar
1/2 tea dried red chili flakes
1/4 cup water
1 egg
3 green onions, coarsely chopped
1/4 c coarsely chopped dry-roasted peanuts
2 Tb freshly squeezed lime juice
To prepare the dried rice noodles, bring a large saucepan of water to a rolling boil, add the noodles, and remove from heat. Let the noodles steep 5 minutes, and then drain and rinse well in cold water.
Transfer the drained rice noodles to a medium bowl and place it by the stove, along with a serving platter, a pair of long-handled tongs and a slotted spoon for tossing the noodles. Have all the remaining ingredients ready and handy.
In a large, deep skillet or a wok, heat 2 Tb of the oil over medium heat until a bit of garlic sizzles at once. Add the garlic, toss well, and then add the shrimp and chicken/pork. Cook about 2 minutes, tossing now and then, until shrimp and meat are cooked through.
Add the noodles and toss as they begin to soften, whiten, and curl in the hot pan. Add the fish sauce, soy sauce, sugar and chili flakes and cook 1 to 2 minutes, tossing now and then. Add a splash or two of the water to prevent sticking.
When the noodles are tender, push them to one side and add the remaining Tb of oil. Add the egg, and once it is almost set, scramble it and push it aside. Add the green onions and toss once or twice until shiny and beginning to wilt.
Sprinkle the peanuts and lime juice over noodles and then toss to mix well (or top with cashew/peanut salad that follows this)
1/4 lb dried rice noodles
3 Tb veg oil
1 Tb coarsely chopped garlic
8-10 medium shrimp peeled & deveined
1/4 lb boneless chicken or pork, cut into bite-sized pieces
3 Tb fish sauce
2 Tb soy sauce
2 Tb sugar
1/2 tea dried red chili flakes
1/4 cup water
1 egg
3 green onions, coarsely chopped
1/4 c coarsely chopped dry-roasted peanuts
2 Tb freshly squeezed lime juice
To prepare the dried rice noodles, bring a large saucepan of water to a rolling boil, add the noodles, and remove from heat. Let the noodles steep 5 minutes, and then drain and rinse well in cold water.
Transfer the drained rice noodles to a medium bowl and place it by the stove, along with a serving platter, a pair of long-handled tongs and a slotted spoon for tossing the noodles. Have all the remaining ingredients ready and handy.
In a large, deep skillet or a wok, heat 2 Tb of the oil over medium heat until a bit of garlic sizzles at once. Add the garlic, toss well, and then add the shrimp and chicken/pork. Cook about 2 minutes, tossing now and then, until shrimp and meat are cooked through.
Add the noodles and toss as they begin to soften, whiten, and curl in the hot pan. Add the fish sauce, soy sauce, sugar and chili flakes and cook 1 to 2 minutes, tossing now and then. Add a splash or two of the water to prevent sticking.
When the noodles are tender, push them to one side and add the remaining Tb of oil. Add the egg, and once it is almost set, scramble it and push it aside. Add the green onions and toss once or twice until shiny and beginning to wilt.
Sprinkle the peanuts and lime juice over noodles and then toss to mix well (or top with cashew/peanut salad that follows this)
Monday, April 9, 2012
Spicy Cashew Salad
From Quick and Easy Thai by Nancie McDermott
Veg oil for frying
1 cup fresh raw whole cashews (or peanuts)
1/2 tea salt
3 Tb coarsely chopped shallots
3 Tb thinly sliced green onions
2 tea dried red chili flakes
2 Tb freshly squeezed lime juice
Line a plate with a double layer of paper towels, and place it by the stove, along with a slotted spoon or an Asian-style wire-mesh strainer. Heat 2-3 inches veg oil in a medium skillet or wok over medium heat until a raw cashew begins to sizzle a few seconds after you add it to the oil, 4-5 minutes. Keep one raw cashew handy by the stove to help you judge the changes in color as the nuts cook.
Gently add cashews and cook, stirring gently and often, until the nuts turn a soft, pale golden brown, 2-3 minutes. Scoop the cashews out onto the prepared plate, using a slotted spoon or a wire-mesh strainer. Let them drain and cool a little whilte you set out a medium bowl and a small serving platter.
Turn the still-warm cashews into the bowl and toss with the salt. Add the shallots, green onions, and chili flakes and toss well. Just before serving, add the lime juice, toss well, and mound on the serving platter. Serve warm or at room temp, with small spoons for eating or as finger food.
Veg oil for frying
1 cup fresh raw whole cashews (or peanuts)
1/2 tea salt
3 Tb coarsely chopped shallots
3 Tb thinly sliced green onions
2 tea dried red chili flakes
2 Tb freshly squeezed lime juice
Line a plate with a double layer of paper towels, and place it by the stove, along with a slotted spoon or an Asian-style wire-mesh strainer. Heat 2-3 inches veg oil in a medium skillet or wok over medium heat until a raw cashew begins to sizzle a few seconds after you add it to the oil, 4-5 minutes. Keep one raw cashew handy by the stove to help you judge the changes in color as the nuts cook.
Gently add cashews and cook, stirring gently and often, until the nuts turn a soft, pale golden brown, 2-3 minutes. Scoop the cashews out onto the prepared plate, using a slotted spoon or a wire-mesh strainer. Let them drain and cool a little whilte you set out a medium bowl and a small serving platter.
Turn the still-warm cashews into the bowl and toss with the salt. Add the shallots, green onions, and chili flakes and toss well. Just before serving, add the lime juice, toss well, and mound on the serving platter. Serve warm or at room temp, with small spoons for eating or as finger food.
Sunday, April 1, 2012
Crab Cakes
From www.glutenfreegirl.com
16 ounces fresh crabmeat (we like Dungeness)
3/4 cup gluten-free breadcrumbs
1/4 cup mayonnaise (homemade is great, but the stuff in a jar works too)
1/2 large ear corn, kernels shaved off
1/2 large carrot, peeled and fine-diced
2 tablespoon fine-chopped fresh dill
1 heaping teaspoon fine-chopped shallots
1 teaspoon fresh lemon juice
dash Tabasco sauce
1 egg (optional)
Kosher salt and cracked black pepper
2 tablespoons olive or canola oil
Preheat the oven to 425°.
Go through the crabmeat carefully, picking out stray shells and cartilage.
Combine 1/4 cup of the breadcrumbs and the mayonnaise together. Add this combination to the crab meat.
Add the remaining ingredients, up to the salt and pepper. Stir well (or use your hands). If the mixture doesn’t feel bound enough to you, add the egg and combine.
Season with salt and pepper. Taste. Season again according to your taste.
Make 2-ounce balls of the mixture, then pat each into a thick cake. Coat with the remaining breadcrumbs, on both sides.
Bring a large skillet to high heat. Add the oil. Put the crab cakes into the hot oil (you might have to do these in two batches). When the bottom has browned, about 3 minutes, flip the crab cakes and put the skillet in the oven.
Cook in the oven until the crabcakes are firm and browned, about 5 to 7 minutes.
Makes 8 crab cakes.
16 ounces fresh crabmeat (we like Dungeness)
3/4 cup gluten-free breadcrumbs
1/4 cup mayonnaise (homemade is great, but the stuff in a jar works too)
1/2 large ear corn, kernels shaved off
1/2 large carrot, peeled and fine-diced
2 tablespoon fine-chopped fresh dill
1 heaping teaspoon fine-chopped shallots
1 teaspoon fresh lemon juice
dash Tabasco sauce
1 egg (optional)
Kosher salt and cracked black pepper
2 tablespoons olive or canola oil
Preheat the oven to 425°.
Go through the crabmeat carefully, picking out stray shells and cartilage.
Combine 1/4 cup of the breadcrumbs and the mayonnaise together. Add this combination to the crab meat.
Add the remaining ingredients, up to the salt and pepper. Stir well (or use your hands). If the mixture doesn’t feel bound enough to you, add the egg and combine.
Season with salt and pepper. Taste. Season again according to your taste.
Make 2-ounce balls of the mixture, then pat each into a thick cake. Coat with the remaining breadcrumbs, on both sides.
Bring a large skillet to high heat. Add the oil. Put the crab cakes into the hot oil (you might have to do these in two batches). When the bottom has browned, about 3 minutes, flip the crab cakes and put the skillet in the oven.
Cook in the oven until the crabcakes are firm and browned, about 5 to 7 minutes.
Makes 8 crab cakes.
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