Monday, April 26, 2010
This recipe is served as a side dish...
- 6 carrots
- 1tsp olive oil
- 2 teaspoons fresh grated ginger (white and orange)
- 1/4 teaspoon red pepper flakes
- 1/8 teaspoon salt
- 2 tsp brown sugar
Peel carrots and cut into pieces.
Heat oil in a frying pan over medium heat. Add ginger and chile flakes. Cook stirring until the ginger is very fragant (about 1min.) Add carrots and salt. Stir to combine. Cover and cook until carrots are just turning barely tender (about 4min.)
Add sugar, stir to combine and cook, stirring, until sugar melts and forms a glaze on the carrots (about 2 min.)
Cook, stirring frequently, until carrots are as tender as you like (about 3 to 5 minute range).
BUEN PROVECHO =)
I found this recipe a few years ago in a Spanish cook book. I must admit I had never seen it back home, but all the ingredients are used in my home country cuisine!
- 2 large tomatoes
- 1 green pepper
- 1 red pepper
- 2 onions
- 4 garlic cloves
- 3/4 cups sliced abd peeled almonds
- 1 1/2 cups of cooked brown rice
- 1 handfull of raisins (soaked in hot water)
- fresh mint
- fresh parsley
Stir fry the onion and garlic. Stir in most of the almonds and broccoli. Add cooked rice, tomato pulp, raisins, mint, parsley, salt, and pepper.
Stuff the tomatoes and peppers with the rice mix.
Bake it for 20-25 min. at 190C. Put the rest of the almonds and chopped parley on top. Add a table spoon of olive oil on top. Bake for anothe 15/20min. or until almonds are gold.
As resquested, here is one my Oriental soups... sorry for the delay!! It has been a while, so I don't remember exactly which vegetables I included, they can vary as you wish :)
- Regular ginger
- Orange ginger (I bought it in Thailand and it dies my hands yellow everytime I use it, but I don't know the name of it!)
- tumeric powder
- Kaffir lime leaves
- Lemon grass
- 2 cans of coconut milk
- 2 cups of water
- 2 eggplants (cut into cubes)
- 2 zucchini or squash (cut into cubes)
- 1 lb fresh spinach
- salt and pepper
Put the 1st six ingredients along with the coconut milk and water into a blender and puree well. Put the eggplant in a large pot, pour the coconut mix over it, cover and cook for 10 min. Add the zucchini or squash, cover and cook until vegetables are tender.
Add the spinach, mushrooms and season well. Cook just until spinach is brightly green and wilted. You can serve it over brown rice.
BUEN PROVECHO =)
Monday, April 12, 2010
The Cheffettes5 recently took a trip to the Philippines, where we enjoyed exquisite beaches, amazing sunshine, and even more amazing food. Returning to the dreary weather of Korea was a great challenge! Feeling the need to bring a little tropical paradise to the table, I decided to make something on the tropical side.
I made this up as I went, so no measurements are available, but I am confident anyone can make it work- just go by your preferences.
Tropical Chicken Salad Ingredients:
1 chicken breast per person
dates to taste
dried coconut flakes
about 10 crushed coriander seeds
3 TBLSP coconut cream powder
1 TBLSP "Better than Bouillon" chicken stock
1/2 container plain white yogurt per chicken breast (about 1/8 cup)
coconut cream powder
about 1/8 cup mango juice
1/8 cup orange juice
yellow curry powder to taste
1/2 TBSLP dijon mustard
1/2 TBSLP honey
Boil chicken breast in chicken stock with coriander seeds and 3 TBSLP coconut cream powder. When chicken is fully cooked, remove from mixture and immediately slice chicken into bite sized pieces cutting against the grain. Let cool. Mix the juices and coconut powder of the sauce ingredient list. Add curry to yogurt, and add coconut mix to yogurt. Stir well. Add all other sauce ingredients. Pour over cooled chicken, adding the other ingredients with it. Mix well. Serve over a bed of lettuce or with toasted bread of your choice. Enjoy!
Yours in Sunshine,