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Pad Thai Soup with Shrimps and Vegetables

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July 2, 2022

Pad Thai Soup with Shrimps and Vegetables

Nostalgia from my summer vacation influenced our dinner last night and it brought me back to one of my favorite places, Thailand. Pad Thai was one of the dishes that we enjoyed immensely and I was craving it.

Pad Thai is so versatile, instead of shrimp you can use pork or beef or all of them together. I had some shrimps on the freezer so that made my choice simple. Easy to prepare, therefore make sure all your ingredients are ready prior to start cooking. I also did something a bit different, I crushed the garlic with sea salt and made it into a paste, technique that I have learned this summer. The taste was wonderful, and as you know my cooking does not have too much garlic, so by making a paste, the flavor of the garlic infused itself with the flavors, and the garlic cooked faster. Slicing the carrots very thin accelerate the cooking process.

With the red curry, it is up to you. It is spicy therefore you can control the amount of heat you enjoy by adding less that I did at the beginning, and adding it as you go along while you taste it. I love it because the flavor burst into your mouth while you are eating and with each bite the heat diminishes.

A quick splash of lemon, or lime if that is what you have on hand, at the last minute brings all the flavors together.

I must say, all per all we love it and will have it again and again.

Ingredients

4 cups chicken stock sodium free

2 garlic cloves

1 shallot finely sliced

1 medium carrot finely sliced

1 teaspoon red curry paste

2 bok choy, sliced 1 inch thick

3 mushrooms, steam removed and thinly sliced

7 ounces (200 grams) package of Pad Thai Noodles

1 pound shrimps, peeled and deveined

1/2 teaspoon fresh ginger thinly sliced and chopped

1/2 teaspoon sugar

sea salt

1/2 of a lemon juiced

fresh red chili pepper sliced thin (optional)

handful of chopped scallion (optional)

Preparation

1. In a large heavy bottom pan add the chicken stock, shallot, ginger, sugar, carrot and bring to a simmering boil.

2. On a cutting board smash the 2 garlic cloves add sea salt and smash the garlic and salt together with the blade of your knife, the flat part of the knife. Continue the process until you have a chunky paste. Add the garlic paste to the chicken stock.

3. Add the red curry and the mushrooms.

4. Add the Pad Thai noodles and cook for 3 minutes. Add the shrimps and the bok choy and cook until the noodles are cooked.

5. Serve in a bowl, garnish with red chili peppers slices, scallions and sprinkle lemon juice over it.

Credit: Foodista

Ox Tripe Stew (Callos)

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July 1, 2022

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Callos is a stew of ox tripe… Tripe what? Yes tripe! It’s one of those recipes that needs TLC but luckily, I could buy tripe that has been cleaned and is already tender. This dish is evidently “spanish” in origin. Being colonized by Spain for 400 years, Callos is one of their greatest legacy…LOL!

Ingredients

1 tablespoon of olive oil

1 tablespoon of vegetable oil

2 1/2 pounds of tripe (cleaned and tender), sliced

2 cloves of garlic, minced

1 small onion, diced

4 pieces tomatoes (I would suggest over-riped tomatoes are best to use for this dish)

2 tablespoons paprika

2 pieces chorizo de bilbao (canned or frozen is fine)

2 carrots, diced

1 can garbanzos

1 can red kidney beans

1 piece green pepper, sliced

beef stock

salt and pepper to taste

1 can tomoto sauce

Preparation

1. Make sure that the tripe is tenderized. Otherwise put the tripe in a pot. Throw in some bay leaf, peppercorn and boil it until tender. Remove scum that gathers around the top. I also replace the water and boil it until tender. You got the drift why I said this dish needs some TLC? But don’t worry, it’s worth all the trouble.

2. In a saucepan, put a little oil and brown the sides of the chorizos or until firm. Set aside, when it’s cool, slice it into jullienne strip, or just the way you sliced your tripe to give a uniformed look. On the same pan, add a little olive oil. Saute the garlic, onions and tomatoes. Before putting in the tripe, make sure that the tomatoes is all wilted, this may take a little over 4 minutes. Add the tripe. Give it a stir. Add the bay leaf and black pepper. Stir a little more. Add the chorizo slices. Pour the tomato sauce, then the beef stock. Let it simmer. Add the potatoes and carrots and garbanzos and red eye beans. Cook for about 4 minutes or untile they are tender. Season with paprika. Add the remaining veggies.

3. Tip: You don’t want to overcook your veggies, so what I usually do is add it whem the sauce has been reduced. The sauce should be nice and sticky… and mmm good.

Credit: Foodista

Ox Cheek Tacos

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June 30, 2022

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Every week, I make a menu for the next seven days and I make my shopping list from that list. I tend to stick to the list as much as possible, which is difficult when Drew comes with me, because somehow, packets of cookies, ice cream and snacks always sneak their way into the trolley. Also, when the farmers’ market is in town, I’m often forced to do some major re-thinking.
One of the things I Love about the grocery store I frequent, besides the awesome customer service, is their butcher’s counter. There’s always a great selection of different and interesting things, including several ‘forgotten’ or cheaper cuts, which often makes me revise my menu a little. Partly because the price of these cuts can save a few quid, but also, it’s fun to try something a little different and see what new and interesting textures can be achieved with different animal body parts.

Ingredients

900 grams (2 lbs)- approx 2- ox cheeks

1 medium onion, sliced

5 dried arbol chillies

1 inch ancho chilli, soaked for 5 minutes boiling water, then thickly sliced

2 cloves garlic, sliced

handful coriander (cilantro) stems

500 ml (pint) good chicken stock

juice and zest of 1 lime

2 teaspoons coriander seeds

To serve:

Cooked black beans

Fresh pico de gallo*

Preparation

1. Turn the oven on to 140C (290F) and heat a little lard or veg oil in a heavy bottomed skillet or frying pan over a med-high heat.

2. Season both sides of the cheeks well with salt and pepper and add to the hot skillet, leaving alone for a few minutes before turning and frying for another couple on the second side. When you have a nice brown colour on both sides, remove from the heat and set aside for a few minutes.

3. Add a little more oil to the pan and add the onions and garlic. Fry for a few minutes, until they begin to soften, then add the chillies, coriander seeds and stalks, stock and lime zest and juice. Bring to a simmer, then add the cheeks back to the pan and turn off the heat. Cover the pan tightly with foil and put in the oven for 5 1/2 hours, removing at 2 hours to make sure there’s still liquid and to turn the meat over to finish cooking on the other side.

4. After 5 1/2 hours, remove from the oven and move the pieces of meat to a plate, discarding the cooking liquid and aromatics. Use a couple of forks to pull the meat apart into loose shreds, this will take very little effort, as all the connective tissue will have melted and the meat will be as soft as velvet. Taste the meat to check for seasoning, sprinkling over a littlesalt if need be.

5. Heat a non-stick frying pan over a med- high heat with a little more oil or lard and when nice and hot, add the meat to the pan. Leave for a couple of minutes, allowing the beef to get some crisp edges, before turning a little and frying much of the meat in the pan well.

6. Serve on warmed flour tortillas with black beans and pico de gallo.

7. For the pico de gallo:

8. De-seed three ripe tomatoes and chop into a small dice.

9. Chop half a red onion, and a large handful of fresh coriander.

10. De-seed and finely chop a fresh green chilli.

11. Mix together well with a few pinches of salt and the juice of a lime.

12. Beef Tacos on Foodista.

Credit: Foodista

Oven Salmon with Potatoes Anna

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June 29, 2022

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This is my 150th post. What a wonderful fun journey! I have enjoyed it immensely and I am looking forward to the next 150 posting

To celebrate we had salmon, potatoes Anna, my simplified version, and steamed asparagus. It was the perfect occasion to make dessert, baked peaches.

Ingredients

4 Salmon fillets, skinless

2 lemons, thinly sliced

Salt and pepper

Olive oil

Preparation

1. Preheat the oven at 350 º. Line a cookie sheet with aluminum foil. Put 2 to 3 slices of lemon on the aluminum foil and place a salmon fillet over it. Place 2 to 3 slices of lemon on top of the salmon. Repeat for each fillet. Sprinkle generously with salt and pepper.

2. Place in the warm oven and cook for 15 to 20 minutes, or when the fillets are done.

3. Remove the lemons on the bottom of the salmon and place the salmon fillets on a warm plate.

4. Drizzle a little bit of olive oil at serving time over the salmon fillets.

Credit: Foodista

Oven rÃ´tisserie chicken with broccoli and cashew nut rice

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June 27, 2022

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Oven rÃ´tisserie chicken with broccoli and cashew nut rice

Sometimes the convenience of ordering-in is hugely enticing. This recipe fills the home with that mouth-watering restaurant-style rotisserie chicken aroma. Paired with rice and broccoli, this makes a delicious meal for the whole family.

Ingredients

8 chicken legs

1 x pack Maggi So Juicy RÃ´tisserie

4 spring onions, sliced

¼ cup cashew nuts

1 cup converted white rice

2 Tbsp canola oil

1 small head of broccoli, cut into florets

2 eggs, beaten

Preparation

1. Preparation time: 15 minutes

2. Cooking time: 45 minutes

3. Preheat the oven to 350 °F (180 °C) or 320 °F (160 °C) for convection oven. Place the chicken legs into the bag with the sliced spring onions and follow the cooking instructions on the pack.

4. In a large, dry, frying pan, toast the cashew nuts gently, stirring frequently until golden, then transfer to a plate.

5. Cook rice according to pack instructions and set aside (covered).

6. Heat half the oil in the same pan and stir fry the broccoli until tender. Transfer into a bowl and keep covered.

7. Heat the remaining oil and add the beaten egg to the pan, cooking like an omelette and breaking it up into pieces.

8. Add the rice to the pan with the broccoli and cashew nuts, reheat until piping hot then serve with the chicken.

Credit: Foodista

Oven Roasted Brussels Sprouts with Bacon, Chestnuts & Quinoa

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June 25, 2022

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Oven Roasted Brussels Sprouts with Bacon, Chestnuts & Quinoa

I’ve added to my favourite vegetable some bacon, sweet chestnuts and quinoa, to create a flavoursome superfood meal.

Ingredients

200g Brussels sprouts

1 cup Quinoa, uncooked

100g whole chestnuts

6 thick smoked bacon rashers, cubed

2 organic gluten-free stock cubes

2 tbsp. extra virgin olive oil

Knob butter

Pinch of salt

Pinch of pepper

Handful of fresh parsley

Preparation

1. Rinse and prepare the Brussel sprouts by removing the first few layers (if necessary) and using a knife to make two slight indents in the bottom of each sprout to produce and ‘x’.

2. Sprinkle on a little sea salt, pepper and oil over the Brussels sprouts and place in a tray and in the oven for approximately twenty minutes or until tender and golden in places.

3. Remove from the oven and set aside.

4. Whilst the Brussels sprouts are in the oven, rinse the quinoa and cook per the instructions on the packet. Add to the quinoa the stock and set aside once cooked.

5. Fry the bacon and set aside.

6. Add the cooked quinoa to the Brussels sprouts and carefully mix together. Add a bit more salt and pepper, if needed

7. Add the bacon, chestnuts and parsley to the quinoa and sprouts and serve.

8. Notes

9. A few minutes before removing the Brussels sprouts, you can add the chestnuts to the oven to give them a crunchier texture (or you can just add the chestnuts to the dish before serving).

Credit: Foodista

Oven Fried Onion Chicken

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June 24, 2022

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[From] a kid-friendly menu but not one that children may be entirely familiar with, taking foods that kids usually love and giving them a twist.

Ingredients

4 — 6 chicken drumsticks

6 cups — 8 cold water

1 carrot (roughly chopped)

1 celery stick (roughly chopped)

1 onion (roughly chopped)

2 inches whole cloves garlic (cut half)

1/4 cup granulated sugar

1/4 cup salt

10 ounces — 12 French fried onions (finely crushed)

1 1/2 cups of flour

2 tbs. cornstarch

1 cup seltzer water

4 tsps. Adobo or other all-purpose seasoning

1/4 cup olive oil

Preparation

1. Brine chicken overnight or for at least 8 hours in cold water, carrot, celery, onion, garlic, sugar and salt.

2. When ready to cook chicken, preheat oven to 375 degrees Fahrenheit.

3. Combine flour, cornstarch, and 2 tsps. Adobo in a large, sealable bag.

4. Crush French fried onions in another large, sealable bag.

5. Whisk seltzer water and 2 tsps. Adobo in another bowl.

6. Shake the chicken in the flour remove, then dunk in the seltzer before removing and shaking in the crushed French fried onions.

7. Place on a greased (or cooking sprayed) cookie sheet about 1 inch apart.

8. Drizzle olive oil over each piece of chicken.

9. Bake for 35 — 40 minutes or until a meat thermometer reads 175 degrees — 180 degrees Fahrenheit.

Credit: Foodista

Osso Buco

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June 23, 2022

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Originating from Milan, Italy, osso buco is a dish of braised veal shank, often served with gremolata, a lemon-parsley garnish. In English it is most commonly spelled “osso bucco,” in Italian “ossobuco” or “osso buco.”

Ingredients

6 veal shanks

4 tablespoons chopped parsley

Grated rind of 1/2 lemon

Flour, salt

pepper for dredging

4 tablespoons olive oil

3 cloves garlic, finely chopped

1 onion, finely chopped

1 cup chicken stock, boiling

1 cup dry white wine

4 tablespoons tomato sauce

Preparation

1. Dredge veal in seasoned flour and saute in olive oil until lightly browned on all sides.

2. Add garlic and onion. Pour boiling stock, white wine and tomato sauce over meat. Cover pan and simmer 1 1/2 hours or until meat is tender.

3. Add parsley and grated lemon rind. Serve over saffron rice.

Credit: Foodista

Orzo with Chicken and Peas

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June 22, 2022

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Orzo is one of those things I always forget I have. When I do see it in the pantry I tend to stand there staring at it thinking “it’s only for soups” when really, I guess it could be used to replace rice in just about any dish.

I love the texture and flavor it adds in place of rice. It seems to elevate a dish from an everyday, plain ole rice dish. To me anyway.

Ingredients

1 pound boneless/skinless chicken (breasts, thighs whatever you like)

1 cup uncooked orzo

1 cup frozen peas, thawed

1/2 med onion, diced

2 cloves garlic, minced

1/2 cup shredded parmesan, divided

1T chicken bouillon

1T olive oil

1/2 T favorite seasoning mix (here’s mine)

1t dried thyme

Preparation

1. Prepare your Orzo according to package directions adding the chicken bouillon to the water.

2. Remove fat from chicken and cut into bite sized pieces, season generously with seasonings of your choice.

3. Add olive oil to skillet and saute onions until translucent.

4. Add chicken and thyme and cook just until chicken is starting to brown but is not quite cooked through.

5. Add garlic and cook for just long enough to finish cooking chicken.

6. Add peas and cooked Orzo. Stir to combine and heat through.

7. Add 1/4 cup of the parmesan cheese to pan and stir.

8. Serve with remaining parmesan sprinkled over the top.

Credit: Foodista

Orange Roughy with Capers, Garlic and Vermouth

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June 21, 2022

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Orange Roughy with Capers, Garlic and Vermouth

Not having all the ingredients on hand last night I just improvised a sauce for the orange roughy. Simple, fast and tasty, a must try at this time of the year.

Green salad with yellow and red pepper and quick potatoes gratin. Easy side dishes. Bon Appetit!! Giangi.

Ingredients

4 pieces of orange roughy fish

4 tablespoons of butter

3 garlic cloves, peeled and finely chopped

½ cup sweet dry white Vermouth

2 Tbsp. capers

Salt and pepper

Preparation

1. In a frying pan put 3 tablespoons butter and cook until melted and starts to bubble. Add the pieces of fish and gently brown on both sides.

2. Add to the pan the sweet vermouth, garlic, the capers and salt and pepper. Scrape any bits of the pan and cook until the sauce start to bind.

3. Remove the fish from the pan when done and rest covered on a dish.

4. Add the remaining 1 tablespoon butter to the skillet and swirl it around until it melts.

5. Serve over the fish.

Credit: Foodista

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Pad Thai Soup with Shrimps and Vegetables

Ingredients

Preparation

Ox Tripe Stew (Callos)

Ingredients

Preparation

Ox Cheek Tacos

Ingredients

Preparation

Oven Salmon with Potatoes Anna

Ingredients

Preparation

Oven rÃ´tisserie chicken with broccoli and cashew nut rice

Ingredients

Preparation

Oven Roasted Brussels Sprouts with Bacon, Chestnuts & Quinoa

Ingredients

Preparation

Oven Fried Onion Chicken

Ingredients

Preparation

Osso Buco

Ingredients

Preparation

Orzo with Chicken and Peas

Ingredients

Preparation

Orange Roughy with Capers, Garlic and Vermouth

Ingredients

Preparation

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