Pad Thai

Pad Thai

Pad Thai

To me, Pad Thai has got to be one of the greatest things on the planet. I am a big fan. I am the 12-year-old girl to its Justin Bieber.

It is also something that I’ve been wanting to make for a long time. I’ve held off until now, because I am the first person to admit I know nothing about Thai cuisine (other than it is awesome). Many of the recipes I’ve found included a laundry list of ingredients; I have no idea what most of them are and I have no idea where my nearest Asian grocery store is (I live in the middle of nowhere and our ethnic food scene  ranges from Chinese Take Out to Standard Italian Restaurant).

So you can imagine how overjoyed I was when I found this recipe. “No weird ingredients”….which translates into stuff I can find in my supermarket.

I did wonder, “Will it be good? Are the “weird ingredients” really what makes or breaks the dish?”

Perhaps they are…. but my Pad Thai still came out really delicious!

The only major changes I made was that I think I doubled the amount of Siracha (if you can’t stand the heat, don’t eat in my kitchen), I added bean sprouts (yum) and I added the peanuts into the stir fry about a minute before I took it off the heat.  It gave the dish a slightly nuttier taste, which I like.

As previously mentioned, I don’t know the first thing about Thai food. I think that more authentic Pad Thai dishes have a more mild peanut taste and that their more Americanized counterparts taste more strongly of peanut butter.  If this deduction is accurate then I would recommend that people who like Pad Thai to scream PEANUTS should add more peanuts. I found the peanut flavor to be somewhat subtle.

Also, I needed to cook my noodles for more than 1 minute when I added everything together. I probably cooked everything for an additional 10 minutes, but I am not sure I soaked my rice noodles in enough water, so I perhaps that is why.

When serving, make sure you put some lime wedges on the plate. Not only is it pretty, but squeezing them over the noodles gives a really nice last hit of flavor!

I really like to make my own Asian dishes, because I know that you can run into a lot of MSG with take out. Especially when something is so easy and fun to make, why not? Give it a try and let me know how yours came out! I’d love to hear feedback.

As always…

Happy Eating 🙂

Black Bean Soup

Black Bean Soup served with a Cheese Quesadilla.

Black Bean Soup served with a Cheese Quesadilla.

When I troll the internet for recipes I generally stick to what I know. Something that I’ve tried before or at least something that I know what I’m aiming for when it comes to seasoning. I’m a big fan of tweaking recipes to your preferences, but I don’t like to give recipes a complete facelift, unless I am reasonably confident in what I’m doing.

I love black beans. Love, love, love them! I also love Mexican food. I could eat it every day and my love for it would only grow. I had heard lots of good things about black bean soup, but had never had it myself. That would generally make me hold off on making something…. though it was going to take more than “not knowing what I’m doing” to keep me from taking a swing at this meal. Since I never tasted black bean soup before, you might be wondering, “How did she  know which recipe to pick?”

I didn’t. I took a wild leap of faith and decided to go with Progresso’s recipe. It can be found on the back of their can of black beans (I posted it below for you anyway). I ended up liking the soup very much and have every intention of making it again in the future. I was not 100% happy with the flavor profile though. I should really go out and order black bean soup so I get a better idea of how the professionals do it.

If you have read some of my other posts, then you know I have intense issues with cumin. I did go out and buy some (reluctantly). I staunchly believe that sometimes you have to use seasonings you don’t love to help build amazing flavors. Example? Indian curries! I love ‘em. Do they have cumin in ‘em? You betcha! Can I taste the cumin? No. Is the cumin doing something to build that flavor? Absolutely. So, without any more ado, I halved the amount of cumin in this recipe.

I also did not add carrots (you gotta go with you gut, and my gut wasn’t in the mood for carrots) or salsa (forgot to buy it). I was a HUGE fan of the corn in the soup. Apparently corn is not usually in black bean soup, but it was definitely my soup’s MVP (after the black beans, of course). The corn added a nice texture and little hint of sweetness. I strongly recommend giving it a try.

Lastly, this recipe called for a lot of chicken stock. I only added about 3/4 of what the recipe called for because I didn’t want to dilute the flavor of the black beans too much. I don’t think adding the remaining stock would have made an improvement, for me, taste wise.

I also garnished my soup with some chopped cilantro and a handful of shredded Mexican blend cheese. If you give it about 30 seconds, the hot soup will start to melt the cheese. Swirl the half melted cheese into your soup and then enjoy (As if you’d have any other choice)!

I served my soup with a simple cheese quesadilla. This was my play on soup and a sandwich. Dip the quesadilla in the soup and I promise it will make you the happiest of campers. Oh my yum!

Let me know what you think. I’d love to hear alternative seasonings for the soup.

Happy Eating 🙂

1 Tbsp olive oil

1 large onion,
 chopped

1 medium stalk celery, chopped (1/2 cup)

2 medium carrots, chopped (1 cup)
 (I didn’t add any carrots)

4 cloves garlic, chopped

2 Tbsp chili powder

1 Tbsp ground cumin
 (I used half a tbsp)

1/4 tsp pepper

3 cans (14 oz each) chicken broth (I used 36 oz of chicken broth)

4 cans (15 oz each) black beans, drained, rinsed

1 can (15.25 oz) whole kernel sweet corn, drained

1 jar (16 oz) mild picante or salsa (forgot to buy some)

  1. In 4-qt saucepan heat oil over medium-high heat.
  2. Cook onion, celery, carrots and garlic in oil 5 min, stirring occasionally. Add chili powder, cumin and pepper, cook 1 min.
  3. Stir in broth, 2 cans of the black beans and the corn. Heat to boiling, stirring occasionally.
  4. Meanwhile, place remaining 2 cans black beans and the picante in blender or food processor. Cover and blend on high speed until smooth. Stir into boiling soup mixture.
  5.  Reduce heat to medium; simmer 15 min. Serve with chopped cilantro, if desired.

Dinner Party: Lemon Chicken and Mashed Cauliflower

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Lemon Chicken, Mashed Cauliflower and Salad

I love having people over for dinner. It allows me to do 3 of my favorite things: 1) Eating 2) Cooking and 3) Socializing.  I consider the best barometer of dinner party success to be how clean your plates are… and washing up was a breeze.

I had my friends bring nibbles and wine. We had homemade spinach and artichoke dip (PHENOM.) and homemade hummus with veggies. I hope to be the proud owner of both recipes very soon. I’m going to have to put the spinach and artichoke dip recipe in some sort of vault where it can only be accessed on special occasions… I can eat the stuff by the pint, which unfortunately causes strain in the relationship between me and my jeans. That is a sacred relationship, which I try not to stretch too frequently.

As for entrée I made lemon chicken and mashed cauliflower accompanied by some bread and salad. I have been making some variation of lemon chicken for a few years now. I can’t remember where I found the recipe, but I am immensely thankful for whichever website brought us together. Even more thankful is my hippopotamus… err I mean my cat, who probably ate more chicken than I did (she is very spoiled).

The cauliflower was really good too. I saw it on Pintrest a few weeks ago and have been obsessing over it. It was not a let down. My only complaint is that I don’t think one head of cauliflower is enough for 4 people. I would definitely make 1 and a half heads of cauliflower for 4 people in the future. As a testament to its tastiness, I forgot to take pictures before we ate (distracted by my stomach).

Just before I began to clear up, I noticed my Iphone sitting idly by my plate and scraped the remnants of the cauliflower and an extra piece of chicken together for an impromptu and somewhat lackluster photo op. So please use your imagination and pretend that there is about twice as much cauliflower on that plate!

I served this meal with a basic salad and some bread. I’m going to post about dessert separately, because it [dessert] was a beacon of deliciousness and deserves its own post (maybe even 2 posts!)

Happy Eating 🙂

Lemon Chicken

3 Chicken breasts (sliced in half vertically)

2 Lemons, juiced and zested

3 tbsp butter (melted)

2 tsp garlic powder

salt and pepper to taste

bread crumbs

1)   If you have thick chicken breasts either slice them in half . If you are using thin chicken breasts then skip to step 2.

2)   In a bowl, combine the lemon juice and zest with the melted butter, garlic powder and salt and pepper. It is easier to juice the lemons if you roll them on the counter first (trust me).

3)   Liberally dip the chicken in the lemon mixture and then coat with breadcrumbs.

4)   Line chicken breasts in a baking dish, spoon leftover lemon mixture on top and bake in the oven @ 350F for 45-50 minutes.

**Note: I recommend having plenty of leftover lemon sauce to spoon over chicken. Sometimes I’ll make a second batch just for this purpose.

Cajun Shrimp Pasta

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Cajun Shrimp Pasta

This recipe was love at first sight. I’m not usually knocked out of my socks so quickly, but even in the briefest glance I knew it was love.

However, once I composed myself and wiped the drool off my chin, I realized that the original chef, Leslie of scrumpdillyicious.blogspot.com, intended this to be an appetizer. There is certainly nothing wrong with that, but I wanted to take this recipe and put it center stage: as an entrée.

Home run.

I’ve made this dish twice in about a week so I think it’s definitely made its way into the weekly dinner rotation. I’ve served the shrimp over both spaghetti and fettuccine; fettuccine was better. I took about a tablespoon of the Cajun spice mix, combined it with 2 tablespoons of extra virgin olive oil and used that as my Cajun “sauce” for the pasta. It was very tasty. I did find that if you use too much of the spice mix on the pasta it can taste a bit gritty. Though 1 tablespoon is enough to season pasta for 3-4, without being texturally odd.

I am considering trying to turn the Chipotle Mayo into a sauce for the pasta. My main hang up is that I loathe mayonnaise, but I imagine Greek yogurt would make a great substitute. I’m looking forward to giving it a try.

Even so, you really can’t go wrong with this one. Quick. Easy. Delicious. My favorite dinnertime adjectives. I marinated my shrimp for about 45 minutes and they were very flavorful. If you’re busy, you could probably devein your shrimp the night before and allow it to marinade over night. Then dinner the next day should take about 15 minutes. Boil water. Cook Pasta. Sauté shrimp. Fin.

Very, very tasty, I highly recommend.

Dinner Party Update:

After exhuastive Internet searching (really exhaustive, I think I actually burned a few calories) I decided to throw caution to the wind and make a pumpkin spice cake.

Despite how popular pumpkin has become, I was really underwhelmed with the amount of pumpkin spice layer cake recipes I found that didn’t incorporate a cake mix. My opinion is that when baking go big or go home. No cake mixes in this kitchen.

I stumbled across a recipe used by Willow Bird Baking, and I was nearly stunned into silence (nearly). I’m not so ambitious, on this occasion, as to make the cake, with the chai mousse and profiteroles (though I have been DYING to make profiteroles, so perhaps their day in the sun is on it’s way). I will be making the pumpkin cake with a cream cheese frosting. I’m very excited about it. I’m baking tomorrow, though I won’t post until after it’s been tasted (Saturday) so… look out for the results Sunday or Monday.

Should be good fun!

Happy Eating 🙂

Beef and Black Bean Nachos

Beef and Black Bean Nachos

Beef and Black Bean Nachos

This is a personal favorite of mine. Its delicious, fast and most importantly is a breeze to clean up. I hate recipes that put everything but the kitchen sink in my kitchen sink. This recipe is also really versatile: great nibbles for a party or tasty-yet-no-effort-dinner.

Usually, I use one of the premade spice mixes you can buy in the supermarket, however this time I made my own spice mix. I read on Pintrest that a lot of the store bought spice mixes are high in sodium and some contain silica. I can’t say for certain that its true, but I also can’t prove it isn’t. Either way, the pin included Rachel Ray’s recipe for taco seasoning, which was easy enough to make (its cheaper too!). I adjusted it slightly to suit what is in my cupboard and also because I have a love/hate relationship with cumin (I know I need to bite the bullet and make peace with cumin, but today just was not that day).

Results? Amazing! I don’t say that lightly. All the flavors were there and overall my nachos were way less salty than usual. I really enjoyed making my own spice mix; I even have some extra for next time. Also, each time I make it I can opt to add more or less of a certain seasoning to suit my mood.

Another great way to control your nacho munching experience is with your choice of tortilla chip. This time I went with an organic blue corn chip (another first for me). I liked it. I would say its main contribution was aestethic, as it didn’t make much of an impression for the better or worse taste wise. Calidad tortilla chips, however, are my personal favorite. I’ve only seen them in Target, so I’m not sure how many supermarket chains carry them. They are thicker than most of the tortilla chips I’ve tried and have a slightly stronger taste. I strongly recommend them, but any tortilla chip will do.

Optional Additions?

Jalapeno! I like jalapeno slices on my nachos. Just a few, sprinkled on the top: half garnish/ half spicy surprise.

Chopped Cilantro! Sprinkle some just atop the final cheese layer. Pretty and tasty.

A Squeeze of Lime! A hearty one, I might add. Add it to the beef when it is nearly finished and stir.

A side of Guac! No explanation needed. Avocados are delish, healthy and super trendy right now. All the cool kids are eating them.

Also, I use a pizza pan for my nacho base. If you don’t have one then any baking sheet will do. Line it with tin foil to dramatically reduce your clean up time. Who wants to scrub burnt cheese off of a metal tray? Not me. Who wants to throw away a ball of tin foil and clean up faster so you can watch TV after some good eats? Yes, this one is ME.

Dinner Party Update: I think I am going to make Lemon Chicken and Mashed Cauliflower (ever since I saw it on Pintrest, I have been dreaming about it). Not sure what to do for nibbles. Maybe Spinach and Artichoke Dip? Maybe Stuffed Mushrooms? Maybe something else entirely? Dessert is also a big question mark. I want to bake a cake because I want practice cake decorating. Apple Cinnamon Spice and Red Velvet (both with cream cheese frosting) are the current big contenders.

Happy Eating 🙂

1 lb ground beef (I use 93% lean)

1 Spanish onion, finely chopped

1 can black beans

½ cup Mexican blend shredded cheese

½ cup Mozzarella shredded cheese

½-3/4 bag tortilla chips

2 tbs extra virgin olive oil

My Mexican Seasoning:

1 tsp cayenne pepper

1 tsp garlic poweder

1 tsp onion powder

1 tsp oregano

1 tsp salt

1 tsp adobo

1)   Saute onion at med-high heat in a frying pan until onions are soft (~7 mins).

2)   While onions are sweating, preheat the oven to 400F and line pizza pan with tin foil. Add a layer of tortilla chips to the pizza pan and sprinkle with each cheese. Add a second layer of chips and again sprinkle with each cheese. You want more cheese on the top nacho layer, than on the bottom. However make sure you have plenty of cheese to sprinkle over the meat (or else certain family members may become upset with you).

3)   Once onions are soft and beginning to brown, add beef. Break the beef up with a spoon and mix thoroughly with the onion.

4)   When the beef is beginning to brown, add the black beans and mix thoroughly.

5)   Add the spice mix when beef is ¾ cooked (only a little bit pink).

6)   Mix frequently until beef is cooked and beans are mushy.

7)   Spoon beef mixture on top of nachos and add remaining cheese.

8)   Bake in the oven until the cheese is melted and bubbly.