Archive | September, 2014

Coconut Soup

29 Sep

Coconut Soup

I can’t  get enough coconut lately.

This is a keeper.

A long time ago Martha Stewart had a great coconut soup recipe and I loved it.

As the years have gone by I’ve played with the amounts and ingredients and it’s still great.

Martha Stewart is one of the best chefs ever. I have almost all of her cookbooks and I haven’t found one I didn’t like.

The sign of a great recipe is that even if you change it up it will still be delicious.

Thank you Martha.

This is my version.

2 tablespoons canola oil

1 tablespoon grated fresh ginger. It has to be fresh.

3 cloves of grated  garlic

1/2 to 3/4 teaspoon red pepper flakes

3/4 pound thin sliced carrots

20 ounces of non dairy coconut milk or one can of regular coconut milk

3 cups water

1 tablespoon cornstarch mixed with 2 tablespoons water

1 teaspoon salt

6 whole water chestnuts sliced thin

1 tablespoon brown sugar

1/4 pound rice noodles, udon or angel hair pasta

1/4 cup lime juice

6 tablespoons frozen peas

6 scallions , 4 for the soup and 2 for garnish sliced thin

2  tablespoons shredded coconut, toasted for garnish

Sometimes I leave the soup plain without any protein but I also use one of these.

Pick one.

One pound of clean, peeled, cooked and deveined shrimp or

One pound of diced pork or chicken, stir fried with a little salt and pepper or

One pound of ground pork, chicken or turkey, stir fried with salt and pepper.

Lightly brown the ginger, garlic and red pepper in the oil.

Add the carrots and saute just a little.

Add the coconut milk and water

Mix the cornstarch with 2 tablespoons water and add to the soup

Bring to a boil then decrease the heat to medium and add the pasta till it is cooked.

Add the lime juice and brown sugar

Add the peas and water chestnuts

Season with salt and pepper to taste

If you are going to add any protein this is the time to do it.

Just make sure it is cooked  so all you have to do is warm it up in the soup.

Sprinkle with scallions and coconut.

Serve with an egg roll or wontons.

So good

 

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Fillet of fabulous sole

26 Sep

Fillet of Sole

This is so pretty, I didn’t want to eat it.

Lets be serious, I eat everything.

One pound of fillet of sole

One egg

1/3 cup milk

1/2 teaspoon garlic salt

One cup of seasoned bread crumbs

2 tablespoons fresh chopped parsley.

Oil for frying

Heat a non stick pan with three tablespoons oil

Mix the egg, milk and garlic salt

Mix the bread crumbs with the parsley

Dip the sole in the egg wash then the bread crumbs

Make sure the oil is hot and do not crowd the pan.

Brown the fillets on each side for about three minutes till the crust become crisp.

Put the fillets on a plate to stay warm.

One large bag of frozen chopped spinach

3 cloves of minced garlic

4 tablespoons olive oil

Thaw the spinach and squeeze all the water out.

Brown the garlic in the oil and add the spinach.

Season with salt and red pepper.

Set aside.

Make a quick tossed salad .

I used a lemon dressing.

Place about two cups of dressed salad on a plate.

Top with one fish fillet.

Then add a large scoop of the spinach.

Top with another fillet.

I melted a slice of cheese on top.

The orange sauce is three tablespoons tartar sauce and one tablespoon siracha sauce.

The little red on top  is a baked tomato.

This was a really good meal.

Spicy Tomato and Rice

25 Sep

Spicy tomato and rice soup

This is a combination of all the things I like.

Well some of the things since I like everything.

One chopped onion

Two cloves of chopped garlic

Two tablespoons butter

2 cans of Campbell’s tomato soup

2 cans of of water from the soup can

One can of rinsed black beans

One can of drained corn

Two cups of cooked brown rice

4 teaspoons of curry powder

One teaspoon fresh black pepper

1/2 teaspoon red pepper flakes

Salt to taste but be careful because the condensed soup is very salty

1/4 cup chopped fresh cilantro

Melt the butter

Add the onion, garlic and red pepper flakes

Cook till soft about five minutes

Add the soup , water, beans, corn, rice, curry and pepper.

Cook till everything is heated.

Make sure you stir the bottom of the pot or else it will stick.

Add the cilantro

Serve as a side dish or a thick soup

It is spicy but not overly hot.

I like to serve it with some cheddar cheese and sour cream.

Nacho chips are also pretty good.

This takes all of twenty minutes from stove to table.

Pastina with butter

23 Sep

Pastina with butter

My Mom used to make me this when I was sick.

Since I have the flu  and a cold it is the only thing I want.

I always go back to my childhood for comfort food.

This takes ten minutes.

3 cups water

10 rounded tablespoons pastina

One teaspoon powdered chicken bouillon or 1/2 teaspoon salt. Do not use both it will be too salty.

One half teaspoon of butter in each bowl.

Boil the water

Add the salt and pastina

Stir so it doesn’t stick to the bottom of the pan.

It cooks in about 6 to 8 minutes.

I always leave it on the stove without the heat so it thickens up a little.

Pour into a bowl and top with the butter not margarine.

It is easy on the stomach and it always makes me feel better.

This makes two good size portions.

I have also made this with homemade chicken broth instead of water….So good.

When you are feeling better, add some grated cheese.

Josh’s Magnificent Marinade

22 Sep

Josh's marinade

My son decided to make me dinner and took over the kitchen.

That is not so easy in my house.

2 tablespoon garlic powder

1 tablespoon dry mustard

1/2 tablespoon Adoba seasoning

1 tablespoon black pepper

3 tablespoon olive oil

2 tablespoon apple cider vinegar

Mix everything together

Pour all over the meat and rub it in.

Let the meat marinate for at least one hour.

This combination brings out the flavor of the meat and doesn’t over take its flavor.

Josh put it on a thick cut pork chop and then grilled it.

Best pork chop I ever had.

I have also tried it on chicken and shrimp.

Fabulous.

Baked Tomatoes

19 Sep

 

This is the time I seem to have a ton of fresh tomatoes and can’t eat them all.

So this year I decided to bake them.

They come out chewy and very tasty plus I freeze them to add in soups, salads and stirfry. That’s if I don’t finish them as a snack with cottage cheese, cream cheese or a little mayo.

Now I know why I’m fat.

Slice three big tomatoes

Slice 1/2 onion

1/2 teaspoon oregano

1/2 teaspoon garlic powder

1/2 teaspoon salt

Five tablespoons olive oil

Mix everything together

Place the tomatoes  and onion in a single layer on a foil lined baking sheet.

Bake in a 250 degree for about two hours until the tomatoes are dry.

The time depends on how juicy the tomatoes are.

The tomatoes take on an intense flavor better than sun-dried tomatoes.

Grilled Lemon Shrimp

17 Sep

Grilled Lemon Shrimp

This is too easy to be so good.

One pound of U-20 cooked, peeled and de-veined shrimp.

You can use raw shrimp but make sure they are peeled, and de-veined.

The cooked shrimp was on sale for a great price so I couldn’t resist a bargain.

Marinade

One clove of minced garlic

Six tablespoons of olive oil

The juice of half a big lemon plus the zest

1/4 teaspoon salt

1/4 teaspoon pepper

2 tablespoons fresh chopped parsley

1/2 teaspoon brown sugar

Mix everything together in a blender and pour over the shrimp.

Marinate the cooked shrimp in the marinade for about 1/2 an hour

Preheat the grill to high

Put the shrimp on skewers and grill for about one to two minutes per side.

Serve with a tossed salad, brown rice and a vegetable.

This marinade can also be used for chicken or pork.