ST made delicious roasted broccoli. Recipe?
Mahi mahi:
Drizzled with olive oil
Add salt, pepper, sea food rub, and red wine vinegar (perhaps should've left that off)
Bake covered at 425 for 20min
Thinking it was too soupy, I switched to broil for 5-10min
Tuesday, February 2, 2010
Monday, February 1, 2010
1/29: Siam Square Thai
Siam Square Thai in Willow Glen.
TT had Pad See Ew with shrimps. Flavorful, but the sauce was a little too salty. The shrimps were not particularly fresh.
ST had Pad Thai. Not bad. Better later as leftover.
TT had Pad See Ew with shrimps. Flavorful, but the sauce was a little too salty. The shrimps were not particularly fresh.
ST had Pad Thai. Not bad. Better later as leftover.
1/27/2010: Slow cooker chicken curry (Martha Stewart)
Very delicious. Served over basmati rice.
Martha Stewart Recipe
Ingredients
* 3 pounds boneless, skinless chicken thighs, trimmed
* 2 medium onions, halved and thinly sliced
* 8 garlic cloves, thinly sliced
* 16 thin slices peeled fresh ginger (about 1 ounce)
* 2 tablespoons curry powder, preferably Madras
* 1 teaspoon ground coriander
* 1 teaspoon ground cumin
* Coarse salt
* 2 packages frozen green peas (10 ounces each)
* 2 cups unsweetened coconut milk
* 1/2 cup toasted cashews (optional, for serving)
* 1/4 cup cilantro leaves (optional, for serving)
Directions
1. In a 5-quart slow cooker, toss chicken, onion, garlic, ginger, curry powder, coriander, and cumin to coat. Season with 2 teaspoons salt. Cover, cook on high setting until chicken is fork-tender, about 4 hours (do not uncover while cooking).
2. Stir in coconut milk and peas; cover, cook until peas are heated through, about 20 minutes.
3. Transfer chicken to a large bowl; shred with fork. Return to pot; toss with sauce.
4. To serve, garnish with 1/2 cup toasted cashews and 1/4 cup fresh cilantro leaves, if desired.
Martha Stewart Recipe
Ingredients
* 3 pounds boneless, skinless chicken thighs, trimmed
* 2 medium onions, halved and thinly sliced
* 8 garlic cloves, thinly sliced
* 16 thin slices peeled fresh ginger (about 1 ounce)
* 2 tablespoons curry powder, preferably Madras
* 1 teaspoon ground coriander
* 1 teaspoon ground cumin
* Coarse salt
* 2 packages frozen green peas (10 ounces each)
* 2 cups unsweetened coconut milk
* 1/2 cup toasted cashews (optional, for serving)
* 1/4 cup cilantro leaves (optional, for serving)
Directions
1. In a 5-quart slow cooker, toss chicken, onion, garlic, ginger, curry powder, coriander, and cumin to coat. Season with 2 teaspoons salt. Cover, cook on high setting until chicken is fork-tender, about 4 hours (do not uncover while cooking).
2. Stir in coconut milk and peas; cover, cook until peas are heated through, about 20 minutes.
3. Transfer chicken to a large bowl; shred with fork. Return to pot; toss with sauce.
4. To serve, garnish with 1/2 cup toasted cashews and 1/4 cup fresh cilantro leaves, if desired.
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