Thai Coconut Chicken Curry

I love a good curry! There's just something about a nice, rich gravy, flavorful meat, and a good mix of veggies over rice that's  so comforting. 

I normally cook a lot of Japanese or Indian curries but not any Thai.  Not sure if it's  just lack of ingredients or if I just don't think about it, but Thai doesn't  come immediately to mind. Since I don't cook that cuisine that much, i decided to stock my pantry with some staples like lemongrass powder and a Thai curry paste. 

For tonight's dinner, I wanted to something fairly quick. I found a couple of recipes that I decided to combine and tweak and the results were amazing! Definitely a keeper!

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Thai Coconut Chicken Curry

(Slightly adapted from Alexandra's Kitchen and Salt & Lavender)

2 medium onions or 1 large onion, chopped

2 tbsp olive oil, divided

8 chicken thighs, cut into 1" pieces

1/2 tsp lemon grass powder, divided

2 tsp turmeric

2 tsp curry powder

1 tsp minced black garlic or regular garlic

2 tbsp Maesri brand Thai red curry paste

3 medium tomatoes, chopped

1 to 2 tbsp fish sauce

1 tbsp brown sugar

1 (13.5 fluid ounces) can full-fat coconut milk or cream

1 cup carrot chips, chopped

1 cup green beans, chopped to 1 in

1 red bell pepper, sliced to 1 in

1 tsp lime juice, or to taste

1/4 tsp garlic powder

1 bunch spinach

1 small handful fresh cilantro, chopped

1 small handful fresh basil, chopped

2 stalks scallions, chopped

Salt & pepper to taste

In a large saute pan over high heat, add 1 tbsp olive oil. Add the chicken and season with salt, pepper, and 1/4 tsp lemongrass powder. Cook for 5 minutes, stirring occasionally. Transfer chicken to a plate and set aside.

Increase heat to high and add remaining 1 tbsp oil. When the pan is hot, add onions and a pinch of salt, then reduce heat to medium-low. Cook until onions begin to soften and brown, about 5 minutes.

Stir in the garlic, turmeric, curry powder, and curry paste until onions are coated.

Add tomatoes and cook until just soft. Add the remaining vegetables and saute until just tender.

Add the fish sauce, coconut milk, and brown sugar. Let it come to a boil and then reduce the heat and simmer for 10 minutes or until sauce has thickened (add water as needed, if too thick).

Add the chicken back to the pan then add garlic powder and remaining 1/4 tsp lemongrass powder. Stir in lime juice and spinach then cook a few more minutes to soften the spinach. Adjust seasoning as needed with salt and pepper.

Finish the curry by adding the cilantro, basil, and scallions just before serving. 

Soondae Bokkeum, a tasty korean dish!

I love Soondae.  Soondae is a Korean blood sausage that's composed of noodles, blood, and a bit of pork. The taste ranges from slightly metallic to a bold blood flavor. I like it in between. 

The first time I had it, it was stir-fried with cabbage, gochujang, and carrots (called Soondae Bokkeum) and served with a steaming bowl of rice and kimchee on the side at the Durebak Restaurant located in HMart. Let me tell you, it was super simple but oh, SO good at the same time!

Ever since, I've been trying to make my own version of the dish. Some recipes called for adding dangmyeon (sweet potato starch noodles) or ramen, and some added tteok (Korean rice cakes). Some added both! After some trial and error, I've finally come across a recipe from Future Dish that compares to the first time I had it, yay! I added a few more veggies to it, doubled the sauce, subbed some ingredients to what i had on hand. All in all, a good recipe if tried as is. 

Here's my slightly adapted version of the recipe, enjoy!

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Spicy Korean Soondae Bokkeum

(Slightly adapted from Future Dish)

(1) 500 gram package of Soondae

1 whole Onion, sliced

1/4 head of Green Cabbage, roughly chopped or julienned

1/2 a whole Carrot, sliced or julienned

1/2 Red bell pepper, sliced

Handful of snow peas, chopped

2 chives or green onion, chopped

6 to 8 Perilla Leaves, julienned

4 Tablespoons of Gochujang (pepper paste)

2 Tablespoons of Gochugaru (pepper flakes)

4 Tablespoons of Soy Sauce

1 Tablespoon of Sugar

2 Tablespoon of Rice Syrup or Honey

2 Tablespoon of Maesil (Korean plum extract) or Mirin

2 Tablespoon of Minced Garlic

2 Tablespoon of Sesame Oil, Perilla Oil, or combination of both

2 Tablespoon of Sesame Seeds

Few Shakes of Black Pepper

Few Shakes of Perilla Seeds Powder for garnish (optional)

Prep Soondae:

Bring a pot of water up to boil. Don't take the Soondae out the plastic package. Add it directly into the boiling water. Boil for 5 minutes. Then turn off the heat. Give it another 5 minutes to simply sit in the water and steam. 

Carefully take the Soondae out of the package. Let it cool down. Then use a knife and cut into small bite-sized pieces. Sample one - it's ok to eat by itself and a dab of salt. 

Make Sauce:

Take out a mixing bowl and thoroughly mix: Gochugaru (4T), Gochujang (2T), Soy Sauce (4T), Sugar (1T), Honey (2T), Maesil (2T), Minced Garlic (2T), Sesame Oil (2T), Sesame Seeds (2T), Black Pepper (few shakes). 

Make Soondae Bokkeum:

Place frying pan on a medium-high heat. Once its hot, place in some oil. Then add in the cabbage, onions, and carrots. Cook for a few minutes then add bell pepper and snow peas. Stir-fry until the cabbage and onions turn soft. It should take about 4-5 minutes. 

Once cabbage turns translucent and soft, add in the sundae. Then add in all of the spicy marinade sauce. And reduce your heat to a medium-low (!) Then stir-fry everything and get it nicely coated. If it's a little dry, add a few tablespoons of water if you want it a little saucey. After 1-2 minutes, turn off heat. Add on some of the sliced perilla leaves for color. You can also sprinkle-on some perilla seeds powder (if you have it). Give it one final stir and plate. 

Garnish with the rest of the sliced perilla leaves on top.

Spicy Honey Glazed Carrots

It's been a while since I've had a chance to make my family a nice meal. Usually it's just something super quick or some kind of takeout. This time I decided to take my time and roasted some chicken, glazed some Brussels sprouts, mashed some potatoes, then tried a new carrot recipe.

Since I had a bunch of carrots, I wanted to do something that was relatively easy that didn't  require a lot of prep. This recipe turned out pretty decent. I may cut back on the honey but overall it was pretty tasty! Definitely wouldn't mind trying this again!

                                     

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Spicy Honey Roasted Carrots

(from The Endless Meal)

1 tablespoon butter or oil

3 tablespoons honey

¼ teaspoon each: sea salt and pepper

⅛ teaspoon cayenne pepper, or more if you like heat

2 lbs. carrots, about 12 medium, cut into 2-inch lengths

Minced chives, to garnish

Turn your oven on to 425 degrees.

Melt the butter in a large ovenproof skillet (see notes) over medium-high heat. Add the honey, salt, pepper, and cayenne and bring to a boil for 2 minutes. Add the carrots and toss to coat in the sauce.

Place the carrots in the oven and cook for 20 minutes. If you'd like some dark spots on your carrots, broil for the last 2-3 minutes. Be careful as they burn quickly.

Remove the pan from the oven and continue to cook the carrots for 2 minutes over medium-high heat on your stovetop to caramelize the honey. Once the sauce just barely starts to darken, remove the pan from the heat.

Sprinkle with some minced chives and serve.

Chicken Pasta Salad

Sometimes I like to have a quick lunch. No fuss, something to just scoop on a plate and be done with. That's when a nice pasta salad comes in! I like mine with a nice amount of veggies with a bit of sweetness and tang. Hope you enjoy this salad as much as I did!

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Chicken Pasta Salad 

(Makes 12 servings)

Dresssing:

1.5 cup Duke's mayonnaise

1 tbsp Dijon mustard

1 tbsp white balsamic vinegar

1 tbsp sugar

1 tsp sweet relish

1 tsp dill relish

1/2 tsp pepper

1/2 tsp salt

1/4 tsp everything seasoning 

Salad:

2 cups chopped cooked chicken breast 

1 box Cavatappi pasta, cooked al dente

3 ribs celery, chopped

1 medium red onion, chopped

1/2 red bell pepper, chopped 

1 cup broccoli, chopped into small florets 

1/4 cup frozen peas, thawed

1/4 cup matchstick carrots 

Mix dressing and adjust to where you want it (should be savory, slightly tangy, a little sweet). Combine salad ingredients together then add dressing. Mix well and refrigerate at least 1 hour before serving.

sloppy veggies.

 

My husband likes simple foods so sometimes our meals consist of homey casseroles and quick dishes. I like fancier plates so even the humble sloppy joe gets a little something something added to the meat! I mean, who doesn't like a fancy sandwich?

As I've never really grown up eating this particular dish, I went and googled a few recipes until I found one that I really liked. I loved the idea of adding loads of vegetables in the meat. Thankfully this was husband approved and is part of our regular rotation.

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Very Veggie Sloppy Joes
(adapted from Simply Delicious)

2.5lbs ground beef

1 large onion, finely chopped

2 large leeks, washed and finely chopped*

3 large carrots, peeled and finely chopped*

2 celery spears, finely chopped

1 can mushrooms, drained, chopped

1 tbsp minced bottled garlic

1 tsp minced black garlic (optional)

1 1/2 tbsp Chili powder

1 tbsp brown sugar

1 1/2 Tbsp smoked paprika 

1 tsp paprika

1 1/2 tsp ground cumin

1 tsp garlic powder

1/2 tsp onion powder

1 tsp salt

1 tsp pepper

1 tsp ground coriander

3/4 tsp cloves

1 tsp yellow mustard

2 tins chopped tomatoes

2 tbsp Worcestershire sauce

1 small can tomato paste

1 8oz can Tomato sauce

1 tsp beef bullion

salt & pepper to taste

*For even more veggies:

Substitute 1 leek and 1 carrot for: 1 zucchini, 1/2 bell peppers, 1/4 cup of Italian parsley.

soft kaiser rolls or onion hamburger buns, toasted

grated cheese

finely chopped lettuce (optional)

Fry the onion, leeks, carrots and celery until soft and fragrant, about 10 minutes. 

Add the mushrooms and garlic and fry for another 5 minutes before adding the spices and ground beef.  Cook until beef has browned then add tomatoes and tomato paste. 

Allow to simmer for 5 minutes then add beef stock and sugar.

Reduce the heat and allow to simmer for 30-45 minutes covered.

If the sauce looks very watery, remove the lid from the pot and turn up the heat. Allow to simmer for 15 minutes uncovered until the sauce has reduced slightly. Season to taste.

Serve the mince on the toasted bread with some grated cheese.

summer kofta.

 

Kofta is one of my favorite dishes. I've made this dish countless times before, but this time around, I wanted to change things up a bit. I decided to experiment with adding some sun-dried tomatoes and feta to the mix and adjusted the seasoning a little bit. 

This turned out wonderful! Nice and tangy from the tomatoes and feta and gave a different spin on the kofta. Served with a nice tzatziki, some creamy hummus, tomoato salad, fluffy couscous, and some soft naan, this made for a delightful meal!

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Sun-Dried Tomato and Feta Kofta
(adapted from Lady and Pups and The Moveable Feasts)

For the Meatballs:

1 lbs ground lamb

1 lbs ground beef

3 cloves garlic

1/2 cup pine nuts

3 oz. soft-dried sun-dried tomatoes

Handful of Italian parsley

1 medium red onion, quartered

2 large eggs

1 1/2 tbsp cornstarch

1 tbsp olive oil

1 tbsp dried mint

1 tsp ground cumin

1/2 tsp ground cinnamon

1/2 tsp everything seasoning 

1/2 tsp ground coriander

1/2 tsp salt

1/4 tsp ground black pepper

1/4 tsp paprika

1/4 tsp ground allspice

1/8 tsp nutmeg

4 oz. crumbled feta cheese

2 tbsp extra virgin olive oil, plus more to drizzle

1/4 to 1/2 cup pine nuts

1 tbsp dried mint

1 tsp caraway seeds

1 tsp fennel seeds

2 cloves garlic, minced

1/4 cup finely chopped italian parsley

In a food processor, combine and coarsely chop garlic, nuts, tomatoes, parsley, and onion. Transfer to a large bowl then add egg, cornstarch, oil and spices. Stir to combine. Crumble in lamb and beef, until just mixed. Add the feta cheese then mix again,, careful not to overwork the meat. Adjust seasoning as needed by cooking a small sample then form into 1 to 1.5 inch sized balls. Set aside.

In a large nonstick pan, heat 2 tbsp olive oil on medium-high heat. Add meatballs and brown them nicely all over. Remove ball from pan. Add the pine nuts, caraway seeds, and fennel seeds to the pan. Toast until golden brown, being careful not to let them burn.

Add the minced garlic, dried mint, and parsley. Cook for about 30 seconds, return balls to the pan, then season with salt and pepper as needed. Cook for another 30 seconds, tossing the balls gently to coat.

Serve with hot naan, tzatziki, hummus, cucumber-tomato salad, shredded lettuce, and caraway-flavored rice or couscous.

Makes about 6 to 8 servings.

curry on and tally forth!

 

Sometimes, the best food you can make is something nice, simple, and hearty. I've been in a curry mood lately but didn't want the bold, spicy flavors of Indian curry. Instead, I wanted a milder, sweeter curry that my Dad often favors.

When he visited our house last time, he decided to bring over his favorite recipe that used popular Japanese curry blocks. With just a few ingredients, a little wait time, he instantly had dinner on the table. Wow! 

This is my take on his curry. I opted for ground turkey (since I had that in the fridge) and added a few more veggies to the mix. Also, since I wanted a dryer sauce, I went with a little less liquid to get the consistency I wanted. Enjoy! 

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Japanese-Style Dry Turkey Curry

(Makes 3 to 4 servings)

1lbs ground turkey

1 cup finely diced potatoes

1 cup finely diced carrots

1 cup finely diced red onion

1/4 cup frozen corn

1/4 cup frozen peas

1 tbsp butter

1 tsp light agave syrup or honey

3-4 blocks S&B Golden Curry mix, mild

1 tsp everything seasoning

1 cup plus more turkey stock or broth

Salt & pepper, to taste

Heat butter in a large sauce pan until melted. Add half of potatoes, onions, and carrots. Cook until just softened. 

Add turkey to pan. Sprinkle on everything seasoning, agave or honey, and season with additional salt and pepper, to taste. Once the turkey start to brown, add the remaining potatoes, carrots, and onions. 

Cook mixture until the turkey is fully cooked and the added vegetables start to soften. Add blocks of curry mixture and stir until the blocks dissolve. Add turkey broth 1/4 cup at a time until desired consistency. Stir in corn and peas. 

Let cook for another 10 minutes, adding broth as needed to keep consistency, before serving.

tamale all about it!

I love me some tamales! But the only thing is that I don't have the time (or rather kind of lazy) to make tamales on my own. Even though it's not authentic, I find that pot pies that mimic tamales are something that I can definitely do.

Since I like the ease of making casseroles, this tamale pie was something they've been wanting to make. I've been experimenting with different ingredients inside the pie and so far this is the most of that been happy with. It's got a lot of feeling and as much vegetables I can fit in. Add some extra toppings and this makes a great meal!

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Chicken Tamale Pie

(makes one large pot)

Filling:

4lbs skinless boneless chicken, cubed

1 tbsp olive oil

1 tbsp bottled minced black garlic

1 tsp chili powder

1 tsp paprika

1 tsp Jen's everything seasoning

1/2 tsp ground cumin

1/2 tsp ancho chile powder

1/2 tsp onion powder

1/2 tsp pepper

1/2 tsp salt

2 bay leaves

1 large onion, diced

1 large poblano chile, diced

1 can black beans, drained & washed

1 can sweet corn, drained

1 medium zucchini, diced

1/4 cup finely chopped cilantro, divided

1 large can Las Palmas mild/medium enchilada sauce

1 tsp better than bouillon, chicken bouillon​

2 tbsp masa flour

Cornbread Topping:

Dry Ingredients

    2 cups  cornmeal

    1 cup all-purpose flour

    2 tsp baking powder

    1/2 tsp Himalayan pink salt

Wet Ingredients

    2 cups milk (room temperature)

    2 tsp organic apple cider vinegar

    5 tbsp salted butter (melted/liquid)

    1 small can chopped jalapenos, drained 

    1/4 cup canned corn

1/4 cup Mexican cheese blend

sour cream for serving

finely chopped red onion for serving

hot sauce for serving

Heat 6 quart dutch oven. Mix chicken, black garlic, and spices then add to hot pan to brown. Add onions and poblano and cook until onions are translucent. Add black, beans, corn, zucchini, and half of cilantro. Cook for 10 minutes then add enchilada sauce, bouillon, and masa flour. Cook mixture until thickened and reduced by 1/4. Remove from heat set aside.

Preheat oven to 350F degrees.

Combine together wet ingredients for cornbread in a small bowl until frothy.  In a separate bowl, mix dry ingredients together.  Combine wet ingredients with dry ingredients and mix until just combined. Top filling with cornbread mixture then with Mexican cheese blend. Bake in oven until cornbread is cooked through and filling is bubbly, about 30-35 minutes.

Serve with sour cream, finely chopped onions, olives, and hot sauce.

ghoulish goulash

I really love easy dinners and there's nothing easier than pasta! Sometimes I do have to change things up a bit and doing Italian for every pasta dish gets a little boring. Alternative? Hungarian! American-Hungarian, that is. ^_^

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Old-Fashioned American Goulash
(Adapted from I Heart Recipes)

1.5 lbs lean ground beef
2 cups uncooked spiral macaroni
1 medium onion, diced

1 bell pepper, diced

1 tomato, chopped

1/2 cup frozen corn
1/2 cup frozen peas and carrots

1 can mushroom, chopped

1 tbsp minced bottled garlic

1 tbsp Italian seasoning 

1 tbsp adobo seasoning 

1 tsp paprika 

3 bay leaves

2 tsp salt
1 tsp ground black pepper

1 tbsp Worcestershire sauce

1 tbsp low sodium soy sauce 

2 1/2 cup chicken broth

2 cans tomato sauce

1 small can tomato paste

1 can diced tomatoes in tomato sauce

1/2 cup shredded Italian blend cheese

1/2 cup shredded Mexican blend cheese

parsley for garnish

Brown the ground meat with seasonings and and bay leaf over medium heat.  Drain any excess fat.

Add in vegetables and cook for a few minutes. Add in the tomato paste, tomato sauce, Worcestershire sauce, and tomatoes. Cook for 10 another minutes then add chicken broth and macaroni. Reduce heat and let simmer until pasta is just tender.

Stir in cheese then cover for 10 more minutes, garnish with parsley as needed before serving.

hello old friend: korean bbq sandwich

My poor food blog, how you've been neglected.
That's okay, sometimes life gets in the way and hobbies go to the wayside. However, one thing that I really can't stop doing is cooking. That, or make sandwiches.

Speaking of sandwiches, my favorite hot sandwich would have to be my Korean BBQ. A lot of trial and error went into them but now I have it exactly the way I want it. It's got lots of different textures, sweet, salty, and definitely tasty!

My favorite thing about it is getting to use my Mom's kimchee recipe. It's not traditional in any sense, but it's a mild kimchee without any fishiness...perfect for picky eaters who don't like that pungent taste. ^_^

---- o o o o ---- Bulgogi Beef Sandwich with Crispy Leeks and Mom's Kimchi
(adapted from Tasty)

For the Bulgogi:
3 tbsp bottled garlic
3 tbsp low sodium soy sauce
2 tbsp Healthy Boy Brand sweet black soy sauce
2 tbsp sugar
1 tbsp honey
2 tbsp fresh squeezed juice from an Asian pear or sweet apple

1 tbsp Japanese mirin
1 tbsp sesame oil
5 to 6 green onions, finely chopped (including white part)
1 tsp pepper

1/2 tsp minced ginger
2 to 3 lbs extra thin carne picada or stir-fry beef

Mix marinade together until sugar and honey are dissolved/distributed. Add beef and marinate overnight or up to 2 days. Cook over medium high/high heat on an iron skillet. Serve immediately.

Mom's Kimchee:
4 cups Napa cabbage, chopped into 1-inch pieces

1 cup matchstick carrots 

1/4 cup sliced green onions, green parts only
1 to 1.5 tsp kosher salt
1/2 bottle Lee Kum Kee chili garlic sauce
1/2 tsp sugar
1/2 cup matchstick carrots

Blanche cabbage and carrots in boiling water for 30 seconds. Drain well then toss with salt. Let stand in a strainer for 1.5 to 2 hours until excess liquid has drained. Transfer to a large bowl. Add remaining ingredients and toss, seasoning with additional salt as needed. Refrigerate, keeping up to 2 weeks.

Seasoned Japanese-Style Mayo:
1/2 cup Duke's mayonnaise
1 to 2 tbsp mirin
1 tbsp apple cider vinegar

Whisk together and adjust proportions as needed, to taste.

Crispy Fried Leeks:
1 leek, thinly sliced to 2-inch slivers
vegetable oil

Heat enough oil to fry leeks. Fry until leeks are golden brown around the edges. Transfer to paper towels to drain excess oil.

Bulgogi Sandwiches:
bulgogi beef
kimchee
crispy leeks
shredded romaine lettuce
seasoned Japanese-style mayo
toasted French rolls

To assemble sandwiches, spread some Mayo on the rolls. Add a good portion of bulgogi on one side of the bun, shredded lettuce on the other. Drizzle with mayo, top with crispy leeks, then drizzle with mayo again to taste, then serve.