Red Thai Curry

There’s a multitude of Thai restaurants in a 2-block radius of my office and yet I still can’t find one that makes me want to return.  I find myself suffering through waterlogged, tasteless, or blistering hot curry at lunch, with the most random ingredients from string beans to rhubarb, and my ultimate favorite…. beets?!?  I’m all for experimentation, but these vegetables just don’t belong in a traditional Thai curry.  Let’s face it, if it’s good don’t mess with it.  What happened to good old-fashioned Thai curry with the sweetness of coconut and the balancing heat of red chili and ginger?  As a result, I had to take matters into my own hands.

It may seem like a long list of ingredients, but it’s one of those dishes you can make in one pot, so the clean up is easy, and the stove does all the work.  I like to make it on a Sunday and then have it for dinner Monday night.  It’s always better the second day as the spices have a chance to develop, so now I just plan it out that way knowing the following night I’ll be in Thai curry heaven.  In the winter I make it with heartier root vegetables, and in the summer I lighten it up with a thinner sauce and readily available summer veg.  The one here is good  year round, it’s harmonious blend of spicy, sweet, and sour is a satisfying end to any day, the only thing missing is a fresh bowl of steaming rice.

Ingredients

Chicken

• 4 boneless skinless chicken breasts, cut into bite size pieces
• 2 tbsp. extra light olive oil
• 1 tbsp. red curry paste
• 2 tsp. turmeric
• 1 tsp. cumin
• 1 tsp. mustard seed
• 1/2 tsp. red pepper flakes
• 1/2 tsp. salt
• 1/2 tsp. freshly ground pepper

Sauce

• 1 tbsp. extra light olive oil
• 1 yellow onion, sliced
• 6 garlic cloves, finely diced
• 2 tbsp. ginger, finely diced
• 6 Thai chili peppers. Finely dices seeds removed (leave the seeds in if you like it very spicy)
• 3 tbsp. red curry paste
• 3 tsp. turmeric
• 1 tsp. cumin
• 1 tsp. coriander
• 1 tsp. paprika
• 2 tsp. mustard seed
• 1 tsp. red pepper flakes
• 1/2 tsp. salt (to taste)
• 1/2 tsp. freshly ground pepper
• 2 cans coconut milk
• 1/2 cup whole milk
• 2 tbsp. tomato paste
• 1 stalk lemongrass
• 4 bay leaves
• 4 carrots, peeled and diced
• 1 small head cauliflower, broken into bite size pieces
• 1 handful cherry tomatoes
• 2 tbsp. semolina flour (for thickening)
• Bunch of fresh cilantro, roughly chopped (for garnish)
• Small handful on unsalted peanuts (for garnish)

Method

1. Heat a large heavy bottomed pot on the stove on medium/high
2. Add oil, turmeric, cumin, mustard seed, and red pepper flakes and cook the spices in the hot pan for 1-2 minutes until the aroma of fresh spice fills your kitchen
3. Add red curry paste and stir until it dissolves in the hot oil
4. Salt and pepper the sliced chicken and drop into the hot pan,  Sear on all sides, 6-8 minutes
5. Remove the chicken from the pan and set aside for later, no need to wipe out or rinse the pan, it’s good to go
6. Add a little more oil (1-2 tbsp.) and add onion, garlic and ginger to pan and sprinkle with salt and pepper
7. Reduce heat to medium and cook for 5 minutes
8. Add red curry paste, turmeric, cumin, coriander, mustard seed, and red pepper flakes and coat the onions with the spices until they’re speckled with red and orange.
9. Add Thai chili peppers and continue to cook on medium for another 5 minutes until onions are translucent
10. Pour in 2 cans of coconut milk, whole milk, bay leaves, lemongrass and tomato paste.  Stir well and bring to a low simmer.
11. Add the chicken back in along with all the juices that accumulated on the plate (that’s where a lot of the flavor is!).
12. Add chopped carrots, cauliflower and whole tomatoes, cover and simmer for 20 minutes.
13. Add semolina flour to thicken the sauce, I usually start with 2 tbsp. and add a little more later if needed.  It will take a minute to thicken so wait about 5 minutes before adding more.  Semolina flour is a good alternative to cornstarch and is very fine so it doesn’t result in a grainy texture.
14. Poke the carrots with a fork to make sure they’re tender; once they are you’re ready to go!
15. Serve with steamed rice and a garnish of cilantro and peanuts.  The cilantro add a nice freshness and the peanuts add to the nutty flavor of the sauce and much needed crunch alongside the tender vegetables and moist chicken.
16. Don’t forget to remove the lemongrass stick before serving!

You can easily make this a vegetarian dish, just skip the chicken and add whatever you like, Chinese eggplant, potatoes, and acorn squash are some of my favorites.  I also like it with brown rice, as the chewy texture soaks up all the sauce and creates a curry stew at the bottom of your bowl!

Hummus with Homemade Pita Chips

Hummus is one of my go to’s when organizing my list for party snacks.  It’s far healthier than the traditional ranch dip (although that does have it’s place at times) and packs huge flavor in a small bite.  It’s also an impeccable match for vegetables, breads, chips…. pretty much anything you like to dip.  It’s one of those dishes that will leave you with a perfectly clean bowl and happy, full stomachs after every party.

Hummus is a Middle Eastern spread or dip made with chickpeas, which are also known as garbanzo beans.  By themselves, I’m definitely not a fan, in fact, I hate them.  I pick them out of soups and salads, and toss them away without the littlest thought.  I find them mealy, dry and flaky and have no need for them.  But all blended up in the food processor with some other goodies and they make a fantastically good dip!  I can’t resist the creamy deliciousness that makes simple pita turn into a delicacy.  Serve it with some olives and a glass of wine and you’ll feel like you’re on a Greek vacation… ok, maybe that’s a slight exaggeration but it will make your ordinary Tuesday something special.

Ingredients

• 2 cans garbanzo beans, drained
• 1/2 cup toasted pine nuts
• 4 cloves garlic
• 1/3 cup olive oil
• 1/3 cup water
• 1 tsp. sesame seed oil
• 1 tsp. salt
• 1 tsp. cumin
• 1/2 tsp. paprika
• 1/2 tsp. freshly ground pepper
• 2 tbsp. lemon juice, about 1/2 lemon
• Handful fresh cilantro

Method

1. Preheat oven to 350 degrees F.
2. Line baking tray with foil, and spread the pine nuts out
3. Once oven is preheated, toast pine nuts for 10 mins.  Keep your eye on them; if your oven runs hot or it’s touchy, you’ll want to check on them after 6-8 minutes to make sure they don’t burn.  You can also do this in a dry skillet on medium heat.
4. Once they turn golden remove from oven and let cool for 5-10 minutes
5. Add all ingredients with the exception of 1 tbsp. pine nuts and cilantro to the food processor.  The reserved pine nuts will be your garnish
6. Pulse on high for 30 seconds until mixture is well blended
7. Add cilantro and pulse a few more times until cilantro is incorporated
8. If the mixture is too thick, add a little more water or olive oil, this is the time to taste it to see if the salt and spices are at the right level.  Add a little more salt if needed but be careful, you can’t take back
9. Scoop hummus into serving bowl and garnish with the remaining pine nuts and a little olive oil
10. Serve with chips, pita bread, jicama, or carrots…. Anything you like to dip!

If you’re feeling like really treating yourself, you can make homemade pit chips to go with your hummus.  They beat the ones from the store any day.

Ingredients

• 1 bag fresh pita (white or whole wheat)
• 4 tbsp.
• 1/2 tsp. salt
• 1/2 freshly ground black pepper

Method

1. Preheat heat oven to 375 degrees F.
2. Cut pita bread into 8 wedges
3. Pour olive oil into a bowl and brush pita chips with olive oil on both sides.
4. Sprinkle with salt and pepper.
5. Arrange pita chips on baking sheet and bake for 12 to 15 minutes until golden brown

 

Yellow Chicken Curry with Vegetables

You might be interested to know that curry is not a spice. In fact, there are several definitions out there designed to describe curry’s various combinations of piquant flavors, with many of these relying on origin just as much as how it’s used in the kitchen.  The important thing to remember is that it’s a blend of spices that can be selected and mixed by hand or purchased as curry powder to get the exact level of heat, spice or mellow warmth you’re looking for.  In my quest for the perfectly mild, yet also spicy curry, I began working on my own concoction.

My yellow curry can be altered to suit a spicy palette or toned down for those who prefer a mild heat, either way it’s depth of flavor and fragrant bouquet of spices will have you craving Indian more often.  I prefer a rich, velvety sauce with lots of meat and vegetables that offers up a variety of textures and flavors.  I use big chunks of carrots and cauliflower that soften as they simmer and absorb all the flavors of the cooked spices.  The rich flavor and velvety quality of the curry is perfectly paired with freshly steamed jasmine rice; you can’t help but go back for seconds.  Just adjust the amount of cumin and red pepper flakes to change the level of heat, either way you’ll get a traditional Indian curry worthy of being  part of your menu.

Ingredients

Chicken

• 2 lbs. skinless boneless chicken breast, cut into bite size pieces
• 3 tbsp. vegetable oil
• 2 tsp. paprika
• 4 tsp. turmeric
• 2 tsp. cardamom
• 2 tsp. coriander
• 2 tsp. mustard seed
• 2 tsp. red pepper flakes
• 2 tsp. dehydrated jalapeño peppers
• 2 tsp. cumin

Sauce

• 3 tbsp. vegetable oil
• 2 tsp. paprika
• 2 tsp. turmeric
• 1 tsp. cardamom
• 2 tsp. coriander
• 2 tsp. mustard seed
• 2 tsp. red pepper flakes
• 2 tsp. dehydrated jalapeño peppers
• 2 tsp. cumin
• 1 tsp. salt
• 1 large onion, finely diced
• 5 cloves garlic, finely chopped
• 2 tbsp. fresh ginger, finely chopped
• 3 jalapeno, finely chopped (include seeds if you want more heat)
• 4 Bay leaves
• 4 large carrots, peeled and chopped into bite size pieces
• 1 small head of cauliflower
• 2 10 oz. cans light coconut milk
• 2 tbsp. tomato paste
• 1-2 tbsp. semolina flour (for thickening)
• Handful of fresh flat leaf parsley, roughly chopped

Raita

• 1 pint plain Greek yogurt
• 1 bell pepper, finely diced
• 2 tsp. ground cumin
• 3 tbsp. fresh mint leaves, roughly chopped
• 1 tsp. lime juice (1/2 medium lime)

Method

You’ll start this recipe by cooking the chicken in a mixture of spices, similar to the ones that you will use in the sauce.  This gives the chicken way more flavor than if you just dropped it in at the end

• Heat 3 tbsp. oil in a large, heavy bottom skillet at medium heat
• Add paprika, turmeric, cardamom, coriander, mustard seed, red pepper flakes, dehydrated jalapeño peppers and cumin to the hot oil and slowly cook the spices.  This will bring out all the deep flavors and give you a great base for the chicken.  Use the spice amounts listed in the top part of the ingredients under “chicken”
• Let the spices cook for about 1-2 mins until aromatic
• Drop chicken in the pan and let cook for about 6 mins. You don’t need to worry about cooking the chicken through, you just want to coat all sides with the spices and oil and slightly brown the pieces.  Carefully toss until everything is coated and the outside is golden
• Remove from pan and leave in bowl for later
• No need to wipe out or rinse the pan, just add in the oil and continue cooking on medium heat
• Add oil and spices: paprika, turmeric, cardamom, coriander, mustard seed, red pepper flakes, dehydrated jalapeño peppers, cumin and salt and cook for 2 minutes until aromatic
• Add onions, garlic, ginger and jalapeño and bay leaves stir to evenly coat the onions.  Cook on medium for 10 minutes, you don’t want the onions to turn brown, you want them translucent (it’s called “sweating”)
• Once the vegetables cook down, add tomato paste, coconut milk, and carrots.  Stir in new ingredients, cover and bring to a simmer on low heat.  Leave for 20 minutes to let all the flavors meld.
• While the curry flavors develop, it’s time to make the raita.
• In a medium bowl, add yogurt, mint, cumin, salt, pepper, lime juice and bell pepper.  Mix well, cover with saran wrap and leave in the fridge until dinner
• Add chicken and cauliflower continue to simmer for another 20-30 mins.
•  Serve over rice with a side of Puppodums and raita.

Puppodums are wafer thin Indian “crackers” made with lentil flour and sometimes spices usually served at the beginning of a meal, or alongside the main dish with chutney and raita for dipping.  I LOVE THEM!  I usually eat a whole box when I make curry, I break them up and use them like a spoons.  I just can’t have curry without them, and the ones from the store are easier than making them from scratch.  I buy the Tiger brand Spicy Puppodums, spray a little oil on them, and them pop them in the microwave for 40 seconds.  Puppodum perfection!

Spiced Squash Seeds

I’ve always loved Halloween time because of the abundance of pumpkin seeds I get to toast up with hot spices, cinnamon and sugar, or just plain olive oil, salt and pepper.  But it wasn’t until this past weekend that a friend mentioned how good spaghetti squash seeds work.  I don’t know why I hadn’t thought of it before, and I immediately began thinking of different combinations and flavors.

I settled on something spicy.  The seeds paired well with the citrus, rosemary salad served by my boyfriend’s mother; it added a nice crunch and just the right amount of heat.  We left the rest of them out as a small snack and they were devoured within minutes of coming out of the oven.  Have fun with these, and please share your winning combinations.

Ingredients

• 1 cup squash seeds, cleaned and dry (about 2 squash worth)
• 1/2 tsp. cayenne pepper
• 1/2 tsp. paprika
• 1/2 tsp. fresh cracked pepper
• 1/2 tsp. sea salt
• 1 tbsp. olive oil

Method

• Preheat to 375
• Clean and rinse seeds, pat dry with paper towel and place in small bowl
• Coat seeds with olive oil, then add spices and coat the seeds evenly
• Line a baking tray with foil
• Spread out seeds so they aren’t overlapping
• Place in oven for 15-20 minutes and toast until slightly golden brown
• Let them cool for 5-10 minutes before serving

Serve them with some cheese and wine, pack them for an afternoon snack, or put them on top of a salad… enjoy!

Seared Petrale Sole

Growing up in San Francisco I was lucky to have access to come of the best fish in the country, one of my favorites is Petrale sole.  It’s a lean white fish about ½ an inch thick, with a mild favor that’s easily enhanced with mild spices and warm butter.  Petrale sole is exclusively found in the Pacific Ocean, but it’s close relative the Dover sole is more common on the east coast.  Both are beautifully delicate fish, perfect for a light dinner as we near the end of summer.

The key to cooking fish is cook it fast and don’t mess with it.  Fish already has great flavor, so I try to keep my methods and spices simple as to not overwhelm the natural taste.  I like to add a little touch of heat with either red pepper flakes or cayenne, but be light handed.  Good luck, and I hope you enjoy!

Ingredients

• 1 lb. Petrale sole
• 2/3 cup flour
• 1/3 cup semolina flour
• 1 tsp. paprika
• 1/2 tsp. cayenne pepper
• 1 tbsp. butter
• 1 tsp. olive oil
• 1 tsp. salt
• 1 tsp. pepper
• Slice of lemon for garnish

Method

• Mix flour, semolina, paprika, cayenne, salt and pepper on a shallow plate.  I find it easier to dust the fish on a plate vs a bowl, and you also use up less flour in the process.
• Preheat non stick frying pan to medium-high heat and add butter and olive oil
• While the pan heats, lay the fish in the flour mixture and coat evenly.  It’s not like a batter, so it won’t be a thick layer, just an even dusting
• Once the butter begins to foam, add fish and cook for 3 minutes
• Flip and cook an additional 3 minutes.  Petrale sole is very thin, so it doesn’t take long.  You’re looking for a golden brown color on either side, which will give it a nice crust
• Remove from pan and serve with a salad and potatoes

While I always encourage grilling, I would recommend it in this case.  Petrale sole will fall apart on the grill as it usually comes without skin and won’t stand up on the wire rack.  Leave grilling for something more hearty like salmon or tuna.

Alicia’s Chicken a.k.a Pollo de la Bandera

I tend to do most of the cooking in our house, but my boyfriend definitely has a few secret recipes up his sleeve.  This is one of them.  He made this for me when we started dating, and I loved it so much I forgo the tortillas all together so I could get a healthier portion of chicken.  Alicia, a family friend, taught him this recipe, which he later shared with me once it passed the taste test! Its true name is Pollo de la Bandera, “Mexican Flag Chicken”, because the green cilantro, red tomato and white chicken make up the colors of the Mexican flag.

The best thing about this recipe is it’s almost impossible to mess up. The chicken always comes out perfectly tender and moist, and you don’t need to fuss over it.  Just stick it on the stove and leave it alone, could that be any easier?  Of course, I encourage you to experiment with the spices, I LOVE cumin so I tend to go a bit crazy with it, but if you prefer something else go for it!  I’d love to hear your ideas.

Ingredients

• 2 – 3 pound chicken
• 3 – 4 tbsp. cumin
• 1 tsp. cayenne
• 1 tbsp. paprika
• 3 large tomatoes, diced
• 1 diced large onion
• 2 cloves garlic, minced
• 1 tbsp. salt
• 1 tsp. peppercorns
• 1 tbsp. olive oil
• Chopped cilantro
• Corn tortillas

Method

• Bring a large pot of water to a boil
• Place whole chicken (with skin), peppercorns, salt, and half the onion in boiling water.  Leave it on a light boil for 1 hour with the lid on (start on high and then lower to medium once the water returns to a light boil)
• Remove chicken and discard cooked onion.   Let the chicken cool and make sure to reserve the chicken stock.  You will use some of the stock in the recipe and the rest can be used throughout the week
• Once the chicken is cool enough to handle, remove the skin and shred the chicken with a fork.
• Heat a large skillet on medium; add oil, left over onion, and a sprinkle of salt.
• Add the minced garlic once the onions are translucent and cook an additional minute.
• Add chicken and sprinkle with cumin, paprika and cayenne, and mix until the chicken is coated in spices
• Add 1/2 cup of stock (or more as needed) and diced tomatoes
• Simmer on stove for 5 mins and garnish with cilantro
• Warm a few corn tortillas in the microwave.  Place the tortillas in a clean damp cloth and heat for 20 seconds.
• Fill the tortillas with chicken and serve with a side of salsa or sour cream.
• Enjoy!

I used the left overs in an omelet the following morning, throw a little cheese on top and you’ve got yourself a gourmet breakfast!

Hatch Chile and Chicken Enchiladas

I grew up in a very British household, my mom being from South Wales and my Dad is from London. With two British parents, Mexican chiles weren’t a common ingredient in our home.  It wasn’t until I moved to Houston a year ago that I discovered the varieties available and the subtle differences between each one.  One month into my Houston arrival, the Hatch Green Chili festival was being held at the local Central Market grocery store.  Of course, I came home with bags of roasted Hatch chiles with little idea of what to do with them.  So, I made it up as I went along.

We were having people over for dinner a few nights later and figured it would be a good way to use up a bunch of chiles and make my fellow Houstonians feel at home.  I don’t think Shepherd’s Pie would’ve gone over so well in 102-degree heat.   I settled on Chile chicken enchiladas, I’d never made enchiladas before so this was an experiment, and one that turned out quite well!

You should know, I don’t usually make this dish from scratch (unless I want to spend 2 hours making dinner).  We have this dish the night after cooking chicken;  I always cook extra the night before and it saves me at least in hour in the kitchen.

I also take another shortcut; I buy roasted hatch green chiles.  You can get these in August at most grocery stores, and can be stored in the freezer for use year round.  This will save you time and mess. If you need to roast them yourself, I recommend doing it in the oven.  Put the chiles on a baking sheet and broil, turning with tongs, until the skin is blackened. Skin the peppers; then seed, core, and dice them.

Ingredients

• 2 cups roasted, chopped hatch green chiles (roasted poblanos also work)
• 1 tablespoon olive oil
• 2 cloves garlic minced
• 1/2 medium onion finely diced
• 2 cups chicken stock
• 1/4 cup flour
• 1/2 teaspoon cumin
• 1/4 teaspoon chili powder
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne (optional if you want to add some extra heat)
  1/4 teaspoon pepper
• 1/4 teaspoon salt
• 8 flour or corn tortillas
• 1 cup grated Monterrey jack cheese
• 1 cup grated queso fresco Mexican cheese (if you can’t find this you can substitute with a mild Feta cheese)
• 1 1/2 pounds chicken, cooked and shredded

Method

Sauce

• Heat olive oil in skillet over medium heat
• Add onion and sauté on low-medium heat for about 5 minutes, add garlic for the last-minute so it doesn’t burn
• Raise heat to medium and slowly stir in spices, stirring for 2 minutes
• Then sprinkle on the flour and cook, stirring, 1 more minute
• Gradually pour in the stock, stirring constantly. Bring to a simmer, stirring to make sure the flour doesn’t stick to the bottom of the pan.  The liquid will slowly thicken.
• Add the chopped chiles and simmer on low for about 30 minutes, stirring every 10 minutes or so

While sauce is cooking, shred the leftover chicken.  If you’re starting from scratch, dust the chicken with cumin, salt and pepper and place on oiled grill.  After cooking shred and leave it on the side for assembly.  (You can also chop the chicken, personally like the texture of it shredded).

Now it’s time to assemble!

• Preheat the oven to 350 degrees F.
• Spray a large baking dish with cooking spray.
• Place a tortilla on your cutting board; add a few dollops of the chicken, and then spoon on the sauce.
• Sprinkle with a little cheese, and roll the tortilla to enclose the filling.
• Place it seem side down in the baking dish. Continue to fill all the tortillas and put them in the baking dish.
• Pour the remaining sauce over the top and sprinkle with the remaining cheese.
• Bake uncovered for about 30 minutes until bubbly and cracked on top.
• Serve hot with a side of sour cream, salsa or guacamole.

If you want to make this dish vegetarian friendly, just omit the chicken and replace the stock with water.  I usually make one of each when we have friends over.  You can assemble it earlier in the day and then just pop it in the over when your guests arrive.