Posts tagged ‘peanuts’

December 6, 2011

Thyme Couscous

Like pasta, couscous doesn’t have much of a flavor itself.  But that’s one of the best things about it; you can add a variety of flavors, textures and spices to make it fit any mood.  When I’m already busy putting together a main dish, couscous is the perfect addition when you have your hands full.  It only takes 5 minutes to create fluffy, delicate pillows of joy.

Since couscous is so delicate, you need to be careful with the spice level and what you use.  It will add a great deal of flavor; so if you add something spicy like cayenne that’s all you’ll be able to taste.  I also want to steer you away from using dried herbs, fresh ones are in a completely different category.  It’s like comparing a fresh, crisp Fuji apple to those chewy dried fruit slices better known to me as foamy rubber nothingness.  Couscous cooks in 5 minutes, so the dried herbs don’t have a chance to reconstitute and end up getting stuck in your teeth apart from anything else.  So have fun with fresh herbs, and enjoy these combinations.

Ingredients

  • 1 cup couscous
  • 1 cup water
  • 2 tbsp. butter
  • 1/2 tsp. salt
  • 4 sprigs fresh thyme, finely chopped
  • 1 tsp. garlic powder
  • 1/4 cup toasted pine nuts

Method

  1. Preheat oven to 350°F
  2. Line baking sheet with foil and distribute pine nuts evenly
  3. Toast pine nuts for 10 mins.  Remove when they’re slightly golden around the edges and set aside to cool
  4. In medium saucepan, add couscous, water, butter, salt, fresh thyme and garlic powder. Stir with fork to distribute thyme.  I pinch the thyme with my fingers before adding it in as it helps release the oils and favor.
  5. Bring to a light boil, quickly stir with fork, remove from heat and cover
  6. Let stand 4-5 minutes
  7. Fluff with fork
  8. Add cooled, toasted pint nuts

Here are some of my other favorites!

Basil and Sun-dried Tomato Couscous

  • 1 cup couscous
  • 1 cup water
  • 2 tbsp. butter
  • 1/2 tsp. salt
  • 1/2 cup fresh basil, chopped (add it after the couscous has cooled or the leaves will turn dark brown)
  • 1/4 cup sun-dried tomatoes, roughly chopped
  • 2 tbsp. black olives (optional)

Curry and Raisin Couscous

  • 1 cup couscous
  • 1 cup water
  • 2 tbsp. butter
  • 1/2 tsp. salt
  • 1 tbsp. curry powder
  • ¼ tsp. turmeric
  • 1/3 cup golden raisins
  • 2 tbsp. fresh mint, roughly chopped
  • 1 tsp. toasted ground peanuts

Cranberry & Feta Couscous

  • 1 cup couscous
  • 1 cup water
  • 2 tbsp. butter
  • 1/2 tsp. salt
  • ¼ cup crumbles fresh feta
  • 1/4 cup dried cranberries
  • 1/4 cup toasted, slivered almonds
  • Fresh parsley for garnish
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November 10, 2011

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!

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