Vegetable and Cream Sauce

The end of the week came and I had some left over vegetables so I thought I would just saute them and have them with pasta. After a bit of cooking I saw that I had heavy cream that I probably was not going to be using for anything else anytime soon (at least soon enough before it expires) so I threw it in too, not expecting much and it was delicious.

Ingredients:

  • 2 TBSP oil
  • 1/2 onion, chopped
  • 3 cloves of garlic, chopped
  • 1 carrot, sliced thin
  • 1 potato, sliced thin
  • 1/4 cup broccoli, chopped
  • 1/4 cup jalapeno slices
  • 1/2 cup grape tomatoes, quartered
  • 1 cup heavy cream
  • salt and pepper
  • 1/4 cup grated cheese
  • pasta

Directions:

1) Heat the oil in a large pan to medium-low heat.

2) Add the onion and garlic and cook until the onion is soft, but nothing is starting to brown.

3) Add the carrot and potato and salt, making sure they are spread out and not stuck together and cook for about 5 minutes, stirring often so they do not stick or burn. If necessary, add a lid to the pan to get them to cook faster.

4) Add the broccoli and jalapenos and cook for 1 minute.

5) Add the tomato and cook for 2 minutes.

6) Add the heavy cream and increase the heat to high.

7) Once it boils, bring it to a simmer and add the pepper and cook until it thickens (or until you’re tired of waiting)

8) Serve on the pasta, covered in cheese and with more jalapenos on top.

Cream and Veg Sauce

Advertisements

Hot Spinach Parmesan Dip

We had lots of Parmesan leftover from having a block with no rind, and then needing a rind and still having a whole block left. I thought this was a good way to use it up.

Recipe taken from here.

Ingredients:

  • 2 tsp olive oil
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 20 oz frozen spinach, thawed via the microwave and with the water squeezed out
  • 1/4 cup milk
  • 8 oz cream cheese
  • 1 cup Parmesan cheese
  • 1 cup Mozzarella cheese
  • 1 tsp black pepper
  • 1 tsp paprika

Directions:

1) Heat the oven to 425F.

2) Heat the oil in a LARGE pan to medium heat.

3) Add the garlic and onion and cook for 5 minutes or until lightly browned.

4) Add the spinach to the onion mixture and coo for 2-3 minutes.

5) Add the milk and cream cheese.

6) Remove from the heat.

7) Add the Parmesan, Mozzarella, pepper and paprika and mix.

8) Spray a baking dish with cooking spray.

9) Pour the dip into the pan.

10) Heat for 20 minutes or until golden brown around the edges.

11) Serve with baguette slices.

Creamed Corn and Spinach Dip

Spicy Glass Noodle Salad

You can use any type of meat in this, but we used squid and octopus. I’m sure you can’t omit it.

Ingredients

  • Sauce
  1. 2-4 hot chilies, crushed
  2. 3 tsp lime juice
  3. 3 tsp sugar syrup
  4. 3 tsp fish sauce
  • Salad
  1. 1 cup short length glass noodles
  2. 1 cup thinly sliced octopus and squid *know what can ruin a dish? not removing the beak*
  3. 1 cup spring onion, cut in short lengths
  4. 1 bulb of lettuce
  5. 2 tsp roasted crushed garlic
  6. 1/2 onion, sliced
  7. 10 grams of mushrooms, sliced
  8. 1/2 tomato, sliced

Directions:

1) Mix all the sauce ingredients together. Add more of whichever you like the flavor of more.

2) Boil the pasta until it is done.

3) Boil the squid and octopus until it is done.

4) Mix everything together.

SE Asia 3186

Tofu Soup

I found this to be quite bland, so I would up the spices.

Ingredients:

  • 1 cup stock
  • 1 tsp fish sauce
  • 1 tsp light soy sauce
  • 1/4 tsp sugar
  • 1 block of tofu, sliced into bite sized pieces
  • 20 grams of ear mushrooms, chopped
  • 1 tsp chopped spring onion
  • 1 tsp coriander leaf, shredded
  • 1 tsp roasted garlic in oil

Directions:

1) Heat the stock to a boil.

2) Add the fish sauce, soy sauce and sugar and mix until the sugar dissolves.

3) Add the tofu and mushrooms and cook until the mushrooms are soft.

4) Serve, garnished with the spring onion, coriander leaf and roasted garlic.

SE Asia 3187

Stir Fried Glass Noodles

From Classic Home Cooking in Chang Mai.

Ingredients:

  • 50 grams of glass noodles (soaked in water for about 5 minutes)
  • 1/2 onion, sliced
  • 1/2 carrot, sliced
  • 1/4 tsp sugar
  • 1/2 tomato, sliced
  • 2 TBSP light soy sauce
  • 1 TBSP oyster sauce or mushroom sauce
  • 1 clove of garlic
  • 1 egg, beaten
  • 20 grams of ear mushrooms, chopped
  • 2 rice straw mushrooms or button mushrooms
  • 2 pieces of baby corn, sliced
  • 1 other vegetable, chopped
  • 1 tsp ground white pepper

Directions:

1) Put the oil in a wok on low heat.

2) Add the garlic and fry until fragrant.

3) Turn up to medium heat and add the egg until it is scrambled and dry.

4) Add the vegetables and stir well.

5) Add the soy sauce, oyster sauce, sugar, glass noodles and parsley and mix well.

6) Add the white pepper and remove from the heat.

SE Asia 3183

Yellow Curry

Really simple recipe:

  • 1 TBSP red curry paste
  • 1 tsp Indian curry powder (Garam Massala)

and mix!

(I’ll give you the red curry paste directions below)

The head chef (mom) at Classic Home Cooking in Chang Mai said this was more Indian than Thai, but Thai people love it.

Ingredients:

  • 6 dried chopped red chilies, soaked in cold water for 5 minutes
  • 1 chopped shallot
  • 2 cloves of garlic
  • 1/4 tsp Chinese ginger
  • 1/4 tsp kaffir lime rind, chopped
  • 1 TBSP lemon grass
  • 10 black pepper corns
  • 1/4 tsp dry coriander seeds, roasted
  • 1/4 tsp dry cumin seeds, roasted
  • 1/4 tsp shrimp paste

Directions:

1) Put everything into a mortar and pound.

To make the curry:

Ingredients:

  • 100g tofu, chopped
  • 1/2 cup coconut cream
  • 1 1/2 cup coconut milk
  • 1 TBSP yellow curry paste
  • 2 tsp fish sauce
  • 1 tsp palm sugar
  • 1 boiled potato, chopped bite sized
  • 1 onion, chopped bite sized
  • 2 TBSP cooking oil

Directions:

1) Fry the curry paste with oil in a wok on low heat.

2) Add the coconut cream and keep stirring until the oil becomes separated.

3) Add the tofu, fish sauce, palm sugar and coconut milk.

4) Up the heat to medium.

5) Add the potatoes, onions, and bring to a boil.

6) Cook until the potatoes can be pricked easily with a fork.

SE Asia 3184

Stuffed Lemongrass

‘This delicious dish is definitely best eaten with fingers. Cutlery just won’t let you enjoy the juicy lemongrass flavor which permeates the filling. Try using different meats, and consider using the filling for stuffing zucchini/courgettes and their flowers, eggplants, bamboo shoots or any other vegetable you fancy. Experiment with the balance of flavors to suit the availability of ingredients and your palate. Mashed potato and tofu are possible vegetarian options, with some roasted rice powder for texture.’–From Tamarino in Luang Prabang

Ingredients:

  • 5 cloves of garlic, chopped
  • 4-5 medium spring onions, roughly chopped
  • 1/2 – 3/4 cup coriander, roughly chopped
  • 1 kaffir lime leaf, finely sliced (be sure to take out the stem)
  • 1 heaped spoonful of salt
  • 200 grams of potatoes
  • a bit of rice powder
  • 10-12 stalks of lemongrass, leaves removed so it is just one circle at the bottom.
  • 2 eggs, beaten with salt
  • 1 cup oil for frying

Directions:

1) Pound garlic, spring onions, coriander, kaffir lime leaf and salt in a mortar.

2) Add the potato and rice powder and mix.

3) Starting about 1 cm from the base of the lemongrass, cut all the way though the stalk for 4-5 cm. Do this again 1/4  to the right/left.

4) Make many thin cuts all around (these do not need to go all the way though, just to the cut in the middle).

5) Use your thumbs to open the lemongrass ‘cage’ and make a basket.

6) Add the filling with your hands or spoon.

7) Dip the lemongrass stuffed part in egg.

8) Heat oil in the wok to medium heat and fry the stalks until it is brown on the outside.

9) Drain on absorbent paper and serve.

SE Asia 3019Me and the lemongrass ‘cage’

SE Asia 3021The frying process