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.
- 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
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.
I had 1/2 cup of pumpkin left and I wanted to find a way to use it up. I also have tons of carrots, so…
Recipe taken from here, but changed a bit.
- 1/2 cup pumpkin
- 1/3 cup brown sugar
- 2 TBSP oil
- 1 egg, beaten
- 1/2 cup carrots (1 medium carrot)
- 3/4 cup flour
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1 tsp baking soda
1) Preheat the oven to 350F.
2) Beat the pumpkin, brown sugar, oil and egg.
3) Add the carrots and mix.
4) Add the flour, salt, baking soda and cinnamon and mix.
5) Add to a muffin pan (no need to butter).
6) Bake for 15 minutes.
I found them best heated with butter on top.
These tasted like pumpkin bread and were gone quick. I made mini ones so it was 2 or 3 bites and gone.
Recipe taken from here.
- 1 1/4 cups + 3 TBSP flour
- 1/2 tsp baking soda
- 3/4 + 1/8 cinnamon
- 1/4 tsp cloves
- 1/2 tsp nutmeg
- pinch allspice
- 1/2 tsp salt
- 1 cup + 2 tsp sugar
- 1/4 cup + 3 TBSP canola oil
- 3/4 cup + 2 TBSP pumpkin puree
- 1/4 cup + 2 1/2 TBSP eggs (2)
- 1/2 cups + 1/2 TBSP golden raisins
1) Mix the flour, baking soda, cinnamon, cloves, nutmeg, allspice and salt together in a large bowl.
2) Mix the sugar and oil until combined.
3) Add the pumpkin and mix until smooth.
4) Add the eggs, in 2 additions.
5) Add the dry ingredients to the wet in 2 additions, scraping the sides.
6) Fold in the raisins.
7) Place in a container that you can cover for 8-26 hours.
8) Preheat the oven to 435F.
9) Spray the muffin pan with cooking oil.
10) Add the batter to the pan.
11) Add the muffins to the oven.
12) Lower the temperature to 325F.
13) Bake for 45 minutes, or until the muffins are golden brown and a toothpick comes out clean.
Boston’s weather has been all over the place recently, going from 30 to 60 and back in a day. When we first saw that it was going to be 40, my friend said he wanted something from the Crock Pot. So, here it is (was?).
Recipe from here.
- cooking spray
- 1 medium onion, finely chopped
- 2 medium carrots, finely grated
- 1 cup of white mushrooms
- 1 can of mushroom soup
- 2 cans of cannellini beans, drained and rinsed
- 8 cups of water
- 3 bay leaves
- 5 black peppercorns
1) Spray a large pan and heat to medium.
2) Add onion until golden brown.
3) Add carrots and cook for another 3 minutes or so.
4) Increase the heat to high and add the mushrooms.
5) Cook until they are golden brown.
6) Add the mushroom soup and cook until it is simmering.
7) Throw everything into a crock pot.
8) Cover and cook for 4 hours on high or 6-8 hours on low.
I picked to make these based on the name. The owner didn’t know the reason behind the name which I think is quite silly.
You have two choices: (1) A son in law made this for his mother in law when his wife was gone with what was leftover in the kitchen and she loved it; (2) A mother in law found out her future son in law was mistreating her daughter and made these to say ‘this is what will happen to your balls if you keep this up’. It depends on my mood which story I prefer to believe.
This dish is used as a sweet-ish thing to calm the spiciness of the usual Thai food, however it is NOT a desert.
- 1 TBSP palm sugar
- 2 TBSP fish sauce
- 3 TBSP tamarind juice
- oil for frying
- 4 shallots, finely sliced
- 1 dried red chili finely sliced
- 2 hard boiled eggs, shelled
- coriander to garnish
1) Combine the palm sugar, fish sauce and tamarind juice in a small pan and boil.
2) Lower to a simmer for 5 minutes.
3) Taste and see if you want to add more of any of the ingredients.
4) Heat the oil in two pans.
5) To the smaller one, add the shallots, chilies until they are golden brown. Allow to cool. (You could do this and then step 6, using the same pan.)
6) Fry the eggs, turning as needed to brown it. We left the egg whole but I think it would be good to slice it so there is more surface area to fry AND you’re not frying something that is round-ish.
8) Cut the eggs in half (if left whole), pour the sauce over, and top with the fried shallots and chilies.
I had this the night before the cooking class in Chang Mai, not knowing that I would be able to make it the next day! I think it’s great. It’s basically a curry soup with more coconut flavors
- 4 TBSP cooking oil
- 100 grams tofu
- 3 cups coconut milk
- 1/4 cup coconut cream
- 1 TBSP curry paste
- 1 tsp Indian curry powder
- 1/4 tsp palm sugar
- 2 tsp fish sauce
- 100 grams of egg noodles
- 1 tsp chili powder
- 2 TBSP spring onions, chopped
- 2 TBSP shallots, chopped
- 1 piece of lime or lemon
- 1 TBSP picked Chinese cabbage
1) Put the oil in a wok and heat.
2) Mix the red curry paste and Indian powder.
3) Add curry paste into the wok and stir fry and cook until fragrant.
4) Add the coconut milk, fish sauce and sugar and bring to a boil.
5) Bring 2 cups of water to a boil and add 80 grams of the egg noodles and cook for 1 minute.
These are their directions. However they left out that we fried some noodles too to add on top, and everything that is listed as an ingredient and isn’t listed in the directions are served on the side, for the eater to add. I throw everything in.
Really simple recipe:
- 1 TBSP red curry paste
- 1 tsp Indian curry powder (Garam Massala)
(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.
- 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
1) Put everything into a mortar and pound.
To make the curry:
- 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
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.