July 25, 2009
Kid-Friendly, Poultry, Recipes, Vegetables
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This is an easy chicken version of my mom’s more traditional seafood coconut soup. This can be made in about 30-40 minutes for a healthy weeknight dinner. Traditionally Thai coconut soup is made with galangal root, kaffir kaffir lime leaves, and lemon grass, none of which can be purchased within a 20-minute drive from my house.
On weekends when I feel like driving to get what’s needed for the real deal, I’ll trek to the closest Asian market to procure the goods. For most nights, this suffices when I’m craving a comforting chicken soup.
You can serve this as a starter to a full meal, but I prefer to add 1/2 cup of cooked buckwheat soba noodles to each bowl, which gives it a bit more substance as a meal in itself.
In my opinion, the jury is still out on whether to use chicken stock, broth, or a combination of both. I like the richness that stock adds, but I find it’s a bit too heavy for such a light soup. My recipe indicates broth, but I like it with a little stock added in.
Oh, my boys, who are decidedly against most soups, totally dig this stuff!
Ingredients
3 cups chicken broth
2 (14 ounce) cans coconut milk
Juice of 2 limes, plus 1/2 lime cut into wedges
4 tablespoons fish sauce
3 tablespoons fresh ginger, peeled and minced
1/4 teaspoon chili sauce (I use Sambal Oelek, but Sriracha is fine)
1 teaspoon raw (turbinado) sugar
1 pound boneless, skinless chicken breast, cut into thin, 2-inch-long strips
1/4 cup freshly sliced scallions
2 roma tomatoes, cored, seeded, and cut into 1/2-inch pieces
1/2 cup freshly chopped cilantro, divided evenly
1 package buckwheat soba noodles, boiled, drained, and rinsed in cold water (optional)
Method
Combine the chicken broth, coconut milk, lime juice, fish sauce, chili sauce, ginger, and lime wedges into a sauce pan and warm over a medium-low flame. Let it simmer, but don’t let it boil. This will be the broth for the soup, so starting it first is ideal to develop the flavors. I like to simmer it about 15 minutes ahead of adding the chicken.
Sautee the chicken breast strips in a nonstick pan for 3-4 minutes, or until the flesh turns white and opaque. Don’t cook it for too long, or it will be rubbery and dry. Alternatively, in a regular skillet with 1-2 teaspoons oil, as needed. Drain any excess liquid and add the chicken to the broth. Let simmer about 5 minutes and then add the sugar, and stir to dissolve. Remove the lime wedges.
Add half of the cilantro, tomatoes, and scallions and cook for 3-4 minutes longer, and then remove from heat. Serve in individual bowls over soba noodles, or alone, sprinkled with a little of the remaining cilantro.
4-6 servings
Mom’s Recipe
Here’s my mom’s version with a shrimp and vegetable broth and shrimp meat instead of chicken. I think hers is more similar to tom kha talay.
Ingredients
1 pound raw shrimp, peeled, with the peels reserved
4 quarts water
1 cup chopped onion
1 cup chopped roma tomatoes
1 (15oz) can coconut milk
6 kaffir lime leaves
1 piece dried galangal root (1 inch by 2 inches) broken into 3-4 parts
2-inch square piece fresh ginger, peeled and minced
4 dried red whole chili pods
flaked red chili to taste
10 medium-sized mushrooms, washed and quartered
1 bunch green onions, washed, trimmed, and coarsely chopped
2 roma tomatoes, washed, cored, and coarsely chopped
Juice of 3 limes
6-8 tablespoons fresh chopped cilantro
Method
Put the shrimp shells, water, onions, and tomatoes into a stock pot and bring to a boil. Reduce heat and simmer for 30 minutes. Strain the broth and return it to the bot. Discard the shrimp shells, onions, and tomatoes.
Bring the broth back to a simmer and add the coconut milk, kaffir lime leaves, galanga, ginger, chili, and salt. Allow this to simmer for another 30 minutes.
Add the raw, peeled shrimp, mushrooms, tomatoes, and green onions and simmer for 10 minutes.
Just before serving, add the lime juice and cilantro.
March 1, 2009
Kid-Friendly, Recipes, Vegetables, Vegetarian
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I have an allergy to potatoes, so I try to be creative with yams instead. Never a fan of the traditional candied yams with pineapple and marshmallows, I tend to make this for Thanksgiving and Christmas dinners. It’s best when started early in the day, but I’ve also successfully cooked it overnight on low.
Ingredients
2.5 pounds garnet yams, peeled and cut into 1.5 or 2-inch cubes
1/3 cup packed dark brown sugar
1/4 cup unsalted butter, cubed
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1 teaspoon of freshly grated ginger (or 1/2 teaspoon ground)
1 teaspoon vanilla extract
Method
In a large bowl, combine the yams with the sugar, spices, and vanilla. Toss and mix to coat the yams. Put this mixture into a slow cooker and top with the butter. Cook on low for 6-8 hours, mixing occasionally.
December 17, 2008
Desserts, Kid-Friendly, Vegetarian
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During the holidays I love to make treats to share, but time usually dictates that I never get around to it. However, now that I’ve found the Condensed Milk version of making fudge, I can now turn out several batches of yummy and pretty goodies in just an hour or so.
This fudge version is very simple and nearly fool-proof. Gone are the days of fragile glass thermometers and crystallized batches of gooey ick. If you can watch a pot of melting chocolate closely, you can make this. It’s also a good method to use if your kids want to help you. My boys like to add the fruit and mix.
Variations on this recipe are endless. By using milk, semi-sweet, dark, or white chocolate chip varieties and various mix-ins, you’re sure to create a lovely variety of treats to share!
Ingredients
16oz milk or white chocolate chips
4 Tablespoons unsalted butter
14oz sweetened condensed milk
1/4 cup each of sweetened, dried cranberries and dried Mediterranean apricots, chopped into small piece
1 teaspoon canola oil for lightly greasing pan
Method
In a double boiler, combine chocolate, butter, and sweetened condensed milk. Heat to melt butter and chocolate, stirring gently every 1-2 minutes to ensure thorough incorporation of ingredients. Don’t mix too aggressively or air bubbles may form. Once all chips are melted, remove from heat and fold in cranberries and apricots, again mixing gently. Pour into 8×8 lightly oiled glass pan (or other appropriate mold) and chill until firmly set. Cut into pieces and serve or store for up to two weeks.
July 3, 2008
Kid-Friendly, Poultry, Recipes
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Someone I knew once made me tacos with teriyaki-marinated chicken. Other than the teriyaki flavor, these were pretty standard tacos, but I remember the uniqueness of the Asian-style chicken in the Mexican dish and like it quite well. Maybe that’s what people mean by “Asian Fusion?”
I’ve taken the idea of teriyaki-marinated chicken and blended it with pineapple, salsa, and cilantro. Yes, it sounds odd, but I’ve never met anyone who tried it and didn’t like it.
Ingredients
6-8 eight-inch flour tortillas
2 boneless, skinless half-chicken breasts, cut into 1/2-inch pieces
1/2 cup pineapple juice
1/4 cup teriyaki sauce (or use the soy-free variety here)
3/4 cup fresh (or canned) pineapple, cut into 1/2-inch pieces
1/2 cup shredded cheddar cheese
1/4 cup roasted, diced green Chile peppers
1/2 cup fresh cilantro, finely chopped
Sour Cream
Fresh Salsa
Method
Marinate the chicken in teriyaki and pineapple juice for 2-6 hours. Sautee in a skillet over medium heat until chicken is cooked, liquid is evaporated, and sauce is thick and slightly sticky.
Heat tortillas in an empty skillet over low heat with cheese. Remove once cheese is melted
Assemble tacos with about 2 tbsp chicken, pineapple chunks, fresh cilantro, green Chiles, salsa, and sour cream.
Makes 6-8 tacos.
July 3, 2008
Grains, Kid-Friendly, Recipes, Vegan, Vegetarian
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This one owes a credit to my husband. He makes the best garlic bread and it has been our staple with pasta for the last 10 years. Any fresh loaf will do, but I prefer sourdough or sweet French without frills like whole grain, seeds, or other toppings.
Ingredients
1 loaf of fresh bread
5-6 cloves of fresh garlic, peeled and trimmed
1/4 tsp kosher salt
Juice of 1/2 lime
1/4 tsp freshly ground black pepper
1/3 cup olive oil
Method
Preheat oven on broil setting
Slice the bread to about 3/4 -inch thickness.
In a blender or food processor, combine garlic, salt, lime juice, pepper, and olive oil. Blend on high speed until garlic is thoroughly liquefied and entire mixture is slightly emulsified and opaque.
Brush the mixture over one side of each slice of bread and lay the bread on a baking sheet. Heat under broiler for 3-6 minutes or until bread is slightly browned and crunchy at the crust. Serve immediately.
June 21, 2008
Kid-Friendly, Pork
1 Comment
Whether it’s the dead of winter or the heat of summer, I love this bean and sausage soup. It all started when my good friend, Will, bought me this lovely box of a Christmas gift full of kitchen goodies. Not only did he pick an amazing, artisan-quality cheese board, he tossed in some gourmet dry bean soup mixes. One in particular was a Fagioli & Pasta mix. It was tasty, but as prepared I found it a bit thin and without a hearty body. Keep in mind it was a healthy and vegetarian recipe. I did, however love the combination of beans (I think there were four) but it inspired me to start over on my own to produce something healthy, yet so full of flavor that I’d want to recreate it for years to come. Here is my bean soup. Enjoy.
An Italian bean mix can be achieved a few different ways. If you’re in a hurry and don’t have time to start from dry beans, use 1 15-oz can each of dark red kidney beans and white kidney beans (cannellini) drained and rinsed. Or, if you prefer to slow-cook your beans, use 1 cup each of these dry, or use a pre-measured, dry Italian mix. Whichever way you choose, you’ll ultimately have about two pounds of cooked beans. (If you’re not familiar with cooking dried beans, look here. It’s really not as complicated as it’s often made out to be.
Ingredients
1 lb spicy Italian sausage
2 tbsp olive oil
1/2 cup dry white wine
1 large onion, finely chopped
2 carrots, chopped
2 celery stalks, chopped
1 stalk of fennel, peeled, split, and thinly sliced
1 medium zucchini, chopped
1 tsp kosher salt
1.5 quarts chicken stock (not broth, grown-up, full-bodied STOCK.)
2 lbs cooked Italian bean mix, drained and rinsed
1 15oz can diced, stewed tomatoes
1 tbsp fresh thyme leaf (1/2 tsp dried)
1 tbsp fresh oregano leaf (1/2 tsp dried)
1 tsp fresh rosemary leaf, chopped (1/4 tsp ground)
1 tbsp fresh basil leaf, chopped (1/2 tsp dried)
2 dry bay leaves
1/4 cup Italian parsley, finely chopped (1 tbsp dried)
1/2 tsp Tobasco sauce
Salt and pepper to taste
Fresh ground black pepper, to taste
Optional: 1 cup conghigliette (small shells) or ditalini (small, short tubes) pasta
Fresh julienned basil and shredded Parmesan cheese to garnish.
Method
In a large dutch oven, brown the sausage until cooked through. The sausage I buy tends to be lean, and I find I need to add 1-2 tbsp olive oil. Remove sausage from pan and set aside. In remaining oil, saute onions, carrots, and celery together with wine. As soon as the wine has evaporated, add the salt and sweat over medium heat for about 10 – 12 minutes. Add the zucchini and fennel and cook for about 5 minutes. Add the fresh herbs and saute another 2-3 minutes. Add sausage, mix thoroughly. Add chicken stock, beans, and tomatoes. Heat to a simmer, then turn to low heat and cover.
Cook 45 to 60 minutes. Near the end of cooking, add Tobasco if you prefer a bit more spice than the sausage provides. Add the pasta, cook until done. Serve garnished with fresh julienned basil, a sprinkle of Parmesan cheese, and a side of thick, crusty Italian bread
June 9, 2008
Fish and Seafood, Kid-Friendly, Recipes
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I’ve only been to San Diego twice, but the most vivid food memory I have from there is of tangy fish tacos. Restaurant versions are the only ones I have tried, but these were similar in their limy flavor, creamy sauce, a hint of spice, and the crunch of fresh cabbage.
After several iterations, I like the below combination best. My kids scarf these up unlike any other fish dish I’ve served them.
In place of the ancho chili powder, you can substitute a mix of regular chili powder and cayenne in a 3:1 ratio. Or, if you don’t want it spicy, just use regular chili powder.
Ingredients
Marinade
12oz mahi mahi fillet
1 tbsp canola oil (you can skip this, but it helps keep fish from sticking to the grill)
Juice of one lemon
1/4 tsp ancho chili powder
1/2 tsp kosher salt
Sauce
2 tbsp canoloa mayonnaise
2 tbsp sour cream (I prefer low-fat here)
2 tbsp fresh lime juice
1/8 tsp ancho chili powder
Garnish
6-8 small yellow or white corn tortillas
1/4 cup fresh cilantro leaves, coarsely chopped
Fresh lime wedges
1/2 cup fresh green cabbage, finely shredded
Method
1-4 hours ahead, marinate the mahi mahi fillets in the lemon juice, salt, oil, and chili powder. A resealable zip-top bag works great.
Cook the fillets whole on a preheated grill at medium flame. Cook 6-8 minutes on each side, flipping once, until the fish is slightly flaky but not dry. Generally this takes 6-8 minutes per side, depending on how thick your fillets are. Adjust your time as appropriate. Cut the cooked fish into 1-inch slices and set aside.
Combine mayonnaise, sour cream, lime juice, and chili powder with a whisk. Set aside.
Heat canola oil in a skillet over medium flame. Well-seasoned cast iron works best, as stainless steel tends to stick and require more oil. Heat tortillas in canola oil for about 30 seconds on each side, or just until the tortilla forms air bubbles inside. Set aside on a paper towel to catch any oil.
Assemble tacos with about 2 tbsp fish, 1 tsp sauce, a pinch of cilantro and a pinch of cabbage. Garnish with fresh lime wedges.
Makes 6-8 small tacos.
