Tag Archives: basmati rice

Thai Green Pork Curry

I recently ran across an ice cream tub with the label “odds and ends” on it and popped it open to find the carefully wrapped remainder of a can of Masri brand green curry paste. I was debating which protein to pair it with and settled on some sliced boneless pork chops. The finished dish … Thai green pork curry served over basmati rice. I would have preferred jasmine rice but, unfortunately, didn’t have any.

Thai Green Pork Curry – serves 3

1 tbsp oil
1 small onion, thinly sliced
350-400 gm boneless pork chops, thinly sliced
200 gm broccoli florettes (or diced eggplant, green beans, tops removed, asparagus, sliced into 2 inch pieces)
1 large or 2 medium carrots, peeled and thinly sliced
2-3 tbsp Thai green curry paste
200 ml coconut milk (or a combination of the coconut milk and plain Balkan yogurt)
1 tbsp brown sugar
1 1/2 tbsp soy sauce
1 1/2 tbsp fish sauce
1 tsp white sugar, if needed

extra yogurt, for serving

Heat oil in a saute-pan to medium-high and saute the sliced onion and pork for 2-3 minutes or until the onion is golden and the pork has started to brown.

Add the vegetables, coconut milk (and yogurt, if used), brown sugar, soy and fish sauces. Cook for  12-15 minutes or until vegetables are tender. If using broccoli, you might want to add the florettes for the last 7-10 minutes so they don’t overcook. (Like mine did.)

Taste and if the curry is too ‘hot’, add a tsp of white sugar to reduce that a bit. Serve over steamed jasmine or basmati rice.

Top with an extra dollop of yogurt, if desired.

Advertisements

Indian Menu for 4 … At Home

I came home last week with a tray of four skinless, bone-in chicken breasts and decided to include them in an Indian menu that I had planned for the weekend.

I was originally going to make a chicken curry/biryani but switched over to chicken tikka instead. Two chunks of spicy and tender chicken are often part of an appetizer combo, along with a couple of samosas and a couple of pakoras, but I threaded five onto soaked bamboo skewers and turned them into a main dish. The spiciness of the tikkas are toned down by serving them with a minty yogurt dip (raita).

Since this is a ‘dry’ dish, I made a couple of ‘wet’ dishes … matar paneer (pea and paneer cheese curry) …

… and a vegetarian chana masala (chickpea curry) … to go with it.

For a bread, I made aloo paratha, spiced mashed potato mixture stuffed into a whole wheat flatbread. Because I’m not fond of all whole wheat breads, I used (a bit more than) half all purpose flour and half whole wheat. And, I halved the recipe I found on line to only make four parathas. Because I didn’t have any fresh coriander leaves called for in the recipe, I defrosted some thinly sliced green onion tops and added them in their place.


And, of course, I made some basmati rice to sop up all that tasty sauce. Plain because I was tired and couldn’t be bothered coming up with anything more elaborate.

BONUS

To use up the rest of the chicken, rather than freezing it away, I took the largest of the chicken breasts, took it off the bone and spread the top with about a teaspoon of Hellman’s mayonnaise. Then, the mayonnaise coated breast was dipped into a few tablespoons of Italian seasoned breadcrumbs. I roasted the breast along with all four of the ribs. Since I left quite a bit of meat on the ribs, I let them cool and then put them in a freezer bag. Later in the week or the week after that, I’ll make a small (four cup) batch of chicken stock with the ribs and use them in a pot of chicken noodle soup. I even have egg noodles in the pantry to add to the soup.

Since the boneless breast was so large (~350 gm) I cut it in half and will have two meals.

The smaller breast and other trimmings were ground up (I had about 400 gms of meat) and turned into three chicken patties/burgers.

Pretty economical for an investment of $6.35 and some time.

August/Summer Wrap-Up … Butter Saffron Basmati Rice and Pepperoni Pizza Sourdough Bread Loaf

PICTURE HEAVY WARNING

Summer has been much too short. Of course, I didn’t get much accomplished. In fact, I can’t even remember the semi-ambitious plans I had made.

Next year, I’m going to have to make and post a list of To Do‘s to keep me on track.

I hope work calls are more frequent this fall than last year and that my insomnia doesn’t flare up again. Going to bed at 5am is a bad habit and I need to get my sleep patterns back on track if I keep getting 6am phone calls to work.

And now, for a quick clear out of dishes I’ve cooked and pictures that I haven’t shared in August. Posting should slow  down quite a bit as work starts again.

I made butter saffron basmati rice with which to serve some leftover green chicken curry.

Butter Saffron Basmati Rice – ~3 cups

1 cup basmati rice
1 1/3 cup water
1 tbsp butter, unsalted
1/2 tsp salt

Saffron garnish
pinch or two of saffron threads
2 tbsp boiling water

Combine the boiling water and the saffron threads in a small bowl/ramekin and set aside.

Cooking the rice:

Wash the rice in several changes of cold water and then pour into a colander and drain.

In a medium saucepan, melt the butter over medium heat and then add the drained rice. Saute for a minute or two. Add the water and salt to the saucepan and bring to the boil. Once the water is boiling, reduce the heat to the minimum setting on your stove and cover.

Cook for 20 minutes.

Remove the saucepan from the heat and let the rice continue to steam for another 5-10 minutes.

Fluff with a fork. Every rice grain should be separate from every other. Transfer to a serving bowl and drizzle the saffron over the top.

Serve.

I tested the suggestion that using bread flour instead of all-purpose flour in my sourdough baking would give me better oven spring. The result did not bear that out but as I made some other changes to my ‘go to’ no-knead sourdough recipe, they’re not conclusive. The add-ins (1 oz diced hot pepperette, 1 tbsp tomato paste, 1 tbsp sun-dried tomatoes, 2 oz shredded mozzarella cheese, and 1 tsp Italian herb seasonings), at least, gave me a very tasty, if flat, oval loaf of pepperoni pizza bread.

It was great as a dip for marinara sauce and toasted or plain, with butter, peanut butter or as a base for an open faced egg salad sandwich.

 

Mushroom and Tofu Egg Drop Miso Soup – It’s hard to take a nice picture of miso soup

A shrimp appetizer

Shrimp and Mushroom Scampi over home made Fettuccine pasta

Some breakfasts/lunches

 

Spicy pepperoni and mozzarella cheese stuffed omelette

Sourdough tortilla pizzas have been appearing often on my plate – from the classic pepperoni/mozzarella, with or without sweet peppers, Canadian bacon and fresh basil to pulled pork/bbq sauce to shrimp or mushroom on a base of shiso pesto. A bacon and mozzarella pizza made today isn’t pictured.

 

 

I was sure I had some fudgy chocolate cupcakes in the downstairs freezer for a quick dessert (even had a frosting idea that I was excited about) but then I had to scramble for a new plan when I discovered that I had eaten them all up, and all that was left were nine red velvet cupcakes. Making a cream cheese frosting was my immediate thought and, after weighing what was left of the last brick of Philly cream cheese (77 gm) in  my fridge, I searched my hard drive for one of the many ‘one day, I must try this’ frosting recipes that I could scale down. I was very pleased with the result … a thick, pipeable frosting with a touch of lemon juice to cut through the cloying sweetness of so many cream cheese frostings.

The last of the raspberry cupcakes with raspberry curd

August Round-Up – Part 3 Various

SEPTEMBER TEASER: English muffins and hamburger buns

Some more goodies I made near the end of the month.

I tried a new matar paneer recipe and made 12 oz of fresh paneer to use in it. There was a lot of tomato gravy at the end, much more so than in the previous version I made. I added a bit of whipping cream to the sauce to sweeten it.

Indian Meal – purchased roti, chicken tikka, yogurt, basmati rice and matar paneer. All served with some refreshing lemonade. I made some pretty tasty Indian rice pudding with the leftover basmati rice (the next day, Sept 1, but I’m including it in this post).

Close-up

Indian Rice Pudding (Rice Kheer) – serves 2-3

1 cup cooked basmati rice
1 1/2 cups milk
1/2 cup whipping cream
3 tbsp sugar
1/4 cup raisins
a pinch cardamom powder

In a saucepan combine the above and bring to a boil. Reduce the heat to simmer and cook, stirring gently, until the pudding has thickened as much as desired, about 20 minutes

Take the saucepan off the heat and let sit for at least 10 minutes during which time it will thicken a bit more.

Refrigerate and serve cold or room temperature.

Chinese stir fryboneless pork loin, tofu and broccoli in black bean sauce served over angel hair rice noodles

Mussels in Garlic Butter over Fettuccine

Baked salmon with tzatziki over Mexican rice with a side of spinach and feta phyllo squares

Home made falafel and hummus dip

Ham … boiled and prepped for the freezer. I hope to do something creative with the pork skin eventually.

Hearty breakfast with the 66% whole wheat loaf

Close-up of the fried eggs and ham.

Peanut Brittle

Espresso Panna Cotta with Peanut Brittle garnish – not very prettty (the vanilla bean settled to the bottom) but it was easy to make … and tasty

You can always eat it directly out of the ramekin, of course.

Indian Weekend Feast

On the way home from work on Friday, I stopped in at the Indian grocery store and picked up a pound box of sweets. Which served as the inspiration to this weekend’s menu. I also picked up a few other goodies to round out the meal.

Menu inspiration: back row (rasgulla and gulab jamun), front two rows (various burfees or Indian fudges)

I’ve made Indian foods from scratch before, but sometimes, you need a break, so buying one or two items to add to your meal isn’t a bad thing. Nor is using prepared pastes, chutneys or even breads.

I was going to make mattar paneer but I didn’t have enough milk in the house to make my own paneer (cheese), and I blew the budget with the other items, so I couldn’t BUY it. Still, I think the menu was good enough, even if it was one of the easiest I’ve made in a long time.

Samosas, easy chicken vindaloo, cheater’s chickpea curry (or chana masala), basmati rice, roti and various sweets.

Chicken vindaloo – a very spicy chicken and potato stew made with a jarred paste mixture and served over plain basmati rice with some cooling yogurt or a cucumber or tomato raita (yogurt based dip)

Close-up of the interior of the samosa – potatoes, peas, toasted spices in a crispy pastry, served with a mint chutney

Two of my favourite Indian sweets – rasgulla (left) and gulab jamun (right)

Both of these sweets are milk based and soaked in a sugar syrup. Cardamom is a flavouring that’s sometimes used in the syrup. The rasgulla is made with kneaded fresh paneer cheese poached in a sugar syrup. When you bite into it you get the  squeaky texture of biting into fresh cheese curds. The gulab jamun is made with milk powder and butter or whipping cream, kneaded into a ball and deep fried and then soaked in the sugar syrup.

Closeups of Indian sweets – various burfees (fudges)