A new sort of tag - I'm rather excited about it, everyone loves new recipes, especially if someone else already says they are good.
Dinner Tag: 5 Meals, 5 Recipes, 5 Favorites...
You post 5 of your favorite meals (or whatever you can come up with and feel like typing out!) with accompanying recipes, there should be a good mix of easy, quick meals and maybe one or two nicer meals and throw in one you've been meaning to try but never get around to it - we'll tell you if it's any good...
My theme is world Travel. I pick up new recipes when we move around. Here are some easy ones that you can make at home rather than overpay for at the restaurant.
As a disclaimer, I didn't take these pictures. They are not exact pictures of the recipe but an idea of where you are headed.
TURKEY:
Baba Ghanoush
1 large eggplant, roasted
1(14ounce) can garbanzo beans, rinsed
2-3 garlic cloves, minced
2-3 tablespoons lemon juice
3 tablespoons tahini
1 teaspoon sea salt
1/4 cup olive oil
2 tablespoons dried parsley
Prick the skin of the eggplant and roast it at 400 degrees for 1 hour, or until the eggplant collapses. Scoop the flesh out (everything but the skin), and add it to the food processor. Add the other ingredients, and pulse until smooth. Serve in a pita, or as a dip.
THAILAND
Thai Chicken Coconut Curry Soup
(Well, I've never lived in Thailand but I have eaten this soup at dozens of different restaurants around the country, and this recipe actually beats a lot of the restaurant made soups...it's easier than it looks).
3 cups chicken stock
5 cloves garlic, peeled and cut into large chunks
2 inches fresh ginger, peeled and cut into large chunks
1 T Thai green curry paste
2 tsp whole coriander seeds
1 tsp whole cumin seeds
½ tsp whole peppercorns
¾ cup loosely packed cilantro, plus ½ cup for garnish
1 cup unsweetened coconut milk
¾ cup thinly sliced shallots
1 cup sliced mushrooms (baby portabella or other Asian style)
1 boneless, skinless chicken breast, diced
2 T Asian fish sauce
2 T lime juice
2 tsp brown sugar
1 jalapeno, sliced into rings
1 small tomato, seeded and diced for garnish
½ cup freshly shaved coconut flakes, toasted
1 In a wok, over high heat, combine chicken stock, garlic, ginger, curry paste, coriander, cumin, peppercorns and cilantro. Bring to a boil: reduce heat and simmer 30 minutes. Strain broth over a bowl through a fine-mesh sieve; discard solids. Return broth to pot; add coconut milk, shallots, mushrooms and chicken. Return to a boil, then reduce heat to a simmer and cook until chicken is cooked through, 5-7 minutes.
2. In a small bowl, combine fish sauce, lime juice, brown sugar, and jalapeno if desired; stir until dissolved, then add mixture to soup. Garnish with tomato, coconut shavings and cilantro. Serve hot.
SPAIN
Paella - Rice with Chicken & Seafood
8 small clams, scrubbed
8 mussels, scrubbed
6 cups water
3 packets Chicken Bouillon
1/2 cup Olive Oil
8 large shrimp, peeled and de-veined
1 3-4 lb. chicken, cut up
8 Chorizos, cut into 1/2 inch slices
8 cloves garlic, minced
3 cups Rice
1/2 can Tomato Sauce (4 oz.)
1 packet Sazón Goya con Azafrán
1 tsp. Goya Adobo with Pepper
1 cup of peas
1 6 1/2 oz. jar Pimientos, diced
Directions:
In a saucepan, mix water and bouillon. Add clams and mussels and simmer until they open. Remove open clams & mussels with a slotted spoon and set aside, reserving broth. In a paella pan or 8-qt. Dutch oven, heat olive oil until very hot. Sauté shrimp 1-2 minutes and remove; sauté chicken until well-browned and remove; sauté chorizos until lightly browned and remove; set these aside. Lower heat to medium, and sauté garlic until browned. Add uncooked rice and sauté for 1 minute. Add tomato sauce, Sazón, Adobo, and reserved broth; bring to a rapid boil, gently shaking and turning the pan so all ingredients heat evenly. Reduce heat to a gentle boil, and simmer until most of the liquid has been absorbed. Stir gently, and salt to taste. Add peas, shrimp, clams, mussels, chicken, chorizos and pimientos. Simmer until rice is done to desired consistency. Remove from heat and let sit for three minutes. Garnish with parsley and lemon wedges.
POLAND:
Szarlotka Polish Apple cake
Crust:
3 cups flour
3 eggs
2 tblsp vanilla sugar
1 tsp baking powder
¾ cups margarine
1 cup sugar
Filling:
2 ½ lbs apples (grated with peels)
¾ cups sugar
2 tblsp bread crumbs
1 tblsp cinnamon
Directions:
For crust, mix together with hands, set aside.
For filling, mix together, set aside. Grease a 9X13 pan. Divide dough into 2 parts.
Thumb press 1 part onto bottom of pan. Drain apple mixture, spoon onto filling. Roll out other half of the dough, and place on top. Bake at 200˚C for 30-45 minutes or until golden brown.
HOLLAND
Oudhollandse aardappelschotel
Old-Dutch potato dish
OK I haven't lived in Holland either but I make this every year for Sinterklaasdag. It is so very yummy.
I couldn't find a picture of this recipe, but here is a Dutch windmill to put you in the mood.
500 grams / 1lb2oz potatoes
6 eggs (you can omit these...I always do because Johannes HATES eggs)
1 tbsp butter
2 slices cooked ham, 150grams / 5 oz each
2 tbsp finely chopped chives
2 tsp finely chopped parsley
1 tsp mustard
1¼ deciliter / ½ cup sour cream
1 round grated smoked Gouda cheese
salt and pepper
Preheat the oven to 200ºC/395ºF.
Peel the potatoes and boil them in a little water with a dash of salt, until they are almost done. Set them aside to cool. Thickly slice the potatoes.
Boil the eggs for 10 minutes, put under cold water and peel. Chop the eggs.
Melt the butter in a frying pan and fry the potato slices golden brown on both sides.
Grease an ovenproof dish and layer in the potato slices. Cut the ham into strips. Mix the chopped eggs, chives, parsley, mustard and ham with the sour cream. Add salt and pepper to taste. Spoon the mix over the potatoes, sprinkle the cheese over it and bake in the middle of the oven for about 20 minutes, or until the top is golden brown.
Serve with a tossed salad with an oil and vinegar dressing.
Eet smakelijk!
I tag all of my friends and family named Sally...which are legion :}
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