Friday, November 30, 2018
Saturday, November 24, 2018
Thursday, November 22, 2018
Sunday, November 18, 2018
Cranberry Meatballs
https://letnacholibre.blogspot.com/2016/12/cranberry-meatballs.html
These were good. Although by the third day they were less so...
These were good. Although by the third day they were less so...
Sunday, November 11, 2018
Borscht
http://letnacholibre.blogspot.com/2014/11/borscht.html
Did this again. This time put the beets in the water for 10 minutes maybe before the potatoes. That helped, but do it more next time.
Did this again. This time put the beets in the water for 10 minutes maybe before the potatoes. That helped, but do it more next time.
Saturday, November 10, 2018
Sunday, November 4, 2018
Bacon Corn Shrimp Tacos
Same as we made for New year's this year. Didn't turn out quite as good though. Alas.
Thai Fish Curry
https://www.plated.com/recipes/thai-fish-curry-with-kaffir-lime-and-jasmine-rice-3
We doubled this roughly. And added garlic. And used a green curry that had lime goodness going on instead of the red (since we couldn't find Kaffir lime leaves).
INGREDIENTS
10 ounces tilapia
1/4 ounce ginger
1 tablespoon light brown sugar
1 14-ounce can lite coconut milk
1 tablespoon fish sauce
2 ounces baby spinach
2 kaffir lime leaves
2 teaspoons red curry paste
8 ounces vegetable stock
2 tomatoes
1 red onion
Cook Rice - fluff with fork
While rice cooks, rinse spinach. Rinse tomatoes and cut into ½-inch dice. Trim and discard skin of ginger and mince. Peel onion and cut into small dice.
Heat 1 tablespoon canola oil in a medium pot over medium heat. When oil is shimmering, add ginger and onion and sauté until softened, about 5 minutes. Add curry paste and cook, stirring, until coated, about 1 minute—red curry paste is flavorful, but not overly spicy. If you're sensitive to heat, use less, but keep in mind, it provides the dish's signature flavor!
Add coconut milk, vegetable stock, brown sugar, fish sauce, kaffir lime leaves, and tomatoes to pot with curry base and stir to combine. Increase heat to high and bring to a boil, then reduce heat to medium and simmer, stirring occasionally, until curry is thickened and flavors have melded, about 10 minutes. Season with ¼ teaspoon salt and pepper as desired.
Increase heat under pot to medium high. Pat tilapia dry with paper towel and season all over with ¼ teaspoon salt and pepper as desired. When curry is bubbling, nestle fish into curry. Cook until fish is opaque, about 5 minutes. Stir in spinach to wilt, about 30 seconds more. Remove pot from heat and, if desired, remove and discard kaffir lime leaves.
Spoon rice and Thai fish curry into roomy serving bowls. Enjoy your fragrant masterpiece.
We doubled this roughly. And added garlic. And used a green curry that had lime goodness going on instead of the red (since we couldn't find Kaffir lime leaves).
INGREDIENTS
10 ounces tilapia
1/4 ounce ginger
1 tablespoon light brown sugar
1 14-ounce can lite coconut milk
1 tablespoon fish sauce
2 ounces baby spinach
2 kaffir lime leaves
2 teaspoons red curry paste
8 ounces vegetable stock
2 tomatoes
1 red onion
DIRECTIONS
While rice cooks, rinse spinach. Rinse tomatoes and cut into ½-inch dice. Trim and discard skin of ginger and mince. Peel onion and cut into small dice.
Heat 1 tablespoon canola oil in a medium pot over medium heat. When oil is shimmering, add ginger and onion and sauté until softened, about 5 minutes. Add curry paste and cook, stirring, until coated, about 1 minute—red curry paste is flavorful, but not overly spicy. If you're sensitive to heat, use less, but keep in mind, it provides the dish's signature flavor!
Add coconut milk, vegetable stock, brown sugar, fish sauce, kaffir lime leaves, and tomatoes to pot with curry base and stir to combine. Increase heat to high and bring to a boil, then reduce heat to medium and simmer, stirring occasionally, until curry is thickened and flavors have melded, about 10 minutes. Season with ¼ teaspoon salt and pepper as desired.
Increase heat under pot to medium high. Pat tilapia dry with paper towel and season all over with ¼ teaspoon salt and pepper as desired. When curry is bubbling, nestle fish into curry. Cook until fish is opaque, about 5 minutes. Stir in spinach to wilt, about 30 seconds more. Remove pot from heat and, if desired, remove and discard kaffir lime leaves.
Spoon rice and Thai fish curry into roomy serving bowls. Enjoy your fragrant masterpiece.
Friday, November 2, 2018
Subscribe to:
Posts (Atom)