Thai Chicken Curry (Gang Gai Khao Mun)

I made curry paste, from scratch. Gourmet as hell you guys! It took a few stores to find all of the ingredients for this recipe but between H Mart and Ranch 99, I was able to get it accomplished. This recipe for the curry paste makes more than you need for one batch, which was about six servings, so I threw what was leftover in the freezer for next time.

From what I read, this comforting Thai dish is a staple at street food stalls, house restaurants and is a popular take away dish. It seems that they serve the curry sauce over boiled chicken and steamed rice, opposed to simmering the chicken in the sauce. Since I am not a food stall, I made it Bon Appetit style.

Ingredients for the Kalaya Curry Paste

⅓ cup trimmed and thinly sliced lemongrass (from 2 large stalks)

⅓ cup thinly sliced shallot (from 1 large [1 1/2-ounce] shallot)

¼ cup plus 2 tablespoons crushed red pepper (about 1 1/2 ounces)

¼ cup peeled and thinly sliced fresh turmeric root (from 1/3 cup whole turmeric)

2 tablespoons paprika

1 ½ tablespoons black pepper

1 ½ tablespoons ground white pepper

1 tablespoon peeled and thinly sliced fresh galangal

½ tablespoon ground turmeric

8 garlic cloves

5 makrut lime leaves

3 to 4 fresh red Thai chiles

¾ cup water, divided

Directions:

Combine the lemongrass, shallot, crushed red pepper, sliced turmeric, paprika, black pepper, white pepper, galangal, ground turmeric, garlic, lime leaves, and Thai chiles in a food processor, and process until vegetables and herbs are very finely chopped, about 1 minute. Add 1/2 cup water; process until mixture looks creamy, about 2 minutes, stopping to scrape down sides of bowl as needed. Scrape down sides of processor bowl, and stir mixture. With processor running, pour remaining 1/4 cup water through food chute, processing until mixture is smooth but slightly gritty and paste-like, about 2 minutes. Set aside 1/2 cup Kalaya curry paste in a small bowl.

Store remaining paste in an airtight container in freezer.

Ingredients for Chicken Curry

2 tablespoons palm sugar

1 tablespoon shrimp paste

1 (13 1/2-ounce) can coconut cream, divided

2 pounds boneless, skinless chicken thighs (about 8 thighs), cut into 1- to 2-inch pieces

1 (14-ounce) can coconut milk, well shaken and stirred

¼ cup fish sauce

1 teaspoon kosher salt

2 cups packed fresh basil leaves, plus more for garnish

3 makrut lime leaves, plus more for garnish

2 fresh green long hot peppers sliced (I used jalapeños) (about 1 cup)

Directions

Heat a medium-size heavy-bottomed pot or a Dutch oven over medium-low. Add palm sugar, shrimp paste, reserved 1/2 cup Kalaya curry paste, and half of the coconut cream (about 3/4 cup), and cook, stirring often, until curry sauce is fragrant and bubbly and palm sugar is dissolved, 3 to 5 minutes. Stir in chicken pieces and coconut milk. Increase heat to medium, and bring to a boil. Gently boil, stirring occasionally, until chicken is tender and a thermometer inserted in thickest portion of chicken registers at least 165°F, 7 to 10 minutes. Stir in fish sauce and salt. Stir in remaining half of coconut cream (about 3/4 cup). Remove pan from heat. Stir in basil and makrut lime leaves.

Garnish curry with jalapenos, basil and lime leaves.

Snickerdoodle Sandwich Cookies with Cream Cheese Filling

Snickerdoodle’s are not my favorite cookie, not even in my top five. So when I made this recipe, I did not think I would want them for breakfast, however paired with cream cheese frosting, they are suitable for any time of the day. With Christmas a short few days away, these are perfect to have out for little and big hands to grab.

I made these a few times, once from scratch and then I used a sugar cookie mix as a short cut and it’s just as good. Since time is minimal these next few days, get the mix and make it easy on yourself. But you do have to make the cream cheese frosting, that is a must.

INGREDIENTS

1 package of sugar cookie mix

8 oz cream cheese, room temperature

1/2 cup butter, room temperature

1/4 teaspoon salt

1 teaspoon vanilla

2-4 cups powdered sugar (depending on your sweet tooth)

DIRECTIONS

Heat oven to 350 degrees. Line backing sheets with parchment paper.

Mix the cookie dough according to the package directions. Using a 1/2-inch cookie scoop or spoon, scoop cookie dough and roll into balls. Roll the dough in the cinnamon-sugar and then place on the prepared baking sheets. Bake for 8-10 minutes.
Let cool completely.

While the cookies bake and cool, make the cream cheese frosting.

In a stand mixer or a bowl with a handheld mixer; beat cream cheese and butter until light and creamy. Add salt and then gradually add the powdered sugar, beat until smooth.

Once the cookies are cool, spread frosting on the bottom half of the cookies, top with remaining cookies and press gently together so the frosting spreads to the edges.

Store in an airtight container. They are good out of the fridge too!

Cravings Broccoli Salad with Cashew Dressing

She had me at cashew dressing.

This recipe is out of Chrissy Teigen’s 3rd cookbook, Cravings All Together and it’s a solid five stars. Instead of the traditional mayo dressing with bacon, which is obviously delicious, we make a dressing out of cashews to dress the broccoli. And the dressing is the star of the dish, it’s so good. It’s sort of like a satay peanut sauce but not… actually now that I think about it, I am going to make this dressing to dip chicken in.

It’s a little sweet, a tad spicy, crunchy, nutty and creamy an easy and delicious salad that almost hits all of the five flavor elements.

Plus it’s dairy and gluten free if that’s your thing.

INGREDIENTS (serves 4)

2 medium heads of broccoli, trimmed and separated into florets (about 6 cups)

Kosher salt

1 cup chopped salted roasted cashews

3 garlic cloves, smashed

1/2 teaspoon toasted sesame oil

2 Tablespoon unseasoned rice vinegar

1 1/2 tablespoons sugar

1 teaspoon finely diced jalapeño pepper (preferably red, with seeds)

2 teaspoons light soy sauce

1 teaspoon fish sauce

1/4 cup thinly sliced

1/4 cup sweetened dried cranberries

DIRECTIONS

Place 1 1/4 cups of water in a 5 quart saucepan and bring to a boil over high heat. Add the broccoli, cover with a tight fitting lid, and steam until broccoli turns bright green but is still tender-crisp, about 3 minutes. Drain and then spread the broccoli in a single layer on a paper towel-lined plate to cool. (Don’t place in an ice bath, that will create soggy broccoli) Season the broccoli with the salt.

While the broccoli is cooling, make the dressing. Combine 2/3 cup of the cashews with the 1/3 cup vinegar, sugar, jalapeńo, soy sauce and fish sauce in a blender until smooth and creamy, about 1 minute; add water by the dressing if it’s too thick.

Arrange the broccoli on a large plate or platter, then scatter the onions and cranberries on top. Drizzle 1/2 cup of the dressing over the broccoli, then scatter the remaining 1/3 cup cashews over the salad. Serve the remaining dressing on the side.

A Little of This and That

Is the earth spinning faster than normal? Is that why time is going by at lightening speed? Wasn’t it just Halloween and now it’s Thanksgiving, I don’t understand.

This will be a catch up of whatever has happened in the last month. My memory has been failing me lately..I made a delicious curry paste from scratch and then made an even better chicken curry but I can’t for the life of me, find the recipe I used. It’s like, poof! Gone from my memory and apparently my search history too.

I do know that we took the girls trick or treating, I remember that. It was our first time since Covid and it was a lot more quiet out there than it used to be. Dark houses and the lack of kids could have been because it was a Monday, I don’t know why we can’t just dedicate the last Saturday of October to Halloween.

Like I mentioned, I made a fresh curry paste that was super flavorful and very spicy and then made a chicken curry. If I ever find the recipe, I will make it again surely. I think I served it with coconut rice but who really knows, not me.

We took the girls rollerskating with their friends and I made the most delicious Snickerdoodle sandwich cookies with cream cheese frosting. These, you guys, are ridiculously good.

Oh and we finally made it to Cutwater Spirits tasting room. The drinks were delicious, the food was just ok. Next time, because there will be a next time, there are still so many cocktails to try, we will just sit at the bar.

I also made Chrissy Teigen’s broccoli salad with cashew dressing, and it was SO good. I will post that next time.

And obviously we are watching ALL OF THE SOCCER! The World Cup is such an exciting time, especially since we finally made it back into the tournament! Big match Friday, where will you be watching our USMNT?

Mushroom Pot Pie

You guys this recipe is ridiculously good. That’s all I have to say about it really, it’s just so good. The filling is almost like a thick soup and you could eat it with a loaf of good bread if you wanted. Pie crust was my favorite, puff pastry was good but didn’t hold up like the pie crust did. However, it really doesn’t matter because the mushroom gravy, if you will, is amazing alone.

I made this in individual ramekins but you could make this in a pie plate for a holiday dinner, it will get eaten up, I promise.

INGREDIENTS

4 ounces butter, divided

12 ounces mushrooms (I used cremini)

2 cups yellow onion, finely chopped

3/4 cup celery, finely chopped

1 cup carrots (about 1 small/medium), finely chopped

2 cloves garlic, minced

1/2 cup all-purpose flour

2 tablespoons brandy 

2 1/2 cups vegetable stock

1/4 teaspoon paprika

1/4 cup heavy cream

1/4 teaspoon cayenne pepper (optional)

leaves from 3 springs of thyme

1/4 cup packed Italian parsley, finely chopped

1 1/2 teaspoons kosher salt

1/2 teaspoon ground black pepper

1 package frozen pie crust

1 egg, whisked

DIRECTIONS

Heat a large Dutch oven or heavy-bottom saucepan over low heat, then add 1 tablespoon of the butter. Add the mushrooms along with a pinch of salt and cook for 5 minutes, stirring every so often to release their natural juices and soften. Remove the mushrooms from the pan, set aside, and turn the heat down to medium-low.

Melt the remaining butter and add the onions, garlic, celery and carrots and sauté for about for 6 minutes or until soft, stirring periodically.

Stir in the flour and cook for 3-4 minutes, stirring frequently. Add the brandy, stock, cayenne, and your cooked mushrooms.

Bring to a simmer and stirring often, allow the sauce to thicken, about 5 minutes. Stir in the heavy cream and remove from the heat. Add in thyme, parsley, salt and pepper. Taste for salt.

Preheat the oven to 425 degrees. Divide the filling into four 8-ounce ramekins and place on a baking sheet.

On a lightly floured surface, roll the pie crust thin and cut 4 rounds approximately 1/2 – 1 inch larger than the width of the ramekins. Spray the rim of each ramekin with cooking or spray (or you can use your egg wash) and 1/2 inch down the sides. Top each ramekin with the pie crust rounds, folding the excess over and gently pressing it against the ramekins using a fork to help seal it to the dish. Brush the top of the dough with egg wash and use a small knife to poke 3 small holes in the top of each pot pie.

Bake for 20-25 minutes, or until the tops are golden brown. Allow them to cool for a few minutes before serving.

*Recipe adapted from Savory Simple

Finally…A Farro Recipe {Farro Salad}

Why have we been neglecting farro for so long? I have been using it a lot recently because we can’t get enough of it’s chewy texture and nutty flavor. This dish here though, is the best reason to cook some up.
I promise, you won’t be mad at it.

Farro Salad with Apple, Parmesan, Arugula & Fried Shallots

Serves 4

Ingredients

1 cup whole-grain farro

2 cup low-sodium vegetable broth

1 1/2 tsp. kosher salt

1 bay leaf

1 Large shallot, very thinly sliced

1/3 cup extra virgin olive oil

3 tbsp. apple cider vinegar

1 tbsp. dijon mustard

2 tsp. honey

Freshly ground black pepper

2 cup lightly packed arugula

1 apple, chopped

1/2 cup shaved fresh Parmesan

1/4 cup freshly chopped basil

1/4 cup toasted pecans, roughly chopped

In a medium saucepan, combine farro, vegetable broth, salt, and bay leaf. Bring to a boil, then reduce to a simmer and let cook, stirring occasionally, until farro is tender and no broth remains, about 30 minutes. When farro is cooked, transfer to a large glass bowl to cool.

Meanwhile, make the fried shallots: in a small saucepan over medium heat, combine oil and shallots. When the shallots begin to sizzle, reduce the heat to medium-low and cook, stirring occasionally, until shallots are golden and crisp, 15 to 20 minutes. Remove shallots from oil with a slotted spoon and place on a paper-towel lined plate and season with salt. Let oil cool.

Make the dressing: in a medium bowl, combine the cooled olive oil with vinegar, mustard, and honey and season with salt and pepper.

Assemble the salad: combine cooked farro, crispy shallots, arugula, apple, parmesan, basil, and pecans. Drizzle dressing over salad and toss to coat.

*Recipe adapted from Delish 

Korean-Style Beef Tacos

This isn’t a new recipe. I think this cookbook is a handful of years old but it’s full of great recipes.

I made this for our weekly Taco Tuesday for us moms, however Averi was caught eating leftover steak off the cutting board.

*This recipe wants you to skewer the meat, I didn’t do that, it was just an extra unnecessary step for this occasion.

Ingredients

⅓ cup sugar

5 tablespoons lower-sodium soy sauce 

1 ½ tablespoons gochujang paste

1 tablespoon fresh lime juice 

1 tablespoon dark sesame oil

4 garlic cloves, minced

12 ounces flank steak, sliced against the grain into thin strips

⅛ teaspoon salt

Cooking spray

8 (6-inch) corn tortillas

Quick Pickled Cabbage (recipe to follow)

3 tablespoons sliced green onions

1 fresh jalapeno, sliced for serving

Directions

Combine the first 6 ingredients in a bowl. Add steak to bowl or combine all in a gallon size freezer bag; . Marinate in refrigerator for 1 hour, turning after 30 minutes. (Can hang out in the fridge for longer).

While the meat is marinating, make the pickled cabbage.

Pickled cabbage

3 cups chopped/shredded napa cabbage

2 garlic cloves

1/2 cup rice vinegar

2 Tablespoons soy sauce

2 Teaspoons gochujang paste

Combine 3 cups of shredded napa cabbage in a bowl with the garlic. Bring vinegar, soy sauce, sugar and gochujang to a boil in a small sauce pan. Pour hot vinegar mixture over cabbage; toss. Let stand at least 30 minutes before serving.

Preheat grill to medium high heat.

Remove steak from marinade, and discard marinade. Grill the slices of meat, 2 minutes per side.

(Thread steak onto 8 (8-inch) skewers; sprinkle with salt. Place skewers on grill rack coated with cooking spray. Grill 2 minutes on each side or until desired degree of doneness).

Grill tortillas 30 seconds on each side or until lightly charred; keep warm.

Place tortillas on plate, and divide steak evenly among tortillas. Divide the Quick Pickled Cabbage evenly among tacos; sprinkle with onions and jalapenos.

Rigatoni with Ricotta-Sage Pesto

The Milk Street cookbooks much like the America’s Test Kitchen and Cooks Illustrated cookbooks are almost foolproof when it comes to ingredients, flavors and photos. Obviously this is my palates opinion but I think if you read through a few of them, you’d likely agree. After our trip to Greece I got my sister-in-law (SIL) the Milk Street Tuesday Nights Mediterranean cookbook for her birthday. It seems she cooked her way through it with raved reviews. So I went ahead and checked out the Milk Street Tuesday Nights Weeknight Suppers. Flipping through it in the car I quickly realized that I was going to need to own it, that’s how many recipes struck me as delicious. This recipe was the first one that I made from the book and if you like sage, then this will be your your jam.

Rigatoni with Ricotta-Sage Pesto

INGREDIENTS

6 Tbs extra virgin olive oil

1/3 cup chopped fresh sage

3 cups lightly packed fresh parsley

2 tsp grated lemon zest

1 ounce finely grated parmesan cheese, plus extra for serving

1/2 cup whole-milk ricotta

salt and pepper to taste

12 ounces rigatoni

1/2 cup walnuts, toasted and chopped

DIRECTIONS

In a small microwave safe bowl, stir together the oil and sage, making sure the sage is completely submerged. Microwave on high just until the oil is hot and the sage is fragrant, about 1 minute. Cool to room temperature.

In a food processor, combine the sage oil mixture and the parsley. Process until finely chopped, about 15 seconds. Add the lemon zest and Parmesan and process until well incorporated. Transfer to a large bowl, stir in the ricotta, one teaspoon salt and a pinch of pepper.

Bring your water to a boil and add pasta, cook until pasta is al dente. Reserve 1 cup of the cooking liquid, drain the pasta.

Add the pasta to the ricotta mixture, then stir 1/2 cup of the reserved cooking liquid. The mixture should be creamy; if needed, adjust with additional cooking liquid. Serve with walnuts and additional Parmesan.

The One and Only Crab Cake Recipe

Ironically, two days after I post about the only crab cake recipe one needs, I see this on Instagram.

So…. I figured it was a sign from the chef’s to post this. Honestly it’s so easy and delicious, you won’t look back.

*Recipe from Chef Andrew Zimmern

1/2 cup mayonnaise

1 large egg, beaten

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce 

1/2 teaspoon hot sauce

1 pound jumbo lump crab meat, picked over

20 saltine crackers, finely crushed

1/4 cup canola oil

Lemon wedges, for serving 

Homemade remoulade/tarter sauce or your favorite store bought brand.Walmart Logo

DIRECTIONS

In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and hot sauce until smooth.

In a medium bowl, lightly toss the crabmeat with the cracker crumbs. Gently fold in the mayonnaise mixture. Cover and refrigerate for at least 1 hour.

Scoop the crab mixture into eight 1/3-cup mounds; lightly pack into 8 patties, about 1 1/2 inches thick. In a large skillet, heat the oil until shimmering. Add the crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges.

  • These can be made ahead, formed or not, for up to a day.

Cowboy Pasta Salad

This pasta salad is truly addicting. When I read the ingredients for the dressing, I wasn’t expecting it to be as good as it was. Creamy, tangy, sweet and as spicy as you’d like depending on if you’re feeding adults or children…or adult children.

The girls and I made this again at home. I went a bit heavier on the heat by also adding some cayenne pepper. I thought about adding some bacon, but honestly it’s good as vegetarian side dish.

We had it for dinner, it’s just as good as the first time.

The next day, I tore some arugula and added it to the pasta salad. I suggest trying this too!

Cowboy Pasta Salad

Ingredients

1 lb. bowtie pasta

Olive Oil

1/2 cup mayo

1/4 cup your favorite bbq sauce

1 tbs spicy brown mustard

1 tbs Worcestershire sauce

1-2 tsp of your favorite hot sauce

2 ears of fresh corn

2 cups cherry tomatoes

8 oz. cheddar cheese, grated

8 scallions, chopped

Salt and pepper, to taste

Arugula, if you want.

Directions

Bring a large pot of water to a boil. Cook pasta per box instructions, drain in colander.

Put cooked pasta in a large bowl and drizzle with evoo, so the pasta doesn’t stick together, set aside.

Husk the corn and cut kernels off the cobs. Add corn to pasta.

Halve the tomatoes, add to pasta.

To make the sauce, whisk the mayo, bbq sauce, mustard, Worcestershire sauce and hot sauce in a medium bowl until combined. Add the sauce to the pasta, tomatoes and corn, toss to combine.

Finely chop the green onions, add to pasta. Top with the grated cheddar cheese.

Taste for salt and pepper.

Enjoy!