My First Pad Thai Dish

Filed Under (Pasta, Supper) by Lisa on 02-06-2011

Tagged Under : , , , , ,

This afternoon I decided I wanted to make some kind of new noodle dish. I thought an Asian style dish would be a nice change from our usual Italian pasta dishes. I found a recipe for Pad Thai that sounded simple to make and fairly quick, so I gave it a try. I made huge changes to it, since it really had hardly any vegetables in it, and I love vegetables.

The result was a super yummy Thai noodle dish! It was slightly spicy and very flavorful.

This was my first time cooking with rice vermicelli noodles, and I cooked them exactly according to the package instructions (place in boiling water, and remove the heat, let stand for 5 minutes, then rinse in cold water), but my noodles seemed fairly clumpy after. I used a fork to get them less clumpy, but I am still wondering if there is a trick to make the vermicelli noodles free of clumps. Any suggestions?

Here is one of my special ingredients: coconut vinegar!

Pad Thai Noodles
Adapted from allrecipes.com
*serves 4

8 oz rice vermicelli noodles
1 red bell pepper
½ small package lean ground turkey
½ lb precooked shrimp (peeled and shelled tails removed)
3 cloves garlic
3 green onion stalks
3 carrots
3 handfuls broccoli
2 stalks celery
½ vegetable bouillon cube  (dissolved in 1 cup boiling water)
½ cup organic ketchup
½ cup lime juice
2 tbsp fish sauce
1 tsp coconut vinegar
Garlic powder
Ground black pepper
2 cups bean sprouts
Chopped peanuts to garnish

In a large frying pan brown the turkey. Meanwhile prepared all vegetables (dice and chop them). Add the green onions and garlic cloves to the browned turkey. Season with garlic powder, and ground black pepper. Add the precooked shrimp. Cook for a couple minutes. Add all the remaining vegetables (except the bean sprouts). Cook for about 5-10 minutes. Add the lime juice, ketchup, coconut vinegar, fish sauce, and dissolved bouillon cube  (in water). Stir to form a sauce. Sprinkle on more ground black pepper and garlic powder. Cook for about 15 to 20 minutes. In a large pot boil water. Once boiling at the vermicelli noodles. Remove from heat. Keep in the hot water for 5 minutes. Rinse well in cold water. With a fork separate the vermicelli noodles to get rid of any clumps. Now add the bean sprouts to the noodles (stir them in). Pour the sauce over the noodles and mix everything well. Serve hot!! ( I microwave mine again to make it steaming since the rinsing the noodles cools off the dish a bit too much I think). Garnish with peanuts.


Cheddar Baked Chicken and Potato Wedges for Dinner

Filed Under (Supper) by Lisa on 17-12-2009

Tagged Under : , ,

019

Last night I was in the mood for chicken. I didn’t feel like going shopping so I decided it was going to be some type of chicken breast meal, since that is all that we had in the freezer as far as chicken goes.

I searched online for a baked chicken recipe and found this one at allrecipes.com for cheddar baked chicken. I doubled most of the recipe when I made it, and made a few alterations to it. I omitted the ¼ cup butter melted that is suppose to coat the baking dish. Instead I just sprayed it with some olive oil. I also didn’t use any rice cereal.

The chicken turned out to be very yummy. It was soft and fairly moist (just the way I like it). I have never been a fan of dry chicken breast. The egg makes the chicken moist, however the next time I make this recipe I’ll add three eggs instead of two.

014

I found the recipe to be very wasteful. I had left over’s of all my ingredients some of which I just added to the top of my dish, but others that were thrown out. I would use a lot less bread crumbs and flour next time I make it.

I served the cheddar chicken with some potato wedges. I have been trying different methods to make the perfect baked potato wedges or pieces. I wasn’t having much luck with making this style of potatoes so I decided I needed to use a recipe, and NOT change it at all. So that is what I did. I found this recipe at allrecipes.com and gave it a try. The potatoes turned out fabulous. They were golden, and soft with just a hint of crunch around the edges. The combination of onion, garlic, and oregano made them simply irresistible and they were all gone by the time dinner was done.

before baking

before baking

after baking

after baking

013

I made a green salad for an appetizer, and it complemented the main dish perfectly.

009

Do you have a favorite potato wedge recipe?


My First Stir Fry

Filed Under (Supper) by Lisa on 29-11-2009

Tagged Under : , ,

The last couple days I have been feeling a bit like I am getting a cold. I also haven’t been sleeping well, for no particular reason.

Last night my parents were at a Christmas party so I was on my own for dinner. I really didn’t feel like making anything. I was planning on just picking up something like soup and a sandwich from Tim Hortens. However, my boyfriend convinced me that I shouldn’t be going out when I don’t feel well. Consequently I ended up making myself something at home. I rummaged around the kitchen trying to decide what to make, and finally concluded that I would make rice.

I like rice, but I am particular in the way it is made. The rice I grew up with was always very mushy and moist. That is not the type of rice I like. My boyfriend introduced me to real rice! Aside from rice I have had at Asian restaurant’s, my boyfriend makes the best rice I have ever had! He uses a rice cooker, and doesn’t make any precise measurements when cooking it. His rice is not moist at all. It is soft, and almost crunchy. He usually makes it into fried rice. He has made it for me in a few different forms, but my favorite  is the fried rice he makes with eggs.

To make my rice I used my rice cooker. It turned out well but could have been a tiny bit less moist (still it was miles less moist then my parents rice).

012

0131

To go with my rice I made a very random stir fry, with sauce. This was my first time ever making any kind of stir fry. I went out on a limb and made the whole thing with out a recipe ( I was inspired by myovenhatesme’s recent post on her rice dinner).

My stir fry turned out to be fabulous! I used only the ingredients that were in the house.  It seemed very random and risky to just added random amounts of ingredients but it turned out well, so it was a worthwhile experiment. Here is my recipe.

0151

Honey Garlic Stir Fry

4 cups water
2 cups uncooked rice

soya sauce
honey garlic BBQ sauce
organic ketchup
a couple dashes Tabasco sauce
a few shakes Worcestershire sauce
2-3 tbsp maple syrup
1/8 cup water (aprox)
several shakes garlic powder
salt
ground black pepper
basil
parsley
½ medium sized package extra lean ground beef
3-4 carrots
cauliflower
red pepper
2 Stalks celery
2 white onions
1 garlic clove

Cook rice with water. Set aside. Prepare all vegetables. Brown ground beef. Add the onions and garlic clove. Season with spices and herbs. Cook until the onions are tender. Add the rest of the vegetables, and cook for several minutes. In a bowl add the soya sauce, bbq sauce, ketchup, Tabasco sauce, Worcestershire sauce, maple syrup, water and garlic powder. Stir. Add the sauce to the vegetables and cook for 10-15 minutes. Serve over hot rice.


Baked Pork Chops and Mashed Potatoes for Dinner

Filed Under (Supper) by Lisa on 07-11-2009

Tagged Under : , , , , ,

Last night I was in the mood for a wholesome dinner. I decided to make pork chops. I followed a recipe I used before. You might remember it from this post Marinated Pork Chops for Dinner

The recipe comes from allrecipes.com . As mentioned in my pervious post, I loved this recipe, except I thought it didn’t make enough sauce. When I first made it a few months ago I had doubled the sauce recipe. This time I tippled the recipe for sauce (everything except the brown sugar which I used 3 tbsp). I also used way more carrots then when I made it the first time. I added red pepper as an experiment, and it was a worthwhile addition. Between tripling the sauce recipe, and adding way more vegetables then the first time I made baked pork chops, I ended up with a large amount of sauce. It was the perfect amount for my mountain of mashed potatoes.

0031

For my mashed potatoes I used 6 medium to large sized potatoes. I boiled the potatoes on high for 15 minutes. I thought that would be long enough,  but two of my very large potatoes were still quite hard and difficult to mash (although with enough effort they were eventually mashed). Next time I make mashed potatoes, I would either cut large potatoes into smaller pieces or cook them for at least 20 minutes.

004

I made my own recipe for the mashed potatoes, and it turned out well, but I would have preferred them to be a bit more zesty.

Here is my recipe.

Cheese and Garlic Mashed Potatoes

About 6 medium to large potatoes (boiled and ready to mash)
To taste Garlic powder
To taste Black pepper
To taste Salt
2 tbsp Low fat cream cheese
1 cup Marble cheese
½-¾ cup Skim milk
2 tbsp Mayonnaise
2 tsp Dehydrated minced onion

Mash potatoes. Add all of the ingredients, and mix well. Use an electric mixer and blend until the potatoes are smooth and slightly fluffy. Serve warm.

Bon Appetit

008


Baked Fish for Dinner

Filed Under (Cooking, Supper) by Lisa on 31-10-2009

Tagged Under : , , , ,

Yesterday I made a baked fish for dinner for the first time ever! I had been wanting to learn how bake a fish for a long time. Mostly just because I thought it would be a good (healthy) meal to learn how to make. Since my dad is fish crazy he is also very good at making fish. Instead of looking for a recipe, I just asked him to show me how to make fish his style. There are no measurements in his style of cooking just random amounts of ingredients.

The fish I baked was a steelhead. I didn’t choose this type of fish for any particular reason other then that it was a large filet style cut which was what I wanted to make.

Here is how I made the fish his style.

First I cut the fish into 6 pieces Then I seasoned it with salt, black pepper, garlic powder, and paprika. Then I squirted on some soy sauce, added a scant amount of brown sugar and let the fish sit for a few hours (defrosting more, and also letting the seasonings absorb).

004

When it was time to bake to fish I preheated the oven to 350 degrees F, and baked the fish for a full hour at this temperature. I took the fish out at exactly one hour, and it was perfectly done! It was absolutely lovely. It was nice and moist, tender, and cooked thoroughly. It was the best fish I have ever eaten (even better then some restaurants I have had fish at).

010

I also made baked French fries style potatoes with seasoning and herbs, with the fish, and honey garlic carrots.

012

015

It was a delicious dinner enjoyed by all. There were almost no leftovers.

019


ads
ads
ads
ads