I have gotten quite behind on posting and a lot of my recipes fell to the wayside, so today is catch-up day. There are a lot of recipes, so bear with me. For my vegetarian readers, I am trying to make this blog more vegetarian friendly so look for the stars (***) under each recipe for my recommended alterations to make the recipe veg-friendly. I have to admit, I haven’t cooked a ton of vegetarian food so please comment and add your suggestions for veg-friendly swaps.
And now…away we go!
During the last week, The Boyfriend and I bought ingredients to make Thai basil chicken. This recipe was great for a couple of reasons: The Boyfriend and I are notorious for not eating leftovers so the fact that this recipe made just enough for 2 was great. The only problem with that was that it was so delicious! We enjoyed it so much that we wound up making it three times in a week! This recipe was easy and quick and I could eat it again this week in a heartbeat.
Thai Basil Chicken Recipe
Adapted from a recipe at Gimme Some Oven
- 2 tbsp vegetable oil
- 5 cloves garlic, minced
- 2 tbsp Sriracha hot sauce
- 1 white onion, chopped
- 10 oz boneless skinless chicken breast, chopped into bite-sized pieces
- 1 ½ tbsp fish sauce
- 1 tbsp soy sauce
- 2 tsp brown sugar
- 1 big bunch basil leaves, stems removed and leaves chopped
- 1-2 tsp dried mint
- 2 dashes ground white pepper
1) Heat a wok or a heavy skillet over medium high heat until very hot.
2) Add the oil and garlic and stir fry until the garlic is very fragrant, about 30 seconds.
3) Add the onion and Sriracha and continue stir-frying until the onions have wilted, about 5 minutes.
4) Add the chopped chicken and fry until the chicken is cooked, about 5-7 minutes.
5) Stir in the fish sauce, soy sauce, brown sugar and white pepper; continue cooking until most of the liquid is gone.
6) Add the basil and toss a couple of time until the leaves are wilted and bright green. Serve immediately.
We used regular basil and dried mint instead of Thai basil, partially because we found beautiful basil at the farmers’ market and partially because The Boyfriend and I both find Thai basil a bit too strong in flavor for our tastes.
***I’m not sure what you could sub the chicken for here to make it tasty but still vegetarian friendly; maybe extra-firm tofu that’s been marinating in a teriyaki sauce? Or perhaps portobello cap that has been sliced?***
We served it with jasmine rice. We have been without a rice cooker for a few months now and because of that, we’ve been laying off of the rice.
But since I discovered a (nearly) foolproof way to make jasmine rice on the stove, we have been eating a ton of it.
- 1 cup jasmine rice
- 1 ½ cup water
1) Rinse rice in a colander until water runs clear; drain.
2) Add rice and water to a pot; cover.
3) Cook on high until water starts to boil; turn down to simmer and cook covered and undisturbed for 15 minutes.
4) Move pot off of hot burner; let rest for 5 minutes. Uncover and fluff with fork.
After repeated rice-making-fails, this one is a winner. I think we have made it successfully 5 times in the last 10 days. Yay!
Ok, another recipe from last week: chili rellenos. Since our deep-fryer is currently empty, we decided to take the opportunity to healthify the recipe by grilling the peppers. I sort of hodge-podged together two different recipes and the result was a success. Let’s start with ranchero sauce:
Adapted from a recipe at Closet Cooking
- 14 oz can diced tomatoes
- ½ small onion (diced)
- 4 cloves garlic (chopped)
- ½ jalapeno (seeded and diced)
- 1small handful cilantro (chopped)
- 2 tablespoons olive oil
- ¼ cup chicken broth
- 1 teaspoon cumin
- salt and pepper to taste
1. Puree the tomatoes, onion, garlic, jalapeno and cilantro in a food processor.
2. Heat the oil in a pan.
3. Add the tomato mixture, chicken broth and cumin and season with salt and pepper.
4. Bring to a boil and simmer until it thickens, about 10 minutes.
Healthier Grilled Chili Rellenos
Adapted from a recipe at Once Upon a Plate
- 4 good-sized poblano pepper
- 4 oz good quality mozzarella cheese + a small handful shredded cheese
- Olive oil
1) Wash poblanos.
2) Optional: roast poblano peppers in the oven at 400 degrees for 5-10 minutes or until lightly blackened. Place peppers in Ziploc bag and let sweat for 5 minutes; after sweating, carefully peel peppers.
3) Slice stem/cap almost all of the way off of the pepper; flip back stem/cap to remove seeds and membrane.
4) Cut mozzarella into 1 oz chunks that are the size of pepper and stuff cheese into pepper.
5) Secure stem/cap with toothpicks, 2-3 toothpicks per pepper.
6) Brush poblano peppers lightly with olive oil and cook on hot grill; cook 2-3 minutes per side for roasted pepper or 5-8 minutes per side for raw peppers.
7) Optional: Put peppers in a casserole dish; cover with ranchero sauce and shredded cheese. Bake at 350 degrees for 5-10 minutes or until cheese is melted.
This was really tasty. We cut a few corners on our recipe (we didn’t roast the peppers or bake them with the sauce and cheese) but we thought that the recipe would have been even tastier had we not cut any corners; I put both options in the recipe so you can choose your route.
For my lunch last week, I decided to make dumplings. Again, I cobbled together a few recipes and they came out pretty good.
Adapted from a recipe at Weekend Food Projects
- 1 pound ground chicken
- 4 cloves of garlic, finely chopped
- 1 medium sized onion, finely chopped
- 1 tablespoon fish sauce
- 1 tablespoon sriracha
- 1 teaspoon freshly ground black pepper
- 1 teaspoon coarse kosher salt
- 1 package dumpling wrappers
1) Mix all the ingredients in medium bowl and refrigerate for one hour.
2) Use a teaspoon to measure the amount of mixture. Place the filling into the center of the dumpling wrapper and wrap or just seal.
1) Place a non-stick pan on medium-high heat with two tablespoons of vegetable oil.
2) Place the dumplings in the pan in a single layer; cook dumplings until the bottoms are brown. Flip dumplings so that all sides get brown.
3) Add about 1/4 cup of water to the pan and cover the pan with a lid and let it cook for three to four minutes. Once the water has evaporated, your dumplings are done.
1) Steam dumplings in well-greased steamer for 5-6 minutes.
I found a great technique for folding dumplings on Fuss Free Cooking: there are step-by-step instructions with pictures! I still had to have The Boyfriend demonstrate the folding technique; he was really good at it! Mine all came out a little lumpy but his were really nice looking.
I folded one just intuitively
Eventually we figured out where I was going wrong so my last two dumplings came out okay, haha.
***If you wanted to make these vegetarian, I bet you could sub crumbled TVP or chopped tofu (or even sweet potatoes, if you wanted to get creative) for the chicken; and if you added extra veggies and herbs to the filling (chopped carrots, fresh ginger, etc) they would be quite tasty. Hmm, maybe I’ll have to try that now…***
I also made some summer rolls and while they were good, the recipe wasn’t good enough to brag out. I do think that I rolled them nicely so I am going to photo-brag about that! Haha.
***Replacing the crab stick with marinated tofu, sweet potaotes, or any number of veggies makes it veg-friendly!***
More recipes! The Boyfriend’s birthday was a while back so we had a small get-together at our house. I made some great party dips for the revelers and even though I don’t have any pictures (it was so hectic, sorry!) I wanted to post the recipes because they were really delicious.
Best fresh salsa
Adapted from a recipe at Kayotic
- 14 oz can diced tomatoes
- 1 medium shallot
- 1 medium roma tomato
- About 10 slices of pickled jalapenos
- 2 garlic clove
- Handful of cilantro
- Juice of 1/2 a lime
- Ground cumin
- Pinch of sugar
1) Coarsely chop shallot, garlic, and tomato; add to a food processor or mini chopper.
2) Add the salt, a pinch of sugar to cut the acidity of the tomatoes and the ground cumin.
3) Pour in the diced tomatoes; squeeze in the fresh lime juice and add the cilantro.
4) Blend until it reaches desired consistency.
The Boyfriend and I have made a lot of salsa but we have never found a recipe that stuck…until now! We are in LOVE with this recipe! The color was beautiful and the flavor was outstanding: spicy and fresh. The pinch of sugar did cut the acidity which was wonderful. I blended it until it had the consistency of restaurant salsa and it tasted as good as anything I’ve had in a restaurant (and better than some that I have had!).
When we were choosing dips to make, we wanted to keep costs low so we chose dips that could all be eaten with tortilla chips and that would complement each other. I wanted to make something with avocados that would keep longer than guacamole and when I stumbled upon this recipe, I decided to give it a try. It was pretty good: creamy and spiced and different. Mmm…
Hank’s Tomatillo-Avocado Dip
Adapted from a recipe by Hungry Texan
- 1 poblano pepper
- ½ white onion
- 1 large can tomatillos, drained
- 1 Serrano pepper
- 1 jalapeño
- 4 Hess avocados
- Juice from 2 limes
1) Roast the poblano, onion, Serrano, and jalapeño in a 400 degree oven for about 20 minutes.
2) Peel the poblano, stem and de-seed the Serrano and jalapenos.
3) Add all of the ingredients to the food processor and run until smooth and creamy.
4) Season to taste with salt and a bit of garlic salt.
The last dip was the crowd-favorite for the day. Since this was the first year in a few that we didn’t do a seafood boil for The Boyfriend’s birthday, I decided to incorporate seafood in a dip. As is the theme for this post it seems, I combined a recipe for crab dip that I found online with an artichoke dip recipe that my college advisor used to bring into class. The result was a hit!
Creamy Stovetop Crab Dip
Adapted from a recipe at Annies Eats
- 1 tbsp olive oil
- ½ white onion, minced
- 2 green onions, chopped
- 12 oz. canned lump crab meat
- 8 oz. cream cheese, at room temperature
- ½ cup light mayonnaise
- 8 oz can water chestnuts, drained
- 14 oz canned artichoke hearts, drained and chopped
- ½ cup bread crumbs
- ½ tsp Worcestershire sauce
- 1 tsp lemon juice
- 1 tbsp Sriracha
- Salt and freshly ground black pepper, to taste
1) Preheat oven to 350 degrees. Heat the olive oil in a large skillet over medium-high heat; add the onion and sauté until tender, about 7 minutes.
2) Add the crab meat to the pan, including the juices in the can. Stir in the cream cheese, Worcestershire sauce, lemon juice, green onions, mayonnaise, Sriracha, water chestnuts and artichoke hearts; cook over medium heat for about 5 minutes, until all the ingredients are warmed through Season with salt and pepper.
3) Spoon mixture into a casserole dish and sprinkle paprika on top. Top mixture with breadcrumbs and pop in the oven for 7 minutes or until breadcrumbs are browned. Serve with warm bread or tortilla chips.
***You could just omit the crab here to make a vegetarian-friendly artichoke dip, if you like. Adding mushrooms to it would give it another nice texture, to replace the texture lost when the crab is removed.***
Ok, I think that wraps up this recipe roundup. I have more recipes from this week that I am going to try to get out in a timely manner so keep an eye here for that. I’m also joining our local grocery co-op tomorrow so I’ll have an update on that and what it is like to shop there!