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14
Jan
10

Coconut Chicken and Vegetable Curry

By msbutterton 1 Comment
Categories: Chicken, Main Course and Thai
Tags: , , , , , , , ,

My recipe for Chicken and Vegetable Curry varies, depending on what veggies are in the fridge that night.  This recipe consists of what was in my fridge last night!

:)

:)


Coconut Chicken Curry

(serves 4)

3 Tablespoons Ghee or butter
1/2 onion, sliced
2 garlic cloves, minced
1 teaspoon fresh ginger, peeled and finely chopped
2 scallions, sliced
3 carrots, thickly sliced
1/2 red pepper, sliced
1 13.5-ounce can unsweetened Coconut milk
2 teaspoons Turmeric
2 tablespoons green Curry paste
5-ounces water
5 broccoli spears, halved
2 Yukon gold potatoes, quartered
1/2 cup cabbage, sliced
1 boneless, skinless chicken breast, trimmed and cut in sections
1/2 teaspoon red pepper flakes
2 tablespoons brown sugar
1 teaspoon Garam Masala
1/2 cup Plain Greek yogurt
1/4 cup Bamboo shoots
12 fresh pea pods, trimmed
1/4 fresh cilantro

Steamed Brown rice

Prepare the Brown rice, according to package directions.

In large skillet, over medium heat, sauté the onion, garlic, ginger, scallions, carrots and red pepper in butter or Ghee. Add the Coconut milk, Turmeric, Curry paste, water, broccoli, potatoes, cabbage and chicken.  Stir well.  Add the red pepper flakes, brown sugar and Garam Masala.  Cover the skillet with lid, reduce heat to low and simmer for 35-40 minutes.  Stir in the yogurt, pea pods, Bamboo shoots and cilantro, continue to cook for another 10 minutes.  Serve over brown rice.  Top with more sliced scallions and chopped cilantro.

Cheers!

:)

13
Jan
10

Cold Sesame Noodles

By msbutterton 6 Comments
Categories: Appetizers, Pasta & Noodles and Side dish
Tags: , , , , , , , ,

By now, you’ve probably sensed my love of ALL things pasta — even when dining on Chinese,  I love it!

This is my take on Cold Sesame Noodles – I used to make them with Tahini (sesame paste) only, but now I add a little peanut butter and brown sugar, to give it a little sweetness.

This sauce is similar to the Peanut sauce Thai restaurants serve with Satay dishes and can be used for making Satay, as well.  It’s so good, I find myself dipping into it the entire time I’m preparing it!

:)

:)

:)

Cold Sesame Noodles

1/2 pound noodles  (i.e. soba, spaghettini)
3 tablespoons Sesame oil  — divided
2 green scallions, sliced
1 tablespoon fresh ginger, minced
2 garlic cloves, minced
1/2 red pepper, thinly sliced
1/2 cup Tahini
1/2 cup creamy peanut butter
1 teaspoon Hoisin sauce
1 teaspoon red chili paste
3 tablespoons brown sugar
2 tablespoons rice vinegar
2 tablespoons soy sauce
1/4 cup hot water (more, if needed)

Garnish with:

1/4 cup peanuts, crushed
1 tablespoon sesame seeds,  toasted
4 cucumber slices
fresh cilantro sprigs
additional red pepper slices

Over high heat, bring a large pot of salted water to a rapid boil and cook the noodles until they are al dente.  Drain and rinse the noodles under cold water.  Place them in a medium bowl, pour 1 tablespoon of the Sesame oil over them and toss well.  Cover the bowl and place the noodles in the refrigerator to chill.

In a saucepan, over medium heat, sauté the scallions, garlic, ginger and red pepper in 2 tablespoons Sesame oil, until they’re soft.  Add the Tahini, peanut butter, Hoisin sauce, chili paste, brown sugar, rice vinegar, soy sauce and water.  Stir well until the sauce is smooth and add more water, if necessary.  Remove from heat and let the sauce cool for 5 minutes.

Pout the sauce over the cooked noodles and toss well.  Return to the refrigerator to chill, for at least 30 minutes.

Serve with crushed peanuts, sesame seeds, cucumber and fresh cilantro.

Cheers!

:)

12
Jan
10

Candied – Sugared Orange Peel

By msbutterton 1 Comment
Categories: Candy and Fruit
Tags: , , ,

:)

In yesterday’s post, I mentioned using candied orange peels as a garnish for Hot Toddys.  It occurred to me afterward that not everyone knows how to make them, or how easy they are to make, so today’s post is a quick lesson in making candied orange peels.

These are so great to have on hand.  I use them instead of the ubiquitous lemon rind for espressos, in baked goodies and as garnishes for cocktails — and did I mention they’re really EASY to make?

:)

:)

Candied – Sugared Orange Peel

4 oranges
1/2 teaspoon salt
2 cups sugar – divided

With a kitchen peeler, peel each orange rind vertically. Don’t dig the peeler in too deep.  With the back of a knife, scrape the pith (the white membrane) from peel.  Place them in a medium saucepan, cover in water and add the salt.  Let stand overnight.

Drain the next morning and rinse thoroughly.

Return the peels to the pot and cover them with cold water.  Heat to boiling; boil for 1 minute and drain. Repeat twice to remove the bitterness from the peel.

Combine the peel,  1 1/2 cups sugar and 1/2 cup water.  Heat and stir until the sugar dissolves. Reduce heat to low and simmer until peels are soft, about 10-15 minutes.  Drain and roll the peels in the remaining sugar.  Allow them to dry thoroughly.

These can be kept in the freezer in an airtight jar or container for several weeks.  Cheers!

:)

11
Jan
10

January 11 ~ Happy National Hot Toddy Day!

By msbutterton Leave a Comment
Categories: Cocktails
Tags: ,

:)

Most Hot Toddy recipes call for lemon juice, but I prefer freshly squeezed Orange juice instead. I also have a bagful of Candied Orange Peels on hand from the holidays, as well as some Tealosophy Tangerine tea, so tonight’s Hot Toddy is strong, tangy and sweet!

I hope this drink brings you warmth on this chilly January 11th!  Happy Hot Toddy Day everyone!

:)

Orange Honey Hot Toddy

2  ounces Whiskey
1 ounce honey
1 ounce freshly squeezed Orange Juice
3 ounces freshly brewed dark tea

Pour the honey into an Irish Coffee mug or Brandy Snifter.  Brew the tea and fill the glass 1/2 full.  Add the Orange juice and whiskey, stir.  Serve with candied Orange peel or a cinnamon stick.  Cheers!

:)

11
Jan
10

Cannellini Bean Soup

By msbutterton Leave a Comment
Categories: Comfort food, Italian Yummies and Soups & Salads
Tags: , ,

This weekend most of our meals were “on the go.”  Lots of places to go and dinners spent at restaurants.  I managed to make a big pot of Cannellini Bean soup, although no time for my usual step by step pics.  This is soooo easy, I don’t think step by step pics are even necessary!

I like serving this with freshly grated Parmesan cheese on top and a slice of Parmesan toast on the side — however this week, I’m cutting out unnecessary calories, so I eliminated them — begrudgingly!

:)

:)

:)

Cannellini Bean Soup

1 cup Cannellini beans, soaked overnight and drained
3 slices bacon or Pancetta, chopped
2 tablespoons Olive oil
1/2 brown onion, chopped
4 celery stalks, chopped
3 carrots, thickly sliced
2 cloves garlic minced
2 quarts chicken stock (substitute with broth if you don’t have stock)
2 sprigs fresh thyme
1/4 teaspoon red pepper flakes
Salt and pepper, to taste

In a large stockpot, over medium heat, sauté the Pancetta or bacon until cooked, not crispy.  Add the Olive oil, onion, celery, carrots and garlic and cook for 10 minutes.  Add the 2 quarts chicken stock, thyme sprigs red pepper flakes and salt and pepper.  Be careful not to over salt, as the bacon or Pancetta will already be salty.

Cook uncovered for 1 1/2-2 hours, until thickened, adding water if necessary. Before serving, use an immersion blender to blend the soup – but not entirely.  I like to leave some of the beans and carrot slices whole.

Cheers!

:)

09
Jan
10

A Lemon-Garlic Salad Dressing, guaranteed to keep Dracula at bay

By msbutterton 4 Comments
Categories: Dips and Dressings and Soups & Salads
Tags: , , , , , , , , ,

:)

This is one of my favorite salad dressings brought to you today, courtesy of my friends David and Evelyne.  David and Evelyne make a quart of this dressing each week and use it throughout the week for not only salads, but also as a delicious marinade for chicken.

The basic rule of making salad dressings is to use a ratio of 3 parts oil to 1 part vinegar (or lemon juice, in the case of a Caesar Salad), but this dressing breaks that rule and uses 2 parts fresh lemon juice to 1 part oil AND a whole lotta garlic!!!

I like using Romaine lettuce or shredded cabbage for this salad and often times, I add grilled chicken slices and avocado. This week I’ve joined the rest of America in the post-holiday dieting plan, so I’m eating lots of this and not feeling like I’m suffering at all.

If you have a mortar and pestle – use it.  A garlic “paste” is created by grinding the garlic and Kosher salt together in the mortar and pestle, that’s perfect for this dressing.  You can experiment with different ratios of the lemon juice and Olive oil.  Some people (like Dave) prefer this dressing be very tart, while others might not.  Also, some lemons are sweeter than others, some more tart – so you have to “judge” and make it according to your palette.

:)

:)

Cabbage Salad with Lemon-Garlic Dressing

(with extra dressing for the rest of the week)


2 cups freshly squeezed lemon juice
2-3 garlic cloves (depending on how garlic-y you like it)
1 teaspoon Kosher Salt
1 cup Extra Virgin Olive oil

4 cups Savoy or Green cabbage, shredded (or romaine lettuce)
1/4 cup Parmesan cheese, shaved

Kosher salt and freshly ground pepper, to taste

In a mortar and pestle, grind the garlic and 1 teaspoon Kosher salt into a paste.  Add the Olive oil and lemon juice and mix. Transfer the dressing to a jar or container, with matching lid and shake vigorously.  Taste and add additional salt and pepper to taste.  Place in the refrigerator until you’re ready to use.

Slice a head of cabbage in half and shred. Rinse it well and dry. Using a strainer to strain the garlic, pour your desired amount of the dressing into a large salad bowl.  Add the cabbage and shaved Parmesan cheese;  toss lightly and serve with salt and freshly ground black pepper.

In the above pics, I didn’t use grilled chicken slices or avocado, but this salad is delicious when you include them and makes a great meal!  Cheers!

:)

08
Jan
10

Tuna Casserole ~ with a side dish of nostalgia

By msbutterton 6 Comments
Categories: Comfort food, Entrées, Fish & Shellfish and Pasta & Noodles
Tags: , , , , ,

:)

Let’s see  –  what fresh, new ideas can I come up with to improve upon my Mom’s recipe for Tuna Casserole?  Or your Mom’s?  Probably none, right?

Even if there were a way, I wouldn’t want to.  Whenever I make Tuna Casserole, it evokes memories of dinnertimes spent with my parents and little brother, sitting at our yellow, formica and chrome dinette set, eating from our Corelle plates.

For my Wedding Shower (back during the Roosevelt administration) I was given a set of  “Butterfly Gold” Corelle dinnerware and several “Cornflower Blue” CorningWare baking dishes.  I’m sure that when my kids think of Tuna Casserole, those are the images that come to mind.

Over the years I’ve naturally lost a few pieces, which can easily be replaced nowadays on E-Bay.  About 5 years ago, I did just that.  I replaced an entire 8-piece set of my “Butterfly Gold” Corelle dishes.  Whenever I make “comfort food” meals like Meatloaf and mashed potatoes, Fried Chicken and mashed potatoes or my beloved Tuna Casserole, it’s essential they be served on Corelle!  Just the way God intended!



:)

Tuna Casserole

1 12-ounce can Chunk Light Tuna – drained
1 can Campbell’s Cream of Chicken Soup
1 can Campbell’s Cream of Mushroom Soup
4 tablespoons Olive oil
4 stalks celery, thinly sliced
1/2 brown or white onion, chopped
1 cup shredded Cheddar cheese
4 ounces Philadelphia Brand Cream cheese
1/2 cup shelled Sunflower seeds
1 12-ounce bag Extra Wide Egg Noodles (or other pasta noodle)

additional milk for creaminess

Preheat oven to 325 degrees

Bring large pot of salted water to a boil over medium-high heat.

In a deep skillet, lightly sauté the celery and onion in Olive oil.  Add both cans of soup, the cream cheese, 1/2 cup of the Cheddar cheese and cook over low heat just until melted.  Stir in the tuna and sunflower seeds.

When the water boils, add the egg noodles or pasta and cook to al dente. Drain.

In a large casserole dish, add the cooked noodles and the tuna mixture and combine.  Add milk if needed for creaminess.  Sprinkle the remaining 1/2 cup shredded Cheddar cheese over the top.  Cover the casserole dish with its lid or aluminum foil and bake for 45 minutes.  Cheers!

:)

07
Jan
10

Chewy Choc-o-damia Cookies

By msbutterton 4 Comments
Categories: Baked Goodies, Cakes & Cookies and Chocolate
Tags: , ,

Yesterday’s post about Silpat got me thinking about one of my favorite cookies – I call them Choc-o-damias.  They have a consistency of a super moist brownie – the chewiness comes from the chopped dates and the Macadamias give it a little crunch – They’re delicious!

:)

:)

Chewy Choc -o-damia Cookies

.

6 ounces semi-sweet chocolate, broken in pieces
3 tablespoons butter
1/4 cup unbleached flour
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
2 large eggs
2 teaspoons vanilla extract
1 Tablespoon ground espresso or finely ground dark roast coffee
1/4 cup macadamia nuts, finely chopped
1/2 cup dates, finely chopped, soaked for 15 minutes in 1 tablespoon Grand Marnier
1/3 cup semi-sweet chocolate chips

Preheat the oven to 350 degrees.

Line your cookie sheet with Silpat.

Melt butter in a non-stick saucepan over low heat, then add the chocolate, stirring until melted. Set aside and allow it to cool.

Sift the flour, baking powder and salt in a bowl. In a separate bowl or standing mixer, beat the sugar and eggs until thickened, about 4 minutes. Add the espresso, vanilla and melted chocolate – combine. Add the dry ingredients, macadamia nuts, chocolate chips and the soaked dates. Stir gently until a loose batter is formed.

Scoop heaping teaspoons of batter approximately 1″ apart on the lined cookie sheets. Top with a halved macadamia nut. Bake 7 to 8 minutes, until the tops are shiny. Let them cool on the Silpat.   Gently remove them with a spatula and place on a cooling rack. Cheers!

:)

06
Jan
10

Another one of my “favorite things” ~ Silpat

By msbutterton 2 Comments
Categories: Kitchen Gadgets and Appliances and My favorite things
Tags: ,

:)

Over the holidays, my Silpat sheets got their fair share of use, along with everyone else who owns them, I’m sure!  If you don’t have Silpat Sheets in your kitchen, and love to bake, I encourage you to buy at least one!

I have a friend who hosts a Christmas Eve party each year. This year he served Parmesan Baskets filled with Goat cheese as one of his appetizers.  They were delicious!  During the party, he told me he was having an impossible time forming the baskets because the cheese kept crumbling up on the Parchment paper he was using.  He remembered that I had written about Silpat and decided to run down to Bed, Bath and Beyond to buy some.  It worked on his first attempt.  I told him that was exactly how I discovered Silpat, trying to make Parmesan baskets that didn’t work with Parchment paper.

Earlier this week, one of my Twitter followers asked, “when making Pignoli Nut Cookies, was it normal for the Parchment paper to stick and get brown/burnt?” The recipe I posted for the Pignoli Nut Cookies came from the “Gourmet Cookbook” and called for the use of Parchment, however I did say in the post that if you have Silpat to use it instead.  Her question got me thinking I should write a post about the virtues of Silpat!

I’m sure many of you are already aware of these miracle baking sheets – if not, let me say that I think they are an essential tool in any kitchen.  Nothing sticks to Silpat!  They come in lots of different sizes for different uses.  I have one that fits my cookie sheet perfectly and a Roul “pat” that acts as a DREAM surface for rolling out pastry and pasta doughs.  They are inexpensive to buy if you go through Amazon and they last forever, making them one of the best investments you can make for yourself, or as a gift for any of your “foodie” friends.

These are a few of the recipes I’ve posted here using Silpat:

Butter Brickle Cookies

Caesar Salad with Parmesan Crisps

Cream of Asparagus Soup with Parmesan baskets

Apple Cinnamon Cream cheese Swirls

Pignoli Nut Cookies

:)

05
Jan
10

Cream of Spinach Soup

By msbutterton 3 Comments
Categories: Comfort food and Soups & Salads
Tags: , , , , , , ,

:)

This Cream of Spinach Soup is one of my husband’s favorites.  I have incorporated brown rice and potatoes, so it stands alone as a meal.  If you want to serve it as a first course, just eliminate the rice and it won’t be quite as filling.  I also top it with crumbled bacon and chopped hard-boiled egg – I guess I could have called it “Cream of Spinach Salad Soup.”

:)

:)

Cream of Spinach Soup


4 cups fresh spinach leaves — thoroughly rinsed
4 strips bacon, fried and crumbled — with 2 tablespoons bacon grease reserved
1 shallot, chopped
1 garlic clove, minced
1 celery stalk, sliced
1 Yukon Gold potato, diced
1 tablespoon all-purpose flour
1/4 cup dry White wine
1/2 teaspoon Worcestershire sauce
2 dashes Tabasco sauce
4 cups Chicken stock
1/4 cup brown rice
1 cup heavy cream
1/4 teaspoon mace
Kosher salt and pepper, to taste

Crumbled bacon and chopped hard-boiled egg, for garnishing

In a deep skillet fry the bacon until crisp.  Remove and drain on paper towels.  Reserve the bacon grease.  When the bacon is cooled, crumble it.

In a deep stockpot, sauté the shallot, garlic, celery and potato in 3 tablespoons of the bacon grease for approximately 10 minutes.  Deglaze with the white wine when necessary to remove the browned bits accumulating in the pan.

When the veggies are golden brown, sprinkle 1 tablespoon flour over them and mix well.  Pour in 2 cups of the Chicken stock, the Worcestershire sauce, Tabasco sauce and the spinach; cover the pot and cook for 10 minutes over low heat.  Remove from the heat and let the soup cool.

When cooled, ladle the soup into a food processor and blend for 1-2 minutes — until smooth.

Return the soup to the stockpot and add the remaining 2 cups of Chicken stock, 1/4 cup rice, cream, mace, salt and pepper (be careful not to over salt – the soup will be already salty from the bacon grease).

Simmer, uncovered over medium low heat for 45-50 minutes, until the rice is cooked and the soup is thick — not a full boil–just a slow, steady boil.

When you’re ready to serve, garnish with crumbled bacon and chopped hard-boiled egg.

Cheers!

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© Sandy Carlson and À la Sandy, 2009. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Sandy Carlson and À la Sandy with appropriate and specific direction to the original content.

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