Posts tagged ‘simple’

Simple Curry Soup

This one was requested by my host parents last night and paired fabulously tonight with the leftover salad from last night. Anyway before making the soup I googled half a dozen recipes and most of them seemed a bit ridiculous, so I combined the two that looked the best and simplified the process a bit to create a rich, healthy, flavorful soup that will come together in about half an hours time and only uses one pot (why do so many recipes out there require you make such a mess?  So unnecessary…)

Simple Curry Soup

Ingredients:

  • 4dl/2cups chicken or vegetable broth/water and bouillon cube
  • 1 standard size (14ish oz) can of coconut milk
  • 1 heaping tbsp of Thai curry paste (I prefer red.  Use your favorite.  Also, use more for a hotter dish)
  • 1 tbsp fish sauce, soy sauce, and/or sugar (use one, use two, use all.  It’s all good.)
  • A handful of fresh coriander leaves/cilantro
  • Half a lime (for juice)
  • 1 tbsp fresh grated ginger
  • Vegetables (I used 2 garlic cloves, 1 zucchini, 2 carrots, 1 red onion, and 1 large red pepper.)
  • Feel free to add meat.  I didn’t but any kind, particularly fish or chicken (imo) would be fine.
  • A couple tbsps olive oil

Cook:

  1. Chop all veggies.
  2. In a large pot pour enough olive oil in to sautee all the veggies and the curry paste.  If using meat, cook that too.
  3. Add broth, coconut milk, fish sauce, soy sauce, sugar, ginger, and lime juice.  Stir until flavors blend (10 minutes or so.)
  4. Stir in coriander right before serving.

Thats it.  Super easy, filling, and so warm on a freezing cold night like tonight is.  MMm.

-Ariel

December 3, 2009 at 3:26 pm Leave a comment

Easy Gravy and Giblet Gravy

Gravy is actually really easy to make.  For some reason I imagined more work being necessary, but when I made it Sunday it turned out to be the simplest thing.  Once the turkey is done, just add some chicken stock to the drippings in the pan s to deglaze it, scrape any bits that need to be scraped, and add flour to thicken.  If you want a giblet gravy, just cook the giblets first (bring water to a boil in a saucepan, then lower heat to simmer giblets excluding the liver- should be refrigerated- for about 45 minutes, then add the liver and cook another 15-30 minutes ) drain, chop, and mix it with the drippings, chicken stock, and flour in a saucepan and then serve.  Done!

-Ariel

November 24, 2009 at 3:26 pm Leave a comment

Easy Bread Stuffing

Here’s an easy recipe for stuffing on Thanksgivings day:

Stuffing:

Ingredients:

  • One loaf of cheap white bread
  • Chicken stock/ water and bouillon cubes
  • 1 stalk of celery
  • 2 onions
  • 1 egg
  • Salt, pepper, and any other seasonings wanted
  • a couple tsp butter

Cook:

  1. Grease a large pan and preheat oven to 170’C/350’F.
  2. Chop the celery and onions, and crumble the bread.
  3. Mix everything together with just enough chicken stock to moisten but not soak the bread.
  4. Add to pan.  Top with a couple tsp of butter and bake uncovered for 45-60 minutes.

Simple and delicious.  My grandmother makes a similar recipe only subbing the bread for a box of saltines and uses 4 sautéed onions.  That’s also good.  =]

-Ariel

November 24, 2009 at 3:18 pm Leave a comment

Easy Chicken/Steak Marinade

I’m not sick anymore!  Woo!  I wasn’t going to have anything to post tonight since I made my moms Pumpkin Black Bean Soup for dinner, but then I remembered that last week (before I caught the flu from the kids) I made chicken with this marinade that everyone loved and I never got around to posting it.  Anyway it’s really simple and yummy, and good for frying or baking chicken or steak (I have used it to fry chicken and eat over rice with veggies, and on steak making kabobs.)

Easy Chicken or Steak Marinade:

  1. One part vinegar
  2. Two parts soy sauce
  3. Chopped onion, garlic, and chili pepper
  4. Salt, pepper, and coriander or other seasonings to taste

Just mix together and let the meat soak in it for about half an hour before cooking.  =]

-Ariel

November 18, 2009 at 2:54 pm Leave a comment

Grandma’s Cranberry Glop (recipes from my moms cookbook)

Since I haven’t been cooking much this week thanks to this stupid virus, my mom has emailed me another guest post for the blog.  =]

-Ariel

Grandma’s Cranberry Glop

Let me start by saying I have no idea why my mom’s cranberry dish is called glop, other than the ingredients are all glopped together.  However, it’s been a part of our Thanksgiving tradition all of Ariel’s and my life and we all love it.  I am offering two versions one nonvegetarian and one vegetarian.  You might wonder how any cranberry dish would fit into the non veg category, it’s due to gelatin.  Many don’t realize this but gelatin is made from animal tissue.  If you interested in more  gelatin info click here. I would also love to see what recipes you and your loved ones share on the holidays.  Please feel free to share them with us!

Grandma’s Cranberry Glop

  • 1 box red gelatin (cranberry or other flavor is fine)
  • ½ cup hot water ½ cup cold water
  • 2 cans whole cranberries drained well
  • 1 20 ounce can crushed pineapple drained well
  • Crushed walnuts, the recipe doesn’t say an amount I’m guessing about ½ cup but use more or less to suit your personal preference
  • 1 teaspoon lemon juice
  1. Pour hot water onto gelatin stir until dissolved, then mix in cold water
  2. Refrigerate until it starts to thicken, watch this carefully!
  3. Once about ½ way thickened mix well with cranberries, pineapple, nuts and lemon juice
  4. Refrigerate a few hours longer the gelatin will continue to thicken

This is best made early in the morning or the night before.

The vegetarian version is very much the same.

  • 2 cans of whole cranberries, drain excess liquid but not all the liquid!
  • 1 20 oz can of crushed pineapple drained well
  • Chopped walnuts, again use an amount to suit your tastes
  • 1 teaspoon lemon juice

Just toss all the ingredients together and refrigerate for a couple of hours.

-Lin

November 17, 2009 at 8:54 am 2 comments

Salad Dressing

Here’s a quick recipe to mix up for a homemade salad dressing.

Ingredients:

  • 2 parts olive oil
  • 1 part vinegar (whatever kind you like.  Add more oil if you want a milder taste)
  • Mayonnaise (add by the tbsp, enough to give it a cloudy but not creamy texture, or to taste.)
  • Salt, pepper, basil, oregano, powdered onion, powdered garlic, and other favorite seasonings, to taste.

Cook:

  1. Mix together.
  2. Serve.

It’s quite simple and a very versatile recipe- goes well on pretty much any salad.

-Ariel

November 11, 2009 at 8:26 am Leave a comment

Simple Chocolate Cake

I have not converted this recipe to US measurements, but a deciliter is about half a cup, so I would use that as a general basis.  I used deciliters for the entire recipe.  I made three small cakes with the batter (so my HM could take one with her to Berlin, and the kids possibly to bring another to their grandparents house.)  Overall this was very easy, quick to make, and all the ingredients are things we generally tend to have on hand anyway.  The batter was a bit runny but it rose quickly in the oven and came out perfectly (pics below.)

Simple Chocolate Cake

Ingredients:

  • 1 slightly overflowing dl cocoa
  • 2 dl flour
  • 2.5 dl sugar
  • 1.5 tsp baking soda
  • 1.5 tsp baking powder
  • salt (a pinch or so)
  • 1.5 dl milk
  • 0.5 dl oil
  • 1 tsp vanilla
  • 1.25 dl hot water
  • chocolate chips (a handful or so)

Cook:

  1. Preheat oven to 180’C/350’F.
  2. In a large bowl, whisk the dry ingredients together.  In a separate bowl mix the wet ingredients together, then add to the dry ingredients.  Toss in the chocolate chips.
  3. Pour into a papered or greased pan and bake for 25+ minutes (more time for larger pans, possibly less for cupcakes.)  Let cool in pan.

To top it off I glazed the cakes with a frosting-glaze made of a tbsp butter, 2 tbsp milk, 5 tbsp powdered sugar, and 1 tbsp flour (to make it thicker without adding more sugar.  I’m working with diets here.)  Anyway I mixed the glaze and brushed it on the cakes, then added shaved chocolate for a decorative touch.  It came out very moist and delicious.

 

-Ariel

November 7, 2009 at 5:26 am Leave a comment

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