Posts tagged ‘vegetables’

Spinach Stir-Fry

This is what we just ate for dinner tonight (it’s 7pm in Denmark as I’m writing this) and was very yummy.  I’m glad I searched the freezer and found frozen spinach now =]  I’m excited for my leftovers for tomorrows lunch.

Oh, and this can easily be made vegetarian by simply leaving the meat out.  Still good.

Spinach Stir-Fry

Ingredients:

  • Rice (and water to cook it)
  • Meat product (choose your favorite)
  • 1 package frozen spinach (defrosted and drained)
  • Mushrooms (whichever kind and however much look good to you.  I prefer lots and lots.)
  • 1 large onion (and any other vegetables you feel like adding, but I stopped there.)
  • 4 cloves chopped garlic
  • Soy sauce (2 parts)
  • Vinegar  (1 part)
  • 2 tsps sesame seed oil and vegetable oil
  • Seasonings (salt, pepper, red chili flakes, coriander seeds, and basil to taste.)

Cook:

  1. Marinate meat and/or veggies in sesame seed oil, soy sauce, vinegar, and seasonings for 20 minutes-2 hours.  Soy sauce and vinegar should be 2:1 parts just enough to coat all the meat and/or veggies with a bit at the bottom of the bowl.
  2. Cook rice and chop vegetables if not already chopped and soaking.
  3. Add vegetable oil to a pan or wok and cook meat and vegetables until meat is done and spinach wilting.  For more well-done meat products, add the vegetables after the meat has had a chance to cook some of the way.  Serve over rice.

-Ariel

November 30, 2009 at 2:29 pm Leave a comment

Thai Red Curry

The easiest most delicious thing in the world.  I could eat this every day and not tire of it.  The best thing about it is that everything, all the measurements, how spicy, what meats or vegetables to put into it are up to you.   The only thing you really need to measure is the rice!  Also, I totally know I sorta already went over the whole red curry thing in my Autumn Harvest Thai Curry post, but it really is just that good.

Ingredients:

  • Rice and water to cook it in
  • Thai red curry paste
  • Oil
  • Coconut milk, light milk, or cream (depending on how healthy or thick you like it.)
  • Fish sauce, or soy sauce or sugar (fish sauce has the best flavor, I’d say.  But soy sauce or sugar will do in a pinch or to keep it vegetarian friendly.)
  • Meat product (tofu, chicken, fish, beef, pork, etc.  Or not, and make it a veggie-only dish.)
  • Vegetables (potatoes, peppers, onion,carrot, tomato, eggplant,  chili, garlic, squash, pineapple, if you like it, add it.  If not, don’t.  Ration and ratio as you please.)
  • Spices and herbs (salt, pepper, sugar, fresh coriander leaves/cilantro, ground coriander, whatever.  I usually only use fresh coriander (makes everything better) but I’m a minimalist.)

Cook:

  1. Start the rice and chop any meats or vegetables used into bite sized pieces.
  2. Add oil to a pan deep enough to hold the amount of sauce you desire and pre heat on a high/medium high heat.  Add red curry paste (for three-four people and a hot dish I use two towering tablespoons of red curry paste.)  Cook meat product.
  3. Add coconut milk (for 3-4 people I use one standard sized can.  I think thats like 400g or 14 oz, but don’t take my word on it, I haven’t one in front of me.)  Add vegetables.  Simmer until vegetables are at desired softness.
  4. Add fish sauce (or other.  I usually go with a tablespoon or so) and any herbs.  Stir in and serve over rice!


My standby combinations are:

  1. Pineapple-chicken curry.  Just pineapples, chicken, and fresh coriander/cilantro in the sauce.  Fantastic.  I used to order this every time at a Thai restaurant I frequented back in the States.
  2. Chicken or fish, potatoes, red pepper, red onion, carrots, and fresh coriander/cilantro.  Pretty much your classic red curry dish (a classic for a reason.  We had this for dinner tonight and last night ❤  I can’t help but double the recipe for leftovers when I make it!)

Anyway that’s what I have to share today.  =]  Enjoy!

-Ariel

November 5, 2009 at 4:36 pm 1 comment

Quesadillas

I am so craving quesadilla’s right now!  My host mom and I were talking about them just last night… cheesy buttery goodness.  Mmm, but she’s on a diet so not today.  The thing I love most about quesadillas is that as long as you have tortillas and cheese, your good.  Anything else in the world can be added in for extra flavor or so that you can serve this snack food as a meal and its so easy to make!  AND they taste good cold, which is particularly important to me because I don’t like to reheat food (don’t ask.)

Quesadillas (as I like them)

This recipe usually yields 5-8 quesadillas depending on how stuffed I make them.

Ingredients:

  • Tortillas (store bought or make your own!)
  • Shredded cheese (theres a million different blends at the grocery store.  Choose your favorite.)
  • Veggies (my favorites being one of each: red pepper, jalapeño, onion, and tomato.  Black beans are also yummy to add.)
  • Lime
  • Cilantro/Coriander leaves
  • Shredded chicken breast (if I happen to be starting out with raw chicken I like to cube it then rub it with cumin, salt, pepper, and chili powder and then fry it in vegetable oil.)
  • Butter (obviously vegetable oil is a lower calorie option but butter is just so good!)
  • Salt and pepper to taste

Cook:

  1. (Assuming we’re starting out with ready-made tortillas and cooked chicken) Chop all the vegetables and the cilantro and toss in a large bowl with chicken and lime juice squeazed from the lime.  Salt and pepper to taste.
  2. Pre-heat a frying pan on medium-high heat (lower if  your tortillas start to burn before cheese melts) with enough butter that the tortilla won’t stick.
  3. Place tortilla on pan and let warm up.  Flip when air bubbles begin to form.  Spread a layer of cheese on all the tortilla.  Top half with a layer of veggie/chicken mix.  Fold the non-topped half of the tortilla over.  Cook long enough for the cheese to melt, flipping to heat both sides.

I usually place the quesadillas on a plate and cover with foil while making the next ones so they keep warm.  Each tortilla should take no longer than 5 minutes.  Once I’m ready to serve/eat them I cut them into 3 or 4 pieces and serve with salsa/pico de gallo/ sour cream/ whatever I’m in the mood for.  Sorry I haven’t any pics to post; I’m not cooking today (host dad cooked enough over the weekend for three days of leftovers) but I am craving these…

-Ariel

October 13, 2009 at 5:50 am 1 comment

Vegetable Spaghetti Sauce

This one’s pretty much a no-brainer, but I don’t have anything else to post about as my latest project-idea seems to be continually being delayed.  Spaghetti’s always been a comfort food for me and I’m not in the mood for anything elaborate, so that’s what we’re having for dinner tonight.  Plus someone bought a 12pack case of canned tomatoes last shop and I need to unload some of them.  So here’s what I’m doing (now, because even though dinner is hours away I am bored and it tastes better if allowed time to absorb the flavors anyway.)

P1010519

Vegetable Spaghetti Sauce

Ingredients:

  • Three 400g (average soup can size) cans of chopped tomatoes
  • Any vegetables in the house.  I’m using: 1 carrot, 1 bell pepper, 1 chili pepper, 4 mushrooms, a handful of sugar snap peas, and 2 small onions.  I’d love to use garlic cloves (2-3) but we seem to be out.
  • Seasonings
  • Spaghetti

Cook:

  1. Chop veggies.
  2. Add veggies, canned tomatoes, and seasonings to a pot.  Stir occasionally on low heat until ready to serve.  (Unless  you start it as ridiculously early as I did, in which case take it off the heat for a while.  Common sense, you know?  No one likes burnt sauce, I’ve learned.)
  3. Cook the spaghetti.

Meat could technically be added, but I think that would be overkill.  Theres enough protein in the veggies anyway.  Though I do plan to use any leftovers from this sauce for chicken parmesan tomorrow (unless I buy some eggplants to use instead…)

-Ariel

September 30, 2009 at 8:17 am Leave a comment


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