7th May 2007

    Thai Basil Chicken

    Chicken is stir-fried with basil, peppers, garlic, shallots, and mix of fish sauce, soy sauce, and sugar. I based this recipe on two or three I saw online, so here goes:

    Thai Basil Chicken (Serves 2)
    ——————
    1 lb boneless skinless chicken breast, cut into small pieces
    1 tbsp canola oil
    4 cloves garlic
    2 thai chili peppers
    1 shallot
    2 tbsp fish sauce
    1 tbsp soy sauce
    1 tbp water
    1 tbsp sugar
    2 big bunches of basil* (I only had one on hand this time, 2 would be perfect)
    1 medium red bell pepper, cut into strips
    1 1/2 cups cooked white rice

    Directions:

    Mince garlic, thai peppers, and shallots and set aside.
    Mix fish sauce, soy sauce and water together, set aside.
    Measure out sugar, set aside.

    Heat wok over medium-high heat. Add the oil — when hot, add the minced garlic, chilies, and shallots. Cook until garlic begins to turn a golden color.

    Add chicken, and stir fry until no longer pink, about 3-4 minutes.

    Add fish sauce mixture and stir fry to combine well with meat, about 1 minute.
    Add sugar and stir fry for another 30 seconds.

    Add basil and bell peppers and toss. Stir fry until the basil wilts.

    Transfer to serving bowl, serve with cooked rice.

    * A note on basil — You’ll use a lot, so try to find a big bunch at a farmers market or asian market. It’ll be a lot cheaper than buying those little blister packs that run about $2.50/each!

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    posted in Main Dishes, Thai | 1 Comment

    6th May 2007

    Halibut Veracruz

    Holy mackeral (er, halibut) this was delicious. This fish recipe comes from Healthy Latin Cooking. The book calls for snapper, but we opted for halibut instead. The sauce, which you cook while the fish marinates in lime juice, includes tomatoes, onions, garlic, capers, olives, and a bunch of good spices. Once the sauce thickens, you add the fish to the pan and cook until done, about 4 minutes on each side. We served rice pilaf as an accompaniment.

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    posted in Healthy Latin Cooking, Latin, Main Dishes | 0 Comments

    2nd May 2007

    Poblano Chicken Posole

    Tonight’s posole is pretty similar to this one from a few weeks ago, but instead of pork and tomatillos, this one uses chicken and roasted poblano peppers, which add a really nice smoky flavor. Great Bowls of Fire contains one more posole recipe that we haven’t tried yet, but I’m sure we’ll get to it at some point!

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    posted in Great Bowls of Fire, Main Dishes | 0 Comments

    1st May 2007

    Turkey Burgers with Spicy Red Peppers and "Hot Tomato!"

    Turkey burgers tonight, but this time topped with green onions and red bell peppers that had been browned in a sauté pan with jalapeños — they really picked up the spice, and were actually a little too hot for Lisa. Found a recipe for “Hot Tomato!” in The New Basics cookbook — tomatoes are hollowed out and then stuffed with a mixture of corn, peppers, onions, cilantro, basil, and monterrey jack cheese, then topped with a little cornmeal and baked for about 25 minutes.

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    posted in Main Dishes, The New Basics | 0 Comments


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