Monthly Archives: March 2012

steak thai salad

Marinade

2 medium garlic cloves , minced

1/2 tbsp fish sauce

1/2 tsp sesame oil

1/4 floz sweetener (sugar substitute)

3/4 lb flank steak

Sauce

1/4 cup cold water

3 medium garlic cloves , minced

2 tbsp fish sauce

2 tbsp fresh lime juice

1/2 floz sweetener (sugar substitute)

1/8 tsp pepper, seasoned

3 oz rice stick noodles

1/2 medium cucumber , 4 ounces, halved lengthwise and thinly sliced

16 oz arugula , washed and crisped (or other greens)

2 oz fresh mint

1/2 cup fresh basil

1 tbsp dry roasted unsalted peanuts

Directions

1 Combine marinade ingredients and place in a shallow bowl.

2 Add the flank steak, cover, and marinate in the refrigerator for 4 hours, or over night, turning once.

3 Light the grill or preheat the broiler.

4 To make the sauce: Place the water, garlic, fish sauce, lime juice, sugar substitute, and red pepper flakes in a food processor or blender. Pulse until well combined; set aside.

5 Place the noodles in a deep bowl. Cover with warm water and let soak for 10 minutes. Drain and then boil in fresh water to cover for 2 to 4 minutes, until cooked through.                   Drain, rinse under cold running water, and drain again. Set aside.

6 Remove the steak from the marinade. Score the meat in a cross-hatched pattern and grill until done, about 8 minutes per side for medium.

7 Transfer steak to a carving board and let rest 10 minutes before slicing into very thin slices on a diagonal.

8 To assemble the salads, divide the greens, cucumber, and herbs between 4 dinner plates.

9 Mound the noodles in the center of each plate and top with an equal portion of steak slices.

 

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carrot cake


  • eggs, lightly beaten
  • cups all-purpose flour
  • cups sugar
  • teaspoons baking powder
  • teaspoon ground cinnamon (optional)
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • cups finely shredded carrots* (lightly packed)
  • 3/4 cup oil
  • 1 can crushed pineapple

directions1.Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease two 8×1-1/2-inch round cake pans; line pans with waxed paper and grease the paper. Set pans aside.2.Preheat oven to 350 degrees F. In a large bowl stir together flour, sugar, baking powder, cinnamon (if desired), salt, and baking soda; set aside.

3.In another bowl combine eggs, carrots, and oil. and pineapple Add egg mixture to flour mixture. Stir until combined. Pour batter into the prepared pans.

4.Bake for 35 to 40 minutes or until a wooden toothpick inserted near centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans; cool thoroughly.

5.Frost with Cream Cheese Frosting. If desired, sprinkle chopped pecans over frosting. Cover and store cake in the refrigerator for up to 3 days.

Cream Cheese Frosting
  • 1  8 ounce package cream cheese, softened
  • 1/2  cup butter, softened
  • teaspoons vanilla
  • 5 1/2 – 6 cups powdered sugar
directionsIn a large bowl beat cream cheese, butter and vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat powdered sugar to reach spreading consistency. (This frosts tops and sides of two 8- or 9-inch layers. Halve the recipe to frost a 13x9x2-inch cake.) Cover and store the frosted cake in refrigerator.

carribean pepper pot stew

Ingredients

  • 1 tablespoon vegetable oil
  • 4 skinless, boneless chicken breast
  • 1 1/2 teaspoons kosher salt, plus more to season chicken
  • Freshly ground black pepper
  • 1 medium onion, halved and sliced
  • cloves garlic, smashed
  • 1 teaspoon ground allspice
  • 1/2 cup canned chopped tomatoes
  • 4 cups chicken broth, low-sodium canned or homemade
  • 1 bunch spinach
  • 2 thick sweet potatoes (about 1 pound), halved lengthwise and sliced into 3/4-inch half-moons
  • 4 ounces fresh okra, trimmed, halved lengthwise
  • 2 bay leaves
  • Scotch bonnet chile, pierced (if you like it very spicy, mince it) *see Cook’s Note
  • 1/2 heaping teaspoon dried thyme
  • 2 cans light coconut milk
  • 8 ounces medium shrimp, peeled

Directions

Heat the oil in a Dutch oven over medium heat. Pat the chicken dry, and season with some salt and pepper. Add the chicken, smooth side down, to the pan and cook until brown, about 4 minutes. Transfer the chicken to a plate. Add the onion and garlic to the pot, and cook until the vegetables are softened, about 5 minutes. Stir in the allspice and tomatoes and cook until the juices are almost evaporated. Add the chicken broth, spinach, sweet potatoes, okra, bay leaves, the 1 1/2 teaspoons salt, Scotch bonnet, and thyme. Bring the liquid to a boil, adjust the heat to maintain a gentle simmer. Cook, uncovered, until the chicken is cooked through and the sweet potatoes are tender, about 25 minutes.

Stir in the coconut milk and the shrimp and simmer until the shrimp turn pale pink and are firm but not tough and rubbery, about 2 minutes. Ladle the stew into warm bowls and serve.

chicken under a brick with red potatoes

3 lb Chicken
1.5 lb red potatoes
evoo
2.5 tbsp thyme
garlic
pepper flakes
juice of a lemon
salt
pepper

Cut out backbone.
Flatten Chicken by pushing down (use some force). Place a piece of plastic wrap on top then pound a bit to make it very flat.
Season with salt and pepper.
1 teaspoon of oil in a non stick skillet (high heat).
Place chicken skin side down. Place dutch oven or cast iron skillet with a few cans of anything on top of chicken. Turn heat to Med. Cook for 25 minutes.
Remove chicken. pour off most of the grease.
Cut up a pound and a half of red potatoes and add to the pan with some thyme. Put chicken on top of potatoes and brush with thyme mixture (2 tbsp oil, garlic, 1.5 tsp thyme, pepper flakes, lemon juice, 1/2 tsp salt, 1/4 tsp black pepper).
Put into 450 oven for 10 minutes on lower rack. Temp should be 160. Remove chicken to rest.
Put potatoes back in oven for another 10 minutes. Drain potatoes on paper towels.