Singapore noodles

Dear foodies,

This week, I'm sharing a recipe that is a little bit challenging because it is all about the timing. There are a lot of ingredients, and a lot of steps, but don't discourage yourself! It is quite easy if you are well prepared and well organized.

I recommend reading the ingredients and the steps first, in order to chop all meats and veggies, and have all the pieces of the puzzle ready for when you start, because it all unfolds very rapidly.

P.S: The recipe calls for shrimp, chicken, chinese barbecue pork (or lean ham) and raw lean pork. This can add up on your grocery bill, so feel free to cut out some meats. Personally, I would choose shrimp and chicken.

Singapore Rice Noodles

Ingredients: (4 servings)

7 -8 ounces fine dried noodles (rice sticks)
3 large eggs
2 tablespoons curry powder
2 teaspoons oriental sesame oil
5 tablespoons peanut oil or 5 tablespoons vegetable oil
8 ounces medium shrimp, shelled and deveined
4 ounces raw lean pork, trimmed and cut into 1/4 inch julienne
4 ounces boneless skinless chicken breasts, cut into 1/4 inch julienne
1 tablespoon minced fresh ginger
1 garlic clove, minced
1 -2 fresh hot chili pepper, partly seeded and slivered
3 ounces Chinese barbecue pork or 3 ounces smoked ham, cut into 1/4 inch julienne
1/2 red bell pepper, cut into 1/4 inch julienne
1/2 green bell pepper, cut into 1/4 inch julienne
12 whole scallions, cut diagonally into 1 1/2 inch lengths
1 1/2 cups fresh bean sprouts or 1 1/2 cups shredded napa cabbage
1/2 cup chicken broth
3 tablespoons soy sauce
2 tablespoons dry sherry
1 pinch salt
2 tablespoons chopped fresh cilantro

Directions:

1. Bring a large pot of water to a boil.
2. Drop in the rice noodles and boil until tender but firm to the bite, 1 to 2 minutes.
3. Drain and rinse under cold water.
4. Let the noodle air-dry and firm up in a colander for at least 30 minutes or as long as 2 to 3 hours; toss occasionally.
5. When you are ready to prepare the dish, whisk together the eggs, 1/2 teaspoon of the curry powder, and all of the sesame oil until blended.
6. Spoon 1/2 tablespoon of the peanut or vegetable oil into a heavy skillet or wok set over moderately high heat.
7. Pour in the egg mixture and immediately reduce the heat to low.
8. Scramble the eggs until just set; turn out onto a plate and reserve.
9. Return the skillet to moderately high heat and spoon in 1/2 tablespoon of the oil.
10. Add the shrimp and stir fry until just barely cooked, about 1 minute (they will cook more later).
11. Remove the shrimp and reserve in a small bowl.
12. Return the skillet to moderately high heat and spoon in 1 tablespoon of the oil.
13. Add the pork and chicken and stir fry until just cooked, about 1 minute.
14. Remove and reserve in a small bowl.
15. Place a large, heavy wok over high heat.
16. When very hot, spoon in 2 tablespoons of the oil.
17. Add the ginger, garlic, chilies, and the remaining curry powder.
18. Stir fry until fragrant, about 30 seconds.
19. Add the Chinese pork or ham and red and green bell peppers and stir fry for 30 seconds.
20. Sprinkle on 1 to 2 tablespoons of water and cook until it boils away.
21. Push the ingredients to the sides of the wok and add the remaining 1 tablespoon oil.
22. Add the scallions, bean sprouts, and noodles and toss over high heat until very hot, about 30 seconds.
23. Pour in the chicken broth and bring to a boil.
24. Return the shrimp, pork, and chicken to the wok and add the soy sauce and sherry.
25. Toss well and add the salt and the reserved scrambled eggs.
26. Sprinkle on the cilantro and turn out onto a larger platter.
27. Serve hot.

Original recipe: http://chinese.food.com/recipe/singapore-rice-noodles-84231

Borsch soup

Dear foodies,

Last week, my man got a craving for good old Polish food. So we looked up some recipes and found this great Borsch recipe. For those of you who are not familiar, Borsch is reaaaaally awesome beet soup. I'm not a huge fan of beets, but try it and you'll be convinced!

I've made a slight adjustment from the original recipe which you can find here). I've removed the pieces of beef shank once used for the broth, because they are not very tender. Also, depending on your taste, adjust the amount of dill (it does taste a lot). And last, but not least, be generous with the sour cream (mmmmh).

Borsch

Larger photo

INGREDIENTS (6 portions)

• 8 cups beef broth
• 1 pound slice of meaty bone-in beef shank
• 1 large onion, peeled, quartered
• 4 large beets, peeled, chopped
• 4 carrots, peeled, chopped
• 1 large russet potato, peeled, cut into 1/2-inch cubes
• 2 cups thinly sliced red cabbage
• 3/4 cup chopped fresh dill (or less, depending on your taste)
• 3 Tbsp red wine vinegar
• 1 cup sour cream
• Salt and pepper to taste

METHOD

1 Bring 4 cups of the beef broth, the beef shank, and onion to boil in large pot. Reduce heat, cover, and simmer until meat is tender, about 1 hour 30 minutes.

2 Discard beef shank. Cool broth slightly. Chill in pot until cold, at least 4 hours and up to 1 day.

3 Spoon fat from top of chilled broth and discard. Add remaining 4 cups broth, beets, carrots, and potato; bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 30 minutes.

4 Stir in meat, cabbage and 1/2 cup dill; cook until cabbage is tender, about 15 minutes. Season to taste with salt and pepper. Stir in vinegar.

Ladle soup into bowls. Top with sour cream and remaining 1/4 cup dill.

Original recipe: http://www.simplyrecipes.com/recipes/borscht/

Blueberry Vanilla no-bake Cheesecake

Dear readers,

It's about time for the first dessert in this food blog! Everybody knows I'm a sucker for sweets, and I adore cheesecake. This was my first attempt at a cheesecake, and I found it surprisingly easy to make. The original recipe is from Canadian Living.


Blueberry Vanilla no-bake Cheesecake

Ingredients

2 cups (500 mL) graham cracker crumbs
1/3 cup (75 mL) butter, melted
1/4 cup (50 mL) corn syrup
2 packages (each 7 g) unflavoured gelatin
1 cup (250 mL) milk
2 packages (each 8 oz/ 250 g) light cream cheese, softened
1 cup (250 mL) granulated sugar
1 tbsp (15 mL) vanilla
2 tsp (10 mL) grated lemon rind (zest)
1-1/2 cups (375 mL) frozen wild blueberries

Preparation

Line 13 x 9 inch baking pan or dish with aluminum foil, leaving a 2-inch overhang at each end. Lightly grease foil.

In a bowl, combine crumbs, butter and corn syrup until blended; press into prepared pan and refrigerate until firm.

In small saucepan, sprinkle gelatin over milk; let stand for 3 minutes. Heat over low heat, stirring, until gelatin is dissolved.

In a large bowl using electric mixer, beat cream cheese and sugar until very smooth, about 3 minutes. Beat in gelatin mixture, vanilla and lemon rind. Carefully stir in berries.

Pour over crust, cover and refrigerate for at least 1 hour or until firm.

If you're adventurous, you can follow the recipe and remove cake from pan using foil overhang as handles. I simply cut pieces as I served them. Cut into squares using a hot knife.

Additional information : Fresh wild blueberries can be substituted as can fresh or frozen raspberries or quartered fresh strawberries; the chilling time will increase to 2 hours with fresh berries. Do not thaw frozen berries before adding to cake, because the colour will run.

Original recipe: http://www.canadianliving.com/food/__dairy_goodness/all_you_need_is_cheese/the_best_blueberry_vanilla_no_bake_cheesecake.php

Red curry chicken asian soup

Dear readers,

Today's my birthday! And as I am a generous soul, I'm sharing with you on this joyous occasion, a recipe that has become a classic in our home. It is a recipe originally shared by our friend Marilyn, and that most of our friends and family have come to taste and love as well!

It can be adapted in many ways, using egg noodles or rice vermicelli, and adding various vegetables such as bean sprouts, red peppers or snow peas. I've also done this recipe with shrimp instead of chicken, if you're not a fan of poultry.

Please note that I often use the light coconut milk (as I've noticed the regular is reaaaaally full of fat) and it has not at all altered the taste. I don't like to compromise taste in my recipes, and this is an easy trade that makes a difference for your health, but not in your mouth! Oh, and also, feel free to double the recipe, as everyone will be wanting second servings!

Red curry chicken asian soup

(3-4 servings)
150g rice vermicelli
2 tablespoons red curry paste
360ml coconut milk
500ml chicken broth
4 teaspoons lime juice
2 teaspoons brown sugar
2 teaspoons nuoc-mâm (fish sauce)
240g minced chicken
(you can add bean sprouts, mint, red peppers or snow peas)

Boil water and pour over rice vermicelli in a big bowl. Cook according to instructions on the packaging or a little less, because it will continue to cook in the broth later. Strain and set aside. 

Cook chicken until golden brown. It’s okay if it is still a little pink inside, it will continue to cook in the broth. The recipe says to cook the minced chicken, but I usually mince the chicken after cooking it as it is less dry. 

In a big casserole, heat the red curry paste. Then add the coconut milk, chicken broth, lime juice, brown sugar, nuoc-mâm and bring to a boil. Lower the heat, cover and let simmer for 3 minutes. Incorporate chicken and let simmer, still covered, for approximately 15 minutes. The taste will blend. In the last 5 minutes, add the vermicelli and red peppers or snow peas if you want to add vegetables. 

If you want to add bean sprouts or mint, add it at the end when serving.

Enjoy! 

Cream of chicken and curry

Dear readers,

Merry Christmas and Happy New Year!!! I've been terribly busy with the holidays, and I've neglected you. To redeem myself, I'm sharing today what has to be one of my top 3 favorite recipes I've ever made.

This is from a recipe book for slow-cookers that a friend once lent me. As my husband always says, everything is better when it's slow-cooked! Which reminds me, I'll have to share recipes for pulled pork, another of our favorites.

So here it goes, a wonderful recipe for wonderful people:

Cream of chicken and curry

Ingredients: 

• 1 large onion, chopped
• 2 carrots, chopped
• 20 mL (1 1/2 T) yellow curry powder
• 1,25 L (5 cups) chicken broth
• 50 mL (1/4 cup) parsley
• 1 whole chicken, approx 1 to 1,5 kg (2 to 3 lbs), cut in quarters - please note, there is a technique for cutting a chicken in quarters: http://www.ehow.com/video_2339543_cut-chicken-quarters.html
• 125 mL (1/2 cup) long grain rice
• 250 mL (1 cup) light cream (5%)
• 250 mL (1 cup) frozen green peas
• Salt and pepper, to taste

Preparation:

1. Put the following ingredients in your slow-cooker: onion, carrots, curry, chicken broth, parsley, chicken pieces and rice. Stir well. Cover with lid and let cook at low temperature for 8-10 hours or on high temperature for 4-6 hours. (Note: if you have the time, do the longer, lower temperature version, as it yields the best results!)

2. With a slotted spoon, remove the pieces of chicken from the broth. Put aside and let cool a little. Remove the chicken meat from the bones; dice the chicken and set aside. Discard the bones and skin. 

3. Blend thoroughly the remainder of the contents of the slow cooker in a mixer (putting small amounts at a time), or with a hand blender. For better results, use a chinois (http://www.thekitchn.com/word-of-mouth-c-3-20795) or a sieve. It is long but soooo worth the effort!

Put the smooth soup back into the slow-cooker. Add the cream, the diced chicken and the frozen peas. Add salt and pepper, and add more curry if desired. Cover and heat on low temperature for another 15-20 minutes. Salt and pepper to taste. 

Apple Cider Shallot Marinade

Tired of eating the same old chicken or fish? I believe a good marinade can make all the difference. The great thing about marinades is that you can adapt it for different meats or fish, depending on your taste.

I found this recipe on Canadian Living, tried it with chicken, and thought it tasted sophisticated and fresh. I recommend making incisions on your chicken to allow the marinade to sink in and really penetrate.

Enjoy!


Apple Cider Shallot Marinade

Preparation time: 10 minutes.
Total time: 10 minutes.
This recipe makes 10 serving(s)

Ingredients

3/4 cup (175 mL) apple cider (or apple juice)
2 tbsp (30 mL) apple cider vinegar
4 shallots, sliced
3 fresh thyme sprigs
1 tsp (5 mL) whole allspice
1 tsp (5 mL) Dijon mustard
1/2 tsp (2 mL) Worcestershire sauce

Preparation:

In small bowl, whisk together apple cider, vinegar, shallots, thyme, allspice, Dijon mustard and Worcestershire sauce.

Additional Information:

Marinades: Use 1/2 cup marinade for every 4 servings boneless (1 lb/450 g) or bone-in (1-1/2 lb/675 g) meat or poultry, or fish (1 lb/450 g).Cover and refrigerate fish and seafood in marinade for no more than 30 minutes. Marinate meat and poultry for 6 hours or for up to 24 hours.

Recipe: http://www.canadianliving.com/food/apple_cider_shallot_marinade.php

Ravioli with Roasted Squash and Sage Brown Butter

This week-end, I'm sharing a recipe that I fell in love with a while back. The original recipe is from Redbook and calls for 4-cheese ravioli. Personally, I prefer meat ravioli, but that's really up to you!

Pasta is über-comforting, and this recipe is filled with good stuff.
Enjoy!


Ravioli with Roasted Squash and Sage Brown Butter

Serves: 6  
Prep Time: 20 min
Cook Time: 35 min
Oven Temp: 475

Ingredients

1 1/2 pound(s) butternut squash, peeled and diced into into 1/2-inch pieces
1 tablespoon(s) olive oil
30  (about 2 1/2 pounds) frozen jumbo 4-cheese ravioli
1 stick(s) unsalted butter
1/3  onion, minced
24 small whole sage leaves
1/2 cup(s) grated Parmesan cheese
1/4 teaspoon(s) salt
1/4 teaspoon(s) ground black pepper

Directions

Heat oven to 475 degrees F. Toss squash with oil on a baking sheet with sides; spread in an even layer. Roast 25 minutes, tossing once or twice, or until browned on edges and tender. While squash roasts, bring a large pot of salted water to a boil.

Five minutes before squash is cooked, add frozen ravioli to boiling water and cook 3 to 5 minutes or according to package directions, until tender. Scoop the ravioli out of the water with a large slotted spoon to a colander and drain well.

While pasta is cooking, melt butter in a skillet over low to medium heat. Add onion and cook 3 minutes, then add sage leaves and slowly cook until butter is golden brown and smells nutty, and sage leaves are crisp. Watch carefully, as it will change from golden to burned very quickly.

To serve, arrange 5 ravioli on each plate and top with roasted squash and Parmesan. Spoon brown butter and sage leaves over each serving and season with salt and pepper.

Original recipe: http://www.redbookmag.com/recipefinder/ravioli-squash-sage-butter-pasta-recipe