Vegetarian Red Thai Curry

Photo Credit to http://www.shugalmaza.com/2012/05/01/thai-red-curry-recipe/

This is an oldie but a goody! This recipe goes back 10 years in my history. I loved it then and I still love it today. This is a feel good dish which warms from the inside out!

The technique of this dish is what makes it good. Make sure to follow the directions as closely as possible to avoid overcooking the vegetables and getting mush.

The quality of your rice is important, just as is the freshness of your vegetables and Basil. The essence of Thai cooking are fresh ingredients, incorporating sweet, spice and sour/bitter.

Serves 2-3

Vegetarian? Yes

Ingredients

• 1/2 Can of coconut milk
• 3 TBL of Red Thai Curry Paste
• 4 TBL of Nam Pla (Fish Sauce)
• 2 TBL Cane Sugar
• 1 small can of bamboo shoots
• 2 Eggplants cubed in large pieces (with skin)
• 2 Zucchini (yellow or green)
• One Large Lime
• Sweet Basil (or Thai Basil) - One Handful
• Basmati or Jasmine Rice

***Make sure you start your rice early enough so it is done when you are ready to spoon your curry sauce over the dish and serve hot.***

Cooking Directions

1. Rinse Rice and soak for 20 minutes before cooking.
2. Begin cooking rice in a tightly fitting covered pot.
3. In a Wok on high heat do the following;

Combine:

• 1/2 can of coconut milk
• 3 tablespoons of red thai curry paste (adjust for spice level if you want less 'heat')
• Boil for 4 mins on high heat then reduce heat by 1/2

Combine:

• 4 Tablespoons of Fish Sauce (Nam Pla)
• 2 Tablespoons of sugar 
• Allow to continue boiling until sugar mixes or you get the consistency you want.

Add:

• 1 small can of bamboo shoots
• 2 aubergines cubed in large pieces with skin
• Simmer for 5 mins or until eggplant begins to soften (don't let simmer too long or aubergine will get mushy)

Add:

• 2 zucchini's (yellow or green whatever you would like)
• Add the other 1/2 of the coconut milk
• Juice of one lime
• Handful of Fresh basil leaves
• Allow to simmer additional 2 minutes.

Serve
In a bowl, spoon curry sauce over rice and serve hot with a fresh Basil leaf on top as garnish.

ENJOY

Tilapia in Mushroom & Shallot Cream Sauce

This is a recipe which has been requested a few times by my significant other!
 
Serves 2-3

Vegetarian? Yes

Ingredients

• 2-3 tilapia fillets
• 500 ml heavy cream
• 3-4 green onions chopped into dime sized pieces
• 3-4 medium shallots (sliced thinly)
• 2 cups of sliced mushrooms
• 1 bottle of beer
• butter
• salt and pepper to taste

Optional Ingredients

• Broccoli
• Green Peas
• Or Baby Spinach salad with; mandarin oranges, toasted sliced almonds and pomegranate vinaigrette

Sauce

• Put enough butter in frying pan to coat bottom liberally
• Throw in shallots and let simmer for 5 minutes or until translucent
• Chuck in mushrooms, allow to simmer another 5 mins
• Add 1/2 bottle of beer (1/4 cup vermouth or white wine)
• salt and pepper to taste
• Let simmer until beer stops bubbling (8 mins)
• Pour in all cream slowly, stirring gently
• Allow to reduce for 10-15 mins or until starting to turn thick
• Add chopped green onions
• Simmer on medium low heat another 10-15 minutes, until reduced to desirable 'sauce' texture.

Fish

• Salt top and bottom of fish lightly
• Throw fish in alternate frying pan (medium low heat), very little cooking oil (size of quarter)
• Cook fish on each side for 5-6 minutes or until it just starts to flake apart when pressed lightly with fork.

Serve

• Spoon a generous portion of sauce over fish on plate and add veggies as side, or side salad in a bowl.

***If desired you can prepare a light side dish like green peas or spinach salad with a light pomegranate vinaigrette with mandarin oranges, and/or toasted sliced almonds.***


ENJOY!

Slow Cooker Bulgogi

Photo credit to http://momonamission.me/freezer-friendly-crock-pot-bulgogi-korean-beef/

This recipe was adapted from http://thekoreanway.wordpress.com/2010/03/28/bulgogi/ 


Bulgogi means “fire meat” in Korean, and actually refers to the cooking method, which is traditionally on a grill over an open fire. So while beef is the most well-known bulgogi, the term can also be applied to chicken (dak bulgogi) or pork (dwaeji bulgogi). It is often served with lettuce leaves, which are used to wrap the bulgogi, ssamjang (a spicy paste), rice, and some of the banchan (side dishes) in. Then it’s eaten like a lettuce roll.

What sets this recipe apart from others is Marinating the Meat overnight. 
***Don't forget to turn it at least once to ensure all of the meat is evenly marinated. ***

Serves 4-5

Vegetarian? NO

 Marinade Ingredients

• 2 TBL sugar
• 4 TBL soy sauce
• 8-10 cloves of garlic - Minced
• 4 tsp. sesame oil

Other Ingredients

• 1.5 pounds beef/chicken breasts/pork, thinly sliced (we did 2 racks of shortribs)
• Ground black pepper - to taste
• 1-2 green onions, cut into 1-inch pieces
• Rice (we use Jasmine)

Optional Ingredients

• 1/2 tsp. sesame seeds, toasted
• 2 Large carrots - sliced
• 1 Green Pepper -  Roughly Chopped
• 1 Onion - cubed

Preparation

• Add 1/2 of the marinade to a casserole dish.
• Place Meat in dish and cover with Plastic Wrap.
• Marinate meat overnight in the fridge. ***Don't forget to turn it at least once to ensure all of the meat is evenly marinated. ***

Cooking Directions

1. Set Slow-cooker to LOW.
2. Add the other 1/2 of the Marinade to the Slow-Cooker.
3. Add Meat & Vegetables and cook for 6-8 hours on low.
4. In the last 30 minutes of cooking prepare rice per directions.

 ***Depending on the vegetables you use, you may only need 6 hours for the Bulgogi to be ready. ***

ENJOY!

If you want to see the original slow cooker version of the recipe, you’ll find it here: http://whatscooking.jdpages.com/denises_famous_bulgogi_crockpot.html. Also on this page is the recipe adjusted for “party amounts,” in other words serving a large group of people.

Gusty Guacamole

Avocados can be grown from the pit!

This Guacamole demands to be tasted! This is a bold but not too spicy recipe we have been making for years!

There are many reasons to eat avocados other than the fact they taste great, are high in fiber, and packed with phytonutrients!


The Ripeness of your Avocados makes all the difference in this dip. The Skin of the Avocado should be almost black, with a dark green undertone. Pulling out the stem can also be a great indicator of freshness.


Serves Many.

Vegetarian? YES

  Ingredients

• 3 Cloves of Garlic - minced
• 2 Large Ripe Avocados
• 1 Large Lime
• Generous handful of Cilantro (coriander) - Finely Chopped
• Franks Redhot
• Black Pepper
• English Cucumber

Optional Ingredients

• 1/2 a Tomato
• 1/2 Onion

Prep
Into a Large Bowl:

1. Cut and scoop out the flesh of the avocado.
2. Roll the Lime and Cut in half. Squeeze the juice of both halves into the bowl.
3. Add Garlic, Cilantro, and Pepper.
4. Fold all ingredients in, and add 5-6 dashes of Franks Redhot. ***You can add 5-6 more if you want it really spicy*** 
5. If desired; Dice tomatoes and onions and add to bowl.
6. Slice Cucumber into medium slices.

Serve
Drop a tsp full of guacamole onto the cucumber slices and serve immediately.

Storage:
Guacamole can be stored in the fridge for a few days after it has been made. Just make sure you cover the container, and press the clingwrap onto the top of the guacamole or it will become discoloured from exposure to the air.

~ENJOY!

Rich and Creamy Dilled Mashed Potatoes

Have you ever wondered how to get creamy mashed potatoes? There are a few secrets handed down on my side of the family to getting just the right consistency with lots of flavour!

This side dish is rich, and in D2C10 fashion, has ingredients I had on hand including the handful of Dill - fresh from the garden!


The Variety of potato makes all the difference in mashed potatoes. I prefer starchy Russet Potatoes.

Serves 4-5 portions.

Vegetarian? Arguably, No. Has lots of Dairy!

  Main Ingredients:

• 5 large Potatoes (or 6 small ones)
• 1/2 cup of butter - melted.
• Heavy Cream (whipping cream) 35% M.F.
• Finely Chopped Dill (fresh cut is best)
• Cracked Black Pepper
• Salt
• Sour Cream

Special Ingredient

• Drained Potato Water - Potato Concentrate.

Prep

1. Peel, Rinse & Cut potatoes into equal quartered pieces.
2. Fill a large pot with cold water, just enough to cover the top of the potatoes.
3. Salt the water slightly ***Do Not salt the water as much as you would with Pasta (aka as Salty as the Mediterranean).  Some of this water is absorbed into the potatoes, and will be left over and concentrated in the left over water. ***
4. Boil potatoes for 20-25 minutes until they are so soft if you stir them they fall apart.
5. Drain off the excess water into a bowl (you are going to use this potato concentrate to add later)
6. While the potatoes are hot, in the same pot;
1. Stir the potatoes until they start breaking up.
2. Throw in Butter, mix quickly.
3. Add your Heavy Cream until you achieve the right consistency.***I Don't measure the cream because it will differ from batch to batch. You might use 1/4 of a pint or 1/2 of a pint***
4. Mix vigorously with a wooden spoon.
5. Mash up any unbroken pieces of potato with a masher.
6. 2 TBL at a time, add in Potato Concentrate, to taste.
7. Mix in freshly cracked pepper and dill.

Serve

1. Serve potatoes hot with a large dollop of sour cream on the top, and some more cracked pepper if preferred.

~ ENJOY!

Easy Corn Fritters

 

Photo Courtesy of http://www.erecipe.com

This recipe is a good, filling side dish of saltiness, sweetness and moistness.

Serves 3-4.

Vegetarian? YES

  Other Ingredients:

• 1 Package of Frozen Corn - De-thawed and drained of excess water

Fritter Ingredients

• 1/2 teaspoon salt
• 1 cup flour
• 1 teaspoon baking soda
• 1 teaspoon sugar
• 4 medium eggs
• 1 Cup of Soya Milk

Prep

1. Fill a frying pan 1/4 inch deep with oil 
2. Heat to medium-high.
3. Mix Fritter ingredients in a bowl in order given 
4. Mix until it is a sticky pancake batter consistency. 
5. Add corn and fold together.
   ***If mixture is looking like a doughy crumble cake consistency add more soya milk until the kernels of corn cling together, but the batter is sticky. MIXTURE SHOULD NOT BE RUNNY!***

Entree Steps

1. Drop a heaping Soup Spoon full of dough into pan
2. Fry for 3 minutes per side or until batter is golden brown. DO NOT OVERCOOK.
   ***Depending on how large your fritters are they will expand, and may need less time on the second side to be done.***
3. Fritters are done when they are floating and springy to the touch in the center.

Serve

1. Take fritters out of oil and place on paper towels.
2. Sprinkle with Salt immediately.
3. Let sit until slightly cooled and excess oil has absorbed into paper towels.
4. Serve as appetizer or side dish.

For a Full Meal idea:
We garnished our fritters with thinly sliced vine tomatoes, sprinkled with sea salt, cracked black pepper and herbs (note a leaf of fresh Sweet Basil would go perfectly). For added protein we dropped a heaping teaspoon full of tuna (mixed with a little bit of mayo) on the top of the fritter.

ENJOY!

Blueberry Vanilla Aromatic Pancakes with Cinnamon Honey

Photo Courtesy of http://www.channel4.com

This recipe is a dessert or a breakfast item. The honey is a good immuno-booster to start your day along with the antioxidants of blueberries and the sweet smell of Vanilla.

Serves 3-4.

Vegetarian? YES

Topping:

• Local Cinnamon Honey Butter - Found in the dairy section of farm stores.

 Other Ingredients:

• Coconut Oil

 Pancake Ingredients

• 1 Cup favourite Flour (I used all purpose)
• 1 Egg - beaten
• 2 TBL Sugar
• 1 Cup Milk/Soya Milk OR 1/2 cup of water & 1/2 a cup of cream
• 2 tsp Baking Powder
• 2 TBL Vegetable Oil
• 1 tsp Salt
• 1 TBL Pure Vanilla Extract
• 1/2 cup of frozen wild blueberries

Prep

1. Preheat skillet with coconut oil on medium-high.
2. Combine Pancake ingredients in the order listed mixing briefly after each step.

Entree Steps

1. Drop 1/4 cup of batter onto hot skillet.
2. Cook batter on first side until bubbles are coming to surface of batter (approx 3 mins).
3. Flip pancake once, and let rise and brown on second side (approx 2-3 mins).

Serve

1. Put Hot Pancakes onto plates.
2. Place a teaspoon sized dollop of Cinnamon Honey Butter on top of hot pancakes.

ENJOY!

Sweet & Sour Lime Rice with Avocados and Sausage

This recipe was stumbled on tonight while cooking with my on-hand ingredients.

A fresh tasting dish which incorporates; Sweet, Sour & Salty in the Eastern style.

Serves 2-4

Vegetarian? NO

But can be easily converted!

Sauce:

• 1-2 Large Limes
• Lime Zest
• Cilantro - rinsed and roughly chopped
• 4 TBL Sugar
• Pepper
• Soya Sauce
• Hoi Sin Sauce
• Water
• Sausage De-glaze

 Other

• 4-6 Honey Garlic Sausages
• Jasmine Rice or Thai Blend Rice
• 2-3 Large Ripe Avocados

Prep

1. Slice avocados into 4 slices each fruit.
2. Roughly chop cilantro and lay on top of avocados.
3. Add cracked black pepper (to taste) on avocados.
4. Set aside.

Entree Steps

1. Cook 2 servings of rice as directed, in cold salted water.
2. Preboil Sausages for 10 minutes in a large skillet.
3. Drain Water and pan fry them in a little oil (olive or coconut are the best for flavour)
4. Once Sausages are browned on each side, take them out of the skillet and place them on a plate in the oven or microwave to stay warm.
5. Deglaze Sausage pan to make a Sausage De-glaze as follows;
1. With Sausage pan on low/simmer.
2. Add juice from 1/2 a lime to pan and mix as it bubbles.
3. Grate the zest from the full lime into the pan.
4. Mix actively.
5. Add 2 TBL of soya sauce to pan, moving generously around elevated pan (to regulate temperature).
6. Mix vigorously until it begins to bind to the lime juice.
7. Add 1 TBL of Sugar, mix well.
8. Add 1 TBL of Water, mix well
9. Continue to add 1 TBL of sugar until it is all mixed well.
10. Add 2 TBL of Hoi Sin Sauce, mix well.
11. Remove from heat and let sit for a few mins to cool slightly before serving.

Serve

1. Place a small bed of rice on 1/3 of plate.
2. Lay 4 Slices of Avocado per plate beside rice.
3. Squeeze 1/2 Lime over Avocados.
4. Lay 2 Sausages on top of rice.
5. Spoon Sausage Deglaze over rice, and avocados.

ENJOY!

The Purpose of this Blog

Why this NEW Blog? - I keep getting asked for recipe ideas. 

I will be honest, I use my ever expanding knowledge of cooking and baking to make meals that are usually a success, but sometimes a flop. I have chosen to record the successes in a NEW Blog I put together called "Pretty Darn Close to 10". This Blog will use recipes with my theory; Close to 10 ingredients to a great meal. Some will have less than 10 ingredients some a little more, but hopefully never more than 15.

Some of these recipes will vary in skill level and assume you know a little beyond the basics of cooking.. Try them, I think... you won't be disappointed. http://darncloseto10.blogspot.ca/

People have simplified recipes down to 4-5 ingredients, which is fine if you are a college kid and all you have is Spam, Kraft Dinner, Bread and a Vegetable.

But let's be Real for a minute here. Most recipes are good because they;

• are balanced in flavour
• take whatever time they take
• and incorporate more than a few ingredients (with some exceptions)

When I cook, I pick things from my kitchen I already have on hand. That said; one of my pet peeves are pretentious food shows which claim to use "on hand" ingredients like fennel, or eggplant, or fresh herbs.

I am sorry but, I live in Canada... "fresh" and  "on-hand" mean something completely different to me than someone from say Sicily.

In Canada if it is not in season it is either; Grown in a hot house and tastes like cardboard, or; Imported from Chile, Greece, USA or Mexico.

So my "on-hand" is premeditated. When I go grocery shopping I ask myself:

1. What produce is fresh today? 
2. How many of each item do I need to cook meals for the next 3 days before these ingredients spoil?

I go to the grocery store and pick up some items to compliment what is in my garden, or what needs to be consumed next. This prevents food from going bad and needing to be thrown out, and promotes healthy amuse bouche lifestyle. Which, when translated crudely from French means "mouth amuser". Why shouldn't you have a varied and entertaining homecooking experience?

I am going to record some of my "meal ideas" in this blog to share for people who are fresh-out of ideas for fresh on-hand ingredients.