Grilled Thai Steak and Ever So Grateful

It was a very long week last week but everything went well with my dad’s surgery.  Yesterday they discharged him from hospital and now he is recuperating at home.  We were all breathing a sigh of relief.  Still are if you want to know the truth.

So he’ll be causing trouble for a good long while now and we wouldn’t have it any other way!

As you can imagine I’m a bit backed up with blog posts and getting everything else back on track.  Kids are back at school this week so we’re winding down the summer the next couple of days.  Making sure they get back into the routine of things.

Last weekend I was in the mood for Thai flavours and decided to do a grilled steak with rice noodles.  We have had some success with growing fresh garlic this year and we also had ginger and cilantro on hand.

Grilled Thai Steak 1 2015

In a bowl mix 2 tablespoons peanut oil, 2 tablespoons oyster sauce, 2 tablespoons amino acid, 1 tablespoon lime juice, one to two teaspoons of fresh chopped cilantro, a large clove of garlic, finely chopped, and salt and pepper.  Add the steak to marinate for at least an hour.

Grilled Thai Steak 2 2015

When it is time to cook, heat up a couple of tablespoons of peanut oil.  Add a few cloves of garlic, finely chopped, and a couple of scallions, chopped.  Saute until the garlic starts to soften.  Add a cayenne pepper.  When slicing use gloves, saves on burning skin.  We keep the seeds but some may find that too hot.  Saute for a few minutes.

Grilled Thai Steak 3 2015

Add a cup of chicken stock and bring to a simmer.  I made the mistake of adding the rest of the veg too soon.  I like my veg on the crispy side.  If you like them soft then add the peppers and mushrooms when you add the stock.  Also add carrots.  I added a couple of tablespoons of green curry paste, a tablespoon of oyster sauce, a tablespoon of amino acids, and a splash of lime juice.  Continue to simmer.  As it cooks adjust the flavour to your liking.

Grilled Thai Steak 4 2015

Grill the steak to medium rare.

Grilled Thai Steak 5 2015

Take the leftover marinade and add it to the skillet and continue to simmer.  While the steak is resting add half a cup light coconut milk.  Add a few more teaspoons of freshly chopped cilantro at this stage as well.

Grilled Thai Steak 6 2015

While this is being created cook rice noodles according to the package.  Toss the noodles in the sauce and serve.  Top with the steak and peanuts.

Grilled Thai Steak 7 2015

I enjoyed this dish.  The heat was mild but you could always add more hot pepper as you cook.  Tonight we are doing Pad Thai for dinner.  Another one of our favourites!

Quick Chicken Curry

When you have to do a quick dinner be careful asking your kids what they want.  You may be tossed into the deep end!  Thursday was one of the those nights as our daughter had another concert for school.  It was also my day off so it was grocery day and I usually bring the kids with me to get their input.  Which is a safe thing because they don’t pick junk stuff.

So I asked what they would like this time.  My son piped up with Curry!  Because, you know, it’s a quick and easy dish to make.  His words.  But I do like a good curry.

And the co-op had fresh turmeric.

Chicken Curry 2 2015A sign, obviously.  What I didn’t count on was how yellow my fingers would be stained for a few days.  Very bright!

In a skillet heat up a tablespoon or so of olive oil and saute chopped onion and chicken until the onions have softened.  Then add a few cloves of garlic chopped.

Chicken Curry 1 2015Add a 28 oz can of diced tomatoes, chopped bell pepper, and mushrooms.  Bring to a simmer. Add a few spoonfuls of red curry paste.  Grate about an inch square of fresh turmeric and the same amount of fresh ginger into the curry.

Chicken Curry 3 2015After letting the curry simmer for awhile adjust the curry seasoning to your taste.  Then add about a 1/3 of a cup of coconut milk, a splash of lime juice, and some fresh cilantro.

Chicken Curry 4 2015Serve with rice of your choice.  I’m glad our son suggested curry for dinner.  It hit the spot.  🙂

Chicken Curry 5 2015And thank you to those that gave me some tips on how to handle the photo size in the posts.  I think I’ve figured it out now. Of course, it’s a hassle!  Ah well, what can you do?

False Advertising with Spicy and Making a Curry

Back in the beginning of November we went to Sway in Austin and had the most amazing Jungle Curry.  It was spicy!  Spicy with loads of flavour and I wanted to try to recreate it.  In “The Complete Asian Cookbook” by Charmaine Solomon there is a recipe for Kaeng Masaman or Muslim Curry and was classified as a very spicy curry.  Ooh, I thought, maybe this could be close to the curry from Sway.  Hmmm not so much.  The flavour was really good but I had to spike it quite a bit at the end of cooking to get some spiciness.

First up was to make the curry paste.  Given what I had in my pantry I used already ground spices, except the cardamom pods.  The only two ingredients I didn’t have was mace and shrimp paste.  And because it is hard to find galangal I substituted ginger.

In a small bowl mix 2 tsp of chilli powder (I do wonder if the book had an error and should be 2 tablespoons), 2 Tablespoons of ground coriander, 1 tsp cumin, and 1 tsp ground cinnamon.  Set aside.

Muslim Curry 1 2015

In a small skillet heat up 5 cardamom pods without any oil.  Shake the pan so the pods don’t burn.  You want them to be golden brown.  Grind them finely in a spice grinder.

Muslim Curry 2 2015

In a skillet saute 1 1/2 cup of chopped onion in olive oil.  Once softened add 5-6 finely chopped garlic cloves.

Muslim Curry 3 2015

Place in a food processor.  Add about an inch or so of ginger, coarsely chopped, and about an inch of sliced lemongrass.

Muslim Curry 4 2015

Pulse until it becomes a paste.

Muslim Curry 5 2015

Add the spices and pulse to blend.

Muslim Curry 6 2015

Cover and chill for a few hours to let the flavours blend.

When it’s time to make the curry gather the ingredients together.  The one thing I don’t have access to is tamarind pulp.  So I left that out.  The rest is pretty easy.  In a large skillet bring cubed beef, 14 oz of coconut milk, 2 tablespoons of fish or oyster sauce, 15 cardamom pods, and a few dashes of ground cinnamon to a boil.  Then lower to a simmer.  Cook until the meat is cooked and tender.  The book did mention that you shouldn’t cover the skillet because it will cause the coconut milk to curdle.

Muslim Curry 7 2015

Remove the cardamom pods when the beef is cooked.  That way it won’t get confused with the peanuts!  Stir in a large handful of roasted peanuts, coarsely chopped.  Add all the curry paste you made earlier with 2 tablespoons of lime juice.

At this point, I tasted for spiciness.  I was already to be blown away but it was very mild!  So I added more chilli powder but not wanting that to be a dominating flavour I also added red pepper flakes until I got some heat.  The flakes are great because they don’t overwhelm the rest of the dish but brings the heat.

Muslim Curry 8 2015

Garnish with some peanuts and cilantro.  While this wasn’t close enough to the jungle curry it was a really nice curry.  And it showed me that making homemade curry paste isn’t overly difficult.  So I’ll be playing around with the flavours for my own paste.  🙂

 

Lamb and Parsnip Curry

After leaving the warmth of Texas I needed to make a warming dish.  We could see snow this week, hopefully it’s just a dusting.  With a prediction of another harsh winter, it can take its time arriving.  I wish autumn didn’t go by so fast.

A curry would do the trick. Not only did the co-op have some lamb they also had some parsnips which I thought would be a nice pairing.

Lamb curry 1 2014

I chopped up half an onion and 4 cloves of garlic.  I sauteed them in avocado oil for a few minutes to soften then added about a cup of chopped parsnip.  Cook for a few minutes more.

Lamb curry 2 2014

Add diced lamb to brown.  Then add 2 cups of vegetable bouillon and bring to a simmer.  Be careful how “hard” you simmer because you don’t want to toughen the meat.  It can be a balance depending on how much time you left yourself to cook the dinner.  Reduce the broth by at least a third.

Lamb curry 3 2014

For seasoning I added a few spoonfuls of Red Thai Chilli Paste, 1-2 tsp of ground tumeric, 1 tsp of garam masala, a bit of cumin, and salt and pepper to taste.  Add some chopped pepper, mushrooms, and fresh cilantro.  Just as it finishes cooking add a few grape tomatoes that have been halved.  Stir well and serve over basmati rice.

Lamb curry 4 2014

It was warming and delicious, just what we needed with the temps getting lower and lower!

Warming Parsnip Curry Soup

It’s been a wonderful weekend.  The sun has been shining and the temps above freezing.  What a treat!  Even though it’s not our week for the kids we had to help our son get supplies for a water project he has to do for school.  His experiment has to do with hydroponics which we are very curious about.  It gave us a chance to take him to lunch and hang out with him a bit.

I like being able to do one on one with the kids.  Gives them a chance to natter on about whatever they would like and get our full attention.  After we dropped him off we puttered about downtown.  Loads of people were about enjoying the good weather.  It was good for the shops as well.  It’s hard on Main St with the cold weather.  I did more research on tablets and decided on an ipad.  It was my early birthday present and I love it.  And there is a solution to getting my photos off of my slr onto the ipad when I travel.  Now I just need to find the photo editing apps and I’m good to go!  Last night was topped off by seeing a show of Dueling Pianos where they took requests for songs.  Like I said it’s been a fabulous weekend.  🙂

We had the kids for supper on Thursday and with it still being chilly I made parsnip curry soup.  My husband has made this soup several times and it’s wonderfully warming when you are sick.  I thought it would give it a try.  A very simple quick soup full of flavour.  We got the recipe of American’s Best Recipes.  I did change it a bit.

Parsnip curry soup 1 2014

Peel and dice a pound of parsnips.  Do this first as this takes a bit of time.  Set aside.  Chop half a red onion and coarsely chop a couple of garlic.  In a saucepan melt 2 tablespoons of butter.  Cook the onion until softened.  Add the garlic and cook for a couple of minutes.

Parsnip curry soup 2 2014

Add about 2 tsps of cilantro and 2 tsp of cumin.  Stir well then add the parsnips to coat and cook for a few minutes more.  Add two heaping spoonfuls of the curry paste of your choice.  Here you can make it as spicy or mild as you would like.

Parsnip curry soup 3 2014 Parsnip curry soup 4 2014

Add two cups of chicken stock and bring to a simmer.  Cook until the parsnips are cooked and softened.

Parsnip curry 5 2014

Add 2 cups of milk, 2 spoonfuls of sour cream, and a few squirts of lemon juice.

Parsnip curry soup 7 2014

Remove from the heat and blend the soup.  We use the immersion blender and we are ok with it not being 100% smooth but blend to the smoothness you like.

Parsnip curry soup 6 2014

Heat through and it is ready to serve.  Add a dollop of sour cream and a bit of chive.

Parsnip curry soup 8 2014

It was enjoyed by all and having fresh bread and butter with it didn’t hurt.  🙂

Now off to play with my new tablet and finish setting it up.  I’m such a geek when it comes to gadgets and tech stuff.  Just wish I knew more about it!

Chicken Jhalfrazi? Yes Please!

I enjoy a good curry and I love the seemingly infinite amount of variations you can find.  I mentioned yesterday in my Naan post that my husband made a wonderful curry.  I think it is by far my favourite to date.  It is Chicken Jhalfrazi from the “Best Ever Curry Cookbook” and it is quick and easy with amazing flavours.

We followed the recipe the best we could but didn’t have all the ingredients the way they called it out so we adapted it a bit.  And we adjusted the portions to only feed the four of us, not an army.  🙂

Chop a green bell pepper and a red bell pepper finely.

Chicken Jhalfrazi 1 2013 Chicken Jhalfrazi 2 2013

Chop up some fresh ginger, onion, and garlic.

Chicken Jhalfrazi 3 2013 Chicken Jhalfrazi 4 2013

The recipe calls for 1 1/2lbs of chicken breast to serve 4!  We used about 1/2 lb.  This was cut into small cubes.

Chicken jhalfrazi 5 2013

Heat up an iron cast wok with some olive oil.

Chicken jhalfrazi 6 2013

Once the oil is heated add in the veg and stir.  Then add 1-2 tablespoons of curry paste depending on your taste.  The recipe calls for 1 tsp of cumin seeds and 1 tsp of ground cumin.  We didn’t have the seeds so we upped the ground cumin a bit.  Next add 1 tsp ground coriander, 1/4 tsp chili powder, and 1/2 tsp salt.  Stir well then add the chicken.

Chicken jhalfrazi 8 2013 Chicken jhalfrazi 9 2013

We didn’t have 14oz of canned tomatoes but we are surrounded by fresh tomatoes so we chopped up a bunch of fresh tomatoes and added it to the wok.  Stir and then cover and simmer for 15 minutes.

Chicken jhalfrazi 10 2013

To serve chop up fresh cilantro and mix into the dish saving some to garnish on top.  You can also add a bit of hot peppers as a garnish like my husband did.

Chicken jhalfrazi 11 2013

It was so good!  I’ve already asked him to make it again.  🙂