Photoset
May 18, 2012
10 notes

HomeCookin:Thai green curry chicken w/ green beans, mushrooms and chili

Kit and I love a good curry and most often we eat Red Curry based meals. I wanted to try something different and so based this delicious Chicken Curry in the Green variety…

I love the Thai Kitchen curry paste and so I pick up a small jar of it.

1 large boneless chicken breast, chopped into bite size pieces
4 cloves of garlic
2 inch piece of fresh ginger
1 large bunch of Cilantro
1 large red thai chili
zest of one lime
juice of one lime
extra virgin olive oil
1 cup brown mushrooms/or Shitake
1 cup green beans - cut in half
1 large onion diced
3 tablespoons of Thai Green Curry paste
1 can coconut milk

*Marinade for chicken. In a food processor, blend 3 cloves of garlic, 1 inch piece of ginger, cilantro stems and about 1/2 cup leaves, zest of lime, half red chili, a squeeze of lime juice and 2 tbsp olive oil until it forms a loose paste.
In a bowl mix the chicken into the marinade and put in fridge, covered while you chop and prepare all the veggies.

Chop the remaining garlic and ginger finely. Chop the half chili finely. Dice the onion, mushrooms and trim and half the beans.

In a wok, heat some oil and then saute the garlic, ginger and a few pieces of chili until fragrant.Add the onion and saute until soft. Add the mushrooms and beans and cook until the beans are tender but still have bite.
Remove the veggies to a bowl for now….
In the wok, heat a little more oil and saute the chicken/marinade until browned and cooked through.
Make a well in the center of the wok and fry off 3 tbsp of curry paste, pour in a can of coconut milk and then stir through. Incorporating the chicken into the curry broth.
Add the veggies and heat through.

Serve with jasmine rice or rice noodles.

Garnish with cilantro and chopped chilies.

Tags: food cooking chef thai curry NYC east village dinner recipe FOOD

Photo
April 20, 2012
35 notes
HomeCookin: Grilled Shrimp tacos w/ garlic black beans, caramelized onions, guacamole & chipotle crema. *Toss peeled deveined shrimp in salt, pepper and Spanish paprika. *Saute 1 clove chopped garlic and 1 large sliced onion in a pan until caramelized. *In a pot, saute 2 tablespoons chopped onion, 1 clove chopped garlic and a teaspoon of crushed red pepper. Add a can of organic black beans. Simmer on low for 15 mins. Season with S & P. *For guac - mash a large ripe avocado with a 1/4 cup diced tomato, salt, pepper, lime juice and a teaspoon of hot sauce. Stir through a handful chopped cilantro. * Mix 1 finely chopped chipotle in adobo with 4 tbsp sour cream. *In a hot pan, saute shrimp in olive oil until cooked. Serve the shrimp and fixin’s with soft flour tortillas. DELICIOUS!

HomeCookin: Grilled Shrimp tacos w/ garlic black beans, caramelized onions, guacamole & chipotle crema.

*Toss peeled deveined shrimp in salt, pepper and Spanish paprika.

*Saute 1 clove chopped garlic and 1 large sliced onion in a pan until caramelized.

*In a pot, saute 2 tablespoons chopped onion, 1 clove chopped garlic and a teaspoon of crushed red pepper. Add a can of organic black beans. Simmer on low for 15 mins. Season with S & P.

*For guac - mash a large ripe avocado with a 1/4 cup diced tomato, salt, pepper, lime juice and a teaspoon of hot sauce. Stir through a handful chopped cilantro.

* Mix 1 finely chopped chipotle in adobo with 4 tbsp sour cream.

*In a hot pan, saute shrimp in olive oil until cooked.

Serve the shrimp and fixin’s with soft flour tortillas.

DELICIOUS!

Tags: tacos cooking recipe chef FOOD easy Friday

Photoset
March 15, 2012
66 notes

HomeCookin: Dinner tonight - Sweet potato, eggplant & portabella Jalfrezi curry w/ basmati and cucumber raita.

Preheat oven to 375F.
Toss cubes of sweet potato, eggplant and mushroom with 1 clove chopped garlic, 1/2 teaspoon of ground corriander, 1/2 teaspoon cumin, salt and pepper and 2tbsp of Olive Oil.
Roast in the oven for 30 mins or until sweet potato is tender.

In a pan, saute 1 cup diced onion and a clove of chopped garlic. Add the roasted veggies, 1 chopped tomato, 1/2 red bell pepper chopped and a handful of chopped cilantro.
Stir through a jar of *Seeds of Change* Jalfrezi Curry Sauce and simmer until warmed through.

**Serve with basmati rice and cucumber raita.

Raita:
Mix 1 cup finely diced cucumber with 1 small container of plain greek yogurt, 1 clove finely diced garlic, salt & pepper & a squeeze of lime juice.

Tags: food home cooking chef east village indian rice dinner curry vegetarian

Photo
March 02, 2012
15 notes
HomeCookin’: Vegetable Pot Pie w/ fennel, carrot, leek, zucchini and corn. Pre-heat oven to 400F. Thaw out a sheet of pre packaged Puff pastry. Or… g’head… make your own. ;) In a large pot, saute 2 cloves garlic, 1 cup diced onion, 1 cup chopped leeks, 1 cup chopped fennel, 1 zuchinni, 1 cup button mushrooms, 1 large carrot and 1 cup of fresh/ or frozen corn until tender. About 10 mins… Stir through 2tbsp flour and cook through for 1 min. Pour in 3/4 cup of stock and 3/4 cup of milk and bring to the boil. Stir through 2 tbsp dijon mustard. Simmer until sauce thickens. Stir through a 1/2 cup chopped cilantro. Add salt and pepper to taste and a 1/4 cup of cheese. Pour vegetables into a pie dish and cover with puff pastry. Poke a bunch of holes for ventilation, and brush with egg. Sprinkle with salt & pepper. Bake in the oven until pastry rises and browns. About 25-30 mins. Let the pot pie stand for 10 mins before serving with a crisp salad.

HomeCookin’: Vegetable Pot Pie w/ fennel, carrot, leek, zucchini and corn.

Pre-heat oven to 400F. Thaw out a sheet of pre packaged Puff pastry. Or… g’head… make your own. ;)

In a large pot, saute 2 cloves garlic, 1 cup diced onion, 1 cup chopped leeks, 1 cup chopped fennel, 1 zuchinni, 1 cup button mushrooms, 1 large carrot and 1 cup of fresh/ or frozen corn until tender. About 10 mins…
Stir through 2tbsp flour and cook through for 1 min.
Pour in 3/4 cup of stock and 3/4 cup of milk and bring to the boil. Stir through 2 tbsp dijon mustard.
Simmer until sauce thickens. Stir through a 1/2 cup chopped cilantro. Add salt and pepper to taste and a 1/4 cup of cheese.

Pour vegetables into a pie dish and cover with puff pastry. Poke a bunch of holes for ventilation, and brush with egg. Sprinkle with salt & pepper.

Bake in the oven until pastry rises and browns. About 25-30 mins.

Let the pot pie stand for 10 mins before serving with a crisp salad.

Tags: comfort food east village food home cooking pot pie recipe vegetarian veggies chef cheese creamy YUM foodie

Photo
February 02, 2012
12 notes
HomeCookin’ - Dinner tonight - Gemelli w baby Bella, caramelized onions & roasted tomato basil cream sauce

HomeCookin’ - Dinner tonight - Gemelli w baby Bella, caramelized onions & roasted tomato basil cream sauce

Tags: dinner home cooking chef east village cooking vegetarian pasta roasted FOOD

Photo
January 16, 2012
161 notes
HomeCookin’ : Slow Cooker Chipotle three bean beef chili My crock pot is a favorite. I am loving learning new tricks and experimenting slow cooking different dishes. Let me say, my first try at this was a DISASTER! So Kit and I tried again and had success. Tips: Always brown your ground beef before adding it the the slow cooker. Duh. But for some reason I thought I could just mix it all together and set it and forget it. Our first try resulted in a soupy mess that looked closer to vomit than an appetizing meal! haha. YIKES! Try & try again. RECIPE: 1lb ground beef 1 large onion (half chopped finely and half sliced into rings) 4 cloves garlic (finely chopped) 1 tbsp red pepper flakes 2 chipotles in adobo - chopped 2 dried red chilies - chopped 1 large can Italian crushed tomatoes 1 can white beans 1 can pinto beans 1 can black beans 1/4 cup tomato paste 1/4 cup tomato sauce ( I used ketchup) Bottle of Beer Beef broth In a fry pan, saute the finely chopped onion, garlic, beef and red pepper flakes. Once brown, add the tomato paste and stir through. Add the browned beef to your crock pot, with the beans, chilies, and tomatoes. Set on high for 4 hours (or alternately you could slow cook over night) About two hours into the cooking, in a pan saute the onion rings in some oil until caramelized. Add beer and cook off. Keep adding beer and sauteing the onions until they are really reduced and smelling amazing. Add to the chili mixture and stir through. Add a little beef broth for the last 2 hours of cooking. (I probably added about 1/2-3/4 cup) Serve with sour cream, cheese and a wedge of lime. We also scooped our chili with yummy white corn tortilla chips.

HomeCookin’ : Slow Cooker Chipotle three bean beef chili

My crock pot is a favorite. I am loving learning new tricks and experimenting slow cooking different dishes.
Let me say, my first try at this was a DISASTER! So Kit and I tried again and had success.
Tips: Always brown your ground beef before adding it the the slow cooker. Duh. But for some reason I thought I could just mix it all together and set it and forget it. Our first try resulted in a soupy mess that looked closer to vomit than an appetizing meal! haha. YIKES!
Try & try again.

RECIPE:
1lb ground beef
1 large onion (half chopped finely and half sliced into rings)
4 cloves garlic (finely chopped)
1 tbsp red pepper flakes
2 chipotles in adobo - chopped
2 dried red chilies - chopped
1 large can Italian crushed tomatoes
1 can white beans
1 can pinto beans
1 can black beans
1/4 cup tomato paste
1/4 cup tomato sauce ( I used ketchup)
Bottle of Beer
Beef broth

In a fry pan, saute the finely chopped onion, garlic, beef and red pepper flakes. Once brown, add the tomato paste and stir through.

Add the browned beef to your crock pot, with the beans, chilies, and tomatoes.
Set on high for 4 hours (or alternately you could slow cook over night)

About two hours into the cooking, in a pan saute the onion rings in some oil until caramelized. Add beer and cook off. Keep adding beer and sauteing the onions until they are really reduced and smelling amazing. Add to the chili mixture and stir through.

Add a little beef broth for the last 2 hours of cooking. (I probably added about 1/2-3/4 cup)

Serve with sour cream, cheese and a wedge of lime. We also scooped our chili with yummy white corn tortilla chips.

Tags: chili sunday football slow cooker home cook chef east village beef winter cold cozy warm comfort

Text
January 15, 2012
23 notes

HomeCookin’ - Singapore Style Chili Prawns w/ hot oil seared noodles

HomeCookin’ - Singapore Style Chili Prawns w/ hot oil seared noodles.

I had been craving a Singaporean style chili dish and so I thought I would attempt to make it myself. First time for everything right?
Usually this dish would be made with crab but for me, it was much easier to buy shrimp and add it instead.
About 1.5 pounds peeled medium shrimp
4 cloves finely chopped garlic
2 tbsp grated ginger
2 red chillies, chopped
In a bowl mix, 8 tbsp tomato sauce, 4 tbsp sweet chili sauce, 2 tbsp hot sauce, 2 teaspoons of corn starch, juice of one large lime, 1 tbsp sugar, salt and pepper.
In another bowl, whisk 2 eggs.

In a wok, saute the garlic, ginger and chili until fragrant. Add the shrimp/prawns and toss for a min or so until pink.
Add the sauce mixture and bring to a boil. Stir and turn heat to medium. Stir until thick around 2-3 mins.
Turn heat up and quickly toss through the egg until they cook and mix into the sauce.

Serve immediately with your choice of noodles or rice.
* we served mai fun, tossed in hot sesame oil, garlic, chives and scallions.

SO SO GOOD. Loved the sweet heat!

Tags: home cooking chef east village singapore chili noodles prawns shrimp asian curry dinner cooking FOOD FOOD

Photo
January 02, 2012
229 notes
HomeCookin’ Portabello, Kale & Eggplant Lasagna. The kale is a really earthy and wonderful addition, layered with portabello, eggplant, home made marinara and bechamel! Will post the recipe soon….

HomeCookin’ Portabello, Kale & Eggplant Lasagna.
The kale is a really earthy and wonderful addition, layered with portabello, eggplant, home made marinara and bechamel! Will post the recipe soon….

Tags: chef dinner home cooking italian lasagna vegetables FOOD

Photo
November 26, 2011
51 notes
HomeCookin’ - spaghetti w/ shrimp scampi, burst cherry tomato & baby spinach. A delicious and simple pasta dish. Definitely will be a repeat in our house! *Marinate peeled deveined Shrimp with a clove if chopped garlic, olive oil and salt & pepper. Boil spaghetti until al dente… In a large pan, sauté a clove of chopped garlic and the zest of one lemon in a table spoon of olive oil. Sauté the shrimp until pink, add chopped cherry tomatoes, and 1/4 cup of dry white wine… Simmer until alcohol cooks off. (about a min) Add 2 tablespoons of butter, and juice of half a lemon and stir until sauce thickens. When pasta is al dente, transfer straight from pot to pan with shrimp & sauce. Toss through and add a handful of chopped baby spinach. Serve immediately with crusty bread.

HomeCookin’ - spaghetti w/ shrimp scampi, burst cherry tomato & baby spinach.

A delicious and simple pasta dish. Definitely will be a repeat in our house!

*Marinate peeled deveined Shrimp with a clove if chopped garlic, olive oil and salt & pepper.

Boil spaghetti until al dente…

In a large pan, sauté a clove of chopped garlic and the zest of one lemon in a table spoon of olive oil.
Sauté the shrimp until pink, add chopped cherry tomatoes, and 1/4 cup of dry white wine… Simmer until alcohol cooks off. (about a min)
Add 2 tablespoons of butter, and juice of half a lemon and stir until sauce thickens.

When pasta is al dente, transfer straight from pot to pan with shrimp & sauce. Toss through and add a handful of chopped baby spinach.

Serve immediately with crusty bread.

Tags: Home cooking Chef East village Pasta Italian Shrimp Dinner

Text
November 18, 2011
19 notes

HomeCookin’ - An Indian inspired feast

Cumin roasted chickpeas, cucumber raita, cilantro basmati rice and Madras Shrimp Curry.

This has become a favorite meal to cook at home for friends and is relatively simple… just whip together a few side dishes, serve with pappadums and your favorite naan bread and you have a Indian inspired feast!

Cumin Roasted Chickpeas
Preheat oven to 350F.
In a bowl mix together a can of chickpeas, 1 tablespoon of olive oil, 1 diced clove of garlic, 1 tsp cumin, 1tsp tumeric, 1tsp madras curry powder. Toss and then roast in oven for 20mins.

Cucumber Raita
Mix in a bowl, 1 cloved finely diced garlic, 3/4 cup of finely chopped cucumber, 1/4 cup chopped cilantro, 1 tsp white vinegar, 1 large tub of plain Greek Yogurt. Salt & Pepper. Let marinate in fridge for 15mins-1hour.

Cilantro Basmati Rice
Make rice to package directions. (I added chicken stock to water & a tbsp of olive oil) When cooked fluff and stir through fresh chopped cilantro.

Madras Shrimp Curry
Peel and devein 1lb of shrimp.
coat with 1 tsp tumeric and 1 tsp madras curry powder.
In a large fry pan, saute’ one large sliced onion, 1 clove of diced garlic and 1 large diced tomato until caramelized.
Reserve on plate.
Saute the shrimp until pink for about 1-2 mins. Add the veggies and 1 jar of “Seeds of Change - Madras Simmer Sauce” and simmer for 5 mins until warmed through. Garish with 1/2 cup chopped cilantro.

Tags: home cooking chef east village indian shrimp curry seeds of change madras