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Cambodian Chicken with Young Ginger Recipe Ginger plays a big role in Cambodian cooking, particularly in the stir- fried dishes. Whenever possible, the juicier and more pungent young ginger is used. This is a simple, easy to prepare and a delicious way to cook chicken, pork or beef. Ingredients: (Serves 4) 30 ml/2 tablespoons groundnut (peanut) oil 3 garlic cloves, finely sliced in strips 50 g/2 oz fresh young root ginger, finely sliced in strips 2 Thai chilies, seeded and finely sliced in strips 4 chicken breasts, skinned and cut into bite-size chunks 30 ml/2 tablespoon tuk prahoc (a pungent fermented fish sauce) 10 ml/2 teaspoons sugar 1 small bunch coriander (cilantro) stalks removed, roughly chopped Ground black pepper Jasmine rice and crunchy salad or baguette, to serve Method: 1. Heat a wok or heavy pan and add the oil. Add the garlic, ginger and chilies, and stir-fry until fragrant and golden. Add the chicken and toss it around the wok for 1-2 minutes...

Mongolian Lamb Recipe Preparation time: 15 minutes + 1 hour marinating Total cooking time: 15 minutes Serves: 4 Ingredients: 1 kg (2lb) lamb fillets 2 cloves garlic, crushed 1 tablespoon grated fresh ginger 1 tablespoon hoisin sauce 1 tablespoon sesame oil 1 tablespoon sesame seeds 2 tablespoons peanut oil 4 onions, cut into wedges 3 teaspoons cornflour 3 tablespoons soy sauce 1/4 cup (60 ml) sherry Method: Trim the meat of any excess fat and sinew and slice it across the grain into thin slices. Combine the garlic, ginger, hoisin sauce and sesame oil in a bowl, add the meat and stir to coat. Cover and refrigerate for 1 hour. Toast the sesame seeds in a dry pan over medium heat for 3 to 4 minutes, shaking the pan gently, until the seeds are golden brown; remove from the pan immediately to prevent burning. Heat the peanut oil in a wok or heavy-based frying pan; add the onion and stir fry over medium heat for 10 minutes or until soft and golden brown. Rem...

One of the most popular Indian/Pakistan chicken dish which is cooked in a clay oven called a tandoor, and this is extremely popular in the West and appears on the majority of the restaurant menus. Though the authentic tandoori flavor is very difficult to achieve using the conventional ovens, this version still makes a very tasty dish. Ingredients: (Serves 4) 4 chicken quarters 175 ml/6 fl oz/ 0.75 cup natural (plain) low-fat yogurt 1 teaspoon garam masala 1 teaspoon ginger pulp 1 teaspoon garlic pulp 1.5 teaspoon chili powder 1/4 teaspoon turmeric 1 teaspoon ground coriander 1 tablespoon lemon juice 1 teaspoon salt Few drops red food coloring 2 tablespoons corn oil Garnish: Mixed salad leaves Lime wedges 1 tomato, quartered Method: 1. Skin, rinse and pat dry the chicken quarters. Make 2 slits into the flesh of each piece, place in a dish and set aside. 2. Mix together the yogurt, garam masala, ginger, garlic, chili powder, turmeric, ground coriander, lemon juice, salt, red ...

Five Minute Lasagna Serves 6 No kidding?this takes just five minutes to put together! 1 (26 ounce) jar spaghetti sauce (your favorite) 1 (30 ounce) bag frozen large cheese ravioli, not thawed 1 (10 ounce) package frozen spinach, thawed and drained (optional) 1 (8 ounce) package mozzarella, shredded 1/2 cup Romano cheese, grated Preheat oven to 350 degrees. Lightly grease a 13-x-9-inch baking dish and spoon in about 1/3 of the sauce. Arrange 12 of the raviolis on top; then evenly lay all the spinach over the top of the raviolis. Top that with half of each cheese. Now cover with another layer of raviolis, the remaining sauce and the remaining cheese. Tent with foil (don't let cheese touch the foil or it will stick) and bake 25 minutes; then uncover it and bake for 5 to 10 minutes more until bubbly.

Steamed Fish with Ginger Recipe Serves: 4 Preparation Time: 45 minutes Cooking Time: 10 minutes Ingredients: 1 x 750 g snapper, cleaned and scaled 2 tablespoons finely grated ginger 2 teaspoons dry sherry 2 tablespoons soy sauce 2 tablespoons peanut oil 2 teaspoons sesame oil 2 spring onions, finely sliced diagonally 1/2 cup pine nuts, toasted 1 rasher bacon, diced and cooked until crisp, optional Method: Wash the snapper, removing any remaining loose scales. Pat dry with absorbent paper. Place fish on a large heatproof dish; sprinkle with ginger, sherry and soy. Leave 30 minutes in the refrigerator. Place a round cake-cooking rack in a wok and balance the dish on it. Carefully pour 6 to 8 cups of boiling water into the wok. Cover the wok and steam the fish over a rolling boil for 10 minutes. Test for doneness by flaking a little flesh from the thickest part of the fish with a fork. It is ready when it flakes easily and is milky white. Turn off heat and keep dish covered. Heat t...

Here's the link to the Chicken Pho i made http://vietworldkitchen.typepad.com/blog/2007/06/chicken_pho_noo.html Making the soup stock yellow onions sliced paper thin! prepped garnishes prepped garnishes prepped chicken and other garnishes finished bowl - it was yummy!!

http://www.dadcooksdinner.com/2011/01/pressure-cooker-pho-bo-vietnamese-beef.html And, while I'm at it...Pho is pronounced "fuh" (rhymes with duh), not "faux" (rhymes with sew, a needle pulling thread). Here's an entertaining video explaining the difference. When it comes to cooking, Pho really is as simple as it seems. The complexity comes from the combination of the ingredients; if you have a good beef broth, the rest of Pho is easy. If you have a pressure cooker, it doesn't even take that much time. *If you don't make your own beef broth, then you really will have a Faux Pho. Hahahahaha...cough...sorry. http://steamykitchen.com/271-vietnamese-beef-noodle-soup-pho.html Pressure cooker recipe: http://www.food.com/recipe/pressure-cooker-vietnamese-pho-bo-403391 bonus eggplant recipe: http://www.vietworldkitchen.com/blog/2010/07/lowcal-hmong-spicy-eggplant-recipe.html Hmong Spicy Eggplant Mash Lws Kubtshis Tuav Choose any of the purp...

I made this last night - it was really tasty and so fast to make http://allrecipes.com/recipe/broiled-tilapia-parmesan/detail.aspx Parmesan By: Phoebe "Flavorful recipe for this farm raised fish that is easy and done in minutes! The fish is broiled with a creamy cheese coating for an impressive flavor and texture." Rate/Review | Read Reviews ( 5,334 Prep Time: 5 Min Cook Time: ...

prep time: 20 min yield: 6 servings 1 sheet frozen puff pastry, thawed 6 TBSP Nutella 1 egg, beaten Confectioners' sugar, optional 1. Unfold puff pastry: cut into 6 rectangles. Place on a greased baking sheet. Spread 1 TBSP Nutella over half of a rectangle; fold dough over filling. Press edges with a fork to seal. Repeat for remaining pastries. Brush with egg; prick the tops with a fork. 2. Bake at 400 degrees for 10-14 minutes or until puffy and golden brown. Sprinkle with confectioners' sugar if desired. Serve warm

I made this dip yesterday for a quick and easy appetizer - I brought chips made of quinoa/flax seed/sesame - it was gobbled up!! White Bean Dip By Catherine Newman Inexpensive, nearly instantaneous, and deliciously wholesome, White Bean Dip is a creamy, tasty alternative to hummus or pinto bean dips. As my 8-year-old son put it affectionately, "It's really our main dip." And dinner's a party when appetizers become the main course. Note on Dippers: Serve the most wholesome dippable food you can get away with: whole grain breadsticks or crackers (Ak-Mak and Finn Crisps are brands that we like, though they need to be broken into pieces); strips of whole wheat bread or toast; pita chips; whole grain tortilla chips; and veggies such as snow peas, raw carrots, bell peppers, and celery sticks, or lightly steamed broccoli, sugar snap peas and green beans. Hands-On Time: 10 minutes Ready In: 10 minutes Ingredients 2 (15 ounce) cans cannellini beans, drained and well rinsed...

these are homemade blueberry muffins - i got it from that cookbook i checked out from the library from glamour 100 recipes every woman should know - matty liked them. the best part was the crumble top. also, i used my mixer and i'm taking pictures of everything i make using my mixer RECIPE : Invite Me Back Muffins (Moist Blueberry Muffins with Crunchy-Sweet Crumble) from 100 Recipes Every Woman Should Know Cookbook *makes 12 medium or 8 jumbo muffins Crumble Topping: 1/2 cup sugar 1/3 cup all purpose flour 1 1/2 teaspoons ground cinnamon 1/4 cup butter, melted Muffins: 2 cups all purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 stick unsalted butter (1/2 cup, softened) 1 cup sugar 2 eggs 2/3 cup milk 2 cups fresh or frozen blueberries (if using frozen, don't defrost them first, but toss them in a few teaspoons of flour before stirring them into the mix in step 3) 1. Preheat the oven to 450 degrees F. Spray a 12-cup muffin tin w/...

matty cubed the chicken breasts and grilled them along with the veggies. i made the barley we ate with it - it was delicious

Warm, Soft Chocolate Cake Jean-Georges Vongerichten   Ingredients 1/2 cup unsalted butter, plus more to butter the molds 4 ounces bittersweet chocolate, preferably Valrhona 2 eggs 2 egg yolks 1/4 cup sugar 2 teaspoons flour, plus more for dusting Method 1. In the top of a double boiler set over simmering water, heat the butter and chocolate together until the chocolate is almost completely melted. While that's heating, beat together the eggs, yolks, and sugar with a whisk or electric beater until light and thick. 2. Beat together the melted chocolate and butter; it should be quite warm. Pour in the egg mixture, then quickly beat in the flour, just until combined. 3. Butter and lightly flour four 4-ounce molds, custard cups, or ramekins. Tap out the excess flour, then butter and flour them again. Divide the batter among the molds. (At this point you can refrigerate the desserts until you are ready to eat, for up to several hours; bring them back to room temperature before ba...

i made this for dinner last night - it was quite delicious and not that hard at all but it looks fancy - doesn't it? we had it with orzo and sauteed green beans i'll post the recipe which i got from my cuisine at home magazine - matty loved it

We made this with bone in chicken thighs with skin. So delicious. The smell alone will drive you crazy. Served with salad and rice/lentil mix. Easy Garlic Broiled Chicken By: AVASEWELL   "This very easy dish works with any cut of chicken, skin on or off...even with whole split chickens. My family loves this and it takes no time at all. Don't omit the parsley." Prep Time: 10 Min Cook Time: 20 Min Ready In: 30 Min Ingredients 1/2 cup butter 3 tablespoons minced garlic 3 tablespoons soy sauce 1/4 teaspoon black pepper 1 tablespoon dried parsley 6 boneless chicken thighs, with skin dried parsley, to taste Directions Preheat the oven broiler. Lightly grease a baking pan. In a microwave safe bowl, mix the butter, garlic, soy sauce, pepper, and parsley. Cook 2 minutes on High in the microwave, or until butter is melted. Arrange chicken on the baking pan, and coat with the butter mixture, reserving some of the mixture for basting. Broil chicken 20 minutes in the prehea...

Quinoa Pilaf 2 Tablespoons olive oil 1/2 onion, chopped or 1 shallot, finely chopped 2 cups quinoa 4 cups chicken broth 1 teaspoon parsley flakes In large fry pan with a lid, heat the oil over medium heat. Add the onion and quinoa. Saute until the quinoa starts to brown and the onion becomes clear. Add chicken broth and parsley flakes and bring to a slight boil. Cover and reduce heat. Cook for 12 minutes, covered, until liquid is absorbed. Fluff with a fork, recover and allow to steam for another 10 – 15 minutes. Season with salt and pepper, and serve. This recipe is from Goodcheapeats.com a great resource for once a month freezer cooking and menu planning Mondays. Also, I added chopped carrots to the recipe when sauteeing the onion and quinoa just to add a little color to the dish and to get some veggies in. Recipe from: www.goodcheapeats.com

Found this website for ideas to cook with Quinoa. As I told you before, the cheapest I have found it is at Costco. http://howdoyoucookquinoa.com/ Quinoa Florentine serves 3 as main dish, 6 as side 2 cups water 1 cup quinoa 3 T olive oil 1/2 cup sunflower seeds 8 cloves garlic, minced 4 cups spinach leaves 2 T lemon juice 1 cup grated goat Gouda cheese Cooking instructions: Rinse the quinoa and then cook in 2 cups of water (bring to boil, reduce heat, simmer 15 mins). Mince the garlic, tear the spinach leaves if necessary, and grate the cheese. Heat the oil in a deep skillet, add the sunflower seeds and toast for 2 minutes or so, until they start to brown. Add the garlic and cook until translucent. Add the spinach and cook until it is wilted. Stir in the quinoa, cheese, and lemon juice.

Conversation Among the Ruins Through portico of my elegant house you stalk With your wild furies, disturbing garlands of fruit And the fabulous lutes and peacocks, rending the net Of all decorum which holds the whirlwind back. Now, rich order of walls is fallen; rooks croak Above the appalling ruin; in bleak light Of your stormy eye, magic takes flight Like a daunted witch, quitting castle when real days break. Fractured pillars frame prospects of rock; While you stand heroic in coat and tie, I sit Composed in Grecian tunic and psyche-knot, Rooted to your black look, the play turned tragic: Which such blight wrought on our bankrupt estate, What ceremony of words can patch the havoc?