Phad Thai

Mmmm....this is a very yummy recipe. 

As a major Chinese food lover, this was a nice change.

I ended up eating the leftovers ever night until they were gone. (So I never got a good photo of the finished product in a bowl he he).

 

 

 

 

8oz rice stick noodles

2 Tbs oil

3 cloves garlic, chopped

2 tsp chopped red chillies (I used chili pepper sauce)

5oz pork, thinly sliced

3.5oz raw shrimp, chopped

1/2 bunch chives

2 Tbs fish sauce

2 Tbs lime juice

2 tsp brown sugar

2 eggs, beaten

1 cup bean sprouts

Sprigs of coriander

3 Tbs chopped roasted peanuts

Soak the rice noodles in warm water for 10 minutes.

 

 

Drain and set aside.

Heat the wok until very hot, then add the oil and swirl to coat the pan. (careful not to get the pan too hot or the garlic will burn).

When the oil is very hot, add the garlic, chili, and pork for 2 minutes.

 

Add the shrimp and stir-fry for 3 minutes.

 

Add the chives and drained noodles to the wok and cook for another minute.

 

Add the fish sauce, lime juice, sugar, and eggs.

Toss well until heated through.

Sprinkle with the bean sprouts, sprigs of fresh coriander and chopped peanuts.

 

 

Pesto Beef Salad

It's called a salad, but I would just call it a pasta dish.

I guess it could be served cold, but we ate it hot.

This was my first attempt at broiling peppers and it was really cool how the skins just peeled right off.

3.5oz button mushrooms

1 large yellow pepper

1 large red pepper

 3.5oz lean fillet steak (I used a sizzle steak and it came out so tender and yummy)

1.5 cups penne (or whatever pasta you have on hand, I used tri-color penne)

Cooking oil spray

Pesto

1 cup tightly packed basil leaves

2 cloves garlic, chopped

2 Tbs pumpkin seeds (honestly I didn't use these...I couldn't find them and don't really care for them)

1 Tbs olive oil

2 Tbs orange juice

1 Tbs lemon juice

 

 

Cut the mushrooms into quarters. (I cooked them with a little cooking spray in a pan).

 

Cut the peppers into large flat pieces, removing the seeds and membrane.

 

Place skin-side up on a hot grill or under the broiler in e oven until blackened.

 

 

Leave covered with a towel until cool, then peel away the skin and chop.

 

Spray a frying pan with the oil and cook the steak over high heat for 3-4 minutes on each dire until medium-rare.

 

 

 

Remove and leave for 5 minutes before cutting into thin slices.

 

 

Season with salt and pepper.

For the pesto, finely chop the basil, garlic, and pumpkin seeds (if using) in a food processor.

With the motor running, add the oil, orange juice, and lemon juice.

Season well.

 

 

Meanwhile, cook the penne until al dente.

 

Drain, then toss its the pesto in a large bowl.

 

 

Add the pepper pieces, steak slices and mushroom quarters to the penne and toss to evenly coat. 

 

 

Using the Tri-Color Penne made the dish extra festive and summer-y!!

Lamb Cutlets with Cannellini Bean Puree

This was my first adventure in cooking lamb.

 

I know some people will not like this post, but I can honestly say that this is an amazing recipe and will from this day forward be our "celebration" meal. (i.e. holidays, family dinners, etc.).

 

It turned out better than I could have ever imagined and Cam LOVED it.

 

We both were big goobers making mmmmm sounds the whole time.

 

 

Here's what you'll need:

 

 

8 lamb cutlets

4 cloves garlic

1 Tbsp. chopped fresh rosemary

2 tsp. olive oil

2 (13oz) cans cannellini beans, drained

1 tsp. ground cumin

1/2 cup lemon juice

2 Tbs. balsamic vinegar

cooking spray

 

 

 

 

 

Trim the cutlets of excess fat from the outside edge and scrape the fat away from the bones. (I had a hard time with this, but do the best you can).

 

Place in a single layer in a shallow dish.

 

Thinly slice 2 garlic cloves and mix with the rosemary, oil, and 1/2 tsp. salt and some cracked pepper.

 

 

Pour over the meat, cover and refrigerate for 1 hour.

 

 

Rinse the beans and puree with the remaining garlic, cumin, and 1/2 the lemon juice in a food processor.

 

Transfer to a pot and set aside.

 

Lightly spray a large frying pan with the cooking spray and cook the cutlets over medium heat for 1-2 minutes on each side.

 

 

 

Add the vinegar and cook for 1 minute, turning to coat the cutlets.

 

 

Remove the lamb and cover to keep warm.

 

Add the remaining lemon juice to the pan and simmer for 2-3 minutes, or until the sauce thickens slightly.

 

Warm the puree over medium heat and serve with cutlets.

 

Chicken Ravioli with Fresh Tomato Sauce

I am definitely an advocate for DIY cooking.

 

I know there isn't always time for making things from scratch, but this one's not too difficult.

 

This is a fairly simple recipe, considering the amount of ingredients.

 

 

 

You will need:

 

 

1 large onion, chopped

2 cloves garlic, crushed

1/3 cup tomato paste

1/4 cup red wine

2/3 cup chicken stock

2 tomatoes, chopped

2 Tbs chopped fresh basil

6.5 oz ground chicken

1/4 cup grated Parmesan

3 scallions, finely chopped

1 3/4 oz ricotta

1 packet won ton wrappers

 

 

To make the sauce, heat 1 Tbs of oil in a pain and cook the onion and garlic for 2-3 minutes, then stir in the tomato paste, wine, chicken stock, and tomato and simmer for 20 minutes.

 

 

 

 

 

Stir in the basil.

 

To make the ravioli, combine the ground chicken, basil, Parmesan cheese, scallions, ricotta, and salt and pepper.

 

 

 

Lay the won ton wrappers on a flat surface and brush with a little water.

 

Place a slightly heaped tsp of the mixture onto the center of each wrapper.

 

Place another wrapper on top and press the edges together.

 

 

Bring a large pot of water to a boil.

 

Add the ravioli, a few at a time, and cook for 2-3 minutes, or until tender.

 

 

Drain well and serve with the tomato sauce.

 

I had a lot of the chicken mixture left over so I made a yummy chicken meatloaf and toped it with the remaining tomato sauce!! Yum-o!

Crock Pot Pizza Casserole

I Am Back!!

 

Been on hiatus from blogging for a bit.

 

It's been very busy around here with my growing boy and Cam being away for different Army trainings...but I've finally found a minute to log on here.

 

I know a lot of crock pot fanatics and I am definitely one of them.

 

One pan. One crock pot. Done.

 

 

Here's what you will need.

1 box spiral pasta (uncooked but rinsed)

1 pound ground beef, turkey, or chicken

1 onion, chopped

1 clove garlic, minced (I always grate my right in)

1 green bell pepper, chopped

1 cup sliced peperoni

32oz pasta sauce

1 cup water

1 cup shredded mozzarella cheese

 

 

Spray your crock pot with non-stick spray (trust me, you're going to want to make sure and do this)

 

In a medium skillet over medium-high heat, brown the ground meat with the onion, garlic, peperoni, and pepper.

 

 

Drain any excess fat.

 

Rinse pasta and place in the crock pot with drained ground meat mix.

 

 

Stir.

 

Pour pasta sauce and the 1 cup of water over the noddle mixture.

 

 

Top with shredded mozzarella.

 

 

Cover and cook on low for 2-3 hours, checking periodically. (Mine was done after 2 hours.)

 

 

Mmmm...Yummy!