How to make a Thai Omelette (Learn to Cook Thai Food)

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How to make a Thai Omelette (Learn to Cook Thai Food)

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Spicy curried broccoli soup

Ingredients

1 1/4 lb fresh broccoli, or more
1 qt chicken broth
1 med onion
2 tsp butter
1 tsp vindaloo curry paste
1 tsp salt
Black pepper to taste
2 tsp lime juice
8 lemon slices
1/2 cup sour cream
Snipped chives

How to prepare

(1) cut the broccoli, and place it in a lg saucepan along with the broth, onion, Butter, curry paste, salt and pepper
(2) bring to a boil reduce heat and simmer, covered, for 8 to 12 minutes or until Broccoli is just tender
(3) place about two cups of the mixture at a time into a blender container cover and Blend until smooth pour into bowl or another lg pan repeat with remaining mixture
(4) stir in the lime juice
(5) serve hot, garnished with a thin slice of lemon, a sm dollop of sour cream, and A sprinkling of chives yield: 8 servings
Notes: (1) this soup can be also refrigerated overnight and served cold (2) if you Don’t have vindaloo curry paste, try using 2 tsp of curry powder, and one chopped Green chile pepper (such as poblano).

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Corn Dogs

Ingredients

3/4 cup yellow cornmeal
3/4 cup flour
1 tsp baking powder
1/4 tsp salt
1 egg, beaten
2/3 cup milk
10 sm wooden sticks
10 hot dogs
Oil for deep-fat frying

How to prepare

Combine cornmeal, flour & egg; mix well. Stir in milk to make a thick batter; let stand 4 minutes. Insert sticks in hot dogs; dip into batter. Heat oil to 375 degrees F. Fry until golden brown, about 5-6 minutes. Drain on paper towel.

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Cashew ginger chicken

Ingredients

4 chicken breast, skinned/bone
3 oz wine vinegar
8 oz olive oil
3 garlic clove; minced
2 tsp coriander, ground
1 tsp cumin, ground
1/2 tsp salt
1/2 tsp pepper, black

ginger sauce
8 oz cashew butter
2 oz ginger, fresh, grated
4 oz honey
5 oz lemon juice
2 oz soy sauce
2 oz water
1 pn cayenne (opt)

How to prepare

Marinate skinless chicken breasts overnight in all other ingredients combined. Grill chicken over med to high charcoal fire until just firm in the center.
Sauce: heat all ingredients together till warm
yield: 4 servings

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Chiles rellenos de elote con crema – chiles stuffed w/corn & cream

Ingredients

4 tbsp sweet butter
1 medium white onion, finely chopped
2 cloves garlic, peeled and minced
4 cups corn kernels
1 1/2 tsp salt, or to taste
1/3 cup water, if necessary
3 tbsp finely chopped epazote (optional)
12 small chiles poblanos, charred, peeled, and cleaned
1/2 lb queso fresco or farmer cheese, cut into thick slices
2 cups sour cream or creme fraiche
3 oz chihuahua cheese or mild cheddar, grated

How to prepare

Melt the butter and fry the onion and garlic gently, without browning, until soft. Add the corn kernels and salt, then cover the pan and cook over a gentle heat until the kernels are tender (if the corn is very dry, then add about 1/3 cup water)- 15 to 20 minutes, depending on whether fresh or frozen corn is used. Add the epazote and adjust the seasoning. Set aside to cool a little. Preheat the oven to 350

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Green Beans with Lemon Sauce

Ingredients

2 cups chicken broth
2 cups water
1 poundgreen beans
2 tablespoons margarine
1 vegetable cooking spray
1 tablespoononion – thinly sliced
3 tablespoons lemon juice
1 egg – beaten
1 tablespoonparsley – chopped

How to prepare

Heat chicken broth and water to boiling. Add green beans. Cover and boil for 8 minutes or until tender. Drain Coat a large skillet with cooking spray. Add margarine until it melts at medium heat. Saute onion in margarine. Add beans and lemon juice. Stir in egg. Cook 3 minutes, stirring frequently, until egg is cooked. Sprinkle with parsley

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Chicago Style Italian Beef

Ingredients

1 rump roast, rolled
flour
shortening
6 cups water, divided
4 beef bouillon cubes
1 tbsp oregano
2 tbsp garlic salt
1 tbsp paprika
2/3 cup reserved broth
6 tiny hot peppers*
2 bay leaves
Pepper, to taste
Bay leaves, to taste
Sliced french bread

How to prepare

Coat the roast with flour and brown in a dutch oven or similar pan in a little shortening on top of the stove. After browned on all sides, drain off the grease and add 3 cups of water. Cover and simmer for 2 1/2 to 3 hours, until done. Remove from liquid and cool meat completely, reserving liquid. After meat is completely cooled, slice thinly with an electric knife. Bring remaining ingredients (except bread) to a boil and sliced beef. Simmer for 1 hour*. Remove peppers and bay leaves. Serve on sliced french bread. Add a little broth to the bread as well. (In Chicago, they serve it really soaked. ) Serve with pepperoncini peppers.
* The meat needs to simmer at least an hour. If you prefer, after the initial hour of simmering, put it in a crock pot and let it simmer all day. This also freezes well.

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Greek baked prawns with feta and tomatoes

Ingredients

1/2 cup + 3 tbsp olive oil, divided use
1 medium onion, finely chopped
1 lb tomatoes, chopped
4 tbsp chopped parsley , divided use
2 clove garlic, minced
dash cayenne
freshly ground pepper

1 lb uncooked large shrimp, peeled
1/4 cup ouzo
4 oz feta cheese, crumbled

How to prepare

Heat 1/3 cup oil in a heavy medium saucepan over medium heat. Add onions and saut

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Fried Eggplant Sandwiches

Ingredients

1 eggplant
salt
6 oz mozzarella cheese (not grated)
1/2 tsp yeast
1 1/2 cups warm water (105-115 F)
2 cups plain flour
pepper to taste
4 1/2 tsp oil
1 lg egg white
oil for frying

How to prepare

Slice the eggplant into 1/4″ rounds. Sprinkle with salt and let drain in a colander for about an hour. Slice the mozzarella into thin slices and trim to the shape of the eggplant slices. Sprinkle the yeast over the warm water and stir until is dissolved. Whisk in 1 1/2 cups flour and the pepper until smooth. Keep at room temp for 30 min. Rinse and pat dry the eggplant slices. Fry them in batches using 1 tsp oil per batch over med heat about 2 min per side. Remove to paper towels to drain while you finish the other slices. Place a cheese slice between each two eggplant slices (like a sandwich). Press firmly together and dip in the remaining flour to coat both sides. Beat the egg white until stiff (but not dry) peaks form. Fold into the yeast mixture. Heat oil (about 1 inch deep) in a lg frying pan. Dip 1 eggplant sandwich into the batter at a time and place in the hot oil. Fry 4-6 at a time for 1-2 minutes per side until light brown. Place on paper towels to drain oil until all are done. Serve hot. These are great with a horseradish type dressing on top! Depending on the size of the eggplant, this could make 6-12 sandwiches.

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