Pad Thai

My husband found this recipe in our local newspaper. The author of the article is Mark Bittman. He said he wanted me to try it. There was one problem. One of the main ingredients of pad thai is tamarind paste. After searching online it seemed that it gives Pad Thai it's flavor. I could not find the stuff at any store. I did a search and discovered that after living here for a year and half that we actually have an Asian grocery store in town. How did I not know this? I headed over there and they had it and another ingredient I needed for another dish I had planned to make. It is a small store but had so much stuff crammed in there. I am excited to try out some more new recipes knowing that I can find what I need there. I was a little worried about this dish when I was making it because the smell was just strange. But when it was finished it was good. I could tell that the tamarind paste is what gives it the flavor that makes it pad thai.

Pad Thai
Makes 4 Servings

4 ounces fettucine-width stick noodles
1/4 cup peanut oil
2 to 4 Tablespoons tamarind paste, to taste
1/4 cup fish sauce (nam pla)
1/3 cup honey
2 T rice vinegar
1/2 tsp red pepper flakes, or to taste
1/4 cup chopped scallions
1 garlic clove
2 eggs (I used egg substitute)
1 small head Napa cabbage, shredded (about 4 cups)
1 cup mung bean sprouts (I left these out)
1/2 pound peeled shrimp, pressed tofu or a combination (I used just shrimp)
1/3 cup roasted peanuts, chopped
1/4 cup chopped fresh cilantro
2 limes, quartered

1. Put noodles in a large bowl and add boiling water to cover. Let sit until noodles are just tender, check every 5 minutes or so to make sure they do not get too soft. Drain, drizzle with one tablespoon peanut oil to keep from sticking and set aside.
Meanwhile, put tamarind paste, fish sauce, honey and vinegar in a small saucepan over medium-low heat and bring just to a simmer. Stir in red pepper flakes and set aside.

2. Put remaining 3 tablespoons oil in a large skillet over medium-high heat; when oil shimmers, add scallions and garlic and cook for about a minute. Add eggs to pan; once they begin to set, scramble them until just done. Add cabbage and bean sprouts and continue to cook until cabbage begins to wilt, then add shrimp or tofu (or both).

3. When shrimp begin to turn pink and tofu begins to brown, add drained noodles to pan along with sauce. Toss everything together to coat with tamarind sauce and combine well. When noodles are warmed through, serve, sprinkling each dish with peanuts and garnishing with cilantro and lime wedges.

Healthy Corn Chowder

My husband and I registered for the cookbook Essentials of Healthful Cooking from Williams Sonoma for our wedding. We got it and I was very excited. Sadly, it has taken me over two years to crack it open and start trying some of the recipes. The first one we choose was this corn chowder and it did not disappoint. I was eating leftovers for days and it seemed to get better each day. My husband was a little worried about the use of tofu but when it was done he and I both loved it.
I made this at the beginning of March so there was not any sweet white corn in the store so I used frozen white corn. I just boiled the frozen corn in the water and went from there. Now that white corn is popping up everywhere, I am going to try it with the fresh corn. I would imagine it would be even better.

Corn Chowder

4 ears corn (I used 2 cups of frozen white corn)
1 cup (8oz) silken tofu
1 yellow onion, cut into 1/2 inch cubes
1 boiling potato, about 6 oz, peeled and cut into 1/2 inch cubes
1 red bell pepper, seeded and cut into 1/2 inch pieces
Pinch of ground cayenne
1/2 cup (1 1/2 oz) chopped green (spring) onion tops
1-2 tablespoons fresh lemon juice
Kosher salt and freshly ground pepper
3 slices preservative free bacon

Husk the corn ears and carefully remove all the silk. Hold 1 ear upright, stem end down, in the center of a wide, shallow bowl. Using a sharp knife, slice straight down between the kernels and the cob, rotating the ear a quarter turn after each cut. Then, using the dull side of the knife blade, run the blade down the length of the ear to extract the "milk" and bits of corn remaining on the ear, again rotating the ear a quarter turn after each stroke. Repeat with the remaining 3 ears. Put all of the corn and the corn cobs in a Dutch oven or large saucepan.

Add 6 cups water to the pan and place over high heat. Bring to a boil, reduce the heat to medium-low, and boil gently, uncovered, until the corn is tender, 10-20 minutes; the timing depends on the tenderness of the corn. Remove and discard the cobs. Pour the contents of the pan through a sieve, serving both the corn and the corn broth. Return half of the broth to the pan. Set half of the cooked corn aside.

In a blender, carefully combine the remaining broth, remaining cooked corn, and tofu, and puree until a creamy mixture forms, about 2 minutes. Set aside.

Add the yellow onion, potato bell pepper and cayenne to the pan holding the broth and bring to a boil over high heat. Reduce the heat to maintain a simmer and cook,uncovered, until the potato is tender, about 10 minutes. Pour in the corn-tofu mixture, stir in the reserved corn and green onion tops, and heat through. Add 1 Tablespoon lemon juice (the lemon juice eliminates any tofu "bean Flavor"), then stir in 1/4 tsp salt, or more to taste, and season with black pepper and with more lemon juice, if needed.

While the soup is cooking, in a frying pan over medium heat, fry the bacon, turning the slices as needed, until crisp, about 5 minutes. Transfer to paper towels to drain. Ladle the chowder into warmed soup bowls. Cut the bacon slices in half, then crumble 1/2 slice int the center of each bowl. Serve at once.

Makes 6 servings

120 calories
5 g protein
18 g carb
3.5 g fat
1 g sat fat
5 mg cholesterol
3 g fiber
180 mg sodium

Bombay Curry

My husband and I bought a cookbook titled low-fat (homestyle) published by Bay Books in the clearance section at Borders. There were a few recipes in there that sounded good but this one stood out. We had recently gone on a quick trip to San Francisco and ate Indian food for the first time together. He had insisted for years that he did not like it. When we walked by a hole in the wall place that was packed (and cheap) we decided to give it a go. It was delicious and he discovered that he did like Indian food. He was on a mission to try to find a recipe I could make at home. I now make this every other week with the leanest cut of beef I can find. I have also made it with boneless skinless chicken breast and that was good as well. It is so easy to make and makes the house smell wonderful. We always eat it with whole wheat naan bread.

Bombay Curry

(Makes 6 servings)

2lb 4oz chuck steak

1 T olive oil

2 onions, chopped

2 garlic cloves, crushed

2 green chillies, chopped

1 T grated fresh ginger

1 1/2 tsps ground turmeric

1 tsp ground cumin

1 T ground coriander

1/2-1 tsp chilli powder

1 14 oz can tomatoes (whole peeled tomatoes)

9 oz/1 cup light coconut milk

1. Cut the beef into cubes. Heat the oil in a large saucepan and cook the onion until just soft.

2. Add the garlic, chili, ginger, turmeric, cumin, coriander and chili powder. Stir until heated; add the beef and cook, stirring, over high heat until well coated with the spice mixture.

3. Add 1 tsp salt and tomatoes. Simmer, covered, for 1-1 1/2 hours, or until the beef is tender. Stir in the coconut milk and simmer, uncovered for a further 5-10 minutes, or until slightly thickened.

Note: Bombay curry is best made 1-2 days in advance to give the flavors time to develop. Store, covered, in the refrigerator.

315 Calories

15 g fat

5 g carb

35 g protein

2 g fiber

120 g cholesterol

Shrimp Ceviche

I got a good deal on a subscription to Eating Well magazine and being that we are trying to eat more healthy these days I figured we might find some good recipes. My husband read through the April issue and told me he wanted this recipe. I made it happen. We both thought it was very good and would be perfect when it gets really hot in summer. According to the recipe this recipe "originally appeared on Emeril Green , Emeril Lagasse's cooking show on Planet Green.

Shrimp Ceviche

Poaching Liquid
2 quarts water
1/4 cup kosher salt

Ceviche
1 pound raw shrimp (21-25 per pound), peeled and deveined
Juice of 2 lemons
Juice of 2 limes
Juice of 2 oranges
1 cup diced seeded peeled cucumber-1/4 inch dice (I left this out-I don't like cucumbers)
1/2 cup finely chopped red onion
2 serrano chiles, seeded and finely chopped
1 cup diced seeded tomato
1 avocado, chopped into 1/2 inch pieces
1 T roughly chopped cilantro leaves, plus more for garnish (my husband added this after I
served it)
1/4 cup extra virgin olive oil
1/4 tsp kosher salt

1. Combine water and 1/4 cup salt in a large saucepan, bring to a boil over high heat. Add shrimp and immediately turn off the heat. Let the shrimp sit until just cooked through, about 3 minutes. Transfer to a cutting board until cool enough to handle, about 10 minutes.

2. Chop the shrimp into 1/2 inch pieces and place in a medium nonreactive bowl (stainless steel, enamel coated or glass). Add lemon, lime and orange juice. Stir in cucumber, onion and chiles. Refrigerate for 1 hour.

3. Stir in tomato, avocado, chopped cilantro, oil and 1/4 tsp salt into the shrimp mixture. Let stand at room temperature for 30 minutes before serving. Garnish with cilantro leaves, if desired.

Per serving:
189 calories
12 g fat (2 g sat)
86 mg cholesterol
9 g carb
13 g protein
2 g fiber
229 mg sodium
394 mg potassium
48% of daily value of Vitamin C

Recipe originally made February 22, 2010.

Fried Catfish

As I stated in an earlier post, I used to hate fish. I never had to eat it growing up because my mom never cooked it. As the years have gone by, I have found a few fish that I like. When my husband told me about how catfish are bottom feeders, I had no desire to eat catfish. However, we found double skinned and boned catfish filets at Costco that looked really good. I now love catfish. It does not taste fishy at all and it's really good fried. I used to make a beer batter from a box until I realized it was just flour, baking powder and salt in the box. I now make it myself and season it. We both love spicy food so I added cayenne pepper to the mix. Tonight we even sliced up some sweet potatoes, microwaved them for a minute and threw them in the batter as well. They were so good fried. Then again, everything tastes better fried.

Fried Catfish

2 catfish filets

1 1/2 cups flour (plus extra for dredging)

1 1/2 tsps baking powder
1 tsp fine salt

1 12 oz bottle or can of lager-style beer

Salt and Pepper

Add any seasoning you want (I add cayenne)

Canola oil

Mix flour, baking powder, salt and any seasonings. Season catfish with salt and pepper and other spices. I have used cayenne and chipotle.

Heat oil in pan or deep fryer to 350 degrees. Dredge catfish with flour, cover with beer batter and add to pan. Cook until browned on both sides. Put on plate with paper towel to drain extra oil.

Crepes

I have always loved crepes. I don't even remember the first time I made them. I took four years of French in high school and I remember making them and eating them in class. I was also lucky enough to spend two weeks in France so I got to eat the real thing.

The only recipe I have ever used is a small French cookbook that my mom had. I don't remember her ever making them so I hope she does not mind that I "borrowed" it, permanently. The title is "The Art of French Cooking" by Fernande Garvin. I guess that is a good place to get a recipe for crepes. One of these days I should probably try out some different recipes but for now I love this one. Obviously, you can fill these with anything you want. I usually put melted butter, powdered sugar and strawberries in the middle and top them with whipped cream. Sadly, I usually use the stuff from a can. You can also do nutella or any other fruits you like.

Crepes

1 1/8 cups flour

4 1/2 T, granulated sugar

pinch of salt

3 eggs, beaten (I used Egg Beaters)

1 1/2 cups milk (I used nonfat)

1 T melted butter

1 1/2 T brandy (I have never added this)

In deep bowl, sift flour, sugar and salt. Combine beaten eggs and milk and stir into flour and sugar mixture until smooth. Add melted butter and brandy. Let stand for two hours. I usually mix all the ingredients in a blender and let it sit for 2 hours or overnight.

In a frying pan 5 to 5 1/2 inches across, heat 1 tablespoon butter. When butter is hot, pour in 1 full tablespoon of batter. Rotate pan quickly to spread batter. Cook for 1 minute on one side. Flip over and cook for 1 minute on other side. Pile crepes flat, one on top of the other.

Seared Ahi Tuna Tacos with Avocado Salsa

Many years ago I never used to eat any fish. Slowly, over time, I started to try a few new things here and there. I started to eat some sushi and found out that I liked it. One day I tried seared ahi and it has become my favorite fish. I decided to see if I could prepare it at home. I searched the internet and finally landed on the Food Network website. I found this recipe and it sounded good so I gave it a shot. It is one of my favorite meals. I have made it for friends who raved about them. This was the first meals that I made for my husband and he loves them as much as I do.

Seared Ahi Tuna Tacos with Avocado Salsa1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 tablespoon freshly ground black pepper
1/2 teaspoon ground coriander
12 ounces ahi (or albacore) tuna, cut into 1-inch-thick steaks
1/2 tablespoon olive oil
8 taco shells (available in most grocery stores)
2 limes, halved
Avocado Salsa, recipe follows
In a small bowl, combine cumin, cayenne, salt, pepper, and coriander. Rub spice mixture generously on both sides of the tuna. Preheat oven to 350 degrees F for the taco shells. Heat a nonstick pan on the stove over high heat. When pan is smoking hot, add olive oil, wait 10 seconds, then add tuna. Sear for 1 minute per side, or until fish is cooked on the outside, but rare on the inside. Transfer to a plate. Separate taco shells and place them in the oven for 4 minutes (timing is everything here, since they go from perfectly done to burned after about 1 additional minute). While the shells are heating, dice tuna into 1/4-inch cubes. To serve, fill all 8 taco shells halfway with salsa. Spoon tuna over salsa and squeeze a spritz of lime juice overtop. Serve immediately.
Avocado Salsa:
2 ripe avocados (ripe means it indents with the firm press of a finger), pit and skin discarded, diced into 1/4-nch cubes
2 medium tomatoes, diced into 1/4-inch cubes
1 cup lightly packed fresh cilantro leaves, coarsely chopped, stems discarded before measuring
1/4 cup diced red onion
3 tablespoons freshly squeezed lemon juice
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
Add all ingredients to a medium-size bowl. Toss gently. DO NOT MASH AVOCADO. I don't add cilantro to the salsa because I am not a fan. My husband loves it and adds it after I put in the salsa. If you like cilantro I would add it.