Thai Chicken

3 cloves garlic, chopped
Vegetable or olive oil
2-3 Tbsp Ginger
1 - 13.5 oz can coconut milk
2 Tbsp red curry paste


Sauté garlic in oil. Add ginger and coconut milk. Stir in red curry paste and mix. Allow to simmer until slightly reduced. Serve with basmati rice and grilled chicken.


- For ginger, I cheat and use the stuff that comes in a tube from the refrigerated herb section at the grocery store. I’m sure freshly grated would be better.
-Coconut milk - don’t use light. We like the Chaokoh brand of coconut milk (comes in a brown can)
- We’ve made with grilled salmon too, and it was really good. Use whatever protein you prefer!
- We once marinated the chicken in olive oil mixed with red curry paste and that was good too. 


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Easy No-Knead Artisan Bread

Easy No-Knead Artisan Bread - from PBS Kids

A simple method for making no-knead bread faster and easier than the original no-knead recipe.

Ingredients

• 3 cups all purpose flour
• 2 teaspoons kosher salt
• ¼ teaspoon instant yeast
• 1½ cup slightly warmer than luke warm water

Directions

1. In a medium large bowl, mix the flour, salt, and yeast together. Pour the water over the flour mixture and mix with a spoon until the flour is absorbed and the mixture resembles wet sticky dough. Cover the bowl with either plastic wrap, foil, or a clean, wet, kitchen towel. Place the bowl in a warm place.
2. Allow the dough to rest overnight.
3. Cut a piece of parchment paper slightly smaller than the base of the pot. Place the parchment paper inside the pot.
4. Sprinkle just enough flour on the dough to be able to scoop the dough out with your hand without being too sticky. Place the loosely form dough ball in the center of the pot, on top of the parchment paper.
5. Place a oven-safe lid on top of the pot and place it in the cold oven.
6. Turn the oven on to 450 degrees F and set a kitchen timer for 30 minutes.
7. After 30 minutes, carefully remove the lid from the pot and bake for an additional 30 minutes. Remove the pot from the oven and carefully remove loaf from the pot.
8. Allow the bread to rest for 5 minutes before cutting into slices.

Yield: 1 loaf

Perfect pumpkin muffins

Perfect Pumpkin Muffins - Allrecipes.com

• Prep
  10 m
• Cook
  25 m
• Ready In
  35 m 

Recipe By:SASHA

"These muffins are packed with delicious pumpkin flavor with plenty of spice to make you drool while they cook! Perfect on a cool day and you only use two bowls! My kids love these! Enjoy with butter."

Ingredients

• cooking spray
• 1 (15 ounce) can pumpkin puree
• 3/4 cup melted butter
• 3/4 cup brown sugar
• 1/4 cup water
• 2 eggs
• 1 teaspoon vanilla extract

 

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• 1 3/4 cups all-purpose flour
• 1/2 cup white sugar
• 2 teaspoons pumpkin pie spice
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon baking powder

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease 14 muffin cups or line with paper liners sprayed with cooking spray.
2. Mix pumpkin puree, butter, brown sugar, water, eggs, and vanilla extract together in a large bowl.
3. Mix flour, white sugar, pumpkin spice, salt, baking soda, cinnamon, and baking powder together in a separate bowl. Pour into pumpkin mixture and mix until fully incorporated.
4. Spoon batter into the prepared muffin cups, filling each 3/4 full.
5. Bake in the preheated oven until muffins are slightly browned on top and spring back easily when pressed, 25 to 30 minutes.

Chicken Marsala

• Prep
  10 m
• Cook
  20 m
• Ready In
  30 m

Recipe By:Lisa

"A delicious, classic chicken dish -- lightly coated chicken breasts braised with Marsala wine and mushrooms. Easy and ideal for both a quick weeknight entree AND serving to company."

Ingredients

• 1/4 cup all-purpose flour for coating
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick

 

• 4 tablespoons butter
• 4 tablespoons olive oil
• 1 cup sliced mushrooms
• 1/2 cup Marsala wine
• 1/4 cup cooking sherry

Directions

1. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

ALL RIGHTS RESERVED © 2019 Allrecipes.com 
Printed From Allrecipes.com 7/15/2019

Michael Romano's Secret-Ingredient Soup 

 MICHAEL ROMANOKAREN STABINER APRIL 2013FAMILY TABLE: FAVORITE STAFF MEALS FROM OUR RESTAURANTS TO YOUR HOME

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MARCUS NILSSON

The secret ingredient in this satisfying soup is a small amount of cornmeal (polenta), just enough to thicken the broth slightly. It balances the substantial sausage and greens for a soothing cold-weather dish.

Aleppo pepper comes from the town of Aleppo in northern Syria; the flaky crushed sun-dried pepper has a slightly smoky flavor. It's become easier to find in gourmet markets, but if necessary, you can substitute red pepper flakes.

YIELD

4 to 6 servings

INGREDIENTS

• 2 tablespoons olive oil
• 3/4 cup finely chopped onion
• 3/4 cup finely chopped peeled carrot
• 3/4 cup well-washed thinly sliced leeks
• 1 teaspoon finely chopped garlic
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon Aleppo pepper or red pepper flakes
• 8 ounces Italian fennel sausage (sweet or hot), casings removed
• 2 tablespoons medium-grind cornmeal (polenta)
• 5 cups Chicken or Vegetable Stock
• 4 cups packed stemmed and coarsely chopped kale or chard leaves, or a combination
• Grated Parmigiano-Reggiano for serving

PREPARATION

1. 1. Heat the oil in a large saucepan over medium heat. Add the onion, carrot, leeks, garlic, salt, black pepper, and Aleppo pepper and cook, stirring, until the onion becomes translucent, 8 to 10 minutes. Add the sausage and cook, breaking it up into small pieces with a wooden spoon, until no longer pink, about 5 minutes.
   2. Drain off the excess fat, leaving about 2 tablespoons in the pan. Stir in the cornmeal. Add the stock, stirring, and bring to a boil, then reduce the heat and simmer, covered, for 30 minutes, stirring occasionally.
   3. Stir in the greens and cook for 15 minutes more, or until tender.
   4. Ladle into bowls and garnish with grated Parmigiano.

Reprinted with permission from Family Table: Favorite Staff Meals from Our Restaurants to Your Home by Michael Romano and Karen Stabiner, © 2013 Houghton Mifflin Harcourt

Aebleskiver Danish Pancakes

Aebleskiver Danish Pancakes

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

Aebleskiver Danish Pancakes- Little  Danish pancake puffs, absolutely gorgeous and a delight in your mouth, with or without Nutella stuffing. 

Course: Breakfast

Cuisine: Danish

Servings:  -12 balls

Calories: 114 kcal

Author: Immaculate Bites

Ingredients

• 1 cup flour all purpose
• ½ teaspoon nutmeg or cinnamon spice
• 1 teaspoon baking powder
• 3 Tablespoons Sugar
• 2 Large eggs
• 3/4 cup Whole Milk
• 1/2 teaspoon vanilla extract
• 3 Tablespoon melted butter
• Nutella (about ½ cup or more)
• 1/2 teaspoon grated orange zest optional

Instructions

1. Combine all dry ingredients; flour, sugar, salt, baking powder nutmeg and grated orange rind in a bowl. Set aside
2. Whisk egg for about a minute, then gradually add milk and vanilla until fully combined
3. Pour liquid mixture with dry ingredients, a little at a time. Mix until thoroughly combined
4. Finally add melted butter and fold in. Mix is going to be a little runny but that’s ok.
5. Heat aebleskiver or fry pan on medium heat, add about a ½ or more teaspoon of oil, and brush the holes with the oil.
6. Make sure pan is warm enough before adding batter about ½ full. Then quickly add about ¾ of Nutella over the batter in each hole
7. Add more pancake mixture over the Nutella and cover each hole.
8. Cook for about 1 or 2 until bottom is golden brown - on each side, you should see the batter bubbly,then push to the side of the pan, gently and quickly flip using chopstick or fork. You may use 2 chopsticks. Continue cooking on the other side untiil golden brown
9. Repeat this process until all the batter is finished.
10. Let it cool slightly, dust with confectioner’s sugar and serve