Coconut Curry Noodle Soup

Cruising around in County Cook,
Passing land The Fire took.

Back on foot to walk The Loop,
Cold and tired. Need some soup.

So many places on The Mile,
Magnificent! Adorned in style.

But I don’t need a big “to-do”,
Just a seat and spoon and loo.

I find it at a Noodle House,
So good it was I must espouse.

Go there for some curry soup,
Your energy you will recoup.

I liked this soup so much that I came home and re-created it the very next day.  It has just the right amount of heat from the chili pepper flakes and it’s not too creamy as I use mostly chicken broth and coconut milk instead of heavy cream.

Coconut Curry Rice Noodle Soup

1/4 cup olive oil

1 medium yellow onion

2 pkgs baby bella mushrooms, sliced

3 T yellow curry powder

2 tsp. turmeric

1 1/2 tsp. coarse salt

1/2 – 1 tsp. chili pepper flakes (to taste)

2 large chicken breasts, sliced into thin bite-sized pieces

1 48 oz container chicken broth

1 can coconut milk

3 cups baby spinach

1/4 cup cilantro (optional)

1 small pkg flat rice noodles

1 cup cherry tomatoes, halved

In a pot, saute the onions and mushrooms in olive oil.  Immediately add the curry, turmeric and chili pepper flakes so the flavors release and there is no gritty residual from the powder.  Let the vegetables tenderize for about 10-15 minutes on low.

Increase the heat to medium high and add the chicken. Cook for about 8 minutes or until cooked through. Add the spinach and give it a quick stir before adding the chicken broth and coconut milk. Bring to a soft boil with lid off and then turn heat off.

Add uncooked rice noodles to pot and gently stir once. Let sit for 5 minutes or until al dente. Add tomatoes. Serves 6.

LEMON POLENTA ALMOND BISCOOKIE

Two hundred fifty six I baked,
My feet were sore and my back ached.

But nothing can keep me away,
I’d do it over any day!

SPICY HOT CHOCOLATE

Hot Chocolate, Anise Seed Walnut Date, Coconut Almond Choc. Chip, Lemon Polenta Almond, White Chocolate Macadamia, (Orange Cranberry Not Shown)

The original recipe for these cookies came from my grandmother, Esma Basha. Like her, this recipe is near and dear to my heart. Although they are time-consuming, making these BisCookies is a labor of love.

Click Here For More Information 

Pork and smoky chile’s green,
Marry with the pinto bean.

Chalupa is it’s formal name,
It’s in my family’s hall of fame.

Cook the beans and shred the pork,
So tender you just need a fork.

Serve it at your next big party,
It’s healthy, spicy, warm and hearty.

This is a great recipe for an informal party. In fact, I might just make it again for Super Bowl Sunday. With 3 pounds of pork and 2 pounds of beans, it makes quite a big pot. All you need are the accoutrements, such as tortillas, guacamole, salsa, cheese and chips.
*Preparing this is easy but there are 6 hours of cooking time so you may want to start early.
*Read through all of the directions before starting because they are different depending on how you prepare the beans.
Thank you again, Mom, for another great recipe!

CHALUPA
3 lb. Boneless Pork Roast
2 lbs. Pinto Beans, dry
2 large yellow Onions, chopped
4 cloves Garlic, chopped
2 cans Ortega Green Chile
5 T Chile Powder
3 tsp. Oregano
1-2 T Kosher Salt
1/4 cup Extra Virgin Olive Oil
4 cups Chicken or Beef Stock
4-5 cups Water

To save cooking time, prepare the beans by soaking them over night in cold water. Rinse them thoroughly.

If you do not have time to soak the beans, saute the onions and garlic in a large pot coated with olive oil until they are tender, about 8 minutes.

Add the stock, water and beans. Bring to a boil and then down to a simmer. Cook the beans, onions and garlic for 1.5 hours.

If you soaked the beans over night, add them to the sauteed onions and garlic along with the pork, green chiles, chile powder, oregano and salt. Add the stock and water, making sure that there is just enough liquid to cover the pork. Bring to a boil, then down to a low simmer for 6 hours.

After 6 hours, the pork should be falling apart. Take it out of the pot, remove any remaining fat, and shred the pork into small pieces. Add them back into the pot and mix thoroughly.

Serve in bowls topped with tomatoes and cheese, in burritos with all of the fixings or with tortilla chips. Serves 12-15

Mussels and clams and clams and fish,
I don’t even like this dish.

But the one I call my man,
He is really quite a fan.

Since marriage is a compromise,
I make the mussels I despise.

Apron and heels are quite enough,
To add a smile is just too tough.

As I open up the clam,
I slice my finger. Hellshi*damn!

The kitchen smells, I’m feeling glacial,
Open the pot to a steamed fish facial.

Now my blood is boiling hot,
Curses on these clams I bought!

My hair is limp, I smell like chum,
But there’s no way I’ll succumb.

These sea-things are at MY command,
Now I’ve got the upper hand.

Buttered, spiced and brothified,
By my directions they’ll abide.

And when I’m done I’ll choke some down,
Even though they bring a frown.

Just so I’ll have victory,
Over those things from the sea.

Baited by the fish no longer,
Freshened up and feeling stronger,

A steaming bowl I do serve,
To my man who has the nerve,

To say he has no appetite.
Now I’m ready for a fight.

I take him down like clam and mussel,
No match for me we start to tussle.

Forget about that “give and take,”
His own damned dinner he can make!

Clams, Mussels & Halibut in Spicy Bacon Broth

RECIPE

1 lb. mussels

1 lb. clams

1 halibut steak

4 slices thick cut bacon

3 cloves garlic

2 tsp. chili pepper flakes

3 T. butter

2 tsp. salt

2 1/2 cups chicken/fish stock

1 cup tomato juice or 1 can diced tomatoes

parsley for garnish

Soak mussels and clams for 15 minutes in water with 1 T. salt.

Brush halibut with olive oil and seasoned salt. Bake in  400 degree oven for 10-12 minutes.

While halibut is cooking, cut bacon into small chunks. Saute until crispy. Take the bacon out of the pan. To the  remaining bacon fat, add 3 T. of butter, garlic and chili pepper flakes. Saute for 3 minutes. Add stock and tomato juice and bring to a boil. Add salt sparingly as both bacon and stock have a high sodium content.

Drain and rinse the mussels and clams. Add them to the pan and cover for 4-5 minutes or until the shells have all opened. Discard all shells that have not opened. Cut medium pieces of halibut and gently add them to the pan. Cook 2 more minutes.

Ladle into bowls and top with bacon and parsley. Serve with crunchy french or sourdough bread. Serves 4.

Hot & Spicy Tuna Wonton

They say there are many fish in the sea
But there is only one for me.
 
It could be they don’t mean my mate
Maybe they mean what’s on my plate.
 
In that case I would find and seek
A different fish every day of the week.
 
I would clean them, cook them, eat and be done
Dump their bones and try another one.
 
Salmon, haddock, pickled herring
Hands off my fish, I’m not good at sharing.
 
Flounder, grouper, snapper and sole
Grilled or steamed I’ll eat them whole.
 
Butter, white wine or tapenade
With these things I’ll top my cod.
 
Tonight I dine with Tuna Tartare
Hot and spicy, the best by far.
 
Diced and married with avocado
I’ll even eat it in a grotto.
 
Cilantro, green onions, wasabi, soy
You could even add bok choy (well, not really).
 
Fried up crisp in a fresh wonton
Hurry now before it’s gone.
 
Dip it in and take a bite
The sweet hot sauce will surely delight.

This is a variation on a recipe given to me by Jeananne Kiper and Loretta Butorac.  Thank you for a great new appetizer! 

Ahi Tuna

Recipe

1/2 Pound Fresh Ahi Tuna – Cubed
1 Avocado – Cubed
1 Cup Cilantro – Chopped
4 Green Onions (both green and white part) – Chopped
2 Teaspoon Hot Sauce
2 Teaspoons Sesame Oil
1 Lime
1/2 Teaspoon Coarse Salt
1 Package Spring Roll-Sized Wonton Wrappers
Prepared Wasabi
2 Cups Vegetable Oil
1/2 Cup Water

In a bowl, add the cubed tuna, cubed avocado, cilantro, green onions, hot sauce, lime juice, sesame oil and salt. Mix gently.  Place a wonton wrapper on a cutting board or other flat surface.  In the middle of the wonton, spread a small amount of wasabi (to taste).  On top of the wasabi, add two tablespoons of the tuna mixture.   Dab your finger in water and wet the edges of the wonton, in towards the tuna mixture.  Connect the corners to make the shape of a triangle.  Press the sides of the triangle down firmly all the way in toward the mixture.  

Pour the vegetable oil into a deep frying pan and heat to medium high.  Place one wonton in the oil one at a time.  The oil should be hot enough so that the wonton cooks in about 10-12 seconds.  Take the wonton out when it is lightly golden and crispy.  The tuna should not be cooked through.  Place the wonton on a paper towel to soak up any extra oil. 

To serve, cut the wontons in half and either dip or drizzle the sauce on top.

Asian Dipping Sauce

Asian Dipping Sauce

1/2 Cup Soy Sauce
1/2 Cup Rice Wine Vinegar
1 Clove Garlic – Minced
1 Tablespoon Ginger – Chopped
1 Tablespoon Green Onion – Chopped
2 Teaspoon Sesame Oil
1 Teaspoon Sesame Seeds
1 Tablespoon Sugar
1/2 Teaspoon Wasabi (or to taste)