Asian Coconut Rice

Had this today with the pot stickers and pork stir fry dish I made...had to substitute white rice for the jasmine cause the store was out of it...Still was very yummy though.

1 14 oz can coconut milk
1 1/4 cups water
1 teaspoon sugar
1 pinch salt
1 1/2 cups cooked jasmine rice

1. In a saucepan, combine coconut milk, water, sugar, and salt.  Stir until sugar is dissolved.  Stir in rice.  Bring to a boil over medium heat.  Cover, reduce heat, and simmer 18-20 minutes, until rice is tender.

Jalepeno Hummus

• 1 cup canned garbanzo beans
• 1/3 cup canned jalapeno pepper slices, juice reserved
• 3 tablespoons tahini
• 3 cloves garlic, minced
• 2 tablespoons lemon juice
• 1/2 teaspoon ground cumin
• 1/2 teaspoon curry powder
• crushed red pepper to taste
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• 1. In a blender or food processor, mix the garbanzo beans, jalapeno peppers and reserved juice, tahini, garlic, and lemon juice. Season with cumin, curry powder, and crushed red pepper. Blend until smooth.

Traditional Pot Stickers

I am going to try this out for tomorrow after church...I have made pot sticker before, just not this recipe...hope it turns out well!

1/2 pound ground pork
1/2 medium head cabbage, finely chopped
1 green onion, finely chopped
2 slices fresh ginger root
1 teaspoon salt
1/2 teaspoon white sugar
1 teaspoon sesame oil
1 (14 ounce) package wonton wrappers
5 tablespoons vegetable oil
3/4 cup water
1 tablespoon chili oil
1 teaspoon distilled white vinegar
1 tablespoon soy sauce

1. Crumble pork into a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
2. In a medium bowl, mix together the pork, cabbage, green onion, ginger,  salt, sugar and sesame oil. Chill in the refrigerator 6 to 8 hours, or overnight.
3. Place a tablespoon of the pork mixture into each of the wonton wrappers. Fold the wrappers, and seal the edges with a moistened fork.
4. In a large, deep skillet, heat 3 tablespoons vegetable oil over medium high heat. Place the pot stickers into the oil seam sides up. Stirring constantly, heat 30 seconds to a minute. Pour water into the skillet. Gently boil 7 to 8 minutes, until oil and water begins to sizzle, then add remaining oil. When the bottoms begin to brown, remove pot stickers from heat.
5. In a small serving bowl, mix together the chili oil, vinegar and soy sauce, adjusting proportions to taste.

Cheesy Potato Bake

On the menu for dinner tonight I am going to make this wonderful dish!  With some type of bread, not sure which though, maybe the Italian Bread with some Sauteed Cherry Tomatoes or maybe some fried green beans with garlic slivers...we will just have to see what sounds good then...

6 cups shredded potatoes
6 cups shredded cheddar cheese
1 can cream of cheddar soup
1 can milk
1 24 oz tub sour cream
1/4 cup melted butter
(optional: chives, green onions, bacon bits, ham to taste)

1. Preheat oven to 375 degrees F.
2. Mix potatoes, 4 cups cheese, cheddar soup, milk, sour cream, and melted butter in a large baking dish.  If desired add chives, green onions, bacon bits, or ham and mix well.
3. Top with remaining 2 cups of cheese and sprinkle with chives.
4. Bake for 35-40 minutes or until cheese is melted and golden brown.

Pita Bread

Well today was my first try at Pita Bread.  It was fun, my daughter helped out and we had a blast.  We sat in front of the oven watching it "poof" up!  I just made it plain, but next time I think I might flavor up the bread with some herbs and maybe some garlic...yumm! This will be for dinner along with the chicken salad she helped me make too.  She is going to be a little cooker she says...children are a delight!

1 1/8 cups warm water
1 teaspoon salt
1 tablespoon canola oil
1 1/2 teaspoons sugar
3 cups flour
1 1/2 teaspoons yeast

1. Place all ingredients in bread pan of your bread machine, select Dough setting and start. When dough has risen long enough, machine will beep.
2. Turn dough onto a lightly floured surface. Gently roll and stretch dough into a 12 inch rope. With a sharp knife, divide dough into 8 pieces. Roll each into a smooth ball. With a rolling pin, roll each ball into a 6 to 7 inch circle. Set aside on a lightly floured countertop. cover with a towel. Let pitas rise about 30 minutes until slightly puffy.
3. Preheat oven to 500 degrees F. Place 2 or 3 pitas on a wire cake rack. Place cake rack directly on oven rack. Bake pitas 4 to 5 minutes until puffed and tops begin to brown. Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft. Once pitas are  softened, either cut in half. They can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2 months.

Chicken & Broccoli Quiche

This is definitely a very yummy quiche!  I have also made this with cauliflower in place of the broccoli.  Serve with some Italian bread and a tossed green salad for a light dinner.

2 tablespoons butter

1/2 onion minced

1 teaspoon minced garlic

2 cups fresh chopped broccoli

2 cooked chicken breasts, diced

1 9 inch unbaked pie crust

1 1/2 cups shredded mozzarella cheese

4 eggs, well beaten

1 1/2 cups milk

1 teaspoon salt

1 teaspoon black pepper

1 tablespoon butter, melted

1. Preheat oven to 350 degrees F.

2. Over medium-low heat melt butter in a large saucepan. Brown chicken, add onions, garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Spoon chicken and vegetables into crust and sprinkle with cheese.

3. Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese.

4. Bake in preheated oven for 30 minutes, or until center has set. 

Chicken-Coconut Soup with Summer Squash and Edamame

Haven't tried this yet, but it is definitely something I want to try soon!  Maybe it will be a soup my husband likes...who knows!

3 stalks lemon grass
1 1/2 inch piece fresh ginger
3 Serrano chilis
1/2 bunch fresh cilantro
5 cups chicken stock/broth
2 14 oz can coconut milk
5 shallots, chopped
2 1/2 tablespoons fish sauce
2 yellow squash
1 lb boneless skinless chicken breast
1 1/2 tablespoons light brown sugar
1 1/2 cups frozen shelled edamame
3 limes
1 1/2 tablespoons thai red curry paste
kosher salt

1. Discard outer layers of lemon grass.  Cut off tops and discard.  Bruise with flat side of knife and thinly slice stalks.  Peel ginger, cut into 4 equal slices and crush each piece with flat side of knife.  Crush the chilis in the same manner.  Chop enough cilantro stems to equal 1/4 cup.  Pluck 1/3 cup of cilantro leaves.
2. In a large sauce pan, combine broth, 1 can coconut milk, lemon grass, ginger, chilis, cilantro stems, shallots and 1 tablespoon of fish sauce.  Bring to a boil, reduce heat to low, cover and simmer for 15 minutes.
3. Cut squash crosswise into slices 1/4 inch thick and set aside.  Cut chicken into thin slices and set aside separately.  Strain the broth throw a fine mesh sieve.  Wipe the pot clean and return the broth.  Add brown sugar and remaining can of coconut milk and bring to a boil over medium high heat.  Stir in the chicken and edamame and return to a boil.  Reduce heat to medium and simmer for 5 minutes.  Add squash and simmer 2 minutes longer.
4. Cut 1 lime into 8 wedges.  With the two remaining limes squeeze 5 tablespoons lime juice.  Whisk together lime juice, remaining 1 1/2 tablespoons fish sauce and curry paste.  Add this mixture and 2 1/2 teaspoons salt to the pot and stir well to blend.  Adjust seasonings to taste.
5. Garnish with cilantro leaves and serve with a lime wedge for squeezing.