Chicken Satay with peanut sauce

Spice paste:

2 medium onions
4 large garlic cloves
2" x 2" piece of ginger
1 red finger chilli (more if you like it hotter)
1 stalk of lemon grass
1 T. lemon juice
1 1/2 t. cumin seeds
1 1/2 t. coriander
1 T. turmeric powder
1 T. paprika
1 t. cinnamon
2 T. fish sauce
3 T. brown sugar
2 T. oil

Roughly chop the onions, garlic, ginger, chilli and lemon grass. Grind the cumin seeds in a mortar and pestle or coffee grinder. I always use whole cumin seeds because it has a fresher, zestier taste than the ready ground cumin. Blend everything in a food processor until smooth.


Ingredients for the satay chicken:


6 boneless chicken thighs, skin on
1/3 c. of the previously prepared spice paste
2 T. light soy sauce
cooking oil
bamboo skewers, soaked in water


Cut the chicken into 1" x 1" cubes. Season with 1/3 cup of the spice paste and 2 tbsps. of light soy sauce. Set aside to marinade for at least 30 minutes. Thread four pieces in each bamboo skewer. Drizzle with oil before grilling in the barbecue.

Note - I've been looking for a good peanut sauce. I'll let you know how this one turns out...

1/4 c. oil
the rest of the previously prepared spice paste
1 T. shrimp or anchovy paste
1 T. brown sugar
3/4 c. coarsely chopped peanuts
1 c. coconut milk
1/4 c. water


Put the oil in a hot pan or wok. When the oil is hot enough, add in the spice paste, shrimp or anchovy paste and sugar. Turn the heat down and fry the paste mixture, stirring occasionally. It is ready when it is reduced and thickened and exudes oil. Add the coconut milk and water and simmer for 10 minutes. Add the peanuts and simmer for another 5 minutes. Check the seasonings. The sauce should be thick enough to cling to whatever is dipped in it. You may add some water if it gets too thick.

Rolo Caramel Cupcakes

I am a terrible food photographer. I actually have a file on my desktop labeled "Crappy Food Photography". And this is the reason I have so few photos on this site. However, these cupcakes were so pretty that I decided they overshadowed my photography ability...

Blueberry Pie

OK - So this recipe is completely original to me. And yummy, if I do say so myself.

Pie Crust:
2 c flour
1 t salt
Combine. Take out 1/3 cup flour and mix with 1/4 cup water into a paste.
Add
1/3 c butter
1/3 c lard (yes, you heard me...LARD. It's a very natural ingredient and this is a pie.)
to remaining flour. Cut in with a pastry blender. Add paste. Form into 2 round discs, wrap in plastic wrap and refrigerate for 1 hour. Roll out on fresh plastic wrap to make your life easier. (This makes a 2 crust pie, especially beautiful to make the top crust into a lattice crust. An easier option would be to take the top crust and cut out stars, and then randomly layer the stars on top of the filling.)

Filling:
5 T port wine
5 T balsamic vinegar (see tip below)
1/2 c granulated sugar
2 T flour
4 c fresh blueberries, washed and picked through
1 T butter

Combine the port wine and balsamic vinegar in a small saucepan. Bring to a low simmer and cook down to about 1/2. Allow to cool to room temperature. Combine the sugar and flour in a small bowl and then add to the port/balsamic reduction sauce. Toss with the blueberries.

Preheat the oven to 400. Mound the blueberry mixture into the bottom pie crust. Dot with butter and top with remaining crust sealing the edges.

Egg Wash:
1 egg, beaten
1 T coarse sugar

Set the pie on a baking sheet (to protect your over from the filling bubbling over). Bake for 15 minutes. Brush the pie crust with a little of the beaten egg and sprinkle with sugar. Decrease the oven to 350 degrees and bake for another 45 minutes to 1 hour, until the filling bubbles in the center and the crust in a nice golden color.

Tip: Make extra port/balsamic reduction sauce to use as a salad dressing. Then use about 4-5 T for this pie.

Cucumber Sandwiches

From Mary Miller's treasure trove of recipes...

11 oz cream cheese - softened
1/4 c mayonnaise
1 T chopped green onions
1/8 t ground red pepper (paprika)
1/8 t hot sauce
1 c peeled, seeded, grated cucumber
48 slices white thin bread, crusts removed
fresh dill for garnish

Combine ingredients through the hot sauce in a mixing bowl. Beat at medium speed until smooth.

Drain the cucumber - squeeze all the moisture from the grated cucumber and roll in paper towels. Fold into the cream cheese mixture and set aside. Cut the bread into desired shapes and spread with filling and garnish.

Makes 4 dozen sandwiches.

Stuffed Tomatoes

12 oz. goat cheese
1 T minced shallots
1 T fresh chopped basil
1 t. fresh chopped thyme
1/2 t. minced garlic
2 t. truffle or olive oil
1 t. Balsamic vinegar
30 large cherry tomatoes

Combine all ingredients (except cherry tomatoes) in a small bowl.

Cut a tiny slice off the bottom of each tomato. Cut the top off each and carefully scoop out the seeds. Spoon cheese mixture inside of tomatoes and garnish with more basil.

35 cal, 2 g protein, 2.5 fat, 1 g carbs, 0 g fiber

Turkey Robinson

This is a Claire Robinson recipe (I am quickly becoming a fan) from 5 Ingredient Fix. I made her recipe with a few changes...

2 tablespoons garlic-infused olive oil
1 pound ground turkey
Kosher salt and freshly cracked black pepper
2 cups low-sodium chicken stock
1 (5-ounce) bag triple washed spinach
1 (15-ounce) can cannellini beans, drained
1 T corn starch (made into a slurry with a few tablespoons of cold water)
Brown rice or pasta, for serving

Heat the oil in a large skillet over moderately-high heat until hot but not smoking. Add the ground turkey and, using a wooden spoon, break up the clumps and cook until golden brown, 4 to 5 minutes. Season with salt and pepper. Add the stock and scrape up any bits on the bottom of the pan. Bring up to a boil, and then let simmer until slightly reduced, about 10 minutes. Stir in the Cannellini beans and simmer another 5 minutes. Add the spinach and heat through until the spinach is wilted. If there is still quite a bit of liquid, stir in the corn starch slurry and cook until thickened. Season with salt and pepper. Serve over rice or the Rice baked with Shitake mushrooms.


Note: Try adding some red pepper flakes to the turkey for a little spice and finely grate some Parmesan cheese to serve. (I didn't find this was necessary.)

Baked Rice with Shitake Mushrooms

I saw this recipe on 5 Ingredient Fix by Claire Robinson and made it a few days later. Great flavor and so easy.

2 tablespoons unsalted butter or olive oil
8 ounce shiitakes mushrooms, sliced (I used 5 oz.)
2 cloves garlic, minced
1 cup white rice
Kosher salt and freshly cracked black pepper
2 cups low-sodium chicken stock

Preheat the oven to 350 degrees F.

Over moderately-high heat in an ovenproof saucepan, melt the butter until the foam subsides. Add the mushrooms and saute until golden brown, 4 to 5 minutes. Add the garlic and stir until fragrant, about 1 minute. Add the rice and stir constantly until the rice is coated and lightly toasted. Season with salt and pepper. Add the chicken stock and bring up to a boil. Cover with a tight fitting lid and cook on the middle rack in the oven until all the liquid is absorbed and the rice is tender, 17 to 20 minutes. Remove from the oven and let stand, covered, 5 minutes. Fluff with a fork before serving.