My cookbook

Необычно. Вкусно и сытно.

1 tablespoon neutral oil

1 medium onion, chopped

1 garlic clove, lightly smashed and peeled

2 medium carrot, chopped

1 celery stalk, chopped

1/2 teaspoon kosher salt

1/2 teaspoon cumin

1/2 teaspoon smoked paprika

1/4 teaspoon freshly ground black pepper

1 cup red lentils, picked over

3 cups water

1 12-ounce can coconut milk

1 tablespoon, scant, Sunchoke or White Miso

In a 3-quart saucepan, heat the oil until it shimmers. Add the onion, stir well, and cook until translucent, about 6 minutes. Add the garlic and stir, then cook about 30 seconds until the garlic is fragrant and sweet. Don’t let it brown. Add the carrot and celery, stir well, and cook another 5 minutes or so until the vegetables collapse a little. Stir in the salt, cumin, smoked paprika, and black pepper.

Add the lentils, stir to coat them in all the good things in the pot, then pour in the water. Bring the soup to a simmer, cover and cook for 25 minutes at a regular, but slow, simmer until the lentils are tender.

Stir in the coconut milk, bring back to a slow boil stirring all the while. When the soup is nice and hot, finish it with the miso, swirling it around.

At this point, you could put the soup in your blender and puree it. You could put half the soup in the blender and have a chunky-pureed hybrid. Or you can eat it as is (but find and remove that garlic clove). Isn’t soup great?

Serve piping hot in wide bowls. Garnish with fresh cilantro leaves. if you have any.

Источник: https://www.cathybarrow.com/2022/01/red-lentil-miso-coconut-milk-soup/

Очень вкусно! На двоих сделала 200 грам риса, лимонной травы не было, так что обощлась без нее.

Nasi kuning (turmeric rice)

400g of Tilda Long Grain Rice
1 stick of lemongrass, bashed
250ml of coconut milk
250ml of water
2 tsp ground turmeric
1/2 tsp salt

Stir-fried green beans with chilli shrimp paste

400g of green beans, ideally fine green beans
6 garlic cloves
2 bird's eye chillies, or 4 depending on spice tolerance
1 tbsp of shrimp paste, ideally fermented
2 tbsp of groundnut oil
To serve
1 handful of prawn crackers
1 handful of peanuts, roasted (skin-on)
1 handful of coriander, chopped

Rinse the rice well until the water runs relatively clear
2
If using a rice cooker, put all the ingredients for the rice in a rice cooker and let it do its magic. If cooking on the hob, bring the rice and all ingredients to a boil in a saucepan, then cover and turn the heat down to the lowest setting. Let the rice cook, undisturbed, for about 10–15 minutes or until all the liquid is absorbed. Turn the heat off, give the rice a stir, and put the lid back on, letting it finish cooking by steaming in the pan’s residual heat for another 5 minutes
3
Meanwhile, trim the green beans and halve into finger-length pieces. Finely chop the garlic and chillies (keeping them separate from each other)
4
Heat a wok over a high heat until smoking hot, then add the groundnut oil. Add the garlic and fermented shrimp paste and stir-fry until fragrant, which will only take a few seconds
Push the garlic to the side of the wok, add the green beans and stir-fry for about 3–5 minutes, until they turn bright green but are still crisp. Add the chillies and give everything a final toss together
6
Serve hot immediately with the turmeric rice, prawn crackers and roast peanuts

Источник: https://www.greatbritishchefs.com/recipes/turmeric-rice-with-green-beans-recipe

Очень вкусное блюдо! Я подавала с камбалой, но оно и само по себе отлично!

Creole Cajun Seasoning

3 Tablespoons onion powder
3 Tablespoons garlic powder
1 ½ Tablespoons black pepper
1 ½ Tablespoons white pepper
6 Tablespoons paprika
½ - 1 Tablespoons cayenne pepper (adjust to suit taste buds)
1 1/2 Tablespoons oregano
1 Tablespoon dried parsley
1 1/2 Tablespoons dried thyme
1 1/2 Tablespoons dried basil

Combine all the ingredients in a bowl, or Jar and stir so that all the ingredients have been fully combined
Store in any airtight container (or zip lock bag) and start adding to your proteins and

Источник: https://www.africanbites.com/creole-seasoning/



¼ cup vegetable oil (or canola)
2-3 garlic clove , minced
½ medium onion , diced
2 teaspoons creole spice
2 cups uncooked long grain rice (брала 1 чашку)
1 sprig fresh thyme or 1 teaspoon dried thyme
13.5 oz can (1 3/4 cups) coconut milk (1/2 банки)
15.5 oz can red kidney beans , rinsed and drained (черные)
2 small bay leaves
salt and fresh ground pepper , to taste
2 1/4 cups chicken broth or water (see notes)
1 teaspoon chicken bouillon (optional)
1 whole scotch bonnet pepper.
1 teaspoons paprika (optional)



Wash rice until water runs clear. Drain water.
Heat a saucepan with oil. Then add onions, garlic, thyme, and hot pepper, sauté for about a minute.
Stir in rice to the pan, followed by beans for about 2 minutes, then add coconut milk, bay leaf, bouillon powder, creole spice, with 3 cups of water, bring to a boil reduce heat, cover with a lid and simmer until rice is cooked, about 20 minutes or more. Stir occasionally from the sides to prevent burns , add more water if needed.
Adjust for salt and pepper. Discard bay leaves You have to stir occasionally to be preventing any burns.
Serve warm

Источник: https://www.africanbites.com/caribbean-rice-and-beans/

Я это блюдо запекала в slowcooker и мужу понравилось.

Yield
4 servings

Ingredients

1/3 cup unsweetened coconut flakes
3 lb. (1 1/2–2"-thick) cross-cut beef short ribs (flanken style; well-marbled works best)
Kosher salt
2 lemongrass stalks
1 shallot, chopped
4 garlic cloves
2 red Fresno chiles or jalapeños, seeds removed
1 (1") piece ginger, peeled, finely grated
1 (13.5-oz.) can unsweetened coconut milk
1 Tbsp. curry powder
1 cup cilantro leaves with tender stems
2 Tbsp. fresh lime juice
Steamed white rice (for serving)

Preparation

Place a rack in middle of the oven; preheat to 250°F. Spread out coconut flakes on a rimmed baking sheet and toast until golden, 10–15 minutes. Let cool.
Meanwhile, season beef generously with salt and set aside. Trim top three-quarters from lemongrass stalks and place top portions in a large cast-iron skillet or heavy roasting pan. Peel outer layers from root end and finely grate into a blender. Add shallot, garlic, chiles, ginger, coconut milk, and curry powder; purée until smooth.
Arrange short ribs, bone side up, in skillet; pour purée over. Roast until meat is halfway to tender and liquid is reduced by two-thirds (it will look slightly oily and broken, and this is exactly what you want), 3–3 1/2 hours. Turn ribs onto their sides and continue to roast, adding water by 1/4-cupfuls if liquid in skillet looks in danger of burning or getting very dark, until meat is fork-tender and liquid is a jammy glaze, 2–2 1/2 hours longer.
Toss coconut, cilantro, lime juice, and a pinch of salt in a small bowl. Top short ribs with gremolata and serve with rice.

Очень и очень вкусный соус, его можно и сюда больше и приспособить куда-нибудь еще. И мне и Вадиму блюдо понравилось. Отлично и для гостей, вот только запекать надо 20 минут на 350 Ф, а не 250 Ф.

Ingredients

1 cup coconut cream
2 tablespoons red curry paste
2 teaspoons brown sugar
1 teaspoon fish sauce
5 very large whole cabbage leaves
400 grams salmon cut into 4 pieces

Directions

Cut a large piece of foil that will easily wrap around the cabbage and salmon several times. You may need to join two sheets together by folding the edges over each other to get enough width.
Put the oven rack in the middle position and preheat to 250 degrees F (120 C).
Cut a piece of parchment paper that fits inside the foil.
Whisk the coconut cream, red curry paste, brown sugar and fish sauce.
Trim the tough stems off the cabbage leaves.
In a large pot of salted water, boil the cabbage until tender but not mushy (about 7-10 minutes) and then drain well.
Place a leaf down in the middle of the parchment paper and then place a piece of salmon on top. Pour a few spoonfuls of sauce on top and fold the cabbage like you’re wrapping a package, it’s okay if some of the sauce leaks out. Repeat with the rest of the salmon. The extra leaf is incase one of the cabbage leaves tears, or if you’re leaves aren’t quite big enough. If you don’t need it, you can just roll it up by itself and add it next to the salmon rolls.
Arrange the rolls so they fit in the middle of the parchment paper and then drizzle with the rest of the red curry.
Fold the parchment paper up and over the salmon to hold all the sauce in and then fold the foil up and over the salmon, folding the edge over a few times to make a seal. Fold the two sides of foil over to make a package and then place the package on a sheet pan in case it leaks.
Put the pan in the oven and bake for about 20 minutes or until a thermometer poked into the middle of a cabbage roll reads 135 degrees F (57 C).
To serve, just transfer the foil package to a platter and cut the top off. Garnish with cilantro.

Yield: 2 servings

Источник: http://www.pbs.org/food/fresh-tastes/cabbage-wrapped-red-curry-salmon/

Очень вкусный суп! Просто очень! Можно и для гостей. Куриный бульон впервые сделала в медленноварке. Режим slow на 10 часов закинула куриные крылышки, соль, луковицу, зубчик чеснока и 3 литра воды.

Ingredients

Khao soi paste:
4 large dried New Mexico or guajillo chiles, stemmed, halved, seeded
2 medium shallots, halved
8 garlic cloves
1 2" piece ginger, peeled, sliced
1/4 cup chopped cilantro stems
1 tablespoon ground coriander
1 tablespoon ground turmeric
1 teaspoon curry powder
Soup:
2 tablespoons vegetable oil
2 14-ounce cans unsweetened coconut milk
2 cups low-sodium chicken broth
1 1/2 pounds skinless, boneless chicken thighs, halved lengthwise
1 pound Chinese egg noodles
3 tablespoons (or more) fish sauce (such as nam pla or nuoc nam)
1 tablespoon (packed) palm sugar or light brown sugar
Kosher salt
Sliced red onion, bean sprouts, cilantro sprigs, crispy fried onions or shallots, chili oil, and lime wedges (for serving)
Ingredient info: Dried chiles are available at Latin markets; Chinese egg noodles and chili oil are available at Asian markets. All can be found at many supermarkets.

Preparation

For khao soi paste:
Place chiles in a small heatproof bowl, add boiling water to cover, and let soak until softened, 25-30 minutes.
Drain chiles, reserving soaking liquid. Purée chiles, shallots, garlic, ginger, cilantro stems, coriander, turmeric, curry powder, and 2 tablespoons soaking liquid in a food processor, adding more soaking liquid by tablespoonfuls, if needed, until smooth.
For soup:
Heat oil in a large heavy pot over medium heat. Add khao soi paste; cook, stirring constantly, until slightly darkened, 4-6 minutes. Add coconut milk and broth. Bring to a boil; add chicken. Reduce heat and simmer until chicken is fork-tender, 20-25 minutes. Transfer chicken to a plate. Let cool slightly; shred meat.
Meanwhile, cook noodles according to package directions.
Add chicken, 3 tablespoons fish sauce, and sugar to soup. Season with salt or more fish sauce, if needed. Divide soup and noodles among bowls and serve with toppings.

Источник: http://www.epicurious.com/recipes/food/views/chicken-khao-soi-51149110

Очень и очень вкусное блюдо. Я вчера сделала на ужин и была просто в полном восторге. Готовила с мелкими морскими гребешками, но так же будет вкусно и с омаром и с морским чертом (monkfish) и с креветками. Процесс значительно упростила: отварила рис и сделала соус по рецепту, после чего обжарила минуту морские гребешки в сливочном масле, закинула в готовый соус, через минуту туда рис и изюм, все перемешала, посыпала жареным арахисом и кинзой, сервировала с игристым. Просто АХ!

Ингредиенты:
(на две порции)

- 1 ананас
- 150-200г замороженных хвостов лангустов
- 1/2 чашки сухого длиннозерого риса (индийского Басмати или тайского Жасмин)

- 100г свежего ананасового пюре
- 30мл рыбного соуса (Red Boat)
- 25г красной карри-пасты (Mae Ploy Thai Red Curry Paste)
- 250мл кокосового молока (100% Coconut Milk - 8.5 oz packages (6-pack) by Aroy-D)
- белый перец по вкусу
- горстка жареного кешью по вкусу
- горстка изюма по вкусу
- 2 ст.л. рубленной кинзы
- 2-4 листика каффир лайма

Приготовление:

1. Сварить рис. Я заливаю его холодной водой на 30 минут. Сливаю воду и заливаю свежей водой (3/4 чашки воды). Ставлю на сильный огонь и даю воде закипеть. Посыпаю щепоткой соли, кладу кусочек масла, перемешиваю, снижаю огонь до минимума, закрываю крышкой и оставляю на 10 минут. Снимаю с огня, и даю пропариться еще 10 минут не открывая крышки. Снимаю крышку, взрыхляю вилкой и оставляю остывать.
2. Подготовить ананас, отмерить 100г мякоти для пюре.
3. Пюрировать с помощью блендера ананасовое пюре, рыбный соус и пасту карри. Вылить смесь на холодную сковороду и постоянно помешивая довести до кипения, выпарить жидкость до получения густого сиропа. Влить сразу все кокосовое молоко (оно резко снизит температуру сковороды) и снова довести до кипения. Постоянно помешивая выпарить половину жидкости до состояния густого сиропа. Выправить вкус.
4. Смешать рис, соус и замороженных лангустов. Замороженные лангусты немедленно охладят смесь до комнатной температуры. Вмешать рубленную кинзу, орехи и изюм.
5. Уложить на дно ананаса листики каффир лайма. Поверх выложить рисовую смесь. Поверх уложить лист каффир лайма и ломтик ананаса. Если теперь подготовленные порции завернуть в пищевую пленку или фольгу, то их можно хранить в холодильнике до 24 часов до горячей подачи.
6. Разогреть духовку до 450F. Поставить в духовку противень с ананасами и прикрыть их листом фольги. Нам нужно, чтобы все полностью прогрелось, но при этом не подгорела поверхность. Прогревать около 25 минут (проверить внутреннюю температуру смеси градусником, она должна достичь 135F), снять фольгу и дать карамелизоваться тому, что на поверхности.

Источник: http://lyukum.livejournal.com/299262.html