How to boil an egg. A friend showed me this method and it really works. Place 5 to 6 eggs in a pan that has a lid and preferably a long handle. Fill the pan with water but only a quarter inch high (~1 ½ cups). Bring to a boil on medium high. When the water starts to boil put the lid on and cook 11 minutes. Pour out the hot water and fill the pan with cold water to stop the cooking. Pull each egg and crack it lightly around and place back into the water and leave there until the eggs completely cool. You will notice the eggs peel perfectly if you do this. The water seeps in under the shell. Place on a plate and leave there.
5 to 6 eggs 1 TBSP finely chopped celery 1 TBSP finely chopped yellow or red onion A dash of Lawry’s season salt A dash of fine ground black pepper 1 tsp Dijon mustard A dash of Sriracha Hot Chili Sauce ~1/3 cup mayo or better Kewpie Japanese Mayo (I always use Kewpie)
With a fork mash the eggs on the plate and place in a bowl. Add the remaining ingredients, stir and place in the frig for later use.
1 carrot – cut into matchsticks or cubed
½ red bell pepper – cut into match sticks or cubed
½ orange\yellow bell pepper – cut into match sticks of cubed
½ red onion – chopped
2 green onions (scallions) – chopped
1 TBSP fresh ginger – run through a small shredder
1 TBSP cloves garlic – run through a small shredder
½ Jalapeño cut down the center and sliced
1 TBSP vegetable oil
1 TBSP butter
Salt and pepper
3 chicken thighs
Water, 2 cups strain and retain for chicken broth, use ½ cup of chicken stock
½ cup white wine
1 can Thai Kitchen coconut milk
1 cup rice
Dash (2 TBSP) of cilantro leaves. (Pull leaves from stem)
Sriracha at the end
Start the rice to cook, should be 30 minutes in a rice cooker.
In a large sauce pan, place the chicken in with water up to the chicken. Boil the chicken until almost cooked, still a little pink. Remove the chicken, remove the skin and debone the meat, cutting into bite size pieces and place pieces in a bowl and set aside. Strain the chicken broth and keep the natural stock.
In a large Dutch oven add vegetable oil and butter and sauté red onion, green onion, garlic and ginger. Add the carrots, bell pepper and Jalapeño. Cook on medium several minutes. Add the wine and de-glaze. Add the chicken broth. Cook several minutes.
Add the can of coconut milk and stir. Cook on medium heat a few more minutes. Add S&P. Return the chicken.
Serve: When the chicken is cooked, place rice in a bowl, spoon the Thai chicken and sauce over the rice, add the cilantro and even add a little Sriracha if you like a little heat.
Serves two, adjust accordingly. If you can’t find Thai Basil substitute cilantro only add the cilantro at the end when serving. (Pic w/cilantro below).
4 oz, Thai Kitchen Brand stir-fry rice noodle (or Ramen Noodles from the cheap pack)
4 tsp. Thai Kitchen red curry paste 1 large garlic clove minced 1 Tbsp. olive oil 1 lime squeezed juice ¼ cup white wine ¼ cup chicken stock Dash red pepper flakes, (If you would prefer instead of flakes add Sriracha or Chiu Chow Chili Oil when serving) 1 Tbsp. brown sugar (Or substitute Aji-Mirin)
Suggest cut on a mandolin: ½ red onion thinly sliced ½ large cucumber thinly sliced and again into spaghetti 1 red bell pepper thinly sliced (or 1/2 red bell and carrots slice thinly) ¼ cup Thai basil leaves or regular basil sliced (or add cilantro when serving)
Brush olive oil on flank steak and add salt and pepper to both sides. Get your grille hot cook 3 minutes each side remove bring inside and let rest. Should be red on the inside. Cut long ways 2 inches with the grain and then cut slices against the grain.
In a large Dutch over add olive oil and add onion, cucumber, red bell, basil and sauté gently about 5 minutes (al dente) and remove.
In the same pot add red curry, garlic and gently fry together a couple of minutes then add the wine, chicken stock, brown sugar, red pepper flakes and lime juice. Stir until you get slight gravy. Add the meat and cook on medium with the lid on for 12 minutes and turn off and let steam.
At the same time boil water with salt and when the water is boiling add the noodles and cook exactly 12 minutes. Drain the noodles.
Place the vegetables in the microwave for 30 secs to reheat.
Take tongs and grab some noodle and place in a bowl, use the tongs to grab some veggies and place over noodle, use the tongs and place meat on top and spoon in some red curry gravy.
Serve and eat with chop sticks.
The idea is to char the meat but leave the center uncooked. When added to the gravy it will cook a little more and brown but will be warm and tender when served. The veggies should still be al dente and the noodles soft.
This is one of the Little Woman’s favorite dishes she makes often. We’ve eaten this dish for a long time and it has always been an easy quick meal.
The recipe calls for baby bok choy but one large bok choy will work just as well, or actually any greens like kale or even spinach will do.
3 baby bok choy or 1/2 large bok choy chopped
4 thin pork chops or 2 Iowa chops without bone, serve whole or chopped into bite size pieces
1 small can of peaches with the juice (1/2 cup) chopped
1 TBSP oil
5 Shiitake mushrooms fresh or dried and soaked in water – chopped
½ onion chopped
4 chopped scallions
1 cup white wine
1 cup chicken stock
1 tsp corn starch mixed in 2 tsp cold water
dash of 5 Spice
dash of soy sauce
Salt and Pepper
1 cup of rice
In a large pan on medium heat add oil and brown the pork chops. Remove and place in a dish. Add onions and sauté 8 minutes. Add wine and deglaze the pan several minutes. Add mushrooms and peaches and cook for several minutes. Add the bok choy and chicken stock and the corn starch and stir until the sauce begins to thicken. Add a dash of 5 Spice, soy sauce and stir. Salt and pepper to taste. Return the meat, reduce heat to simmer and cover and cook for 30 minutes. While that is cooking cook one cup of rice in a rice cooker or as instructed on the package. Serve dish over a bed of rice.
Curry Blend 1 TBSP Coriander Powder 1 TBSP Curry Powder 1 TBSP Garam Masala ½ tsp. Cardamom
Other Ingredients S&P 2 chicken thighs 1 TBSP butter 1 TBSP oil ½ yellow onion, chopped 1 TBSP lemon juice 1 cloves garlic, minced 1 small piece chopped fresh ginger ½ TBSP tomato paste mixed in ½ glass of dry white wine 1 TBSP cream 1 handful fresh cilantro leaves, stems removed ½ red bell pepper minced 2 cups chicken broth 1 cup of cooked rice Sriracha
Melt 1 tablespoon butter in a large skillet over medium heat. Add chicken; cook and stir until lightly browned, about 10 minutes. Remove from heat.
Add onion, garlic, ginger, red bell stir until soft and translucent, about 5 minutes. Add the Curry Blend.
Stir tomato mix into the onion mixture and cook, stirring frequently, about 2 minutes. Pour in cream. Reduce heat to low and simmer sauce, stirring frequently, about 10 minutes.
Add back the chicken and cook on low 30 minutes or until the chicken is cooked well done.
In a bowl place the rice then chicken and the sauce, Garnish with cilantro leaves and Sriracha.