Cooking with Nat

Made a Thai stir-fry for dinner this evening

Ingredients:

1 cup milk

2 tbsp cornstarch

1 tbsp packed brown sugar

2 tbsp soy sauce

1tbsp thai fish sauce

1 tsp grated lime zest

1 tbsp butter

1 lb boneless pork loin or leg, cut into thin strips

2 cloves garlic, minced

1 each, sweet red and green pepper, cut into thin strips

1/2 to 1 tso thai green curry paste

2 tbsp freshly squeezed lime juice

2 tbsp chopped fresh basil

 

Directions:

 

1. In a bowl, whisk a little of the milk into cornstarch to make a smooth paste. Whisk in remaining milk, sugar, soy sauce, fish sauce and lime zest;  set aside.

2. In a wok or large skillet, melt butter over high heat; stir-fry pork and garlic for 2mins or until pork is browned. Add red and green peppers and green curry paste and stir-fry for 2 min or until peppers start to soften. Whisk milk mixture and pour into wok. Cook stirring often, for about 3mins or until sauce is thickened. Stir in lime juice and basil.

Serve over rice or noodles.

Made cream cheese & chocolate double deckers :)

 

 

Ingredients:

1 cup all purpose flour, sifted

1/2 tsp. baking soda

1 cup cream cheese 1/4 cup unsalted butter

3/4 cup superfine sugar

1 egg 3 1/2 oz. bittersweet chocolate, melted

1 cup confectioners' sugar sifted

 

Directions:

Preheat the oven to 350F. Sift the flour and baking soda and set aside.

Beat half of the cream cheese and butter until soft and smooth, then add the sugar and egg, and beat until light and fluffy. Stir in the chocolate and then the flour mixture. Mix to aamooth dough. Drop spoonfuls of dough onto baking sheets, and bake for 10 to 12mins. until firm at the edges. Remove from the sheets onto wire racks, and allow to cool.

Beat the remaining cream cheese and confectioners' sugar until soft and smooth and spread on the bases of half the cookies. Sandwich with the remaining halves.

When completely cool, store in an airtight container in the fridge for 2 to 3 days.

Made some appitizers for SB50

Cocktail Meatballs

Ingredients

  • 1 large egg
  • 1/4 cup heavy cream or milk
  • 3/4 cup cubed white sandwich bread, crusts removed
  • 1/2 pound ground pork
  • 1 garlic clove, minced
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground black pepper
  • 3/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 pound ground beef (85% lean)

For The Sauce

  • 1/2 cup ketchup
  • 1/2 cup dark brown sugar
  • 2 tablespoons water
  • 1-1/2 tablespoons cider vinegar
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon finely grated shallot, from one shallot
  • 1 small clove garlic, minced
  • 1/8 teaspoon ground black pepper
  • 1/2 teaspoon salt

For Serving

  • Finely chopped parsley, if desired

Instructions

  1. Preheat the oven to 325. Line a baking sheet with aluminum foil for easy clean-up and place an ovenproof baking/cooling rack over top; spray rack generously with nonstick cooking spray.
  2. Whisk the egg and cream together in a medium bowl. Stir in the bread and mash until no large bread chunks remain. Set aside.
  3. In a stand mixer fitted with the paddle attachment, beat the pork, garlic, allspice, pepper, salt, and baking powder on high speed until smooth and pale, about 2 minutes, scraping bowl as necessary. Add the bread mixture to the mixing bowl and beat on high speed until smooth and homogeneous, about 1 minute, scraping the bowl as necessary. Add the beef and mix on medium-low speed until just incorporated, about 20 seconds, scraping the bowl as necessary.
  4. Using moistened hands (it's sticky and wet hands help; keep wetting them as you go), form the meat mixture into tablespoon-size round meatballs and place on the prepared rack. Bake for about 20 minutes, until just done.
  5. Meanwhile, in a large sauté pan, mix together all of the ingredients for the sauce. Bring to a simmer and cook gently until thickened, about 10 minutes.
  6. Add the baked meatballs to the sauce and stir to coat evenly. Transfer the meatballs to a serving platter, spear with toothpicks and spoon the sauce over top. Garnish with parsley if desired. Serve warm.

Cheesy appetizer Loaf

Ingredients:

3 tbsp miracle whip dressing

1/2 tsp garlic powder

1pkg. mozzarella shredded cheese

2 tbsp. chopped spanish olives

1 loaf french bread (about 24inches, cut lengthwise in half.)

paprika

Directions:

Preheat broiler. Mix dressing, garlic powder, cheese and olives.

Spread mixture evenly onto cut surfaces of bread. Sprinkle lightly with paprika. Place bread on baking sheet.

Broil 6 inches from heat. 2 mins. or until cheese is melted. Cut into 24slices. Serve warm.

 

Citrus Pecan Salad

Ingredients

1 bag of mix salad greens

2 cans mandarin orange segments, drained.

1 cup thinly sliced red onions

1/2 cup pecan halves

1/2 cup raspberries

1/2 cup blueberries

1/3 cup balsamic vinaigrette dressing

Directions:

Mix salad greens, orange segments, onions, raspberries and blueberries in a large bowl.

Toast pecans before adding to salad to intensify their flavour.

Add dressing toss lightly

 

 

Here's a delicious Fettuccine dish I just made.

Ingredients:

12 oz fettuccine or other long pasta

1 tbsp butter

2 cloves garlic, minced

1/2 tsp each, dried basil and thyme

pinch of hot pepper flakes

salt

2 tbsp all purpose flour

2 cups milk

grated zest of 1 lemon

2 cans of light tune, drained

10 small tomatoes, chopped

2 tbsp freshly squeezed lemon juice

1/4 cup whole or chopped black or green olives

1/4 cup chopped fresh basil

 

Directions:

1. in a large pot of boiling, salted water, cook fettuccine for 10min of according to package directions, until tender; drain well.

2. Meanwhile, in a saucepan, melt butter over medium-low heat. Add garlic, dried basil and thyme, hot pepper flakes and 1/2 tsp salt; sauce for 1min or until softened. Whisk flour into milk and stir into saucepan with lemon zest. Increase heat to medium and bring to a boil, whisking constantly for 2 to 3 min, or until sauce is thickened. Stir in tuna and tomatoes and heat through. remove from heat; stir in lemon juice and season to taste with salt.

3. Divide pasta among shallow serving bowls and spoon sauce over top; sprinkle with olives and fresh basil.

#ChristmasBaking Made my fav #PeanutButterBalls

Ingredients:

1 cup large-flake rolled oats

3/4 cup puffed rice cereal

1 cup Peanut Butter

1/4 liquid honey

2 bars semisweet chocolate, chopped and melted.

 

Directions:

Mix together oats, cereal, peanut butter and honey in a large bowl.

Chill until firm, about 30minutes

Roll by 2 tbsp into balls. Using two forks dip each ball in chocolate, tapping forks to remove excess; arrange on parchment paper-lined baking sheet.

 

 

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