#cookforyouortwo

[cookforyouortwo]

Penang Curry

1 - 1.3 lbs of chicken tenders (cut into cubes) 1 Can of coconut milk 2 Oz's red curry paste (Brand - Thai Kitchen) 3 Kaffir lime leaves finely chopped (Or zest of 1 lime) 1 Lime (cut in half) Splash of fish sauce (about a teaspoon) 2 Teaspoons of brown sugar (light or dark) 4-6 Cloves of garlic 1/2 Big red bell pepper 1/2 Big onion 1 Handful of chopped Basil (plus more for garnish)

Cut onions and peppers into bite size cubes and saute in olive oil for 4-5 minutes. Add salt and pepper. Add red curry paste and saute for another 2-3 minutes. Next add chicken, garlic, and kaffir lime leaves (or lime zest) and stir. Salt and pepper again. Cook for 2 minutes or until chicken starts to turn white. Add coconut milk and bring to a boil. Turn down heat and let simmer for 10-12 minutes. While simmering, add brown sugar, juice of half a lime and chopped basil. Taste and see (jokes). Too sweet? Add some more lime juice or salt. Too sour? Add more brown sugar, etc. Serve with rice and garnish with basil.

TIPS: Spicy Chile(s), bamboo shoots, and ginger would all be awesome additions to this dish.  Add chiles and ginger when you add the garlic. Add the bamboo shoots after you add coconut milk.

[cookforyouortwo]

6 minute eggs with garlic fried rice

1 medium size onion (diced) 1 package of shiitake mushrooms (stems removed and cut into strips) 2 tablespoons of thyme (cilantro also good) 1 - 1 1/2 cups of rice (cooked) 3 tablespoons of soy sauce 4-5 cloves of garlic garlic

Instructions for 6 minute eggs

For the rice, saute shiitakes in a deep pan with butter or olive oil. Cook for 4 minutes or until most of the mushrooms are browned. Add onion, salt and pepper and cook for another 4-6 minutes. Add the garlic, mix it in, and cook for 1 minute. Then add cooked rice. Throw in soy sauce (I usually just eyeball it).  Start with less, taste and then add more if needed.  Add your herbs, and once everything is incorporated top it off with your soft boiled eggs! 

TIPS: Day old rice works really well for this dish. I think it gives the rice time to dry out so it doesn’t get all mushy. Also, ginger would be really good but it’s not necessary (I was lazy). Add it when you add the garlic. A little fish sauce and toasted sesame oil (a splash of both) would be goooood. You can add these when you add the soy sauce. Fried eggs also go well with this dish. Enjoy!

[cookforyouortwo]

Chicken Marsala is on the menu today. You’ll need one package of chicken, a package of mushrooms (button or cremini), 1 cup of marsala cooking wine, 1 cup of chicken stock/broth, half an onion (diced), 4-5 cloves of garlic (minced), and either thyme, sage or oregano (I used sage today). Start by butterflying the chicken breasts into 2 thinner pieces. Next dredge each piece of chicken in flour (I also added salt, pepper, onion/garlic powder) and shake off the excess. In a hot pan, add some sunflower, peanut, grapeseed or canola oil (any oil with a high smoke point) and add the chicken. Sear first side for 2-3 minutes, flip, and cook for another 2 minutes. Remove the chicken from the pan and let them rest. In the same pan, add a little olive oil (remove some of the other oil if there is a lot) and add the mushrooms. After 4-5 minutes they should start to brown. Add the onion and garlic (salt and pepper too) and cook for another 4-5 minutes. Next add the marsala wine, and the chicken stock and let simmer for a few minutes. While the wine and stock are simmering take a minute to taste the liquid and see if it needs any seasoning, as this is essentially going to be flavoring the entire dish. After your adjustments, add your herbs, mix them in, and add the chicken and let simmer for a couple of minutes. Serve with rice or pasta. This dish can feed 2 or 3 people, or 1 person for 2 meals. TIPS: Dried porcini mushrooms go very well with this dish. You can either grind them into a powder, or you can reconstitute them in hot water and add them to the marsala wine/chicken stock. If you reconstitute them in hot water, I would change the recipe to have 1 cup of marsala wine, ½ cup of chicken stock, and ½ a cup of the liquid used to reconstitute the porcini mushrooms. That’s it! See you soon! 

[cookforyouortwo]

Love tomato-basil soup. Roasted campari tomatoes (maybe 1.5/2 lbs), a medium onion, and a few garlic cloves for about 25 minutes at 400 degrees (just so the tomatoes are caramelized). Puree everything in a blender/food processor add a little chicken stock and some heavy cream to balance out the acidity of the tomatoes and finish with plenty of basil! Don’t forget the crusty bread! This is enough for 2 people or 1 person for 2 meals. To share or not to share… that is the question with good food!

[cookforyouortwo]

Seasoning...

So in all these dishes I neglect saying “salt and pepper.” I don’t mention them because EVERY DISH should have salt and pepper. After adding another ingredient to a dish, adjust the salt and pepper.

Also, if you are ever in doubt on what to put on veggies, meats, and salads, I can give you 4 seasonings you can never go wrong with. Salt, Pepper, Garlic Powder, and Onion Powder.  Can’t go wrong, I’m telling you!

[cookforyouortwo]

Last year my stepfather had a smoked turkey for Thanksgiving. I took a leg and made a smoked turkey casserole. I know casseroles are not very exciting but they are easy, require little work, and no dishes, just throw the pyrex straight in the fridge… for like the rest of the week.  

This is Smoked turkey, cannellini bean casserole with herb breadcrumbs and parmesan on top. A hearty one right here.

[cookforyouortwo]

Porcini dusted pan seared scallops with garlic couscous, and a tarragon-lemon-honey-dijon vinaigrette (a mouthful I know). Finished with pancetta and arugula micro-greens to look all fancy. Seafood is tough in terms of leftovers due to its short shelf life, but to extend the life of extra couscous add some fillers to it like grilled/roasted veggies next time you heat it up…maybe throw some parmesan cheese in there, some herbs; you get the idea… Happy cooking!

[cookforyouortwo]

Cutting down on cooking time can mean creating a side dish that will last a few meals, like this shallot, jalapeno, cheddar cornbread! Great own its on, you can have it in the morning with some butter and honey for a quick breakfast, or even break it down and bread your favorite protein… Just some ideas!