Chicken with Cashew Nuts Stir Fry

In Thailand you will find many different versions of this popular dish, which turned into one of the most favourite dishes for travellers.

Weekday recipe with wow effect!

This recipe may serve you as a suggestion.

I love crunchy ingredients, for this reason I opted to set aside the cashew and the roasted onions and combine them to the chicken just before serving. On the other hand the chicken turned out very soft and incredible delicious.

A few ideas of possible additions: roasted broccoli florets, bok choy,  peas, oyster sauce (for the sauce) and orange juice.

Chicken with Cashew Nuts Stir Fry

  • Servings: 3-4
  • Difficulty: easy
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Ingredients:

For the marinade:

  • 3 tablespoons dark soy sauce
  • 3 tablespoons light soy sauce
  • ½ teaspoon roasted sesame oil
  • 1 tablespoon rice vinegar
  • 2 tablespoon dry sherry
  • 1 teaspoon dried pink pepper
  • ½ tablespoon ginger, grated

Other ingredients:

  • 400 g chicken breast, sliced
  • 3 tablespoons cornstarch
  • 100 g raw cashew nuts
  • 4 tablespoons oil
  • 2 big sweet onions, thinly sliced (I got some purple ones)
  • 1 red pepper, cut into 1 cm pieces
  • 1 dry or fresh chili, thinly sliced (quantity to taste)
  • 100 ml water
  • Additional light soy sauce, salt and pepper to taste
  • Sliced green onion

Procedure:

  1. In a medium bowl combine all the ingredients for the marinade.
  2. Toss the chicken well into the marinade and set aside for 10 minutes. Then add the cornstarch and toss well again.
  3. In a dry skillet roast the cashew and place them aside in a small plate
  4. Heat 2 tablespoons of oil and fry the onion, the pepper and the chili at high temperature for 2-3 minutes. Set aside in another plate.
  5. Heat the remaining 2 tablespoon of oil and stir fry the marinated chicken until it changes the lightly browned.
  6. Add the water, stir well until a thick sauce is formed and adjust to your taste with additional soy sauce, salt and pepper.
  7. Add reserved onion, red pepper and roasted cashew nuts. Stir well quickly.
  8. Top with green onion and serve immediately

Xortopita – Greek Greens Pie

Wild greens constitute one of the greatest capital of Cretan cuisine. No one knows exactly how many different species of plants are used for human consumption and helped these people to survive during wars and occupation times.  I read that more than 120 herbs from the coastal zones to the higher mountain regions have been identified and counted.

Picking wild greens is a very enjoyable activity and the prepared meals are super healthy food!

For this recipe I used self-seeded Swiss chard form last year who is sprouting here and there in my vegetable garden. A great gift form the nature.

For the “Cretan” flavourful taste, I added mint and dill and some feta.

Usually these greens pies are prepared in the oven and the dough used for this is the filo.

One of the specialties of Sfakia are the “Sfakianopites”:  round flat pies filled with local mizithra cheese, pan-fried (without oil or butter) and then, served with a generous drizzle of Cretan honey.

For this pies I used the technique of the sfakianopites and worked very well.

For the dough I used my sourdough recipe which, thanks to the long ferment time, turns very elastic for rolling it out. https://artandkitchen.wordpress.com/2018/05/07/basic-bread-recipe/

For the yogurt sauce see: https://artandkitchen.wordpress.com/2013/02/18/mint-and-dill-yogurt-sauce/

Xortopita - Greek Greens Pie

  • Servings: 6
  • Difficulty: medium
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Ingredients:

Dough

  • ½ cup sourdough starter (or ¼ cup water + ¼cup flour + 1/4 teaspoon dry yeast)
  • 1 cup water
  • 3 cups flour
  • 1 tablespoon salt

Filling

  • 300 greens (I used the green part of Swiss chards)
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 3 spring onions, finely chopped, tender green part as well
  • 3 tablespoons cup finely chopped fresh spearmint
  • 2 tablespoons finely chopped dill
  • 200 g crumbled feta
  • Salt and pepper to taste

Prodecure:

  1. Combine the sourdough starter with the water and the first cup of flour for the first rising into a big bowl, cover and let sit until spongy. The time depends of the kind of yeast (if using sourdough starter often I combine them the evening before or early in the morning) and the temperature.
  2. Add the the other two cups of flour and the salt for the second rising knead shortly and let lit for about 20 minutes. Now knead again until smooth. I perform this step directly in the bowl using a dough spatula and folding over the bread until done. Let rise a few hour until doubled. During this time prepare the filling.
  3. Wash the greens and drain very well. Then slice them.
  4. Heat the oil and fry the onion until translucent. Add the greens and cook stirring from time to time until the liquid is almost adsorbed.
  5. Add the herbs and combine well.
  6. Add the feta and season to taste with salt and pepper. Place on in a bowl to cool down.
  7. When the dough is soft, divide it into 6 pieces. Make 6 portions of filling. Note: you may make also more pieces/portions and make smaller pitas.
  8. Roll out the dough to the size of about 15 cm on a well-floured surface. Place the filling on it and carefully close the filling into the dough trying to exclude as much air as possible.
  9. Dust well with flour and slowly roll this out to the desired size. I made round of about 25 cm. Do not staple them, but place them on a well-floured surface until cooking time.  Best if you would in team and somebody helps you the roast the pitas while you roll them out.
  10. Heat a skillet and roast dry on both sides until browned. Note: We decided to cook them on the open fire.
  11. Serve if warm with yogurt sauce.
  12. Leftovers may be kept in the fried for a few day or be frozen.

Autor: https://artandkitchen.wordpress.com/

Bread Pizza

Never throw your stale bread away! You can make breadcrumbs, bread pudding, meatballs, and French toasts, and, and, and! Did you know you could also prepare a wonderful pizza? Once again, this is great opportunity to make your family happy with this great meal and at the same time, your stale bread will be gone very quickly!  

Bread Pizza

  • Servings: 2
  • Difficulty: easy
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Ingredients:

  • 250 g stale bread, sliced into 1 cm thick slices (quantity may be changed upon your needs)
  • 1- 1 1/2 cups béchamel sauce
  • 1 cup tomatoes sauce (for example marinara sauce), not to liquid
  • 1 tablespoon dried fried onions, optional
  • Chopped basil, to taste and optional
  • Oregano, to taste
  • Topping to taste as capers, olives, anchovies, halved cherry tomatoes
  • 150 g mozzarella sliced
  • Olive oil
  • Pepper to taste
  • Fresh basil, oregano, marjoram or thyme leaves, optional

Preparation:

  1. Preheat the oven to 220°C
  2. Coat your baking dish (about 32 cm wide) with little olive oil and arrange bread slices in order to cover the bottom
  3. Spread béchamel sauce over the bread
  4. Combine your tomatoes sauce with dried onions, chopped basil and oregano. Spoon this mixture over the béchamel
  5. Top the pizza with ingredients of your choice
  6. Add mozzarella and drizzle with olive oil
  7. Bake for about 25 minutes at 220°C until the mozzarella begins to take a golden brown color
  8. Remove from the oven add some pepper and the fresh herbs
  9. Serve immediately and enjoy

Autor: https://artandkitchen.wordpress.com/

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Quince and Potato Cheesy Gratin

Apples and grapes are already places in the storage room or converted in juice. Now it’s the turn for the our beloved quinces; this year we have really a lot of them and I’m looking for to try as much as possible different recipes. We all love sweets and cakes, but as quinces are very versatile, I hope we will travel virtually around the world and bring something new in our kitchen.

This recipe was inspired on an apple and bread ramequin. It is an autumn recipe for and comfort fully satisfying meal; you may serve this for Thanksgiving as well! 

Quince and Potato Cheesy Gratin

  • Servings: 4-6
  • Difficulty: easy
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Ingredients:

  • 1000 g quinces, cored and sliced (about 5 mm thin)
  • 1000 g baking potatoes, peeled and sliced (about 5 mm thin)
  • 100 g mozzarella cheese, sliced
  • 150-200 g Swiss Cheese as for example Gruyere, sliced
  • 2 eggs
  • 250 ml milk
  • 100 ml heavy cream
  • 1 tablespoon flour
  • ½-1 tablespoon fresh rosemary chopped (or 1 teaspoon dried)
  • ½ tablespoon fresh savory chopped (or fresh thyme or ½ teaspoon dried)
  • ¼ teaspoon nutmeg powder
  • Salt (about 1 teaspoon) and pepper to taste

Procedure:

  1. Preheat the oven to 180°C/350°F.
  2. Layer quinces and potatoes diagonally in a baking dish.
  3. Place mozzarella and Swiss cheese between the slices.
  4. In a bowl combine all the other ingredients and whisk until smooth.
  5. Pour the mixture equally over the ingredients in the baking dish.
  6. Bake for about 1 hour at 180°C/350°F until the potatoes are soft. If necessary during the cooking time cover with a parchment foil or lid in the case the surface turns to dark.

Variations & Ideas:

  • Instead quinces use apples or pears
  • Instead of potatoes use stale bread or sweet potatoes
  • Replace mozzarella and Swiss cheese with any grated melting cheese
  • Instead of milk, heavy cream, eggs and flour use 500 ml of béchamel sauce
  • Experiment with different spices
  • Cut slices of leftover gratin and fry on all sides for a crispy way to give it new life

    Autor: https://artandkitchen.wordpress.com/

Day 40 Stay at Home or In the Garden: Vegetable Tart with Seeds

Parwin suggested this versatile recipe for a “Stay at Home recipe exchange” game. This came out so delicious, that I thought it would be a good idea to share this for our friends.

As the recipe does not specify the ingredients, your are really free to use what you have on hand and make a delicious meal for you family.

Below I will give you the recipe and here my choices.

  • Dough: home made with sourdough
  • Pesto: red and green pesto Genovese
  • Vegetables: red peppers and defrosted green tomatoes form the garden (picked in fall as we removed the plants form the vegetable garden), sliced red onion
  • Seeds: pine nuts, pumpkin, chopped roasted pistachio
  • Herbs: parsley, basil and oregano
  • Salt: Basil salt

Vegetable Tart with Seeds

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • Dough: readymade or self-made (any kind, but not sweet)
  • Pesto (any kind)
  • Vegetables, sliced or in small pieces, fresh or defrosted
  • Seeds as pumpkin, sesame, almonds, pine nuts (any kid)
  • Fresh herbs as parsley, oregano, thyme or basil
  • Salt and pepper, to taste

Procedure

  1. Place the dough on you baking try.
  2. Spread the pesto over the dough.
  3. Add vegetables.
  4. Top with seed.
  5. Adjust salt and pepper to taste.
  6. Bake about 25 min at 180°C or as needed (time depends on the dough and the toppings); you may also bake it at higher temperatures, but simply check when the bottom is ready
  7. Remove from the oven and serve with fresh herbs.
  8. Place salt and pepper on the table.

  https://artandkitchen.wordpress.com/

Day 39 Stay at Home or In the Garden: Green Bean Terrine

Make a surprise to your family serving a slice of this vegetable terrine with some spiced sauce as the Canary mojo rojo. This served with a hunk of crusty bread, any salad greens, cheese, cured meat, smoked salmon or what you like, makes an elegant brunch or a light meal for warmer days.

Green Bean Terrine

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • Salted water
  • 400 g grean beans (I used the flat ones), trimmed
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 1 garlic clove, chopped
  • 1 small tin of mushrooms (200 g drained)
  • 4 eggs
  • 100 ml heavy cream
  • 5 tablespoons cooking liquid from the beans
  • 2 teaspoons ginger, grated
  • Salt and pepper to taste

Procedure

  1. Preheat the oven to 160°C-
  2. Boil the beans in salted water add the green beans and cook for 10 minutes, until tender but still firm to the bite. Drain the beans.
  3. In the meantime fry onion and garlic with the oil until just tender, then add the drained mushrooms. After one minute, remove from the heat.
  4. Whisk the eggs with the cream and with the cooking water. Season with the ginger, salt and pepper.
  5. Line a terrine with aluminum foil and coat it with oil.
  6. Pour a few spoons of egg mixture, arrange over this first half of the beans, then the mushrooms mixture, after this the second half of the beans and finally pour gently the remaining egg mixture.
  7. Bake in the oven for about 25 minutes until firm and until the tip of a knife inserted into the center comes out clean.
  8. Remove from the foil Serve warm or cold.

 Note: Traditionally this kind of preparations should be cooked placing mold of the terrine into a bigger mold (roasting pan) with boiling water. I did not do it in this way and the simple baking in the oven worked well for me.

Autor: https://artandkitchen.wordpress.com/

Day 19: Stay at Home or In the Garden: Arancini di Risotto allo Zafferrano

Every time we prepare saffron risotto (Italian Pilaf), we prepare some more as next day we love the leftovers lightly fried in the skilled until it becomes a crunchy crust.

Today I noticed a recipe form Sicily called “arancini”, this was the inspiration for mine, and I created a North Italian version with North Italian ingredients….and the ingredients I have at home now after two weeks of “stay at home” and without shopping trips!

In the fridge, we had some grated mozzarella, but I suggest it possible to use the fresh one (cut into cubes) or another soft North Italian or Swiss Italian cheese as for example “formaggella”.

Arancini di Risotto allo Zafferrano

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

Oil for the baking try and for your hands

  • 1000 g cold saffron risotto, mine was prepared with dried porcini
  • 5 tablespoons grated parmesan cheese or better formaggella, quantity to taste
  • 150 g mozzarella, grated or cut into cubes
  • 6 tablespoons bread crumbs
  • Dried herbs to taste (I suggest rosemary) to taste
  • Salt (I used my homemade salt with dried basil flowers) to taste
  • Pepper to taste

Procedure

  1. Combine the risotto with the parmesan if this was not included already in the saffron recipe. Dived it into about 12 portions.
  2. Dived the cheese into the same quantity of portions.
  3. Coat your baking tray and your hand with oil.
  4. Take the first risotto portion with you hand, flatten it little bit and place the cheese inside. Carefully close it into a ball and place it on the tray. Repeat with all the rice and cheese portions. Remember to coat your hands when needed.
  5. Combine breadcrumbs, herbs salt and pepper.
  6. Roll the first ball into the crumbs mixture and place it on the tray again.
  7. Preheat the oven to 200°C and bake the balls until golden brown and crispy. This takes about  25-30 minutes.

Autor: https://artandkitchen.wordpress.com/

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Smoked Salmon and Avocado Sushi

How good,beautiful and easy to make are Twissis’s Sushi!

Original source and recipe description: http://www.recipezazz.com/recipe/smoked-salmon-avocado-sushi-24191 by: twissis

We all (8 of us) appreciated these very much and we enjoyed our Japanese dinner with these sushi rolls.

I loved the idea to use smoked salmon as this is naturally preserved and safe!  I could make 12 slices from each roll for a total of 48 bites!

Smoked Salmon and Avocado Sushi

  • Servings: about 48 pieces
  • Difficulty: medium
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Ingredients:

WRAPPING:

  • 11 g nori seaweed (4 sheets @ 2.75 g each)

FOR THE RIce:

  • 300 g dry rice (sushi glutinous white rice, 1 1/2 cups dry)
  • 350 ml water (or according package instruction)
  • 1/4 cup vinegar (rice or white wine vinegar)
  • 2 tablespoon granulated sugar
  • a few drops sesame oil (my addition)

FOR THE FILLING:

  • 1 avocado, whole (large), skin and seed removed, thinly sliced
  • 1 1/2 tablespoon lemon juice
  • 80 g smoked salmon (4 large slices)
  • Fresh chives (1 bunch)

For the filling (variations or additions)

  • 1 small carrots, washed, peeled and then cut them into long skinny strips
  • 1 small cucumber, washed and then cut them into long skinny strips

SERVE WITH (options):

  • Sesame seeds
  • Pickled ginger
  • Wasabi paste
  • Japanese soy sauce
  • Sweet soy sauce (kecap manis)

PROCEDURE:

  1. Wash the rice with enough water until the water comes out clear.
  2. Bring water and rice to boil. Let simmer covered until the water is adsorbed (this takes about 12 minutes).
  3. In a small bowl combine vinegar and sugar. Add this to the rice, stir, cover and let sit for about 15 minutes.
  4. Turn rice on a plate to cool completely down if you need to prepare the sushi soon. Make 4 portions.
  5. Prepare the avocado and drizzle with lemon or lime juice to prevent browning. Will make 4 portions!
  6. Cover your sushi mat with plastic foil, place the nori on it and spread the rice over the sheet (let one border free to close the roll). Place the salmon, chives and the first portion of avocado.
  7. Fold the bottom and roll it tightly using the mat helping yourself with the foil.
  8. Close the border with little flour and a few mashed rice corns (natural glue).
  9. I cut this without removing the foil making 12 sliced from each roll.
  10. Serve with soy sauce, wasabi paste and pickled ginger.

Autor: https://artandkitchen.wordpress.com/

Ossobuco alla Milanese

Ossobuco is one of the most appreciated dishes of Milanese cuisine. Veal shanks are cut crosswise to reveal the bone (osso) with its hole (buco) where you will find the delicious marrow. This inexpensive cut of meat is finished with a gremolata, which is a mix of chopped parsley and lemon zest. This combination turns this dish into a very delicious meal. In Italy, the ossobuco is served typically with saffron risotto.

Ossobuco alla Milanese

  • Servings: 2
  • Difficulty: medium
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Ingredients

  • For the braised Shanks

    • 2 veal shanks of about 350-400 g each (you may also use beef shanks)
    • 2 tablespoon flour
    • 1 tablespoon olive oil
    • 1 tablespoon butter
    • 2 small golden onions, sliced
    • 100 ml white wine
    • 1 small rosemary spring
    • about 2 cups chicken or beef broth, more if necessary
    • salt and pepper to taste

    For the gremolata

    • 1 tablespoon olive oil (optional)
    • 1 big or 2 small garlic cloves finely chopped
    • 1 tablespoon chopped parsley
    • Lemon zest of half lemon

Procedure:

  1. Slit the skin around the veal shanks in 2 or 3 places so that slices do not curl when cooked.
  2. Dust the meat with flour.
  3. Heat the butter and the olive oil in a large skillet over medium heat. Add onion, fry gently, and stir until softened, about 5 minutes. Drain the onions and set them aside.
  4. Add veal shanks; cook until browned, 3 to 5 minutes per side. Add the reversed onions. Pour in white wine and simmer until reduced, about 5 minutes.
  5. Add the rosemary and pour in 1 cup the stock. Simmer and add gradually the second cup of broth, stirring between gently. Reduce heat to medium-low, cover, and cook, turning the shanks occasionally, until tender, about 55 minutes. If necessary, add more stock or water. Adjust the taste with salt and pepper, as you like. If you used beef, you will have to cook it longer until you see the meat is soft enough. When the meat is almost done place the meat aside on a plate and sieve (press the sauce well through) the sauce; return the meat to the skillet as well as the drained sauce; all some water only if it is really necessary.
  6. If you do not like raw garlic, fry it gently in a small skillet.
  7. Sprinkle garlic, parsley and lemon zest over the meat, some should be added to the sauce. Cover and cook until flavors combine, about 5 minutes.

Note: during the cooking time, take you time for the risotto.

Autor: https://artandkitchen.wordpress.com/

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Chicken and Potatoes Casserole with Fig Sauce

An extraordinary warm autumn permitted to our figs three to produce the send bath fresh fruits and add in this way rich genuine ingredients to our table.

Inspired by the oriental kitchen I created this dish and I’ve already reproduced a second time for the pleasure of my family.

The figs three is still producing figs, and it’s already late October. For this recipe I’ve also prepared a few small jars of preserved figs, so that this dish will be among the Christmas delish again.

Note: There are two fig seasons a year – a smaller harvest in early summer and a larger harvest in late summer to early fall. At our latitudes, we expect the first harvest in summer (where here it is the main harvest) and sometimes, if we have a warm autumn, we get the second harvest end of September to October; this is a big gift it it happens!

Chicken and Potatoes Casserole with Fig Sauce

  • Difficulty: easy
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You need

For the potatoes

  • 500 g small potatoes, washed
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt

For the chicken with figs

  • 1 tablespoon oil
  • 1 small onion, diced
  • 1 garlic cloves, chopped
  • 1 tablespoon fresh ginger, chopped
  • 400 g chicken, breast, diced into 2-4 cm pieces
  • 2 tablespoons balsamic vinegar
  • 8 medium sized figs, peeled and cut into quarters (here you may also use preserved figs)
  • 1/2 cup water or better white wine
  • 2 rosemary springs
  • 1 thyme spring
  • Salt and pepper to taste

Topping (optional)

  • Fresh figs, washed cut into flowers
  • 1 short rosemary spring

Procedure

  1. Preheat the oven to 250°C
  2. Place the potatoes in your baking mold; add the oil, sprinkle with salt and place in the oven. Bake for about 45 minutes or until you see that the skin turns light roasted and the potatoes are done (check with the point of a knife).
  3. In the meantime, fry onion, garlic and ginger until fragrant, add the chicken pieces and fry until roasted. Don’t let burn the onion mixture.
  4. Add the balsamic vinegar and the figs. Cook until figs are lightly caramelized, add the water or the wine and stir to dissolve the fond.
  5. Add the herbs, and adjust with salt and pepper. Let simmer slowly (if necessary add more liquid). When potatoes are ready, add the chicken-figs mixture to the potatoes.
  6. Arrange the figs for the topping and bake until figs are warm. Place the reserved rosemary spring over the dish and serve immediately.

Autor: https://artandkitchen.wordpress.com/