Pad Thai

July 8, 2020 by

I have experimented a long time trying to recreate our favorite Thai restaurant’s pad thai at home. This version checked all the boxes!
At an Asian market I picked up some “red pepper powder” similar to these found online. They were the flavor I was missing in previous batches. They are more like flakes then powder and are moderately hot with more flavor than heat. If you don’t have them you could also use crushed red pepper flakes or chili sauce to add to desired heat level.
I’ve made the sauce with tamarind paste before but I was all out this time and to my surprise this version was just as good!

Filed Under: Asian, Pasta Tagged With: , , , , ,

Homemade Tamales

May 4, 2011 by
 
 
What? It’s Cinco De Mayo tomorrow? And then Mother’s Day? Yikes, I really need to get with it! : )
I’ve had this recipe waiting to be shared for some time now, and I guess Cinco De Mayo is a good time to share it.  If you’ve never had fresh homemade tamales, you have never had tamales my friend.  They are a big favorite around here, especially when my oldest sister comes over with her family.  I think her husband has a tamale addiction.
Since they do take some time, I like to make a double or sometimes triple batch when I make them.  The day before I’ll cook and shred the meat for the filling, and when I cook them I get 2 big pots going at the same time.  They freeze amazingly well, and no matter how many I make my husband always eyes me a little funny when I give any away. : )
I base my recipe off the one printed on the bag of the MaSeCa I buy, it has never failed me.  And while you can use shortening, I strongly suggest using a good quality lard.  Yes, lard.  It’s the one time I use it.  I have tried it with shortening, and it just doesn’t work the same.  The flavor will be artificial, waxy, and just not right.   And have fun with the fillings, we just really prefer the plain shredded beef.
It freezes great and I’d rather have the filling more plain since we serve them with fresh salsa.  Yum!
 
TAMALES
8 cups MaSeCa for Tamales
4 tsp baking powder
2 tsp salt
8 cups lukewarm chicken broth (or water)
2 2/3 cups lard (or vegetable shortening
8 oz bag dried corn husks
Filling (I used shredded beef for these)*
Soak corn husks for about 15-25 minutes submerged in warm water (you may need to weigh them down to stay under the water with a plate)
While husks are soaking, make masa.  Combine MaSeCa, baking powder, and salt in a large bowl.
Work in chicken broth with hands to make a moist dough.
 
Add lard, mix well.
Separate husks and rinse well.
Spread masa dough (about 1/4 cup) on each husk making a rectangle about 3″ by 4″, butted up against one edge and leaving a border on other sides, as shown.
 
 
Spread a strip of filling down middle of masa.
Roll the long edge of the husk so that the masa meats, encasing the filling.
 
Finish rolling long side
Then either tear some husks into little strips and tie the ends:
or fold ends under and wrap in a piece of foil:
Fill a large pot with water and bring to a heavy simmer.
Stand tamales up in a colander or steamer basket and place over pot.
(water should not touch the steamer basket).
Cover with a wet cloth and steam for about 2 hours.
To freeze, put foil-wrapped pre-steamed tamales in ziplocks.
*Filling ideas: We like the basic shredded roast since we serve it with salsa and such and it freezes so well, but I’ve also had good outcome with shredded pork, shredded chicken with cheese, etc.
Filed Under: Beef, Freezer, Mexican Tagged With: , ,

Hamburgers

September 10, 2010 by
 
 
See that tomato? That gorgeous heirloom perfectly ripe yellow tomato?  It is the ONE and ONLY tomato as of yet to come out of my garden this year.  And possibly the last.  No, I’m not counting the small cherry tomatoes, not that it matters since I didn’t get hardly any of those either.  I planted 16 tomato plants this year and despite them being humongous and healthy and tons of green tomatoes hanging on, I think our wet long spring and short summer just did them in. 
So, what to do with our lonely tomato?  We decided to have a grill night and make our favorite hamburgers to pair it with.  (Probably our last grill night of the year at this rate!)  And yes, that tomato was the bell of the ball at our table, I’m not sure if it tasted so good because it was the only one we’ve had from the garden this year, our it really was the best tomato I’ve ever eaten.  I’m leaning towards the latter.   And I may or may not have snuck a slice or two by themselves….
 
HAMBURGERS
Recipe by My Stained Apron
 
1 pound hamburger
2 slices bread, torn
1/4 cup milk
3 minced garlic cloves
Kosher salt and black pepper, to taste
 
FOR SERVING:
Hamburger buns
lettuce
tomato
cheese of choice
 
Pour milk over bread in a small bowl.  Let sit for a couple of minutes.  Mix hamburger with garlic, salt, and pepper.  Mash bread with a fork to make a paste, mix into hamburger. 
Form into patties, indenting the middle of each patty slightly with your finger.  (This makes the middle cook through more evenly with the outside of the burger.)
Grill or cook in a skillet (cast iron preferably).  Top with cheese of choice. 
Other topping ideas: Bacon, sauteed mushrooms, sliced avocado, ham, pineapple, BBQ sauce
 
 
Filed Under: Beef Tagged With: , , ,

Slow Cooker Beef Stroganoff

May 28, 2010 by
 
This recipe came from My Kitchen Cafe originally, and after I changed it a bit for our tastes we really like it. My husband doesn’t even like stroganoff, and this is the first recipe I’ve found he doesn’t mind. (Which is quite the stroganoff endorsement for him!)
 
SLOW COOKER BEEF STROGANOFF
2 pounds stew meat
1 tsp salt
dash pepper
2 onions, sliced
1 tsp garlic powder
1 T Worcestershire sauce
1 1/2 cups beef broth or stock (I make mine from beef base)
1 T ketchup
1/3 cup flour
6 T apple juice
8 oz sliced mushrooms
1/2 cup sour cream
egg noodles, cooked (I used 1/2 to 3/4 pound)
 
Put stew meat, salt, pepper, and onions in crock pot.
Mix garlic powder, Worcestershire, broth, and ketchup together and pour over meat.
Cook on low for 7-8 hours, or high for 4-5 hours.
Whisk flour with apple juice to make a thick but pour-able roux and stir into slowcooker along with the mushrooms.
Cook on high for 15-30 minutes. Stir in the sour cream.
Serve over egg noodles.
SOURCE: http://www.mystainedapron.com/, originally adapted from http://www.melskitchencafe.com/

Filed Under: Beef, Slow Cooker Tagged With: , , ,

Pot Roast

May 7, 2010 by
Sorry I’m cutting this a little close, but I wanted to share this AMAZING roast recipe in case you want something super easy for Mother’s Day.  The sauce that accompanies the roast is one of the best of things you’ll ever eat. I found the idea in the “The America’s Test Kitchen Family Cookbook”.  I had never thought of pureeing the vegetables with the stock.  I’m not sure why, since I’m always trying to find ways to sneak them into things! I hope you get a chance to try it soon, I don’t even like roast very often, but this? I could make every week!
 
POT ROAST
 
Roast (I usually do about 4 lbs and have leftovers for sandwiches)
3 T oil, divided
salt and pepper
2 cups chicken broth
3 bay leaves
4 cloves garlic, crushed
3 sprigs fresh thyme (or 1 T dried thyme)
3 carrots, cut in 2″ lengths
1 rib celery, cut in 2″ lengths
1 onion, large chopped
 
Heat 2 T oil in pan over medium high heat, sprinkle salt and pepper on all sides of roasts.
Sear each side of roast in hot oil.
Set roast in slow cooker.
Heat 1 T oil in same pan.
Add carrots, onion, and celery.
Cook for just a few minutes.
Lift roast up and put vegetables in bottom of slow cooker, then place roast on top of vegetables.
Add 2 cups chicken broth to pan and turn heat up to high.
Scrape up all the bits on bottom of the pan.
Boil for about 5 minutes.
Add crushed garlic, bay leaves, and thyme.
Cook for a couple minutes, then pour over roast.
Cook for about 8 hours on low or 6 on high.
Roast should be very tender and falling apart.
Move to carving board and tent with foil.
Skim fat off the top of the liquid in slow cooker as best you can and discard bay leaves.
Puree the vegetables with the liquid with an immersion blender (or in a blender or food processor.)
Serve sauce with roast.
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Filed Under: Beef, Slow Cooker Tagged With: ,