Poached Egg

Veggie Curry with Poached Egg

Recipe from Elton Brown

Always use fresh eggs. Deliver the eggs to the pan with a custard cup or large spoon. Avoid cracking directly into the pan. When using a non-stick skillet cook in no more than an inch of water. If you don't have a non-stick pan, poach in a deep saucepan containing at least 3 inches of water. Always acidulate the poaching liquid with either vinegar or lemon juice (1 tsp per each cup of water). Bring liquid to a boil, add eggs, then remove from heat and cover. Cook for 5 minutes. Always remove eggs with a slotted spoon. Poached eggs can be refrigerated in ice water for up to 8 hours, then reheated in hot water. Do not re-boil.

Thai Green Curry with Eggplant

Recipe adapted from "America's Test Kitchen 30-Minute Suppers"

serves 4
Ingredients
1 large eggplant, cut into 3/4-inch chunks
1 chicken breast, cut into bite size chunks
8 scallions, white parts minced, green parts cut into 1-inch pieces
1 (14 oz) can nonfat coconut milk
3 tablespoons Thai green curry paste
2 tablespoons fish sauce
2 tablespoons brown sugar
1 cup frozen peas
4 teaspoons julice from 1 lime
1/2 cup basil leaves, roughly torn

Directions
1. Microwave eggplant for 5 minutes, tossing halfway through.  Heat oil in a nonstick skillet over medium heat.  Add eggplant and chicken.  Cook for 5 minutes.  Add scallion whites for 30 seconds.  Transfer eggplant-scallion mixture to a bowl.
2. Add coconut milk, curry paste, fish sauce, and sugar to skillet and bring to simmer over medium heat.
3. Add peas, scallion greens, chicken, and eggplant for 5 minutes.
4.  Off heat, stir in lime jucie and basil, then serve.

Tasty Hayashi Rice

tomorrow's lunch: leftover hayashi sauce over udon noodles

serves 8

Ingredients

1 1/2 lb onions

1 lb meat

2 tablespoon cooking oil

3 cups water

1 box Tasty Hayashi Rice Sauce Mix

Directions

1. Cut meat and onions into thin slices.

2. Heat oil in a pot, cook meat and onions over high/medium heat for 5-7 minutes.

3. Add water and bring to a boil.  Reduce heat, cover and cook over medium heat for 15 minutes.

4. Remove from heat, break the sauce mix and put into mixture.  Stir until completely melted.  Simmer for 5 minutes, stirring constantly.

5. Serve over rice or udon noodles.  (I added carrots and beech/shimeji mushrooms to the sauce.)

my very first etsy purchase arrived today :-)

Green Chicken Curry

Recipe from Epicurious
Ingredients
1 tablespoon vegetable oil
3/4 cup sliced shallots (about 5 large)
1 3/4 teaspoons Thai green curry paste
1 (14 oz) can unsweetened coconut milk
2 teaspoons fish sauce
1 pound skinless boneless chicken breast halves, cut into thin strips
1 large orange bell pepper, cut into strips
1/4 cup chopped fresh basil plus sprigs for garnish
2 tablespoons fresh lime juice plus wedges for garnish
I added 1/2 can of bamboo shoots

Directions
Heat oil in large saucepan over medium heat. Add shallots and curry paste; stir until shallots soften, about 2 minutes. Add coconut milk and fish sauce; bring to boil. Add chicken and bell pepper; stir until chicken is just cooked through. Stir in chopped basil and lime juice. Season to taste with salt and pepper.
Divide curry among bowls. Garnish with basil sprigs and lime wedges.

shrimp curry rice

serves 3
.

Ingredients

1/2 box House Vermont Curry Sauce mix (3 curry blocks)

1 1/2 lbs large shrimp (about 16)

1/2 medium onion

2 small yukon gold potatoes

1 large carrot

2 1/2 cups veggie stock

.

Directions

1. Cut onions, potatoes, and carrots into bite size.

2. Saute in a saucepan until lightly browned.

3. Add veggie stock and bring to full boil

4. Remove from heat. Break curry sauce mix into pieces and add to the saucepan.

5. Cook over low heat until curry thicken, 13 minutes.

6. Add 1 1/2 lbs of large shrimp. Cook for 2 minutes.

6. Serve over rice!

japanese curry

카레라이스 - 완전 중독. 어제도 친구랑 curry house에서 점심.

serves 3
.

Ingredients

1/2 box House Vermont Curry Sauce mix (3 curry blocks)

1 large chicken breast

1/2 medium onion

2 small yukon gold potatoes

1 large carrot

2 1/2 cups low sodium chicken broth or water

.

Directions

1. Cut chicken, onions, potatoes, and carrots into bite size.

2. Saute in a saucepan until lightly browned.

3. Add 2 cups of chicken broth or water and bring to full boil

4. Remove from heat. Break curry sauce mix into pieces and add to the saucepan.

5. Cook over low heat until curry thicken, 15 minutes.

6. Serve over rice!