Category Archives: Dinner

Stews

A look back at the winter of stews – one pot meals never tasted so decadent, yet comforting!

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The classic – Boeuf Bourguignon

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Pot au feu – a hearty French classic using prime cuts of meat, including bone marrow!

 

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Cassoulet for National Cassoulet Day back in January!

 

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Cold Noodles

Basically a noodle salad, Asian style.  Literally 15 minutes to prepare and sooo refreshing during summer heat waves!

Ingredients: Thin noodles, vegetables

Sauce Ingredients: 1/4 cup rice vinegar, 2 tbsp honey, 3 tbsp unsalted creamy peanut butter, 1 tbsp toasted sesame oil, 1 tsp chilli oil

1.  Prepare your noodles by cooking them as the package instructions.  When done, rinse with cold water and either set aside or refrigerate.

2.  Chop your vegetables of choice.  I went with cucumbers, carrots, and cilantro.  Poultry such as chicken or sliced eggs would have been good choices as well.

3.  Make the sauce by whisking together all ingredients and adjusting to taste.

4.  Mix the chilled noodles with the sauce and vegetables and serve cold.

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Dinner for Two

An easy Sunday night meal consisting of elegant comfort foods.  Everything is cooked in the oven, so this is a set it and forget it meal.

Buffalo Chicken Drumsticks

Chicken Ingredients: 6 chicken drumsticks, olive oil, salt and pepper to taste, flour

Sauce Ingredients: 1/4 cup unsalted butter, 1/2 cup hot sauce, splash of white vinegar, garlic powder, cayenne pepper, salt and pepper (all to taste).

1. Pre-heat oven to 425 degrees.  Rinse the drumsticks and pat dry.  If the drumsticks are on the larger side, cut slits into them to ensure full cooking.

2. Lightly coat the chicken with oil and season with salt and pepper.

3. Set the drumsticks on a greased baking sheet and lightly dust with flour.  Bake for one hour.

4.  In the meantime, prepare the buffalo sauce.  Mix all ingredients in a sauce pan over low heat until all combined.

5.  When the drumsticks are done, toss to coat in a bowl of the sauce.

Potatoes Au Gratin

Ingredients: 3 medium potatoes – peeled and thinly sliced (use a mandolin), 2 minced garlic cloves, 2 cups half and half, 1 cup grated Parmesan, salt and pepper to taste, 1 tbsp herb seasoning

1. Pre-heat the oven to 425 degrees.  Mix together the garlic, half and half, salt and pepper, herb seasoning, and a 1/2 cup of Parmesan.

2.  Stack the potato slices around a baking pan into even levels.

3. Pour the mixture over the potatoes.  Sprinkle the remaining 1/2 cup of cheese on top and bake for 45 minutes.

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Loco Moco

A recipe for Hawaiian comfort food.

Recipe adapted from No Recipes.

Ingredients for 2 servings: 1/2 lb ground beef, 1/3 cup panko, 1 tsp Worchestershire sauce, 1 tsp oyster sauce, black pepper, 4-5 sliced button mushrooms, 2 tbsp butter, 2 tbsp all purpose flour, 1 cup beef or chicken stock, 1/2 tbsp soy sauce, 2 eggs

1. Mix the ground beef with pepper, panko, Worchestershire sauce, and oyster sauce.  Form into 3/4″ thick patties.

2. Heat oil in a pan and cook the patties until browned on both sides.  Set aside.

3.  Add some additional oil if necessary, and saute the mushrooms until browned.  Add in the butter and flour to make a light brown roux.

4.  Remove pan from heat and whisk in the broth and soy sauce.  Set back over the heat until the gravy bubbles slightly.

5.  Fry the eggs.

6. Set up the dish by placing the beef onto a bed of rice.  Top with fried shallots and/or fried garlic.  Add an egg on top and pour the gravy.

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Coconut Rice Salad with Peanut Dressing

Oh wow, Curious Little Kitchen has been up for a year now!  Our very first recipe was photographed on an office desk with an Iphone5 and relied heavily on Instagram effects.  Thankfully, we have made some progress 🙂

Thanks to all readers for your support!

Hands down, the best peanut sauce I have ever tasted is in this recipe.  Not sure why I waited until now to make coconut rice, because I was definitely missing out on its awesomeness.  Recipe below, adapted from Host the Toast.

Rice Ingredients: 1 1/2 cup jasmine rice, 1 can unsweetened coconut milk, 1 clove minced garlic, 1 cup water

Dressing Ingredients: 1/3 cup unsalted creamy peanut butter, 2 tablespoons honey, 3 tsp grated fresh ginger, 2 teaspoons toasted sesame oil, 2 tablespoons rice vinegar, water

Salad Ingredients: lettuce, carrots, red bell pepper, cilantro

1.  Make the rice.  Wash the rice and bring to a boil in a medium pot with water, coconut milk, and garlic.  Once it boils, lower the temperature and simmer for 30 minutes, covered.  Afterwards, turn off the heat and let the rice sit for about 10 minutes, with the lid.

2.  To create the sauce, combine the peanut butter and honey in a bowl.  Microwave for 15 seconds so the peanut butter becomes runnier.  Add the rest of the dressing ingredients and mix well.  Add as much water as needed to reach your desired consistency.

3. Chop up salad ingredients. Fluff the rice.  Prepare the rice salad by combining half and half of the rice and vegetables.  Top with dressing and chopped cilantro.

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Weekend

Some late night and early morning kitchen creations over the weekend…

8:30 A.M: Breakfast Naan Pizza

Use the same naan recipe as last week, top with with tomato sauce, chopped cooked bacon, shredded mozarella, and carefully crack an egg on top.  Bake in the oven at 400 degrees for 15 minutes or until the yolk is set.  Top with chopped cilantro and cracked black pepper.  Best served with Sriracha Maple Syrup (equal parts sriracha sauce and maple syrup).

7 P.M: Kimchi Beef Dumplings

Mix 1 lb of ground beef with 1 1/2 cups chopped kimchi.  Mold into dumpling skins and seal.  Boil or steam to cook and serve with your favorite dumpling dipping sauce.

1 A.M: Cheese-Stuffed Jalapeño Poppers

Slice jalapeño peppers in half lengthwise and gut the insides.  Stuff with shredded mozzarella cheese and close the halves together; using toothpicks helps.  Make a batter mix of beaten eggs, black pepper, salt, and herb seasoning.  Dip the jalapeños first in flour, then in the egg mixture, and finally the breadcrumbs. 

Fry in hot oil until golden brown.  Pair with your hot sauce of choice. 

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Cilantro Garlic Naan

The chewy doughy texture of naan showcases its compatibility with hearty dishes such as curry.  It turns out that naan is ridiculously simple to make right on your stovetop using a lidded iron skillet.

Recipe adapted from Half Baked Harvest.

Yields 6-8 naan

Ingredients: 4 cups all-purpose flour, pinch of salt, 1 1/2 teaspoons baking powder, 1 tablespoon sugar, 1/4 cup hot (but not boiling) water, 1/2 teaspoon active dry yeast, 3/4 cup warm milk, 1 cup plain yogurt, melted butter for brushing, 1 tablespoon finely minced garlic (I grated mine), 1 tablespoon chopped cilantro

1.  Prepare the yeast by first mixing the sugar in the hot water.  Then add in the yeast until dissolved.  Let it sit for 10 minutes – it should froth a little.

2. Meanwhile, combine flour, salt, and baking powder in a separate bowl.

3. Add the milk and yogurt to the yeast mixture and mix.  Then pour the wet ingredients into the dry flour mixture and mix well.  The dough should feel sticky and be able to form into a ball.

4.  Let the dough sit covered in a warm place for one hour.

5. Divide the dough into 6-8 portions.  Flatten the dough with hands or rolling pin in 8 inch long pieces.  They should be about 1/4″ thick.

6.  Spread the garlic and cilantro over one side of the naan and gently press it into the dough.  Brush a generous amount of melted butter over both sides of each naan.

7. Heat a skillet over med-high heat.  When the pan gets very hot, place the naan inside and cover with a lid.  Cook for about 1-2 minutes each side.

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Sriracha Peanut Beef

I had no intention of adding this dish to the blog since stir-fried poultry is hardly photogenic, but the flavors did not fail to impress.  I have a serious addiction to peanut butter and marvel at its versatility towards sweet, spicy, and savory flavors. 

Recipe adapted from Creme de la Crumb.

Ingredients: 1 lb of stir-fry beef, 1/4 cup creamy peanut butter, 2 teaspoons soy sauce, 2 teaspoons Sriracha, 1 tablespoon brown sugar

1.  Mix the ingredients for the sauce together and set aside.

2.  Heat a pan with oil and cook the beef until browned.  Add in the sauce and toss thoroughly.

3. Serve with rice and cilantro for garnish.

 

Summertime Thai Curry

This Thai-inspired curry dish is an easy weeknight meal – 20 minutes of cooking will yield a few days’ worth of food!

Recipe adapted from Half Baked Harvest.

Ingredients: Vegetables of your choice, 1 lb poultry of your choice, 1 mango, garlic, cilantro, basil, 1 tablespoon curry powder, 3 tablespoons Thai curry sauce, 1 tablespoon fish sauce, jasmine rice, 1 can of coconut milk.

1.  Cook the rice.  Chop up the vegetables, meat, garlic, cilantro, and basil.  I used snow peas, zucchini, red bell peppers, and chicken.

2.  Heat oil in a large pan and cook the meat until about 80% done.  Add in 1 more tablespoon of oil and saute the vegetables and garlic.

2. Season with the curry powder and Thai curry sauce and continue to cook for 1 more minute.

3. Pour in the coconut milk and fish sauce and bring to a boil.  Change to low heat and simmer for about 5 minutes.  The sauce should thicken a bit.

4. While the curry is simmering, dice the mango.

5. Add in the cilantro and basil to the curry and remove from the heat.  Serve with rice and fresh mango.

Easy Comfort

This might be the most no-brainer meal on this blog as of yet.  I am always looking for recipes that can be made within 15 minutes, because that is all the energy I have left at the end of a long work day.

Recipe adapted from Ochikeron.

Ingredients: 1/2 potato, 1 serving of poultry of choice (shaved), 1 tbsp brown sugar, 2 tbsp soy sauce, pinch of salt.

1. Cut the potato into 3/4 inch wide slices and grate them.  You should end up with about a 1/2 cup worth of grated potato.

2. If you are unable to find already shaved meat at the grocery store, you will have to slice the meat into thin pieces.  I bought the beef pre-sliced at Trader Joe’s.

3. Heat some oil in a pan and cook the meat until it is no longer pink.  Add around 3/4 cup of water and simmer for 2-3 minutes.

4. Stir in the brown sugar, soy sauce, and salt until fully mixed with the meat.

5.  Add grated potato and cook for another 2 minutes.

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