Salad:
8 oz thin spaghetti
1.5 cups One 8-ounce bag julienne/fine-cut carrots (about 1 1/2 cups)
1/2 bunch kale, leaves torn off the stalks and shredded
1/2 head or more napa cabbage, sliced
1/2 head or more purple cabbage, sliced
1 cup One 6-ounce bag baby sweet peppers, seeded and sliced thinly into rings (about 1 cup)
1 cup One 4-ounce bag bean sprouts (about 1 cup)
3 English cucumbers, peeled and sliced
3 scallions, sliced
1 bunch Up to 1 bunch fresh cilantro, chopped
1/4 cup Mint, chopped
2 cups peanuts, chopped
Dressing:
1/2 cup olive oil
1/3 cup low-sodium soy sauce
1/4 cup oyster sauce
1/4 cup rice wine vinegar
1/4 cup brown sugar
3 Tbs chopped fresh ginger
2 Tbs sesame oil
2 to 3 cloves garlic, chopped
1. For the salad: Bring a pot of water to a boil. Cook the spaghetti to al dente according to the package directions. Drain, rinse and let cool.
2. Mix together the cooked spaghetti, carrots, peppers, bean sprouts, cucumbers, scallions, cilantro, napa cabbage, purple cabbage and kale. Add the peanuts and toss together.
3. For the dressing: Whisk together the olive oil, soy sauce, oyster sauce, rice wine vinegar, brown sugar, ginger, sesame oil and garlic in a medium bowl.
4. Pour the dressing over the salad and mix together with tongs or your hands. If the salad seems a little dry, just mix up a little more of the wet ingredients of the dressing and throw it in. It's a very organic process.
5. Transfer to a large platter and serve.
Tips
additional items like manderin oranges, pan seared chicken, left over bbq chicken or beef O whatever add just about anything
User Rating: 5 / 5
Chicken Tikka:
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp cayenne pepper, or to taste ( I used some chile flakes)
1 tsp table salt
2 lbs boneless, skinless chiken breast or thighs ( I prefer the thighs) , trimmed of fat (I used 2 1/2 lbs)1 cup plain yoghurt
2 Tbs vegetable oil
2 medium garlic cloves,minced or pressed through a garlic press
1 Tbs fresh ginger (grated)
Masala Sauce
3 Tbs vegetable oil
1 medium onion, diced fine
2 medium garlic cloves, minced or pressed through a garlic press
2 tsp fresh ginger (grated)
1 serrano chili ( I used 2 jalapenos, since that is what I had on hand)
1 Tbs tomato paste
1 Tbs garam masala
1 (28 ounce) can crushed tomatoes
2 tsp sugar (I used more like 3-4 tsps)
1/2 tsp table salt ( I used about 3/4 tsp)
2/3-1 cup heavy cream*
1 tsp turmeric, optional
1/4 cup chopped cilantro, or to taste
FOR THE CHICKEN:
1. Combine cumin, coriander, cayenne, and salt in small bowl.
2. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres.
3. Add the crushed garlic and ginger.
4. Rub it on the chicken and drizzle the olive oil.
5. Place chicken in a ziploc bag and refrigerate overnight (or several hours).
6. Take the chicken out from the fridge and add the yoghurt. Make sure it coats the chicken well.
7. In the meantime, get all the ingredients for the masala ready.
FOR THE SAUCE:
1. Heat oil in large Dutch oven over medium heat until shimmering.
2. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes.
3. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes.
4. Add crushed tomatoes, sugar, and salt; bring to boil.
5. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. It is at this point that you may adjust the seasoning and add more spice if you like it spicier.
6. Stir in cream and return to simmer.
7. Remove pan from heat and cover to keep warm.
8. Grill chicken on medium heat. Make sure you coat the chicken well with the yoghurt. Also, make sure you oil the grill ...as the chicken can easily stick.
9. Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce).
10. Stir in cilantro, and serve over rice.
Tips
Note: You can also do the chicken in the oven using the broiler. Just adjust oven rack to upper-middle position and heat broiler. Dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking. Now, I often make the chicken ahead...as I have found it much easier to warm it back up in the sauce. This way you can even make it a day ahead or hours before.
Picadillo is a Cuban dish. This version is always a hit with my family and friends. I serve picadillo over white or yellow rice. Black beans and garlic bread make a nice accompaniment.
2 lbs lean ground beef
2 Tbs olive oil
1 medium onion, chopped
1 medium green bell pepper, chopped
4 garlic cloves, minced
2 (8 ounce) cans tomato sauce
1/4 cup raisins
2 Tbs green olives, sliced
2 Tbs capers
1/4 cup diced pimento
1 cup frozen green pea
1 small bay leaf
1/4 cup white wine
1/2 tsp salt
1 tsp oregano, ground
1. Cook ground beef in a large pan over medium heat until done. Remove from pan, drain, and set aside.
2. Add olive oil to pan. When the oil is hot add onions and green peppers. Sauté until onions are translucent. Add garlic and saute several more minutes.
3. Return cooked beef to pan and add remaining ingredients. Stir well and bring to a boil.
4. Reduce heat to low; cover pan and simmer for about 30 minutes.
5. Remove bay leaf before serving.
Servings: 6
User Rating: 5 / 5
2 Tbs vegetable oil
1/2 large onion, peeled and cut into small pieces
1/2 bunch cilantro, chopped
1/2 Tbs serrono pepper />1/2 cauliflower florets
1 1/2 large potatoes, peeled and cut into even pieces
1 can diced tomato
1 Tbs ginger, freshly grated
1 Tbs fresh garlic, chopped
1/2 tsp cumin seed
1 tsp turmeric
1/2 tsp salt
1 tsp gram Marsala
1. Heat vegetable oil in a large saucepan.
2. Add the chopped onion and one teaspoon of cumin seeds to the oil.
3. Stir together and cook until onions become creamy, golden, and translucent.
4. Add two teaspoons of turmeric, one teaspoon of salt, ginger, garlic, chopped chillis (according to taste). Stir tomatoes into onion mixture cook down until sauce changes from red color to a redish brown color.
5. Add potatoes and cauliflower to the sauce plus a few tablespoons of water (ensuring that the mixture doesn't stick to the saucepan).
6. Ensure that the potatoes and cauliflower are coated with the curry sauce.
7. Cover and allow to simmer for twenty minutes (or until potatoes are cooked).
8. Add one teaspoons of Garam Masala and stir.
9. Sprinkle chopped coriander leaves on top of the curry.
10. Turn off the heat, cover, and leave for as long as possible before serving salt to taste.
1 cup brown rice
3/4 cup coarsely chopped roasted red peppers
1/4 cup pitted green olives, sliced (about 6 olives)
1 Tbs Drained capers
1 Tbs red wine vinegar