Weekend cooking

Here are some pictures and recipes from my weekend cooking.



Thai Chicken Curry

I had a roommate who was Thai who used to make this and has passed this recipe on to me, it is delicious! This dish is always better the next day so save the leftovers! Serve with white rice.

-2 (14 oz) cans coconut milk
-1 lb chicken, cubed
-3 tablespoons red curry paste (I like this out of the small red can that you can find in the Oriental section of a store, sometimes you’ll see it in a jar, but if you can get the canned. I find it at the Oriental market)
-2 tablespoons soy sauce
-2 tablespoons lime juice
-3 tablespoons brown sugar
-1/3 cup basil leaves, coarsely chopped (Thai Basil if you can find it at an Oriental market, it will be MUCH cheaper than buying basil at the grocery store and will taste more authentic)
-her recipe calls for 2 teaspoons of olive oil to cook the chicken in, I omit this and just use cooking spray though
-1 bell pepper, sliced thin
-1 yellow onion, sliced thin
-2-3 zucchini, shredded, cut into matchstick pieces, or peeled into long strands using a peeler (I do it a little different every time… the original recipe calls for shredded)
-several carrots, shredded, cut into matchstick pieces, or peeled into long ribbons
-1 can bamboo tips, rinsed and chopped into long thin slices

Heat a large pot over medium high heat. Cook veggies (in oil if desired) until soft and set aside. Add chicken (and oil if desired) and heat until cooked through. Set aside with veggies. Reduce heat to medium and add coconut milk. Stir in curry paste until well blended. Bring to a boil and let simmer 5 minutes. Add soy sauce, lime juice and brown sugar, simmer for 5 more minutes. Stir in basil. Return chicken and veggies to the pan. Stir to combine and simmer 5 more minutes.



Split Pea Soup with Ham

-4 ½ cups water
-5 cups chicken broth
-1 pound bag split peas, rinsed
-1 yellow onion, chopped
-2 cloves garlic, minced
-1 lb. potatoes, diced
-1 lb. carrots, diced
-1/2 teaspoon black pepper
-I lb. ham, diced

In large pot sauté onions and garlic in oil or spray over medium heat for 4-5 minutes. Add split peas, water and broth. Bring to boil. Reduce heat, cover and simmer 1 ½ hours. Add carrots, potatoes, ham and black pepper. Simmer 45 minutes.



Brownie Pudding Cake

This bakes a cake-like brownie, with a pudding/ chocolate sauce underneath. Spoon vanilla ice cream over this dessert while it's still warm.

1 c. flour
3/4 c. sugar
2 tbsp. cocoa
2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
2 tbsp. oil
1 tsp. vanilla
1/2 c. walnuts
3/4 c. brown sugar
1/4 c. cocoa
1 1/2 c. boiling water

Mix first 5 ingredients together. Add milk, oil, and vanilla. Stir in nuts. Pour in greased 8x8 pan. Mix brown sugar and 1/4 cup cocoa, and boiling water. Pour hot water mixture on entire batter. Bake at 350 degrees for about 45 minutes. Cool for 40-60 minutes before serving.


Shannon