Note: All of the spices in these recipes can be found at Central Market in Mill Creek.
Basic curry spice mix
1tablespoon Spanish paprika
1tablespoon ground cumin
2teaspoons ground fennel
1tablespoon ground mustard
2teaspoons ground dried ancho chili powder
1tablespoon ground coriander
1tablespoon ground turmeric
1teaspoon ground cardamom
1teaspoon ground cinnamon
1/2teaspoon ground cloves
1/8teaspoon white pepper
1/4teaspoon ground fenugreek
1/4teaspoon ground ginger
1/4teaspoon snipped saffron threads
Mix them all together very well in a food processor or coffee grinder.
Toast the powder lightly in a hot skillet, stirring occasionally, for 1 to 2 minutes before adding to recipe. It will enhance the flavor.
Yield: 1/2 cup curry powder, enough for several dishes. It will keep for weeks in a tightly closed container stored in a cool, dry place.
Anise drops
3small eggs, beaten (See note)
1cup white sugar
2cups all-purpose flour
1/2teaspoon baking powder
1/2teaspoon cream of tartar
1tablespoon anise seed
Preheat oven to 350 degrees.
Combine the sugar and the beaten eggs and continue to beat for 15 minutes. Stir in the flour, baking powder, cream of tartar and the anise seeds.
Drop by teaspoonfuls onto a greased cookie sheet and bake at 350 degrees for 15 minutes.
Makes 2 to 3 dozen cookies.
Note: Use small eggs only.
Recipe from allrecipes.com
Pad Thai with chicken
1/2pound Thai flat rice noodles (bahn pho) or rice sticks (found in Thai or Asian markets)
Oil for deep-frying
1/2pound fresh firm bean curd, cut into tiny cubes
1/4cup peanut oil
1/2tablespoon garlic, chopped
1/2cup very thinly sliced skinless and boneless chicken breast
1/4pound shrimp, peeled and cut in half the long way
2eggs, beaten
1tablespoon dried shrimp powder
1/4teaspoon ground black pepper
3tablespoons finely chopped dry-roasted salted peanuts
2tablespoons lime juice, freshly squeezed
1tablespoon sugar
6tablespoons Thai fish sauce
1/4cup tamarind sauce (below)
2teaspoons red chili paste with garlic
2cups fresh bean sprouts
Garnish:
2limes, quartered
1/3cup cilantro
3chopped scallions
4tablespoons finely chopped dry-roasted peanuts
Tamarind sauce:
1ounce dried tamarind
10tablespoons hot water
1teaspoon salt
1/4cup sugar
6tablespoons rice wine vinegar
Start the dish by preparing the tamarind sauce. Soak the tamarind in about 5 tablespoons of hot tap water. Stir until you have a paste. Strain the juice from the pulp by squeezing the pulp through a small strainer. Discard the pulp. Place another 5 tablespoons water in a small saucepan. Add 2 tablespoons of the tamarind juice along with the remaining ingredients. Bring to a simmer and cook uncovered for about 10 minutes, stirring often. The color should look like a light brown syrup. You should have 3/4 cup liquid. If not, add additional water and heat again for just a moment. Store, covered, in the refrigerator for up to 2 months.
Have all ingredients ready before you start to cook. Otherwise you will overcook the noodles.
Soak the noodles in ample warm water until supple for 15 minutes, drain and set aside. Place the noodles in boiling water and cook just until the water returns to a boil. Drain again. Heat the oil for deep-frying to 375 degrees and deep-fry the bean curd. Pat the bean curd dry on a paper towel first so it will not spatter fat on you. Drain the bean curd and set aside.
Heat a large wok and add the peanut oil, garlic and chicken. Stir-fry for a few minutes and then add the shrimp, drained noodles, beaten eggs and deep-fried bean curd. Toss well and stir-fry for 3 to 4 minutes over medium-high heat.
Add the remaining ingredients, except the garnishes and stir for a few minutes until the noodles are hot and tender. Place on a serving platter with the garnishes, which are an integral part of the dish.
Serves 4 to 6 as part of a Thai meal.
Source: Epicurean Online
Creamy coriander chicken
11/4teaspoons ground coriander
1/2teaspoon garlic salt
1/8teaspoon ground turmeric
2tablespoons cornstarch, divided
11/4to 1 1/2 pounds chicken cutlets or boneless, skinless chicken breasts
2tablespoons butter
1pound sugar snap peas
3/4cup chicken broth
1/4cup dry white wine
1 1/2teaspoons cilantro leaves
2-3 tablespoons heavy cream
Combine coriander, garlic salt, turmeric and 1 tablespoon cornstarch; pat onto chicken.
Melt butter in large skillet over medium heat. Saut chicken 3 to 4 minutes per side until golden and cooked through. Remove chicken to platter; tent with foil.
Steam sugar snap peas in a separate pan about 3 minutes or until crisp-tender.
Meanwhile, combine broth, wine, cilantro and remaining 1 tablespoon cornstarch; add to skillet. Bring to a boil. Reduce heat to simmer, cook 1 minute. Stir in cream. Serve over chicken with sugar snap peas and couscous or rice if desired.
Note: If using chicken breasts, slice each piece in half horizontally to make flat, thin pieces.
This recipe can be made two ways, rolled out or sliced and baked refrigerator cookies.
Cardamom butter cookies
1cup butter
11/4cups sugar
2eggs
1teaspoon vanilla
3cups sifted flour
1teaspoon baking powder
1/2teaspoon salt
1teaspoon ground cardamom
1/2teaspoon cinnamon
1/4teaspoon ground allspice
Cream butter and sugar until light and fluffy. Add eggs and vanilla and beat well. Sift together remaining ingredients; stir into creamed mixture and mix well.
Chill dough, roll and cut with cookie cutters. Or if you prefer, shape dough into a roll, chill and slice.
Bake in a 350-degree oven 10 to 12 minutes, depending on thickness of cookies.
Makes 7 dozen thin cookies.
Paella is a classic Spanish dish combining seafood, chicken, sausage and rice. Saffron, which imparts a wonderful earthy flavor and beautiful golden yellow color, is the key to flavoring this delectable recipe. Serve at an elegant dinner party or a very special family gathering.
Paella
1/4cup extra virgin olive oil
8chicken thighs, bone-in, skin on
2Vidalia onions, chopped
4garlic cloves, chopped
3chorizo sausages, cut into 1/2-inch slices
1red bell pepper, chopped
1 1/2cups basmati rice
4cups chicken stock or broth
1/2cup dry white wine
1/2teaspoon saffron, crumbled
1 1/2pounds large shrimp, peeled and de-veined
1pound mussels, fresh, rinsed
1/2cup peas, fresh or frozen
Heat oil in a heavy 8-quart pan over medium heat. Add chicken; brown about 3 minutes per side. Remove chicken from pan and set aside.
Add onions, garlic, sausages, and red pepper; saute until onions begin to brown. Add rice; saute until rice begins to look translucent and has a slightly nutty aroma. Add chicken stock, wine, and saffron. Bring to a boil; stir and reduce heat to a simmer.
Place chicken on top of rice. Cover and cook 25 minutes or until rice has absorbed most of the liquid and chicken is cooked through. If rice needs more cooking time and liquid is completely absorbed, simply add more chicken stock and simmer a little longer.
Add shrimp, mussels, and peas. Cover and cook over low heat 10 minutes or until mussels have opened and shrimp turn pink and are cooked through. Season with salt and pepper to taste. Stir before serving.
Tip: Serve in wide shallow soup bowls and garnish right before serving with fresh chopped parsley and juice from one lemon wedge.
Recipes from McCormick Spice
Star anise beef with snow
3/4pound beef fillet
2tablespoon peanut or vegetable oil
1tablespoon soy sauce
1whole star anise, ground
2or 3 slices gingerroot, minced
1clove garlic, minced
1fresh red chili pepper, seeded and minced
1tablespoon sherry
1teaspoon sesame oil
1/2cup snow peas
Cut beef into slices 1/4 inch thick. Heat wok on high for about 1 minute. Pour in peanut oil, let heat, and add half the beef strips, stir-frying for about 5 seconds. Remove and repeat with remaining strips. Set strips aside.
Mix remaining ingredients, except for snow peas, add to wok and stir-fry a few seconds. Add snow peas and stir-fry for 1 minute. Remove from heat, add beef and turn mixture onto serving platter.
Recipe from “Home Bistro: Simple Sensuous Fare in the Comfort of Your Own Kitchen,” by Betty Fussell
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