Pad Krapow (Thai Basil Beef)

 My friend, Sindy, grows Thai basil and frequently shares her bounty with us. I love tearing into the leaves and smelling the fragrance. I made this tonight and Chay had seconds so its a keeper.

Sauce

1 T Dark Soy Sauce

1 T Lite Soy Sauce

2 T fish sauce

2 T brown sugar

1 T oyster sauce

1 T lime juice

1/2 t each of ground coriander, ground ginger, pepper

1 t Sambal Oelek

1 t toasted sesame oil

1 t cornstarch

Stir Fry

1 T vegetable oil

1 lb ground beef

6 cloves garlic, minced

1-2 jalapenos or serrano chili peppers or fresno chili pepper (Kenny and Chay aren't spicy food fans!)

1/2 sweet onion, thinly sliced

1 small red bell pepper, sliced

1 cup Thai basil leaves (no stems)

1. Whisk together Sauce ingredients in a bowl and set aside.

2. Heat vegetable oil in a wok or large cast iron skillet over medium-high heat. (I used the cast iron skillet tonight because the wok died a few weeks ago. It worked great!)

3. Once the oil is hot, add the ground beef. Break up into large pieces and flatten against the pan. Cook undisturbed for about a 1 minute to sear. Flip meat and press flat against the pan and cook for another minute. Crumble meat into smaller pieces while continue to cook. Drain excess grease.

4. Stir in the onion, bell pepper, chilies and garlic and stir fry for 2 minutes.

5. Stir sauce to recombine and add to the skillet. Stir fry for another 2 minutes.

6. Add the basil and cook until meat is horoughly cooked and onions are slightly tender. 

7. Serve over rice and garnish with additional peppers or lime (optional).

Ginger Dressing

We have a Blackstone griddle and a favorite to make lately is hibachi. Noodles, rice, shrimp, chicken, steak etc. So we need Ginger Dressing.

1/2 onion

2 T lemon juice

1 T ginger

1 t garlic

1/4 cup soy sauce

1/2 t white vinegar

1/4 t sugar

Blend it all up in your Ninja or blender, food processor whatever.

Fish Taco Slaw x 2

 Awhile ago, Keith and Marsha had a group of us over for fish tacos and they asked me to make coleslaw. I don't eat coleslaw. Passionately hate cabbage. But I made it and Keith loved it. Then I completely forgot how I made it. 

Flash forward a few months, and they invited us over again. And asked me to make slaw again. The second batch was no where as good because I couldn't remember how I did it.

Flash forward again, and they invited us over again. I did some research and refreshed my memory and came up with these two versions. Everyone seemed to like them, so I am preserving them for memory sake.

Mix all ingredients together per recipe. Prepare in advance to allow breakdown of cabbage.

Cilantro Slaw

A bag or two of shredded green cabbage or coleslaw mix/purple cabbage mix

Handful of cilantro

Juice of 1 lime

1/2 T honey

Salt and Pepper

Cilantro Lime Slaw

A bag or two of shredded green cabbage or coleslaw mix/purple cabbage mix

1 cup plain Greek yogurt

1/2 cup tightly-packed fresh cilantro

1/4 cup freshly-squeezed lime juice

1/2 t ground cumin

Salt and Pepper

3 green onions (just the green parts)

2 garlic cloves

Jalapeno or serrano pepper, stemmed and cored, chopped

Greek Turkey Burgers

When the kids go for a summer visit with the grandparents, I cook things they won’t eat. Vietnamese Meatballs and these turkey burgers were on the menu this July. I like to serve with Tzatziki Sauce.

1 lb ground turkey

1/2 cup fresh spinach leaves, chopped

1/3 cup sun-dried tomatoes, chopped

1/4 cup red onion, minced

1/4 cup feta cheese, crumbled

2 garlic cloves, minced

1 egg, whisked

1 T olive oil

1 t dried oregano

Salt and pepper

Serve with tomatoes, red onion, Bibb lettuce and tzatztiki sauce.

1. Mix the ingredients in a large bowl. Divide mixture into four portions and mold into patties. Refrigerate for 30 minutes or longer.

2. Heat grill pan or grill over medium heat. There is very little fat in the burgers so oil up the grates to avoid sticking.

3. Place burgers on grill and cover with upside down sheet pan or lid and cook about 5 minutes per side.

Cheesy Broccoli Rice

Ray has the flu and requested her favorite out of the box. So I made her this homemade version.

1 T vegetable oil
1 cup long grain white rice (or brown)
2 cups chicken broth
2 T butter
2 cups broccoli, steamed and chopped roughly
2-3 T cream cheese
1 cup shredded cheddar cheese
Garlic powder
Onion powder
Mustard powder
Salt and pepper
Milk as neede to thin

1. Heat oil in pan over medium heat. Add rice, stir and cook until golden brown.

2. Add chicken broth and heat until it starts to boil. Cover and cook 10 minutes or more until chicken broth is absorbed.

3. Add butter, chopped broccoli, cream cheese, cheddar cheese, and garlic, onion, and mustard powders (about 1/2-1 t each but to taste).

4. Stir well until incorporated. Add milk to loosen if it gets too sticky.

Lemon Garlic Butter Shrimp Pasta with Roasted Asparagus

A good one for a school night and both kids love it.

Whole wheat angel hair pasta, cooked according to package instructions
Asparagus, trimmed
Olive oil
1 stick butter, divided
6 garlic cloves, minced
1 lb. shrimp, peeled and deveined
Juice from one Lemon
1/4 cup white wine
Salt and pepper

1. Preheat oven to 400 degrees.

2. On a baking sheet, place asparagus and coat with olive oil. Salt and pepper to taste. Cook in oven while preparing other ingredients.

3. Start water for pasta.

4. Melt 4 T butter in pan over medium heat. Add minced garlic and cook for one minute. Add shrimp and cook for two minutes, flip and cook for additional two minutes additional minutes. Add salt and pepper.

5. While shrimp cook, Add salt and pasta to water and cook according to package instructions.

6. To the shrimp, add remaining 2T butter, lemon juice, and wine. Stir and cook until pasta is done.

7. Remove asparagus from oven and add it the shrimp mixture.

8. Drain pasta.

9. Serve shrimp and asparagus over pasta.