Monday, July 16, 2012

Thai Basil Chicken

If you like Asian meals that are a little spicy, this is a great dish to make. It is as easy to make as the Kung Pao Chicken. I didn't even find the recipes in the same cookbook. This recipe came from my boyfriend's mother in one of her recipe boxes. 

Here is the recipe all marked up by its original owner from The Herb Gourmet.
This recipe like the Kung Pao chicken you have to start the rice before you start cooking the meal, to have everything done at the same time. If you want to eat healthy the best rice to serve with this meal is brown rice. 

This meal is worth putting on any plate, with just a bit of pre-preparation.

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Monday, July 9, 2012

Toad in the Hole

Toad in the Hole - a dish my mother started serving when I was in junior high school made with Yorkshire pudding and pork sausages. I made it for breakfast recently, but it was normally served onion sauce and vegetables, at least according to wikipedia.
Here is the cookbook -Recipes From Many Lands published by the Saturday Evening Post. The copyright date is 1979.
Here is the recipe. It takes about 1 hour and 15 minutes to make. All that is really required is that you make the pudding and put in the refrigerator for an hour, While the pudding is in the refrigerator brown the sausages. Preheat the oven, and although this is not recommended in the recipe, it was recommended on wikipedia that you place the pan in the oven for 15 minutes to warm . When the pudding is finished, pull the pan out of the oven, place the sausages in pan, pour the Yorkshire pudding over and place in the oven for a half an hour. If you don't have a 6 x 10 x 2 inch pan, you can go a little smaller and just cook the toad in the hole a little longer.
Here is a single serving.

If you have the heart of an Englishman, I would make this meal. The prep for the meal is easy.

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Tuesday, July 3, 2012

Flounder Jeon

This is the light meal I prepared the other night - Flounder Jeon, and it was scrumptious. It is a variation of Aeri's Kitchen Haddock Jeon. It became a variation when I went to the supermarket the haddock was all sold out. I wanted to make the recipe so much I decided to purchase flounder. This recipe is a slight variation from Aeri's recipe which is Korean. I made a few slight changes.

16 oz. Flounder
⅓ Cup Flour
2 Eggs
Some Salt
Some Oil for Frying

Slice the flounder in half, and then cut the half's into thirds.

Sprinkle some salt on each side of the sliced flounder evenly. About 1 pinch of salt for each side will be enough. Set it aside for about 5 minutes.

Mix 2 eggs and 2 pinches of salt together.

Cover the salted haddock with flour.

Cover the floured haddock with the egg mixture. You can also add some finely chopped green onions into the egg mixture if you would like.

Add some oil (about 1 Tbsp) to the pan and place the battered haddock pieces in the pan.

Fry them until the fish is completely cooked and becomes golden brown.

 Here are those beautiful, light and tasty flounder pieces fresh from the pan. These fish are so flavorful you don't need any sauce to accompany these fish.

Thank you Aerie!

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