Thai Green Curry

Ingredients(serves 12)

3 cans curry paste

5 cans coconut milk

3 cans bamboo shoot

3 bell peppers

5lb chicken breast (you can use beef, pork or tofu)

1 can full of water(use the empty coconut can)

3 handful sweet basil

6 kaffir lime leaves

Direction

1. Heat 3Tbsp of oil in a big pot over low(2) heat. Add paste and stir for 30sec.

2. Bring it to hight heat and add coconut milk. Bring it to boil.

3. Add chicken.

4.When chicken is cooked, add bamboo shoots and peppers.

5. Add 1Tbsp sugar, 1.5Tbsp salt(or 1Tb fish sauce).

6. Bring it to boil, then add basil and lime leaves.

Mexican Cooking

Enchiladas Recipe

Ingredients:

2 dozen Corn tortillas (mission is a good brand > 1 lb)

1 package of California dried Chiles (~20, very mild)

1 Whole Chicken

Chicken bouillon (powder or 5 cubes)

1 large onion (yellow or white is fine)

1 garlic head

2 lb. of Mexican cheese, Cheso Fresco. Cheddar cheese works too.

Instructions:

Chile sauce preparation:

Place the dried chiles (~20) in tap water and bring to boil (medium heat) for 1-3 hrs until the chiles become soft. The softer the better the sauce texture. In a blender, put all the chiles (without stem & seeds if possible), two garlic cloves, ¼ of onion, pour chicken stock until the blender is ½ - ¾ full. Blend until the sauce is smooth (not too runny or too thick), taste and add salt if needed.

Chicken Stock preparation:

Place the chicken pieces into a big sauce pan, put enough water to cover the pieces, add 4 cloves of garlic peeled and ¼ of onion in big pieces. Bring to boil slowly (med. low) cook the chicken for 1-2 hours. The chicken broth will be the liquid used for the enchilada sauce. Get the chicken out and let it cool down, shred to bite sizes.

Enchiladas’ preparation:

Take 5-6 corn tortillas at a time, put them in a plastic bag and put them in the microwave for 1 min, the tortillas should be steaming hot. Using one tortilla at a time, submerge into the enchilada sauce, then place hot tortilla smothered in chile sauce in a flat plate (enchilada prep here), put shreaded chicken in the middle then rolled the tortilla until is closed, and place in a casserole. After the first layer, put a cup of enchilada sauce on top, do a second later put another 1-2 cups of enchiladas sauce all around the top of the enchilada casserole. They need to be “wetted” with the sauce to avoid drying. Top with cheese, cover with foil and bake in the oven for 45 minutes.

Mexican Rice:

2 cups long grain white rice

2 Chicken Bouyons, or 4 cups of chicken stock

Onion, ¼ onion sliced in half

Garlic, one clove

Sautéed rice with onion and garlic until rice is golden , put 1/3 Cup of tomato sauce, 4 cups of chicken stock (or 4 cups of water with 2 chicken bouyon cubes). Stir and leave it alone. After boiling reduce to low heat. When the water evaporates, turn off the heat.

Guacamole:

4 ripe avocadoes

3 key limes

1 garlic clove, minced

Mix all the ingredients and add salt as needed. Serve in a bowl. Return the avocadoes seed to avoid fast oxidation.

Japanese Cooking

Sushi

Sushi Rice
-3 cups rice
-4TB sugar
-3tsp salt
-1/3cup rice vinegar

1.First cook the rice. (I recommend using a rice cooker. For the best result, I wash the rice and leave it in a colander for 1hour before I cook it.)
2.mix all the rest of the ingredients and stir well. (If you have time, it's better to leave this overnight)
3.When the rice is still hot, take it out in a shallow container and mix with 2.
Here is the video for you to see how sushi chef does this!
Important point is 1.coat each rice with the vinegar liquid. 2. have the rice breathe with a lot of air!

If you can make the sushi rice well, then you are done! You can put anything as a topping and roll it or make a ball with it. Great for a party!
I use "Mirin" for pretty much everything. This is a great thing to add if you are making "Teriyaki" or like this time, cooked beef. It goes well with soy sauce.


Miso Soup 4 servings
-vegitables that you like (carrots, daikon, potatoes, kabocha squash, spinach, seaweed etc)
-tofu
-3cups water
-1tsp full katsuo dashi(bonito broth)
-1/2ladle miso
←This is "HonDashi":Bonito broth
1.put vegitables, water and dashi in a pot and bring it to a boil.
2.when the vegitables are soften, turn it down to low heat.
3.dissolve miso gradually
4.add tofu and if you like, topping with sliced green onions.

I bought all the ingredients in Boulder. Here is the map for a small Asian market in Boulder.

Spanish Cooking Paella

Seafood paella recipe (for 4/5 people)

-2 cloves of garlic, peeled and sliced

-half little onion, peeled and diced

-1 red pepper diced

-half green pepper diced

-1 medium tomato diced

-half cup of frozen peas, thawed

-400 grams of rice (more or less 3 cups and a half )

-The double quantity and a little bit more of fish broth seasoned with saffron (In this case 8 to nine cups, cooking at high altitude takes longer)

-a handful of fresh shrimp

-a handful of fresh little clams (previously cooked and opened, the resulting liquid was added to the broth)

-a handful of fresh mussels (previously cooked and opened, the resulting liquid was added to the broth)

-a handful of any white fish pieces (normally I used the fish of the broth)

-Some pieces of chicken (optional)

-olive oil

-salt

-Spanish smoked paprika (pimenton)

-lemon to garnish and season at the end

In a big and flat frying pan we heat olive oil (enough to cover the bottom of the pan) at a medium temperature. We add the garlic, onion, peppers, tomato, and we sprinkle with salt and paprika; we let it cook for 3, 4 minutes. Then we add the peas, chicken, cooked clams, part of the cooked mussels, fish....We adjust the salt and the oil ( we cannot be shy with this ingredient cooking Spanish)

We let it cook at medium/low fire till everything is well done. At this point we add the rice, and we toss and mix for a a few minutes till all the rice is covered with the "sofrito" (the vegetables cooked in the oil, the pieces of meat, etc). We have the broth ready, better if warm already. We add the all liquid over the rice, we distribute the ingredients evenly in the pan, we put the fire higher till it is boiling, then we turn down the heat to medium/low, and let it cook without stirring for about 30/40 minutes..., till all the broth has been absorbed by the rice, eventually if we see it is too dry and the rice is too hard we can add some extra broth.

The thinner the layer of rice is, the better it will turn out. We can taste to see how the rice it is. We stop the cooking when the rice is still firm, and we lat it "rest' covered with a rug or newspaper for 5 minute. It is normal is a thin layer is slightly burnt and crispy, that is the 'socarrat' and in Spanish families is much appreciated.

Paella admits any variation: More chopped vegetables instead of seafood (artichokes, green beans, eggplants), pieces of chicken or rabbit, slices of chorizo, etc. The fish broth can be substituted with vegetable or chicken broth, but the recipe is similar.

Fish broth

It should be prepared a day ahead.

We need some good fish bones of white fish. We covered them with water and let it boil with half an onion, one tomato, garlic cloves, half a pepper, bay leaves, a glass of white wine, a pinch of salt, etc.... while is cooking we should take off the foam that forms in the surface. Once it has cooked for 50 minutes or so, we let it cool, and we strain it. We keep all the solid ingredients for adding to paella or preparing fish patties another day. We can add the liquid obtained by opening clams and mussels in a covered frying pan with a little bit of oil and some writhe wine.

In any case once that is clean and strained we can heat it a and dilute a pinch of saffron to give flavor and color.

German Cooking

„Saure Bratwürste“

for 4 persons

6-8 Sausages (Pork Bratwurst)

6 onions

1 liter of water

1/8 liter of white wine vinegar

5 or more peppercorns

5 or more juniper berries

3 bay leafs

salt

sugar

Cut the onions into rings. Combine water with vinegar, salt and a pinch of sugar in a pot and add peppercorns, juniper berries, and bay leafs. Put the onions into the water and boil them until they are soft. Turn down the heat, add the sausages and let them infuse about 20-30 minutes. Make sure that the water does not boil anymore. Serve the sausage with onions and bread.

Schnitzel “Vienna Style”

for 4 persons

4 tenderized pork sirloin chops

salt

pepper

1 cup flour

2 eggs

1 cup breadcrumbs

1/8 cup oil for frying

Salt and pepper the pork chops on both sides. Dredge in flour. In a shallow dish, beat the eggs. Coat the chops with egg mixture, then with bread crumbs. Heat the oil in a large skillet over medium-high heat. Place pork chops into the hot oil, and cook until browned on both sides.

Potato Salad

1 kg waxy potatoes

1 onion

125 ml vegetable broth

4-5 tablespoons canola or sunflower oil

4-6 tablespoons white wine vinegar

salt

pepper

Cook the potatoes with their peel until tender but still firm. Peel them, cut them in small pieces and mix them with the diced onion in a bowl. Add salt, pepper, broth, oil and, vinegar. Mix all ingredients well and let it infuse for a while. If necessary add more broth. The salad should be juicy.

Korean Pancakes

Ingredients
1cup all purpse flour (or Korean pan cake mix).

1cup or more of water

1/4 cup potato starch if you use flour

1t of salt.

4 green onions (cut in half)

shrimp 4-5 per one serving

squids (sliced) 1 per one serving or oyster 4-5 per one serving

red chilli pepper(sliced) to garnish*

cooking oil

1 egg

*we used Korean Green Pepper(above) this time.

Dipping Sauce

2 T of soy sauce

1t of rice vinegar

how to cook

1. Cut green onions in half

2. Cut shrimps in half and slice squids into small strips.

3. to make batter, pour flour and potato starch in a bowl and add water slowly. Stir until all well mixed.

4. Preheat frying pan over high heat when the oil is heated reduce the heat to medium

5. ladle a scoop of the batter and place green onions and sprinkle the shrimps, squids and red chili pepper.

6. break the egg on top and stir it

7. Turn the pancake and fry until each side is yellowish brown.

8. Serve the pancakes with dipping sauce

We got most of our ingredients from a Korean Market called "H-Mart".

Mexican-Chiles Relloenos, Salsa, Rice and Beans

Chiles Rellenos

Ingredients(12 servings):

1 pound of Mexican Cheese (el Mexicano brand is a good one)

12 Anaheim Chiles
6 eggs
1 small bottle of Vegetable oil (like Canola)
1 small box of toothpicks
2 cups of all purpose flour

Instructions: with your hands coat all the chiles with oil, put them in a very hot flat pan or comal. Keep turning them until the skin is ready to peel off. Put them all into a produce plastic bag and close the bag. Wait for 5 min, during this time the chiles get steamed, which helps the skin separate from the chiles.

Cut the Mexican cheese into strips. Peel all the chiles. Open the chiles but carefully making a slit through the top part of the chiles, and begin stuffing the chiles with cheese, until the Chile is full. May use toothpicks to seal the slit. In a flat plat put 1 cup of flour and spread across the plate. Put 3 chiles there and coat all over.

Making the egg batter. Separate the eggs whites from the yolks. Save the yolks for later. With a mixing machine, mix whites until white and fluffy. Then return the yolks into the egg batter and continue to mix. The egg batter should look yellow, soft and fluffy.

Heat a large skillet, put enough oil to cover the flat surface about 3 table spoons of oil. A lot of oil is needed for the chiles to cook well.

Cooking the Chiles. Take flour coated chiles, bath them into the egg batter quickly then put in to the hot skillet. Cook no more than 4 in the skillet. Turning once. The chiles should looking golden brown. Put the cooked chiles in a square-baking dish. Can served with a side of Mexican rice and fresh roasted tomato salsa over the chiles. Frijoles de la Olla( beans from the pot) can be served as a side dish as well.

Korean BBQ

Galibi

Pear (Asian) 1/2 -or- 1 Bartlet pear

Med. Onion 1
Kiwi 1/2
Garlic 1 clove
Mirin 1/2 cup
Sugar 1cup

Black Pepper1 teaspoon
Ajinomoto 1 teaspoon
Water 2 cup
Soy Sauce3/4 cup
Salt 1 teaspoon
Cola 1/2cup
Sesame Oil 2 Tablespoon

Finely blend the pear, onion, and kiwi with 1 cup of water and strain out the pulp. Set aside the juice.

Finely grind the garlic with the remaining water and add to the juice.

Add all of the remaining ingredients and mix well.


Here is the picture of the ingredients.(Sorry I forgot to take a picture of the actual BBQ!)

Easy Dessert

Blackberry Cobbler

2 c. blackberries
1/2 c. butter
1 c. flour (all-purpose)
1 c. sugar, plus some to sweeten the blackberries, to taste
1 T. baking powder
2/3 c. milk
Salt (for the batter, to taste - no more than 1/8 tsp. no matter what!)

Pre-heat oven to 350 degrees. Sugar the blackberries to taste, let stand.

In a 2 quart baking dish, melt the butter.

In a seperate bowl mix the flour, sugar, baking powder, milk and salt (if needed). Pour this mixture into the baking dish, on top of the melted butter, but DO NOT stir together.

Take the sugared blackberries and place on top of the batter. Once again, DO NOT stir into the batter.

Bake at 350 degrees for 45 minutes. Let cool then enjoy with a big scoop of vanilla ice cream. :)



Two Layers Jelly

2 c. orange juice
3Tbsp sugar
2packages gelatin
1/2c. milk
1/4c. whip cream

Mix gelatin and a little bit of water in a little container, let stand.
In a pot, heat orange juice and sugar until sugar melt.
Add the gelatin mixture.
Take the pot off the heat and add milk and whip cream.
Pour it in to some containers that you like.
Leave them in the fridge for at least 1.5hours.

One Minute Cake
1Tbsp flour
2Tbsp hot chocolate mix(I used "Swiss Miss" this time)
1/2 tsp baking powder
1Tbsp sugar
1Tbsp oil
1 egg

Put all the dry ingredients in a container and shake.
Add rest of the wet ingredients to it and mix it well.
Put it in a microwave for 1minute(900w).

Israeli Food

Puff pastry with meat

by Dorit Cohen

2 bell peppers (1 red and any other color for the second)-diced very small

1 diced onion

Chopped parsley and coriander (as much as you like)

3 diced cloves of garlic

1 tsp of turmeric

1 tsp of cumin

Salt & pepper

Olive oil

2 table spoons of tomato paste

1 LB beef steak or any part you like (diced very small) - prefer with less fat.

1 egg

Put bit oil in the pan, fry the onion and bell peppers. After 2 min, add the meat and continue cooking it until it change color. Add spices and garlic, tomato paste and a bit hot water and cook on the stove till the meat become soft. Add the herbs, and cook for 2 more minutes. Let it cool down.

Open the puff pastry and cut it to squares (the size you like) and put in the middle the meat and close it. Mix 1 egg in a bowl and brush a bit above the pastry and bake it until it is brown.

Enjoy.

Baby Salad Dressing

this is the pregnancy spoon:)

3 tsp(pregnancy spoon) of honey

3 tsp(pregnancy spoon) of Dijon mustard

1 table spoon of balsamic vinegar

A bit hot water

A bit olive oil

Salt/ pepper

Mix it all very well and put above baby salad. You can add any nuts if you like.

Pork Chop Seasonings

All of these are to the taste preference of the cook and their diners.

Fresh herbs and spices can of course be used.

Salt
Pepper
Ground Cinnamon
Ground Mace
Ground Nutmeg
Ground Cloves
Ground Ginger
Ground Garlic

Heat a pan over medium high heat with a small amount of olive oil or butter. Liberally apply seasonings to both sides of the meat. Place the chops into the well heated pan for 6-8 minutes to allow a good sear. Flip chops one time for another 6-10 minutes depending on thickness of the cut. Allow meat to rest for 5 minutes for juices to redistribute before serving.

Cornbread recipe

1 cup Cornmeal
1 cup Flour
4 tsp. Baking Powder
1/4 cup Sugar
1 tsp Salt
2 Eggs
1 cup Milk
1/4 cup melted butter or margarine

Preheat oven to 425 degree Fahrenheit.
Sift flour, baking powder, sugar and salt together. Stir in corn meal. Add the beaten eggs, milk and melted butter. Combine all ingredients until moist. Pour into a 9x9x2 inch pan (lightly greased) bake at 425 for 20-25 minutes.

Optional additions:

1) Chopped Jalapenos or Cayenne Pepper flakes
2) 1/3 cup Shredded Cheddar Cheese (more if you like cheese a lot)
3) An 8 oz. Can of Creamed Corn you may wish to increase cooking time slightly to account for thge extra moisture.

Crepes

BATTER

Savory crepes

Serves 2-3 (8-10 crepes)

• 3 large eggs
• 1/3 cup all purpose flour
• 1/3 cup buckwheat flour
• 1 cup whole milk
• 2 Tbsp melted butter

Sweet crepes

Serves 2-3 (8-10 crepes)

• 2 eggs
• 1 cup milk
• 1 cup all purpose flour
• ½ tsp salt
• 2 Tbsp butter
• Vanilla/Bitter orange

FILLING

Savory crepes

1. Ham, cheese, mushroom
2. Bechamel (white sauce), cheese, ham, mushroom
3. Spinach, cream, goat cheese

Sweet crepes

1. Banana, chocolate syrup/nutella
2. Jam
3. Lemon, sugar
4. Strawberries, whip cream/ice cream

Smoothies

The Basics:

Base
Yogurt	Frozen Yogurt	Milk
Soy Milk	Fruit juice	Ice cream
Fruit
Bananas	Berries	Pineapple
Kiwis	Apples	Oranges
Extras
Graham Crackers	Peanut Butter	Animal crackers
Flavorings
Chocolate syrup	Cinnamon	Vanilla extract
Coffee syrup	Strawberry syrup	cocoa
Ice
Your creativity