Thai Food Rocks!

I rocked a Thai kitchen tonight. Thanks to the random guy's recipe I found on the internet. It is awesome!!! I made a couple of small changes because I was trying to replicate a dish we've had before. One of our favorite Thai restaurants here in Dallas closed, and this was one of the things we usually craved of theirs. Luckily random guy cooks a lot like Star of Siam...Thanks, Random Guy!

Nam Sad (Thai Pork Salad)
Yield: 4 Servings with lettuce leaves

3 Boneless pork chops -- trim fat, grind - or use 1 lb lean ground pork
1/4 c Red onion -- chopped
1/4 tsp Red Cayenne pepper
1 Tbl Fresh ginger root -- about 1 " long
10 Stalks Cilantro - Chopped
1/4 c Peanuts, unsalted, chopped
3 Tbl Lime juice - from 3-4 limes
2 tsp Nam Pla (Thai fish sauce)
1 sm Serrano chile -- chopped fine
1/4 tsp Salt

crisp lettuce leaves

In a skillet, sauté the ground pork. Add peanuts when pork is almost cooked, stirring often. When pork is done, drain and discard the liquid. In a glass bowl, combine pork, peanuts and other ingredients. Salt to taste. Place lettuce leaves on serving plate and put mixture on lettuce. Garnish with cilantro.

Serve while Nam Sad is warm.

Nam Pla can be purchased in Asian food stores.

Sparking It

In the ever-present phase of dieting, I'm (once again) loving SparkPeople. www.sparkpeople.com

It's been 3 weeks now, and I feel really reassured and confident that getting healthy (and smaller) is doable. I just input my foods, and voila, instant calorie count and nutritional info. I desperately need to enter in some exercise hours. Big, huge hole in the chart right now!! Soon to be rectified....

Now, on to fun things. Cookies for grandma. We're going to see Mema in a while and I think cookies are in order. (not that I shall EAT any beyond quality testing, mind you.) I find it ironic that my blog today includes both my dieting website and a cookie recipe.

Here's what I did.

Peanut Butter Chocolate Chippers

1 cup oat flour (you may put oats in the food processor to get this if you can't find the flour)

1/2 cup old-fashioned oats

2 cups all-purpose flour

1 tsp salt

1 tsp soda

1 tsp baking powder

2 sticks unsalted butter

1 cup sugar

1/2 cup Splenda Brown Sugar Blend (or 1 cup packed brown sugar)

2 tsp vanilla

3/4 cup freshly ground peanut butter (be sure to use natural if it's jarred. you don't want any extra sugar and salt.)

2 large eggs

1/2 cup milk chocolate chips

1/2 cup semi-sweet chocolate chips

Preheat the oven to 325. Combine the dry ingredients in a separate bowl. Cream the sugars and butter in a mixer until fluffy, add the vanilla and peanut butter and mix well. Add eggs, beating after each addition. Add the flour mixture to the sugar mixture in 2-3 parts, beating well to combine. Stir in chocolate chips.

Because these cookies have so much flour, they don't spread. There are two ways to cook these. I tried both, and really like the appearance of the scoop method. #1 - Scoop with a mini scoop and place on cookie sheet. Bake for about 10 minutes, then press the cookies with the back of a spatula to flatten into 1/2" rounds. Continue to cook until brown. I like these better because they have a more uneven appearance, which is just overall more pleasant and interesting. They are also crispier on the outside and cakier in the middle. Method #2 will produce a crispier, flatter cookie. For these I rolled them into 1-1/2" balls and flattened on the cookie sheet before placing in the oven. They are uniformly smooth. To each his own...

Baking, anyone?

So, yesterday and today I've fulfilled the ever-present urge to bake. After all, I will soon have a captive group of tasters. Instead of trying something new I went with the ole tried-and-true crowd pleasers.

Coke Cake: This is the ultimate cake for ease of transportation and bang for your buck. Plus it's amazing. This recipe came from my friend Mendy about 10 years ago, and it's been one of my go-to's ever since.

Preheat oven to 350-deg and lightly grease a 13x9 cake pan.

Combine the following in a large bowl.

2 c. flour

2 c. sugar

Melt the following in a saucepan. When melted, pour the mixture over the dry ingredients and stir well.

2 sticks butter

3 Tbl. cocoa

1 cup Coke

Add these ingredients to the bowl of chocolate heaven and mix very well.

1/2 cup buttermilk

2 beaten eggs

1 tsp. baking soda

1 tsp. vanilla

1-1/2 cup marshmallows

Pour into the pan and bake for 30-35 minutes. Don't overbake! The success of this cake depends on it being moist!

Now, the icing. Towards the end of the baking time, combine the following ingredients in the saucepan and melt to combine.

1 stick butter

3 Tbl. cocoa

6 Tbl. Coke

Remove from heat and add

1 box of powdered sugar

1 cup chopped pecans.

Mix well, and pour this icing over the hot cake when it comes out of the oven. Let sit for about an hour. Every hour it sits only makes it better and better....

Second, Bran Muffins, sometimes called Six-Weeks Muffins:

Supposedly this mix will stay in your fridge, unbaked, for up to 6 weeks. I've never tried it and can't imagine our family could wait that long. These usually get scarfed up pretty quickly. However, it makes a HUGE batch. As in, the biggest mixing bowl you have might not accomodate this recipe. So plan to be creative. You could buy a giant plastic popcorn bowl, or I use a giant aluminum bowl that's probably 18" in diameter. You can find these at Walmart, Target etc.

1 15oz. box of Wheaties or Bran Flakes cereal, or use Raisin Bran if you like raisins.

1 cup vegetable oil

3 cups sugar

4 beaten eggs

1 quart of buttermilk

5 cups flour ( I use white and wheat combined, about 1/2 of each)

2 tsp. baking soda

2 tsp. salt

Mix all ingredients in your gigantic bowl. Add beaten eggs, oil and milk. Mix well and store in tightly covered bowl or canister. Bake at 400-deg for 15-20 minutes. This will make about 4 dozen smallish muffins, so it's perfect for brunches or showers.

Tomorrow we leave for vacation, so I won't be posting for a while, only eating and hiking and fishing and drinking. Ta ta!

Drinks Database

Mojito

Here's a summer entertaining tip:

Esquire Magazine has a Drinks Database on their website. Search by drink name, alphabetically, by liquor ingredient, or just browse for fun new ideas!

www.esquire.com/drinks

Have one on me!

The Best Brownies Ever

I made brownies yesterday for Marshall (with Andes Mint chips inside, his favorite), but since I was down to one stick of butter I couldn't make my favorite recipe, the one below. Instead I used a recipe that calls for oil. They are ok. But they are nothing like THESE. These are stand over the pan with a fork good, don't stop eating until you're sick then come back for one more bite good. It's gotta be the butter, or the extra vanilla. These have a perfect crunchy crust on top, and a thick fudgey center which is positively criminal. I have made these for years to rave reviews. Don't be fooled by the mundane ingredient list, they're really, really special. and addictive.

Hershey's Deep Dish Brownies

(thanks to www.hersheyskitchens.com)

1-1/2 sticks butter, melted

1-1/2 cups sugar

1-1/2 tsp vanilla extract (use the real kind!)

3 eggs

1/2 cup Hershey's Cocoa

3/4 cup flour

1/2 tsp baking powder

1/2 tsp salt

1 cup chopped nuts (optional)

Heat oven to 350-deg. Grease 8" square pan. Combine butter, sugar and vanilla in a bowl. Add eggs, beat well with spoon. Combine flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Spread batter evenly into pan. Bake for 40-45 minutes.

Often I add chocolate chips, peanut butter chips, white chocolate chips, toffee bits, Andes Mint pieces, etc. Although plain is still my favorite, these additions are fun to play with.

Strawberry-Banana Muffins

As promised, I couldn't help but experiment with an old favorite recipe this week. My banana bread recipe is a favorite with my husband and kids. Here it is, jazzed up a tad. The sweet bananas contrast with the tart strawberries (although the berries are pretty sweet, now, in season.) The butter gives the muffin a cake-like texture - much better than banana breads with oil. Those are dense, but I wanted a lighter bite. These are great as biggies for breakfast, or minis for dessert, afternoon coffee, or in a kids lunch box. Enjoy!

1/2 cup butter

1 cup sugar

2 eggs, well beaten

3 bananas, mashed with a fork

1 cup finely chopped strawberries (pulse frozen berries in a food processor until fine)

2 cups flour (mix with next two ingredients in a separate bowl)

1 tsp soda

1/2 tsp salt

Preheat the oven to 350-deg. Cream together butter and sugar in a mixer. Add the well beaten eggs and mix again. Combine the mashed bananas and strawberries and add, mixing just until incorporated. Add the flour, soda and salt mixture and mix well. The batter will be thick. Place in paper-lined muffin cups, 3/4 full. Bake for 20-22 min for mini muffins, or 26-28 min for regular muffins, until toothpick comes out clean. Makes approx 18 regular muffins or 36 minis.

Pink Party prep

Berry season is here! I cannot even tell you how many pints of strawberries, blueberries and blackberries are being consumed around here. It is the mainstay of Gillian's diet lately. LOVE them! Here's a short list of what we're doing with them:

in yogurt, with and without granola

in cereal

in cottage cheese

on ice cream

with whipped cream

dipped in chocolate (oh yes!)

baked in breads and muffins* - recipe to come

in cobblers and pies

I am really working on a savory component that would incorporate some kind of berry. Suggestions?

Speaking of strawberries, we have a big ole party coming up. We are having fun planning Gillian's "pink" party! Her third birthday is Friday, and I cannot believe it. Meanwhile, while I'm in denial, we've been assembling a cache of pinkness. We found Oreos with pink filling, pink princess candies, pink candles, pink magic wands, pink necklaces, candy molds for pink princess popsicles, and a great recipe for pink strawberry cupcakes. I will try my hand at those Friday. update to come.

Drinks O' the Summer

Recently I've been introduced to two drinks which are lovely, light and refreshing for summer.  Which brings to mind my favorite summer cocktail, sangria.  I believe I feel a craving coming on.  First - my fave, then my two newest acquisitions.  Try all three and let me know what you think!

White Sangria  First, it's a cinch to make.  Second, for a party, you must make it ahead of time, and anything that is pre-made and allows you to have more fun at your party is just gravy.  I strongly suggest finding a beautiful large glass pitcher, as this is very pretty and you will want to show it off.   It is also the perfect drink for guests to serve themselves.  And they will, again and again.  Make a double-batch if you suspect thirsty friends.   You don't need to spend a bundle on the wine, but getting a decent bottle will only improve the final result.  If you get a nice dry wine you will need the 1 cup of sugar, but if your wine is sweeter, cut back a tad.

2 bottles Sauvignon Blanc

1 cup brandy

1 cup sugar

2 lemons, sliced

2 limes, sliced

1 apple, sliced

Combine all the above ingredients in a large pitcher and place in the refrigerator for 8 hours, or overnight.  Just before serving add 1 liter of sparkling water, preferably lemon or lime flavored.

The next two drinks are great for any time of day, should the party start early...

Sunny Drink   Thanks to John and Paula for this little gem.  

1 shot vodka

1 cup Sunny Delight orange drink

1 Tbl grenadine

splash Sprite

Pink Drink    Thanks to Mike and Elizabeth for this tart and refreshing bevvy.

1 shot vodka

1 cup Ruby Red LIGHT Grapefruit juice - made with Splenda

juice of 1/2 lime

Argentinian Flank Steak with Chimichurri

This knocked our socks off, literally.  That is a LOT of garlic.  But, oh, man, people pay big bucks for this kinda thing in a restaurant, and all we had to buy was the steak.  I bet most of the stuff for marinade and chimichurri is already in your pantry/fridge.

Here's a picture of the chimichurri, which should last a few weeks in the fridge.  (The flank steak, alas, has already been polished off.)  We both agreed that the chimichurri was the most important component of the dish.  So if something has to give, make it be in the marinade and don't skip the chimi!  Note that the consistency is a cross between salsa and pesto.  There should be enough oil to spread around a little over the meat and on the plate.  You'll need something to dip that bread into, after all.

• 1.5 lbs flank steak, pound with a meat tenderizer like you’re pissed off (Marshall's term)

Marinade

• 1/3 c olive oil
  
• 1/3 c soy sauce
  
• 2 Tbls red wine vinegar
  
• 2 cloves garlic
  
• ½ tsp black pepper
  
• ¼ c honey

Marinate for three hours

Chimchurri (make 3 hours ahead, refrigerate)

• 1 cup fresh parsley, packed
  
• 5 cloves garlic
  
• ½ c olive oil (1/4 cup cheap, ¼ cup good stuff)
  
• ¼ c red wine vinegar
  
• ¼ tsp red pepper flakes
  
• 1.5 tsp kosher salt
  

Pulse  parsley and garlic in food processor until small chunks form.
Whisk in rest of ingredients and set aside.

Let steak come to room temperature.  Grill on Xtreme High Heat for 4 mins one side, 2 mins on the other.  Remove and rest for 10 mins.

Slice against grain.  Serves up medium rare, and really delicious.  Don’t skimp on the chimichurri sauce, just dump a couple spoonfuls right on the sliced meat. 

Next 24 hours: Avoid all vampires.  They will perish.