Did she say “Crack slaw” ? ;-) … Saturday weekly recipe post

Crack slaw 😉


The Stuff you need:

  • 1/2 head red cabbage shredded
  • 1/2 head white cabbage, shredded
  • 1 large carrot, peeled, and shredded
  • 1 medium red onion, sliced thinly
  • 4 green onions, chopped finely
  • 1/4 cup soy sauce
  • 1/4 cup rice wine vinegar
  • 1 TBS fresh ginger, chopped
  • 4  garlic cloves, chopped
  • 2 TBS sesame oil
  • 2 TBS raw sugar 
  • Cashews (optional)
  • Sunflower seeds (optional)
  • salt, pepper, crushed red pepper, and lemon pepper- to taste

What to do with the Stuff:

Mix all together, in a bowl, chill 4-6 hours mmmmm!

Spicy Tom Yum Soup – Saturday weekly recipe post

Spicy Tom Yum Soup


The stuff you need:

  • 2 pounds tiger prawns with heads and shells
  • 5 cups veggie stock
  • 2 tablespoons vegetable oil
  • 1 TBS fish oil
  • 3 TBS minced garlic
  • 2 stalks fresh lemon grass, tough outer leaves removed and and white part slightly crushed
  • 5 kaffir lime leaves (found in Asian market)
  • 5 shallots, thinly sliced
  • 5 slices galangal (in ginger root family-found in Asian market)
  • 1 cup thinly sliced bok choy
  • 1/2 cup thinly sliced carrot
  • 10 chile padi (bird’s eye chiles), thinly sliced (found in Asian market)
  • 1 tablespoon Asian red chili paste (found in Asian market)
  • 1 skinless, boneless chicken breast – cut into cubes
  • 1/4 cup lime juice
  • 2 large squid, cleaned and sliced into rings
  • 1/2 (15 ounce) can baby corn, drained
  • 1/2 (6 ounce) can whole straw mushrooms, drained
  • 3 fresh tomatoes, quartered
  • 1/2 cup coconut milk
  • salt to taste

What to do with the Stuff:

  • Wash the prawns, remove the heads, shells, and black veins, retain the heads
  • Set the cleaned prawns aside
  • Place the prawn heads in a large saucepan or soup pot with the veggie stock
  • Bring to a boil over high heat to reduce the stock and concentrate the flavor
  • Strain out the prawn heads and discard
  • Heat the vegetable oil in a large skillet over medium heat; cook and stir the garlic, lemon grass, lime leaves, shallots,  galangal, and red chilies until the shallots are translucent and the seasonings are fragrant (3-5 minutes)
  • Stir in the chili paste,and fish oil, cook and stir for 2-3 minutes
  • Add the chicken breast and lime juice
  • Stir well to evenly mix in the chili paste, and let the mixture simmer for 3-5 minutes
  • Pour the seasoned chicken-lime juice mixture into the prawn stock, bring to a boil over medium-low heat
  • When the soup begins to boil, stir in the squid rings, bokchoy, carrots, baby corn, straw mushrooms, cleaned prawns, and tomatoes
  • Turn the heat to low, stir in the coconut milk, and let the soup simmer until the prawns are pink and opaque, about 5 minutes
  • Add salt to taste, and serve

Roasted Poblanos stuffed with Shrimp & Cheese (Wednesday weekly recipe post)

Stuffed Poblano Peppers (with Shrimp)

Shrimp stuffed poblanos

You can fill these beautiful, dark green beauties with whatever your creative culinary mind visualizes. Some people don’t like shrimp, so you can simply substitute chicken, beef, pork, or even sausage. Also, some like to wrap or top it off with bacon, it is entirely up to you. This recipe is one of my husband’s favorites.

For the vegetarian version, you can use rice, or cous-cous, and/or other variations of roasted veggies they culinary creative world is truly your oyster..;-)

The Stuff you need to make it:

  • 6 medium Poblano peppers
  • 3 red bell peppers, roasted (the best! and too easy) (or a 12-ounce jar of roasted red peppers, drained)
  • 1 (14-oz can) diced tomatoes
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • ½ tsp cumin
  • 3 TB olive oil
  • 1 small white onion, chopped
  • 4 garlic cloves, chopped
  • 1- 3 jalapeno pepper(s), seeded & chopped wear gloves 1 for mild, 2 for med 3 for uber hot, totally up to your taste
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp ground coriander
  • 1 pound shrimp, shelled, deveined
  • 1 8 oz pkg cream cheese, softened
  •  Few squirts or Srihacha hot sauce (to taste)
  • 1  C. shredded monterey jack cheese ( I use pepper jack for more spice)
  • ½ C. queso fresco (Mexican fresh cheese), crumbled (for garnish)
  • ½ C. cilantro leaves (for garnish)

What to do with all the Stuff:

  • Roast the red peppers
  • Place the red bell peppers on a baking sheet, lined with foil
  • Place under broiler, charring skins, turning to evenly roast (8-10 min)
  • Remove from oven transfer the peppers to a bowl
  • Cover with plastic wrap and allow to cool completely
  • Once cooled, transfer the peppers to a cutting board
  • Remove the stems and seeds (save in a ziplock for future veggie stock)
  • Using the blade of your knife, scrape off the charred skin
  • In a food processor (or blender) combine roasted red peppers, canned tomatoes, salt, pepper, garlic powder and cumin
  • Purée until completely smooth, set aside and reserve for later
  • Char the poblano peppers directly over an open flame on your stove.
  • If you don’t have a gas stove or grill, then roast peppers under the broile like the red peppers
  • When poblanos are charred all around, transfer to a plate allow to cool completely, UNcovered
  • When they are cooled, carefully remove the skin by scraping the outside with the blade of your knife WEAR GLOVES!
  • Remove the seeds from the poblano peppers, keeping the stems intact
  •  Make a slit down the middle, scoop out the seeds WEAR GLOVES!
  • Set peppers aside
  • Preheat oven to 350°F
  • Heat a skillet over medium heat drizzle in the olive oil
  • Add the chopped onions, garlic and jalapeños
  • Sauté until the veggies are soft
  • Season with salt, pepper and ground coriander
  • Add the shrimp and stir
  • Cook until the shrimp just turn pink, and are not opaque.(Don’t overcook )
  • Remove pan from heat, cool slightly
  • In a large bowl combine the softened cream cheese, monterey jack cheese, srihacha, and shrimp mixture
  • Stir until smooth and well combined
  • Stuff the peppers with the cheese-shrimp mixture, dividing the filling evenly between the six poblanos
  • Spoon the sauce onto the bottom of a 9×13 inch baking dish
  • Place the stuffed peppers on top of the sauce
  • Bake for 30-40 minutes
  • The cheese should be bubbly, and the tops golden brown
  • Garnish with crumbled queso fresco, and fresh cilantro

I am currently cooking for 2, but have no problem making more, so we have delish leftovers 😉

Tom Ka Gai (Coconut Chicken Soup)

Tom Ka Gai (Coconut Chicken Soup)

Tom Ka Gai.jpg
Stuff you need to make it 😉
  • 3/4 pound boneless, skinless chicken meat (range fed if possible)
  • 3 tablespoons coconut oil
  • 2 (14 ounce) cans coconut milk
  • 2 cups organic veggie stock (or water)
  • 2 tablespoons minced fresh ginger root
  • 4 fresh basil leaves
  • 1 small green pepper
  • 1 small sweet red pepper
  • 4 tablespoons fish sauce
  • 1/4 cup fresh lime juice
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons thinly sliced green onion
  • 1 tablespoon chopped fresh cilantro

What to do with the Stuff ;-):

*  Cut chicken into thin strips and saute with the peppers in coconut oil for to 4-5 minutes until the chicken turns white
*  Bring coconut milk and stock to a boil, reduce heat.
*  Add peppers, ginger, fish sauce, lime juice, cayenne pepper, and basil leaves
*  Simmer until the chicken is done, 15-20 minutes.
*  Sprinkle with scallions and fresh cilantro and serve steaming hot.