Spicy Thai Stir Fry

Last year I was sitting in a meeting not paying attention. My mind started to drift to what I was going to make for dinner. I wanted something spicy, but I didn't want to work too hard. I invented this recipe, and it has become a staple.

1 rounded spoonful of peanut butter
1 rounded spoonful of chili garlic paste (available in the Asian food aisle)
Soy sauce
Chopped peanuts

Any assortment of the following:
1 can water chestnuts, chopped
1 or 2 bell peppers, chopped
A few handfuls of sugar snap peas
sliced mushrooms
bean sprouts
bok choy
any sort of veggie you would like in stir fry. You may like broccoli, I find it disgusting, but I can see how you might like it in this dish.

Saute the veggies in non-stick spray or vegetable oil. Start with the ones that take the longest to cook. I usually cook the mushrooms for a minute or so, then add the peppers, throwing in the peas at the last minute, so they heat up but don't lose their crunch.

While cooking the vegetables, mix together the peanut butter, garlic chili paste, and soy sauce. Whisk the sauce together, adding soy sauce until it is the consistency you like to see in a sauce. I usually use twice the amount of soy sauce as anything else.

Add the sauce when the vegetables are ready to go. Serve on brown rice or barley. Sprinkle with peanuts.

Cream Cheese Danish

Every once in a while you are blessed with a recipe that makes you long for an excuse to make it. This is one of those recipes. I will throw a brunch for no reason at all just to be able to make this. In fact, I may throw a brunch tomorrow, because thinking about this makes me want to make it.

2 pkg crescent rolls
2 8 oz packages of cream cheese, softened
1 egg
1 t vanilla
1 t cinnamon
1 1/4 c sugar

Preheat oven to 350. Grease a 9X13 pan. Pat one package of crescent rolls into the bottom to form a crust. Cream together cream cheese, egg yolk, 1 c sugar, and vanilla. Spread mixture over crust. Pat other package of rolls to form top crust. Beat egg white and spread over the crust. Sprinkle with the remaining sugar and cinnamon. Bake for 30-35 minutes.

For an additional treat, swap out the vanilla for almond extract, and add sliced almonds to the cinnamon and sugar top. That version tastes like a Dutch letter.

Periodista

This drink reminds me of drinking at Chris and Annie's place in Boston. It is very tasty.

1.5 oz dark rum
.5 oz triple sec
.5 oz apricot brandy
.5 oz sweetened lime juice

Shake in a jigger and serve in a martini glass. Cut a slice of lime and run it around the edge of the glass. Squeeze the lime a bit to get lime on the rim.

Spinach Cheese Squares

I love it when my mom makes these!

4 oz. butter

1 tsp. salt

3 eggs

1 tsp. baking powder

1 cup flour

1 lb. grated *Monterey Jack cheese

1 cup milk

2 packages, 10 oz. each, frozen spinach (thawed and drained)

Melt butter in 9x13 pan. Beat eggs. Add flour, milk, salt & baking powder. Add *cheese and spinach – mix well. Spread into pan and bake at 350 for 35 min. Cool 30 minutes before serving. Cut into squares. Makes 40 squares. Freezes well.

*it's great with some pepper jack mixed in - I think Kathy does a 50-50 split.

Chocolate Pot de Creme

I double this to get 6 larger servings. Embarrassingly easy to make. Yum.

3/4 c milk
2 T sugar
1 tsp. instant coffee
1 6-oz. pkg. chocolate chips
1 egg
1 tsp vanilla
pinch of salt

Scald milk and add to all other ingredients in blender. Blend at low
one minute (or until blended). Pour into 6 glasses/custard cups and
chill. Top with whipped cream and toasted almonds or whatever.

Baked Ziti

Baked Ziti

16 oz uncooked ziti
3 cups spaghetti sauce
15 oz ricotta (or cottage) cheese
8 oz mozzarella cheese (shredded
1T dried parsley
1 egg
1 t dried oregano
1/2 t garlic powder
1/2 t salt
1/4 t pepper
3T grated parmesan

1. Preheat oven to 375
2. Cook pasta for 9 minutes
3. Stir together 1/2 sauce, pasta, ricotta, mozza, parsley, egg, oregano, garlic powder, salt and pepper
4. Put into 9x13 baking dish and top with rest of sauce. Sprinkle with parm and cover w/ foil.

Bake for 30 mins.

Lori's Butterscotch Goodies

Thanks to Lori for making 'em, and Sarah for getting the recipe!

3 c. Rice Krispies
1 pkg. butterscotch chips
1/2 c. peanut butter (Lori uses chunky)
M&M Baking bits

Melt chips in microwave. Stir in PB until creamy. Add rice krispies. Let
cool a little bit, stir in M&Ms and drop onto waxed paper.

Pineapple Salsa

This is a yummy alternative to regular tortilla chip dips.

1 pineapple, peeled and finely diced
1/4 c finely diced red pepper
1 T finely diced Jalepeno (more or less)
1/4 c chopped cliantro

Combine all and mix well. Refrigerate for one hour before serving.

Seasoned Pretzels

Another requested party snack.

6 oz Orville Redenbacher red label (butter flavor) oil
1 pkg ranch dressing mix
1 T lemon pepper
32 oz pretzels

Combine first three ingredients. Pour over pretzels and mix well.

Mexican Dip

This is one of my stand-by "bring something to share" dishes. It's usually gone, and I almost always get a request for the recipe.

1 pkg Italian dressing (plus ingredients to make it)
16 oz Monterey Jack, shredded
1 small can green chiles
1 small can chopped black olives
3 green onions, chopped
2 Roma tomatoes, chopped

Mix dressing according to package. Combine all ingredients and marinate several hours or overnight. Serve with tortilla chips. (Or just a fork).

Curried Corn

This is one of my favorite cook and eat all week recipes. It's technically a side dish, but I find a bowl of this makes a nice dinner.

2 T vegetable oil
1 c diced shallots or red onion
2 or 3 t curry powder
3 c fresh or frozen corn kernels (a pound of frozen corn equals three cups)
1 14 oz can reduced-fat coconut milk
1 T fresh lime juice
salt and pepper to taste

Warm the oil in a saucepan on medium high heat. Add shallots and saute for 3 minutes. Add the curry powder and stir until the spices darken and shallots are nice and soft, about 3 minutes.

Stir in the corn, cover, and heat for about 3 minutes. Pour in the coconut milk, cover, and heat but do not boil. When the corn is tender and hot, remove from heat and stir in lime juice. Add salt and pepper to taste.

Spicy Thai Corn Cakes

I think these are called Todman Khao Phot, but that's too difficult for me to pronounce. Fresh summer sweet corn (preferably from Iowa) makes them even better.

Ingredients:
2 cups fresh corn (about 4 ears)
1 egg
1/4 cup sliced long green beans
1 tbsp red Thai curry paste*
2-3 tbsp rice flour
2 tbsp soy sauce
1 tsp salt
2 cups vegetable oil
3 tbsp wheat flour

Method:
Blend all ingredients (except vegetable oil and wheat flour) and knead to a uniform texture. Form the dough into 1 inch thick balls, flatten slightly, roll in the wheat flour, and fry in hot vegetable oil. Remove from oil when golden brown, let excess oil drip onto a paper towel, serve with a sweet chile sauce* for dipping and enjoy.

*I buy whatever catches my eye in the grocery store. Having tried a couple different brands and types, I have enjoyed them all.

McCarty family cookbook, hold the paper

Well before August 1981 (when this photo was taken) the McCarty family has been eating. Let's share recipes. Thanks for Mary-Claire for getting the ball rolling!