Adventures in homemade, budget aware cooking.

Posts tagged “Broccoli

Thai Peanut Chicken

The first time I had curry, I was in the H-shaped airport in Taipei, Taiwan. The experience taught me one thing: Airport food is universally bad. Since then, I have avoided curry religiously. I was convinced I didn’t like it. You can imagine my trepidation as I ventured today’s recipe: Thai Peanut Chicken with a large helping of yellow curry powder. It turns out that I don’t hate curry after all. Here’s the recipe that changed my mind:

Thai Peanut Chicken (adapted from Mark Bittman’s “The Greatest Recipes in the World”)

– 2 boneless, skinless chicken breasts
– 1 tbsp curry powder
– 2 garlic cloves, minced
– 1 inch piece of ginger, minced
– 1 small onion, sliced
– 1 tbsp cooking oil
– 1/2 head of broccoli, cut
– 1 scallion, cut into 1 inch pieces
– 1/3 roasted peanuts, chopped
– 1 tbsp sugar
– 1 tbsp Nam Pla (Thai Fish Sauce)
– 3/4 cup coconut milk*

Cut the chicken into 1 inch cubes. Marinate it with the curry, ginger and garlic. Bring a pot of water to boil. Add the broccoli and scallion and cook for 3 minutes. Heat a skillet over medium heat. Add the oil. Cook the onion until it’s tender, 3-4 minutes. Strain the vegetables and run them under cold water for 30 seconds. Add the chicken to the skillet. Add the vegetables to the skillet. Cook on medium-high until the chicken is just browning, 5-10 minutes. Add the peanuts, coconut milk, Nam Pla, and sugar. Heat 5 minutes until the sauce is thickened. Season with salt. Serve over jasmine rice.

* To make your own coconut milk:
In a blender, combine 1 cup shredded coconut with 2 cups hot water. Pulse 3-4 times. Blend for 15 seconds. Strain the milk and discard the chucks. (makes 2 cups)

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Broccoli Pesto

Ever since I saw a recipe for this on stoveria.blogspot.com, I’ve been dying to make it.  Staring into the green goo, my husband was a little bit skeptical, but as soon as he realized the pesto had cheese in it, he was happy.  I was happy too.  Broccoli pesto makes everyone happy apparently.

Broccoli Pesto (adapted from stoveria.blogspot.com)

  • 1 head of broccoli, steamed
  • 1/2 chopped walnuts (or blanched almonds, or I suppose if you wanted to spend $19.38/lb, you could use pine nuts too!)
  • 1/2 shredded Parmesan cheese
  • 1/4 cup crumbled queso fresco or feta cheese (the texture is about the same, but the price is vastly different, at least in cities where Mexican ingredients abound)
  • 1 lb cooked pasta, with the starchy water reserved
  • 1 tbsp olive oil
  • 1 tsp red chili flakes
  • salt and pepper to taste

In a food processor, combine the broccoli, nuts, and cheeses.  Pulse until the sauce is thick and combined.  Add the oil and seasonings.  Combine.  Pour over warm pasta and using a bit of the starchy water, combine until the pesto is creamy.