Thursday, May 6, 2010

Military Spouse "What's Cookin'"

Wives of Faith MilSpouses Rock

Growing up in the frozen tundra provided many opportunities to try some interesting hot drinks.  The drink recipe I am providing was always served at our local hockey arena.  A fun gift idea is to mix up the ingredients, spoon them into pint or half-pint sized Mason jars, cover the lid with a square of cloth, screw on the top, and tie with raffia and a little greeting!  In minutes, you've got an easy, inexpensive, and delicious gift for friends and family.

~Russian Tea~

1 cup instant tea

2 cups Tang

1 tsp. cinnamon

1 tsp. cloves

1/2 cup lemonade mix

1 1/2 cups sugar (or less)

*Mix all together and keep in tightly covered jar. Use approximately two teaspoons for one cup of tea.

The next recipe I am sharing is for Spicy Red Curry Chicken from "Food and Wine."  This recipe is so easy and delicious!  I altered it a little bit with one of my friend's recipes to make it my own.

2/3 cup unsweetened coconut milk

2 to 3 teaspoons Thai red curry paste

1 tablespoon Asian fish sauce

3 tablespoons vegetable oil

1 1/2 pounds skinless, boneless chicken thighs, cut into 1/2-inch strips, or skinless, boneless breasts, cut into 1 1/2-inch chunks

Salt and freshly ground pepper

1/2 pound shiitake mushrooms, stemmed, caps quartered

1 tablespoon very finely chopped fresh ginger

2 large garlic cloves, very finely chopped

1/2 cup water

1 cup frozen baby peas

Cilantro leaves, for garnish

Steamed rice and lime wedges, for serving

In a small bowl, whisk the coconut milk with the curry paste and fish sauce until combined.

Heat a large wok or skillet until very hot. Add 2 tablespoons of the vegetable oil and heat until just smoking. Season the chicken with salt and pepper and add it to the wok in a single layer. Cook over high heat, turning once, until the chicken is browned but not cooked through, 4 to 5 minutes. Transfer the chicken to a plate and pour off the fat in the wok.

Add the remaining 1 tablespoon of vegetable oil to the wok. Add the shiitake caps and stir-fry over high heat until lightly browned, about 5 minutes. Add the ginger and garlic and stir-fry for 1 minute. Return the chicken and any accumulated juices to the wok. Add the red curry mixture and the water and bring to a boil. Add the frozen peas and simmer until the liquid is slightly reduced and the peas are warm, 2 to 3 minutes. Transfer the chicken curry to a serving bowl and garnish with peanuts and cilantro. Serve immediately with rice and lime wedges.


Aimee said...

That sounds really yummy!!! Did you grow up in AK? If so, I need some tips!

Kate @ Bliss and That said...

Those both look REALLY yummy! Any drink with Tang in it has to be good! ;)

Jessica said...

Both of these sound yummy! And I like that the tea recipe can be given as a gift =)

thanks for sharing!

Christie said...

That curry recipe looks DELISH. Now I am craving it. Crap.

Ebony S said...

Both look and sound fantastic!!!

jer and syd said...

I love these recipes. I am always in need of good curry recipes! Have you ever tried making it vegetarian? It looks so yummy I am going to try to make a vegetarian version. Have you ever tried substituting the chicken for a lentil or something else? If so, let me know! You asked about the avocados staying green in the egg rolls on my blog. Yeah they do, so you don't have that icky looking brown in your dish!

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