Mexico

DSC09590

Quinoa Enchilada Casserole

A healthy Mexican baked dish with quinoa and lots of vegetables.    

Total time: 40 minutes
Servings: 6-8

Ingredients

  • 2 cups uncooked quinoa
  • 2 415ml bottles of Old El Paso mild taco sauce* (see notes below)
  • 1 cup canned corn kernels, drained
  • 1 cup canned kidney beans, drained
  • 1/2 cup chopped fresh cilantro
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 1/2 cups shredded cheddar cheese
  • 1 1/2 cups shredded mozzarella cheese
  • 2 avocados, halved, seeded, peeled, diced
  • 3 medium tomatoes, diced
  • small tortillas and lettuce to serve* (see notes below)

Directions

  1. In a large saucepan, cook quinoa according to package instructions. Set aside.
  2. Preheat oven to 375F.
  3. In a large bowl, combine quinoa, taco sauce, corn, kidney beans, cilantro, cumin, chili powder, 1 cup shredded cheddar, and 1 cup shredded mozza. Stir until thoroughly mixed.
  4. Spread quinoa mixture into a large baking dish. Top with remaining cheese.
  5. Bake in oven until the casserole is bubbly and the cheese has melted (10-15 minutes). Serve immediately.

Notes

  • The original recipe specified Old El Paso mild enchilada sauce, however this product was not available in our local grocery store. We substituted with Old El Paso mild taco sauce. Mild sauce (half the amount) or tomato sauce (increase cumin and chili powder) could also be substituted if taco sauce is not available.
  • Our kids enjoyed eating the casserole wrapped up burrito-style in small tortillas with lettuce and additional tomatoes.

Family Ratings

  • Papa: 4/5, this recipe would be even better with more spice (medium or spicy taco sauce) and substituting half of the quinoa for ground beef.
  • Girlie: 4/5, this is great burrito-style!
  • TW: 4/5,
  • McM: 4.5/5, very light and healthy recipe, I love the quinoa!

DSC09589

Original recipe: http://damndelicious.net/2014/07/07/quinoa-enchilada-casserole/

Advertisements

Thailand (Part 2)

DSC09584

Shrimp Pad Thai

Classic Thai meal with shrimp and tofu.    

Total time: 45 minutes
Servings: 6-8

Ingredients

  • 250g thin rice noodles
  • 2 tablespoons plus 1 teaspoon white sugar
  • 2 tablespoons plus 1 teaspoon fish sauce
  • 2 tablespoons rice vinegar
  • 1/4 cup peanut oil
  • 2 large eggs, beaten with a pinch of salt
  • 600g cooked medium shrimp, peeled and deveined
  • 3/4 teaspoon red pepper flakes
  • 4 cloves garlic, minced
  • 2 shallots, thinly sliced
  • 1 cup firm tofu, cubed
  • 5 scallions, cut into 1/2 inch pieces
  • 1 cup bean sprouts plus additional for garnish
  • 1/2 cup salted roasted peanuts, crush, plus additional for garnish
  • 1 lime cut into wedges for garnish
  • spicy peanut satay sauce for serving
  • Sriracha hot sauce for serving

Directions

  1. Put the noodles in a medium bowl with hot water to cover. Soak until tender (30 minutes). Drain and set aside.
  2. Meanwhile, whisk the sugar, fish sauce, and vinegar in a small bowl. Set aside.
  3. Heat 1 tablespoon of peanut oil in a large skillet over medium heat. Pour in the beaten eggs, tilting the skillet as you pour to make a thin even coating of egg. Cook until just set (1-2 minutes). Invert the eggs onto a cutting board and cut into 1/2-inch pieces. Set aside.
  4. Heat another 1 tablespoon of peanut oil over high heat in the same skillet. Add shrimp, red pepper flakes, and salt to taste. Fry until shrimp are pink (2 minutes).
  5. Add the remaining 2 tablespoons peanut oil, garlic, and shallots and cook until shallots are lightly browned (2 minutes).
  6. Add tofu and cook (2 minutes).
  7. Add noodles and cook, tossing, until lightly coated with garlic mixture (1 minute).
  8. Add fish sauce mixture and scallion pieces and heat through.
  9. Stir in cooked egg, 1 cup of sprouts, and crushed peanuts and toss until hot.
  10. Serve with additional sprouts, peanuts, and lime wedges as garnish. Add peanut sauce or Sriracha sauce to taste.

DSC09578

Family Ratings

  • Mama: 4.5/5
  • Papa: 4.5/5
  • Girlie: 5/5
  • TW: 4/5,
  • McM: 4.5/5, excellent meal!
  • Kid Cairo: 5/5

Original recipe: http://www.foodnetwork.com/recipes/food-network-kitchens/shrimp-phad-thai-recipe.html

Thailand (Part 1)

DSC09586

Thai Green Curry Chicken Stew

Hearty chicken stew with green curry and coconut milk.    

Total time: 45 minutes
Servings: 6-8

Ingredients

  • 2 tablespoon vegetable oil
  • 4 shallots, thinly sliced
  • 3 cloves garlic, minced
  • 6 tablespoons green curry paste
  • 3 cups chicken broth
  • 2 400ml cans regular unsweetened coconut milk
  • 2 400ml cans “lite” unsweetened coconut milk
  • 1 1/2 tablespoons fish sauce
  • 1 red bell pepper, thinly sliced
  • 250g thin rice noodles, broken into pieces
  • 3 medium chicken breasts, thinly sliced crosswise
  • 100g shredded carrots
  • 3 tablespoons lime juice
  • 1 1/2 cups fresh cilantro, roughly chopped
  • 3 scallions, cut into 1/2 inch pieces
  • fresh bean sprouts (for garnish)

Directions

  1. Heat the vegetable oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened and lightly browned (8 minutes).
  2. Add garlic and curry paste and cook, stirring, until fragrant (2 minutes).
  3. Add chicken broth, coconut milk, and fish sauce. Cover and bring to a boil.
  4. Add bell peppers and noodles and simmer, uncovered, until the noodles are al dente (3 minutes).
  5. Add chicken and carrots and simmer until chicken is cooked through (3-5 minutes).
  6. Stir in lime juice, cilantro, and scallions and simmer (3 minutes).
  7. Add more fish sauce and lime juice to taste. Serve with bean sprouts as garnish.

DSC09577

Family Ratings

  • Mama: 5/5
  • Papa: 5/5
  • Girlie: 5/5
  • TW: 4.5/5
  • McM: 5/5, amazing! So flavorful! One of my favorite recipes so far!
  • Kid Cairo: 5/5

Original recipe: http://www.foodnetwork.com/recipes/food-network-kitchens/thai-chicken-soup-recipe.html

Chile (Part 2)

DSC09569

Caldillo de Congrio con Vino Blanco

Chilean seafood stew.   

Total time: 60 minutes
Servings: 6-8

Ingredients

  • 3 tablespoons olive oil
  • 1 large onion, thinly sliced
  • 1/4 red bell pepper, diced
  • 1 carrot, grated
  • 1 clove garlic, minced
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon chili powder
  • 4 cups vegetable stock* (see notes below)
  • 4-6 tablespoons fish sauce to taste* (see notes below)
  • 3 medium tomatoes, peeled, seeded, diced
  • 1 bay leaf
  • 3 cups parsley, chopped
  • 1 1/2 cups dry white wine
  • 4 cod fillets* (see notes below)
  • 250g scallops
  • 250g shrimp
  • 250g mussels
  • 1 cup 18% cream
  • 1 egg yolk

Directions

  1. Heat oil over medium heat in a large saucepan. Add onion and saute until softened but not browned (4 minutes). Add bell pepper, carrot, garlic, cayenne pepper, chili powder and cook, stirring (2 minutes).
  2. Transfer the onion mixture to a large pot. Add broth, fish sauce, tomatoes, bay leaf, and parsley. Season with salt and pepper to taste. Bring to a boil, then reduce to simmer over low heat (10 minutes). Remove bay leaf.
  3. Add cod, shrimp, scallops, and mussels. Simmer over low heat until fish and scallops are opaque, shrimp are pink, and mussels open (10 – 15 minutes).
  4. In a small bowl, whisk heavy cream with egg yolk. Ladle a small amount of hot soup into the egg mixture before adding to soup (to prevent egg and cream from curdling). Simmer (2 minute).
  5. Garnish with additional parsley and serve.

Family Ratings

  • Mama: 5/5
  • Papa: 4.5/5, could use a little less parsley but otherwise an excellent stew!
  • Girlie: 5/5
  • TW: 5/5,
  • McM: 4.5/5

Notes

  • Congrio is not available in North America, but any firm-fleshed white fish can be substituted. We used cod, but other options include halibut, sea bass, red snapper, grouper, or monkfish.
  • The original recipe included fish stock but we were unable to find this in our local grocery stores. We substituted by using vegetable broth and adding fish sauce.

Original recipe:  http://thelatinkitchen.com/r/recipe/caldillo-de-congrio-con-vino-blanco

Chile (Part 1)

DSC09570

Fricassee

Hearty Chilean side dish with sausage, potatoes, and chard.

Total time: 45 minutes
Servings: 6-8

Ingredients

  • 3 tablespoons olive oil
  • 1 large onion, diced
  • 3/4 red bell pepper, diced
  • 2 large bundles of chard, stems removed, cut into 1cm strips
  • 2 thick slices country bread, cubed
  • 3 small potatoes, cooked, cubed
  • 5 large chicken sausages, cooked, sliced
  • 4 eggs
  • 1/3 cup milk
  • 1/4 teaspoon cayenne pepper
  • salt and pepper to taste

Directions

  1. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Cook the onion until translucent (4-5 minutes). Add the pepper and cook (2 minutes). Add chopped chard and cook until wilted (3-5 minutes). Season lightly with salt. Remove from skillet at set aside.
  2. Heat another tablespoon of oil over medium-high heat. Fry the bread cubes (5 minutes). Remove from skillet and set aside on a plate with paper towel.
  3. Heat another tablespoon of oil over medium-high heat. Brown the potatoes (5-10 minutes).
  4. Combine the potatoes, bread cubes, and chard mixture in the skillet. Add sausages. Warm of medium heat.
  5. Beat the eggs with the milk and season with cayenne pepper, salt, and pepper to taste.
  6. Add the egg mixture to the skillet and stir until egg is cooked (2 minutes).
  7. Serve warm.

DSC09564

Family Ratings

  • Mama: 5/5, the chard is an excellent addition to the recipe!
  • Papa: 4/5, could have used fewer potatoes but otherwise delicious!
  • Girlie: 4.5/5
  • TW: 4.5/5,
  • McM: 3.5/5

Original recipe:  http://www.enmicocinahoy.cl/chilean-fricassee/