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[Recipe] Sesame Noodles

Posted by Obake on Jul 14, 2011 in Gluten Free, Recipes

A simple dinner I made tonight that is perfect for the hot summer weather we are having. Vietnamese markets are awesome places for getting cheap rice noodles in Metro Detroit, and John R road has quite a few of these, the biggest being Saigon Market. Last time I went shopping, I bought a lot of Bahn Pho, which are thick rice noodles that are used in the Vietnamese soup, Pho. They make a great anagram to spaghetti, and can be used in any application that requires spaghetti or udon noodles. Today I used them in a cold noodle salad, because it is 83F here at 2am, and there is no way I’m going to eat warm anything.

Start out with 1 lb of the medium sized Bahn Pho noodles. The sizes refer to the thickness of the noodles, and medium is closest to the familiar long noodles we are accustomed to. You can get them in sizes from small, clear noodles that are finer than angel hair, to huge flakes.

Second, you’ll need Gluten Free Tamari made by San J, which appears to be the only company besides Kikkoman that makes soy sauce or tamari that is gluten free. I got it reasonably priced at Meijer, which appears to be the only place that carries it.

Third, Sesame oil and sesame seeds. The best place to get these are Fuji Market or E-Mart.

Fourth, any sort of veggies you feel like cutting up. I used courgette, onions, and water chestnuts in mine.

Fifth, meat, if desired. I used the rest of the pulled pork in the first dish I made from this. Any meat or tofu is fine.

Bahn Pho will get gloppy if it is overcooked, so cook it only about 6-7 minutes. Drain and rinse until the water runs clear. Add the oil, tamari, and sesame seeds. Mix, then add the vegetables, mix again, and add the meat. Eat promptly.

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Magic Coconut Curry!

Posted by Obake on Apr 29, 2010 in Uncategorized

I love my crockpot, and I love curry. I also love experimenting with food. Thus, this curry, borne of Crepes of Wrath’s curry recipe, is what happens when I make a recipe over and over. The fun thing about curry is that it is VERY forgiving in the crockpot, so its ripe for experimentation! This is an easy curry, and the heat of it can be adjusted to taste. It is not, despite having bananas and apples in it, a sweet curry however! This recipe is modified for a 5-7 quart crockpot, so if you are using a smaller one, you will need to adjust the ingredients accordingly.

Start out with two pounds of chicken. I used chicken thigh parts, because those turn out the most tender and do not require slicing after they’re cooked. Most of the time you can flake these apart with the tip of your spoon once the curry is done, it will fall apart on its own.

Next, apples! You can use any kind of apple you like, but the tarter the better.

You’ll need three.

Core the apples, or if you don’t have a coring implement like me, cut the cores out. Do not peel them.

Chop and toss into the pot!

This is me planning poorly. Imagine that is a tomato? No? I had these instead, and thought “Why not?” and they got included. They are delicious in it and I don’t miss the tomatoes at all!

Chop and toss into the pot!

Next, onions. These are just your smallish plain yellow onions. Chop and toss into the pot!

Russet potatoes, scrubbed. You can use any potato here, and reduce them to your liking. They serve a few purposes: 1) they soak up all the delicious curry goo, 2) they act as a neutral filler, and 3) they thicken the dish, which negates the need for Wondra or flour at the end of cooking.

Chop them into medium sized pieces and toss them in. At this point your pot should be nearly full, but it will cook down in the course of cooking by about half.

Ok, try to get your yuck and ew out of your system now, I can wait. …done? Ok good! Chop 3 bananas and add them in!

Now to apply some heat! Add Jalapeno peppers to the mix! I did not seed mine, because we like it hot around here, but feel free to reduce or add peppers to your heat preference. This amount, unseeded, results in a moderately high amount of heat. Not enough to sweat, but probably above those that don’t like spicy food.

Here is the curry powder I use, you can get these for about $6 at pretty much any Asian market. A 5oz can of the red curry paste also works in this recipe.

You need three heaping tablespoons. I would not put less than two tablespoons curry powder in this recipe, but again, adjust to your own personal heat tolerance!

Next Coconut milk! You can find this in any moderately sized market with an “International” aisle, or your local Asian market. You CAN use reduced fat coconut milk in this recipe, it does not affect the taste at all! Dump it all into the pot.

Next is wine. White wine. I don’t like cooking with red wine, but white seems to be perfectly versatile! You want a kind of wine that is above Two Buck Chuck, but not a wine so expensive that you wouldn’t mind putting it into food instead of drinking it. Despite not knowing anything about wine, I would never put “cooking wine” into a dish like this, and you shouldn’t either. You need 1 cup of this, and pour it over everything.

Lastly, put about 4-6 cloves in, minced. If they’re roasted like these are, just drop them in as is.

Cook for six hours, and somewhere in between, give it a good stir.

Enjoy! Serve by itself, with naan, or over rice!

Magic Coconut Curry!

2lbs chicken, frozen or thawed

3 medium apples, diced

1 red pepper, diced

3 small yellow onions, diced

6 medium sized potatoes, diced

3 bananas, sliced

4 jalapeno peppers, finely diced

3 heaping tablespoons curry powder

1 can (13.5 oz) coconut milk

1 cup white wine

4-6 cloves raw garlic, minced finely, or 4-6 cloves roasted whole

Combine ingredients in a 5-7 quart crockpot, and cook on high 6 hours, or on low for 9 hours. Stir halfway through. Serve plain, over rice.

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