1 cup flour1 egg1/2 egg shell of milk
Note: this makes a small batch -double the recipe if making a large pot - or tripple if a crowd. the milk makes the noodles so tender they melt in your mouth.
Place flour in a small bowl, making a dent in the center. Carefully the crack egg shell- put egg in the center of the flour. Use 1/2 of the egg shell you just cracked, fill it with milk and stir into the flour and egg mixture using a fork. Dough needs to be slightly sticky and form a ball, so if needed, add just a touch more milk until the right consistency.
On a well floured bread board or surface, carefully roll out the dough until very, very thin (almost paper thin). Dough will be stretchy and very tender. Using a Pizza cutter, cut the dough into thin noodles -length of your choice. It is okay if the noodles are not perfect and it is not necessary to dry the noodles.
Slowly sprinkle and stir the cut noodles into rapidly boiling chicken or beef broth mixture (see below for broth suggestions) it is important to put the noodles in this way - so they do not stick together in a lump. Turn down heat and keep broth mixture at a low boil and cook noodles until tender (approx. 1/2 hour). Stir constantly while adding the noodles and frequently while cooking to prevent sticking.
Recommendations for broth: Cook cubed chicken or beef in canned broth or bullion and water (enough to cover everything in the pot) in a large pot until tender with chopped vegetables of your choice - onions, carrots, and celery work best, add color and flavor. Add salt, pepper, and parsley for spice. Cook at a low boil until meat and vegetables are done and meat is tender. Bring mixture to a high boil before adding noodles.
This is wonderful served as a hearty stew or main dish. Also good served with mashed potatoes.
Submitted by: Diane McFarland
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Thursday, April 3, 2008
Recipe for cooking easter egg salad
Super Salad Recipes :: Egg Salads"
Easter Egg Salad
1 sm. box gelatin (any flavor)1 tsp. lemon juice 1/2 C. chopped finely celery and carrots 12 egg shells LettuceMayonnaise
Mix gelatin in bowl according to pkg. instructions. Add the lemon juice and vegetables; stir.
Using raw eggs, break the shells very carefully, so that just the tip of the shell is broken when the egg is removed. Dry the shells, then pour the fruit salad into the opening. Cover the hole with cellophane or adhesive tape, and set into custard or muffin C.. Chill until the gelatin is firm (overnight if possible).
Break away the egg shell, place on lettuce, and top with mayonnaise.
Easter Egg Salad
1 sm. box gelatin (any flavor)1 tsp. lemon juice 1/2 C. chopped finely celery and carrots 12 egg shells LettuceMayonnaise
Mix gelatin in bowl according to pkg. instructions. Add the lemon juice and vegetables; stir.
Using raw eggs, break the shells very carefully, so that just the tip of the shell is broken when the egg is removed. Dry the shells, then pour the fruit salad into the opening. Cover the hole with cellophane or adhesive tape, and set into custard or muffin C.. Chill until the gelatin is firm (overnight if possible).
Break away the egg shell, place on lettuce, and top with mayonnaise.
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Salad Recipe Discussion BoardDiscuss your favorite salad recipes and salad dressing ideas. Visit us at our salad recipe chat board.
Having Salad Tonight?Pick a salad recipe or salad dressing recipe from our expanding collection or share a family favorite!
Know your knives?
Slicing and dicing your salad greens is easier with a well maintained knife.Keep yours in good condition by checking our our advice on the Kitchen Knives page.
Forget Liver!
Learn to love your lettuce by checking out our Salad Ingredients page!
Salad Recipe Discussion BoardDiscuss your favorite salad recipes and salad dressing ideas. Visit us at our salad recipe chat board.
Tuesday, April 1, 2008
recipe barley bread
One of Morocco's major grains, barley brings a malt-like flavor to this surprisingly light bread. Nigella seeds add a pleasant crunch and just the faintest hint of onion. To order the barley flour and nigella seeds, visit kalustyans.com.
Active time: 20 min Start to Finish: 2 1/2 hr (includes cooling)
Servings: Makes 3 (6- to 7-inch) loaves.
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Ingredients1 (1/4 oz) package active dry yeast (2 1/2 teaspoons)1 tablespoon mild honey1 3/4 cups warm (105-115°F) water2 1/3 cups all-purpose flour plus additional for dusting 1 cup barley flour 1 cup semolina flour 1 tablespoon nigella seeds (also called black onion seeds) 1 teaspoon salt1/4 cup olive oil3 tablespoons cornmealSpecial equipment: a large pizza stone; a baking peel or rimless baking sheet
PreparationStir together yeast, honey, and 1 cup warm water in a bowl, then let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)While yeast mixture stands, stir together 2 cups all-purpose flour with barley and semolina flours, nigella seeds, and salt in a large bowl. Make a well in flour mixture (still in bowl) and add yeast mixture, 3 tablespoons oil, and remaining 3/4 cup water, then stir until a soft dough forms. Turn dough out onto a lightly floured surface and knead, working in just enough of remaining 1/3 cup all-purpose flour to keep dough from sticking, until dough is smooth and elastic, 6 to 8 minutes.Put pizza stone on lowest rack of oven and preheat oven to 450°F.Divide dough into 3 equal pieces and form each into a ball. Sprinkle a baking sheet with cornmeal and arrange balls of dough on it. Firmly flatten balls into 5-inch rounds (leave about 2 inches between each), then brush dough with remaining tablespoon oil. Cover rounds loosely with plastic wrap and a kitchen towel, and let stand to rise in a draft-free place at warm room temperature, 1 hour. Transfer loaves, 1 at a time, using floured peel or baking sheet, to pizza stone and bake until well browned and loaves sound hollow when tapped on bottoms, about 20 minutes. Transfer to a rack to cool.
Active time: 20 min Start to Finish: 2 1/2 hr (includes cooling)
Servings: Makes 3 (6- to 7-inch) loaves.
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Ingredients1 (1/4 oz) package active dry yeast (2 1/2 teaspoons)1 tablespoon mild honey1 3/4 cups warm (105-115°F) water2 1/3 cups all-purpose flour plus additional for dusting 1 cup barley flour 1 cup semolina flour 1 tablespoon nigella seeds (also called black onion seeds) 1 teaspoon salt1/4 cup olive oil3 tablespoons cornmealSpecial equipment: a large pizza stone; a baking peel or rimless baking sheet
PreparationStir together yeast, honey, and 1 cup warm water in a bowl, then let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)While yeast mixture stands, stir together 2 cups all-purpose flour with barley and semolina flours, nigella seeds, and salt in a large bowl. Make a well in flour mixture (still in bowl) and add yeast mixture, 3 tablespoons oil, and remaining 3/4 cup water, then stir until a soft dough forms. Turn dough out onto a lightly floured surface and knead, working in just enough of remaining 1/3 cup all-purpose flour to keep dough from sticking, until dough is smooth and elastic, 6 to 8 minutes.Put pizza stone on lowest rack of oven and preheat oven to 450°F.Divide dough into 3 equal pieces and form each into a ball. Sprinkle a baking sheet with cornmeal and arrange balls of dough on it. Firmly flatten balls into 5-inch rounds (leave about 2 inches between each), then brush dough with remaining tablespoon oil. Cover rounds loosely with plastic wrap and a kitchen towel, and let stand to rise in a draft-free place at warm room temperature, 1 hour. Transfer loaves, 1 at a time, using floured peel or baking sheet, to pizza stone and bake until well browned and loaves sound hollow when tapped on bottoms, about 20 minutes. Transfer to a rack to cool.
Free Radicals
Free radicals are oxygen-containing chemicals that have an impaired electron. The impaired electron makes free radicals highly reactive to DNA, proteins, membranes, and other cell machineries, resulting in oxidative damages including DNA mutations, protein dysfunction, and destruction of membrane and other cell structures. These oxidative damages promote aging and increase the risk of age-related diseases such as cancer, cardiovascular diseases, immune system declines, brain dysfunction, and cataracts. Known free radicals that are involved in the aging process are superoxide, hydrogen peroxide (H2O2), hydroxyl radical (OH), singlet oxygen, lipid epoxides, lipid hydroperoxides, lipid alkoyl, peroxyl radicals, and oxides. They are either produced during our normal metabolisms or introduced into our bodies from outside sources.
The effective way to reduce free radical damage to the body is by eating whole plant foods such as grains, vegetables, and fruits that contain various types of potent antioxidants.
Related Post: Aging and Foods Healthy Eating
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This entry was posted on Thursday, December 13th, 2007 at 2:24 pm and is filed under Healthy Eating. Trackback
The effective way to reduce free radical damage to the body is by eating whole plant foods such as grains, vegetables, and fruits that contain various types of potent antioxidants.
Related Post: Aging and Foods Healthy Eating
Share This
« Benefits of Garlic
Terrific Tomatoes »
This entry was posted on Thursday, December 13th, 2007 at 2:24 pm and is filed under Healthy Eating. Trackback
Heart Diseases and Foods
Coronary heart disease is the most common of all heart diseases. It is characterized by blockage in the coronary arteries that result in reduction of blood flows to the heart muscle, depriving it of vital oxygen. The clogging of coronary artery, known as arteriosclerosis, begins with fatty streaks in and under the layer of cells, that line artery walls. Gradually, the streaks are transformed into plaques-fatty scar tissue that bulges into the artery opening, partly choking off blood flow.If the clot becomes large enough, it can block blood flow, suffocating large patches of cardiac muscle, an event known as a heart attack or angina. Or if a blood vessel to the brain closes off or ruptures, it will result in a stroke. While the exact causes of coronary heart disease are imperfectly understood, certain major risk factors have been identified, including genes, gender, diet, and lifestyle - smoking, exercise, and stress.
Scientific evidence indicates that diet is vital to whether your arteries clog or your heart gives out. Stopping the progression of artery disease in the first place with your diet is foremost in warding off heart attacks and strokes. Even if you already had heart problems, including a heart attack, changing your diet now may prevent future cardiac problems and even halt or reverse arterial damage, helping restore arteries to health.
Foods with anti-heart disease activity can:
Block platelet aggregation (clotting)
Reduce blood vessel constriction
Increase blood flow
Lower fibrinogen (clotting factor)
Increase fibrinolytic (clot-dissolving) activity
Block cell damage from oxygen free radicals
Lower triglycerides
Raise good HDL cholesterol
Makes cell membranes more flexible
Lower blood pressure
However, wrong food choice may do just the opposite of the above.
Related Post: Stroke Prevention Healthy Eating
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This entry was posted on Thursday, February 21st, 2008 at 2:51 pm and is filed under Healthy Eating. Trackback
Scientific evidence indicates that diet is vital to whether your arteries clog or your heart gives out. Stopping the progression of artery disease in the first place with your diet is foremost in warding off heart attacks and strokes. Even if you already had heart problems, including a heart attack, changing your diet now may prevent future cardiac problems and even halt or reverse arterial damage, helping restore arteries to health.
Foods with anti-heart disease activity can:
Block platelet aggregation (clotting)
Reduce blood vessel constriction
Increase blood flow
Lower fibrinogen (clotting factor)
Increase fibrinolytic (clot-dissolving) activity
Block cell damage from oxygen free radicals
Lower triglycerides
Raise good HDL cholesterol
Makes cell membranes more flexible
Lower blood pressure
However, wrong food choice may do just the opposite of the above.
Related Post: Stroke Prevention Healthy Eating
Share This
« Terrific Tomatoes
Pineapple »
This entry was posted on Thursday, February 21st, 2008 at 2:51 pm and is filed under Healthy Eating. Trackback
Sunday, March 30, 2008
Lemongrass soup with shrimp
or tom yam goong
Probably one of the most famous Thai dishes around the world is the one called tom yum kung. In English, it is sometimes called Hot and Sour Shrimp Soup or Lemongrass and Shrimp Soup. I took the above photograph at Pornsiri Kitchen in Samut Prakan this afternoon. This version has shrimp, but you could also cook it with chicken if you like. The basic ingredients are all the same. Shrimp, straw mushrooms, lightly crushed hot red chilis, sliced galangal, lemongrass stems, torn kaffir lime leaves, coriander, and seasoned with fish sauce, sugar and some lime juice. Use chicken stock to make up the soup. It is very quick and easy to make. In the supermarkets in Thailand, you can buy the starter kit with most ingredients for only about 8 baht!
If you would like to see how this dish was cooked, then visit our free downloads section:
http://www.enjoythaifood.com/videos/
This dish is number 21 in set 3. This video is 13 MB. If you have a slow internet connection or would like a better quality video clip you can now purchase CDs of the downloads. At the same time you will be helping to support the running cost of having so many free downloads! The pad thai video is the most popular one so far with over 1200 downloads in the last 7 days.
Don't forget to visit the forums to discuss Thai food!
Probably one of the most famous Thai dishes around the world is the one called tom yum kung. In English, it is sometimes called Hot and Sour Shrimp Soup or Lemongrass and Shrimp Soup. I took the above photograph at Pornsiri Kitchen in Samut Prakan this afternoon. This version has shrimp, but you could also cook it with chicken if you like. The basic ingredients are all the same. Shrimp, straw mushrooms, lightly crushed hot red chilis, sliced galangal, lemongrass stems, torn kaffir lime leaves, coriander, and seasoned with fish sauce, sugar and some lime juice. Use chicken stock to make up the soup. It is very quick and easy to make. In the supermarkets in Thailand, you can buy the starter kit with most ingredients for only about 8 baht!
If you would like to see how this dish was cooked, then visit our free downloads section:
http://www.enjoythaifood.com/videos/
This dish is number 21 in set 3. This video is 13 MB. If you have a slow internet connection or would like a better quality video clip you can now purchase CDs of the downloads. At the same time you will be helping to support the running cost of having so many free downloads! The pad thai video is the most popular one so far with over 1200 downloads in the last 7 days.
Don't forget to visit the forums to discuss Thai food!
Chicken Yellow Curry
You may remember me sharing you pictures last week of the Massaman Curry that I ate for lunch. I bought this at Seri Center where I quite often go at the weekend. This week I bought gang gari gai otherwise known as Chicken Yellow Curry.You might be interested to note that "gari" is actually a Tamil word which gave us the English word "curry". Like before, I ordered this meal with a roti. A few readers pointed out that I should really call it a "Parantha" as roti is a single layer and is cooked without oil. That might be true, but Thai people still call it "roti"!
The main ingredients include: coconut milk, potatoes, onion, palm sugar, fish sauce and deep-fried shallots. You could also add cherry tomatoes which I quite like to do in my curries. The meat here can either be chicken or beef. The ingredients for the yellow curry paste include: red spur chilies, roasted shallots, roasted garlic, galangal, ginger, lemon grass, coriander seeds, roasted cumin, curry powder, salt and shrimp paste. This curry has a sidedish of cucumber relish which I told you about last time.
Don't forget to visit the forums to discuss Thai food!
The main ingredients include: coconut milk, potatoes, onion, palm sugar, fish sauce and deep-fried shallots. You could also add cherry tomatoes which I quite like to do in my curries. The meat here can either be chicken or beef. The ingredients for the yellow curry paste include: red spur chilies, roasted shallots, roasted garlic, galangal, ginger, lemon grass, coriander seeds, roasted cumin, curry powder, salt and shrimp paste. This curry has a sidedish of cucumber relish which I told you about last time.
Don't forget to visit the forums to discuss Thai food!
Noodles in a thick vegetable gravy
One of the first Thai meals I really enjoyed when I came to Thailand was this one - rat naa. It not only tasted good but the name was memorable too. I remember writing home and telling people that I had eaten a Thai dish made from rat (I was young back then). And not forgeting of course the other delicious meal made from cow pat (khao pat). Anyway, this meal is basically noodles served with a thick gravy containing kale (Chinese broccoli) and pork. However, I once had a version with seafood. The type of noodles is up to you. In the picture above you can see that I chose sen yai (the wide noodles). But, I sometimes have mee grob (deep fried noodles) with this dish to make a change. You can see that noodle in the picture below.
The recipe for rat naa varies a lot so some people, like myself, will cross town just to find the perfect version. Actually, I don't have to travel far as my local rat naa food shop is at the top of Tetsaban 4 Road where my school is located. It is easy to tell this is a popular shop as there is always a line of Thai people waiting to buy. There are two shops in my soi that cook rat naa. They are Ok but not perfect. So, I have to cross Sukhumwit Road to buy my noodles in gravy. A word of warning, if you go to my favourite shop then make sure you are very hungry. A normal serving costing only 25 baht will easily fill a big bowl. They give you a lot of gravy unlike other shops. For an extra 5 baht you can order special but don't do that unless you can eat for two people!
The recipe for rat naa that I want to share with you today is for food shops. The ingredients here are enough for 40 plates and apparently will only cost you 150-200 baht.
The main ingredients are:
เส้นก๋วยเตี๋ยวเส้นใหญ่ - wide noodles ( 2 kilograms)
เนื้อหมูสันในหั่นชิ้นพอคำ - sliced pork fillet (1.5 kilograms)
ผักคะน้าหั่น - sliced kale (1 kilogram)
กระเทียมสับละเอียด - chopped garlic (quarter of a cup)
พริกไทยป่น - ground pepper (1 tablespoon)
แป้งข้าวโพด - corn flour (6 tablespoons)
เต้าเจี้ยวดำ - fermented soybeans (quarter of a cup)
น้ำตาลทราย - sugar cane (quarter of a cup)
ซีอิ๊วขาว - light soy sauce (three quarters of a cup)
ซีอิ๊วดำ - dark soy sauce (quarter of a cup)
น้ำปลา - fish sauce (three quarters of a cup)
น้ำซุป - stock (half a cup)
น้ำมัน - oil (one and a half cups)
น้ำส้มพริกดอง - chili sauce in vinegar
Mix the pork with the light soy sauce, ground pepper and one tablespoon of sugar cane. Leave to marinate for one hour. Mix together the noodles and dark soy sauce. Add one tablespoon of oil to a wok. Once it is hot, add the noodles and fry until it is ready. Take out and place on a plate. Add the remainder of the oil to the wok. When it is hot, add the garlic and fry until it is fragant. Add the fermented soybeans and stir as you fry. Add the sliced pork and fry for a little longer. Then add the kale and stock. Season with sugar cane and fish sauce and give it a good stir. When it is boiling, add the corn flour which has been mixed with water. When it is ready, serve.
Don't forget to visit the forums to discuss Thai food!
The recipe for rat naa varies a lot so some people, like myself, will cross town just to find the perfect version. Actually, I don't have to travel far as my local rat naa food shop is at the top of Tetsaban 4 Road where my school is located. It is easy to tell this is a popular shop as there is always a line of Thai people waiting to buy. There are two shops in my soi that cook rat naa. They are Ok but not perfect. So, I have to cross Sukhumwit Road to buy my noodles in gravy. A word of warning, if you go to my favourite shop then make sure you are very hungry. A normal serving costing only 25 baht will easily fill a big bowl. They give you a lot of gravy unlike other shops. For an extra 5 baht you can order special but don't do that unless you can eat for two people!
The recipe for rat naa that I want to share with you today is for food shops. The ingredients here are enough for 40 plates and apparently will only cost you 150-200 baht.
The main ingredients are:
เส้นก๋วยเตี๋ยวเส้นใหญ่ - wide noodles ( 2 kilograms)
เนื้อหมูสันในหั่นชิ้นพอคำ - sliced pork fillet (1.5 kilograms)
ผักคะน้าหั่น - sliced kale (1 kilogram)
กระเทียมสับละเอียด - chopped garlic (quarter of a cup)
พริกไทยป่น - ground pepper (1 tablespoon)
แป้งข้าวโพด - corn flour (6 tablespoons)
เต้าเจี้ยวดำ - fermented soybeans (quarter of a cup)
น้ำตาลทราย - sugar cane (quarter of a cup)
ซีอิ๊วขาว - light soy sauce (three quarters of a cup)
ซีอิ๊วดำ - dark soy sauce (quarter of a cup)
น้ำปลา - fish sauce (three quarters of a cup)
น้ำซุป - stock (half a cup)
น้ำมัน - oil (one and a half cups)
น้ำส้มพริกดอง - chili sauce in vinegar
Mix the pork with the light soy sauce, ground pepper and one tablespoon of sugar cane. Leave to marinate for one hour. Mix together the noodles and dark soy sauce. Add one tablespoon of oil to a wok. Once it is hot, add the noodles and fry until it is ready. Take out and place on a plate. Add the remainder of the oil to the wok. When it is hot, add the garlic and fry until it is fragant. Add the fermented soybeans and stir as you fry. Add the sliced pork and fry for a little longer. Then add the kale and stock. Season with sugar cane and fish sauce and give it a good stir. When it is boiling, add the corn flour which has been mixed with water. When it is ready, serve.
Don't forget to visit the forums to discuss Thai food!
Noodles Fried in Dark Soy Sauce
A little while ago, I blogged about a favourite dish of mine called noodles in a gravy (rat naa). Well, today I want to introduce you to its twin! Usually, if a food stall is cooking rat naa, they will also cook noodles fried in soy sauce (pad see-eel). You could say that this is the dry version. The noodles here are the wide ones called sen yai, although you could use the small ones such as sen lek. It is quite simple to cook. First fry some garlic until golden brown. Then add pork or chicken and fry until it is almost cooked. Add the noodles together with some dark soy sauce, then kale (Chinese broccoli) and one egg. You then season with soy sauce, sugar, salt and white vinegar. As usual, I have a video of one of my local food shops cooking this dish. There is also a new video of rat naa being cooked by this same shop. The videos are numbers 22 and 23 on the list.
http://www.enjoythaifood.com/videos/
Don't forget to visit the forums to discuss Thai food!
http://www.enjoythaifood.com/videos/
Don't forget to visit the forums to discuss Thai food!
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