Tuesday, September 30, 2014

Thai Basil Beef Stir Fry

Yum

I love Thai food.  I remember when I first started working and had some extra money to splurge on myself going out to eat was always fun.  My friends and I would go to the same Thai Restaurant called Siam.  We must  have eaten their at least once a week.  I never thought I could make this kind of food at home, but now I hardly go out to restaurants so making my own take out is a must.  This Thai Basil Beef Stir Fry is as close to the Thai Basil dishes I would get every time I went out.  Now that I have kids and am a stay at home mother, the days of splurging out at restaurants is left mostly for special occasions.   I am proud that I was able to feed my whole family for about the price of one dish plus the tip (gratuity) I would have spent for a meal out.  Hmmm... now all the money I'm saving allows me to to splurge on other things for my family.




Thai Basil Beef Stir Fry

by Curry and Comfort
Prep Time: 15
Cook Time: 20
Ingredients (6-8 people)
  • 2lbs beef (lean) sliced into strips
  • salt and black pepper to season beef
  • 1 cups sliced bell pepper or sweet pepper
  • 4-5 garlic cloves finely minced
  • 1 bell pepper or several sweet peppers thinly sliced
  • 2 large handfuls of Thai Basil (this is a must for the dish to get it's authentic flavor)
  • 2 heaping Tbs of fresh mint finely sliced (optional)
  • 1 bunch of spring onions chopped
  • 4-5 Thai bird chilies for extra heat or jalapenos)
  • red chili flakes and black pepper to taste
The sauce
  • 1/4 cup fish sauce
  • 1Tbs of Soy Sauce
  • 2Tbs of brown sugar.
  • 1/4 cup of water
Note: Fish sauce is very authentic to Thai cooking so it is something you want in your pantry for a lot of your Asian recipes.

Instructions
1. Slice beef and toss with a little salt and black pepper.
2. Heat 2-3 Tbs canola oil in wok on high heat and stir fry sliced beef for 1 minute then add garlic and stir fry for 2 more minutes.
3. Then add peppers, spring onion and chili flakes and stir fry for 1 minute.
4. Next add the prepared sauce and cook for 2-3 minutes .
5. Finish dish with fresh basil and mint. When basil and mint wilt the dish is done. Taste for salt and seasoning.
6. Serve with hot rice. Enjoy
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  Step by Step Directions:

 Slice beef and toss with a little salt and black pepper. Heat 2-3 Tbs canola oil in wok on high heat and stir fry sliced
Then add peppers, spring onion and chili flakes and stir fry for 1 minute.  

Next add the prepared sauce and cook for 2-3 minutes.   Finish dish with fresh basil and mint. 

When basil and mint wilt the dish is done. Taste for salt and seasoning.  Serve with hot rice. Enjoy


Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Monday, September 29, 2014

Spinach and Ricotta Stuffed Pockets

Yum

I try to strive to put a meatless dishes every Monday here on the blog for Meatless Mondays.  It's hard for me since I live with two big carnivores (my husband and son) that feel like they have to have meat with each meal.  Since I basically blog about the food I cook at home for the family... getting a meatless dish can be hard. 

Now this was a big hit with the meat eaters and my daughter who loves vegetarian food.   It was also really easy to make since the tube biscuit dough helps make the pocket.   

You can make these for the next football game or movie night and no mater who wins or how bad the movie is... these will be a hit.


Spinach and Ricotta Stuffed Pockets

by Curry and Comfort
Prep Time: 10
Cook Time: 40
Ingredients (serves 16)
For the Pocket
  • 2 tubes large size refrigerator biscuits (I used Pillsbury Grands)
  • 1 cup mozzarella cheese (optional)
  • 1 egg with a little water to create an egg wash
Filling
  • 1 bag frozen spinach
  • 1 large onion finely diced
  • 2 cloves garlic finely minced or grated
  • 1 tsp dried oregano flakes
  • 1 tsp dried basil flakes
  • salt and black pepper to taste
  • red chili flakes (to taste)
  • 1/8 tsp freshly grated nutmeg
  • 2 cups ricotta cheese
  • 1 cup Parmesan cheese
Sauce
  • 1 cup jarred pasta/marinara sauce
  • red chili flakes to taste
  • 1/4 tsp garlic powder
  • 1/4 tsp dried basil
  • 1/4 tsp dried oregano
  • salt and black pepper to taste
Instructions
1. Place frozen spinach in pan on medium heat and allow spinach to thaw in pan. This will also evaporate any water. Move spinach to the sides of the pan and put 1 Tbs canola oil into center. Add onions and garlic and saute with thawed spinach. Then add the chili flakes, basil, oregano, nutmeg , salt and black pepper.
2. Next add the ricotta cheese and Parmesan cheese. Mix well with the seasoned spinach. Allow mixture to cool down slightly before proceeding.
3. Take a large biscuit and press down until it is large and flat (like a small pizza crust). Careful not to tear the dough. Place about 2-3 Tbs of filling onto dough and fold over and seal the edge. Seal again by pressing down the edge with a fork. Place on a sprayed baking sheet.
4. Preheat oven to 400 degrees. Apply egg wash over each pocket then top with the mozzarella cheese. Bake for 17-20 minutes or until biscuit is nicely browned.
5. Make sauce by adding all ingredients to a pan and stirring until sauce is warmed. Serve hot or warm. Enjoy.
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 Step by Step Directions :
Place frozen spinach in pan on medium heat and allow spinach to thaw in pan. This will also evaporate any water.  Move spinach to the sides of the pan and put 1 Tbs canola oil into center.  Add onions and garlic and saute with thawed spinach.  Then add the chili flakes, basil, oregano, nutmeg , salt and black pepper.

Next add the ricotta cheese and Parmesan cheese.  Mix well with the seasoned spinach.  Allow mixture to cool down slightly before proceeding.



Take a large biscuit and press down until it is large and flat (like a small pizza crust). Careful not to tear the dough.   Place about 2-3 Tbs of filling onto dough and fold over and seal the edge.  Seal again by pressing down the edge with a fork. Place on a sprayed baking sheet.

Preheat oven to 400 degrees. Apply egg wash over each pocket then top with the mozzarella cheese.  Bake for 17-20 minutes or until biscuit is nicely browned.  Make sauce by adding all ingredients to a pan and stirring until sauce is warmed.  Serve hot or warm.  Enjoy.

 




Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.