Red Curry BBQ Sauce

It was a weeknight, I had been defrosting some chicken all afternoon. What do I do for a sauce? We have this fabulous teriyaki combo, but we just had it. I don't have a lot of ingredients in my fridge... I opened up that same Cook's Illustrated hoping to find an inspirational combo and did I ever. I love these recipes, for some reason I feel like they are difficult to follow, so I feel the need to share because its the same thing but simplified and modified with spice and less lime. This sauce isn't just reserved for a marinade, but can be used for pastas, veggies, and anything you want!

Shopping List:

• 1 can of light coconut milk
• 1 heaping tsp of red curry paste
• 1 tsp of sriracha
• 1 lime, completely zested and then squeezed
• 1/3 cup sugar
• 1/3 cup water

Putting it Together:

1. Combine the first four ingredients and whisk together.
2. Put the water in a small saucer, (I used a 1 quart) add the sugar carefully so it is in the center and not sticking to the edges.

3. Turn on the heat to a medium/medium high, bring to a boil, as it starts to turn a straw color turn it down to medium. About 4 minutes.

4. About 3-4 minutes more it will be a more golden color.

5. Take it off the heat and whisk in the coconut milk mixture.

6. Put it back on the heat for about 5-6 minutes at a medium heat keeping a watchful eye as it thickens.

Spring Vegetable Pasta

With family in town all visiting for Mother's day weekend Dave and I wanted to throw a backyard BBQ. We envisioned stuffing chicken breasts and grilling them up with a new warm pasta salad recipe and a smorgasbord of other culinary delights.

7.66 miles and 2,203 vertical feet gained, exhaustion set in and the whole complex BBQ idea went out the window. The veggie pasta salad though, that, I could not pass on. This recipe is from Cook's Illustrated and has been modified for my taste buds. What I found most intriguing was the sauteing of pasta, it was equated to making a risotto to add new complex flavors. Mission Accomplished!

Shopping List:

• 3 leeks
• 2 cups of peas
• 4 cloves of garlic
• 1 lb of asparagus
• 1 lb of pasta
• 4 tblspns of olive oil
• 4 cups of water
• 1 tbspn of chicken bouillon
• 1/4 tsp of red pepper flakes
• 1 tsp of savory or thyme
• 1/2 cup of white wine
• 1/2 cup of grated Parmesan

Putting it Together:

1. Roughly chop the dark green tops of the leeks, take the hard butts off the asparagus, 1 cup of peas, 2 squashed garlic cloves, water, and bouillon and add to a pot. 

2. Let these stew for a while anywhere from 20 minutes to 40 minutes, then strain mashing the veggies to squeeze out all the extra broth and flavor. (The recipe said to add water so your final mixture is 5 cups, i think 4.5 cups will be better, at least for my recipe).
3. While the broth is stewing, thinly slice the leeks, chop the asparagus, and mince the garlic.
4. In a dutch oven heat 2 tblspns of olive oil, add the three thinly sliced leeks until softened and golden about 3 minutes, next add the asparagus, broccoli, savory, and red pepper about 2-3 minutes until they brighten up, then add the peas for about a minute. Take off the heat and cover.



Thinly sliced leeks

Brightened Vegetable Medlies

5. In a large pot heat 4 tablespoons of olive oil, add the pasta and stir very frequently but not constantly.

6.  As the pasta begins to slightly turn golden add 1/2 cup of white wine. It will look almost creamy.

7.  Let the white wine simmers and is fully absorbed add the broth.

8.  As the pasta becomes al dente add the vegetables, combine, then add the Parmesan and combine.

9.  Salt and Pepper to taste, and EAT!!

Eggplant Parm Refresh

So what do you do with eggplant parm leftovers? (or any leftovers for that matter...) Add some fresh wonderful and seasonal food and make over a left over! A Costco trip with a few fresh vegetables gave me a few options. I drew from the Mediterranean Chickpea Pasta (click me) recipe with charred tomatoes and turned it into an eggplant parm refresh.

Shopping List:

• Cherry or grape tomatoes
• Half a sweet bell pepper of your liking, chopped
• 1-2 tsp of Freshly Dried Parsley (click me too)
• A serrano pepper optional
• about 6 baby bellas quartered
• Two or three handfuls of fresh baby spinach
• garlic powder
• cayenne pepper
• S&P
• Left overs chopped up

Putting it Together:

1. Heat 1 tablespoon of olive oil. Add tomatoes and a nice sprinkle of salt and pepper. Occasionally turning in the pan, cook for about 4 minutes.

2. Add the sweet bell peppers and parsley.

3. As the sweet bell peppers brighten and soften up add garlic powder, cayenne pepper, and mushrooms.
4. Stirring occasionally for about another 4 minutes
5. Add the eggplant and spinach so it heats through. ( A good trick is to turn the heat on low and put the cover on to make sure the eggplant heats through ). Maybe 4 more minutes.

6. Bon Appetite!! (.. yum.. goey cheese and delicious fresh wonderfulness)

Eggplant Parmesean

This past week was a huge break from cooking, I whipped up one of our favorites, the Mediterranean Chickpea meal, ordered in a great Chinese feast, and followed that with a night out to Efrain’s ( spicy Mexican ) and finished off the week at my brother's with a spicy curry.

Well Sunday night arrived and we need to eat healthy, homemade, and vegetarian. Eggplant Parm seemed like the natural choice, with a homemade marinara and freshly breaded and pan-fried eggplant steaks the Keenie Kitchen was in full action.

Now to share...

Shopping List:

·         2 carrots diced

·         2 stalks of celery diced

·         1/2 onion diced

·         4 cloves of garlic smashed

·         1 tbspn of parsley (freshly dried)

·         1 tsp + of basil (freshly dried)

·         1 serrano pepper minced (optional)

·         2 15oz cans of diced tomatoes

·         1 eggplant

·         2 eggs

·         1 cup of breadcrumbs

·         Italian seasoning

·         S&P

·         Shredded cheese of your liking.

Putting it together:

1. Heat up about 2 tablespoons of olive oil to a medium heat and add the carrots, celery, and onion. Add a tsp of salt and pepper.

2. After veggies soften up ( about 5 mintues ) Add the garlic, parsley, basil, and serrano pepper (if you want a little heat). Let this cook for another 4 minutes or so, you want everything to be fragrant but be careful not to let it burn or brown.
3. Add the tomatoes, let it stew/simmer for about 30-45 minutes.
4. Blend 7/8 of the mixture. I like to let a little stay chunky for texture, this is really  up to you. Make sure to blend all the garlic.

5. Simmer until you are ready for your eggplant.
6. Preheat the oven to 375
7. Follow the steps of Eggplant Parm Undressed (link)



I can be made for Eggplant Parm... or a quick week night meal!

8. Spread a thin layer of sauce on the bottom of the pan.

9. Add your eggplant


10. Cover with remaining sauce, then cover with cheese

11. Bake for about 20 minutes until cheese is nice and melty.

12. Eat! (with a side of roasted broccoli and baby bellas)