Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Fri, 26 Jun 2015 12:53:12 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.2 Chicken Satay with Peanut Noodles http://steamykitchen.com/27510-chicken-satay-with-peanut-noodles-recipe-video.html http://steamykitchen.com/27510-chicken-satay-with-peanut-noodles-recipe-video.html#comments Tue, 16 Jul 2013 16:28:31 +0000 http://www.steamykitchen.com/?p=27510 It was just last week that I confessed to wasting a lot of food in my line of work during the process of recipe creating and testing. It’s horrible, I know, but at least you’ll have the comfort of knowing that each recipe IS tested and not just made up randomly in my head AND that the food scraps either go ...

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Chicken Satay with Peanut Noodles and Cucumber Salad Recipe

It was just last week that I confessed to wasting a lot of food in my line of work during the process of recipe creating and testing. It’s horrible, I know, but at least you’ll have the comfort of knowing that each recipe IS tested and not just made up randomly in my head AND that the food scraps either go to the chickens or the worm compost. Believe me, the chickens and worms love it.

Chicken Satay with Peanut Noodles and Cucumber Salad Recipe

However, I do have a solution for cutting down on buying too much grocery – The Fresh 20 by my friend, Melissa Lanz. Basically, it goes like this: Every week, The Fresh 20 will send you a grocery list of 20 fresh ingredients (i.e. vegetables, meat, seafood, fruit, dairy). With those 20 fresh ingredients and your pantry staples, you can make 5 meals to feed your family.

Chicken Satay with Peanut Noodles and Cucumber Salad Recipe

Genius, right? This plan eliminates the guesswork of “What’s for dinner?” and “What groceries to buy?”

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While the service is a monthly fee, the cookbook, with 80 recipes (that’s 5 recipes each week for 16 weeks) is on sale at Amazon for less than $20. The week that I chose included 20 fresh ingredients that made this Chicken Satay with Peanut Noodles, along with:

Greek-Style Lamb Tacos with Cucumber Yogurt Sauce & Salad
Orange Jalapeño Shrimp with Broccoli and Brown Rice
Guacamole Tostadas with Fried Eggs
Lamb Penne with Simple Green Salad

There are options for Vegetarians and Gluten Free diets too. Easy peasy.

Chicken Satay with Peanut Noodles Recipe Video

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Chicken Satay with Peanut Noodles Recipe

Servings: Prep Time: Cook Time:
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Recipe adapted from The Fresh 20 Cookbook by Melissa Lanz.

Ingredients:

FOR THE CHICKEN SATAY
1 tablespoon reduced-sodium soy sauce
2 teaspoons cooking oil
2 garlic cloves, finely minced
1 tablespoon grated fresh ginger
1 teaspoon ground cumin
freshly ground black pepper
2 boneless skinless chicken breasts, cut evenly into bite-sized pieces
wooden skewers, soaked in cold water for at least 10 minutesFOR THE PEANUT NOODLES
1 teaspoon cooking oil
1 garlic cloves, finely minced
1 teaspoon finely minced red chile pepper
1/2 lime, juiced
2 tablespoons honey
1/4 cup peanut butter
2/3 cup hot water
2 tablespoons reduced-sodium soy sauce
8 ounces spaghetti, cookedFOR THE CUCUMBER SALAD
1 medium cucumber, very thinly sliced
1 teaspoon white wine vinegar or rice vinegar
1 tablespoon honey
1/2 teaspoon finely minced red chile pepper

Directions:

For the chicken satay: In a non-aluminum container, combine all ingredients together. Marinate in the refrigerator for 10 minutes or up to 24 hours. Heat the grill to medium-high. Skewer the chicken pieces on the soaked skewers and discard the marinade. Grill the chicken for 3-4 minutes per side, until cooked through. Serve the chicken warm with the peanut noodles.

For the peanut noodles: In a small saucepan over low heat, combine the oil, garlic and peppers and saute for 1-2 minutes or until the garlic becomes fragrant. Add the lime juice, honey, peanut butter, hot water and soy sauce and simmer for 3-5 minutes, stirring occasionally. Toss the pasta with half the peanut sauce. Serve the remaining sauce for dipping the chicken satay.

For the cucumber salad: In a small bowl, toss the cucumber slices, vinegar, honey and peppers. Serve alongside the chicken satay and peanut noodles.

 

Chicken Satay with Peanut Noodles and Cucumber Salad Recipe

Chicken Satay with Peanut Noodles and Cucumber Salad Recipe

 

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Chicken Vindaloo http://steamykitchen.com/16512-chicken-vindaloo.html http://steamykitchen.com/16512-chicken-vindaloo.html#comments Sun, 26 Jun 2011 19:47:13 +0000 http://steamykitchen.com/?p=16512 *waving hello!* Hey guys! I’m still in the middle of getting the new house ready and packing boxes in our old house. We’re almost done painting every single wall, baseboard and ceiling trays. Three more days until the big move! I’ll post some photos later today. Lots of love, Jaden We are so thrilled to introduce you to Prerna, from Indian Simmer. ...

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*waving hello!* Hey guys! I’m still in the middle of getting the new house ready and packing boxes in our old house. We’re almost done painting every single wall, baseboard and ceiling trays. Three more days until the big move! I’ll post some photos later today. Lots of love, Jaden

We are so thrilled to introduce you to Prerna, from Indian Simmer. Today, she is sharing her recipe for Chicken Vindaloo, one of our absolute favorites, packed with flavor from chilies, garlic, cardamon, cinnamon and more. We know you will love Prerna and her blog, with photography that inspires, charged with brilliant and bold colors, and recipes from the heart, like Chicken Tikka Masala and Cumin scented Green Peas Pulao or Matar Paneer. Enjoy! – adam and joanne

A few weeks back I got a message from someone with the email address jaden at steamykitchen.com and it said will you “guest post for me?” My first reaction was to check whether that it was really written to me. Why?  Because never in my wildest dreams would I expect that JADEN from STEAMY KITCHEN would ask little me to guest post on her blog. And even when I found out that it was actually Jaden, I was in complete disbelief! Just like millions of other bloggers and food lovers, I have always been inspired by Jaden. It is an honor to be featured on Steamy Kitchen and thanks so much Jaden for the opportunity!

When asked about what I should be cooking for her, Jaden said she loves Chicken Vindaloo and would love to share its recipe with her readers. So Chicken Vindaloo it is! It is a dish which, if not most popular, must be one of the most popular Indian dishes in the world. Vindaloo is a popular curry that hails from a tiny little state of Goa in India. Portuguese had their colony in Goa for decades and so the state has a great influence from Portuguese culture. It is believed that the name Vindaloo was also derived from Portuguese dish where “vinho” means wine and “alhos” is garlic. Usually the recipe asks for pork and wine along with garlic. In course of time Vindaloo evolved and cooks started making it with chicken or lamb and wine was substituted with vinegar.

I am sure you will always notice that the Chicken Vindaloos served in restaurants have potatoes in them. Aloo in hindi means potatoes and since Vind- aloo has aloo in it, I assumed that potatoes are a must in the dish. But after doing a little bit of a research I found that potatoes are not really an essential ingredient. A traditional Vindaloo just asks for meat, garlic, wine or vinegar and lots of chilies in it. So the potatoes you see in the Vindaloo they serve at your favorite Indian restaurant are probably because they either want to make the gravy thicker or increase the volume but definitely not because the recipe asks for it!

Most important part of a Vindaloo masala (spice mix) is the chilies in it. The dish is mostly fiery hot because Vindaloo masala is a chili based preparation and that is where it gets all its flavors. In my recipe I used the dry whole red chilies found at Indian markets. You can make it milder to your taste and use Kasmiri Mirch (a mild form of red chili). This will help make the curry red and pretty but still not very hot.

So here’s the recipe for Chicken Vindaloo. Again, you can tweak the amount of spices and heat according to your taste. Also if you want, you can add diced boiled potatoes in the curry but if you do so, do it right after the chicken is almost cooked and you are giving it a final boil.

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Chicken Vindaloo Recipe

Servings: serves 4 Prep Time: 1 hour 30 minutes Cook Time: 20 minutes
chicken-vindaloo-recipe-1

Ingredients:

1 ½ lb chicken thighs (cut into cubes)
1 cup diced onions
4-5 whole red chilies
6-7 cloves of garlic
1 inch ginger
¼ cup white wine vinegar (add more if you like)
For dry spice mix:
1 teaspoon cloves
3-4 whole cardamoms
1 teaspoon cinammon powder
1/2 tablespoon peppercorns
1 tablespoon cumin
1 teaspoon turmeric powder
1 1/2 teaspoons mustard seeds
2 cups diced potatoes (optional)
4 tablespoons olive oil
Salt

Directions:

1) Soak whole chilies, garlic cloves and ginger in the white wine vinegar for about half an hour. Grind and make a paste of it.
2) Marinate chicken in the chili paste and let it sit in a refrigerator for at least an hour.
3) For the dry spice: mix cloves, cumin, cardamom, cinnamon, turmeric and peppercorn. Grind them in a spice or coffee grinder. Set aside.
4) Heat oil in a thick bottom pan, add mustard seeds.
5) Once they start to pop, add onions and fry them in oil until they turn light golden brown.
6) Add marinated chicken with all the juices and stir fry for a few minutes.
7) Add dry spices along with salt, mix it all together and cover the pan with a lid.
8) Let it simmer and cook until the chicken is done and curry is thick (stirring in between from time to time).
9) Garnish with chopped cilantro and serve hot with rice or your choice of bread.

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Pork Tenderloin with Warm Grilled Tomato Salsa http://steamykitchen.com/9098-pork-tenderloin-with-warm-grilled-tomato-salsa.html http://steamykitchen.com/9098-pork-tenderloin-with-warm-grilled-tomato-salsa.html#comments Sat, 12 Jun 2010 08:36:26 +0000 http://steamykitchen.com/?p=9098 Some people say that its hard pressed to find a meat leaner than chicken breast, and thankfully they are wrong. Dinners at our house would be as boring as the fourth hour of a chess game if this was true. The meat that might surpass you as being just as lean as chicken breast is pork tenderloin. No, silly, i ...

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Some people say that its hard pressed to find a meat leaner than chicken breast, and thankfully they are wrong. Dinners at our house would be as boring as the fourth hour of a chess game if this was true.

The meat that might surpass you as being just as lean as chicken breast is pork tenderloin. No, silly, i didn’t say pork belly or bacon, but the tenderloin, prized for it’s leanness and versatility. For you steak-lovers, it’s like the filet mignon of the pig, except ten times cheaper than it’s cow counterpart.

Buy an entire tenderloin, unwrap it, season with salt and pepper, throw it in the oven and cook for 20 minutes or until center reaches 150F (or blush pink.) While the pork is cooking, make this grilled tomato salsa from celeb chef  Marcus Samuelsson’s New American Table cookbook. Dinner’s done, totally healthy, checkmate.

Grilling the tomato for the “salsa” is genius – this warm sauce can be used for so many different applications, grilled chicken, pan-fried tofu, tossed in a salad, over fish, pan-fried pork chops, well – you get the point. You can do this on your outdoor grill or inside on a grill pan, like any of these (which is what we did for this recipe)

I’m a lucky gal, especially in this photo with Top Chef Winner Hosea Rosenberg!

We get to work together along with nutrition goddess Mitzi Dulan and Food Network’s $10 dollar dinners Melissa d’Arabian on the consumer advisory panel for the pork board (who represents both small and large farmers). We braved the Iowan winter earlier this year to meet up and eat. and drink. and eat. and drink some more.

 

 

 

 

 

 

 

$3,700 vs. $350 camera – which camera took which photo?

A fun little game! Same dish, 2 cameras and 2 photos. Can you tell which photo was taken from the point and shoot camera?

 

 

 

 

Okay now on to the recipe!

 

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Pork Tenderloin with Warm Grilled Tomato Salsa

Servings: Serves 4 Prep Time: 15 minutes Cook Time: 20 minutes
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One more note about the pork tenderloin. Take a look at the package before salting. Some tenderloin is packaged in a brine solution, which contains salt already. If it does, you can just go easy on seasoning. If you're running out of time and can't wait the 20 minutes for roasting, go ahead and slice the pork tenderloin into 3/4" pieces and pan-fry until blush-pink in the middle.

The recipe for the Grilled Tomato Salsa is from Marcus Samuelsson's New American Table Cookbook.

Ingredients:

1 pound pork tenderlion
1/4 teaspoon kosher salt
freshly ground black pepper
2 teaspoons Dijon mustard
1/2 teaspoon honey
.
FOR THE SALSA
3 plum tomatoes, cut in half lengthwise
1/2 jalapeno pepper, seeded and ribs removed (if desired)
1 tablespoon olive oil
Juice of half a lemon
1 teaspoon white wine vinegar
1/2 teaspoon ground cumin
1/4 teaspoon salt
Freshly ground black pepper
1 tablespoon mint, chopped
1 tablespoon basil, chopped
1 green onion, thinly sliced

Directions:

For the pork
Preheat oven to 350F.

Mix mustard and honey together. Smear the honey mustard mix on the pork tenderlion covering all sides. Season with the salt and pepper. Line a baking sheet with parchment paper and bake for 20 minutes or until the center reaches about 150F. Let rest for 10 minutes before slicing. Serve with the Grilled Tomato Salsa

For the Grilled Tomato Salsa
1. Heat a grill pan over high heat

2. Toss the tomatoes and jalapeno pepper with 1 tablespoon of the olive oil. place on the grill and cook for 3 to 4 minutes on each side. Remove from the grill and let cool.

3. Chopped the tomatoes and pepper. Combine with the lemon juice, vinegar, cumin, salt, pepper and the remaining olive oil in a medium bowl. Fold in the basil, mint and green onions.

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Photo: Pork Tenderloin with Warm Grilled Tomato Salsa http://steamykitchen.com/9092-photo-pork-tenderloin-with-warm-grilled-tomato-salsa.html http://steamykitchen.com/9092-photo-pork-tenderloin-with-warm-grilled-tomato-salsa.html#comments Fri, 14 May 2010 19:05:37 +0000 http://steamykitchen.com/?p=9092 Easy roasted pork tenderloin (salt, pepper, smeared mustard on surface) and a warm grilled tomato salsa (mint, basil, green onion, olive oil, white wine vinegar). The salsa was recipe adapted from Marcus Samuelsson’s New American Table cookbook. Recipe for Roasted Pork Tenderloin with Warm Grilled Tomato Salsa.

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Easy roasted pork tenderloin (salt, pepper, smeared mustard on surface) and a warm grilled tomato salsa (mint, basil, green onion, olive oil, white wine vinegar). The salsa was recipe adapted from Marcus Samuelsson’s New American Table cookbook.

Recipe for Roasted Pork Tenderloin with Warm Grilled Tomato Salsa.

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Caprese Salad with Basil Vinaigrette http://steamykitchen.com/5086-caprese-salad-with-basil-vinaigrette.html http://steamykitchen.com/5086-caprese-salad-with-basil-vinaigrette.html#comments Tue, 18 Aug 2009 15:52:52 +0000 http://steamykitchen.com/?p=5086 When tomato and fresh basil is THIS good, I hate to do anything other than enjoy it fresh in a salad. My Basil Vinaigrette is simple to make, takes 5 minutes in a blender. You’ll love it. I promise. First, the Basil Vinaigrette ingredients: fresh basil leaves, shallots (substitute with onion or garlic), sea salt, a couple slices of fresh ...

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Caprese Salad Recipe

When tomato and fresh basil is THIS good, I hate to do anything other than enjoy it fresh in a salad. My Basil Vinaigrette is simple to make, takes 5 minutes in a blender. You’ll love it. I promise.

First, the Basil Vinaigrette ingredients: fresh basil leaves, shallots (substitute with onion or garlic), sea salt, a couple slices of fresh chili pepper, good olive oil and a vinegar.

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First you gotta chop up the shallots (or substitute with onion or garlic) and the pepper in the blender.

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Next goes in the torn basil leaves, salt, vinegar and 2 tablespoons of water. You need that liquid to get things moving in the blender.

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Let that baby whirl while you slowly drizzle in the olive oil. Look at that gorgeous mossy green!

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Once it calms down a bit, the color turns bright vivid green.

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The makings of a Caprese Salad.

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Wait. Another beauty shot of the tomato.

Caprese Salad with Basil Vinaigrette

Since I’m stacking this Caprese Salad up, I want to make sure that the bottom layer (which uses the bottom of the tomato) is flat — so that the whole stack doesn’t fall over. So lop off the round butt of the tomato so that it has a flat ass to sit on.

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Start stacking and layering your Caprese Salad!

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Lastly…drizzle the Basil Vinaigrette over your Caprese Salad.

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Love that drizzle action!

Caprese Salad with Basil Vinaigrette Recipe

serves 4 as first course

4 large tomatoes, sliced into thick slices
1 pound fresh mozzarella, sliced into thick slices
1/2 cup loosely packed basil leaves
sea salt & freshly ground black pepper

For the Basil Vinaigrette
1 small shallot, roughly chopped (substitute with 1 tablespoon chopped onion or 1 garlic clove)
2 slices fresh chili pepper
1 cup loosely packed basil leaves, torn
2 tablespoons water
2 tablespoons good white wine vinegar
1 teaspoon kosher or sea salt (1/2 tsp table salt)
6 tablespoons extra virgin olive oil

1. To make the Basil Vinaigrette, add the shallot and chili pepper to the blender. Next add the basil leaves, water, vinegar and sea salt. Blend. Slowly drizzle in the olive oil as you are blending.

2. To assemble the Caprese Salad, layer the tomato, fresh mozzarella and basil leaves. In between each layer, season with a bit of sea salt and freshly ground black pepper. Drizzle the basil vinaigrette on top.

Store extra basil vinaigrette in the refrigerator for up to 2 weeks.

This is summer fest!

summerfest-badge

Summer Fest 2009 is a four-week, cross-blog celebration co-created (alphabetically listed) by A Way to Garden, Matt Armendariz of Mattbites, Jaden Hair of Steamy Kitchen, and Todd and Diane of White on Rice Couple, with guest appearances from Shauna and Daniel Ahern of Gluten-Free Girl, Simmer Till Done’s Marilyn Pollack Naron, and Paige Smith Orloff of The Sister Project.’ And from you that’s critical. Your contributions are desired, and needed.

Will you play along? Have a recipe or tip that fits any of our weekly themes? Starting today, with the subject of herbs, you can contribute in various ways, big or small. Contribute a whole post, or a comment, whatever you wish. It’s meant to be fun, viral, fluid. No pressure, just delicious. The possibilities:

Simply leave your tip or recipe or favorite links in the comments below a Summer Fest post on my blog, and then go visit my collaborators and do the same.

The cross-blog event idea works best when you leave your recipe or favorite links (whether to your own blog or someone else’s) at all the host blogs. That way, they are likely to be seen by the widest audience. Everyone benefits, and some pretty great dialog starts simmering.

Or think bigger: Publish entire entire posts of your own, if you wish, and grab the juicy Summer Fest 2009 tomato badge (illustrated by Matt of Mattbites).

Summer Fest 2009 Schedule:

  • Tuesday, August 18: TOMATO WEEK. How do you like them love apples? (this week!)

What did my co-hosts make for the Summer Fest Party?

simmer-till-done-tomato-bread Simmer Till Done Made a Savory Upside Down Tomato Basil Bread

matt-bites-tomatoes-ten-ways Matt Bites does Tomatoes 10 Ways

away-to-garden-frozen-sauce Away to Garden shows us her Quick Tomato Sauce Ever So Slowly

white-on-rice-tomato-jam-recipe White on Rice tells us about their kiddie tomato thieves and makes Tomato Jam!

sister-project What a cute little girl! Paige from The Sister Project makes Curried Carrot and Tomato Soup

smoked-tomato-salsa-glutenfreegirl Gluten Free Girl makes Smoked Tomato Salsa

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