Thai

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Thai Garden Chicken Wonton Broth Bowl

Published April 18, 2016 by jenmatteson

I haven’t been to Panera in a long time. A really long time. Until recently. And I noticed their menu has changed quite a bit. They seem to have a bit more global flavors than I remember, and I really like the change!

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Granted, they aren’t too far out there, as I can understand they want to continue to appeal to the general public, but some new fun items none the less. The Thai Garden Chicken Wonton Broth Bowl (not sure why it just can’t be called soup) really caught my eye. And, I loved it! And of course, I thought how hard could it be to make it at home?

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The hardest part of this broth bowl was making the wontons. And really, it wasn’t hard at all, it was just really tedious. The recipe called for a pound of ground chicken, but seeing as though a little goes a long way, I only  used 1/2 pound, and it still made about 25 wontons. Another great option is to use frozen pre-made wontons. Costco actually has some pretty good chicken wontons. Because I made a large pot for just the two of us, the only thing I would have done differently next time is add only the wontons I intend to eat that day. The wonton wrapper itself started to fall apart by day 3 from sitting in the liquid so long. I would keep the others uncooked and wrapped up to throw in when I heat up the soup. Overall, I really liked it. Nate was kind enough to let me know that I can make that any time I want…meaning he really liked it, too!

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Thai Garden Chicken Wonton Broth Bowl

Source: Adapted from Spark People
Servings: 8

Ingredients

1/2 pound extra lean ground chicken
1 tbsp. dried minced onion (I subbed 1/4 of a fresh onion, diced finely)
4 cloves garlic, minced, separated
1 tbsp. Ponzu sauce
1/2 tsp sesame oil
2 tsp plus 2 tbsp. ginger root, grated, separated
1/2 tsp. seasoned rice vinegar
48 wonton or pot sticker wrappers
8 cups low sodium chicken broth
2 cup water
3 medium carrots, julienned
4 oz. Portabella mushrooms, sliced
2 crowns broccoli, cut into medium florets
2 tbsp. Miso
2 tsp. sweet red chili sauce
3 green onions, rough chopped
1 cup Napa cabbage, rough chopped
sesame seeds, toasted

Directions

1. In a medium bowl, combine ground chicken, onion, 2 cloves minced garlic, Ponzu, sesame oil, 2 tsp ginger, and vinegar. Scoop one tablespoon of chicken mixture on wonton wrapper. Seal edges with water and set aside.

2. In large soup pot or Dutch oven, bring chicken broth and water to a boil. Add carrots and continue to boil for 3-5 minutes.

3. Lightly sauté 2 tbsp. ginger, remaining garlic and add mushrooms, about 5 minutes until mushrooms are soft and fragrant. Add mushrooms, broccoli, miso and sweet chili sauce. After simmering 10 minutes, add green onion, cabbage and wontons. Cook wontons until chicken is cooked through, about 4 minutes. Serve and garnish with sesame seeds.

A Trip to Mexico Followed by Thai-Glazed Corn

Published November 4, 2014 by jenmatteson

I know I went back on my word of posting once a week, but I have a very good excuse. Our best friends got married in Mexico, so Nate and I were gone celebrating for 10 days! That didn’t leave a lot of time for cooking and blogging leading up to and after, but we’re back on track now! I was too busy balling my eyes out, and my husband was too busy sweating up a storm (ruining their pictures) to take any of our own pictures of the actual ceremony. But what we did do is spend one wonderful day with alone with the bride and groom, and it was absolutely fabulous! Here’s a quick pic of the four of us on a cliff off Isla Mujeres after sampling some of the local tequila, of course 😉

Fun with Besties in Isla Mujeres

We have so many awesome memories from Mexico with the Fishers and Co., from their beautiful wedding, spending great times with their family and friends, sailing, swim up bar, water aerobics and trivia, Isla Mujeres and getting completely poured on, cards in the lobby bar, deep sea fishing, all the way to getting put on official probation by the hotel Assistant Manager. I am so thankful to be included in such a special event and will remember that vacation forever! I’ll share more pictures of our awesome trip once we have them uploaded.

Because there’s no real good transition from trip to Mexico to Thai glazed corn on the cob, I’ll just jump right in…

I feel like we didn’t eat our share of corn this year, but can you ever have enough? Probably not when it’s fresh from the farm! I grew up eating corn on the cob in probably one of the most traditional ways – boiled with butter and salt. As I got older, I enjoyed it grilled in the husk with salt and pepper. This glaze really takes corn to a whole new level.

Thai-Glazed Corn

The glaze is slightly sweet, but the fish sauce adds a salty element. Grilling for just a little longer after brushing on the glaze caramelizes the sugars and makes every single kernel pop! I think this glaze would be great on almost everything – chicken, pork, shrimp, fish! It’d even be a great wing glaze!

We’re pretty much at the end of the prime corn season, but if you’ve still got some fresh ears, I highly recommend trying out this recipe.

Thai-Glazed Corn

Thai-Glazed Corn

Source: Adapted from Food and Wine
Servings: 4

Ingredients:

1/2 cup unsweetened coconut milk
1/4 cup soy sauce
2 tbsp. brown sugar
1 tbsp. Asian fish sauce
1 tbsp. fresh lime juice
4 ears of corn, shucked
chopped cilantro, for garnish
lime wedges, for serving

Directions:

1. In a small saucepan, combine the coconut milk, soy sauce, sugar, fish sauce and lime juice. Cook over moderate heat until the glaze is syrupy, about 10 minutes.

2. Preheat grill to medium heat and grill corn until charred and tender, 10-15 minutes, turning occasionally. Brush cobs with glaze during the last 5 minutes. Cut each corn cob into thirds (or don’t, because you’ll likely want an entire ear to yourself), transfer to platter and garnish with cilantro and lime wedges.

Thai it, you’ll like it! Thai Basil Chicken

Published April 3, 2013 by jenmatteson

When I lived in lowertown St. Paul, I had an abundance of options for food (if I wasn’t in the mood for cooking, of course).  Not only that, but most of them would deliver.  Score!  Now that I live out in the ‘burbs, our delivery is limited to Chinese or pizza 😦  One of my favorite places to get take out from was Sawatdee.  I fell in love with this Thai place after the first time a friend of mine brought me there.  I couldn’t believe what I’d been missing, and it was just up the block from me!  One of the best things about it is was you could order anything on the menu, with a pepper number (1-5, 1 being very little heat, 5 being insane hot).  So for example, I’d get the vegetable curry fried rice, with four peppers.  It always seemed to depend on who the chef was, as sometimes a 4 pepper was too hot for me, and sometimes it was perfect.  Since they had such huge portions, I ordered most stuff a 3 pepper so Nate and I could share whatever we got.

Thai Basil Chicken

One of my favorite dishes that Nate ordered was Thai basil chicken.  I love basil, but it didn’t really appeal to me on the menu.  I think of basil and I think of only one flavor.  I don’t at all think to pair it with spice.  Until I tried that dish.  It was out-of-this-world flavorful and amazing!  Which is exactly why I saved this recipe as soon as I saw it.

One ingredient I will never understand is fish sauce.  That stuff smells so disgusting, its terrifying putting in dishes because you are afraid to ruin it.  However, while it smells like nasty dead fish that have been sitting in the sun for the last week, it actually adds a delicious rich flavor to dishes.  It’s pretty much a staple for Thai cooking.  One thing I just learned is that the longer the fish sauce ferments, the less horrible smell it has.  This means it’s not a bad idea to invest in something a little more pricey – assuming it’s been fermented longer (which is usually the case).  Now I know for next time!

I had some leftover basil in my fridge that I wanted to use up (though it wasn’t Thai basil), and everything else is definitely a staple in my kitchen, so I didn’t even have to go out of my way to make this.  The result was just as good as the take out, with the benefit of knowing exactly what went in it.  I’d likely use Thai chilies instead of Serrano chilies, but I still had two left from making coconut lime chicken with chilies from a few nights ago.  I cannot wait to have this again very soon!

Thai Basil Chicken

Thai Basil Chicken

Source: Adapted from Cooking by Moonlight
Servings: 4

Ingredients:

olive oil
3 cloves garlic, minced
1 shallot, chopped
1 Serrano chili, chopped finely (seeded for less heat)
1 red bell pepper, sliced thinly
2 boneless, skinless chicken breasts, thinly sliced (about 1″)
3 tbsp fish sauce
1 tbsp lime juice
1 1/2 tbsp brown sugar
1/2 cup chopped basil
1 cup basmati rice, cooked

Directions:

1. In a large skillet or wok, heat olive oil over medium-high heat.  Add garlic, shallot, Serrano chili and red bell pepper.  Saute until they begin to soften, about 3-5 minutes.

2. Add chicken and saute until browned on both sides, about 5 minutes total.

3. Reduce heat to medium-low.  Add fish sauce, lime juice and brown sugar.  Stir and let simmer until sauce begins to thicken, 10-15 minutes.  The longer you simmer, the thicker the sauce.  Once the sauce reached desired consistency, remove from heat and stir in basil.  Serve over rice.

Thai Turkey Meatballs

Published June 4, 2012 by jenmatteson

I had several snacks planned for my wine exchange, but I wanted one more thing that was a bit more substantial, and turkey meatballs sounded perfect.  I found this recipe from the Spring 2012 issue of Real Food, a magazine from Lund’s and Byerly’s, given to my by Nate’s mother.  I couldn’t find it on the internet to link back to, but I really didn’t change much from the original recipe.

I was hoping for a lot more flavor in these meatballs.  Unfortunately, they sort of fell flat for my taste.  I normally use extra lean ground turkey, but I though I’d use just lean ground turkey, though I feel like the meat was too heavy for this recipe.  I did bake them instead of pan frying them, and maybe not frying them in the peanut oil took away a little flavor that would have otherwise been there.  If I make these again, I would certainly add chili sauce, too, but I didn’t want to this time around since I was cooking for several other people.

Thai Turkey Meatballs

Source: Lund’s and Byerly’s
Servings:  6

Ingredients:

4 shiitake mushrooms
1 1/2 lbs ground turkey
2 tsp minced ginger
2 tsp Thai green curry paste
2 tbsp Asian fish sauce
1 tsp sugar
1 egg, lightly beaten
1/3 cup green onions, finely chopped
1/3 cup cilantro, chopped
salt and pepper
olive oil
Asian Dipping Sauce

Directions:

1. Pour boiling water over mushrooms to cover and soak for at least 30 minutes (up to 3 hours) to soften.  Remove and discard stems and finely chop mushrooms.

2. Preheat oven to 400 degrees.  Drizzle olive oil on baking sheet.  In a medium bowl, combine mushrooms, turkey, ginger, curry paste, fish sauce, sugar, egg, green onions, and cilantro.  Fry up a sample and taste.  Adjust ingredients as needed.  Mix until well combined and form into 1-inch meatballs.

3. Place meatballs on prepared baking sheet, and bake for 22-25 minutes, until completely cooked through.  Serve with Asian Dipping Sauce.

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