Thai Red Curry Prawns

Last night we made Thai Red Curry Prawns, served on Thai Jasmine Rice.

Red Curry Prawns
1 Tbsp. Sesame Oil
15 Medium Prawns, peeled and deveind
1 Medium Onion, julienned
1 Celery Stalk, julienned
1 Large Carrot, julienned
5 small Peppers, sliced
1 Tbsp. Peanuts, crushed
1 Tsp. Basil, chopped fine

Red Curry Sauce

1/2 can Coconut Milk
2 Tbsp.Lemongrass, diced fine
1 Small Onion, diced fine 
1 Small piece of ginger, peeled and grated
1 Garlic Clove
1 Tbsp. Sugar
1 Tbsp. Lime Juice1 Tbsp. Red Chili Paste
1 Tbsp. Fish Sauce

1 Tsp. Cumin
1 Tsp. Coriander



Combine Red Curry Sauce ingredients together in a food processor, pulse to combine. Set aside. In a dutch oven, heat 1 Tbsp. Sesame Seed Oil. Add Onion, Celery, Carrot, Pepper, cook until tender. Add Red Curry Sauce and bring to a simmer.  Add prawns and cook through. Add Peanuts and Basil.  Serve over rice.

Welcome to...Thailand! Cashew Chicken

Last night on the first night of our Thailand adventure, we made cashew chicken.  We served the dish with Thai Jasmine Rice.

Cashew Chicken
1 Tbsp. Oil
3 Large Chicken Thighs, cut into small squares
1 Onion, diced
1 Garlic Clove, diced
1 Tbsp. Ginger, diced fine
4 small Sweet Pepper, diced
1/4 cup Cashews
1 Tbsp. Soya Sauce
1 Tsp. Fish Sauce
1 Tbsp. Cilantro, chopped fine

Heat 1 Tbsp. Oil in large frying pan or wok. Add chicken, cook through.  Add Onion, garlic and ginger, cook until just tender. Add peppers, cashews, soya sauce and fish sauce, saute for 3-5 minutes, add cilantro.  Serve on Rice.

Last Day of Italy....Bruschetta Top Sirloin

Friday night marked the last night of Italy.  We made grilled top sirloin with a bruschetta topping.  It was a great lighter Italian meal full of flavour.

Bruschetta
1 Large Tomato, diced
1 small Red Onion, diced fine
1 Garlic Clove, diced fine
1 Tsp. Fresh Basil, chopped
1 Tbsp. Olive Oil
1 Tsp. Balsamic Vinegar
1 Tbsp. Parmesan Cheese, grated fine
Salt and Pepper to taste

1 Large Top Sirloin
1 Tbsp. Dried Italian Seasoning
1 Tsp. Dried Red Pepper Flakes
1 Tbsp. Olive Oil

Marinate Sirloin in 1 Tbsp. Olive Oil mixed with Italian Seasoning and Red Pepper Flakes. To make Bruschetta dice tomato, onion and garlic, mix together with basil, olive oil, balsamic vinegar, cheese, salt and pepper. Set Aside. Preheat BBQ to 450 degrees Fahrenheit. Place steak on grill and cook as desired (we cooked to medium well).  Remove steak from grill and allow to rest.  Cut steak into strips and top with Bruschetta mixture.

Italian Caesar Salad

On Thursday Night we made a classic Caesar salad.  I choose not to use raw egg in my dressing, as I don't feel it is necessary to get a great taste.

Dressing
1 Garlic Clove, diced fine
2 Tbsp. Mayonnaise
1 Tsp. Dijon Mustard
1 Tsp. Anchovy Paste
2 Tbsp. Olive Oil
2 Tbsp. Parmesan Cheese, finely grated
Pepper to taste

1 Head Romaine Lettuce
Half a Cup Croutons
Parmesan Cheese for Serving

To make dressing, finely dice garlic and add into bowl, mix in mayonnaise, mustard, anchovy paste and  Olive Oil.  Mix in 2 Tbsp of finely grated Parmesan cheese. Add pepper to taste. Clean one head of Romaine Lettuce and roughly chop.  Toss Lettuce in dressing, add croutons and top with grated Parmesan.

Italian Sausage and Roasted Vegetables

Last night we made roasted vegetables with spicy Italian sausage. Since we have been having beautiful weather lately we decided to BBQ the sausage and vegetables, as there is nothing better than vegetables and sausage over an open flame. After cooking the vegetables and sausage was tossed in a dressing to coat and served with homemade Focaccia Bread.

Italian Sausage & Roasted Vegetables
(makes 4 servings)
6 Spicy Italian Sausages
2 Zucchini, sliced length-wise and in half
1 Red Onion, sliced into thick rings
1 Green Pepper, chopped into large slices

Dressing
4 Tbsp. Extra Virgin Olive Oil
1 Tbsp. Fresh Basil, Chopped
1 Tbsp. Fresh Oregano, Chopped
1/4 of a Roasted Red Pepper, Chopped fine
1 Tsp. of the Brine from the Jar of Roasted Red Pepper
1 Tbsp. Garlic Vinegar
1/4 Tsp. Pepper
1/4 Tsp. Celery Salt

Preheat BBQ to 450 degrees Fahrenheit. Place oiled sausages on grill and cook for 15 minutes rotating frequently. Place oiled vegetables on grill for 3 minutes per side.  Remove sausage and vegetables from grill and toss in dressing. Serve Hot.

Italian Lasagne

Last night we had Lasagne.  Lasagne is one of my husband's all time favorite Italian dishes.  I have made homemade lasagne for years, I have tired a few changes over the years but this is the variation that I make most often.

Lasagne
(makes 4 servings)


Pasta Dough
1 cup flour
1 Egg
2 Tbsp. Olive Oil
2 Tbsp. Water

Sauce
1 Tbsp. Olive Oil
2/3 Lbs. Ground Beef
1 Onion
1 Large Garlic Clove
1 Celery Stick
1 Carrot Stick
1 Can Tomato Paste
1 Large Can Whole Tomatoes
1 Tbsp. Fresh Oregano
1Tbsp. Fresh Basil
Salt & Pepper

1/2 Cup Ricotta Cheese
1/2 Bunch of Spinach, shredded
Salt/Pepper
1/2 Cup Mozzarella Cheese, Grated

For the pasta, combine flour, egg, olive oil and water.  Form into a ball. Cover and let dough rest for 30 minutes. Flour a cutting board and pasta roller.  Divide dough into two pieces. Let once piece remain covered until ready to use. Flour the first piece of dough and roll through the pasta roll, continue rolling until thin (I rolled to "5" on my pasta roller).  Repeat with second piece of dough.  Cut dough into long strips.  Bring a large pot of water to a boil.  Add salt and olive oil to pot.  Add noodles and cook until tender. Drain well. Lie flat to dry.

For the sauce, heat 1 tbsp oil in large pot, add ground beef and cook until brown.  Remove beef from pan and set aside. Without cleaning pot, add onion, garlic, celery and carrot and cook until tender.  Stir in 1 can of tomato paste.  Using your hands one at a time squish whole tomatoes from can into the pot.  Add herbs and salt and pepper to taste.  Allow to simmer for at least 1 hour before using an immersion blender to blend smooth. Add cooked beef back into sauce and allow to simmer over a low heat for 1/2 hour.

Mix 1/2 cup of Ricotta Cheese and Spinach with salt and pepper. Set aside. 

Preheat oven to 350 degrees Fahrenheit.  In an 8" x 8" pan, lightly oil the bottom of pan.  Place one layer of noodles on bottom of pan.  Spread half of the ricotta mixture on top of noodles. Ladle tomato and beef sauce over ricotta, top with 1/8 cup of Mozzarella Cheese. Layer remaining noodles on top of Mozzarella cheese and then repeat the process, layering the ricotta mixture, then the sauce and finally the remaining mozzarella cheese. Bake in oven for 35-40 minutes or until cheese is golden and bubbling. Allow to sit for 5 minutes prior to cutting and serving.

Spinach and Ricotta Ravioli

On Monday Night we made Spinach and Ricotta Ravioli for dinner, with a beautiful white sauce.  Although time consuming to make, these ravioli were a hit.

Ravioli
(makes 4 servings)

Pasta Dough
1 cup flour
1 Egg
2 Tbsp. Olive Oil
2 Tbsp. Water

Filling
1 Bunch of Spinach, Chopped Fine
1 Cup of Ricotta
Salt
Pepper

Sauce
1 Tbsp. Butter
2 Tbsp. Flour
1 Cup Milk
1/4 Cup Parmesan Cheese
Pepper 

For the filling, mix Ricotta with Spinach, Salt and Pepper, set aside. For the pasta, combine flour, egg, olive oil and water.  Form into a ball. Cover and let dough rest for 30 minutes. Flour a cutting board and pasta roller.  Divide dough into two pieces. Let once piece remain covered until ready to use. Flour the first piece of dough and roll through the pasta roll, continue rolling until thin (I rolled to "5" on my pasta roller).  Repeat with second piece of dough.  Cut dough into 2" squares.  Place a small ball of filling on a square of dough. Wet your finger and wet the edges of the dough. Place a second square on top of the bottom square and filling and firmly press the edges to seal the ravioli.  Use a fork to pinch the edges.  Bring a large pot of water to a boil.  Add salt and olive oil to pot.  Add ravioli and cook until tender. Drain well.

For the sauce, melt butter over medium low heat. Add flour and mix until combined. Slowly whisk in the milk. Once thickened add cheese and mix until smooth.  Season with pepper.

Pour sauce over ravioli. Garnish with Oregano and Pepper.