Robert's newest pictures

I'm showing off some of Robert's pictures he took Thursday morning while I was at language school in the capital. This semester I take three one hour classes on Thursdays. I leave with Jim and Janelle some time after 7 and return at 1pm. It's going well too. But anyway Robert was playing with the camera and took some pictures of our new flowers we bought last Wednesday and the result was spectacular!

Dinner tonight 3/10/2010

East Meets West Burgers - I'm not sure where I found this, maybe at www.eatsathome.com

The recipe for this week is East Meets West Burgers. I altered the recipe just a bit, using tortillas instead of buns.
Here’s what you’ll need:
• 1 lb. lean ground beef
• 4-5 Tbs. Hoisin Sauce, plus more to top burgers
• (Homemade Hoisin Sauce)

4 T of soy sauce (La Choy and Tamari-wheat free are GF)
2 T peanut butter
1 T molasses or honey
2 chopped garlic cloves
2 t sesame oil
1 t hot sauce (I used Thai red chili paste; Tabasco or similar would work)
1/8 t ground black pepper
• 1 cup slaw mix
• 1 tsp. rice vinegar
• 1 tsp. vegetable oil
• large flour tortillas
In a bowl, combine the Hoisin Sauce and ground beef, mixing well with your hands. Form into small patties. I made 6 small (slider size) burgers with this. Grill until done.
Mix the oil and vinegar into the cup of slaw mix. To serve, spread Hoisin Sauce in the middle of a flour tortilla. Place a burger on top. Add slaw and fold the tortilla over, placing it with the folds down on the plate. Cut this diagonally. It’s a bit like a giant pot sticker or dumpling.

We really liked this unique asian burger idea especially the dipping sauce.

Thai Pumpkin and Seafood Curry with vegetables and brown rice.

Thai Yellow Pumpkin and Seafood Curry from the Food Network: http://www.foodnetwork.com/recipes/nigella-lawson/thai-yellow-pumpkin-and-seafood-curry-recipe/index.html
Prep Time: 15 min Cook Time: 30 min Serves: 4 to 6 servings

Ingredients
1 (14-ounce) can coconut milk (about 1 2/3 cups)
1 to 2-tablespoons yellow (or red) Thai curry paste
1 1/2 cups fish stock (I use boiling water and concentrated fish bouillon; cubes will do) Or Chicken stock if you don't have fish stock.
3 tablespoons fish sauce (recommended: Nam Pla)
2 tablespoons sugar
3 lemongrass stalks, each cut into 1/3's and bruised with the flat of a knife (I substituted: lemon zest, ginger and cilantro stems, minced)
3 lime leaves, stalked and cut into strips, optional
1/2 teaspoon turmeric
2 1/4 pounds pumpkin or butter nut squash, peeled and cut into large, bite-sized chunks
Other yellow/orange vegetables like bell pepper, carrot, potato, sweet potato
1 pound 2 ounces salmon fillet, preferably organic, skinned and cut into large, bite-sized chunks or chicken
1 pound 2 ounces peeled raw shrimp
Bok Choy or spinach or peas
1/2 to 1 lime, juiced or more to taste
Cilantro, for garnish
Directions
Skim the thick creamy top off the can of coconut milk and put it into a large saucepan or casserole with the curry paste, over medium heat. Let it sizzle and, using a fork, whisk or wooden spoon, beat cream and paste together until combined. Still beating gently, add the rest of the coconut milk, fish stock, fish sauce, sugar, lemongrass, lime leaves (if using) and turmeric. Bring to a boil and then add the pumpkin. Cook on a fast simmer until the pumpkin is tender, about 15 minutes, although different sorts of pumpkins can vary enormously in the time they take to cook; some squash can take a little as 5 minutes.
As I mentioned, you can cook the curry up until this part in advance, maybe leaving the pumpkin with a tiny bit of bite to it (it will soften and cook as the pan cools). Either way, when you're about 5 minutes from wanting to eat, get ready to cook the seafood.
So, to the robustly simmering pan, add the salmon and shrimp (if you're using frozen shrimp they'll need to go in before the salmon). When the salmon and shrimp have cooked through, which shouldn't take more than 3 to 4 minutes, stir in any green vegetable you're using - sliced, chopped or shredded as suits - and tamp down with a wood spoon. When the bok choy is wilted, or other green vegetable is cooked, squeeze in the juice of half a lime, stir and taste and add the juice of the remaining half if you feel it needs it. Take the pan off the heat and pour the curry into a large bowl, and sprinkle over the cilantro; the point is that the cilantro goes in just before serving. Serve with more chopped cilantro for people to add their own bowls as they eat, and some plain Thai or basmati rice.

This dish is AMAZING! Even eating the leftovers was a treat to the last bite. Our friend Tim said it would be worth climbing 5 flights of stairs to eat it with us. And I bought another pumpkin this week so that is possiblity. Now I just need more coconut milk.

My new favorite meal.

Welcome to my recipe blog, I've been thinking of doing this for several months and after some encouragement and curiosity here we go. I often share recipes on facebook, but this will be another place for them.

Spiced Lentil Salad with Goat Cheese from 30 minutes or less – Spicy Foods
30 minutes to the table, serves 4

Ingredients:
½ Tablespoon olive oil, plus extra for brushing
2 red onions, finely sliced
2 garlic cloves, crushed
1 fresh red chile, seeded and finely chopped
½ teaspoon ground turmeric
½ teaspoon ground cumin
½ teaspoon ground coriander
1 cinnamon stick
2 star anise or a pinch or normal anise
3 green cardamom pods, gently crushed or ¼ teaspoon ground cardamom
1 small piece fresh gingerroot, finely chopped
1 cup Puy Lentils (green or brown lentils)
3 cups vegetable or chicken stock
4 firm goat cheeses 3 ½ oz/100 g each
1-2 tomatoes, cut into strips
2 Tablespoons pine nuts, toasted
Bunch of fresh cilantro, leaves only
Salt and pepper

Method:
Heat the oil in a nonstick skillet over medium-high heat. Add ¾ of the onions, and the garlic, chile, spices and gingerroot, and cook, stirring frequently, for 3-5 minutes, or until the onions are softened.
Add the lentils and stir to coat in the onion mixture, then add the stock, and salt and pepper to taste. Bring to a boil, then reduce the heat, and simmer, stirring occasionally, for 15-25 minutes, or until all the liquid is absorbed and the lentils are tender. Remove the cinnamon stick, star anise, and cardamom pods. Let the lentils cool slightly so that they are warm rather than hot.
Meanwhile, preheat the broiler to high. Line the broiler pan with foil and brush with a little oil. Put the cheeses in the broiler pan and cook under the preheated broiler, or until bubbling and brown.
Divide the lentils between 4 individual plates, then scatter over the remaining onion and top with tomatoes. Carefully lift the cheeses from the broiler pan and arrange on top of the lentils. Scatter over the pine nuts and the cilantro and serve immediately.

Robert and I used the local medium salt goat cheese that is a medium firmness. I practically "yummed" over every bite. It outweighs most things I have eaten, but there are several close competitors which are soon to come.