Friday, June 27, 2008

Four Foods on Friday

I've been getting reminders about Four Foods on Friday for awhile and I've been a slacker and haven't done it! So today I will!
Four Foods on Friday is hosted by Fun, Crafts and Recipes. Here are this week’s four questions. Once again its four questions that all share a theme. The theme this week is “inspiration”.

#1. Name one cookbook, cooking website or food blog that you frequently use.
I must say that often I go to my default dishes in which I don't use a recipe at all... we're in a cooking rut sometimes. But when I do want something different I often go to KraftFoods.com - most of their recipes are pretty simple but they have some more interesting and challenging stuff too. And they have alot of family friendly suggestions.

#2. Do you watch any cooking shows on tv? Which ones?
Not usually... but occasionally I'll watch 30min Meals w/ Rachel Ray. I like her - she's fun! Yum-O!

#3. Are you in a cooking rut? Name a food or dish that you’d like to find a recipe for.
I'm definitely in a cooking rut! We have our family favorites and it seems like thats what we eat, almost all the time. I'd love to try something fun like making Pad Thai from scratch instead of getting the instant kind in a box!

#4. Share a recipe created by somebody else that you haven’t tried but would like to.
This is a recipe my aunt emailed me awhile ago and I just never got around to trying. It sure sounds good though.

Grilled Chicken w/Tortellini
1-2 pkgs Tortellini ( your preference)
1- jar of Basil Pesto sauce
1-2 pkgs grilled chicken ( can grill your own)
1/2 pkg of grated Romano cheese ( or cheese of choice)
Drain cooked pasta and save about 1 cup of water it was cooked in. Add pesto sauce with 1/4 cup of water, mix well. Add grilled chicken or serve on side. If needs more moisture add some olive oil and a little more water. Add cheese on top or mix in.
SERVE and ENJOY !
This is also good with pork tender loin.If you do not want tortellini you can use just plain pasta. Penne is great.



6 comments:

Big Doofus said...

If you're going to watch a cooking show, you should watch Good Eats with Alton Brown. It's there that you'll learn how to make real Pad Thai--and realize that it's easier and cheaper to simply buy it from a Thai restaurant. Seriously. The number of ingredients is staggering--and you have to go way out of your way to find many of them.

But if you STILL want to make Pad Thai, you can probably find most of the ingredients at Siraga on 34th Street (west side of Indy) or even Trader Joe's.

And if you REALLY like Thai food, do yourself a favor and go to Sawasdee on the North side of Indy. It's the best in town.

valmg said...

Thanks for playing Four Foods On Friday!
Stumbled.
My son has Down Syndrome with developmental delays and healing issues. Good luck!

Kelly said...

Here's a pad thair recipe that i had good luck withL
Pad Thai

1/2 lime
1 egg
4 teaspoons fish sauce
3 cloves garlic, minced
1/2 teaspoon ground dried chili pepper
1 shallot, minced
2 tablespoon sugar
2 tablespoon tamarind
1/2 package Thai rice noodles
2 tablespoon vegetable oil
1/2-1/4 lb shrimp Optional
1/2 banana flower Optional
1/3 cup tofu - extra firm Optional
1-1/2 cup Chinese chives - green Optional
2 tablespoons peanuts Optional
1-1/3 cup bean sprouts Optional
1 tablespoon preserved turnip Optional

Soak the dry noodles in lukewarm water while preparing the other ingredients, for 5-10 minutes. Julienne tofu and cut into 1 inch long matchsticks. When cut, the extra firm tofu should have a mozzarella cheese consistency. Cut up Chinese chives into 1 inch long pieces. Set aside a few fresh chives for a garnish. Rinse the bean sprouts and save half for serving fresh. Mince shallot and garlic together.

Use a wok. If you do not have a wok, any big pot will do. Heat it up on high heat and pour oil in the wok. Fry the peanuts until toasted and remove them from the wok. Add shallot, garlic and tofu and stir them until they start to brown. The noodles should be flexible but not expanded at this point. Drain the noodles and add to the wok. Stir quickly to keep things from sticking. Add tamarind, sugar, fish sauce, chili pepper and preserved turnip.

Stir. The heat should remain high. If your wok is not hot enough, you will see a lot of juice in the wok at this point. Turn up the heat, if it is the case. Make room for the egg by pushing all noodles to the side of the wok. Crack the egg onto the wok and scramble it until it is almost all cooked. Fold the egg into the noodles. Add shrimp and stir. Add bean sprouts, chives. Stir a few more times. The noodles should be soft and very tangled.
Pour onto the serving plate and sprinkle with peanuts. Serve hot with the banana flower slice and a wedge of lime on the side and raw Chinese chives and raw bean sprouts on top.

DeeBee said...

I love pasta and your recipe sounds good and easy.

corrin said...

That sounds like an easy recipe!

Karen said...

It is great to be able to check on the web for good and new recipes.