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Below are the 9 most recent journal entries recorded in Cooking with the Jedi's LiveJournal:

Tuesday, June 3rd, 2008
12:49 pm
Chicken and Citrus Salad
Chicken & Citrus Salad
4 c baby spinach
4 c mixed greens
2 c sliced strawberries
15 oz can mandarin oranges
8 oz sugar snap peas
1 boneless, skinless chicken breast
1/2 c pecan halves
1/2 c raspberry vinaigrette (recommend Newman's Own light raspberry and walnut -- big difference)

WW points will vary depending on dressing. Ours was 6 points per serving. Supposed to make 4 servings but it seemed closer to 6 or 8 servings because there was just so much food!
12:45 pm
Peachy Chicken
Peach Chicken
2 boneless, skinless chicken breasts, halved
1 tbsp olive oil
1/4 c chicken broth
1/4 c creamy poppyseed dressing
2 cloves garlic, minced
1/2 tsp ginger, dried and ground
15 oz can peaches
1 c peas

-Cook chicken in oil until browned (suggested 5 min per side -- it didn't take me that long)
-Add broth, dressing, garlic, and ginger. Bring to simmer and cook for 3 min.
-Add peas and peaches -- when the peas are done, it's ready to serve.
*The only down side to this recipe is that you want it to go from skillet to plate and eat it while it's hot. The peaches get odd if it cools too much. Leftovers are not advisable, again b/c of the peaches.

Serves 4.

WW points will vary depending on dressing used. Ours was 6 points per serving.
12:40 pm
Cheese Quiche
1 Cup Sliced mushrooms
1 Cup Chopped onion
1 10z package frozen, chopped spinach -- thawed and drained
1/3 cup Miracle Whip Dressing*
1/3 cup milk*
4 eggs
1 cup mozzarella cheese*
1 frozen pie shell (9inch)

Preheat oven to 375

Spray nonstick skillet with cooking spray. Add mushrooms and onion. Cook 5 min or until tender. Stir in spinach. Mix well

Mix Miracle Whip, milk, and eggs until well blended. Add spinach mixture and cheese

Pour into pie shell. Bake 50 minutes or until set and golden

Makes 6 servings (though it can be reduced to 8) WW points per serving (when it's 6 servings) = 6 points

*I used light/fat free products for these.
Thursday, October 18th, 2007
7:16 pm
Taro Tapioca Pudding Dessert
Ingredients (makes 6+ servings):
1 cup of tapioca pearls (small size)
1 cup of diced Taro root
1/2 can of coconut milk (get *dessert* style, not *cooking* style)
1/3 cup of rock sugar
4 cups of water

Bring water to a bowl, then add tapioca pearls and stir constantly till they are clear. (About 20 minutes) Then add diced Taro root, and stir for another 10-15 minutes until Taro gets soft. Add coconut milk and rock sugar and stir for an additional 20 minutes. Serve hot or cold.

This is *so* good!!!!

WW Points: TBD
Tuesday, October 16th, 2007
7:32 pm
Fak Tong Gang Ka Ti (Kabocha/Japanese Squash Coconut Soup)

2 cups water
1 pound kaboca, cut in half to remove seeds, peel skin, and cut into bite size pieces.* (Note: this is a really hard squash, so be careful with your knife when you cut it!)
1 tbsp minced galangal* (not easy to find in regular grocers, but easily found at an Asian mart. can be subsituted with ginger, but galangal has a more floral taste and a less spice taste, so using ginger WILL change the taste)
1 tbsp minced lemon grass
2 tbsp chopped shallot
1 tbsp sea salt
5 minced kaffir lime leaves (I would NOT recommend the subsitute for this ingrediant, grated lime peel, for this recipe as it will be too noticeable -- the kaffir lime leaves are essential)
2 Thai chilis, minced* (we used 3 -- and with most Thai dishes, you can change the amount of chili based on how much or how little spice you can handle)
1 14 oz can coconut milk (for cooking, NOT for dessert type)
3 stalks green onions (cut into 1.5 inch lengths)
1/2 cup lemon basil (bai maengluck -- if not freshly available, use frozen or dried. DO NOT use European basil or Thai basil. Lemon basil is drastically different)

1. In a pot over high heat, bring water to a boil. Add kaboca, galanga, lemon grass, shallot, salt, Thai chilies, and lime leaves. Cook over high until squash is soft, which is about 5 minutes.

2. Add coconut milk and green onion. Let boil for 2 minutes, stirring occasionally. Turn off heat and stir in lemon basil. Serve hot.

Serves 4 (1 cup each approx.)
WW Points: 6 per serving
7:17 pm
Lemon grass chicken
Categories: Vietnamese, Chicken
Yield: 4 servings

3 lb Frying chicken
1/2 c Lemongrass, about 4 stalks
- minced **
3 Scallion; all of them
2 tb Peanut oil
2 Red chile peppers; chopped (Thai chilis if you can find)
2 ts Sugar
1/2 c Chicken stock
1/4 ts Black pepper; freshly ground
1 ts Salt

1/2 c Dry-roasted peanuts; chopped
2 tb Nuoc Mam **
Coriander leaves; chopped
Mint leaves, basil

Hack the chicken into small serving pieces,
chopping through the bones with a very sharp cleaver.
Remove the outer leaves of the lemongrass and
finely slice the tender white part at the base of the
stalks. Bruise with a mortar and pestle or the handle
of a cleaver.
Finely slice the scallions, including the green
Mix the chicken with the salt, 1/4 teaspoon pepper,
the lemongrass and scallions and set aside for 30
Heat a wok and add the oil, and when the oil is hot
add the chicken mixture and stir-fry for 3 minutes.
Add chile peppers and stir-fry on medium heat for
10 minutes or until chicken no longer looks pink.
Season with sugar and pepper and add the chicken
stock. Stir for a few minutes.
Garnish with the peanuts, “nuoc mam” and coriander.
Serve with rice, if desired.
This quickly prepared but terrifically flavorful
dish is great served with rice paper wrappers. Garnish
it with a few leaves of mint and basil.

WW Points: TBD
7:14 pm
A Vietnamese Curry
I haven't yet tried this recipe, but it's on the "shopping list" for soon, so if you try it first, feel free to let me know how it tastes.

Title: Vietnamese Curry (Cari)
Categories: Vietnamese, Chicken, Ceideburg
Yield: 8 servings

1 Stalk fresh lemon grass or
1 tb Dried (use fresh whenever possible!1)
3 1/2 ts Curry powder
Fresh ground black pepper
1 ts Sugar
4 ts Salt
3 lb Chicken, cut up
7 tb Vegetable oil
3 Sweet potatoes or
3 White potatoes, peeled and
4 Cloves garlic, chopped
3 Bay leaves
1 lg Onion, cut into wedges,
2 c Water
1 Carrot, 2-inch slices
2 c Coconut milk
1 c Milk or water *

* If you use canned coconut milk, you must use water.

This is a real Vietnamese curry. Although adapted from the Indian,
which is always made with white potatoes, the Vietnamese version has
the option of using white or sweet potatoes, the latter being greatly
favored by the Vietnamese. The Indian in- fluence is greatest in the
South, where curried dishes are more popular than elsewhere in

This is usually served with noodles as a party dish. When it is part
of a family meal, it is eaten with rice. Bach serves this to her
children for breakfast, when it is served with French bread--another
influence on the cuisine of Vietnam.

If you are using fresh lemon grass, simply remove the outer leaves and
upper two-thirds of the stalks, then cut the remainder into 2-inch
lengths. If you are, using, it must be soaked in warm water for 2
hours, then drained and chopped fine.

Combine the curry powder, black pepper, sugar, add salt and marinate
the chicken in the mixture for at least 1 hour. Heat the oil and fry
the potatoes over high heat until brown. (It is not necessary to
completely cook potatoes at this point, only to brown them.) When
well browned, remove from the pan and set aside until ready to cook
the curry. Pour off most of the oil from the pan, leaving 2
tablespoons for cooking the chicken.

Heat 2 tablespoons oil over a high flame. Fry the garlic for a few
seconds, then add the bay leaves, onion, and lemon grass; stir
briefly and add the marinated chicken, stirring long enough to sear
the meat slightly. Add the 2 cups of water and carrot, then cover and
bring to a boil. Turn the heat down and simmer for 5 minutes; uncover
and stir, then cook, covered, for another 10 minutes. Remove the
cover and add the prefried potatoes, the coconut milk, and the milk.
Cover again and simmer another 15 minutes. Serve with rice, Rice
Sticks, or Japanese Alimentary Paste Noodles.

WW Points: TBD
7:05 pm
A note about curry
I am sure you will be seeing *a lot* of curry recipes in this community. Primarily, Phil and I cook Thai style curries, though we do have some recipes outside of that tradition.

I wanted to share some resources on the different kinds of curry FYI:

Thai curry

Types of curry

And of course, Wiki....

This aside, you know will know that most of our recipes are Thai :)
6:45 pm
Thai Red Curry (Gaeng Phed Kai Sai Nawmai)
A quick note: many Thai ingrediants are not easy to find at your local grocery store. You may want to look for a local Asian market if you have one nearby. I also recommend www.templeofthai.com if you wish to buy ingrediants online and have them sent to you. I would not advise this unless you can't locate a grocer. I would, however, say it would be better to buy Thai ingrediants online than it would be to use the substitues. Quite frankly, the dishes will not taste the same with the subsitutes.

This authentic spicy coconut milk based red curry uses homemade red curry paste. If you don't have your own curry paste that you have made, you can easily find curry paste at an Asian grocery or in some ethnic sections of regular grocery stores.


1 lb boneless chicken breast
1 can bamboo shoots, sliced* (I personally use canned bamboo shoots that were packed with chili oil)
3 tbsp red curry paste
2 cups coconut milk (make sure it's labeled "for cooking" and not "for dessert")
Fresh red chili, sliced diagonally* Most people use 2, but we use 4-5. It depends on how spicy you want it. Thai chili are quite spicy, so start off using a smaller amount unless you know you can handle the spice. (Use prik kee noo/Thai chilis if available. If you cannot find these, I recommend fresh jalepeno or fresno. However, you won't have quite the same taste. prik kee noo are hard to find at normal grocery stores but are abundant at Asian markets).
1/2 cup Thai sweet basil leaves (bai horapah), torn* (you can substitute European basil or coriander, but it will not taste the same. Thai basil has a unique taste. Again, it's hard to find at normal grocers but abundant at Asian marts)
2 tbsp fish sauce (nam pla)* (I recommend "Squid* brand)
1/4 tsp sea salt
1 1/2 tsp palm sugar* (also known as jaggery. can use brown sugar as a substitute but it will not taste the same. I've never found it at regular grocery stores, but its easily found at Asian marts)
Thai sweet basil leaves (bai horapah) for garnish
Kaffir Lime leaves for garnish, torn * (can use grated lime peel as a substitute, but it will not taste the same...as with other ingrediants, it's hard to find at regular grocers, but easy to find at Asian marts)

Serve with steamed jasmine rice.


Wash the chicken, slice diagonally into 1/2 cm thick, 3cm wide and 3 cm long pieces. Thinly slice the bamboo shoots (if not already sliced).

Pour 1 cup of coconut milk into a wok. Bring to a boil over medium high heat, stirring constantly. Add the curry paste, stir until red oil comes to the surface. Add the chicken and saute until it turns white and is cooked through.

Add the remaining coconut milk, follow with the bamboo shoots. Season with fish sauce, sugar, and salt and bring back to a boil. Sprinkle with kaffir lime leaves, chilies, and sweet basil leaves. Turn off the heat. Arrange on a serving dish and garnish with sweet basil leaves before serving.

Serves 5.
WW points: TBD
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