The Food Nanny
April 20 &21, 2010
Meal 1: Deep Dish Pizza with Leeks and Swiss Chard, Green Salad, and Chic Pea Salad
• Warm the pizza in the oven at 400° until the cheese melts and browns about 10 minutes.
• Serve the chic peas at room temp.
• Toss, dress and serve the salad.
Meal 2: Pad Thai, Sweet Potatoes in Coconut Milk, Sweet Rice Purses.
• Warm the rice purses in a microwave or a stovetop steamer basket.
• Heat the sweet potato curry on the stovetop.
• To prepare the pad thai: Rinse the noodles thoroughly in a colander. Drain them very well. Heat some oil in a saute pan. When the oil is hot, very carefully add the noodles to the pan and let them fry. A non-stick pan is ideal. Stir a bit and cook for a couple minutes. Spoon in the ‘meat’-sauce and stir to heat and mix all thoroughly. Transfer to a serving plate. Reheat the pan with a little more oil and stir fry the veggies for a minute or two. Serve them atop the noodles and serve.
April 20 &21, 2010
Meal 1: Deep Dish Pizza with Leeks and Swiss Chard, Green Salad, and Chic Pea Salad• Warm the pizza in the oven at 400° until the cheese melts and browns about 10 minutes.
• Serve the chic peas at room temp.
• Toss, dress and serve the salad.
Meal 2: Pad Thai, Sweet Potatoes in Coconut Milk, Sweet Rice Purses.
• Warm the rice purses in a microwave or a stovetop steamer basket.
• Heat the sweet potato curry on the stovetop.
• To prepare the pad thai: Rinse the noodles thoroughly in a colander. Drain them very well. Heat some oil in a saute pan. When the oil is hot, very carefully add the noodles to the pan and let them fry. A non-stick pan is ideal. Stir a bit and cook for a couple minutes. Spoon in the ‘meat’-sauce and stir to heat and mix all thoroughly. Transfer to a serving plate. Reheat the pan with a little more oil and stir fry the veggies for a minute or two. Serve them atop the noodles and serve.
2 comments:
Enjoyed the Pad Thai very much tonight! It was a bit more work than usual but we found it better than we've had at any restaurant in town. It might have even topped last week's Falafil (which was excellent). Regarding the Pad Thai though, I have to ask.... what was the 'meat'-sauce?
Yeah sorry for the quotes. No one likes mystery meat.
I used quotes because, for members who do not eat pork, their sauce was made from TVP (textured vegetable protien - fake ground beef). So in some cases it was meat sauce in name only.
Thank you very much for you wonderful compliments. I know it takes more final assembly than average. So I'm glad to hear you found it worthwhile. What makes this dish, and Thai in general, so special is the use of meat sauces to dress noodles and other base items. It is a variation on stir fry where onions and then a garlic/ ginger paste is cooked over medium high heat and then ground meat is added to cook and then simmer with chiles, sugar, soy and fish sauce. Its unique in that the meat is part of the noodle component and not the accompanying stir fried vegetables.
-FN
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