Chicken Satay

Chicken Satay

This is a great recipe for summertime grilling. I love making this for company, either for dinner or for an appetizer. Ingredients: 1 tsp coriander seed 1 tsp cumin seed 1 Tbs chopped garlic 1 Tbs fresh grated ginger 1 bunch (mostly stems) cilantro 2 Tbs fish sauce 1 Tbs curry powder pinch of tumeric powder 1/2 can coconut milk 3 Tbs of palm sugar 1-2 lbs of chicken breast (cut into thin slices) bamboo skewers NOTE: Red bird chicken (at City Market) has pre-sliced breast and that works great! Soak bamboo in water for 30 mins. Place the coriander, cumin, garlic and cilantro in food processor and pulse for few seconds until coarsely chopped. Add all ingredients in lg. pyrex dish, you might need to heat the palm sugar up a bit for it to melt.  Mix well and add sliced chicken and marinate (preferably overnight) for at least 2-3 hours. Prepare grill and take chicken out of fridge and let come to room temp. before placing on grill.  Cook for about 3-5 minutes on each side. Serve with peanut sauce and a side of cucumber salad (recipe to follow). Peanut sauce: 1 C chopped roasted peanuts 3 cloves finely chopped garlic 2 Tbs red curry paste 1 tsb fish sauce 1/2 can coconut milk 4 tsp lime juice 3 Tbs palm sugar Mix all ingredients in bowl (except lime juice) into paste then add lime juice according to taste.  We like it on the sweet side, so whatever your family likes. Cucumber salad: 1/2 C white vinegar 1Tbs sugar 1 english cucumber quartered and sliced 1/2 purple...
Salade Chevre Chaud

Salade Chevre Chaud

Goat cheese with crystallized honey. Does it get better than that? I ordered this salad recently in a small cafe in Paris and it was so. so. so.good. To die for, really. It was so good that I attempted to gush about it in French until the waiter took pity on me and just sent over the chef who spoke English. So good.  There are lots of variations out there, but this is the kind I had. Ingredients: French Bread. I used gluten free rice bread. Not the same, but what’cha gonna do? Olive oil for brushing honey for drizzling Goat Cheese, whatever kind you like. If you can get big fat round goat cheese, go for it! If not, the small logs we have at City Market will work great too. Salad greens, whatever you like. Proscuitto (optional but makes it sooooooo good!) Toasted walnuts (optional, but ditto) Dressing: 3 TBSP olive oil 2 tbsp red wine vinegar 1 tbsp dijon mustard (not regular, I tried that and it was too tangy) 1 tbsp honey 1 tbsp fresh lemon juice salt and pepper to taste Make dressing and then toss greens with salad. Set aside or in fridge to keep cool. Slice your goat cheese into about 3/4 inch slices. Cut slices of bread, brush with olive oil and toast on your broiler. Don’t let them get too brown because you will bake them again. I then halved my slices b/c I wanted to make little toasts with little cheeses because that is how it was served to me and that’s the way I wanted to make it....
A Fruity Cocktail and a Lazy Cat

A Fruity Cocktail and a Lazy Cat

It was really hot today. I was useless and got nothing done which was a problem because I had a lot to get done today. Yup, it was a crazy day. Around 7:30pm, it became clear that a fruity cocktail was exactly what I needed. So I scavenged through the kitchen. We didn’t have much, but we had a couple of things. For starters, I had a glass and I had ice. And a lazy cat napping on the futon (in the background) that hadn’t moved for at least an hour. She’s hot too. I also had the key ingredient, Limoncello. I tried a tiny bit of this straight up the other day and to me it was like drinking Jaeger. Blech. And so I added the fruity part. Yea, it’s really sweet and fruity. Of course fresh squeezed lemon juice and simple syrup would make this better, but this is what I had on hand, and it was quick.  So I tossed it all together and threw some fresh squeezed lemon on top, and voila! My fruity cocktail. Just perfect for a hot summer night. Note that the cat still has not moved. Lazy cat. Yea, you! Wake up! Eh, never mind, go back to sleep.   SJPmama is the schemer, founder, and the editor at San Juan Parent.  She created San Juan Parent because she wanted to find fun activities for families that would tire her kids out and make them go to bed at a decent hour. She has been banging away on computers for longer than she can remember and freelances at various tech jobs....
My History With Tuna

My History With Tuna

It never fails when I open a can of tuna, I’m immediately taken back years ago to when I was a flight attendant. A poor, poor, oh so poor, single flight attendant. Now, why would a can of tuna remind me of my time flying? Seeing how I was so poor, I couldn’t afford to go to the grocery store and buy food like I do today. I had a very tight budget. So tight, I can remember going to the store and do my best not to buy anything over a dollar. Buying a bag of frozen chicken was splurging. There was one brand of frozen dinner that was always priced $1. Nasty, but cheap. I was hardly ever at my apartment, so there really wasn’t a need to plan menus or write huge lists for the store. I was buying for a couple days at a time, and also buying for things to eat on layovers. That’s where the tuna comes in. For less than a dollar, I could buy these tiny tins of tuna that came with a plastic dome on top. Inside the dome hid a packet of mayonnaise and another packet of watery relish, with a little wooden paddle to use as a spoon. I believe there were also a couple of tasteless crackers tucked in that dome. Turn the dome over, and you had an instant bowl for a quick tuna salad. I cannot tell you how many of those tiny tins I bought and icky tuna salad I consumed. If I could dig up some change, I would stop and buy a...
Milk Can Dinner

Milk Can Dinner

Recently, a friend introduced me to the Milk Can Dinner, a tradition in her family. The Milk Can Dinner is food for a crowd cooked outside in an old milk can.  Her family has catered family reunions, engagement parties and more with this unique and fun way to make an enormous amount of food for a crowd. First is the tricky part. You have to find an old milk can, probably at an antique shop.  Of course you want one that has no rust on in the inside, but it doesn’t matter what it looks like on the outside. One that looks like this:   Once you have your milk can, you need to decide how you are going to do the cooking. You can set the milk can right into a campfire (but be ready to burn a hot fire for at least 90 minutes), or you can hook it up to a burner connected to a propane tank.  We did this Milk Can Dinner with a propane tank. Ingredients and Supplies: Rocks Potatoes in Foil Carrots – baby – single Onions – single Corn on the cob – double, 6 halves per bundle Broccoli or other vegetable- single Cauliflower or other veg- single Skinless Chicken Tenders/Pieces – double Sausage – whatever kind you like – double 1 Gallon of water You will also need several packages of cheese cloth. To prepare your food, you will wrap each type of food into a little bundle with cheese cloth. So wrap your baby carrots together, your chicken together, sausages together, etc. Where it says single – wrap once. Where...
Gluten Free Razzleberry Pie

Gluten Free Razzleberry Pie

My mother in law recently had a birthday. She is a fan of pie and has always preferred it over cake. So because we have been gluten free since the end of November, I set out to make her a gluten free version of her favorite – Razzleberry Pie. My mother in law is a great sport and is generally willing to try my experiments. Before we went gluten free, I would have just bought the pie crust from the store. I am an impatient and imprecise cook, preferring to throw in a little of this and a little of that. This method of cooking doesn’t bode well in the world of pastry.  And so not only does a regular pie crust intimidate me, but of course a gluten free one does too! But I’m happy to say, it wasn’t all that bad. The pie crust was easy to work with and I even cut out some fancy schmancy little decorative flowers to go on top. Here’s the recipe: Crust: I used Pamela’s Bread Mix and Flour Blend recipe. This is great for sweet pies, but not sure I’d use it for a savory pie. Here’s the recipe: 3 1/2 cups Pamela’s Bread and Flour Mix (You could use any flour mix, like 3 1/2 cups of mixed flours – rice, tapioca, millet etc. plus about 3 teaspoons of xanthum gum) 7 to 8 TBSP iced water 2 sticks unsalted butter, chilled Flakier crust: use 8 TBSP unsalted butter and 8 TBSP shortening In a bowl, cut chilled butter through mix with pastry blender until small pea sized piees are formed. You...

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