Yellow Pineapple Curry

Tags

chicken, curry, food, foodie, pineapple, recipe, Thai

In November, my book club met at a local Thai restaurant. It was the first time I had dined at that particular Thai restaurant. I loved their pineapple yellow curry and was surprised that they used red curry paste instead of yellow curry paste. I craved more pineapple yellow curry, but I was out of red curry paste (it’s not something that my small town grocery store or Amish shops carry). When visiting my parents over Christmas break, I went to the local Asian market and picked up red curry paste. Yay!

Pineapple Yellow Curry

Ingredients:
1 Tbsp. coconut oil, 3-5 Tbsp. red curry paste (to taste), 1 Tbsp. yellow curry powder, 1 can coconut milk, 1 c. water, 1 chicken breast (sliced into small pieces), 1 tsp. fish sauce (optional), 1 c. fresh pineapple (cut into small slices),  1/2 c. bamboo shoots, 1 c. broccoli florets, 1/2 yellow bell pepper sliced, 1/2 red bell pepper sliced, 1 carrot (slice or chopped)

Directions:
In a wok, sauté coconut oil, curry paste, and curry powder. Slowly add coconut milk, water, and fish sauce and bring to a slow boil. Add chicken pieces. A few minutes before chicken is down, add the remaining ingredients. Simmer until done.

Serve: with steamed jasmine rice & hot ginger tea
Garnish: lemongrass or Thai basil
Vegetarian/Vegan: Omit fish sauce and substitute tofu in place of the chicken.

Now that I have red curry paste in my pantry again, I can’t wait to make this dish again!

What missing ingredient is holding you back from making a special dish?

XOXO,
Young Wifey

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Sakuntala Cooking Class, Part 4

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cooking workshop, Indian cooking, Indian cuisine, Indian food, tandoori chicken

The next (and final 😦 ) Indian cooking class was on August 25th. Since it was the day before my birthday, my cowgirl attended this class with me.

Mustaq had planned my favorite chicken dish on the menu… CHICKEN TANDOORI! I’ve never attempted to make this at home, since I don’t have a tandoori oven and never believed the authenticity of the recipes that do not use one. However, since he uses an actual oven, I now feel like it’s acceptable to make chicken tandoori at home.

Sakuntala Cooking Class, Part 4

The Menu for Sakuntala’s August Cooking Class:
Vegetable Pakora
Tandoori Chicken
Chana Dal
Spinach & Potato Curry
Jeera Rice
Shemai

Until now, all the cooking had been on the stove. The tandoori chicken was the first recipe where we needed the oven. Unfortunately, the oven at the kitchen wasn’t working properly, so we had to cook the chicken longer than usual. It was delicious as always, just a little dry on the outside.

Once again, it was a lovely and yummy day, yet bittersweet that this was the last cooking class.

XOXO,
Young Wifey

My Birthday Lilies

Read More:
Sakuntala Cooking Class, Part 1
Sakuntala Cooking Class, Part 2
Sakuntala Cooking Class, Part 3

Sakuntala Cooking Class, Part 3

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basmati rice, cooking class, Indian cooking, Indian cuisine, Indian food, pakora

The next Indian cooking class I went to was on July 28th. I know this post is really, really late…  However, I promised that I would write about it, and I don’t break promises (I may just honor some of them a little late).

There were a few other students I recognized from the last class, and we all chatted about what we tried at home and where we purchased some of the ingredients. It’s amazing how quickly a community can grow when you share similar passions and interests.

Mushtaq shared his philosophy on cooking.. how your mind, soul, and heart go into your cooking. The latter being the most important part.

The Menu for Sakuntala’s July Cooking Class:
Onion Pakora
Chicken Dopiajee
Basmati Yellow Rice with Sweet Peas
Masoor Dal with Zucchini
Potato-Cauliflower (Aloo-Kopi or Alu-Kopi) Bhaji
Masala Tea (Chai)

Sakuntala Cooking Class, Part 3

Some cooking tips I learned this time:
*To avoid tears when chopping onions, stick out your tongue (this will also ensure that your family and friends will laugh at you).

*For no-peel garlic: Break apart garlic and shake in a container, then you can simply remove the cloves.

I was the lucky winner this time since I got two variations of the onion pakora recipe in my booklet.

Although I could eat onion pakoras all day, I left the cooking class with my belly, mind, and heart all full.

XOXO,
Young Wifey

Read More:
Sakuntala Cooking Class, Part 1
Sakuntala Cooking Class, Part 2
Sakuntala Cooking Class, Part 4

Dipping Sauce for Dumplings

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appetizer, dipping sauce, food, foodie, pot stickers, recipe, rice vinegar, sauce, snack, soy sauce

Pumpkin and I love steamed vegetable and chicken dumplings (or pot stickers) . Hubster isn’t a fan, but oh well… more for us! One of our favorite Chinese restaurants even has the word dumpling in their name…

I don’t like to dip mine in plain soy sauce (Pumpkin likes to pour the sauce over his), so this is what I quickly whisk together.

Dipping Sauce for Dumplings

Ingredients:
2 Tbsp. light soy sauce, 2 Tbsp. rice vinegar, 1 tsp. minced garlic, 1/2 tsp. fresh grated ginger, 1/2 crushed red pepper flakes

Directions:
Mix ingredients together and keep at room temperature until ready to serve.

Young Wifey’s Yummy Dipping Sauce

XOXO,
Young Wifey

Sakuntala Cooking Class, Part 2

Tags

cooking class, cooking workshop, food, foodie, Indian cooking, Indian cuisine, Indian food

My parents came and stayed with us for 10 days at the beginning of July, and then Hubster, Pumpkin and I went to Pittsburgh for a week. I left my computer behind and was unable to post. Now that we’re back home, and I’ve caught up on laundry, so let the posting resume.

On June 30th, 2012 I announced that my mom and I were headed to a cooking class. I was hoping to do the follow-up post later that week (I’m only two weeks late).

Upon arrival Mushtaq and Millie provided a packet of the recipes we would be preparing that day. They are so kind and sweet, that I really enjoyed watching them carefully prepare the delicious food together. The kitchen was filled with eager (and hungry) students. It’s amazing how a professional can make peeling a coconut look as easy as peeling a banana.

Mushtaq & Millie at Work

Most of the spices used I already have at home, but I did write a short list of a few more as well as any tips and tricks that I learned.

The Menu for Sakuntala’s June Cooking Class:
Zucchini Pakora & Sweet Potato Pakora
Chicken Korma
Basmati Rice
Masoor Dal (pink lentil)
Mixed Vegetable Curry (with locally available vegetables) 
Coconut Rice Pudding

As the food was finishing to cook, Mushtaq asked us to write our names on a piece of paper and place it in a hat. As we joked about that person having clean-up duty, he selected a name out of the hat, and read my mom’s name. She won a mini frying pan.

Time to Eat! Yum!

Everyone assembled a buffet line and then sat down to enjoy our meal. There was enough food that we were able to have seconds. Some people even took leftovers home.    My mom’s favorite was the pakora, my favorite, was all of it!!!

It was an incredibly enjoyable experience and refreshing to be taking a class once again. They have a new menu already lined up for July 28th. Before we left, I signed up for the next class…

XOXO,
Young Wifey

Read More:
Sakuntala Cooking Class, Part 1
Sakuntala Cooking Class, Part 3
Sakuntala Cooking Class, Part 4

Sakuntala Cooking Class, Part 1

Tags

food, foodie, Indian cooking, Indian cuisine, Indian food

Sakuntala Indian Restaurant in Bloomsburg, Pennsylvania is a hidden jewel in a college town. I was deeply saddened a few months ago when the owners (Mushtaq & Millie) announced that they would be closing the doors and moving south (As soon as I find out where, I might have to buy a nearby summer home). The date is undetermined and dependent upon them selling.

Sakuntala

Their traditional cooking style uses healthy ingredients to carefully prepare one dish at a time. Sakuntala was the only restaurant that I felt had truly vegetarian options on the menu. They always use locally grown seasonal vegetables. Even the meat is fresh from local farms.

There are a plethora of other reasons why Sakuntala Indian Restaurant means so much to me. The walls to the establishment hold many dear memories. I celebrated my college graduations here (both under-graduate and graduate) with my family. I had dinner here with my favorite late professor. It’s where Hubster & I went on our first date and later got engaged. My girls and I celebrated my bachelorette party here. Even though Valentine’s Day is the owners’ wedding anniversary, they stay open and prepare a delectable dinner for other couples. We have celebrated most of our anniversaries here, and I always thought I’d have them cater a small party on our big anniversaries.

Today is going to be an amazing experience, something I’ve looked forward to for a long time! Mushtaq is offering a cooking class and my mom and I are headed there to participate!

Read More:
Sakuntala Cooking Class, Part 2
Sakuntala Cooking Class, Part 3
Sakuntala Cooking Class, Part 4

Shrimp & Udon Soup

Tags

food, foodie, recipe, shrimp, soup, udon

Yesterday, it was back to snow… I got caught in a snow squall on my drive home… (but next week brings hope of 60°+ weather again). Soup for dinner it was! And since I was lucky enough to get a fresh package of udon noodles, I couldn’t wait to make udon noodle soup.

Shrimp & Udon Soup

Ingredients:
1 package of fresh udon noodles, 1 Tbsp. sesame oil, 1 tsp. fresh grated ginger, 1 tsp. mince garlic, 12 pieces of shrimp, 4 c. vegetable stock, 2 Tbsp. miso paste, 2 scallions (sliced), 2 c. edamame beans, 10 stalks of baby corn, fresh cracked black pepper

Directions:
Saute ginger and garlic in oil. Add miso, pepper, scallions and stock and bring to a boil. Add baby corn and edamame. Add shrimp and udon and boil for about 6 minutes, or until shrimp is pink and noodles are done. Serve hot!

Try adding/swapping various veggies: shiitake mushrooms, snow peas, mung beans, zucchini, etc…

Miso based soup two days in a row… now that I’ve had my fill, it needs to warm up again.

What are your weekend plans?