Menu Enter a recipe name, ingredient, keyword...

Foodiewife's profile page

Recipes

Thai Coconut Curry Halibut with Fresh Sauteed Spinach

Thai Coconut Curry Halibut with Fresh Sauteed Spinach

By

I am always looking for new ways to prepare fish, since my entire childhood I thought that I hated it

  • 2 tablespoons olive oil, divided
  • 1 (24-ounce) bag fresh spinach, rinsed and dried*
  • 3 medium shallots, diced
  • 2 heaping teaspoons Thai red curry paste
  • 1 1/2 cups low sodium chicken broth
  • 1 can lite coconut milk
  • 3/4 teaspoon kosher salt, divided
  • 4 {6 to 8-ounce} white fish fillets, thawed and skin removed (I used fresh halibut, but you can use Barramundi)
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh parsley, chopped
  • 2 green onions, sliced thin on the bias
  • 1 whole lime, juiced
  • 3 stalks fresh lemongrass, optional
  • Note: I don't have any problems wilting baby spinach, but I wilt it low and slow with olive oil. Using frozen spinach really doesn't work with this dish, as there is a LOT of water-- and the texture of wilted fresh spinach is hard to beat!
4.3/5 (15 Votes)

Mango-Pineapple Salsa

Mango-Pineapple Salsa

By

This colorful fruit salsa pairs beautifully with pork or fish

  • 4 pineapple slice rings (preferably fresh pineapple)
  • 1 mango, seeded and peeled
  • 1 jalapeno, minced with membrane and seeds removed
  • 1/2 small red onion, finely mined
  • 1/4 cup cilantro, finely minced
  • juice of one lime
  • salt & pepper, to taste
4.2/5 (22 Votes)

Cinnamon Rolls

Cinnamon Rolls

By

Warm cinnamon rolls are available at every airport, every mall, and many fast-food outlets

  • 1 packet "highly active" active dry yeast; or 2 1/2 teaspoons active dry yeast; or 2 1/2 teaspoons instant yeast
  • 7/8 to 1 1/8 cups lukewarm water (110F is perfect)
  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 6 tablespoons unsalted butter, at room temperature
  • 3 tablespoons sugar
  • 1 1/4 teaspoons salt
  • 1/4 cup nonfat dry milk
  • 1/2 cup instant mashed potato flakes
  • Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.
  • Cinnamon Filling
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons ground cinnamon
  • 2 teaspoons King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons milk, to brush on dough
  • Vanilla Glaze
  • 1 1/4 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 4 to 5 tablespoons heavy cream or 2 to 3 tablespoons milk, enough to make a soft, spreadable icing
4.4/5 (77 Votes)

Red Curry Coconut Noodles

Red Curry Coconut Noodles

By

Start with a large pot over medium-high heat

  • 6 whole Chicken - Boneless, Skinless Breasts (cubed)
  • 2 cans Coconut Milk
  • 2 teaspoons Red Curry Paste
  • 1 Tablespoon Ginger (fresh, Grated)
  • 1 Tablespoon Cilantro (fresh, Chopped)
  • 1/4 cups Sweet Thai Chili Sauce
  • 500 milliliters Chicken Or Vegetable Broth
  • 1 package Rice Noodles
  • 1 whole Onion (julienne)
  • 2 whole Red Peppers (julienne)
  • 1 cup Broccoli Slaw
  • 1 Tablespoon Salt To Taste
0/5 (0 Votes)

Grießnockerlsuppe (Semolina Dumpling Soup)

Grießnockerlsuppe (Semolina Dumpling Soup)

By

Pronounced GREES-NOKE-ERL SOOPAY, this is a classic German soup that my Bavarian mother often made

  • SEMOLINA DUMPLINGS:
  • 5 1/2 (80-g) tablespoons unsalted butter, softened
  • 2 eggs, room temperature, slightly beaten
  • 2/3 cups (130-g) semolina flour (I used Bob's Red Mill, semolina flour or you can use wheat farina, cream of wheat)
  • 1/4 teaspoon fine salt
  • 1/8 teaspoon freshly ground nutmeg
  • 1 tablespoon chopped flat parsley
  • 4 cups chicken, beef or vegetable stock (about 4-cups)
  • Chopped chives to garnish
  • Optional: A few drops of Maggi seasoning sauce (German "soy sauce" that I can find in most supermarkets or at Cost Plus)
  • DARK ROASTED CHICKEN BROTH:
  • 2 pounds chicken wings or legs (or combo) or 1 whole chicken, cut up
  • 1 onion (just cut into quarters and don't worry about peeling)
  • 2 carrots (no need to peel)
  • 2 cloves garlic (unpeeled)
  • 2 teaspoons. whole peppercorns (I put mine into a tea "ball" to easily remove)
  • Olive oil
  • Salt & pepper
  • Herbs:
  • Small bunch of fresh parsley (about 1 dozen stalks)
  • 2 bay leaves
  • NOTE: I don't add salt to my chicken broth until I actually use it. That way, I can control the seasoning if I use it within a recipe.
4.6/5 (5 Votes)

Homemade Barbecue Sauce

Homemade Barbecue Sauce

By

This barbecue sauce recipe is courtesy of Food Network/Emeril Lagasse

  • Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 4 tablespoons unsalted butter
  • 1 1/2 cups finely chopped onions
  • 6 cloves garlic, finely chopped
  • 2 1/4 teaspoons sweet paprika
  • 2 teaspoons Essence, recipe follows
  • 2 teaspoons dry mustard
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon crushed red pepper*
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 (6-ounce) can tomato paste
  • 1 1/2 cups water
  • 3/4 cup cider vinegar*
  • 6 tablespoons dark brown sugar***
  • I recommend adding half of the vinegar, tasting it and adding more if you prefer a more acidic taste.
  • reduce by half, if you don't like too much spice
  • reduce the brown sugar, if you like more acid and less sweet
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • Combine all ingredients thoroughly.
  • Yield: 2/3 cup
4.6/5 (14 Votes)

Quick Thai-Style Beef & Peppers with Rice Noodles

Quick Thai-Style Beef & Peppers with Rice Noodles

By

Full disclosure is that this recipe is every so slightly adapted from Food Network's "The Pioneer Woman Cooks"

  • 1 (8 to 10-ounce) package pad Thai rice noodles or linguine
  • 1/2 cup low-sodium soy sauce
  • 3 tablespoons sherry
  • 2 tablespoons cornstarch
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon fresh ginger, minced (I used 1 1/2 tablespoons)
  • 1 teaspoon red chili paste or a few dashes red chili oil (I used 1 teaspoon of Thai Red Curry Paste)
  • 2 cloves garlic, minced
  • 1 lime, halved (I used 2 limes)
  • 1 pound flank steak, sliced very thin against the grain (I used 2-pounds)
  • 2 tablespoons vegetable oil
  • 1 medium yellow onion, sliced
  • 1 red bell pepper, cored and sliced into rings
  • 1 tablespoon diced fresh jalapeno or 1 teaspoon diced hot pepper
  • optional: 1/4 tsp red pepper flakes
  • Fresh basil leaves, for garnish
  • Fresh cilantro leaves, for garnish
4.5/5 (22 Votes)

Glazed Flat Apple Pie

Glazed Flat Apple Pie

By

This recipe is keeper! In case you're wondering-- yes, you can make this in a traditional pie pan, as well!

  • CRUST:
  • 3 3 3 cups all-purpose flour
  • 1 1 1 teaspoon salt
  • 1 1/3 1 1/3 1/3 cup shortening (I used butter flavored Crisco)
  • 1 1 1 egg, slightly beaten
  • 1 1 1 tablespoon vinegar
  • 3 3 3 tablespoons cold water
  • to sugar (optional, to sprinkle on the crust for "crunch")
  • APPLE PIE:
  • 8 to 10 8 to 10 10 cups sliced apples (I used Jonagolds, Gravensteins and Granny Smith)
  • 1 1 1 cup sugar
  • 1 1 1 teaspoon cinnamon (optional)
  • 1/4 1/4 1/4 teaspoon nutmeg
  • 1/8 1/8 1/8 teaspoon allspice
  • 1/2 1/2 lemon
  • 3 3 3 tablespoons Instant ClearJel (purchased online at King Arthur Flour) OR
  • 2 2 2 tablespoons flour
  • 2 2 2 tablespoons boiled apple cider, OPTIONAL (purchased online at King Arthur Flour)
  • 3 3 3 tablespoons unsalted butter, cubed into small pieces
  • GLAZE:
  • 1/2 1/2 1/2 cup powdered sugar
  • 1 to 2 1 to 2 2 teaspoons water
  • Whisk the water into the sugar until all lumps are gone, and it is a thick, drizzling consistency
4.5/5 (65 Votes)

Fluffy Scrambled Eggs

Fluffy Scrambled Eggs

By

Everybody should know how to make scrambled eggs, right? Well, maybe not

  • OPTIONAL:
  • 5 large eggs
  • Kosher salt & fresh cracked pepper
  • Splash of milk
  • 1 pat unsalted butter
  • Handful parmesan, grated
  • FILLING (OPTIONAL):
  • Fresh chives, chopped
  • Cheddar cheese, grated
  • EQUIPMENT NEEDED:
  • Whisk
  • Bowl
  • Pot boiling water
4.5/5 (2 Votes)

Italian "Easter" Cream Cheese Spritz Cookies

Italian Easter Cream Cheese Spritz Cookies

By

These cookies, with their touch of Fiori di Sicilia, are inspired by an Italian-American cookie made around Easter ...

  • COOKIES:
  • 8 ounces (1-cup) unsalted butter, softened at room temperature
  • 3 ounces cream cheese (I use Philadelphia brand), softened at room temperature
  • 1 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon Fiori di Sicilia (from King Arthur Flour) (optional, but gives a citrus-vanilla flavor)
  • 11 1/4 ounces (2 1/2-cups) all-purpose flour, sifted
  • 1 egg white, lightly beaten (optional, if not using glaze. Helps to adhere colored or coarse sugar, before baking)
  • GLAZE:
  • 1 1/2 cups confectioners' or glazing sugar
  • 2 tablespoons milk
  • 2 tablespoons light corn syrup
  • Nonpareils, for decorating
  • Colored sugars or other decorations for sprinkling (optional) if not making the glaze.
4.2/5 (33 Votes)