Cweeks' profile page
Recipes
Chicken-Coconut Curry
By cweeks
Peel and thinly slice the onion
- 1 small yellow onion
- 2 lemongrass stalks
- 2 Tbs. canola oil
- 1 heaping Tbs. grated fresh ginger
- 2 garlic cloves, pressed
- 1/4 tsp. ground cumin
- Serrano chilies, thinly sliced (optional)
- 1 Tbs. firmly packed light brown sugar
- 1 can (14.5 fl. oz.) coconut milk
- 1/2 cup chicken stock
- 2 to 3 Tbs. fish sauce, to taste
- 2 kaffir lime leaves
- 1 lb. boneless, skinless chicken breasts or thighs, thinly sliced
- 1/2 cup firmly packed fresh basil leaves
- 1 cup thinly sliced white mushrooms
- 2 Tbs. fresh lime juice
- Steamed jasmine rice for serving
- Cilantro sprigs
- Lime wedges
- Bean sprouts
Brown Rice Salad with Citrus-Thai Basil Vinaigrette
By cweeks
Recipe courtesy Bobby Flay
- 2 cups cooked brown rice
- 2 carrots, grated
- 1 cup pea pods, thinly sliced on an angle
- 1 small red onion, halved and minced
- 6 green onions, thinly sliced on an angle
- Citrus-Thai Basil Vinaigrette, recipe follows
- Chopped fresh cilantro, Thai basil, and/or mint leaves, for garnish
Quinoa Salad - Boma
By cweeks
Yield: 8 servings
- 1/8 cup Quinoa
- 1/16 cup Rice Vinegar
- 1/16 cup Lemon Juice
- 1/16 cup Water
- 1/16 cup Sugar
- Dressing
- 1/16 cup Dijon Mustard
- 1/16 cup Rice Vinegar
- 1/16 cup Honey
- 1/16 cup Safflower Oil
- 1/4 Pear, julienned
- 1/18 pound Spinach, washed and cleaned
Beef Stroganoff
By cweeks
Dissolve bouillon cube in boiling water
- 1 lb. beef, cut into bite size pieces
- 1 cup water, boiling
- 1 beef bouillon cube
- 2 tbsp. flour
- Salt and pepper to taste
- 2 tbsp. butter
- 1 1/2 cups mushrooms
- 1 onion, thinly sliced
- 1 tbsp. minced garlic
- 1 - 8 oz carton sour cream
- I tsp. Worcestershire sauce
Butcher's Steak Sandwiches
By cweeks
Rub the steaks with the butcher’s rub and let stand at room temperature for 30 minutes
- 2 sirloin steaks, each about 12 oz.
- 3 Tbs. butcher’s rub
- 2 egg yolks
- 2 tsp. Dijon mustard
- 2/3 cup canola oil
- 2/3 cup plus 1 1/2 Tbs. olive oil
- 1 1/2 Tbs. fresh lemon juice
- 2 Tbs. water
- 3 garlic cloves, minced
- 1/4 cup chopped fresh flat-leaf parsley
- 2 Tbs. chopped fresh basil
- 1 Tbs. chopped fresh chives
- Kosher salt and freshly ground pepper, to taste
- 1 red onion, thinly sliced
- 6 sweet baguette pieces, each 5 inches long, split in half lengthwise
- 8 oz. Gouda cheese, grated
- 1 1/2 oz. arugula
Thai beef salad with lemongrass dressing
By cweeks
Combine the fish sauce, lime juice, sugar, lemongrass, ginger and sesame oil in a small jug
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 2 tablespoons finely chopped palm sugar
- 1 stalk lemongrass, white part only, finely chopped
- 1 teaspoon finely grated ginger
- 1 teaspoon sesame oil
- 1 large (about 500g) beef rump steak
- 1 tablespoon coarsely ground mixed pepper medley
- 3 Lebanese cucumbers, thinly sliced lengthways
- 1 x 250g punnet cherry tomatoes, halved
- 1 long fresh red chilli, thinly sliced diagonally
- 1/2 cup Thai basil leaves
- 1/2 cup round mint leaves
- 1/2 cup coriander leaves
- 1/4 cup coarsely chopped toasted peanuts
- 4 kaffir lime leaves, finely shredded
Antipasto Salad
By cweeks
Combine lettuce, salami, chopped hot pickled vegetables, olives, red peppers and artichoke hearts
- 2 hearts romaine lettuce, chopped
- 1/2 pound Genoa salami, ask for it in 1 chunk at deli counter, diced
- 2 cups pickled hot vegetable salad, Giardiniera, coarsely chopped (this item is found on the Italian foods aisle in jars or, in bulk bins near olive section)
- 12 pitted black olives, coarsely chopped, such as Calamata
- 12 jumbo green olives, pitted, coarsely chopped
- 1 small jar, 8 ounces, roasted red peppers, drained and diced
- 1 small jar, 6 ounces, marinated artichoke hearts, drained
- 2 tablespoons balsamic vinegar, eyeball it
- 1/4 cup extra-virgin olive oil, eyeball it
- Salt and pepper
Layered Chicken Three-Cheese Enchilada
By cweeks
Preheat an oven to 350°F
- 1 Tbs. olive oil
- 1 yellow onion, cut into 1/2-inch dice
- Kosher salt and freshly ground pepper, to taste
- 1 1/4 lb. boneless, skinless chicken breasts, cooked and shredded
- 1 3/4 cups red enchilada sauce
- 9 corn tortillas, each about 6 inches in diameter
- 3/4 cup shredded mozzarella cheese
- 3/4 cup shredded white cheddar cheese
- 3/4 cup shredded yellow cheddar cheese
- Sliced green onion tops for garnish
- Chopped fresh cilantro for garnish
Blueberry Apricot Breakfast Bars
By cweeks
Nutrients per serving (2 x 2 1/2-inch bar): Calories: 168, Total Fat: 2
- Olive oil cooking spray
- 4 cups old-fashioned rolled oats
- 1 cup whole-wheat flour
- 1 tsp ground cinnamon
- 1 egg plus 3 egg whites
- 1 cup unsweetened applesauce
- 3 tbsp raw honey
- 1 tsp pure vanilla extract
- 1/3 cup chopped dried apricots
- 1/3 cup dried blueberries
- 1/4 cup dried cranberries
- 1/4 cup raw unsalted slivered almonds
Spaghetti with Tomato-Basil Sauce
By cweeks
Bring a large pot of salted water to a boil over high heat
- Kosher salt, to taste
- 1 lb. spaghetti
- 8 oz. cherry tomatoes
- 1 jar tomato-basil pasta sauce
- Finely grated Parmigiano-Reggiano cheese for sprinkling
- Extra-virgin olive oil for drizzling
- Balsamic vinegar for drizzling (optional)
- Freshly ground pepper, to taste
- 6 oz. fresh buffalo mozzarella cheese, torn into bite-size pieces
- Fresh basil leaves for garnish