thesoupfairy: (garlic)
Evil Jungle Chicken (or Tofu)

Fabulous Thai dish that you may have eaten in a restaurant. (I used to eat Evil Jungle Tofu at Thai Kum Koon, a local Thai restaurant, all the time.) It is every bit as easy to make at home, though! This is my own version, which has a few more veggies than the ones I've seen in restaurants. I created this recipe to mimic the flavor of the Thai restaurant specialty without having to drive into the city to the Asian market, which means that in place of traditional Thai ingredients, I've substituted ones that are easier to find here.

A note: Often you can get away with chopping as you cook... I highly recommend having all of your ingredients chopped, zested, and ready before you start cooking!

Prep: 15 minutes
Cook: 25
Servings: 6

  • 2 cups white rice

  • 2 tablespoons cooking oil

  • 1 pound boneless skinless chicken breast, cut into thin bite-size strips or firm tofu, drained and diced

  • 2 medium carrots, cut into matchsticks

  • 1 large red bell pepper, cut into matchsticks

  • 8 mushrooms, stems removed and caps sliced thinly

  • 1 medium zucchini, cut into matchsticks

  • 1 medium white onion, sliced into thin wedges

  • 4 cloves garlic, coarsely chopped

  • 2-4 serrano chiles (unless you have access to Thai red chiles - then use 2-4 of those) or more if you like it hotter

  • zest of 2 lemons (or 4 lemon balm leaves) combined with an inch-long piece of fresh ginger, minced (if you have access to lemongrass, use 1 stalk fresh or frozen in place of the lemon/balm + ginger)

  • zest of 2 limes (unless you have access to kaffir lime leaves then use 8-16 leaves)

  • 20 basil leaves

  • 2 cloves garlic

  • 1 can coconut milk

  • 1/2 teaspoon tamari or soy sauce

  • 1-4 tablespoons fish sauce (or homemade Mock Fish Sauce, see below), to taste

  • 2 cups finely shredded cabbage


Cook rice according to package directions.

Meanwhile, heat oil in skillet over medium-high heat. Sauté chicken or tofu, carrot, bell pepper, mushrooms, zucchini, onion, and 4 cloves of the garlic until chicken is done and vegetables are tender.

While sautéing, process chiles, remaining 2 cloves of garlic, lemon zest/lemon balm + ginger (or lemon grass), lime zest (or kaffir lime leaves), and basil leaves in food processor until you have a paste.

Add chile paste to skillet and sauté another 2-3 minutes. Stir in the coconut milk and cook another 7-8 minutes.

Reduce heat to medium-low and stir in tamari and fish sauce. Simmer until it seems ready. Serve on a bed of chopped cabbage with rice on the side.

Mock Fish Sauce

Not fermented like the real thing, so it won't keep as long and will need to be refrigerated.

Prep: 2 minutes
Cook: 10 minutes

  • 1/2 can anchovies, drained

  • 1 clove garlic, bruised and peeled

  • 1/4 teaspoon brown sugar

  • 1/8 teaspoon salt

  • 1/2 cup water


Combine all in saucepan. Simmer for 10 minutes and strain.
thesoupfairy: (Default)
Peppery Artichoke Pitas

These are my husband's favorite dinner - if I don't make them once a week, he complains I'm not making them often enough. Fortunately, it's pretty easy to keep the ingredients on hand all the time. The original recipe was vegetarian - but my husband thinks he needs meat at every meal. <grins> I've added other veggies in the past with great success - sliced fresh mushrooms, diced or sliced red bell pepper, sliced red onion, etc.

Sometimes we serve these all by themselves - there's protein, veggies, and bread. Sometimes with a pasta salad, coleslaw, or chips on the side. What would you serve them with?

Prep: 5 minutes
Cook: 30-45 minutes if cooking the chicken, otherwise none
Servings: 4

  • 2 boneless skinless chicken breasts (cook them as directed here or just use leftover ones, even canned chicken will work)

  • 2 chicken bouillon cubes

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon Spike or similar seasoning blend

  • 1 can great northern beans, rinsed well and drained

  • 1 can quartered artichokes, rinsed well and drained

  • 1/2 cup torn spinach leaves

  • 1/4 cup creamy garlic or Caesar salad dressing

  • 1/4 teaspoon black pepper

  • 4 pita rounds


If you're using chicken and it's not already cooked, put your chicken breasts in a saucepan with enough water to cover. Add the bouillon, garlic powder, and Spike. Bring to a boil, reduce heat to a high simmer, and cook until chicken is done in the middle and tender enough to shred easily.

Remove chicken from water and either dice or shred the chicken. In a large bowl, toss chicken with remaining ingredients except pitas. Taste and adjust salt, pepper, and salad dressing.

Cut the top 1 to 1-1/2 inches off one of the pita rounds. Very gently open the pocket of bread. Dice the piece of pita you cut off. Spoon the salad into the pita, filling about halfway. Put in the diced pita pieces, then fill the rest of the way with salad. Repeat with each pita.
thesoupfairy: (Default)
Hey, folks, new installment. Sadly, I ended up with a migraine at the potluck last night and completely failed to take pictures or get any recipes!

However, here are two lovely new recipes for you.

Thai-Inspired Cabbage Salad

This super-easy salad recipe is incredibly easy. It only takes about five minutes to mix up. You can eat it after just an hour or so of chilling, but it's even better if it chills for several hours, though, so mix it up early in the day.

Prep: 5 minutes
Ready In: 3 hours
Servings: 6

  • 1 pound packaged shredded coleslaw mix

  • 1 red bell pepper, cut into matchsticks

  • 2 green onions, thin-sliced

  • 1-2 jalapenos, seeded and minced

  • 1/4 cup chopped peanuts

  • 1/4 cup chopped cilantro

  • 1/4 cup lime juice

  • 1/4 cup rice wine vinegar

  • 2 tablespoons sesame oil

  • 2 tablespoons honey

  • salt and pepper to taste


Toss first group of ingredients in a large bowl. Shake dressing ingredients in a jar, making sure the honey gets blended in (you might want to heat the honey slightly to help make sure it incorporates well). Pour dressing over the salad and stir until well blended. If you have a bowl with a lid, put the lid on and shake thoroughly for easiest mixing. Taste, and season with salt and pepper. Refrigerate for a few hours, stirring or shaking occasionally, to allow the flavors to blend before serving.

Gingered Turkey Burgers

My family is absolutely in love with these burgers! I think I'll take one of the leftover patties tomorrow and crumble it into a pita with some of the leftover salad. Hmmm.... yeah, that sounds good. Delicious leftovers are one of my favorite things about cooking! LOL

Prep: 10 minutes
Cook: 10 minutes
Servings: 6

  • 1 egg

  • 1-1/2 tablespoons tamari or soy sauce

  • 3/4 to 1 cup fine breadcrumbs

  • 1/4 cup finely diced sweet bell pepper

  • 1/4 cup finely diced onion

  • 2 garlic cloves, minced

  • 1-1/2 teaspoons minced fresh ginger root

  • 1/8 teaspoon pepper

  • 1 pound ground turkey


In a bowl, combine all ingredients but turkey. Start with 3/4 cup of breadcrumbs, reserving the remaining 1/4 cup in case the mixture needs thickening later. Crumble turkey over mixture and mix until just combined. If not sticking together well enough, use more breadcrumbs. (If it ends up a little too dry, add some water or milk.) Shape into six patties. Heat a tablespoon or two of oil in a skillet over medium-high heat. Cook patties in oil until no longer pink in the center.

We serve these on whole wheat burger buns. I let everybody dress their own. Mine gets sliced red onion, spicy peanut sauce if I've got any on hand, some Napa cabbage or other green leafiness, sliced crisp sweet peppers. My husband's gets sliced red onion, Frank's hot sauce, BBQ sauce, garlic dill pickles, and a slice of whatever cheese we have on hand.
thesoupfairy: (Default)
The Soup Fairy

October 2012

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