Archive for the 'Bamitbach' Category

06
Jan
13

Thai Chicken Tacos with Cabbage Slaw


[The following recipe comes from Irene Sager's Bamitbach blog. We've posted recipes from her blog before and liked them all. CS]

Thai Chicken Tacos with Cabbage Slaw

Ingredients

  • 1 lime, halved
  • l lb skinless boneless chicken breasts, thighs, or tenders, cut into strips, 1/2″ thick.
  • 1/4 cup fresh cilantro, chopped
  • 1 shallot, sliced
  • 3 cloves garlic minced
  • 2 tsp  soy sauce
  • 1/2 to 1 tsp chili flakes
  • 1/2 to 1 tsp hot sauce
  • 2 tbsp vegetable oil
  • 16 corn tortillas heated

Directions

  1. Juice one half of a lime.  Cut remaining half in wedges and set aside.
  2. In a bowl combine chicken strips, cilantro, shallot, garlic,  lime juice, soy sauce, chili flakes, and hot sauce.  Cover and refrigerate for at least one hour.
  3. In a large skillet cook chicken in hot oil over medium high till cooked, about 1o minutes, stirring occasionally.
  4. To serve, layer 2 tortillas (we used only one) top with chicken and cabbage slaw.
  5. Serve remaining cabbage slaw and lime wedges on side.

Cabbage Slaw

Ingredients

  • 2 cups shredded Napa cabbage
  • 1/2 cup shredded carrot
  • 1/2 cup sliced green onion
  • 1/2 cup sliced radishes
  • 1/4 cup chopped cilantro
  • 1/4 cup coarsely chopped peanuts (sliced or slivered almonds will also work well)
  • 1/4 cup rice vinegar

Directions

  1. In a bowl toss the cabbage, shredded carrot, green onion, radishes, 1/4 cilantro,  and 1/4 cup coarsely chopped peanuts.
  2. Add 1/4 cup rice vinegar and toss.

As expected, Irene posted another great recipe, so… enjoy, gentle reader, enjoy!

CS

20
Nov
11

Pecan Pie


Pecan Pie may be a Thanksgiving classic, but it also happens to be a favorite of mine at almost any time. I looked for an easy to make, great tasting recipe and I found this one on one of our must read foodie blogs:

Pecan Pie

Photo by: Irene Saiger from bamitbach.wordpress.com

This recipe was printed in the New York Times many years ago.  It is the only one I use and has never failed me.

  • 1-10″ baked pie shell
  • 1 1/4  cups dark corn syrup
  • 1 cup firmly packed dark brown sugar
  • 4 eggs
  • 1/2 stick butter or pareve margarine, melted
  • 1 1/2 cups chopped pecans
  • 1 tsp. vanilla extract
  • 1/2 cup pecan halves.

Preheat oven to 350 degrees.  Partially bake your pie shell.  Remove and allow to cool.  Combine the corn syrup and sugar in a heavy pan.  Bring to a boil and stir till sugar is dissolved.  Remove from heat and allow to cool.  Beat the eggs in a mixing bowl.  Mix in cooled syrup, melted butter, chopped pecans and vanilla.  Pour into pie shell.  Decorate the top of pie with pecan halves.  Bake for about 50 minutes.  Cover crust with foil to prevent from over-browning.   Serves 10

Enjoy, gentle reader, enjoy!

CS

06
Oct
10

Moussaka!!


In our everlasting quest for great recipes, especially for some of our favorite dishes, we often come to a point where it’s hard to decide which one would be better. That, however, was not the case when we were looking for Moussaka. Irene Saiger, on her superb Bamitbach blog, posted a winning recipe:

Photo by: Bamitbach

Moussaka

Ingredients

  • 4 globe eggplants
  • olive oil
  • 4 onions, diced
  • 2 pounds ground chicken or turkey
  • 1 tsp each of ginger, turmeric, cumin and paprika
  • 4 cloves garlic, minced
  • 1 14 oz. can of tomato sauce
  • 1 small can of tomato paste
  • 1 bunch cilantro, finely chopped
  • 6 eggs, beaten

Directions

Drizzle about 3 Tbs of olive oil on a cookie sheet and pre-heat sheet in a 350 degree oven. Peel and slice eggplant, 1/2″ thick, sprinkle with salt, and bake in a single layer on cookie sheet till soft. Turn eggplant slices over and bake other side. (you can fry the eggplant if you prefer but this is a much lighter version) Heat 3 Tbs olive oil in a large heavy pot and add 4 finely diced onions. Saute till golden. Add ground chicken, ginger, garlic, turmeric, cumin, paprika, and salt and pepper. With a wooden spoon, continue breaking up ground chicken till seasonings are incorporated and meat is lightly browned. Add tomato sauce, tomato paste, and cilantro to chicken mixture and cook for about 20 minutes over a low flame, stirring frequently.

Grease a 9 x 13 dish and cover the bottom of the dish with half the meat sauce and add a layer of eggplant. Repeat this so that you end with the eggplant on top. Beat 6 eggs and pour over dish. Bake about one hour, uncovered, in a 350 degree oven.

Enjoy!

SYR just told me she’ll make this dish tonight for dinner, hmmmnn… I just hope she’ll be kind enough to let me taste the leftovers tomorrow. I always made moussaka with lamb, this one should not only be cheaper but the difference in taste will be a welcome variation. Enjoy!

CS




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