Hopkins Mini Italian Meat Loaves

1 14.5 ounce can Italian-style stewed tomatoes
1 point lean ground beef or turkey
3/4 cup Italian seasoned bread crumbs
1/2 medium green pepper, finely chopped
1/2 medium onion finely chopped
1 egg beaten
3 tablespoons parsley, finely chopped
1/2 cup low fat mozzarella, shredded

Drain tomatoes, reserving 1/3 cup liquid. In large bowl, combine reserved tomato liquid with all ingredients EXCEPT cheese. On baking sheet, shape into six 1/2 inch patties. Top with cheese and fold over to enclose cheese in middle. bake at 325 degrees for 20 minutes or until done. Serve topped additional mozzarella cheese and parsley, if desired.

Thai Cooking Night

Of course I should have taken more pictures, but the food and company were so good I got distracted. Thanks Amy for all the great food. You may not look Thai, but you cook like a native! I went to Sperling Nursery in Calabasas and bought a Kaffir lime tree for $29. It has lots of leaves and they taste like Thai food! I also bought some Lemon grass. I will take pictures if they both grow well. Here are the recipes. Enjoy!

Panang Curry

1 C. coconut milk

2 T. panang curry paste

1 T. roasted peanuts

2 C. thinly sliced chicken or beef

½ c. water

4 kaffir lime leaves

Fish sauce and sugar to taste

Chop the peanuts very finely and then mix with the curry paste.  Put this mixture into a hot pan and cook for a minute.  Slowly add the coconut milk, stirring constantly until it is well incorporated.  Add the meat, kaffir lime leaves  and the water and cook until the meat is tender and cooked through.  Once the meat is cooked, add a dash of fish sauce and about a teaspoon of sugar to taste.  Serve with rice and chopped up kaffir lime leaves.

Pad See Ew- Noodles with sweet soy sauce (My favorite!)

INGREDIENTS

• 8 ounces fresh wide, flat rice noodles (sen yai)
• 1/2 cup chicken, sliced thinly
• 2 cloves garlic, chopped finely
• 2 cups Chinese broccoli, chopped coarsely (with stems sliced very thinly on diagonal)
• 1 large egg
• 2 Tablespoons sweet dark soy sauce
• 2 Tablespoons oyster sauce
• 2 teaspoons thin soy sauce
• 2 teaspoons white vinegar
• 2 teaspoons sugar

INSTRUCTIONS

1. Prepare your sauce by mixing the sweet dark soy sauce, oyster sauce, thin soy sauce, vinegar, and sugar together. Set aside.
2. Prepare your rice noodles by blanching them in simmering water for a few seconds. Use your fingers to separate each noodle if they are stuck together.
3. Add a bit of oil to your wok and heat it to high heat. Add the garlic and saute until it's almost golden brown. Then add the chicken and saute until it's cooked through.
4. Push the garlic and chicken to the side of the wok. Add a little more oil and once it's hot, crack an egg and scramble it in the middle of the wok.
5. Push everything to the side and add the blanched rice noodles and sauce you prepared earlier. Mix everything together and stir fry until there is not much liquid left in the wok.
6. Next add the Chinese broccoli to the noodles and cook until wilted. During this time, just let the noodles sit for a minute or so to get a nice char on them. Once done, take off the heat and serve immediately!

CHICKEN SATAY

CHICKEN SATAY

• 1/2 cup coconut milk
• 2 Tablespoons curry powder
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 pound boneless skinless chicken, breast or thighs
• ~25 wooden skewers

For Peanut Sauce

• 3/4 cup coconut milk
• 1 Tablespoon roasted chili paste (nam prik pao)
• 3 Tablespoons peanut butter
• 1 Tablespoon sugar
• 1 teaspoon fish sauce
• 1 teaspoon vinegar

For Cucumber Salad

• 1/4 cup cucumber, cut into thin quarters
• 1/4 cup shallots, sliced thinly
• 1/4 cup water
• 1/4 cup sugar
• 1/4 cup vinegar
• 1 small jalapeno pepper, sliced thinly
• A few sprigs of cilantro, chopped

INSTRUCTIONS

For Chicken Satay

Soak the wooden skewers in water for 30 minutes before grilling.

1. Cut the chicken into 1/4" thick slices.
2. Mix the rest of the ingredients in a bowl and marinate your chicken pieces in this sauce for a few minutes. Don't be afraid to work the marinade into the chicken with your hands.
3. Thread the chicken pieces onto the skewers, allowing them to bunch up some so that the chicken stays moist when it's on the grill.
4. Grill over medium heat for several minutes on each side until the chicken is cooked but still nice and moist.

For Peanut Sauce

1. Heat the coconut milk over medium heat.
2. Add the roasted chili paste and simmer until the oil rises to the top.
3. Then add the rest of the ingredients and adjust to your tastes.

For Cucumber Salad

1. Mix the water, sugar, and vinegar and stir until the sugar is dissolved.
2. Add the rest of the ingredients. 
3. Chill until you're ready to serve.

TOM KHA GAI

2 C. coconut milk

1 C. Chicken broth

6 slices young galangal

2 stalks lemon grass, lower 1/3 portion only cut into 1 inch lengths and crushed

5 fresh kaffir lime leaves, torn in half

8 oz. sliced chicken breast, shrimp, or tofu

5 T. fish sauce

2 T. sugar

1 can straw mushrooms

¼ C. lime juice, or more or less to taste

1 T. black chili paste, nam prik pow

¼ C. cilantro leaves

2 Thai chili peppers, crushed, or more or less to taste

Combine the coconut milk, chicken broth, galangal, lemon grass and lime leaves in a large pot and heat to boiling.  Add the chicken/shrimp, fish sauce, sugar and mushrooms.   Simmer for about 5 minutes until the meat is cooked.

Add lime juice and chili paste.  Garnish with cilantro and crushed chili peppers.  

PAD THAI

 ½ lb. dried thin rice noodles

6 T. fish sauce

6 T. tamarind concentrate

¼ C. palm sugar

¼ C. vegetable oil

½ lb raw shrimp

1 C. tofu, cut into little chunks

5 cloves garlic, finely chopped

3 shallots, thinly sliced

3 eggs

3 C. bean sprouts

Garnish

2/3 C. chopped unsalted roasted peanuts

1 lime, cut into small wedges

A few short cilantro sprigs

4 green onions

Soak the dried noodles in lukewarm tap water for 40 minutes, or until the noodles are limp but still firm to the touch.  While the noodles are soaking, mix the fish sauce with the tamarind juice and palm sugar and stir well to dissolve the sugar.  

When the noodles have softened, drain and set aside.  Heat a wok over high heat until it is smoking hot. Add 1 T of oil and quickly stir fry the shrimp until they are pink and almost cooked through.  Salt lightly with a sprinkling of fish sauce and remove them from the wok.  

Swirl in another few tablespoons of oil to coat the wok and wait 20-30 seconds for it to heat.  Add the tofu, frying 1-2 minutes, or until the pieces turn golden.  Add garlic and stir fry with the tofu for 15-20 seconds.  Follow with the sliced shallots and cook for another 15 seconds or so.  

Add the noodles and toss well with the ingredients in the wok.  Stir fry 1-2 minutes and when most of the noodles have changed texture and softened, push up the mass along one side of the wok.  Add another tablespoon of oil to the cleared area and then crack the eggs onto it and scramble lightly.  When the eggs have set, cut into small chunks with the spatula and toss into the noodles.  

Add the sweet and sour seasoning mixture.  Stir well to evenly  coat the noodles.  IF noodles still seem too firm, add a little water.  Adjust seasonings according to taste ie, more fish sauce or sugar. When the noodles are cooked to your liking, toss in the bean sprouts, half of the chopped peanuts and shrimp.  Stir until bean sprouts are partially wilted and then remove from heat and transfer to platter.  Garnish with cilantro, remaining peanuts, lime wedges, green onions and more bean sprouts if desired.  Enjoy