Thursday, November 17, 2011

Pear and Walnut Salad

pear and walnut salad


  • 1/2 cup glazed walnuts
  • 5 cups spring salad mix, cleaned and dried
  • 1 pear, thinly sliced
  • 1 lemon
  • 3 tablespoons extra-virgin olive oil
  • Salt pepper
  • 6 ounces blue cheese crumbles


Combine spring mix and pear in a salad bowl, add nuts then dress the salad with lemon juice and olive oil, salt and pepper. Top salad with lots of blue cheese crumbles. To check if the pear is ripe, apply pressure with your thumb at the top of the pear by the stem. If your thumb leaves an indent, it is ripe.

Wednesday, November 16, 2011

Russian Borsh

2 Medium Beets (matchstick)
2 Medium Carrots (matchstick)
1 large Onion (diced)
3 Cloves Garlic (minced)
1/2 Cup Tomato Paste
2 tsp. Salt
Pour some oil onto a frying pan (maybe 1/4 cup) and fry the beets, carrots, onion, and garlic. I just add water, instead of more oil, as I go because it needs a bit of liquid to soften them up. When they are no longer crunchy, add the salt and tomato paste and cook a little more. It will be really thick. And you might want to add 1tbsp. of sugar or so to take the bite out of the tomato paste.

In a bot with 2 liters of water add:
3 Large Potatoes (chopped)
1/2 a small cabbage (chopped)
3 bouillon cubes
2 Bay Leaves
Any kind of meat (Pork is the best and they love it really fatty- but I don't)
(You can also add roasted red pepper, white beans, or whatever would make it tastier for you)
Boil all of these things together and when it's soft, add the Beet mixture and let the flavors blend together. Salt and Pepper to taste.
The Russians like to add fresh dill on top, but I don't like it. I ALWAYS eat it with a dollop of sour cream. It is an acquired taste, but so delicious!


Thursday, November 3, 2011

Thai Cashew Chicken ผัดเม็ดมะม่วงหิมพานต์ใส่ไก่


2 T oil (vegetable, coconut, sesame, etc.)
1-2 T garlic - crushed
10 oz chicken breast - cubed to bite size
1 large or 2 small onions - sliced to bite size
1-2 large red chillies - sliced (unseeded for more heat; bell peppers can substitute)
1/3 cup water or chicken stock (I usually don't even use any)
2 T oyster sauce
1 T soy sauce
1 T fish sauce
1 T palm sugar (brown can substitute)
4 spring onions - sliced to 1½-inch segments
1-2 cups cashews (your preference- salted/unsalted, toasted, fried)

Heat up your wok or a large/deep pan to med/high. Add oil. When oil is hot add garlic.
When garlic starts to brown add chicken. Stir for 1-2 min then add onions and chilies.
Stir for 2 more min. Add oyster, soy, and fish sauce, and sugar, then stir. Add water as
needed. When chicken is thoroughly cooked and onions are slightly soft add spring
onions and cashews. Stir briefly then turn off heat. Serve over white jasmine rice.