Travel Recipes #1 - Dips, Sauces, and meals that go with them

This is meant to be a reference to some of our favorite recipes, so we don't have to carry a cookbook everywhere we go.

Green Garden Dip

540mL kidney beans (or pretty much any bean)
1 cup finely chopped fresh parsley
2 tbsp. lemon juice
1 clove garlic, minced
2/3 cup mayonnaise
½ cup sniped fresh chives (about 2/3 bunch)
½ tsp. pepper
¼ tsp. salt

1.) Process beans, parsley, lemon juice and garlic in a food processor using a metal blade until the consistency of a paste (about 30 seconds)
2.) Transfer white bean mixture to a mixing bowl and fold in mayonnaise, chives, pepper, and salt.

Refrigerate in an airtight container for up to two days or freeze.


Pad Thai Sauce

2 tsp preserved tamarind (let soften, stir, put through sieve to get rid of seeds and stringy bits; end up w/ ¼ cup dark watery tamarind stuff)
¼ cup boiling water
¼ cup ketchup
2 Tbsp. lime juice
1 Tbsp. soy or tamari sauce
1 Tbsp. sugar
2 tsp. oriental chili paste
2 cloves garlic.

Combine ingredients and let sit for 24 hours.


Pad Thai

Sauce (see above)
8 oz. rice noodles (1/4” wide)
3 cloves minced garlic
½ lbs. cubed chicken breast (optional)
½ lbs. shrimp (optional)
1/4 lbs. tofu (optional)
2 eggs, beaten
3 cups bean sprouts
½ cup peanuts, coarsely chopped.
3 green onions
1 cup fresh cilantro
Lime wedges

Put noodles in a bowl of hot water for a minimum of 20 minutes.

Heat oil in wok. Add chicken, shrimp, tofu; stir these constantly until browned, then push to the side. Add eggs and scramble until done. Add noodles, garlic, and prepared Pad Thai sauce. Stir until all well mixed.

Garnish with chopped peanuts, bean sprouts, green onions and lime wedges.


Thai Noodles w/Green Curry Broth

2 cans or 4 cups of coconut milk
1 Tbsp. Thai green or red curry paste
2 Chicken breasts, thinly sliced
4 cups chicken stock
2 Tbsp. graded ginger
8 lime leaves (optional)
2 bunches of lemon grass, halved lengthwise
1 bunch cilantro
2 Tbsp. fish sauce
2 limes, juiced and zested
1 8oz. package of rice noodles
2 cups bean sprouts
4 cups chopped Asian greens (bok choy or spinach)
1 bunch green onions, green tops chopped, white bottom discarded

Heat a heavy-bottomed saucepan or soup pot over medium-high heat. Add I cup of the thicker coconut cream and the curry paste. Cook, stirring constantly, until the coconut begins to separate (about 5 minutes). Add the chicken and continue cooking and stirring for another 5 min.

Add the remaining coconut milk, chicken stock, ginger, lemon grass, lime leaves, cilantro root, fish sauce, lime juice, and lime zest. Bring to a full boil, then reduce heat to low and simmer 20 minutes. Remove the lemon grass sections and discard. Bring the broth back to a boil. Stir in the noodles, bean sprouts, and bok choy. Turn off the heat and let sit 5 minutes. Stir in cilantro leaves and green onions, then serve immediately.


Cameron’s Super Salsa

7oz can of green chilies
8-10 hot jalapenos, chopped fine
One bundle scallions
18oz can whole tomatoes, pureed
15oz can tomato sauce
2-4 cloves garlic, chopped fine
3 whole fresh tomatoes, chopped
Salt, pepper to taste
2 tsp ground cumin

Combine all and enjoy. Serve with chips over chicken, potatoes, rice, enchiladas, etc.


Coconut Curry Simmered Fish Fillets

1 Tbsp. (15mL) vegetable oil
1 onion, sliced
1 sweet red pepper, sliced
2 cloves garlic, minced
1 Tbsp. (15mL) minced gingerroot
1 Tbsp. (15mL) curry paste
2 cups (1 can or 400mL) coconut milk
1 lb (500 grams) skinless, firm-fleshed fish fillets (any edible fish will do)
2 tsp. (10mL) cornstarch
½ cup (125mL) chopped fresh coriander
1 tsp. (5mL) grated lime rind
¾ tsp (4mL) salt
1 lime, cut in wedges

In large skillet, heat oil over medium heat; fry onion, red pepper, garlic, ginger, and curry paste, stirring, until pepper is softened (about 5 min.).
Add coconut milk, stirring and scraping up any brown bits on bottom of pan; bring to a boil. Cut fish fillets into 3-inch (8cm) pieces; add to pan. Reduce heat, cover, and simmer until fish flakes easily when tested (about 6 minutes). Using slotted spoon, transfer fish to platter; keep warm.
In a small bowl, stir cornstarch w/ 1 tbsp cold water. Stir into pan and bring to a boil; boil until thick enough to coat back of spoon (about 1 min.). Stir in coriander, lime rind, lime juice, and salt. Pour over fish; serve with lime wedges. Makes 4 servings.


Green Curry Chicken with Sweet Potato

1 kg (2 lbs) sweet potato, peeled and diced
2 Tbsp peanut (or vegetable) oil
2 Tbsp Thai green curry paste
1 Tbsp peanut (or vegetable) oil, extra
4 chicken breast fillets
1 cup chicken stock
1 cup coconut cream
4 kaffir lime leaves, shredded
1/3 cup coriander leaves

Preheat the oven to 200° C (400° F). Place the sweet potato in a baking dish and sprinkle with the oil. Bake 25 minutes or until golden and soft.
Heat a large frying pan over medium heat. Add the curry paste and extra oil and cook, stirring, for two minutes. Add the chicken and cook for 1 minute on each side to seal.
Add the stock, coconut cream and lime leaves. Simmer for 15 minutes or until the chicken is tender.
To serve, place the sweet potato on plates and top with the chicken. Spoon over the curry sauce and sprinkle with the coriander leaves. Serve with steamed jasmine rice.
Serves 4.


Thai Noodle Salad

Salad:
½ lb (225g) spaghetti or large, flat rice noodles
2 cups baby spinach
1½ cups grape tomatoes, sliced in half
1 medium carrot, peeled and julienned
½ red bell pepper, seeded and sliced in thin strips
½ cup fresh cilantro, chopped

Dressing:
3 Tbsp. lime juice (6, 9)
2 Tbsp. toasted (dark) sesame oil (4, 6)
1½ Tbsp. fresh ginger, grated (3, 4½)
3 cloves garlic, minced (6, 9)
1½ Tbsp. tamari (3, 4½)
1 Tbsp. rice vinegar (2, 3)
1 Tbsp. sugar (2, 3)
1½ tsp. chili paste (3, 4½)

Cook the noodles until al dente. While they are cooking, whisk together the dressing ingredients. Rinse and drain the noodles thoroughly and place them in a large bowl. Add half of the dressing to the noodles and stir gently until noodles are coated. Add the fresh vegetables and the remaining dressing and stir to combine. Let sit for ½ hour. Serve at room temperature.


Golden Sauce (Hollandaise Alternative)

1 small potato, diced
½ small carrot, diced
1&1/3 cup water
2 Tbsp. clean, raw cashews
1½ Tbsp. fresh lemon juice
¾ tsp. salt
1/8 tsp. celery salt / Mrs. Dash

Simmer potato and carrot in water. When cooled, process with remaining ingredients (including cooking water) in a blender until very smooth.
Yields 2 cups.


Cranberry Relish

3 cups of chopped fresh cranberries
2 Tbsp. minced fresh ginger
1/3 cup of chopped cilantro
2 Tbsp. minced fresh jalapenos
¼ cup chopped green onion
1 clove minced fresh garlic
2 Tbsp. fresh lemon juice
½ cup sugar


Konbu Stock

3 x 4 inch piece konbu
1 quart water

Soak the konbu in the water for 30 minutes. Bring to a boil and simmer for 15 to 20 minutes. Turn off the heat and remove the konbu. (The konbu can be sliced and added to stir-fried veggies, etc.)


Lettuce-Wrapped Vegetable Spring Rolls with Spicy Peanut Sauce

Sauce:
1½ tbs. tamari
1 tbs. fresh lime juice
¼ cup peanut butter
1 clove garlic crushed
1 tbs. minced fresh ginger
¼+ tsp. crushed red pepper flakes
4 Tbsp. water + small amount more if necessary

Process all in food processor.

Spring Rolls:
6 large soft lettuce leaves (Boston or leaf lettuce)
1 cup finely shredded Napa cabbage (or shaved carrot)
1 small red bell pepper, thinly sliced
1 cup fresh bean sprouts
½ cup chopped fresh cilantro

Arrange a small amount of each filler in lettuce leaf. Bring bottom edge over filling and fold in the sides gently but tightly. Use toothpick as needed to hold in place. Serve with sauce.


Thai BBQ Veggie Skewers

BBQ Marinade:
1 cup oyster sauce
1 cup chili garlic sauce
¼ cup lime juice
1½ tsp. soy sauce

Mix these ingredients in a small bowl or glass jar and set aside. Marinade may be stored in the refrigerator for up to two weeks.

Vegetable Skewers:
1 zucchini
1 red pepper
4 large mushrooms
24 8” wooden skewers, soaked in water for 10-20 minutes
1 Tbsp. toasted sesame seeds for garnish

Cut vegetables in half, place in bowl and pour marinade over them. Toss to insure veggies are well coated. Let stand 20 minutes at room temperature.

Preheat oven to broil and place oven rack at the highest position. Place vegetables on a lightly greased baking sheet and broil. Reserve marinade. (Vegetables may also be cooked on the grill.)

Remove vegetables from the oven and cook. Dice into ½ inch pieces.

Place vegetable pieces on skewers. Store in fridge until serving. Just before serving, brush reserved marinade over skewers, sprinkle with toasted sesame seeds.


All-Purpose Marinade for Skewers

½ cup soy sauce
¼ cup balsamic vinegar
¼ cup olive oil
2 tsp. dried oregano leaves
2 cloves garlic, minced
¾ crushed red pepper flakes