Let's Eat: Meals and Recipes

Thanking You With Food & Gift Ideas

Well, the response to my last post just bowled me over.  Y’all were so kind to send your prayers, suggestions, compliments on my hot physical therapist/husband and recommendations for a massage table.  Several of you are fighting pain battles of your own, and there is strength in numbers.  Hearing each of your stories made me feel stronger and more determined: “If she can do it, so can I, because I am Superwoman, hear me roar!”

It’s hard to know how to convey thanks over the internet, but I figured you could always use some new recipes, and of course Mothers’ Day is coming up, so gift ideas might be welcome.

I. Recipes

(Lawyers love to organize documents with Roman numerals)

One time I tried one of Cooking Light’s desserts.  It was a disaster.  The magazine took a classic recipe, replaced all the ingredients with fat-free versions,  and reduced the amount of chocolate chips required.  The end result was crumbly and not even the dog would eat it.  It was my fault I guess– desserts are meant to be sinful, not reduced-calorie.  Anyway, I quit using the magazine after that debacle, even though some of our favorite recipes originated there, like Pork Lo Mein and I think the Chicken Fricassee with Orzo.

I’ve picked up a couple of the latest issues, however,  and had Bill select recipes, and we’ve hit the jackpot.

Like everyone else, we’re trying to cut costs, and groceries are a great place to cut.  I still make a master list for the week and try to get it all done in one trip.  For chicken recipes, I’ve been purchasing the breasts on the bone, and Bill and I fix ourselves a gin and tonic and have a boning party on Sunday afternoon.  You can save at least $2 per pound this way.  Publix had boneless chicken breasts on sale this week for $1.50 per pound, so I stocked up on those and froze them.

I’ve proclaimed that I’m a seafood snob, and buy only from the fishmonger.  That’s changed.  We have plenty of shrimp recipes that are heavily seasoned, and I’ve been experimenting with frozen shrimp.  Aldi and Costco sell frozen, uncooked shrimp which are much cheaper than fresh shrimp and my family hasn’t noticed a difference.

Now when I go to Costco I buy seven gallons of milk, Parmiggiano-Reggiano cheese, several packages of Stacy’s Pita Chips, coffee beans, salted and unsalted butter (I freeze it and use as needed) and packages of shrimp.

That said, here’s what we’ve been enjoying lately.

Lemon Pepper Shrimp Scampi (that link will take you to a page where you can print out the recipe)

I’ll admit, I’m more about the Cooking than the Light, so I may have used seven tablespoons of butter instead of teaspoons, and I added more garlic, and of course I used fresh, not bottled garlic, and we all slurped it up.  I made extra and Porter ate the rest for an after-school snack.

Stir-Fried Shrimp with Garlic and Chile Sauce

Dude!  I may have actually followed the recipe on this one.  I served it with noodles and a cucumber salad.  Porter is in charge of making the cucumber salad, but basically it’s:

2 cukes, peeled or not, seeded or not (chef’s choice) halved lengthwise and sliced

Sprinkle with some toasted sesame seeds (you can purchase them already toasted), a tiny bit of sesame oil, some rice vinegar, a dash of soy sauce.  For the spicy version, add a squirt of Sriracha .

Not everything we eat is Asian.  The Chipotle Sloppy Joes were a great success.

Some of these recipes call for pre-sliced veggies.  Knock yourself out if you have that kind of money.  Otherwise chop it yourself.  Also, I’m getting a bit peeved about the number of cans of chipotle chiles I purchase, just to use one chile.  (You find these in the grocery by the taco kits).  Last night I made another recipe that called for one chile and a teaspoon of the adobo sauce, so I spread the remainder on some wax paper and stuffed it in a baggie and froze it.  If I remember that it’s there, I’ll let you know how a thawed chipotle tastes.

I have the same beef with tomato paste.  It’s one thing to buy a can for 33 cents at Aldi and just use a tablespoon.  But it irks me to spend 89 cents on it at Publix and use less than a third of it.  I know it can be spread out and frozen; again, the trick is remembering that you have a flat square of frozen tomato paste in your freezer when you’re trying to prepare dinner between Cub Scouts and drums.

I thought that Curried Beef Short Ribs sounded nasty, but Bill thought differently and Finn complained that he never gets to eat red meat so I gave it a go.  It was one of our favorites of the year.  The recipe says that 2 pounds of ribs will feed six, but I would only go by that if three of you are vegetarians.  Next time I’ll use at least 3.5 pounds.

Red curry paste used to be difficult to find – I had to go to the Asian market for it.  No longer!  Now it’s in the aisle with the soy sauce in a glass jar.  Always start with half the amount a recipe calls for and add more, tasting as you go.  Some people must like to use the stuff to blow out all their earwax during dinner, but I think that’s what Q-tips are for.

Coconut milk is in the same place – there will be some in the Mexican section and some in the Asian section and one will be cheaper.  I never buy the low fat or light anything.  Fish sauce is there, too, but I do think it’s worth going to the Asian market or Whole Foods and getting a decent bottle.  Don’t smell it if you’ve never cooked with it before.  Just use it.

The rest of these recipes are Asian.  But if you click on the Let’s Eat tab in the left sidebar you’ll see plenty of family-friendly non-Asian recipes.

Hoisin Flank Steak with Asian Cucumber Salad fulfilled Finn’s desire for red meat while giving us an alternative to our usual cucumber salad, and it was yummy.  I sprinkled cashews on my salad to be daring.

I usually don’t fool with goofy ideas like the wonton chips that they mention, but I did those, too.  We hate five-spice powder, though, so I brushed the wontons with sesame oil and sprinkled them with sesame seeds.  The guys felt like they were getting to eat bread, which is rare in our house.  Every week they say they want rolls with dinner and every week I come home and tell them I forgot to buy them at the grocery store.  I figure that makes up for the fact that we are sinners who eat white rice instead of brown.

Guess where I got the cashews I sprinkled on my funky salad?  They were left over from our Chicken, Cashew and Red Pepper Stir-Fry.  I wasn’t going to try this because sometimes I think all stir-frys are alike, but this one got Cooking Light’s highest rating, and why would I ignore a winner?  It was peppy and simple.

Finally, Finn has become a devotee of Chicken Panang, which he’s had at a restaurant in NYC and here in Birmingham.  We’ve cut back on eating out, but he didn’t cut back on his desire for Chicken Panang, so I explored the internet, mixed a little of this with a little of that, and came up with the following recipe:

Chicken Panang:

1 pound chicken cut in strips

1 cup coconut milk

2  T red curry paste (I actually use about 1.5 t)

1 T fish sauce

2 T peanut butter (choosy moms choose Jif)

1 T sugar

1 sliced red bell pepper

8 basil leaves, sliced

Brown the chicken in a little oil.  Push it to the side and fry the curry paste for a minute.  Add the coconut milk and stir til the paste is mixed in.  Add the pb, fish sauce, sugar, and bell pepper.  Stir everything together.   Cook about five minutes and add the basil.

II. Mother’s Day

While we’re on the topic of cooking, I have a couple of kitchen related gifts to suggest.  You know how you always buy a pepper grinder and it works for a couple of months and then dies?  I did quite a bit of pepper grinder research last winter and discovered the Unicorn Magnum Plus Pepper Mill .  I gave it to my mother-in-law, who has been pleased with it.  They offer a smaller version also.

Nothing is more infuriating than to cook in a kitchen without a sharp knife, but knives can be costly.  New York magazine had an article about a knife that is reasonably-priced, a good size for many tasks, and holds its blade.  I bought it for my mother-in-law also. The Victorinox Cutlery 8-Inch Chef’s Knife is quite a bargain – though you can spend more if you splurge for the one with the rosewood handle.

The best item I’ve purchased all year is unromantic.  We had a set of two cordless phones with an answering machine, and then we bought another phone, but they were cheap, the batteries kept fizzling, and we didn’t have enough phone coverage for the house.  The phone would ring and I’d sprint from room to room, only to stop in disgust as the machine picked up and recorded Bill saying, “Honey, I know you are at home.  Why don’t you answer me?”

I invested in the Panasonic Dect 6.0 Series 4 Handset Cordless Phone System with Answering System and my life is much improved.  The handsets are numbered so we know which one is missing, there’s an intercom system if I need a boy to refresh my ice water while I’m in bed, and I am nicer to my family as a result.

Of course, some would argue that Mother’s Day is for sweeter gifts, like a Mac Viva Glam VI Lipstick and Lipglass.  (I can’t make a link to it, but it’s a color that’s flattering on most.)  Does your mother work out?  Has she been wearing the same faded shirt to exercise in for years?  Buy her some new workout wear.  Academy has a large selection at great prices.

Look around the house and see if there are things she uses every single day that have gotten beat up and gnarly.  Some ladies would love a new set of measuring cups.  Others would spit in your eye upon receipt.

Maybe she needs some SLOGGERS Garden Clogs to wear while she putters in the mud.  Maybe some fancy Glossing Shampoo shampoo would cheer her up.  (I use the shampoo and conditioner and love them.)

I saw that Pottery Barn has some colorful cocktail glasses.  Fun!


Okay, it’s time for me and Bill to head to physical therapy for another lesson.  I’ll let you all put suggestions for recipes AND Mother’s Day gifts in the comments.

The theme for Flashback Friday this week is “The Letter R.”  I don’t have a clue how I came up with that or what I’ll do with it, but feel free to join in.


One year ago on My Tiny Kingdom: All For One


  • Dana

    Thanks for the yum-sounding recipes! I have the same gripe with chipotle peppers. However, you might be able to find tomato paste in a tube. It’s like toothpaste–squeeze out how much you need, pop the cap back on, and toss it into the fridge. It’s great!

  • Katherine

    I love the thought of “blowing out your earwax during dinner”. LOL

    On chicken breasts, when I was a teen, my mom and I did an experiment – bought chicken breasts with bone and skin and de-skinned and de-boned ourselves — it turned out that half the weight was skin and bones. So now, if the naked breasts are twice or less in price, I buy them. And I stock up and freeze when they’re on sale.

    Katherine’s last blog post..Challenge Quilt DONE

  • beth s

    Freezing peppers and stuff works great. We get lots of chilies, jalapenos, tomatoes, onions, etc certain times of year and others they are crazy expensive. I have found just about anything works fine in the freezer if you are going to cook it anyway. Celery is the only veggie we have frozen with bad results (it liquifies when it defrosts) For onions and tomatoes I just cut into hunks the right size for the biggest thing we make (chili). Chiles and peppers I cut in half or quarters to remove all the seeds and then toss in a zipper bag. I’ve also found fresh garlic freezes VERY well and is even easier to chop finely when it is frozen. Green onions also freeze well but I cut them up first so I just need to sprinkle the frozen ones in whatever I am cooking. Cutting most of this stuff while it is still frozen partly is easier to get nice small pieces.

  • Sue Smith

    Great sounding recipes! I, too, am a big fan of spicy and asian food. A couple of suggestions, if I may.. Chipotle, like most condiments, will keep indefinitely in the frig. Transfer into a small glass jar and use as needed. And coconut milk, I always get the light. After comparison, we found it tastes just as good and is much healthier (the regular is really loaded!)

  • Crisanne

    Your right about smelling the fish sauce. We bought a bottle in an international food store and WOW what a smell. It filled the whole house with stink and I made my husband take the bottle to the dumpster that night!

  • Dee G

    Anne: Here’s a really simple base sauce that can be made and easily modified for a bunch of different dishes; I haven’t tried freezing it, but you can hold it in the fridge for several days. The end result is about 3/4 C sauce, so double or triple as-needed.

    1 can double-strength chicken or beef broth.

    3 generous T alcohol (wine (white w/chicken broth, red w/beef), vermouth, cognac) or flavored vinegar (champagne w/chicken, raspberry w/beef broth).

    1 t dried rosemary

    1/4 C whipping cream (low-fat: 1 T cornstarch mixed w/3 T water)

    2 T butter

    In a heavy saucepan, over medium heat, boil the alcohol down until it gets syrupy, almost a glaze on the bottom of the pan. Add in the broth. Cook it down to about 1/2 C. Rapidly whisk in whipping cream, then butter.

    Separately, saute or roast meat (ribeye or flank steak; chicken; leftover turkey; duck); toss with sauce, pour over rice or pasta. My sauce additions specific to a variety of things are as follows:

    -Sauce using beef and vermouth or cognac base: mix in 3 T House of Tsang stir-fry sauce, add a dash of ground ginger. Pour over grilled flank steak on rice.

    Beef, red wine base: add in 3 C chopped spinach, until spinach wilts; mix in cubed ribeye steak or pre-browned ground beef. Serve w/egg noodles. May want to add a bit of extra cream if reheating sauce.


    Either broth, either alcohol: in pan, saute 1/2 lb mushrooms in olive oil. After mushrooms are cooked down, add sauce (or prepare sauce in same pan, but remove mushrooms until the end), 1 t dried tarragon, 1/2 t garlic salt (1 T tarragon, chopped, 1-2 cloves crushed for fresh). I like to put in puff pastry shells with leftover chicken or turkey (and can throw in a few cooked chopped carrots too). You can also convert this whole thing into a really nice and quick cream of mushroom soup if you also saute in a small chopped vidalia onion at the beginning, puree in the food processor about 1/2 the base/mushrooms/onion after they’ve been cooked, and then mix in with another 1-2 C of broth (depending on how thick you like the soup).

    Use a beef broth/raspberry vinegar base. Add in 1 T maple syrup, 1/2 C frozen-but-thawed raspberries, and a few leaves of chopped fresh sage.

    Chicken pasta:

    Chicken, white wine base: Start pan by sauteing 3-6 pieces chopped bacon (use more bacon if less chicken). After bacon turns crisp, set aside, leaving fat in pan, then prepare in pan and/or add in sauce along with 3 chopped plum tomatoes (just outside, not interior; note I haven’t tried with tomato paste, but it could work), 1 bell pepper, chopped (pref. red or yellow). Saute until tomatoes start to lose their shape and, for lack of a better phrase, start to get a bit gooey. Toss with cut-up pre-cooked chicken pieces (another good use for leftovers). I like to use with shell pasta.

    I did this once as an experiment, and my husband loved it. Mix the sauce with smoked sausage or leftover ground breakfast sausage meat, add in 2 T maple syrup and 1 t poultry seasonings. Add 2 T more cream, pour over biscuits.

    -Toss sauce with pasta (boil frozen peas for about 3 mins w/the pasta water), turkey, and 1/2 C grated parmesan cheese. If the turkey is smoked, the flavor will be fine; if not, a bit of garlic, or poultry seasonings, or extra salt and pepper should give it enough kick.

    Really decadent for Mother’s day:

    Use beef/white wine base, mix in 1 T truffle paste. Toss with linguini and top with fresh parmesan and toasted pine nuts.

    Best wishes…

  • Mindy

    Anne – tomato paste tip: open both ends of the can, then freeze in a baggie. When you need a tablespoon, just thaw the can a bit (I run under hot water for a minute), then push the paste out of the can until you can slice off the amount you need and refreeze the rest. Great recipes, I wish my family were more adventurous diners.

  • Karin

    Thanks for the recipes. Your timing was great as we have started on that “let’s pick up some Chinese” habit again.

  • liz

    Cooking Light had a recipe for oven-fried coconut chicken lo these many years ago, and it is one of my family’s favorites. One caveat, you need to remember to marinate the chicken for at least a couple of hours. And thigh meat comes out juicier. What I do is buy the boneless skinless thighs from Costco and add the marinade to at least one package before freezing.

    liz’s last blog post..I read an article on Daily Kos

  • Brooke

    I agree about the Cooking Light desserts. Rarely have I ever made a savory dish from there that I didn’t love; the opposite is true for the sweets. Oh well. What’s really nice about CL now is that you can access all the recipes online for free now at myrecipes.com.

  • Mary Frances

    So how did Finn think that your Panang compared to Surin’s? I’m addicted to the stuff and it would be so much cheaper if I could make it at home. (If you want to try it, my version of their Cashew Nut Chicken is on my site. It’s not exactly the same, but it’s very good!)

  • mom2fur

    My comment disappeared, so sorry if this is a repeat! Do you make broth with your chicken bones? I do it all the time, even with chickens or turkeys that have already been roasted. You just throw the carcass (lovely word!) in a pot, or the bones, cover it with water, add some salt, pepper (I prefer peppercorns so you can fish them out), a little onion and some parsley. Let it simmer for a few hours. Then strain the broth into containers. Let it stay in the fridge overnight and skim the fat off the top. Now you have free broth you can use for anything!

    mom2fur’s last blog post..Mouthwatering Mondays

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