I’m terribly sorry I did not have this up yesterday. It was long, I had a tish hangover, and it was -10 F (-23 C) outside. Excuses, excuses I know.
Without further ado:
Kris: Monkey Bites
So, I’m a huge fan of “What do we have in the pantry? Let’s make something from that!”
Here’s a little twist on french bread bites, easy quick and ridiculously tasty.
- 1/2 Loaf of Left over Sweet Bread (I use monkey bread with chopped pecans)
4 Large Eggs
1 Tbsp of Creme Fresh or Heavy Cream
1/2 Cup White Sugar
1/2 Cup Light Brown Sugar
1 tsp Coco Powder
1 tsp Cinnamon
1/2 tsp Salt
1/4 tsp Ground Cayenne Pepper
2 Tbsp Unsalted Butter
Preheat oven to 325. Get a sauce pan on the stove on medium.
Rough chop the bread into slightly larger than bite sized pieces and set aside. Now whip the eggs and creme fresh in a bowl and set aside. Now take the sugar, coco powder, cinnamon, salt and pepper and mix well in a medium sized bowl.
Drop a little of the butter in the pan, toss a hand full of the bread in egg mix. Shake off the excess egg and fry ‘em up in the pan. about 2 minutes on the first side and then filp once, you’ll want the egg to start to brown. And then 2-3 minutes on the other side. Remove the bread from the pan, and do another handful. While you are waiting for those to cook up, toss the cooked pieces in the sugar mix till coated. Drop ‘em on a sheet pan. Now repeat this till all the bread is gone. Scatter the pieces onto a sheet pan and cover lightly with some parchment paper or aluminum foil. Put them in the oven for 10-12 minutes. Serve hot with a little melted butter!!
One thing to note, if you are using margarine or salted butter, don’t add any salt to the sugar mix.
*Ed note: Keith loves coconut curry, but we rarely eat it. I would love to say I helped cook this, but due to a debilitating migraine I did not. But I did eat it, and it was mighty tasty!
- 2 tsp oil
2 onions, chopped
3 crushed garlic cloves
1 tbsp chopped gingerroot *we used powdered
1 tbsp red curry paste
1 tbsp tomato paste
17 2/3 oz boneless skinless chicken thighs, cut into strips
1 2/3 cups reduced-fat coconut milk
2 tbsp Thai fish sauce
1/4 cup coriander, chopped
1 tbsp palm sugar or brown sugar
Heat the oil in a large saucepan or pot and saute the onion, garlic and ginger gently until the onion is soft. Stir in the curry paste and tomato paste and cook for 2 minutes, stirring. Add the chicken and cook for 3 minutes until it’s coated in the spice mix and almost cooked. Stir in the coconut milk and bring to a boil. Reduce heat and simmer for 15 minutes. Stir in tomatoes, fish sauce, coriander and sugar. Simmer for another 5 minutes.
Serve with jasmine rice.
A meal that I threw together the other day (and made again tonight) is nameless but delish:
Tomatoes (1 box Pomi – chopped or 1 can chopped or chop up/seed two fresh)
1 can Canelli beans rinsed and drained
Herbs de Provance (about 2 – 3 Tbl)
Dijon Mustard (about 2 Tbl)
Salt & Pepper
This takes less than 10 min total.
Sautee tomatoes (and chopped onion if you choose) in a bit of olive oil – about 2 – 3 min. Sprinkle in Herbs, S&P. Stir in dijon. Gently stir in beans and sautee on Med. Low approx 3 min for flavors to meld. Can wilt in fresh spinach.
Serve over fresh greans, over past, over rice.
If anyone has extra recipes they tried this weekend, feel free to leave them in the comments. I’ll post this week’s challenge later today. Mmm, I’m so hungry now!