I want to make Nachos for tomorrow, because to me Nachos go perfectly with baseball. And, tomorrow is the All-Star game, so it’s a perfect opportunity/excuse to eat them for dinner.
I don’t have any ground beef, so I’m going to try something my brother told me about. I bought some Tempeh the other day. I was going to use it in a Stir Fry. I’m still planning to. But, I’m also planning to use it like he suggested, like I would use ground beef… in NACHOS!!
Tempeh, I’m learning, is made from soybeans, rice, barley, and millet. It’s vegan. It’s full of protein. I’ve eaten it once before, but have never cooked it on my own. I’m excited.
For anyone who isn’t crazy about meatless nachos, feel free to use ground beef, turkey, or chicken in the recipe that will be posted on Wednesday (as a part of this week’s episode of A Cooking Show with Rachel O). 🙂
My friend, Stephanie is the mom of Gen and AJ, who have both written posts for me (she’s mom to Brooklynne and Jamison too). She’s a sweet friend! She’s one of my ambassadors and is always quick to point friends to my blog (and because of this, I made up a dish and named it after her in thanks).
Here’s Stephanie!
We are, unapologetically, foodies. My husband and I, each of our four children and our son-in-law, too. And we love every scrumptious mouthful of it. Since you and I find ourselves together here in this tasty blog, I imagine you too, are some sort of foodie in your own way. That makes Rachel and I smile.
I delight in every aspect of food so much, that when I recently wrote and published a woman’s inspirational book*, I just had to include dozens of my favorite contemporary vintage recipes!
Welcome into my sunny kitchen in Regina, Saskatchewan, Canada. I wish you could be here with me, where we could cook up a story. But here’s the next best thing. I love to use quirky words to name my recipes, so today I’ve chosen to share “My oh my, that’s Great Thai” with you. It’s a recipe my hubby and I created over the past few chilly Canadian winters. And we sure do have blustery winters. That’s when we all need a homey and hearty dinner sizzling on the stove. But this recipe is well suited to summer nights when fresh veggies are calling from your garden. Enjoy…
Before we begin, I need you to imagine you’re building a three-tiered dish. There will be the jasmine rice layer as your foundation. This fragrant, nutty rice is popular in Asian cooking and has a rich aroma. Continue building your dish with colourful veggies and a protein. Finally you’ll have the opportunity to get sassy with a Thai sauce of heat meets sweet.
This smells so incredible, you won’t even have to call them for dinner! My oh my!
Last modified on 2012-07-06 00:33:49 GMT. 2 comments. Top.
My oh my, that’s Great Thai!
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Author: Stephanie Gladysz
Ingredients
So, let’s get started. Prepare your sauce by combining: 2 T. of red chili paste (we use Sambal Oelek)
4 T. of brown sugar
1 cup coconut milk (use premium, not light)
(You can adjust the amounts of these ingredients to suit your taste.)
Since you’re the cook, you get to select your favourite veggies and cut them into bite size pieces. We use red and green peppers, broccoli, grape tomatoes, garlic, bok choy, red onions, water chestnuts, green onions and zucchini.
More choices. Decide on your protein. Do you feel like chicken, beef or perhaps some seafood? Our favourite is shrimp and scallops.
Instructions
Heat sauce mixture up slightly and set it aside.
Prepare your jasmine rice according to the directions on the package.
Stir fry the veggies in a little sesame oil until they’re softened and you see the colours become more vibrant. Set this aside and keep it warm.
Stir fry the meat in some sesame oil until it’s thoroughly cooked.
Now the fun part. Add the veggies and sauce to your protein and heat the whole mixture until it barely begins to bubble. Place your rice in a bowl, spoon a generous helping of your amazing culinary creation over the steaming rice and garnish it with some fresh, chopped cilantro or parsley.
So, let’s get started. Prepare your sauce by combining: 2 T. of red chili paste (we use Sambal Oelek)
4 T. of brown sugar
1 cup coconut milk (use premium, not light)
(You can adjust the amounts of these ingredients to suit your taste.)
Since you’re the cook, you get to select your favourite veggies and cut them into bite size pieces. We use red and green peppers, broccoli, grape tomatoes, garlic, bok choy, red onions, water chestnuts, green onions and zucchini.
More choices. Decide on your protein. Do you feel like chicken, beef or perhaps some seafood? Our favourite is shrimp and scallops.
Instructions
Heat sauce mixture up slightly and set it aside.
Prepare your jasmine rice according to the directions on the package.
Stir fry the veggies in a little sesame oil until they’re softened and you see the colours become more vibrant. Set this aside and keep it warm.
Stir fry the meat in some sesame oil until it’s thoroughly cooked.
Now the fun part. Add the veggies and sauce to your protein and heat the whole mixture until it barely begins to bubble. Place your rice in a bowl, spoon a generous helping of your amazing culinary creation over the steaming rice and garnish it with some fresh, chopped cilantro or parsley.
It would also be tasty a top some grilled chicken, steak, or pork chops, over enchiladas, as a salad, with some avocado and sour cream (or in our house, Greek yogurt), in tacos… many many ways.
It’s quick and simple. If you’re making this for a 4th of July or Canada Day BBQ, or a picnic you could get it ready at the last minute. You could also make it ahead of time and let it marinate so all the flavors kinda combine. I’m taking mine to a BBQ. I think it will be eaten with chicken, steak, potato salad, sausage, hot dogs, salad, corn on the cob, and of course, chips.
Happy 4th of July! Happy Canada Day! Thanks for joining me for 30 episodes!
I want to make Nachos for tomorrow, because to me Nachos go perfectly with baseball. And, tomorrow is the All-Star game, so it’s a perfect opportunity/excuse to eat them for dinner.
