Tag: main course
Spinach Ricotta Teff Pancakes
Spinach Ricotta Teff Pancakes
I kid you not, this might be the best thing I’ve eaten so far in the month of May 2020. Teff is an ancient grain used for centuries in East Africa as the main ingredient in injera. The base of this pancake batter is similar, with th addition of ricotta and spinach. The batter also doesn’t need to ferment like injera. It really only takes 5 minutes to put together.Ladle 1/3-1/2 cup of batter per pancake on a hot oiled griddle. Once the bottom sets, give them a flip. They only take a couple minutes a side. These are ready to go as is, eaten as a side or a main course. These are typically served with a chili sauce or chili jam. I happen to be lucky enough to have some of my good friend and Stoned Soup contributor, Krishna Wilson’s homemade Carolina Reaper pepper jelly. All of his peppers are locally grown in his yard, just a couple of miles from me. I scooped a small dollop of the ricotta on each pancake with a tsp of his reaper jelly.This recipe yields 4 medium sized pancakes. Quite honestly, there’s no reason to eat anything else with these. They are that good. 1 batch per person per serving is what I say.
Ingredients
- 1/2 cup milk
- 1 large egg beaten
- 1 tbsp butter melted
- 1/4 cup whole milk ricotta
- 1/2 cup teff flour
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup baby spinach leaves
- 2 tbsp vegetable oil for frying
Toppings
- whole milk ricotta
- pepper jelly
Instructions
- Mix together the milk, egg, butter, and ricotta.
- Mix in the teff, nutmeg, and salt. Then mix in the spinach.
- Heat up cooking oil in a griddle over medium high heat. Ladle a 1/3 to a 1/2 cup of the batter for each pancake.
- Cook for 2 1/2 minutes a side.
Brazilian Style Pork Ribs (Costela de Porco Assada)
Brazilian Style Pork Ribs (Costela de Porco Assada)
I’m a huge fan of ribs if you couldn’t tell from all the recipes on Stoned Soup. But I’m not a huge fan of super saucy ribs. Regular bbq ribs don’t cut it for me. I’m really about accentuating the flavor of the meat instead of drowning them in sauce. This Brazilian style rib recipe is that recipe. The marinade has a strong garlic and onion base with some cider vinegar that helps tenderize the ribs. I recommend marinating the ribs overnight, but 8 hours will do. I like to first bake the ribs in the oven, just for 2 hours at 300 degrees. I heavily wrap them in tin foil. This allows them to steam. Then I like to brown the ribs on the grill. They only need 6-10 minutes a side. Traditionally, Brazilians would just brush the ribs with oil and nothing else. I brushed them with a little honey and cayenne to give them some sweet and spice. The honey helps create a nice caramelized crust without making the ribs sticky.
Equipment
- Blender or food processor
Ingredients
- 4 lbs pork spareribs
Marinade
- 6 garlic cloves
- 1 medium white onion
- 1/2 cup cider vinegar
- 2 tsp dijon mustard
- 2 tsp Worcestershire sauce
- 1 tsp oregano
- 1 tsp ground cumin
- 1 tbsp salt
Glaze
- 1/2 cup honey
- 1/2 tsp cayenne pepper
Instructions
- Purée the marinade ingredients in a blender or food processor.
- Marinate the ribs in gallon sized stir age bags for at least 8 hours, preferably overnight. I like to cut the ribs in half or 3 bone pieces to fit in the bags easier.
- Prehest the oven to 300 degrees. Line the bottom of a baking sheet with foil. Arrange the ribs on the pan, pouring any remaining marinade over them.
- Cover the top of the pan tightly with more foil.
- Bake the ribs for 2 hours.
- Get your grill hot. Place the ribs meat side down. Brown the ribs for 6-10 minutes a side.
- Mix together the honey and cayenne pepper. Brush the ribs with honey. Place on the grill cover and cook for 5 minutes. Brush on 1 more layer and pull off to the side of the grill, letting rest covered for a couple more minutes.
Green Curry Shrimp Fried Rice
Green Curry Shrimp Fried Rice
If you happen to have a couple extra tablespoons of curry paste left but not enough to make a batch of curry, it goes great with rice. 2-3 tablespoons is enough paste for 3 cups of fried rice. Simply fry the paste for a minute. Add in coconut milk, sugar, and fish sauce. Simmer that for 3 minutes. Add in your protein and veggies, if any. Shrimp will take 3 minutes, chicken 6 minutes. Add in the rice and cook for 3 more minutes, breaking up all of the lumps. You can use either red or green curry paste. There is no wrong here.
Servings: 2
Ingredients
- 12 large shrimp peeled and deveined
- 4 tsp fish sauce
- 2 tbsp vegetable oil
- 3 tbsp green curry paste
- 2 tsp palm sugar chopped
- 1/2 cup coconut milk
- 6 kaffir lime leaves julienned
- 1 cup frozen peas and carrots defrosted
- 3 cups day old white rice
- 1/2 cup Thai basil chopped
Instructions
- Marinate the shrimp in 2 tsp of fish sauce for 10 minutes.
- Heat up cooking oil in a large sauté pan over medium heat. Fry the green curry paste for 1 minute.
- Pour in the coconut milk, sugar, and the rest of the fish sauce. Simmer for 2 minutes.
- Add in the shrimp, vegetables, and lime leaves. Simmer for 3 minutes or until the shrimp are 75% cooked through.
- Add in the rice. Break up all of the lumps. Toss in the curry sauce, making sure that all of the rice is evenly coated. Cook for 3 minutes.
- Turn off the heat. Stir in the basil.
Green Curry Paste
This paste has the same base as the red curry paste, with the substitution of green chilies for red chilies, and the addition of cumin and coriander seeds, and basil. Since this paste uses fresh green chilies, it can get real hot if you add too many. 10 is a good number for a medium spicy. Store anything that’s not used within a week in the freezer.
Equipment
- Blender, food processor, or mortar and pestle
Ingredients
- 10-15 thai green chilies
- 1/4 cup shallots
- 1 head garlic peeled
- 3 tbsp lemongrass
- 1 tbsp galangal
- 2 tsp lime zest
- 2 tsp cilantro stems
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp white peppercorns
- 1 tsp coarse salt
- 15 thai basil leaves
- 1 tsp shrimp paste
Instructions
- Dry toast the coriander seeds and cumin seeds. Add them to a spice grinder with the white peppercorns. GRIND!
- Add all of the rest of the ingredients to a food processor or blender.
- Blend until smooth. Make sure to scrape down the sides of the blender with a rubber spatula to make sure all of the ingredients are incorporated within each other.
