Thai Red Curry Shrimp Recipe • Quick & Easy Dish | Club Foody

 

Vacations are over, kids 👧👱‍♂️ are back to school and pretty much everyone has returned to their old schedule which translates to running around and trying to get everything done. The biggest issue with this is most of us are lacking time but that shouldn’t be an excuse to compromise on cooking…
 
I have dozens and dozens of quick recipes that take anywhere between 15 to 30 minutes… and no, it’s not just a bunch of cans mixed together like many out there do – it’s real homy & comforting food 🥰! I think of Teriyaki Beef Noodles, Spaghetti Aglio e Olio, Hunan Chicken or my Mediterranean Chicken Pesto Pasta… and the list goes on!
 
There’s another one that is super easy to make with great results and it’s my Thai Red Curry Shrimp! Loaded with flavor, this Asian inspired recipe has a beautiful balance of sweet and heat. It takes about 30 minutes ⏳ from start to finish making it a perfect weeknight meal!
 
It’s a nice recipe and after the veggies are sautéed, the rest goes pretty fast with a bunch of tasty ingredients including the star of the recipe… shrimp 🍤! I personally prefer prawns as they’re sweeter and tend to be bigger.
 
When it comes to handling these crustaceans, many might cook them too long resulting in a rubbery texture. When you add them in any hot liquid, their color starts changing which is an indication that they’re already beginning to cook. Most of the time 2 to 3 minutes is plenty!
 
In this Thai Red Curry Shrimp recipe, I like using coconut sugar but there’s no need to go out of your way to buy 🛒 some… simply use brown sugar. Fish sauce on the other hand, is a must. It’s one of the most popular ingredients in Thai cuisine. It might smell and taste strong but when mixed with other ingredients, it tames down and actually compliment the other flavors.
 
When time is in short supply or you simply don’t feel like spending too much time cooking, this Thai Red Curry Shrimp is the ideal recipe! Served over a bed of rice 🍚, sprinkled with chopped cilantro and garnished with a lime wedge, this quick and tasty dish is sure to please everyone and fit well with your busy schedule…
Bon Appétit! 🍽
 
Here are several more tasty “30 minutes or less” recipes for you to enjoy… 😀
– Lemon Caper Haddock with Pimiento
– Crispy Ginger Beef
– Pappardelle with Pancetta & Mushrooms
– Cashew Chicken
– Cauliflower Fried Rice
– Maple Mustard Pork Tenderloin
– Rack of Lamb with Herbes de Provence
– Veal Marsala
and for even more seafood recipes, click on this link… Recipe Category • Seafood & Fish

For ingredient amounts, directions, and much more, visit https://clubfoody.com/cf-recipes/thai-red-curry-shrimp/

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Apple Turnovers Recipe • An Old-Fashioned Classic! | Club Foody

 

September can be a busy month for many of us. Kids are back to school, it’s time to close the cottage, harvest the garden 👩‍🌾👨‍🌾 before the first frost, and also visit our local orchards. David and I like going there and we always come back with a big bag of apples… it’s a nice way to start the fall season.
 
Besides eating them as is with a couple slices of cheese 🍎🧀, I enjoy cooking and baking with them. There’s my Apple Cheese Soufflés, Apple Betty, Stuffed Pork Tenderloin, Oatmeal Apple Cookies, Apple Goat Cheese Arugula Salad with Pecans, Apple Crisp, Grilled Chicken with Apples, Apple Sauce, Apple Pandowdy, German Red Cabbage, Apple Cranberry Stuffing, Apple Cheese Pie, Bourbon Apple Butter, Waldorf Salad, and many more…
 
Another one that I like making is my Chausson aux Pommes or the English version which is Apple Turnovers! These flaky guys are packed with deliciousness! With a nice tasty cinnamon apple filling, this is a great dessert or mid-afternoon snack to enjoy! They’re also a great grab-and-go breakfast item! Easy to make with amazing results, these pastries are the perfect fall 🍁🍂 recipe!
 
When making the filling, it fills the air with that beautiful aroma! The temptation is great and it’s hard to resist not eating it as is or use it as a topping for vanilla ice cream 🍨 – I confess… a few times the filling didn’t make it to the store-bought puff pastry sheets.
 
For my Apple Turnovers, I use Granny Smith 🍏 but other firm apples like Honeycrisp, Golden Delicious or Gala are other alternatives. After they’re prepped, I like to toss them in lemon juice as it gives a nice touch to the final product. When sautéing them, it would seem like a lot of apple pieces but as they cook, they’ll shrink.
 
After the brown sugar mixture is added to the apples and cooked for 3 minutes, I pour in some pure vanilla extract to give another layer of flavor to the filling. It’s transferred to a bowl to cool off before chilling for at least 30 minutes 🕧. I like to make the filling early in the morning, transfer to the fridge and finish the recipe later on in the afternoon.
 
When ready to finish the recipe, roll out each thawed puff pastry sheet into a 10-inch square before cutting equally into 4 squares. Spoon on a couple tablespoons of filling in the center of each square before brushing two edges with an egg wash 🥚. Many cooks out there brush on all sides and what happens is it gets too wet making it harder to seal the edges… two sides is plenty!
 
Fold one point of the pastry over to the opposite side, forming a triangle 🔺, and press the edges together to tighten them up. To make it prettier and also to help seal the pastry better, use the tines of a fork to create small indented lines along the edges.
 
Do what I say, don’t do what I do! After the top of the pastries are brushed with egg wash, make a few slits to allow the steam to escape. In the video, for the first time, I totally forgot 😏 to make any. The results weren’t too bad… they still looked good but they were really puffed up, lol!
 
After they’re done baking – it normally takes anywhere between 18 to 20 minutes –, let them cool off for 15 minutes. From here, they can be left as is, sprinkle with some granulated sugar or make a glaze which is what I prefer 😋 and it’s incredibly simple to make…
 
In a small bowl, combine the powdered sugar with the heavy cream although milk 🥛 or even water is a good substitute, and stir until the mixture is smooth – you might have to add a little more to thin the glaze out. Use a small plastic bag or simply a spoon to drizzle over the Chausson aux Pommes.
 
Uncomplicated with amazing results, this Apple Turnovers recipe has to be on your “to do” list during the fall season. It’s packed with yumminess! This is a great dessert, snack, or breakfast item to get your little ones 👧👱‍♂️ involved…
Bon Appétit! 🍽
 
Here are more scrumptious dessert recipes for you to try… 😀
– New Orleans Beignets
– Creamy Cheesecake
– Mille-Feuille
– Chocolate Lava Cake with Caramel
– Crêpes Suzette
– Chocolate Éclairs
– Tiramisu
and for even more dessert recipes 🍩🥧🍰, click on this link… Recipe Category • Dessert

For ingredient amounts, directions, and much more, visit https://clubfoody.com/cf-recipes/apple-turnovers/

Arroz con Pollo Recipe • A Tasty Puerto Rican Dish! 😋| Club Foody

 

Our most popular protein at home is chicken 🐓! I have so many different amazing recipes and sometimes it’s hard to pick which delicious one to make. I think of Chicken Tikka Masala, 3 Cheese Chicken Parmesan, Chicken with Creamy Mushroom Garlic Sauce, North African Chicken Thighs, Cola Chicken, etc.
 
When you visit the site, there’s a wide variety of ethnic recipes to choose from; French (what a surprise!), Asian, German, North American, Indian, African, Spanish, Mexican, and so on. Last spring while working on it, I was shocked 😮 that I never posted any of my Puerto Rican recipes… well, let’s rectify that!
 
This cuisine is so flavorful! There’s Pan de Mallorca (sweet bread) 🍞, satisfying Tripleta or Jibarito sandwich, the famous slow roasted pork called Pernil, Coquito which is the “boozy” cousin of our traditional Eggnog, Sofrito that is a flavoring base for many of its dishes, the comforting stew Sancocho, Pastel which remind me of Tamales, its sweet treat Quesitos, just to name a few…
 
Another one that David and I love 💖 is Arroz Con Pollo! This one-pot dish is absolutely amazing! With chicken thighs, vegetables, a gorgeous blend of spices along with rice, this is a fabulous comfort food to make anytime!
 
After marinating the chicken with dry rub and some oil for 1 hour 🕐, the recipe goes pretty quick so it’s important that your “mise en place” is done which translates to cut, press (garlic) and measure all your ingredients so they’re ready to go. Actually, this is a good habit to have when cooking so there’s no panic attack 😨 in the kitchen and everything goes smoothly…
 
Arroz con Pollo has different variants and I’m sure my version differs from others but rest assured that this dish is packed with deliciousness 😋! One ingredient that is sooo Perto Rican that I don’t use is olives. I never had the desire to add any but go ahead if you want to… recipes are adjustable so play with them!
 
Arroz con Pollo is a mouthwatering dish that fits perfectly for the coldest months of the year! It’s a great budget-friendly 💰 recipe that everyone in your family will enjoy. Another plus about it is it’s a one-pot meal which means no pile of dishes to do after dinner… SCORE! This is one of our favorites and I’m positive it will become yours as well…
Bon Appétit! 🍽
 
Check out these other tasty chicken recipes… 😀
– Orzo with Chicken & Asiago
– Thai Chicken Curry
– Indian Butter Chicken
– Chicken Ham Sausage Jambalaya
– Chicken Vesuvio
– Asian Peanut Chicken Curry
– Chicken Paprikash
and for even more poultry recipes 🦃🐓, click on this link… Recipe Category • Poultry

For ingredient amounts, directions, and much more, visit https://clubfoody.com/cf-recipes/arroz-con-pollo/

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

Beet Hummus Recipe • Tasty, Colorful & Healthy💚! | Club Foody

 

Here’s my motto that I’ve had for decades – “if I can make it from scratch, why buy it!”. As much as it’s convenient to grab a premade package from the shelves and put it in the shopping cart 🛒, it won’t ever be as fresh or healthier.
 
Inspired by a few “premade packages” from big-box retail stores, I made recipes like Chicken Tikka Masala, Cranberry Orange Bundt Cake, Quattro Formaggi Pizza 🍕, and Roasted Red Pepper Hummus. When I duplicated this Egyptian dip, it was far superior in taste as well as in texture than the one from the store. That actually encouraged me to make another flavor and this is how I came up with my Beet Hummus!
 
This recipe is incredible! With a tasty combination of ingredients and seasonings, this is a delicious change from the plain hummus spread! After the beets are cooked, it takes just a few minutes ⏳ and you have a great appetizer to serve with crudités 🥕🥒, naan, pita crisps, and man’oushe!
 
I love this dip! It’s certainly different from others! What takes the most time is the beets. For this recipe, I like roasting my beets in the oven with a drizzle of oil, some salt 🧂 and pepper. It gives a nice depth to the dish. On the other hand, you can choose other ways to cook the veggies. Here’s a link where I share 4 different ways to cook them… Beets ~ Prep & 4 Ways to Cook
 
The texture is nice and smooth… just the way I like it! For a smoother version, simply remove the chickpea skins but I think it’s too much to do and the result is barely noticeable. It’s a good idea to leave the skin on because it’s rich in fiber and nutrients such as calcium, magnesium, choline, beta carotene, etc. This is the main reason why this legume is so healthy 💚 for us!
 
When I make this Beet Hummus, I don’t buy tahini at the store… Why? It’s overpriced plus who knows how long it has been sitting on the shelf? Making it from scratch is cost effective 💰, tastier and fresher! Here’s the link… Homemade Tahini
 
Another recipe I make from scratch is my Za’atar! The beauty of making this Middle East one or any other blend is the fact that the spices in your drawer are recycled ♻ preventing them from going rancid and losing their potency.
 
It’s wise to stop the machine a few times to clean the sides of the bowl of the food processor as well as the bottom. There are always some little pieces of beet stuck down there. I highly suggest using a colored spatula 👩‍🍳 so the mixture doesn’t stain it.
 
When it’s time to serve it as an appetizer, I like to sprinkle on some finely chopped parsley and add some lemon zest 🍋 as well. I use a microplane to zest as it makes the task much easier. Of course, I don’t add either when I use it as a spread.
 
Colorful, healthy and a nice change from ordinary ones, this Beet Hummus is so tasty! Served with carrots, celery, cucumber, naan bread, pita crisps, and man’oushe, this is a great appetizer but it can also be a delicious spread for your sandwiches 🥪! Grab a couple beets and make this amazing recipe soon!
Bon Appétit! 🍽
 
Here are more great apptizer recipes for you to try… 😀
– Six Layer Chip Dip
– Tomato Rosemary Focaccia
– Prawn Saganaki
– Pizza Dip
– Sweet Chili Chicken Bites
– Moules Marinière
– Israeli Salad
and for even moreappetizer recipes, click on this link… Recipe Category • Appetizers

For ingredient amounts, directions, and much more, visit https://clubfoody.com/cf-recipes/beet-hummus/

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

How to Peel Butternut Squash • 2 Easy Ways - T & T | Club Foody

 

When September is here, there are a few things that I think of like visiting our local orchards 🍏🍎, start making casseroles and soups, harvesting our garden and also make my favorite recipes using squash… the ones that can be found only during fall and winter.
 
Besides pumpkin 🎃, I like using acorn when making my Squash à la Canadienne, Stuffed Carnival Squash is another great one I like to serve, make my Turkey Meatballs with Spaghetti Squash, Tempura using Kabocha Squash, etc. Butternut is another one and, in this tutorial, I’m showing you How to Peel Butternut Squash using 2 Easy Ways!
 
The outer skin of this vegetable – although botanically speaking, all squashes are fruit – is tough and can be intimidating to prep. I have a couple of methods to make the task easier. It’s the oven or the microwave. Most women in my family use the oven but personally, I prefer the microwave… it’s quicker!
 
How to Peel Butternut Squash • 2 Easy Ways will help you to prep it safely and without struggling
After washing and drying it, you choose which cooking method you want. When time is up and it has time to cool off enough to handle, the skin is removed then the squash is cut in half before scooping out the seeds and strings… it works like a charm 😀!
 
Are the seeds edible? Absolutely and they’re healthy as well. They make great snacks or nice toppings for your salads 🥗. Here’s how to roast them…
After separating them from the strings, put them in a bowl filled with water and swish them around to loosen any remaining flesh or strings. Place the seeds on a clean dish towel and pat them dry with paper towels. Toss them in oil and seasonings before placing them in a single layer on a baking sheet. Transfer them in a 325ºF preheated oven and roast for 14 to 15 minutes, flipping them halfway through cooking.
 
Either you opt for the oven or the microwave, this How to Peel Butternut Squash • 2 Easy Ways tutorial will make prepping safer and faster. Anytime I want to make my Vegetable Tian, Butternut Squash Curry, Butternut Squash Soup, Butternut Squash Ravioli, Butternut Squash Ham & Leek Quiche, etc. I rely on one of these methods…
Bon Appétit!🍽
 
Check out these other great kitchen tips and tricks… 😀
– How to do Home Canning
– Poaching Prawns/Shrimp – How To
– How to Roast Chestnuts in the Oven
– Tomato Ripening Trick
– Brussels Sprouts Stalk- Handling and Prep
– Pears • How to Core
and for more handy kitchen tips and tricks 💡, click on this link… Recipe Category • Tips & Tricks
 
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube

Kartoffelsuppe • German Potato Soup Recipe | Club Foody

 

In September, after the kids 👧👱‍♂️ are back to school, we slowly start making “hot” recipes like soups, casseroles, pot roasts, pasta sauces, and so on. TRhere’s also an event that begins this month and continues until October and it’s Oktoberfest! When “hot” food and this popular German festival are mixed together, we get Kartoffelsuppe which is a German Potato Soup!
 
This is one of the most popular soups in Germany! It’s loaded with deliciousness! With a nice array of vegetables, fresh herbs and seasonings cooked in bacon fat 🥓, this is what I call a “wholesome” recipe. It’s a nice satisfying meal to make and a great comfort food to serve to your family!
 
Before I met my husband, my knowledge about German food was pretty limited. Besides Spätzle, Schnitzel and Pretzels, there’s not much I knew about it. It didn’t help the fact that both times I went to a German restaurant (two different ones), the food tasted very “blah” so I wasn’t excited about trying more.
 
David has a German background and of course, being a good wife 😇, I started making recipes that he grew up with. This is when I made my first Stollen that is incredibly delicious, Beef Rouladen and Zwiebelrostbraten which both turned out to be among my favorite foods ever since!
 
Kartoffelsuppe • German Potato Soup is also a favorite of mine but only after I modified the recipe – the first time I made it, it fell in the “blah” section! After adding a few “extra” ingredients that helped to bring the soup together, it’s now very tasty 😋! This and my Minestrone are two early fall recipes I enjoy making every year.
 
I love vegetables and there’s a lot in this soup. First, the bacon 🥓 is rendered in a large pot and when crispy, it’s transferred to a bowl leaving the fat behind. Onions, leeks, carrots and celery – although celery root can be used instead – are added to the pot and sautéed until they soften. When dicing or slicing, it’s important that the veggies are about the same size for one simple reason… they will cook evenly.
 
I love cooking with leeks but they can be a bit dirty. As they grow in soil, they need a good cleaning before using them in recipes. There’s a great tutorial on them so click here to view it… How to Trim, Cut & Clean Leeks. Another one you should take a look 👀 at is How to Store Celery for Weeks
 
As the title refers, potatoes 🥔 are obviously the main ingredients. I like to use Yukon Gold but the white spuds or the red ones are fine as well. This is not the “creamy version” but if you want to make it that way, stay away from the waxy potatoes and use russet instead.
 
After the veggies are softened, I take over with my version by adding tomato paste 🍅, freshly squeezed lemon juice, and fresh herbs including hot paprika. This adapted recipe tastes amazing! If you don’t have fresh herbs on hand, substitute with the dried ones. Remember the 3 to 1 ratio: 1 tablespoon of fresh = 1 teaspoon of dried.
 
Tomato paste is a great ingredient to use when making any vegetable based soup. It brings the flavor and sweetness of the veggies and adds some depth of flavor to it. A little goes a long way so 1 tablespoon is plenty. A can of tomato paste doesn’t cost that much and more than often little is used. Many will throw the rest but why help the manufacturers to make more money 💰 when there’s a great trick on how to salvage it. Find out how by clicking on this link… Tomato Paste Leftover Solution
 
This Kartoffelsuppe • German Potato Soup recipe is certainly a must for the season 🍂. This one-pot recipe can be a delicious appetizer but don’t be surprised if you end up going for seconds and turn it into a meal! Bring Oktoberfest to your table by making this amazing dish!
Bon Appétit! 🍽
 
Here are several more incredible soup recipes for you to try… 😀
– West Coast Smoked Salmon Chowder
– Wonton Soup
– Avgolemono Chicken Soup
– Bay Scallop Chowder
– Split Pea & Ham Soup
– Lasagna Soup
– Creamy Cabbage Soup
and for even more soup recipes 🥣, click on this link… Recipe Category • Soups & Chowders

For ingredient amounts, directions, and much more, visit https://clubfoody.com/cf-recipes/kartoffelsuppe-german-potato-soup/

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube