Monday, May 3, 2010

Fried rice and coconut cream pie

I have been craving rice lately. I cooked this Ellie Krieger recipe for Chicken Fried Rice and it came out pretty tasty. I added matchstick carrots and bean sprouts and otherwise stuck with the recipe.



Spicy Chicken Fried Rice with Peanuts


Ellie Krieger--Cooking Light, March 2010



makes 5 servings



1/4 c. less-sodium soy sauce


1 T. dark brown sugar


1 t. dark sesame oil


3/4 t. crushed red pepper


2 T. canola oil


2 c. diced red bell pepper (about 2)


1 c. diced onion


1/4 c. thinly sliced green onions


2 T. minced peeled fresh ginger


2 large garlic cloves, minced


5 c. cold cooked brown rice


2 c. diced cooked chicken (about 1 lb)


1 (8-ounce) can sliced water chestnuts, drained and chopped


1/3 c. chopped, unsalted, dry-roasted peanuts





1. Combine the first 4 ingredients in a small bowl, stir well with a whisk.



2. Heat canola oil in a wok or large nonstick skillet over medium-high heat. Add bell pepper, diced onion, and 2 T. green onions to pan; stir-fry for 3 minutes or until tender. Add ginger and garlic; stir-fry 1 minute. Add rice, chicken, and water chestnuts; stir-fry for 5 minutes or until thoroughly heated, stirring gently. Add soy sauce mixture; cook 2 minutes, tossing gently to coat. Sprinkle with remaining 2 tablespoons green onions and peanuts.







I also made my friend Michelle's father's coconut cream pie. I did not top with the meringue, but with dried coconut (meringue scares me a little). My parents LOVED it. I thought it was good however I must just not be a fan for cream pies. This same filling, sans coconut, can be used to top bananas and Nilla wafers for banana pudding.

Coconut Cream Pie

Ingredients:

6 eggs
4 cups of milk (I used skim.. next time will use a combination of skim and full fat)
2 tablespoons butter
1 1/3 cup of sugar
2/3 cup of flour
2 teaspoons of vanilla extract
14 oz bag coconut
2 pie shells

Separate egg yolks from egg whites and set aside.

Combine milk, butter and sugar in 2 quart saucepan.

Cook over low to medium heat with continual stirring until mixture is just at the scalding point of milk. About 180 degrees or until small bubbles start forming.

Add flour and blend into mixture until dissolved. A hand mixer makes this easier or even transfer to table top mixer to blend the flour into the mixture.

Add egg yolks to mixture and blend evenly. (I tempered first - the possibility of scrambling the yolks scares me too).

Cook this mixture over low to medium heat until it thickens. Usually about the time it boils.

Remove from heat and add vanilla extract and coconut, blending it evenly into the mixture. Pour into 2 – 9.5 inch baked pie shells, cover with meringue and cook in 325 degree oven until meringue is browned, about 5 minutes.

Let cool.

Meringue:

Take the egg whites and add to mixing bowl and whip until mixture starts to firm up. Add 12 tablespoons of sugar and ½ teaspoon of vanilla extract and continue to whip until the meringue will stand in stiff peaks when lifted with a spatula.

Cover cooled filling with meringue. Pat the meringue with spatula and lift to form still peaks all over the surface.

Cook in 325 degree oven and cook until meringue is lightly browned. About 5 minutes.

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