Long Bean, Cucumber, and Tomato Salad

Ingredients

2 dried Thai chiles, soaked for 2 minutes in warm water, drained
3 small garlic cloves, crushed
1/4 lime, cut into 3 wedges
1 tablespoon palm sugar or granulated sugar
1 tablespoon dried tiny shrimp
9 long beans (2 1/2 ounces) or green beans, trimmed, cut into 2 1/2" lengths
2 kirby cucumbers or 1 English hothouse cucumber, coarsely chopped into 1" pieces
2 tablespoons Thai fish sauce (nam pla)
2 tablespoons fresh lime juice
6 cherry tomatoes, halved
2 tablespoons crushed roasted, unsalted peanuts
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preparation

Place first 4 ingredients in a clay mortar and pound with a wooden pestle until mashed into a fine paste, about 5 minutes. Add shrimp; mash until pulverized and well combined, about 2 minutes. (Alternatively, process in a mini-processor until finely chopped.)
Add long beans to mortar; lightly crush with pestle to bruise. Add cucumber pieces, fish sauce, and lime juice. Mix well. Add tomatoes, lightly crush, and mix in. (Alternatively, place beans and tomatoes in a resealable plastic bag. Roll a rolling pin over bag to bruise vegetables; transfer to a bowl with the cucumber, fish sauce, lime juice, and chile dressing.) Let marinate for 10 minutes. Stir in peanuts.

Curried Beef Stew

 

Ingredients 

Curry paste:

6 dried puya or 3 dried guajillo chiles, stemmed, seeded
1/2 teaspoon kosher salt
1 lemongrass stalk, bottom 4" only, tough outer layer removed, cut into 1" pieces
2 tablespoons sliced peeled fresh galangal
2 tablespoons sliced peeled fresh turmeric
1/2 cup chopped shallots
1/4 cup halved garlic cloves
1 tablespoon Thai shrimp paste

Stew:

2 pounds trimmed beef chuck, cut into 1 1/2"–2" cubes
3 tablespoons soy sauce, preferably Thai thin soy sauce (such as Healthy Boy)
2 tablespoons ground dried Thai chiles
9 cups beef broth, preferably low-salt
1 cup halved shallots
3 medium carrots, peeled, halved lengthwise, cut crosswise into 1/4 inch thick half-moons (about 1 cup)
6 fresh or frozen kaffir lime leaves
Chopped fresh cilantro
Thinly sliced Thai basil
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preparation

For curry paste:

In a mortar, pound chiles and salt with a pestle until pulverized, about 5 minutes. Add ingredients one by one in order listed, fully pulverizing each before adding the next, about 15 minutes total. DO AHEAD: Can be made 1 week ahead; cover and chill.

For stew: 

Combine curry paste, beef, soy sauce, and ground dried chiles in a pot; stir to evenly coat beef. Cook, stirring occasionally, over medium heat for 5 minutes. Add broth and bring to a boil. Cover, reduce heat to medium-low, and simmer, stirring occasionally, until beef is tender but not falling apart, 2–2 1/2 hours.
Stir in shallots, carrots, and lime leaves. Simmer until vegetables are just tender, about 10 minutes. If broth is too salty, add water a few tablespoonfuls at a time.
Garnish with cilantro and basil.

Coconut Rice

Ingredients

2 cups jasmine rice
1 cup coconut cream
1 1/2 tablespoons sugar
1 teaspoon kosher salt

Method

Rinse rice in a large bowl with cool water until water runs clear. Drain rice.
Combine rice, coconut cream, sugar, salt, and 2 cups water in a medium saucepan. Bring just to a boil, stirring to dissolve sugar, then cover and reduce heat to low. (Alternatively, cook rice in an electric rice steamer.) Cook until rice is tender and liquid is absorbed, 40–45 minutes. Fluff rice with a fork; cover and let sit for 20 minutes.

Borscht

Ingredients

For the beet stock:

6 cups water
1 large onion, chopped
1 pound beets (about 2 medium beets), peeled and grated
1 medium carrot, peeled and grated
4 stalks of celery, trimmed and chopped
2 Beefsteak or Jersey tomatoes, chopped
3 whole allspice berries
2 teaspoons dill seeds
1 fresh bay leaf
2 or 3 sprigs of parsley
2 or 3 sprigs of dill
1 sprig of thyme

For the Soup:

1 tablespoon canola oil
1 bunch Tuscan kale or chard, thick stems removed, cut into ribbons
1 carrot, grated
1/4 head of green cabbage, trimmed and thinly sliced
Diamond Crystal kosher salt and freshly ground black pepper
Lemon juice, for serving
Crème fraîche, for serving

Method

Make the beet stock: Combine all the stock ingredients in a large pot and bring to a boil; reduce the heat and simmer, covered, for 1 1/2 to 2 hours. When the stock is cool enough to handle, strain it through a fine mesh sieve, pressing down on the mixture to extract all the liquid. Discard the solids and set the stock aside; it can be stored in the refrigerator for up to a week.
Make the Soup: Pour the oil into a large pot; place it over medium heat and add the kale, carrot, and cabbage. Cook, stirring frequently, until the kale and cabbage are al dente. Pour the reserved stock into the pot and stir. Season with salt and pepper to taste. Serve the borscht hot; finish each bowl with a squeeze of lemon juice and a little crème fraîche.

Peanut Butter Pancakes

Ingredients

1 cup flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup creamy peanut butter
2 tablespoons sugar
2 tablespoons vegetable oil
1 large egg
1 cup plus 2 tablespoons milk
Banana slices (optional)
Honey roasted peanuts, coarsely chopped (optional)
Maple syrup

Instructions

In a large bowl, mix together the flour, baking powder, and salt, and set aside.
In a small bowl, whisk together the peanut butter, sugar, and oil until smooth. Beat in the egg, then the milk. Pour the milk mixture into the flour mixture, stirring just until blended.
Next, lightly coat a griddle or skillet with oil and heat it over medium-high heat. Drop the batter onto the griddle by 1/4-cup measures. Cook until tiny bubbles appear on the surfaces of the cakes, then flip them and cook a few minutes more. Serve topped with banana slices and chopped peanuts, and drizzled with maple syrup. Makes twelve 4-inch pancakes.

Upside-down Pizza in a Pan

Ingredients

2 tablespoons olive oil
1 cup chopped onion
1 cup chopped mushrooms
4 cloves garlic, minced
2 pounds ground turkey
2 (15-ounce) cans Italian-style tomato sauce
2 teaspoons dried basil
1 cup chopped pepperoni
1 teaspoon pepper
3 cups shredded mozzarella cheese
1 (13.8-ounce) package prepared pizza dough

Instructions

Heat the oven to 400°. In a large skillet, heat the oil over medium-high heat. Add the onion, mushrooms, and garlic and cook, stirring frequently, until the onions begin to soften, about 3 minutes. Add the turkey and continue to cook and stir, breaking the meat into small pieces, until it is no longer pink, about 8 minutes.
Stir in the tomato sauce, basil, and pepperoni and cook until heated through, about 5 minutes. Add the pepper, then transfer the mixture to a 9- by 13-inch casserole dish.
Scatter the cheese on top and layer on the pizza dough. Bake the casserole until the dough is golden, about 20 minutes. To serve, spoon out portions with a large serving utensil.

Knafeh Dough Recipe:

Ingredients:

3 cups semolina(smeed)
1 cup semne
1 cup sugar
1/4 cup of water

Preparation:

Mix all the ingredients together.
Put them all in a tray.
Put the tray in the oven for a few minutes until it dries.
Rub it until it becomes soft and smooth.
When you want to make any recipie,mix the dough first with some butter and put it at the bottom of a tray(30cm) until it cover it very well,press little bit until it sticks,and then continue what you want to do.