Crites Family Stuff

Ingredients for 4 servings

• 8 rice papers
• .5 cup Thai basil leaves
• 16 sprigs cilantro (cut off the stem)
• 8 shrimp (peeled, cleaned, boiled)
• 1 cup rice noodles (rice stick)
• 4 leaves green leaf lettuce
• .5 cup mint
• .5 cup grated carrot
• 1 cup bean sprouts
• 1 cup shredded cooked chicken

Steps

1. Tips: For vegetarians, you can omit the chicken and/or add tofu if you prefer.
2. Soak about 1/4 of a package of rice noodles in warm water for 5-10 minutes. Boil some water in a small pot, drain noodles and put in boiling water for 1 minute and drain. Rinse bean sprouts and cook in microwave for 1 minute. They should be lightly crispy.
3. Put one piece of rice paper at a time under water for about 10 seconds. Take rice paper out of water and lay flat on cutting board or plate.
4. About an inch from one end of rice paper, put these ingredients in layers in the following order: small piece of green leaf lettuce, cooked rice noodles, 3-4 basil leaves, 2-3 mint leaves, 2 sprigs cilantro, some bean sprouts, shredded cooked chicken, grated carrot.
5. Fold the end over the ingredients and fold 1 more time, fold the other two sides over. Lay shrimp (slice shrimp in half so that one spring roll that uses only one shrimp looks as if there are 2 shrimps) on the rice paper. Continue to fold rice paper to the end.
6. Serving: Dip spring roll into sweet chili sauce, or peanut sauce. It's good to prepare and eat them fresh. Refrigerating them is not recommended, the rice paper will get hard.

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Ingredients for 4 servings

• 2.75 cups sticky rice - uncooked
• 3.25 sticky rice - uncooked if using Mae Ploy brand coconut milk
• 1 can coconut milk
• 1 cup sugar
• .75 tbsp salt
• 1 tbsp vegetable oil

Steps

1. Soak the sticky rice and cook it as directed in recipe how to cook sticky rice.
2. While the rice is cooking, put coconut milk, sugar, salt, vegetable oil in a saucepan. Bring to a boil on medium heat, stirring occasionally. Remove from heat when it boils.
3. After rice is cooked, put the sticky rice in a big bowl and pour the coconut mixture over the rice. Coconut mixture should cover the rice, stir evenly. Cover for 10-15 minutes to let coconut milk soak into the rice.
4. Serve warm with fresh mango that has been sliced.

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Ingredients for 4 servings

• Lukewarm water
• Rice

Steps

1. In lukewarm water, soak sticky rice for 2-1/2 - 3 hours (or overnight in room temperature water).
2. Fill half of the steamer pot with water. Drain the rice and put it in the bamboo basket. Cover the rice with any lid (if you don't have a lid, aluminum foil will work). Set the bamboo basket over the steamer pot.
3. Bring to boil and let it steam for 10 minutes.
4. Stir, so the rice at the bottom moves to the top.
5. Steam for 10 more minutes and stir again.
6. Steam for 10 more minutes. The color of the rice will turn clear when it's done. Taste to see if it's soft enough. If it's still not soft enough, steam just 5 minutes more and check again, until it's done.

Tips: You can re-steam the rice if it's too hard later on, because Utah weather is very dry compared to Thailand. To clean the bamboo basket, just let the rice that sticks to the basket dry and it will come off when wiped with your hand.

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Ingredients for 2 servings

• 1.5 tbsp palm sugar
• 2 cups green papaya, peeled and shredded
• 3 Thai green beans, cut into half
• 1 tbsp dried shrimp
• 5 cherry tomatoes (or regular tomatoes sliced into small pieces)
• 2 tbsp toasted peanuts
• .75 lime
• 1 clove garlic
• 1.5 tbsp fish sauce
• 2 Thai chili peppers

Steps

1. In Thailand, people use a clay mortar and wooden pestle. Smash a clove of garlic first, add chili peppers, and crush them just enough to release the hotness, unless you like it really hot, then crush them more.
2. Add green beans and cherry tomatoes cut in half (or regular tomatoes cut into small pieces). Pound a few times just to bruise the beans and get the juice out of tomatoes.
3. Add shredded green papaya, dried shrimp, toasted peanuts, fish sauce, lime juice and palm sugar. Use the pestle to push the mixture up in the mortar, and spatula to push it down so that the mixture is mixed well.

Tips: If you do not have a big mortar, you can crush garlic, chili pepper, tomatoes and green beans. Set them aside in a large bowl. Add dried shrimp, fish sauce, lime juice, palm sugar to bowl and mix well. Add shredded green papaya and mix well.

1. As always, the balance of fish sauce, lime juice, palm sugar and chili peppers listed here are guidelines. This is an individual dish that you might like yours with more lime juice or sugar or chili pepper than what the recipe calls for.
2. Serve with sticky rice and wedges of lettuce or cabbage.

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Ingredients for 6 servings

• 2 lbs pork or chicken
• 2 tbsp oyster sauce
• .5 cup sugar
• 1 tbsp salt
• .5 tbsp ground white or black pepper
• 4 cloves minced garlic
• 2 tbsp sesame oil

Steps

1. Tips on Meat: If using-whole chicken, cut into small pieces. Chicken legs, make a cut into the legs 2-3 times. Chicken thighs, take out bone and skin. Pork, use pork chop that is not too thick.
2. Put all the ingredients in a big bowl and marinate the meat over night in the refrigerator, or at least for 2 hours. Grill the meat on low or medium heat until golden brown. You can also fry it in a non-stick pan with small amount of vegetable oil on medium heat until golden brown.
3. Serve with sticky rice and dip with Thai Sweet Chili Sauce (Mae Ploy).

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Ingredients for 3 servings

• 4 cups water
• 1 cup shrimp
• 2 limes
• 1 lemon grass
• 3 tbsp fish sauce
• 3 Thai chili peppers
• 1 cube Knorr chicken bouillon
• .5 cup straw mushroom (can) or Enoki mushroom
• 5 kaffir lime leaves
• 5 sprigs cilantro
• 1 tbsp Nam Prig Pow (Thai chili paste with bean oil)

Steps

1. Start boiling the water in a quart pot. Add Knorr chicken bouillon. Peel and devein the shrimp and set them aside.
2. Cut lemon grass into pieces, 2-3 inches long. Use the back of your knife to pound the lemon grass, just to bruise it to release the flavor. Drop the lemon grass in water and let boil for 5 minutes.
3. Put 1 tbsp fish sauce and 1 tbsp lime juice into individual bowls you will serve the soup in. Set them aside.
4. Remove the middle stem from the kaffir lime leaves and add the leafy part to the pot.
5. Add drained straw mushrooms or Enoki mushrooms (cut off the bottom root).
6. Add crushed chili (if you don't like it hot, cut down on the chili peppers or do not crush them, just leave them whole for decoration).
7. Let it boil, then add shrimp.
8. Add Nam Prig Pow and stir to dissolve it. Turn off the heat.
9. Serving: Scoop immediately the shrimp, mushroom and liquid into the individual serving bowls (that were set aside). You will see that the broth becomes cloudy because of the lime juice. Sprinkle with cilantro and serve. If you use only one big serving bowl, put 3 tbsp fish sauce and 3 tbsp lime juice in the bowl and follow the same steps.

Tips: Be careful, the peppers can be hot. Take a small sip at a time. Add more fish sauce and/or lime juice if it tastes bland. Do not eat lemon grass and kaffir lime leaves.

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Ingredients for 3 servings

• .5 cup straw mushroom
• 3 Thai chili pepper
• 3 slices galangal
• .5 cup coconut milk
• 1 stalk lemon grass (cut off the top part leaving 2/3 of stalk slice 1 1/2 inches long)
• 1 piece chicken breast, sliced thin
• 3 cups water
• 1 lime
• 2 tbsp fish sauce
• 4 kaffir lime leaves (tearing off the central stem)
• 3 sprigs cilantro
• .5 cup baby corn (cut) optional

Steps

1. Put coconut milk, water, galangal, lemon grass in a pot. Let them boil at medium to low heat.
2. Reduce heat to simmer and stir frequently, otherwise the coconut milk will curdle.
3. Add sliced chicken, kaffir lime leaves and fish sauce. Add straw mushroom (drain) and baby corn. Let it boil again and turn off the heat.
4. In serving bowls, add crushed fresh thai chili pepper. If you do not like it hot, do not crush the peppers, just float them for decoration. Squeeze the 1/3 of a lime in each bowl. Pour the soup in bowls and add cilantro for garnish. Serve hot.
5. Tips: As always, if you find the recipe to be too mild, add more fish sauce or chili pepper or lime. DO NOT eat the galangal, lemon grass, kaffir lime leaves or thai chili pepper.

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Ingredients for 6 servings

• 1 tsp salt
• .25 tsp pepper
• .25 tsp paprika
• .25 tsp lemon pepper
• 6 boneless, skinless chicken breasts, cut into pieces
• 1 can cream of chicken soup
• 1 cup sour cream
• .5 cup chicken broth

Steps

1. Combine all spices together and rub into the chicken. Place in crock pot. Stir soup, sour cream and chicken broth together and pour over chicken. Stir. Cook on low for 4-5 hours, stirring occasionally. Serve over rice.

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Ingredients for 6 servings

• 12 oz bag Barilla Cheese and Spinach Tortelini
• 4 oz bacon (4 strips)
• 3 cloves garlic, pressed
• 2 tbsp flour
• 2 cups milk
• .75 tsp salt
• .125 tsp pepper
• 1.5 tsp dried basil
• .25 tsp red pepper flakes
• 1 medium lemon
• 2 cups fresh spinach, roughly chopped
• .75 cup grated mozzarella cheese, divided
• .75 cup grated Parmesan cheese, divided

Steps

1. Preheat oven to 350F.
2. In a large stock pot, cook tortellini according to package instructions.
3. In a medium sized skillet, cook bacon until crisp. Drain on paper towel. Reserve two tbsp bacon drippings, discarding the rest. Add garlic to reserved drippings and cook until tender, about 1 minute. Add flour and whisk, cooking for another minute. Slowly add milk, stirring till smooth. Add salt, pepper, basil, and red pepper flacks. Bring sauce to a simmer.
4. Zest the lemon and them juice it. Add 2 tsp zest and 1 tbsp juice to sauce. Stir sauce till it thickens, about 2-3 minutes. Remove from heat.
5. Drain tortellini and return it to the stock pot. Reserve 1 tbsp of the cooked bacon and add the rest to the pasta. Add spinach, 1/2 cup of each of the cheeses. Add sauce and gently stir to combine. Pour pasta into a 8x8 or 9x9 baking dish and top with remaining cheeses and the reserved bacon.
6. Cover pan with foil and bake 20 minutes. Remove foil and bake 5-10 minutes longer, or until cheese is melted and pasta is bubbly throughout. Remove from oven and rest for 10 minutes before serving.

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Ingredients for 4 servings

• 4 boneless, skinless chicken breasts
• 16 oz jar salsa
• 1 cup sour cream

Steps

1. Cook chicken and salsa in crock pot for 6-8 hours on low. The last hour, shred chicken and add sour cream.
2. The chicken can be used for tacos, tostadas, burritos, etc.

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