Crites Family Stuff

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 15 servings

• .5 head iceberg lettuce, shredded fine
• .5 head Romaine lettuce, shredded fine
• .25 cup fresh basil, thinly sliced
• 1 lb jicama, cut into strips
• 2 cups Monterey jack cheese, shredded
• 1 cup black beans, rinsed and drained
• 1 cup corn, drained
• 3 tbsp fresh cilantro, chopped
• 2 lbs tomatoes, diced
• .25 cup green onions, thinly sliced
• .5 cup barbecue sauce
• 12 tortillas, sliced 1/4 inch strips, fried
• 1 avocado, sliced

Grilled Garlic BBQ Chicken:

• 1.33 tbsp olive oil
• 1.33 tbsp garlic, minced
• 2 tsp soy sauce
• 2 tsp salt
• 20 oz chicken breasts
• .25 cup barbecue sauce

Creamy Tomatillo Salad Dressing:

• 10 sprigs cilantro
• 4 tomatillos, golf ball size
• 2 cloves garlic, minced
• 2 green onions
• 1 jalapeno with seeds
• 1 lime, squeezed
• 2 cups mayonnaise
• 1 cup sour cream or buttermilk

Steps

1. In a large mixing bowl, toss together the lettuces, basil, jicama, cheese, beans, corn, cilantro and half of the tortilla strips. Transfer to chilled plate. Surround with diced tomatoes and remaining tortilla strips. Top salad with grilled garlic chicken and drizzle with barbecue sauce. Serve with Creamy Tomatillo Salad Dressing. Garnish with green onions and avocado.
2. For Chicken: Stir together the oil, garlic, soy sauce, and salt. Add chicken and marinate at room temperature for 15 minutes. Grill or boil chicken. Cut chicken into 1/4 inch cubes and coat with barbecue sauce. Chill.
3. Make Dressing: Combine cilantro, peeled tomatillos, garlic, onions, jalapeno, lime juice,and salt into a blender. Blend well. Stir in mayo and sour cream. Chill.

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Ingredients for 12 servings

• 1.75 cup flour
• 2.75 cup baking powder
• .75 tsp salt
• .5 cup sugar
• 2 tsp orange or lemon zest
• 1 egg
• .75 cup buttermilk
• .33 cup oil
• 1 cup fresh or frozen blueberries
• 1 tbsp flour
• 1 tbsp sugar

Streusel Topping:

• .25 cup sugar
• 2.5 tbsp flour
• .5 tsp cinnamon
• 1.5 tbsp butter

Steps

1. Preheat oven to 400F. In a large bowl, combine 2 3/4 cups flour, baking powder, salt, 1/2 cup sugar and citrus zest. Make a well in the center of the mixture. In a smaller bowl, whisk together the egg, buttermilk, and oil. Add to the dry ingredients, stirring until moistened.
2. In a small bowl, combine the remaining flour and sugar and toss with berries. Gently fold into batter. Spoon into lined muffin tins, 2/3 full.
3. Make streusel topping: Combine the sugar, flour, and cinnamon. Cut in butter with a pastry cutter. Sprinkle over batter and bake for 18 minutes or until tops are golden and a toothpick comes out clean. Remove from oven and cool in pan for 5 minutes before transferring to a cooling rack.

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Description

This is my favorite cabbage salad and comes from Therin's aunt.

Ingredients for 12 servings

• 1 large head cabbage, finely chopped
• 1 small red onion, finely chopped
• .5 cup butter
• .5 cup sesame seeds
• 1 cup sliced almonds
• 3 pkg Top Ramen noodles, broken up (don't use the seasoning)

Dressing:

• 1 cup sugar
• .75 cup oil
• .5 cup vinegar (half apple cider, half red wine)
• 2 tbsp soy sauce

Steps

1. Mix and set aside the chopped cabbage and onion. Saute the seeds, almonds, and noodles in the butter until browned.
2. Make the dressing. Just before serving, toss salad and dressing together. You may not need all the dressing.

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Description

We use this for our Navajo Tacos. It's quick and so good as scones too!

Ingredients for 10 servings

• 4 cups flour
• .25 cup sugar
• 2 tbsp baking powder
• .25 tsp salt
• 2 tbsp oil
• .75 cup water
• .75 cup milk

Steps

1. Mix dry ingredients together. Add oil, milk and water until a soft dough forms. Let rest 10 minutes. Roll our into small circles or squares and fry in hot oil until browned.
2. Jennifer Crites uses a similar recipe. Her recipe adds no sugar or oil, and adds 1 1/2 tsp salt. The instructions also suggest a cast iron skillet to fry them in, swirling the bread as it fries to increase the production of bubbles in the dough.

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Ingredients for 4 servings

• 2 cups raw almonds
• .25 cup honey
• 2 tbsp butter
• 1 cup raw sugar

Steps

1. Spread almonds in a shallow pan. Place in cold oven, turn to 350F and roast 12 to 20 minutes, stirring occasionally, until well roasted. Over medium heat in a medium saucepan, heat honey and butter to boiling. Reduce heat to medium low, simmer 2 minutes, stirring occasionally. Add almonds then simmer and stir for 2 minutes. Using slotted spoon, transfer the almonds to a baking sheet lined with parchment paper. Spread the almonds in single layer and cool slightly. To coat, toss almonds with sugar in a plastic bag
2. Spread sugared almonds out to cool completely. Store cooled almonds in an airtight bag.

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Description

This is one of our favorite stir fry recipes!

Ingredients for 4 servings

• 1 lb top sirloin steaks, cut lengthwise in half and very thin
• .5 cup Yoshidas teriyaki sauce
• 3 green onions
• 3 tsp olive oil
• 1 clove garlic, minced
• .25 tsp crushed red pepper flakes (more it you like it spicy)
• 2 red peppers, thinly sliced

Steps

1. Combine meat and sauce and marinate for 15-20 minutes. Thinly slice the green onions. Heat oil in skillet over medium-high heat. Add garlic and crushed red pepper. Cook 1 minute. Add green onion and meat with sauce. Cook until meat is browned. Add peppers and more teriyaki sauce, if desired, and cook for 4-5 more minutes, stirring frequently. When meat is done and peppers are crisp tender, serve over rice.

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