I love the idea of combining fish with pasta, but not all pasta and fish combinations work well in real life. What I found, however, is that using Asian flavors to create a base sauce for pasta and fish is always a win. For example, if you haven’t yet tried my recipe for Asian salmon and noodles with snow peas and mushrooms - please do! It’s really good and ridiculously easy to make, it remains one of my top recipes of choice for making dinner at the end of the hard work day. And now, let me introduce you to my other recent favorite, Asian fish and peanut sauce noodles:
This recipe is also very easy to make, and, let’s face it, you can’t really go wrong with a peanut sauce and noodles. So, by choosing peanut sauce for my noodles, I was already off to a good start! The peanut sauce here is very simple and is somewhat of a cross between Pad Thai and drunken noodles. If you like either one of those dishes you will love this recipe! Continue reading
Salmon, salmon, salmon. How I love good quality wild fresh salmon! This salmon you see on the photos is directly from the famous Seattle seafood market, and it is SO-O-O GOOD! Especially when you turn it into an Asian sesame salmon, beautifully caramelized and a little charred:
For this dish, I made a very simple but oh-so-flavorful Asian sauce, by mixing together the sesame oil, honey, rice vinegar, soy sauce, red curry paste until honey melted and blended beautifully with other ingredients. This creates a very tasty and gooey Asian sauce that is SPICY, SWEET, and SOUR – all at the same time!
Then I broiled the fish for about 5-7 minutes to caramelize the salmon, brushing with the sauce. As the final touch, I reduced the sauce slightly on the stove top and then poured it over the fish! Very simple? Yes! Very rich in flavor? Absolutely! Serve it over quinoa, rice or your favorite veggies.
I’ve been craving for a simple vegetarian dinner that I could just whip up in the matter of 30 minutes, and so this very easy chickpea vegetable curry recipe with quinoa was born. Let not the simplicity of this dish fool you, though: it is still a very filling veggie dish, and it rightfully deserves to be called a main course. You won’t go hungry after enjoying curry flavors, chickpeas, mushrooms, and spinach in a creamy coconut broth, on top of protein-rich quinoa. Continue reading
Posted in Dinner, Green onions, Mushrooms, Quinoa, Recipe, Red curry, Spinach, Stew, Thai, Vegetables, Vegetarian
Well on my way to use up all 30 pounds of seafood from my freezer, I’ve been cooking seafood like a mad woman lately, and this recipe for spicy curry shrimp pasta did not disappoint. You’ll find a complexity of multiple flavors in the dish: spicy red curry based sauce (a little bit Thai and a little bit Indian), balanced by creamy orzo (pasta shaped like rice) and complemented by simply prepared green snap peas (how complex can you go with snap peas?), topped by perfectly spiced shrimp. While you and I (and my husband) can enjoy the complexity of flavors, I, as a cook, also immensely enjoyed the fact that this creamy shrimp pasta was SO easy to prepare. And by easy I mean 1 hour from start to finish. That’s it! And finally, the colors of the dish (orange-red curry, green snap peas, white orzo, red shrimp) make it so presentable this shrimp would not be embarrassed if it was to be served in a respectable restaurant.
Also, it has finally snowed here, and you can see the dark gray clouds gathering in the sky right before the snow storm:
Once the skies finally opened, it started snowing so hard, you literally couldn’t see beyond your nose for hours. When snow stopped mid-day for about 30 minutes, I took this photo:
and then it started dumping snow like crazy again. The winter is back, and it’s so nice to walk in a clean, crisp, white snow again. Continue reading
Posted in Cheese, Dinner, Fish, Orzo, Parmesan, Pasta, Recipe, Red curry, Shrimp, Snap peas, Vegetables, Vegetarian
Tom Ka is a Thai soup with coconut milk, red curry, lemon grass and is one of my most favorite soups. If you buy it at a Thai restaurant, it is usually served with white rice. What I usually do though is substitute white rice for quinoa, because, let’s be frank, plain white rice tastes bland, looks washed out and is really just a waste of calories.
Today I made a Thai red curry sauce, with chicken and quinoa on the side. I usually use quinoa as substitute for white rice. …. and I have about 10 pounds of quinoa in my pantry, as my husband could not pass up a chance to buy grain at a much cheaper bulk price.
I love Thai food and good Thai restaurants and often try to replicate Thai dishes at home. After cooking red curry in many different ways and proportions, this is my “go-to” recipe, which is very popular with my family. I also like that I can control the ingredients I put into Thai dishes, for instance, I like to use high quality chicken, vary vegetables, use quinoa instead of rice and so on. Continue reading