Multi Grain Pasta with Butternut Squash

This is my take on the Multi Grain Pasta with Butternut Squash recipe from Bon Appetit. The original recipe called for ground lamb and also Kasseri cheese. I was not able to find them from my local Safeway. The recipe still turned out very flavorful.

Ingredients:
1/4 butternut squash cubed
1 tablespoon olive oil
8 ounces ground beef
2 cups chopped onions
3 large garlic cloves, minced
2 teaspoons ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1 cup canned crushed tomatoes with added puree (from 28-ounce can)
2 cups low-salt chicken broth
8 ounces multi-grain penne pasta
1/2 cup grated cheese

Directions:
1. Cut whole squash into 4 pieces. Place the squash on a plate and microwave it on high for 6 minutes until the squash is tender. Cut 1/4 of the squash into small cubes.
2. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add beef and onions; saute until beef browns and onions soften, 7 to 8 minutes. Add garlic and next 3 ingredients; stir 1 minute. Stir in tomatoes, then broth and bring to boil, scraping up any browned bits. Reduce heat; simmer until mixture thickens, about 5 minutes. Stir in squash. Season with salt and pepper.
3. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid. Return pasta to pot. Add beef mixture and cheese; toss. Add reserved cooking liquid by 1/3 cupfuls to moisten. Season with salt and pepper. Transfer pasta to bowl and sprinkle with remaining cheese.

Chicken and Wild Rice Salad with Almonds

I found this recipe from the Cooking Light Magazine. It was very good and easy to make. A great substitute for the chicken breast is to use shredded rotisserie chicken in place of the chicken in the recipe. The fig vinegar makes this dressing spectacular and unique, but you can substitute white wine vinegar if you can't find it.

Ingredients:  
2 cups fat-free,less-sodium chicken broth
1 1/2 cups uncooked wild rice
1 tablespoon butter
Cooking spray
1 pound skinless, boneless chicken breast
1/4 teaspoon salt
1/8 teaspoon  black pepper
1 cup chopped celery
1/2 cup shredded carrots
1/3 cup dried cranberries
1/4 cup chopped almonds, toasted
2 tablespoons minced red onion

Dressing:
1/4 cup  fig vinegar or white wine vinegar
2 teaspoons sugar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1 garlic clove, minced
2 tablespoons canola oil 

Directions:
1. To prepare dressing, combine first 5 ingredients in a medium bowl. Gradually add oil, stirring with a whisk until well blended. Cover and chill.
2. Combine broth, rice, and butter in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until rice is tender and liquid is absorbed. Remove rice mixture from heat; cool.
3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with 1/4 teaspoon salt and pepper. Add chicken to pan; cook 8 minutes on each side or until done. Cool; cut into 1/2-inch cubes.
4. Combine cooked rice, chicken, celery, carrots, cranberries, almonds, and red onion in a large bowl. Add dressing; toss gently to coat. Cover and chill.

Vanilla-Spiced Caramel and Pear Tart

I can't believe November is here! Thanksgiving is just right around the corner. I'm trying out a few recipes for Thanksgiving dinner this year. We're hosting Thanksgiving at our house for 15 people this year. This will be the first time I get to cook for so many people! Wish me luck!

Special equipment:
10-inch-diameter springform pan

Ingredients:
Crust
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed, or one 14- to 16-ounce package all-butter puff pastry (1 to 2 sheets, depending on brand), thawed
Pears
3 tablespoons unsalted butter
1/2 cup sugar
1 cinnamon stick
1 whole star anise
3 whole cloves
Generous pinch of coarse kosher salt
1/2 vanilla bean, split lengthwise
6 medium firm but ripe Anjou pears, peeled, halved lengthwise, cored
Filling
1/4 cup (1/2 stick) unsalted butter
1/2 vanilla bean, split lengthwise in half
1/2 cinnamon sticks, broken in half
2 whole star anise
6 whole cloves
1/4 cup sugar
1 large egg
Generous pinch of coarse kosher salt
1 1/2 tablespoons all purpose flour
1 egg white, beaten to blend

Directions:
1. Crust: Roll out pastry to 12-inch square and trim off corners, forming slightly rounded crust. (If using all-butter puff pastry, roll out to 12-inch round.) Transfer pastry to 10-inch-diameter springform pan, pressing pastry firmly onto bottom and 1 to 1 1/2 inches up sides of pan. Freeze crust until firm, 1 to 1 1/2 hours. DO AHEAD Can be made 1 day ahead. Cover and keep frozen.
2. Pears: Melt butter in heavy large skillet over low heat. Add sugar and next 4 ingredients. Scrape in seeds from vanilla bean; add bean. Increase heat to medium-high and cook, stirring until sugar melts and turns brown (color of peanut butter), about 3 minutes. Reduce heat to medium; add pears, rounded side down. Cook until pears are almost tender, turning and moving skillet around occasionally to ensure even cooking, 10 to 15 minutes, depending on ripeness of pears. Carefully turn pears over; continue to cook until pears are very tender, about 10 minutes longer. Remove skillet from heat; cool pears in skillet with spices (pears will release juice while cooling).
3. Filling: Melt butter in small saucepan over low heat. Scrape in seeds from vanilla bean; add bean. Add cinnamon, star anise, and cloves. Increase heat to medium; cook until butter is golden (watch to avoid burning), 3 to 4 minutes. Remove vanilla bean and spices from butter; discard. Whisk sugar, egg, and coarse salt in medium bowl. Whisk in flour. Gradually whisk browned butter into egg mixture. DO AHEAD Pears and filling can be made 6 hours ahead. Cover separately; let stand at room temperature. Whisk filling before using.
4. Position rack in center of oven; preheat to 400°F. Brush frozen crust with beaten egg white. Pour filling into crust; spread evenly over bottom of crust (filling will be very thin). Using slotted spatula, remove pears from skillet, allowing excess syrup to drain back into skillet; reserve syrup. Arrange pears, rounded side up, atop filling (about 9 around edge and 3 in center of pan).
5. Bake tart until crust is deep golden and filling is set and brown at edges, about 1 hour. Run small knife around sides of pan to loosen tart. Release pan sides. Transfer tart to platter. Let stand, uncovered, at room temperature to cool slightly until just warm.
6. Just before serving, boil syrup in skillet until reduced to generous 1/3 cup, 1 to 2 minutes. Discard spices. Drizzle syrup over pears. Serve tart slightly warm.

Chicken With Acorn Squash and Tomatoes

Acorn squash is in season right now. They are all over grocery stores. Did you know that every part of the squash plant can be eaten, including the leaves and tender shoots, which can be cooked in omelets or made into soup. Also when roasted, the skin of acorn squash is tender enough to eat. A tip on cutting acorn squash is to to use a sturdy knife to slice acorn squash in half then pierce the skin in a few spots, place it in a microwave oven and heat on high for 2 minutes. Let stand for another few minutes before carving.

Ingredients:
1 small acorn squash (about 1 1/2 pounds), halved, seeded, and sliced 1/4 inch thick
1 pint grape tomatoes, halved
4 cloves garlic, sliced
3 tablespoons olive oil
kosher salt and black pepper
4 6-ounce boneless, skinless chicken breasts
1/2 teaspoon ground coriander

Directions:
1.Heat oven to 425° F.
2.On a large rimmed baking sheet, toss the squash, tomatoes, and garlic with 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper.
3.Roast the vegetables until the squash is tender, 20 to 25 minutes.
4.Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium heat.
5.Season the chicken with the coriander, ½ teaspoon salt, and ¼ teaspoon pepper. Cook until golden brown and cooked through, 6 to 7 minutes per side.
6.Serve the chicken with the squash and tomatoes.

Steak Fajitas With Sweet Potato and Poblano

This dish was B A N A N A S! I can't wait to make it again! The sweet potato was amazing in the steak fajita. If you are reading this blog post you should make it!

Ingredients:
2 tablespoons olive oil
1 large sweet potato, peeled and cut into 1⁄4-inch pieces
1 medium onion, thinly sliced
1 small poblano pepper, seeded and thinly sliced
kosher salt and black pepper
1 1/4 pounds skirt steak, cut into 4 pieces
1/2 cup sour cream
1 to 2 teaspoons chopped chipotle chilies in adobo sauce
8 small flour tortillas, warmed

Directions:
1.Heat the oil in a large skillet over medium heat. Add the sweet potato, onion, poblano, ½ teaspoon salt, and ¼ teaspoon black pepper and cook, tossing occasionally, until tender, 10 to 12 minutes.
2.Meanwhile, heat broiler. Season the steak with ½ teaspoon salt and ¼ teaspoon black pepper. Place on a broilerproof rimmed baking sheet and broil for 3 to 4 minutes per side for medium-rare. Let rest at least 5 minutes before slicing.
3.In a small bowl, combine the sour cream and chipotles. Fill the tortillas with the steak, vegetables, and chipotle sour cream.

Teriyaki Mushroom, Spinach, and Chicken Salad

This recipe was from the September issue of Cooking Light magazine. The salad is quick and easy with a nice medium sauce. I love that the spinach is soften and retains a little bite.

Ingredients:
2 tablespoons oil
8 ounces skinless, boneless chicken breast, cut into small pieces
1/2 teaspoon black pepper
1/4 teaspoon salt
3 cup sliced mushroom caps
2 tablespoons minced peeled fresh ginger
1 tablespoon minced garlic
3 tablespoons lower-sodium soy sauce
3 tablespoons mirin (sweet rice wine) or 2 tablespoons water plus 1 tablespoon honey
1 teaspoon rice vinegar
5 cups baby spinach

Directions:
1. Heat a large skillet over high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken; sprinkle with 1/4 teaspoon pepper and 1/8 teaspoon salt. Cook 3 minutes or until chicken is just done, stirring occasionally. Remove chicken from pan.
2. Add mushrooms, 1/4 teaspoon pepper, and 1/8 teaspoon salt to pan; stir-fry 6 minutes or until mushrooms brown and most of liquid evaporates. Add 1 tablespoon oil, ginger, and garlic; cook 30 seconds, stirring constantly. Return chicken to pan; add soy sauce, mirin, and vinegar. Cook 2 minutes, scraping pan to loosen browned bits. Remove pan from heat; stir in spinach and onions.

Hearty Beef Stew with Vegetables

Fall has arrived and here is a dish that will warm you up and leave you satisfied!

Ingredients:

1 1/2 lbs beef, cubed

2 tablespoons oil
1 large onion, diced
4 cloves garlic
3 cups water
4 tablespoons tomato paste
2 star anise pods
1 large carrot, cut into chunks
2 medium potatoes, cut into chunks
2 cups daikon radish, peeled and cut into chunks

Marinade:
2 stalks lemongress, thick bottom part only, outer laters discarded, inner part minced
1 finger-length red chili, deseeded and diced
2 tablespoons minced fresh ginger root
1 teaspoon ground cinnamon
1 teaspoon curry powder
2 tablespoons fish sauce
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions:
1. Make the marinade first by combining all the ingredients in a large bowl and mixing well. Place the beef cubes in the marinade and mix until well coated. Allow to marinate for at least 30 minutes.
2. Heat the oil in a wok or large saucepan over high heat and stir fry the onion and garlic until fragrant, 30 seconds. Add the marinated beef and the marinade and stir-fry for about 3 minutes, until the beef is browned on all sides. Add the water, tomato paste and star anise, and bring the mixture to a boil. Reduce the heat to low and simmer uncovered for about 1 hour. Add the vegetables and continue to simmer for another 20 minutes, until the beef is tender and the vegetables are cooked. Remove from the heat, transfer to a serving bowl and serve with steamed rice.

Blackened Fish with Mango Salsa

Yay for eating healthy! This is a recipe you can use any white fish. You can try yellowtail snapper, cod, rockfish, halibut, or catfish. I used fresh rockfish tonight. This dish definitely had a kick! The spiciness from the jalapeño pepper and the blackened seasoning was on fire!

Ingredients:

1 cup cubed ripe mango
1/2 cup fresh cilantro, chopped
1/4 cup chopped red onion
1 jalapeño pepper, minced
2 tablespoons fresh lime juice
2 (6-ounce) skinless fish
1 tablespoon melted butter
2 tablespoons prepared blackened or jerk seasoning

Directions:
1. Combine mango and next 4 ingredients in a bowl. Cover and chill until ready to serve.
2. Brush fish with melted butter, and coat both sides with seasoning.
3. Heat a large cast-iron or heavy-bottom skillet until hot. Cook fish 2 minutes on each side or until opaque. Serve with mango salsa.

Chicken with Lemon-Leek Linguine

I think the best part of this dish is the lemon flavor on the leek. It gives this recipe a pop. I used whole wheat pasta to make it just a little healthier.



Ingredients:

6 ounces uncooked linguine
4 skinless, boneless chicken breast halves
1/2 teaspoon salt, divided
1/4 teaspoon black pepper
1/4 cup all-purpose flour
3 tablespoons olive oil, divided
3 garlic cloves, thinly sliced
1 leek, trimmed, cut in half lengthwise, and thinly sliced (1 1/2 cups)
1/2 cup fat-free, lower-sodium chicken broth
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh flat-leaf parsley

Directions:
1. Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.
2. Place chicken between 2 sheets of heavy-duty plastic wrap; pound to an even thickness using a meat mallet or small heavy skillet. Sprinkle chicken with 1/4 teaspoon salt and pepper. Place flour in a shallow dish; dredge chicken in flour, shaking to remove excess.
3. Heat 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done. Remove chicken from pan; keep warm.
4. Add1 tablespoon olive oil in skillet over medium-high heat. Add garlic, leek, and remaining 1/4 teaspoon salt; sauté 4 minutes. Add broth and juice; cook 2 minutes or until liquid is reduced by half. Remove from heat; stir in remaining 1 tablespoon butter. Add pasta to leek mixture; toss well to combine. Serve chicken over pasta mixture; sprinkle with parsley.

Cuban Braised Beef

Wooo I can't wait to make this dish again. It was so easy to make. I just had to add the ingrediance together walk alway and let it work its magic! The sweetness of the nectarine went really well with the spiciness from the chili powder.

Ingredients:
1 can diced tomatoes
1 1/2 pounds flank steak cut into cubes
1 large onion cut into wedges
1 1/2 teaspoons chili powder
1 teaspoon salt
1 teaspoon pepper
1/2 cup of white rice
1 nectarine cut up
1/4 cup of cilantro

Directions:
1. Cook steamed rice as directed.
2. In a large saucepan, combine diced tomatoes, flank steak, onion, chili powder, and season with salt and pepper.
3. Cover the saucepan to let the beef simmer on low until the beef is fork-tender about 2 hours.
4. Serve the beef on top of rice, with cup-up nectarine and cilantro.

Gingery Turkey Meatballs with Noodles

This is my take on the meatball recipe from Cooking Light. I substituted ground pork with ground turkey for a healthier meat. The meatballs were extremely flavorful. The subtle flavor from the sesame oil and crushed red pepper was perfect in the noodles and veggies.

Ingredients:

Meatballs:
1/2 cup chopped fresh cilantro
1/4 cup dry breadcrumbs
1/4 cup finely chopped red onion
2 tablespoons lower-sodium soy sauce
2 teaspoons grated peeled fresh ginger
3 garlic cloves, minced
1 pound lean ground turkey
1 large egg, lightly beaten

Noodles:
8 ounces uncooked wide rice noodles
1 tablespoon dark sesame oil
1 cup red bell pepper strips
1 cup julienne-cut zucchini
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1/2 cup thinly sliced green onions

Directions:
1. Preheat oven to 450°. Combine first 8 ingredients in a large bowl; stir gently just until blended. Shape ground turkey mixture into a meatball. Arrange meatballs in a single layer on baking pan. Bake at 450° for 20 minutes or until done.
2. Cook noodles according to package directions; drain. Rinse noodles under cool water; drain.
3. Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper, peas, salt, and crushed red pepper; cook 5 minutes, stirring occasionally. Add noodles; toss. Place 1 3/4 cups noodle mixture on each of 4 plates; top each serving with 5 meatballs. Sprinkle each serving with 2 tablespoons green onions.

Gemelli with Broccoli Rabe, Bacon, and Chickpeas

This is a recipe from the September issue of the Cooking Light Magazine. This is one of my favorite cooking magazine other than Real Simple. I think the ingredients goes really well together. I would have never thought about adding chickpeas into a pasta dish. Adding a little red hot pepper makes the dish even better.

Ingredients:
1 pound broccoli rabe, trimmed and coarsely chopped
8 ounces uncooked gemelli pasta
6 slices center-cut bacon
3 garlic cloves, thinly sliced
1 (15-ounce) can no-salt-added chickpeas (garbanzo beans), rinsed and drained

Directions:
1. Bring 4 quarts water to a boil in a large Dutch oven. Add broccoli rabe to pan; cook 2 minutes. Remove with a slotted spoon; drain well. Coarsely chop.
2. Return water to a boil. Add pasta to pan; cook according to package directions, omitting salt and fat. Drain in a colander over a bowl; reserve 3/4 cup pasta water.
3. Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan and crumble bacon. 4. Increase heat to medium-high. Add garlic and chickpeas to drippings in pan; sauté 2 minutes or until garlic is golden. Stir in broccoli rabe, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; cook 3 minutes or until broccoli rabe is heated. Stir in pasta, 3/4 cup pasta water, and bacon; toss well.

Golden Corn Salad with Potatoes and Cherry Tomatoes

This salad is sooo easy to make- and tastes amazing. I made it for dinner tonight night and severed it with Cod. Pete LOVED it! We will make it again next week, for sure. This is a great way to use your fresh veggies. It's light but filling. We had plenty left over, even after Pete had 3 servings!

Ingredients:
8 ounces small yellow Finnish potatoes or small red potatoes
2 cups fresh corn kernels
1 cups assorted tear-drop cherry tomatoes (pear-shaped), halved
1 1/2 cups chopped red bell pepper
1/4 cup minced shallots
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
3 tablespoons extra-virgin olive oil
3 cups arugula, trimmed

Directions:
1. Place potatoes in a small saucepan; cover with water. Bring to a boil; cook 11 minutes or until tender. Drain and chill. Cut potatoes in half lengthwise. Combine potatoes, corn, tomatoes, and bell pepper in a large bowl.
2. Combine shallots and next 4 ingredients (through black pepper) in a small bowl, stirring with a whisk. Slowly pour oil into shallot mixture, stirring constantly with a whisk. Drizzle over corn mixture; toss well. Add arugula; toss.

Pan-Fried Fish With Squash Salsa

Cat fish contains lots of heart-healthy omega-3 fatty acids. Consumption of these types of fatty acids is thought to be associated with reduction in blood pressure and reduced risk for certain cancers. I love the red wine vinegar on the squash salsa. It goes really well with the catfish.

Ingredients:
4 tablespoons olive oil
1 medium zucchini, diced
1 medium summer squash, diced
1 yellow bell pepper, diced
1/2 small red onion, chopped
kosher salt and black pepper
3 tablespoons red wine vinegar
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh basil
4 3- to 4-ounce skinless catfish fillets

Directions:
1.Heat 1 tablespoon of the oil in a medium nonstick skillet over medium-high heat. Add the zucchini, squash, bell pepper, onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, tossing occasionally, until just tender, 2 to 3 minutes. Transfer to a plate and refrigerate until cool. Wipe out the skillet.
2.In a medium bowl, toss the cooled vegetables with the vinegar, parsley, basil, and 2 tablespoons of the oil.
3.Heat the remaining tablespoon of oil in the skillet over medium-high heat. Season the fish with ½ teaspoon salt and ¼ teaspoon pepper and cook until opaque throughout, 2 to 3 minutes per side. Serve with the salsa.

Grilled Lemon Chicken with Cabbage and Corn Slaw

I can't believe August is over. I didn't get to post a lot of new recipes because I didn't get to cook as much. When the weather is nice it's always tempting to eat out. We were also out of town a lot. I hope I'll get to cook more in September. This was a super easy dinner and it was heart healthy. The total time to make it was only 20 minutes.

Ingredients:
2 teaspoons honey
2 tablespoons plus 1 teaspoon olive oil
5 tablespoons fresh lemon juice
kosher salt and black pepper
1/4 small green cabbage (1/2 pound), cored and shredded
1 red bell pepper, thinly sliced
1 cup corn kernels (from 1 to 2 ears, or thawed if frozen)
4 6-ounce boneless, skinless chicken breasts

Directions:
1.In a large bowl, whisk together the honey, 2 tablespoons of the oil, 2 tablespoons of the lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper. Add the cabbage, bell pepper, and corn and toss to combine.
2.Heat grill to medium-high. Rub the chicken with the remaining teaspoon of oil and season with ½ teaspoon each salt and pepper. Grill the chicken, basting often with the remaining 3 tablespoons of lemon juice, until cooked through, 5 to 6 minutes per side. Serve with the slaw.

Roast Cod With Crisp Potatoes

Another super healthy dish from RealSimple! We're working on adding more chicken and fish into our diet and eat less red meat. I'm going to try to find more delicious fish and seafood recipes.

Ingredients:
3 pounds Yukon gold or new potatoes, halved or cut into 1 1/2-inch chunks
3 tablespoons plus 2 teaspoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
6 6-ounce cod fillets, skin removed
zest of half a lemon, cut into thin strips (optional)
1 tablespoon chopped fresh chives (optional)

Directions:
1.Heat oven to 450° F. Place the potatoes in a roasting pan or on a baking sheet. Drizzle with 3 tablespoons of the oil and toss to coat. Sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Roast for 20 minutes. Stir and roast for 10 minutes more.
2.Move the potatoes to the sides of the pan. Pat the cod fillets dry with paper towels. Place the fillets in the center of the pan. Drizzle with the remaining oil and sprinkle with the remaining salt and pepper.
3.Redistribute the potatoes around the fillets. Roast until the fillets are the same color throughout and flake easily, about 10 minutes. Top with the lemon zest and chives (if using).

Spiced Chicken With Couscous Salad

I would have to say RealSimple is the way to go! I can't believe how easy these dishes are and how amazing they taste! After spending 4 days in Chicago and eating our way throught the city we have decided to get back on track and focus on eating healthy at home. This is the perfect dish!

Ingredients:

3 tablespoons olive oil
4 boneless, skinless chicken breasts (6 ounces each)
1 teaspoon paprika
2 teaspoons ground cumin
kosher salt and black pepper
3⁄4 cup couscous
3/4 pound cherry or grape tomatoes, quartered
1/4 pound snap peas, thinly sliced crosswise (about 1 cup)
1/2 cup torn fresh basil
1/2 teaspoon grated lemon zest plus 2 tablespoons fresh lemon juice

Directions:
1.Heat 1 tablespoon of the oil in a large skillet over medium heat. Season the chicken with the paprika, cumin, ½ teaspoon salt, and ¼ teaspoon pepper and cook until golden brown and cooked through, 6 to 7 minutes per side; transfer to plates.
2.Meanwhile, place the couscous in a large bowl. Add 1 cup hot tap water, cover, and let sit for 5 minutes; fluff with a fork. Add the tomatoes, snap peas, basil, lemon zest, lemon juice, the remaining 2 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper and toss to combine.
3.Slice the chicken and serve with the couscous.

Roasted Garlic-Edamame Spread

During my trip to Chicago my best friend Martina made this Edamame spread for me and I fall in love with it. This is the perfect substitute for the traditional chips and dips. There is so much calories in tortilla chips compare to fresh vegetables. This is a much healthier alternative choice. I used cucumber and zucchini chips with the spread.

Ingredients:
1 garlic bulb
1 tablespoon olive oil
2 cups fully cooked, shelled edamame (green soybeans)
1/2 cup ricotta cheese
1/4 cup chopped fresh basil
2 tablespoons lemon juice
1/4 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
Assorted fresh vegetables

Directions:
1. Preheat oven to 425°. Cut off pointed end of garlic; place garlic on a piece of aluminum foil, and drizzle with 1 Tbsp. olive oil. Fold foil to seal. Bake 30 minutes; let cool 5 minutes. Squeeze pulp from garlic cloves into a bowl.
2. Process edamame in a food processor 30 seconds or until smooth, stopping to scrape down sides. Add roasted garlic, ricotta, basil, and lemon juice; pulse 2 to 3 times or until blended.
3. With processor running, pour 1/4 cup oil through food chute in a slow, steady stream, processing until smooth. Stir in salt and pepper. Serve with assorted fresh vegetables.

Chicken and Guacamole Tostadas

This is a great summer no cooking meal from cookinglight.com. I love adding the smoked paprika to the chicken. It gives the chicken rich grill-like flavor—with no cooking.

Ingredients:
1 ripe peeled avocado
1 cup plus 2 tablespoons finely chopped tomato, divided
3 tablespoons minced fresh onion, divided
3 tablespoons fresh lime juice, divided
1/2 teaspoon salt, divided
1 small garlic clove, minced
1 tablespoon chopped fresh cilantro
1 tablespoon minced seeded jalapeño pepper
2 cups shredded skinless, boneless rotisserie chicken breast
1/4 teaspoon smoked paprika
8 (6-inch) corn tostada shells

Direction:
1. Place avocado in a small bowl; mash with a fork. Stir in 2 tablespoons tomato, 1 tablespoon onion, 1 tablespoon juice, 1/4 teaspoon salt, and garlic.
2. Combine remaining 1 cup tomato, 2 tablespoons onion, 1 tablespoon lime juice, 1/4 teaspoon salt, cilantro, and jalapeño; toss well.
3. Combine chicken, remaining 1 tablespoon juice, and paprika; toss well to combine. Spread about 1 tablespoon guacamole over each tostada shell; top each with 1/4 cup chicken mixture and about 2 tablespoons salsa.

Spicy Quinoa, Cucumber and Tomato Salad

This refreshing summer salad can sit in the refrigerator for a few hours without deteriorating, so it makes a great choice for bringing to work or to a summer picnic.

Ingredients:

1 cup quinoa

2 cups water

Salt to taste
2 cups diced cucumber
1 small red onion, finely minced
2 cups finely diced tomatoes
1 jalapeño pepper, seeded and finely chopped
1/2 cup chopped cilantro
2 tablespoons fresh lime juice
1 tablespoon red wine vinegar or sherry vinegar
3 tablespoons extra virgin olive oil
1 avocado, diced

Directions:
1. Add the 1 cup of quinoa and 2 cups water in a medium saucepan. Bring the water and quinoa to boil and then reduce the heat to low. Cover and simmer 15 minutes or until the quinoa is tender and translucent; each grain should have a little thread.
2. Combine the tomatoes, chiles, cilantro, vinegar, lime juice and olive oil in a bowl. Add the avocado cucumber and onion, season to taste with salt, and add the quinoa and cilantro. Toss together, and taste and adjust seasonings.

Vietnamese BBQ Beef Vermicelli

This dish takes some work to prep but taste so refreshing on a hot summer night. I often make a large batch of the Fish Sauce Dip (Nuoc Cham) and store it in the fridge for making this dish a few times a week in the summer time. You can substitute the meat with firm tofu. This is such a healthy dish with lots of fresh veggies.

Ingredients:
1 lb beef sirloin flank steak sliced into thin strips
1/2 lb shrimp
1 package of fish ball
12 bamboo skewers
1 tablespoon oil, for brushing
7 oz rice vermicelli noodle (cooked as package direction)
1/2 head lettuce, leaves washed and separated
1 medium cucumber cut into matchsticks
1 small carrot cut into matchsticks
1/4 cup basil
1/4 cup cilantro
1/2 cup unsalted peanuts

Marinade:
1 medium onion, sliced
3 cloves garlic
2 stalks lemongrass, thick bottom part only, outer layers discarded, inner part sliced
1 teaspoon slat
1/2 teaspoon black pepper
1 tablespoon fish sauce

Fish Sauce Dip (Nuoc Cham):
2 finger-length chilies, deseeded and sliced
3 cloves garlic
3 tablespoons lime juice
3 tablespoons fish sauce
1/2 cup water
1/2 teaspoon salt
1/4 cup sugar
1 tablespoon vinegar

Directions:
1. Make the marinade first by grinding the onion, garlic and lemongress to a smooth paste in a blender. Add salt, black pepper and fish sauce into mix until well blended. Transfer the marinade to a large bowl, place the beef in the marinade and mix until well coated. Allow to marinate for 1 hour.
2. Prepare the Fish Sauce Dip by grind the chilies and garlic to a coarse paste in a blender, then combine with lime juice, fish sauce, vinegar, salt, water and sugar. Mix until the sugar is dissolved.
3. Thread the marinated beef strips onto the bamboo skewers and brush with a little oil, then grill it with the shrimp and fish ball.
4. To serve, place the rice vermicelli into the individual serving bowls and top with the grilled beef, shrimps, fish balls, lettuce leaves, cucumber, cilantro, and carrot. Sprinkle with peanuts and serve immediately with a bowl of Fish Sauce Dip on the side.

Sesame Chicken Salad

This a great recipe from Real Simple Meals Made Easy. Such a simple but super tasty salad. I didn't use a whole rotisserie chicken in my salad. I used frozen grilled chicken breast from Costco.

Ingredients:
1 carrot, peeled
1 5-ounce bags baby spinach
1 small red onion, sliced into thin circles
3 tablespoons sesame seeds, toasted
boneless, skinless meat from 1 rotisserie chicken, shredded
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon sesame oil

Directions:
1.Using a vegetable peeler, shave the carrots into long, thin ribbons.
2.In a large bowl, combine the carrots, spinach, onion, sesame seeds, and chicken.
3.In a separate bowl, whisk together the ginger, soy sauce, vinegar, and oil. Pour the dressing over the salad, toss, and serve.

Acapulco-Style Shrimp Cocktail

This recipe was from Rick Bayless' website. This is my first time trying out his recipes and it turned out great! I brought this to my friend Erin's Mexican tamale pot luck dinner. Thanks for having us over Erin!

Ingredients:
1 pound cooked shrimp
1/2 cup fresh lime juice
3/4 cup ketchup
2 tablespoons hot sauce (Tabasco Chipotle Pepper Sauce)
1 teaspoon Worcestershire sauce
1/2 small white onion, finely diced
1/2 cup chopped cilantro
1 ripe avocado

Directions:
1. Place the shrimp in a large bowl and add the lime juice. Measure in the ketchup, hot sauce, Worcestershire, onion and cilantro. Mix well.
2. Cut the avocado in half, running a knife around the pit from stem to blossom end and back again. Twist the two sides apart and scoop out the pit. Scoop each half out onto your cutting board, cut gently into small cubes, then scoop the avocado on top of the shrimp mixture. Carefully fold in the avocado, then divide the mixture between 4 to 6 serving dishes (martini glasses make a dressy presentation). Garnish with sprigs of cilantro and prepare for a taste of beach-side dining.

Roast Chicken With Olives, Garlic, and Thyme

I found this recipe from Real Simple Meals Made Easy. This is a great one-pot meal. It requires just a single pan and hardly any clean up. I love the flavor of the olives and thyme. One great thing about this dish is roasting the chicken in pieces, as opposed to an entire chicken, takes slightly less time and hassle of carving.

Ingredients:
1 3 1/2-pound chicken, cut into pieces
1 teaspoon honey
1 small shallot, finely chopped
1/2 cup olive oil
1/4 cup lemon juice
zest of 1 lemon, slivered
1 cup pitted olives
5 cloves garlic, thinly sliced
1 small bunch fresh thyme
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1 small head cauliflower, cut into florets

Directions:
1.  Rinse the chicken pieces under cold water and pat dry with paper towels. Place in a baking dish large enough to hold the pieces in a single layer.
2.  In a small bowl, combine the lemon juice with the lemon zest, honey, shallot, olives, garlic, thyme, and 1/2 teaspoon of the salt. Pour the mixture over the chicken and turn to coat. Refrigerate, covered, for at least 1 hour or overnight.
3.  Heat oven to 425° F. Season the chicken with the pepper and the remaining 1/2 teaspoon of salt. Roast until golden brown, about 20 minutes. Reduce heat to 375° F. Continue to roast until the chicken is cooked through, about 60 minutes more.
4.  Spoon the olives and pan juices over the chicken and serve.

Berries and Coconut Cream

This is the perfect summer dessert. Just add a few simple ingredients and the berries taste even more amazing.

Ingredients:
2 pounds mixed berries
2 tablespoons granulated sugar
2 tablespoons fresh lime juice
1 cup heavy cream
1/2 cup cream of coconut

Directions:
1. In a large bowl, gently toss the berries, sugar, and lime juice.
2. With an electric mixer, beat the heavy cream and cream of coconut until soft peaks form. Serve with the berries.

Soy-Glazed Fish With Sautéed Summer Squash

Sizzling summer in finally here! Here is another RealSimple recipe that's great for hot summer nights. It only takes 15 minutes to make and it taste amazing. You can use any white fish for this recipe. I used halibut cheek this time.

Ingredients:
2 tablespooons brown sugar
1 tablespoon low-sodium soy sauce
2 teaspoons grated fresh ginger
4 6-ounce pieces white fish fillet (such as cod or halibut)
2 tablespoons plus 1 teaspoon canola oil
kosher salt and black pepper
1 1/2 pounds small zucchini and summer squash (about 4 total), thinly sliced
1/4 teaspoon crushed red pepper
1/4 cup chopped fresh mint

Directions:
1.Heat broiler. In a small bowl, combine the brown sugar, soy sauce, and ginger; set aside.
2.Place the fish on a foil-lined broilerproof rimmed baking sheet. Drizzle with 1 teaspoon of the oil and season with ¼ teaspoon each salt and pepper. Broil until the fish is opaque throughout, 5 to 7 minutes, basting with the soy mixture twice during the last 2 minutes of cooking.
3.Meanwhile, heat the remaining 2 tablespoons of the oil in a large skillet over medium-high heat. Add the zucchini, squash, crushed red pepper, if using, and ½ teaspoon salt and cook, tossing frequently, until just tender, 5 to 7 minutes; fold in the mint. Serve with the fish.

Chicken Lettuce Wraps

Summer finally arrived on July 5th this year. I was a little worried this will be a cold and rainy summer. Seattle is heating up! We might hit the 90s this week. I found this recipe on FoodNet.com. This is the perfect dish for a hot summer night. The lettuce wraps are light and healthy.

Ingredients:
2 cups fresh mushrooms
1 1/2 lb thin cut chicken breast
2 tablespoons vegetable oil
Coarse salt and coarse black pepper
3 cloves garlic, chopped
1 inch ginger root, finely chopped or grated
1 orange, zested
1/2 red bell pepper, diced small
3 scallions, chopped
3 tablespoons hoisin, Chinese barbecue sauce, available on Asian foods aisle of market
1/2 large head iceberg lettuce, core removed, head quartered
Wedges of navel orange -- platter garnish

Directions:
1. Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces.
2. Preheat a large skillet or wok to high. Add oil to hot pan. Add chicken to the pan and sear meat by stir frying 2 minutes. Add mushrooms and cook another minute. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.

Best Blueberry Muffins

This recipe was from AmericanTestKitchen.com. After looking at this recipe you might think... this is not healthy! There is butter and sugar in there! I would have to say I believe in moderation. I don't believe in cutting things out of my diet. Instead of eating 2 of 3 blueberry muffins I will only have one. I'm baking them for my office pot luck this week. It's always nice to have just one and share it with friends. One thing I discover while making these muffins is that more isn't always better. To boost berry flavor in a muffin, simply adding more blueberries isn't the answer. With too many in the mix, the berries sink to the bottom, weighing the muffin down. You can cook half of fresh blueberries into thick jam to concentrate their flavor and eliminate excess moisture.

Ingredients:
2 cups fresh blueberries
1 1/8 cups sugar 
2 1/2 cups unbleached all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon table salt
2 large eggs
4 tablespoons (1/2 stick) unsalted butter , melted and cooled slightly
1/4 cup vegetable oil
1 cup buttermilk
1 1/2 teaspoons vanilla extract

Directions:
1.  Adjust oven rack to upper-middle position and heat oven to 425 degrees. Spray standard muffin tin with nonstick cooking spray. Bring 1 cup blueberries and 1 teaspoon sugar to simmer in small saucepan over medium heat. Cook, mashing berries with spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to ¼ cup, about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.
2. Whisk flour, baking powder, and salt together in large bowl. Whisk remaining 11/8 cups sugar and eggs together in medium bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla until combined. Using rubber spatula, fold egg mixture and remaining cup blueberries into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not overmix.)
3. Use  large spoon to divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Spoon teaspoon of cooked berry mixture into center of each mound of batter. Using chopstick or skewer, gently swirl berry filling into batter using figure-eight motion. Sprinkle lemon sugar evenly over muffins.
4. Bake until muffin tops are golden and just firm, 17 to 19 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

Linguine With Asparagus and Pine Nuts

Ingredients:
12 ounces linguine (3/4 box)
1/4 cup olive oil
1/4 cup pine nuts
4 cloves garlic, sliced
2 pounds asparagus, trimmed and cut into 1-inch pieces
kosher salt and black pepper
1 cup shaved Parmesan (about 3 ounces)

Directions:
1. Cook the pasta according to the package directions; drain the pasta and return it to the pot.
2. Meanwhile, heat the oil in a medium skillet over medium heat. Add the pine nuts and garlic and cook, stirring frequently, until golden, 1 to 2 minutes. Add the asparagus and cook, tossing occasionally, until just tender, 2 to 3 minutes.
3. Add the asparagus mixture to the pasta along with 1 teaspoon salt and ¼ teaspoon pepper and toss to combine. Sprinkle with the Parmesan before serving.

Slow Cooker Sweet and Spicy Asian Pork Shoulder

This is a great slow cooker recipe I found on Real Simple. I made it 3 times so far and each time turned out with great result. I tried this recipe with the meat cut into 2 inch pieces and with the whole piece of the meat. The best way to cook was to place the whole 2 ½ lb pork shoulder into the slow cooker. The meat was able to retain the juice and stay very tender that way. The timing to place the bok choy into the slow cooker was also tricky. I over cooked the bok choy once. The best time to place the bok choy in the slow cooker is when it's still cooking on low around 15 to 20 minutes before severing.

Ingredients:
3/4 cup low-sodium soy sauce
1/4 cup water
1/2 cup brown sugar
1 tablespoon chili-garlic sauce
1 tablespoon grated fresh ginger
1 teaspoon Chinese five-spice powder
2 1/2 pounds pork shoulder, trimmed of excess fat and cut into 2-inch pieces
1 cup long-grain white rice
1 medium head bok choy, thinly sliced (about 8 cups)
2 scallions, sliced

Directions:
1. In a 4- to 6-quart slow cooker, combine the soy sauce, sugar, chili-garlic sauce, ginger, and five-spice powder. Add the pork and toss to coat. Cook, covered, until the pork is tender, on high for 4 to 5 hours or on low for 7 to 8 hours.
2. Twenty-five minutes before serving, cook the rice according to the package directions.
3. Meanwhile, skim off and discard any fat from the pork. Gently fold the bok choy into the pork and cook, covered, until heated through, 15 minutes. Serve with the rice and sprinkle with the scallions.

Zucchini Stir-Fried with Beef

This recipe was from Taste of the Far East by Madhur Jaffrey. She's well known for writing many Indian cook books. This cookbook won the The James Beard Cook Book Of The Year Award.

The book is broken into different regions of Asia. There are recipes from Thailand, Vietnam, Korea, Japan, Malaysia, Hong Kong, Philippines and Indonesia. The Zucchini Stir-Fried with Beef recipe is a Korean dish. 

 

Ingredients:

1 lb medium zucchini, sliced in 1/4 inch slices

2 tablespoons vegetable oil
1 tablespoon soy sauce
1 tablespoon sugar
2 scallions cut into find rounds
1 tablespoon finely grated ginger
2 cloves garlic, peeled and finely chopped
1 teaspoons chilli powder
2 tablespoons roasted sesame seeds

For marinating the beef:
1/2 lb flank steak, sliced into 1 inch pieces
1 ½ teaspoons soy sauce
1 scallionscut into very fine rounds
1 teaspoon ground black pepper
1 tablespoon roasted sesame seeds
1 tablespoon sesame oil

Directions:
1. Mix the beef with soy sauce, scallions, black pepper, sesame seeds and sesame oil in a bowl and set aside for 30mins.

2. Heat the oil in a large frying pan over high heat. When hot, put in the meat. Stir and fry for 2 minutes until the meat change color. Add the zucchini and stir gently. Put in the soy sauce, sugar, scallions, ginger, garlic and chilli powerder. Stir gently and cook for 2 minties. Turn down he heat and stir-fry gently for another 2 minutes. Sprinkle the sesame seeds over the top just before serving. I served this dish with brown rice.

Japanese Shabu Shabu

Shabu shabu is a Japanese hot pot similar to sukiyaki. Both are cooked and eaten at the table. It's easy to prepare shabu shabu and is fun to eat. The name shabu-shabu imitates the sound you make as you gently swish your chopstick-held piece of raw meat in the steaming broth. Meat cooks quickly in boiling water, and these paper-thin slices are done in a few seconds, so the secret is not to lose them in the broth. Vegetable ingredients, however, usually take a little longer time, so they are cooked according to the "drop-and-retrieve" method used in most other nabemono dishes.

Ingredients:
1 lb very thinly sliced beef (sirloin), preferably grain-fed. Beer-fed Kobe beef is the best
1 lb fresh shrimp
8 shiitake mushrooms wiped clean and stems trimmed
1/2 lb enoki mushrooms
1 lb Chinese cabbage cut into bite-size pieces
1 lb tofu, cut in 1 in. cubes, pressed and drained
1 package kuzukiri noodles soaked for 5 minutes in cold water and drained
3 package of fish balls

Sauce Ingredients:
1 cup finely chopped green onions
1 cup finely chopped cilantro
ponzu sauce
sesame sauce

Directions:
1. Around the table, set each place with 1 small bowl and 1 pair of chopsticks.
2. In a large pot boil 8 cups of water. When water is boiling remove from the heat and move it to the small stove on the dinner table. Place the pot in the center of the table within easy reach of everyone. Keep the stock simmering throughout the meal, adding more water as necessary.
3. Arrange the beef and vegetables on a large platter. Cover and chill until ready to cook.
4. Add small amount of green onions, cilantro, ponzu sauce and sesame sauce in the small bowl.
5. To serve, remove the lid on the shabu-shabu cooker. In turn, each guest picks up ingredients with a pair of chopsticks and holds in the boiling stock until just done. The cooked ingredients then are dipped in the individual's sauce bowl and eaten with rice.

Note: Make sure not to overcook meat and vegetables. Steak should be pale pink when cooked and vegetables tender but still crisp.

Crispy Turkey Cutlets With Green Bean Salad

Two new post tonight! I didn't get a chance to post last night's recipe until today. Loved tonight's turkey cutlets dish. The steamed green beans salad was amazing.  

Ingredients:
3/4 pound green beans, trimmed
1 cup grape tomatoes, halved
1/2 cup pitted kalamata olives, quartered
1 tablespoon fresh lemon juice, plus lemon wedges for serving
4 tablespoons olive oil
kosher salt and black pepper
4 thin turkey cutlets (about 1 pound total)
1/4 cup all-purpose flour
2 large eggs, beaten
2/3 cup bread crumbs

Directions:
1. In a large saucepan fitted with a steamer basket, bring 1 inch of water to a boil. Place the beans in the basket, cover, and steam until tender, 4 to 5 minutes. Run under cold water to cool.
2. In a large bowl, toss the beans with the tomatoes, olives, lemon juice, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper.
3. Season the turkey with ½ teaspoon salt and ¼ teaspoon pepper. Coat with the flour, then dip in the eggs (letting any excess drip off), and then coat with the bread crumbs, pressing gently to help them adhere.
4. Heat the remaining 3 tablespoons of oil in a large skillet over medium-high heat. Cook the turkey until golden and cooked through, 2 to 3 minutes per side. Serve with the salad and lemon wedges.

Fettuccine With Lima Beans, Peas, and Leeks

This was a dish with very simple creamy sauce. The recipe was from Real Simple. The leeks and the tarragon give this dish great flavors. I also used whole wheat fettuccine.

Ingredients:
12 ounces fettuccine (3/4 box)
1 10-ounce package frozen lima beans (about 1 1/2 cups)
1 cup frozen peas
2 tablespoons olive oil
2 leeks (white and light green parts), cut into half-moons
kosher salt and black pepper
3/4 cup heavy cream
2 tablespoons chopped fresh tarragon
1/4 cup grated pecorino or Parmesan (1 ounce)

Directions:
1. Cook the pasta according to the package directions, adding the beans and peas during the last 2 minutes of cooking. Drain.
2. Meanwhile, heat the oil in a large skillet over medium heat. Add the leeks and season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring occasionally, until tender (but not brown), 8 to 10 minutes. Add the cream and cook until slightly thickened, 3 to 4 minutes.
3. Add the pasta and tarragon to the skillet and toss to combine. Sprinkle with the cheese before serving.

Braised Chicken and Spring Vegetables

This was a nice balanced meal. I found the recipe on Real Simple. So far all of the Real Simple recipes I tried are all very good. I can't wait to try more. I served the dish with quinoa. If you never had quinoa before you should try it. It's very high in protein and a great rice replacement.

Ingredients:
1 tablespoon olive oil
8 small bone-in chicken thighs (about 2 1⁄2 pounds)
kosher salt and black pepper
1 cup low-sodium chicken broth
12 medium radishes, halved
3/4 pound carrots (about 4), cut into sticks
1 teaspoon sugar
2 tablespoons chopped fresh chives

Directions:
1. Heat the oil in a Dutch oven over medium-high heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper and cook until browned, 6 to 7 minutes per side; transfer to a plate.
2. Spoon off and discard the fat. Return the pot to medium-high heat, add the broth, and scrape up any brown bits.
3. Stir in the radishes, carrots, and sugar. Place the chicken on top of the vegetables and gently simmer, partially covered, until the chicken is cooked through, 15 to 20 minutes. Sprinkle with the chives.

Honey Ginger Prawns

This recipe was from one of the cook books I bought on our trip to Vietname. It was super easy to make and super tasty.

Ingredients:

1 ½ pound fresh large prawns
2 tablespoons oil
3 cloves garlic, minced
1 tablespoon soy sauce
1 ½ tablespoons honey
2 spring onions cut into lengths

Marinade
½ tablespoon rice wine, sherry or sake
2 tablespoons fish sauce
1 tablespoon ginger juice
1 teaspoon freshly ground black pepper

Directions:
1. Combine the marinade ingredients in a large bowl and mix well. Place the prawns in the marinade and mix until well coated. Allow to marinate for at least 15 minutes.
2. Heat the oil in a wok over high heat and stir-fry the garlic until fragrant and golden brown, about 30 seconds. Add the prawns and the marinade stir-fry 1 minute, Season with soy sauce and honey, and spring onions and mix well. Remove from the heat, transfer to a serving platter and serve with steamed rice.

Eggplant Curry with Rice

Who knew vegetarian dishes could be so delicious! Even the meat lover (Pete) loves it. I found this recipe on FoodNetwork. It only takes 30 mins to make. It taste sweet and spicy. Love it!

Ingredients:
1/2 cups jasmine rice, cooked
2 tablespoons olive oil
1 large, firm eggplant, cut into 1-inch cubes
1 large, yellow skinned onion, peeled and chopped
1 large red bell pepper, seeded and diced
4 cloves garlic, cracked away from skin with a whack between flat of knife and heel of hand
1 (14-ounce) can diced tomatoes, drained
1/4 cup mango chutney
2 tablespoons curry powder
1/2 teaspoon of salt
1 cup vegetable of chicken broth
2 tablespoons cilantro leaves, finely chopped
2 tablespoons thinly sliced scallions

Directions:
1. Prepare rice. While rice is simmering, start curry.
2. Heat a deep, heavy bottomed nonstick skillet over medium to medium high heat. When the pan is hot, add oil, eggplant, onion, and bell pepper. Cover pan and cook 6 to 8 minutes, stirring occasionally.
3. Add tomatoes, chutney, curry, garlic, salt, and broth. Stir to combine and simmer for 5 minutes over low heat for flavors to combine. Scoop the eggplant curry into shallow bowls. Scoop ½ cup of rice into the center of the bowl. Sprinkle cilantro leaves and scallions on top.

Tangy Red Cabbage Slaw

Spring is here! I can't wait for the Lake City Farmer's Market to open in June. It's right down the street from our house. I can walk over with Kobe and pick up some fresh vegetables. This recipe is perfect for spring.

Ingredients:
1/2 cup orange juice
1/4 cup lime juice
2 tablespoons olive oil
2 tablespoons brown sugar
kosher salt and black pepper
1/2 medium red cabbage cored and shredded
2 large carrots grated
3/4 cup chopped fresh cilantro

Directions:
1. In a large bowl, whisk together the orange and lime juices, oil, brown sugar, 1 teaspoon salt, and ½ teaspoon pepper.
2. Add the cabbage and carrots and toss to combine. Let sit, tossing occasionally, for at least 45 minutes. Fold in the cilantro before serving