Easily the best Thai peanut sauce out there!

July 30, 2020September 7, 2022 Belinda

Recipe from “Pinch of Yum” food blog

This is my most favorite sauce and I highly recommended having a jar of it in the fridge at all times. Throw over hot noodles, over fried tofu or chicken, dress salads with it and use as a dipping sauce.
It is smooth, drizzle-able, garlicky and gingery wth a good spicy sesame kick

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Yield: 1 1/2 cups (6 servings – 1/4 cup each)
Can be doubled easily

1/2 cup smooth peanut butter
1/3 cup low sodium soy sauce
2 tbsp sesame oil (toasted or dark)
2 tbsp rice vinegar
2 tbsp sambal oelek or chili paste (this is where the “spicy” comes in, so add to taste)
2 tbsp sugar, honey, or agave
a small knob of fresh ginger, peeled
a clove of fresh garlic, peeled

Blend all the sauce ingredients together in a small blender or food processor until smooth and creamy.

Find everything in your house that can be dunked in this ridiculously good sauce and then get to work.

Asian flavors · Dairy-free · Soup

Teriyaki salmon bowl with udon noodles and spinach

July 29, 2020 Belinda

This is a delectable and light dish packed with flavor. It’s very low calorie and you’re going to love it!

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Serves 4

8 cups dashi broth (You can buy this ready-made)
2 tbsp soy sauce
2 tbsp mirin
1 knob fresh ginger,(about a 2″ piece”) or 1 tbsp fresh ginger juice
13 oz dried udon noodles
4 small salmon fillets, skinned
1 bunch spinach, washed
4 green onions, sliced on the diagonal

Teriyaki sauce
2 tbsp dark soy sauce
1 tbsp sake
1 tbsp mirin
1 tbsp peanut oil
1 tsp sugar

For the teriyaki sauce
Combine the dark soy, sake, mirin, oil and sugar in a small pot and heat, stirring, until sugar has dissolved. Set aside.

Heat the dashi in a second pot and add the soy and mirin. Peel the ginger, cut into cubes and crush in a garlic press to get 1 tbsp ginger juice. Add the juice to the broth and adjust the flavorings to taste.
Cook the noodles in plenty of boiling water until al dente, about 8 minutes.Drain and rinse in cold water, cover with plastic wrap and set aside.

Brush the salmon with the teriyaki sauce and grill on a hot well oiled grill, or a heavy cast iron flat pan, leaving the inside lightly pink.

Bring the dashi broth to just below a boil and add the noodles to the broth for 30 seconds to heat through, then divide the noodles among 4 warmed bowls.
Dip the spinach leaves briefly into the broth to wilt them and distribute them among the bowls.

Ladle the hot broth into each bowl and top the noodles with the grilled salmon, broken into large chunks or left whole.
Scatter the green onions on top and serve with chopsticks and spoons.

Asian flavors · Curry · Dairy-free · Fish · Gluten Free · Whole30 compliant

Indian prawns with zucchini and coriander

July 29, 2020October 9, 2021 Belinda

This is a mild spiced Indian dish that comes together in no time. It uses both fresh cilantro and ground coriander which are actually from the same plant.
For the very best flavor, grind your coriander seeds rather than use the pre-ground coriander.

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Serves 4
2 tbsp vegetable oil
3 medium zucchini, scrubbed and cut into 1/2″ chunks
1 medium onion, chopped
1 tbsp minced fresh ginger
1 jalapeno pepper, seeded and minced
2 garlic cloves, minced
1 1/2 tsp roasted ground coriander
1 1/2 tsp roasted ground cumin
1/2 tsp turmeric
3/4 tsp salt(Taste at the end and add more if needed)
1lb medium prawns, peeled and deveined
1/2 cup coconut cream (unsweetened)
3 tbsp fresh lemon juice
3 tbsp fresh cilantro, chopped
hot, cooked rice for serving

In a large (12 inch) nonstick skillet, heat the oil over a medium heat.
Add the zucchini, onion, ginger, Jalapeno and garlic.
Cook, stirring occasionally, until the onions are golden, 5 to 6 minutes.
Add the ground coriander, cumin, turmeric and salt.
Stir until the spices are fragrant, about 30 seconds.
Add the prawns. Cook until the prawns begins to turn opaque, about 1 minute.
Add the coconut cream and lemon juice and bring to the boil.
Cook until thickened, 1 to 2 minutes.
Stir in the cilantro and serve immediately with the rice

Asian flavors · Curry · Dairy-free · Gluten Free · lentils · Vegan

EASY lentil curry

July 13, 2020February 29, 2024 Belinda

Recipe from food blog, “Contentedness Cooking”

This lentil curry is so very tasty, packed with aromatic spices, creamy, satisfying and protein rich.
Using steamed, vacuum packed lentils makes it a great time- saver.
It is lovely over rice, roasted sweet potato, quinoa or pasta, and even pickiest people will eat this.

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1 x 1 lb pack vacuum-pack green lentils. (Trader Joes sells these))
5 large cloves garlic, minced
1.5 cup onions, diced
4 tbsp butter
3/4 cup full fat coconut milk or coconut cream for extra creaminess
2 cups cherry tomatoes, halved
1/2 cup crushed tomatoes
2 heaped cups chopped fresh spinach
1 tbsp Madras curry powder
1/2 tsp mustard powder
1 1/2 tsp ground roasted cumin
1/2 tsp ground ginger or 1 tbsp fresh ginger, grated
A good handful of chopped cilantro, but you only have parsley, that works too
Salt and pepper to taste

In a large pan, melt the butter, add onions and garlic and fry for around 7 minutes. Add the ginger, curry powder, cumin and mustard powder and blend well together, allowing the spices oils to come out

Add the lentils, crushed tomatoes and tomato halves to the onions and season with salt and pepper. Cook for 8 minutes more on medium heat.

Add the coconut milk/cream, spinach and chopped cilantro/parsley and let simmer for a few more minutes until well blended. Make sure the onions are tender and the cherry tomato halves are soft before serving. You might have to let it simmer gently for another 15-20 minutes. Add salt and pepper to taste before serving.

Appetizers · Asian flavors · Dairy-free · Fish

Sesame prawn toasts

July 11, 2020November 15, 2020 Belinda

I just love these and they’re much easier to make than you think.

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8oz (200g) prawns, deveined, peeled and cleaned
1 clove garlic, roughly chopped
1 tsp fresh ginger, grated
1 egg white
½ tsp golden caster sugar (superfine)
1 tsp light soy sauce, plus extra to serve
2 scallions, very finely chopped
3 slices white sourdough bread, crusts removed
Sesame oil, for brushing
1 egg, lightly beaten
4oz (100g) sesame seeds
groundnut or sunflower oil for shallow frying

Put the prawns, garlic, ginger, egg white, sugar and soy in a food processor and blitz to a paste. Stir in the spring onion. Scrape into a bowl, cover and chill for 30 mins.

Brush one side of each piece of bread with sesame oil. Spread the prawn mixture on top, taking it right to the edges of the bread. Brush the beaten egg carefully over the top and sides and sprinkle liberally with sesame seeds so they stick all over.

Heat ½ inch to 1 inch (2-3cm) oil in a sauté pan or deep frying pan until hot, and cook each piece of bread (it’s easier to cook one at a time), unspread-side down for 1½ mins, then carefully turn over and cook for 1-2 mins on the prawn side or until the sesame seeds are golden and the prawn paste cooked through.

Cut each piece into four triangles. Serve with soy sauce (or a sweet & sour sauce) for dipping, if you like.

Asian flavors · Poultry

Easy chicken teriyaki

June 23, 2020January 21, 2024 Belinda

An easy and very tasty dish from Nigella Lawson

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Serves: 4

2 x 15ml tablespoons(1 fl oz) sake (Japanese rice wine)
¼ cup mirin (sweet Japanese rice wine)
¼ cup soy sauce
2 tbsp soft light brown sugar
2 tsp grated fresh ginger
splash of Asian sesame oil
1¾ lbs chicken thigh fillets (no skin or bones), preferably organic, cut or scissored into bite-sized pieces
1 tsp peanut oil
2½ cups sushi rice (cooked according to packet instructions)

Mix the sake, mirin, soy sauce, sugar, ginger and asian sesame oil in a dish that you can steep the chicken in: I use a 23cm/8-in square Pyrex, but anything similar would do.

Add the prepared chicken pieces and leave for 15 minutes.

Heat the peanut oil in a large, shallow frying pan or casserole (that has a lid) and, using a slotted spoon, transfer the chicken pieces from their dark marinating liquid to the pan and saute until they look cooked on the outside.

Pour the marinade over the chicken pieces in the pan and bring to a bubble, then turn down the heat to a gentle simmer, put the lid on and cook for about 5 minutes – cut into a piece of chicken to make sure it’s cooked through.
Remove the cooked pieces with a slotted spoon (you could keep them warm in a bowl covered in foil) and turn the heat up under the pan to let the liquid boil down to a thick, dark syrup.

Return the chicken pieces to the pan, stir well so that they are all coated in the sticky, savory syrup, then serve with a comforting pile of sushi rice and perhaps some steamed pak choi or greens of your choice.

Asian flavors · Dairy-free · Gluten Free · Rice · Vegan

Coconut Spinach Rice Pilaf

April 5, 2020 Belinda

Recipe from “Veggie Society”

I figure it’s a great time to eat more vegetarian recipes what with the difficulty of finding what you need in the supermarkets these days, and trying to eat as well as possible

A one-pot wonder filled with fiber and nutrition, vegan and gluten-free, quick cook brown rice is toasted with aromatics pilaf style, then slowly simmered to perfection in a green broth made from coconut milk and baby spinach.

About the Rice:
This recipe can be made with pretty much any type of rice you might have in the pantry so long as you adjust the cooking time according to package directions. For regular brown rice grains you’ll want to give it a good 45 minutes to fully cook and allow to steam an additional 10 or so off the heat

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Serves 6
2 cups quick cook brown rice or regular brown rice (see notes above) rinsed & drained well
4 cups baby spinach
2 X 13.5 oz cans coconut milk organic
1 yellow onion diced
3 cloves garlic minced
1 stalk lemon grass, bruised (OPTIONAL)
sea salt + black pepper to taste
1 lime or lemon cut into wedges

Rinse the rice until the water runs clear then drain well.
Preheat a medium heavy bottom stock pot over low flame and saute the onion with a pinch of salt in a little drop of oil or veggie stock.
Stir in the garlic and cook a few seconds just until fragrant then add the rice. Give everything a good stir and allow to cook together for a a couple of minutes while you make the spinach coconut broth.

To make the broth: add the coconut milk and baby spinach to a powerful blender together with 1.5 tsp salt. Blend until smooth then pour over the rice. Bring to a simmer and add the bruised lemon grass if using.

Turn the heat to low and make sure the rice continues to simmer. Cover with a lid and cook for 20 minutes or adjust timing according to the instructions on the package of rice you are using. After 20 minutes remove from heat but leave the lid on and allow the rice to continue steaming for an extra 10 minutes.
Remove the lid and fluff with a fork. Discard the lemon grass, taste and adjust seasonings with salt and pepper then hit it with a good squeeze of fresh lime or lemon.

Serve hot topped with toasted coconut flakes, crispy fried onions, sesame seeds, scallions. chives or your favorite fresh herbs.

Notes
To adapt this recipe you can make a Lemon Grass Turmeric Rice by replacing the spinach with 1.5 teaspoons turmeric and 1 inch of ginger root or ginger powder. Absolutely divine!

Asian flavors · Dairy-free · Gluten Free · Salad · Vegan

Pad thai zucchini noodle & quinoa salad

March 27, 2020January 21, 2024 Belinda

Recipe c/o “Simply Quinoa” food blog

This pad thai zucchini noodle and quinoa salad is a carb-free, lightened up version of a takeout staple. Clean ingredients, tons of flavor and packed with nutrients!

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Serves 2

1 medium zucchini
1 cup shredded cabbage
1 cup sliced red bell pepper
2 scallions thinly sliced
1/4 cup chopped cilantro
1/2 cup cooked quinoa
1/4 cup dry roasted peanuts

for the sauce
2 tbsp creamy peanut butter or almond butter
Juice of 2 limes
2 tsp gluten-free tamari
1 tsp sriracha sauce or asian hot sauce of choice
1/2 tsp ground ginger
Water as needed to thin the sauce

Slice the ends off the zucchini and secure it to your spiralizer.
Spiralize the zucchini into long noodles and transfer to a large bowl.
Thinly slice the cabbage and pepper, either with a knife or mandolin slicer, and add that to the bowl with the zucchini noodles, along with the scallions, cilantro, quinoa and peanuts.

In a small bowl, whisk together dressing ingredients.
Add water, 1 tablespoon at a time, until it’s thin enough to pour — you’re looking for the consistency of a creamy dressing.

Pour dressing over the vegetables and toss to coat. Transfer to two bowls, sprinkle with a bit more peanuts and cilantro and enjoy!

Asian flavors · Dairy-free · Vegan

Baked Tofu with Coconut Kale

February 29, 2020 Belinda

Recipe from Alexandra Stafford

This fabulous meal made mainly on a sheet pan is a happy union of flavors and textures.

Serve with coconut rice, which is very simple: 1 cup each jasmine rice (rinsed), coconut milk, and water, and 1/2 teaspoon salt. Bring to a simmer, cover, turn to low, cook 15 minutes, let stand 10 before fluffing with a fork and serving.

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SERVES 2 to 3

1 tbsp grapeseed oil (or other neutral oil)
1 tbsp sesame oil
3 tbsp soy sauce
1 tbsp Sriracha
16 oz firm tofu
3 tbsp melted coconut oil
8 oz lacinato kale or other
1 cup unsweetened coconut flakes
Coconut rice for serving, see notes above

Preheat the oven to 400° F.
In a large bowl, whisk together the oils, soy sauce, and Sriracha. Cut the tofu into 1-inch cubes, and place them in the bowl. Gently toss the cubes to coat them in the dressing. Let sit until the oven finishes preheating.

Lightly oil a rimmed sheet pan with about a teaspoon of neutral oil. Arrange cubes of tofu on the sheet pan, leaving excess dressing in bowl.
Bake for 20 minutes.
Meanwhile, whisk the 3 tablespoons of melted coconut oil into the reserved dressing.
Coarsely chop the kale, discarding the tough ends. Add the kale to the bowl of dressing along with the coconut and toss to coat.
Remove the sheet pan of tofu from the oven. Gently, push the cubes with a spatula to loosen.
Nestle the kale and coconut around the tofu cubes. Return pan to the oven and bake for 12 to 15 minutes or until the kale has wilted considerably and is beginning to crisp and the coconut is golden brown.
Remove the pan from the oven.
Use a spatula to gently toss everything together.
Serve over rice.