Asian flavors · Do-ahead · Pasta

Cold soba noodles with shrimp and edamame in creamy peanut sauce

Belinda

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Another fabulous Asian pasta dish and this one is very easy and quick to make.
Serves 3 to 4

12 oz buckwheat soba noodles

Creamy peanut sauce:
1/4 cup creamy peanut butter
2 tbsp soy sauce
1 tbsp rice wine vinegar
1 tbsp honey or agave nectar
1 tsp sesame or toasted sesame oil

1 cup steamed and shelled edamame beans
12 extra-large, poached shrimp
salt and pepper to taste
sliced green onions, garnish
crushed, dry roasted peanuts, garnish

Fill a pot with water and bring to a boil over high heat. Add the noodles and cook until cooked through, but not mushy.
Drain the noodles and rinse until cool to the touch. Allow the noodles to soak in cold water for 30 minutes. Drain.
Place all the peanut sauce ingredients into a large mixing bowl with 1/4 cup warm water and whisk together. Add the noodles and toss together until the noodles are well and evenly coated.
Add the edamame beans, lightly season with salt and pepper and toss together.
Refrigerate for at least 30 minutes and up to 2 days.
Top the noodles with shrimp, sliced green onions and crushed peanuts.
Serve.

Asian flavors · Curry · Pasta

Red curry noodles

Belinda

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I love anything from SouthEast Asia and this recipe from the food blog, Spoonforkbacon, is well worth trying.

Serves 3 to 4

8 oz flat rice noodles (medium width, same as used for Pad Thai)
2 tbsp extra virgin olive oil or coconut oil
3 tbsp minced shallots
3 garlic cloves, minced
2 tsp minced ginger
2 Thai chiles, split in half lengthwise
1/4 cup red curry paste. (Start with less, taste and add more if you like it really spicy)
1 (15 oz) can coconut milk
1 small can sliced bamboo shoots, drained
1 (15 oz) can baby corn, drained and cut to 1 inch pieces
2 kaffir lime leaves or juice 1 lime
Garnish:
cilantro leaves
lime zest
sliced chives
lime wedges, on the side

Fill a large pot with water and bring to a boil.
Add the noodles, cover and remove from the heat. Allow the noodles to soak/soften for about 8 to 10 minutes. Drain and set aside.
Pour the oil into a large saucepan and place over medium-high heat.
Add the shallots, garlic, ginger, chiles, bamboo shoots and baby corn. Saute for 3 to 4 minutes.
Stir in the curry paste and sauté until fragrant, an additional 3 to 4 minutes.
Reduce the heat to medium heat and stir in the coconut milk. Season with salt and pepper.
Gently crush the kaffir leaves in your hand and stir into the mixture (or stir in lime juice).
Once the mixture begins to simmer add the noodles and continue to simmer for 2 to 3 minutes. At this time you can discard the chili halves if you wish.
Adjust the seasonings and top with chives and lime zest.
Serve with lime wedges.

Baking · Dessert

Warm sticky toffee pudding

Belinda

The beauty of this pudding/cake is that the main flavor and sweetness comes from Medjool dates. This is a fabulous dessert and I swear there will be no leftovers.

 

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Serves 8 (if you’re lucky)

For the toffee sauce
2 cups (500ml) heavy cream
1/2 cup (90g) demerara or muscovado sugar, or another dark brown sugar
2 1/2 tbsp golden syrup or molasses
pinch of salt

For the pudding
6 oz (180g) pitted Medjool dates, snipped or chopped
1 cup (250ml) water
1 tsp baking soda
optional: 1/3 cup (40g) candied ginger, chopped
1 1/4 cups (175g) flour
1 tsp baking powder
1/2 tsp fine sea salt
4 tbsp (55g) unsalted butter
3/4 cup (150g) granulated sugar
2 large eggs, at room temperature
1 tsp good quality vanilla extract

Preheat the oven to 350F (190C) and butter an 8 1/2-inch (24cm) porcelain soufflé dish (or similar-sized baking dish.)

Make the toffee sauce by bringing the cream, demerara or turbinado sugar, golden syrup (or molasses) and salt to a boil in a medium saucepan, stirring often to melt the sugar.

Lower heat and simmer, stirring constantly for about 5 minutes, until the mixture is thick and coats the spoon. Pour half the sauce into the prepared soufflé dish and place the dish in the freezer, and reserve the other half for serving.

To make the pudding, in a medium saucepan, heat the dates and water. Once the water begins to boil, remove from heat and stir in the baking soda. Add the ginger, if using, then set aside, but keep it slightly warm.

In a small bowl, sift together the flour, baking powder, and salt.

In the bowl of a standing electric mixer, or by hand, beat the butter and granulated sugar until light and fluffy. Gradually beat in the eggs, then the vanilla. (Don’t be alarmed if the mixture looks a bit curdled.)

Stir in half of the flour mixture, then the date mixture, then add the remaining flour mixture until just mixed. Don’t over-beat the batter.

Remove the soufflé dish from the freezer and scrape the batter into the soufflé dish and bake for 50 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.

Remove the pudding from the oven, and let cool slightly before serving.

Serving: Spoon portions of the cake into serving bowls and douse with additional warm toffee sauce. Whipped cream or vanilla ice cream are good accompaniments.

Appetizer Vegetarian · Dairy-free · Do-ahead · Fish · Gluten Free · Vegan · Whole30 compliant

Avocado, strawberry and mango salsa

Belinda

This is the quickest, tastiest summer salsa and can be served either with pita chips as an appetizer or as a side to a lovely piece of salmon, which we particularly love. These flavors complement salmon beautifully.
It takes about 20 minutes to make and is the perfect summer dinner party side.

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1 heaped  cup diced strawberries (a little more than a half pound of strawberries)
1 heaped cup diced ripe mango (from 2 large mangoes)
2 avocados, diced
1 large jalapeno, seeded and diced
3 tbsp finely diced red onion
4  tbsp diced cilantro
2 limes, juiced
1/4 to 1/2 tsp salt, plus more to taste

Place all ingredients in a medium bowl and mix to combine.
Garnish with extra cilantro.
Great served with pita chips for dipping and also great served on salmon, fish tacos or shrimp.

Serves 4-6. Recipe easily doubled

Accompaniments · Appetizer Vegetarian · Do-ahead · Gluten Free · Sauces

Greek Goddess Dip

Belinda

Here’s a great and easy dip perfect to serve with crudités, crackers or seafood.
It will be a staple on our outdoor table this summer.

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4 – 6 servings

½ cup packed fresh dill
½ cup packed fresh mint
½ cup packed fresh parsley
⅓ cup packed fresh basil
2 garlic cloves, chopped
3 scallions, white and green parts, sliced
1 ½ tbsp freshly squeezed lemon juice
Pinch kosher salt, more to taste
½ cup extra virgin olive oil
½ cup crumbled Greek feta cheese
½ cup Greek yogurt
¼ cup mayonnaise, optional
Raw chopped vegetables, seafood or pita chips, for serving

Place the dill, mint, parsley, basil, garlic, scallions, lemon juice and salt in a food processor and process until finely chopped.
With the motor running, drizzle in the olive oil until incorporated.
Add the feta and process until smooth; pulse in the yogurt.
Taste the dip and add more salt, if desired.
If you like a creamier, richer dip, add mayonnaise and pulse to combine.

Serve the dip immediately with vegetables or pita chips or cover and store in refrigerator for up to 3 days.

Do-ahead · Fish · Gluten Free

Salmon with beet, feta and lime salsa

Belinda

As we go into summer, I’m always on the lookout for light, interesting food and this recipe is from the BBC and is a super combination of flavors. SO easy too!

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This recipe is for 2, but very easily augmented

2 fillets of skinned salmon fillet, about 5 oz each
1/2 lb cooked beets. (I roast mine in foil with balsamic vinegar and orange juice) after peeling and halving them, but you can certainly buy ready cooked ones.
3 oz Greek feta cheese (not crumbled)
2 limes
A little fresh thyme for garnish

Chop the cooked beets and feta into small cubes and mix with the juice and zest of 1 good sized lime. Add seasoning

Season the salmon with salt and pepper. Heat 2 tbsp oil in a non-stick frying pan over a high heat.
When hot, add the salmon, skinned-side down and cook for 3 minutes.
Flip over, turn the heat down and cook for a further 4 – 5 minutes until it starts to flake with you cut through it.

Serve the beet salsa and the remaining lime cut into wedges. Sprinkle a few florets of fresh thyme over the salsa.

Do-ahead · Gluten Free · Vegetable sides

Grilled asparagus with caper salsa

Belinda

This is a really super recipe I got from the NYT and the salsa really complements the asparagus beautifully. If you can’t get the right goat cheese that crumbles easily, you can use crumbled feta cheese too.

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3 bunches asparagus, approximately 1lb, woody ends trimmed and discarded
2 tbsp extra-virgin olive oil
Kosher salt and freshly cracked black pepper to taste
¼ cup capers, ideally small, drained, rinsed and patted dry
Grated zest of 1 lemon
2 tsp lemon juice
1 small garlic clove, peeled, crushed and minced
⅓ cup parsley leaves, roughly chopped
½ cup crumbled caprino fresco cheese, or another soft goat cheese like chèvre, or crumbled feta if you can’t get the right goat cheese

Fill a medium-size pot with cold water, and place it over high heat. When the water boils, add the asparagus, and blanch for 1 minute.
Drain the asparagus, and rinse it immediately under cold water. Drain the asparagus again and place in a medium bowl, with 1 tablespoon of the oil, a pinch of salt and a generous grind of black pepper.
Mix gently, and set aside.

Light a charcoal or gas grill, or place a grill pan on the stove over high heat. Once it is hot, add the asparagus in batches, and grill for approximately 2 to 3 minutes, turning a few times, until the spears are lightly charred. Transfer to a large platter with all the tips facing in one direction.

Meanwhile, make the salsa. Mix together the capers with the remaining tablespoon of oil, the lemon zest, lemon juice, garlic and parsley. Add the goat cheese to the mixture, stir gently and spoon over the asparagus.

Asian flavors · Poultry · Soup

Coconut Thai chicken “zoodle” soup

Belinda

I made this recipe from the blog Endless Meal, last night and we loved it so much we’re having it tonight too. The zoodles are quite terrific and you don’t miss the pasta aspect of them at all. The recipe takes about 20 minutes to make too.

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Serves 4, or 2 if you’re really hungry

2 tbsp coconut oil
1-2 tbsp Thai red curry paste (depending on how hot you like it)
1 tsp each of ground coriander and ground turmeric
4 boneless skinless chicken breasts or thighs, cut into 1 1/2 inch chunks
4 cups chicken broth
3 tbsp fish sauce
1 tbsp honey
3/4 red onion, chopped
1- 15oz can coconut milk, or if you like it really creamy, use coconut cream
3-4 large zucchinis, spiralized or cut into zoodles

* Optional toppings – bean sprouts, chopped cilantro and a squeeze of lime. All worth using!

Add the coconut milk and red curry paste to a medium saucepan over medium high heat. Let the curry paste cook for 2 minutes then add the coriander and turmeric and cook for 1 minute more.

Add the chicken, red onion, chicken broth, fish sauce and honey and bring to the boil. Reduce the heat and simmer for about 15 minutes. Add the coconut milk and heat through.
Add the zucchini and let cook for 2 minutes or until soft enough to twirl around a fork.

Serve immediately and if using, top with the scrumptious added toppingz

Gluten Free · Vegetable sides · Vegetable-related

Spaghetti squash with cheese, garlic and spinach

Belinda

This gorgeous recipe comes from a vegetarian blog called “Peas and Crayons”

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AUTHOR JENN LAUGHLIN – PEAS AND CRAYONS

YIELD 2-4 SERVINGS

1 medium spaghetti squash
2.5 tbsp minced garlic
1 tsp olive or avocado oil
5 oz fresh spinach, chopped
1/2 cup cream
1 tbsp cream cheese
1/2 cup freshly grated parmesan cheese, plus extra for topping
salt and pepper, to taste
grated or sliced mozzarella for topping, to taste

Pre-heat oven to 400F.
Slice your spaghetti squash in half lengthwise and scoop out the seeds.
For easy cutting, feel free to stick your squash in the microwave to soften it up just a tad. Pierce it a few times with a knife (to help vent so it doesn’t burst) and cook for for 3-5 minutes. The knife slides through way easier this way! Smaller squash will need about 3 minutes while larger ones will be good to go at 4-5 min.

Next grab a lipped baking sheet or a rimmed baking dish.
Rub the cut side of the squash with a teeny bit of olive oil and place on your baking dish/sheet and roast face-down for about 40 minutes, or until tender and easily pierced with a fork. Cooking time will vary a bit depending on the size of your squash, and larger squash will need to roast a bit longer to tenderize. Once ready, the once rock-hard exterior of the squash will be visibly softened with a tender interior.

The squash can be roasted and stored in the fridge for a few days if you’d like to meal prep and plan ahead for a speedier dinner.

While the squash roasts, start on the sauce.

In a medium pot or skillet, bring a drizzle of olive oil to medium-high heat and sauté the garlic until fragrant.
Next add the spinach and stir until wilted. Add your cream, cream cheese and parmesan cheese and stir well.
Season with salt and pepper to taste and remove from heat.
Once the squash is done roasting, allow to cool until easily handled or pop on an oven mitt and use a fork to separate and fluff the strands of spaghetti squash.
Pour your sauce over each squash boat, stir to mix, and top with a little mozzarella cheese and additional parmesan cheese, if desired.

Bake at 350 degrees F for around 20 minutes or until hot and bubbly.

For a golden cheesy topping, flip your oven to broil on high for just a minute or two until lightly browned.

Dairy-free · Do-ahead · Gluten Free · Soup

Thai pea soup in a blender.

Belinda

What could be easier than making soup in the blender from beginning to end??

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This Thai pea soup is made completely in the blender and is full of fresh spring flavor with ginger, lemongrass, coconut milk, jalapeno peppers and peas.

3 cups fresh or frozen peas (if using frozen, thaw beforehand)
1x 15 oz can full fat coconut milk
1/2 cup vegetable or chicken broth
1 large shallot
zest and juice of 1 lime
2 tsp lemongrass paste (I use the Gourmet Garden brand found in the refrigerated area of the produce section)
1/2 jalapeno
1 1/2 inch piece fresh ginger
1/2 tsp red pepper flakes
1 cup fresh cilantro
salt and pepper to taste
Pea shoots and dash red pepper flakes for garnish

Combine all the ingredients in a blender and blend until smooth.
Garnish with pea shoots and red pepper flakes.
Soup can be served cold, room temperature or hot depending on your preference.