Thai Fish Curry

This is a recipe I got from Chef’s Plate and I LOVE this one. It’s got great flavour, it’s super easy to prepare, and it’s fantastic for chilly days! I hope you enjoy it also.

Thai Fish Curry
Cook time: 30 minutes
Serves: 2

2 basa fillets (or white fish of choice, tilapia works also)
4oz couscous
165ml coconut milk
1 red onion, diced
1 red bell pepper, thinly sliced
1 roma tomato, roughly chopped
2oz snow peas, string removed and halved
1 lime, zest and juice
1/2oz coconut flakes
1 red or green chili (or dried chilies), or to taste, de-seeded and thinly sliced (leave seeds in for more spice)
Salt & Pepper
1/4 cup water
Cilantro (optional)

Curry spice mix:
2g ground coriander
2g paprika
2g ground cumin
2g ground turmeric

Preheat medium soup pot on medium high heat until hot – do not add oil. Add coconut flakes and toast until golden brown, approx. 2-3 minutes. Set aside in small dish until ready to serve.

Add 2 tsp oil to soup pot, and heat over medium high heat until hot. Add red onion, red bell pepper, roma tomato, curry spice mix, and red/green chili. Cook for 5 minutes until onions are soft and spices are fragrant. Season with salt to taste.

Pat basa fillets dry with paper towel, and season with salt and pepper. Cut into 1″ strips.

Add coconut milk, basa fillets, and 1/4 cup of water to soup pot. Bring to simmer over medium heat. Once simmering, reduce heat to low, cover and cook for 3-5 minutes until basa fillets are cooked through (140F internal temperature).

Meanwhile, bring 3/4 cup of water to boil in small pot. Add couscous, gently shake so that couscous falls in even layer in pot, cover with a lid and remove from heat. Let sit 5 minutes; add lime zest and half of the lime juice, and a small drizzle of oil if desired; stir to combine. Fluff with fork before serving.

Remove fish curry from heat, and stir in snow peas and remaining lime juice. Serve fish curry over couscous in a bowl, top with toasted coconut flakes and cilantro. Enjoy!



Super Greens Soup

This is another recipe that comes from Jamie Oliver’s Super Foods recipe book. It is very easy to make (especially the way I do it!) and extremely delicious. It saves well too – I haven’t gone more than 2 or 3 days without finishing it all off, but it holds together well for leftovers. Hope you enjoy!

Super Greens Soup
Prep time: 5-10 minutes
Cook time: 20-30 minutes
Serves: 4

1 sweet vidala onion, chopped
4 cloves of garlic, minced
olive oil
2 medium sized white potato, chopped
1 can of chickpeas (standard 14oz can), drained and rinsed
2 sprigs fresh thyme (or 1 tsp dried)
1 sprig fresh rosemary (or 1/2 tsp dried)
1 bay leave
4 cups chicken stock
2 to 3 stalks fresh kale (about 5oz)
6oz chorizo sausage (fresh or smoked- I recommend smoked!)

Saute onions and garlic in olive oil until soft and fragrant. Add potatoes and chickpeas. Tie together fresh herbs and add to pot. (If using dried herbs, skip this step.) Add chicken stock; bring to a boil, then cover and reduce to low heat for 15 minutes until potatoes are almost cooked through.

If using fresh (raw) chorizo, pan-fry or bake sausages (whole). When cooked through, slice, set aside, and reserve pan drippings. If using smoked chorizo, slice and set aside. (The smoked flavour makes up for the missing pan drippings, trust me!)

Remove thick stalk from kale, and chop leaf into bite-sized pieces.

Remove fresh herbs from soup (if using dried herbs, skip). Add chorizo slices, pan drippings (if you have any), and kale to pot. Kale absorbs a lot of liquid, so you may need to top up with a cup of water (there is enough flavour in this soup it can handle the addition!) Simmer for another 10 minutes uncovered.

Serve and enjoy!

Thai Coconut Chicken Soup

This recipe comes from Cuisine Tonight: Cuisine Lite, a magazine my Mom picked up somewhere. This soup is delicious and very quick and easy to throw together. It is one we both highly recommend. I hope you enjoy!

Thai Coconut Chicken Soup
Prep time: 5-10 minutes
Cook time: 25-30 minutes
Serves: 4

2 tsp olive oil or vegetable oil
1 Tbsp minced red chile, plus more sliced for garnish if desired
2 tsp minced garlic
1 bunch baby bok choy, chopped (separate stems and leaves)
4 cups chicken broth (low-sodium preferred)
1 can coconut milk (light preferred)
2 tsp curry powder
4 oz. wide rice noodles
10 oz. boneless, skinless chicken breast, sliced thin
1/4 cup minced fresh cilantro
2 Tbsp lime juice
1/4 tsp salt
1/4 tsp black pepper

Heat oil in large saucepan. Add 1 tbsp chile pepper, garlic, and bok choy stems. Sauté until fragrant, about 5 minutes. Stir in 1/2 cup broth, scraping up any browned bits on bottom of pan. Add remaining broth, coconut milk, and curry powder; bring to a simmer. Stir in noodles and cook until softened, about 3 minutes. Stir in bok choy leaves, and chicken. Simmer until chicken is cooked through, about 5 minutes.

Remove soup from heat, and add lime juice and cilantro. Season to taste with salt and pepper; garnish with slices of remaining chili pepper, lime wedges, and serve hot.

Nutritional Information, per serving: 325 cal, 9g fat (6g saturated fat, 2g mono, 1g poly), 46mg cholesterol, 499mg sodium, 30g carb (2g fiber, 3g total sugars), 22g protein, 1mg iron, 21mg calcium.

thai coconut curry soup

Easy Balsamic Chicken and Vegetables

You know those videos you see as you’re scrolling through Facebook of simple, delicious-looking meals? Usually I try to save them (unsuccessfully) and completely forget to go back, so many have been lost. But this one I saved and I am very glad I did. This was so easy and so delicious, I know it’s going to become a household favourite. Enjoy!

Easy Balsamic Chicken and Vegetables
Prep: 5-10 minutes
Cook: 30 minutes
Serves: 2

butter or oil for sautéing
two handfuls button mushrooms
large handful green beans or haricots vert
2 chicken breasts, boneless & skinless, sliced in half lengthwise or butterfly
handful grape tomatoes, halved
1/4 cup Italian salad dressing
3 tbsp balsamic vinegar (or 2 tbsp balsamic reduction if you have)
2 tbsp honey (or 2 tbsp brown sugar)

Sauté mushrooms and green beans in butter or oil over medium heat. When cooked, remove from pan and set aside. Add chicken to pan and cook through. Remove and set aside with vegetables. Pour Italian dressing, balsamic vinegar and honey into pan, and stir to combine. Add vegetables and chicken back into pan, cover with sauce and cook until warmed through. Add grape tomatoes, and serve.

Original found here

balsamic chicken

(Apologies, I overcooked my tomatoes in the picture; would have been better added right before serving in my opinion.)

Bistro Boxes for Lunch!

So I have recently discovered the Bistro Boxes at Starbucks. Of course I recreated them at home! I love the idea of a “picnic” lunch with multiple parts and flavours, it makes me happy. So here are some Bistro Boxes I have put together recently for my lunches to inspire you! Add your own suggestions in the comments below!

Bistro Boxes
Serves 1

Protein Boost:
– Tuna salad & sweet potato crackers/chips
– Peanut butter & crackers
– Muesli bread & peanut butter (I’m going to try making my own muesli bread this weekend)
– Hard-boiled egg
– Turkey bites (or pepperoni)
– Deli meat & crackers

Dairy/Calcium Boost:
– Cheese
– Almonds

Vegetable Boost:
– Carrots, sugar snap peas, cucumber and/or grape tomatoes, with hummus to dip
– Edamame (with salt of course!)

Sweet “Dessert” Boost:
– Apple slices (I recommend Gala or Pink Lady)
– Grapes
– Strawberries
– Berries (raspberries, blackberries, etc.)

I like my bistro boxes to be heavy on the protein so that I will stay full for longer. I tend to pick 2 of the protein boost items, 1 dairy/calcium or vegetable boost, and a lovely mix of fresh fruit to act as “dessert”. What items would you throw into a bistro box?

Stay tuned for my muesli bread, hopefully coming this weekend!

Teriyaki Salmon with Sriracha Mayo

This recipe comes from a fabulous website called Budget Bytes, where you can find delicious recipes that use inexpensive ingredients, and most meals end up being under $5/serving (I believe this is USD, so this might vary depending on country). I highly recommend browsing her site, there are quite a few recipes I have saved for later.

This one was extra delicious for me because I had it right after a hard workout so I was extra hungry, but it’s still delicious on days I don’t workout. Hope you enjoy!

Teriyaki Salmon with Sriracha Mayo
Prep: 5-10 minutes
Cook: 30 minutes
Serves: 2

2 salmon fillets
2 tbsp light or low-sodium soy sauce
1 tbsp rice wine vinegar
1 tbsp brown sugar
1 tsp sesame oil
1 clove garlic, minced
1 tsp grated ginger
1/2 tsp corn starch
1 tbsp water
2 tbsp mayo
Sriracha to taste
Sesame seeds for garnish (optional)
Cilantro for garnish (optional)

Season salmon with salt and pepper, and bake at 400F for 30 minutes.

Combine soy sauce through ginger in small saucepan. Bring to boil over medium heat; combine cornstarch and water to make slurry, and add slurry to sauce. Simmer over low heat until thickened.

Stir together mayo and Sriracha to taste.

When salmon is done, plate with rice and desired vegetables; pour teriyaki sauce over salmon, and add dollop of spicy mayo on top. Garnish with sesame seeds and  cilantro if desired.


You can find the original here

Chinese BBQ Pork, Cha Siu

I cannot express how happy I am that I have found this recipe, and that it is so incredibly delicious, and easy. I love BBQ pork, but find that the cuts I can buy from my local Asian foods market is too fatty for my tastes. This recipe requires planning, because it is best if marinated for 24 hours, and need to be marinated a minimum of 8 hours. Aside from the pre-planning required, it is actually incredibly easy. I love throwing this in ramen soup (see my recipe for Shio Ramen), in bao (see my recipe for Bao), or just on its own with some rice and vegetables. Enjoy!

Chinese BBQ Pork, Cha Siu
Prep time: min. 8 hours, 24 hrs recommended
Cook time: 1 hour
Serves: 2 as main dish with rice/side dish, 4-5 as add-in to ramen

1.5 lbs pork (recommended: pork butt or shoulder, with fat; my preference is tenderloin)
2 tbsp sugar
1 tsp salt
1/2 tsp five spice powder
1 tsp paprika
1/4 tsp black pepper
1 tbsp sherry or Chinese plum wine
1 tbsp soy sauce
1/2 tsp sesame oil
2 tsp hoisin sauce
2 tsp tomato paste
2 tsp molasses
1 tbsp olive oil
3 cloves garlic, minced
1 tbsp hot water

Cut pork into long strips about 3″ thick. Don’t trim any excess fat. Put the pork into a large ziploc.

Combine the rest of the ingredients in a bowl to make the BBQ sauce. Reserve about 2 tbsp to baste while baking, and pour the rest over the pork. Make sure the pork is well coated, seal the ziploc, and marinate for minimum 12 hours. This dish is best if marinated for 24 hours.

Preheat oven to 475F. Line a baking sheet with foil and place a metal rack over top (if you don’t have a metal rack use a roasting pan). Place the pork on the rack, leaving space between cuts. Baste with some of the marinade, and bake for 25 minutes. (It is recommended to add some water to the bottom of the pan to prevent the juices from burning.)

After 25 minutes, flip the pork over and baste again with remaining marinade. Bake for another 25 minutes.

Flip pork over again, baste with reserved BBQ sauce, and turn oven to broil. Flip after 5 minutes, baste with remaining reserved BBQ sauce. Bake for another 5 minutes, then remove from oven and let sit 10 minutes. Slice thinly and serve.

cha siu, shio ramen

Cha Siu pictured here in Shio Ramen


Original here.