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
Oil
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!

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Shrimp Wonton Soup

My Dad is here helping me out with our new little bundle of joy, and we had a whole bunch of shrimp in the freezer. I’m loving Asian cuisine these days, so we decided to make shrimp wonton soup. We found a couple of recipes online and came up with our own based on the ingredients we had rather than making a trip to the grocery stor. We hope you enjoy it- it hit the spot for us!

 

Shrimp Wonton Soup 

Prep & Cook time: 20-30 minutes

Serves 2

 

Wontons:

10 large tiger prawns (cooked)

1 tsp soy sauce

1/2 tsp sesame oil

1/2 tsp fresh grated ginger

1 tbsp chives, chopped

12 wonton wrappers

 

Soup:

2 tsp sesame oil

1 tsp minced garlic

1 small carrot, thinly sliced

1/4 cup frozen peas

4 cups chicken broth

2 tsp chives, chopped

 

Remove tails and shells from shrimp, and put into food processor or blender. Add remaining wonton ingredients (except wonton wrappers), and pulse until shrimp is in small pieces, almost a paste (not smooth).

Lay out wonton wrappers on board, and get small dish of water ready. Divide filling evenly among wrappers, wet edges and fold together however you like to fold your wontons. Set aside.

Heat sesame oil in soup pot. Sauté garlic and carrots until fragrant and soft. Add remaining soup ingredients, and wontons. Bring to boil, then simmer 15 minutes on medium-low.

Serve hot.

 

Ham, Potato, and Corn Chowder

I love corn chowder, and I love ham, and potatoes are always good. So of course this soup is now near the top of my favorites list. I hope you enjoy it as much as I did!

 

Ham, Potato, and Corn Chowder
Prep time: 10 minutes
Cook time: 20 minutes
Serves 4

Oil or butter for sauteing
1 onion, diced
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, minced
1 tsp fresh thyme
1/4 cup flour
2 cups chicken broth
2 cup milk (2%)
2 to 3 medium potatoes (russet or other hard potato)
1/4 to 1/3 pre-cooked ham (I recommend honey ham)
1 cup frozen corn
salt and pepper to taste

Heat oil or butter in large soup pot. Add onion, carrots, celery and saute until starting to soften. Add garlic, thyme, and flour, and cook until flour is lightly browned.

Slowly add broth, deglazing pan as you go. Add milk, potatoes, and ham, bring to a boil. Reduce heat and simmer until potatoes are cooked. Add corn and simmer until corn is heated through. Season to taste with salt and pepper.

 

Original found here.

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

Stacey’s Sizzling Shitake Soup

So this soup is a melding of multiple recipes I have made in the past, and I am very happy with how it turned out. It might become my new favorite. Iain named it, even though the original didn’t actually have Shitake because I had some porcini mushrooms to use up instead. I was calling it “leftovers”, but Iain’s suggestion for a name does a much better job of describing what the soup is about. I hope you enjoy it!

Stacey’s Sizzling Shitake Soup
Prep time: 10 minutes
Cook time: 20 minutes
Serves: 2

Instant stir fry noodles
2 chicken breasts, skinless, boneless, chopped into bite-sized pieces or sliced thin
1/2 cup mushrooms (Shitake recommended, porcini or crimini or brown also good choices)
1/2 onion, chopped
2 large carrots, chopped
1-2 tsp miso soup paste + 1 cup water
4 cups chicken broth
1/2 block extra firm tofu, cut into tiny cubes
Sesame oil and/or soy sauce to taste
1-2 red chili peppers (fresh or dried), diced, optional
2 eggs
1 bunch kale + olive oil + sea salt

Cook noodles according to directions. Bring another pot of water to a boil and hard boil eggs. (For perfect hard boiled eggs, put eggs in cold water in pot with salt. Bring to a boil, and boil eggs at high heat full boil for 1-2 minutes. Remove pot from heat and let eggs sit covered in water for 12 minutes. Remove eggs from water, and submerge in ice cold water.)

Chop kale, toss with olive oil and salt. Preheat oven to 350F, spread kale on baking sheet, and bake for 10-15 minutes until crispy. Be careful not to burn it!

Sauté onions, carrots, and mushrooms.  Add chicken and cook through. Add miso soup paste, water, chicken broth and tofu and bring to a boil. Season with sesame oil and/or soy sauce and/or chili pepper.

To serve soup: divide noodles among bowls, ladle soup over top. Slice eggs and lay on top of soup. Add a handful of kale chips. Enjoy!

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Shio Ramen, including homemade broth

So a couple of weeks ago we went for dinner with our cousin and his wife, and we went to this great restaurant known for its ramen and noodle dishes called Shikiji. My cousin loves ramen, and prompted me to try the shio ramen, which of course I fell in love with immediately. The restaurant is unfortunately no where near us, so I decided to hunt around online for the recipe and try to recreate it at home. I am happy with how this turned out, though I made some tweaks and will make more next time. Here is what I did and plan to do next time, I hope you enjoy!

Shio Ramen
Prep time: 15-20 minutes
Cook time: 8 hours
Yields: 8 cups broth, approx. 6 servings

Broth
4 large carrots, cut into large chunks
1 onion, cut into large chunks
1 cup sliced shitake mushrooms
1 tbsp fresh minced ginger
2 cloves garlic, minced
1 tsp salt
leftover bones from 1 whole chicken (or 8 drumsticks if you don’t have leftover bones)
8 cups water
4 tbsp soy sauce

Ramen
Ramen noodles
Shitake mushrooms, sauteed
Bamboo shoots
Water chestnuts, sliced
Baby bok choy, chopped
Bean Sprouts
Green onions
BBQ Pork

In a large slow cooker, combine broth ingredients. Cook on high for 8 hours. Allow to cool, remove fat, and store until ready to use. Keeps for 3-4 days in fridge.

Cook ramen noodles according to package directions.

Put ramen noodles in bowl, top with vegetables, pour in approx. 2 cups broth. Add pork, green onions, bean sprouts.

Optional add-in’s: sesame oil, sesame seeds, dehydrated garlic slices, chili oil, hoisin sauce.

cha siu, shio ramen

Original found here.