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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Feisty Fiesta Chicken Salad

I didn’t know what to make the other day for dinner, but I knew I had romaine lettuce and chicken breasts to cook up, so I decided to go for a salad. I had some tortilla strips for salad toppings in my panty, so I decided to make a Mexican-inspired chicken salad. This is the delicious creation we ended up with. Enjoy!

Feisty Fiesta Chicken Salad

Prep time: 10-15 minutes
Cook time: 10-15 minutes
Serves: 2 as meal

2 chicken breasts, pounded thin or butterflied
Romaine lettuce (chopped)
Grape tomatoes (halved)
Cucumber (diced)
Avocado (diced; if you only use 1/2, save the half with the pit in a Ziploc bag in the fridge for later)
Tortilla strips (salad topping)
Fresh cilantro (chopped)
Chives (chopped)

Marinade
1 tablespoons lemon juice
1 tablespoons of light soy sauce
1/2 tablespoon lime juice
1/2 tablespoon of Worchester sauce

Blackening Seasoning
1/4 tablespoon salt
1 teaspoons paprika
1 teaspoons onion powder
1 teaspoons brown sugar
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon ground oregano

Salad Dressing
2 Tbsp fresh lime juice
2 Tbsp fresh orange juice
1/2 tsp ground cumin
Pinch chili powder
1 garlic clove (minced)
1/4 cup olive oil
1 tsp sugar or honey (optional)

 

Combine marinade ingredients, and marinate chicken (30 minutes to overnight).

Combine blackening seasoning ingredients. Remove chicken from marinade, rub with seasoning, and cook on medium heat in frying pan. Chicken should “blacken” as you cook.

Combine salad dressing ingredients in a small lidded container and shake to combine.

Toss lettuce, tomatoes, cucumber, avocado and salad dressing. Top with slices of cooked chicken, tortilla strips, cilantro, and chives.

feisty fiesta chicken salad

 

Original dressing recipe here.

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

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.

Enjoy!

You can find the original here

Chipotle Peach Chicken Tacos

Ever since I awoke to the fact that you can stuff a taco shell with many things other than ground beef, I have been searching for all kinds of different taco recipes. This one I have made a couple of times now, and we particularly enjoy it. I hope you do too!

Chipotle Peach Chicken Tacos
Prep time: 10 minutes
Cook time: 10-20 minutes
Serves: 4

3 to 4 boneless, skinless chicken breasts, cut into thin strips or bite-sized chunks

Sauce:
1 cup peach preserves or jam (apricot jam works in a pinch)
2 chipotle peppers in adobo sauce, chopped (remove seeds to reduce heat; chipotle pepper sauce can also work)
1/2 cup orange juice
1 1/2 Tbsp chili powder
1/2 tsp cumin
1/2 tsp paprika
salt to taste

Peach Salsa:
1 ripe peach, pitted and chopped
1/2 red onion, finely diced
1 red bell pepper, chopped
1 jalapeno pepper, finely diced (remove seeds to reduce heat)
2 Tbsp fresh cilantro, chopped
1 Tbsp rice wine vinegar

Tacos:
4 large soft-shall tacos or 8 small
white or orange cheddar cheese
coleslaw mix, plain
avocado, cut into cubes or mashed

Heat oil or butter in large frying pan with deep sides, and brown chicken. Combine sauce ingredients, and add to chicken; simmer chicken in sauce until cooked through.

Combine peach salsa ingredients in a bowl and set aside.

To assemble tacos:
Heat a large non-stick frying pan over medium heat; heat taco shells 1 or 2 at a time. If desired, melt cheese onto taco shell.
Layer coleslaw mix, chicken, cheese (if not already melted to taco shell), peach salsa, and avocado in taco shell and enjoy!

chipotle peach chicken tacos

 

Original here.

Traveler’s Noodle Soup

A friend posted this recipe to her Facebook feed, and I latched onto it right away! It combines all of my favourite things: delicious food, easy to put together, travels very well for lunch at work, and is so versatile! This is a great grab-n-go lunch for work, and will make everyone in the lunch room jealous. Enjoy!

Traveler’s Noodle Soup
Prep time: 5-10 minutes
Cook time: 5-20 minutes
Yields: 1 serving

1 square (serving) of instant stir-fry noodles (I like Six Fortune brand)
1 serving of preferred protein (shrimp, tofu, chicken, beef, or pork)
Small handful broccolini, stalks removed (about 5 stalks)
Small handful sliced mushrooms (about 4 mushrooms)
Small handful matchstick carrots
1 head baby bok choy, chopped
Small handful bean sprouts
1-2 tsp chopped fresh cilantro

For flavour paste:
1 tsp soup stock powder/bouillon (chicken, beef or vegetable)
1 tsp miso soup powder or paste
1 tsp hot sauce (I like Sambal Oelek or Sriracha)
1 tbsp soy sauce

Cook noodles in boiling water for 5 minutes or until almost fully cooked.

Cook protein according to your preference. Remember to thinly slice chicken, beef, or pork since it is going into a soup!

Combine flavour paste ingredients in small dish.

Layer cooked noodles, protein and flavour past in a container with lid (IE something you could put in your lunch bag to take to work). Add vegetables on top, starting with harder vegetables and ending with bok choy, bean sprouts, and cilantro. Put lid on container and store in fridge for up to 3-4 days.

When ready to eat, add hot water until top vegetables start to float (average of 2 cups depending on your container). Stir gently to disperse flavour paste into water. Cover and let sit for a few minutes until protein and vegetables are hot. Enjoy and try not to let your coworkers’ jealous stares get to you.

The great thing about this recipe is the versatility. You can use whichever type of protein you prefer, or skip that altogether. You can also change up the vegetables – above I include my favourites to get you started. The flavour paste can also be changed around depending on what you want to go for. (The biggest thing to remember about the flavour paste is that it needs to be a paste packed with flavour when all is said and done!) Please post your variations below! 

Original found here. 

traveller's noodle soup

Cajun Chicken and Shrimp “Gumbo”

So I found this recipe on Pinterest for Cajun Chicken and Mushroom “stew”. I did not have an onion, so I had to modify that. And I didn’t have mushrooms, so those came out of the recipe. And I was too lazy to cook my rice on the side, so I added it into the pot with more broth like a gumbo or a jambalaya. And I had shrimp, so I threw some of those in. This is what came out of my many modifications, and I think it was just delicious!

Cajun Chicken and Shrimp “Gumbo”
Prep time: 5-10 minutes
Cook time: 45 minutes
Serves: 4

4 chicken breasts, cut into bite sized pieces
2 tbsp flour*
1 tbsp onion powder
Salt and Pepper to taste
Oil, butter, or margarine for frying
2 bell peppers, chopped
2 cloves garlic, minced
2 3/4 cups chicken broth
1/4 tsp cayenne powder
1 1/2 tsp Worcestershire sauce
Dash Angostura bitters (if you have)
Hot sauce to taste
3/4 cup uncooked rice
20 large tiger shrimp (approx. 5 per serving)

Heat oil or butter or margarine in a pot over medium heat. A stainless steel (IE not non-stick) is preferred.

Toss chicken with flour, onion powder, salt and pepper. Add to pot, and cook through. Remove from pot, leaving behind all the brown bits stuck to the pan. Add bell pepper and garlic and sauté until peppers start to soften, and garlic is fragrant. Add chicken broth, cayenne, Worcestershire, bitters, and hot sauce; stir to combine and get up all the brown bits on the bottom of the pan. Add uncooked rice and shrimp, and simmer for 20 minutes until rice and shrimps are cooked.

Serve with cornbread if desired, and enjoy!

*If you want to go gluten-free, use cornstarch instead of flour. I would use less so that you do not have a cornstarch-y flavor in the dish.

If you have mushrooms I think they would go well in this dish. You could also add spinach or kale if you want some greens.