Fajita Seasoning

Fajita Seasoning 1

Having this seasoning mix on hand makes dinner easy breezy!  (lemon squeezy??) Make a double batch and you can keep it for months in a cool, dry spot.  Use it on vegetables, fish or meat alike, these flavours go so well together and make dinner quick and simple.

  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/4 tsp cayenne pepper (or to taste)
  • 1 tsp sea salt
  • 1 tsp ground black pepper

How easy is this? just toss it all into a bowl and thoroughly mix.  Do yourself a favour and make lots.

Fajita Seasoning

Just looking at this, you can tell it’s tasty, right??

This works with anything your imagination can come up with …. salad dressing or vegetable dip or seafood bake …. you let me know if you come up with more!

 

For fajitas:

  • protein (or not to make it vegetarian)
  • onions
  • peppers

 

To make fajitas, simply generously sprinkle slivered chicken (or any meat, seafood of your choice) and toss in fry pan until just cooked through.

Cook sliced peppers and onions separately so they don’t overcook.

Serve with:

  • lime crema (sounds fancy, but it’s just a squeeze of lime juice with sour cream and a bit of salt)
  • salsa
  • avocado
  • lime wedges
  • chopped cilantro
  • toasted pepitas (pumpkin seeds)
  • tortillas

You can so easily turn this into what is crazy popular right now,  power bowls!  Just serve with cooked quinoa or grain of your choice.

Turn it into a sheet pan dinner, also featured everywhere right now, just generously sprinkle everything with the seasoning and toss it into a hot oven (?400?).

Yes, you are welcome, you didn’t know dinner could be so quick, easy, healthy and delicious, did you???

 

Laksa

Laksa 5

Ready to be garnished with a squeeze of fresh lime juice, bean sprouts, maybe some cilantro sprigs and a few fresh sliced hot peppers – then drizzle more sauce over top and enjoy!

Laksa …. or Thai curry noodle soup …. whatever you call this, you are going to L O V E the exquisitely well balanced flavours in this noodle bowl.  This dish is so versatile and can be a completely vegetarian or even vegan dinner with a few tweaks.

 

  • 1 tbsp vegetable oil
  • 10 prawns/shrimp , peeled and deveined 
  • or
  • 1 chicken breast, finely sliced
  • 2 garlic cloves , finely grated
  • 2 tsp ginger , finely grated
  • 1 stalk lemongrass , peeled, finely grated 
  • 1 tbsp brown sugar
  • 1 1/2 tbsp fish sauce
  • 1 tbsp Penang curry paste
  • 1 tsp coriander powder
  • 2 tsp chilli garlic paste or other chilli paste , adjust to taste 
  • about 4-5 cups of fresh vegetables – sliced and ready to be added to the broth
  • 400 g/14oz coconut milk
  • 2 cups /500ml chicken broth (or vegetable)
  • 3 kaffir lime leaves
  • 2 slices fresh galangal
  • 2 tsp lime zest (1 lime)
  • 200 g / 7 oz fresh egg noodles, prepared per packet (although really you can use any noodle)
  • Big handful bean sprouts
Laksa 2

Have everything ready to go before you start cooking, and it will all come together quickly.

Toppings / for serving:
  • Lime wedges
  • Fresh coriander/cilantro leaves
  • Sliced red onion or scallions
Laksa 1

Did you even know lemongrass could be grated?  So easy and quick!

 

Instructions
Heat oil in a large saucepan over high heat. Add prawns or chicken and sear both sides until light golden (doesn’t need to cook inside). Remove onto plate.
Turn heat down to medium. If pot is looking dry, add a touch of extra oil.
Add garlic, ginger and lemongrass. Saute for 20 seconds until garlic is golden.
Add sugar and fish sauce. Stir and cook for 30 seconds – it should look like caramel.
Laksa 3

 

Add chilli paste, coriander and curry powder. Stir and cook for 30 seconds.
Add chicken broth and coconut milk. Stir and bring to simmer, add lime leaves and galangal.
Simmer for 2 minutes, then add lime zest and return prawns and chicken into broth, heat just until cooked through.
Laksa 4

Tonight’s bowl of laksa included mushrooms, snap peas, sweet peppers, zucchini & cauliflower.

Serving:
  1. Place noodles in bowl. Ladle over soup.
  2. Top with bean sprouts and coriander, plus toppings of choice (chilli, red onion, Asian fried shallots).
  3. Squeeze over lime juice to taste.

This recipe came from a great food blog – RecipeTin Eats – pop on over to her blog for some more great recipes.

Lemon Tahini Bok Choy & Peppers

Lemon Tahini Bok Choy & Peppers

This is a vegan recipe!  I know, maybe not that big a deal to some people but I’m sort of a carnivore.  This is so delicious it can be served alongside pretty much any dish you enjoy.  Truthfully, my carnivorous tendencies are changing, albeit slowly.  My mind set is still that I think of what meat or protein I want to cook, then I work the rest of the meal around that.  However …. I’ve noticed that ever so slowly, my meat or protein is shrinking.  Tonight I served this veg dish along with pork cutlet and tonkatsu sauce.  A 3 ounce pork cutlet served both my husband and I, without either of us feeling like anything was missing …. changes are coming and we are right on board.

SAUCE – serves about 4

  • 1 tsp toasted sesame oil (plus extra for cooking)
  • 2 tbsp tahini paste
  • 1 lemon, juiced (start with 2 tbsp)
  • 1/4 tsp chili flakes
  • 2 tbsp water
  • 1/2 tsp salt
  • 1 clove garlic, minced
  • bok choy, onion, red pepper
  • toasted sesame seeds for garnish

To make sauce, whisk together all ingredients until smooth, taste and adjust seasonings.  It is hard to correct if you have used to much lemon, so start with 2 tbsp and if you like it “lemony”, add a bit more.

Lemon Tahini Bok Choy

Wash veg thoroughly, (those bok choy have a tendency to hide grit).

Heat fry or sauce pan, add onion, and saute lightly, add bok choy and peppers, drizzle with a bit of extra sesame oil.  Cook for 4-6 minutes, just until crisp tender.

Remove from heat and drizzle sauce over top, then sprinkle with sesame seeds.

Indian Spiced Chicken Korma

This rich Indian sauce is packed with enough spices and layers of flavour, you will want extra rice or naan bread to mop up every bit of sauce left on your plate.
Korma 8
  • 2 white onions, peeled and cut into quarters
  • 6 cloves garlic, peeled
  • 4 teaspoons curry powder
  • 2 teaspoons ground turmeric
  • 2 teaspoons garam masala
  • 1 teaspoon ground coriander seed
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cumin
  • 1/4 teaspoon ground cardamom
  • 1/8 teaspoon freshly grated nutmeg
  • 3 tablespoons extra virgin olive oil
  • 3 large tomatoes, diced small
  • 1 tablespoon freshly grated ginger root
  • 1/2 cup ground raw almonds
  • 1 cup unsweetened canned coconut milk
  • 1 1/2 cups plain low-fat yogurt
  • 1/2 a small red chili, de-seeded and minced (dried or fresh)
  • 1 tablespoon brown sugar (packed)
Korma 7

Key to making a dish like this is to have all your ingredients ready at hand.  Here I’ve blended all the dry spice together so it is ready to be stirred in at the moment I need it.

Korma 2

Chefs call this “mis en place”, which simply means having everything ready to go, BEFORE you start cooking at all.  It sure does make things smoother!

Instructions

  • Place the onions, garlic, and 1 cup of water in the bowl of a blender. Puree until smooth.
  • Measure out the spices (curry powder through nutmeg) into a small bowl.
  • In a large saucepan heat 3 tablespoons of olive oil over medium heat. Once the oil is shimmering, add the pureed onion mixture and cook for a 2-3 minutes, stirring constantly, until it begins to darken in color.

Korma 6

  • Add the tomatoes, ginger, ground almonds, coconut milk, yogurt, red chili, pre-measured spices, and brown sugar. Stir well.

Turn the heat down to low and simmer 30 minutes. Cut the chicken into bite-sized pieces and add to the pan; simmer for an additional 15 minutes. 

Korma 4

I had roasted a whole chicken the day before and felt like this Korma would be the perfect way to eat it all up the next day.  Use a rotisserie chicken for a quick dinner if you don’t have leftover chicken on hand.  Honestly, when we eat out, we usually order lamb korma, so you could just as easily use any protein of your choice – or go vegetarian and stir a bunch of fresh vegetables in.

Korma 3

Served today with homemade naan and the best crispiest crunchiest vegetable pakora!

CREAMY THAI PEANUT PRAWN & NOODLES

Noodles 3

Creamy, tangy and full of crunch this Peanut Noodle Dish is really a one pot wonder.  One of the few peanut sauces I’ve liked, that didn’t require cooking!

My BFF Jean made a version like this when we met up in Osoyoos for wine tasting, and it was just perfect.  She made it into a one pot meal by using quick cooking Ramen noodles, which cooked in a large pot of boiling water, adding veg and shrimp at the appropriate times to get it all cooked.  Drain it in a colander and pour the sauce over – presto, deliciousness!!!
Ingredients:
These are really just suggestions.  Tonight I used broccoli and sweet coloured peppers.
  • 2 servings of rice noodles
  • 1 pound shrimp, peeled and deveined
  • vegetables, such as :
  • 1 carrot, peeled and shredded
  • ½ pound snow peas, ends trimmed and shredded
  • broccoli
  • cauliflower
  • sweet coloured peppers
  • onions
  • garlic

Peanut Sauce:

  • 2 tablespoons grated ginger
  • 2 cloves garlic, grated
  • 1 cup creamy peanut butter
  • 1/2 cup cilantro, chopped fine
  • ¼ cup soy sauce
  • 2 tablespoons lime juice
  • 2 teaspoons brown sugar
  • 1 teaspoon chili flakes (optional)
  • 1/2 cup of chicken stock
  • Toppings:
  • chopped cilantro
  • chopped peanuts
  • toasted sesame seeds
  • lime wedges
  • sriracha sauce (optional)

DIRECTIONS

  • Mix ginger, garlic, peanut butter, soy sauce, lime juice, brown sugar, chicken stock and chili flakes in a bowl, puree and set aside.
  • Soak rice noodles in very hot water until just al dente, drain and set aside.
  • Remove the ingredients from heat and drain with a colander.
  • In saute pan, stir fry vegetables until just crisp tender.  Remove and stir fry prawns just until plump and tender.  Be careful not to overcook them – that can happen in the blink of an eye.

Noodles 1Return all ingredients to saute pan and stir to mix.  Add in enough noodles just to get the balance right.

Noodles 2

  • Pour the peanut sauce over the noodles and mix well.
  • Top with cilantro, peanut, sesame seeds and lime wedges to serve.
You can use any noodle if you don’t want the rice noodles, just cook according to package directions.

Peanut Sesame Noodles

PLAY WITH YOUR FOOD, you won’t be sorry!

YES, I mean it, get in there … play with this noodle dish.  Experiment with textures and colours, and then when its time to mix with the dressing your hands are the best tools in your kitchen, a great time to get the kids to help ….. (after they’ve washed up).

  • 1/4 cup peanut oil
  • 1/2 cup raw peanuts
  • 1 small jalapeño, minced
  • 1 small garlic clove, halved
  • One 1/4-inch slice of fresh ginger, peeled and chopped
  • 1/2 tsp sea salt
  • 1/2  cup thinly sliced scallions
  • 2 1/2 tablespoons soy sauce
  • 2 tablespoons water
  • 1 1/2 tablespoons rice vinegar
  • 1 tablespoon chili garlic sauce
  • 1 tablespoon black bean sauce
  • 1 tablespoon sugar
  • 1 teaspoon Asian sesame oil

 

Heat peanut oil in sauce pan, and add peanuts.  Heat until golden brown and allow to cool slightly.

Grind garlic, jalapeno and ginger with a 1/2 tsp of sea salt with mortar and pestle.  (Yes, you can use a food processor if you have one and would rather!)  Add sliced scallions.  Pour warm peanuts (with oil) over top.  The warmth allows the flavours to bloom.  Add the rest of the ingredients and blend well.  I can’t say this strongly enough but taste it!  Taste, taste, taste.  Everybody has a different brand of each ingredient, and that will make the overall taste slightly unique in every household.  Get a balance that you like, in other words, when you realize you are still tasting just to eat it ……

Soften rice noodles according to package instructions.

Thinly slice coloured sweet peppers, celery and any other vegetables you are inclined to add – this is so forgiving and just allows you to express yourself.

Asian noodles

Toss everything together until well blended.  Serve warm or at room temperature.

This noodle dish is easy to turn into a main dish, or one dish meal by adding chicken or seafood.  Keep it the way it is for a vegetarian meal or add some cubed, fried tofu.

Hawaiian Pork Bowl

All the fresh vegetables in the garden inspired me to create this Hawaiian Pork bowl with a combination of raw and grilled vegetables.  The recipe originated from a Food and Wine magazine but I couldn’t resist tweaking it a bit, and definitely adding more vegetables.

Pork Bowl 4

  • 1 cup boiling water
  • 1/4 cup sugar
  • 2 English breakfast tea bags
  • One 1-pound pork tenderloin, butterflied and flattened
  • 4 slices cooked bacon
  • Three 1/2-inch-thick 
slices of fresh pineapple—peeled, quartered and cored
  • 1 red onion, cut through the core into 1/4-inch wedges
  • 1 red pepper, quartered
  • 1 small zucchini, quartered lengthwise
  • 1/3 cup extra-virgin olive oil, plus more for brushing
  • Kosher salt
  • Pepper
  • 1/4 cup fresh lime juice
  • 1 garlic clove, minced
  • 1/2 a jalapeno, seeds removed, minced
  • 2 tablespoons soya sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon raw sugar
  • 2 tablespoons minced cilantro, plus sprigs for serving

(I can’t say this enough, TASTE your jalapeno for spiciness, and add as much as you enjoy.)

 

  • Steamed rice, crisp bacon, diced avocado 
and thinly sliced 
jalapeño, for serving

In a large bowl, combine the boiling water, sugar and tea bags and let stand for 5 minutes. Discard the tea bags and stir the tea to dissolve the sugar. Let cool completely, then add the pork and refrigerate for 1 hour.

Pork bowl

Light a grill or preheat a grill pan. Drain the pork and pat 
dry with paper towels. Brush the pork, pineapple, zucchini and red onion with olive oil and season with salt and pepper. Grill 
the pork over high heat, turning once, until lightly charred and an instant-read thermometer inserted in the pork registers 135°, about 7 minutes. Transfer to a carving board and let 
rest for 5 minutes, then slice the pork against the grain. Meanwhile, grill the pineapple and vegetables, turning until charred, about 4 -8 minutes.

Pork bowl 2

In a small bowl, whisk the lime juice with the minced cilantro, sugar, garlic, soya sauce, minced jalapeno, sesame oil and the 1/3 cup of olive oil. Season the dressing with salt and pepper.

Serve the pork, and vegetables over steamed 
rice with crisp bacon, diced avocado, thinly sliced jalapeño 
.Drizzle with dressing and enjoy!

Pork Bowl 3