Thai Pumpkin Curry

Nothing warms the heart and body like a good curry. Curries come in all shapes and sizes: from a Japanese curry made with stock and wheat flour to Indian dal whose beans act at thickeners. "Curry" is a blanket term for a saucy or stew like dish that is rich in ground spices and herbs. Most curries slow cook so the ingredients (typically vegetables and meat) have time to absorb the flavors and spices.

 

The "heat" in curries has several health benefits. First and foremost, studies show that the main compound in chilies (called capsaicin) has a thermogenic effect that boosts metabolism. Chili peppers can reduce the damaging effects of bad cholesterol and capsaicin may fight inflammation. And my personal favorite: spicy foods boost production of feel-good hormones, such as serotonin. So they may help ease depression and stress AND make you feel more satisfied at the end of your meal. Eat curry for these reasons or eat it because it's just plain delicious. 
 

Thai Pumpkin Curry 

1 tablespoon extra virgin Coconut Oil or Vegetable Oil
2 garlic cloves, minced
1 teaspoon ginger, grated or minced
1 white onion, diced
1 15oz can of Coconut Milk (I used Thai Kitchen's Light)
1 ½ cup pureed pumpkin
2-3 tablespoon curry paste (I used Thai Kitchen's Green Curry Paste) 
1 tablespoon fish sauce or soy sauce
½ cup raw cashews
1 head broccoli, chopped
1 red bell pepper, chopped
2 large carrots, chopped  
1 head bok choy, chopped
*other veggies: cubed butternut squash, eggplant, cauliflower, bamboo shoots etc
* Optional Protein: 1lb chicken, cut into cubes; 8 jumbo prawns
 
pinch of cinnamon
salt and pepper, to taste
Garnish: basil, shredded coconut, cashews 


Melt the coconut oil in a large pot set to medium high heat. Saute the onion and garlic until fully cooked. Add the coconut milk, curry paste, soy sauce and pumpkin. Heat until well mixed. Add the veggies, cashews and optional protein (chicken or prawns-add 5 minutes earlier). Simmer till veggies are tender but firm (and protein cooked). Serve with brown rice or quinoa and enjoy!

Tasty Quinoa Fried Rice

Chance are, if you live in North America, you've heard of and even eaten the oh-so-popular super grain Quinoa.  This "seed" originates in the Andes of South America and was touted by the Incas as "chisaya mama," or mother grain. Quinoa is gluten free, low glycemic and has the highest protein content of all conventional grains. One cup contains 15% of the recommended daily intake of iron, 21% of the daily intake of fiber, and is an excellent source of magnesium, iron and copper.  Combine this with the fact that Quinoa cooks incredibly fast (approximately 15mins in boiling water) and it's no surprise that Quinoa is moving up the ranks in popularity. 

The one complaint that people have about Quinoa is its "bland" flavor. It is often boiled and served as a substitiute for rice, potatoes or pasta. There are several ways to boost the grains flavor: 1) Cook it in chicken, beef, mushroom or vegetable broth instead of water. 2) Mix coconut oil, olive oil, butter or dressing in with freshly cooked Quinoa. 3) Saute cooked Quinoa in herbs and spices like garlic, onions, basil, cilantro, chili pepper etc.  OR for something even more tasty-- make Quinoa fried rice. This vegetarian dish* is chalked full of veggies, spices and substance. To date it is the most flavorful Quinoa dish I've had.  

Quinoa Fried Rice:

3 Cups of cooked white quinoa

4 fried eggs, for serving

3 tablespoons olive oil 

1 large white onion

2 cloves of garlic, diced

8 ounces mushrooms, sliced
1 head broccoli, cut into florets
2 baby bok choy, chopped
1/2 cup frozen corn
1/2 cup frozen peas
2 carrots, chopped
1 tablespoon grated fresh ginger
1/2 Cup soy sauce mixed with 1/3 Cup water
2 green onions, sliced
*Optionally add 1/3 cup chopped ham or bacon

Cook Quinoa as instructed on package (1 1/2 Cup dry Quinoa should make 3 Cups cooked). In a medium sauce pan, scramble 4 eggs cooked lightly and set aside.   

In a medium skillet or Wok, heat 2 tablespoons of olive oil over medium heat. Add garlic and onion, and cook, stirring often, until onions become translucent, about 4-5 minutes.
Add mushrooms, broccoli and bok choy. Cook, stirring constantly, until vegetables are tender, about 3-4 minutes. Add corn, peas, carrots, *ham and quinoa. Cook, stirring constantly, until heated through, about 1-2 minutes. Add ginger and soy sauce/water combination, and gently toss to combine. Cook, stirring constantly, until heated through, about 2 minutes.
 
Stir in green onions and eggs. Serve immediately and enjoy!

Lemongrass Salmon with Bok Choy Stir Fry

Throwing a good dinner party is one of my favorite past times. As lovely as being a host can be, I also appreciate the evenings when I get to be a guest. Aside from the relaxing conversation and leisure this type of situation provides, it expands my culinary mind and enlightens me to flavor combinations I would not otherwise come up with. A few weeks ago a wonderful new group of friends cooked up the most amazing halibut I have ever had. Their secret? Lemongrass. They added lemongrass and cilantro with a bit of sweetness to a buttery rich fish and vola! Clearly something worth reenacting, so I dreamed up a dish with a similar flair- Lemongrass Salmon with shrimp poppers.

 

Lemongrass Salmon

                      2 Salmon fillets

                      1 1/2 tablespoons chopped lemongrass

                      1 1/2 teaspoons packed light brown sugar

                      1/4 teaspoon salt

                      2 tablespoons chopped shallot

                      1 1/2 teaspoons fish sauce

                      2 Tablespoons oil
                      1 lemon
                      3 Tablespoons butter
                      1 bunch chopped fresh cilantro
                    *6 raw shrimp cut into cubes

Preheat the oven to 350 degrees. Run your finger along the flesh side of the salmon filets to check for any bones. Remove them with tweezers. Set aside.  In an electric food processor, grind the lemongrass, brown sugar, and salt to a minced texture. Add the shallot, fish sauce,  and oil. Run the machine, pausing to scrape down the sides, to arrive at a coarse paste. Taste it and adjust the flavors to create a heady paste that’s a little saltier than you’re comfortable with. You can also "water it down a little" with a bit of water and/or oil. Which I recommend.  Rub a baking pan with oil. Place the salmon in the tray (as well as the chopped shrimp if you choose to add them), skin down and evenly spread the marinade over the top of the fish. Squeeze the juice of one lemon over the mixture, as well as a bit of fresh cilantro.  *Optionally also poor 3 tablespoons of melted butter over top. Bake uncovered til the salmon is no longer deep pink on the inside (approximately 25 minutes).

 

 
Bok Choy Stir Fry 
                     1 onion chopped
                     2 carrots chopped
                     1 container bamboo shoots
                     1 container water chestnuts
                     1 red bell pepper chopped
                     1 bunch brocolini (or broccoli)
                     4 heads Bok Choy
                     3-4 shitake mushrooms*

       Sauce:
                    2 Tablespoons oyster sauce
                    2 Tablespoons soy sauce
                    2 Tablespoons fish sauce (or 1 Tbs soysauce and 1Tbs sugar)
                    2 Tablespoons sweet Thai chili sauce
                    2 Tablespoons brown sugar
                   2 teaspoons fresh lime juice

                   5 cloves garlic, minced

Heat stir frying pan to medium high heat. Mix the sauce ingredients (oyster, soy, fish, thai chili sauces, and brown sugar, lime, garlic) thoroughly in bowl and set aside. Oil the pan and saute the onions till tender. Add the carrots and mushrooms, saute for 2 minutes. Then add the rest of the veggies (bamboo shoots, water chestnuts, broccoli, bell pepper and boy choy) as well as the sauce. Continue to stir together until veggies have reached the desired level of softness.

  Serve stir fry with Lemongrass Salmon and fresh steamed rice! Enjoy :)