Tag Archives: quick meal

Thai Red Curry Mussels

5 Jul

My new obsession in the kitchen: mussels. These are fast becoming addictive to both cook and eat! I love how simple and tasty they are, and how many different ways you can make them. I said I wanted to make a new kind every month and, two months in, I’m making good on my word. Next month, I want to try to replicate the beer-lime juice-tomato broth that I had at Dos Amigos on my first visit. But first up…

Serves 2.

Ingredients

2 lbs mussels, cleaned (discarding any mussels that are open)
1/2 red pepper, sliced thinly
1/2 yellow/green pepper, sliced thinly
1/2 red onion, sliced thinly
1/3 c white wine
1 13oz can coconut milk
1 1/2 tb garlic, minced
1 1/2 tb  red curry paste
1 tb fish sauce
juice of 2 limes
1 tb sugar
1 small handful cilantro, chopped

Directions

1. In a large pot (the wider, the better), heat to a boil the white wine, coconut milk, garlic, curry paste, fish sauce and lime juice, stirring to incorporate all the ingredients.
2. Add the  peppers, onions and mussels into the broth.
3.  Put a lid on the pot and let everything steam for 5 – 7 minutes, shaking the pot occasionally.
4. Serve with crusty, warm bread.
IMPORTANT: Discard any mussels that do not open after they have been steamed.

Mussel-y Goodness!

Turkey Tacos

9 Nov

When I come home from my Wednesday evening run, and then walk the dog, I am not interested in dinner that requires a lot of preparation. A little chopping and into the pan is my preferred method. Quick, easy, healthy. So when I came across a recipe for turkey tacos that could be made in about 15 minutes, I was very happy! Thanks EVER so, Martha.

You could absolutely add some chopped sweet peppers and/or corn to this recipe for a little crunch.

Ingredients

2 tb hot sauce (I used hot sauce & added some chipotle)
1 tb tomato paste
2 tb vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
1 tb chili powder
2 ts cumin
1 lb ground turkey
salt & pepper
handful cilantro leaves
tortillas

Directions

1. In a small bowl, whisk hot sauce, tomato paste and 2 tb water.
2. In a medium-sized pan, heat the vegetable oil and add the chopped onion. Cook for 3 minutes. (If you’re adding peppers or corn, toss them in here.)
3. Add in garlic, chili powder and cumin. Stir and saute 2 minutes.
4. Add in ground turkey with a pinch of salt and pepper. Cook roughly 3 minutes and then stir in the sauce.
5. Warm the tortillas, spoon the turkey into the middle and sprinkle with cilantro.

If you’ve got an avocado kicking around, slice it up and throw it into the tacos, too. A little spritz of lime and you are in delicious business!

Huevos Diablos

8 Oct

Translated as “devil eggs” this breakfast dish is not to be missed.  It’s our go-to breakfast dish whether just for ourselves or for guests. Easy, not too many ingredients, incredibly flavourful. Also, an excellent hangover brekkie. 🙂

Eggs poached in salsa (you can choose your level of heat), served on a crispy tortilla with avocado, topped with cheese, cilantro and green onion. Satisfying, simple & scrumptious!!

Serves 2.

Ingredients

4 eggs
2 cups salsa
4 tostadas
1 avocado, sliced
1 1/2 c cheese (cheddar, marble, cotilla, feta will all work), shredded
1/4 c cilantro, chopped
2 green onions, chopped

Directions

1. Pour the salsa into a sauce pan and bring to a simmer at medium-low heat.
2. Carefully crack the eggs into the salsa & poach the eggs until the whites are cooked, approximately 3-5 minutes.
3. In the meantime, heat the tostadas in the oven/microwave oven. They burn quickly, so keep an eye on them. 20 seconds in the toaster oven usually does it.
4. Place two tostadas on each plate. Cover with the avocado slices.
5. Gently remove the eggs from the salsa and place over the avocado slices. (A slotted spoon will work, as will a wide spatula.) Pour the salsa over the eggs.
6. Sprinkle with the cheese, then cilantro & green onion.


Shrimp & Mango over Soba Noodles

27 Aug

You want to make this. Trust me. It’s got lots of different textures, it’s easy to make, it’s healthy and it’s delicious.

Serves 2.

Ingredients

1tb canola oil                               
1 mango, sliced thinly
1/2 red pepper, sliced thinly
1/2 orange pepper, sliced thinly
handful of snow peas
12-16 shrimp, peeled & deveined
1 c roasted peanuts
1/4 c chopped cilantro
2 packages of soba noodles

Sauce

1 lime, juiced
2 tb soya sauce
2 tb hoisin
1 tb oyster sauce
1 tb rice wine vinegar
2 tb ginger
1 ts sesame oil
1 ts hot sauce

Directions

1. In a small bowl, combine all the ingredients for the sauce.
2. Boil a pot of water for the soba noodles and cook to the directions on the package. (Usually two minutes tops.) Drain.
3. Heat up canola oil in a wok or large pan to medium-high heat. Add peppers & shrimp, cooking for 1 minute.
4. Add in mango, snow peas and peanuts. Cook 1 minute.
5. Add in sauce and drained noodles. Cook another minute until all ingredients are coated with the sauce and shrimp are pink.
6. Serve and top with cilantro.

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