Kale walnut pesto noodles with shrimp and oyster mushrooms, how much more gourmet can it get? A recipe that inspired me to write a blog post after such a long time. Recently bought a Spiralizer, if you still don’t have it and wish to eat more fibre, this is something you must add to your tools. It’s my recent obsession, I spiral all possible veggies, even tried it with an onion. In case you are interested in knowing, it doesn’t work.
After an attempt to steal a pesto pasta from a friends lunch at office, I had to go home and make something with pesto.
Spiralizer, craving for pesto and need to eat healthy is what made this recipe happen.
For Zoodle Pasta:
Fresh Basil leaves 1 cup
Kale 1 cup
Garlic 4 cloves
Oil 2 tbsp
Thai chile 1 (absolutely optional)
Parmesan cheese 3 tbsp (2 for pesto, 1 for decor. Optional again!)
Tasted chopped walnuts 3 tbsp (2 for pesto, 1 for decore)
Salt 1/2 tsp
Some additions if you want:
Chopped oyster mushrooms 1 cup
Shelled, cleaned, deveined shrimps 1 cup
Halved cherry tomatoes 1 cup
- Spriralize the zoodles. make zoodles
- Put all the ingredients for the pesto in a food processor and chop roughly. Don’t forget to save some walnuts and cheese for the decor.
- In a pan saute oyster mushrooms and shrimps, season them with salt and pepper
- Mix everything together and it’s ready! The best and healthiest pesto pasta ever.
- Next day you can throw the left overs on a tortilla and have a great shrimp pesto taco for breakfast. Like this one!
It’s been 3 months since we have been eating Paleo. Yes, a step ahead of gluten free. Now we are grain free, dairy free, and yes sugar free. And it’s been 3 months since I posted anything here, was buy experimenting with Paleo. Trying to make them simpler and faster. This is one of them. 4 ingredients crab cakes, 6 patties will be ready in 20 minutes.
1 1/2 cups crabmeat
1 cup crushed baked potato chips
1 tbsp oil
In a bowl, beat an egg for 30 seconds. Add crabmeat and crushed potato chips. Mush it well. Make 6 patties and pan fry them on medium heat, each side for 5-6 minutes and then flip. None of the ingredients need very long time to cook.
This is one of my best creations so far. This one is for you to impress your guests.
Serves: 4, Cooking time: 30-40 minutes
- 1 cup crab meat (I get claw meat. for two reasons: one I like it better and I think it’s cheaper)
- 2 tbsp mayonnaise
- 1/2 cup spring onion, finely chopped
- 2 tbsp caviar (optional, just makes it look nicer)
- 1 large eggplant
- 1 tbsp salt
- 1/2 cup rice flour
- 2 tbsp oil
- Slice eggplants into 1/4″ thick diagonal slices, you should get 8-10 slices. Marinade them with salt in a ziplock bag.
- In a bowl mix crab, mayonnaise and spring onion and set it aside.
- Drain the excess water from eggplant slices and dry them on paper towels. Empty the ziplock bag completely and wipe it on inside with a paper towel. Add flour and eggplant slices to the same bag and toss the bag from one hand to another so that slices are evenly coated with flour.
- Heat a tbsp of oil on a large skillet on medium heat and arrange all the egg plant slices on the skillet. If you don’t have a skillet large enough, you can sear the slices in two batches. Turn the slices over after 5-7 minutes, or when they are brown on one side. Let them brown on the other as well then place them on a paper towel for 2-3 minutes.
- Transfer the slices on a serving plate, once they are cooled a bit put a spoonful of crab mix on every slice. Decorate with dash of caviar.
- Your guests would think of you as a great chef! 🙂
My best friend Sonal was here, she took 18 hours of long flight with 4 year old Nyla, just to meet me! Now Sonal has left. I miss Sonal. I miss Nyla. And I miss goan food. Not that we had too much of it but when did I need an excuse to miss food. Sonal’s mom Nirmal is one of the best cooks I have ever known when it comes to Goan food. Here is her secret shrimp recipe.
- 2 cups peeled and deveined shrimps
- 1 tbsp turmeric
- 1 tsp red chili powder
- 1 tsp salt
- 1 cup shredded fresh coconut, I used frozen. You just can’t use dried.
- 1 cup finely chopped onion
- 4-5 finely chopped green chili peppers, you can do without green chilies, for less spicy version
- 1/4 cup dried kokum, you can use other sour things as a replacement but wont get the same taste as kokum. It’s a key ingredient to this recipe. We tried it with green mango but didn’t turn out the same.
- 1 tbsp oil
- Soak kokum in a cup of water and set it aside.
- Mix shrimps with turmeric, chili powder and salt and set it aside.
- Heat oil in a pan and add onion, green chilies and coconut. Saute it for a while.
- Add shrimps to the mix and saute till shrimps are cooked.
- Finally pour kokum water and keep turning the mix till it is dry. Eat it with rice or just by itself. It’s yummy either ways.
When I made summer rolls for the first time I had lots of sprouts, shrimps, julienne carrots and julienne dicons left. I made this salad just to make good use of all those left overs and have been making it since then. And love it every time.
- 1/2 cup sprouts
- 1/2 cup small shrimps, cleaned, deveined and cooked (of course don’t use shrimps if you are making vegetarian)
- 1/2 cup julienne carrots
- 1/2 cup julienne dicons
- 1/4 cup chopped cilantro
- 1/4 cup crushed and roasted peanuts
- 1 tsp fish sauce (use soy sauce for veggie)
- 2 tsp lemon juice
- pinch of salt if needed
In a salad bowl mix everything except cilantro and peanuts, use them to garnish.
I have been intuitively making thai curry for at least 2-3 years now. The only mistake I was making was, making it in an Indian way! So it never tasted like thai curry, tasted like a mild Indian curry. This curry is now more thai, because of my newly learnt tips and tricks in that Thai cooking class. And quick of course.
Little bit of cheating here though, instead of making my own spices, I just used the ready curry paste that you get at the Asian grocery store. The way I was taught in my cooking class. =)
As you might be aware, you can very well change the ingredients, as long as you use coconut milk and some sort of thai curry paste, it will taste Thai. Use only vegetables for vegetarian or vegan versions.
Here is the one that I made:
- 1 chicken breast chopped in bite size pieces
- 1 cup small shrimps, deveined and cleaned
- 1 chopped bell pepper
- 1 chopped tomato
- 1/2 cup chopped dicon
- 1/4 cup chopped cilantro
- 1 cup coconut milk
- 2 tbsp thai curry paste
- 2 tbsp sesame oil
- This curry is made on high heat, all the way, and with continuos turning and stirring.
- In a bowl mix thai curry paste and coconut milk, and set it aside.
- Heat oil in a large wok, when oil is little smoky, add chicken. Let the chicken cook for a while, don’t forget the continuos stirring.
- Add shrimp and all the veggies except cilantro when chicken is cooked.
- Add coconut milk and thai curry paste to the mix in the wok.
- Bring it to boil and reduce to the consistency you like.
- Finish with cilantro and serve it with rice or dosa. I love it with dosas!
Thai is one of the cuisines that i just couldn’t get right. And Z loves Thai food, may be thats why he signed both of us up for Thai Cooking Class by MasterChef, my valentine’s day gift =) . Although I was pretty bored with chef’s yapping, I did pick up a few tips and tricks. And just handful of these opened up all new possibilities with this yummiest cuisine for me.
Here is my first one from the Thai series: The Summer rolls with peanut sauce.
- 6-8 rice roll wraps, found at asian grocery stores
- 1 cup julienne carrots, as per the chef, julienne = 8 x 8 x 2, which essentially means all pieces should be 1/8″ x1/8″ X 2″ in size.
- 1 cup julienne dicon
- 1 cup small shrimps, cleaned and deveined
- 2 tsp fish sauce
- 2 tsp lemon juice
- 1 tsp brown sugar
- a few cups of hot water
- Mix shrimps, fish sauce, lemon juice and sugar in a bowl. Cover it with paper towel and microwave for 5 minutes. Alternatively you can saute’ the mix on a pan.
- Take hot water in a large bowl. Dip one wrap at a time for 15-20 seconds in the hot water. Take the wrap out and spread it over a cutting board or any other flat and clean surface.
- Place some carrots, dicons and shrimps in one line, in the center of the roll. Do not over stuff. Roll the side towards you over the stuffing then fold left and right sides. finally apply some water to the open edge and seal it. Try to make tight but not very tight rolls.
- Place the rolls in the fridge for a few minutes before serving. Cut them in half and serve with peanut sauce.
- 2 tbsp peanut butter
- 1/2 tsp chili paste
- 2 tbsp water
- 1 tsp fish sauce
- Mix the ingredients well with a fork or in a blender till they form a uniform mix.
We spent large part of last holidays in La Jolla, a place which serves one of the best fusion foods and of course great fish tacos! In between the meals, which were just 2-3 hours apart, we went to this tiny little shack called Bahia Don Bravo for fish tacos. Now it’s a become sort of an equation, relaxation equals to fish tacos. I made them for Saturday breakfast and for Sunday breakfast. Improved every time I made them. This is my most improved Sunday version.
Fried fish: (which is not really fried)
- 1/2 LB fresh tilapia fish fillet, sliced at an angle in 2″ wide pieces
- 1 cup gluten free all purpose flour, I used Bob’s
- 1 extra spicy green chili pepper, finely chopped. Be very careful when you chop it, best way to chop green chili is to hold it by the stem and chop it with scissors. (or 1 tsp freshly ground, for those who don’t want to risk it with the green chili)
- 1 egg, lightly beaten
- 1/2 tsp salt
- 1 ziplock bag
- 1 medium size strainer, large enough to hold fish pieces.
- 1 oven trey
- oil spray
- 2 tbsp mayonnaise
- 1/2 cup chopped scallions
- 1 tbsp cocktail sauce
And the rest:
- 6-8 corn tacos
- 1 cup jillian chopped lettuce
- Preheat oven at 375 deg.
- Combine fish pieces and beaten egg in a bowl. Mix it with well with fingers so that fish pieces are completely covered with the egg.
- In a ziplock bag combine flour, chili peppers/ black pepper and salt.
- Add fish pieces one by one to the ziplock bag.
- Toss the bag from one hand to another a few times so that flour covers the fish pieces completely.
- Take the pieces out on a strainer and tap the strainer 2-3 times. This will get rid of all excess flour, and fish will need way lesser oil to reach the crunchiness.
- Arrange the fish in an oven trey. Spray oil to soak fish with oil. Turn the pieces around and spray on the other side too.
- Place the tray in preheated oven for 20-25 minutes or till fish is light brown.
- In a bowl combine the mayonnaise, scallions and cocktail sauce.
Assembling the tacos:
- Warm tacos on a pan/ girdle, one by one. Please don’t use microwave for this, they will become chewy.
- Spread sauce on the taco. Place 2-3 fish pieces and some lettuce on half of the taco. And fold it.
- I like to make towers of tacos, a single tower holds four tacos. I have been trying to add more, will let you know when I succeed. Happy tacos till then!
Once upon a time a waitress tortured me by forgetting to put my last fish taco in my to go bag. But I was strong, I faced the situation with courage. And that was the day I decided, I cannot depend on others for my fish taco. Here is my first ever DIY fish taco and it’s gluten free too. Now noone can take my fish tacos away from me, well there one person who can and he does!
- Baked Tilapia/Catfish
- 6-8 corn tortillas
- 3 tbsp mayonnaise
- 1 tsp cocktail sauce
- 1/2 cup chopped scallion
- 1 cup shredded/ chopped jillian cabbage, i didn’t have any but it’s a good idea to add heathy crunch
- Make baked Tilapia/catfish as per the recipe
- Mix mayonnaise, cocktail sauce and scallions in a bowl
- Warm tortillas on a oiled skillet or a shallow pan, one by one
- Spread some mayonnaise mix on a single tortilla and place 2-3 pieces of baked fish and cabbage, fold it and it’s ready to eat
Although it was 9:30 by the time we reached home, I still wanted to make New England Clam Chowder. For various reasons, including to keep up with our that week’s theme, the American food theme and to finish clams before they were spoiled. Most recipes I looked up online were for at least a people and I just didn’t have patience to work out the quantities for 2. So I made up my own and it tasted just like any other excellent clam chowder. Additionally the recipe turned out to be way simpler and quicker than other. Make some gluten free biscuits parallel to this chowder and your quick and yummy dinner will be ready in 30 minutes.
- 4 stripes chopped bacon
- 1/2 cup chopped onion
- 1 cup peeled and cubed potatoes
- 1 cup clams, shelled, cleaned and chopped
- clam juice, whatever quantity is available with your clams
- 1 tbsp rice flour
- 1/2 tbsp tapioca flour
- 3 cups water
- Fry bacon in a pan till crisp. Take the bacon out on a paper towel with a slotted spoon/spatula.
- Add potatoes and onion to the bacon fat. Keep turning it till it’s browned.
- Add flours and turn it for a while
- Add clams, cover the pan and let it cook for 5 minutes on simmer
- Finally pour clam juice and water, bring it to boil and simmer till you get desired consistency.
- Take out in serving bowls and finish with some crispy bacon