travel, eat, cook and repeat
PAPPARDELLE WITH CURRIED CHICKEN I came up with this recipe, combining my favorite pasta (Pappardelle) with a healthy Asian style curried chicken. It turned out well. Try it out in your own kitchen for an easy, healthy and tasty weeknight dinner. Ingredients: …
EASY TERIYAKI CHICKEN I was craving Asian food the other day and remembered our frequent trips to a ‘Yoshinoya’ restaurant which was across the street from our apartment. It was one of the few places that we could afford to eat regularly as …
EASY BROILED SALMON
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Sometimes, you want to have great tasting food without all the work. Here is a recipe that I came up with for a quick weeknight dinner. It’s better than ordering take-out and it’s healthy too. Quick marinating the salmon and then broiling it in a toaster oven brings out the best flavors. If you love fish and want to eat healthier, try this with various types of fish (cooking times will vary). You can adjust the marinade to your tastes too.
Ingredients:
1 lb boneless, skinless salmon
1 tsp ground mustard (or substitute Dijon mustard)
1 cup cilantro
1 green chili (or more)
1 tsp shredded ginger
½ tsp chili powder (or more)
1 tsp kosher salt
1 tsp mustard or olive oil
Method:
Wash and pat dry the salmon.
Place all the ingredients in a blender and make a coarse paste.
Apply the paste to the salmon.
Let marinate for 30 minutes.
Turn on the broiler.
Place the marinated fish on an oiled baking tray and let it cook for 4-5 minutes.
Turn the fish over and broil for another 4-5 minutes, until the sides of the fish are white and bubbly (cooked through).
Do not over cook.
Serve with rice or other grains (couscous, polenta, etc.)
With Memorial Day here, the summer grilling season is on. I prepared these super-tasty chicken drumsticks on the grill on Saturday for lunch. Try these with cold beer or a sweeter white wine. EASY CRISPY SPICY KOREAN-STYLE GRILLED CHICKEN DRUMSTICKS (OR CHICKEN WINGS) …
EASY BREAD PUDDING I usually avoid desserts and therefore don’t make them, but in recent times I have been having sweet cravings. We had invited a few friends over and I chose to make the dessert and opted for this easy bread pudding, …
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Check out my latest travel video on Kolkata:
Coming next week: Trip to Ireland.
I will be traveling for the next 2 weeks, but expect new travel videos and new cooking videos after I am back mid-April.
ROASTED WHOLE CAULIFLOWER An easy to make whole cauliflower recipe for those looking to eat healthier. Great for vegans too. I used a Bechamel sauce, but you could use a tomato based or Pesto or other vegan sauce to accompany this. It can …
SICHUAN STYLE GRILLED LAMB SKEWERS WITH CUMIN Spicy lamb skewers, which are full of flavor, come together quickly in this dish made for grilling in spring or summer. Serve with fried rice for a complete meal, or as an appetizer. Ingredients: …
SPICY STIR-FRIED RICE CAKES ‘KOREAN STYLE’
With the colder weather in Southern California this winter, I have been craving spicy food. I decided to try stir-fried rice cakes. I bought Korean rice cakes at H-Mart and made them the same evening, adding spicy Italian sausage, Japanese curry cubes and Sriracha sauce. It turned out very well. Try this in your kitchen. Feel free to add more vegetables or proteins of your choice. This recipe is not authentic Korean, but rather a fusion, but it tastes great.
Ingredients:
1 pack Rice cakes (approx 1.5 lb)
2 tbsp. Japanese Golden Curry cubes
1 bunch Green Onions
3-4 garlic cloves – chopped
1” ginger – chopped
2 tbsp. cilantro – chopped
2 spicy Italian chicken sausage (casings removed)
1 tbsp. soy sauce
1 tbsp. Sherry or Cooking Wine
1 tbsp. Sriracha sauce
2 tbsp. peanut oil
1 tsp of sesame oil
Method:
Wash the rice cakes in lukewarm water.
Chop the white parts of the green onions and set aside.
Thinly slice the green parts of the green onions and set aside.
Heat 2 tbsp of peanut oil in a large frying pan.
Add the sausage (casings removed).
Fry while breaking up the sausages into small bite size bits – 3-4 minutes until browned.
Add the white parts of the green onions, garlic and ginger and fry for 1-2 minutes.
Add the curry cubes, add 2 oz. water and press on the curry cubes until they dissolve.
Add the rice cakes and stir to mix well.
Add the soy sauce, sherry/wine and Sriracha sauce and mix well.
Cover, turn heat to medium/low and let cook for 10-15 minutes.
Check the rice cakes to make sure that they are soft.
Add the sesame oil and mix.
Serve warm topped with sliced green onions and chopped cilantro.
INDONESIAN STYLE BEEF/LAMB SATES This is a quick and easy grilling recipe. ‘Sates’ are sold in roadside stalls all over the region from Malaysia and Singapore to Indonesia. Chicken, beef and lamb are the most popular meats. The Indonesian version here is sweeter, more …
