Tilapia over Pesto Spaghetti

I'm super crazy busy lately which means almost zero time to do my usually planned out grocery shopping! I went to the grocery store today looking for a last minute dinner to put together. The Tilapia was on special and my Mum recently made some dairy-free pesto for Justin and I - giving me the idea to do a pesto and olive oil with the fish. Instead of veggies, I opted for a grain - a thin spaghetti. 

To make this meal, you will need your favorite fish fillet, homemade or purchased pesto (extremely easy!), lemon, and your choice of side.

To make pesto, you will need basil, garlic, olive oil, salt, and a nut (my Mum used pecans for the buttery taste but you can use pretty much any nuts of your choice). Grind together to make a slightly thick paste. You can always reduce the thickness with olive oil, I recommend making a paste and keeping it in the fridge where you will have the option of using it as is or add olive oil.

Cook your Tilapia fillet until cooked through, if I remember correctly it was about 5-7 minutes on medium heat. I'm terrible at flipping my fillets without breaking them - and I hate having to add more olive oil. If you are unsure if your fillets are cooked, just give a peek in the middle. 

At the same time as your fillets are cooking, add your pasta to boiling water. If you are in a hurry, choose a really thin pasta so it doesn't hold up your dinner. Get your pesto ready and toss in with the pasta. Serve with lemon and pesto for the fish. Enjoy!

Stuffed Portabella Mushrooms

I was seriously craving stuffed mushrooms but I can't exactly stuff them with cheese like usual! I replaced the cheese with a seasoned couscous. Rice is also a good option but couscous is so quick to cook! First I marinated the mushrooms in some balsamic vinegar to give them a bit more flavor. Season the couscous as you like, I recommend garlic and onion, and replacing water with broth instantly gives it more flavor.
Grill or bake your mushroom until tender and stuff with couscous. Add a teaspoon of olive oil for more flavor. I topped it all off with a fresh baby tomatoe from our garden for some sweetness! If you are looking for some protein, I recommend adding a hard-boiled egg - although Justin would suggest bacon! This is just a really simple, vegetarian dinner as well as potentially vegan. :)

This is my dish, but it's a bit fuzzy.

Pasta and Sausage

I haven't put a new post up in a little bit, mostly because it's almost the end of my classes and I've been busy and also I made this amazing fish dish the other day but it looked horrible! Lol
This dish is so easy and super cheap, and variable! First, pick your favorite pasta (and if you are gluten-free then pick rice flour pasta). Then pick or make your sauce (I used fire roasted tomato and garlic) as well as your meat or sausage. I used a delicious Burgundy Pepper sausage but chicken, seasoned ground beef, shrimp (for pescetarians), pork, or whatever strikes your fancy! I prefer to use uncooked, fresh sausage and I specifically look for ones without nitrates. Uncooked meat does not require to be cooked beforehand so if you are really short on time, get cooked meat or pre-cook when you have time (up to a couple days in advance). While you chop up your veggies, start boiling your water for your pasta. Cook your meat (if you need to) with your vegetables and eventually the sauce when your meat is 2/3rds of the way cooked. When your pasta is cooked al dente, drain and rinse in cold water, and toss with your sauce, meat, and vegetables.
Dinner is ready in less than 30 minutes! Enjoy :)

Honey Apple Pork

I was looking for an easy meal last Sunday because I was in for a long, rough week! Take a pork tenderloin, mine was about 1 lb, and rub it with the honey apple butter as a marinade. Leave the pork in the refrigerator for at least 30 minutes to 2 hours. Preheat your oven to 375 F, and prepare a roasting pan with a raised rack. Roast for 30-35 minutes to get the pork to medium rare. Don't forget to let your pork rest!
Cook some veggies along side and you have a super easy, delicious dinner!

Tofu & Egg Pad Thai

Pad Thai is actually an achievable dish, although the authenticity of your dish depends on your ingredients and how it's prepared. The following recipe will get you pretty close to pad thai served at a restaurant, but I will also try to include the authentic ingredients along with the Americanized versions if you wish to pursue a more authentic/traditional version!

Your ingredient list:

Firm or extra firm tofu (1/2 to 1 package depending on liking)

1/2 package of Thai rice noodles (I prefer the widest available but all work)

2 tablespoons tamarind

1 medium-large minced shallot

2 tablespoons sugar (brown or white works)

1 teaspoon chili sauce (Garlic chili or Sriracha works)

2 tablespoons vegetable oil

1-2 eggs

1/2 lime

4 teaspoons fish sauce or oyster sauce

2 tablespoons peanuts

1 cup chives or green onions

1 cup bean sprouts with 1/3 reserved for topping

3 cloves minced garlic

For a more authentic flavor:

Substitute palm sugar for brown or white sugar

Add 1/2 cup banana flower

Substitute Chinese chives for regular chives

Some of these ingredients are not sold in regular supermarkets. You can find tamarind paste at an Indian or Asian market, purchase a paste without pulp so you will not have to use a strainer. Chinese chives are also sold at Asian markets, although you will be able to find regular chives at pretty much any supermarket. Tofu can be found at health food stores or the health section as well as Asian markets. Look for a tofu that specifically says extra firm or a tofu not labeled is usually firm. Firm tofu does not usually have an issue of breaking apart but extra firm is more likely to stay together while taking more of a beating. 

Your first task is to drain your package of tofu and place on a paper towel-lined cutting board. Place a couple paper towels on top of the tofu and weigh down with a slightly heavy object (like a box of cake mix). The pressure just induces the water to leave the tofu which will allow the tofu to brown. Let the tofu sit for 5-10 minutes, replacing towels when necessary. For a final measure, you can take a paper towel and gently press on the tofu (check the sides as well!). Julienne the tofu and cut into 1 inch pieces. In a bowl, add your rice noodles to water as directed by the package. Generally, soak noodles in water for about 10 minutes, or until flexible but not expanded.

Next, heat a large pan or wok with 2 tablespoons of vegetable oil and add your peanuts. If you are allergic to peanuts, you can use sesame oil and skip to the next step. Keep an eye on your peanuts (why I don't suggest you take care of your tofu as well as this step) and make sure they do not burn. Decide whether you will remove your peanuts or keep them in your pan - I don't feel like it really matters so I just keep them. Add more oil to your pan, if needed, and add your shallots, garlic, and tofu. Turn tofu occasionally to brown all sides. 

Once browned, add rice noodles into your pan stirring quickly to prevent sticking. Do not add the water from soaking. Stir your tamarind paste into 1/4 cup of warm water and add with sugar, fish/oyster sauce, and chili. This will brown your noodles, so continue stirring. If there is too much juice, turn up the heat on your pan or wok. Taste your noodles to determine if it needs more salt (oyster/fish sauce), sweet (sugar), or sour (tamarind).

Next, push your noodles to one side of your pan and crack your egg(s) on the bare side. Scramble your eggs until almost cooked and fold into the noodles. Taste your noodles again to ensure that taste is right, and that your noodles are cooked. If they are still undercooked, add a little bit of water until soft (the key is to soak them well in the beginning). Add bean sprouts and chives (and additional peanuts) and cook until noodles are dry and tangled. 

Serve with hot banana flower, lime, peanuts, raw chives, and raw sprouts. 

Enjoy a delicious and flavorful meal!

Afghan Introduction

I was recently at a friend's house for a study-dinner date. My friends are two Afghan sisters who wanted to introduce Afghan food to me. I absolutely love Indian and Nepalese food so I knew I was probably going to enjoy Afghan food as well! Since its August, the Muslim community is observing Ramadan by fasting while the sun is up. So at about 8 PM, we broke fast with bolani! Bolani is this delicious, buttery (without actual dairy) flatbread stuffed with various vegetables like potatoe and spinach. Although the bolani was most memorable, we also munched on Afghan meatballs, spicy potatoes and garlic, Afghan bread, and shrimp fried rice. My friends wonderfully sent me off with some bolani for Justin - and he was absolutely in love! Since then, Justin's been asking me to figure out how to make bolani but I do not have any tools or ability to make bread (maybe after med school?). Thankfully - I found my way out of having to make bread when I was visiting a local farmer's market this morning! The Afghan booth had four different flavors of bolani and all were vegan! :)

If you are looking to try bolani, check for a local Afghan store or at the farmer's market. If you are looking to make your own bolani, you can purchase phyllo dough (with dairy) or make a dairy-free bread. With a bread maker, add 3 cups prepared bread flour and 1 cup water and follow the instructions from your bread maker. While your bread is preparing, boil water and cook 1 lb of potatoes. Roll a small amount of dough thin (about the thickness of a tortilla) and about 10-12 inches across. Spread about 1/4 cup of potato mixture (as well as any other vegetables you want) and fold in half. Heat oil in a pan over medium heat and brown the bolani on both sides. Serve with plain yogurt or chutney. I heated 1/4 of bolani with a garlic and roasted bell pepper hummus spread for lunch below :)

Pita Bar Night

Justin and I are absolutely in love with pita bread, especially pita chips, so I decided to do a meal incorporating some Greek flavors! This meal was originally just a twist on a normal burger with a turkey patty inside a pita pocket. However, turkey is a naturally very lean meat, so I decided to add some extra flavors with hummus. Hummus is a popular Middle Eastern dip made of chickpeas, which are high in protein. My favorite flavors are roasted garlic, red pepper, or a mix of the two. This led to my other toppings: cucumbers and light feta cheese. You can also add tomatoes, lettuce, or even a tossed greek salad. I prefer to stay away from the extra carbs, but seasoned rice is an option as well.
Instead of making turkey patties, I ground up the turkey with sea salt and Greek seasoning (well worth $5 for the flavor it brings). Ground turkey, instead of formed patties, makes you consider portions a bit more (IMO), so I chose to do that instead.
Set out all your toppings, make your pita pockets, and create your pita bar!