Category Archives: Asian

Asian Buckwheat Soba Noodle & Chicken Bowl

Now who doesn’t love a gorgeous bowl of noodles doused in asian flavors with a bit of crunchy peanuts and grilled chicken?  Throw in some fresh, crisp vegetables and scallions and before you know it there’s an asian invasion inside your mouth.  Wow I am really on a roll lately with bad puns…

I found these noodles at this AMAZING gluten free store that is unfortunately 2 miles away from my house. I say that because it has an incredible selection which makes my eyes bulge and my money disappear.  The appeal of packaged gluten free goodies is often too tempting and I opt not to indulge but some hearty gluten free pasta can be a girls best friend when in a pinch.  Fortunately for the BF though because this was an on the fly meal for him, which he gobbled up faster than I could clean the kitchen.

The saddest part though is that I made this months ago, like maybe in June?? :/ I took the pictures and then left them to hang out on my phone till tonight when I was cleaning through the clutter and all the 1,000’s of apps I have & don’t use.

This is your fairly classic combination of asian flavors and as always make to order for your own taste buds!

Ingredients:

1 serving buckwheat soba noodles (always check for GF if needed. Soba does not guarantee it is GF)

1 carrot julienned

1 serving pre-cooked chicken

2 scallions cleaned and sliced

1 tsp grated fresh ginger

1 clove garlic, minced

2 tbsp tamari

1 tbsp sesame oil

1 tsp oyster or fish sauce

1 tsp red chili flakes

1 tbsp rice wine vinegar

**flavorless or peanut oil to saute, or for lighter version use low sodium vegetable broth

Directions:

-Boil noodles according to directions.

-Mix sauce ingredients, tamari-vinegar.

-Add oil or veg broth to a deep skillet, bring to medium-high heat and add carrots, ginger, garlic.  Saute for 2-3 minutes until carrots soften.

-Add noodles with a bit of pasta water if needed and mix together.  Add your chicken & sauce ingredients & mix till everything is coated and warmed up.

-Remove from heat and add scallions and 1 tbsp crushed peanuts or sesame seeds if allergic to peanuts.

Put in your favorite bowl and eat up!

Asian Broccoli and Almond Chicken Salad over Brown Rice

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Back to school next week and it will indeed be a stress induced apartment here. I will be diving head first into my masters program while the BF starts law school. So I have been trying to plan meals ahead or what is easiest to make because I know I’m not going to want to spend a lot of time in the kitchen. (Well I want to but it’s just not going to happen) And considering I probably won’t have access to a microwave to warm up school lunches, they need to be able to travel and be eaten cold. So does that look like chinese take out? Cuz it’s not!

But the good news is this is just as easy to make and of course a lot healthier! I love being able to satisfy my cravings for salty, greasy junk food without all the consequences that usually come after eating them. This seriously requires no skill or chopping or slicing or dicing. Literally a matter of throwing ingredients in a dish, bake, stir, eat. So you have no excuses! Go make your lunch for the week!

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Recipe serves 2

Ingredients:
1/4 cup uncooked brown rice
2 chicken breasts with marinade (see below)
2 scallions sliced, green parts only
1/4 cup slivered almonds
1 cup frozen broccoli
-1 tbsp sesame seeds

Directions:

-Cook 1/4 cup brown rice with 1/2 cup water and splash of sesame oil and tamarind paste. Prepare according to directions and check when a little water is done, you may need to add more.
-Meanwhile put your almonds and scallions in a large enough bowl to mix everything.
-Thaw broccoli in microwave for 30 seconds-1 minute and toss in bowl with almonds and scallions.
-When the chicken is finished cooking, allow to cool slightly so you can pull apart pieces with a fork and then throw it in the bowl. Pour the marinade over everything and should help warm the broccoli to completely thaw. (Snag the big pieces of garlic unless you’re a weirdo like me and love eating big pieces of garlic)
-When the brown rice is cooked toss in the bowl and stir everything together. Taste to see if you need any more soy sauce, vinegar…etc. I like lots of black pepper and then finish it with sesame seeds. Bam! Lunch for the week. Or if you have an appetite like me, maybe two days 😉

Ingredients for Chicken Marinade
-2 Chicken Breasts
-2 tbsp tamarind paste
-4 tbsp gluten free soy sauce
-2 tbsp sesame oil
– 1 garlic clove cut in half
-1 tbsp sugar (I use coconut)
-juice of 1 lime
-2 tbsp rice wine vinegar
-1 tbsp fish sauce

Directions:
-preheat oven 350 degrees
I use a glass bread baking dish and stir everything together, coat chicken and throw it in the oven. Check after 5 minutes, flip and check again after five minutes. Should be about done, double check because everyones oven is different.

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This would be really delicious hot or cold 🙂

Baby Eggplant, Maitake Mushrooms & Forbidden Rice Indi-asian Fusion

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I love love love forbidden rice. It is not something I frequently see in the grocery store but I can tell you when I spotted it I scooped it up right away. I’m not even a huge rice person but there is something about the flavor and texture. It has this chewiness that other rices don’t have. Maybe thats why the Emperors made it “forbidden” 100 years ago in China. That’s where it gets its name from and they made it off limits to everyone else. They believed it made them especially strong and that it contained exceptional benefits. Well lets just say they were on to something. Forbidden rice is jam packed with anthocynanins which are like super powered antioxidants that are found in all “purple” foods.  It  actually has a deep dark purple color which you see when you cook it.

So I have had this lovely ingredient patiently awaiting in my pantry for its call into a dish and that time finally came after I made a trip to a nearby Asian grocery store. I picked up some Maiktake mushrooms also known as hen of the woods. They are really pretty looking and they have great earthy flavor.

20120724-200545.jpg Just a few health benefits of these mushrooms is that they can boost the immune system, help you lose weight because they are high in fiber and low in calories, anti-cancer properties by activating macrophages which are your “good guys” in your immune system and they can help lower blood sugar levels.  Just to name a few.

When I was thinking of what direction I wanted to go with this dinner I couldn’t decide between Asian or Indian, so I’m sure you can assume what I did. Yup I combined them. I’m not sure this is for everyone because it had a lot of flavor but I really enjoyed it. I wanted to use some Indian spices that I have had and not really cooked with them much. Some cumin seeds, coriander seeds and a few fenugreek seeds. I wanted to use these because they too are packed with nutrients which I was not aware of before I made this. Did you know 1 tbsp of cumin seeds has 22% of your daily iron needs? Fenugreek seeds too have 20% your daily iron needs as well as almost 3 grams of protein and fiber. Together these seeds have been shown to help lower blood pressure, cholesterol, ease digestive problems and help prevent cancer! Who knew these seeds were actually superfoods!

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So although I wanted to throw all of these into the dish I also have been loving miso paste lately and wanted it to join the party. I consider this to be another superfood because it is alive with good bacteria to help your tummy. It also taste really good. So I wanted to use a smidge of this with a bit of love from tamari and some chili flakes for heat 😉 But really just a smidge.  In case you have never worked with it before just make sure you add it once your food is taken off the heat so not to kill the healthy bacteria.

Ingredients:

-Up to 1 tbs of cumin and coriander seeds

-1/2 tbsp fenugreek (these amounts really depend on your taste)

1/4 cup uncooked forbidden rice

1/4 cup vidalia onion

1 garlic clove

3 maitake mushrooms

1 cup baby eggplant diced

*optional, vegetable stock for healthier stir fry

*optional dinosaur kale leaves chopped

1 tsp miso paste

splash of tamari

sprinkle of chili flakes

Directions:

-Cook forbidden rice according to package

-Once it is almost done, begin toasting your seeds in large enough frying pan over medium heat.  Toast them until it smells fragrant but becareful not to burn.  You may or may not use oil (I don’t).

-Add splash of oil or vegetable stock,  onions, mushrooms and eggplant and saute over medium-high heat for 3 minutes.  Add either another splash of oil or more stock and add your kale and garlic.  Cook until wilted.  Season with tamari and chili flakes.

-Once everything is cooked, remove from heat and stir with rice.  Add miso paste and stir well.

*If you don’t want the whole seeds in your dish, use a coffee grinder after they have been toasted and cooled.  Then sprinkle over the onions when you begin to saute and stir well.

Spiralized Sweet Potato with Spicy Satay Sauce

Thanks for not leaving me.  I know its been awhile.  Don’t worry I haven’t stopped eating or cooking.  I’ve just been busy and there are lots of changes going on.  But the deliciousness is not changing, it is hopefully only getting better

😉

For one reason or another, sweet potatoes have been calling my name lately.  I just want to eat them in every possible way.  The one downside to preparing sweet potatoes or potatoes in general is they can take awhile to cook.  That is a big reason why I don’t have them often.  That is until I bought a vegetable spiralizer aka my new favorite toy.  Actually I got it with Amex points (love that) and it was so worth it.  I was able to spin this lovely sweet potato in under a minute and then throw it into a saute pan with some lovely satay.  Good thing too because I had just spent roughly 5 hours in the car and I was in no mood to make anything.  It’s times like these when I just want to make a yummy green monster (my fav recipe is soon to come) instead of cooking for myself.  But then I tempted myself by picking up some lovely orange friends and the thought of peanut butter-{actually pb2 shh it’s my secret} paired with it is one of my favorite combos.  They are like secret best friends or something I swear.

To add a little something I threw in some frozen edamame.  The actual satay sauce took a whopping 30 seconds maybe?  I stirred some pb2 with tamari, sugar free maple syrup, and rice vinegar.  Yeah this is really complicated stuff.  This was sooo good and comforting.  This is like the thai version of mac and cheese.  Oh but it is gluten free.  Oh and its a much healthier version.  And the sweet potato actually feels like your eating pasta?!?  Your taste buds won’t know the difference, they will just be really happy once you feed them this.  Now go spend maybe 10 minutes and make this!

Ingredients: Serves 1

1/2 sweet potato spiralized (if you don’t have one just use a vegetable peeler, but you probably won’t get the same result)

1/2 small sweet onion chopped

2 garlic cloves minced

1 tbsp sesame oil

2 tsp fresh ginger, or 1 tsp dried

1 carrot spiralized

1/4-1/2 cup shelled edamame, thawed

Satay Sauce:

Mix 2-3 tbsp pb2 or peanut flour with 1 tbsp tamari, 1 tbsp rice vinegar, 1 tbsp sugar free maple syrup (use agave for vegan) and 3 tbsp spicy red chili sauce (I use homemade).  Add enough water to thin it out.  Keep nearby.

Directions:

Saute onions for 2 minutes in non-stick pan with cooking spray.  Add garlic and ginger.  Add sweet potato and carrot.  Stir to combine.  Add sesame oil and coat the noodles.  Add satay sauce and cook the noodles until you like the texture.  For me it was about 5-7 minutes which produced an el dente “pasta”.  Some fresh cracked black pepper on top was perfect.

Calories are around 500 for entire recipe calculated with 3 tbsp pb2 and 1/2 cup edamame.

Health Benefits of Sweet Potatoes:

-Sweet potatoes are super high in beta carotene which needs fat to be absorbed.

-Improve blood sugar regulation

-High in fiber

-Low in calories

-High in vitamin B6 and manganese

Quick and Easy Asian Salmon Cakes & Sweet Potato Stacks

Canned Salmon.  Not a very enticing ingredient.  Canned wild sockeye salmon?  Boneless and skinless? Ok, maybe we’re on to something.  But now what?  That’s how I felt after buying a can of good quality sockeye salmon, totally clueless and not wanting to put a lot of effort into date nights dinner.

So after googling some salmon cake/burger recipes I decided to just stick with my favorite Asian flavors and keep it simple.  I love recipes that I can literally stir together in a bowl and throw in a frying pan.  They are practically fool proof.  The only thing that needs perfecting here is getting the right consistency.  I used some blended gluten free tapioca bread to help bind the cakes, but next time I might use some oat flour or something with a bit more thickness.

And as for those delightful sweet potato stacks?  Thanks to my mandolin they took about 5 minutes to prepare and get into the oven.  Yeah, I love things that are that easy.  I have been thinking I wanted to do some kind of sweet potato, beet goat cheese stack, which may be coming in the future- {you can’t rush these things ;)} But I followed the recipe from here, except I forgot my muffin pan was a mini so I just stacked them on a sheet pan which worked out fine (spray the pan! I always forget!)

Oh and my favorite salmon topping of course, goat cheese and avocado spread.  Simple, easy and delicious on everything!  I also made some minted mango chutney for an added bit of flavor but I ended up just eating it after like a healthy sweet treat 🙂

Ironically, date night photos are always lack-luster because the BF can’t wait for me to have a photo shoot but don’t let that keep you from trying this recipe.  It is so easy and so yummy, I got the dance- so you know it’s man approved too 🙂

Ingredients:

1 can wild sockeye salmon (boned and skinned will make your life a lot easier)

3 tbsp sesame oil

2 tbsp gluten free soy sauce

2 tsp fresh grated ginger

1 garlic clove minced

3 scallions chopped, (green part only)

1 slice gluten free bread for binding

juice of 1 lemon

s&p

Directions

Mix everything really well in a large bowl.  I did this the day before so the flavors can mingle.  When ready make into 2 large or 4 small cakes and pan fry about 5 minutes on each side till they get nice and crusty.  Top with spread and serve on gluten free buns, fresh lettuce or solo!

Sweet Potato Stacks

Use a mandalin to slice 2 sweet potatoes.

Throw in a bag with 2 tbsp sesame oil, 1 tbsp fresh ginger, 1 garlic clove minced fine, few dashes gf soy sauce and half fresh squeezed orange juice.   Shake really well to coat and stack on a baking sheet or use a muffin pan.  Bake for 30-40 minutes on 350 till they are tender.

Goat Cheese & Avocado Spread

Mix 2 oz goat cheese with 2-3oz avocado.  Add juice of half a lemon, and season to taste.

Minty Mango Salsa

Chop 1 ripe mango and mince 1-2 tsp fresh ginger.  Combine in a bowl with 2-3 sprigs fresh mint.  Let it sit in the fridge for at least 2 hours.

This recipe may seem long but it is so easy, healthy and affordable!  The cakes turned out perfectly moist and the sweet potato stacks were a match made in heaven!

Healthy Sweet & Spicy Breakfast “Eggroll”

Lately I have been having a lot of sweet breakfasts and I wanted to try to switch to more savory ones to try to lessen my intake of sugar.  This breakfast is a good transition because it has a bit of both plus lots of vegetables and protein, perfect way to start the day.  This is very easy to prepare and you can use your favorite selection of vegetables.

Recently, baby bok choy has become one of my favorite new super foods.  Did you know 1 cup has only 15 calories with 2g protein plus omega 3’s and 6’s?  It is also packed with Calcium, vitamin A, C & K!  How have we not met sooner my love??  Especially for those who aren’t green vegetable people , this is not bitter at all and only needs a little bit of flavor.  I also had some pretty red bell peppers, mushrooms & my favorite addition to freshening up Asian flavors, some orange zest.

Oh and I am not afraid of some garlic or onions-ever, especially at 9 in the morning 😉

I was so pleased with how this turned out.  Savory, zesty with a tad of spice and sweetness- a delightful way to start the day.  Oh and this healthy eggroll clocks in at 300 calories, booya!

Ingredients:

2 eggs

1 tsp baking powder

2 tbsp sweet thai chili sauce

1/4 cup spanish onion

1 garlic clove

1/2 red bell pepper

1/4 cup mushrooms

1/2 tbsp orange zest

1-2 tbsp fresh squeezed orange juice

1/2 tbsp sesame oil

1 tbsp rice wine vinegar

1 bunch baby bok choy

1-2 scallions diced, green parts only

Directions:

-First prep and wash everything by rinsing your bok choy, light scrub on orange, wipe your mushrooms.  Slice and chop everything, onions, red bell pepper, (I like fine dice for them) mushrooms, garlic clove, and scallions.

-Heat medium sized saute pan with spray if non-stick and toss onions in.  Saute 2-3 mins and add red bell pepper.  Once they begin to soften slightly add your mushrooms.  Saute 2 minutes and add garlic and rice wine vinegar.  Throw in orange zest, orange juice and sesame oil.  Add your baby bok choy and saute till wilted.  Throw on a plate and cover to keep warm.

– To make eggroll scramble 2 eggs with 1 tsp baking powder and 2 tbsp sweet thai chili sauce (mine is homemade and is spicy, if yours is store bought you might need to add cayenne or other spice) till well combined.

-Heat crepe pan or non-stick pan and make your “egg crepe” by dropping half the batter, or 1/3 if you want a truer “eggroll” size and roll around to make a even circle.The batter is very thin and delicate so be careful when flipping.  Check out those red hot pepper flakes, ooo baby that will wake you up in the morning! 🙂

-Finish cooking the rest and assemble.  You can top with a drizzle more sweet thai chili sauce but I didn’t think it needed it.

This is very breakfast friendly since it cooks fast, is filling and satisfies every taste bud!

(I made 1 eggroll size and 1 crepe size because I was impatient 🙂 )

Calories 295

24g carbs

17g fat (10g from eggs, 7g from sesame oil)

17g protein

Avocado and Goat Cheese Smothered Sockeye with Cauliflower Fried Rice

This week, me and the bf celebrated our four year anniversary by spending the day in the city.  He took care of the whole day and I wanted to make him an especially nice dinner for his gift in addition to all the Mad Men seasons- (we are hooked and so ready for season 5!)  I loooveee salmon and I got really lucky getting Sockeye on Salmon at my first trip to Whole Foods!  Yes I have had a fear of going there because I know I would outspend my budget since I am able to do so every week at any grocery store.  I literally pulled up and I felt like a kid going to a candy store, the anticipation was so much that I did not take a cart so I could only buy what I could carry.  I apologize for the sloppy plating, but he was pulling the plate once I took one picture because he was so ready to eat it so I couldn’t take 20 pictures like I usually do.  Considering this was a fairly light meal in that it was Salmon and vegetables it was very satisfying and not difficult to prepare at all!

Ingredients:

2 portions Wild Sockeye Salmon- (I prefer this among all because it cannot be farm raised)

1/2 avocado

2 oz goat cheese

1 tsp herb de Provence

1 medium zucchini

4 carrots

1/2 head roasted cauliflower

1 shallot

5oz bella mushroom or other preferred

soy sauce (gluten free if necessary)

sesame oil

fresh ginger

Directions: Prep 10-15 minutes

-De-bone fish or ask them at the store to do it for you.

-Blend or hand whip avocado and goat cheese and splash with fresh lemon juice. Mix in herbs de Provence. Keep refrigerated until 15 minutes before you cook the salmon.

-Cut cauliflower into florets, lay on tin foil lined baking sheet and sprinkle with olive oil, salt and pepper. Bake 15 minutes on 400 degrees turning once for best results. Once cooled enough toss into blender to get rice consistency.  Don’t overdo it like I did, but then you can call it cauliflower polenta 😉

-Shave the zucchini and carrots (use skin on zucchini if organic and washed for extra nutrients) with potato peeler or mandolin.

Directions: Cook time 15 minutes Preheat oven to 350 degrees

– Saute shallots until fragrant, add mushrooms and cook for five minutes.  Add 1 tbsp fresh ginger and cook one minute.  Add carrots and zucchini.  Add few dashed sesame oil and soy sauce.  Optional add orange zest and splash orange juice.

-Coat the top of salmon with avocado-goat cheese mixture.  Bring saute/oven safe pan to medium heat add 1 tbsp butter (salmon and butter are best friends in my book) & 1 tbsp sesame oil.

-Cook salmon for 4 minutes in pan and then place into oven to finish cooking another 4-5 minutes or to your liking. I don’t like salmon cooked more than medium rare/medium the most.  Somehow I ended up cooking it exactly how I like although there was some cursing in fear of overcooking.

-Meanwhile, to make “fried” cauliflower rice, put it back in the pan with splash sesame oil and soy sauce till warm and coated. 

(This is my plate, looks a bit nicer but not perfect). This was REALLY good and REALLY easy.  When you are going to make this just make sure you have everything ready because all the ingredients cook quickly. This can definitely be done on a busy weeknight in 20 minutes or less.

Scallion Pancakes

The first time I had scallion pancakes was roughly two years ago when I had some of my boyfriends Chinese food.  Before that I had never even heard of them.  Needless to say I loved them at first bite, their crispy outside and onion-y inside, I was hooked!  it has been a loooonnggg time since I have had them, and just today I came across a recipe for them and I had just enough scallions left over in the fridge that needed some use.

(I used my baking GF mix which I must say I am not happy with and I will be trying another, if anyone has one they love please share.  This whole adjustment with GF baking is quite an experiment and I’m still trying to find the right combinations. )

If you are not GF, definitely use all purpose flour and they will of course turn out perfect.

Go here for recipe, here is my picture tutorial:

-After making the dough, sprinkle the scallion mixture on top-looks like a flying squirrel lol!-Roll it into a log and pinch the ends closed.

-Roll it into a snail like this and then flatten with rolling pin.

-I then made several small ones by taking a glass and flipping it upside down to make even circles.

-I pan fried 4 at a time, some were in oil and some when the pan was dry to have a healthier option in a large skillet and when I had only enough for a single pancake I did one large one.

-Serve with soy ginger dipping sauce or have with your favorite Chinese entree!  Mine is Kung Pao!

Red Thai Curry Spaghetti Squash

Over the weekend I had family over for lunch/brunch thing and I made a crustless spinach and spaghetti squash quiche flavored with sunflower seed and lemon pesto.  Then topped with fresh mozzarella. 🙂 Well I had bought way too much spaghetti squash nervous I would not have enough.  As luck would have it I came across a recipe that totally caught my eye, and how perfect, I just made my own homemade red thai curry paste!  Was totally serendipitous that I found this (I love her website!!!)  I had just planned to do a simple sesame noodle recipe or BF just loves with butter and parm cheese (YUM!) but this I had to try!

I had a can of coconut milk left over in the fridge which was basically just coconut water because I took the solids out for my Coconut Whip Cream.  It was probably 1/3 cup.  Then I of course used my Homemade Red Thai Curry PasteIngredients:

-Roughly 4 cups spaghetti squash

– 2 tbsp peanut butter

-Red thai curry paste- use according to your taste–(I used around 4 or maybe more- I really like it spicy)

-2 tbsp Sesame oil

-1 tbsp Tamari

-1/3 cup coconut milk

-1/3 cup water if you prefer thinner consistency

-optional-for more heat I added .5 tsp cayenne pepper, .5 tsp paprika and 2 tsp red chili flakes–I know I like to sweat when I eat spicy food, it’s a problem.

Directions:

-Mix all sauce ingredients well & combine with spaghetti squash.  Allow to chill for minimum 2 hours to intensify flavor.  Serves 4 people (kcals 180) or 2 really hungry.  (kcals 360, majority of calories from fat.)

–If you want to cut the calories in this dish I have read good reviews for PB2. It is processed somehow and they press the oils out of it.  You could also reduce the sesame oil to 1tsp or tbsp and have 1 large serving.  Just be sure to have substantial protein to balance the carbs and keep you satisfied.

Top with sauteed shrimp or pan fried chicken in a simple soy dressing, or have vegetarian with red and yellow bell pepper.

Health Benefits of Spaghetti Squash:

-Extremely low on the glycemic index scale, 1/2 cup serving is a score of 2.

-Contains calcium, vitamin A, C & K- They all help with bone, muscle, eye & immune health.

-1 cup contains a significant amount of Omega 3’s. Learn more about the Importance of Omega 3’s

Homemade Red Thai Curry Paste

I have always been a fan of spicy food and only recently have I become obsessed with thai flavors.  After going through 2 bottles of red thai curry paste within a very short time, I thought I should try a homemade recipe since it is usually cheaper when you make this from scratch.  Plus you get to control the ingredients and since I wasn’t liking how salty the store bought was this seemed like a great idea.  And although I absolutely love the end result, I could have listened to fellow bloggers and their recommendations for preparing this fairly simple paste.  

What was it you ask that I stubbornly thought no I don’t need to do that step?  Oh well that was wear gloves while I cut and deseeded the 10 cayenne peppers.  Literally, every single site (probably about 10-15) that I searched for until I finally decided on This recipe said if you were going to dry your own, WEAR GLOVES.  But I forgot to buy them at the store and guess what? I WISH I BOUGHT GLOVES! Holy shitaki mushrooms for the rest of the day it burned the cuts on my hands and underneath my finger nailsss. But it wasn’t like a 450 degree burn feeling, it was like a dull aching oh I get the point kind of feeling.

Anyway lets just say I have learned my lesson and if you plan on deseeding peppers I hope you have learned from my mistake.  I choose to do so because I could not find any dried chili peppers in nearby grocery stores but I did find a package of 10 fresh for $3.50 at the Asian Grocery store close by.  I followed the recipe nearly exactly except using fresh lime zest instead of lime leaves and fresh ginger instead of galangal.  I also did not have any shallots left and I used half of a spanish onion.

I am very happy with how this recipe turned out and if i am able to find dried chilies I will use those next time, otherwise I plan on having kitchen gloves stocked just in case I need to do some deseeding. 

-If you need to dehydrate them, cut them in half, scoop out the seeds and lay them on baking sheet.  I left them in the oven after it was turned up to 425 degrees and then turned off.  This way they wouldn’t burn and it accerlates the drying process. I then rolled the tin foil up around it once it cooled and with the top part open so air could circulate and I left it like that for 5 days.  They looked dry and I was able to get close to them and smell them which to me meant they lost enough spice so I could make the paste.  When you follow the ecurry recipe, if you dehydrate like I did, be careful when you are pureeing and most especially cooking.  Have a window open and do not put your face over the contents at any time.  I was able to tolerate it but BF could not be in the kitchen.  Once you cook the paste it is totally fine and mellows out a lot.

-I stored it in a jar and keep it in the fridge. I actually cooked with it today and wanted it spicier, hehe and I ended up adding cayenne, paprika and then red hot chili flakes.  Yeah I’m weird but I think the coconut milk watered it down…maybe?

Feel free if you have questions to contact me, it is really rather easy and I will most defintitly be making my own from now on, it just doesn’t compare to the store bought kind.

Health Benefits of Cayenne Peppers:

-Fight inflammation due to capasacin, ex: arthitis, diabetes, * psoriasis

-Reduce cholesterol, triglyceride levels, & platelets from sticking together

-Boost immunity and clear congestion

-Metabolism boost

-High in vitamin A & vitamin E

 

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