Thai Red Curry with Salmon
I am a big fan of curry, and salmon, so naturally... We are so blessed here in the PNW with the variety of seafood and freshness. We love to eat salmon as much as possible, and we usually try to aim for twice a week as per the US Dietary Guidelines for Americans.
Chanterelle Risotto
Massaman Curry with Pumpkin and Chickpeas
Massaman curry paste is a mixture of different spices, lemongrass, peanuts, onions, and garlic - to name a few. Most of the ingredients are pretty common and easy to find, with the exception of lemongrass. If you can't find it, I think you could probably just leave it out and the recipe would still be delicious.
Broccoli Rabe and Maple Glazed Salmon Bibimbap
Bibimbap is probably one of the most well known Korean dishes. There are many variations of the dish, but I prefer mine with marinated salmon and veggies. To this dish, I added some steamed then fried broccoli rabe in soy sauce and olive oil and then sprinkled with sesame seeds, some fresh carrots, red pepper, avocado and green onions for garnish.
Valencian Paella
Vegetable Soup with White Beans and Rice
Cauliflower, Potato, and Green Pea Daal
Eggplant and Chickpea Coconut Curry
Indonesian Rice Salad
I love to make this salad ahead of time and then store in the fridge for a week. The flavors tend to intensify the longer it's left to marinate. I can usually get a few meals out of this dish. Sometimes I pair it with a few leafy greens and veggies on the side, and other times I curl up on the couch with a big bowl and a glass of wine.
Mushroom Risotto
Tomato Basil Risotto
Sweet and Sour Tempeh
When I was traveling in Thailand, I survived on sweet and sour tofu. I was sad when I left, because I didn't think that I would see my sweet and sour tofu again. But fortunate for me, I arrived in Indonesia and was so excited because they served sweet and sour tempeh, which is so much better.
It is worth mentioning that I will be travelling to South America in May for 3 weeks. I have not yet decided what to do about my recipe challenge. I can either start banking my meals now or blog about new foods that I try in South America. Though, I am not sure how this will work out, because we (husband and I) are planning to visit Argentina, and I'm pretty sure their diet is 70% beef and 30% dulce de leche. What do you think (about the challenge)?
[edit: we are now going to Peru and I hear the food is vegetarian friendly and amazing]
SWEET AND SOUR TEMPEH RECIPE
INGREDIENTS
1 cup brown rice, dry
8 oz tempeh
2 tbsp canola oil
1/4 sweet onion, sliced
1 tbsp garlic, minced
1/2 green pepper, sliced
1 cup tomatoes, quartered
1 cup pineapple, diced
2 tbsp soy sauce
4 tbsp ketchup
1 tbsp sugar
1/2 cup water
Place 1 cup of dry brown rice and 2 cups of water into a saucepan and bring to a boil. I like to add a bit of butter and salt to my rice, which is optional. Once rice has boiled, reduce the heat, and simmer for 40 minutes or until tender.
While the rice is cooking, cut the tempeh into bit size cubes. Pan fry in canola oil on low heat for 20 minutes, or until browned. Add the onion and garlic and cook for 5 minutes. Next add the green pepper and cook for an additional 5 minutes. Finally add the tomatoes and pineapple.
Next, add the remaining ingredients to the stir fry mixture and cook for 5 minutes. Serve with rice.
