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Tag: serrano chilies

Stir Fry Quinoa with Bok Choy and Corn

Stir Fry Quinoa with Bok Choy and Corn

  • 1 tablespoon extra light olive oil
  • 1 cup quinoa
  • 2 cups chicken broth
  • 2 teaspoons salt

Heat a medium pan with the olive oil. Add the quinoa and sauté on medium heat for a minute. Add the chicken broth and salt and bring to a boil. Simmer on medium heat for about ten to fifteen minutes or till the quinoa is cooked through. Take out of pan into a plate to cool.

  • 2 tablespoons extra light olive oil
  • 3 garlic cloves, chopped
  • 3 serrano chilies, chopped
  • 5 to 6 baby bok choy, whites and greens separated and chopped
  • 2 ears of corn, kernels sliced off
  • ½ cup cilantro
  • 2 teaspoons chili garlic sauce
  • 2 to 3 tablespoons tamari

Heat a wok like pan with the oil. Add the garlic and chilies and sauté on high heat for a minute. Add the whites of the bok choy and corn. Saute on high heat for 2 to 3 minutes. Add the bok choy greens and cilantro. Add the chili garlic sauce and tamari. Saute on high heat for 2 to 3 minutes. Add the quinoa and sauté for another 3 to 4 minutes. Check for seasonings and serve warm.

Cardamom Seekh Kebab

Seekh Kebab with Cardamom I love making seekh kebabs- like hamburgers, sky is the limit as far as flavors are concerned. They are great as an appetizer, a meal or a side dish. Serve them with a crunchy baguette and a big salad and you have a delicious meal- of course, a glass of wine helps and maybe some olives on the side…

For this recipes I used my usual turkey meat which is inexpensive and a lot healthier than other options. I wanted to use cardamom and planned on it being the star of the dish. You can use cardamom powder in this recipe but you won’t get the same flavor. When buying cardamom- make sure the pods are bright green. It is an expensive spice and you want to make sure it is super fresh. The mixture was delicious all cooked up on skewers. I broiled them under the broiler..

It is nice to have this mixture in the fridge or even in the freezer- especially in the summer when you don’t feel like doing much cooking. It is great to serve the kebabs with some grilled vegetables and a cold glass of rose…
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Chicken Red Curry with Green Beans

Chicken Red Curry with Green Beans I think I will do Asian dishes this week. Chinese New Year just passed. We love going into Chinatown to eat all the yummy food, especially during New year. Even our favorite local Chinese restaurant had some amazing dishes this year.

This particular dish is a fusion of Chinese and Thai cuisines. I used the prepared red curry paste and added coconut milk. I used the delicious, long green beans I got from a local Asian market. Overall, the dish was a tad bit spicy for my daughter, but she ate it, while sipping lots of milk.

I served the dish with a lime coconut jasmine rice- it was absolutely delicious.
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Chicken Hash- A Pantry Meal

Chicken Hash What do you do with leftover chicken? Well, I usually make chicken salad, stuff quesadillas, make soup or fried rice.
This time I wanted to make something different. I kept looking at the leftover chicken breast I had from the day before- and couldn’t come up with anything.

Somehow, after a few minutes, chicken hash came to mind. I envisioned chopped chicken paired with things that were sitting in my vegetable crisper in the fridge. I had green onions, chilies and a red pepper. I also had potatoes and tomatoes in my pantry. I chopped everything up and started cooking.  As the base flavor, I used my favorite condiment- Trader Joe’s tomato chutney. I love using it for everything including sandwiches and as a topping for eggs and meats. In this case I added a few tablespoons and it gave the dish a tangy, salty and sweet flavor. I finished it with a dusting of feta cheese and chopped cilantro.

It was such a beautiful dish- multi colored and delicious. I had some ‘bake at home’ baguettes. I baked one and served a green salad with the chicken hash. It was a big success. This meal would be a perfect for a brunch party!
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