From Scratch: Hot, Sour, Salty, Sweet, and Bitter – A Love Affair with Thai Cuisine

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The following recipe is not only one of the most famous dishes in Thai cuisine, but also one of the easiest and most delicious!

I find Thai cuisine so fragrant and satisfying. I have personally never been to Thailand, but have a younger brother who has been living there for eight years. I am fortunate to have a shelf full of Thai spices he has brought me over the years, as well as cookbooks with recipes we use both at home and at work.

The running joke between my brother and me is that Canadians cannot handle the “heat” in most authentic recipes — those Thai love their chili!

I tone down a lot of these recipes as our taste buds just are not prepared for that hit of spice… it’s easier to add heat than take it out!

Thai cooking is inspired by Chinese, Muslim and European influences. Everything from the migration of cultures to the spice trade has helped evolve this food style into what it is today.

Regardless of what the Thai are cooking, the ingredients are always fresh and seasonal. Here, we are lucky to get most ingredients at any time of the year. The following recipe is not only one of the most famous Thai dishes, but also one of the easiest and most delicious!

Pad Thai

This Pad Thai recipe showcases the classic Thai harmony of sweet, sour, spice and salt with plenty of sweet veggies, fresh lime juice, chili spices, and roasted peanuts. For a vegetarian version, simply omit the shrimp and replace fish sauce with soy sauce. Makes six servings. Click HERE to learn how to adjust the serving size.

Ingredients

    • 6 oz (170 g) rice stick noodles
    • 1/3 cup (75 ml) chili sauce
    • 1/4 cup (60 ml) fish sauce
    • 1/4 cup (60 ml) lime juice
    • 1 tsp (5 ml) Asian chili paste or hot pepper sauce
    • 2 tbsp (30 ml) vegetable oil
    • 6 cloves garlic, minced
    • 4 shallots, sliced
    • 1 sweet green pepper, sliced
    • 1 red pepper, sliced
    • 12 oz (340 g) large shrimp, peeled and deveined
    •  1 egg, lightly beaten
    • 4 oz (113 g) medium tofu, cubed
    • 2 cups (500 ml) bean sprouts
    • 6 green onions, sliced
    • 1/2 cup (125 ml) chopped fresh coriander
    •  1/2 cup (125 ml) chopped roasted peanuts
    • Coriander sprigs and lime wedges

Preparation

    • In a large bowl, soak noodles in warm water until flexible, about 15 minutes. Drain and place in a large dry bowl. Set aside.
    • Meanwhile, in a small bowl, mix together chili sauce, fish sauce, lime juice, 1/2 cup (125 mL) water and chili paste. Set aside.
    • In a wok, heat 1 tbsp (15 mL) of the oil over medium-high heat.  Stir-fry garlic, shallots, and green and red peppers until softened, about four minutes. Add to noodles.
    • Add remaining oil to wok. Stir-fry shrimp until pink, about two minutes. Add fish sauce mixture and bring to boil; reduce heat to medium. Stir in egg; cook, stirring, until sauce is thickened, about one minute.
    • Add noodle mixture, tofu, bean sprouts, green onions, and chopped coriander. Toss and stir-fry until noodles are tender, about three minutes. Garnish with peanuts, coriander sprigs, and lime wedges.

We have SO many recipes we love and cook for our family. If you’re curious to learn more click HERE to find other recipes.

From Scratch - meatless mondays lentil curry recipe

New Years Resolutions: Meatless Mondays?

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With the New Year and a New Decade upon us, it’s time for healthy change. Have you considered more ‘Meatless Mondays’?

As we welcome another New Year, and, lo-and-behold, a whole New Decade, it has many of us taking stock and considering how we can make healthy changes in our lives that are actually sustainable for a change.

We too, contemplate our healthy choices, not just for Adrian and me, but for our children, and our restaurant patrons as well. How can we incorporate delicious and nutritious options that promote healthy eating and help to encourage all of you making changes geared to well-being this year?

At home, providing nutritious and tasty meals the kids will love, we look to the popular notion of ‘Meatless Mondays’ to offer variety and promote healthy eating for the whole family. Not to mention helping better manage our food budget — meats can be so expensive, particularly when served almost every day! After all, many of the world’s cultures use meat primarily as a garnish or for celebrations.

Given the hype about improving our health by lowering cholesterol and increasing energy by eating more plant-based whole foods, let’s transform our Mondays for the better!

So, to help inspire your own healthy resolutions as well as some ideas for wonderful vegetarian fare, it’s time to play in the kitchen with recipes that include lentils, tofu, beans, and rice.

I read a lot of cookbooks and as long as it tastes fabulous, I will happily devour it.

Some of my favorite vegetarian food is Indian. Try this recipe and enjoy your next Meatless Monday (or any day, really!).

Lentil Curry

Lentils…

  • ½ cup moong dal
  • ½ cup masur dal
  • 7 ½ cups water
  • 1 Tbsp salt
  • 1 tsp turmeric

Masala…

  • ¼ cup ghee
  • 1 Tbsp cumin seeds
  • ¾ cup finely chopped onions
  • 1 Tbsp finely chopped ginger
  • ¾ cup finely chopped tomatoes
  • ½ tsp ground cayenne
  • 3 oz chopped spinach leaves
  • ½ cup finely chopped cilantro

Instructions:

  • Sift through lentils to make sure there are no tiny stones or debris.
  • Combine lentils in a large bowl. Wash and drain in cold water two times.
  • Place lentils, water, salt and turmeric in a large pot with a tight-fitting lid and stir.
  • On medium to high heat, bring lentils to a boil, then stir and cover most of the pot with a lid. Leave a one-inch slit through which the steam can escape, otherwise.  It will foam over.
  • Reduce heat to low and cook for another five to eight minutes.
  • Cover the pan fully with the lid and cook lentils for another 30 minutes until tender.
  • While lentils are cooking, make the masala.
  • In a shallow frying pan, heat the ghee on medium-high heat for 45 seconds or until completely melted.
  • Add cumin seeds and allow them to sizzle for 15 seconds.
  • Reduce the heat to medium, stir in the onions and sauté till brown – eight to 10 minutes.
  • Add ginger, tomatoes, and cayenne.  Sauté stirring regularly,  for five minutes until oil glistens on top.
  • Pour masala into the pot with the cooked lentils and stir well.
  • Stir in spinach and top with chopped cilantro when serving.

Recipe copyright from Vikrim Vij.

From Scratch - Holiday entertaining cheese fondue

Relaxing Holiday Entertaining – Cheese Fondue!

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The perfect – fast and easy – Holiday meal that is delicious and fun, brings everyone together, and wonderfully stress-free: cheese fondue!

Now I know many of you are looking at the title of this article and thinking that this is an oxymoron. In many ways it is, but with some professional advice and know-how, my gift to all of you is a stress-less holiday season.

Whether you are entertaining a large family, local couples from your social crowd, or having a quiet night in, there is some degree to planning that has to go into creating that special meal.  Planning your menu, shopping ahead of time, getting some prep done on the food items and setting up your dining room are obvious ways of keeping organized.

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Warm Up This Winter… With Soup!

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When the weather turns cold, I turn to soup to satisfy the flavours I crave. Today I have chosen kale!

I’ll admit I am not a huge soup fan until the weather turns cold and dreary, like this November. I still yearn for the freshness of vegetables from the summer months, but knowing that this is not impossible due to our climate, I turn to soup to satisfy the flavours I crave.

Today I have chosen kale — you either love or hate it. I have cooked it many ways and find it very versatile in many dishes.

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Tasty Treats – Gingerbread Cookies! – to Ease Your Holiday Mind

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Food is comforting: there’s nothing like the warm, familiarity of classic gingerbread cookies and delicious, hot soup to ease your Holiday stresses, if only for a few blissful moments!

The Christmas season hustle and bustle is drawing to a close as we get ready for the feast! As the years go by, I work to make my holiday simpler so I can enjoy this time instead of running around like a chicken with no head. I am not quite there yet, but can report that I am a bit more organized this year.

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Why Do We LOVE Chocolate?

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There are thousands of recipes out there for chocolate, but this one is my favourite, all-time chocolate go-to recipe!

I was never big on chocolate as a kid, but getting older, there are days when I crave a good piece of dark or salted caramel or mint… yes, I LOVE chocolate all year round!  It helps me get through a long day (thanks to the caffeine in it), helps me get through a tough day (adding a touch of sweetness), is a perfect way to celebrate (who does not love a chocolate birthday cake?) and is a great “pick me up” (full of good things for us!).

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An Ode to the Pumpkin

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Pumpkins just recently emerged on the culinary scene as they are great for taking on other flavours

It’s hard to believe that winter is just around the corner. Our bodies are already craving the comfort food to keep us warm and hearty! One of my favourite ingredients this time of year is pumpkin — you can find them everywhere for a good price in all the local grocery stores.

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