Sesame Noodles
- At April 3, 2010
- By megan
- In noodles, peanuts, Savory Spice Shop, side dish
- 0
Sesame noodles are a great side dish. You can make them very quickly and easily, and there are lots of variations so you don’t always have to make the same kind of noodles.
- Soba noodles, boiled and rinsed in cold water to cool
- 2 TB toasted sesame oil
- 1 TB soy sauce
- Juice from 1/2 lime
- Aleppo pepper flakes (use red pepper flakes if you haven’t purchased Aleppo pepper from Savory Spice Shop)
- 1/2 cup chopped peanuts
Toss them together and enjoy. I served mine as a side dish to Sweet and Sour Baked Tofu.
Bazaar Jaisey Aloo (Potatoes in Ginger Tomatoes)
- At February 24, 2010
- By megan
- In ginger, Potato, Savory Spice Shop, taste and create, tomatoes
- 1
For this month’s Taste and Create, I was paired with Padmajha from Seduce Your Tastebuds. She is a fantastic cook with recipes that go way beyond my perceived comfort zone in the kitchen. Luckily, living here in Boulder, CO, I was able to rely on my friends at Savory Spice Shop to buy some fresh, high quality Fenugreek Seeds, Fennel Seeds, Curry Leaves, and Asafetida. With excellent ingredients, this dish turned out to be quite easy and incredibly delicious.
Here is the link to Padmajha’s recipe.
Here is what I did-
Ingredients:
- 5 Yukon Gold Potatoes (I found some local organic potatoes at Whole Foods)
- 1 28 oz. can of whole tomatoes, separated from their juices (It is not the season for fresh tomatoes, so I will repeat this dish once Colorado’s growing season is in full bloom)
- 1 TB olive oil
- a pinch of asafetida
- 1 TB cumin seeds
- 1 tsp fennel seeds
- 1/4 tsp fenugreek seeds
- 4 dried thai chilies
- 1 TB grated ginger
- 6-8 curry leaves
- 1 cup water
- sea salt
First, I brought some water to a boil to cook the potatoes that I had washed and quartered with the skin on. When they were done, I let them cool so I could touch them.
The actual dish is quite easy. I brought the oil to medium high and then added the asafetida and cumin. I tossed them in the oil and then immediately added the fennel, fenugreek, and chilies. I mixed them and then right away added the tomatoes, ginger, and curry leaves, stirred it all together, and let it cook a few minutes, turning down the heat to medium. Next, I added the juice from the canned tomatoes plus 1 cup water and stirred to combine.
After a few minutes, I crumbled in the potatoes by hand, breaking them into bite sized chunks. I mixed this well and let it cook for 15 minutes. When it was almost done, I added some sea salt and mixed it again. I served this with a quick version of Padmajha’s Chapathi, which I will try to recreate another day in an attempt to perfect it.
Maple Shallot Salmon
- At February 20, 2010
- By megan
- In Fish, Maple, parmesan, peas, Salad Dressing, Salmon, Savory Spice Shop
- 0
This meal is Maple Shallot Salmon, brown rice with a Maple Shallot Dressing, and parmesan peas (a personal favorite of mine). I marinated the Salmon for 30 minutes prior to baking it at 375 for 20 or so minutes. I also decided to make plain brown basmati rice so I could use whatever was left over to make home made rice milk. So, I made a dressing to pour over the baked fish and cooked rice. Finally, my favorite veggie dish- boiled peas in freshly grated parmesan cheese. I could eat these peas every day.
Salmon Marinade Ingredients:
- 1 shallot, minced
- 1 clove garlic, minced
- 1 TB freshly grated ginger
- 2 TB soy sauce
- 1 TB water
- 1 tsp Aleppo pepper (which you can find at Savory Spice Shop)
- 2 green onions, chopped
I prepared the marinade in a small bowl and poured it evenly over my cold-water-washed, dried, and de-boned salmon that was sitting on a foil-covered flat baking tray. I preheated the oven to 375 and let the salmon soak in some flavors. Right before it went in the oven, I poured the juice of 1/2 lemon on top.
Meanwhile, I prepared some brown basmati rice, which took 45 minutes or so. I usually add something to flavor the rice as it cooks, but, making rice milk with the leftover rice prohibited that. Instead, I made this dressing to drizzle over the meal.
Maple Shallot Dressing Ingredients:
- 1 TB soy sauce
- 1 TB maple syrup
- 1 TB toasted sesame oil
- 1/2 TB dried ginger (fresh will work, of course. Just use a little less than dried.)
- 1 TB dried shallots (I bought mine, like ALL of my spices, from Savory Spice Shop)
- 1 green onion, chopped
- juice from 1/2 lime
Arugula Salad with Oregon Pears, Maple Curried Pecans, and Curried Croutons
- At December 19, 2009
- By megan
- In arugula, croutons, Maple, pear, pecans, salad, Savory Spice Shop
- 0
Maple Curried Pecans, sweet Oregon pears, and curried croutons make this arugula salad one of my favorites.
There is a link to my Maple Curried Pecans for that recipe. For the croutons, I cubed 2 cups of some fresh italian bread and pan fried it on medium high in 1/4 cup olive oil and 2 TB Vietnamese Sweet Lemon Curry, 1/2 TB garlic powder, and 1/2 TB onion powder from Savory Spice Shop. After a few minutes, lower the heat to medium and stir somewhat frequently so they don’t burn. They should be done if 15 minutes or so, depending on how crunchy you like them.
For a dressing, I whisked a little maple syrup, walnut oil, and cider vinegar for a simple and sweet balance to the bitter arugula. Enjoy.
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