Tag Archives: Asian

Tilapia Tacos with Avocado, Mango & Arugula

13 Aug

Tilapia Tacos with Mango and Avocado

Loving to cook and spending hours by a stove-top on a hot summer night do not necessarily go hand in hand.  While I like to limit my time in the kitchen on a really hot night, it never comes at the cost of a wholesome and appetizing meal.  The abundance of fresh seafood and superb summer produce are the perfect inspiration and ingredients for light, uncomplicated and exceptionally flavorful meals.

I recently came across Giada De Laurentiis’s Tilapia Fish Tacos with Arugula recipe and instantly feel in love with it. Giada’s recipe is an uncomplicated appetizer served up in wonton cups with a wasabi scented crème fraîche topping. I adapted her recipe to create a nifty summer night dinner that despite being economical and accessible is sophisticated and wholesome. Flakey Tilapia is flanked with sweet mango, creamy avocado, peppery arugula and a gently spicy Sirarcha kissed sour-cream topping.  Each of these delicious parts come together to create a nutritious taco that’s ideal for a hot summer night.  Continue reading

Spicy Chicken Noodle Soup for the Soul

8 Feb

IMG_2487My Facebook news feed is flooded with updates of plans and preparations for the potential historical blizzard – winter storm Nemo. Since you cannot really beat Mother Nature at her game, why not stay in and warm up with an effortless, delicious and hearty one-pot soup-based meal? And even if you are not caught in the eye of this storm this is the ideal flavorful and healthful one-pot meal for any chilly night.

This soup is a detour from a classic chicken noodle soup; it is in fact a Far East variation of it. Ginger, lemongrass, lime and Thai birds-eye chilies breathe new life into a classic chicken broth, while the bacon adds a layer of smokiness to it. The chicken, noodles, bok choy and mushrooms come together to create a well-balanced meal. There’s nothing wrong with a traditional chicken and egg-noodle soup, but this feisty and flamboyant cousin is sure to gratify your soul on a cold and dreary day.

Spicy Chicken Noodle Soup for the Soul
Recipe Adapted from Serious Eats: Spicy Chicken Noodle Soup with Lime and Ginger Recipe
Yield: 4 servings
Time: 40 minutes

Ingredients:
5 cups low-sodium chicken broth (Store bought or homemade)
1 stalk fresh lemongrass, cut into 2 inch pieces (see note)
2, 1 inch pieces of ginger, peeled
2 -3 whole cloves of garlic, peeled
2 Thai birds-eye chilies, seeded and diced
1 large boneless skinless chicken breast (or 2 small ones)
½ tablespoon of good olive oil
3 slices of center cut bacon, diced
½ cup scallions (whites and greens), minced
2-3 bunches of baby bok choy, roughly chopped
6-8 thinly sliced shitake mushrooms (see note)
1/3 cup thin Thai basil, shredded (see note)
2 tablespoons of fish sauce
4 ounces of rice noodles or ramen-style Japanese noodles, cooked al dente per package instructions
Salt to taste
White pepper to taste
2-3 tablespoons of freshly squeezed lime juice
1 tablespoon of cilantro
Optional condiment: Siracha sauce, to be added per taste at the time of serving

Notes:

  • Fresh lemongrass is available at all Asian grocery stores and several large grocery chains. If you cannot find fresh lemon grass then, substitute it with the bottled kind that can be found in the international aisles of most grocery stores.
  • Thai basil is available at all Asian grocery stores and several large grocery chains.
  • You can substitute the shitakes with crimini or white button mushrooms.
  • The fish sauce and broth are salty, so make sure before you add any additional salt you taste the soup to determine how much you need.

Method:
1) Pour the chicken broth into a large stock pot. To this add the lemongrass, ginger, garlic cloves and birds eye chilies. Bring these ingredients to a boil over medium-high heat. Once the broth reaches a roaring boil, reduce the heat to low and add the chicken breast. Cover and simmer until the chicken breast is fully cooked.
2) Turn-off the heat and remove the pot from heat. Remove the chicken breast and it set aside to cool. Remove the ginger pieces and garlic cloves from the broth and discard. At this point you can even discard the lemon grass, but I prefer to remove it right at the end as it keeps infusing the soup with flavor. Set the broth aside to use in the soup. Use a fork to shred the chicken once it has cooled and is easy to work with.
3) In a medium Dutch-Oven or soup-pot, heat the olive oil on medium heat. Add the diced bacon and cook it through. Now add the scallions and sauté for 1-2 minutes.
4) Add the broth to the Dutch oven and bring to a boil (uncovered). Once it reaches a rolling boil, reduce the heat to low and add the bok choy and mushrooms. Cook for a minute and then add the shredded basil, chicken, noodles, fish sauce and salt and pepper to taste. Give everything a good stir and then turn-off the heat.
5) Stir in the lime juice and garnish with cilantro. Serve with Siracha sauce for some extra heat!

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