This is a great dish to make during the summer months, because it’s easy to make, it’s light, and it can be served cold. This is also a great way to use up leftovers. Feel free to substitute with any vegetables and/or cooked meat that you like or happen to have on hand. I served this Thai inspired noodle salad alongside a Thai mango salad for lunch (recipe here).
Posts Tagged ‘vegetarian’
Thai Mango Salad Recipe
In Appetizers, Hors D'oeuvres, Snacks, Asian, Other Asian Foods, Sides and Sauces on September 1, 2013 at am
This Thai mango salad is delicious and very easy to make. The key to success is to use mangoes that have the perfect ripeness, just starting to ripe and still firm. Some recipes call for green mangoes, but I’ve found that using green mangoes results in a crunchy salad that lacks mango flavour and colour. I made this for my sister’s lunch group at work and everyone loved it. I served it as an appetizer to a cold Thai noodle salad (recipe here).
Hot Chili Oil Recipe
In Other Asian Foods, Sides and Sauces on June 19, 2012 at pmChinese hot chili oil is versatile, delicious, and cheap and easy to make. Use this as a condiment (e.g. for dumplings), use it in sauces (see bang bang chicken recipe here), soups (hot and sour soup recipe here, Chinese borscht (lor sung tong) recipe here), add this to a noodle dish (even instant noodles), or use it as a substitute for cooking oil to add heat to any dish.
Normally, this is made using whole, dried red chilies, which gives the hot chili oil a red colour. However, I happened to have a lot of red chili flakes on hand, so I used that instead.
Wild Blueberry Sauce Recipe
In Other Desserts on May 16, 2012 at am
Wild blueberries will forever remind me of the trip that my sister and I took to New England (East coast of Canada and USA). (See my New England clam chowder recipe and review here and my review of a New England restaurant that Barack Obama ate at here.) I was feeling nostalgic when I discovered that President’s Choice sells frozen Canadian wild blueberries, so I purchased a very large bag and have been making this simple wild blueberry sauce ever since. (On a side note, I’m hoping to come up with a recipe that uses frozen blueberries to make a good wild blueberry pie. I’ve had a failed attempt so far. I’ll keep you posted.) I have made this sauce for family, friends, and Ed, and everyone has loved it. It’s subtly sweet and natural tasting and is versatile for a range of simple and delicious desserts. For example, you could serve it warm over ice cream (photo below) or a slice of pound cake (recipe here) with a dollop of whipped cream. (If you have leftover whipped cream, you can freeze it (see here for instructions)!) I’ve also used this sauce (cooled) in trifles (photo above) and danishes (recipe here). I don’t recommend making this sauce with regular blueberries, because they’re not as flavourful, they’re more tart, and they don’t hold their shape as well as wild blueberries.
Favourite Lemon Tart Recipe
In Pies & Tarts on March 31, 2012 at amI love this lemon dessert. As you can probably tell from the picture below, I over baked my tart a little bit, and it was still delicious. I made it for Thanksgiving last year and it was the perfect finish to a hearty prime rib dinner. When I was making the tart crust, I was doubtful of the recipe, because it was more crumbly and dry than any other crust I’d ever made, but it turned out beautifully crispy! The crispy crust is the perfect compliment to the tart filling. I love that the filling is so fresh and natural tasting; it’s not too tart and it’s not too sweet. This is simple to make and elegant enough to serve for a special occasion. Note that although the crust only stays crispy for the first day, it’s still very good the next day. In fact, my mom loved the crust and she didn’t try it until the second day. The word she used was “success” in Chinese.
Brussel Sprouts with Shallots and Bacon
In Sides and Sauces on March 26, 2012 at pm
I made this brussel sprout side dish for Christmas one year and, to my surprise, it was my dad’s favourite dish of the meal. I love brussel sprouts, even when they’re simply steamed with a sprinkle of sea salt. I’m surprised by how much they usually cost at the grocery store, because I discovered this past summer that they’re actually really easy to plant.
Favourite Coleslaw Recipe
In Sides and Sauces, Soups and Salads on March 17, 2012 at amThis coleslaw has been really really popular with everyone that’s tried it. The cider vinegar adds a really nice sweetness. I like to serve coleslaw with heavier meats such as pulled pork (recipe here) sandwiches, but my family likes to eat it on its own as a snack too.
Ketchup Soup Recipe
In Soups and Salads on February 15, 2012 at pm
Note: This recipe was updated and improved in September, 2020!
Years ago, Ed’s mom introduced me to her ketchup soup. I couldn’t get enough of it! It’s sweet and sour and hearty. I am very grateful to her for telling me how she makes it. I played around with her guidelines a bit, added some spice and more beef, and came up with the measurements. This is super kid friendly if you omit the spice. It’s also perfect for using up leftover ketchup after the summer and BBQ season ends. Hopefully you’ll like it too!
The Best Saag / Palak Recipe (Indian Creamy Spinach Side Dish)
In Indian on January 5, 2012 at amSaag and palak are very popular Indian side dishes. Saag is a combination of greens such as spinach, mustard greens, and/or fenugreek leaves and palak is simply spinach. Some restaurants make these dishes thick and creamy whereas others make them thinner in consistency and healthier. The recipe I’ve shared below is for a quick and easy, thick and creamy saag or palak. I tried many different variations before I got this recipe just right. For example, I compared the textures of boiled spinach vs pan-cooked spinach, and food processor shredded spinach vs chopped spinach vs whole spinach leaves. I also compared the creaminess of using whipping cream vs yogurt vs whipping cream plus yogurt. I’m glad I didn’t give up, because I’ve made this for friends and family and everyone has loved it. (See here for tips on how to get the most flavour out of your Indian spices.)
Pina Coladas from Scratch (and How to Choose and Open a Coconut)
In Drinks, How-To on December 30, 2011 at am
When I saw fresh coconuts on sale at the grocery store, I was inspired to make pina coladas from scratch. I must admit that removing the white coconut flesh from the brown shell was labour intensive, but it was a fun challenge.
How to Make Apple Cider
In Drinks, How-To on December 16, 2011 at pm
I love apple cider and spiced hot apple cider. I’ve tried many different brands and the best apple cider I’ve ever had was homemade. Ed loved it too, and he’s usually indifferent when it comes to apple cider. This is an easy recipe for apple cider or spiced apple cider that can be served hot or cold. If desired, you could make this an alcoholic drink.
Green Beans with Shallot Butter and Crispy Bacon
In Sides and Sauces on December 10, 2011 at am
I made this side dish for my brother and sister over Thanksgiving weekend, 2011 and we all loved it. This is simple yet elegant, and it’s subtly flavoured, making it a great side for any entree.
Cooking with Alison 