One-Pot Thai Pasta

Thai Pasta

Love Thai food, but hate takeout? Or maybe you don’t have Thai takeout in your area? Here’s the fix for that my friends! This easy one-pot Thai pasta will serve six and cook up quickly! Wanna add some protein to the mix? Heat up some left over chicken or fish, and toss with the pasta before serving. Just note though that if you do add chicken to this dish to read up on the use of Worcestershire Sauce and meat by clicking this link. This dish will serve at least 6. Enjoy!

Ingredients:

1 (500g) box dry fettuccine or other long noodle
6 ¾ cups vegetable broth
2 medium carrots, julienned
1 ½ red bell peppers, julienned
6 green onions, sliced thinly*
6 garlic cloves, minced
3 tablespoons peanut butter
3 tablespoons fresh minced ginger**
3 tablespoons tomato paste
1 ½ tablespoons brown sugar
1 ½ tablespoons hoisin sauce
1 ½ tablespoons soy sauce
1 ½ tablespoons Worcestershire sauce**
1 ½ tablespoons apple cider vinegar
1 tablespoon rice vinegar
1 tablespoon fresh lemongrass paste or minced*
¾ teaspoon fresh chili paste, like Sriracha (to taste)
¾ teaspoon turmeric
1-2 tablespoons vegetable or canola oil
½ – 1 lime, juiced
crushed peanuts, for garnish
chopped cilantro , for garnish*
sesame seeds, for garnish

* Click here to learn how to clean green onions, lemongrass and cilantro.
** Click here for tips on peeling ginger and using Worcestershire sauce.

Directions:

In a large pot, add the pasta noodles, breaking them in half if needed to fit, and then the rest of the ingredients except for the lime juice, peanuts, cilantro and sesame seeds. Add the broth last, pouring it over everything. Drizzle the oil over all the contents.

Cover your pot and bring the contents up to a boil. Once you’ve reached a boil, remove the lid and give the contents a good stir, to help keep the pasta from sticking together. Return the cover and reduce the heat to a steady simmer (medium to medium-low heat). Cook for an additional 10-15 minutes, stirring every couple of minutes, until the pasta is cooked through and al dente.

After this time, the noodles should be al dente. Uncover and allow to cook for another few minutes, stirring occasionally, until there’s only about ½ inch of sauce on the bottom (or however much sauce you prefer). Remove from heat and stir in the lime juice. Serve hot and garnished with a liberal amount of crushed peanuts, chopped cilantro and sesame seeds.

Poached Cod with Tomatoes and White Beans

Poached CodConsidering the amount of rain we’ve received here in Toronto lately, I thought it would be appropriate to serve up some fish dishes this week, in honour of the creatures that we will soon all turn into! Today’s dish, is one of those that looks elegant and fancy, but can be made any weeknight in a hurry. The simple act of poaching the fish in the sauce makes for a flavourful, moist dish that you won’t have to worry about overcooking. Worst case scenario? You leave the fish poaching too long, and it breaks up… and you have fish stew instead! See, it’s all good! I hope you enjoy this cod dish. It will serve 6.

Ingredients:

2-3 tablespoons olive oil
3 garlic cloves, sliced thinly
1 ½ medium onions, chopped
1 ½ red bell peppers, chopped
2 medium yellow squashes, chopped
6 large ripe tomatoes, cut into bite sized pieces
generous pinch of saffron threads
½ cup dry white wine*
¼ cup water
1 ½ (540ml) cans butter, cannellini or white beans, drained and rinsed
6 (6-ounce) pieces boneless, skinless cod (you can substitute with halibut, haddock or tilapia)
salt and pepper, to taste
parsley, chopped (for garnish)**

* If you don’t want to use wine, you can substitute with an equal measure of water with a little powdered consume added for flavour.
** Click here to learn about cleaning parsley.

Directions:

Place the wine, water and saffron threads in a small saucepan and let steep over a medium-low heat while you work on the rest of the dish.

In a large skillet or pan with a lid, heat the olive oil over medium-high. Add the garlic and onions, and sauté until they become slightly translucent and fragrant. Do not brown. Add the bell peppers, squash and tomatoes, along with about ¾ teaspoon salt and ¼ teaspoon pepper. Cook until the tomatoes have broken down, and the sauce has thickened, about 10-12 minutes.

Once the tomatoes have broken down, add the wine mixture to the pan, along with the drained and rinsed beans. Stir to combine. Season the fish on both sides with salt and pepper, and then gently place them on top of the liquid/vegetable mixture. Cover and simmer until the cod is opaque throughout, about 7-9 minutes.

To serve, ladle some of the vegetable/bean sauce into the bottom of a bowl, or deep dish, and then top with the fish, along with some more of the sauce. Garnish with fresh parsley, and serve with crusty bread.

Moroccan Fish

Moroccan FishThis is another alternative to regular gefilte fish, and will work well for people that don’t keep gebrokts (those that don’t mix matzo with liquids), as there is no matzo meal used in this recipe. If you’re not crazy about cilantro (like me) you can use parsley instead and you can cut down on the amount of chili peppers as well if you’re not into the heat. This recipe will serve 8.

Ingredients:

8 boneless fish fillets (best if you use a firm, dense fish like halibut or snapper)
2 bunches fresh cilantro/parsley, cut into large pieces*
2 red bell peppers, seeded and cut into long thin strips
10 large garlic cloves, coarsely chopped
4-6 large dried red chili peppers (or less depending on preference)
½ teaspoon turmeric
3 cups water
⅔ cup extra virgin olive oil
2 heaping tablespoons paprika
Salt and pepper to taste

* Click here to check how to clean cilantro and parsley.

Directions:

For this recipe, you will need a sauté pan, it’s like a wide, deep skillet with higher sides. Before you start cooking, reserve a few pieces of the cilantro/parsley for garnish. Place cilantro/parsley, bell pepper slices, garlic and chili peppers in the bottom of the pan to create a “bed” for the fish. Place fish fillets on top of the other ingredients. Season fillets generously with salt and pepper, then sprinkle turmeric evenly across fillets. Add the water to the pan. Cover pan, turn flame on high, and bring to a boil. As soon as the water boils, reduce heat to medium and uncover the pan. Mixture should be simmering lightly at this point. Allow mixture to simmer uncovered for 10-15 minutes, basting fillets periodically, until the water reduces by half and turns yellow.

In a small bowl, mix together olive oil and paprika with a fork. Pour red oil mixture over the fish fillets, coating them evenly. Let the fish simmer uncovered for 20 minutes more, basting frequently. Fish is done when liquid is reduced to about a quarter of what it was originally, and the fish has turned a rich red colour.

Serve the warm fish and bell peppers, drizzled with some of the sauce and garnish with the remaining fresh cilantro/parsley leaves.