Soy-ginger glazed salmon burger with crispy Asian slaw

Posted in Non-Vegetarian Main Dish by serendibbeginnings

We love salmon in my family – although our tastes differ when it comes to preparation method – broiled, grilled, in curries, steamed etc. But, what we all enjoy is a juicy and well-seasoned salmon burger!

I have made salmon burger in various ways before – primarily changing up the seasoning mix. However, I had never made one infused with Asian flavors of soy, ginger and sesame. Last night seemed to be the time for it! I had all the ingredients I would need making it a snapt to proceed!

This is a three part recipe – salmon patty, soy-ginger glaze and Asian slaw. Once you gather all the ingredients, it’s pretty fast to assemble. You could skip the slaw but I think you will miss it. 🙂 I personally think this particular burger is elevated to a whole new level with the addition of the fresh, crunchy topping. You have various options for the slaw – a combo green and purple cabbage with some tart apple, a combination of Napa cabbage with red onions and radish etc. Served on a lightly buttered and toasted bun, topped with a smattering of the slaw, this burger will likely become a family favorite!

Soy-ginger glazed salmon burger with crispy Asian slaw

Servings: 4
Time: 45min
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Ingredients
Salmon Burger Patty
1 1/4 lbs salmon
1/2 inch ginger, finely minced
2-3 tablespoons finely chopped cilantro
3 tablespoons finely minced onions or green onions
1 tablespoon Asian chili sauce or sambol oelek
1/4 cup panko or regular breadcrumbs
1 tablespoon low sodium soy sauce
1 egg, lightly beaten

Soy-ginger glaze
1/4 cup low sodium soy sauce
2 tablespoons honey
1 tablespoon brown sugar, optional
1/2 teaspoon minced ginger
1/4 teaspoon ground ginger

Asian slaw
3 cups of shredded and thinly sliced Napa cabbage
1/4 cup thinly sliced red onion
5-6 red radishes, cut into thin strips
1 tablespoon finely chopped cilantro

Preparation
1. Start by mincing the salmon either in a food processor or using a knife. If using a processor, take care not to over process as salmon will very easily turn into a “paste”.
2. Combine salmon with rest of the patty ingredients. Cover and set aside while you prepare the glaze.
3. In a small saucepan, combine the glaze ingredients and simmer on low-medium heat for about 5 minutes till the sauce thickens and become syrupy. Transfer to a small bowl and let cool.
4. Combine all the slaw veggies in a bowl.
5. Heat a griddle over medium/medium-high heat. Cook salmon patties for about 4 minutes per side till it is golden and cooked through.
6. Toast the hamburger buns with a very light spread of butter.
8. Toss the slaw veggies with the soy-ginger glaze.
9. Assemble the burger, drizzling bit of the glaze on the patty. Top with the tossed slaw and ENJOY!

9Mar2014

Pad Thai Style Asian Noodles

Posted in Non-Vegetarian Main Dish, Pasta by serendibbeginnings

Pad Thai is probably the most common Thai dish enjoyed in North America! It is a dish that offers a perfect balance of flavors. One down side is that if you prefer spicy food, this probably won’t be your top choice at a Thai restaurant. I prefer Pad See Ew or other spicy options when we dine at Thai restaurants, but occasionally I do enjoy the delicate flavors of Pad Thai.

This recipe is inspired by traditional Pad Thai. I say inspired because it uses different blend of sauces/seasoning and vegetables. Served with a side of crispy cucumbers, red onions and jalapeno in a sweet and sour dressing, this noodle will taste light and refreshing.

Pad Thai Style Asian Noodles

Servings: 4
Time: 45 min
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Ingredients 8 oz wide rice noodles
2 tablespoons oil
2 cups of shredded napa cabbage
1 large carrot, shredded
3 green onions, chopped
2 large cloves of garlic, minced
1/4 inch piece of ginger, minced
½ lb medium uncooked shrimp or boneless, skinless chicken, cut into bite size pieces
1 tablespoon corn starch

Sauce for the noodles 3 tablespoons sweet dark soy sauce
2 tablespoons fish sauce
1 dime sized ball of tamarind pulp dissolved in ¼ cup warm water
1 clove of garlic, minced,
¼ inch piece of ginger, minced
1 tablespoon sugar
1 tablespoon rice wine vinegar
1 green onion, minced

Garnish
1 lime quartered
¼ cup toasted peanuts, crushed

Preparation
1. Bring a pot of water to boil and cook noodles according to instructions. Drain and set aside.
2. Prepare the sauce for the noodles by combining all the ingredients and simmering under low heat for 5-10 minutes. Remove from heat and set aside.
3. In a large skillet or wok, heat one tablespoon of oil under high heat. Stir fry shrimp (or chicken) coated in cornstarch till cooked through. Remove to a plate and set aside till later.
4. Add the remaining tablespoon of oil to the wok and add ginger and garlic, followed by all vegetables. Stir fry the vegetables for about 3-5 minutes.
5. Add the cooked shrimp or chicken and follow with the sauce. Mix well.
6. Add the cooked noodles and gently toss to combine.
7. Serve immediately with a wedge of lime, a generous sprinkling of peanuts and a crisp cucumber salad!

3Mar2014

Jamaican Style Meat Curry

Posted in Non-Vegetarian Main Dish by serendibbeginnings

Mutton, although not as common in the United States, is a shining star in Southeast Asian nations as well as Africa and Caribbean Islands. Mutton curry was/is at least a weekly occurrence in most households in Sri Lanka. Sri Lankan mutton, as in India and other southeast Asian countries, is predominantly derived from goats rather than sheep. Personally mutton from goats tastes leaner than that from sheep. Sheep meat tends to taste a bit gamey – not my first preference by any means. Another note about mutton that you might already know is that it is a red meat. Darn it!

I don’t cook mutton often – few times a year tops! This way we can really relish a good mutton curry every once in a while without risking our lipid panels too much! 🙂 Mutton is one of those things we love but can go for months without missing it! It works out well!

So, when I came across some mutton at the local grocery store, I bought it on impulse. I think this was the 3rd purchase of mutton in almost 9 months – not bad eh! Then my recent interest in African and Caribbean cuisines took the better of me and I grabbed a cellophane wrapped package of habaneros in different hues. Oh, what potent fiery bombs are those little guys! I wonder what those lovely Jamaican and African ladies do with the multiple packages of peppers they pile in their shopping carts! Perhaps I will ask one of them during my next shopping trip!

So, this recipe is a deviation from how I would normally prepare mutton. This uses a good amount of curry powder, dash of cayenne and as many habaneros as you can handle while consuming the curry and afterwards! In my case, I tried two peppers for about slight over a pound of meat and ended up scooping out one in the middle of cooking. The other one that was left still made the curry super spicy – and I know spicy, so please be warned! Just an FYI, I used the seeds and all!

The resulting curry, simmered in wonderfully spiced, fiery, coconut-based gravy was rich and saucy – just the right dish to go with a small serving of white or brown rice or a piece of flat bread. Enjoy!

Jamaican Style Meat Curry

Servings: 4-5
Time: 75 min
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Ingredients
1 1/4 lbs of mutton or chicken pices cut into 2 to 2 1/2 inch pieces
2 tablespoons oil plus extra tablespoon of oil
1 1/2 tablespoon Jamaican* curry powder plus 1 tablespoon
1 – 2 habanero peppers halved (be very careful handling these. Remove seeds if you don’t want your curry very spicy)
A spring of curry leaves or 2 bay leaves
1/2 cup of diced onions
3 large cloves of garlic, minced
1/2 inch piece of ginger, minced
1/2 teaspoon cayenne
1/4 teaspoon of turmeric
1 teaspoon salt
1/2 cup light coconut milk
3/4 cup canned tomato sauce or crushed tomato2 large Yukon gold potatoes, cut into 2″ chunks (optional)

Preparation
1. Heat 2 tablespoons of oil in a wok or heavy bottomed pan and add 2 tablespoons of curry powder.
2. Brown the mutton pieces in the curry powder spiced oil. Remove to a plate and keep aside.
3. Heat the additional tablespoon of oil in the same pan. Add onion, ginger, garlic, curry leaves, cayenne, additional tablespoon of curry powder, salt, turmeric and habanero. Stir fry for 3-5 minutes under medium heat till onion starts to brown.
4. Add the browned meat pieces, tomato sauce and coconut milk and simmer under low medium heat for about an hour. Check after 3o minutes and adjust salt.
5. If using potatoes, add them in the last 20 minutes of cooking.6. At the end of the cooking time, skim and remove any fat that collects on the top of the gravy.
7. Serve with brown or white rice or roti and sliced cucumbers, tomato and plain yogurt.

* If you don’t have Jamaican curry powder on hand (I didn’t either), use equal amount of Madras curry powder with a 1/4-1/2 teaspoon of ground allspice.

23Feb2014

Cajun Style Rice with Chicken Sausage

Posted in Non-Vegetarian Main Dish by serendibbeginnings

I am one of those people who loves to use up leftovers fast. If I don’t plan to use them in the next day or two, I promptly freeze them up for the following week or so. Both options come in handy when I am looking for a quick meal idea.

And that’s exactly how this recipe was born! I had cooked brown rice in the refrigerator and also some leftover coconut milk. I also had a package of lean apple chicken sausage. I used to prepare more dishes with sausages but have cut down to using occasional chicken or turkey sausages. They are very handy to use in pasta or rice dishes and I usually have a package on hand.

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This recipe utilizes the basic trinity – bell peppers, onions and celery along with kidney beans. It was a snap to put together and tasted so delicious that I will certainly make it again for a planned meal as well.

Cajun Style Rice with Chicken Sausage

Servings: 4
Time: 30 minutes
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Ingredients
1 1/2 cups of cooked brown rice
1 can of kidney beans (or other bean of your choice)
1 pkg chicken sausage
1/2 cup chopped green peppers
1/2 cup chopped red peppers
1/2 cup chopped celery
1/4 cup chopped red onions
1 heaping tablespoon minced garlic
1 teaspoon of fresh thyme leaves
1/2 cup tomato sauce
3 tablespoons unsweetened coconut milk
1 tablespoon olive oil
Salt to taste
1/2 avocado, sliced thin

Preparation
1. Slice the sausages into bite size pieces.
2. Heat the oil in a skillet and sauté all the chopped vegetables, including garlic.
3. Add the sausages and sauté for few minutes.
4. Add tomato sauce and thyme and simmer for 3-5 minutes.
5. Mix in the beans and rice.
6. Season to taste with salt. Be careful as tomato sauce and the sausage already add good amount of salt.
7. When the rice and beans and heated through with rest of the ingredients, gently stir in the coconut mil.
8. Serve immediately wit sliced avocado.

23Feb2014

Mediterranean Style Beef Kabobs

Posted in Non-Vegetarian Main Dish by serendibbeginnings

There is something about food on sticks…..satay, corndog, popsicle, lollipops, cakepops and kabobs among other delectables on sticks. My personal favorite is a well-spiced kabobs. This recipe uses beef, but I have made a mental note to attempt a vegetarian version one of these days.

You find a version of these kabobs in several countries. Frequently lamb is used but not everyone in my family is a fan of that, so I opted for extra lean ground beef. A blend of coriander powder, cumin powder, cayenne, paprika, garlic, onions and mint lends an enjoyable blend of flavors without one note screaming out too loud. Lastly, using extra lean meat is an easy way to cut down on excess saturated fat from your meals. I must say even though I used 93% lean beef, the kabob was enjoyable with a dollop of plain yogurt.

Mediterranean Style Beef Kabobs

Servings: 4
Time: 45 min
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Ingredients
1 lb extra lean ground beef (lamb or chicken)
1 tablespoon coriander seeds, toasted (or 1 tablespoon coriander powder)
1 teaspoon cumin powder
1 teaspoon paprika
1/4 teaspoon cayenne
1/4 teaspoon ground cinnamon
1 teaspoon salt
1 tablespoon or more garlic paste
1 tablespoon crushed dried mint leaves
12 – 14 small bamboo skewers, soaked in water for 30 minutes

Preparation
1. Preheat the broiler at high setting. You can also grill the kabobs on an outdoor grill.
2. If using coriander seeds, grind them in a spice grinder or using mortar and pestle.
3. Add all seasonings to the meat and mix well. It works best to use your hands to really mix in all the spices and herbs.
4. Divide the mixture into 12-14 equal portions and shape them around the pre-soaked skewers like a long kabob.
5. Line a baking tray lined with aluminum foil and spray with cooking spray.
6. Arrange the kabobs on the tray and broil for 12 minutes turning once. Spray with cooking spray after turning.

22Feb2014

Moroccan Spiced Chicken Breasts with Caramelized Plantains

Posted in Non-Vegetarian Main Dish by serendibbeginnings

African continent, the Middle East, Indian subcontinent and Sri Lanka (other South East nations) all incorporate similar spices in various combinations to produce dishes with distinct flavor and taste! Most commonly used spices include cinnamon, cloves, cardamom, coriander, cumin, paprika, cayenne and turmeric. If you are an enthusiast of these cuisines, you would have noticed that whereas one dish might have a more pronounced taste of cinnamon, another might have hints of the different spices peeking through.

African cuisine, as in other continents, differs widely across the continent in their use of spices, herbs and other seasoning including use of hot peppers for amped up heat. Moroccan food utilizes a blend of cardamom, cloves, cinnamon, paprika, coriander, cumin, nutmeg, peppercorn and turmeric (as in Ras el Hanout blend). It results in a well-seasoned meat or poultry dish that is not typically spicy (as in heat).

This dish is the result of wanting to infuse strong, yet enjoyable flavors into an otherwise, bland cut of chicken. I have been kind of staying away from the typical Indian/Sri Lankan curry flavors to try other exciting flavor combinations, and African flavors seemed to resonate with me this time around. After a quick inventory of spices on hand, I settled for a Moroccan inspired dish.

Moroccan Spiced Chicken Breasts with Caramelized Plantains

Servings: 4
Time: 40-50 min
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Ingredients

For chicken:
4 small chicken breasts, about 1 ½ pounds total
2 tablespoons coriander seeds
½ teaspoon cumin seeds
2” piece cinnamon
¼ teaspoon black peppercorns
1 tablespoon paprika
½ teaspoon cayenne
½ teaspoon fine sea salt
1 tablespoon canola oil (or nonstick cooking spray)

For sautéed banana:
2 large ripe plantains*
¼ teaspoon ground cinnamon
¼ teaspoon turmeric
¼ teaspoon sea salt
¼ teaspoon cayenne
2 tablespoons butter
2 tablespoons dark brown sugar

Preparation

Begin by roasting the dry spices. In a small pan, dry roast coriander seeds, cumin seeds, cinnamon stick and peppercorns till they are lightly toasted taking care not to burn them. This should take about 3 minutes under medium low heat.
Using a spice grinder or mortar and pestle, grind the toasted spices to a fine powder consistency. Combine with paprika, salt and cayenne and blend well.
Wash and dry chicken breasts and sprinkle the spice mixture liberally on both sides. Cover and keep aside while you prepare the banana.
Peel the plantains and slice into ¼” slices or bigger.
Melt butter in a large skillet and sauté plantain slices under medium low heat for about 3-5 minutes. Turn them over.
Sprinkle the plantains with cinnamon, salt, turmeric and cayenne and continue cooking for another 5 minutes. Plantains should now look caramelized.
Transfer to a plate and keep covered while you prepare the chicken.
Heat the oil in a large skillet or grill pan. Conversely, spray the pan with cooking spray.
When hot, add the chicken breasts and cook covered for about 4-6 minutes on each side till the meat is cooked through. One way to test is to cut through the breast in the thickest part. Meat should look cooked through and juices should run clear. Another option is to use the meat thermometer.
Serve the chicken with sautéed plantains and a vegetable of your choice (I served mine with carrots and shredded kale, cooked with a little bit of water till both vegetables turned tender).

NOTE about plantains – Plantains will turn yellow and may even have black spots all over when they turn really ripe and sweet. In less ripe form, they have starchy taste and flavor rather than sweet and fruity.

16Feb2014

Layered Meatloaf – a spinoff of “Xepa”

Posted in Non-Vegetarian Main Dish by serendibbeginnings

Meatloaf! Another word besides “chili” that makes my kids contort their faces in near disgust. I don’t make it often, but then I have been having nostalgic memories of “Xepa” these past several days and I thought I will reach out to my friend about it.

There is a nostalgic story behind “xepa” (a Portuguese word pronounced “shepa”). Back in my undergrad years, I had couple of awesome friends from Brazil. Every year, the International Student Association at the university put in a lot of effort to host one of the most memorable events of the year – International Festival! We students took over the cafeteria kitchen and cooked up various dishes from our different home countries and served them with pride to the attendees amidst international themed entertainment of songs, dances and skits. Ahhhh….what wonderful times!

One year, my two friends (don’t know if it mattered whether I mention they were both men or not, but in case you are wondering, yes, both were!) wanted to make something too. They made a pseudo meatloaf which really was almost a Swiss roll type of dish with various stuffing such as ham, boiled egg, onions etc.! I remember watching them make it with quite a bit of interest as they placed a layer of seasoned beef on an industrial size baking sheet and laying out all these fillings, end result of which was amazing!

Just last week I learned the truth about “xepa” when I asked one of the two guys for the recipe. The two talented “chefs” had actually winged it with that recipe and even came up with a name, which in Portuguese means “grub”. I should have probably guessed I was looking for a recipe that didn’t really exist after I failed to come up with any meaningful Google searches for “stuffed meatloaf” and other similar terms. But what sweet story! 🙂

So, I thought it might be really fun to do a version of that. However, since I had just about a pound of beef on hand, I decided to do it as a layered meatloaf – or ,may be I should call it layered “xepa”!

Going back to my kids, I am happy to report that one of them commented “oh, this is really good. Not like the one they serve in the cafeteria”. That to me translates to “good job Mom!”. 🙂

One important note though – even though it tasted really good, this was a bit on the dry side. I would imagine that was due to the meat being extra lean! We didn’t mind it knowing it was healthier, but just a heads up in case you guys don’t like the drier taste!

Layered Meatloaf

Servings: 4
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Ingredients:
1 1/4 lb ground lean or extra lean beef
1 slice bread, soaked in water, and squeezed to remove excess water
1 tablespoon ground flax (flax meal)
3 tablespoons water
1/2 teaspoon sea salt
1 teaspoon ground black pepper
1 tablespoon finely minced onion
2 large cloves of garlic, finely minced
1/4 cup of thinly sliced onion (white or red)
6-8 thin slices of smoked ham
1/2 cup of tomato sauce
1/4 cup grated white or yellow cheddar cheese
3 tablespoons minced green onions (green parts)
2 slices of center-cut bacon strips, cooked and crumbled

Preparation:
1. Mix flax meal in water and set aside for 5-10 minutes. If you don’t want to use flax meal, you can easily substitute one whole egg for the recipe.
2. Prepare meat mixture by kneading the beef with squeezed out bread, flax mixture, salt, black pepper, minced onion and garlic.

3. Layer half the beef mixture in a loaf pan.
4. Distribute sliced onions, sliced ham, grated cheese and about a tablespoon of minced green onions evenly over the beef.

5. Cover with remaining half of the beef mixture.
6. Pour the tomato sauce over the beef and sprinkle with rest of the green onions. If you are using uncooked bacon, you can sprinkle it on top before baking. If using cooked bacon, sprinkle at time of serving.

7. Cover loosely and bake at 375F for 30-40 minutes till meatloaf is done.

I served the “xepa” with steamed veggies and mashed red potato. And it was one delicious dinner!

14Feb2014

Easy as 1-2-3 Chili

Posted in Non-Vegetarian Main Dish by serendibbeginnings

Easy as 1-2-3 Chili

Servings: 8
Difficulty: moderate easy
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There is nothing quite like a steaming bowl of chili (with all your favorite toppings of course!) to make the winter blues melt away – at least when it comes to warming your tummy! You might have your favorite type of soup/stew that you look forward to, but I kind of favor chili because I can easily incorporate veggies, beans, additional fiber in the form of my secret ingredient (yes, I will disclose it pretty soon here) and also a sneaky dose of antioxidants (hello cocoa!).

Chili receives a mixed reception in my household! My kids usually whine “why??!!” when I tell them I am making it but usually polish off their bowl – even if half-heartedly at times! May be that goes back to one of my earlier posts about eating habits forming early in childhood. Despite their little whimper about not wanting any chili, I proceeded to make some the other night because I had all the ingredients on hand and I will be able to whip this up rather easily to share with my neighbors (you may remember that I was going to share some with them for helping us clear the snow).

I really prefer to go the route of made-from-scratch rather than semi-homemade.  I think you can be much more creative with using things on hand and coming up with something quite unique and delicious. So, except for couple of canned items, most ingredients are freshly prepared.

Before you go to the list of ingredients, here is a disclaimer. Do not let the rather longish list discourage you from trying out this recipe. Once you prepare the ingredients, it is really a snap to put it all together – and you will be glad you did when you savor the first spoonful of this delicious chili with your favorite toppings!

Ingredients:

1lb ground lean beef or turkey

2- 15-oz cans of beans of your choice

1 cup diced red pepper

1 cup chopped carrots

½ cup chopped onions

2 large cloves of garlic (minced)

1 cup of diced celery

1 tablespoon coriander powder

1 ½ teaspoon cumin powder

1 tablespoon paprika

1 tsp dried oregano

1 tsp dried basil

1 tsp salt (adjusted to taste)

1 tsp minced chipotle pepper with a bit of sauce

1 tablespoon unsweetened cocoa powder

¼ cup chopped cilantro, if desired

Thanks for still hanging in there.

Preparation:

1. Start by preparing all the vegetables, including garlic and cilantro. Have your seasoning containers laid out or even better measured out. Now you are ready!

2. Heat a large pot over medium high heat and brown the meat for few minutes (about 5 minutes or so). To that add the onions, garlic and celery. Saute for few minutes till onion and celery become a bit soft.

3. At this point, add the oats and toss them around. Follow with the ground spices, herbs and salt.

4. Drain the canned beans and rinse well. Add them to the pot and stir briefly. FYI, in the picture below, you will see some strange brownish beans. These are brown pigeon peas leftover from another recipe the previous day and I just used them up as well.
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5. At this point, you are ready to add rest of the chopped veggies, tomato sauce and chipotle.

6. Cover the pot with a lid, reduce heat to medium low setting and let simmer for about 25 minutes.Now, add the “secret” ingredient (which is not so secret anymore) and continue to simmer for another 5 minutes till all the flavors meld together and you get a delicious pot of awesomeness.

7. Serve a bowl of this with your favorite toppings – sour cream, bacon bits, cheese, green onions/chives, crushed tortilla chips or just a toasted slice of bread. Enjoy!

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Where this journey begins….

Category Archives: Non-Vegetarian Main Dish

Soy-ginger glazed salmon burger with crispy Asian slaw

Soy-ginger glazed salmon burger with crispy Asian slaw