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SHRIMP FRIED RICE

Homemade fried rice is super easy and fairly healthy dish in moderation. I love to make it in large batches for a quick meal or paired with a ton of our favorite veggies and a protein. I use my favorite Turmeric Jasmine Rice to make it, it really adds more flavor than your standard fried rice flavor but feel free to use whatever kind of rice you like. And you’re certainly not limited to only using shrimp either. Use any kind of meat or fish that you love or simply add more of your favorite veggies. There really isn’t one that doesn’t go great with this.

 

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SHRIMP FRIED RICE
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Instructions
  1. In a large skillet drizzle the bottom with olive oil until covered. Over medium-high heat saute the asparagus, mushrooms, carrots, onion, peas, garlic and ginger until everything is almost softened after about 5 minutes.
  2. Add more oil to the pan if needed before tossing in the rice with the garlic powder, onion powder, and white pepper. Stir everything for about two minutes allowing everything to heat through.
  3. Move the rice towards the outer edges of the skillet creating a reservoir in the center. Add a little oil to the center and pour the whisked eggs. After about 30 seconds when the eggs gets a little opaque, use the spatula to scramble it up in with the rice.
  4. Lastly, add the shrimp, soy sauce and fish sauce. Toss everything until the shrimp is cooked to tender after about 2 - 3 minutes. Add more sauce to taste if neede

GINGER BEEF STIR FRY

You know as much as I love being in the kitchen cooking all sorts of things, there are those busy days that don’t include test cooking and all I want is something quick and easy to set my days at ease. I’m a big fan of making meals that don’t require a whole lot of time so I can make time for other things in life. Says the moderation queen LOL! Anyways, this dish should only take 20 minutes including prep work. Get your rice cooking first so that by the time you’re done with the meat, it’s ready to go.

Make it spicy with some red pepper flakes when cooking or add Sriracha in the end. Feel free to use chicken or shrimp instead if you prefer. These are such universal flavors that it will go with anything even if you’re vegan/vegetarian and want to use tofu or a bunch of different veggies. The options are endless so make it exactly how you want it!

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GINGER BEEF STIR FRY
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Ingredients
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Instructions
  1. Slice the meat very thin against the grain and place in a large glass bowl.
  2. In another bowl whisk together the soy sauce, sherry, dark brown sugar, arrowroot powder, and ginger. Pour half of the marinade over the meat and mix everything together really well.
  3. Drizzle a couple tablespoons of olive oil in a large skillet over high heat and saute the snow peas and shredded carrot for two minutes.
  4. Remove the veggies onto a plate and add the marinated meat and half the green onions. Let it cook undisturbed for about two minutes then stir. Let it cook for a few more minutes until it's a minute from being cooked through.
  5. Add the snow peas and shredded carrot back into the skillet with the meat, pour the remaining marinade, stir and let cook for one last minute.
  6. Garnish with the rest of the green onions and serve over jasmine rice.
Recipe Notes

To make this a diabetic friendly meal, avoid the rice and replace with additional veggies of your choice. I love adding broccoli and water chestnuts.

HONEY PORTER KEBABS

Mmmm who doesn’t like kabobs? They’re simple to make, fairly quick to put together and cook… and they can be very healthy. These aren’t the healthiest ones but they’re close enough, full of flavor and sure beats trying to be healthy eating out since that’s nearly impossible. And yes, even a salad from a fast food joint is a lost cause.

This recipe is really all about the marinade. So make sure you pick a good porter beer. I use all chicken breast but feel free to use chicken thighs or half and half. And of course you’re not limited to only using one color of bell peppers. You can always add additional veggies to the mix too. As always while all my recipes are great as is, they’re also there to inspire you to make them how you would enjoy them best!

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HONEY PORTER KEBABS
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Ingredients
MARINADE
ASSEMBLE
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MARINADE
ASSEMBLE
Instructions
MARINADE
  1. Combine everything together in a large glass bowl, cover with plastic wrap and let it marinate for at least a couple of hours, even better over night.
ASSEMBLE
  1. Pour the leftover marinade and dark brown sugar into a small sauce pan over medium-high heat. Let it come to a boil whisking it for about several minutes until it thickens just enough to glaze the back of a spoon. Mix in about 1/2 tablespoon of olive oil and set aside.
  2. Assemble the skewers with the chicken, onion, bell peppers, and tomatoes by alternating them.
  3. Put the skewers on the grill, brush the marinade generously on top and close the grill for about 3 minutes to get a char started. Turn the skewers about every 2-4 minutes and brush more marinade each time for a total grilling time of about 15 minutes give or take.
  4. Remove the skewers onto a clean plate and if there's any marinade leftover you can always place the remaining on top. Garnish the top with some chopped cilantro.

PAD SEE EW

Pad See Ew (properly spelled, Phat Si Oi) is a popular stir-fry noodle dish next to Pad Thai. Personally I love Pad See Ew so much more and have always wanted to figure out how to make it at home. With much research reading various recipes and making it a few times, I felt it was more rewarding to make the sauce from scratch than to go to an Asian market and buy bottled sauce.

Keep in mind the recipe calls for a good portion to feed a few very hungry people but I love to double or triple the sauce recipe and keep it refrigerated for later uses.  Also, like most of my recipes I share, this isn’t meant to make as is and deal with it. Feel free to add more low-sodium soy sauce in the end if you like more of a saltier taste. Add more garlic to the sauce if you’re a garlic lover. I’ve learned some will add extra of the oyster sauce for more sweet and savory. For this recipe I wanted to try and make an even balance with everything so that you can enjoy as close to the traditional way as possible.

Oh! Not to forget about the noodles. If you can’t find the really wide noodles, don’t worry! I have a hard time finding them as well… so long as you’re getting the Asian rice noodles. It’s almost impossible to find fresh but the dried packages is perfectly fine. Just cook in boiling water as you would with regular pasta. Mind you though read the instructions because it doesn’t take as long to cook and you’ll be tossing them into a hot pan/wok to cook for a few minutes more!

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PAD SEE EW
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Ingredients
MARINADE
SAUCE
ASSEMBLE
Servings
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MARINADE
SAUCE
ASSEMBLE
Instructions
  1. In a bowl combine the chicken, soy sauce, and baking soda thoroughly. Cover and let sit in the fridge for at least 30 minutes to an hour.
  2. In another bowl combine all the ingredients for the sauce and whisk everything together thoroughly. You can do this the day before and let it sit overnight in the fridge for a more robust flavor.
  3. Have a big pot of water boiling for the noodles. Follow the cooking directions on the package and cook until about a minute before it's done.
  4. In a very large pan or wok on high heat put in the coconut oil, chicken, and eggs. With a metal spatula toss everything around until the chicken is nearly cooked through. Then, add in the broccoli for a few more minutes.
  5. When the chicken and broccoli are about done then, toss in the noodles and sauce. Constantly toss everything around for a couple minutes to get the sauce mixed evenly.

Zesty Salmon Cakes

Salmon cakes have never been healthier and easier! You’ll see how and why.

I’m certain this is another one of those dishes you often find in a upscale restaurant or at a beach front restaurant… you pay a pretty penny just for a couple salmon cakes on a crowded platter of greens with minimal tartar sauce that is likely some pre-packaged crap from who knows where. And not to spoil anything for you but the salmon is probably farm raised too because it’s cheaper. How about you make at least a dozen wild caught salmon cakes, save yourself a shit ton of money and you can always freeze half of them for future use? Sounds like a damn good idea to me. Plus it’s packed with good protein, fiber, nutrients, flavor and all that can make a heart happy and healthy.

If you want to make this gluten free you can replace the bread crumbs by using gluten free bread, cube it, bake it until they’re crunchy like croutons and pulverize them in a food processor until they’re all crumbs. If you’re looking to keep things low-sodium then don’t use the soy sauce. There’s plenty of flavors going on in this recipe you won’t miss it. Lemon is a great salt substitute. Also, for a healthier alternative make my Homemade Tartar Sauce. It’s incredible and much healthier, even tastes better. Plain Greek yogurt is a great substitute to not just sour cream in many cases but also mayo.

My favorite part about doing this food blog is encouraging people to get creative. You don’t have to eat the salmon cakes as is; you can really amp it up by serving it in a salad or crumble it up in a taco or even make it a salmon burger if you like with all the goodies you like on a burger. It’s about time we find healthier alternatives than just hamburgers and hot dogs for these warm days ahead. And I’m all for pushing it with this recipe. Let me know how it turns out for you!

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ZESTY SALMON CAKES
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