What’s for Dinner: Salmon Stir Fry in Sweet Chili Sauce

In a quest to find different things to do with Salmon fillet, Ms. Foodie decided to try a stir fry. After combing a few recipes, and coming up empty, Ms. Foodie decided to play around with what was in the Store.

After foraging in the refrigerator, I discovered Mushrooms, Baby Carrots, Snow Peas, and Kale. Ms. Foodie chopped those up, along with Onions and Garlic, then sauteed the lot in a base of Sesame Oil and dried Basil. Ms. Foodie then chopped up the Salmon fillet, and added it to the veggie mix. Then I added a tablespoon or so of Soy Sauce, and a cup of Sweet Chili Sauce to complete the transformation.

Served over a bed of Jasmine Rice, this quickie meal was just the ticket!

Flavor Fusion!

Ms. Foodie decided to play with different flavors tonight: some Roast Chicken Breast basted with butter and Italian Seasonings, Spicy-Sweet Peanut Noodles, and a Spinach Salad with vine-ripened tomatoes and fresh blueberries.

Oven-roasted chicken is always tasty, and adding a brine, baste or marinade only enhances the flavor.  Before roasting for 45 minutes to an 1 hour at 400 degrees, I basted the chicken breast with butter, Rosemary, Thyme, Basil, Sea Salt, Pepper and a hint of ground Ginger.  Turned out beauteous, don’t you think?

There are so many variations on Peanut Sauce on the Internet, from Thai, to Chinese, to dipping sauce, and on and on.  I played around with one recipe by taking a 1/4 cup of chunky peanut butter, adding a teaspoon full of chili-garlic sauce, a tablespoon of honey, and a 1/2 cup water.  I cooked up some Thai-Rice Noodles, drained them, and tossed the Noodles with the Peanut Sauce.

After sprinkling a bit of Cilantro for color and a bit of bite, this Flavor Fusion was ready to go!



Finally, fresh Baby Spinach is a quick and dirty way to give boring salad some zing!  The blueberries add a bit of sweet to the mix, and are chock full of antioxidants.

And it looks pretty too!

A unique, What’s for Dinner–

Basa Fillets pan-fried in peanut oil, with Chinese peanut noodles (recipe compliments of AC6C Cliff), and steamed Snap Peas.

Truly a mixed bag, but it sounded good, and tasted even better!

What’s for Dinner?

Ms. Foodie is having Garlic Chicken Fragrant Rice tonight!  Allrecipes.com is the place to go for this quick and easy recipe.  This could be called a “one-pot” meal, because it’s all prepared in a rice cooker.  If you don’t have one, you must purchase it as soon as possible!  Perfect rice every time, and it steams vegetables beautifully.

Of course, I use any recipe as a launch point to do my own thing: I prefer more chicken, so instead of one thigh, I add two. I  also use two green onions, where the recipe calls for only one–Double the pleasure, double the fun!

Mmm… Mmmm… Mmmm!

Stir Crazy for Stir Fry!

Ms. Foodie Patootie loves her wok!  It’s one of the best purchases she has ever made, and not all that expensive.   How much does Ms. Foodie love her wok? Let’s count ’em!

1. It allows creation of an all-in-one meal.

2. It’s healthier–you’re using less oil and high heat to prepare the meal.

3. It’s versatile–you can put together any type of meat, veggie, tofu combination!

4.  It fits into Simple Fare, because it does not require heavy preparation or turning on a stove.   So as the weather warms, you’ll be see lots more stir fry from Ms. Foodie!

For this dish, I marinated some lean pork loin in Soy, Hoisin and rice vinegar for an hour, then cut it into strips.  That was the hardest part–the rest came straight from the store: chopped red onion and garlic, my favorite wild mushrooms (plus the broth), and some petite peas and sweet white corn.

The vinegar and the mushroom broth give the dish a bit of flavor, while the peas and corn balance it with mellow sweetness.

While doing the small prep, I set a pot of water on the flame for the Thai Rice Pasta.  I conveniently buy mine at Trader Joe’s, but any grocery store would probably have it.

Then I set the wok on the flame, poured a teaspoon of olive oil, and sautéed the onion, garlic and mushroom for a few minutes.  Then I added the peas and corn and the loin strips with the reserve marinade and stirred away!  I let all the ingredients meld for about 10 minutes.

In the meantime, that pot of water has been brought to boil, so I added the Rice Pasta, cooked that for 10 minutes too, then drained the water.

Easy breezy!  Dinner is served.

I love the combination of a unique sausa…

I love the combination of a unique sausage and shrimp. One of my favorites is Linguica, a Portugese sausage and white or tiger shrimp. Tonight I added steamed green beans and stir-fried them with white wine and soy, then served it over Thai Rice Noodles.   I accompanied it with a nice Chardonnay from Tolosa Winery.

Quite good, if I must say so myself…