Category Archives: Dinner

10 Minute storecupboard Miso Ginger Rice Noodle Bowl

This is barely a recipe but I wanted to jot it down so I remember for next time, should I unexpectedly run out of food (again). And maybe this has happened to you too…
This is my go-to dinner when the fridge is empty and I am too tired to go to the store.
It’s very basic, made in a jiffy and good to have on hand just in case.
It does require some pantry items which I hope you have, like chili paste, rice noodles, soy sauce, miso etc…any veggies laying around in the back of your fridge will do.

Serves 2

INGREDIENTS:

  • 2 cups water
  • 4 eggs (or any other protein you may have)
  • 2 tbsp. coconut oil
  • 1 small/medium onion, peeled and chopped fine
  • 3 garlic cloves, peeled, minced
  • 1 tsp. ginger, peeled, grated
  • 1.5 tbsp. soy sauce , more to taste
  • 2 tbsp. miso paste (I used white)
  • 2 tsp. Mae Pranom Thai chili paste (contains shrimp+tamarind)
  • 200 gr/7 oz. thick rice noodles
  • chili flakes
  • cilantro if you have it, which I didn’t…
  • 1 cup Broccoli florets or any other veggies
  • Lao gan ma crispy chili oil for drizzling on top. (The best chili oil in the history of mankind.)
  • 1 tsp. Sesame oil for serving

INSTRUCTIONS:

Heat a large pan or pot with a medium high rim, you’re cooking everything in here so you need the room for stock etc…
Put the kettle on for 2 cups of boiling water.
Place 2 to 4 eggs depending on appetite in a small pan cover with cold water, place on stove and bring to a boil, cook for 5 minutes. Drain, rinse with cold water and peel, set aside. Meanwhile…
Heat 2 tablespoons coconut oil to medium heat,
Add 1 small finely chopped onion, 3 minced garlic and one teaspoon minced ginger.
Cook for 4 minutes, add 2 tbsp. Miso paste, 2 teaspoons shrimp chili paste and a pinch of chili flakes.
Add 2 cup of boiling water, add the rice noodles* and the broccoli, cook for 4 minutes on low heat. Turn off the heat and add some sesame oil.
Season with soy sauce.
Divide into two bowls, add boiled eggs cut in half and drizzle with crispy chili oil. If you have it, use cilantro, sesame seeds, chives or any other toppings you may have lying around. Enjoy!

Peach Halloumi Summer Salad with Sweet Lemon Basil Vinaigrette

Ripe Sweet summer Peaches and crispy Halloumi, a salty, sweet and tangy element in every single bite. The sweet lemon Basil Vinaigrette just brings the whole salad to WOW level. Make this at your next Barbeque, so you can grill the Halloumi on there too or make it in a griddle pan in the convenience of your kitchen. 

Either way this salad is always good, as a side, lunch or as a dinner on it’s own. And make double the dressing, because it’s delicious on everything, grilled chicken, fish, sandwiches…..

As always, the salad ingredients are all optional and inter-changeable. Use what you have on hand, and leave out what you don’t like


Prep time : 10 minutes
Cooking time : 2 minutes
Serves : 4 as a side, 2 as a light meal

INGREDIENTS:

  • 2 large bags of prepared salad mix, about 10-14 oz. / 300-400 gr.
  • 1 block Halloumi, drained and patted dry
  • 1 or two ripe peaches, pealed and cut into wedges
  • 1 or two Avocados
  • 1 cucumber, peeled
  • 1/2 cup shredded red cabbage
  • 1/4 cup pine nuts
  • 3 Spring onions
  • 1/4 cup whole Basil leafs
  • micro greens


SWEET LEMON BASIL VINAIGRETTE:

  • a handful Basil
  • 1 lemon juiced
  • 2 tbsp. Honey
  • 1 shallot finely minced
  • 6 tablespoons olive oil
  • 2 tbsp. red wine vinegar
  • Salt and freshly cracked black pepper to taste



INSTRUCTIONS:

  1. Get out a large serving platter, plate or salad dish and place all the lettuce leaves in the bowl.
  2. Place all the ingredients for the dressing in blender and blend for a minute to combine everything well.  Set aside until ready to use.
  3. Heat a small frying pan and toast the pine nuts, keep an eye on them since they burn quickly.
  4. Slice the cucumber in half lengthwise and again each half in half. Then cut into thick slices, so you end up with thick quarters. Arrange on top of the lettuce leafs.
  5. Cut the avocado in half and scoop out pieces using a small spoon and place on the salad.
  6. Arrange the red cabbage over the greens.
  7. Arrange the peaches over the greens.
  8. Slice the spring onions and sprinkle over the salad.
  9. Arrange micro greens on top of salad, if using. 
  10. Heat a griddle pan until hot. Slice the Halloumi into 1/4″ slices (1/2 cm) and place on the dry griddle pan and grill each side for one minute. Alternatively, grill on the barbeque.
  11. Place on top of the salad as soon as them come out of the pan.
  12. Sprinkle the toasted pine nuts over the salad and serve straight away with plenty of the sweet lemon basil vinaigrette. 


Enjoy!!

Elotes and Pineapple Salad , Ensalada de Elotes con Piña

This is our favorite Summer Salad, Elotes Salad or Mexican Street corn Salad with pineapple. It’s basically Mexican Street Corn that you can eat with a spoon rather than digging into a whole corn on the cob covered with Cotija, paprika etc…which can be a challenge, except that I have added some grilled pineapple.
This is a great salad to serve at your next Barbeque, or as we like to do, add it to Tacos and even pile it high on Burgers. So SO good!
It’s very simple, you start by grilling corn and fresh pineapple and once they are cooled you cut off the kernels carefully with a sharp knife, then toss together with the pineapple chunks in a simple dressing.

Prep time : 15 min
Cooking time : 10 min
Serves : 6

INGREDIENTS:

  • 6 ears of Corn
  • 1/3- 1/2 of a fresh pineapple, peeled and sliced thick-ish (see note*)
  • 2 scallions, sliced
  • 1 small red onion, peeled and chopped fine
  • 1 small red chili pepper, deseeded and chopped fine
  • ½ cup crumbled Cotija cheese (see note**)
  • ½ cup coarsely chopped cilantro, more for on top

Dressing:

  • ½ cup mayonnaise
  • ¼ cup crème fraiche
  • Juice of 1 lime, or more according to taste
  • A few dashes of Tabasco ( or Franks hot sauce)
  • 1 teaspoon smoked paprika, more for on top
  • Salt and pepper

INSTRUCTIONS:

Preheat (an outdoor) grill or grill pan to medium heat. Clean your corn if necessary and rub all over with a little oil. Place on the grill and cook for about 10 minutes, turning every few minutes. Do the same with the Pineapple slices. Remove them once cooked from the grill and let them cool.
Meanwhile mix mayonnaise, crème fraiche, lime juice, tabasco and paprika together in a bowl and season with salt and pepper. Refrigerate until ready to use.
Cut the kernels off the cob, and cut the pineapple slices into bite-size pieces
Get out a pretty bowl and combine everything… the corn, pineapple, onion, scallions, chili peppers, Cotija cheese, cilantro, and dressing. Reserve some cilantro and Cotija to sprinkle on top.

Enjoy!

* Any left-over Pineapple is great grilled and then served with ice-cream as a dessert.
** If you can’t find Cotija, I think that Feta resembles it most, it has a similar texture and taste.

If you make this Elotes salad, be sure to leave a comment! I’d love to hear from you and if you love it, pin it. And of course, if you do make this recipe, don’t forget to tag me on Instagram! @thecookingspoonblog or hashtag it #thecookingspoonblog

Thai Peanut Curry with Chicken Meatballs and Zucchini


Curries are always a great hit in our home, whether it’s just us or whether we have guests joining us for dinner. It’s so easy to prepare, everyone loves a Curry and it can be made in advance. This particular Curry is one I make very often because we love Thai Curries and also because it has Peanut butter in it. We love all things Peanut sauce, have you tried our Sate sauce?

TIP: I usually double the sauce and freeze half for later in small containers, it works so well for a quick dinner.

Prep time : 20 min
Cooking time : 20 min
Serves : 4




INGREDIENTS:


Meatballs
• 1 lb./450 gr. Ground chicken
• 1 clove garlic, grated
• 1 tsp. soy sauce
• 1 tsp. fish sauce
• 1 tsp. Thai red curry paste
• Ground pepper
• Grated lime zest, just a little bit

Curry sauce
• 2 tablespoons coconut oil
• 2 medium shallots, minced
• 2 inches fresh ginger, peeled and grated or minced
• 3 garlic cloves, grated or minced
• 1 zucchini in bite-size pieces
• 2 tablespoons Thai red curry paste
• ¼ cup creamy peanut butter
• 1 can coconut milk, 13.5 oz./400 ml.
• 1 tbsp. Palm sugar or brown sugar
• About ½-1 cup water
• 1 tbsp. Fish sauce (adjust to taste)
• Juice of ½ – 1 lime (adjust to taste)
• fresh cilantro, rice and chopped nuts for serving

More Thai ideas: 


INSTRUCTIONS:


1. In a large bowl, add the chicken mince and add the garlic, soy sauce, fish sauce, Thai red curry paste, ground pepper and lime zest. Mix to combine and shape into meatballs about the size of a golf ball, set aside.
2. In a large pot, bring the oil to medium heat. Add the shallots, and cook for 3 minutes, or until translucent. Next add the ginger and garlic. Stir and continue to cook for about 5 more minutes.
3. Now add the curry paste, stir for a minute and add the peanut butter, fish sauce, sugar and coconut milk and water, bring to a simmer. Carefully add the meatballs.
4. Bring to a simmer again and cover partially with a lid, cook for about 15 minutes then add the Zucchini, cover and cook for another 5 to 10 minutes or until Zucchini is bite tender. Check throughout cooking if you need to add more water.
5. Add the lime juice and check the seasoning, add more fish sauce if you want it saltier. I always check that the meatballs are fully cooked by cutting one in half.
6. Serve warm over cooked rice, with more cilantro, lime wedges and some chopped nuts.

Enjoy!