Whenever I go to Indian or Thai restaurants, the first thing I do when I sit down is to look for curry dishes on the menu. I love all kinds of curries, spicy or mild, but I typically end up ordering a coconut based curry. You just can’t beat the bold, creamy flavor. For this recipe, I made a coconut shrimp curry mixed with potatoes and frozen peas.
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Filipino Adobo Recipe with Shrimp and Coconut Milk
During college, I would always anticipate a visit back to my parents’ house for a home cooked Filipino meal. But now that I’m long finished college and married I have to (gasp!) cook Filipino food myself. Adobo, a traditional stew in Filipino households, is meat marinated in garlic and vinegar then simmered together. The most common adobos are chicken and pork. I love them both but this time I wanted to try it with shrimp in coconut milk, or Adobong Hipon Sa Gata.
Quick Asian Noodle Recipe with Shrimp and Scallions
I love coming up with quick dishes on the whim with whatever ingredients I have in the kitchen. Asian noodle dishes always come to mind, whether they’re in soups or stir fries. I used rice vermicelli noodles which are light and versatile, you can mix virtually anything with them. They absorb flavors and enhance your ingredients beautifully. Try this out if you’re having a lazy day and want something quick and simple.
Spicy Seafood Stew with Chorizo Sausage
With colder weather finally coming to New York, I felt like cooking a comforting dish with some heat that’s not overly rich and heavy. A spicy seafood stew sounded perfect. The spice comes from Spanish chorizo sausage I cut into cubes and some chili flakes. Chorizo is seasoned with smoked paprika, salt and herbs adding a wonderful flavor and depth to the broth.
Smoked Paprika Octopus with Crispy Potato Cubes
Everyone loves tapas and they’re also one of my favorites. I love the variety of little things to choose from and the communal sharing aspect that usually is part of eating tapas. A classic ingredient in Spanish tapas is octopus – or pulpo in Spanish. And keeping this dish as simple as possible, I’ve decided to use canned octopus seasoned with smoked paprika, or pimenton, a spice commonly used in tapas dishes.
Easy Sardine Pasta with Fresh Tomatoes and Parsley
Smoked Salmon Tartines with Capers and Chopped Red Onions
If you have a party coming up, here’s a delicious hors d’oeuvre that takes only minutes to prepare. You can serve it chilled or at room temperature. It’s also easy to prepare ahead of time – just add to your favorite bread, toast, or cracker when ready to serve!