You’ll be bowled over by this delightful sweet, sour, and salty flavour profile that screams Thai street food. If available, be sure to use tamarind; it infuses the sauce with its remarkable tangy personality. You can find it at most Asian and Indian markets.
2 Tbsp (30 mL) tamarind pulp (or equivalent rice vinegar)
1 cup (250 mL) coconut milk
1 Tbsp (15 mL) fish sauce
1 Tbsp (15 mL) yellow or green curry paste
1 Tbsp (15 mL) coconut sugar or other raw-style sugar
8 oz (225 g) wide rice noodles, preferably brown rice
1 Tbsp (15 mL) coconut oil or peanut oil
1 lb (450 g) organic shrimp
2 garlic cloves, thinly sliced
1 in (2.5 cm) piece fresh ginger, minced
2 cups (500 mL) shredded green or red cabbage
2 cups (500 mL) bean sprouts
2 green onions, white and green parts, thinly sliced
1/3 cup (80 mL) Thai basil or mint, roughly chopped
1/4 cup (60 mL) unsalted roasted peanuts, chopped
1 lime, sliced into wedges
In small bowl, mash together tamarind pulp with 1/4 cup (60 mL) boiling water with fork and let sit for 10 minutes. Press mixture through a fine sieve and reserve tamarind water. Be sure to scrape bottom of sieve to get as much tamarind juice as you can.
Place tamarind water (or rice vinegar), coconut milk, fish sauce, curry paste, and coconut sugar in blender and blend until smooth.
Prepare noodles according to package directions. Drain and rinse well.
Heat oil in large skillet over medium-high heat until shimmering. Add shrimp in single layer and cook without turning until underside is pink, about 3 minutes. Turn and cook until opaque throughout, about 2 minutes more. Remove from pan and add garlic and ginger; cook for 2 minutes. Add coconut milk mixture and simmer for 30 seconds, being sure to scrape any bits that have stuck to skillet bottom.
In large bowl, toss together noodles, cabbage, bean sprouts, green onions, and basil or mint. Divide among serving bowls and top with shrimp and peanuts. Pour sauce over noodles and serve with lime wedges.
Each serving contains: 388 calories; 21 g protein; 15 g total fat (10 g sat. fat, 0 g trans fat); 44 g total carbohydrates (6 g sugars, 3 g fibre); 498 mg sodium
Source: "Oodles of Noodles", alive #377, March 2014
Yogurt completely transforms the texture of these chicken thighs, making them tender and flavourful with bright notes of lemon and cilantro. Ideal for a day trip, these can be marinated in the morning and cooked in the evening, but they also work well when cooked in advance and packed for a picnic to be eaten cold. Marinade mentions Marinate chicken thighs for anywhere between 4 and 24 hours. Discard excess marinade that has been in contact with raw chicken. It should not be consumed uncooked.
Citrusy and slightly sour sumac and a touch of maple syrup enliven pickled onions in a perfect complement to this salad. Kale and Napa cabbage stand up for hours to the sweet and puckery dressing, and hearty farro will keep you going while on the road. This salad is sure to be a favourite for picnics, backyard potlucks, or road trip lunch stops. Dressing for dinner This salad stands up well, even while dressed, for up to 4 hours. (Truth be told, I’ve often happily eaten it the next day.) In fact, time helps kale to soften up and become even more delicious. If you’re travelling for a longer period, make the pickled onion dressing as described above: let it stand for about 20 minutes, and then add all the oil and pack it into a separate container so you can finish the salad when you arrive at your destination. The pickled onions are also great with steaks or chicken.
These wraps are perfect for an overnight journey when you want to have something quick and satisfying the next day. Sweet smoked paprika adds just a hint of smoky flavour to sweet potatoes, which join with spinach and red pepper to dress up eggs in a pleasing way. Make these wraps anytime and stick them in the freezer for your next excursion. Pack them frozen and they’ll have time to thaw on the journey, or put them in the fridge the night before you travel so you have something convenient and tasty to eat before you set off. Leave the ketchup bottle behind, and serve them with your own smoky red pepper sauce. Freeze with ease While foil is convenient for freezing and reheating these wraps, to cut down on waste, freeze wraps in a single freezer-proof container. Insert a small piece of parchment between each wrap so they don’t stick together. This will allow you to remove individual wraps easily when you need them.
While sablefish’s texture and fat content stand up admirably to the heat of the grill, this firm fish is also delicious poached. For this recipe, sablefish’s luxurious taste is combined with a light fragrant broth of lemongrass and ginger punctuated with the heat of Thai chili. Sustainability status Sablefish, also known as butterfish or black cod, is a rich and satisfying fish, plentiful in omega-3s and sourced sustainably from the Pacific Northwest. Skin and bones Sablefish has large pin bones. Ideally, your fishmonger will remove them, but if not, before you begin, locate them along the fish’s centreline and, using a pair of needle nose pliers, grasp them firmly to remove. You can leave the skin on for this recipe, which may help the fish hold together a little better while cooking, but it can be tricky to peel the skin away from the cooked fish and discard before plating. I opted to remove the skin first and simply keep a close eye on the cooking time, being careful to remove the fish from the poaching liquid before it flakes apart.