Saturday, April 22, 2017

Aussie Bites

We tried these little gems for the first time at an inn in Guerneville, California. The hostess mentioned that they were Ozzie Bites purchased from Costco. I was intrigued because they were gluten-free. After our trip Google helped me determine that they were actually Aussie Bites and helped me find this well-researched recipe.

Of course, I can't follow a recipe to save my life and this is no exception. I replaced half the honey with maple syrup to lower the FODMAP quotient and changed out apricots for dates and pepitas for sunflower seeds to match what I had on hand. My husband declared them excellent!

Tuesday, April 18, 2017

Seared Salmon and Noodles in Coconut-Ginger Broth

For a restaurant quality weeknight meal with little fuss, try this recipe. It's a good way to prepare salmon with Asian flavors. And as a one pot meal, it simplifies dinner preparation tremendously. Broccolini can be substituted for bok choy. Make the effort to grate the ginger root as it is a key flavor in this dish.

Sunday, April 16, 2017

Green Coconut Curry

You can make this dish with chicken, as the recipe suggests, but for the rendition pictured above I used tilapia. I like to use Thai Kitchen Green Curry paste which comes in little jars in the international foods aisle in the grocery store. If you can find kaffir lime leaves, use 4 of them instead of the lime zest.

Wednesday, April 12, 2017

Asian Flavors Cucumber Salad

A classic salad that makes the most of crisp cucumbers that can otherwise be boring. We enjoy this with dumplings or tofu dishes. Sometimes salting the cucumbers releases a lot of liquid and other times, not so much. It really helps to dry them carefully in a towel before making the salad or the excess moisture will dilute the dressing.

Tuesday, April 11, 2017

Banana Oat Breakfast Squares

These banana oat breakfast squares are oddly compelling. They are not sweet, and at first I didn't think my kids would be interested, but they ended up eating them. These squares are best enjoyed spread with nut butter or Nutella. It's a healthy on-the-go breakfast! The next time I make these I'll experiment with adding some cocoa powder to the mix. Either way it's a great way to use up two mushy bananas!