asian

Faux Thai Peanut "Noodles"

Ever since I got engaged in November I have been trying my best to eat less carbs...I mean have you ever tried on wedding dresses? Most of the designer gowns come off the runway and go right to the Trunk Shows, so yea were talking size 2 and less. Needless to say the less bloat the better. Although I am trying to eat healthier I still want to enjoy my meals especially after a long work day.  This dish is truly crave-able because it has one of the most craved ingredients in it, Peanut Butter. The peanut butter gives it the creamiest most delicious texture, the soy sauce gives it the perfect umami salty bite and the lime and cilantro both cut through the richness with their fresh flavor. Peanut Butter noodles in an Asian Restaurant can really pack a punch in the carb/calorie department but swapping the pasta out for Spaghetti Squash makes this almost guilt free. And hey it is Vegan and Gluten Free (if you use GF soy sauce)!

noodle.jpg

Ingredients-

  • 1 Large Spaghetti Squash
  • 3 Tablespoons of Chunky Peanut Butter (or whatever kind you like, creamy will work as well)
  • 2 Tablespoons Soy Sauce
  • 2 Tablespoons Rice Wine Vinegar
  • 1/4 Teaspoon Red Pepper Flakes
  • 1/2 Teaspoon Sesame Oil (optional)
  • 2 Tablespoons of Freshly Squeezed Lime Juice and more for Garnish
  • 1 Medium Garlic Glove
  • 1.5 Teaspoons freshly grated peeled Ginger
  • 1 Tablespoon Water
  • Freshly Chopped Cilantro
  • Black Sesame Seeds or Chopped Peanuts (Garnish) (optional)

Steps-

  1. Preheat the oven to 400F.
  2. Cut the Spaghetti Squash lengthwise and brush the inner flesh with Olive Oil and Season with Salt, Black Pepper and a squeeze of fresh Lime juice.  
  3. Roast on a parchment lined sheet pan cut side down.Roast for roughly 45 minutes or until you can easily puncture the outside skin with a fork.  While the squash is roasting make the sauce.
  4. When the squash is done, scrape the inside of the squash into strands with a fork, it will resemble spaghetti. Leave it a little al dente so it has a slight bite like pasta. 
  5.  In a food processor or bullet blender, puree the peanut butter, soy sauce, rice vinegar, lime juice water,  grated ginger, garlic clove, Sesame oil, and red pepper flakes. In a large pan or pot on low heat toss the cooked spaghetti squash with the sauce until the sauce is fully incorporated. Plate and season with salt and pepper as needed but the soy is salty so you may not need it. Squeeze Fresh lime juice over the top and top with fresh chopped Cilantro and Black Sesame Seeds or Chopped Peanuts. Serve and enjoy! 

Miso Glazed Fish

The reason why I love living in New York City so much is because I can get the best food from any  type of cuisine at any time. My sister recently introduced me to this fabulous Japanese restaurant in the West Village that is serving up some super authentic yet innovative dishes every evening. One of our favorite dishes that they serve is their Miso Black Cod. One night I decided to surprise my big sis and make my own version of this flavorful fish. The marinade is super simple and tastes good on pretty much any white flaky fish or even salmon.  I even toss veggies in it and roast them until caramelized and tender. The salty, umami flavor or the miso paste (which is fermented soy beans), along with the sweet dark brown sugar and tangy Japanese cooking wine..hello heaven! Yea let me hear you say it "Oh Ive Got Room For More!"

Ingredients-

For the Glaze- Enough for about 1 Lb of Fish (enough for 2 people)

  1. 2.5 Tablespoons White/Blond Miso Paste (I use low sodium. You can usually find it in the grocery store's refrigerated section)
  2. 2.5 Tablespoons Dark Brown Sugar
  3. 1 Large Clove of Garlic Minced
  4. 1 Teaspoon Toasted Sesame Oil
  5. 2 Tablespoons Mirin (Japanese cooking wine)
  6. 1 Tablespoon Fresh Lime Juice
  7. 1/5 Teaspoons Fresh Ginger (I grate it fresh on a microplane)
  8. A pinch of Red Pepper Flakes
  9. A dash of ground black pepper

Garnish- Toasted Sesame Seeds and Chopped Scallions

Fish-

I use fresh Cod filets or even fresh Atlantic Salmon.  Traditionally this is made with Cod. For this amount of marinade I buy 1 Lb of fish which will feed roughly 2 people.  You can even toss your vegetables like broccoli or diced Japanese eggplant in this marinade and roast them until tender.  This marinade brings so much flavor to just about any fish or veggie!

Steps-

  1. Whisk together all the marinade ingredients in a bowl. 
  2. Place your fish in a ziplock bag or in a container and baste the filets with about 2-3 tablespoons of the marinade. Set the rest of the sauce aside. 
  3. Marinate the fish in the fridge for about 45 minutes, but no more than 1 hour. For the last 15 minutes remove the fish from the fridge, you don't want to start cooking it when it is ice cold.
  4. Preheat your oven to 375F. Heat up an oven proof skillet or grill pan with low sides on medium heat. Put a small drizzle of olive oil on the pan to prevent the fish from sticking. Gently place the fish onto the hot pan. Allow the fish to get slightly charred and caramelized on one side. 
  5. Take the fish off the heat when you see the fish has caramelized on one side. Do not flip it it may fall apart if you are using cod. Baste the fish with as much of the remaining marinade as you can get on it. Then place the pan in the oven so the fish can cook through. It should only take about 5-6 minutes. Just make sure the fish is flaky and not cold or raw in the center. 
  6. Sprinkle some toasted sesame seeds and scallions over the fish and serve with your favorite veggies, rice or whatever you'd like! I love to baste some eggplant in the same marinade and roast it until tender and golden.  I also love to serve this with nice greens like sautéed garlic broccolini.