Asian Salmon w/sweet pepper sauce

Dunno where in Asia this is from, but OMG, it is delish!  I have done it w/o doing the noodle prep, but that adds another level of deliciosity!

All measurements are approximate.  Cook until safe to eat…..

3 tb vegetable oil or EVOO

2 cloves garlic

1 red/orange/yellow bell pepper, seeded and diced (you can add a small red chili if you’d like as well or some pepper flakes)

2 TB palm or brown sugar

1 TB rice wine (vinegar)

1 TB soy sauce or Braggs Aminos

1 c water

cornstarch/water or better yet, mochinko glutinous rice flower…. shake a bit over pot.  No need to blend with water and temper into dish.  Shake and mix in… thickening is almost instantaneous.

2 TSP lemon juice

6.5 oz egg noodles (or about 1/2 box of spaghetti…. I used whole wheat)

3 TSP Asian sesame seed oil (always add @ end for finishing, don’t cook with it)

2 TB fresh chopped cilantro

4 salmon fillets, about 6 oz ea.

In a wok or frying pan over medium high heat, warm 1 TB vegetable/EVOO. Add chili (optional), garlic and bell pepper, stirring occasionally until pepper is soft.  Stir in sugar, vinegar/wine, soy sauce and water.  Reduce heat to low and simmer about 5 mins.  Stir in thickening agent, bring to boil and then cook until thickened (very quick with glutinous rice flour)

Cook noodles.  Mix lemon/lime juice, sesame oil and cilantro with drained noodles (not necessary but oh so GOOD!!!).  You can mix the pepper stuff with this as well.


Cook salmon in your favorite manner.  Serve with the above.



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Chicken in Tomato Sauce (Chinese)

So I’ve migrated towards Asian cuisine after the addition of a beautiful son from Shenzhen, Guangdong, China in 2012.  After 14 years, his tastebuds are pretty well fixated on “Chineesee Fooooood!” as he calls it.  The stuff in parenthesis is how I prepared the recipe…..


  • 240 gm chicken breast, julienned (1 3# bag of thighs)
  • 3 to 4 tomatoes (about 300 gm), cut into chunks, deseeded (about 15 Romas, not seeded)
  • 20 gm brown sugar (片糖, chop into smaller pieces), available at Asian stores (1/2 c brown sugar)
  • 1 tsp minced garlic (2 TB garlic)
  • 1 Tbsp tomato ketchup (5 tb ketchup)
  • 1/2 cup water (no water, I just used the marinade)
  • a dash of salt


  • 2 tsp light soy sauce (3 Tb soy sauce or Braggs Amino Acids)
  • 1 tsp Shaoxing wine (1 Tb rice wine)
  • 1 tsp sugar (1 Tb sugar)
  • 1 tsp cornflour (none)
  • pepper, to taste
  • salt, to taste

Chop chicken and tomatoes.  Combine everything and cook until safe to eat.  Top with scallions if desired.  Serve with rice.

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Posted by on February 26, 2013 in Uncategorized


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Beef and Eggplant Stew Recipe

Now if I headed it with “Tadzhikistani Badrijan Kourma Recipe”, your eyes probably would’ve rolled back in your head…..  Tadzhikistan is a country north of Afghanistan and the cuisine is influenced by Persian cooking.  Meat is not terribly plentiful, so soups and stews (protein content) is bolstered with yummy chickpeas!  I don’t bother with saffron rice with a crust as the cookbook “Please to the Table” calls for.  It holds up great to barley or potatoes!  The ingredient measurements aren’t important.  This recipe is courtesy, once again, of my cooking Bible, Please To The Table


1 lg. eggplant, about 1 1/2 pounds

1/3 cup vegetable oil

2 cups coarsely chopped onions

3 medium-size carrots, peeled and sliced diagonally, 1/4-inch thick

1 lb. boneless beef chuck, cut into 1-inch cubes

1/2 tsp. ground turmeric

1/2 tsp. sweet Hungarian paprika

1 tsp. cumin seeds, or more to taste

1/4 tsp. cayenne pepper, or more to taste

2 cups Beef Stock or canned broth (I use “Better Than Bouillon, about a Tb)

3 lg. tomatoes, peeled, seeded, and coarsely chopped pinch of sugar Salt, to taste

1 can (16) chick-peas, drained (I rehydrate my own)

3 tbsp. chopped fresh parsley


Preheat the oven to 375 degrees F.
Pierce the eggplant all over with a small knife and bake on a baking sheet until soft, about 45 minutes. Cool until manageable, cut in half, scoop out the pulp, and set aside.
Heat half the oil in a large heavy skillet over medium heat. Add the onions and carrots and saute until colored and softened, about 15 minutes.
In a heavy casserole, heat the rest of the oil over medium-high heat, and brown the meat on all sides, stirring occasionally, about 10 minutes.
Add the sauteed vegetables, turmeric, paprika,cumin seeds, cayenne, and the eggplant pulp to the casserole. Cook, stirring, for 2 minutes.
Add the stock, tomatoes, sugar, and salt, and bring to a boil. Reduce the heat to low, cover, and simmer until the meat is tender, about 1 1/4 hours.
Add the chick-peas, taste and correct the seasoning, if necessary, and cook for 10 more minutes. Serve sprinkled with parsley with rice, barley or potatoes. Serves 6 over rice


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Sweet N Sour Onion & Honey Sauce

This is a rendition of an ancient traditional Russian sauce or meat accompaniment called vzvar, courtesy of a cookbook called “Please To The Table”.  It can be made with fruit or vegetables, then made sweet and sour with vinegar and honey.  Bud’ zdarov!

1/4 c. oil (I only use EVOO or coconut oil.  They’re the ONLY oils that don’t turn into damaging free radicals in the cooking process).

3 large (bermuda) onions, diced

3/4 c. beef broth (I use 1 tsp “Better Than Bouillon” soup starter + water)

1-1/2 tsp Dijon mustard

1-1/2 tablespoons honey

4 tsp cider vinegar.

Saute onions until colored and soft, about 20 minutes.  Add the broth and turn on high until liquid is reduced by 1/2, about 7 minutes.  Stir in mustard, honey and vinegar, turn on low and simmer another few minutes.  Serve warm, not hot.


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Tzatziki (Greek cucumber and yogurt sauce)

2 c. Greek yogurt, or 2 c. regular plain yogurt, strained.  To strain yogurt, line a colander with coffee filters.  Dump yogurt over the filters, stick in the fridge for a couple hours.  You’re trying to replicate the creamy texture of Greek yogurt but you don’t HAVE to…..

1 cucumber, peeled, shredded and then the liquid squeezed out with your hands (you can twist it up in a tea towel too to get the water out)

garlic, to taste (1 or more tsp minced)


2 tsp apple cider vinegar

bit of salt

Combine, let sit a few mins for flavors to combine, and then OPA!!


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Quick n tasty Northern Bean Soup

2 ounces sliced pancetta or bacon, cut in small strips.  I used some smoked turkey, something I seldom buy due to nitrites/nitrates.  I used 4 oz  and sauteed it up with the onions.

1 cup diced onion

1 clove garlic, minced

2 cans (15 ounce size) cannellini or Great Northern beans, rinsed, drained (1 lb of dried beans, cooked to mushyness)

2 tsp dried sage

1 Tb chicken soup base (it’s more chickeny and less salty than bouillon)


Sautee the non beans in some EVOO until done to your liking of carmelization.  Mix with cooked beans.  You can puree them as well. I also snuck in the equivalent of a head of cauliflower that I had pureed and frozen in the freezer.

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Posted by on January 24, 2012 in Pruett's Cruet, Soup


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Bridal Trend 2012 links

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Posted by on January 13, 2012 in Bridal Favorites