International Coconut Shrimp with Quinoa

Some lovely friends/siblings recently sent me copious amounts of quinoa. I've been trying to find recipes for it online, but there just aren't enough. Last night we tried a really good turmeric version and I brought it into work today, where everyone remarked that it looks a lot like couscous. So I started wondering if I couldn't just find couscous recipes and use my beloved quinoa instead. Here is the result of my fantastic experiment tonight (which my husband said was the best quinoa recipe he's had to date!).

International Coconut Shrimp with Quinoa
(vaguely based on Rachel Ray's recipe)

Ingredients:
1 cup quinoa
1 ½ cup stock
1 tbs. butter
1 lime, zested and juiced
1 cup shredded basil leaves
1 ½ lbs shrimp, shelled and deveined
1 red pepper, thinly sliced into long strips
3 cloves garlic
1 inch piece of fresh ginger, minced
3 small red chilies, minced with seeds
4 scallions, whites and greens, chopped
1 tbs (?) madras curry powder
½ tsp turmeric
½ tsp coriander
½ tsp dried basil
1 cup coconut milk
1 cup peas
1 large bunch of spinach, washed and chopped
Peanuts, chopped and unsalted (optional)

Directions:
Combine stock, butter and lime zest in a small pot and bring to a boil. Add quinoa and let simmer, covered, for about 10 minutes or until fully cooked, stirring occasionally. Add basil strips and lime juice from half the lime . Let stand.

Meanwhile heat oil in a pan and cook red pepper and the shrimp until it is pink on both sides. Add the garlic, ginger, chilies and scallions until fragrant. Add spices and let them fry for half a minute before adding coconut milk, peas and spinach. Sauce should be a light yellow, so add more curry powder if necessary. Continue cooking until the spinach is wilted, approximately 5 minutes.

Serve the shrimp curry over quinoa with the remainder of the lime juice drizzled on top. Garnish with chopped peanuts.




In 2004, the United States accused Ecuador, Thailand and India of selling shrimp below fair value prices in the American market. The accusation was overruled in 2008, much to the delight of this recipe which calls for ingredients from all three countries and, of course, shrimp.

Ethiopian Cabbage

Not even sure where I got this recipe anymore, because I've been using it for almost a year now. The only "exotic" ingredients you need are turmeric, cumin seed and some spicy pepper (personally, I like 'em all!).

Almost Ethiopian Cabbage

Ingredients:
2 small to medium potatoes, skin on, cubed (1 inch cubes)
½ small head of cabbage, chopped into 3 inch pieces
2 carrots, cut into 2 inch sticks
1 cup of coarsely-chopped onions
1½ tbs. minced garlic
½ tsp. finely minced ginger
1 jalapeño, finely diced
1½ tsp. turmeric
1 tsp. cumin seed, roasted
2 tbs. butter
1 cup chicken stock or water


Directions:
Sauté the onions in butter until golden brown. Add garlic, ginger, and jalapeño. Add spices (turmeric & cumin seed) and fry for another minute.

Add the potatoes and carrots and stir, covering them with spices and onions. Add the stock and allow it to come to a simmer, add salt and stir.

Add the cabbage pieces; cover the pan and allow the cabbage to wilt for 3 minutes. Turn the heat down to a gentle simmer, stir in the wilted cabbage, and simmer for 40 minutes, stirring often (every 5 minutes or so).



I seriously miss non-Japanese-food sometimes here, and this always hits the spot.

BREAD!!

The Holy Grail. The sword of Ameterasu. The stone used to kill Goliath. None of these treasures compare to homemade yeast-free bread. With honey.

Thanks to FussyFoodie for supplying this recipe which I tweaked. Hers is gluten-free too, but luckily I don't have to worry about that.

My friends here in Japan loaned me their bread maker because they say they don't use it in the summer. They even found some old directions in English which instructed me to use the "Quick Bread" setting for yeast-free bread.

Enjoy!

• 3 cups flour
• 2tsp baking powder
  
• 1/2 tsp Salt
• 1/4 cup olive oil
  
• 1 1/2 cups liquid (i.e. milk, rice milk, soy milk, etc)
  
• 1 small packet of oats (45 grams)
  
• honey

Mix dry ingredients in a bowl. Add liquids. Add enough honey for your liking (you can eat the dough because there are no eggs and it's safe!) and the oats and mix thoroughly. Grease a bread maker pan with an oiled paper towel (I used olive oil), because the bread will stick pretty fiercely otherwise, and place dough inside. Set the bread maker to a yeast-free setting (such as "Quick Bread") and enjoy in a couple of hours!

Pictures coming soon.

Mine keeps turning out like a cake, but then again, there's no yeast so I'm not sure if I'll ever remedy this problem. But it tastes fantastic!!!

Japanese Style Flounder

I used to have a phobia of cooking fish, and yet it's my favorite thing to eat. Luckily, thanks to some wonderful women (not excluding men here, it's just that all my teachers have been ladies) I'm getting over that fear and even experimenting.

One of my English conversation students has a Japanese cooking class once a month that I attend. While the price is a bit steep at ¥2,000 ($20), it includes all the cooking materials and generally covers 4-6 recipes. Last month was simmered righteyed-flounder (karei) with maki and other Japanese yummies (including buns, which I can no longer eat).

The recipe we used calls for burdock root (gobo), which is hard to find outside of Japan, and sugar, which I can't really eat. So this is my low-sugar compromise and alcohol-free modification, which turned out amazing, much to my own surprise!

Delicious, healthy foods with few ingredients and simple preparation are honestly the best thing after a long day of work. Don't be fooled by the lack of a billion sauces. The flounder has a complicated flavor that sometimes hints at butter. And don't be shy about eating the fat on this fish; it melts in your mouth, and I am NOT a person who normally likes fat, even in sushi or other delicacies.

Simmered Flounder

4 medium sized flounder steak cuts with skin
1 cup of water
1/4 cup lite soy sauce
3 tsp. sugar
1 inch piece of ginger, cut into thin slices
1 sheet on aluminum foil
fresh or reconstituted dried shiitake mushrooms (optional)
small bundles of green leafy veggies such as choy sum, spinach, etc. (optional)
finely shredded ginger and Japanese ginger (myoga) to garnish

Combine the water, soy sauce, sugar, and ginger in a large pot. Bring to a boil.
Gently put the flounder steaks into the liquid, cover with both aluminum foil and top and reduce to a simmer for 12 minutes.
Add the optional mushrooms or veggies for the last two minutes. Don't cook for too long or they will absorb too much salt and become gross.
Remove top and foil and gently remove flounder steaks with a wide, flat spatula. Take care not to break them as they are now extremely tender and flaky. Remove veggies too!
Spoon a little liquid over each steak and serve with shredded ginger and myoga.


Even though this recipe has sugar, I cut the original amount in half and you don't exactly drink the sauce, so you're only ingesting a bit of it. Feel free to try Stevia, but make sure to tell me how it goes!