Sweet-Spicy Glazed Salmon

This recipe is from page 88 of the Cooking Light Everyday Favorites. It is really yummy and simple to make. It makes 4 serving.       Sweet-Spicy Glazed Salmon 3 tablespoons dark brown sugar 1 tablespoon soy sauce 4 teaspoons Chinese-style hot mustard 1 teaspoon rice vinegar 4 (6 ounce) salmon filets (about an … Continue reading

Peasant’s Rice (Kow Pat Gai Mu Nuar)

This rice is delicious! This recipe is slightly modified from page 157 of the cookbook, Thai Cooking from the Siam Cuisine Restaurant. It makes 2 servings.             Peasant’s Rice (Kow Pat Gai Mu Nuar) 1 tablespoon oil 1 tablespoon minced garlic 6 ounces boneless skinless chicken breast, sliced into bite-sized pieces 1 … Continue reading

Stir-Fried Pork in Black Bean Sauce

This recipe is slightly adapted from page 65 of the Williams-Sonoma Asian cookbook. It is soooo good. I served it over brown rice. The recipe makes 4 servings.               Stir-Fried Pork in Black Bean Sauce 3/4 pound pork tenderloin 1/4 teaspoon salt 1/4 teaspoon evaporated cane juice 1/4 teaspoon ground … Continue reading

Thai Noodle Salad

This is a wonderful and simple noodle salad. It is from the October 2006 issue of Southern Living.             Thai Noodle Salad 1  (8-ounce) package vermicelli 1/3 cup chopped fresh cilantro 2  garlic cloves, minced 1  jalapeno pepper, seeded and chopped 1/4 cup fresh lime juice 1 tablespoon fish sauce … Continue reading

Spicy Korean Tofu with Pear Slaw

This recipe is really good. Kegan and Jeff weren’t impressed with the pear slaw, but both loved the tofu. The recipe is from page 35 of the September 2011 issue of Vegetarian Times magazine. I served it with soba noodles.           Spicy Korean Tofu with Pear Slaw Tofu 1 tablespoon roasted … Continue reading

Spicy Chicken Lo Mein

This recipe is a pinterest find. It comes from the blog, Every Craving. It is wonderful. I made a few changes to make a tad healthier. This recipe makes 6 servings.             Spicy Chicken Lo Mein 1 pound chicken breast garlic salt, coriander, cayenne pepper to taste 12 ounces whole … Continue reading