As one of my favorite food, tempeh shows up a lot at the dining table for lunch or dinner. Recently, my mom taught me another way to enjoy it. Tossed with garlic, shallots, and chili peppers, and lightly drizzled with sweet soy sauce, I may have found another version to love.
Here’s how I do it and the list of ingredients:
- 1 organic soy tempeh (8oz) (cut into small square pieces)
- 3 garlic (thin sliced)
- 2 shallots (thin sliced)
- 2 cayenne peppers (warning: spicy! For milder option, try using bigger peppers such as: jalapeno, poblano, banana, bell or sweet peppers)
- 2 tablespoon of vegetable oil
- 1 tablespoon of sweet soy sauce (found it at Asian grocery store)
- Heat up a medium pan, add vegetable oil
- Lightly brown the sliced garlic, shallots, and peppers
- Remove from pan and set aside
- Using the remaining oil to brown the tempeh
- Return the garlic, shallots, and peppers and mix them up with the tempeh
- Add the sweet soy sauce, stir, and serve
A wholesome salad makes a great power-booster lunch. The other day, I was in the mood for quinoa. So, I combined it with a mix of sliced avocado, smoked salmon, red bell pepper, and cayenne pepper that I dressed in lemon juice, olive oil, dijon mustard, and a little bit of honey. The taste of smoked salmon mixed with creamy avocado, crunchy peppers, and nutty quinoa blended well with the tangy and sweet vinaigrette. What a party in a salad bowl!
Here’s my ingredient list:
- 1 cup of quinoa
- 2 cups of chicken stock (or water)
- 1 avocado (sliced)
- 1 red bell pepper (chopped)
- 2 slices of smoked salmon (sliced)
- 1 cayenne pepper (chopped)
- Lemon juice from 1 lemon
- 2 tablespoon of extra virgin olive oil
- 1 1/2 teaspoon of dijon mustard
- 1 1/2 teaspoon of honey
- I followed the quinoa cooking instruction on its package: bring it to a boil with two cups of chicken stock and lower the heat to let it simmer for 15 minutes in a covered pot
- In a medium bowl, I whisked lemon juice, olive oil, dijon mustard, and honey together to make the dressing
- Mixed the avocado, salmon, and peppers with the dressing. Cover and chill in the fridge
- Let the quinoa cool down for a bit, place in a salad bowl, and topped with the avocado, salmon, and peppers
Great for bring-lunch-to-work menu (keep it chilled) or as a meal after an exercise.
Have a great weekend, all!
My kind of pasta dish: spicy and loaded with seafood and vegetables.
Last summer, I wrote about an eggplant/peppers/tomato dish that I learned from a good friend of mine. I really liked the dish and this time I decided to mix it up with some egg noodles and sea scallops. Definitely another favorite pasta dish: light, infused with great fresh produce flavors, and boy…would you just look at the colors! Such a treat for the palate AND the eyes.
Here’s how I do the eggplant/peppers/tomato sauce:
- Get 2-3 smaller and skinnier eggplants (or 1 big eggplant)
- Halve the eggplants and cut into 4 long pieces
- Chop them up into shorter cuts
- Dice 4 medium size tomatoes
- Mince 4-5 garlic
- Chop 1 red bell pepper
- Chop 5-7 hot finger peppers (Serrano or jalapeno would work too. Warning: spicy! Please adjust to your spicy-tolerance level)
- Heat up a medium pot with a tablespoon of olive oil
- Let the garlic sizzled for 2 minutes, add all of the above, sprinkle a little salt and pepper into the pot
- Close with a lid and cook until the eggplants turned soft and translucent (15-20 minutes over medium heat)
Prepare the egg noodles:
- Bring water to a boil in a medium pot, add a little bit of olive oil and salt, and cook 2-3 cups of egg noodles for about 6-8 minutes (or as directed on the bag)
- Drain and set aside
Prepare the sea scallops:
- Drizzle extra-virgin olive oil and lemon juice from 1-2 lemons on the (thawed) 8-10 scallops
- Sprinkle a little bit of salt and black pepper
- Let them sit for about 10-15 minutes to marinate
- Heat up a non-stick pan (medium heat) and sear the scallops for 2-3 minutes on each side (until both sides get that beautiful golden crust).
- Set aside
Mix the egg noodles with the eggplant/pepper/tomato sauce, top it with some scallops, and eat up! :).
We’re inching closer to spring time in this part of the world. Still cold. But at least the sun is out today! Wishing you all for some good weather wherever you are.
Thanks for stopping by!