shrimp

Coconut curry with shrimp, tofu, broccoli

First, and foremost, I want to say that this recipe is inspired by Thai cuisine rather than being an authentic recreation of a Thai dish. Thai food is something I love to eat but I know little about cooking. I know some but hardly enough to feel comfortable blogging about an authentic Thai dish. For authentic Thai cooking blog, you should check out SheSimmers and Mananya Cooks. That's where you'll find the good stuff!

This recipe was, more or less, an improvisation. I was planning to make a basic stir-fry with these ingredients. However, that just seemed so uninteresting for this particular evening.

Coconut curry with shrimp, tofu, broccoli

Spaghetti with shrimp, lemon and arugula

When it comes to quick weeknight meals that take advantage of fresh, seasonal products or high-quality pantry ingredients, and prepared in a non-fussy manner, the Italians have it down. An olive-oil based pasta dish seems to be one of the quickest and easiest meals to thrown together. There are many types of "sauce" or condimento, as the Italians would say, that take as much time to cook as it takes for the pasta to cook. Also, there's very little advanced slicing and dicing of ingredients that needs to happen prior to the actual cooking. You just get your pasta water on, a saute pan heated up, and you're good to go!

Spaghetti with shrimp, lemon and arugula

Weeknight Paella

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Paella is a dish that often evokes a sense of celebration. It's traditionally made for gatherings and celebrations. I'm definitely breaking from tradition here and walking the fine line of authenticity; therefore, I'm hesitant to actually call my dish paella. For one thing, I'm not even cooking it in a proper pan. The name of the flat-bottomed pan that is used to make paella is also called paella. My paella pan is big enough for 8. Not a good fit for Wednesday night. So, I've opted for a more utilitarian saute pan.

Weeknight Paella