calabrese roasted asparagus

quick & easy side dish

If you ever need an easy side dish...this is it!  There's minimal effort but lots of flavour, and it can go with a lot of different things - maybe a side to fish, steak, chicken...tofu even.  You could curl them up and spear them with a toothpick as an appetizer too.  The oven roasting gives the asparagus a lovely nutty flavour and the calabrese becomes crispy and spicier.  

what you need:

• 1 bunch of asparagus
• a few slices of calabrese 
• salt and pepper
• 1 tbsp extra virgin olive oil

what to do:

1. Preheat oven to 400 F.  Line a baking sheet with aluminum for easy clean up.
2. Wash and pat dry asparagus.  Trim off tough ends.  Toss asparagus with olive oil, 1/4 tsp salt and lots of freshly ground black pepper.
3. Cut calabrese strips in half.  Wrap them around the bottoms of the asparagus.  Spread asparagus on baking sheet, don't let them overlap.  Bake for 12-15 minutes, until calabrese is slightly crispy and the asparagus tips look lightly charred and softened.
4. Serve immediately or at room temperature.  Enjoy!

 

mexican inspired rice

After a girls' trip to Chicago with some great friends (ina, mel & abby!) and having some delicious mexican fare, I was craving more.  This rice dish is inspired by mexican flavours and makes a great filling for my version of a fish burrito/soft taco (next post!).   

what you need:

• 1 cup brown rice
• 1 can black beans
• 1/2 red bell pepper
• 1/2 red onion
• 2 cloves garlic
• 2 tsp cumin
• 1 tsp oregano
• 1/2 tsp red chili flakes
• 1 handful of fresh cilantro
• 2 green onions
• canola oil
• 2 cups water
• salt & pepper

what to do:

1. Finely dice onion, red bell pepper and garlic.
2. In a pot, heat up 1 tbsp canola oil on medium.  Add onions and saute until slightly translucent.  Add rice to coat with oil and allow it to toast lightly.  Add bell pepper, garlic, and black beans (drained).  Stir lightly, then add cumin, oregano and chili flakes.  Stir in the water and cover pot with lid.  Turn heat to medium - high until water boils, then turn it down to medium low and allow to simmer for ~ 30 min.
3. In the mean time, slice green onions thinly on a bias and roughly chop up cilantro.
4. Fluff rice with a fork and season to your taste with salt and pepper.  Fold in green onions and cilantro, and save some to garnish on top.  Serve as a side dish and enjoy! Or use it as a filling for a burrito:)

looking at ourselves in the bean, chicago

asian smashed cucumber salad

simple and fresh

This is a classic Taiwanese side dish.  My mom makes it all the time in the summer, it goes really well with BBQ and anytime you want a quick salad with minimal effort.  The cucumbers are smashed so that they can really soak up the dressing flavours - sweet, savoury, sour and a little kick of heat - delicious!

what you need:

*serves about 4

• 8 mini cucumbers
• 3 tbsp rice wine vinegar
• 2 tsp white sugar
• 2 tbsp light soy sauce
• 1 tbsp canola oil
• 1 tsp sesame oil
• 2 garlic cloves, roughly minced
• 1 small red chilli pepper, chopped finely
• 1 tsp mirin (sweet Japanese cooking wine, optional)
• 1 tsp ponzu (citrus Japanese vinegar, optional)

what to do:

1. Mix all ingredients (except cucumbers) in a large salad bowl.  Taste and adjust if required (e.g. add more soy for saltiness, more canola oil if too acidic)
2. Cut tips off both ends of each cucumber.  You will need a knife with a wide side/face.  Place a cucumber in the centre of a big cutting board and smash it lengthwise with the side of the knife.  The cucumber will burst/crack - cut it into about 3 sections on a diagonal and then break it up a little bit with your fingers for a rustic look.  
3. Toss all the smashed cucumbers in the salad bowl with the dressing and refrigerate for about 10-15 minutes prior to serving to allow flavours to marry.  Serve alongside any BBQ protein or on it's own as a snack. Enjoy!