Garlic shrimp in coconut milk

1. Marinate shrimp with lemon juice ( or white vinegar), 1 tsp of minced garlic, salt, turmeric, garlic salt, Kashmiri red chili powder, crushed pepper and coriander seeds




2. In a wok heat oil, add 5-7 slit green chilies, 1 finely chopped New Mexico chili, 1 tsp minced garlic and whole coriander seeds. Add the marinated shrimp.
3. Stir fry, turning often. You might add thinly sliced red onions here (optional).



4. Add 1/2 cup coconut milk, chopped green onions. Cover and cook. Taste for salt when done.

The flavors are distinctly different from Chingri Malaikari, which is another favorite if you have jumbo prawns waiting to be devoured.

Eggplant in garlic sauce

1. Clean and cut Chinese eggplant into serving size (Halved along the length first, then cut into half moon or strips). 
2. Heat oil in a wok, stir fry the eggplant with minced garlic, salt and chili flakes (or minced dry red chilis) until soft but not mushy.
3. Add low-sodium soy sauce and oyster sauce in a cup with water. Mix well and pour on the wok evenly and simmer to reduce the sauce.
4. You may add 1 tsp sugar. The Chinese variation I had in a restaurant was a little sweet and they added wood ear mushrooms, bamboo shoots and bell pepper to the braised eggplant.

You may also add a bit of chili oil for flavor.

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Bonus recipe: Eggplant sauteed with mini heirloom tomatoes, green peas, cilantro stem and fennel bulb with salt, turmeric (optional) and Thai chili.

Couscous with mushroom and Chicken baked with lemon, thyme and garlic

Couscous with mushroom

1. Slice mushrooms, dice onions, fry them in olive oil on a non-stick. Add minced green chilies if you like.
2. Add Chicken broth and salt to taste; bring to boil and stir in the couscous. Cook for 5 min till the grains turn fluffy. 

Chicken baked with lemon, thyme and garlic

1. Clean boneless, skinless chicken thighs, pat dry. Make shallow cuts on the meat.  Sprinkle salt and pepper. Fry both sides in a pan with olive oil. Add a few cloves of crushed garlic, should be enough for each piece of chicken.
   
2. On an Aluminium foil, add the chicken and garlic  pieces. Add slices of lemon (prefeeably organic) and fresh twigs of  thymes.  Add the juice of  a slice of lemon. You may also add a bit of butter. Wrap the foil around the chicken.
3.  Bake in pre-heated oven for 30-40 mins at 350 F. Serve with the couscous. You can fish out the garlic and decorate the couscous with it.

You may also set up the whole thing in a couscoussier or steamer- the couscous on the top camber, and your preferred meat and vegetables in the bottom chamber. The meat will cook below and impart a flavor to the grain above them.

Pasta with thyme roasted shrimp and asparagus

1. Boil pasta according to instructions. I like them al dente. Pour in a colander and through cold running water, so that they don't stick later.
2. In a wok, add colored bell pepper, minced garlic, asparagus spears cut into bite size, shrimp (I like adding Montreal chicken spice and lemon juiceon my shrimp), pepper, salt - cook covered. Add fresh thyme.
3. Pour pasta and cheese of your choice till it melts. Check for salt. Serve warm.

For more pasta ideas click on the label 'pasta'

Garlic butter fish fillet

Garlic butter Tilapia fillet with steamed corn and black beans

1. Rinse and  cut white fish fillets (I used Tilapia) into bite sized strips.  Marinate with salt, white pepper , lime juice (and tapioca starch or Italian bread crumbs) for 10 mins. (Microwave for a minute and dab in paper towels if using frozen fillets)
2. Heat olive oil in wok, fry fish fillet. Set aside.
3. Melt 1 tsp butter in low heat (don't brown), add thinly sliced chilies and garlic, stir until fragrant.
4. Add the fish fillets and sliced green onions.
5. Serve with your favorite sides

(This would taste good with lemon-capers too, or herbs like freshly chopped basil or tarragon or thyme)
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I made another version of pan-seared tilapia (you can use any delicate white-fleshed fish fillet like halibut, cod or pollock too) using chili flakes, tarragon and sun-dried tomatoes.

I suggest slow cooking this recipe since the tarragon release their flavor slowly.

Another version can be made simply with lime juice, garlic salt, red chili flakes and parsley or oregano.

You might also like Pan-seared tilapia in Avgolemono Sauce

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Yet another way to have it is to pan fry with mini heirloom tomatoes, basil and chipotle.

I wiped the fillet dry (thawed first) and then sprinkled lemon juice and chipotle pepper flakes on both sides. Pan fried them with halved tomatoes, first covered then open (in olive oil, prefer it for mild tasting fish). Turned once and added the chopped basil leaves when almost done. Sprinkle salt to taste. You may add cumin-coriander powder if you like more spice. If it's only me eating, I prefer it light. Done in 15 mins.

Lamb shoulders with rosemary and garlic and some veggies

1. You need to marinate the lamb shoulders in soy sauce, rosemary sprigs and freshly crushed garlic cloves in a ziplock overnight. I think it is best to use meat fresh out of grocery aisle. I used a pounder to tenderize the lamb cut.
2. The day you want to bake, dice some of your favorite veggies- I used yellow zucchini , asparagus and white onions- rub olive oil, salt, pepper, lemon juice, and some rosemary twigs. I tossed a few dry-roasted Szechuan peppers on a whim too.
3. Would be great on an outdoor grill, but it's raining out, so I am taking my chances in an conventional oven, which is good because I can have the retained juices to eat with grains if I want to.
4. Pre-heat the oven to 500F (about 120 C), sprinkle some garlic powder if you have them. Don't bother otherwise. Cook both sides to your desired doneness. 

Tastes  lot like a Moroccan Lamb tagine I once had.

 Here's some antipasto I can have anytime really. (with Olives, smoked Gouda cheese, Pepperoncini, Mango and Salami )

And a guilt-free dessert: Greek yogurt topped with honey and rose syrup.

 Add dry fruits and nuts at will.

Garlic-Rosemary Roast Chicken

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If you are baking with the skin on, it helps to loosen the skin and rub the garlic-herb mixture evenly under the skin first, and then on it. Insert a small, sharp knife and make shallow cuts on the meat. Sometimes I toss halved mushrooms into the baking dish, and always prefer fresh coarsely ground pepper for a crunch.

Leafy greens

When I was a kid, my mom always urged me to eat all my greens, insisting it was good for my eyes. I can't say I appreciated them much then. But the local Asian market in the vicinity of my current residence provides a lot of interesting options. In fact, a whole aisle is dedicated to bok choy and the likes. Spinach is a permanent member of my grocery selection. Here are some options you can try, if you want to include more leafy greens in your diet.

Pea greens sauteed with minced garlic, red chilies ( Kalonji optional ), and green peas. And soft cream cheese if you must . Or go Asian style with soy sauce and oyster sauce.

Chinese broccoli in oyster sauce

Ingredients:
Leafy greens like spinach or snow pea leaves
Minced garlic anout5-6 cloves
Kalonji, a pinch
Dry red chilies, 2-3 broken in halves
Green peas, less than you think- the leaves will wilt in heat and reduce in quantity.
Soft cheese of your choice, or Feta


Method:

1. Wash the leaves well under running water. I use a colander to strain the water.
2. Tear them with your hands. You may  use a knife to chop.
3. (Optional)Boil water and cook the greens till tender.
4. Heat oil in a wok/frying pan. Add kalonji, minced garlic. Take care not to brown the garlic, as it will turn bitter.
5. Add the leaves. The water from the levaes will prevent the garlic from drying up. No extra water in needed.
6. Add green peas. Stir well till done. Break and add dry green chilies
7. You may add cream cheese if you prefer. Feta goes well too.

You can make spinach purse or Indian samosa (similar to Greek Spanakopita or Turkish Borek) filing similarly. or on portobello caps as sides with a nice steak.

Roasted asparagus with minced garlic, mozzarella and prosciutto

Pork/chicken Vindaloo

1. Marinate diced chicken breasts/pork with vinegar, broken red chilies and crushed garlic overnight. 
2. Fry onions in oil and fish out the garlic and chilis (discard remaining liquid) and blend them together to form a paste while sauteing the chicken separately in the oil used for frying the onion.
3.  Add a suitable amount of salt, red chili powder, turmeric and garam masala and saute further in low heat. 
4. Vinegar makes it sour. I'd not recommend using yogurt or tomatoes after that, even as a variant.

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