It's Worth a Thai

Oh good.  A pun.  But how can I resist?  There were so many options here:

Thai and Stop Me
Thai This on for Size
Go Get Em Thaiger
Fit to be Thai'd

I could go on.  But I'll spare everyone.  I honestly don't know anyone who doesn't love Thai food.  And if you've never ventured farther than your own back yard, culinarily-speaking, Thai food is a pretty good place to start.  The flavours are bright and the food pops with freshness.  You'll find a good mix of cooked and raw and it's easy to discover items that aren't too intimidating.  And if any dish puts the lime in the coconut, there's a good chance it's a Thai dish.

I have on offer this week a lovely Thai-inspired meal that's a family favourite.

WelcomeHomeCooking Thai Peanut Noodles and
Chopped Mint Salad with Tofu and Sesame Seeds

Let's start with the salad.  I did all the prep for this then bunged it all in the fridge until it was time to put everything together.

Chopped Mint Salad with Tofu and Sesame Seeds

For the Dressing

1 clove garlic, crushed/chopped
1/2 tsp sambal
2 Tbsp sesame oil
3 Tbsp vegetable oil (I used sunflower)
Juice of 1 lime
2 Tbsp soy sauce
1 Tbsp vinegar
2 Tbsp sugar

Sesame seeds for garnish

Mix all ingredients except sesame seeds.  Set dressing aside.

1/2 pkg firm tofu, cut lengthwise into strips.

Pour mixed salad dressing over cut tofu and set aside in fridge to marinate.

For the Salad

1 bunch kale, washed and torn from large stems
1/2 cup chopped mint
1/2 cup shredded carrot
1/2 cup shredded cucumber
2-3 green onions, chopped


Mix all ingredients and set aside in fridge.  Do not add dressing until ready to serve. 

Take out the tofu and pour dressing over salad.  Mix well and plate.  Add tofu spears separately and sprinkle with sesame seeds.

Thai Peanut Noodles

1 pkg rice vermicelli noodles, cooked according to package directions.  Rinse with cold water.
1 cup shredded carrot
1 large red pepper, cut into thin strips
2-3 green onions, chopped
1/4 cup fresh cilantro, chopped

Add all ingredients and mix well.

For the Sauce

1/2 cup soy sauce
1/3 cup peanut butter
3-4 Tbsp Sriracha chili sauce
3/4 Tbsp sesame oil
Salt and Pepper to taste (go easy on the salt as there is plenty in the soy sauce)

1/2 cup chopped peanuts for topping

Mix well into the noodles.  Add peanuts upon plating.  Squeeze of lime is not a bad thing either.

I can't wait for you to Thai it (sorry).

Hash It Out

Let's agree on one thing right off the jump:

Hashbrowns are a comfort food.  Whether you're slathering them in ketchup, pairing them with sausages and eggs, or building a crazy-carb sandwich, hashbrowns are heavenly little fluffs of spuddy happiness that just showcase all that is good and right with the potato world.

But there is a downside.  One McYou-Know-Who's hashbrown contains 150 calories, 9g of fat, and 307mg of sodium (or 13% of your daily recommended amount).  Its store-bought frozen cousins don't fair much better.

I've never had much success with homemade hashbrowns.  I always have them stick to my pan.  That is, until now.  After much trial and error, I've made a hashbrown recipe that's delicious, not so terribly bad for you, and easy to make.  And as always, easy on the wallet.

Let's get down to it:

WelcomeHomeCooking Hashbrowns

 Ingredients:

4 medium potatoes, peeled and washed
1 small onion peeled
Seasoning salt and pepper to taste
4 tbsp flour (all purpose, rice, chickpea, it matters not)
2 tbsp oil, (I used safflower)

Once potatoes are peeled and rinsed, grate them on the standard side of a cheese grater.  Place them in a strainer and rinse until water runs clear.  This removes much of the starch and makes them crisper and not as likely to STICK.  Now, SQUEEZE the moisture out of them and pat dry.  BOOM.

Grate onion and add to potatoes.  If you place an onion in the fridge about an hour prior, you're less likely to cry.  BOOM again.  Add seasoning.

Add flour and form into 1"thick patties.  Not too thick as you want them to cook all the way through.

Oil skillet and cook patties on med-high heat.  About 5 minutes per side.  If you find they are getting too cooked on the outside, turn heat down.

Gently flip.

Bask in the compliments from your family and friends as they revel in hashbrown heaven.

BOOM