Thai Shrimp and Pineapple Curry

 

Prepare to tantalize your taste buds with the vibrant and exotic flavors of Thai Shrimp and Pineapple Curry! This dish is a beautiful marriage of sweet, tangy Pineapple and succulent shrimp, all bathed in a creamy, aromatic curry sauce that’s as easy to make as it is impressive. With just a few key ingredients—most of which you can find in your local supermarket—you can bring the magic of Thailand to your dining table. Serve it over rice or noodles for a complete meal that will transport you straight to the bustling streets of Bangkok. Let’s get cooking!

Ingredients:

1/2 lb shelled shrimp

1 cup Pineapple cut into chunks

Curry sauce:

1 tbsp oil

2 tsp red curry paste

1/2 cup chopped white onion

1 tsp ginger

1 tsp garlic minced

1 tsp tamarind paste

1/4 cup coconut cream

Add on:

1 1/2 cup coconut milk

1 tbsp fish sauce

1 tsp salt

1 tbsp sugar

4 Kaffir leaves

Serve with cooked rice or noodles

Directions:

Devein shrimp; Rinse and drain.

Add the curry sauce ingredients in a pan on medium heat until fragrant.

Add the coconut milk, Pineapple and season with fish sauce, salt, sugar, and kaffir leaves. Bring to a boil. Ajdust the seasoning for your taste.

Add shrimp and cook until the shrimp changes color to pink. Discard the Karrir leaves

Tips:

Add chopped green onion and cilantro

Use fish fillets and scallops instead of shrimp

Bánh Mì – Vietnamese Sandwich

Bánh mì is a delicious fusion of French and Vietnamese flavors, combining a crusty baguette with savory fillings. Traditionally, it includes pâté, mayo, Vietnamese ham (chả lụa), pickled vegetables, herbs, and fresh chili—all brought together with a splash of sweet soy sauce.

Don’t be intimidated by the list of ingredients—this version is quick and easy to make at home, mainly if you use ready-made items from your local Vietnamese grocery store or big supermarkets like Costco or Walmart. For a plant-based version, you can customize it with your favorite fillings, including tofu or grilled mushrooms.

Ingredients:

• Baguette or French bread (store-bought is fine)
• Mayonnaise
• Pâté (canned pâté works well)
• Vietnamese ham (chả lụa) – or substitute with grilled chicken, tofu, or mushrooms
• Pickled daikon and carrots
• Fresh cilantro
• Green onion (optional)
• Soy sauce
• Salt & pepper
• Sliced jalapeños or other fresh chili

Instructions:

1. Prep the bread: Cut the baguette into 6-inch pieces. Lightly toast until the crust is crisp.
2. Slice it open: Make a deep slit lengthwise to create a pocket, but don’t cut all the way through.
3. Add spreads: Spread a generous layer of mayonnaise and pâté inside.
4. Layer the fillings: Add sliced Vietnamese ham (or your chosen protein), pickled daikon and carrot, and cilantro sprigs. If using green onion, add it.
5. Season: Drizzle with soy sauce and a pinch of salt and pepper. Add sliced jalapeños for heat if you like it spicy.

Tips:

• All ingredients can be found at most Vietnamese or Asian grocery stores.
• If you're in a hurry, use pre-pickled veggies sold in jars.
• Swap out the meat and pâté with tofu and vegan mayo for a vegan twist.

Quick Pickled Daikon and Carrot (Đồ Chua)

Ingredients:

• 1 large carrot, peeled and cut into matchsticks
• 1 small daikon radish, peeled and cut into matchsticks
• 1/2 cup white vinegar (rice vinegar also works)
• 1/2 cup warm water
• 1/3 cup sugar
• 1 teaspoon salt

Instructions:

1. Prep the veggies:
2. Julienne the carrot and daikon (cut into thin matchsticks). For ease, you can use a knife or a mandoline slicer.
3. Make the brine:
4. Mix the warm water, vinegar, sugar, and salt in a bowl. Stir until the sugar and salt dissolve completely.
5. Pickle:
6. Place the carrot and daikon into a clean jar or container. Pour the brine over the vegetables until fully submerged.
7. Marinate:
8. If you need it quickly, let it sit at room temperature for about 1 hour or refrigerate for at least 2–3 hours for better flavor. It tastes even better after a day and can be kept in the fridge for up to 2 weeks.

Tips:

• Taste the pickles after an hour and adjust sugar or vinegar to your liking.
• This pickle is also perfect with rice dishes, grilled meats, or spring rolls!

• Use jarred pickled veggies if you’re short on time.
• Customize your Bánh Mì with different proteins, or go full vegan!

Easy Coffee Cake (Using Boxed Cake Mix)

 Coffee cake is a classic American treat that pairs perfectly with a warm cup of coffee—hence the name!  While it doesn't contain coffee, it's ideal for your morning brew or an afternoon catch-up with friends.  Thanks to a few simple add-ins, this version is quick, moist, and packed with flavor.  Using a boxed cake mix makes it even easier!

Ingredients:

Cake ingredients:

• 1 box yellow cake mix (18.25 oz.)
• 3 large eggs
• 1 cup sour cream
• 1/2 cup vegetable oil
• 1/3 cup milk
• 2 tsp ground cinnamon
• 1/2 cup of dried fruit (raisins, cranberries, chopped apricots, etc.)

Requirements For the Pan:

• Vegetable oil spray (for misting)
• All-purpose flour (for dusting)

Streusel Topping ingredients:

• 3 tbsp all-purpose flour
• 1 tsp ground cinnamon
• 1/2 cup chopped nuts (walnuts, pecans, or almonds)

Directions:

1.    Preheat your oven to 350°F (175°C).

2.    Lightly mist a 9 x 9” baking pan with oil spray, then dust it with flour.  Shake out the excess.

3.    Combine the cake mix, sour cream, oil, milk, eggs, and cinnamon in a large mixing bowl.

4.    Blend on low speed with an electric mixer for 1 minute. Scrape down the sides of the bowl with a spatula.

5.    Increase the speed to medium and beat for two more minutes until the batter is thick and smooth.  Stir in the dried fruit.

6.    Pour the batter into the prepared pan and smooth the top.

7.    In a small bowl, mix all streusel ingredients.  Sprinkle evenly over the batter.

8.    Bake for 35 minutes or until a toothpick inserted in the center comes clean.

9.    Let the cake cool slightly before serving.

Optional Tips:

• For an extra touch, sift powdered sugar over the top once the cake has cooled.
• Want it even more moist and flavorful?  Add one small box of vanilla pudding mix to the batter before mixing.

This simple coffee cake is soft, aromatic, and perfect for sharing—no special occasion is needed.  Enjoy it warm with your favorite cup of coffee or tea!

Braised Tofu with Eggs (Vegetarian & Flavorful)

 This Braised Tofu with Eggs is a simple, wholesome, and delicious vegetarian dish inspired by classic Asian braising methods—like Vietnamese or Thai-style braised meat with eggs.  It’s packed with protein, easy to prepare, and uses everyday pantry staples.  The savory soy-based sauce with a hint of sweetness and spice brings everything together beautifully.

Ingredients:

Main ingredients:

• 1 block of firm tofu (16 oz.), cut into cubes
• 5 chicken eggs
• Oil (for frying tofu and eggs)

Aromatics ingredients:

• 2 tbsp crushed shallots and garlic
• 1/2 cup chopped white onion

Braising Sauce ingredients:

• 2 tbsp soy sauce
• 1 tbsp sugar
• 1 tsp dark soy sauce (for color and depth)
• 1/2 cup coconut water (or water)
• 1/4 tsp ground black pepper
• 2 Thai chili peppers (optional for heat)
• 1/2 tsp salt

Garnish:

• Fresh cilantro (optional for serving)

Directions:

1.   Preparing the tofu:

2.   Cut tofu into bite-sized cubes.  Heat oil in a skillet and fry tofu until golden brown on all sides.  Remove and set aside.

3.   Boiling & Frying the eggs:

4.   Boil the eggs, peel them, then lightly fry them in the same pan until golden.  This gives them a rich texture and flavor.

5.   Making the braise:

6.   In a medium pot, heat a little oil and sauté the shallots, garlic, and onion until fragrant and softened.

7.   Adding the sauce:

8.   Pour in soy sauce, dark soy sauce, sugar, coconut water, chili, black pepper, and salt.  Bring to a boil.

9.   Combining and Simmering:

10.                     Add the fried tofu and eggs to the pot.  Cover and simmer for about 15 minutes until the sauce is slightly reduced and everything is well coated in flavor.

11.                     Tasting and Finishing:

12.                     Adjust seasoning if needed.  Garnish with chopped cilantro before serving.

Serving Suggestion:

Serve warm with steamed jasmine rice for a comforting, protein-rich meal.

Easy Kiwi Strawberry Preserves Muffins

Transform your leftover strawberry preserves into something magical!  With just a few simple steps, pair their luscious sweetness with the tangy zing of Kiwi to create a recipe that's as effortless as it is delicious.  This quick and easy strawberry and kiwi dish is perfect for brightening your day and making the most of every jar in your kitchen.  This recipe is easy, from jar to genius, to transform the dynamic duo you never knew you needed.

Ingredients:

1 cup self-rising flour

1/2 cup sugar

1/4 cup strawberry preserves

1 egg

1/4 cup coconut milk or your choice of milk

1/3 cup oil

1 tsp vanilla

1 Kiwi

Directions:

Preheat oven to 350 degrees

Line the baking pan with seven small muffin liners or four mediums.

Peel the Kiwi and slice some of the Kiwi for topping.  I chopped the rest of the Kiwi.

In a mixing bowl, combine the egg, strawberry preserve, sugar, oil, milk, and vanilla and beat well using a handheld beater or whisk. 

Add flour and mix well, then add the chopped Kiwi to the batter.

Divide the batter into the muffins. Arrange the sliced Kiwi on top of each muffin.

Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center of the muffin comes out clean.

 

Tip:

With this recipe, you can use any leftover preserves and some fruit in your kitchen to clean up for better use rather than throwing them away.