Tom Yum Goong recipe brings back a fair share of memories from our travels to Thailand. No one should underestimate the fresh, robust, and complex flavors of this soup, nor should one expect there to be only two versions of it. Every country brings its own spin to this wonderful platform dish.

Origin:

Like most Asian dishes, the Tom Yum Goong is ancient but poorly documented, relying instead on oral tradition. Believed to have originated in Central Thailand on the banks of the Chao Phraya River, where shrimp is abundant, the first written record in Thai dates back to 1888. It is called Snakehead Fish Tom Yum. The first mention of shrimp in the Tom Yum is from 1897, from an American missionary in a recipe titled “Tom Yum Goong With Additional Garnish”.

From its humble beginnings on the banks of the Chao Phraya, this dish has become a superstar Thai food ambassador, beloved the world over. But as it traveled, so did the ingredients. While shrimp may have been its origin, I have seen a variety of proteins added to it. Some of them aren’t meat-based at all, most notably the use of mushrooms, especially shiitake, straw, and oyster mushrooms. Sometimes, adding coconut milk softens the dish’s spicy profile and offers another variation on the theme.

What is Tom Yum Goong?

The phrase “tom yum” is a kind of portmanteau because “Tom” refers to the boiling process, while “yum” refers to a famous spicy and sour salad. Goong means prawn or shrimp. So it is essentially a hot-and-sour soup with shrimp. The signature rich red-yellow-orange colors give fair warning to the spicy, savory nature of this dish. A fragrant herbal blend of lemongrass, chili, galangal, kaffir lime leaves, shallots, lime juice, and fish sauce shapes the flavor profile and gives it the legendary kick.

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.

Ingredients:

• Chili sesame oil (or use sesame oil)
• Shrimp stock
• Aromatics: shallot, galangal, lemongrass, Thai red chili, cilantro root or stalks
• Shrimp
• Herbs: kaffir lime leaves, cilantro
• Tamarind pulp
• Oyster mushrooms (or use button mushrooms)
• Fish sauce
• Carrot (optional)
• Brown sugar
• Lime juice

Here are the step-by-step instructions to make this dish. For the measurements, please refer to the recipe card below.

How to make Tom Yum Goong with my recipe:

1. Heat a wok with the chili sesame oil. Add the chili-cilantro root paste, galangal slices, shallot, lemongrass, and carrot. Sauté them for 2 minutes over medium heat.

2. Pour the cooked shrimp stock, and add the oyster mushrooms, tamarind pulp, kaffir lime leaves, shrimp, salt, and brown sugar. Bring the stock to a rolling boil, and then cook for 1-2 minutes. Season with fish sauce. Turn off the heat and add the lime juice.

3. Serve hot, garnished with kaffir lime leaves and cilantro.

Serving suggestions:

Serve Tom Yum Goong hot, garnished with cilantro and kaffir lime leaves. Serve the soup on its own or with steamed rice. Drizzle a few drops of chili sesame oil. The aromatics are traditionally left in the soup, but you could fish them out if you like.

Storage:

Refrigerate any leftover soup for one day. This recipe for Tom Yum Goong soup does not allow for it to be frozen. It tastes best when consumed the same day.

Other soup recipes that you might like:

• Chicken Hot and Sour Soup
• Tom Kha Goong
• Long Soup
• Swiss Chard Soup
• Kabocha Squash Soup Recipe

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Tom Yum Goong Recipe

Tom Yum Goong Recipe is a deeply aromatic soup layered with bold Thai flavors. Freshly ground Thai fiery red chilis are blended with cilantro roots, then sautéed with pounded lemongrass, sliced galangal, and fragrant shallots to create a rich base. Homemade shrimp stock deepens the flavors, where each ingredient plays a part. Galangal adds a peppery warmth, oyster mushrooms and carrots soak up the tangy-spicy broth, and tamarind pulp rounds out the sourness. Shrimp is cooked until tender, adding natural sweetness, while kaffir lime leaves and a splash of lime juice add a lift of citrusy brightness. The result is a hot, sour, sweet, and savory soup that tastes great when served hot with a scattering of fresh cilantro. A steaming bowl of this mouthwatering soup will surely awaken every sense!

Course Soups and Stews

Cuisine Thai

Keyword tom yum goong, Tom yum goong soup, Tom yum soup, tom yum Thai soup, tom yum with shrimp

Main Ingredient Shrimp

Prep Time 20 minutes minutes

Cook Time 5 minutes minutes

Total Time 25 minutes minutes

Servings 2

Calories 175kcal

Author Kanchan Dilip

Equipment

• Wok
• spice grinder

Ingredients

• 1½ tsp chili sesame oil
• 4 Thai red chili ground
• 2 cilantro root optional
• 1 shallot
• 4 lemongrass white part crushed
• 1 inch galangal peeled, sliced
• 4 oyster mushroom
• 1 carrot peeled, sliced
• 2½ cup shrimp stock reduced from 4 cups
• 1 tbsp tamarind pulp
• 1 tsp brown sugar
• 8 kaffir lime leaves
• 1 tsp salt
• 2 tsp fish sauce
• 8 jumbo shrimp deveined (shells reserved for stock)
• 1½ tbsp lime juice
• 3 sprig cilantro garnish

US Customary - Metric

Instructions

• Prepare the ingredients. To make the shrimp stock, boil the shrimp shells in a pot with 4 cups of water until the water reduces to half. Pound the lemongrass stalks (white part) with the back of your knife. Bruise or gently crush the kaffir lime leaves. Grind the Thai red chilis, cilantro root, and 2 teaspoons of water in a spice grinder and set it aside.
  
• Heat a wok with the chili sesame oil. Add the chili-cilantro root paste, galangal slices, shallot, lemongrass, and carrot. Sauté them for 2 minutes over medium heat.
  
• Pour the cooked shrimp stock, and add the oyster mushrooms, tamarind pulp, kaffir lime leaves, shrimp, salt, and brown sugar. Bring the stock to a rolling boil, and then cook for 1-2 minutes. Season with fish sauce. Turn off the heat and add the lime juice.
  
• Serve hot, garnished with kaffir lime leaves and cilantro.
  

Video

Notes

1. Boil the shrimp shells and/or heads in 4 cups of water until the water is reduced by half. This shrimp stock adds depth to the Tom Yum Goong recipe. This is an optional step, but I highly recommend it.
2. Do not grind or pulverize the aromatics, but bruise them slightly with the back of a knife. Sauté the aromatics and carrot for 1-2 minutes to help release their oils. Large chunks or slices of aromatics will gently infuse the Tom Yum Goong soup with their flavors.
3. Adjust the heat by adding more ground chili paste, balance the sourness by adding more of the lime juice, and season the soup thoughtfully with fish sauce. Taste and adjust the balance of flavors as you go.
4. Do not overcook the shrimp.
5. Mushrooms and carrots act like flavor-sponges as they soak up the broth, so cook for an additional 1-2 minutes after the soup comes to a rolling boil.
6. Add the cilantro at the end to preserve its fresh aroma.

Nutrition

Calories: 175kcal | Carbohydrates: 19g | Protein: 19g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Cholesterol: 101mg | Sodium: 1922mg | Potassium: 692mg | Fiber: 2g | Sugar: 9g | Vitamin A: 5536IU | Vitamin C: 22mg | Calcium: 171mg | Iron: 2mg

The post Tom Yum Goong Recipe appeared first on Stream of Flavors.

When one mentions Shrimp Lettuce Wraps, at least in the U.S, most people immediately think of PF Chang’s, the family that made this dish ubiquitous in America. Philip Chang and Paul Fleming (fame at Ruth’s Chris Steak House) became a major force in bringing Chinese cuisine to the mainstream American palate through PF Chang’s. However, the Shrimp Lettuce Wraps, which they are credited with, have their origins in Southeast Asia.

Specifically, many people point to the Cambodian/Thai dish larb as the source of this salad. Make no mistake, it is a salad. During my visits to both Thailand and Cambodia, I sampled versions of this dish made with a variety of stir-fried diced meats and seafood, usually flavored with chilis, mint, ram rau (Vietnamese cilantro), lime juice, and, of course, the perennial fish sauce. But equally, I saw the Shrimp Lettuce Wraps served both as a salad and as a main dish, served with rice.

This first reaction was not far from the truth. The truth is that while Southeast Asia comprises many nations, cultures, languages, and religions, the food that many consume transcends borders and cultures. Curry is no longer the exclusive provenance of Indian chefs, just as noodles are not the provenance of Chinese cuisine. As with most foods, Southeast Asia melds these traditional influences into a unique and delectable treat.

Origin:

While John Montagu (4^th Earl of Sandwich) may have invented the bread-based sandwich to fuel his passion for gambling and wraps, wraps have a history going back thousands of years. One can find wraps all over the world, wherever there is flour. Whether it was Mesoamerican flour or corn-based tortilla wraps, Ethiopian Injera, Greek Pita, Middle Eastern Lavash, Indian Kathi, or Chinese Cōngyóubǐng, wraps have been around for a long time. They are functionally portable, fashionably eclectic, and universally adored. What more can you ask for in food?

Types of lettuce:

The element I adore most about the Shrimp Lettuce Wrap, strangely, is the lettuce. Though there are dozens of types of lettuce (from the iceberg to kale), there are generally only four botanical varieties:

• Celtuce, or asparagus lettuce, has narrow leaves and edible, succulent stems. This type of lettuce is native to China and can be found in many Asian grocery stores. Its woody, asparagus-styled wood stem has a nutty flavor. The leaves have a slightly bittersweet taste.
• Head or cabbage lettuce is the most common and has leaves folded into a compact head. There are two types of head lettuce:
  1. Butterhead lettuce, such as Bibb lettuce, has soft, somewhat oily leaves.
  2. Crisp-heads, such as iceberg lettuce, have harder and more brittle leaves.
• Leaf or curled lettuce, which do not have a head on them because they are leaves from a single stem. You can usually find leaf lettuce packages labeled as baby lettuce or in spring mixes, which generally come in three types: red, green, and oak-shaped. These are generally more perishable than the other types of lettuce.
• Cos or Romaine lettuce has smooth leaves that form into a tall, squarish shape.

When it comes to wraps, the more common varieties of lettuce used are crisp-head lettuces, such as iceberg, cos, or Romaine. It is worth noting that while you would be right to think that lettuce leaves have a mild flavor profile, there are tangible differences. Icebergs have a more neutral flavor, which allows them to absorb the flavors of the dish or dressing. They serve as a delightful, cool, and satisfying palate cleanser.

The Romaine, on the other hand, has a bittersweet taste that accentuates strong dressings, especially those that are acidic or sweet-and-tangy. I tried both versions, using Iceberg and Romaine, and found that the Romaine served as a wonderful foil to the sauce mix, which included fish sauce.

Benefits of lettuce:

Lettuce is also often undervalued for its nutritional benefits, seen as nothing more than a filler ingredient. Icebergs tend to have fewer nutritional benefits than other varieties. Notwithstanding, lettuce possesses the following nutritional benefits:

• Bone strength: As a source of vitamin K, lettuce helps strengthen bones, reducing the risk of fractures.
• Hydration: 95% of the composition of the lettuce is water, so eating lettuce hydrates your body.
• Improved vision: As a source of vitamin A, including lettuce, can add to your eye health and help reduce the risk of cataracts and macular degeneration.
• Overall nutrition: Along with Vitamin A and K, lettuce is also a wonderful source of iron and vitamin C.

For such a simple dish, Shrimp Lettuce Wraps can be a delectable addition to your repertoire. Whether served as a salad or a main course, the filling can be made days in advance and assembled in minutes. They are a great way to serve leftovers and can be made with virtually any ingredient, both meat-based and vegetarian. They can be served warm or cold and are surprisingly refreshing. Who would have thought that this leafy vegetable could awaken one’s taste buds to a whole new level?

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.

Ingredients:

1. For the spice paste:

• Aromatics: Lemongrass, garlic, galangal, Thai bird’s eye chili
• White peppercorn

2. For the filling:

• Peanut oil
• Protein: shrimp, tofu
• Vegetables: red cabbage, peppers, carrot, Romaine lettuce
• Herbs: spring onion, cilantro
• Sauces: soy sauce, fish sauce
• Palm sugar
• Cornstarch

Here are the step-by-step instructions to make this dish. For the measurements, please refer to the recipe card below.

How to make the Shrimp Lettuce Wraps:

1. Grind the spice paste:

• Place the ingredients in a spice grinder, add 1 tablespoon of water, and grind to a slightly coarse paste. Set it aside.

2. Make the filling:

• Heat the wok, add peanut oil, and the spice paste. Sauté it over medium heat for 1-2 minutes, or until fragrant.

• Add the chopped shrimp and continue to sauté for 2-3 minutes.

• Toss the red cabbage, pepper, carrot, and shallot into the wok, and stir-fry for 1 minute. Add a teaspoon of oil if the veggies stick to the wok. Add the air-fried tofu. This is an optional step, i.e if you like crispy tofu in your appetizer. Mix the soy sauce, fish sauce, cornstarch, and palm sugar in a small bowl, then add it to the wok. Sauté for a few seconds, turn off the heat, and let it cool.

• Fill each lettuce leaf with the shrimp and vegetable mixture, and serve garnished with cilantro, spring onion, and crushed peanuts.

Serving suggestions:

1. For a large gathering: Serve the filling warm in a bowl; stack some butter, iceberg or Romaine lettuce leaves on a platter; and set chili and peanut sauce (optional), and spring onions, cilantro, and crushed peanuts in small bowls on the side.
2. For family-style: Scoop some of the warm filling into the lettuce leaves and garnish with spring onion, cilantro, and crushed peanuts. Feel free to squeeze some lime juice to brighten the wraps. Fold the lettuce cup like a taco and enjoy!

Storage:

The filling can be refrigerated for 1-2 days in airtight containers and wrapped in lettuce leaves before serving.

Other shrimp recipes that you might like:

• Singapore Popiah Recipe
• Shrimp Paella
• Shrimp Pad Thai
• Tom Kha Goong
• Pineapple Fried Rice

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Shrimp Lettuce Wraps

Shrimp Lettuce Wraps are Thai-inspired appetizers that are incredibly easy to make. Tender, juicy shrimp are sauteed with a homemade spice paste of galangal, garlic, bird's eye chili, and white peppercorns. Crisp red cabbage, colorful peppers, crunchy carrots, and fragrant shallots are then tossed with shrimp and stir-fried to perfection. A savory addition of fish and soy sauces, palm sugar, and cornstarch forms a glossy coating on the mixture. This warm filling is spooned into lettuce cups and served garnished with spring onion, cilantro, and roasted peanuts. Every bite will be light and satisfying, whether eaten as an appetizer or for a weeknight dinner!

Course Appetizers

Cuisine Thai

Keyword shrimp lettuce cups, shrimp lettuce wraps, shrimp wraps, Thai shrimp lettuce wraps, Thai shrimp wraps

Main Ingredient Shrimp

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 206kcal

Author Kanchan Dilip

Equipment

• Wok
• air fryer optional

Ingredients

For the spice paste:

• 4 lemongrass white part only
• 2 clove garlic
• 2 tsp galangal peeled, chopped
• 3 Thai bird's eye chili
• ½ tsp white peppercorn
• ¼ tsp salt

For the filling:

• 1 tbsp peanut oil
• ¼ lb shrimp chopped
• 1 carrot peeled, chopped
• 1 pepper chopped
• ⅓ cup red cabbage chopped
• 1 shallot chopped
• ½ cup firm tofu cubed, optionally air-fried
• 1 tbsp soy sauce
• 1 tsp fish sauce
• 1 tsp palm sugar
• 1 tsp cornstarch
• 4 sprig cilantro chopped
• 3 spring onion chopped
• ½ cup peanuts roasted, crushed
• 8 leaves Romaine lettuce

US Customary - Metric

Instructions

How to make the spice paste:

• Place the ingredients for the spice paste in a spice grinder, add one tablespoon of water, and grind to a slightly coarse paste. Set it aside.
  

How to make the filling and assemble the Shrimp Lettuce Wraps:

• Heat the wok, add peanut oil, and the spice paste. Sauté it over medium heat for 1-2 minutes, or until fragrant.
  
• Add the chopped shrimp and continue to sauté for 2-3 minutes.
  
• Toss the red cabbage, pepper, carrot, and shallot into the wok, and stir-fry for 1 minute. Add a teaspoon of oil if the veggies stick to the wok. Add the tofu, air-fried at 400°F on a foil-lined tray for 15 minutes. This is an optional step, i.e if you like crispy tofu in your appetizer. Mix the soy sauce, fish sauce, cornstarch, and palm sugar in a small bowl, then add to the wok. Sauté for a few seconds, turn off the heat, and let it cool.
  
• Fill each lettuce leaf with the shrimp and vegetable mixture, and serve garnished with cilantro, spring onion, and crushed peanuts.
  

Video

Notes

1. Slightly warm the shrimp and vegetable mixture before filling the refrigerated lettuce leaves. Do not pile hot filling on top as the leaves will wilt.

2. Please ensure that most of the moisture has evaporated from the shrimp and vegetable mixture and that it is not runny, or the wraps will drip while serving.

3. Rinse the lettuce leaves in cold water, pat them dry with kitchen paper, and refrigerate them in Ziploc sandwich bags for 10 minutes before using them as wraps.

4. Air-frying the tofu adds an additional crunch; however, this step is optional.

5. Tear the ends of the lettuce leaves with your hands. Using a metal knife browns the lettuce faster than if torn by hand. Remove the thick stalk from the head of the lettuce.

6. Do not overcook the vegetables. A quick toss for a couple of minutes will make them slightly soft yet crunchy, but not mushy.

7. If the filling has excess sauce, use a slotted spoon to drain it before placing it on the lettuce leaf, or the wrap will drip and become soggy.

8. Cook the shrimp filling over medium-high heat, using quick wrist movements with the spatula; otherwise, the shrimp will steam and release more moisture.

Nutrition

Calories: 206kcal | Carbohydrates: 13g | Protein: 10g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Sodium: 542mg | Potassium: 457mg | Fiber: 5g | Sugar: 3g | Vitamin A: 7735IU | Vitamin C: 11mg | Calcium: 105mg | Iron: 3mg

The post Shrimp Lettuce Wraps appeared first on Stream of Flavors.

The best Panang Chicken Curry that I have tasted was in Melbourne, Australia. When I place my order, I usually ask them to add less oil to the dish because I do not like greasy food. In this case, the waitress mentioned that the chef does not add any oil to the Panang Chicken Curry but instead uses coconut cream to sauté the garlic with their own spice paste and fresh ingredients. I was inspired by this unique step. I recreated his dish with my own spice mixtures and proportions.

My husband calls the Panang Chicken Curry the most memorable misnomer of culinary history that he has come across so far. This is his explanation:

• Panang is the Thai phonetic transliteration of the Northern Malaysian state of Penang. Penang was a province of the Sultan of Kedah, who was then a Siamese vassal. Sir Francis Light of the East India Company negotiated the acquisition of the island in return for British military protection.
• Curry is a pervasive expression of a dish composed of a sauce or gravy seasoned with a mixture of ground spices. While Indian in origin and exported globally by the British, this sobriquet has become a veritable catchall for any dish with a sauce composed of ground spices.

Origin of the Panang Chicken Curry Recipe:

The aforementioned is my husband’s preferred etymology of the Panang Chicken Curry Recipe. However, there is an alternate version that traces the dish back to Central Thailand or even Laos. The earliest written record dates the dish to the 1890s, and it was called phanaeng, meaning “cross,” referring to sitting cross-legged on the floor. In this version, the moniker stuck because the cooks would grill the chicken by hanging it upright with its legs crossed and baste it with a spice mix before cooking it in coconut cream. I suppose it’s just as plausible, but it somehow doesn’t have the romance of Penang’s history.

The other thing I wanted to touch on was the color categorization of curries. It is important to understand that curries obtain their natural color from the nature and proportions of the herbs and spices. Yes, you can use coloring to obtain the same effect. I dislike this because the coloring is meaningless if you cannot relish the effect of the spices and herbs. It’s one of my pet peeves when I eat at some restaurants. Sometimes, even though the curry’s color is different, the dish still tastes the same. This tells me that the cook or chef is using artificial instead of natural ingredients to create the dish. I do love colorful dishes, but not at the cost of losing the natural flavors that create the color.

Summary of Thai color-coded curries:

Green Curry:

When made naturally, green curry gets its color from the fruits and herbs used to make it. In addition to the combination of green chilis (yes, it is a fruit) used to spice up the dish, it also contains a healthy portion of fresh cilantro, kaffir (or makrut) lime leaves, and green basil. Grind all this greenness up, and you have the green curry. Since it has copious amounts of young, green chilis, it tends to be the spiciest of Thai curries.

Red Curry:

While the red curry is certainly worthy of respect on the Scoville scale, it is less piquant than its green cousin. Like its green cousin, it uses an extensive amount of red chilis. These chilies are crushed with shallots, garlic, lemongrass, and galangal and then cooked down in coconut milk to produce the sauce.

Yellow Curry:

Yellow, gold, or orange, well, you get the idea. While there are such things as yellow chilis and orange chilis, the majority of the color in this dish comes from yellow mustard seeds and the spice turmeric (Curcuma longa). During my visits to Thailand, the yellow curry was the most common, made with and without coconut milk.

Massaman Curry:

Common throughout central and southern Thailand, this dish easily has the richest assortment of fruit, herbs, and spices of any Thai curry. It contains chilis, garlic, lemongrass, galangal, shallots, cardamom, nutmeg, cloves, coriander, cumin, and cinnamon, as well as kaffir leaves and coconut milk. It’s further garnished with potatoes and peanuts or even stewed in peanut sauce.

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.

Ingredients:

For the spice paste:

• Aromatics: galangal, garlic, cilantro root, shallot
• Spices: coriander seeds, dried red chili, cumin seeds, white peppercorn, cinnamon, cloves

For the Panang Chicken Curry:

• Chicken breasts
• Coconut oil
• Thai basil and kaffir lime leaves
• Coconut milk (fresh or canned)
• Fish sauce
• Red pepper
• Palm sugar (or use brown sugar)
• Roasted peanuts

Here are the step-by-step instructions to make this dish. For the measurements, please refer to the recipe card below.

How to make Panang Chicken Curry with my recipe:

1. Make the spice paste:

• Place the ingredients in a spice grinder. Add one tablespoon of water and grind it to a fine paste. Set it aside.

2. Make the Panang Chicken Curry with my recipe:

• Heat a wok, add the coconut oil and the spice paste. Sauté for 1-2 minutes or until fragrant over medium heat.

• Add the basil leaves (reserve a few for garnish), palm sugar, turmeric powder, and chicken cubes. Cook over medium heat for 5-6 minutes, stirring the wok intermittently.

• Add the fresh coconut milk, torn kaffir lime leaves, red pepper, crushed peanuts, and season with fish sauce. Bring to a boil, and then let it simmer for 3-4 minutes or until the gravy reaches the desired consistency. Fish out the kaffir lime leaves and turn off the heat. Ladle the Panang Chicken Curry into a bowl and serve hot, garnished with basil leaves and/or crushed peanuts.

Serving suggestions:

Serve this Panang Chicken Curry hot with steamed rice or rice cakes, along with a side of vegetables.

Storage:

Leftover Panang Chicken Curry can be refrigerated for 2-3 days or frozen for three months in airtight containers. Reheat the curry by thawing it at room temperature and gently heating it in a pot. Splash 1-2 tablespoons of water, then reheat with a lid on until the curry reaches a rolling boil.

Other gravy/curry recipes that you might like:

• Crab Curry Recipe
• Healthy Butter Chicken
• Lamb Tagine With Apricots
• Paneer Jalfrezi Recipe

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Panang Chicken Curry Recipe

Panang Chicken Curry Recipe is a rich and creamy Thai gravy. Fragrant homemade spice paste featuring cumin, galangal, coriander, cinnamon, and garlic forms the aromatic base. Tender boneless chicken cubes absorb these bold Thai flavors as they simmer in coconut milk. Fresh Thai basil and kaffir lime leaves add bright herbal notes to the dish. Palm sugar lends a subtle caramel sweetness, and the fish sauce adds a depth that defines Thai cuisine. Roasted and ground peanuts lend a subtle texture, while the peppers add a mild, natural sweetness. Serve this comforting curry over steamed jasmine rice for a satiating lunch or dinner!

Course Main Course

Cuisine Thai

Keyword authentic Panang curry, chicken curry, Panang Chicken Curry, panang chicken curry recipe, panang curry, Thai chicken curry

Main Ingredient Chicken

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 5

Calories 679kcal

Author Kanchan Dilip

Equipment

• Wok
• spice grinder

Ingredients

For the spice paste:

• 1 tsp white peppercorn
• 2 cilantro root optional
• 5 dried red chili deseeded
• 2 tsp coriander seeds
• 1½ tsp cumin seeds
• 1½ tbsp galangal peeled, chopped
• 1 shallot chopped
• 3 clove garlic
• 1 stick cinnamon
• 5 clove
• 2 tsp salt

For the curry:

• 1 tbsp coconut oil
• 2¼ lb chicken breast
• 4 sprig Thai basil leaves
• 8 kaffir lime leaves
• 2 tsp palm sugar
• ¼ tsp turmeric powder
• 3½ cup coconut milk
• ¾ cup roasted peanuts crushed
• 1 red pepper
• 1½ tsp fish sauce

US Customary - Metric

Instructions

How to make the spice paste:

• Prepare the ingredients for the spice paste.
  
• Place the ingredients in a spice grinder. Add one tablespoon of water and grind it to a fine paste. Set it aside.
  

How to make the Panang Chicken Curry with my recipe:

• Prepare the ingredients for the chicken curry. Grind the coconut kernel with warm water, then strain it for coconut milk, or use canned coconut milk. Trim any fat and chop the chicken breasts into bite-sized cubes. Roast raw peanuts in a pan, remove the skin, and set them aside or use store-bought roasted peanuts.
  
• Heat a wok, add the coconut oil and the spice paste. Sauté for 1-2 minutes or until fragrant over medium heat.
  
• Add the basil leaves (reserve a few for garnish), palm sugar, turmeric powder, and chicken cubes. Cook over medium heat for 5-6 minutes, stirring the wok intermittently.
  
• Add the fresh coconut milk, torn kaffir lime leaves, red pepper, crushed peanuts, and season with fish sauce. Bring to a boil, and then let it simmer for 3-4 minutes or until the gravy reaches the desired consistency. Fish out the kaffir lime leaves and turn off the heat. Ladle the Panang Chicken Curry into a bowl and serve hot, garnished with basil leaves and/or crushed peanuts.
  

Notes

1. The spice paste must be as smoothly ground as possible without chunks. Grinding in a stone mortar and pestle enhances the flavor of the paste and, by extension, the curry. Store-bought curry pastes need not be fried in coconut oil; instead, they can be added directly after the coconut milk.

2. To thicken the curry, simmer for longer; the gravy will thicken from evaporation, or add more water or coconut milk to dilute it. Add coconut cream if you want to thicken it some more.

3. If you cannot find Kaffir or makrut leaves, which have a very distinct flavor, use some tamarind pulp and lime zest.

Nutrition

Calories: 679kcal | Carbohydrates: 15g | Protein: 54g | Fat: 53g | Saturated Fat: 35g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Cholesterol: 131mg | Sodium: 981mg | Potassium: 1384mg | Fiber: 4g | Sugar: 3g | Vitamin A: 847IU | Vitamin C: 36mg | Calcium: 91mg | Iron: 8mg

The post Panang Chicken Curry Recipe appeared first on Stream of Flavors.

What is Gado Gado?

Gado Gado is a traditional Indonesian salad that uses boiled vegetables, eggs, tofu, or tempeh, all coated in a rich peanut sauce. It means “mix-mix,” referring to the combination of ingredients. Gado Gado recipe varies by region, depending on ingredient availability, and it is popular in Jakarta and Surabaya. Known for its colorful mixture of textures and flavors, Gado Gado is considered one of Indonesia’s national dishes.

Origin:

‘Gado’ is thought to be derived from the Indonesian verb menggado, meaning ‘to consume without rice’. Given that rice is a staple throughout Indonesia and, more broadly, in Southeast Asia, this dish is something of an anomaly. In the context of Gado Gado Recipe, gado-gado refers to a potpourri or, literally, “mix-mix,” without rice. The origin of this dish is lost to history. Some claim it was originally brought by Chinese or Indian descendants of Portuguese people who were transported to Indonesia by the Dutch. The other urban legend is that the sauce was made of cashews (brought from South America through the Portuguese) and that it was replaced with the cheaper peanut. No matter the season, this simple, nutritious salad provides protein, fiber, and carbs.

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.

Ingredients:

For the salad:

• Vegetables: green beans, red radish, cucumber, red cabbage, carrots, sweet potato, bean sprouts
• Protein: boiled eggs, tofu
• For garnish: crushed peanuts, shrimp crackers

For the peanut sauce:

• Roasted peanuts
• Shallot
• Dried chili
• Garlic
• Lime juice
• Coconut oil
• Coconut palm sugar
• Soy sauce

Here are the step-by-step instructions to make this dish. Please refer to the recipe card below for the measurements.

How to make Gado Gado with my recipe:

1. How to make the peanut sauce:

• Heat the coconut oil in a small saucepan, then sauté the garlic and shallot for 1 minute or until tender, over low heat.

• Grind the roasted peanuts in a spice grinder until they turn buttery.

• Add the remaining ingredients except the water and the sautéed onion and garlic, and grind again.

• Transfer the peanut mixture to a mixing bowl. Drizzle hot water and whisk the mixture. Add enough hot water until the peanut sauce is of dropping consistency. Set it aside.

2. How to assemble the Gado Gado salad:

• Arrange the ingredients for the Gado Gado salad on a platter. Drizzle the peanut sauce on top or serve it in a small bowl on the side with shrimp crackers. Garnish the sauce with crushed peanuts.

Serving suggestion:

Serve the Gado Gado salad garnished with crushed peanuts and shrimp crackers on the side. Peanut sauce can either be drizzled over the vegetables and protein or served on the side. Lontong or compressed rice cakes are served on the side, making it a complete meal.

Storage:

This Gado Gado Recipe calls for fresh vegetables, boiled eggs, and air-fried tofu, served with a homemade peanut sauce. These salad ingredients can be refrigerated separately in small boxes for 1-2 days, while the peanut sauce can be stored in the refrigerator in an airtight box for one week.

Other salad recipes that you might like:

• Thai Shrimp Lettuce Wraps
• Bulgur Salad Recipe
• Shirazi Salad Recipe
• Radicchio Salad Recipe
• Jicama Salsa

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Gado Gado Recipe

Gado Gado Recipe features fresh vegetables, homemade peanut sauce, and shrimp crackers. Crisp bean sprouts, refreshing cucumber, crunchy cabbage, and carrots add color, while tender blanched green beans add freshness and snap to the salad. Boiled eggs and sweet potato provide a comforting contrast, while air-fried tofu adds texture, and radish offers a subtle peppery bite. This hearty salad is served with a creamy peanut sauce infused with garlic, shallot, red chili, and a splash of lime juice. Whether you make this vibrant salad with fresh or leftover ingredients, it is certainly an indulgent dish that will be a showstopper at any gathering!

Course Salad

Cuisine Indonesian

Keyword gado gado, gado gado ingredients, gado gado penaut sauce, gado gado recipe, gado gado salad, how to make gado gado salad, Indonesian gado gado

Main Ingredient Peanuts, Vegetables

Prep Time 20 minutes minutes

Cook Time 2 minutes minutes

Total Time 22 minutes minutes

Servings 6

Calories 283kcal

Author Kanchan Dilip

Equipment

• mixing bowl
• Instant pot or pressure cooker
• spice grinder
• small saucepan

Ingredients

For the salad:

• tofu firm, cubed, air-fried
• 8 green beans microwaved
• 1 leaf red cabbage
• 6 baby carrot halved
• 1 white sweet potato boiled, peeled, wedges
• red radish small, quartered
• 1 cucumber sliced
• 1 cup bean sprouts
• 3 boiled eggs halved
• a few shrimp crackers optional for garnish
• ¼ cup peanuts roasted and crushed for garnish

For the peanut sauce:

• 1 cup peanuts roasted, skin removed
• 2 red chili deseeded
• 1 clove garlic
• 2 dried red chili deseeded
• 1 tsp palm sugar
• 1 tbsp soy sauce
• 1 shallot chopped
• ¼ tsp salt
• 1 tsp lime juice
• 1 tbsp coconut oil
• ⅓ cup water hot

US Customary - Metric

Instructions

For the salad:

• Prepare the ingredients. Air-fry the cubed tofu on a foil-lined tray at 425 degrees F for 20-30 minutes or until golden and crispy, flipping them halfway. Blanch the green beans or microwave them for one minute. Pressure cook the sweet potato in an Instant Pot.
  

For the peanut sauce:

• Prepare the ingredients. Roast the peanuts and remove the skin.
  
• Heat the coconut oil in a small saucepan, then sauté the garlic and shallot for 1 minute, until tender, over low heat.
  
• Grind the roasted peanuts in a spice grinder until it turns buttery.
  
• Add the remaining ingredients except the water and the sautéed onion and garlic, and grind again.
  
• Transfer the peanut mixture to a mixing bowl. Drizzle hot water and whisk the mixture. Add enough hot water until the peanut sauce is of dropping consistency. Set it aside.
  

How to assemble the salad:

• Arrange the ingredients for the Gado Gado salad on a platter. Drizzle the peanut sauce on top or serve it in a small bowl on the side with shrimp crackers. Garnish the saue with crushed peanuts.
  

Video

Notes

1. Do not overcook the vegetables. The vegetables must be microwaved for a minute or flash-blanched to help retain their crunch.
2. Roasted peanuts add a deep flavor to the sauce.
3. Adjust or balance the sweetness of the sauce with palm sugar, its saltiness with soy sauce, its sourness with lime juice and spiciness with chilis.
4. Briefly simmer the peanut sauce for 1-2 minutes to extend its shelf life.

Nutrition

Calories: 283kcal | Carbohydrates: 16g | Protein: 13g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Cholesterol: 93mg | Sodium: 355mg | Potassium: 547mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4869IU | Vitamin C: 30mg | Calcium: 74mg | Iron: 2mg

The post Gado Gado Recipe appeared first on Stream of Flavors.

There is nothing more satisfying than warm, Whole Wheat Croissants served with hot coffee for breakfast. Over the years, through my travels to France and research into French cookbooks, I have worked to master the techniques for making excellent Whole Wheat Croissants at home. In this post, I will demystify how to make croissants that delight your palate.

Origin of croissants:

While more commonly associated with French cuisine, croissants can be traced to 13th-century Austrian cuisine. Known as kipferl, they were made in various shapes and served plain or filled with nuts. In the early 19th century, an Austrian military officer, August Zang, founded a bakery in Paris that served kipferl. So popular was kipferl, that French bakers adapted this to become the lighter ‘croissant’ that we now celebrate throughout the world. Croissant in French means ‘crescent’ or ‘crescent of the moon’.

Characteristics of good croissants:

French bakeries (no surprise there) have traditionally made the best croissants. Each step in the croissant-making process is precise and controlled. From using French soft wheat pastry flour called farine de gruau to using butter with a fat content of 85-87%, these commercial facilities are temperature- and humidity-controlled and operate on precise schedules.

• Croissants must be puffy, airy, light, yet with a sturdy structure.
• The crust must be crumbly; biting into a croissant should yield a few crumbs.
• Croissants should be flaky- it is puff pastry that can be taken apart into flakes.
• They must taste buttery, so don’t spare the butter.
• The layers must be springy.

While there are various methods for making croissants, the method below is straightforward. It does not include the traditional lamination method, in which a square slab of butter is folded, rolled, and turned several times to create many layers. However, this method will still yield most of the characteristics mentioned above; however, the Whole Wheat Croissants will not be as light or springy as those made with refined flour. Nevertheless, these Whole Wheat Croissants will have delicate layers with a wholesome feel. It is a diabetic-friendly option when enjoyed in moderation.

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.

Ingredients:

• Flour: golden whole wheat flour, spelt flour
• Unsalted butter
• Liquids: warm milk, warm water
• Active dry yeast
• Cane sugar (or use honey)

Here are the step-by-step instructions for making this dish. For the measurements, please refer to the recipe card below.

How to make Whole Wheat Croissants:

1. Place the whole wheat and spelt flours, salt, and half the butter in a stand mixer. Use the dough hook to mix the ingredients until the mixture resembles bread crumbs. In a small bowl, whisk the warm milk, warm water, sugar, and yeast with a fork for a minute. Add the yeast mixture to the flour and knead for 3-5 minutes or until smooth and elastic. Cover the bowl with a damp towel and let it proof for 20 minutes in a warm area in the kitchen.

2. Divide the dough into five portions and roll each portion into a 9″ disc. Cut the remaining butter into small pieces. Use a fourth of the butter and place the bits on the first disc. Repeat this step until all the discs are used, ending with a disc without any butter on top.

3. Use a sharp knife to cut the stack of discs into eight triangles.

4. Roll each triangle 10-11″ long, starting from the base.

5. Brush the top with milk or egg wash and place the Whole Wheat Croissants on a greased tray, leaving 1-2″ space between them.

6. Bake the Whole Wheat Croissants and serve them warm with jam.

Serving suggestion:

Serve the Whole Wheat Croissants with butter and sugar-free jam or chocolate spread. Warm them in the oven on the lowest setting, then serve them with coffee or tea. They can be served as sandwiches with avocado or eggs.

Storage:

Baked Whole Wheat Croissants can be refrigerated in boxes for 4-5 days or frozen in airtight boxes for up to 3 months.

Other bread/breakfast recipes that you might like:

• Sweet Brioche Recipe
• Khobz Recipe
• Bath Buns Recipe
• Zucchini Torta

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Whole Wheat Croissants

Whole Wheat Croissants are crafted with a nourishing blend of golden whole wheat and spelt flour. These croissants are flaky and tender, with a deeply satisfying taste from the naturally rich, nutty whole-grain flavor. This recipe uses unsalted butter and milk that help yield buttery layers. It focuses on a simple method for rolling croissants with no complicated steps, resulting in a mindful breakfast option!

Course Breakfast

Cuisine French

Keyword croissant recipe, croissants, easy homemade croissant recipe, homemade croissant recipe, homemade croissants, whole wheat croissants

Main Ingredient spelt flour, whole wheat flour

Prep Time 10 minutes minutes

Cook Time 22 minutes minutes

Proving time 20 minutes minutes

Total Time 52 minutes minutes

Servings 8

Calories 167kcal

Author Kanchan Dilip

Equipment

• 1 Stand Mixer
• 1 Baking tray
• 1 Oven

Ingredients

• 4 oz golden whole wheat flour
• 4 oz spelt flour
• ¼ tsp salt
• ¼ oz yeast active dry
• ½ tsp cane sugar (or honey)
• ¼ cup warm milk
• 6 tbsp warm water
• 4 oz unsalted butter

US Customary - Metric

Instructions

• Measure the ingredients.
  
• Place the whole wheat and spelt flours, salt, and half the butter in a stand mixer. Use the dough hook to mix the ingredients until the mixture resembles bread crumbs. In a small bowl, whisk the warm milk, warm water, sugar, and yeast with a fork for a minute. Add the yeast mixture to the flour and knead for 3-5 minutes or until smooth and elastic. Cover the bowl with a damp towel and let it proof for 20 minutes in a warm area in the kitchen.
  
• Preheat the oven to 425 degrees F.

  Divide the dough into five portions and roll each portion into a 9" disc. Cut the remaining butter into small pieces. Use a fourth of the butter and place the bits on the first disc. Repeat this step until all the discs are used, ending with a disc without any butter on top.
  
• Use a sharp knife to cut the stack of discs into eight triangles.
  
• Roll each triangle 10-11" long, starting from the base.
  
• Brush the top with milk or egg wash and place the croissants on a greased tray, leaving 1-2" space between them.
  
• Bake the Whole Wheat Croissants for 5 minutes and then lower the temperature to 375 degree F and bake for 12-14 minutes or utnil golden.
  

Notes

1. Use high-quality whole wheat and spelt flours for these Whole Wheat Croissants to help the dough withstand the rolling and shaping required.
2. The choice of butter with a high fat content. European butter does not crack or split during rolling, lends a rich flavor, and helps croissants puff up with a clear definition of the layers.
3. The temperature of your kitchen should be warm when making the dough and cool when rolling it. I ensure my room temperature is conducive to yeast rising without melting the butter while rolling.
4. Baking Whole-Wheat Croissants at a high temperature, then reducing the heat and baking again, helps them develop a crumbly exterior and a somewhat soft interior.
5. Rolling the dough into a thin, elongated triangle yields more layers as you roll from the base up.
6. Keep the dough cold and roll quickly to prevent the butter from melting.
7. Finally, when cutting the pastry dough for each croissant, use a sharp knife or pastry cutter to make a straight cut, and do not drag or tear any of the layers. Clean-cut pastry will yield perfectly looking croissants.
8. Brush the pastry with an egg wash made with egg yolk and cream, or with cream alone, carefully on the surface and not on the layers, to prevent the open layers from sticking together.

Nutrition

Calories: 167kcal | Carbohydrates: 11g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 31mg | Sodium: 78mg | Potassium: 23mg | Fiber: 2g | Sugar: 1g | Vitamin A: 367IU | Vitamin C: 0.003mg | Calcium: 13mg | Iron: 1mg

The post Whole Wheat Croissants appeared first on Stream of Flavors.

My own introduction to lasagna is a more conventional 20th-century story, going back to my first trip to Rome. My husband and I came across a small restaurant that served vegetable lasagna. I don’t partake of pork or beef, so I was thrilled to try the vegetarian version of this iconic dish. I was totally taken with the eggplant-and-mushroom-sauced lasagna, baked with rich, creamy cheese bechamel. I was expecting the vegetables’ flavor to be overwhelmed by the rich sauce or cheese. I was pleasantly surprised to taste the eggplant and savor the crisp cremini that accentuated this wonderful dish.

Origin:

I was quite honestly surprised to read that the ubiquitous Italian lasagna has, in fact, several different origin stories: two Greek and one English. The first two are Greek origin stories that date back to the Before Common Era (BCE), and the third, an English one, is more medieval.

1. Laganon: The tale goes that as the Romans expanded into Greece, they came across a dish called lagoon, which is a durum wheat-based pastry dough that is cut into flat pasta strips. Taking it back, the Romans created a proto-lasagna dish called lasagne patina.
2. Lasagnum: This is a Greek dish that was used to make pasta. Like the previous story, it made its way back to Rome, and the idea was to layer the noodles with meat or fish and serve it in lasagna.
3. Loseyn: The loseyn is an English dish harkening back to the 14^th century, featuring meat and vegetables layered between flat wheat ‘foils’ and garnished with soft cheese.

Other variations:

There are many types of lasagna that you might have tried in various places. Personally, I have made a few variations:

• Four Cheese Lasagna using ricotta, mozzarella, parmesan, and provolone cheeses.
• Creamy Alfredo Lasagna made with spinach, chicken, mozzarella, and alfredo sauce.
• Seafood Lasagna baked with crab meat and lobster using white sauce.
• Vegetable Lasagna made with roasted vegetables, including peppers, zucchini, eggplant, and mushrooms.

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.

Ingredients:

• Ground chicken
• Aromatics: garlic, onion
• Herb: basil
• Sauces: homemade Marinara Sauce, homemade Hazelnut Pesto
• Pasta: whole wheat lasagna sheets
• Olive oil
• Spices & seasonings: ground paprika, cayenne, peppercorn, and Italian seasoning
• Cheese: ricotta, mozzarella (add parmesan and/or cottage cheese)
• Cremini mushrooms (or use spinach, carrots, and/or zucchini)

Here are the step-by-step instructions to make this dish. For the measurements, please refer to the recipe card below.

How to make the Ground Chicken Lasagna:

1. How to make the ground chicken filling:

• Heat the Dutch oven or a deep pan with the olive oil. Add the garlic and onion, and sauté for 3-4 minutes, or until translucent, over medium heat.

• Add the ground chicken and cook for 3-4 minutes on high heat.

• Toss the sliced mushrooms in and cook for 1-2 minutes. Add the spices, salt, and basil, and cook for 1-2 minutes or until all the water has evaporated. Turn off the heat and set it aside.

2. How to assemble the Ground Chicken Lasagna:

• Spoon some of the homemade marinara sauce into the lasagna pan. Place 4-5 lasagna sheets so they overlap a little.

• Spoon some ricotta cheese, homemade hazelnut pesto, ground chicken filling, and marinara sauce. Repeat the previous step until you have used all the lasagna sheets and filling.

• Top the lasagna sheets with the mozzarella. Bake the lasagna pan covered with foil for 30 minutes. Remove the foil and bake at 400 degrees F for 11-12 minutes or until the cheese melts and turns golden on top.

• Remove the lasagna pan and let it rest for 10 minutes before slicing it with a sharp knife and serving.

Serving suggestions:

Serve the Ground Chicken Lasagna sliced, garnished with Parmesan cheese.

Storage:

You can freeze unbaked foil-wrapped Ground Chicken Lasagna for up to 3 months, then bake it for an additional 20-30 minutes from frozen. Baked lasagna can be frozen in airtight containers into serving-size portions for up to 3 months, making it easy to reheat.

Other ground chicken recipes that you might like:

• Ground Chicken Shepherd’s Pie
• Baked Chicken Empanadas
• Ground Chicken Burritos
• Chicken Rissole
• Chicken Galouti Kebab

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Ground Chicken Lasagna

Ground Chicken Lasagna is made with tender, nutty whole wheat lasagna sheets. Creamy ricotta, spicy seasoned ground chicken, and a rich duo of homemade sauces are layered between the sheets. The slow-simmered marinara sauce is bright and tangy, while the aromatic hazelnut pesto adds an earthy depth to the dish. Both sauces help balance the heat and creaminess of the cheeses. Sprinkled with fresh basil and topped with mozzarella, this comforting yet elevated dish will become your favorite for special gatherings!

Course Main Course

Cuisine Italian

Keyword Chicken lasagna, ground chicken lasagna, homemade chicken lasagna, homemade lasagna, lasagna

Main Ingredient Ground chicken

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Resting time 10 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8

Calories 401kcal

Author Kanchan Dilip

Equipment

• lasagna pan 9"x13"
• Dutch oven

Ingredients

For the ground chicken filling:

• 3 tbsp olive oil extra virgin
• 1 red onion chopped
• 5 clove garlic minced
• 1 lb ground chicken
• 1 cup cremini mushroom sliced
• 1 tsp ground cayenne
• ¾ tsp ground paprika
• ½ tsp Italian seasoning
• ½ tsp ground peppercorn
• 2 sprig basil leaves chiffonade

For assembling the Ground Chicken Lasagna:

• 13.25 oz whole wheat lasagna
• 2½ lb marinara sauce
• 1 cup ricotta cheese
• 3 tbsp hazelnut pesto
• ¼ cup mozzarella cheese shredded

US Customary - Metric

Instructions

How to make the ground chicken filling:

• Prepare the ingredients. Homemade marinara sauce and hazelnut pesto were made the previous day. Cook and drain the whole wheat lasagna sheets.
  
• Heat the Dutch oven or a deep pan with the olive oil. Add the garlic and onion and saute for 3-4 minutes or until translucent over medium heat.
  
• Add the ground chicken and cook for 3-4 minutes on high heat.
  
• Toss the sliced mushrooms in and cook for 1-2 minutes. Add the spices, salt, and basil and cook for 1-2 minutes or until all the water has evaporated. Turn off the heat and set it aside.
  

How to assemble the Ground Chicken Lasagna:

• Preheat the oven to 375 degrees F.

  Spoon some of the homemade marinara sauce into the lasagna pan. Place 4-5 lasagna sheets so they overlap a little.
  
• Spoon some of the ricotta cheese, homemade hazelnut pesto, ground chicken filling, and the marinara sauce. Repeat the previous step until you have used all the lasagna sheets and filling.
  
• Top the pan with lasagna sheets and sprinkle with shredded mozzarella. Bake the lasagna pan covered with foil for 30 minutes. Remove the foil and bake at 400 degrees F for 11-12 minutes or until the cheese melts and turns golden on top.
  
• Remove the lasagna pan and let it rest for 10 minutes, before slicing it with a sharp knife and serving.
  

Notes

1. To prevent the Ground Chicken Lasagna from becoming soggy, please ensure that excess water evaporates as you sauté the mushrooms or ground chicken.
2. I thickened my homemade Marinara Sauce so it would not run off the bottom of the pan. If using store-bought marinara sauce, cook the ground chicken with it until the sauce thickens to the desired consistency.
3. Add enough marinara sauce between layers to prevent the lasagna from drying out. Covering the pan with foil helps retain moisture.

Nutrition

Calories: 401kcal | Carbohydrates: 46g | Protein: 23g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 67mg | Sodium: 665mg | Potassium: 933mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1001IU | Vitamin C: 12mg | Calcium: 136mg | Iron: 4mg

The post Ground Chicken Lasagna appeared first on Stream of Flavors.

Celery root or celeriac is commonly grown as a winter vegetable in Europe and parts of North America. Imagine my surprise when we ate grilled celery root in Manila, the Philippines. Celeriac wedges were fried and served like French fries. The restaurant mentioned that it was imported since it was not grown locally. I was still unclear on what I could do with the celery root.

It was after I ate at a famous vegan restaurant in Vancouver, Canada, that I gained a better sense of what to do with this knobby vegetable. The chef seasoned the celeriac cubes with smoked paprika, pepper, thyme, and salt, then roasted them. The interior was soft and creamy, while the edges were caramelized and finished with browned butter. The dish smelled sweet and nutty, almost like roasted chestnuts. The chef served the dish with pinto beans spiced with fermented chili. This experience encouraged me to create Roasted Celery Root with Middle Eastern spices and seasonings.

What is celery root?

Celery root (aka celeriac) is a large, bulb-like root vegetable. It is not the root of the common celery stalks sold in grocery stores in North America. It has a mild, earthy flavor with subtle hints of parsley and celery, and it is firm and starchy, like a potato. It is suitable for managing blood sugar levels due to its high fiber and antioxidant content, making it an excellent alternative to potatoes.

Other uses for celery root:

Celery root can be cooked and mashed (like mashed potatoes), made into soups, air-fried and added to salads, roasted and pulsed into a dip, or air-fried as a side.

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.

Ingredients:

1. For the Roasted Celery Root:

• Celery root
• Olive oil (or use avocado oil)
• Spices: ground cumin, turmeric, cayenne, parika, and peppercorn
• Seasoning: za’atar spice blend

For the black-eyed pea dip:

• Black-eyed peas dried (or canned)
• Sesame seeds
• Pine nuts (or use walnuts or almonds)
• Garlic
• Chili flakes
• Olive oil

Here are the step-by-step instructions to make this dish. For the measurements, please refer to the recipe card below.

How to make Roasted Celery Root:

1. How to roast the celery root:

• Mix the spices, seasoning, and salt, and rub them onto the sliced celery root. Add the olive oil and mix until combined.

• Arrange the celery root slices on a ribbed grill tray. Roast them at 400 degrees F for 10 minutes. Flip the slices over and roast for 10 minutes on the other side.

2. How to make the black-eyed pea dip:

• Place the sesame seeds and pine nuts in a spice grinder and grind them until coarse. Add the remaining ingredients and grind until slightly coarse. Add some cooked bean water or olive oil to make the mixture silky smooth.

• Serve the Roasted Celery Root with the black-eyed pea dip on the side.

Serving suggestions:

Roasted Celery Root can be served warm or cold, and it is crispy when served warm. This dish pairs well with Tabbouleh, Egyptian Kebabs, or Moroccan Red Lentil Soup.

Storage:

Refrigerate the Roasted Celery Root slices and the black-eyed pea dip in separate sealed containers for 3-4 days. Freeze leftover slices in airtight containers for up to 3 months. Re-crisp the slices in the air fryer for 3-4 minutes after thawing them to room temperature. The dip can be frozen for 2-3 months.

Other roasted vegetable recipes that you might like:

• Air Fryer Parsnips and Carrots
• Easy Roasted Cauliflower Recipe
• Roasted Eggplant and Peppers
• Roasted Beet and Fennel Salad
• Moroccan Cauliflower Recipe

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Roasted Celery Root

Roasted Celery Root (celeriac) is a standout appetizer that transforms a humble vegetable into something bold and unforgettable. Spiced celery root slices are seasoned with za'atar and roasted to perfection with crispy edges. This Middle-Eastern-inspired dish is served with a homemade black-eyed pea dip infused with olive oil, pine nuts, and sesame seeds. This conversation-starting combination will impress any guest! 

Course Appetizers

Cuisine Middle Eastern

Keyword air fryer celeriac, celeriac recipes, celery root recipes, grilled celeriac, roasted celery root

Main Ingredient Celery Root

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 337kcal

Author Kanchan Dilip

Equipment

• Oven
• grill tray

Ingredients

For roasting the celery root:

• 1 celery root peeled, quartered, sliced
• ¼ tsp za'atar spice blend
• 1 tsp paprika
• 1 tsp cumin ground
• ¼ tsp cayenne powder
• ¼ tsp peppercorn freshly milled
• a pinch turmeric powder
• ½ tsp salt
• 1 tbsp olive oil extra virgin

For the black-eyed pea dip:

• 1 cup black-eyed peas cooked (or canned)
• 1 clove garlic
• 1 tbsp white sesame seeds toasted
• 1 tbsp pine nuts toasted
• ½ tsp chili flakes
• 5 tbsp olive oil extra virgin
• 1½ tbsp cooked bean water optional

US Customary - Metric

Instructions

How to roast the celery root:

• Prepare the ingredients. (If using dried black-eyed peas, soak them overnight and cook them in an Instant Pot or pressure cooker the following day.) See notes below on how to prepare the celery root.
  
• Mix the spices, seasoning, and salt and rub them onto the sliced celery root. Add the olive oil and mix until combined.
  
• Arrange the celery root slices on a ribbed grill tray. Roast them at 400 degrees F for 10 minutes. Flip the slices over and roast for 10 minutes on the other side.
  

How to make the black-eyed pea dip:

• Prepare the ingredients. Cook and drain the black-eyed peas.
  
• Place the sesame seeds and pine nuts in a spice grinder and grind them until coarse. Add the remaining ingredients and grind until almost smooth. To make it silky, add 1-2 tablespoons of cooked bean water to get the desired consistency.
  
• Serve the Roasted Celery Root with the black-eyed pea dip on the side.
  

Notes

1. How to peel and cut the celery root:

• Remove the skin of the celery root using a sharp knife.

• Quarter the celery root and slice it into 1/4" thick wedges.

2. Feel free to vary the consistency of the black-eyed pea dip by adding one or two tablespoons of extra olive oil and 1-2 tablespoons of cooked bean water to get the desired consistency.

3. Drizzle or mist olive oil over the celery root slices as they roast. This will prevent them from drying out.

4. Choose a firm, small-to-medium-sized root that is not as woody as the large ones.

5. Do not overcrowd the tray while roasting. Please ensure there is a single layer of celery root slices when roasting them on a ribbed grill tray. If using the air fryer basket, shake it halfway to ensure even cooking.

6. After rinsing the celery root, slice it and pat it dry with a kitchen paper for extra crispiness.

7. A squeeze of fresh lemon juice before serving will brighten the slices of Roasted Celery Root.

Nutrition

Calories: 337kcal | Carbohydrates: 26g | Protein: 8g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Sodium: 461mg | Potassium: 657mg | Fiber: 6g | Sugar: 4g | Vitamin A: 180IU | Vitamin C: 15mg | Calcium: 109mg | Iron: 3mg

The post Roasted Celery Root appeared first on Stream of Flavors.

My monthly visits to see my daughter in Vancouver, Canada, introduced me to the Bulgur Salad Recipe at a Michelin-recognized restaurant. It was a drizzly evening, and my daughter and I were interested in trying this salad. The dish arrived like a jewel box – saffron-scented bulgur that was studded with ruby barberries. This Middle Eastern salad was garnished with toasted walnuts and dried mint. When I returned to the US, I wanted to recreate this salad. I tried to make it as flavorful as possible, so I infused the bulgur with saffron and olive oil for both the color and aroma. My family loved the layers of texture, color, and flavor the dish offered.

What is the difference between Tabbouleh and Bulgur Salad Recipe?

Tabbouleh is primarily a green, herb-based salad dressed with lemon juice and olive oil. This Levantine salad has a sharp, herbal, citrusy flavor. Bulgur Salad Recipe is a grain salad, dressed in spices, vinaigrette, and pomegranate molasses. This Middle Eastern salad is also found in the Mediterranean region and is known for its nutty, tangy, and aromatic flavors, thanks to walnuts, barberries, and saffron.

What are barberries?

Barberries are the dried fruit of the Berberis shrub, traditionally used in Middle Eastern cuisine. They are tiny ruby-colored berries with a sharp, tangy, citrusy flavor. They are usually rinsed and sauteed in olive oil for a few seconds to plump them, or can be added directly to salads for an extra tang.

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.

Ingredients:

• Bulgur (or use couscous, freekeh, or quinoa)
• Aromatics: onion, garlic, lemon juice
• Herb: mint (or use parsley or green onion)
• Pomegranate juice (or use pomegranate molasses)
• Barberries (or use cranberries or currants)
• Olive oil
• Walnuts (or use almonds)
• Spices: chili flakes, turmeric powder, Za’atar spice

Here are the step-by-step instructions to make this dish. For the measurements, please refer to the recipe card below.

How to make the Bulgur Salad with my recipe:

1. Heat a small pan with one tablespoon olive oil, then add the garlic and onion and sauté for 2 minutes, or until tender. Turn off the heat and add the mint, barberries, and toasted walnuts.

2. Add the remaining olive oil to a mixing bowl. Add the pomegranate juice, spices, lemon juice, and salt and whisk them together.

3. Fluff the cooked bulgur using a fork, add the sauteed onion-barberry mixture, and drizzle the pomegranate vinaigrette. Mix the Bulgur Salad with the cucumber using a salad serving spoon. Serve garnished with barberries and walnuts.

Serving suggestion:

Serve the Bulgur Salad warm or at room temperature with Swiss Chard Soup or the Moroccan Red Lentil Soup for a soup-and-salad combo, or with grilled chicken or fish, such as the Egyptian Kebabs or Fish Shawarma. Garnish the salad with toasted walnuts and barberries.

Storage:

Refrigerate Bulgur Salad for 4-5 days in an airtight container. Add some freshly chopped mint for garnish before serving.

Other salad recipes that you might like:

• Moroccan Cauliflower Recipe
• Tabbouleh With Quinoa
• Shirazi Salad Recipe

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Bulgur Salad Recipe

Bulgur Salad Recipe is a vibrant Middle Eastern dish. Bulgur is infused with saffron, garlic, and olive oil, turning every grain golden and aromatic. Crisp Persian cucumbers, ruby barberries, toasted walnuts, and bright pomegranate vinaigrette build layers of flavor and contrast. A sprinkle of Za'atar spice blend adds earthy depth, while sauteed onions, mint, and garlic tie everything together. This luxurious yet effortless salad can be enjoyed as a light, refreshing lunch or served at a dinner party for its bold flavors. The mix of colors, textures, and aromas will make you come back to it again and again!

Course Salad

Cuisine Middle Eastern

Keyword bulgur recipe, bulgur salad, bulgur salad recipe, vegetarian bulgur recipe

Main Ingredient Bulgur

Prep Time 5 minutes minutes

Cook Time 2 minutes minutes

Resting time 3 minutes minutes

Total Time 10 minutes minutes

Servings 4

Calories 171kcal

Author Kanchan Dilip

Equipment

• mixing bowl
• pan small

Ingredients

• ½ cup bulgur
• 2 tbsp olive oil extra virgin
• 1 clove garlic minced
• 1 red onion small, chopped
• ¼ cup barberry
• 2 sprig mint chopped
• ¼ cup walnuts chopped
• 1 tbsp pomegranate juice fresh
• ½ tsp lemon juice
• a pinch turmeric powder optional
• ½ tsp Za'atar spice
• ¼ tsp chili flakes
• ¾ tsp salt
• 1 Persian cucumber chopped

US Customary - Metric

Instructions

• Prepare the ingredients. Cook bulgur with one cup of water, a pinch of salt, one teaspoon of olive oil and optionally a pinch of saffron in a rice cooker or a pot.
  
• Heat a small pan with one tablespoon of olive oil, add the garlic and onion, and sauté over medium heat for 2 minutes or until tender. Turn off the heat and add the mint, barberries, and toasted walnuts.
  
• Add the remaining olive oil to a mixing bowl. Add the pomegranate juice, lemon juice, spices, and salt and whisk them together.
  
• Fluff the cooked bulgur using a fork, add the sautéed onion-barberry mixture, and drizzle the pomegranate vinaigrette. Mix the Bulgur Salad with the cucumber using a salad serving spoon. Serve garnished with barberries and walnuts.
  

Notes

1. Cook 1 cup of bulgur with 1.25 cups of water so it does not get mushy when mixed with the vinaigrette.
2. Lightly sautéing the onions and garlic with the barberries and mint removes the raw flavors of these ingredients. 
3. Pomegranate molasses contains sugar, so I made a pomegranate vinaigrette instead, which is naturally sweet, sour, and tangy when mixed with lemon juice.
4. Half a cup of bulgur equals one cup of cooked grains.

Nutrition

Calories: 171kcal | Carbohydrates: 28g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Sodium: 443mg | Potassium: 182mg | Fiber: 4g | Sugar: 2g | Vitamin A: 77IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 1mg

The post Bulgur Salad Recipe appeared first on Stream of Flavors.

Who can resist a bucket of chicken wings marinated in a balance of spices and air-fried to perfection, finished with a final brushing of a honey-tamarind glaze? July 29^th is National Chicken Wing Day. On average, Americans consume almost 90 wings a year. On Super Bowl weekend, nearly 1.4 billion wings have been consumed. And why not?  Chicken wings —whether drumettes, wingettes, or tips —are a versatile part of the whole chicken.

They are a perfect choice for road trips. On one road trip to Mount Shasta in California, I carried a bucket of Honey-Glazed Chicken Wings, marinated in spices, frozen, and packed in a cooler. The following day, we refrigerated the wings in our cabin and barbecued them for lunch. The chicken wings tasted so good with their crispy edges and soft center. My family and I enjoyed eating them with our hands against the backdrop of stunning views of the dense pine and oak forests, as well as snow-capped Mount Shasta.

Origin:

The original Buffalo wing is credited to Teressa Bellissima of the Anchor Bar in Buffalo, New York. Would it surprise you to know that the oldest known recipe dates back to 750 AD, originating from China and known as the Imperial Consort Chicken Wing, presumably named after an imperial consort?  Now, of course, there are dozens of chicken wing recipes.

Honey-Glazed Chicken Wings with or without the skin?

One of my pet peeves is that many restaurants leave the skin on their chicken wings. Many people say that it adds to the flavor, which may well be the case, but that is mainly due to the fat. While fat is certainly one way of adding flavor, I prefer not to take that route. That is precisely why I like making my own chicken wings. I trim the fat, remove the skin, and pierce it multiple times with a fork, letting the marinade do the rest of the work in adding flavor.

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.

Ingredients:

• Chicken wings and drumettes
• Spices: paprika, chili, and coriander powder
• Ginger paste (or use garlic)
• Lemon juice
• Soy sauce
• Honey and tamarind pulp (glaze)
• White sesame seeds and cilantro (garnish)

Here are the step-by-step instructions on making this dish. For the measurements, please refer to the recipe card below.

How to make the Honey-Glazed Chicken Wings:

1. Marinate the wings: Mix the marinade ingredients in a bowl, and toss the cleaned chicken wings in the mixture. Rub the marinade onto the wings, cover the bowl, and marinate them for at least 30 minutes.

2. Air-fry the wings: Arrange the chicken wings on a foil-lined baking tray, mist or drizzle the peanut or olive oil on the chicken. Air-fry the chicken wings covered with foil for 30 minutes. Remove the foil and flip the wings over using tongs. Air-fry the wings again for 12 minutes, or until they are a golden brown color.

3. Glaze the chicken wings: Mix the honey-tamarind glaze ingredients, then brush the wings with the mixture. Sprinkle sesame seeds over them and serve hot, garnished with cilantro.

Serving suggestion:

Serve the Honey-Glazed Chicken Wings as appetizers with ketchup, chili sauce, or on their own. They pair well with Shaved Brussels Sprouts Salad, Radicchio Salad Recipe, and Roasted Beet and Fennel Salad.

Storage:

Honey-Glazed Chicken Wings can be refrigerated for 3 days or frozen for up to 3 months. Glaze the wings before serving to help preserve their crispy texture. To reheat from frozen, thaw the wings at room temperature. Then, please place them in the air fryer on the lowest setting for a few minutes, or until heated through.

Other chicken recipes that you might like:

• Five-Spice Chicken Wings
• Healthy Cajun Chicken Pasta
• Malaysian Chicken Satay
• Chicken Rissole
• Baked Chicken Empanadas

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Honey-Glazed Chicken Wings

Honey-Glazed Chicken Wings is a bold fusion of ginger, paprika, chili, lemon juice, and soy sauce. These Caribbean succulent chicken wings are lightly coated with cornstarch and air-fried to golden perfection. The wings are then glazed with a glossy honey-tamarind sauce that strikes a balance of sweet, subtly spicy, and tangy flavors. Sprinkle them with white sesame seeds and garnish with cilantro for an aromatic appetizer that bursts with layers of flavor!

Course Appetizers

Cuisine Caribbean

Keyword air-fried chicken wings, chicken wings recipe, honey chicken wings, honey-glazed chicken wings, spicy chicken wings

Main Ingredient Chicken

Prep Time 5 minutes minutes

Cook Time 42 minutes minutes

Marination 30 minutes minutes

Total Time 1 hour hour 17 minutes minutes

Servings 10 wings

Calories 131kcal

Author Kanchan Dilip

Equipment

• air fryer
• Baking tray

Ingredients

For the marinade:

• 10 chicken wings (and drumettes)
• 1 tbsp ginger paste
• 1¼ tsp chili powder
• ¾ tsp coriander powder
• 1 tsp paprika
• 1 tsp cornstarch
• ¾ tsp salt
• ½ tbsp lemon juice
• 2 tsp soy sauce
• 1½ tbsp sesame seeds white
• ¼ tsp brown sugar optional
• 4 sprig cilantro garnish

For the honey glaze:

• 1 tbsp tamarind pulp strained
• 1½ tbsp honey
• a pinch salt

US Customary - Metric

Instructions

How to marinate the chicken wings:

• Prepare the ingredients. Trim excess fat from the wings and drumettes and pat them dry with paper towels.
  
• Mix the ingredients for the marinade in a bowl and toss the cleaned chicken wings in. Rub the marinade onto the wings, cover the bowl, and marinate them for at least 30 minutes.
  

How to air fry the chicken wings:

• Arrange the chicken wings on a foil-lined baking tray, mist or drizzle the peanut or olive oil on the chicken. Air-fry the chicken wings covered with foil at 375 degrees F for 30 minutes. Remove the foil and flip the wings over using tongs. Air-fry the wings again at 400 degrees F for 10-12 minutes or until they are a golden brown color.
  
• Mix the ingredients for the honey glaze and brush the wings with this mixture. Sprinkle sesame seeds over them and serve hot garnished with cilantro.
  

Notes

1. I prefer to use skinless chicken wings. If using wings with the skin, marinate them for at least an hour. Prick the chicken wings well to allow them to marinate properly.
2. Rice flour helps the wings become crispy without using excessive oil.
3. To achieve crispy wings, rinse the chicken wings and pat them dry with paper towels to remove excess moisture. Then coat them with cornstarch and evenly mist them with peanut or olive oil. Air fry at a moderate temperature covered with foil, and finish them at a higher temperature to ensure crispiness.
4. Flip the wings halfway through cooking to ensure even cooking.

Nutrition

Calories: 131kcal | Carbohydrates: 4g | Protein: 9g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 37mg | Sodium: 282mg | Potassium: 108mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 215IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg

The post Honey-Glazed Chicken Wings appeared first on Stream of Flavors.

Garlic Cauliflower Pasta is a wholesome yet straightforward dish with a creamy (without the heavy cream), nutty base. This dish was born out of necessity on a day when my refrigerator had merely a head of cauliflower and some milk. So I decided to make a healthy sauce with the two ingredients, making it a diabetic-friendly meal. I sautéed garlic, onion, and cauliflower in olive oil, then pulsed them with a splash of milk and ground peanuts from my pantry. A sprinkle of chili flakes made this cauliflower sauce more flavorful. Whole wheat pasta tossed with this sauce may not exactly have the makings of an elegant dinner, but it is a quick and nourishing meal.

Health benefits of ingredients:

1. Garlic is a natural powerhouse that is loaded with antioxidants and allicin, a compound that boosts immunity.
2. Cauliflower is rich in fiber, antioxidants, and vitamin C, which aid digestion.
3. Milk provides high-quality protein, vitamin D, and calcium, which strengthen bones and support muscle repair.
4. Peanuts are a plant-based source of protein that provides healthy fats and minerals, such as magnesium and potassium, that promote heart health.
5. Whole wheat provides complex carbohydrates and extra fiber to support healthy digestion.
6. Sundried tomatoes are loaded with antioxidants, including lycopene and vitamins C and K, that help maintain healthy blood pressure.

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.

Ingredients:

• Aromatics: onion, garlic
• Vegetables: peas, cauliflower, sundried tomato
• Spices: black pepper, chili flakes
• Pasta: penne (or use rigatoni or fusilli)
• Olive oil
• Milk
• Peanuts (or use pine nuts or walnuts)

Here are the step-by-step instructions for making this dish. For the measurements, please refer to the recipe card below.

How to make the Garlic Cauliflower Pasta:

1. Heat the olive oil in the Dutch oven, and add the minced garlic and onion. Sauté for 2-3 minutes on medium heat or until tender.

2. Add the cauliflower and sauté until slightly caramelized. Season it with salt, freshly ground pepper, and chili flakes. Cool the mixture for 2-3 minutes. Grind the mixture in a food processor with milk, sundried tomatoes, and crushed peanuts until smooth.

3. Heat the Dutch oven again, add the cauliflower sauce, peas, and the cooked penne pasta. Mix them until the sauce coats the pasta and turn off the heat.

4. Serve the Garlic Cauliflower Pasta garnished with Parmesan cheese and sundried tomato.

Serving suggestion:

Serve the Garlic Cauliflower Pasta hot, garnished with Parmesan cheese and sundried tomatoes. Add the sauce to the pasta before serving. Shaved Brussels Sprouts Salad and Easy Caprese Salad pair well with this pasta.

Storage:

Refrigerate the Garlic Cauliflower Pasta sauce for 2-3 days or freeze any leftovers for three months in airtight containers. Thaw and reheat gently on the stovetop by adding a little milk to loosen the sauce.

Other cauliflower recipes that you might like:

• Easy Roasted Cauliflower Recipe
• Moroccan Cauliflower Recipe
• Four Seasons Pizza Recipe

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Garlic Cauliflower Pasta

Garlic Cauliflower Pasta is a comforting, wholesome dish that is surprisingly simple and easy to make. The velvety sauce starts with slightly caramelized garlic, onions, and cauliflower florets, which are then blended with milk, sundried tomatoes, and ground peanuts. A hint of chili flakes provides a gentle heat and balances the mellow sweetness of the cauliflower. This flavor-packed sauce is tossed with whole wheat penne and peas, making it a cozy bowl with a savory nuttiness, perfect for weeknight dinners or a weekend meal!

Course Main Course

Cuisine Quick & Easy

Keyword cauliflower and peas pasta, cauliflower pasta sauce, garlic cauliflower pasta, quick cauliflower pasta sauce

Main Ingredient Cauliflower

Prep Time 4 minutes minutes

Cook Time 8 minutes minutes

Total Time 12 minutes minutes

Servings 2

Calories 782kcal

Author Kanchan Dilip

Equipment

• Dutch oven or pan
• Pot
• food processor or blender

Ingredients

• 3 tbsp olive oil extra virgin
• 4 clove garlic minced
• 1 small red onion chopped
• 1 whole small cauliflower bite-size bits
• ½ tsp chili flakes
• 1½ tsp salt
• ¼ tsp black pepper
• 1 cup milk reduced fat
• ¼ cup sundried tomato (in olive oil)
• ¼ cup peas
• ½ lb penne pasta whole wheat
• 2 tbsp Parmesan cheese optional

US Customary - Metric

Instructions

• Prepare the ingredients. Cook the penne pasta per the manufacturer's instructions, then drain and set aside. (Reserve some of the pasta water for the cauliflower sauce).
  
• Heat the olive oil in the Dutch oven, and add the minced garlic and onion. Sauté for 2-3 minutes on medium heat or until tender.
  
• Add the cauliflower and sauté until slightly caramelized. Season it with salt, freshly cracked pepper, and chili flakes. Cool the mixture for 2-3 minutes. Grind the mixture in a food processor with milk, sundried tomatoes, and crushed peanuts until smooth.
  
• Heat the Dutch oven, add the cauliflower sauce, peas, and the cooked penne pasta. Mix them until the sauce coats the pasta and turn off the heat.
  
• Serve the Garlic Cauliflower Pasta garnished with Parmesan cheese and sundried tomato.
  

Notes

1. To thicken the cauliflower sauce, add more peanuts. To dilute the sauce, add more milk and adjust the seasoning accordingly.
2. This is a quick and easy recipe that does not require any roasting. Feel free to roast the cauliflower for a few minutes before adding it to the sauce.
3. Cook the pasta and set it aside while making the cauliflower sauce.
4. Use the pasta water to grind the cauliflower for a silky sauce.

Nutrition

Calories: 782kcal | Carbohydrates: 108g | Protein: 25g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 18mg | Sodium: 1461mg | Potassium: 1074mg | Fiber: 8g | Sugar: 18g | Vitamin A: 647IU | Vitamin C: 19mg | Calcium: 280mg | Iron: 3mg

The post Garlic Cauliflower Pasta appeared first on Stream of Flavors.