Thai Inspired Beef Quinoa

Tonight was one of those nights when I came home and wanted a quick, delicious meal with minimal effort. Without thinking, I grabbed some simple ingredients and started to build a dish. There was every possibility this would be edible but not great. Thankfully, this dish turned out flavorful and satisfying. Bonus – It only used one pan and was done in about 10 minutes.

June Thai Dish

Ingredients:

  • 1 thin piece of beef (any meat will do really)
  • 2 tablespoons coconut oil
  • 1 tablespoon Tamari sauce (soy would be fine, too)
  • 1 teaspoon garlic powder
  • 1 cup cooked quinoa
  • 1/2 an onion, thinly sliced
  • 2 small sweet peppers, thinly sliced
  • Garlic chili sauce, optional
  • Peanut satay sauce, optional

Directions

  • Heat oil, tamari sauce and garlic powder over medium heat in a small pan. When it begins to sizzle, add meat to pan. Cook. Mine took about 3 minutes per side. When cooked to your liking, remove meat from pan and set aside to rest.
  • Reduce heat slightly and add onions. Cook for about 1 minute before adding peppers. Cook for about another minute. You want the onions slightly caramelized but the peppers still a little crunchy. Remove onions and peppers from pan and add to plate with meat.
  • Reduce heat again to low / medium-low and add cooked quinoa to pan. Drizzle with tamari sauce and garlic chili sauce, if you want. Stir occasionally. Cook until warmed through. When done, add quinoa to plate.
  • If you want, you can drizzle a peanut satay sauce on top of this dish for added flavor.
  • Enjoy!

Happy cooking!

-L

P.S.

That photo is #nofilter. This isn’t a restaurant; it’s my home. =)

 

 

Blooming Card

A dear friend got a new job that involved a move several hours away. Yippee for her. Selfishly, boo for me. She’s awesome and fun, and I miss her. But I am so excited for her and this next step on her journey. It was something she wanted, and so far, it is giving her lots of opportunity. Right after she moved, I made her a card of encouragement. She’s gotten it, so I can share it now. It started with a doodle. Then I added watercolor. (Yes, I use children’s watercolors. They work.) Then I added slight additions with gel pens. What do you think?

Card 1 RTF

Card 2 RTF

Card 3 by Relish the Feast

Happy drawing!

-L

Lemony Cod

Lemony Cod from Relish the FeastAfter a long, tiring day, it can be nice to have a bright, fresh dinner. This lemony cod sings. Seriously, it will serenade you as you eat it, and you’ll have to tell it to be quiet so you can hear Jeopardy! Pair it with a kale salad. Your health will thank you. Looking for a great kale salad recipe? Try Ina’s. It’s banging.

Ingredients

  • 1 piece of delicious cod
  • Thinly sliced yellow or white onion, enough to quasi-cover the fish
  • 1 juicy, medium sized lemon, thinly slice half of it
  • ¼-½ cup sweet white wine, bonus if it’s citrusy
  • Spoonful of capers
  • salt, pepper, EVOO

Directions

  • Heat the oven to 350 degrees while you prepare the fish.
  • Place the cod skin side down in a glass casserole dish.
  • Drizzle a small amount of EVOO on it. Sprinkle it with salt and pepper to your liking.
  • Quasi-cover it with the sliced onion.
  • Scatter capers on it to your taste. I used larger capers, so I pinched them over the fish before scattering them to release some of the juices.
  • Squeeze the non-sliced half of the lemon over the fish, leaving a little juice in the lemon for serving, and pour on the white wine.
  • Completely cover the fish with the sliced lemon.
  • Cover the dish with aluminum foil. Bake at 350 degrees for about 25 minutes. Keep an eye on it. I’m bad about paying attention to the time. If your piece of fish is small, cut the time. If it’s big, add. Use your judgement. Don’t eat this raw. It will flake a bit but still be moist when done. Google an exact time if you’re concerned.
  • Make your kale salad.
  • Dish up and enjoy.

Happy eating!

-L

Recipe Review: Mango Lassi

Mango Lassi Review from Relish the Feast

The latest dish to enter my I-make-it-so-much-I’m-bound-to-tire-of-it-but-don’t-care-because-OMG-so-yums rotation is Mango Lassi. I had previously only ordered this at Indian restaurants because I assumed it would be terribly involved to make at home. WRONG! Enter Pinterest. I found two easy, delicious recipes that result in a pretty good Mango Lassi at home in under 5 minutes. Using frozen mango chunks makes it no muss, no fuss. My favorite recipe is from Dassana Amit on Veg Recipes of India. Several variations are given. Head there to read the recipe.

Notes:

  • I use cardamom for flavor, left out the extra cream and did not add ice.
  • I have made it with both frozen and fresh mango. I prefer using frozen. I tried fresh several times, and the riper your mango, the more delicious your drink.
  • I added honey a couple of times. It helped add flavor when the fresh mango was not as ripe. I didn’t feel it added a lot to the frozen or very ripe mango versions.
  • I blend everything at once, not in steps.
  • I add water to thin it out.

This drink has so many variations that it can taste different each time you make it, but it is always good. On a hot summer day or after a spicy meal, Mango Lassi is even more enjoyable.

Happy drinking!

-L