Because salmon doesn’t take long at all to cook, this is an incredibly easy and quick weeknight dinner, and one I’ll be returning to when my regular tiresome routine of commuting home after work eventually takes hold again.
This is thankfully one of the simpler recipes that Sk8er Girl recreates in her Vancouver kitchen, and I seized the opportunity to make it, being a big fan of both miso and chicken.
I have a whole tupperware full of arborio rice that I’ve been too lazy to cook into a risotto because I dread the hours of stirring broth into rice, which is why I yelped with joy when I saw Lilting Librarian post a picture of an oven-baked risotto (i.e. a risotto sans the stirring) that she made.
Keema is a South Asian dish with a specificity that exists in very opposition to the generic moniker “curry” – it’s a traditionally Mughal dish which features minced meat cooked with potatoes or peas or both in a heady aromatic concoction of star anise, cloves, cinnamon, curry powder and chilli powder.
Lana Del Napoli, of food blog Dancing Through Sunday fame, knows me too well – she knew I’d have neither the desire nor wherewithal to make gnocchi from scratch, so if you’ve come for that, please go elsewhere!
A traditional pad krapow is made with Thai basil but Pinch of This, Pinch of That uses sweet basil here, preferring the peppery clove-like aftertaste compared to the spicy anise-like notes of Thai basil.
When she first made it for us, I couldn’t help going for seconds and thirds – the roasted pumpkin skin was the highlight for me (I love roasting pumpkins and potatoes with their skin retained), as was the wonderfully tangy yet light dressing she concocted out of olive oil, lemon juice, balsamic vinegar and seeded mustard.
Sinangag (garlic rice) is a Filipino staple and Rameniac has it every morning for breakfast. He says you can pair it with any random meat from sausages and bacon to ham, spam or tuna but for the purposes of this blog, I made a classic Spamsilog with, you guessed it, Spam and a fried egg.
Pesce-pork-tarian was inspired by Masterchef contestant Marion Grasby who made, what Pesce-pork-tarian dubs, a ‘fusion Asian tuna pasta’.
The Better Cher is a professional chef, which makes it unsurprising that she came up with this wonder of a recipe while trying to use what was in her pantry and fridge – a skill I could afford to get better at in this age of social isolation.