Quick Chicken Curry

Chicken Curry is a simple, comforting dish that whips up in no time. I make it when I dont want too much of a hassle for dinner. This dish usually takes about a half hour to make, so it's very convenient.

Ingredients:
I pound of bite-sized chicken breast pieces
1 medium onion, diced
1 teaspoon of garlic ginger paste
1 tablespoon of curry powder
1 bay leaf
1 tablespoon of oil
1/2 cup of hot water
salt and pepper to taste

Add the oil to a pot (dutch oven pot is best for this) and turn the heat on to medium. Add the diced onion, and cook for five minutes.

Next add the garlic ginger paste. Cook for one minute with the onion, then add the chicken. Turn the heat up a little bit to medium high or high, and cook until the chicken is a little browned, about 5 minutes.

Now add the curry powder, dash of salt and pepper, bay leaf, and hot water.

Cook on high for 5 minutes, then reduce heat to medium until the liquid has mostly evaporated, and you are left with a thicker sauce, about 10 minutes. Serve with rice or naan, and enjoy!

Korean-Flavored Steak

One of the most popular Korean dishes is called bulgogli, which is thin strips of steak marinated in a soy/sesame marinade, then grilled. This recipe is simliar, except I dont slice the steak, and instead use a very thin cut of eye of round steak.

Ingredients:
1 pound package of thin cut steak pieces
2 tablespoons of soy sauce
1/2 teaspoon of sesame oil
1 teaspoon of garlic/ginger paste
salt and pepper to taste

Take all the ingredients, and put it in a bowl. Make sure all the meat is covered with the marinade. Let it sit for at least 30 minutes.

You can cook these on a grill outside or on a griddle. I used a griddle because it's easier and has faster clean-up. Juts brus a tablespon of oil on the griddle, and heat it at 350-400 degrees. Once it has warmed up, add the steak. Cook for 3 or 4 minutes on each side, depending on how thin the cuts are.

Once it is done, plate and serve with a side of white or fried rice.

Salmon Cakes

I personally love most seafood, but my family does not. I especially try to get my mother to get seafood at least once a week, so I have to find ways to make fish taste as good as possible. This is one recipe that is great for people just getting into seafood, or who want the health benefits of fish but not necessarily the taste.

Ingredients:
1 large salmon fish fillet
1/4 cup of finely diced onion
1 minced garlic clove
2 tablespoons of minced celery
1/4 cup diced bell pepper
2 tablespoons of diced spring onion
I egg
3/4 cup Italian style bread crumbs, or more depending on need
1 tablespoon hot sauce sauce
1/2 tablespoon old bay seafood seasoning
1/4 teaspoon black pepper
1/4 teaspoon salt

Start by pre-heating the oven to 350 degrees. Season the fish with salt and pepper, and drizzle with olive oil. Cook in the Oven for 12 minutes, or until just cooked. Then transfer the fish to a plate, cover, and refrigerate until you get the other ingredients ready.

Add a tablespoon of olive oil to a frypan, and heat to medium. Add the onion, pepper, and celery. Cook for 5-7 minutes, until a little soft. Add the spring onion and garlic, and cook for one minute. Transfer to a mixing bowl.

Take out the salmon, and flake it into smaller pieces.

Add the salmon to the vegetables in the mixing bowl. Add the Old Bay seasoning, hot sauce, egg, some more salt and pepper, and breadcrumbs. Mix it all together.

Take a fist full of the mixture, and shape into a disk about 1/2 inch thick. Add a tablespoon of oil and a tablespoon of butter to a fry pan, and heat to medium. Cook each side of the salmon cake for about 4-5 minutes, until golden brown.

Serve with a few wedges of lemon, and enjoy!

Lashish the Greek

Lashish the Greek is a great little restaurant that has opened on the Northwest side, right off of 315, on Bethel RD. It features Greek and Mediterranean favorites, and serves halal. The restaurant itself mainly does catering, but there is also plenty of eating for a dine in option. The waiters were very nice, and the owner came out and greeted each table personally. It gave the restaurant a very homey, comfortable feel.

Their hummus was lemony and had a strong tahini taste, but in a good way. The bread it was served with was light and soft.

They had a great lemon chicken soup, with shredded chicken and vegetables. The flavor of the lemon was subtle but did wonders to brighten the soup.

Moussaka is a greek dish of layered eggplant, tomatos, beef, potatoes, and bechamel sauce. This moussaka was wonderful. The beef and tomato sauce was rich and flavorful, and the vegetables were cooked perfectly. I especially liked the seasonings of the beef sauce, it tied everything together. I recommend this ti anyone who hasn't had Greek food before.

For a slightly healthier dish, try the chicken lemonato. Its two pieces of chicken breast marinated in a lemony mix, then grilled. The grilled flavor was very tasty, and the chicken was very tender and flavorful. It was served with a really delicious rice pilaf, and steamed vegetables with a light, creamy sauce.

If you are more in the mood for an under the sea kinda meal, their lemon sole was excellent. I am a huge fan of this dish, and have talked about it on another post. My problem with finding really great dishes is that I keep going back and ordering the same thing.

This restaurant had great service, great food, and a very welcoming feel. Try it soon!

Roasted Green Beans

Green Beans are one of my favorite foods. Most people aren't huge fans of vegetables, but the secret with vegetables is that you have to cook them right, in a way that enhances their flavors. For example, boiling green beans would leave them bland and boring. But roasting them, will bring out the flavors and make a great dish.

Ingredients:
1 pound of green beans
1 tablespoon of olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Lemon or lime to drizzle

Preheat an oven to 375 degrees.

Wash the green beans Cut the ends off of them.

Toss the green beans with the olive oil, salt, and pepper. Place on a flat baking sheet, and place in the oven.

Bake for 12-15 minutes, then serve! Squeeze some lemon on it if you want a citrus hint.

Cafe Shish Kebob

Cafe Shish Kebob is my favorite place to get Turkish food. Its part of a multi-restaurant group that also includes Cafe Istanbul, at Easton.

One of the best things about these restaurants is the basket of bread and olive oil with sun dried tomatos and rosemary that they serve. The bread is crusty on the outside and soft on the inside, I've rarely had bread that fresh and good.

The oil itself is addicting, We finish ours with a couple of pieces of bread.

This restaurant has a great lunch deal where you can get an appetizer, a main course, and a desert for less than $10.

Their hummus is always a favorite. Its creamy and light with just enough seasoning.

Their lentil soup is also very good, with subtle hints of herbs and a light tomato base.

As for the main course, I usually get the Doner kebob, which is the Turkish version of gyro meat, served with rice and vegetables. Its usually pretty heavy though, so this time I opted for a healthier grilled chicken shish kebob. The chicken has some wonderful Turkish seasonings, and goes very well with their aromatic rice.

They also have a great adana chicken kebob, which is almsot the same thing, except with ground chicken. The meat is therefore a little more tender and light.

Their tilapia dish was the only thing that I have tried that I didn't personally like. The fish was covered with what tasted like a coconut based green sauce, and diced peppers, onions, and carrots. The sauce was too overpowering, and the fish wasn't seasoned very well.

I've had a few of their deserts, and my favorite is the almond pudding. Its light, flavorful, and authentic. They have good baklava too, and they use pistachios in the filling instead of walnuts, which is a nice change. They drench it in syrup though, so it's pretty soggy.

All in all, one of the better restaurants in Columbus, and more authentic than most. This location is on Bethel Rd, and the best time to go is for lunch on a weekday.

Pad Thai

I only recently started eating Pad Thai. I was never a big fan of peanuts, so I never wanted to get it. One day, hoever, at my favorite little Asian restaurant, I decided to try it out because I was tired of eating rice. GREAT DECISION.

I loved the subtle sauce, the lime, and even the crunch and sweetness of the peanuts. I went back twice that week and got it again and again.

After a few tries, I have a recipe for pad thai that is semi healthy, and delicious. I still think most pad thai dishes have certain flavors that many people may not like, but give it a shot anyway and see what you find.

Ingredients (Serves 1 or 2):
A handful of rice noodles
1 cup of bean sprouts
one chicken tender, sliced thin
5 pieces of shrimp
1 1/2 tablespoons of fish sauce
1/2 tablespoon of tamarind paste sauce
1 teaspoon of sugar
1/2 teaspoon of chili powder
1/4 teaspoon garlic powder
2 tablespoons of crushed dry roasted peanuts
1 teaspoon of garlic ginger paste
Half a lime or lemon
1 egg
3 tablespoons of oil
4 cups of water

Start by putting on a pot with the four cups of water to boil.

Meantime, heat a fry pan, add a tablespoon of the oil, and add the sliced chicken. Season with salt and pepper. Cook about 6 or 7 minutes, until the chicken is cooked through. Remove from pan and set aside.

In the same pan, add another half tablespoon of oil, and add the shrimp. Season with garlic powder, black pepper, and with half the chili powder. After about 4 minutes, take the shrimp out of the pan and onto a plate.

By now the water should be boiling, so add the noodles, and boil for about 5 or 6 minutes, until they are soft but still chewy. Drain in a strainer, and set aside.

Add a teaspoon of oil to the frying pan, and scramble an egg. Season it with salt and pepper. Add to another bowl and set aside. Now all your proteins are finished.

Put the frying pan back on medium heat, and add a tablespoon of oil. Now add 1 teaspoon of garlic/ginger paste. Saute for 5 seconds, then add the cup of bean sprouts.

Saute for 3 minutes, then add the chicken, shrimp, egg, and noodles. Add the tamarind paste, fish sauce, rest of the chili powder. Toss it all together until its all coated with the sauces and spices. Transfer to a plate, and garnish with the chopped peanuts. Squeeze the juice of the lime all over the dish, and serve!