Tag Archives: seafood

Spaghetti al Nero di Seppia {Squid Ink Shrimp Spaghetti with Tomato Basil Saffron Cream}

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Squid ink pasta has a special place in my heart, and I have a hilarious picture from my bachelorette party years ago to prove it (pro-tip: don’t try squid ink when you’re all dolled up for a night out). It’s not everyone’s cup of tea, but I just love the rich texture and earthy/sea-infused flavor of squid ink pasta. It’s something I always order at restaurants if I see it on the menu, because I imagine it’s incredibly complicated to make at home. Until I walked in my local Trader Joe’s and found Casa Milo’s Squid Ink Spaghetti on the “new products” shelves, that is. I immediately snagged it and decided to pair it with shrimp and a creamy, garlicky, tomato basil saffron sauce. Sooo delicious and luxurious. The spaghetti was simple to prepare (just followed the directions and boiled for ten minutes till al dente) and had a lovely, subtle flavor to it. Not super overpowering, and perfect for squid ink virgins. RUN, don’t walk to your nearest Trader Joe’s to give this a try! Immediately ups the ante of any pasta dish and makes it tres gourmet 🙂 Perfect for hosting, date night, or just a regular weekend meal if you’re feeling fabulous.

Ingredients (serves 3-4) 

1/2 an onion, minced
4 cloves of garlic, smashed and then minced
1 tbsp olive oil
1 tbsp butter
Two tomatoes, crushed
2 tbsp chopped fresh basil
1 tsp freshly-squeezed lemon juice
Salt & pepper, to taste
Crushed red pepper flakes, to taste
Oregano or Italian spices, to taste
1 lb frozen shrimp, deveined
Pinch of saffron (optional, I had some lying around)
1/2 cup heavy whipping cream
12 oz (1 pack) Casa Milo Spaghetti al Nero di Seppia, cooked according to directions
1/2 cup pasta water
1/2 cup parmesan or parmigiano-reggiano

Recipe

Heat the butter and olive oil in a large saucepan on medium-high heat. Add the garlic and let brown slightly, then add the onions and then stir till soft and translucent. Add: the tomatoes, fresh basil, crushed red pepper flakes (a generous amount if you can handle some heat), lemon juice, salt & pepper, Italian spices. Stir and let this mixture simmer into a sauce on medium-high heat for several minutes. In the meantime, prepare the pasta according to direction and cook till al dente. Add shrimp to the tomato mixture and stir until fully cooked.

Lower the heat and stir in a pinch of saffron, heavy whipping cream, and pasta water fresh from the cooked spaghetti. Stir everything together and until the mixture has a nice yellow hue from the saffron. Add in more salt & pepper and spices as necessary. Simmer for a few more minutes until the sauce is thick and bubbly. Stir in the spaghetti and serve with freshly-grated parmesan/parmigiano-reggiano and fresh basil.

Seafood Saffron Risotto with Garlic Kale

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Last night, my husband and I celebrated two major milestones: ten years since our first date and four years since our wedding day! It’s so crazy to think about all this time that has flown by since we first met. We sifted through old photos and videos last night ooh-ing and aah-ing over what BABIES we used to be! I feel like we were completely different people back then. Not necessarily in a good or bad way, just different. Age and parenthood has definitely changed us! 🙂

While we’re officially celebrating next week with a fancy schmancy tasting menu at Smyth, I decided to ring in our special occasion with a gourmet homemade meal. My blog recipes are usually all about quick & easy meals for people on the go, but sometimes it’s nice to slooow things down and get a little fancier. I’ve never cooked with scallops before and thought it would be fun to make a seafood risotto. I’ve made this amazing Mushroom Risotto from A Family Feast a million times (it’s delicious), but thought I’d switch things up a little bit and add more spice and flavor. So here is my gourmet anniversary concoction, a mish-mash of different recipes: a seafood saffron risotto with garlic kale. A pinch of saffron and a tiny bit of turmeric make all the difference for this delicious feast! Hope you try it for your next date night ❤

Ingredients (serves 2-3) 

The Rice

1 shallot, finely diced
1 clove of garlic, minced
1 cup arborio rice
1/3 cup white wine
3-4 cups chicken broth
3/4 cup grated Parmigiano Reggiano or parmesan
A pinch of saffron
A pinch of turmeric
Salt and pepper, to taste (go easy on the salt)
2 tbsp butter
2 tbsp extra virgin olive oil

The Seafood

2 cloves of garlic, minced
18-20 medium-sized shrimp
1/2 pound bay scallops
1 tbsp butter
1 tbsp extra virgin olive oil

Garlic Kale

1 clove of garlic, minced
100 g baby kale
1 tbsp extra virgin olive oil

Garnish

Lemon juice
Fresh basil
More cheese!

Recipe

The Rice: Heat the butter and olive oil in a medium saucepan on medium heat. Add the shallots and garlic and fry for five minutes or so. Add the arborio rice and stir for an additional five minutes, or until the rice begins to turn golden. Stir in the white wine, a pinch of saffron, and a pinch of turmeric. Once the liquid begins to boil and the rice has absorbed the wine, stir in half a cup of chicken broth and stir constantly. Once most of the liquid has been absorbed, add another half cup of broth. Continue to stir. Keep adding a little more broth (half cup at a time) and constantly stirring for 20-25 minutes, or until the rice has softened. If you like your risotto creamy, then add more broth. Once the rice is fully cooked but there’s still some liquid left, stir in the cheese, a little bit of salt and pepper, and freshly squeezed lemon juice.

The Seafood: Melt the butter on a frying pan on high heat. Once the butter is sizzling, add the minced garlic until they begin to turn golden. Add the lightly-salted shrimp and fry on each side for a few minutes until fully cooked. They should be nice and brown and coated with garlic. Add to the risotto. In the same pan, add some olive oil on high heat. Add the lightly-salted bay scallops (note that they should be washed and COMPLETELY dry before frying) and fry on each side for a minute or two. They should be a little golden on the outside. Add the scallops along with any remaining olive oil into the risotto mixture and stir together.

The Kale: Heat the olive oil on a frying pain on medium-high heat. Add the minced garlic until they begin to turn golden. Add the kale and stir just for a few minutes until wilted, but not soggy.

And you’re done! A labor of love, but such a lovely, impressive, and delicious meal. Plate your risotto with a generous helping of the kale and garnish with fresh basil, lemon juice, and as much cheese as you desire.

Just for fun – my hubby & I from our early dating years! 

Quick & Easy Salmon Zoodle Bowls

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I’ve been on a health kick recently, but with all my recent travels and the start of wedding season, it’s been tough to stick to a steady routine and diet. So many decadent distractions everywhere! That’s why I love super simple recipes that are easy to whip up in the kitchen, but still good for you. Salmon is my go-to protein for weeknight dinners, and I’ve recently been pairing it with a little bit of pesto, garlic, tomatoes and zucchini noodles. So light, refreshing, and packed with a ton of flavor.

Here’s my recipe for Salmon Zoodle Bowls – everything you dreamed of for those busy weeknights. What are some of your tips and tricks for eating healthy with a busy schedule? I’d love to hear from you!

When you’re off your blogging game and Instagram Story is the best picture you have…

Ingredients (serves 2) 

1.5 tbsp olive oil
4 zucchinis – washed, peeled and spiralized into noodles
Salt and pepper, to taste
3 cloves of garlic, diced
2 small salmon fillets, cut into three pieces each and marinaded in a little bit of olive oil, s&p and the diced garlic
1/2 a tomato, diced
2-3 tsp of pesto, depending on your taste
Grated parmesan cheese

Recipe

First, prep your zoodles. Lightly fry the spiralized zucchini noodles in 1 tbsp olive oil and garnish with salt & pepper and any other spices to your liking. I usually add some onion powder and parsley flakes, but you can also add red chilli flakes for an added kick. This should only take a few minutes – avoid frying for too long, or the zoodles will become mushy and let out moisture. Keep em’ crispy! Once this is done, arrange the zoodles in a bowl.

Next up, take your salmon pieces (already marinaded in olive oil, s&p and garlic) and lightly pan-fry them for a few minutes on each side in half a tbsp of olive oil. As you’re frying them, drop in the diced tomatoes and add pesto over the salmon pieces. Stir this mixture so that the pesto combines with the tomatoes and coats the salmon. Cover until the salmon pieces are completely cooked (this should taken around 5-10 minutes longer depending how thick the salmon pieces are).

Spoon the salmon, pesto and tomato mixture over your zoodles. Garnish with fresh parmesan cheese, freshly cracked pepper and a little more pesto if you please. Enjoy! Guilt-free and delicious.

Coconut Shrimp Curry (Malai Chingri)

Posted in All Things Indian, Cooking by

My mom’s coconut shrimp curry (or ‘malai chingri’ as the Bengalis call it) is hands down my favorite dish, ever. No joke. Every time I visit my parents, it’s the #1 item on my list of dishes that my mom must cook for me on my first day back. I’m kind of a brat about it, which is why I was so surprised to learn just how easy and quick it is to make! It’s now my go-to recipe whenever I have guests over for Indian food, and it’s always such a crowd favorite. I’ve been asked for this recipe a million times after guests have tried it, so I’m so excited to finally be able to share it with you after verifying all the ingredients and steps with my mom. I sometimes simplify it and skip the cumin and whole garam masala if I’m out, but those spices really make it that much better. Enjoy this creamy, coconut-y, delicious goodness!

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Ingredients (serves 4) 

15-20 shrimp, deveined
1 tbsp vegetable oil
1 tsp cumin
1 tsp whole garam masala (cardamom, cinnamon, clove, cardamom)
1 medium sized onion, diced
3 cloves garlic, grated
1 tsp ginger paste
1/2 tomato, diced
1 tsp turmeric powder (haldi)
1 tsp cumin and coriander powder
1 tsp garam masala powder
Kashmiri chili powder, to taste
Salt and pepper, to taste
Pinch of sugar
1 small can of coconut milk
Cilantro, for garnish

Recipe

Heat oil on a medium sized saucepan. Once the oil is heated, add the cumin and whole garam masala. Fry the onions till they begin to brown. Add in the garlic, ginger paste, and tomatoes and stir together till the oil begins to separate. Stir in the shrimp and fry till fully cooked. Add in haldi, cumin and coriander powder, garam masala powder, chili powder, salt and pepper, and a pinch of sugar. Stir in the coconut milk and let boil. Add in more garam masala or chili powder, depending on your taste. Once the shrimp is fully cooked and mixed with the coconut milk, remove from heat and garnish with cilantro. Serve with hot rice.

Travel Diaries: Maui, Hawaii

Posted in Travel by

Aloha! I just got back from an incredible eight-day trip to Hawaii (four days in Maui, four days in Kauai), and have never felt more refreshed and rejuvenated. Aaand…depressed about being back in concrete jungle Chicago. I. love. the. island. life. Take me back already!

This was my first trip to Hawaii and my expectations were set pretty high, for obvious reasons. Having spent much of my formative years in Indonesia, I felt completely at home in the tropical climate the minute we landed in Maui. The warm air, the exquisite greenery, the dynamic landscape–I just couldn’t wait to soak it all up. The Maui leg of the trip was spent with my immediate family to celebrate my dad’s 60th birthday, so it made the whole experience all that more special. My parents and brother love traveling as much as we do, and we were adamant about making the most of our four short days on the island.

In no particular order, I’ve recapped my top five moments in Maui below. Not featured but also deserving special mention: sipping on Mai Tais and listening to the sound of crashing waves from our Maalaea Banyans lanai every night, sunset dinner at Kimo’s, and just the beautiful quietness of island life. Such a necessary break from a busy, stressful summer.

The Old Laihana Luau: Rated one of the best and most authentic luaus on the island, the Old Laihana Luau was a fantastic family experience. We booked the luau for my dad’s actual birthday, and it was the perfect celebration. Gorgeous venue right by the water with a spectacular sunset view, incredible service, traditional Hawaii cuisine (which was pretty good for a buffet meal), fabulous entertainment, and an open bar. All for hundred bucks per person. Not a bad deal and definitely worth it, especially during your first few days on the trip to really get in the Hawaiian state of mind.

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The feast at Old Laihana Luau: Fried rice, roasted pork, mahi-mahi, ahi poke, and stir fry veggies

Snorkeling on Kaanapali Beach: I’m a snorkeling newbie, so my husband and I were really, really excited to to check out Maui’s beaches. We didn’t want to waste a whole day on a snorkeling trip (though I now regret not doing Molokini Crater), but we heard that Kaanapali Beach’s Black Rock is perfect for a quick morning snorkeling dip. We had so much fun swimming side by side and saw a ton of little colorful fishies, including a baby sea turtle! It was amazing and an experience I’ll never forget. I just wish we had a GoPro!

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The unfiltered beauty of Kaanapali Beach – no underwater pictures, but you can see the Black Rock in the distance

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Giddy after encountering a baby sea turtle!

Road to Hana: Road to Hana is probably the most popular drive in Maui – I have major motion sickness and can barely drive, so I didn’t think I would enjoy the long, winding roads as much as I did. With some Dramamine in tow and my road trip-loving husband behind the driver’s seat, the entire fam left early in the AM for the spectacular journey to Hana. As my dad kept saying “it’s about the journey, not the destination” because the various stops along the way are just awesome. My favorite stop was the black sand beach at Wai’anapanapa National Park – we even brought home a lava rock for our home 🙂 Nature is so freaking cool, especially in Hawaii.

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Salted caramel coconut ice cream from Coco Glen, the cutest little stand on the Road to Hana. So delicious and necessary after the winding roads.

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Feelin’ victorious after reaching the black sand beach!

Sunrise at Haleakala Crater: This was actually a little disappointing for us, because the morning we decided to make the one hour drive up to Haleakala Crater was a foggy one and we didn’t see the full sunrise that most tourists rave about. BUT, the experience is still one that I’ll fondly look back on – we all woke up at 2:30 am, bundled up in sweaters and blankets (it’s 40 degrees up there, especially in the early morning!) and drove up to the crater in eager anticipation of sunrise. The atmosphere was really cool and we felt like we were floating in the cloud with other freezing cold tourists. If we could do it again, I’d go for sunset or check it out during the day so you can actually see the crater. Oh, well.

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…Ahi Poke: Is it weird that one of my top five moments is food-related? If you know me at all, then no. One of our first meals on the island was at Maui Fish Market, after snorkeling on Kaanapali Beach. The food options in Maui and Kauai (especially in Kuauai) are limited–at least compared to big cities in the mainland–but the seafood is incredible. We feasted on baja fish tacos, shrimp, and AHI POKE. Maui Fish Market is where we first tried ahi poke, and it became our standard go-to meal for pretty much the rest of the trip. You just can’t beat that fresh island taste. Nom nom.

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So. fresh.

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Mahi-mahi sandwich. Drooling again.

Hope you enjoyed the pictures and stay tuned for my Kauai post, coming next!

Sunday Dinners: Sweet & Salty Vietnamese Stir Fry

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Sunday dinners are my favorite. There’s something so relaxing about spending a lazy Sunday bringing an entire meal to life – finding the perfect recipe, getting groceries, and then just chopping, stirring, and cooking away in the kitchen with a good playlist in the background. Sometimes my husband and I will cook together, but he’s been spending most of his weekends this summer at work (he’s a medical resident), so Sunday evenings are just my time to be alone and unwind in the kitchen. And I love it.

This past Sunday, I was inspired by a recipe from My Healthy Dish. If you haven’t checked out My Nguyen’s blog yet, do it! She was a panelist at the Create + Cultivate conference that I attended this past weekend, and I just fell in love with her sassy sense of humour and no BS attitude. Her recipes are super easy and healthy, perfect for a quick weeknight meal. She’s a mother of two, so she’s completely mastered the art of whipping up a quick meal without compromising on nutrition.

I followed her recipe for Vietnamese Caramelized Shrimp, but added some extra veggies (asparagus, zucchini, and green bell peppers) and cooked the shrimp and vegetables all at once with the fish sauce, soy sauce, brown sugar, and maple sugar. Yum! Paired with a light egg fried rice and I’m all ready for the work week 🙂

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