Tofu with Ginger, Soy and of course Sriracha sauce


Sometimes I innocently post what I made for dinner and a ridiculous amount of people as for the recipe.

Luckily, I took some pictures of this dish to make the post interesting and lets hope informative.

Before I give you the recipe – which is hardly a recipe, let me share a tip. Whenever I have the yen for Asian flavors – I tend to go to my pantry which is always stocked with the following:

Soy sauce, Sesame oil (keep in refrigerator), mirin, ponzu sauce, hoisin sauce, rice wine vinegar and sriracha.

If you use these along with some fresh ginger – I guarantee you that your food will taste more Asian and more delicious than almost any neighborhood Chinese joint.

Back to the recipe.

Marinate extra firm tofu in the above sauces along with fresh ginger and lime juice.

Sear in a nonstick pan – add the marinade and you have delicious tofu. Serve this over rice, pasta or just have it as is with some vegetables.

I made a quick fried rice with left over brown rice for dinner yesterday.


I had steamed cauliflower, broccolini and cherry tomatoes. I chopped up an onion and fresh ginger – sauteed everything together – added the above sauces and I had a delicious fried rice.

And this was dinner. Simple, quick, delicious and healthful.


Cooking food with Asian flavors is really quite simple. Just make sure you have the aforementioned ingredients on hand.

Until I cook again!


Steamed Salmon with Bok choy over Brown Rice

I have neglected to share any of my healthful recipes for some time now.

I apologize. I really have no excuse.

This past Monday, like millions of people I decided to start eating healthfully. I am not a fan of the word diet. Anything we eat is our diet. I prefer to call it eating healthfully.

My mom bought me a new toy – a fish poacher. I am so excited. While I have used it often at work and at client’s homes, I have never owned one myself. The possibilities of what you can do with it are really endless. You can of course use it for many things other than fish.

Last night, I decided to steam some wild caught salmon for dinner.

Now, while this thing is called a poacher, I didn’t want to immerse my fish in a liquid. So I decided to raise the bottom panel which has holes in it by using lemons, limes and fresh ginger.


You can decide how you want to do it and alter the seasonings to your taste.

What I am doing above is essentially making a court bouillon. This is merely a fancy word for a flavorful liquid. As you can see it is the ends of lemons and limes, sliced ginger, a couple of dried read chilies. I also put a cup of left over white wine which I found in the refrigerator.

Bring this up to a boil and simmer for a few minutes. While this is happening, prepare your fish. I wanted to keep it simple with fresh citrus flavors. And so it is one lemon and lime thinly sliced and placed on top of the fish. You can sprinkle the fish with a tiny bit of salt.


Place the fish in the steamer/poacher over low heat and cover.

While the fish is cooking, I turn my attention to the baby bok choy. It cooks very fast and is best to have all your ingredients on the ready.

The bok choy got a lot of recipe requests on face book yesterday and so here goes.

Bok choy, washed and trimmed

Julienne of fresh ginger

Soy Sauce

Hoisin Sauce

Ponzu or mirin

Sriracha or your favorite chili sauce

Sesame Oil

Heat a tsp. of oil in a skillet and add the ginger. Cook the ginger for a minutes and add the washed bok choy. Now add all the above sauces except the sesame oil and stir. Add a tiny bit of water to create a sauce. Simmer for just a couple of minutes to heat the boy choy through. Be careful not to over cook it.

​Depending on the thickness of the fish, the steaming should take anywhere between 15 to 20 minutes. Check after about 10 minutes.

I also cooked brown rice while the fish and bok choy were cooking.

When everything is done, all you have to do is plate and serve.

Spoon the rice on the bottom of the plate. Portion and place the fish over the rice and lay the bok choy around the fish. Add sesame oil to the juices at the bottom of the bok choy pan. You can even add the poaching liquid to add to the sauce. Taste and adjust seasoning.

Spoon over the fish and serve hot.

Clearly, you can use the fish of your choice for this dish. Other proteins like chicken and turkey should work beautifully too. I plan to make tofu tonight.

And the vegetables can also be whatever you like. Kale, spinach, broccoli rabe – just about anything.

When eating this dish you will never feel deprived. It is filling and very flavorful.

I hope you attempt to make this and other healthy dishes that reading this may have inspired.
Until I cook again!

Simple Dinners: Seared Salmon over Spinach and Mushrooms


I really enjoy cooking as is probably evident to any one who knows me or reads my blogs. But I also like to get in and out of the kitchen as fast as I can because I have another love – TV, Netflix, just sitting on the couch 🙂

This is a simple recipe that packs a punch in flavor, is healthful and can be cooked in under 20 minutes.  A win win if you ask me.

Portion the salmon and season with salt and pepper. Heat a nonstick pan and add a tsp of olive oil. When the oil is hot add the salmon flesh side down. Let it cook  untouched for at least a couple of minutes, more if you have the patience. You are building a crust which is where the flavor is. 

After about 4 minutes, turn it over to crisp the skin. The fish should be half way cooked by now. 

I like to throw in some scallions or onions into the oil as the fish is cooking. It gives a lovely smokey flavor to the fish and you have a pretty garnish. 

In the meantime, start cooking your vegetables. I sautéed some cremini on high heat. Once they were browned, I added sliced garlic and baby fresh spinach. Salt and pepper with a splash of rice wine vinegar to scrape up the yummy brown bits and you are ready to plate. 

 Make a bed of the vegetables, place the salmon on top and garnish with scallions and the remaining vegetables. 

Be sure not to over cook the  salmon, or any fish for that matter. 

If you are watching your fat and calories, don’t eat the skin. But there are a lot of nutrients in and around the skin. 

I served this without any carbs and didn’t miss them. 

You can of course serve this with a number of things like couscous, quinoa, brown rice, etc. 

I hope you try this simple and quick dinner. 

Until I cook again!