Tom Kha Goong (Coconut Shrimp Soup)

I am a mother of two and am always about easy cooking. One of my favorite quick recipes is Tom Kha Goong. I use a Tom Yum paste or Tom Yum cubes to make the broth. I use shrimp instead of chicken because I find it easier to find peeled and deveined shrimp at my local grocery store. I also use whatever vegetables I have on hand to throw in the soup. Sometimes, I even throw in angel hair pasta to make it a heartier meal. I say anything goes. Now true Tom Kha soup isn't pure white. As you can see in my picture, there are hints of red in it from the spices. Here is my recipe:

Ingredients:
3 tbs of Thai Tom Yum paste (Depending on your paste, you might need to add fish sauce or salt to taste)
3 cups of water
1 can of coconut milk (usually 13.5 oz)
1 cup shrimp, peeled and deveined
4-5 straw mushrooms or button mushrooms
1 red bell pepper, julienned (or any vegetable you would like to add)
2 tbs of lime juice
2 tbs chopped cilantro
Cilantro for garnish


Preparation:
Put water in a pot and boil. Once that has boiled, add Tom Yum paste. Slow Boil for 2 minutes to flavor water. Lower heat and add mushrooms and red bell pepper. Cook for another 5 minutes. Add coconut milk, shrimp and cilantro. Cook for 6 minutes until shrimp are cooked. Add lime juice. Fish sauce or salt if needed. Garnish with cilantro and serve.

Eggplant and Artichoke Panini

One of my favorite things to make for lunch is an eggplant and artichoke panini. I find this a simple panini to make because I almost always have capers and marinated artichokes at home. When shopping for an eggplant, look for a "male" eggplant. Male eggplants tend to have fewer seeds and are not as bitter. Some people think it is an old-wives tale but I have never gone wrong picking out a "male" eggplant. To do so, look at the dimple of the eggplant. If it is an outie, it is male. Also make sure the eggplant isn't too ripe. Touch the flesh of the eggplant. If it is soft to the touch but the flesh bounces back, the you have a ripe eggplant. If it doesn't bounce back, the eggplant is too ripe. Now for the recipe:

Adapted from Gourmet, May 2009
Ingredients:
1 (6 1/2 oz.) jar of marinated artichokes, drained
4 tbs mayonnaise
1 tbs drained capers
1 garlic clove
4 tbs olive oil, divided
1 round Italian loaf or any artisan round loaf of bread, 8 slices from thick part of bread
1/4 lb swiss cheese, thinly sliced

Instructions:
Prepare two burner grill pan.
Cut off thin slices of eggplant from ends, lengthwise. Then cut eggplant lengthwise into 4 1/3 inch slices. Brush eggplant slices with 2 tbs olive oil. Sprinkle with salt and pepper. Place eggplants on two burner grill pan, and grill for 4 minutes on each side. While eggplant is grilling, throw artichokes. capers, garlic and mayonniase in food processor. Pulse until coursely chopped.
Transfer eggplant to a tray when done. Brush both sides of bread with remaining 2 tablespoons oil and grill without turning, until grill marks appear, about 2 minutes.

To assemble:
Place an eggplant slice and slice of cheese on 4 pieces of bread, grilled sides up. Spread artichoke mayonnaise on remaining 4 pieces of bread, grilled sides up. Place artichoke bread over eggplant bread to make a sandwich. Put sandwiches on grill pan and press down with a spatula for 2 minutes. Turn sandwich over and grill for another 2 minutes. Enjoy!

Masala Chai Tea

It is amazing to me what a popular bevarage Chai has become. Of course to us Indians, it is just tea. Chai means tea in Hindi. The best thing about Chai, there is no right way to make it. Everyone has their own recipe and their own take on how Masala (which means spice) Chai should taste. The following recipe is my favorite way to make Chai. Traditionally, the milk is added to the saucepan to give it that creamy, spicy taste. Don't get hung up on the kind of tea you have. It is really about the spices you use to flavor the tea. And don't be shy to experiment with the spices. Some people prefer to add star anise or ginger to their tea. I find the star anise and ginger a bit over powering. The following recipe serves 2

Ingredients:
2 heaping tsp of loose black tea (If you don't have loose tea, 2 teabags will work just fine)
2 cups water
1/4 in. cinnamon stick
3 cardamom pods
2 cloves
2 black peppercorns
1/2 cup milk ( I don't suggest using skim milk for this tea. 2% is fine)
sugar to taste

Instructions:
Pour water into saucepan and bring it to a simmer. Crush cardamom, cloves, and peppercorns with a mortar and pestle. Add to water along with cinnamon and let simmer for a couple of minutes. Add tea and amount of sugar desired and let is simmer for another couple of minutes. Add milk and bring to a light boil. Remove from heat and strain over teacups. Discard spices and tea leaves. Enjoy.