Face it, I’m American/Canadian and I take liberties with all ethnic food if I want to. It’s my right as a cook. When I post a recipe, being told “it’s not authentic” really just annoys me, because I don’t care that it’s not “authentic”. If I eat in a Korean, Japanese, Thai, Jamaican, Indian etc restaurant and taste something I fall in love with, I will go home and try to duplicate the flavor, not the recipe. Being a Caucasian American/Canadian, growing up just above the poverty line, eating a lot of moose and caribou and fish – because we killed it ourselves and it kept us fed – I don’t have the ethnic background to make “authentic” anything except “clean out the pantry” casserole and “if it’s in the fridge it goes in the pot” soup… The stuff my mom made to feed 9 kids on less than a shoestring budget.
I am very lucky to be able to afford more variety than my mother ever dreamed of when I was little. As I think is apparent, I experiment with foods, and I love eating out. Where we live now has a limitless amount of ethic variety to try. Yet, it’s still usually cheaper to eat at home than out, so I go home and try to find something with the ethnic flavor I’ve recently enjoyed.
So, if you’re reading my blog here, because something sounds good, don’t expect “authentic.” And please don’t chew me out because I use some ingredient in a recipe that shouldn’t be there. I post recipes that I make that I feel turned out very well, and I want to share what I’ve learned/experimented with. I truly love cooking and sharing. That’s why I’m here, in this space. If you don’t like what I’m posting, please just stop reading this blog. Your mean, disrespectful comments will not be posted. That’s my right, because this is my blog.
For the rest of you that enjoy my possibly off-beat at times recipes, here’s this week’s.
I did something to hurt my lower back and hip – I have no idea what it was, but standing for any length of time was nearly impossible for a few days.
I almost always keep a pot of soup in the fridge for fast, healthy food, but I was out. And I usually have a few containers of soup in the freezer, for when I run out of fridge soup. Again, I was out. I was in a lot of pain (my chiropractor inflicted more pain, then told me to go sit on ice packs till it goes numb and keep taking anti-inflammatory pills) so I was near tears, wondering what to feed not just myself, but the family too, so I didn’t have to stand in the kitchen for any amount of time. And I really like soup when I don’t feel well!
I love the chicken Thai soup (recipe here) that I make fairly often, but that’s a lot of work and very time consuming.
I went to the freezer and looked at what I had. Right on top was a ring of Smoked Canadian Farmer’s Sausage I’d picked up as a markdown at a meat shop, and a 1lb bag of frozen shrimp. The night before, sitting on my ice packs, I’d been flipping through recipes on Pintrest and came across a “fast” Thai shrimp soup. I read it, and it didn’t sound as good as mine, but it put the idea in my head for shrimp and Thai.
So, this is a fast shrimp Thai soup with a nice smokey flavor, and it gave me time to go sit on my ice packs and only had to be on my feet for a few minutes at a time.
I had everything on hand, because I’d done what I call my “salad” shopping two days earlier.
- 2 cans low-sodium broth (I would normally use chicken, but I was out, so I used beef – Chicken gives it a slightly brighter, yellow color. The beef made it a little darker and “muddy” looking – nothing I could do about it, and the flavor was still great.)
- 2 small yams, peeled and chunked into small pieces
- 1 can coconut milk (Although I use a powdered mix, which is cheaper and has a lot less calories)
- 2 Tblsp red curry paste
- Juice of 1 lime (1/4 cup or so)
- 1 Tblsp fish sauce
- 1 Tblsp brown sugar (or sugar-free substitute – I used 3 drops liquid Sucralose)
- 1/2 tsp tumeric
Put all of this together in a 6 quart pot and bring to a boil. Lower temp and simmer 20-30 minutes or until the yams are super smooshy. Enough time for the ice to numb my backside.
Remove yams from broth and put into a bowl to mash.
Add to the pot:
- 8 oz sliced mushrooms (I used a bag of frozen mushrooms stems I had on hand from when I made stuffed mushrooms)
- 1 small bunch bok choy, chopped up into bite-size pieces
- 4-6 oz minced smoked farmer’s sausage (or any smoked sausage of your choosing)
Bring back to a boil and cook until bok choy is crisp tender. (about 10 minutes)
Add in mashed yam, bring back to a boil.
- Drop in 1 lb frozen shrimp (Although, you might want to make sure they’re peeled. Since I wasn’t feeling well, I just took them out of the bag and rinsed them and didn’t pay much attention to them.)
- Bring back to a boil and drop in a couple of handfuls 2-3 cups? of bean sprouts.
When the shrimp turns pink, it’s ready to serve. (less than 5 minutes)