Showing posts with label ginger. Show all posts
Showing posts with label ginger. Show all posts

Wednesday, March 27, 2019

The Book Tour Stops Here: A Review of "Within These Lines" by Stephanie Morrill, Served with a Recipe for Grilled Eggplant with Orange-Miso Sauce

I am very excited to be today's stop on the TLC Book Tour for Within These Lines by Stephanie Morrill, a touching and absorbing young adult World War II novel. Accompanying my review is a recipe inspired by my reading, Grilled Eggplant with Orange-Miso Sauce


Publisher's Blurb:

From Stephanie Morrill, author of The Lost Girl of Astor Street, comes Within These Lines, the love story of a girl and boy torn apart by racism during World War II.
 
Evalina Cassano’s life in an Italian-American family living in San Francisco in 1941 is quiet and ordinary until she falls in love with Taichi Hamasaki, the son of Japanese immigrants. Despite the scandal it would cause and that inter-racial marriage is illegal in California, Evalina and Taichi vow they will find a way to be together. But anti-Japanese feelings erupt across the country after the attack on Pearl Harbor, and Taichi and his family are forced to give up their farm and move to an internment camp.
 
Degrading treatment makes life at Manzanar Relocation Center difficult. Taichi’s only connection to the outside world is treasured letters from Evalina. Feeling that the only action she can take to help Taichi is to speak out against injustice, Evalina becomes increasingly vocal at school and at home. 

Meanwhile, inside Manzanar, fighting between different Japanese-American factions arises. Taichi begins to doubt he will ever leave the camp alive.
With tensions running high and their freedom on the line, Evalina and Taichi must hold true to their ideals and believe in their love to make a way back to each other against unbelievable odds.

Hardcover: 352 Pages
Publisher: Blink (March 5, 2019)

My Review: 

I think it took me all of 30 seconds to sign up for this tour when I saw the email about it. If you ever read my reviews, you know that World War II historical fiction is a passion of mine and the mention of the Manzanar Relocation Center made me think of Farewell to Manzanar by Jeanne Wakatsuki Houston and James D. Houston, one of my favorite young adult memoirs. Starting in junior high, I checked that book out regularly for years until I bought my own copy. Several years ago I was thinking of it again and bought myself another copy (mine long since gone) at the library bookstore. The sheer horror of the U.S. government interning Japanese Americans in internment camp with Executive Order 9066 is something that pains me and our recent political climate makes the mistakes from the past chillingly relevant today. Although Within These Lines is a novel, it is based on fact, and Taichi and the Hamasaki’s experiences in the internment camps are gripping and moving.

The heart of the story is the relationship between Evalina and Taichi, in a hidden relationship already when the Japanese attack Pearl Harbor on December 7. 1941. The book starts three months after the attack, when anger at the Japanese is erupting and the government begins the process of moving families of Japanese descent to the camps. Evalina, an Italian-American and Taichi, a Japanese-American would have faced challenges even before the war, with most states having miscegenation laws prohibiting marriage between different races, but after the attack the odds seem insurmountable. Although a romance, the book is really about the characters and their personal growth—particularly Evalina, as she begins to find her voice. It is poignant and had me tearing up a few times, but there is hope in the pages too.

Within These Lines is well researched and well written, with the mostly fictional characters seamlessly blending with actual people interned at Manzanar. Stephanie Morrill wrote so vividly that I felt like I could see Manzanar and feel the intense winds and grit of the constantly blowing sand. Northern California during the WWII era comes alive too, and I could feel the desperation of the characters and the anger and bigotry against them by so many, as well as the hearts of those who tried to help them. Although written primarily for young adults, it’s a novel equally appropriate for adults. My only complaint is that the ending felt a bit rushed and I wanted to know more about the characters—main and supporting and learn more details about their lives after the war. Morrill writes in the afterword about her research and her inspiration for the book and that gave me more books to explore on this important part of our history that should be remembered and never repeated.
 
-->-----

Author Notes: Stephanie Morrill is the creator of GoTeenWriters.com and the author of several young adult novels, including the historical mystery, The Lost Girl of Astor Street. Despite loving cloche hats and drop-waist dresses, Stephanie would have been a terrible flapper because she can’t do the Charleston and looks awful with bobbed hair. She and her near-constant ponytail live in Kansas City with her husband and three kids. 

Connect with Stephanie on her website, Facebook, Twitter and Instagram.

-----

Food Inspiration: 

The food in Within These Lines reflects the times, both in the San Francisco setting where Evalina’s Italian family owns a restaurant and the Hamasaki family grew produce, and in the Manzanar Relocation Center where the Hamasaki family is relocated to, and where Taichi works in the kitchen in his housing block. Mentions included jars of olives, strawberries, lettuce, asparagus, eggplant and blackberries, marinara sauce with veal and beef meatballs, onions and tomatoes, eggplant parmesan, tangerines, lemon bars and tea, mochi, chicken salad and egg salad sandwiches, gnocchi, linguine with clam sauce, Vienna sausages and bologna sandwiches with a side of rice and canned peaches, chicken with brown sauce , stew, deep-fried rice balls rolled in sugar, lemonade, lasagna, meat ball sandwiches, fresh mozzarella, carrot sticks, spinach, blueberries and strawberries, oatmeal, scrambled eggs, fennel, tomatoes and lemons, fish, cranberries, and rice pudding.


I thought about making mochi as the Hamasaki family eats it for breakfast on the day they are relocated to the camp. I also considered something with blackberries—Evalina’s favorites, or rice since it is a part of both Italian and Japanese cuisines or some type of Italian-Japanese fusion dish. Ultimately I decided that I needed to include the oranges that are mentioned several times in the book. Mrs. Ling, a vendor of Chinese descent who sells produce in the farmers market along side the Hamasakis, gives one to Evalina and tells her it is for luck. She says that oranges are the perfect fruit as they are the easiest to share, and Evalina and Taichi share them a few times throughout the book. When I was Googling orange recipes I found one for a Orange-Miso Sauce from Eating Well magazine. I liked the Japanese-leaning ingredients and that it was served over eggplant—used frequently in both Japanese and Italian recipes.

When I was at the grocery store, I saw some locally-grown eggplant, not as long as a Japanese eggplant and not as round as an Italian eggplant, and labeled “hapa” –which is literally translated in Hawaiian to “part” or “mix” and refers to a person of mixed ethnic heritage. That seemed like a perfect fit for a dish for Taichi and Evalina. 
-->

Eating Well says, “Mild, nutty flaxseed oil, the richest plant source of omega-3 fatty acids, provides the perfect base for salty miso and sweet orange juice. This sauce is delightful over grilled eggplant, fish and chicken or used as a salad dressing.

Orange-Miso Sauce
Recipe by Jim Romanoff via EatingWell.com
(Makes about 3/4 Cup)

1/2 cup sweet white miso
1 Tbsp orange zest
1/4 cup orange juice
1/4 cup flaxseed oil or canola oil
1 Tbsp minced fresh ginger
1 Tbsp rice vinegar
1 tsp mirin, (optional)

Combine miso, orange zest and juice, oil, ginger, rice vinegar and mirin (if using) in a small bowl and whisk until thoroughly blended.
 

Notes/Results: The sauce's orange & miso pairing is really good, especially with the addition of the rice wine and mirin and I liked the pairing with the eggplant. I am taking the leftover eggplant with some cooked shrimp to work for lunch as I think the sauce will pair well with seafood too. Rather than whisk my sauce, I did it the cheater's way and pulsed it in my blender. You must like orange and miso for this one, as the flavors come through predominately, but it worked for me and is an easy, almost pantry sauce as I usually have everything, including an orange or two, available. I will definitely make it again. 


I'm sharing this post with the Weekend Cooking event at Beth Fish Reads, a weekly event that is open to anyone who has any kind of food-related post to share. For more information, see the welcome post.


Note: A review copy of "Within These Lines" was provided to me by the author and the publisher via TLC Book Tours. I was not compensated for this review and as always, my thoughts and opinions are my own.  
 
You can see the stops for the rest of this TLC Book Tour and what other reviewers thought about the book here.

 

Sunday, March 10, 2019

Ruth Reichl's Congee: Soupy Rice Comfort for Souper (Soup, Salad, & Sammie) Sundays

A busy few weeks and a lack of sleep and good rest for a variety of reasons means I can't seem to shed the cough and cold I have been nursing. I needed something easy, satisfying and comforting this weekend, so I picked Congee. Technically it is a porridge rather than a soup, but it is soupy rice, and as host of Souper Sundays, I'll allow it. ;-)


It's been ten years since I made and posted congee on the blog (this one as part of Cook the Books, The Last Chinese Chef book club review). 


Congee is a lot about the toppings and for that one, I used topping from the book: tofu cubes, roasted peanuts, (Chinese) pickles, smoked ham (I ate meat back then!), scallions, greens, and re-hydrated wood ear mushrooms. For today's congee I kept the nuts and scallions and added capers in place of tiny pickles, sauteed oyster mushrooms, chili oil and a jammy soft-boiled egg. 


Ruth says "Nothing is easier to make than the classic Chinese breakfast . It's basically rice slowly cooked with lots of liquid. I like to use arborio rice, although it's not traditional; any kind of rice you have on hand will do. The ratio is about 1 cup of rice to 8 cups of liquid. I think it tastes best with chicken stock, although you can certainly use plain water."

Congee
Slightly Adapted from My Kitchen Year by Ruth Reichl
(Serves 4)

1 cup rice
chicken stock or liquid of choice (I used vegan non-chicken-style bouillon paste)
ginger 

To serve: 
soy sauce
scallions
roasted peanuts, jammy hard-boiled eggs, sauteed (oyster) mushrooms, capers, chili oil and/or toppings of choice

Put the rice and liquid in a pot and bring to a boil. Reduce the heat to low, partially cover the pot, and let it simmer for an hour, stirring once in a while. 

The result is a thick, creamy porridge, a canvas for flavor. What you choose for garnish is completely up to you, but to me a julienne of ginger is essential, as is a little shot of really good soy sauce. Peanuts and scallions are nice, and shredded chicken or shiitakes are lovely too. It is the ultimate tonic: basic, fragrant, satisfying. 

Ruth notes: "A confession: in a pinch I've used leftover cooked rice, simply cooking it with lots of water and stirring until it collapses into the correct currency."


Notes/Results: Good flavor and texture make this the perfect comfort food, whether eaten for breakfast, lunch, dinner, or a midnight snack. I especially like how the jammy hard-boiled egg yolk mixes into the brothy rice, and the capers add their briny notes taking the place of tiny pickles. It made my stuffy nose better and I'm looking forward to enjoying more of it this week. I will make it again.


Linking up with I Heart Cooking Clubs where the theme is Gimme a R!--Ruth Reichl recipes that feature ingredients that begin with the letter R. Here we have rice and roasted peanuts. 

And for Souper Sundays...


My friend Tina of Squirrel Head Manor shared this tasty Baked Potato Soup and said, "Baked potato soup with a healthy twist.  Well, except the bacon topping 😏 On a cool day a homemade bowl of soup and a grilled cheese sandwich is just the ticket. Healthy, economical and absolute comfort food. This is another recipe I tried from SkinnyTaste. You use potatoes and cauliflower for the base. now the toppings are to your preference and we used bacon, cheese and scallions."


Thanks to Tina for joining me this week!  

About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

 

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to it on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).



 
Have a happy, healthy week!
 

Sunday, February 10, 2019

Red Lentil and Tofu Dal: Simple & Nourishing for Souper (Soup, Salad & Sammie) Sundays

A nourishing bowl of red lentil dal this week, with added protein from tofu cubes. Stirring in a spiced oil adds flavor to this simple vegan soup.


Gourmet says, "In India, lentils, along with other dried legumes such as peas and beans, are called dals, and the word also refers to the dishes made from them. The creamy consistency is enhanced by the addition of tender cubes of tofu, which are remarkably similar in texture and color to paneer, a mild fresh Indian cheese that's often added to dals."

Red Lentil and Tofu Dal
Slightly Adapted from The Gourmet Cookbook, Edited by Ruth Reichl
(Serves 4)

4 Tbsp vegetable oil
1 onion, thinly sliced
2 garlic cloves, minced 
2 tsp finely chopped, peeled fresh ginger 
1 cup red lentils, picked over and rinsed
6-7 cups water or broth (I used a veggie no-chicken broth)
1 lb firm tofu
1 tsp cumin seeds
1 tsp garam masala or curry powder
salt to taste
generous pinch of cayenne (I used Aleppo pepper)
3 Tbsp fresh cilantro
cooked rice to serve

Heat 2 Tbsp oil in a heavy-bottomed sauce pan over moderate heat. Add onion and garlic and cook, stirring, until golden. Add ginger and cook, stirring, for 1 minute. Add lentils and broth, bring to a just a boil, and gently boil, uncovered, until lentils fall apart, about 20 minutes. Remove heat and keep warm, covered.

Meanwhile, rinse tofu and trim ends. Cut tofu into 12-inch cubes and gently press between paper towels to remove excess moisture. (Note: I pressed my tofu block overnight, then cut it into cubes.

Heat remaining oil in a small heavy skillet over moderate heat until hot but not smoking. Add cumin seeds and cook, stirring, until a shade darker, about 1 minute. Add garam masala, salt, and cayenne and cook, stirring until fragrant, 15 to 30 seconds.

Stir hot spice oil into lentils, then gently stir in the tofu cubes. Let curry stand, covered, for 5 minutes to allow flavors to develop, then stir in cilantro and salt to taste. Serve with rice.


Notes/Results: It's not the prettiest or most glamorous soup out there but it definitely smelled great cooking and tasted even better. I liked the creamy chucks of tofu in with the dal. I added a bit more liquid than the recipe called for but since dal tends to thicken when it sits, I think I won't have to add more liquid when I reheat it for lunches.It recommends to serve the dal with rice which makes for filling meal. I would happily make it again. 


Linking up at I Heart Cooking Clubs where this week's theme is Global Delights. Ruth Reichl recipes with a global flare.


Now let's look into the Souper Sundays kitchen and see who is here:


Beth Fish Reads, host of the fabulous Weekend Cooking shared a tasty Farro Waldorf Salad and said, "The good news is that with Trader Joe's 10-minute farro, I was able to put this salad together in a snap. And because I used powdered (and reconstituted) buttermilk for the dressing, I wasn't stuck with a bottle of leftovers. The main thing I did differently was to use regular raisins. I thought I had golden raisins in the house, but I didn't, so just went for black ones."

Here at Kahakai Kitchen I made a delicious sandwich this week, with egg salad on top for a recent book review. This French-Inspired Egg Salad has cornichons, Dijon mustard, and chives on top and tasted even better served open-faced on toasted baguette slices. I had an olive and bean salad mixture from the grocery store olive bar on the side. 


About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...


To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to it on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).



Have a happy, healthy week!
 

Sunday, December 30, 2018

Carrot-Coconut Soup: Simple & Thai-Inspired for Souper (Soup, Salad & Sammie) Sundays

In the midst of lots of not so healthy holiday eating, I am keeping it simple for this Sunday's soup, Mark Bittman's Carrot-Coconut Soup from his website. But simple can still be rich, with layers of flavors from Southeast Asian ingredients. I liked the description of this soup and have been craving Thai food and loved the sunny orange color it promised.


Bittman says, "Creamy soups are equally good without cream. Coconut milk, Southeast Asian flavors, and a little heat are an unbeatable combination in this pureed carrot soup."


Carrot-Coconut Soup
From MarkBittman.com
(Serves 4)
 
2 Tbsp good-quality vegetable oil
4 scallions, white & green parts separated & chopped
3 stalks lemongrass, trimmed, bruised & cut into 2-inch lengths
2 Tbsp chopped fresh ginger
1 Tbsp chopped garlic
1 or more small fresh hot chiles (like Thai or jalapeño), chopped

about 1 lbs carrots, chopped
salt
4 cups coconut milk, or 2 (14-oz cans) plus a little water
2 limes: 1 zested & juiced, 1 quartered for serving
1 tsp sugar (optional)
1/4 cup chopped fresh cilantro for garnish


Put the oil in a large pot over medium heat. When it’s hot, add the white parts of the scallions along with the lemongrass, ginger, garlic, and chiles. Cook, stirring and turning occasionally with a spatula, until the garlic is golden and the scallions and chiles begin to soften, 3 to 5 minutes.
 

Add the carrots and a large pinch of salt and stir to combine. Add the coconut milk, lime zest and juice, and 2 cups water. Bring the mixture to a boil, then lower the heat so it bubbles gently but steadily. Cook, stirring occasionally, until the carrots are very tender, 10 to 15 minutes.

Remove the pieces of lemongrass, then use an immersion blender to purée the soup in the pot. Or let the soup cool a little, carefully purée it in a blender (working in batches if necessary), and return it to the pot. (You can make the soup in advance up to this point. Cool, cover, and refrigerate for up to 2 days.) Reheat the soup until it’s hot without letting it come to a boil. Taste and adjust the seasoning, adding the sugar if you think the tanginess and heat need balancing. Garnish with cilantro and green parts of the scallions, and serve with lime wedges.


Notes/Results: I kept the recipe pretty much the same as Bittman with the exception of slightly reducing the coconut milk and adding a low-sodium not-chicken bouillon cube for extra flavor. I did end up adding a pinch of sugar and the soup was well-balanced with it's sweet, salty, tangy, spicy, and savory notes. Really delicious if you are a fan of Thai soups and excellent with rice to round it out for a light meal. I would happily make it again.


Linking up to I Heart Cooking Club where this week it is December Potluck--any recipe from any of our IHCC chefs. 

 
 Now let's take a look into the Souper Sundays kitchen:


Lovely Tina of Squirrel Head Manor shared a fish soup for Aurelia & Jamie's of Love actually for Food 'N Flix and said, "In the spirit of that story line I made a Portuguese Fish Stew. This is a recipe from David Leite’s book, The New Portuguese Table. I know if I had picked the prime minister and Natalie story line I would’ve gone with chocolate biscuits. ... This is an easy stew to make and while it doesn't have potatoes or rice, it is very filling if served with homemade bread."

 
My pal Debra of Eliot's Eats brought a Holiday Hero Sandwich and said, "Use this for your next tailgate (or Superbowl Party or Christmas Eve festivities). I made this for our Christmas Eve buffet last year. Be a Holiday Hero and construct this sandwich this year (or for a New Year’s Eve party next year). ... Adjust the ingredients to the size of your loaf. Get really crazy and use a loaf you have to measure in meters!"


Thank you Tina & Debra for joining in this week! 
 
About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...


To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up her in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to it on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (optional).
 


Have a happy, healthy week and a Happy New Year!
 

Friday, May 4, 2018

Eric Ripert's Seared Salmon; Sauteed Pea Shoots & Peas and Ginger-Soy Vinaigrette

It's Aloha Friday. Many of you have reached out to me today because of the volcano eruption on The Big Island. I'm on Oahu, a few islands away from the volcano and the eruption and so far we have not had any ill-effects from it. But there are a couple of thousand people in the surrounding communities of The Big Island that are very impacted by it, a few homes have been badly damaged, there have been earthquakes, there are dangerous sulfuric gasses in the air, and there could be more to come. So please join me in sending your positive thoughts and prayers their way.


It's been a long week and I meant to cook this Eric Ripert salmon dish yesterday but just didn't make it into the kitchen for more than a reheat. Actually, one of the the good things about this dish is that it is simple and quick enough to make on a busy night and it just happens to taste great too. The pea shoots I get here are very small and I've never tried sauteing them--so just in case they didn't saute well and to give myself more 'green'--I added more cooked peas, put in some snow peas, and served it over brown jasmine rice.


Seared Salmon; Sauteed Pea Shoots and Ginger-Soy Vinaigrette
Slightly Adapted from AvecEric.com
(Serves 4) 

Ginger-Soy Vinaigrette:
1 Tbsp grated ginger
½ tsp minced garlic
3 Tbsp lime juice
2 Tbsp soy sauce (I used low sodium tamari)
1/4 cup olive oil
fine sea salt & freshly ground pepper (I didn't find it to need any extra salt)

Salmon:
1 (2 lb) fillet of salmon, skin & pin bones removed
2 Tbsp canola oil
fine sea salt and freshly ground white pepper

Pea Shoots:
1 Tbsp canola oil
(I added 2 cups snow pea pods)
8 cups baby pea shoots, (if not available, use adult pea shoot tops)
1/4 cup cooked peas (I added 1/2 cup)
1 tsp minced garlic
2 tsp minced ginger
1 Tbsp ginger-soy vinaigrette
fine sea salt and freshly ground pepper (I didn't find it needed any extra salt)

Stir all of the ingredients for the vinaigrette together; season to taste with salt and pepper and set aside.

Using a large fillet knife, cut the salmon into 8 slices about 1-inch thick each.

For the pea shoots, heat the canola oil in a large pan high heat. (I added my snow peas first and sauteed them for about 4 minutes before adding the other ingredients.) Add the pea shoots and peas and cook just until they are wilted. Add the garlic and ginger and the vinaigrette and toss; season to taste, remove from the heat and set off to the side.

Preheat a griddle or plancha on high until very hot. Season the salmon on both sides with salt and pepper and brush with canola oil. Place the salmon on the griddle or plancha and sear the fish until golden brown and crusted, about 1 1/2 minutes on each side, until a metal skewer can be easily inserted into the fish and, when left in for 5 seconds, feels just warm when touched to the lip.

To serve, divide the pea shoots and peas between four plates; place 2 salmon slices on top of the pea shoots, slightly off-centered from each other and spoon the vinaigrette around the pea shoots.

Notes/Results: Simple but really good! I love all of the health benefits of salmon and tend to usually have some in my freezer to supplement the local fish I like to buy, In this recipe it is cooked very simply and works well with the dressing. I've never cooked pea sprouts before--I've just eaten them raw in salads and such, and mine seemed really small and delicate so the snow peas were a great way to 'bulk out' the dish a bit more, along with the brown rice. I also added extra cooked frozen peas. I didn't add extra salt to the vinaigrette or the sauteed peas--with the soy sauce/tamari, it was perfect and the rice absorbed the vinaigrette so it didn't need salting either. I really liked the ginger-lime-soy-garlic combination in the dressing and would use it with other fish and vegetables. I would happily make this recipe again.  


Linking up to I Heart Cooking Clubs where this week's theme is From the East.
 

And I'm sharing this post with the Weekend Cooking event at Beth Fish Reads, a weekly event that is open to anyone who has any kind of food-related post to share. For more information, see the welcome post.