If you thought for a minute that I’d let anyone encroach upon my self-proclaimed title of Pumpkin Princess, you can relax. Honestly, do you know anyone else who kicks off a new year by posting two new pumpkin recipes, completely out of season? If you do, please introduce us. I’m ready to duel.
Anyway. I’m breaking the cycle today because I do actually eat other things. (Note to self: I’m out of pumpkin protein bars, better make another batch.)
Sometimes I even eat things that I’ve already blogged about. (Note to self: do this more often, because reinventing the wheel every day is actually kind of stressful.)
(But a little re-invention can be fun. And totally worthwhile.)
We were long overdue for something “new” to do with fish and the beauty of not eating something for about 2 years is that old becomes new again.
Not to say that Thai Red Curry Fish Cakes were in any way deserving of a 2-year hiatus. Not at all. I was just busy with new things. Actually, they came to mind here and there, but I could never quite decide what to make on the side. I kind of hate having to think of side dishes. Was there something wrong with that “Broiled Eggplant with Coconut-Peanut Sauce” we see next to it? I don’t really know. Couldn’t quite remember it. Which was a sure sign it could be revamped.
As much as I love eggplant I felt it needed a partner-in-crime. I paired with with another favorite veggie, snap peas. And revamped the sauce a little bit.
Bye bye, PB2. As much as I sing your praises I don’t know if I’ve ever convinced anyone to buy you.
So long, refined sugar – you are no longer part of my dinner plans.
We’re ok without you both. Actually, we’re great. Did you know that broiling eggplant to smokey perfection and then tossing it in a spicy, sweet and tangy sauce makes it seem like you braised it all day in those tantalizing flavors? (But if we had actually braised, we’d be missing out on that coveted smokey background. That’s why I like this method better.) It’s velvety texture oh-so-addicting. The slightly charred but still tender snap peas provide the perfect contrasting texture, not to mention sweet caramelization.
Thai Red Curry Cakes, we’ll meet again, soon. Especially if you bring your new best friend.
There were no changes to the Thai Red Curry Fish Cakes recipe, so I’m not re-posting it here. Please visit the original post to get the recipe.
Thai-Style Broiled Eggplant and Snap Peas with Coconut-Peanut Sauce
This makes a perfect side dish to Thai Red Curry Fish Cakes.
3/4 lb eggplant, cut into thick rounds and then sliced into 1/2" strips
4oz sugar snap peas
2 garlic cloves, minced
2 tablespoons reduced sodium soy sauce
2 tablespoons chopped fresh cilantro
juice from 1/2 of a lime
1/3 cup light coconut milk
1 teaspoon coconut palm sugar, or brown sugar
1/2 of a jalapeno pepper, seeded and minced
2 teaspoons freshly grated ginger root
1 teaspoon peanut butter
In a large bowl, toss eggplant and snap peas with garlic and soy sauce. Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. Arrange vegetables on baking sheet in a single layer. Broil for about 5 minutes per side, or until tender and slightly charred.
Meanwhile, whisk together remaining ingredients in a medium, heat-proof bowl.
When vegetables are finished, immediately transfer them to the bowl with the sauce and toss gently. Serve hot.
Amount Per Serving
Total Fat 4.0 g
Saturated Fat 0.9 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 592.8 mg
Potassium 525.3 mg
Total Carbohydrate 24.4 g
Dietary Fiber 6.2 g
Sugars 6.1 g
Protein 5.5 g
This recipe is linked to Wellness Weekends, January 12-16, at Diet, Dessert and Dogs.