1/2 pound dried spaghetti noodle 4 green onion - cut thinly on the diagonal 7 Thai bird chilies 3/4 c. sugar peas 3 carrots - thinly sliced 1/2 c. cilantro - chopped 1 pound peeled and deveined shrimp with the tails removed Wood skewers soaked in water for 1 hour
Cook pasta according to package instructions.
Mix all ingredients for the dressing. Reserve 1/4 cup of the dressing. Skewer the shrimp and baste with the reserved 1/4 cup of dressing. Grill the shrimp on low for about 2 minutes on each side.
Food is so intriguing. I’ve always loved to cook whether it’s casual and simple or complicated and elegant. After living in the Midwestern United States all my life I find myself jumping between All-American foods and foods from other cultures. There is definitely a sense of comfort with cooking and enjoying food that I’ve grown up with.
I have a voracious curiosity to learn about all cultures, especially the Middle East/Mediterranean, Indian, Chinese, Vietnamese, and Thai foods. I’ve learned that a simple curry dish or an Asian dumpling can transform your mood and be just as much of a comfort food as the foods you’ve known you’re whole life.
It is fascinating to me how each culture has such a diversity of ingredients, and when used with different combinations and cooking techniques you can easily transform the same few ingredients into a multitude of dishes. The unfamiliar, the diverse ingredients and techniques, can be intimidating to many people. I’ve created this blog to chronicle and share my explorations in the kitchen so that hopefully you will want to start experimenting in your kitchen.