Dinners Adrift

Sharing thoughts about food and travel!

Meredith’s Thai Noodles November 1, 2011

Filed under: Food,thai — Island girl @ 5:47 pm

What to make? What to make? Let’s make something Thai for tonight…..

1/4lb dried rice noodles
3T vegetable oil
1T chopped garlic
1t ground ginger
1 can wild salmon dusted with curry powder or fresh fish, chicken or shrimp
3T fish sauce
2T soy sauce
2T sugar
1t sirracha sauce
1T peanut butter
1/2c coconut milk
1 egg, beaten, cooked and chopped
3 green onions
Any vegetables, for us its kale, cauli, snow peas and zuchinni
Basil chopped
Cilantro chopped
1/4c chopped peanuts
Lime wedges

Boil water & add rice noodles 5 minutes to soften. Remove from water.

In a wok or skillet heat oil on medium heat. Sauté garlic, veggies, onion. Add ginger and sauce ingredients. Then add salmon chunks. Heat through with coconut milk. Toss noodles with sauce. Serve with peanuts, lime and herbs.

Serves 2 with leftovers.


Mmmm…this is good June 6, 2011

It’s a Keeper! A great blog. And their links page will lead you on to the recipe holy land. Follow link to link and get loads of ideas. It is a great way to kill some time & figure out what’s for dinner !!

Salisbury Steak


Benedict Baskets May 5, 2011

Filed under: Food — Island girl @ 12:43 pm

Here is a delicious recipe for Cinco de Mayo or Mothers Day! Add chile and avocado for a Mexican twist.

Benedict Baskets



Dim Sum August 6, 2010

Filed under: Chinese,Food — Island girl @ 4:06 pm

Last night Sarah & Gayle invited us over for Dim Sum. It was fantastic. We started with fried crab rangoon, curry chicken triangles and finally an assortment of beef, shrimp & pork dumplings. All to die for this was served with delicious cold Ty-Ku Sake and fresh pineapple to finish! I thought the dough would be hard to work with but it is easier than spring rolls or phyllo dough to make!

Shrimp & Pork Dim Sum

1/3 lb shrimp, chopped
1/3 lb ground pork
2 black mushrooms, soaked, rinsed and chopped
1/4 C chopped bamboo shoots
1/4 C chopped green onions
1 T sesame seed oil
1/2 t sugar
1 t salt
1/2 t white pepper
1 egg white
2 T cornstarch


1 C wheat starch
1/2 C tapioca starch
1/2 t salt
1 C boiling water
2 t oil

Knead the dough for at least 5 minutes, before forming it into a long jelly roll shape about 2 inches in diameter.
Slice the roll into round pieces about 1 inch thick, and flatten each piece slightly with the palm of your hand
Use a rolling pin to roll each piece into a 4-inch circle.
Place 2 tbsp. of filling in the middle of each circle and gather the sides at the top, giving a twist to seal.
Allow the dumplings to rest for 30 minutes.
Place the dumplings into a steamer, leaving at least an inch between each dumpling.
Steam the dumplings for 20 minutes, and serve hot.