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Pan-Seared Duck Breast With Gingered Carrots, Bok Choy, And Tamarind-Lemongrass Sauce Recipe

Written by itsfoodtastic in General information,Recipes

My mom’s youngest sister, Tia Xiomara, is married to a first generation Chinese in Venezuela  (did I mention I grew up in a melting pot!?).  From a very early age, I was lucky to hang out with his family and learn about his culture. I probably would have not tried duck while I lived there (as it is not a popular protein) but I find it delicious.  With so much flavor and richness, I like to serve it over vegetables and top it with the tangy and sweet tamarind-lemongrass sauce.  It’s DUCK time!

Ingredients

Duck

  • 2 magret duck breast halves
  • Coarse kosher salt
  • Freshly cracked black pepper

Gingered Carrots

  • 8 French (baby) carrots, peeled and cut in half lengthwise
  • 1 tbsp sesame oil
  • 1 tsp grated ginger
  • 1 tbsp reduced-sodium soy sauce

Bok Choy

  • 4 baby bok choy (thoroughly washed)
  • 1 tsp sesame oil

Tamarind-Lemongrass Sauce

  •  1 tbsp tamarind paste
  • 1 tbsp honey
  • ¼ cup chicken broth, warm
  • 2 tbsp reduced-sodium soy sauce
  • 1 tbsp olive oil (may use 1 tbsp of rendered duck fat)
  • ½ cup white onion, chopped
  • 2 tbsp lemongrass, minced

Preparation

Duck

Using a sharp knife, score the skin of the duck breast in a cross hatch pattern (careful not to cut into the breast itself).  Heat a large non-stick pan on medium-high heat. Season duck breasts evenly with salt and pepper on both sides. Reduce heat to medium-low; place breasts, skin-side down, on the hot skillet, and cook for 10-12 minutes (until most of the fat has rendered and the skin is crispy and golden). Turn the breast over and cook for 3-4 minutes. Remove from heat and allow to rest for 5 minutes. Cut in ½ inch slices right before serving.

Gingered Carrots

Heat a medium skillet over medium-high heat and add sesame oil. Sauté baby carrots for 4-5 minutes, turning for even browning. Combine ginger and soy sauce in small bowl; add it to skillet and toss to coat. Reduce heat to medium low and continue to cook for another 2 minutes. Remove from heat.

Bok Choy

Boil 3-4 cups of water in a medium sauce pan. Season water with salt and blanch bok choy for 1 ½ to 2 minutes. Transfer to platter and drizzle with sesame oil.

Tamarind-Lemongrass Sauce

Dissolve tamarind paste and honey in chicken stock; add soy sauce, stir, and set aside.

Heat oil in small sauce pan over medium-high heat; add onion to pan and sauté for 2 minutes. Add lemongrass and sauté for an additional minute. Add tamarind mixture to pan and stir with wooden spoon. Cook for approximately 5 minutes. Blend all ingredients using immersion blender (food processor or regular blender, just be careful as mixture will be hot!) and run through mesh strainer.

Plating

Place half of the carrots over a bed of 4 bok choys halves. Top with pan-seared duck breast and drizzle with tamarind-lemongrass sauce. Enjoy!!

TIP

The boy choy and carrots may be served at room temperature on warmer days! Afterall, the summer is almost here.

Spiced Shrimp and Potatoes with Sweet Corn Sauce and Red Pepper-Citrus Oil

Written by itsfoodtastic in Fruits & Vegetables,Recipes,Seafood,Side dishes

Caribbean food is not only colorful but so delicious!  The combination of flavors and textures in this dish is absolutely amazing—the sweetness of the creamy but light corn sauce, the heat of the seared shrimp, the scent of cardamom and cumin in the potatoes, the acidity and freshness of the kumquat-blood orange salad. Pair it with a spiced passion fruit cocktail and head straight to the islands!

Yield: 4 servings

INGREDIENTS

Shrimp

  • 1 tsp curry powder
  • ½ tsp cayenne pepper
  • ½ tsp ground ancho chili
  • 1 lb shrimp, peeled and deveined (optional: brine shrimp – see below)

Potatoes

  • 4 large red potatoes, peeled and cut into 1” pieces
  • ½ cup onions, chopped
  • ½ tbsp red jalapeño, minced
  • 1 tsp ground cumin
  • ½ tbsp fresh lime juice

Corn sauce

  •  ¼ cup shallots, chopped
  • 1 cup fresh corn kernels (from ~ 3 corns on the cob)
  • 4 cardamom seeds, whole
  • ¼ tsp freshly ground nutmeg
  • 1 cup low-fat milk, room temperature

Red pepper-citrus oil (make ahead)

  • ¼ cup red bell pepper, chopped
  • 1 garlic clove, chopped
  • 2 tbsp fresh blood orange juice
  • ½ tsp coarse kosher salt
  • ¼ cup grape seed oil

Salad

  • ¼ cup thinly sliced kumquat
  • 2 tbsp fresh blood orange pieces
  • 2 tbsp cilantro leaves, chopped (plus more for garnish)
  • 1 tbsp fresh blood orange juice

PREPARATION

Shrimp

Combine curry powder, cayenne pepper, and ancho chili in the bottom of a medium bowl; add salt and pepper to taste as well as 1 tbsp of olive oil and mix. Add shrimp to bowl and toss to coat. (For better results: cover with plastic wrap and set in the refrigerator for about 1 hour before cooking).

Heat 2 tablespoons oil, add shrimp and sauté them for 3 minutes on each side. When done, put them in the bowl.

Potatoes

Place potatoes and 1 tbsp of salt in a medium pot and cover with water by couple of inches. Bring to a boil, covered, then reduce heat and remove lid. Cook for 8-10 minutes, until potatoes are tender but still firm. Drain and allow cooling off. Cut potatoes in smaller pieces (about ½” cubes) and set aside.

Heat 2 tbsp of olive oil in large skillet over medium heat. Sauté onions for 4-5 minutes, until translucent, then add ground cumin and stir. Add potatoes and sauté for couple of minutes. Add jalapeño, and season with salt and pepper to taste; sauté for 1 more minute. Transfer to a bowl, drizzle with lime juice and toss to coat. Cover and keep warm.

Corn Sauce

Combine all ingredients in a small saucepan (1.5 qt); add salt and pepper to taste. Set over low heat for 10-12 minutes, until kernels are soft and cooked through; do not let it boil. Remove from heat and let it cool for at least 5 minutes.

Transfer to a food processor (or blender), mix on high, and drain using fine-mesh strainer; make sure to press with plastic or wooden spatula. Adjust seasoning. Set aside.

Red Pepper-Citrus Oil (Make ahead)

Combine all ingredients in a blender on high. Drain using fine-mesh strainer and set aside.

Salad

Combine kumquat slices, blood orange, and cilantro in a small bowl. Drizzle blood orange juice and a little olive oil. Season with salt to taste.

PLATING

Serve potatoes in the middle of a deep dish and arrange shrimp on top, creating a crown. Serve sweet corn sauce around the potatoes, on the bottom of the plate, and add red pepper-garlic oil in drops on top of sauce and drizzle over shrimp. Garnish with kumquat-blood orange salad.

TIPS

Skip extra calories and fat.  You don’t need cream to make a great corn sauce. Try this recipe, which uses low-fat milk instead of cream, and you’ll be surprise by how velvety and delicate it is. These are the little changes that I make to live a healthier life!

Green Gazpacho with Seafood and Chopped Cucumber Salad Recipe

Written by itsfoodtastic in Recipes,Soups

To celebrate the summer solstice, which in the US starts on June 21, I prepared this fresh, summer dinner. Being a warm day, I didn’t want to spend much time in the kitchen and I came up with this recipe that can be done in about half hour and not much work. The avocado in the recipe makes this gazpacho thicker than the average but it is a low-calorie option that will make you feel fuller and satisfied. This gazpacho is easy to make (all processed at once) and it can be served as a vegetarian dish. Make sure to read my tips at the bottom of the page!

Green Gazpacho with Seafood and Chopped Cucumber Salad Ingredients

Green gazpacho

  • 2 cups English cucumber, coarsely chopped (peeled/seeded)
  • 2 Hass avocados, chopped
  • 3 tbsp lemon juice, freshly squeezed
  • 2 tbsp scallion greens, chopped
  • 2 tbsp cilantro, chopped
  • 1 tbsp mint, chopped
  • 1 tbsp dill, chopped
  • 1 tbsp shallots, chopped
  • 1/8 cup olive oil
  • 1/3 cup non-fat Greek yogurt

 Cucumber salad

  • 1 cup English cucumber, finely chopped
  • 1 tbsp red jalapeño, seeded, finely minced
  • 1 tbsp shallots, minced
  • 1 tbsp lime juice
  • Drizzle olive oil

Seafood

  • ½ tsp ground ancho chili
  • ½ tsp smoked paprika
  • 1 tbsp olive oil
  • 12 large shrimp, deshelled, devained, tail on
  • 2 small lobster tails (about 5-6oz each)

Special instructions

Set 4 bowls in the refrigerator to chill at least 15 minutes before serving.

Directions:

Green gazpacho

Using a food processor (or a blender), combine all ingredients and process until mixture is smooth, for 1-2 minutes. Taste and adjust seasoning*. Transfer to a bowl and cover tightly with plastic wrap; set in the refrigerator for at least half hour.

 *You may add water by the spoon if it is too thick and to reach desired consistency

Cucumber salad

Combine all ingredients in a small bowl and mix with wooden spoon. Add salt and freshly ground pepper to taste.

Seafood

Combine ancho chili and paprika with olive oil. Place shrimp in a medium bowl and drizzle spice blend; toss to coat thoroughly and set aside for a few minutes.

In the meantime, fill a small sauce pan with about 1” of water and set over medium-high heat; bring water to boil and reduce heat to medium-low. Set a bamboo steamer basket on top of pan**, arrange lobster tails, cover with basket lid, and steam lobster tails for about 10 minutes. Remove from heat and transfer tails onto a plate and let it cool down. Using a large knife, cut lobster in half lengthwise and remove the meat from the shell. Save shells for serving the cucumber salad and slice each lobster half in half-inch slices.

Heat 2 tablespoons oil, add shrimp and sauté them for 3 minutes on each side. When done, put them in the bowl.

** You may also use a regular steamer basket inside the pan and cover the sauce pan with lid

Plating

Divide soup evenly among 4 chilled bowls and top each with lobster slices and 3 shrimp. Set lobster shell half on plate hollow-side-up and spoon cucumber salad. Serve immediately.

Special recommendations:

I recommend you brine the shrimps for 30-60 minutes to get them a softer, less chewier texture and a more pronounced “sea” flavor.

You can top the green gazpacho with a variety of seafood or without any at all! For a vegetarian option, top it with cucumber salad and add green mango or pear and sliced avocados!

Local Pretzel Burger Recipe

Written by itsfoodtastic in General information,Recipes

Summer has officially been over for a little while but Los Angeles still feels warm and sunny. We’re very lucky that way. I’m very much in a grilling mood and to celebrate an amazing (and busy!) summer, I am sharing the recipe for a delicious burger with a roasted tomato sauce, blue cheese, and wild arugula. All of this comes packed in a delicious pretzel bun!

I must confess– I never liked blue cheese (or so I thought) until I tried a good-quality one, even a bit pricier than the average. I used Roquefort Société for this recipe and it tasted delicious with the roasted tomato sauce. This was a great way to drop unhealthy condiments filled with sodium and bad fats. The lemony arugula also adds a wonderful touch. I hope you give it a try!

Local Pretzel Burger

Ingredients

  • Coarse Sea Salt
  • Freshly ground pepper
  • 2 large beef steak tomatoes
  • 1 brown onion
  • 6 large garlic cloves
  • Grape seed oil
  • Coarse Sea Salt
  • Freshly ground pepper
  • 1 tbsp smoked paprika
  • 1 tsp cumin, ground
  • 1 lb organic, grass-fed beef
  • 3 oz of Roquefort cheese, crumbled
  • 4 San Diego Pretzel Company hamburger buns
  • 1 tbsp freshly squeezed lemon juice
  • 2 tbsp extra virgin olive oil
  • 1.5 cups organic wild arugula

Preparation

  1. Pre-heat over at 425° F.
  2. Slice tomatoes and onions in wedges. Arrange on baking tray, facing down, along with garlic cloves. Drizzle with grape seed oil and season with salt and pepper. Roast for 20-25 minutes. Remove from oven and allow cooling off.  Peel off skin from tomatoes; transfer everything to a deep bowl and carefully mix all ingredients using an immersing blender. Taste and adjust seasoning. Set aside (or refrigerate if doing ahead of time).
  3. In a medium bowl, whisk together paprika and cumin with 1 tbsp of grape seed oil and salt and pepper. Add ground meat to bowl and gently mix with fork or fingers until seasonings are just incorporated. Divide mix in 4 even portions, make beef patties, and set on a platter. Cover and allow resting for 20-30 minutes outside of the refrigerator.
  4. Prepare grill and set at medium-high heat. Grill burgers to desired doneness, approximately 4-5 minutes per side for medium-rare.
  5. If using frozen pretzel buns: Adjust oven heat to 400° F. Moisten buns lightly with water. Place on baking tray and bake for about 12-14 minutes or until buns are heated all the way through. Note: cooking times may vary.
  6. Toss arugula with fresh lemon juice and olive oil in a medium bowl.

Plating

Cut pretzel buns in half and toast in the grill for a couple of minutes, if desired. Assemble burgers starting with the beef patty, followed by the roasted tomato sauce, wild arugula, and blue cheese crumbles. May be served with homemade baked potato chips.

Braised BBQ Chicken Sliders with Purple Slaw Recipe

Written by itsfoodtastic in Meat,Recipes

Nothing says summer like BBQ!  Using an all-natural, good quality barbecue sauce makes all the difference. I love using Grandma Izetta’s! Its mustardy taste goes great with all kinds of meats.

Summer and all, we don’t have to throw our healthy eating plan out the window just to satisfy our cravings. I love to rehab summer favorites with small changes — using whole wheat buns, skipping the processed cheeses and condiments, and avoiding fatty sides like chips or french fries. I like to serve these sliders with a delicious pineapple purple slaw. Did you know purple cabbage packs twice the amount of vitamin C compared to green cabbage? It adds a great color and texture to the sliders but also nutrition. That’s what I am talking about!

Hope you’re enjoying this beautiful summer. Buen provecho.

Yield: 12 sliders

Ingredients

Sliders

  • 2 lbs chicken thighs, boneless and skinless
  • 3 tbsp grape seed oil, divided
  • 1 large onion, sliced thinly
  • 4 cloves garlic, chopped
  • 1 red bell pepper, sliced thinly
  • 1 1/2 cups low-sodium chicken broth
  • 1 cup BBQ sauce

Purple slaw

  • 2 tbsp freshly squeezed lemon juice
  • ¼ cup extra virgin olive oil
  • Coarse sea salt
  • Freshly ground pepper
  • 2  cup purple cabbage, finely shredded
  • ½ cup pineapple, diced
  • ¼ cup scallion greens, finely chopped

To serve:

  • 1 cup cucumber, sliced thinly
  • 12 mini whole-wheat slider rolls (toasted, if desired)

Preparation

Sliders

Season the chicken with salt and pepper. Heat 2 tbsp grape seed oil in a Dutch oven over medium-high heat. Brown the chicken on both sides, approximately 3-4 minutes per side. Work in batches, if necessary; transfer to a platter.

Add 1 tbsp of grape seed oil to the hot pot and sauté onions for a couple of minutes. Add garlic and bell pepper; continue to sauté for additional 3-4 minutes. Stir in broth and BBQ sauce and bring to a boil. Reduce heat to medium-low and transfer chicken and drippings back to the pot. Cover and cook until chicken is very tender, approximately 1 hour, stirring frequently.

Using thongs, transfer chicken thighs to a clean baking tray and allow cooling slightly. If necessary, return pot to a medium heat for a few minutes until the sauce has thickened. Using two forks, shred chicken finely; return to pot and mix with sauce thoroughly.

At this point, additional BBQ sauce may be added to chicken to reach desired consistency or flavor

Purple slaw

In a medium bowl, combine lemon juice, olive oil, sea salt, and pepper; whisk to emulsify. Add cabbage, pineapple, and scallions; toss to coat.

Plating

Assemble each slider with shredded chicken, purple slaw, and top with a cucumber slice! Use a bamboo skewer to secure it all in place.

26 Foods That Start With TH – Ultimate Guide

Written by itsfoodtastic in Cheese,Dairy,Desserts,Drinks,Fish,Fruits & Vegetables,General information,Meat,Nuts,Sauces,Seafood,Side dishes,Snacks,Soups,Spice & Condiments,Sweets

When someone asks about food, in our head we have a different list of food based on ingredients, flavors, cuisines, menu sections, or holidays. And creating a list of food starting with the same letter does not occur to a lot of people. Well, today we will change it since you will open a whole new world of food that starts with th. Some of those you have already tried, and some will be completely unknown and perhaps surprising to you. The article will guide you through different food, regions, and flavors.

Food That Starts With Th – Full List

You may be surprised but there is quite a lot of food – salads, berries, herbs, desserts, main dish or soups, starting with th. And it is not only Thai food as you may think. These foods are thumbprint cookies, thyme, Thai fried rice, Thuringian dumplings and sausages, Thermador, and many others.

Here is the list of foods that begin with th: 

  1. Thumbprint cookies; 
  2. Thin mints; 
  3. Thistle; 
  4. Thyme; 
  5. Thimbleberry; 
  6. Thousand island dressing; 
  7. Thuringian dumplings; 
  8. Thuringian sausages; 
  9. Thoshky; 
  10. Three bean salad; 
  11. Thin crust pizza; 
  12.  Thai fried rice; 
  13. Thai green curry; 
  14. Thai rice stir-fry noodles; 
  15. Thieboudienne; 
  16. Thali; 
  17. Thosai; 
  18. Thermador; 
  19. Theeyal; 
  20. Thukpa; 
  21. Thengai sadam; 
  22. Tharid; 
  23.  Thenthuk; 
  24. Thong yip; 
  25.  Thalipeeth; 
  26. Thalassery biryani; 

Thumbprint cookies

The name of cookies says for itself – they are made with thumbs, or rather they are made using a thumb to deepen a hole and fill it in with jam. In Sweden, where cookies originate from, they are called Hallongrotta. Which means raspberry cave. It is a traditional dessert for such holidays as Christmas or Easter.

An easier recipe is hard to imagine. The traditional recipe includes flour, butter, sugar, salt, egg yolks, and vanilla extract. Once the dough balls are made you can use your thumb or spoon to make an indentation in each ball to fill later with jam. Thumbprint cookies are also very fast to bake, it takes only around 15 min. So, those cookies are the perfect option for an easy, fast, and tasty dessert.

Thin mints

Thin mints or girl scout cookies are one of the most popular cookies in the world. It is a perfect combination of the sweet taste of chocolate and the fresh taste of mint. The cookies are made with flour, unsweetened cocoa powder, salt, softened butter, white sugar, egg, mint extract, and chocolate. When all ingredients are mixed and the cookies are baked for 15 min, they are covered with chocolate. Those cookies are for sure disappearing from a plate like mad.

Thistle

If you think that thistle is not edible, you are wrong. If the plant is stripped off the spines, it is quite edible. The plant is native to the European region, North America and Asia. You can eat thistle raw, boiled, or steamed. However, the options are not limited by that. There are quite a few recipes with thistle – thistles au gratin with truffles, thistle soup with chicken, peasant pasta with thistle stalks, vegan greek salad, and even sweet chili thistle.

The most delicious part of the plant is the stalks. They are juicy, crisp, and with a mild flavor. Spiny flowerheads are also tasty if you have enough patience to take away spikes. So do not judge the plant by its appearance and try it out.

Thyme

Another plant extensively used in cooking is thyme. Thyme has a lemony, earthy, and a bit of mint flavor similar to rosemary or oregano. The plant grows in Southern Europe and the Mediterranean. Ancient Greeks added thyme to bathwater. Thyme is used mainly in meat dishes, soups, stews, and sauces. Besides European cuisine, it is also commonly used in Thai dishes. Also, thyme has a range of health benefits.

Thimbleberry

If you cannot imagine your life without berries, then you will be glad to discover another berry starting with th – thimbleberry. Native to Northern America and Southern Canada it not only has a sweet taste but also possesses health benefits. Thus, thimbleberries have a high level of Vitamins A and C which can treat scurvy. Tea made from leaves and roots has the property of nausea, diarrhea, and vomiting treatment.

Thimbleberries are good to eat raw or in jam. Interestingly, thimbleberry jam contains less sugar than other jams. Also, if the season has already passed, you can enjoy frozen berries. They still have their taste and medical properties.

Thousand island dressing

Thousand island dressing is one of the most popular dressings in the United States. The name of the dressing originates from the chain of islands scattered in the North of New York and Southern Canada on the Saint Lawrence River. And it was first served in the hotels located in that region.

Thousand island dressing is made with mayonnaise, ketchup, tomato puree, olive oil, lemon juice, chili sauce, vinegar, mustard, Worcestershire sauce, and paprika. The dressing goes well with basically everything but is good with salads, burgers, fries, and chicken.

Thuringian dumplings

Thuringian dumplings is another food that starts with th that probably you have never tried. Now it is time to fix it. Thuringian dumplings as one may guess from the name come from the German state Thuringia. It was even recognized as a state dish in 1997 by the state government. Those medium-sized softballs are made with a mix of potato, flour, butter, milk, eggs, and salt and they are often filled with meat. They are especially tasty and fulfilling in the cold winter season.

Thuringian sausages

Another dish starting with th Thuringia is proud of is Thuringian sausages. Moreover, you will never try them outside Germany, since they have protected status under European Union Law. Very often sausages are served alongside the above-mentioned dumplings. Thuringian sausages are made with a selection of meat – beef, pork, or even veal, seasoned with spices and garlic and smoked. With this dish, you have the chance to go back in time, because the first known recipe dates back to 1613.

Thoshky

Seems like we have other dumplings on the list – thoshly. Thoshky is a traditional Czech dish – dumplings filled with cheese or fruits. They are very light and fluffy. Traditionally the fruit is plum, but you can find any fruit you like. Thoshly is usually served as a side dish, snack, or even main dish.

Three bean salad

Three bean salad is called that for good reason – it consists of three different bean types – red kidney beans, wax, and green beans. Usually, beans are dressed with vinegar, olive oil, and a bit of sugar. The salad is extremely healthy since it has almost 20 % of fiber daily norm, which reduces the risk of heart disease, type 2 diabetes, and obesity. The salad is perfect as a side dish and as a light salad for picnics.

Thin crust pizza

Time for the most popular food in the world – pizza! There is no single recipe for thin crust pizza as it refers to any pizza with very thin dough. Thin crust pizza is also known as pizza Neapolitana since it originates from Naples. The filling can be different, but the secret of pizza lies in the dough. For the dough, you will need dry yeast, white sugar, warm water, flour, and salt. Baking takes only 8-10 min, so in 15 min you can make tasty, warm pizza for dinner.

Thai fried rice

Funny enough, all Thai food starts with th. This time we will talk about Thai fried rice. It is a very rich and tasty dish. Thai fried rice is usually cooked with jasmine rice, chicken or shrimp, onion, garlic, egg, tomatoes, and of course, different seasonings such as salt, soy sauce, or fish sauce. The rice is boiled and then fried with all other ingredients. Thai fried rice is easy, tasty, and with Thai flavors.

Thai green curry

You do not need to go to Thailand to try Thai green curry. All the ingredients are easy to find in local shops. For the dish, you will need green curry paste. You can find it in the shop or make it at home. The Thai green curry recipe includes chicken, snowpeas, curry paste, kaffir lime leaves, sugar, fish sauce, coconut milk, eggplant, sugar, chicken or vegetable broth, Thai basil, and lime juice. First, you need to fry the green paste, then add chicken or vegetable broth, coconut milk, and kaffir lime. Then you add chicken and put it on fire for 10 min. Then put eggplant and snow peas and finish with basil and lime juice. Overall, it takes only 30 min to make Thai green curry.

Thai rice stir-fry noodles

If you are craving noodles, you can try Thai rice stir-fried noodles. The dish is made with fried rice noodles, vegetables, chicken and shrimp, and dark soy sauce – the most standard ingredients in Thailand. The best thing about Thai rice stir-fried noodles is that the main ingredient is rice noodles and sauce (soy sauce, fish sauce), anything else you can add based on your preferences. The secret is rinsing noodles in cold water to prevent them from sticking. All other ingredients of your choice are fried in a wok and then mixed with noodles and sauce. And the delicious meal is ready to be served.

Thieboudienne

Now we are traveling to Africa to try another food that starts with th. Thieboudienne is a traditional dish of Senegal. The ingredients include fish (fresh or dried), rice, vegetables (carrot, pumpkin, cabbage, eggplant), parsley, tomato paste, onion, garlic, and peppers. The dish is a symbol of hospitality since it is eaten from a large dish with hands, a spoon, or a piece of bread.

Thali

Our road leads us to South Asia – India and Nepal. The main ingredients of the dish are rice and dal (thick lentil soup). The dish is served on a big round plate with rice in the middle and small bowls with vegetables, curry, traditional bread, and other sauces. Interestingly, in restaurants the portions are not limited, the waiter will serve you the dish until you are full.

Thosai

Thosai is a traditional Indian pancake. This dish is not an appetizer, snack, or dessert – it is everything. Thosai can be eaten sweet with sugar, spicy with chili, or savory with potato curry. It can be anything you want. But they are the best when they are fresh and hot. Thosai pancakes are made with rice flour and shredded coconut. Then thosai are served with tea or coffee.

Thermador

We are going to the beautiful country France with its tasty dish Thermador. Thermador is a style of cooking lobster. Lobster meat is removed from the shell and cut into pieces. Then the meat is stuffed back together with cream sauce and cheese and broiled for up to 10 min. It is easy and extremely delicious.

Theeyal

Theeyal as one may understand from the name originates from India. The main ingredient is roasted coconut which gives that rich brown color to the dish. Other ingredients include shallot onion, tamarind, dried red chilies, coriander seeds, cumin seeds, black pepper, sugar, salt, and oil. The dish is traditionally served with rice.

Thukpa

Now we are traveling to the mountain region of Tibet and Nepal to try another food that starts with th – thukpa. Thukpa is a thick noodle soup with chicken. It is made with a generous amount of spices and coconut milk. In the bowl of thukpa noodle soup, you will find rice noodles, chicken, carrots, lemon juice, onion, garlic, tomatoes, and different spices. The flavor varies from mild to spicy depending on the number of spices in the soup. Thukpa soup is traditionally served during Tibetan New Year.

Thengai sadam

Thengai sadam or coconut rice originates from Thailand. The dish consists of coconut, rice, spices, and curry leaves. Rice is boiled while other ingredients are fried slightly in a pan. Then served with yogurt and vegetable salad.

Tharid

Tharid is a traditional Turkish and Arab dish. It is made from bread pieces in vegetable or meat broth. The bread is simply put into the broth and eaten with meat. The dish is especially popular during the holy month of Ramadan. Throughout different countries, the recipe differs. Thus, in Morocco, the meat is layered with thin pastry dough.

Thenthuk

Thenthuk is another Tibetan noodle soup. It is the Tibetan version of Nepalese thukpa soup. The distinguishing feature of the soup is dough flat pieces – noodles. They are thrown into the boiling broth. Thenthuk soup can be vegetarian as well as with meat, usually chicken.

Thong yip

Thong yip is one of the traditional Thai desserts. The name means gold and symbolizes prosperity and wealth. Thong yip is made with rice, coconut milk, egg yolks, and jasmine-flavored water. The dessert has a symbolic meaning and usually is served during weddings and other celebrations to wish luck, success, and prosperity. If you happen to go to Thailand, search for a golden star or flower-shaped Thong yip dessert.

Thalipeeth

Thalipeeth is a spicy flatbread typical of India and other Asian countries. Thalipeeth has quite a lot of ingredients that you would be able to find easily at the local store, but basically, it is a combination of flour and a mix of spices. Thalipeeth is healthier than usual bread due to its high levels of fiber and protein.

Thalassery biryani

The last food that starts with th for today is thalassery biriyani which originates from India. It is another rice dish with chicken and spices, but the specialty of this dish is that it has green chilies, which cannot be found in other biriyani variations.

Conclusion

In this article today we made a mental world tour to get to know different food that starts with th – appetizers, soups, main dishes, and even desserts. Your food wish list for sure was supplemented by a couple of the dishes mentioned in the article. Many dishes are not only rich in flavors and tastes but also with nutritious values and health benefits. But there is so much more to discover in the world. Always stay hungry, not only for food but also for discoveries.