Showing posts with label Food. Show all posts
Showing posts with label Food. Show all posts

08 June 2026

How to Fix Bad Takeout Pad Thai (Recipe)

Photo by Hidden on Unsplash
There is one rule with Pad Thai: don't order it from anywhere but a Thai restaurant. And yet I keep doing it anyway,

Okay, maybe some non-Thai places do make good Pad Thai-- just none that I've found. I'm currently stuck in a Thai-restaurant desert. I should really find a recipe and try making it myself. But we have a Chinese place nearby that my SO likes. Unfortunately, aside from the excellent spring rolls, it has a severely limited selection of vegetarian options, which is a problem because spring rolls aren't exactly a meal. So the vegetarian Pad Thai called to me like a Siren.

And turned on me like a Siren too. 

There was no tofu. No peanuts. No fresh bean sprouts. No cilantro. Instead I got standard Chinese stir-fried vegetables and really off-putting noodles that smelled strange. Yeah, I don't know what that restaurant is thinking-- their other food is great (from what little I've tried and what I've been told). 

There was too much to waste (and it wasn't exactly cheap), so I decided to do what I could.

 

Improved Takeout Pad Thai 

fresh or leftover takeout Pad Thai

extra firm tofu

oil for cooking 

dry roasted peanuts, whole or chopped

peanut butter

hot pepper flakes/crushed red pepper 

fresh bean sprouts 

fresh cilantro 

(The add-ins are all optional. The key is to figure out what your bad takeout is missing and replace it without going to too much effort. Amounts are all adjustable, based on how much Pad Thai you have.)

Pat tofu dry and cut it into cubes. Heat a small amount of oil in a pan and fry tofu cubes over med-low heat, turning occasionally, until golden brown. If you want crispier tofu, coat in cornstarch before frying and use more oil.

If noodles are cold/leftover, put them in the pan with the tofu to reheat them (drain oil first). If the Pad Thai is still hot, place it in a large bowl so that ingredients can be mixed in. 

Add 1 to 2 tablespoons of peanut butter to the pan with the tofu and Pad Thai and stir until it softens and coats the noodles. As it's heating, stir in whole peanuts (if using) and hot pepper flakes to taste. Stir well to combine everything. Remove from heat and portion into serving dishes. If Pad Thai was set aside, add the mixture from the pan to it and stir well before dividing into serving dishes.

Top with fresh bean sprouts, chopped peanuts (if using), and fresh cilantro. Serve.

 

I got two more meals by doing this with my leftovers. The add-ins hit the spot, and though it wasn't exactly authentic, it was still really good. So good, I might even get the bad takeout again the next time I'm craving Pad Thai. 

Do you have your own techniques for improving bad takeout? Share in the comments...

Cheers,

Aspasia

PS: Follow me on my official site: AspasiaSBissas.com

My Books 

Bleeding Heart

Love Lies Bleeding

Blood Magic

Tooth & Claw

(Links take you to all available stores. Love Lies Bleeding and Bleeding Heart are also available in paperback.)

 

 

 

02 March 2026

Recipe: Slow-Simmered Pasta Sauce


A delicious vegan sauce that's a hit even with diehard carnivores!

 

Slow-Simmered Pasta Sauce 

1 litre (approx. 4 cups) tomato juice (you can also use crushed tomatoes, thinned with a little water)

1 med-lg yellow onion, chopped 

2 to 3 garlic cloves, minced 

250 g (8 oz)  cremini/brown/baby bella mushrooms, chopped coarsely

1 large sweet bell pepper, chopped

3/4 tsp dried oregano, crushed

1 dried bay leaf

1 Tbs fresh basil, chopped

1 Tbs dried parsley (or a small bunch of fresh leaves, stems removed and leaves chopped)

1 tsp crushed red pepper flakes, or to taste (optional)

Salt and pepper, to taste

Good quality olive oil 

Your choice of fresh or dried pasta 

 

Pour 1 to 2 Tbs olive oil into a large pot (enamelled cast iron, if you've got it). Heat over med-low heat and add onion. Stir until softened and translucent, then add garlic and mushrooms. Once the mushrooms are softened (about 5 minutes), add in pepper. Cook, stirring, for another minute or two.

Add tomato sauce/crushed tomatoes to the pan with the vegetables. Stir well. Add in oregano, bay leaf, basil, parsley, crushed red pepper flakes (if using), and salt. Stir again, then cover pot with lid. Let simmer for 30 minutes.

Remove lid from pot and stir. Taste and adjust seasonings (at this time you can add in some ground black pepper, if desired). Lower heat so that the sauce is lightly simmering, and partially place lid back on (leaving a gap for steam to escape). Leave on a low simmer for two or more hours, stirring occasionally (once every 30 minutes). The sauce doesn't need to be watched constantly, so you can do other things while it's cooking (but it does need to simmer that long). If sauce gets too thick as it's cooking, add a little more tomato juice, broth, or water.

Sauce is ready anytime after the 2 hour simmer (although the longer you can let it go, the better). Remove bay leaf. Cook pasta according to package directions.

As soon as pasta is cooked and drained, place in individual bowls or plates, and add a generous amount of sauce. Add some grated cheese, if you want (I like Asiago) and serve with a salad and bread on the side.

Serves 2 to 4

 

Variations

1. Add a bunch of washed, chopped spinach to the pan when you add the tomato sauce. 

2. Chop a small zucchini and add the pieces to the pan when you add the bell pepper.

3. Add some butter to the olive oil when cooking the vegetables, or stir 1 to 2 Tbs of butter into the sauce after simmering.

The basic ingredients. I had mini sweet peppers on hand, so I used the equivalent of a bell pepper.



I meant to take more pictures, but got distracted and forgot (oops).

Feel free to ask any questions you have in the comments. And if you make this, let me know how it turned out. Don't forget to get my books (links follow)! 

My Books 

Bleeding Heart

Love Lies Bleeding

Blood Magic

Tooth & Claw

(Links take you to all available stores. Love Lies Bleeding and Bleeding Heart are also available in paperback.)

 

Cheers,

Aspasia

PS: Follow me on my official site: AspasiaSBissas.com

All photos by Whimsy Bower/Aspasia S. Bissas

 

 

 

13 October 2025

Happy Thanksgiving!

 

 
Autumn is my favourite time of the year: the weather, the colours, the leaves, the crispness in the air, cozy sweaters, the food, and the holidays! Halloween rules, of course, but you can't go wrong with Thanksgiving, either. We had our dinner yesterday at my sister's house. I thought I'd share a few photos of the feast (I came early and helped with the prep)...
 
The massive charcuterie board that went the entire length of the table--it was impossible not to snack! There was a variety of crackers, cheeses, deli meats, pepper strips, baby carrots, grapes, fresh figs, and dried apricots. One end had a bowl of hot pepper jelly (excellent on a cracker with brie) and the other end had a bowl of hummus, homemade by my niece. 
 

The platter in the background is full of homemade spanakopita, which is a Greek spinach-cheese pastry made with filo. Everyone agrees my sister has perfected the recipe.

This was my dinner (starting at the bottom and going clockwise): mashed potatoes; homemade cranberry sauce; green beans with almonds; roasted cauliflower; mixed greens salad with beets, apples, and goat cheese; and glazed carrots. There was also a butternut squash soup.

I meant to take more photos, like of the soup and the dessert table, but I was distracted and forgot (oops). The food was all excellent and I'm looking forward to leftovers. The company was also good, which is really what it's about. I hope all who are celebrating this weekend are having a fantastic time!

What I'm thankful for: getting to enjoy another beautiful autumn.

Are you celebrating Thanksgiving this weekend? What are you thankful for? Share in the comments...

Cheers,

Aspasia

Don't forget to follow me on my official site: AspasiaSBissas.com, and  if you're looking for your next read, I've got you covered!

 

Love Lies Bleeding

Bleeding Heart

*Blood Magic

*Tooth & Claw

(Links take you to all available stores. Books marked * are free everywhere other than Amazon. Love Lies Bleeding and Bleeding Heart are also available in paperback.)

 

31 December 2021

Happy New Year

 

Happy New Year, blog post by Aspasia S. Bissas, aspasiasbissas.com. Happy new year 2022, recipe, loukoumades, greek doughnuts
Photo by olia danilevich on Pexels.com

I don’t think it’s too much to hope for a better year in 2022, so I’m sending you all my best wishes for good things ahead!

There are a few different New Year’s traditions in my family that come from our Greek culture. The one I’ll be indulging in tomorrow is making Loukoumades, or Greek doughnuts. These were a highlight of the holidays growing up, and I thought I’d share my mom’s recipe. Enjoy!

Loukoumades (Greek Doughnuts)

This recipe makes enough for at least 6 people. Feel free to halve the amounts to make less.

Loukoumades, Greek Doughnuts, Greek Pastries, greek honey doughnuts, honey doughnuts, greek honey pastries, honey pastries honey, cinnamon, syrup, recipe, how to pronounce loukoumades
Like with clouds, it can be fun to try to figure out what the different shapes remind you of

(Apologies for the lack of precise measurements– my mom was one of those cooks who just knew how to make things. Luckily the recipe doesn’t need to be too precise.)

2 highball glasses/tall drinking glasses of warm water

3 soup spoons yeast

1/2 teaspoon salt

4 soup spoons vegetable oil (or olive oil, if you want to be authentic)

2 to 3 highball glasses/tall drinking glasses all-purpose flour

Mix together water, yeast, salt, and oil in a large bowl. Add flour, mixing in thoroughly. Batter should have a similar consistency to pancake batter (not too thick nor runny). Cover the bowl with a clean tea towel and let sit until mixture has doubled in bulk.

Once the batter is ready, pour vegetable oil several inches deep into a saucepan (don’t fill the pan more than halfway). Heat oil over high heat. To test if it’s hot enough, carefully drop a small amount of batter in; if the batter floats and oil bubbles around, you’re ready to start making the loukoumades. (If the batter immediately turn brown, the oil is too hot. Turn it down and test again in a few minutes.)

Lower heat to medium-low. Carefully drop in scant tablespoons of batter (the loukoumades puff up, so you don’t want to make them too big). Don’t crowd the pan. Fry loukoumades, turning them until they are lightly golden and crispy. Remove them with a slotted spoon and place them in a bowl or large dish lined with paper towels. Continue until you’re out of batter, adding more oil to the pan, if necessary.

SYRUP

2 cups unpasteurized honey

3/4 cup to 1 cup water (depends on whether you prefer a thicker or thinner syrup)

Simmer water and honey together in a small saucepan for 3 to 4 minutes. Lower heat to minimum and keep warm.

TO SERVE:

If you prefer crispy loukoumades like I do, pour some syrup into an individual bowl, sprinkle with ground cinnamon, and dip loukoumades into the syrup as you’re eating them.

If you prefer softer/sweeter loukoumades, place them in a serving bowl. Pour the syrup over them and sprinkle with cinnamon. Eat while still warm.

You can also reheat loukoumades in the oven at 350F (175C) for about 15 minutes. Loukoumades are best eaten the same day.

How to Pronounce:


 

Wishing you a sweet 2022,

Aspasía S. Bissas

[Follow me on my official site: AspasiaSBissas.com

29 February 2016

Recipe: Goat Cheese with Raspberry Vinegar and Lavender Honey

I'm currently reading On Rue Tatin, a cookbook author's memoir about "living and cooking in a French town."


I'm enjoying the book, drooling over the nun's cloister she and her husband bought and restored, and wishing I had access to a farmers' market like the one in Louviers. On the other hand, the more I read, the surer I am that the French lifestyle is not for me (for a start, the process of buying anything at her local grocery store sounds painful). But one of the best parts of the book are the recipes included at the end of every chapter. When I saw the recipe for Goat Cheese with Raspberry Vinegar and Lavender Honey, I knew I had to try it right away as (for once) I actually had all the ingredients (and have been looking for a good way to use two of the three). This recipe is easy to make and delicious, so a win all around. Serve as part of a cheese platter or as a snack with crackers or a baguette or artisan bread. The author claims she even serves it as dessert sometimes.


Goat Cheese with Raspberry Vinegar and Lavender Honey

2 medium size fresh goat cheeses/chevre (about 11 oz/330g)
2 1/2 teaspoons raspberry vinegar
1 tablespoon lavender honey

Place the goat cheese in a medium sized bowl and, using a fork, mix in the raspberry vinegar. Pack the cheese into a small bowl and refrigerate for several hours or overnight.

At least 30 minutes before serving, remove the cheese from fridge. Just before serving, heat the honey just enough so that it liquefies (if it has solidified), and pour over the goat cheese. If desired, you can garnish with a few fresh or dried lavender flower buds and/or fresh raspberries.

6 small servings

EDIT: I made only half the recipe. With the remaining goat cheese, I skipped the step with the vinegar and instead mixed in some freshly ground black pepper and minced fresh basil before pouring lavender honey over the cheese. This was also an excellent combination. I'm sure any good quality honey can be substituted for lavender honey. 
 
[Edited to update title and link. Follow me on my official site: AspasiaSBissas.com

13 July 2015

Provence the Beautiful


You can  probably tell I took this from the car. We were on our way to the lavender fields and this was a lovely little town called L'Isle-sur-la-Sorgue, known as the "Venice of Provence." I'd love to visit again and actually have a chance to look around. By the way, that reflected glimpse of my hat is as close as I got to a selfie :)  
I thought I would end my posts on Provence with some photos of villages and the region in general. The first batch of shots are from my day out with Elodie of Provence Authentic (you can read more  here about the great time I had with Elodie).

That castle on the hill is the ruins of one of the Marquis de Sade's castles. It's in the town of Mazan and is currently owned by designer Pierre Cardin. Apparently Mr. Cardin holds a yearly event to raise funds to restore the castle. Just a thought, but I think he'd have a lot of luck holding a fundraiser BDSM ball in the ruins--I'm sure the Marquis would approve.

This is the beautiful town of Roussillon. In fact, it's been named one of France's most beautiful villages, and I have to agree. Deposits of ochre in the soil there are what give the buildings their vivid colours. It was a bit touristy, but I didn't care. I loved the buildings and the fantastic view (which, like an idiot, I didn't take pictures of). We also stopped for ice cream at a great little place that had unusual flavors, including basil and violet (I went with lavender to keep with the day's theme).


All the colours on the buildings are completely natural and derived from the soil


This was a sketchy looking staircase that supposedly led  back up to the main village square at the top of the hill....
It just kept going...
...and going...
That doesn't look right. It was fine, though--the exit was just around the corner and it opened onto a side street with some very cool little shops.


The next village s called Gordes and it also one of France's most beautiful villages.  You may have heard of it thanks to Peter Mayle's A Year in Provence.  The whole town is made of stone and there are even troglodyte caves there. It was also a stronghold of the Resistance in WWII. France's history is extensive and fascinating, even in these small villages. I don't think a lifetime would be enough to learn it all.


This would have been a great picture if it weren't for that TV antenna! Who still uses those?


Church doorway
Niche above church doorway. I believe the statue is of the Pope at the time when the church was built.

Because the cliff-side town doesn't have much room for expansion, people started building over streets. The "ceiling" of this passageway is actually part of someone's house.
Stunning views

Just outside Gordes we pulled over to take a look at this 12th century monastery, Abbaye Notre-Dame de Senanque. To the right is their personal lavender field (not yet in bloom). Apparently seven monks live there.

We visited yet another Most Beautiful Village of France: Venasque. For some reason there were hardly any tourists here, even though it was just as picturesque and historic as Roussillon and Gordes. It is well worth a visit.


I loved all the hollyhocks that seem to sprout wild throughout France. This one was outside a church in Venasque.

Although this wasn't the only church I visited, this is the only one I took photos in.


This is a solid silver cross that continuously rotates. This side portrays Mary; the other side features Jesus.



This is the same shot as above, with a lighting adjustment.
We stopped at a farm stand to buy some cherries, in season and a specialty of the Vaucluse region (I'm not entirely sure how the regions are decided in France but we were in the Luberon, which is part of Provence. Vaucluse is also part of Provence and seems to encompass a large area that includes at least part of the Luberon).


The remaining photos are of Avignon and a few shots I got from the train back to Paris. France is so beautiful and inspiring, I just want to keep going back and exploring...

This is the famous Pont d'Avignon. I don't know about anyone else but I think between school and piano lessons, I spent my entire childhood learning this song:

Sur le Pont d'Avignon

Sur le pont d'Avignon,
L'on y danse, l'on y danse,
Sur le pont d'Avignon
L'on y danse tous en rond.

Les belles dames font comme ça
Et puis encore comme ça

Sur le pont d'Avignon,
L'on y danse, l'on y danse,
Sur le pont d'Avignon
L'on y danse tous en rond.

Les messieurs font comme ça
Et puis encore comme ça.

Sur le pont d'Avignon,
L'on y danse, l'on y danse,
Sur le pont d'Avignon
L'on y danse tous en rond

Les jardiniers font comm' ça
Et puis encore comm' ça

It was immensely satisfying for me to finally see this bridge (sadly, no one seemed to be dancing on it). It actually is quite a lovely structure and worth a visit, as is the town of Avignon.


A short distance from the pont there was what seemed to be a parking lot with a tiny fun fair (permanent? temporary?) set up. I loved the Ferris wheel and wish I'd had a chance to take some better photos of it.

Side note: on the sign on the right of the picture above, you can see the French symbol for a speed bump. Every time I saw one of these signs, I had to smile because it totally reminded me of Le Petit Prince/The Little Prince and the book's illustration of a man's hat:


 Which (spoiler alert) turns out to be:

An elephant inside a boa constrictor.

I love The Little Prince. It was a nice bit of whimsy on the trip. Crazy French speed bumps :) (Btw, the signs in Toronto are much less fun).

These last photos are at the train station or taken from the train. I have to say, I did not enjoy taking the train. Although it was a smooth ride and much faster than driving from Provence to Paris, it was uncomfortable and frustrating. There's not nearly enough room for baggage (especially when fellow passengers put small bags that could fit in the overhead racks on the racks meant for large pieces of luggage). And I was shocked at how unhelpful the train staff were, both in Paris and in Avignon. On both trips I asked for help finding a spot to put my one piece of luggage (not because I was lazy, but because I really didn't know what to do). Both times I received excuses ("Just put it wherever" and "I need to get off the train now." Really?) I had no choice but to leave my suitcase unsecured, out in the open. I spent the entire time worrying about someone snatching it at the next stop (because, of course, you can't see the luggage from the seats, and if you're sitting next to the window you can't get by your seatmate--you have to ask them to get up, which doesn't work so well if they're asleep). Anyway, it was all fine in the end but next time I need to take the train in France, I'm getting a first class ticket.

A piano for your use at the Gare d'Avignon (train station).
There are parts of Provence that feel like being inside a Van Gogh painting. All this particular landscape needs is a couple of cypresses and maybe a haystack.


Lots of lovely looking villages, castles, and churches on hilltops.
I actually saw my first lavender field from the train on the way to Provence. They're just as magical from a distance, although they don't smell quite as nice.



I've been missing Provence since I left (although I am pretty happy not to be suffering the 40C July heat). I can't wait to go there again. Among so many other places I'd like to visit (or revisit) is Arles, the town where Van Gogh lived and worked.

Next post: Paris Day 1

Missed one of my posts about France? 
Photos ©Whimsy Bower
 
[Edited to update links. Follow me on my official site: AspasiaSBissas.com]