Category: Vegetarian
Olive Oil Shortbread with Rosemary & Chocolate Chunks, A Tale of Two Wedges

Olive Oil Shortbread with Rosemary & Chocolate Chunks, A Tale of Two Wedges

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Last week was a busy week-work and several evening commitments were on my to-do list. One of the realities of living in the Bay Area is the exceptionally ugly commute (up 1.5 hours to go 25 miles-yeah-go figure) so my commute has taught me to ALWAYS VOLUNTEER TO BRING DESSERT since I invariably run late.  So my plan was to make cookies,  I could make them in advance, bring them with me to work, go directly from work to each function, and be forgiven for being late because who gets mad at anyone who brings homemade cookies?!

I needed a vegan option as well as a regular sweet bite for the meetings.  I decided the Grapefruit Thyme Shortbread (it’s my flavor of the month cookie) would be my non-vegan cookie.  The vegan option was going to be a bit trickier, I am a butter-believer.  As luck would have it, a recipe for Olive Oil Shortbread with Rosemary and Chocolate Chunks from Smitten Kitchen Every Day Cookbook popped up on my feed.  Hmmm, now how did Facebook know I needed a vegan dessert recipe?

Not funny?  Too soon?

Olive Oil Shortbread with Rosemary and Chocolate Chunks

Surprisingly (at least to me), the rosemary and chocolate meshed well.  The flavors really stand out and I didn’t think about the no butter factor. The sprinkling of turbinado sugar on top provided a nice crunch while the cookie itself had a nice fine crumbly texture.

Olive Oil Shortbread with Rosemary and Chocolate Chunks

I changed the baking method for the Grapefruit Thyme Shortbread, my non-vegan option.  Wanting a more traditional shortbread and keeping with my wedge theme, I baked it in a round pan and cut it into wedges right out of the oven.  Unlike the first time I made them, this version had a casual, rustic appeal.  While the cutout version had a fine crumb and crisp edges. These are a bit softer, almost cake-like, without the crisp edges. Still delightful, just different.  Putting on my ATK hat, made sense due to the differences in baking methods. I consider this a bonus, 2 cookies for the “dough” of one.

Grapefruit Thyme Shortbread Post

Grapefruit Thyme Shortbread

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Olive Oil Shortbread with Rosemary & Chocolate Chunks

Ingredients

  • Smitten Kitchen /every Day by way of Food52
  • 1 1/2 cups 195 grams all-purpose flour
  • 1/2 cup 60 grams powdered sugar
  • 2 tablespoons 25 grams, plus 1 teaspoon (5 grams) turbinado (raw) sugar
  • 1/2 teaspoon fine sea salt
  • 1/2 cup 120 ml mild olive oil
  • 1 teaspoon finely minced fresh rosemary leaves
  • 1/2 cup 85 grams semisweet chocolate, chopped into small chunks
  • 1 egg white beaten until loose (optional not vegan 🙁 )

Instructions

  • Heat the oven to 325° F.
  • In a large bowl, whisk together the flour, powdered sugar, 2 tablespoons turbinado sugar, and the salt.
  • Add the olive oil and rosemary and stir to combine.
  • Add the chocolate chunks and stir again.
  • Gather the dough with your hands into one mass.
  • Roll out the dough to an 8- to 9-inch roundish slab between two sheets of parchment paper. Remove the top sheet and use the bottom to slide the cookie round onto the back of a large baking sheet.
  • If desired—it merely provides a little shine—brush the cookie with the egg white. Sprinkle with remaining 1 teaspoon turbinado sugar. Bake for 20 to 25 minutes.
  • Slide the cookie round carefully onto a cutting board while the cookie is still totally hot. Cut with a sharp, thin knife into desired shape(s). Let cool completely, then separate.
  • Do ahead: This dough keeps well in the freezer. Baked cookies keep for 2 weeks in an airtight tin at room temperature.
  • Note: For a milder flavor, replace half of the oil with a neutral/flavorless one. You can cut this into shapes with cookie cutters, too, but the chocolate provides a little resistance.
Japchae-Oppa! Korean-Style, Sexy Noodles, Op Op

Japchae-Oppa! Korean-Style, Sexy Noodles, Op Op

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I decided to throw a surprise birthday party for the hubby. Since it was an impromptu event, I kept it simple. Just a handful of friends on a Friday night to help him celebrate another year.  The menu included his favorites, cheesecake, apple pie, and sushi from our favorite place. Badabing, easy peasy-done.  Then I started to worry, what if folks don’t eat fish?  Then I thought, what if I don’t have enough food?  A cardinal sin…so I added a few more of his favorites, Korean short ribs, Galbi, Ceasar Salad, and Japchae, a delicious Korean noodle dish.

The Skinny on the Noods

Japchae is Wes’s favorite noodle dish.  It starts with sweet potato noodles also called glass noodles (당면 Dangmyeon) for their transparency.  The noodles have a bit more elasticity and bite than wheat pasta and absorb seasonings well.  Season the noodles with soy sauce, sesame oil, garlic, and sugar, which gives the noodles that characteristic delicious garlicky, sweet-salty flavor.

The beauty of this dish is its flexibility.  Serve Japchae as a simple side dish, banchan, or as a main dish made with protein and vegetables.  Vary the kinds of vegetables and protein, but always include shiitake mushrooms, yellow or red onions, and secret sauce (ok, not really a secret just the Korean quadfecta of soy, garlic, sugar, and sesame).

Beyond that, go CRAZY!

Add wood ears-fungi for crunch, carrots, spinach, zucchini, or watercress for veggies and chicken or beef for protein. Other additions include slices of fishcake and strips of scrambled egg.  Knock yourself out.

Wes’s birthday version included chicken, carrot, zucchini, wood ear mushrooms, and spinach.  Yummo.

The key to this dish is advanced prep work.  Julienne vegetables, cut chicken into bite-sized strips, and make the sauce.  Soak the noodles, shiitake mushrooms, and black fungus in water. The noodles should be soaked in room temp water for an hour or two, so start your prep early.  You could make this a vegetarian dish by omitting the protein and marinating sliced shiitake mushrooms or pressed tofu.

Korean Jap Chae

My go-to recipe for Japchae is from a favorite cookbook called Hawaii’s Aloha Recipes published by The Japanese Women’s Society of Honolulu.  My copy is food-stained, pages tattered, filled with handwritten notes.  In short, well worn and well-used.  It’s my favorite cookbook for down-home Hawaiian/Asian cooking. Wirebound with few photos, but filled with treasured family recipes and stories-books like this one were created by folks to raise money for their church, temple, or community.  A reflection of who we are and the foods we have eaten for generations.

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Aggie's Japchae, Oppa Korean-Style, Sexy Noodles Op Op

Classic Korean Noodle Dish, Japchae a family favorite
Course noodles, Side Dish
Cuisine Asian, Korean
Keyword japchae

Ingredients

  • 1 pack of glass noodles sweet potato noodles
  • 1/2 pound flank steak or chicken cut into strips
  • 1 cup carrots julienned
  • 1 cup string beans French cut or zucchini strips
  • 1/2 cup yellow onions sliced
  • 6 dried shiitake mushrooms soak in hot water until soft. Squeeze excess water, remove stem and julienned
  • 1/2 bunch watercress or spinach
  • 1/2 cup black fungus soaked and cut into strips
  • green onions

Seasoning for noodles:

  • 4 T soy sauce
  • 2 T sesame oil
  • 1.5 T granulated sugar
  • 1 T roasted sesame seeds
  • 1/8 tsp black pepper

Marinade for protein

  • 1/2 tsp fresh garlic minced
  • 2 T soy sauce
  • 3/4 tsp sugar
  • 2 tsp prepared sesame seeds

Instructions

  • Soak noodles in room temp water for 1-2 hours until soft then drain. Alternatively boil for 7 minutes, drain and cool. Cut into 3-4 inch lengths. Set aside.
  • Cut beef or chicken or pork into strips. MIx seasonings and combine with protein. Set this aside too.
  • In a frying pan or wok, heat 1-2 T oil, add shredded carrots and fry just until tender. Don't overcook. Sprinkle with a little salt. Remove to plate.
  • Follow same procedure with zucchini or string beans. Add to plate with carrots.
  • In same wok, add 1 T oil and 1 tsp sesame oil, heat and add yellow onions, sir fry for approximately 1-2 minutes. Add chicken (beef), fry until half done, add mushrooms and wood ears and spinach, fry until meat is completely cooked.
  • Add noodles and sauce to wok, add carrots and zucchini to pan. Mix to combine.
  • Garnish with green onions and eggs.

Optional:

  • Fry 1 well beaten egg in an oil pan. Tilt pan to spread egg mixture into a thin sheet. Turn once. Remove and cool. Cut egg into thin strips.
  • Dish can be served warm or room temperature.
Mushroom Bourguignon (New Year’s Resolution #1)

Mushroom Bourguignon (New Year’s Resolution #1)

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I have a bucket list of New Year’s resolutions this year. Resolution #1, “EAT MORE VEGGIES and less meat”. This is going to be EASY and I am going to be a BOSS and slay this resolution. Why? Recipes like Smitten Kitchen’s Mushroom Bourguignon, that’s why.  It’s hearty, warming, a great stand-in for stews and it takes a fraction of the time to make as it doesn’t contain any meat.  I have been eyeing this recipe for quite awhile so with the cooler weather and my new year’s resolution it was definitely “fun”-ghi time.

Where’s the beef!? Sorry Sammy, you’re looking in all the wrong places

I decided to serve the mushrooms over a bed of creamy polenta, others have opted for noodles which looks equally delicious.  I’m a sucker for polenta or grits. When I was a kid I was a Cream of Wheat/Malto-meal fan whereas the rest of my family fell into the Quaker Oats oatmeal camp.  It’s a textural thing I guess, that and I loved the Cream of Wheat commercials, “Come in from the Cold”.

I used cremini mushrooms although I think a mushroom medley would work beautifully.  Next time I make this dish I think I’ll throw in shiitake mushrooms and portabellos to give it a meatier taste and texture.  Not being a strict vegetarian I opted for beef broth for the stock but feel free to use a vegetable broth. I’m also wondering if a little fish sauce (thank you Kenji Alt-Lopez) would up the umami factor for us omnivores.  I will let you know!

So 2018 resolution #1 gets a running start thanks to Smitten Kitchen’s Mushroom Bourguignon.  Next on my list? Cauliflower Steak and Puree from Genius Recipe.  Let the Veggie Times Roll.

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(Mushroom Bourguignon) New Year’s Resolutions

Ingredients

  • 2 tablespoons 30 ml olive oil
  • 2 tablespoons 30 grams butter, softened
  • 2 pounds 905 grams Portobello mushrooms, in 1/4-inch slices (you can use cremini instead or a medley of mushrooms)
  • 1 cup 115 grams pearl onions, peeled (thawed if frozen)
  • 1/2 carrot finely diced
  • 1 small yellow onion finely diced
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
  • Table salt
  • Freshly ground black pepper
  • 2 garlic cloves minced
  • 1 cup 235 ml full-bodied red wine
  • 2 tablespoons 35 grams tomato paste
  • 2 cups 475 ml beef or vegetable stock (beef broth is traditional, but use vegetable to make it vegetarian; the dish works with either)
  • 1 1/2 tablespoons 12 grams all-purpose flour
  • Egg noodles for serving also goes well with polenta or grits
  • Sour cream and chopped chives or parsley for garnish (optional)

Instructions

  • 1. Heat 1 tablespoon olive oil and 1 tablespoon butter in a medium-sized Dutch oven or heavy saucepan over high heat. Sear the mushrooms and pearl onions until they begin to take on a little color— your mushrooms will make a delightful “squeak- squeak” as they’re pushed around the hot pan— but the mushrooms do not yet release any liquid, about 3 or 4 minutes. Remove mushrooms and onions from the pan and set aside.
  • 2. Lower the flame to medium, and add the second tablespoon of olive oil. Toss the carrot, onion, thyme, a few good pinches of salt, and several grinds of black pepper in the pan, and cook for 5 minutes, stirring occasionally, until the onion is lightly browned. Add the garlic, and cook for just 1 more minute. Season with more salt and pepper.
  • 3. Add the wine to the pot, scraping any stuck bits off the bottom, then turn the heat all the way up and reduce it by half, which will take about 4 to 5 minutes. Stir in the tomato paste and the stock. Add back the mushrooms and pearl onions with any juices that have collected, and bring the mixture to a boil; reduce the temperature so it simmers for 10 to 15 minutes, or until both the mushrooms and onions are very tender.
  • 4. Combine the flour and the remaining butter with a fork; stir this into the stew. Season to taste with salt and pepper. Lower the heat, and simmer for 10 more minutes. If the sauce is too thin, boil it down to reduce to a “coating” consistency. Season with additional salt and pepper if needed.
  • 5. To serve, spoon the stew over a bowl of egg noodles (polenta or grits would work well), dollop with sour cream, if using, and sprinkle with optional chives or parsley.
  • Do ahead: The mushroom stew reheats very well on the second and third days, in a large saucepan over low heat.
So Eat It, Just Eat it (Roasted Cauliflower with Cumin, Turmeric and Lemon)

So Eat It, Just Eat it (Roasted Cauliflower with Cumin, Turmeric and Lemon)

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When I was a kid there was a definite hit list of vegetables we absolutely hated.  My brother and I had all sorts of tricks to avoid eating them.  We would stuff our mouths full of peas, run to the bathroom and spit them out.  We weren’t too big on brussels sprouts or cauliflower either, we would drop them in our napkins and again run to the bathroom to toss them out.  In defense of these veggies, our vitriol came not from the veggies themselves, but from the method of preparation.  Peas were often from a can (uh-huh, how many of you remember canned peas, greenish-gray mush balls-bleah). Cabbage and cauliflower were boiled-just the smell emanating from the kitchen would make us run and hide.  Brussels sprouts were absolutely horrible, bitter, sulfurous, and barely edible.

These days the quality of today’s produce is so much better. We can go to our local farmer’s market and find just picked brussels sprouts and cauliflower, vine-ripened tomatoes or corn that was still on the stalk that morning.  We have also discovered new ways to cook said vegetables that are INFINITELY better than boiling or steaming.

FOR EXAMPLE. I love roasted vegetables.  Roasting brings out the sweetness in veggies like cauliflower or brussels sprouts, making them absolutely delicious. Perusing Meera Sodha’s Made in India I came across a recipe for Roasted Cauliflower with Cumin, Turmeric, and Lemon. My first thought? Oh yeah, SO making that.

The recipe, like many in the book, calls for a mortar and pestle to grind the spices.  I know what you are thinking, oh please, you don’t have a mortar and pestle do you?  Way back when I graduated from pharmacy school I received a set of spatulas from Eli Lily (pharmaceutical gorilla) and a mortar and pestle.  They have served me well…just not in my profession.  The spatulas and the mortar and pestle were long ago re-purposed and added to my culinary gadget collection.  The mortar and pestle proved to be the perfect tool for grinding spices and making the spice paste for this dish.

The cauliflower is blanched for a quick minute, seasoned with the spice oil which gives it a vibrant golden yellow hue.  Pop it in the oven for a quick roast and yep, dunzo, dinner is ready.  A bowl of warm cauliflower, crispy on the edges, creamy in the center seasoned with cumin and turmeric in just thirty minutes.  I am thinking about adding cubed potatoes the next time I make this, a riff on Aloo Gobi.

Excuse me it’s time for me to run TO the dinner table.

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Roasted Cauliflower with Cumin, Turmeric and Lemon

Ingredients

  • 1 large head of cauliflower around 1 1/4 pounds
  • 2 teaspoons cumin seeds
  • 1 to 1 1/4 teaspoons salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground turmeric
  • 5 tablespoons canola oil
  • 1 lemon

Instructions

  • Preheat the oven to 350 degrees. Line two oven trays with foil and bring a deep-sided pan of water to a boil.
  • Wash the cauliflower, pull off the leaves from around the side, and discard. Break the cauliflower into small, fairly even-sized florets and set aside.
  • Put the cauliflower into the saucepan of boiling water and blanch for 1 minute, then drain really well. Let it dry for around 5 minutes in its own steam; if it is waterlogged it won’t crisp up nicely in the oven.
  • Using a mortar and pestle, grind the cumin along with the salt, then add the chili powder and turmeric, followed by the oil. Mix it all together really well.
  • Lay the cauliflower out onto trays in one layer and drizzle the spicy oil over it. Make sure the cauliflower is well coated
  • Put trays in the oven for around 30 minutes, shaking them every 10 minutes or so to ensure the florets roast and brown evenly. If they start to burn, loosely cover them with foil.
  • Put the roasted cauliflower in a dish or bowl, and squeeze the lemon over the top before serving.
  • Adapted From “Made in India” by Meera Sodha

Happy birthday Claire!
A-Looo? Anybody there? It’s Gobi time! (Cauliflower and Potato Curry)

A-Looo? Anybody there? It’s Gobi time! (Cauliflower and Potato Curry)

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Do you remember Bend It Like Beckham?  A little movie about soccer and following your dreams that launched a couple of careers (Kira Knightly for one) and was a sleeper hit.  Though a certified sports nut I really loved the scenes of the family gatherings and delicious food.  It reminds me of my own crazy family gatherings where down home food and “sage advice” from elders are the order of the day.  In between bites of fried noodles or dumplings my cousins and I nod in respectful agreement at our aunties and uncles then turn our heads to each other and roll our eyes when the inquisition begins.  Boyfriend? Girlfriend? When you getting married?  The food and their good intentions make the interrogation worth it.

Hidden in the DVD of the movie I found an entertaining bonus clip of the mom and auntie demonstrating how to make Aloo Gobi. A cauliflower and potato curry flavored with onions and tomatoes and spiced with garam masala, chili, ginger, garlic and cumin.  Inspired by the clip I made their version but this time went searching for another recipe.

So I turned to a favorite blog, Ministry of Curry and typed in Aloo Gobi. BINGO, up popped not just a recipe for Aloo Gobi but an Instant Pot version.  The pressure cooker makes short work of the dish.  Perfect for a quick weekday meal.

Prep the ingredients and have them ready to go into your pot.  I cut the cauliflower in good sized chunks and sliced the potato into wedges.  If you are a spice wimp like me use half the amount of garam masala.  Saute’ the spices and vegetables in the pot, cover, pressure cook for a couple of minutes. Voila’ dinner is on the table in the blink of an eye.  If you like your cauliflower with a bit of bite cook for 2 minutes.  I prefer them softer so I use 3 minutes.   Quick release the pressure or the veggies will be too soft.  Tasty dishes like this make it so much easier to focus on eating more vegetables and less meat.  Good for us and for the planet.

This dish can also be cooked on the stovetop.  Saute the onions, garlic, ginger and tomatoes. Add spices except salt and garam masala just like the IP recipe.  Stir in the cauliflower and potatoes, add water and  reduce heat to medium. Cook for 6-8 minutes stirring occasionally.  Add garam masala and salt, stir, cover and continue to cook until potatoes and cauliflower are at desired doneness approximately 10 minutes.  Stir in cilantro reserving some for garnish.  For conventional cooking cut the vegetables smaller or par-boil them halfway this will shorten the cooking time.

A shortcut to peeling and cutting your tomatoes, grating!

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A-Looo? Anybody there? It’s Gobi time! (Cauliflower and Potato Curry)

Ingredients

  • 1 medium onion thinly sliced
  • 1-2 cloves of garlic minced
  • 1 tsp fresh ginger minced
  • 2 plum tomatoes grated
  • 4 cups cauliflower florets cut into 2 inch pieces
  • 1 medium russet potato peeled and cut into wedges
  • 1 tbsp cooking oil or ghee
  • ½ tsp cumin
  • ½ tsp turmeric
  • 1 tbsp mild Kashmiri red chili powder Less if using a spicier chili powder
  • 1 tbsp cumin-coriander powder spice blend
  • 1-1/2 tsp garam masala Add 1/2 to 3/4 tsp for a mild to medium spicy curry
  • 1 tsp salt
  • cilantro for garnish lots

Instructions

  • Turn Instant Pot to Saute mode.
  • Once the hot sign displays add oil and cumin seeds. Sauté for 30 secs.
  • Add onions and mix well. Cook covered with a glass lid on for 3-4 min.
  • Add ginger and garlic, stir and cook for additional minute.
  • Add tomatoes, mix and cook covered for 2 minutes.
  • Add turmeric, red chili powder, cumin-coriander powder, garam masala and salt. Mix well.
  • Add potatoes and cauliflower florets. Add ¼ cup of water. Mix well.
  • Put Instant Pot lid on with pressure valve to sealing. Cook on Manual(Hi) for 3 mins. Note: Cook for only 2 mins if you like cauliflower to be more firm.
  • Quick Release and stir gently. Garnish with cilantro.
  • Serve hot with naan. I like mine with rice.

 
Love Letter to Rice (Garlic Rice)

Love Letter to Rice (Garlic Rice)

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On one of our weekend food treks, hubby and I headed to East San Jose in search of egg rolls and banh mi. Right in front of the entrance to the market was a display of different dried pasta on sale including tiny little pasta shaped like letters. Woohoo!  Haven’t seen pasta letters in ages. When the kids were little I would make rice pilaf using alphabet pasta. The kids loved it and called it “letter rice.”  They would spell their names and challenge each other to spell as many words as possible on their plates. We were totally bummed when our market stopped carrying our beloved alphabet pasta. A search of other markets came up empty so  I resorted to using star and rice-shaped pasta. Not the same, but a good life lesson for my kiddies…you can’t always get what you want.

I took a picture of the display with my phone and sent it to the kids with the exclamation “LETTERS!” then I bought a couple of bags (ok, more than a couple) to have on hand for when they come home.

Letter rice is a fusion of rice pilaf and Hainanese Chicken Rice, a Singaporean dish of poached chicken and rice.  The broth from the poached chicken is used to cook the rice for a double flavor whammy.  The rice is first sautéed with the Asian trinity of garlic, ginger and onions, tossed in a rice cooker (because I don’t know how to cook rice any other way), and cooked in the reserved stock.

IT IS STUPID EASY.  Maybe not as easy as making plain rice but with little effort you can jazz up your rice making it delicious and fun to eat.  Kid-tested, kid- approved.

Mains that aren’t “saucey” beg for letter rice as an accompaniment.  Letter rice in our house accompanies barbecued ribs or chicken, grilled fish, and STEAK. Yum.

Like many of the recipes, this one lends itself well to changes.  Tweak the Asian trinity.  Onions can be replaced by shallots, or use only garlic and omit the ginger and onions.  Having steak?  Use beef stock instead of chicken. Vegetarian? Use mushroom or vegetable stock instead.  I throw in dried mushrooms to intensify the flavor.  You can use all rice and skip the letters (auugh, why would you skip the cute shaped pasta), it all works.

The recipe is easy to remember.  For every cup of uncooked rice, use 1 fat clove of garlic (or 2 skinny ones), 1/2 to 1 teaspoon of ginger, and 1/2 shallot.  For each cup of rice or pasta, use 1 tablespoon butter or oil.  Saute’ the aromatics first, and when they begin to brown add the pasta and rice.  Watch your garlic carefully, do not let it burn or it will be bitter.

The quirky part of this recipe is I only know how to cook rice in a rice cooker (I should be embarrassed-I am).  I use the cup that comes with the rice cooker to measure my rice but a standard 1 cup measure for the pasta.  For 2 cups of rice,  use 1 cup of pasta and fill the rice cooker with the stock up to the 3 cup line.  Yep. Easy peasy if you have a rice cooker…

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Love Letter to Rice (Garlic Rice)

Ingredients

  • 2 cups long grain or basmati rice (measured in standard cup that comes with the rice cooker its equivalent to 3/4 cup
  • 1 standard measuring cup any small shaped pasta stars, letters, acini de pepe, or orzo
  • 3 tablespoons butter or vegetable oil or 50/50 of each

Aromatics

  • 3 large cloves of garlic finely chopped (garlic lovers or those living among vampires feel free to increase the amount of garlic)
  • 1 shallot finely chopped (or 1/4 yellow onion or 1 green onion green and white parts, finely chopped)
  • 2 teaspoons minced ginger

Liquid

  • Homemade or low sodium chicken broth can substitute beef or vegetable stock approximately 3-4 cups
  • 1/2 to 1 tsp salt
  • 1/4 cup dried sliced shiitakes or dried mushroom mix optional

Garnish:

  • green onions
  • cilantro leaves
  • 1 tsp sesame oil

Instructions

  • Melt butter or oil in pan
  • When butter is fully melted add garlic, shallots and ginger and saute' over medium heat until garlic begins to brown.
  • Add pasta and rice to pan. Stir to coat rice and pasta with oil thoroughly.
  • Put rice and pasta mixture in rice cooker and fill to the three cup line. If using dried mushrooms add them at this point.
  • Set to cook and you're done!

Back from school for the summer, Jordan requested “char Siu” style barbecued ribs and letter rice which prompted this post!  Here is the marinade for the ribs. Grill over indirect heat for 25-30 minutes in a covered bbq.  Flip and baste halfway through, then baste ribs with honey and grill over direct heat to slightly char ribs.

I remember my mom yelling at my brother and me “STOP PLAYING WITH YOUR FOOD, JUST EAT IT!”  Where is the fun in that?
Thai-rrific Noodles

Thai-rrific Noodles

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My hubby has a certain MO when it comes to food.  Over the years he has become a much more adventurous eater but for the most part he sticks to what he likes and when he likes something, he will eat it all the time.  Well, not all the time but pretty darn regularly.  I think of it as phase eating.  There was his pizza phase, which thankfully was during his training days-before me.  Currently he is in a Thai food phase. Favorite dish, Pad Thai of course.  Which is alright with me, I love Pad Thai. What’s not to like? Rice noodles stir fried with shrimp, bean sprouts, onions, tofu, flavored with fish sauce, tamarind and chilis.  Sweet, spicy, tangy, a flavor explosion.

After Wes came home for the umpteenth time with take out Pad Thai I decided I should try my hand at making Pad Thai. I pulled out my copy of Simple Thai Food (YES I have a Thai cookbook) and flipped to the recipe for Pad Thai.  I scanned the ingredients and much to my chagrin all I had on hand was the fish sauce.  Off to the market.

Tamarind paste-check, Palm sugar-check, radish-check, rice noodles-check.  Grab some shrimp, bean sprouts, cilantro, limes and onions, let’s go home and make a plate of deliciousness.

There is a bit of prep to be done.  Making the sauce, cutting the vegetables, shelling the shrimp and soaking the noodles.  The rice noodles, like pasta come dried but you don’t need to cook it.  You do need to soften the noodles though.  You can either soak them in cool water for 30-40 minutes or if you are in a hurry, soak them for 3 minutes in HOT water.  Drain the noodles and set them aside.  Don’t leave them in the hot water for any longer as the noodles will get mushy.

Not feeling shrimp? You can use beef, chicken or pork in place of the shrimp.  I used a combination of chicken and shrimp in my Pad Thai.  Cut the chicken, beef or pork into bite size pieces that will cook quickly.  Think stir fry.  You can omit the animal protein all together for a vegetarian version.

 

 

 

 

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Pad Thai (Adapted from Simple Thai Food)

Iconic Thai rice noodle dish, Pad Thai you can make at home!
Course dinner, lunch, noodles, One dish meals
Cuisine Thai
Keyword pad thai, rice noodle dish, rice noodles, Thai
Prep Time 45 minutes
Cook Time 7 minutes

Ingredients

  • 4 ounces dried rice noodles 1/8 to 1/4 inch wide

Sauce

  • 2 tablespoons tamarind pulp
  • 2 tablespoons fish sauce I like 3 Crabs brand
  • 3 Tablespoons palm sugar grated or 2 tablespoons brown sugar
  • 1/4 to 1/2 teaspoon chili flakes

Aromatics

  • 1 shallot finely chopped
  • 2 medium cloves garlic minced
  • 1/4 cup finely chopped preserved relish* optional
  • 2 tablespoons tiny dried shrimp soaked in hot water for 15 minutes and drained*
  • 5 tablespoons vegetable oil divided
  • 6 ounces skinless boneless chicken breast trimmed of visible fat and sliced into 1/4-inch thick strips or 6- 8 ounces large raw shrimp, peeled and deveined or a combination of both
  • 6 ounces extra firm tofu cut into matchsticks 1" long, 1/4 inch wide
  • 2 eggs lightly beaten
  • 6 Chinese chives or green part of 3 green onions cut into 1 inch lengths
  • 2 cups bean sprouts or 1 cup bean sprouts + 1cup shredded red cabbage

Condiments:

  • 1/3-1/2 cup roasted peanuts finely chopped
  • 1 lime cut into wedges for garnish
  • Fish sauce
  • Red Chile powder
  • Sugar
  • Cilantro sprigs

Instructions

  • Place dried noodles in room temp water and cover for 30-40 minutes until soft enough and pliable enough to wrap around finger without breaking. Drain and set aside.
  • Or bring enough water to a boil to cover noodles. Place noodles in bowl and put heated water over noodles. Let stand for 3 minutes, drain and set aside.
  • In small bowl, stir together sugar, tamarind, fish sauce and chili flakes. If using palm sugar make sure to crush or grate the sugar to help it dissolve. Set aside.
  • Heat 3 tablespoons of oil in a flat bottom wok or large frying pan (non-stick), add noodles and stir fry for about 1 min making sure the noodles are soft and coated with the oil.
  • Add sauce mixture to pan, stir fry for additional minute to coat noodles with sauce.
  • Push noodles to one side of pan, add & heat remaining oil. Add shallot, garlic, radish, tofu and dried shrimp to open side of pan. Stir fry additional minute.
  • Add shrimp or protein to shallot mixture side of pan and cook until the shrimp or chicken is almost cooked through 1-2 minutes.
  • Clear center of pan and pour eggs in, stir the eggs similar to cooking scrambled eggs.
  • Once eggs are cooked and most of moisture from noodles has evaporated, stir everything together.
  • Just before removing pan from the heat, fold in half the sprouts, green onions or chives and/or cabbage. AS soon as the vegetables are mixed in remove from heat and plate.
  • Garnish with remaining sprouts, peanuts, cilantro and condiments as desired. Place lime wedges on plate to squeeze on noodles.
  • Serve immediately YUM
Red Lentil Soup with Lemon (Just Another Meatless Monday…)

Red Lentil Soup with Lemon (Just Another Meatless Monday…)

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In an effort to eat healthier, we have cut back on animal proteins and upped our veggie game.  Don’t get me wrong, we still enjoy a good steak for special occasions and I am not giving up those slices of succulent pork belly in my bowl of ramen-no, not EVER.  Meat is our splurge.  But we have made a conscious decision to eat more vegetables and legumes on a daily basis.  Our search for tasty and different ways to prepare them has led to a virtual trip around the world through food.

World Food Tour In Our Own Backyard

Luckily we live in the Bay Area where Korean and Southeast Asian stores, Middle Eastern bazaars, Mexican Pandarias, and Indian markets are a short drive away.  Now that we are empty-nesters, Wes and I find ourselves tootling around on weekends stocking up on goodies from the various stores. As an added bonus, many of the stores have pre-cooked food, delis, and SAMPLES (lol) to try.  We come home not just with bags of groceries but with crispy KFC (Korean Fried Chicken Wings),  samosas, fried tofu flavored with bonito flakes, spicy garlic-chili eggplant, and fresh warm naan.

I do love going to the markets but at the same time, it’s a little (ok, a lot) intimidating.  I spend half my time standing in aisles Googling stuff or calling friends for advice.  My friend Namrata (whom we affectionately call the professor at work) is on speed dial whenever I go to the Indian Market.

Phone a Friend

Me: Uh, Namrata I’m at the store, HELP.  I want to make dal and I am looking at a rainbow spectrum of lentils, black, red, yellow, and green..which am I supposed to get?

Namrata: Well, what kind of Dal are you making?

Me:  Hmm, let me look (as I fumble with my phone trying to get to the net and carry on a conversation with her), it says Red Lentil Dal.

Namrata:  Buy the masoor dal, the yellow ones are moong dal, the black ones are for special occasions…….Namrata begins to sound like the grown-ups in a Peanuts cartoon.  I scan the shelves overwhelmed,  I think I have Dal overload.

Me: Hmm, this package says masoor or split red lentils, is that right?

Namrata: yes that’s the one.

Me: In my defense, the word “split” threw me off.  I come from “The World According to Rice”.

Next, I ask her about spices and chiles.  I have learned when I ask her “how spicy will that be?”  is a relative term.  If she says not too spicy, that means a glass of water close by and a napkin to blot the sweat off my face.  If she says a bit spicy that means running around with my “HAIR ON FIRE” screaming in an exorcist-like voice “I NEED WATER NOW”.  But she has been my go-to source for ingredients and spices and I’ve learned a lot.

Follow the ClarkBar

I wanted to make dal but I found a recipe for a red lentil soup in the New York Times.  So, I decided it would be a good first foray into using lentils. The recipe is by Melissa Clark whose posts in the New York Times are wonderful.  So wonderful, my brother has made her his cooking muse.  Which is amusing, I haven’t seen him go this gaga over anyone since the days when he ripped out pictures of Cybil Shepard from my Seventeen magazines.

Soup, What’s for Dinner or Lunch

This soup is delicious.  Wes is not overly fond of soups unless it is clam chowder but this one had him asking for seconds.  We love how the lentils absorb much of the liquid to create a thick substantial soup.  In addition, the flavor kick from chile powder and cumin is delish. A squeeze of lemon brightens the soup and adds a slight yummy tang.  You can tweak it by using ghee instead of olive oil and adding a pinch of garam masala. Dollop a bit of yogurt at the end.  This gives it an Indian flair.

For a tasty, filling dish that comes together in less than an hour (less time in an Instant Pot) try this soup.  Invite me over for a bowl, please.  Don’t forget the naan to go along!

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5 from 2 votes

Just Another Meatless Monday… Lentil Soup with Lemon

A delicious lentil soup from Melissa Clark and the NYT.
Course dinner, lunch, Soup
Cuisine Mediterranean
Keyword Melissa Clark, NYT Cooking, Red Lentils
Prep Time 15 minutes
Cook Time 30 minutes

Ingredients

Adapted from NYTCooking Melissa Clark

    The Aromatics

    • 3 tablespoons olive oil or ghee
    • 1 large onion chopped
    • 2 garlic cloves minced
    • 1 tablespoon tomato paste

    The Spices

    • 1 teaspoon ground cumin
    • 1 teaspoon kosher salt more to taste
    • ¼ teaspoon ground black pepper
    • Pinch of ground chile powder or cayenne more to taste

    The Rest

    • 1 quart chicken or vegetable broth
    • 2 cups water
    • 1 cup red lentils
    • 1 large carrot peeled and diced
    • Juice of 1/2 lemon more to taste

    The Finishing Touches

    • 3 tablespoons chopped fresh cilantro
    • Olive oil for drizzling optional
    • yogurt for drizzling optional instead of olive oil

    Instructions

    • In a large pot, heat 2-3 tablespoons oil or ghee over high heat until hot and shimmering**
    • Add onion and garlic, and sauté until golden, about 4 minutes.
    • Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, sauté for 2 minutes longer.
    • Add broth, 2 cups water, lentils and carrot. For a thicker soup only 1 cup of water. Note the soup will thicken the longer it sits after cooking.
    • Bring to a simmer, then partially cover pot and turn heat to medium-low.
    • Simmer until lentils are soft, about 30-40 minutes.
    • Salt and pepper to taste.
    • Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.
    • Reheat soup if necessary, then stir in lemon juice and cilantro and garam masala if using
    • Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.
    • Instead of olive oil finish with a dollop of yogurt and garnish with additional cilantro

    And YOU CAN MAKE THIS IN AN INSTANT POT OR PRESSURE COOKER=STUPID EASY **If using an Instant Pot or pressure cooker:

    • Saute vegetables in the bowl of the Instant Pot using the sauce function. This will take longer than stove top due to lower cooking temp of pot around 5-7 minutes.
    • Add all other ingredients, according to recipe. Cover and lock lid in place. Set cooking to manual for 10 minutes.
    • When timer goes off do a quick release.
    • Proceed with recipe, season and use a hand blender to puree soup in Instant Pot bowl.
    • Dunzo.
    Corn Porn (Sweet Corn Pesto with Pappardelle and Zucchini)

    Corn Porn (Sweet Corn Pesto with Pappardelle and Zucchini)

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    Ha, bet that got your attention!  It was a bit sneaky and underhanded but I think you will thank me in the end.  Summer means fresh corn on the cob.  For as long as I can remember we have been cooking our corn in a pot of water.  A dash of sugar, a splash of milk or cream, bring the water to a boil, in goes the corn, a couple of minutes later-done.  It took my daughter to get us to try something new, to think outside the pot if you will.  GRILLED CORN.  Yes it takes longer, is a bit more work as you need to turn the corn every few minutes to develop a nice char, but WOW.  It is so worth it!  Grilling intensifies the flavor of the corn and the char or grill marks turn otherwise monotone cobs into something sexy and edgy. See, corn porn!

    Grilled corn deserves more than just a sprinkle of salt and a pat of butter.  Don’t get me wrong I love buttered corn on the cob but its delicious with a squeeze of lime and spicy mayo, or a dash of chili powder and cumin topped with cotija cheese or hubby’s favorite, a smear of pesto and sprinkling of parmesan.  Can you say YUM?

    DSC04223

    We also use grilled corn in this lovely pasta dish I found on the blog SpoonForkBacon, Sweet Corn Pesto with Pappardelle and Zucchini Noodles.  Easy and quick, the recipe calls for corn two ways, ground into a thick pesto with almonds (or use pine nuts) and parmesan cheese. Pieces of grilled corn are tossed in at the end.  We jazzed it up by adding some crispy bacon (I don’t think the bloggers of SpoonForkBacon will mind) and chili pepper flakes.  If you want to keep this meatless add sautéed mushrooms instead of bacon.  The pesto is quite thick so reserve the pasta cooking water to thin it down.  Adding zucchini strands not only lightens the dish considerably but adds a bit of color.

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    Corn Porn (Sweet Corn Pesto with Pappardelle)

    A delicious twist on a summer pasta dish using corn as pesto!
    Course dinner, lunch, One dish meals, pasta
    Cuisine American
    Keyword Candied bacon, Corn, pasta, Pesto
    Prep Time 20 minutes
    Cook Time 11 minutes

    Ingredients

    Sweet corn pesto:

    • 1 1/2 tablespoons unsalted butter
    • 1 tablespoon diced shallot
    • 1/2 teaspoon chili pepper flakes
    • 1 heaping cup fresh corn kernels
    • 2-3 garlic cloves thinly sliced
    • 2 tablespoons slivered almonds toasted
    • 2-3 tablespoons extra virgin olive oil
    • 3 tablespoons finely grated Parmesan
    • salt and pepper to taste
    • 2 zucchinis thinly sliced lengthwise (use a mandolin or a potato peeler for long, thin strips)
    • 8 ounces pappardelle pasta
    • 1/2 cup charred corn kernels off your grilled corn on the cob!
    • 4 strips of bacon cooked until crispy and crumbled
    • 1/4 cup julienned fresh basil leaves or cilantro

    Instructions

    For pesto:

    • Melt butter in a skillet over medium-high heat. Add shallots, corn, chili flakes and garlic and sauté for 2 to 3 minutes. Season with salt and pepper.
    • Remove from heat and transfer to a food processor. Allow mixture to cool, about 5 minutes. Add oil and almonds and pulse until mixture is evenly and finely ground. Remove to a small bowl.
    • Fold in Parmesan and adjust seasonings. Set aside.

    For pasta:

    • Place zucchini strips onto a baking sheet (will probably need a couple) lined with a cooling rack. Lightly sprinkle each strip with kosher salt and set aside. Allow zucchini to “sweat” for about 15 minutes.
    • While zucchini ‘sweats’, cook pasta. Fill a large pot with water and bring to a boil. Add a handful of salt and pasta and boil for 5 to 7 minutes or until al dente, stirring occasionally.
    • Drain pasta (reserve cooking water) into a colander and add salted zucchini strips. Gently toss together.
    • Transfer pesto to a large mixing bowl (add a bit of the reserved pasta water, start with 1/4 cup) and top with pasta and zucchini noodles. Toss together until all the noodles are coated and evenly mixed together. Use additional pasta water if it seems dry.
    • Add corn and basil or cilantro and adjust seasonings.
    • Gently toss together, top with bacon and additional basil, serve immediately.
    • Pass additional parmesan.

    Makes 3-4 servings