Author: nathalieskitchen

I've been cooking for almost 30 years now, I learned from both of my parents. Growing up in Thailand in the 1970's was challenging when we wanted to eat western food. There was not a lot of places to get American ingredients so we made everything from scratch. My memories of making homemade sauces, baked goods, peanut butter, yogurt, etc is still very vivid today. When my family moved to American in the 80's we opened up a Thai restaurant and I was cooking by myself in the kitchen as a young teenager. Cooking has always come naturally to me and I love to experiment with food. Over the last 20 years I've been throwing small and large dinner parties for my friends. I enjoy watching people eat my food and I spend a lot of love and care making it for them. I hope to share some of my ideas and recipes to all of you.

Sunday at the Farmers Market

On By nathalieskitchenIn UncategorizedLeave a comment

I love going to the farmers market on Sunday’s. Sometimes I don’t have much time so I thought I would share with you the vendors I buy from that will get you in and out fast. The trick is to go at 7:45AM and by 8:00AM you can be back to your car with all your goodies. By going early you have the best chance of getting first pick of what you want before everyone else.

I always try to feed my family fresh and organic vegetables each week. I find that even the best grocery stores don’t have the freshest section. I also like to support local farmers.

Today I hit 3 vendors at the Studio City Farmers Market:http://www.studiocityfarmersmarket.com/Vendors.html

 

Givens Farms – https://www.facebook.com/JohnGivensFarm/

I always shop at this booth. They have the freshest section of carrots, greens, tomatoes, beans, etc. The selection is amazing, fresh and affordable. If you juice, this is the place to buy your ingredients.

Today I purchased carrots, green beans, kale, tomatoes, lettuce. I will figure out what I’ll make later this week and post it.

Living Lettuce Farm – They have no website

This is also my go-to vendor. They have the best loose baby spinach, baby arugula and herbs. The herbs last for so long in my fridge! Everything is clean and packed carefully. I highly recommend them!

Today I purchased parsley, cilantro, thyme,and arugula. I’ll be making some sort of arugula dish later this week and will post.

Honey Pacifica – http://www.honeypacifica.com

I love fresh honey, especially from local bees. Its cold season out there and the best medicine for a sore throat is honey and lemon. I also use honey in my apple pies, I love the Orange Blossom Honey. They have such a great selection of all different kinds!

I hope you find this helpful, happy shopping!

 

 

Gluten Free Rigatoni with Organic Pink Turkey Sauce

On By nathalieskitchenIn Easy Dinners, turkeyLeave a comment

This is one of my daughters favorite dinners. I make it once every few weeks to keep her happy. Recently I found this fresh gluten free pasta at the market and its become a staple in our house. My daughter does not like red sauce so I make a pink sauce instead and put lots of veggies in it. Like most of my recipes, I just make it in my head, its rare I follow any recipe unless I’m baking. For this recipe you can take out most of anything you don’t like or add whatever you want in that sounds good to you. It’s very simple.

Gluten Free Rigatoni with a Pink Turkey Sauce

  • Servings: 4-6
  • Difficulty: easy
  • Print

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Ingredients:

  • 1 box of fresh gluten free pasta
  • 1 package of organic dark ground turkey meat
  • 5-10 button mushrooms
  • 1 handful of spinach (chopped)
  • 1 handful of fresh basil (chopped)
  • 1 28 oz can of crushed tomatoes
  • 1/4 cup whole milk ricotta cheese
  • 1/4 cup grated parmesan cheese
  • 1/4 cup heavy cream or half and half
  • 2 cloves garlic (chopped)
  • 1/2 sweet onion (chopped)
  • 1 tablespoon olive oil
  • Salt and Pepper

 

Directions:

  • In a large pot add olive oil, onions and garlic. Cook until translucent.
  • Add ground turkey and cook until no longer pink
  • Add mushrooms, basil and tomatoes
  • Cook on medium heat for 10 minutes
  • Add spinach and continue to cook for another 5 minutes
  • Add ricotta cheese, cream and parmesan cheese
  • Add salt and pepper to taste
  • Serve over fresh pasta
  • Sprinkle grated parmesan on top

 

Pasta Fagioli

On By nathalieskitchenIn soup, turkey, Vegetables1 Comment

The other night I went to dinner at the Olive Garden. I haven’t been there for over 15 years. I ordered the salad and soup (pasta fagioli). It was delicious! I wanted to recreate that soup but with better ingredients and of course, organic. Everything I make I try to use all organic no hormone meat and vegetables.  I also used a turkey Italian sausage instead of pork. This is a great easy affordable dinner!

Pasta Fagioli

  • Servings: 4-6
  • Difficulty: easy
  • Print

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Ingredients:

  • 1 tablespoon olive oil
  • 3 cloves garlic (chopped)
  • 1 medium sweet white onion (chopped)
  • 2 carrots (chopped)
  • 2 stalks of celery (chopped)
  • 1 can of white cannelloni beans
  • 1 can (14 oz) of high quality tomatoes (chopped)
  • 1 package of organic hot Italian turkey sausage (no casings)
  • 1 teaspoon thyme
  • 1 bay leaf
  • 1 teaspoon parsley
  • 1 teaspoon oregano
  • 1/2 teaspoon crush red pepper
  • salt and pepper
  • 32 oz organic chicken stock
  • 1 cup of water
  • 1 1/2 cup of salad macaroni or Ditalini pasta (uncooked)

Directions:

  • In a large pot add olive oil and onions stir until translucent
  • Add turkey sausage and cook thoroughly
  • Add garlic, carrots, celery, all herbs and stir for 1-2 minutes
  • Add chicken stock and bring to a boil
  • Add beans and tomatoes
  • Cook on medium high heat for 20 minutes until carrots are soft
  • Add 1 cup water and bring back to a boil
  • Add pasta and cook for 7-8 minutes until pasta is cooked
  • Remove from heat and let sit for 10 minutes to let pasta absorb liquid
  • Serve with grated parmesan cheese and bread or cornbread

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Pan Fried Cod with Vegetables

On By nathalieskitchenIn Easy Dinners, Fish, VegetablesLeave a comment

This week at the market I was inspired by the wild caught cod fish at the seafood counter. I made a green curry earlier this week and tonight I just want to make a basic fish and vegetables dish.  I used vegetables I had in my pantry along with a box of couscous.

Pan Fried Cod with Vegetables

  • Servings: 4
  • Difficulty: easy
  • Print

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Ingredients:

  • 1 or 2 large fillets of Cod
  • 1 lemon
  • 1/2 stick butter
  • 1 cup of butternut squash (cubed)
  • 2 carrots (sliced)
  • 1 cup green beens (chopped)
  • 2 small potatoes (sliced)
  • 2 tablespoons fresh parsley
  • 1/4 cup pine nuts
  • 1 tablespoon olive oil
  • Salt and Pepper

Directions:

  • In a large pan, bring 4 cups of water to a boil and add salt
  • Add squash, carrots and potatoes and cook until semi soft (about 5 minutes)
  • Remove from water and set aside
  • Add green beans and cook for about 3 minutes
  • In a large skillet add 1/4 stick butter and melt
  • Add cooked vegetables and pine nuts  to the butter and olive oil and cook for 5-8 minutes (until brown)
  • Remove vegetables from pan and set aside
  • While the pan is still hot, place then remaining butter
  • Season the cod fillet with salt and pepper and place in hot pan
  • Squeeze lemon juice and sprinkle parsley over the cod while cooking
  • Cook until no longer translucent.
  • Serve with vegetables and couscous

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Thai Green Curry with Fish and Vegetables

On By nathalieskitchenIn dinner, Fish, Thai, Vegetables2 Comments

I love the taste of curry especially on cold days. Nothing beats the warm heat of a spicy curry making your mouth numb. This is not a completely traditional Thai recipe but its close. I wanted the curry to be more the sauce for the fish rather than a soupy curry. I used less curry paste so that it was less spicy so my kid could enjoy it too.

This week at the Thai market they had Thai baby eggplant and because it is so rare I couldn’t pass up buying it. Thai baby eggplant look like peas but they are bitter and compliment the sweet basil green curry flavor.

I used a vegetable stock instead of any chicken stock so this is a vegetarian friendly recipe (those who eat fish).

Thai Green Curry with Fish and Vegetables

  • Servings: 4
  • Difficulty: easy
  • Print

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Ingredients:

  • 1 tablespoon of green curry paste
  • 1 tablespoon of peanut oil
  • 1 handful of Thai baby eggplant
  • Thai basil (chopped)
  • 1 zucchini (chopped)
  • 2 kaffir lime leaves (torn in half)
  • 1 handful of green beans (chopped)
  • 1 can of bamboo shoots
  • 1 can of coconut milk
  • 8 oz of vegetable stock
  • 1 tablespoon of sugar
  • 1 teaspoon of fish sauce (to taste)
  • 2 – 3 large pieces of white fish (I used wild caught cod)

Directions:

  • In a large pot heat the curry paste and oil together
  • Add 1 can of coconut milk and vegetable stock bring to a boil
  • Add a large handful of chopped Thai basil, i used extra to bring more flavor
  • Add 2 kaffir lime leaves torn in half
  • Reduce heat and let simmer for 20 minutes
  • Add vegetables
  • Let cook on medium heat for 10 minutes
  • Add Fish to the top of the curry and flip over after 5-10 minutes
  • Cook fish thoroughly until no longer translucent
  • Server over rice if you want

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Chinese Chicken Salad Cups

On By nathalieskitchenIn UncategorizedLeave a comment

Whenever I’m asked to bring a salad to a party or potluck, my go to salad is Chinese chicken salad. This recipe is so delicious your friends will be asking you to bring it to their next party. I had an idea in my sleep the other night to make them in a wonton cup, so I experimented today and here’s the results. If you don’t want to do it this way, you can fry wonton skins and place them on the top of the salad thats in a bowl.

Chinese Chicken Salad Cups

  • Servings: 6
  • Difficulty: easy
  • Print

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Ingredients:

You can add or take out any additional vegetables of your choice. You don’t have to be exact on any amounts, it should be to your liking.

  • 1 package of organic chicken tenders (boiled and chopped). You can also use a cooked rotisserie chicken instead.
  • 1 bottle of Feast from the East Sesame Dressing (this is the BEST dressing)
  • 1 head of romaine lettuce (chopped)
  • 1 head of napa cabbage (chopped
  • 1 large handful of carrots (shredded)
  • 2-3 stalks of green onions (finely diced)
  • 1 large handful of fresh bean sprouts
  • 1 can of sliced water chestnuts
  • 1 handful of snow peas or snap peas (sliced or julienned)
  • 1 handful of cilantro (chopped)
  • 1 handful of sliced almonds
  • 1 package of egg roll wrappers (you can use as cups or slice and fry for topping)
  • 1 tablespoon of canola or vegetable oil

Directions:

  • In a large muffin pan (Texas style muffins) use the oil and grease the muffin tins.
  • Put the egg roll wrappers in the tins and bake at 400 degrees for 7-10 minutes or until brown.
  • In a large bowl mix together all salad ingredient
  • Toss with dressing (right before serving)
  • Place in cups to serve

Oil, Muffin Pan and egg roll wrappers
Oil, Muffin Pan and egg roll wrappers

Ready for the oven
Ready for the oven

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Fruit Centerpieces

On By nathalieskitchenIn UncategorizedLeave a comment

A good way to decorate your food table is by making a great centerpiece. I love having edible ones instead of flowers, its just more festive. Fruit centerpieces are a little time consuming but worth it! You can customize this by using cookie cutters to cut out fruit and skewer them. Below are some samples I have done in the past, I hope it inspires you to make one for your next party!

I made this one for a baby shower:

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I made this one for my birthday party:

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I made these  for school graduation:

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I made this one for a 40th anniversary party:

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Nathalie’s Peanut Sauce Noodle Salad

On By nathalieskitchenIn Asian Party Food, Chicken, Easy Dinners, Salads1 Comment

This is a recipe I’ve created and have been making for many years. It’s not a traditional Thai recipe but I do sometimes serve it at parties because I can make it ahead of time by cutting all the vegetables and making the noodles and placing in the refrigerator when ready. This also makes a great bento box lunch!

Nathalie's Peanut Sauce Noodle Salad

  • Servings: 4
  • Difficulty: easy
  • Print

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Ingredients:

  • 1 handful of fresh bean sprouts
  • 3 carrots (julienned)
  • 1 medium diakon (julienned)
  • 3 Persian (or english) cucumbers (julienned)
  • 2 stalks of finely chopped green onions (optional)
  • 1 handful of finely chopped cilantro
  • 1 package of Chinese vermicelli noodles (prepared per package instructions)
  • 1 package of organic chicken tenders (boiled and cut) or you can substitute with a rotisserie chicken cut up
  • 1/4 cup Peanut Sauce – (recipe here) https://nathalieskitchen.com/2015/11/07/nathalies-thai-peanut-sauce/

Directions:

  • Assemble all ingredients in a bowl and serve with peanut sauce
  • If the noodles get to sticky you can rinse with cold water and squeeze the water out before assembling

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Nathalie’s Thai Peanut Sauce

On By nathalieskitchenIn Thai1 Comment

There are many versions of this recipe that people make. I like this recipe because its easy and it makes a lot. It’s also a very “loose” recipe so if you want it more peanutty you can add more peanut butter or if you want it more spicy you can add more curry paste.  I don’t measure when I cook, so I’ve tried to give you ratio’s  but you can always add more or less depending on your taste.

Nathalie's Thai Peanut Sauce Recipe

  • Servings: 4-6
  • Difficulty: easy
  • Print

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Ingredients:

  • 1/2 can coconut milk
  • 1/4 can Thai red curry paste
  • 1 tablespoon of tamarind juice or fresh lemon (more to taste)
  • 2 teaspoons sugar or palm sugar
  • 1/2 cup chicken broth
  • 1/2 cup chunky peanut butter
  • 1 teaspoon of peanut oil
  • 1 teaspoon (or to taste) fish sauce

Directions:

  • In a medium sauce pan, mix the curry paste with a teaspoon of peanut oil and stir until hot, add coconut milk, broth and bring to a boil.
  • Add peanut butter, sugar, fish sauce and lemon. Bring to a boil for 5 minute stirring the entire time so it doesn’t burn.
  • If you want your peanut sauce more dense, add more peanut butter.
  • If you want a looser sauce, add a bit more chicken broth
  • Taste and make sure there is enough salt and sour taste.
  • Add more sugar if its too spicy.

Thai Coconut Milk Soup – Tom Ka Gai

On By nathalieskitchenIn soup, Thai1 Comment

It’s finally starting to get cold in California. Today was the perfect day to make one of my favorite soups. I made a quick and easy version today since I was short on time, enjoy!

Thai Coconut Milk Soup - Tom Ka Gai

  • Servings: 4-6
  • Difficulty: easy
  • Print

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Ingredients:

  • One package of organic chicken tenders cut into pieces
  • 2 cans of coconut milk
  • 1 package of Pacific organic chicken broth (I didn’t have time to make fresh, but use fresh if you can)
  • 3 Kaffir lime leaves
  • 2 stalks of lemon grass (just the bottom part)
  • 1 young ginger (galangal)
  • Handful of chopped cilantro
  • Thai chilies (optional)
  • Green onions chopped (optional)
  • 1 package of Tom Ka paste (I like a super rich flavor so I add this to my soup)
  • 2 teaspoons of chili paste (optional)
  • 1 can of straw mushrooms (you can use any mushroom)
  • 1 teaspoon of fish sauce
  • 2 fresh lemons

Directions:

  • Heat pan and add coconut milk and Tom Ka Paste and let come to a boil
  • Cut up the bottom part of the lemon grass length wise
  • Cut up in slices the galangal
  • Tear or cut kaffir lime leaves in half
  • Place in broth and let simmer for 5 minutes
  • Add chicken broth and let come to a boil and reduce heat to simmer for 15 minutes
  • Remove galangal and lemongrass (you can leave some lemongrass in for a pretty look but its is inedible)
  • Add chicken and make sure its cooked through before adding anything else
  • Add mushrooms
  • Add chili paste
  • Add 1 teaspoon of fish sauce (more if you like saltier)
  • Add squeezed lemon juice to taste. (I like mine sour)
  • Add chilies if you want it spicy
  • Serve hot!

Ingredients for Thai Soup
Ingredients for Thai Soup

Sliced galangal and lemongrass
Sliced galangal and lemongrass

cooking the soup base
Cooking the soup base

I like this chicken broth
I like this chicken broth

cut up chicken
Cut up chicken

Add lemon
Add lemon

Add chili paste
Add chili paste

remove the galangal and lemongrass before adding chicken
remove the galangal and lemongrass before adding chicken