Egg and Scallion Fried Rice

This recipe was inspired by the fried rice in Din Tai Fung. I love being able to use my fresh eggs from my hens for this dish! You can serve this dish with any meat, vegetables or curry dishes.

Egg and Scallion Fried Rice

  • Servings: 4
  • Difficulty: easy
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Ingredients:

  • 3 cups cooked short grain rice (cooled on a plate for at least 5 hours)
  • 1 – 2 tsp salt
  • 1- 2 tsp soy sauce
  • 3/4 cup green onions (use entire stem, chopped)
  • 4 eggs (beaten)
  • 4-5 cloves garlic (grated fine)
  • 1/2 teaspoon white pepper
  • 2 tbsp soy oil or vegetable oil

Directions:

  • In a large skillet or wok heat oil
  • In the bowl with the beaten egg add garlic, soy sauce, salt and pepper
  • Drop into hot pan and stir quickly until halfway cooked
  • Add cold rice and combine until there are no rice clumps
  • Add scallions
  • Taste and adjust with salt or soy sauce until you have reach the flavor you like
  • Serve hot

 

Vegetarian / Vegan Thai Yellow Curry

Today my friend Tess is coming to hang out with the family so I thought I would cook her a tasty vegetarian yellow curry. She doesn’t eat any animal products so curry is a great flavorful option to serve. This is not a traditional recipe, its one that I have adapted myself. I used salt instead of fish sauce and vegetable stock instead of chicken stock.

Serve with cucumber salad to give the curry some texture and brightness.

Vegetarian Thai Yellow Curry

  • Servings: 4
  • Difficulty: easy
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Ingredients for curry

  • 1/2 can of yellow curry paste
  • 1 tbs peanut oil
  • 2 1/2 cups vegetable stock
  • 1 tsp dry turmeric powder
  • 1 cup coconut milk
  • 1 tsp palm sugar
  • 1 cup sliced baby dutch potatoes
  • 1 large white sweet onion (chopped)
  • 1 cup firm tofu (cubed)
  • 1 tsp of salt (instead of fish sauce)

Directions

  • In a large pot heat over medium fire
  • Add oil and yellow curry paste
  • Add turmeric powder
  • Add sweet onion and stir until translucent
  • Add coconut milk stir for 2 minutes
  • Add vegetable stock
  • Add potatoes
  • Add palm sugar and salt
  • Reduce heat and let simmer until potatoes are soft
  • Add tofu and simmer for 10-15 more minutes
  • Taste and adjust sugar or salt
  • Serve over white Jasmine rice and cucumber salad

Ingredients for cucumber salad

  • 2 Persian cucumbers (diced)
  • 1 shallot (chopped)
  • 1 tbs cilantro (minced)
  • 1 stock green onion (chopped)
  • 1/4 cup white vinegar
  • 1 tsp sugar
  • 1 tbs water

Directions for cucumber salad

  • Mix together and let marinate for 30 minutes

Gluten Free Rigatoni with Organic Pink Turkey Sauce

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
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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

 

Pan Fried Cod with Vegetables

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
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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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Nathalie’s Peanut Sauce Noodle Salad

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
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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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Creamy Vegetable Soup with Pancetta

I didn’t feel like going to the grocery store yesterday so I rummaged through the pantry to make dinner and decided to make soup with what I had. This was super easy to make and delicious! You can add or take out anything you don’t like.

Creamy Vegetable Soup with Pancetta

  • Servings: 8-10
  • Difficulty: easy
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Ingredients:

  • 4-5 stocks of celery (chopped)
  • 1/2 stick of butter
  • 3 carrots (chopped)
  • 1 sweet onion (chopped)
  • 1 handful of parsley (chopped)
  • 3-4 peeled potatoes (I used baby dutch yellow potatoes) (cubed)
  • 1 package of cubed pancetta or 5 strips of bacon
  • 1 cup of cream
  • 1 cup of your favorite cheese (I used sharp cheddar)
  • Salt and Pepper

Directions:

  • In a large pot melt the butter, pancetta and chopped onions together
  • Add celery, carrots, parsley and stir for a couple minutes
  • Add chicken stock
  • Add potatoes
  • Bring to a boil and cook until cooked (soft)
  • In a food processor take 1/3 of the soup mixture and pulse until almost smooth. Place in bowl and continue with the rest of the soup
  • Return into the pot and bring back to a boil
  • Add cream, cheese and salt and pepper to taste
  • Serve with crispy bread or sandwich

Surprise Turkey Meatballs with Root Vegetable Hash

Today is my farmers market shopping day, time to see what vegetables I’ll be cooking with this week! I picked up some beautiful carrots, squash, sweet potatoes, and tons of fresh herbs.

I’m still trying to cut down on 90% of my carb intake and trying to make different recipes is challenge. I don’t like eating the same things often (unless it sushi). These turkey meatballs are similar ingredients to the turkey meatloaf I made the other night so I knew it would be delicious. I scanned the internet for some ideas and came up with my own recipe, I have to say they turned out great!

You can eat this with some turkey gravy if you want.

Surprise Turkey Meatballs

  • Servings: 4-6
  • Difficulty: easy
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Surprise Turkey Meatball!

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Surprise Turkey Meatballs

Ingredients:

  • 1 package of dark meat ground turkey
  • 1/2 Sweet white onion
  • 3 cloves garlic
  • 1 handful of parsley
  • 1 teaspoon of dried oregano
  • 1/4 cup of Panko breadcrumbs + 1/4 cup to roll the meatballs in
  • 1 egg (beaten)
  • Fresh Mozzarella balls (tiny)
  • 1 tablespoon balsamic glaze
  • 1/2 cup parmesan cheese + 1/4 cup to roll the meatballs in
  • Salt and Pepper

Directions:

  • Heat oven to 400 degrees
  • Oil the tiny cupcake pan with either spray or olive oil using a brush.
  • On a plate mix 1/2 cup of parmesan cheese and 1/2 cup of Panko breadcrumbs.
  • In a food processor blend the onion, garlic and parsley together until chopped up. Place ingredients in a large bowl and add Panko, Parmesan, balsamic glaze, beaten egg, oregano, salt and pepper and mix together. Add the turkey and stir until completely mixed. Use a tablespoon to scoop turkey mixture and form into a ball, push the mozzarella ball into the middle and push the meat around it to close and roll it in the Panko mix.  Place the meatball in the cupcake pan.
  • Bake in oven for 20 minutes
  • Serve immediately

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Chop the onions, parsley and garlic together
Chop the onions, parsley and garlic together

Roll turkey into a ball and insert the mozzarella
Roll turkey into a ball and insert the mozzarella

Roll in the panko and cheese mixture
Roll in the panko and cheese mixture

Turkey Meatball ready for the oven.
Turkey Meatball ready for the oven.

Turkey Meatball done!
Turkey Meatball done!

Root Vegetable Hash

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

  • 3 Carrots (chopped in cubes)
  • 1 purple sweet potato (chopped in cubes)
  • 1 white sweet potato (chopped in cubes)
  • 2 yellow squash (chopped in cubes)
  • 1/2 sweet onion (chopped in cubes)
  • 1 tablespoon of chopped fresh sage
  • 2 tablespoons of chopped fresh Italian parsley
  • 2 tablespoons butter
  • 1 – 2 tablespoons of olive oil
  • Salt and Pepper

Directions:

  • Heat cast iron pan
  • Add olive oil
  • Add onions and sauté
  • Add sweet potatoes and sauté for 2 minutes
  • Add parsley and sage
  • Add carrots and sauté for 2 -3 minutes until semi soft
  • Add squash and sauté for 2-3 minutes
  • Add butter
  • Add salt and pepper
  • Cook until soft and a little crispy on the bottom
  • Serve hot

Root hash
Root vegetable hash