Vegan Peanut Sauce Noodles

Recently I have had a few of my vegan/vegetarian friends ask me for some modified recipes so they can enjoy some of my recipes too. This is a simple noodle salad packed full of flavor and you can make it ahead of time and enjoy on a hot day.

Vegan/Vegetarian Peanut Sauce Noodles

  • Servings: 4-6
  • Difficulty: easy
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Ingredients for peanut sauce:

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

Ingredients for noodle salad:

  • 1 package of rice vermicelli noodles – see picture below for type (cooked and washed in cold water to cool). You can also use thick spaghetti if you are in a pinch or experiment with other noodles. You need a thicker noodle to hold up the peanut sauce so it doesn’t get too mushy.
  • 2 seedless cucumbers sliced into chunks (I like Persian)
  • 3 carrots julienned
  • 1/2 cup green onions (chopped)

Directions:

  • In a medium sauce pan, mix the curry paste with a teaspoon of peanut oil and stir until hot, add coconut milk and bring to a boil.
  • Add peanut butter, sugar, salt and lemon. Bring to a boil for 5 minute stirring the entire time so it doesn’t burn.
  • Add hot water to make the consistency looser and not to thick
  • Taste and make sure there is enough salt and sour taste.
  • Add more sugar if its too spicy.
  • Toss the peanut sauce 1/2 cup at a time to make sure you don’t over dress the noodles
  • Add cucumber, carrots and onions
  • Chill and serve cold or room tempurature

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Chicken Fried Rice

I love fried rice, It’s one of my favorite meals to make! I love making it with different proteins (chicken, pork, beef, crab, and shrimp). You can’t really mess this dish up, it is so easy. Of course use the freshest organic vegetables for a better taste.

Chicken Fried Rice

  • Servings: 4
  • Difficulty: easy
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Ingredients:

  • 2 Tbsp vegetable or peanut oil
  • 3 cloves garlic (minced)
  • 2 cups Jasmine rice (cooked and cooled)
  • 2 chicken breasts (cut into bite sized pieces)
  • 1/2 cup peas
  • 1/2 cup thin sliced carrots
  • 1/2 cup cut fresh green beans
  • Handful cilantro
  • 1 Tbsp sweet soy sauce
  • 1 Tbsp thin soy sauce
  • 1 Tbsp golden mountain soy sauce
  • 1/2 tsp white pepper
  • 1 egg (beaten)
  • Sliced cucumbers to garnish

Directions:

  • In a wok or large skillet heat on high
  • Add garlic
  • Add chicken and cook until no longer pink
  • Add beans and carrots and cook for 2 minutes
  • Add rice and separate and stir well
  • Add all soy sauces and mix together until the rice is brown
  • Add peas
  • In the center of the pan make space for the egg and scramble until thicker and then mix rice in
  • Add pepper
  • Add cilantro
  • Taste and add additional soy sauce if needed
  • Serve hot with garnish of cucumbers

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Creamy Brussel Sprouts

Christmas Eve dinner with our Aunt Patty has been an event we look forward to each year. She is an incredible chef and hostess. This year I was able to help her in the kitchen to learn her recipes that she has been making for many years. I was surprised on how simple each dish was to make! The biggest key to a successful dinner party is timing, patience and organization.

IMG_3396There are many dishes in her holiday meal and I will post each separately but categorize them under the menu “Holiday Meal” so that you can find them with ease.

Creamy Brussel Sprouts

  • Servings: 6-8
  • Difficulty: Easy
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Ingredients:

  • 1-2 pounds of Brussel sprouts
  • 2 cups heavy cream (more if your pan is large)
  • 1 tsp fresh nutmeg

Directions:

  • In a large skillet, add the Brussel sprouts
  • Add cream to pan and coat all Brussel sprouts until covered
  • Cook on low heat for one hour or until fork soft
  • Grate fresh nutmeg over the top
  • Serve hot!

Glazed Onions

Christmas Eve dinner with our Aunt Patty has been an event we look forward to each year. She is an incredible chef and hostess. This year I was able to help her in the kitchen to learn her recipes that she has been making for many years. I was surprised on how simple each dish was to make! The biggest key to a successful dinner party is timing, patience and organization.

There are many dishes in her holiday meal and I will post each separately but categorize them under the menu “Holiday Meal” so that you can find them with ease.

Glazed Onions

  • Servings: 6-8
  • Difficulty: Easy
  • Print

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Ingredients:

  • 1 pound boiling onions
  • 1 tsp olive oil
  • 2 tsp sugar
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2-3 tbsp sherry vinegar
  • minced parsley

Directions:

  • Place a cross in the root end of each onion
  • Drop into boiling water for 2 minutes and remove
  • Remove skin of onions and set aside
  • In a heavy saucepan, heat olive oil
  • Add peeled onions, sugar, salt and pepper
  • Cover and cook for 35 minutes, stirring occasionally
  • Add sherry vinegar and cook for an additional 35 minutes over low heat, covered, but turn onions so that they are glazed on all sides
  • Sprinkle with minced parsley
  • Serve hot

Gratin Dauphinois

Christmas Eve dinner with our Aunt Patty has been an event we look forward to each year. She is an incredible chef and hostess. This year I was able to help her in the kitchen to learn her recipes that she has been making for many years. I was surprised on how simple each dish was to make! The biggest key to a successful dinner party is timing, patience and organization.

IMG_3397There are many dishes in her holiday meal and I will post each separately but categorize them under the menu “Holiday Meal” so that you can find them with ease.

Original recipe by Margery Katz

This dish is a speciality of Grenoble, a town bordering the Alps. Here leftover Gratin Dauphinois is eaten without reheating, accompanied by a green salad, seasoned with oil, vinegar and a generous amount of chopped garlic.

Gratin Dauphinois

  • Servings: 6-8
  • Difficulty: Easy
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Ingredients:

  • 2 lbs. boiling potatoes (peeled)
  • 2 cups milk
  • 1 1/2 cups cream
  • 2 cloves garlic (minced)
  • 3/4 tsp salt
  • 1/2 tsp white pepper (freshly ground)
  • 1 cup grated Gruyère cheese (2 ounces)

Directions:

  • Preheat oven to 400 degrees
  • Peel potatoes, wash and dry thoroughly (do not soak them)
  • Use a mandolin and slice them into 1/8 inch thick discs
  • In a large sauce pan, add potatoes, milk, cream, garlic, salt and pepper and bring to a moderate heat with a wooden spoon
  • Remove pan from heat and pour the mixture into a well buttered gratin or shallow baking dish.
  • Sprinkle the grated cheese over the mixture
  • Bake for about one hour
  • Remove from oven and check that potatoes are done when a knife can pierce into a potato easily
  • The top should be nicely browned
  • Serve hot!

 

Broccoli and Baby Dutch Potatoes with Garlic

Here is an easy side dish you can serve alone or with a protein of your choice.

Broccoli and Baby Dutch Potatoes with Garlic

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

  • 2-3 stalks of organic broccoli (cut)
  • 10-12 medium organic Dutch baby potatoes (sliced into discs)
  • 3 cloves garlic (minced)
  • Salt and pepper
  • 1/2 lemon juice
  • 1 tbsp olive oil

Directions:

  • Wash and clean broccoli, for the stalk, peal and slice into discs
  • Wash and slice potatoes into discs
  • In a large pan boil water
  • Add broccoli and blanch for 1 minute, set aside
  • In a large pan, heat olive oil
  • Add garlic and potatoes and cook until golden brown
  • Add broccoli
  • Add salt and pepper
  • Cook until soft
  • Add lemon juice at the end for flavor
  • Serve hot

Potato and Pancetta Soup

I’ve been fighting a cold this last week and hot soup always seems to be the best remedy to feel better. I’m not a fan of eating noodles in my soup, I prefer vegetables. Lately I have been in love with baby dutch potatoes.

Here’s the soup I made for myself yesterday. You can change it up to whatever you like. I wanted my soup to be light and lots of broth so I don’t use a thickener.

Potato and Pancetta Soup

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

  • 8-10 small baby dutch potatoes (sliced on mandolin in circles)
  • 2 fresh carrots (sliced on mandolin in circles)
  • 1 large sweet onion (chopped)
  • 1 tablespoon parsley (chopped)
  • 1 teaspoon thyme (removed from stem)
  • 4 cups of fresh chicken broth (store bought is ok)
  • 1 package of pancetta
  • 2 tablespoons butter
  • 2 cloves garlic (chopped)
  • salt and pepper to taste
  • 1 cup heavy cream (you can use half and half for lighter version)

Directions:

  • In a large pot melt butter
  • Add onions and cook until translucent
  • Add garlic and mix for 1 minute
  • Add chicken broth and bring to a boil
  • Add potatoes, carrots, parsley, thyme
  • Cook until all vegetables are soft
  • Add salt and pepper to taste
  • Add heavy cream