Pad Thai with Shrimp

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Pad Thai

  • Servings: 2
  • Difficulty: medium
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Ingredients:

  • 1 tbsp oil
  • 1 egg
  • 1 handful of fresh rice noodles
  • 1 tbsp dried shrimp
  • 5 large shrimp
  • 2 tbsp chopped shallots
  • 1 handful scallions
  • 2 tbsp tamarind juice mixed with 1 tbsp palm sugar
  • 1 tbsp firm tofu cubed (deep fried)
  • 1 handful bean sprouts
  • 1 tablespoon water
  • 1 tsp fish sauce

Directions:

  • In a heated wok add oil
  • Add shrimp and cook until pink, remove from wok
  • Add egg and scramble with noodles
  • Add onions and scallions
  • Add water
  • Add tamarind sauce
  • Add fish sauce
  • Add cooked shrimp and dried shrimp
  • Reduce heat add bean sprouts and cook for 30 seconds
  • Add fried tofu
  • Garnish with crushed peanuts and lime wedge

 

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Stuff Shells with Organic Turkey Sauce

I love making dinner for my friends and family but most of the time I get stuck in the kitchen cooking and not enjoying their company. I like this recipe because I can make it ahead of time and pop it in the oven for 45 minutes before I want to serve it.

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Stuff Shells with Organic Turkey Sauce

  • Servings: 6-8
  • Difficulty: medium
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Ingredients for sauce:

  • 1 package of organic dark ground turkey meat
  • 1 handful of fresh basil (chopped)
  • 1 tbsp fresh parsley (chopped)
  • 1 28 oz can of crushed tomatoes
  • 2 cloves garlic (chopped)
  • 1/2 sweet onion (chopped)
  • 1 tablespoon olive oil
  • 1 tsp sugar
  • 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
  • In a food processor, pulse meat into smaller chunks and return back to pan
  • Add basil, parsley and tomatoes
  • Cook on simmer for 30-40 minutes
  • Add salt and pepper to taste

Ingredients for pasta filling:

  • 1 box of large shell pasta
  • 2 handful of spinach (chopped)
  • 1 handful of fresh parsley (chopped)
  • 1 cup whole milk ricotta cheese
  • 1/4 cup grated parmesan cheese
  • 1 cup fresh mozzarella cheese (grated)
  • 1 tsp fresh grated nutmeg
  • 2 cloves garlic (chopped)
  • 1 tablespoon olive oil
  • Salt and Pepper

Directions:

  • In a large pot boil water and add salt
  • Cook pasta until al dente
  • Remove pasta and place on a cookie sheet to cool
  • In a pan, cook the garlic and spinach together until wilted. Set aside to cool
  • In a medium bowl mix together ricotta, parmesan, mozzarella, parsley, salt and pepper and nutmeg
  • Add spinach and garlic and mix well
  • Stuff each shell with the mixture
  • In a rectangle casserole dish, add half the sauce on the bottom and line up the stuffed shells
  • Top with remaining sauce and cover with foil
  • Bake for 45 minutes

 

 

Brioche French Toast

Recently I discovered a new vendor at our local farmers market that sells French pastries. I was inspired by their brioche bread and decided to make breakfast for dinner. I like to add orange zest and nutmeg to my egg mixture, it makes the a great flavor for the french bread. The corn starch creates a crunchy texture to the french toast.

 

Brioche French Toast

  • Servings: 8
  • Difficulty: easy
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Ingredients:

  • 8 slices of brioche bread (cut into one inch slices)
  • 4 large eggs
  • 1 cup half & half or heavy cream
  • 1 tbsp orange zest
  • 1 tsp freshly grated nutmeg
  • 2 tsp cinnamon
  • 2 tsp sugar
  • 2 tsp corn starch
  • 2 – 4 tbsp salted butter  (to be used in the pan)
  • Pinch salt

Directions:

  • In a square shallow bowl beat the eggs and add the half and half
  • Add orange zest, nutmeg, cinnamon, sugar, corn starch and salt
  • Place bread into mixture one at a time to coat the bread
  • Place on a heated grill or pan with the melted butter
  • Cook until golden brown and crispy
  • Sprinkle powdered sugar and serve with warm maple syrup

 

Burrata and Arugula Garlic Toast

I have made this easy dish for appetizers and also served along with pasta or a soup. I haven’t met anyone that eats this that doesn’t like it. You can add pine nuts for an extra texture to the arugula or drizzle over with glazed balsamic vinegar.

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Burrata and Arugula Garlic Toast

  • Servings: 10
  • Difficulty: easy
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Ingredients:

  • One french baguette (sliced diagonally, about 10 pieces)
  • 4 – 6 cloves garlic (chopped)
  • 4-  6 tbsp butter (melted)
  • 1 container burrata (2 balls)
  • 1 – 2 large handful organic arugula
  • 1 – 2 tbsp high quality olive oil
  • 1 tsp lemon juice
  • salt and pepper to taste

Directions:

  • Preheat oven to 400
  • Melt butter and add garlic (stir well)
  • Brush mixture on each piece of bread and place in oven until toasted (about 5-10 minutes)
  • Remove from oven and place on a platter
  • Section out burrata into 10 servings and place on each piece of bread
  • In a bowl, mix arugula with olive oil, lemon juice, salt and pepper
  • Place arugula on top of each piece
  • Ready to serve!

 

Thai Green Curry Paste

I’ve been searching for a good green curry paste that I can make from scratch and I’ve found it! Thank you David Thompson for making one of the best Thai food cookbooks I’ve read. I made this weekend and made a few changes, see my comments below.

Green Curry Paste

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

  • 3 Tbsp Thai Green Chilies (I used only 1-2 chilies)
  • Large pinch salt
  • 1 Tbsp chopped galangal
  • 2 Tbsp chopped lemongrass
  • 1 Tbsp finely chopped kaffir lime zest (I used lime)
  • 1 Tbsp scraped and chopped coriander root (i used cilantro stems)
  • 1 Tsp chopped red turmeric
  • 3 Tbsp chopped red shallot
  • 2 Tbsp chopped garlic
  • 1 Tsp shrimp paste
  • 10 peppercorns
  • 1/2 Tsp coriander seeds, roasted and ground
  • 1/4 Tsp cumin seeds, roasted and ground

Directions:

In a large mortar and pestle pound each ingredients together one by one until all ingredients come together until it becomes a nice paste.

Use to make Thai green curry (see my blog for recipe)

Easy Chicken Stock

Nothing makes a curry taste a millions times better than fresh chicken stock. Here’s a quick and easy recipe you can make and freeze for future use.

Easy Chicken Stock

  • Servings: 10
  • Difficulty: easy
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Ingredients:

  • 1 – 2 pounds of fresh chicken bones (cleaned and washed)
  • 1 small piece of fresh ginger (cut)
  • 2-3 garlic pieces (smashed)
  • 1 cup celery (chopped)
  • 1 cup carrots (chopped)
  • 1 onion (cut)
  • Salt and Pepper

Directions:

  • In a large pot fill with water and add all ingredients.
  • Boil and simmer for 2-3 hours
  • Skim any scum from the top
  • Drain and freeze any unused stock

 

Vanilla Custard Trifle

I’m always looking for an easy dessert to make ahead of time for my dinner parties. I typically will make pies or cheesecake but I wanted to try something different. Using the custard recipe I make for my banana cream pie I created this amazing trifle.

The custard recipe was shared by my friend Penny of Penny’s Pies. I have changed a few methods of her recipe as I have tested this out and made this many times.

Vanilla Custard Trifle

  • Servings: 8-10
  • Difficulty: medium
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Trifle Ingredients:

  • 1 trifle bowl
  • 1 pound cake loaf  (cut in slices)
  • 2 cups fresh whipped cream (not in a can)
  • 1 package of strawberries (sliced and cut)
  • Custard

Custard Ingredients:

  • 1 package of unflavored gelatin
  • 1/4 cup cold water
  • 6 extra large egg yolks
  • 1 cup bakers sugar
  • 1 cup half and half (warmed to just tepid)
  • 1 Tbsp vanilla extract
  • 2 Tbsp chilled butter

Custard Directions:

  • Soften the gelatin in the 1/4 cup of water
  • In a medium size saucepan, off heat, beat egg yolks and gradually add 1 cup of sugar to the eggs, whisking continuously. Continue whisking by hand for 2 more minutes until egg yolks and sugar are thick and light yellow in color.
  • Slowly whisk in the warmed milk or half and half to the yolk/sugar mixture until well blended, about ¼ cup at a time.
  • Place saucepan on medium heat, stirring constantly. Foam will form on the surface and as the filling comes to a boil the foam will start to disappear. When the filling comes to a full boil, remove from heat immediately. Add the softened gelatin and stir in until melted. Add vanilla extract, butter and stir until fully combined.
  • Pour filling into a large bowl, place in refrigerator for one to two hours until set.

Trifle Directions:

  • In a trifle bowl, place the cut slices of pound cake on the bottom
  • Add half the custard and smooth over the top of the pound cake
  • Add half the whipped cream and smooth over the top of custard
  • Add cut strawberries to layer the top of whipped cream
  • Add another round of pound cake
  • Add custard
  • Add whipped cream
  • Add strawberries
  • Chill for 3-4 hours
  • Serve cold