Vegetable Frittata and Arugula Salad

On October 1, 2015October 12, 2015 By nathalieskitchenIn Breakfast, Easy Dinners, Vegetables1 Comment

Who says you can’t have breakfast for dinner? I started back at the gym this week and I find it very difficult to get the amount of protein needed and keep my carbs down low. This healthy dinner provides lots of protein from eggs and 6 different types of vegetables. You can use any veggies you like or even throw in meat. I just used all my fresh vegetables I picked up at the farmers market. YUMMY!

Vegetable Frittata and Arugula Salad

Servings: 4-6
Time: 45mins
Difficulty: easy
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I cup of chopped mushrooms (any kind is fine)
2 handfuls of baby spinach
1 cup of chopped asparagus
1 cup of sweet onions
6 organic eggs
2 tablespoons of half and half
1 cup of your favorite shredded cheese (optional)
1 tablespoon of butter or olive oil
salt and pepper

Directions:

Preheat oven to 350

Stir together the butter or olive oil in a cast iron pan with onions. Cook until translucent and then add the mushrooms. When the mushrooms cook down, add the spinach and asparagus and sauté for about 1 minute. Whip the eggs in a bowl and add the salt and pepper and cheese. Add to the pan and stir for about 1-2 minutes. When you see the eggs start to form, put in the oven for 17 – 20 minutes.

Remove from the oven and let cool for 1 – 2 minutes.

Arugula Salad

1-2 handfuls of arugula
1 cup of chopped baby tomatoes
2 tablespoons of Balsamic Vinegar
2 tablespoons of Olive Oil

Toss together the arugula and tomatoes add vinegar and olive oil.

Enjoy!

This is what the egg and vegetable mixture should look like before you put it in the oven.

Easy Dinners – Baked Halibut and Pasta Salad

On September 30, 2015October 12, 2015 By nathalieskitchenIn Easy DinnersLeave a comment

My daughter loves Hawaiian pasta salad. The creaminess of the mayo and milk and tartness of the white wine vinegar give the pasta a great flavor.

I don’t always cook everything from scratch every night, I don’t have the time. So, i get help from some frozen foods or cooked items from the grocery store and add in a homemade dish.

I still have some fresh corn, chives and tomatoes i picked up from the farmers market on Sunday. I decided to use those in my pasta salad tonight to pair with the Trader Joe’s Halibut. You can really use any veggies you wish. Traditional Hawaiian pasta salad just has carrots and onion.

I like to pair these together, you don’t need any tarter sauce for the fish.

Creamy Pasta Salad

Servings: 4-6
Time: 30mins
Difficulty: easy
Print

1 box of pasta (I like to use elbows or macaroni)
1 cup of cherry tomatoes (halved)
1 cup of fresh corn (cooked and taken off the husk)
1 tablespoon of fresh chives
1/2 cup of white onion (optional)
1 cup of Mayo (you can use less if you wish)
2 tablespoons of half and half or heavy cream
1 teaspoon (or 2 depending on taste) of white wine vinegar
salt and pepper

Instructions:

Mix the mayo, cream, vinegar, salt and pepper together.

Add all veggies

Add Pasta

Stir together well

Enjoy

Pasta Salad ingrediants — Pasta Salad ingredients

Easy Thai Red Curry

On September 29, 2015October 12, 2015 By nathalieskitchenIn ThaiLeave a comment

I’ve been cooking Thai food since I was a young child. I’ve made Red Curry all different ways. If you make the curry paste from scratch it can take a lot longer. I’ve opted to take the easy route and buy the curry paste. I do however, take the time to make home made chicken stock. I think this makes the curry so rich and flavorful. Also, adding fresh Thai basil is key. (don’t skimp not that)

Thai Red Curry

Servings: 4-6
Time: 1hr
Difficulty: easy
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I made mine tonight with untraditional vegetables that are not typically used in Thai red curry recipes. I was inspired by the farmers market this week so I used what I found there.)

Ingredients:

1 can of red curry paste (I like the Maesri brand)

1 can of coconut milk (I like Chaokoh brand)

2 cups of chicken broth (I prefer homemade or a high quality brand)

1 package of organic chicken tenders

1 can of bamboo shoots (I like Chaokah brand)

1 Tablespoon of soybean oil or peanut oil

2 Teaspoons (or more to taste) of fish sauce (any brand will is fine)

1 Tablespoon of palm sugar or table sugar (if you want it sweeter, you can gradually add more)

1 large handful of Thai basil

1 Large zucchini (chopped)

1 handful of green beans (chopped)

1 handful of mushrooms (any kind is fine)

1 sweet onion (chopped)

Directions:

Heat the red curry paste and the oil together stirring regularly for about 1-2 minutes. This will help the curry paste waken up and the flavors to be more rich. Add chopped onion and let the onions cook through.

Add 1 can of coconut milk and bring to a boil then add 2 cups of chicken broth.

Add the large handful of Thai basil (make sure your remove the stems).

Add bite sized chicken and let cook through.

Add all vegetables

Add sugar and fish sauce

Let boil until the vegetables are cooked through (about 20 minutes)

Serve over rice or noodles.

Can be kept in air tight container for up to 3 days.

Enjoy!

Thai Red CurryIngrediants — Thai Red Curry Ingrediants

Sunday and the Farmers Market

On September 28, 2015 By nathalieskitchenIn UncategorizedLeave a comment

It’s been way to long since I visited my local farmers market (shame on me). With it being a zillion degree’s outside I got lazy and opted to shop in the air-conditioned grocery store. Going back to farmers market today I was so inspired by all the beauty of the fresh organic vegetables and fruit. This week I plan on making lots of fresh dinners and a green and red Thai curry. I can make a large batch of curry and it lasts a few days for lunches. Easy, healthy and flavorful.

I will post a recipe for my red curry later this week. For now here is a picture of the green organic chicken curry with lots of fresh veggies from the market today. Typically Thai curry is not made with these vegetables, but who cares its for me and I like it.

Thai Chicken Green Curry with green and yellow zucchini and bamboo shoots. (over multi grain rice)

Kale Salad with Champagne Vinegar Dressing

On September 26, 2015October 12, 2015 By nathalieskitchenIn SaladsLeave a comment

This is one of my favorite salads. I originally got the recipe from my friend Orit but I have change it up with different ingredients depending on my mood.

This is a healthy, easy and bright salad. This salad does not wilt easy, you can make this at least an hour before serving.

Kale Salad

Servings: 4-6
Time: 30mins
Difficulty: easy
Print

1-2 bunches of Kale

Clean thoroughly and remove the middle stem (its too hard to eat)

Chop up in bite size pieces and place in bowl

Rince and wash kale. Remove the stem. — Rinse and wash kale. Remove the stem.

Other ingrediants (optional)

Roasted Beets

Red Onion (sliced thinly)

Toasted Pine Nuts

Goat Cheese

Arugula

toast your pine nuts on the stove until warm.

Dressing:

1/4 cup minced shallots

1/4 cup fresh lemon juice

1 tablespoon of champagne vinegar

1 teaspoon kosher salt

1/2 cup olive oil

1/2 TSP ground pepper

Combine shallots, lemon juice vinegar and salt in bowl. (this is important…let this marinate for 15 min)

Add olive oil slowly whisking to combine then add pepper and add more salt and pepper if desired and pour over kale.

Massage dressing with your hands to break down the roughness of the kale. Massage it hard!This is key!

Adding fresh lemon juice to the dressing

Add salt and pepper and champagne vinegar

slice your red onions thin. — Slice your red onions thin.

add olive oil to the dressing after marinating for 30 min. Other toppings are red onion, goat cheese and beets. — Add olive oil to the dressing after marinating for 30 min.
Other toppings are red onion, goat cheese and beets.

Add the dressing to the salad and massage well!

4th of July Party 2015

On September 26, 2015October 12, 2015 By nathalieskitchenIn Asian Party Food, ThaiLeave a comment

This was the first year we hosted 4th of July at our house. Since we just remodeled our kitchen I felt the need to trial run a smaller party with 10 people vs. the 40-50 people party I typically throw.

My new kitchen was a success, I had plenty of counter space to prep (85 sq feet) and my new Bosch hood kept all the smoke alarm at bay. (no firemen had to save us…LOL)

The theme for my menu was “Asian Inspired” instead of just Thai. We had a little Korean, Japanese, Chinese and Thai. I think the dishes blended well together on the plate.

Here are just some of the dishes from the menu:

Truffle Edamame with soy, garlic, chili and ponzu sauce