Gluten Free Rigatoni with Organic Pink Turkey Sauce

On November 29, 2015 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
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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

Thai Green Curry with Fish and Vegetables

On November 12, 2015November 12, 2015 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
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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

Nathalie’s Peanut Sauce Noodle Salad

On November 8, 2015 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
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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

Pork and Pumpkin Stew

On October 18, 2015 By nathalieskitchenIn PorkLeave a comment

I’ve always wanted to cook with pumpkins in a savory dish rather than just pumpkin pie, so last Sunday I attended a technique cooking class at Williams-Sonoma. Wow is this recipe delicious! It is perfect for cold weather day, or in my case cold air conditioning day.

I made my own chicken broth and chicken demi-glace. I also used pork tenderloin instead of pork shoulder. I only cooked in the oven for 1.5 hours instead of 2.

Pork and Pumpkin Stew

Servings: 6
Time: 3hours
Difficulty: medium
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(recipe courtesy of Williams-Sonoma)

http://www.williams-sonoma.com/recipe/pork-and-pumpkin-stew.html)

Ingredients:

2 lb. boneless pork shoulder, cut into 1-inch cubes
Kosher salt and freshly ground black pepper, to taste
3 Tbs. olive oil
1 yellow onion, diced
1 1/2 tsp. minced garlic
1 tsp. minced fresh ginger
2 tsp. chicken demi-glace
2 tsp. tomato paste
3/4 tsp. ground cinnamon
1/4 tsp. ground coriander
1/8 tsp. freshly grated nutmeg
1/8 tsp. ground cloves
1/4 tsp. red pepper flakes
1 1/2 Tbs. cider vinegar
3 Tbs. applesauce
9 oz. canned diced tomatoes with juices
1 lb. peeled and diced (3/4-inch dice) pumpkin or winter squash, such as kabocha
2 tsp. chopped fresh sage
4 tsp. chicken stock concentrate mixed with 2 cups water, or 2 cups chicken stock

Directions:

Preheat an oven to 325°F.

Season the pork with salt and black pepper. In a 3 1/2-quart Dutch oven over medium-high heat, warm 2 Tbs. of the olive oil. Working in batches, brown the pork on all sides, 8 to 10 minutes per batch. Transfer to a plate.

Reduce the heat to medium and warm the remaining 1 Tbs. olive oil. Add the onion and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the garlic, ginger, demi-glace, tomato paste, cinnamon, coriander, nutmeg, cloves and red pepper flakes. Cook, stirring constantly, until fragrant, about 1 minute. Add the vinegar, applesauce, tomatoes with their juices, pumpkin, sage, stock and pork. Bring to a boil and season with salt and pepper. Transfer the pot to the oven and cook until the pork is fork-tender, 2 to 2 1/2 hours.

Serve the stew over mashed potatoes, see my recipe under “vegetables”.

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.