Broccoli and Baby Dutch Potatoes with Garlic

On January 4, 2016April 25, 2016 By nathalieskitchenIn Side Dish, Vegetables, vegetarianLeave a comment

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
Time: 45 min
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

Israeli couscous with tomatoes, arugula and pine nuts

On December 8, 2015April 25, 2016 By nathalieskitchenIn Salads, Uncategorized, vegetarianLeave a comment

I love Israeli Couscous! It has a nice chewy texture and can mix well with lots of fresh vegetables. It pairs nicely with any protein and looks delicious.

This week at the farmers market I picked up some beautiful yellow organic cherry tomatoes and arugula. Adding this to the couscous was so good!

Israeli couscous with tomatoes, arugula and pine nuts

Servings: 4-6
Difficulty: easy
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Ingredients:

1 1/2 cup Israeli couscous
3 Tbsp butter (divided)
1/2 cup sweet white onion (chopped)
1/2 cup pine nuts
1 bay leaf
1 2/4 cup chicken broth
1/4 cup parsley (chopped)
zest of 1/2 lemon
1 Tbsp fresh lemon juice
1 Tbsp olive oil
1 handful fresh arugula
10-15 cherry tomatoes cut in fourths
Salt and pepper to taste

Directions:

In a large pan melt 1 Tbsp of butter and add pine nuts until brown
Remove pine nuts from pan and set aside
Add 2 Tbsp of butter and onions, cook until translucent
Add couscous and bay leaf and stir until brown
Add chicken broth and bring to a boil
Cover and let simmer until liquid is absorbed
Remove from heat and put in a bowl, let cool for 10 minutes
Add back the pine nuts, tomatoes, arugula, lemon zest, lemon juice, and parsley
Add salt and pepper to taste
Drizzle with olive oil

Sunday at the Farmers Market

On December 7, 2015December 7, 2015 By nathalieskitchenIn UncategorizedLeave a comment

I love going to the farmers market on Sunday’s. Sometimes I don’t have much time so I thought I would share with you the vendors I buy from that will get you in and out fast. The trick is to go at 7:45AM and by 8:00AM you can be back to your car with all your goodies. By going early you have the best chance of getting first pick of what you want before everyone else.

I always try to feed my family fresh and organic vegetables each week. I find that even the best grocery stores don’t have the freshest section. I also like to support local farmers.

Today I hit 3 vendors at the Studio City Farmers Market:http://www.studiocityfarmersmarket.com/Vendors.html

Givens Farms – https://www.facebook.com/JohnGivensFarm/

I always shop at this booth. They have the freshest section of carrots, greens, tomatoes, beans, etc. The selection is amazing, fresh and affordable. If you juice, this is the place to buy your ingredients.

Today I purchased carrots, green beans, kale, tomatoes, lettuce. I will figure out what I’ll make later this week and post it.

Living Lettuce Farm – They have no website

This is also my go-to vendor. They have the best loose baby spinach, baby arugula and herbs. The herbs last for so long in my fridge! Everything is clean and packed carefully. I highly recommend them!

Today I purchased parsley, cilantro, thyme,and arugula. I’ll be making some sort of arugula dish later this week and will post.

Honey Pacifica – http://www.honeypacifica.com

I love fresh honey, especially from local bees. Its cold season out there and the best medicine for a sore throat is honey and lemon. I also use honey in my apple pies, I love the Orange Blossom Honey. They have such a great selection of all different kinds!

I hope you find this helpful, happy shopping!

Turkey Meatloaf with Mash Potatoes and Arugula Salad

On October 8, 2015October 12, 2015 By nathalieskitchenIn Easy Dinners, turkeyLeave a comment

My aunt Patty is an amazing cook. She turned me onto using dark meat ground turkey a while back, since then I haven’t used any ground beef! She mentioned she found this recipe for Turkey Meatloaf in the LA Times this weekend that was adapted by a recipe by Valerie Bertinelli. She said it was super easy to make and very tasty. I’ve been looking for a good meatloaf recipe so tonight I tried it.

Mixing the ingredients together was super easy, threw it into the oven for an hour. Came out very flavorful and moist.

Turkey Meatloaf

Servings: 4-6
Time: 1hr 30mins
Difficulty: easy
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2 slices soft white sandwich bread, torn into small pieces (about 2 cups)

1/2 cup milk

1 1/2 pounds ground turkey

2 eggs, lightly beaten

3/4 cup grated Parmigiano-Reggiano cheese

8 thin slices pancetta (about 4 ounces), finely chopped

1/2 onion, finely chopped

3 cloves garlic, pushed through a press

1/4 cup plus 1 tablespoon ketchup, divided

2 tablespoons balsamic glaze or vin cotto, or as desired

1 cup loosely-packed fresh flat-leaf parsley, chopped

1/2 teaspoon dried oregano

1/4 cup Italian-style dried bread crumbs

1/4 teaspoon kosher salt

Freshly ground black pepper

STEP 1

Heat the oven to 500 degrees. Combine the bread and milk in a large bowl and soak for 10 minutes. Add the turkey, eggs, cheese, pancetta, onion, garlic, 1 tablespoon ketchup, balsamic glaze, parsley, oregano, dried bread crumbs, salt and pepper to taste. Mix well with your hands.

STEP 2

Shape into an 8-inch by 5-inch loaf and transfer to a rimmed baking sheet. Bake for 15 minutes. Reduce the heat to 325 degrees and slather the remaining ketchup all over the top of the loaf. Bake until a meat thermometer inserted in the center of the loaf reads 165 degrees, about 45 minutes. Remove the meatloaf and set it aside to rest for 10 minutes, then transfer to a platter and serve.

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!