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Category Archives: Kid Friendly

Manchego and Smoked Paprika Mashed Potatoes

November 20, 2017
  • 4 pounds Yukon gold potatoes, peeled and cut into small squares
  • Salt
  • 3 garlic cloves
  • 4 tablespoons butter
  • ¾ to 1 cup half and half
  • 2 cups shredded Manchego cheese, grated
  • 1 teaspoon smoked paprika
  • Pepper
  • ½ cup green onion, chopped

Add the cut potatoes to a deep pot and cover with water. Add at least 2 tablespoons salt and the garlic cloves. Place a lid on the potatoes and bring to a boil. Uncover and cook until tender, about 10 to 15 minutes. Drain potatoes and garlic and put them through a food mill and add back to the hot pot. Add butter, half and half and smoked paprika. Check for seasonings, add pepper. Transfer to a serving bowl and let cool all the way. Add the grated cheese and mix well. At this point, the potatoes can be refrigerated and made at least a day in advance. Once ready to bake, take out of fridge at least 30 minutes in advance. Bake in a 350 degree oven for 30 minutes or till heated through. Garnish with green onions and cilantro.

Vietnamese Style Chicken

November 14, 2017
  • 2 pounds chicken thighs, boneless and skinless

 

  • ¼ cup tamari
  • ¼ cup fish sauce
  • 3 tablespoons brown sugar
  • ½ cup chopped fresh cilantro, stems and leaves separated
  • 1 inch fresh ginger, grated
  • 3 garlic cloves, grated
  • Zest and juice of one lime
  • 1 teaspoon cayenne pepper
  • 1 teaspoon corn starch mixed in with 2 teaspoons water
  • Peanut oil for grilling
  • 1/3 cup chopped peanuts

Add the tamari, fish sauce, brown sugar, cilantro stems, ginger, garlic, lime zest and juice and cayenne pepper in a small bowl. Mix well. Place the chicken in a zip lock bag and add the marinade and marinate for 2 to 3 hours in the fridge. Take chicken out of the bag, pat dry and keep aside. Transfer the marinade to a small saucepan, bring to a boil and add the corn starch sauce. Bring to another boil, taste for seasonings and keep aside.

Heat the grill on high to preheat to at least 500 degrees. Turn heat down to medium. Drizzle the chicken pieces with some peanut oil and place on the hot grill and wait 3 to 4 minutes or until grill marks form. Turn the thighs and grill on medium heat for 5 to 7 minutes with the lid on. Once the chicken is cooked through, transfer to a platter and garnish with cilantro leaves and chopped peanuts.

Quick Chicken Curry with Curry Leaves

November 13, 2017
  • 2 pounds boneless, skinless chicken thighs, cut into 2 inch pieces

Marinade

  • Juice of a large lime
  • 1 teaspoon salt
  • 2 teaspoons ground coriander
  • 1 teaspoon cayenne pepper

Marinate the chicken pieces with the lime juice, salt, coriander and cayenne pepper for 2 to 3 hours.

  • 2 tablespoons coconut oil
  • 2 teaspoons fennel seeds, crushed
  • 10 to 12 curry leaves
  • 2 medium yellow onions, sliced
  • 1 serrano pepper, slice in half
  • 3 to 4 garlic cloves, grated
  • 1 teaspoon turmeric
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • Salt
  • ½ cup cilantro, chopped

Heat a large saucepan with coconut oil. Add the fennel seeds, curry leaves, onion, Serrano pepper and garlic. Saute on medium heat for 4 to 5 inutes. Add the turmeric, coriander powder and a teaspoon of salt. Saute on medium heat for another 3 to 4 minutes. Add the chicken with the marinade and bring to a boil. Lower the heat to a simmer and cover with lid and cook for about 15 minutes. Take the lid off and let the chicken simmer on medium heat for another 5 to 6 minutes. Check for seasonings and garnish with garam masala and cilantro. Serve with rice and roti.

 

Vegetarian Tortilla Soup

November 12, 2017
  • 1 dried ancho chili pepper
  • 2 to 3 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • 1 teaspoon ground cumin
  • 1 14 ounces fire roasted tomatoes with chili
  • 4 cups vegetable stock
  • 1 cup hominy, rinsed and drained
  • 1 14 ounces black beans, rinsed and drained
  • 3 medium zucchinis, washed, the seeds taken out and diced into ½ inch pieces
  • Salt

For Garnish

  • Tortilla chips
  • 1 avocado, chopped drizzled with lemon juice and sprinkled with salt
  • Crumbled queso fresco
  • Cilantro

Heat a small cast iron pan and break the chili into pieces and roast in the pan including the seeds on medium heat for 3 to 4 minutes. Keep aside.

Heat a medium heavy pan with olive oil. Add the onion, garlic and ancho chili. Saute on medium heat for 4 to 5 minutes. Add the cumin, tomatoes and stock. Bring to a boil and simmer for 2 to 3 minutes. Add the homini and simmer for 10 minutes. Take off heat and transfer to a blender and in batches, blend the soup until smooth with some chunks. Return to the pan and add the beans. Bring to a boil and add salt to taste.

Serve soup topped with avocado, tortillas chips, queso and cilantro.

 

Corn and Green Bean Pappardalle with Herbed Ricotta

November 7, 2017
  • 2 tablespoons olive oil
  • 1 small yellow onion, chopped
  • 2 garlic cloves, minced
  • 1 cup fresh or frozen corn
  • 1 cup green beans, chopped and rinsed
  • Salt
  • ½ cup fresh basil, chopped
  • 2 cups fresh or bottled marinara sauce
  • ½ pound cooked pasta (I used pappardelle) with ½ cup pasta water to spare

Heat a wide frying pan with olive oil. Saute the onion and garlic on medium heat for 3 to 4 minutes. Add the corn and green beans. Sprinkle a teaspoon of salt. Saute on medium heat for 3 to 4 minutes. Add the basil and check for seasonings. Add the marinara sauce, bring to a boil and then add the cooked pasta with the pasta water. Mix well, bring to a boil and check for seasonings.

Herbed Ricotta

  • 1 cup fresh ricotta
  • 2 garlic cloves, grated
  • Zest of one lemon
  • 1 teaspoon salt
  • ½ cup basil, chopped
  • 1/3 cup parsley, chopped

Mix everything together in a large bowl. Check for seasonings and serve with a dollop of ricotta on a serving of pasta.

Drunken Noodles

November 6, 2017

Sauce

  • ¼ cup fish sauce
  • ¼ cup sweet soy sauce
  • 2 tablespoons oyster sauce
  • 3 tablespoons chili garlic sauce
  • 2 teaspoons corn starch

Mix all the ingredients into a small bowl with the corn starch. Keep aside.

  • 8 ounces big flat rice noodles cooked according to package direction and separated, once separated, drizzle some oil into the noodles and massage through with fingers to avoid sticking together
  • 2 tablespoons peanut oil
  • ½ pound medium shrimp, cleaned and deveined
  • 4 garlic cloves, minced
  • 1 serrano chili, sliced, optional
  • 1 large yellow onion, sliced
  • 1 cup grape tomatoes, sliced in half
  • 1 cup Thai basil, leaves only, chopped
  • 2 packs of baby bok choy, trimmed and sliced in half
  • 2 eggs, room temperature

Heat a wok like pan with the peanut oil. Add the onion, garlic and chili. Saute on high heat for 2 to 3 minutes. Add the grape tomatoes and the bok choy and sauté for another 2 to 3 minutes. Add the noodles and sauce. Bring to a boil and add the shrimp. Cook for 2 minutes and add the 2 eggs. Mix really well until the eggs are incorporated and the dish becomes creamy. Add the basil, mix well and check for seasonings. Serve warm.

Pistachio Avocado Toast

November 5, 2017

I think everyone is serving avocado toasts these days- especially the vegan places. I am not vegan but I do enjoy an avocado toast every once in a while. I have tried some in the past and my gripe is that they all taste bland. I have no issues with vegan cooking but I feel most things I have tried at vegan restaurants or cafes, are bland. Vegan doesn’t mean without flavor??? I enjoy cooking all kinds of dishes, with or without meat- the most important thing is flavor… so, here is my version of avocado toast- a lot yummier and a lot cheaper!!

  • 1 ripe avocado, peeled and pit taken out and smashed
  • 1/3 cup cherry tomatoes, chopped
  • 1 garlic cloves, minced
  • 1 serrano chili, chopped
  • Juice of ½ lime
  • 1 teaspoon pistachio oil
  • 1 tablespoon chopped pistachios
  • 1 teaspoon salt
  • 2 tablespoons cilantro, chopped

Mix all the ingredients in a small bowl and check for seasonings.

  • 2 sourdough slices, toasted

Slather the avocado mixture on the toasted slices and serve!!