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Category Archives: Kid Friendly

Vegetarian Tortilla Soup

June 17, 2018
  • 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.

 

Udon Noodles with Sesame Pork

June 5, 2018

I love, love noodles.. here is another yummy recipe.

  • 1 pound ground pork
  • 1 tablespoon tamari
  • 4 garlic cloves, grated
  • 1 inch fresh ginger, grated
  • 1 tablespoon Shaoxing wine

Mix the pork, tamari, garlic, ginger and shaoxing wine and marinate for 2 to 3 hours. Keep aside.

Sauce

  • 2 tablespoons tamari
  • 1 tablespoon Shaoxing wine
  • 2 tablespoons oyster sauce
  • ¼ cup Asian sesame paste
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey

Mix all the ingredients and set aside.

  • 2 tablespoons peanut oil
  • 2 to 3 baby bok choy, chopped, whites and greens separated
  • ½ cauliflower head, chopped
  • 1 cup shiitake mushrooms, sliced
  • 1 teaspoon Szechuan peppercorns, ground
  • 1 pound Udon noodles, prepared according to package directions
  • 1 ½ cups chicken broth

Heat a wok with peanut oil and add the Szechuan peppercorns. Saute for 20 seconds on medium heat and add the ground pork. Cook on high heat stirring and breaking the meat apart with a wooden spoon. Saute for 5 to 6 minutes or till golden brown. Take the meat out and add some more peanut oil and add the mushrooms. Saute on high heat for 3 to 4 minutes. Add the bok choy whites and cauliflower and sauté for 4 to 5 minutes on medium heat. Add the meat, noodles, sauce and chicken broth. Bring to a boil and cover on a simmer to cook the cauliflower through. Check for seasonings and garnish with bok choy greens.

 

Mushroom and Tofu Noodle Soup

June 3, 2018

I modified this recipe from NYT cooking section.. it is a yummy one. I added a boiled egg as an egg makes everything more yummy!

  • 2 tablespoons peanut oil
  • 1 large shallot, sliced
  • 2 cups Cremini mushrooms, chopped
  • 2 stalks of bok choy, chopped with the whites and greens separated
  • 1 16 ounces pack of fresh Udon noodles, cooked according to package directions
  • 2 green onions, sliced

Sauce

  • 1 ½ teaspoons dashi powder
  • 3 tablespoons mirin
  • 2 tablespoons soy sauce
  • 1 cup chicken broth
  • 1 teaspoon corn starch

Mix the dashi powder, mirin, soy sauce, chicken broth and corn starch in a small bowl and keep aside.

Heat a wok like pan with the oil and add the shallots. Saute on high heat for a minute. Add the mushrooms and sauté on high heat till golden brown, about 3 to 4 minutes. Add the white parts of the bok choy and sauté for 2 to 3 minutes. Add the bok choy greens and the cooked noodles. Saute for a minute and the sauce. Bring to a boil and stir well. Taste for seasonings and garnish with green onions.

Shrimp Asparagus Bok Choy with Sweet Chili Sauce

May 21, 2018

A yummy Chinese inspired recipe with delicious asparagus!

Sweet Chili Sauce

  • ½ cup rice vinegar
  • 1 cup water
  • 1 tablespoon sugar or honey
  • 3 garlic cloves, grated
  • 1 teaspoon crushed red pepper flakes
  • 2 tablespoons Shao Hsing Hua Tiao cooking wine (cooking sherry will do)
  • 2 tablespoons fish sauce

Transfer the vinegar, sugar, garlic, pepper flakes, cooking wine and fish sauce to a small saucepan. Bring to a boil and simmer on a lower heat for about 7 to 8 minutes until the mixture is reduced by half. Check for seasonings and keep aside.

  • 1 pound medium shrimp, cleaned and deveined
  • 2 teaspoons salt
  • 1 tablespoon cornstarch
  • 3 tablespoons extra light olive oil
  • 1 bunch bok choy, chopped
  • 1 bunch asparagus, trimmed and cut in 2 inch pieces
  • 3 garlic cloves, grated
  • 1 inch ginger, grated

Sprinkle the cornstarch and salt all over the shrimp. Mix and heat a wok like pan with the oil. Brown the shrimp on both sides in 2 to 3 batches- briefly. Take the shrimp out and set aside. Reheat the pan and add the garlic and ginger. Saute on medium heat and add the vegetables. Saute for 3 to 4 minutes. Add the shrimp and the chili sauce. Bring to a boil and simmer till the shrimp is cooked through. Serve with brown rice.

 

Corn and Green Bean Pappardalle with Herbed Ricotta

May 20, 2018
  • 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 homemade 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.

Grilled Cheese with Sautéed Shiitake Mushrooms

April 29, 2018

A delicious recipe for Meatless Monday!!

  • 2 tablespoons olive oil
  • 3 cups shiitake mushrooms, sliced
  • 2 garlic cloves, grated
  • Salt
  • Pepper

Heat a frying pan with the olive oil. Add the mushrooms and sauté on high heat for 4 to 5 minutes till mushrooms are golden brown. Add the garlic, salt and pepper. Saute for another 2 to 3 minutes and keep aside.

  • Loaf of Italian bread, sliced
  • Butter, room temperature
  • Sharp cheddar cheese, grated
  • Mozzarella cheese, grated

Butter one side of each of the two slices. Put the two slices butter side down onto a frying pan. Add both the cheeses, top with mushrooms. Cook the grilled cheese and serve with tomato soup.

Pasta with Beans and Artichoke

April 23, 2018

This is a simple pasta made with ingredients in my pantry and fridge… very delicious!

1 tablespoon extra virgin olive oil

1/2 cup pancetta, chopped

1 large shallot, chopped

3 garlic cloves, chopped

½ cup marinated artichoke hearts, crushed with fingers

1 14 ounces cannellini beans, rinsed and drained

½ pound orcchiette pasta cooked al dente with 2 cups pasta water spared

Salt

½ cup Parmigiano Reggiano, grated

½ cup parsley, chopped

 

Heat a large frying pan with the olive oil. Add the pancetta and sauté on medium heat for 3 to 4 minutes till pancetta is golden brown. Add the shallot and garlic and sauté on medium heat for 2 to 3 minutes. Add the artichoke and beans. Saute for 2 to 3 minutes. Add 1 teaspoon salt. Add the cooked pasta with 1 cup pasta water. Mix well and bring to a boil. Add the cheese and parsley. Check for seasonings and add more salt and pasta water as needed. Serve warm.