PAD THAI

My oldest has been begging me to make this for more than a week now. After weeks of going, what's felt like non-stop, I was finally home with one thing on my mind: make my girl some pad thai. It's a household favorite. We hope you enjoy!


[THE RECIPE]
Serves 4 - 6

1 lb dried rice noodles, 1/8 inch wide
Warm water

1 tablespoon ghee or coconut oil
1 lb chicken, shrimp, well-made tofu, or garbanzo beans rinsed and cut into small chunks [no cutting necessary if using beans]
2 - 3 cups kale, rinsed and chopped into very small pieces
4 - 5 cloves garlic, minced
1 1-inch piece of ginger, minced
1 1-inch piece of turmeric, minced

For Sauce: 

1/4 cup fish sauce or gluten free tamari sauce
1/2 cup honey, more to taste
1/8 cup apple cider vinegar
1/8 cup brown rice vinegar
1/8 cup white vinegar
1 heaping tablespoon red curry paste
2 teaspoons sweet paprika
1/2 teaspoon smoked paprika
1 teaspoon ground chili powder
1 teaspoon prepared horseradish
3/4 cup unrefined sesame oil [extra virgin olive oil works as well]

Garnish: 

Organic bean sprouts or sprouts of choice
Crushed roasted sunflower seeds or peanuts
Scrambled eggs
Lime wedges

Place dry noodles in a large glass bowl and cover with warm water so that the liquid is about 1-inch above the noodles. Set aside for about 30 minutes.

Precut all ingredients where necessary and mix sauce ingredients before you begin to cook.

While noodles soak, warm ghee or oil in a large wok or pot over medium heat. When ghee or oil has melted, add chicken.  Cook over medium-high heat until the outside layer of the chicken is cooked. Add garlic, ginger, and turmeric. Stir well and continue cooking until chicken starts to brown slightly. Reduce heat to medium-low and add kale. Stirring constantly, cook until kale has wilted. Turn heat to low.

Strain liquid out of noodles and rinse with cold water.

Add noodles and sauce to chicken mixture. Increase heat to medium-high and bring liquid to simmer, stirring frequently. Adjust heat to maintain simmer, cover, and cook until noodles are cooked al dente, stirring regularly and tasting as needed. Adjust flavor if necessary to fit your preferences [add more honey, more fish sauce, more seasoning, etc.].

Once noodles are just soft, remove from heat. Let sit for 3 - 5 minutes. Garnish as desired and serve.

QUESADILLAS WITH "CHEESY" BUTTERCUP SQUASH FILLING

Because my girls and I don't eat much dairy, quesadillas have been a bit of a challenge for us. However, the simplicity of the meal has had me forever enchanted.

Buttercup squash seem to hold a wonderful solution. These little guys have a thick flesh when cooked, reminiscent of a sweet potato, which is enough to hold together two finicky tortillas. The nutritional yeast and spices give it a "cheesy" flavor although [here's my disclaimer], cheese is cheese no matter how you cut it and, if we call it what it is, there isn't a substitute for the real stuff.

However, there is a different kind of really, really good and this is it.

So, put your preconceptions of what a quesadilla should be [or has been] on the shelf and give this a whirl. You might be surprised by your lack of disappointment.


[THE RECIPE]
Makes 2 - 4 Quesadillas

For the tortillas:

4 sprouted corn tortillas
extra virgin, raw coconut oil
sea salt

Gently rub, using hands, a thin coat of coconut oil over one side of each tortilla. Sprinkle a pinch of salt on each. Set aside.

For the "cheesy" spread:

1 large buttercup squash [or other thick-fleshed squash or sweet potato], roasted*
1/2 medium - large onion [or one small], finely chopped
1 - 2 tsp. raw, unrefined extra virgin coconut oil
1/2 red, orange, or yellow sweet pepper, finely chopped
1 - 2 medium size carrots, shredded
1 large clove of garlic, minced
1/2 tsp. powders of each: turmeric, coriander, and oregano
1 1/2 tsp. cumin powder [freshly ground if possible]
1 T. nutritional yeast
sea salt and freshly ground pepper, to taste
1 - 2 cups shredded greens [kale, spinach, pok choi, arugula, mustard greens, etc.]

Roast squash using instructions below [*].

In a medium cast iron or stainless steel pan, saute onion in a teaspoon or two coconut oil until onions are soft and just beginning to brown. Add pepper, shredded carrots, and garlic and saute for another minute or two until peppers are just beginning to soften.

Scoop roasted squash out of the shell and place in a blender with spices, yeast, and salt. Using a tamper, blend until very smooth. Add water by the tablespoon if mixture is too difficult to blend. The spread should have a thick, paste-like consistency.

Once sauce is blended [taste and make any necessary adjustments], spread onto the non-oiled side of half of the prepared tortillas. Top with the sauteed vegetables and shredded greens, add any additional fillings of choice [see suggestions below], and top with the remaining prepared tortillas. The oiled sides should be facing out. Place on a hot skillet or panini maker and cook until filling is warm [about two minutes]. Remove and gently cut into triangle pieces. Serve immediately with sides of choice [see suggestions below].

Optional Fillings:

additional sauteed vegetables
soaked and cooked beans of choice [black, adzuki, white, etc.]
shredded goat cheese
shredded chicken, beef, or lamb

Optional Sides:

salsa

fresh cilantro

avocado or guacamole
Greek Yogurt or non-dairy plain cultured yogurt of choice
coconut milk kefir

*To roast the squash, cut squash in half and scoop out stringy flesh and seeds. Place haves face-down [shell up] on a cookie sheet and cook at 450 degrees for 20 - 30 minutes or until soft. Use a knife or fork and gently prick to check. Remove from oven and let cool for 15 - 20 minutes or until you are able to handle the hot squash. 

THAI RED CURRY WITH CHICKEN

One of my favorite restaurants in town serves a wonderful red curry dish. Here is my attempt at duplicating it.

1lb chicken

1 can regular coconut milk

8 - 10 basil leaves [I love Thai basil and lemon basil and usually add a bit more]

1 tsp. GF tamari sauce

1 tsp. garlic, minced

1/2 tsp. EACH coriander powder, cumin powder, white pepper powder, and salt

1 tsp. paprika

1 1/2 tsp. lime juice

1/4 c. sweet onion, chopped

1 tbsp. cilantro

1 tsp. turmeric

salt to taste

1lb. green beans, cut into 2" pieces

In cast iron skillet, saute onions in 1 tbsp. olive oil. When just soft, add chicken and saute until cooked through [appx. 7 - 8 min.]. At about the 5 minute mark add garlic. Stir in turmeric powder, basil leaves, tamari, lime juice, cilantro and spices. Cook 2 minutes, stirring constantly. Pour in coconut milk and green beans. Cook until hot and beans just softened. Remove from heat and serve with rice.

[Recipe adapted from Everyday Asian Cooking by Bindu Menon]

Veggie Tostada with Cilantro-Lime Rice

2 - 3 corn tortillas

2 large scoops of home-style refried beans

organically grown lettuce

salsa

cilantro-lime rice (see recipe below)

avocado, diced

Lay tortillas out on cookie sheet. Brush with olive oil and sprinkle a pinch or so of Real Salt sea salt over each. Place in oven and broil on low until light brown and crunchy. Remove from oven and spread a scoop of refried beans over each. Layer with cilantro-lime rice, lettuce, avocado, and salsa.

Cilantro-Lime Rice Recipe

1 c. brown rice (or rice of choice)

2 tbsp. lime juice

1 tbsp. dry cilantro or 1/4 c. fresh, ground

1 tbsp. olive oil

Cook rice according to instructions. When fully cooked, stir in lime juice, cilantro, and oil.

Note from Tina: I use organic lettuce (we grow it ourselves), homemade salsa, and home-style refried beans (see blog post for recipe).

Home-Style Refried Beans

2 tbsp. corn, peanut, or olive oil

3 cloves garlic, minced

1 small yellow onion, diced

1 - 2 jalapeno or serrano chiles, seeded and minced

1 tsp. ground cumin

1/2 tsp. dried oregano

1/2 tsp. ground chile powder

2 (15-ounce) cans pinto or black beans, drained and rinsed or 3 1/2 - 4 c. cooked beans

1 bay leaf

2 cups water

salt and pepper to taste

Combine oil and garlic in skillet and cook 30 seconds over medium heat. Add onion and jalapeno, stirring occasionally. Cook until translucent, appx. 10 minutes. Add cumin, oregano, and chile powder. Fry another 30 seconds. Stir in beans, bay leaf, and water. Bring to boil over medium-high heat and simmer 20 minutes (or until about an inch of liquid remains).

Remove bay leaf and discard. Mash or blend bean mixture to desired consistency. Add water if too dry.

(Recipe from Viva Vegan! by Terry Hope Romero)

Rose's Dolma Recipe

1 jar grape leaves (can find in international isle of market)

1 1/2 Ib ground venison, beef, lamb, chicken, tempeh, firm tofu, or additional rice

1 1/2 c. jasmine rice, uncooked

HOLLOW OUT:

1/2 large zucchini

1 green pepper

1 onion

1 roma tomato

1 tomato

3 garlic cloves, minced

1 medium can of tomato sauce (14.5 ounces)

2 tbsp. olive oil

lemon juice

salt and pepper

Optional - fresh basil, parsley, other half of zucchini, pepper

Set rice in water for 15 - 20 minutes (do not cook). Chop tomato and place in large bowl. Add tomato sauce, oil, lemon juice, salt and pepper (to taste). Add meat (if using). Drain rice and add. Mix well.

Hollow out zucchini, roma tomato, pepper, and onion. Stuff with mixture and set aside.

Wrap mixture in grape leaves (cut off stems, place mixture at stem side and fold in sides. Roll to form log shapes). Put in a well oiled pot, stacking tightly. Add stuffed veggies to pot.

Fill pot with water (enough water to almost cover stack of grape leaves). Place a plate (oven safe) upside down, on top of stack to hold pile together.

Bring to boil and simmer on med-low for 45 minutes (or until water is absorbed and rice is cooked).