Veggie-Loaded Pad See Ew

I cannot resist trying a new version of my husband’s favorite Thai takeout dish. I loved that this one seemed a little bit healthier. 🙂

I incorporated broccolini and baby cauliflower, trimming the large stalks, as well as snow peas. The original recipe also suggests using a combination of Chinese broccoli, bell peppers, and carrots.

This recipe was adapted from Half Baked Harvest Super Simple: More than 125 Recipes for Instant, Overnight, Meal-Prepped, and Easy Comfort Foods by Tieghan Gerard. I used wide rice noodles and modified the proportions and method. It was fabulous.

Yield: Serves 4 to 6

• 24 oz fresh wide rice noodles
• 5 T dark soy sauce
• 5 T light soy sauce
• 2 T fish sauce
• 2 T oyster sauce
• 2 T honey
• 4 T canola or vegetable oil, divided
• 6 garlic cloves
• 8 to 10 cups mixed vegetables, trimmed into similar sizes (I used 8 oz broccolini, 12 oz baby cauliflower, and a large handful of snow peas)
• 1-2 jalapeño chilies, seeded and chopped
• 4 large eggs, beaten
• 4 chopped scallions or 2 T chopped cilantro, for garnish

1. Rinse the rice noodles under cold water to separate. Break into 4 to 6-inch pieces and set aside.
2. Combine the soy sauces, fish sauce, oyster sauce, honey, and 1/2 cup water in a small bowl.
3. Heat 3 T of the oil in a large skillet over medium-high heat. (I used a 14-inch stainless steel skillet.)
4. When the oil shimmers, add the garlic, vegetables, and jalapeño; cook until the vegetables are tender, about 5 minutes.
5. Push the vegetables to one side of the pan.
6. Add the remaining 1 T of oil to the empty side of the pan and then add the eggs. Cook, gently scrambling, until just cooked through, about 2 minutes.
7. Add the noodles and soy sauce mixture to the skillet and gently toss to combine all of the ingredients.
8. Simmer for several minutes or until the sauce coats the noodles.
9. Top with chopped scallions or cilantro and serve immediately.

Cauliflower-Parmesan Fritters

One last meatball post! These cauliflower fritters are essentially vegetarian meatballs. 🙂 Like the chicken meatballs in my last post, they were also filled with fresh herbs and served with a lemony-yogurt sauce and greens. Delicious.

The recipe was adapted from Bon Appétit, contributed by Jesse Szewczyk. I modified the method and proportions. I loved using frozen riced cauliflower as a shortcut.

We ate the dish with crusty bread on the side. I ate the leftovers on top of extra arugula (my favorite). Healthy, bright, and fresh.

Yield: 4 servings

• 1 1/3 cups whole-milk Greek yogurt
• finely grated lemon zest from one large lemon
• 4 tsp fresh lemon juice, divided
• 8 large garlic cloves, divided, pushed through a garlic press or finely grated
• 5 T extra-virgin olive oil, plus more for drizzling
• 2 1/2 tsp Diamond Crystal or 1 1/2 tsp Morton kosher salt, divided, plus more to taste
• 1 10 to 12 oz bag frozen riced cauliflower (I used Trader Joe’s)
• 1 large egg
• 1 large egg yolk
• 1 1/2 cups finely grated Parmesan (about 2 oz)
• 1 cup panko
• 3/4 cup finely chopped mixed tender herbs (such as dill, cilantro, chives, and/or parsley), plus leaves for garnish
• 1/2 tsp freshly ground pepper, plus more to taste
• 1/4 medium red onion, thinly sliced
• 2 cups baby arugula, or more to taste

1. In a medium bowl, whisk together Greek yogurt, lemon zest, 2 tsp fresh lemon juice, 2 pressed (or finely grated) garlic cloves, 1 tablespoon extra-virgin olive oil, and 1/2 tsp Diamond Crystal or 1/4 tsp Morton kosher salt.
2. Taste sauce and season with more salt if needed. Set aside.
3. Cook the frozen riced cauliflower according to package directions until very tender. Transfer to a medium bowl and let cool 5 minutes.
4. Add the egg, egg yolk, grated Parmesan, panko, herbs, 2 1/4 tsp Diamond Crystal or 1 1/2 tsp Morton kosher salt, freshly ground pepper, remaining 6 garlic cloves, finely chopped, and remaining 2 tsp lemon juice.
5. Using a rubber spatula or clean hands, mix and knead slightly to smash cauliflower pieces into panko until texture is uniform.
6. Using a cookie scoop, spoon out 2-tablespoonful portions; put on a plate. Roll each scoop into a smooth ball. (You should have about 15 to 17.)
7. Heat 4 tablespoons olive oil in a 12-inch cast iron skillet or a large nonstick skillet over medium to medium-high.
8. Cook balls in a single layer, undisturbed, until golden brown underneath and fritters release easily, about 3 minutes.
9. Turn onto opposite side; cook until golden brown underneath, about 3 minutes.
10. Shake pan to encourage balls onto an un-browned side (fritters will have flattened slightly); cook, turning occasionally to brown, just until firm, about 3 minutes. Remove from heat.
11. Toss the red onion, arugula, and some herb leaves in a medium bowl to combine. Drizzle with oil, season with salt, and toss again to coat. (I used fine sea salt.)
12. Spread reserved sauce over a platter, top with salad and arrange fritters on top. Season with pepper, as desired.

Persian Barley-Lentil Soup with Spinach

This hearty vegetarian dish is definitely a new favorite. It was creamy, healthy, and fresh. Easily made in a pressure cooker (or Instant Pot) too.

The original recipe notes that this dish is a combination of two classic Persian soups- lentil and barley. Traditionally, dried limes are incorporated but this version uses “easier-to-find” fresh limes instead. The lime juice added brightness and tanginess to the finished dish.

The recipe was adapted from Milk Street Fast and Slow, inspired by a recipe in “Bottom of the Pot” by Naz Deravian, contributed by Julia Rackow. I modified the method and proportions. We omitted the optional yogurt topping and ate it with warm naan and green salad on the side. Full-flavored and fabulous.

Yield: Serves 8

• 4 T extra-virgin olive oil, plus more to serve
• 2 medium yellow onions, chopped
• 12 large garlic cloves, chopped
• 4 medium carrots, peeled, quartered lengthwise and sliced 1/2-inch thick
• 4 T tomato paste
• 8 bay leaves
• Kosher salt and freshly ground black pepper
• 1 1/2 cups pearled barley (see Note)
• 1 cup brown or green lentils
• 3 quarts low-sodium vegetable broth (I used 1 quart of homemade stock and 2 quarts of chicken stock)
• freshly squeezed juice from 2 large limes
• 8 cups lightly packed baby spinach, chopped
• 2 cups lightly packed fresh cilantro, chopped
• plain yogurt, for serving, optional
• lime wedges, for serving, optional
• warm naan, for serving, optional

1. Put an 8-quart pressure cooker on the stove over medium heat (on an Instant Pot, select High Sauté).
2. Add the oil and heat until shimmering.
3. Add the onion, garlic, carrots, tomato paste, bay leaves and 2 teaspoons of salt. Cook, stirring occasionally, until the vegetables begin to brown, about 5 minutes.
4. Stir in the barley, lentils, and stock/broth, scraping up any browned bits, then distribute in an even layer.
5. Place the lid on the pressure cooker and lock into place. (On an Instant Pot: Press Cancel, lock the lid in place and move the pressure valve to Sealing; Select Pressure Cook or Manual.)
6. Bring the pressure level to high over high heat. Once pressure level is achieved, set the cooking time to 15 minutes.
7. When the pressure cooking is complete, quick-release the steam by moving the pressure valve to vent. Carefully open the pot.
8. Remove and discard the bay leaves.
9. Stir in the lime juice, spinach, and cilantro. Taste and season with salt and pepper.
10. Serve with a dollop of yogurt, drizzled with oil, and with lime wedges and warm flatbread on the side, as desired.

Note:

Don’t use hulled barley instead of pearled barley. Hulled barley has had its inedible outer hull removed but retains its bran. Pearled barley, on the other hand, has been polished to remove the bran, which makes it quicker to tenderize; in this recipe, it cooks at the same rate as the lentils.

Pressure Cooker Butter Chicken with Cashew Crema

I have two amazing pressure cooker (or Instant Pot) recipes to share.

I have never had a butter chicken that I didn’t like (or love!). This version may be my new favorite. The velvety texture in this dish is created with puréed cashews rather than the classic cream and butter. Absolutely wonderful!

The recipe was adapted from Milk Street Fast and Slow via Milk Street Magazine, contributed by Diane Unger. We ate it with warm naan, brown Jasmine rice, roasted cauliflower, and steamed spinach.

Yield: Serves 4 to 6

• 1 cup roasted salted cashews
• 14 1/2 oz can whole tomatoes (I used 1/2 28 oz can San Marzano tomatoes)
• 3 T salted butter, cut into 3 pieces, divided
• 2 small or 1 medium yellow onion(s), chopped
• Kosher salt and freshly ground black pepper
• 6 medium garlic cloves, minced
• 1 T minced fresh ginger
• 1 T garam masala
• 1 tsp ground cumin
• 3/4 tsp sweet paprika
• 1/4 tsp cayenne pepper
• 2 1/2 pounds boneless, skinless chicken thighs, trimmed and cut into 1 1/2-inch pieces
• 2 T chopped fresh cilantro, divided
• cooked rice and/or warm naan, for serving

1. In a blender, purée the cashews and 3/4 cup water until smooth, about 1 to 2 minutes. Transfer to a small bowl and set aside. (I used a Vitamix.)
2. In the same blender (no need to wash), purée the tomatoes with their juices until smooth, about 1 minute.
3. Put a 6 or 8-quart pressure cooker on the stove over medium-low to medium heat (on a 6-quart Instant Pot, select Normal Sauté).
4. Add 2 tablespoons of the butter and let melt.
5. Add the chopped onion and 1 teaspoon of salt. Cook, stirring occasionally, until softened, 3 to 5 minutes.
6. Add the garlic, ginger, garam masala, cumin, paprika, and cayenne. Cook, stirring, until fragrant, about 30 seconds.
7. Stir in the chicken and tomato purée. Distribute in an even layer.
8. Place the lid on the pressure cooker and lock into place. (On an Instant Pot: Press Cancel, lock the lid in place and move the pressure valve to Sealing; Select Pressure Cook or Manual.)
9. Bring the pressure level to high over high heat. Once pressure level is achieved, set the cooking time to 10 minutes.
10. When pressure cooking is complete, quick-release the steam by moving the pressure valve to vent. Carefully open the pot.
11. Stir the cashew purée and remaining 1 tablespoon of butter into the chicken mixture, scraping the bottom of the pot.
12. Put the pot over medium-low heat and sauté, stirring often, until the sauce has thickened and coats the chicken, 4 to 5 minutes.
13. Let cool for about 5 minutes. Stir in half of the cilantro. Taste and season with salt and pepper.
14. Serve sprinkled with the remaining cilantro.

Chinese Tiger Salad with Grilled Corn & Avocado

I served this delicious grilled corn side salad on Labor Day with grilled impossible and beef burgers. It is a variation on a traditional Chinese tiger salad which is usually composed of cilantro, cucumbers, scallions, and chilies. I loved that this one included elements from Mexican esquites- corn, avocado, and salty cheese.

The recipe was adapted from Bon Appétit, contributed by chef Shuai Wang of Short Grain and Jackrabbit Filly in Charleston, South Carolina. I was able to incorporate my CSA cilantro and a beautiful homegrown cucumber from a neighbor. As it was a little bit heavy on the (wonderful) dressing, the leftovers were delicious served over salad greens.

Yield: Serves 6

• 2 T sesame seeds
• 3 large or 6 small garlic cloves, pushed through a garlic press or finely grated
• 1/2 cup freshly squeezed lime juice (from 3 1/2 to 4 limes)
• 3 T canola oil
• 2 tsp low-sodium soy sauce
• 2 tsp oil from a jar of chili crisp (preferably Lao Gan Ma)
• 2 tsp toasted sesame oil
• 2 tsp unseasoned rice vinegar
• 1 1/2 tsp Diamond Crystal or 1 tsp Morton kosher salt, plus more
• 3 large ears of corn, husked
• 1 ripe avocado, cut into large pieces
• 1 English hothouse cucumber, halved lengthwise, seeds removed, halves sliced crosswise on a diagonal 1/4″ thick
• 1 small shallot, halved through root end, thinly sliced
• 1/2 bunch cilantro, tough stems removed, coarsely chopped
• 2 T crumbled queso fresco or Cotija cheese, plus more for garnish

To Make the Dressing:

1. Toast the sesame seeds in a dry small skillet over medium heat, shaking pan constantly, until deep golden brown and fragrant, about 5 minutes; transfer to a large shallow bowl.
2. Add garlic cloves, lime juice, oil, soy sauce, chili crisp oil, toasted sesame oil, unseasoned rice vinegar, and salt and stir vigorously until salt is dissolved. Set dressing aside.

To Make the Salad:

1. Prepare a grill for medium-high heat.
2. Grill husked corn, husked, turning often, until lightly charred all over and tender, 8–10 minutes. Let sit until cool enough to handle.
3. Hold the corn vertically over a medium bowl and slice kernels from cobs.
4. Add avocado, cucumber, shallot, half of the cilantro, and cheese.
5. Add reserved dressing and toss gently to combine. Taste salad and season with more salt if needed.
6. Top with extra cheese and remaining cilantro.

Grilled Chicken Thighs with Cumin, Cayenne, & Citrus

My husband said, “I love dishes like this!”  Easy to prepare and packed with flavor.

The recipe was adapted from The New York Times, contributed by Mark Bittman. I modified the proportions for a crowd. We ate it with rice and salad.

Although the dish is successful after a brief marinade, it would be even more flavorful if the marinating time was doubled- still quick. 🙂 Nice.

Yield: 8 to 10 servings

• 15 cloves garlic, peeled
• 2 large onions, quartered
• 3 T fresh oregano (or 1 T dried oregano)
• 2 T ground cumin
• 3/4 tsp cayenne, or to taste
• 1/4 tsp ground cloves
• coarse salt and freshly ground black pepper
• 3 T grape seed oil (or other neutral oil)
• freshly squeezed juice from 1 orange (about 6 T)
• freshly squeezed juice from 2 limes (about 6 T)
• about 4 1/2 to 5 pounds boneless, skinless chicken thighs
• chopped cilantro, for garnish

1. Preheat a gas grill, start a wood or charcoal fire or preheat a broiler; the fire should be moderately hot, and the rack should be about 4 inches from the heat source.
2. Combine the garlic, onion, oregano, cumin, cayenne, cloves, salt, pepper and oil in a blender or small food processor, and blend until fairly smooth. (I used a Vitamix.)
3. Add the juices, blend, then taste and adjust seasoning; the flavors should be powerful.
4. Season the chicken with salt and pepper.
5. Smear sauce over chicken; if time allows, marinate 30 minutes or so. (I may try marinating for 60 minutes next time.)
6. Grill 6 to 8 minutes a side, or until meat is nicely browned and cooked to an internal temperature of 165 degrees F.
7. Serve, garnished with the cilantro.

Pesto Pasta with Peas

Pesto pasta is always in our quick summer dinner line up. The original recipe describes making this pesto using a mezzaluna, chef knife, or mortar and pestle… I used a food processor. Not as Italian- but still delicious! It was very herb-forward.

This recipe was adapted from The New York Times, contributed by Ali Slagle, guided by the pesto ratio in Salt, Fat, Acid, Heat by Samin Nosrat. It is published in Slagle’s book I Dream of Dinner (So You Don’t Have To). I used extra-large (fun!) fusilli and incorporated dill and cilantro in the pesto. Maybe I’ll hand chop the herbs next time. Great.

Yield: Serves 4

• kosher salt and frehly ground black pepper
• 1/2 cup raw walnuts, pine nuts, pistachios, almonds or a combination
• 2 ounces (about 1/4 cup) Parmigiano-Reggiano, plus more for serving
• 1 to 2 large garlic cloves
• 2 packed cups soft herbs, such as basil, parsley, mint, dill, cilantro, and/or arugula
• 1/2 cup extra-virgin olive oil, plus more for serving
• 1 pound curly pasta, such as casarecce or fusilli
• 2 cups (10 ounces) frozen peas

1. Bring a large pot of salted water to a boil.
2. In a 350 degree oven toast the nuts for 5-10 minutes until lightly browned and fragrant. Alternatively, use a small or medium skillet over medium, toast nuts, shaking the skillet occasionally until browned (try one to see), 4 to 6 minutes. Transfer to a cutting board or plate to cool.
3. As the nuts cool, into a large bowl, grate the Parmesan on the small holes of a box grater (or pulse chunks in a blender).
4. Add the garlic clove and a pinch of salt to a food processor and pulse a few times. Then add the nuts and pulse to coarsely chop. (Alternatively add the garlic and a pinch of salt to the pile of nuts and coarsely chop the nuts and garlic together.)
5. Add the herbs and a pinch of salt to the food processor and coarsely chop. (Alternatively, add a handful of the herbs and another pinch of salt to the garlic and nuts; coarsely chop. Opt for forceful, purposeful chops as opposed to soft, timid ones.) Toss and smash the mixture every few chops. Repeat with the remaining herbs, salting at each step, until a wet, coarse paste forms.)
6. Stir into the cheese, then stir in the olive oil. Season to taste with salt and pepper.
7. Add the pasta to the boiling water and cook until al dente.
8. In the last 3 minutes of cooking, add the peas to the pasta. Reserve 1 cup pasta water, then drain.
9. Add the pasta and peas to the pesto and stir to combine. Add pasta water as needed to loosen the sauce.
10. Season to taste with salt, pepper, more oil and more Parmesan. (I garnished the finished dish with extra cheese.)