Thai One-Pot

I made this quick one-pot dish so that my son could gobble it up before his swim practice. After practice, he used my husband’s phone to text me (repeatedly), “I’m starving! I need more ONE POT!!” He absolutely loved it. Needless to say, he ate all of the leftovers. 🙂

This recipe was adapted from Food and Wine. I lightened the recipe by using ground turkey instead of ground pork. I also used arborio rice. My serving had additional fresh lime juice squeezed all over the top. Tasty!

Yield: Serves 4

  • 1 tablespoon canola or sunflower oil
  • 1 green bell pepper, cut into 1/4-inch strips
  • 1 red bell pepper, cut into 1/4-inch strips
  • 1/4 pound shiitake mushrooms, stems removed, caps cut into 1/4-inch slices
  • 1 teaspoon coarse salt
  • freshly ground black pepper, to taste
  • 1 1/4 pounds lean ground pork or turkey
  • 3/4 cup short-grain rice (I used arborio rice)
  • 2 1/2 cups chicken stock
  • 3 tablespoons light soy sauce
  • 1/4 teaspoon cayenne pepper
  • 4 scallions including green tops, chopped, plus more for garnish
  • radishes, cut into thin slices, to taste, for garnish
  • 5 tablespoons chopped cilantro or fresh parsley, plus more for garnish
  • juice from about 1 lime, plus lime wedges for garnish
  1. In a large frying pan, heat the oil over moderately high heat. (I used a 4-quart covered pan.)
  2. Add the bell peppers, shiitakes, and 1/4 teaspoon of the salt and cook, stirring occasionally, until beginning to brown, about 5 minutes. Remove.
  3. Add the ground meat to the pan and cook, stirring, until it is no longer pink, about 3 minutes. Spoon off the fat from the pan, if using pork. Season with 1/4 tsp of salt and freshly ground pepper.
  4. Stir in the bell peppers and shiitakes, the rice, broth, soy sauce, the remaining 1/2 teaspoon salt, and the cayenne.
  5. Bring to a simmer. Cover. Reduce the heat to low and simmer, without removing the lid, until the rice is just done, about 20 minutes.
  6. Remove the pot from the heat and let stand, covered, for 10 minutes.
  7. Stir in the scallions, cilantro, and lime juice.
  8. Garnish with additional lime wedges, radishes, cilantro, and scallion slices, as desired. Serve.

One Year Ago:

Two Years Ago:

Three Years Ago:

Zucchini & Black Bean Tacos

I love a hearty vegetarian taco! This one was a wonderful way to enjoy the bounty of summer zucchini (and home-grown jalapeños!) as well.

This recipe was adapted from Martha Stewart Living. I increased the spices, steamed the tortillas, and included avocado and cilantro in the toppings. The mashed black beans, sour cream and goat cheese added wonderful creaminess to the filling. Simple, fresh and delicious.

I’m sharing this one (belatedly!) with my friends at Angie’s Fiesta Friday #134 this week. Enjoy!

Yield: Serves 4

  • 1/4 cup extra-virgin olive oil
  • 2 medium or large zucchini, cut into 1/2-inch rounds if medium or sliced & halved or quartered if large
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • coarse salt and freshly ground pepper
  • 1 cup finely chopped white or yellow onion (from 1 medium onion)
  • 6 garlic cloves, minced
  • 1 T tomato paste
  • 1 can (15 ounces) organic black beans, rinsed and drained
  • 8 corn tortillas
  • sour cream, crumbled goat cheese, sliced radishes, pickled jalapeños and carrots, and lime wedges, for serving (I also included Trader Joe’s Fire Roasted Diced Green Chiles)
  • fresh cilantro and avocado slices, for garnish
  1. In a large skillet, heat 2 tablespoons oil over medium-high. (I used a 4-quart pan)
  2. Add zucchini in a single layer; sprinkle with cumin and coriander. Cook, turning once, until golden, about 8 minutes. Transfer to a plate. Season with salt and pepper; cover to keep warm.
  3. Reduce heat to medium and add remaining oil, onion, and garlic to skillet; cook, stirring, until softened, 5 minutes.
  4. Add tomato paste; cook 1 minute.
  5. Add beans and 1/2 cup water, season with salt and pepper, and simmer, smashing some beans with a spoon, until heated through.
  6. With tongs, toast each tortilla over a burner until charred in places; wrap in a towel. Alternatively, warm the tortillas in a microwave, covered with a damp towel and plastic wrap, for approximately one minute, or until warm and pliable. (I used my tortilla warmer with the microwave method.)
  7. Fill with sour cream, beans, zucchini, and cheese. Sprinkle with fresh cilantro.
  8. Serve, with jalapeños, carrots, radishes, avocado slices, and lime alongside, as desired.

One Year Ago:

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Roasted Radishes with Sauteed Greens

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I am proud to say that I use every edible morsel in my CSA share… or so I thought. I have never eaten my radish greens! This was a shocking realization for me- and upsetting now to know that I have been missing out on these delightful greens. Because I am the only radish fan in the house, I prepared this dish just for me! I ate it for dinner with a glass of wine- and enjoyed every bite. This dish was adapted from Food and Wine, contributed by Gerard Craft. I used coconut oil instead of olive oil. Nice.

  • 8 radishes with greens attached
  • 1 tablespoons extra-virgin olive oil or coconut oil
  • coarse salt and freshly ground black pepper
  • 1 tablespoon unsalted butter
  • 1 tablespoon fresh lemon juice
  1. Preheat the oven to 500° (on convection roast). Trim the radishes and wash the greens; pat dry.
  2. In an ovenproof skillet, heat the oil until shimmering. Add the radishes, season with salt and pepper and cook over high heat, stirring occasionally, until lightly browned in spots, about 2 minutes. Transfer the skillet to the oven and roast the radishes for 15 minutes, until crisp-tender.
  3. Return the skillet to the burner and stir in the butter to coat the radishes. Add the radish greens and cook over moderate heat until they are wilted, about 2 minutes. Add the lemon juice and season with salt. Serve immediately.

One  Year Ago:

Two Years Ago:

Soba Noodle Salad with Pesto & Grilled Eggplant

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This is a fresh flavored summer salad with wonderful contrasting textures. The basil pesto is tossed with al dente soba noodles, velvety grilled eggplant, and crunchy radishes. The fresh mint adds a pop of flavor. Soba noodles are a great change of pace too. This recipe was adapted from Food and Wine, contributed by Bill Kim. Among other modifications, I used half the amount of olive oil suggested in the original recipe and adjusted the consistency of my pesto with chicken stock instead. This dish was delicious warm, room temperature and cold.

Yield: Serves 6 to 8 as a main course
  • 1 pound eggplant or Asian eggplant, sliced crosswise 1/2 inch thick
  • 1/2 cup extra-virgin olive oil, plus more for brushing and tossing
  • 1/4 to 1/2 cup chicken stock
  • Kosher salt
  • 1/2 cup pine nuts
  • 2 cups basil leaves
  • 4 medium garlic cloves, chopped
  • 1 tablespoon soy sauce
  • 1/2 pound (8 oz) buckwheat soba noodles
  • 1 cup grape tomatoes, halved
  • 6 large radishes, cut into thin wedges through the stem
  • 1/2 English cucumber—halved lengthwise & thinly sliced crosswise
  • 1 cup mint leaves, torn if large
  1. Light a grill or preheat a grill pan. Brush the eggplant with olive oil and season with salt. Grill over moderate heat, turning once, until tender and lightly charred, 6 minutes. Transfer the eggplant to a plate and let cool completely, then cut into 3/4-inch pieces.
  2. Heat oven to 400 degrees. Roast the pine nuts until golden, about 3 to 4 minutes; transfer to a plate and let cool. (I use my toaster oven.)
  3. In a food processor, combine the pine nuts, basil and garlic and pulse until finely chopped. With the machine on, add the 1/2 cup of olive oil in a steady stream. Add the soy sauce and pulse to blend. Add stock to achieve the desired consistency. Season the pesto with salt.
  4. In a large saucepan of salted boiling water, cook the soba noodles until al dente, about 4 minutes. Rinse the noodles under cold water, then drain and pat dry.
  5. In a large bowl, toss the soba noodles with the pesto until evenly coated. Add the grilled eggplant, tomatoes, radishes, cucumber and 3/4 cup of the mint leaves and toss well. Season the soba noodle salad with salt. Sprinkle the remaining 1/4 cup of mint leaves on top and serve.

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