Thai Curry Butternut Squash

YIELDS | 4 SERVINGS

PREP TIME | 30 MINS

COOK TIME | 30 MINS for soup 20 min for topping

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This GORGEOUS tangy soup is Thai-inspired. I use green curry paste instead of red curry because it adds the UMAMI I am looking for in a WARM and COMFORTING soup. The coconut milk and fish sauce add the perfect amount of savory that works well with the super sweet butternut squash. Plus the sprinkle of miang kham, an interesting mix of peanuts, coconut and chiles used in Thailand, add an explosion of tastes.

INGREDIENTS

* 3 tablespoons coconut oil or other neutral oil
* 2 medium shallots, diced
* 1 piece of fresh ginger, 1-2″, peeled and thinly sliced
* 1 lemongrass stalk, cut into 2-3″ pieces
* Kosher salt
* 4 lbs butternut squash, approximately 4 pounds, peeled, seeded and cut into about 3/4-inch cubes.
* 21 14.5 oz cans full fat coconut milk
* 6 to 8 tablespoons Thai green curry paste, or to taste
* 3 tablespoons fish sauce
* 3 to 4 cups water, vegetable or chicken stock

Topping:

* ¾ cup raw peanuts
* ¾ cup unsweetened raw coconut flakes
* 2 tablespoons fish sauce
* 6-8 small dried red chiles, chopped
* 1 tablespoon melted coconut oil
* 1 tablespoon minced lemongrass, you can find this in the asian isle of your local grocer or make your own.
* 1 teaspoon agave or sugar
* 10 lime leaves, thinly sliced, optional
* Small bunch Thai basil. Regular basil will work too.
* 2 limes, quartered, for serving

INSTRUCTIONS

Heat oven to 300 degrees.

1. Heat the oil in a large heavy bottomed pot over medium-high heat. After a few minutes add shallots, ginger, lemongrass and a 1 teaspoon kosher salt. Reduce heat to low and cook the vegetables for 15-20 minutes or until tender and slightly browned. Be sure to stir a few times.
2. Add the squash cubes, coconut milk, curry paste, 3 tablespoons fish sauce and 3 cups water or stock and stir. Bring the mixture to a boil and then reduce to a simmer. Stir the soup to break up the curry paste. Cover the soup and simmer until the squash is fork tender, 25-30 minutes.

Make garnish while soup cooks:
1. In a medium bowl, mix the peanuts, coconut flakes, fish sauce, chiles, the minced lemongrass,1 Tbsp coconut oil, the agave or sugar and the lime leaves.
2. Line a rimmed baking sheet with parchment and spread the topping onto a baking sheet. Be sure to scatter the mixture evenly and in one layer.
3. Bake for 15-20 minutes, shake the mixture a couple times in the first half of cooking to toast evenly. Be sure not to over cook the topping. You will know it is ready to come out of the oven when the coconut is a golden brown. Pour the mixture into a glass bowl and set aside.
4. Chiffonade the basil leaves into ribbons and set aside.

Back to the soup:
3. Remove soup from heat. using a small strainer, remove the lemongrass and discard.
4. Puree the soup with a hand held blender or high powered blender until smooth about 15-20 seconds or until it reaches the desired consistency. If too thick add additional stock or water a little bit at a time.
5. If necessary add additional salt to taste.
6. Serve the soup alongside the bowl of coconut-peanut topping, a small plate with the basil leaves and lime wedges.

NOTES

Substitute frozen squash if you are running short on time.
Soup can be made in 3 days in advance.
This recipe is an adaptation from another recipe I found years ago but am not sure who to give credit too.

Pan Roasted Miso-Butter Sea Bass

YIELDS | 2 SERVINGS

PREP TIME | 5 MINS

COOK TIME | 10 MINS

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This fish melts in your mouth and the sauce is a savory, decadent compliment to the dish and keeps the fish moist and bursting with rich, warm umami flavors. Plus it only takes a few minutes to put together thanks to the few ingredients. Serve it with simple stir fried vegetables or cauliflower stir fried Kimchi. ⁠

In a small bowl, combine the miso, butter, 1 Tbsp of the soy sauce and whisk until creamy.

Heat a pan large enough to not crowd the fish, over medium high heat, add the oil when the pan is hot.

Spread 1/2 the miso butter mixture on both sides of the fish and sprinkle with kosher salt and a couple of cranks of freshly ground pepper.

Place the fish in the hot pan with oil and cook over medium high. Cook the fish for 4-5 minutes and until the fish is golden brown. Flip the fish snd cook for 3 more minutes.

Remove the fish and place on a platter. Be careful not to over cook the fish as it will continue to cook.

INGREDIENTS

* 2  4-6oz pieces skinless, sea bass or other meaty, white fish
* 2 Tbsps butter, room temperature
* 2 Tbsps white miso
* Kosher salt and freshly ground pepper
* 1 -2 Tbsp neutral oil such as Grapeseed or vegetable, etc
* 2 Tbsps soy sauce
* 1 small bunch chives, chopped for garnish optional

INSTRUCTIONS

1. In a small bowl, combine the miso, butter, 1 Tbsp of the soy sauce and whisk until creamy.

2. Heat a pan large enough to not crowd the fish, over medium-low heat, add the oil when the pan is hot.

3. Spread 1/2 the miso butter mixture on both sides of the fish and sprinkle with kosher salt and a couple of cranks of freshly ground pepper.

4. Place the fish in the hot pan with oil and cook over medium-low. Cook the fish for 4-5 minutes and until the fish is golden brown. Flip the fish and cook for 3 more minutes.

5. Remove the fish, place on a platter and sprinkle with additional salt and fresh pepper.

NOTES

Be careful not to over cook the fish as it will continue to cook when it is removed from the pan.

Kimchi Pancakes

YIELDS | Makes 4 larger or 8 smaller pancakes SERVINGS

PREP TIME | 10 MINS

COOK TIME | 15 MINS

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These pancakes are savory, have a nutty, chewy outside and a tender , bursting with umami flavor on the inside. They are incredibly easy to make and reheat well. Serve alone for breakfast lunch or dinner or serve alongside with an asian inspired soup or salad.

INGREDIENTS

* 1 large egg
* 1-2 Tbsp kimchi brine or more to taste
* 4 Tbsps soy sauce, divided
* 1 cup all-purpose flour, I like Bisquick
* 2 cups kimchi, coarsely chopped
* 4 scallions, trimmed, sliced thin plus extra to use as garnish
* 2 tablespoons cilantro, chopped, as garnish, optional
* 4 Tbsps sesame seed oil or any neutral oil, divided
* 3 Tbsp. unseasoned rice vinegar or distilled white vinegar

INSTRUCTIONS

1. In a small bowl, combine the vinegar and 3 tablespoons soy sauce and set aside.
2. Crack 1 egg into a medium bowl. Add kimchi brine, to taste, add 1 Tbsp. soy sauce, and ¼ cup filtered water. Whisk until slightly fluffy.
3. Whisk in the flour and add the chopped kimchi, mix well.
4. Add the scallions to the mix but save a couple Tbsps as garnish.
5. Heat 2 Tbsps oil in a large nonstick skillet over medium-high heat and drop about 1/2 cup of the batter into the hot oil. You should be able to fit 2 larger pancakes in the pan.
6. Cook pancakes for 3-4 minutes or until golden brown and then carefully flip and cook for an additional 3-4 minutes until golden brown. Move the pancakes to a plate and cover with a clean towel to keep warm.
7. Add the remainder of the oil to the pan and cook the remaining batter. You should have two more pancakes for a total of 4 nice sized cakes.
8. Combine 3 Tbsp. vinegar and remaining 3 Tbsp. soy sauce in a small bowl.
9. Transfer pancakes to a serving platter and garnish with remaining scallions, cilantro, if using, and drizzle the vinegar, soy sauce mixture evenly over all the pancakes and serve.

NOTES

Kimchi Fried Rice

YIELDS | 4 SERVINGS

PREP TIME | 10 MINS

COOK TIME | 15-20 MINS

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Kimchi is a Korean condiment packed with nutrients. It is very low in calories and it is loaded with probiotics which are said to boost the immune system. This recipe calls for your favorite Kimchi whether store bought or home made. This dish is easy, fast and exploding with flavors. Add fried eggs, cooked diced chicken or tofu for a vegetarian option. It is hard to believe it also easily adapts to GF!

INGREDIENTS

* 1 medium head of cauliflower
* 1 tablespoon olive oil
* 5 cloves of garlic
* 2 cups kimchi
* 2 tbsp Korean red pepper powder called Gochujang or substitute with red pepper flakes. Adjust to your preference of spice.
* 2 tbsp water
* 2 tbsp soy sauce (GF, to make recipe gluten free)
* 2 tbsp toasted sesame oil
* 1⁄2 cup sliced scallions
* 1⁄4 cup toasted sesame seeds
* 4 eggs
* A few dashes of hot chili oil, for garnish

INSTRUCTIONS

1. To make cauliflower rice, chop cauliflower into florets. Pulse florets in the bowl of a food processor until it resembles. This will take about 2 minutes, you may have to do it in batches. Set aside
2. In a small bowl whisk together Gochujang red pepper powder, or flakes, water, and soy sauce, set aside.
3. In a large skillet over medium heat sauté garlic in olive oil for 1 minute or until fragrant, add kimchi and continue sautéing for 3-4 minutes.
4. Add cauliflower rice and soy sauce mixture. Sauté for 7-8 minutes, until cauliflower is tender, but not mushy.
5. Remove from heat, top with sesame oil, scallions, and sesame seeds.
6. In a medium skillet fry eggs in 1 tsp olive oil. Scoop kimchi cauliflower rice into individual, shallow bowls and top each with a fried egg.
7. Garnish with a few dashes of hot chili oil and enjoy

NOTES

Kimchi is a Korean condiment packed with nutrients. It is very low in calories and it is loaded with probiotics which are said to boost the immune system. See Very Easy Kimchi recipe on this website.

Warm Chinese Chicken Salad

YIELDS | 4 SERVINGS

PREP TIME | 10 MINS

COOK TIME | 20 MINS

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This recipe tastes authentically Chinese. The toasted sesame and warm cucumber work well together and the umami dressing adds an earthy, delicate flavor that is just as delicious cold as it is served warm. Double the recipe to serve over Napa Cabbage as a cold salad to serve as another meal later in the week.

INGREDIENTS

1⁄4 cup sesame seeds, toasted
3 tablespoons soy sauce
2 teaspoons sesame oil
2 tablespoons peanut oil
1 teaspoon agave nectar, optional
1 pound skinless, boneless chicken breasts
1 medium cucumber (about 21⁄2 cups)
1 fresh, red fresno chili
2 tablespoons sesame oil
2 teaspoons Sichuan or other peppercorns
1⁄2 teaspoon crushed red- pepper flakes
1⁄4 cup chopped cilantro
Sea salt to taste
Warm brown rice for serving

INSTRUCTIONS

1. In a medium pot with lid, cover chicken with water and bring to a boil, reduce heat to simmer and cook for 10 to 12 minutes or until chicken no longer pink in the middle. Remove from the heat, uncover and allow the chicken and broth to cool.
2. Meanwhile, rinse the cucumber, slice off the ends, cut it in half and scoop out the seeds. Keep the peel on and cut each half into thin strips.
3. In a small bowl, mix the first five ingredients together and set aside.
4. Cut the stem of the chili pepper off and dice it, set aside.
5. In a medium pan, heat the sesame oil over medium-high heat. Add the Sichuan peppercorns and chili peppers to the pan and sauté for 1 minute. Add the cucumber strips and sauté for 3 to 5 minutes.
6. Season with sea salt, remove from the heat, and allow to cool. Remove chicken from the liquid. Save the liquid broth for another use. Tear chicken apart into strips using a serrated knife or two forks.
7. Arrange the cucumber mixture on a platter and layer on the chicken. Top with the sesame dressing. Serve with warm brown rice.

NOTES

Double Duty recipe:
Second meal options:
Top chopped Napa cabbage with cold Chinese Chicken Salad, toss and serve.
Mix 1-1⁄2 tablespoons Basic Dressing with 1 teaspoon tahini. Pour over chopped Napa cabbage, top with cold Chinese chicken salad, toss and enjoy.

Tip: Use a serrated knife at an angle to cut the chicken to produce slightly shredded meat that better absorbs the dressing and looks like the real thing-authentic Chinese!

Korean-ish Meatballs with Noodle Soup

YIELDS | 4-6 SERVINGS

PREP TIME | 15 MINS

COOK TIME | 25 MINS

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This recipe is a crowd pleaser and I often make a double batch Because it taste so good the next day. The combination of ginger and the Korean red pepper add a nice zing to the broth. I bet this becomes one of your favorite go to recipes too!

INGREDIENTS

Meatballs:
• 1/2 cup scallions, chopped
• 2 tablespoons low sodium soy sauce
• 2 tablespoons garlic, minced
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 cup Panko breadcrumbs
• 1 pound ground beef or ground turkey

Noodle Soup:
• 6–8 cups chicken or beef stock.
• 1–12.8 ounce package lo mein noodles, or any other favorite noodle.
• 1/4 cup low sodium soy sauce
• 1-2 tablespoons fish sauce, optional
• 1 tablespoon fresh ginger, minced
• 1 tablespoon garlic, minced
• 1-2 tablespoons sesame or chili oil
• 1–2 tablespoons Korean red pepper powder, depending on how spicy you would like it.
• One scallion, chopped for garnish

INSTRUCTIONS

For the meatballs:
1. Preheat oven to 400 degrees
2. Mix all the ingredients together and form small meatballs and place on a rimmed, greased baking sheet.
3. Cook the meatballs for 15-20 minutes or until golden , remove from oven and set aside.

For the noodle soup:
4. In a pot large enough to hold the broth, add the oil, garlic, ginger and red pepper and cook over medium heat until fragrant, 2–3 minutes.
5. Add the soy sauce, fish sauce and broth. Bring the temperature up to cook the noodles according to the instructions.
6. Once the noodles are just about finished, add the meatballs to the pot and when the noodles have finished, pour the mixture into a large serving bowl and garnish with remaining chopped scallions.

NOTES

You should get close to 12 meatballs from 1 pound of meat.
Double Duty Recipe: Make a batch or two of the meatballs and freeze to use later. Crowd a couple into a steamed but and top with sriracha for a second meal or serve on top of a mound of warm jasmine rice and a little soy sauce.