Thursday, January 19, 2012

Pad Thai (for Shellfish Allergies)

A vegetarian version which is also shellfish-free with the substitution of  soy sauce (I used Kikoman's brand) for fish sauce.  Fish sauce is made with anchovies which, although not shellfish, is to be avoided by those allergic to shellfish.  Also, since I did not have tamarind pulp on hand (which adds a nice, authentic flavor), I substituted The Wizard's Organic Vegan Worcestershire Sauce (an anchovy-free Worcestershire sauce that is available at Whole Foods stores).  Worcestershire sauce contains tamarind, and I keep this brand on hand since the original Lea and Perrins brand Worcestershire sauce contains anchovies. This recipe is also Gluten-free.  Serve with cooked rice.  Serves 8.


Pad Thai Sauce:
1/2 cup sugar
1/4 cup lime juice (approximately1 large lime)
1/4 cup rice vinegar
1/4 cup soy sauce (I used Kikoman's -- regular, not reduced sodium)
3 tsp. anchovy-free Worcestershire sauce (such as The Wizard's Organic Vegan Worcestershire Sauce)

1 12-14 oz. package of rice noodles (linguini-style, such as Thai Kitchen Stir-Fry Rice Noodles) OR Cellophane (mung bean thread) noodles (such as Ty Ling)

Spice Mixture -- In a small dish, mix together the following:
Additional 1 1/2  Tbsp. sugar
1 1/2  tsp. salt 
1 tsp. chili powder
3 dashes cayenne pepper
1/2 cup peanut oil
2 cloves garlic, minced
4 eggs, beaten
1 14 oz package extra-firm tofu, sliced into thin 1/2 inch julienne strips
1 1/2 cups finely chopped peanuts
2 medium shallots, very thinly sliced
2 cups fresh bean sprouts (traditional, but optional)


(1) Prepare rice noodles by soaking according to package directions.

(2)  Prepare Pat Thai sauce: In a medium saucepan over medium heat, mix together sauce ingredients -- sugar, lime juice, rice vinegar, soy sauce and Worcestershire sauce, stirring occasionally.  Bring mixture to a boil, then lower heat to simmer 5 minutes; remove from heat.

(3) In a large skillet on medium heat, add oil and heat.  Add minced garlic, stir and cook for 2-3 minutes. Add beaten eggs, stirring until cooked though.  Add tofu strips, stirring to mix well, and cook another 2-3 minutes.  Add Pad Thai Sauce and additional Spice Mixture; stir well.  Add the cooked, drained noodles, stirring to mix well. Add chopped peanuts, sliced shallots and bean sprouts, if used, stirring to mix thoroughly until sauce mixture is absorbed and the Pad Thai is heated through.  Serve.

Tuesday, January 17, 2012

Sweet and Savory Kale

Very easy and delicious way to get more variety of greens into diet. Recipe from the back of a 16 oz. package of fresh, pre-washed and pre-cut, Nature's Greens Kale Greens.  

 Note:  Recipe calls for using the whole bag of kale  -- says it serves 4-6, but I think it makes enough to serve 8, at least, depending on portion sizes.  I halved the recipe for the four of us, but here is the whole recipe:

Prep Time: 5 minutes / Cook Time 20 minutes


2 Tbsp. olive oil
1/2 medium onion, chopped
3 cloves garlic, minced
2 Tbsp. Dijon mustard
1 Tbsp. sugar
1 Tbsp. cider vinegar
1 1/4 cups chicken stock (or canned broth)
1 1lb. (16 oz)  bag Nature's Greens Kale
1/3 cup dried cranberries
1/4 sliced almonds - optional
Salt and pepper, to taste (I did not add any)


In a large stock pot, heat olive oil on medium-high heat.  Add onion and garlic; saute until onion softens, stirring often, about 5 minutes.  Stir in the mustard, sugar, cider vinegar and chicken broth.  Bring to a boil on high heat. Add kale, cover and cook 5 minutes, stirring often.  Add cranberries and continue cooking on medium-high heat, stirring often.   The liquid should reduce by about half and cranberries will get plump in about 10 minutes.  Season with salt and pepper, if needed.  Sprinkle with almonds, if desired.