Tag Archives: soy sauce

Healthy Pad Thai

L1030054I am not a fan of making New Year’s resolutions.  Rather, I prefer reflecting on the past year–my accomplishments and what I am grateful for.  It helps me to take stock of where I am in life and how I want to move forward in the coming year.   2015 was a very good year:  I was promoted to General Manager of the bakery I work at, I concluded therapy after 4 years with an incredible therapist, and I traveled to Norway, Sweden, France and Switzerland with my husband.
L1030053Seeing as that I’m turning 40 this year, I feel the need to try some new things and push myself out of my comfort zone.  I signed up for a Half-Marathon in April, and Mr. K and I plan on taking a trip to China this summer.  I also want to learn Spanish, once-and-for-all!  Of course, always on my list is trying out new recipes, and this past week it was Pad Thai.  I, like most people, love Pad Thai, but I rarely order it when I eat out, as it’s usually a really heavy dish, and loaded with calories.  I found this Mark Bittman recipe and decided to tweak it a bit to make it lighter and healthier.  Enjoy!
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Healthy Pad Thai
Adapted from Mark Bittman via The New York Times

4 ounces fettuccine-width rice noodles
1/8 cup peanut oil
1 teaspoon tamarind paste
1/2 teaspoon fish sauce
1 tablespoon soy sauce
1 teaspoon minced fresh ginger
1 teaspoon fresh lime juice
1/2 teaspoon sesame oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon oyster sauce
1 teaspoon honey
1 teaspoon rice vinegar
1/2 teaspoon red pepper flakes, or to taste
2 cups shredded cabbage
1 cup red cabbage
1 garlic clove, minced
2 eggs
1/2 cup roasted peanuts, chopped
1/4 cup chopped fresh cilantro

  1. Put noodles in a large bowl and add boiling water to cover. Let sit until noodles are just tender; check every 5 minutes or so to make sure they do not get too soft. Drain, drizzle with one tablespoon peanut oil to keep from sticking and set aside.
  2. Meanwhile, put tamarind paste, fish sauce, soy sauce, ginger, lime juice, sesame oil, oyster sauce, salt, pepper, honey and vinegar in a small saucepan over medium-low heat and bring just to a simmer. Stir in red pepper flakes and set aside.
  3. Put remaining 3 tablespoons oil in a large skillet over medium-high heat; when oil shimmers, add garlic and cook for about a minute. Add eggs to pan; once they begin to set, scramble them until just done. Add cabbage and continue to cook until cabbage begins to wilt.
  4. Add drained noodles to pan along with sauce. Toss everything together to coat with tamarind sauce and combine well. When noodles are warmed through, serve, sprinkling each dish with peanuts and garnishing with cilantro.

Kung Pao Brussels Sprouts

DSC_5826I’m pretty sure I’ve mentioned before how I used to despise brussels sprouts when I was a kid.  My mom would simply boil them and serve them to us, as though they were supposed to be edible.  Since then, I have come to love brussels sprouts.  In fact, they are one of my top 5 favorite veggies of all time.   I love their bitter earthiness, and they are so versatile – you can pair them with sweet, sour, spicy, umami, whichever flavor profile you want!  They won’t let you down.  One of my 2015 goals was to make more Asian dishes, because, well, why not, really.  I came across this recipe in a recent Bon Appétit issue, and ripped it out immediately to add to my recipe folder.   Taking a look at my folder reminded me that I need to post on this blog more frequently, lest I want to end up being a recipe hoarder and die by having a box of recipes fall on my head.

This recipe is for all of the brussels sprouts lovers out there, as well as the Asian food lovers.  Enjoy!

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Kung Pao Brussels Sprouts
Adapted from Bon Appétit

2 lb. brussels sprouts, halved
5 Tbsp. vegetable oil, divided
Sea salt, freshly ground pepper
1 Tbsp. cornstarch
3 garlic cloves, finely chopped
2 Tbsp. finely chopped, peeled ginger
2 Tbsp. hot chili paste
6 dried chiles de árbol, lightly crushed
1/2 cup soy sauce
3 Tbsp. sugar
2 tsp. unseasoned rice vinegar
1/3 cup unsalted, roasted peanuts

1.  Preheat oven to 425 F degrees.  Toss brussels sprouts and 4 Tbsp. oil on a rimmed baking sheet; season with salt and pepper.
2.  Roast, tossing once, until softened (but not soft) and browned, 20-25 minutes.  Set aside.
3.  Meanwhile, mix cornstarch and 1 Tbsp. water in a small bowl until smooth.
4.  Heat remaining 1 Tbsp. oil in a medium saucepan over medium-high.  Add garlic and ginger and cook, stirring often, until garlic is golden brown, about 2 minutes.
5.  Add chili paste and cook, stirring, until darkened, about 2 minutes.  Add chiles, soy sauce, sugar, vinegar, and 1/2 cup water and bring to a boil; stir in cornstarch slurry.
6.  Simmer, stirring, until sauce coats spoon, about 2 minutes.  Let cool slightly.  Toss brussels sprouts with sauce and serve topped with peanuts.

Pan-Seared Tuna Steaks with Ginger Vinaigrette

DSC_5873My relationship with my dad has come a long way.  I feel like he respects who I am, and how I live my life, even if he doesn’t always agree with my decisions.  We don’t talk on the phone that often, but when we do, we make sure to always say, “I love you” before hanging up.  However, as a kid, you could not have convinced me that I would one day have a loving relationship with my dad.  Back then, he was a very different person.  I just don’t think he wanted to be married, and he most definitely did not want to be strapped with two children in his mid-twenties, let alone with two girls.    He was pretty mean and angry, and I was basically scared of him a lot of the time.  Looking back now as an adult, I have empathy for him as a young parent who didn’t have the tools to be a good father.

Things started to slowly shift when I was in my teens.  I’m not sure what changed for him, but I could tell he was working on becoming a better man, and parent.  I remember him blowing up at me for something I did, and then later coming upstairs to my room and apologizing.  There was so much sadness in his eyes.  He looked at me and said something along the lines of how he had reacted was the complete opposite of how he should have reacted, and that he would try to do better next time.  Hearing my dad say that shifted something in the universe for me that day.  It was one of the first times I comprehended that adults, people, could change, and for the better.   We aren’t born a certain way, predestined for a specific path.  Rather, we decide who we want to be.

I’ve often wondered if my dad carries around any guilt or shame about the kind of dad he was to my sister and I growing up.  A few summers ago I went home for a visit.  My dad and I went out for an early morning walk, and we started talking about how things were when I was a kid.  I told him that the only way for my brain to reconcile the man he was back then with the man he is today is to think of them as two completely different people.  It’s like at some point, he shed the skin of my younger dad, and morphed into my older dad–one who is patient, kind, affectionate, and considerate.   I have so much love for my dad.  And although we are a lot alike in many ways, we see the world differently.  After all that we have been through, it feels so good to think of my dad, and smile.

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I’m pretty sure this was the first time I’ve ever made a dish using fresh tuna.  I was shocked at how easy it was.  I mean, it should be easy, because it’s fish, but making a tuna dish always seemed so intimidating to me.  If you enjoy fresh tuna and have never attempted a dish in your own kitchen, start with this one.  It’s super simple and very tasty.

Pan-Seared Tuna Steaks with Ginger Vinaigrette
Adapted from Food and Wine

5 Tbsp. low-sodium soy sauce
5 Tbsp. sake
2-1/2 Tbsp. mirin
3 Tbsp. minced shallot
1/2 Tbsp. finely grated, peeled fresh ginger
1/4 cup plus 2 Tbsp. extra-virgin olive oil
Salt and pepper
1 bunch of Broccolini, trimmed
Two 1-inch-thick yellowfin tuna steaks
2 tsp. toasted white sesame seeds

1.  In a small saucepan, simmer the soy sauce, sake, mirin and shallot until the liquid is slightly reduced, 3 minutes.  Remove from the heat: stir in the ginger.  Slowly whisk in 1/4 cup of the oil.  Season with salt and pepper.
2.  In a steamer basket set in a large saucepan of simmering water, steam the Broccolini until tender, about 6 minutes.  Transfer to plates.
3.  Meanwhile, in a large non-stick skillet, heat the remaining 2 tablespoons of oil.  Season the tuna with salt and pepper.  Sear over high heat until golden brown but still rare within, about 30 seconds per side.
4.  Transfer to a paper towel-lined plate to drain.  Slice against the grain and transfer to the plates.  Drizzle with some of the vinaigrette and sprinkle with the sesame seeds.
5.  Serve with the remaining vinaigrette.