Serves 2

INGREDIENTS
Udon Noodles (enough for 2)
1 Tbsp Sesame Oil
1 Tbsp Vegetable Oil
2 cups Broccoli, cut into bite size pieces
2 cups Red Cabbage, thinly sliced
1 cup Carrots, julienned
3 cloves of Garlic, thinly sliced
2 Scallions, thinly sliced
2 Tbsp fresh Ginger, grated
2 Tbsp Soy Sauce
1 Tbsp Fish Sauce
1 Tbsp Sugar
1 tsp Rice Wine Vinegar

METHOD
Cook Udon Noodles according to package directions, drain, rinse with cold water and set aside.

In a medium saucepan add the sesame and vegetable oils, over medium heat.
Add the broccoli, red cabbage, carrots and garlic.
Saute veggies for about 7 minutes.
Meanwhile, mix together the scallions, ginger, soy sauce, fish sauce, sugar and rice wine vinegar in a small bowl, and set aside.
Once the veggies are done, turn the heat to medium-low and add the Udon Noodles to the pot.
Pour the soy sauce mixture on top of noodles and gently toss together until everything is coated with the sauce.
Allow to warm up for a few minutes before serving.

Options: Add cooked chicken, shrimp, scallops or beef… or the veggies of your choice.

People always ask me if I cook at home, since I’m cooking everyday at The Curious Kitchen. My answer is “yes” – because dishes like this one come together in 20 minutes. While the pasta is cooking, I prepare the sauce. A quick tasty side salad of Arugula, Tomato, Shredded Mozzarella with Vinegar & Oil… and dinner is served!

INGREDIENTS
1 lb dry Spaghetti
2 Tbsp Olive Oil
4 ounces Pancetta, cubed
4 Garlic Cloves, finely chopped
2 large Eggs
1 cup Parmigiano-Reggiano, freshly grated
1 handful Parsley, chopped (save some for garnish)
Freshly ground Black Pepper
Crushed Red Pepper

METHOD
Prepare the pasta according to the package directions.
While the pasta is cooking, prepare the sauce.

In a heavy saucepan add the olive oil and pancetta.
Sauté for about 3 minutes, until the pancetta is crisp.
Add the garlic into the pan and sauté for less than 1 minute to soften.
In a separate bowl mix the eggs with the Parmesan Cheese, stirring to remove any lumps.
As soon as the pasta is ready, remove it from the hot water using a pasta spoon and add it into the pancetta saucepan (do not throw out the pasta water!).
It is very important that the pasta is really hot; because the heat of the pasta will cook the raw eggs, so stir in the egg mixture in quickly.
Add a little, about ¼ cup, of the reserved hot pasta water to thin out the sauce.
Season pasta with several turns of freshly ground black pepper and a pinch or two of crushed red pepper.
Taste and season with salt, if needed
Mound the Carbonara into warm serving bowls.
Garnish with parsley and serve with additional Parmesan Cheese, if desired.
Enjoy!

Pad Thai is one of my favorite Thai dishes. It has quite a few ingredients, but it comes together very easily and is totally worth making. You can find the ingredients in most grocery stores in the International section. If not, check out your local Asian market… the prices there will be more affordable than the grocery store.

INGREDIENTS
1 – 16 oz. Package of Rice Noodles
3 Tbsp Fish Sauce
3 Tbsp Tamarind Paste
3 to 4 Garlic cloves, crushed
1 Tbsp Lime juice
1 Tbsp Rice Wine Vinegar
1 Tbsp Paprika
4 Tbsp Sugar
2 Tbsp Oil
2 Eggs
12 Shrimp, peeled and cleaned
1/4 cup Cilantro, rough chopped
4 Green Onions, sliced thin
1/4 cup Dry Roasted Unsalted Peanuts, choppped
1 to 2 cups fresh Bean Sprouts
2 Cilantro Sprigs, for garnish
Lime Wedges, for garnish

METHOD
Heat a large pot of water to boiling.
Turn off heat and add the noodles.
Allow to soak for about 5 minutes, to soften.
Drain water and set noodles aside.
Stir together fish sauce, tamarind paste, crushed garlic, lime juice, vinegar, paprika, and sugar.
Set aside.
Heat wok over high heat.
Add oil and coat pan completely.
When pan starts to smoke, crack eggs into pan, making sure to break yolks.
Lightly scramble until half-cooked, about 30 seconds.
Add shrimp and cook until shrimp are medium done, about 1 minute.
Add noodles and cook 15 seconds.
Add sauce mixture and fold together until noodles are evenly covered and all liquid is absorbed, about 2 minutes.
Turn off the heat and stir in the cilantro, half of the green onions, half of the peanuts, and half of the bean sprouts.
Allow to steam for about 30 seconds.
Transfer Pad Thai to a serving plate and top with the remaining bean sprouts, green onions, and peanuts (in that order).
Garnish with cilantro sprigs and lime wedges.
Enjoy!

When Gigi from Gigi’s Organic Garden Club brought me a beautiful head of cabbage with our weekly delivery I just didn’t want to cut it up to cook/serve it. I thought it was too beautiful! I removed the four biggest outer leaves and then decided I would try stuffing the entire head of cabbage, preserving it’s beautiful shape. I didn’t want to stuff it with something too heavy, or anything that would take away from the actual taste of the cabbage. The simple stuffing of Basmati Rice worked perfectly… and bringing it all together was the Caraway Bechamel Sauce.

INGREDIENTS
1 head of Cabbage

3 cups Lundberg^® California White Basmati Rice, cooked
2 Tbsp Butter or Olive Oil
1 sweet Onion, diced
4 cloves of Garlic, minced
2 Tbsp White Wine
Sea Salt, to taste
Fresh ground Black Pepper, to taste

For Caraway Bechamel Sauce:
2 Tbsp Caraway Seeds
3 Tbsp Butter
2 Tbsp Flour (see notes below)
2 cups Milk of your choice
1/2 tsp Salt

METHOD
Cook your rice according to package directions and set aside.
Wash the cabbage head and place in a large pot of boiling salted water for about 5 minutes.
Remove cabbage from pot and allow water to drain out of cabbage.
Place cabbage in a large round baking dish.
Set aside and prepare the rice stuffing.
Place butter/olive oil and onion in a medium saute pan.
Saute onion for about 3 minutes over medium heat, stirring.
Add the garlic and continue to cook for another minute or two.
Stir in the wine and reduce heat to medium low.
Cook for 3 minutes.
Remove from heat.
Add onions to the cooked rice.
Taste and season with salt and pepper, as desired.
Place the rice mixture in between the leaves of the cabbage, ending with the center.
Cover with tin foil and place in a 350 degree oven for 20 minutes.

Meanwhile, you can prepare the Bechamel Sauce.

For the Bechamel Sauce:
Place the caraway seeds in a medium saucepan over low heat.
Allow them to toast in the pan for about 5 minutes, mixing them up occasionally.
Place the butter in the pan to melt.
Once butter has melted, remove from heat and whisk in the flour to create a smooth paste.
Continue whisking and add the milk, a little at a time, being sure to keep it very smooth.
Return to heat and bring to a boil over medium heat.
Cook 10 minutes, stirring constantly.
Remove from heat.
Taste and add salt, as desired.
About this time your cabbage should be ready to come out of the oven.
Cut a portion of cabbage and serve it with a spoonful of Bechamel Sauce on top.
Enjoy!

Note: You can use white or wheat flour in this recipe. The wheat works nicely, creating a rich, nutty flavor.

The town we live in now does have a few good Mexican/Spanish restaurants, but none have Paella on the menu. So, when I started craving the Paella that I used to enjoy at Casa Escobar, I decided to make my own. Here’s my rendition. I added pork, chicken, shrimp, mussels and lobster to my Paella. You can use the base I have here and add whatever seafood or protein you’d like. Just want shrimp? Add just shrimp! Make it to your own tastes.

I have to admit, it was not as good as the Paella made at Casa Escobar. However, it totally satisfied my craving!

INGREDIENTS
3 to 5 Tbsp Olive Oil
1 lb. piece of Pork (shoulder or loin)
1 lb. Chicken thighs (skinless boneless)
1 Onion, diced
1/2 Green Bell Pepper, diced
1/2 Red Bell Pepper, diced
5 cloves of Garlic, diced
2 cups Rice (short grain – Bomba rice is best)
5 large pinches of Saffron
3 Tbsp fresh Parsley, chopped
1 – 16 oz. can of Diced Tomatoes, with juice
3 cups Chicken Broth
8 oz. Clam Juice
1 Tbsp Tabasco
1 cup Peas (frozen)
1 tsp Sea Salt
1 tsp fresh ground Black Pepper
2 Lobster Tails, split
10 Shrimp, peeled and deveined (leave tail on)
10 Mussels, cleaned

METHOD
Preheat oven to 350 degrees.
In a large saucepan (I used my Wok), add about 3 teaspoons of olive oil over medium heat.
When pan is hot, cook the pork on all sides, until well-browned.
Place pork in the oven to continue cooking for another 20 minutes.
Next, cook the chicken completely.
Remove from pan and set aside.
Add more olive oil to pan.
Add in the onion and peppers.
Saute for about 5 minutes.
Add in the garlic.
Saute for another minute or so.
Add the rice and saute for about 5 minutes, stirring frequently, until the rice gets golden in color.
Add the saffron and parsley, being sure to break up the saffron with your fingers.
Saute for about 5 minutes to release the oils of the saffron.
Add in the diced tomatoes (with their juice), chicken broth, clam juice, Tabasco, peas, salt and pepper.
Cut the chicken and pork into large chunks and add it to the pot.
Stir together, cover and allow to cook for about 10 to 15 minutes (without stirring).
Next place your lobster tails, shrimp and mussels on top, pressing them down into the rice a little.
Cover and continue to cook for another 12 minutes (without stirring), until the mussels have opened and the shrimp is pink (halfway through turn the shrimp over).
Remove from heat and let rest, covered, for about 10 minutes.
Serve with a dollop of sour cream on top.
Garnish with lemon wedges, if desired.
Enjoy!

NOTE: Paella should have a nice toasted bottom, called Socarrat… which is why you shouldn’t stir the Paella in the last 20 minutes of cooking.

Quinoa (pronounced Keen Wah) is considered to be a whole grain, but it is actually a seed.  If you haven’t tried Quinoa you really should. It is prepared much like rice and has a nutty, creamy flavor.  It’s very high in protein and fiber. Quinoa also has no gluten, so it’s perfect for anyone who must follow a gluten-free diet.

I bought a package of Trader Joe’s Harvest Grain Blends that was a mix of Baby Garbanzo Beans, Israeli Couscous, Orzo and Red Quinoa. It was so delicious! I loved the different textures. The Orzo gets nice a soft while the Baby Garbanzo beans had a denser texture.

I hope you’ll give my recipe below a try. I really enjoyed it with the added corn and lima beans, but you can add any veggies you’d like, or none at all!

This recipe serves 4.

INGREDIENTS
1 package of Trader Joe’s Harvest Grain Blend
Vegetable or Chicken Broth (instead of water)
Olive oil (instead of butter)
Corn
Lima Beans
Salt and Pepper, to taste
Avocado, garnish
Fat Free Greek Yogurt

METHOD
Cook Quinoa according to package directions.
I substituted vegetable broth and olive oil for the water and butter.
When the Quinoa was almost ready I added the corn and lima beans, so it would all be nice and hot.
Taste and season with salt and pepper, if desired.
Delicious topped with fresh avocado and a dollop of fat free Greek Yogurt.

So rich, creamy and delicious. I love the flavor of almond and this Almond Rice Pudding may be my new favorite thing.

Rice Pudding in the Pot

It was seriously difficult to stop eating it once I had perfected the recipe.  After I portioned 4 servings, there was a little left in the pot (imagine that – lol). I had no problem eating it right out of the pot, while it was warm…. Yummy!!

I used lowfat milk in my recipe (2%), but you can make it richer by using whole milk, or evaporated milk.  Or you always have the option of using soy milk, rice milk, almond milk, etc.
This recipe makes 4 servings.

INGREDIENTS
1 1/2 cups of milk (I used 2%)
2 egg yolks
2 cups leftover white rice
1/3 cup brown sugar
6 oz. (half a can) of Solo Almond Cake & Pastry filling
2 Tbsp unsalted butter
1 tsp pure Almond extract
1/4 cup Sherry
3 Kraft caramels
1/2 cup slivered almonds
Whipped cream and slivered almonds, for garnish

METHOD
Whisk milk and egg yolks in a cold medium saucepan.
Add the rice and brown sugar.
Cook over medium heat, stirring to be sure the rice is not sticking to itself.
Once the milk is steamy add the almond filling, butter, almond extract, sherry, Kraft Caramels and slivered almonds.
Allow to simmer on low for 10 minutes, stirring often.
Be sure to keep an eye on it because you don’t want it to scorch!
Once the caramels are melted and the pudding has a creamy texture, taste it.
Adjust it to your palate, if you think it needs more sugar go ahead and add a little.
Add more milk if you want it thinner.
Remove from heat and divide among 4 serving dishes.
Serve warm with whipped cream, if desired.
Or refrigerate until ready to serve.