Pad Thai Perfection

By Deb

Recently Zoe's friend Livi slept over and, while we were discussing dinner options for the evening, Livi mentioned that she had an AMAZING vegetarian pad thai recipe.  This got our attention, as Zoe, Thalia and I absolutely love Thai food.  We didn't end up making it that night (too lazy to go to the store).  But we did make it last night and it was indeed AMAZING.

Moosewood Pad Thai

Serves 4
3/4 lb. mung bean sprouts
6 oz. rice noodles (1/4 inch wide)
Sauce:
3 T. fresh lime juice
3 T. ketchup
1 T. brown sugar
Remaining ingredients:
3 T. peanut or vegetable oil
3 or 4 cloves garlic, minced or pressed
1 T. minced fresh chile OR
1 1/2 t. crushed red pepper flakes
2 c. carrots, grated
4 eggs, lightly beaten with a pinch of salt
2/3 c. peanuts, chopped
6 to 8 scallions, chopped


Bring a large pot of water to a rolling boil. Blanch the sprouts by placing them in a strainer and dipping it in the boiling water for 30 seconds.  Set aside to drain well.  When the water returns to a boil, stir in the rice noodles and cook until tender but firm, about 3 to 5 minutes.  Drain the cooked noodles, rinse in them in cool water, and set them aside to drain.

Prepare the remaining ingredients and have them close at hand before you begin to stir-fry.  Heat the oil in a wok or large skillet.  Add the garlic and chile, swirl them in the oil for a moment, then stir in the grated carrots.  Stir-fry for 1 minute, then push the carrots aside to make a hollow in the center.  Pour the beaten eggs into the center and quickly scramble them.  When the eggs have just set, pour in the sauce and stir everything together.  Add the drained noodles and mung bean sprouts, and toss to distribute evenly.  Stir in the peanuts and scallions and serve immediately.

We hope you enjoy it as much as we did!

How I Ended Up With Grapefruit in the Oven

By Deb

Thalia: What's for dessert?

Me: There's no dessert.

Thalia: NO dessert?

Zoe: There's grapefruit.

Thalia: (sighs)

Zoe: You can broil grapefruit, right?

Me and Thalia: (blank stares)

Me: Is that a thing?

Zoe: Didn't we see a recipe for that somewhere? Remember Mom?

Me: I have no recollection of ever hearing of this.

A lot of things we eat around here stem from a conversation like this one, which took place after dinner the other night.  After Zoe pores over Food Network Magazine (no luck) and I do a Google search (success!) we are armed with many recipes for broiled grapefruit that are all a variation of:

cut grapefruit

sprinkle with something (brown sugar, cinnamon, turbinado sugar, agave nectar, etc.)

broil

So how was it? Kind of messy for Zoe because she broke hers apart and ate it in sections (I guess I never taught her how to eat grapefruit with a spoon). But unexpectedly delicious and sweet, even with very little sugar on them.

Thalia: I want this for breakfast!

Me: Wow, these are good!

Zoe: Yeah! I wonder what other fruits we could try broiling?

Hmm, to be continued...

H-Mart!

Click here to visit the H-Mart website and online grocery store!

By Zoe

Not too long ago, one of the shopping centers near our house was entirely redone. Our speculations were that it wouldn't really do well because it had no major store to bring in shoppers. There was a restaurant specializing in Korean tofu soup and a barbecue buffet. The biggest store there was an H-Mart. Of course, these speculations were made before we had any idea whatsoever what an H-Mart was. So one day, out of sheer curiosity, my mom and I went to H-Mart. I was immediately blown away. H-Mart is probably the most amazing Asian grocery store on the planet. Or at least in the country. After walking in the door, we encountered an enormous food court and a bakery/coffee shop. Just after that was an array of little stores, with toys, clothes, kitchen tools and even furniture! This store had EVERYTHING!  There was essentially anything you could ever want from an American grocery store, just with a bigger selection. For example, you could buy tomato or pumpkin-flavored candies, and red bean or sesame ice cream as well as vanilla. There are all sorts of Asian groceries, and an abundance of pickles like kimchi. But what really got both of us was the fresh-foods section. One area was filled with tanks of live, swimming fish. If that's not your thing (because it certainly isn't mine) head over to the produce section. It's like a family reunion for your favorite fruits and veggies: all the slightly weird cousins you have never met. There had to be at least twenty types of greens! We ended up with some oyster mushrooms, sweet potatoes, pears, little cookies with chocolate inside, coconut soy milk, amazing hot sauce, and instant rice-cake soup, which i have yet to try. H-Mart is my New Official Favorite Grocery Store Ever, and if you ever get the chance to visit one, I hope you find it as amazing as I did!

Breakfast for Dinner – the Frittata

By Deb

The fritatta, basically a flat, Italian-style omelet, is one of those things that's great to make for dinner when you think you have nothing in the house to make for dinner. Besides being delicious, they come out looking great, even if you're as challenged in the attractive-omelet-making department as I am. They're also easy and fast and incredibly versatile - you can use just about any vegetable or cheese you have on hand. Last night we made one with broccoli and cheddar and one with mushrooms and parmesan, along with some boiled red potatoes sauteed in onions. It all got eaten and no one complained, which I consider signs of a fantastic meal.

To create your own, which will serve 3 or 4, you will need:

2 tbsp. Butter or olive oil

5 or 6 eggs

Salt and freshly ground pepper

1 cup vegetables (broccoli, spinach, asparagus, mushrooms, onions, tomatoes, etc.)

1 cup grated cheese (cheddar, swiss, provolone, parmesan, feta, etc.)

And a skillet that can go in the oven (like cast iron or enamel).

Turn your oven on to broil. On the stovetop, put the butter or oil in the skillet over medium-high heat. Add whatever vegetables your using, sprinkle with salt and pepper, and cook for around 5 minutes (if you're using something that takes a little longer to cook, like broccoli, steam it a little before adding). While the vegetables are cooking, beat the eggs with a little salt and pepper, then pour the eggs over the vegetables. Cook for another 5 minutes or so (don't stir the it around), or until the eggs are set on the bottom. Sprinkle the cheese on top then put the whole thing under the broiler for a minute or two, keeping a close eye so it doesn't burn. Serve warm or at room temperature, it tastes great either way.