Pad Thai Wraps

I found the original recipe for Pad Thai Wraps on the Whole Foods Ap. It was a start, but felt incomplete, so I added egg. It's super easy and has a nice fresh crunch.

Pad Thai Wraps

1/4 lb. Angel Hair Pasta
1/4 C. (plus more for the tortillas) Satay Peanut Sauce (Trader Joe's)
4 Tortillas
6 eggs
Red Bell Pepper
Bean Sprouts
1/4 C. Peanuts
4 lg leaves Basil

Prepare the pasta according to package directions.

Meanwhile slice the red bell pepper and basil and chop the peanuts and set aside. Spray a medium skillet with cooking spray (or other oil/butter), and scramble the eggs over med-low heat then set aside. Warm the tortillas.

When pasta is cooked, drain and toss with 1/4 C. peanut sauce.

Spread each tortilla with a spoonful of the peanut sauce. Place 1/4 of the eggs on the center of the tortilla and top with pasta, bean sprouts, red peppers, basil and peanuts. Wrap up tightly in the tortilla, tucking in the ends halfway though.

Kale with Spicy Peanut Dressing

Trying to eat vegetables that are local and seasonal can force you into uncharted territory. Growing up I wasn't aware that kale was good for anything other than as a garnish. When I was pregnant with Aitan I met Christina at M Cafe de Chaya for lunch one day. It was on this day that kale entered my life as a food to be eaten and craved. So, I was thinking about it and wondered if someone had tried to knock off the recipe for the Kale in Spicy Peanut Sauce so I did a little search online. Even better, someone had attended a cooking class at M Cafe and posted the recipe on their blog. Score. I hope you like it as much as I do.




Kale with Spicy Peanut Dressing
• 1 large bunch kale
• ¼ cup peanuts, chopped for garnish
• ¼ red onion, halved and sliced for garnish

Spicy Peanut Dressing
• ½ cup peanut butter
• 1 ½ T just like honey (I'm not vegan so I just used honey)
• 2 T low sodium soy sauce
• 2 T brown rice vinegar (already had regular rice vinegar so I used that instead)
• ½ tsp. garlic, minced
• ½ tsp. ginger, minced
• ¼ tsp. cayenne pepper
• 1/8 tsp. salt
• 1 ½ oz hot water

Directions:
Remove the kale from the stems.

Add a pinch of Salt to a pot of boiling water, then blanch the Kale for 3 min. Remove the Kale from the boiling water and shock it in a container of ice water. Finally, squeeze the excess water out of the cooled Kale.
To make Spicy Peanut Dressing: Place all dressing ingredients into a blender. Blend until mixture turns into a smooth consistency.

Drizzle the dressing on top of the Kale and mix the kale and dressing together until kale is evenly coated. Garnish with sliced red onions and chopped peanuts. (As you can see I tossed in the onions and peanuts. One bunch of kale, although it was good size, seems a little too small as there was an excess of dressing. Next time I will do 1.5-2 bunches.)

Crispy Black Bean Tacos

Finding easy, yet tasty vegetarian meals that children will eat can be a challenge. I try a lot of different things and sometimes have a "keeper" as we call it. These Black Bean Tacos from Smitten Kitchen are super easy and with a few modifications super yummy. It just happened that I was given a package of the uncooked tortillas right before trying this recipe and they were so good with the fresh tortilla I can't imagine making them with the regular kind. I've been cooking most of my beans in the crockpot these days and freezing them in usable portions, so I'm not really buying canned beans, but you can do this with 2 cans of canned beans, rinsed and drained. The tacos turn out pretty large and I like to serve them with TJ's Sweet Potato Fries. For the boys I skip the slaw and feta and add a little cheddar.

Ingredients

3 C. Cooked Black Beans
1 tsp Ground Cumin
1 tsp. Ground Coriander
1/2 tsp. Chipotle Tabasco
salt and pepper to taste
1/4 tsp. Granulated Garlic Powder
2 Tbsp. Fresh Lime Juice
dash Chipotle Tabasco
2 Tbsp. Sour Cream
2 C. Coleslaw Mix or finely shredded cabbage
2 Green Onions Thinly Sliced
1/3 C. Chopped Cilantro
4-5 Flour Tortillas (the uncooked kind are best)
1/3 C. Crumbled Feta

Instructions

Place drained beans, cumin, coriander, 1/2 tsp. Chipotle Tabasco, garlic powder, salt and pepper in a small bowl and partially mash.

Mix lime juice, dash of tabasco and sour cream in a small bowl. In a medium bowl add coleslaw mix, green onions, and cilantro. Toss with with dressing.

Heat tortilla on one side and then flip. Place beans and feta in the center of the tortilla and fold in half. Toast on each side until heated through and tortilla is crispy. Fill with slaw and serve.

Scratching an Itch I didn't know I had

Yesterday we met my sister and parents at the TruckIt Festival at Union Station for lunch. We perused the selection of 40 trucks before deciding on what to eat. Dad: Ragin Cajun. Scott and I (appetizer): Fresh Fries (meh). Mom: India Jones. Nina: Mandolin Grill (I ended up sharing with her). Ilan and Aitan: Tino's Pizza. Scott: Mandolin Grill. Mom and Nina: Crepes Bonaparte. Scott and I: Cool Haus.

It's happened once before. I was at the farmer's market in South Pasadena with Sophia and Liuba, when Sophia stopped to get dinner from "Dave's Gourmet." I took the sample they offered. A beige flat spongy looking thing with a wilted cucumber and a flavor explosion went off in my mouth. Tempeh with Spicy Cucumber. Amazing. I was pregnant with Aitan and this somehow satisfied a craving that I couldn't put my finger on.
So, yesterday when my sister ordered Banh Mi from Mandolin Grill I was curious to taste it because it sounded interesting. What I discovered was another taste that I knew I would not be able to resist. Sweet marinated meat, pickled vegetables on a bun. Mmmmm. I can still taste it.

Must be Umami.