Coconut Curry Ramen

Serves 4

Ingredients

  • 3 tablespoons toasted sesame oil, divided
  • 3.5 oz shiitakes, torn
  • 4 garlic cloves, pressed
  • 1 tablespoon freshly ginger, grated
  • 4 cups chicken or vegetable broth
  • ½ teaspoon ground turmeric
  • ½ brown sugar
  • 2 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 1-2 tablespoons Sambal Oelek
  • 2 tablespoons mild red curry paste
  • 15 ounce can unsweetened coconut milk
  • 1 tablespoon lime juice
  • 9 ounces ramen noodles
  • For serving: chili oil, sesame seeds, chives, 4 boiled eggs, cooked and sliced in half
  • Protein Option: If you want to add a protein to this dish, cook it seperately or in the broth while boiling. This dish showcases shrimp that was seared in a pan seperately and added to the dish during serving.

Instructions

  1. Heat 1 tablespoon sesame oil in a large pot over medium. Add shiitakes, and cook until they start to brown. Sprinkle with 1 tablespoon sesame oil, season with salt and pepper, cook until crispy and then remove from pot.
  2. Reduce the heat to low and add 1 tablespoon sesame oil, garlic, and ginger. Cook until fragrant, about 1 minute.
  3. Deglaze the pot with chicken or vegetable broth, stir with a wooden spoon while scraping up the brown bits on the bottom of your pot and bring to a boil.
  4. Meanwhile set 4 eggs into a small pot. Fill the pot with cold water until the eggs are submerged and have an additional inch of water above them. Heat the pot on medium high until the water begins to slightly boil. Immediately turn off the heat, cover, and let the pot sit on the stove for 7 minutes. Drain and run the eggs under cold water. Peel eggs and set aside until ready to serve.
  5. To the broth, add turmeric, brown sugar, soy sauce and fish sauce. Stir in red curry paste and Sambal Oelek. Add coconut milk and squeeze in lime juice.
  6. When the broth starts to boil, add ramen noodles and cook for 2-3 minutes. Option to cook the noodles seperately if you want to keep some for leftovers.
  7. Serve immediately with shiitakes, sesame seeds, chives, chili oil, and eggs. Your choice of protein can also be added to the dish.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. This recipe started here!

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El Jefe Grain Bowl

Serves 8

Ingredients

  • 1 red onion, pickled
  • 4 pounds chicken breast
  • 3 sweet potatoes, washed and diced
  • 4 tablespoons olive oil
  • 2 tablespoons kosher salt
  • 2 teaspoons black pepper
  • 16oz kale, washed and chopped
  • 5 ears of corn, husked
  • 4 cups brown rice, prepared
FOR SERVING
  • 30oz canned black beans, rinsed and drained
  • 6oz feta crumbles
  • pita chips, 2 avocados, diced
  • 1 lime, sliced into 8 pieces
  • cilantro lime dressing and chipotle tabasco

Instructions

  1. Make sure to pickle a red onion in advance. Recipe here.
  2. Season your chicken with salt and pepper. Bake chicken
  3. Preheat the oven to 400 degrees. Toss the chicken breasts with olive oil, salt and pepper. Lightly grease a baking dish or pan so the chicken breasts don’t stick. At the same time, toss cubed sweet potatoes in olive oil, salt and pepper in a medium sized bowl. Place sweet potatoes on a baking sheet. Bake sweet potatoes for 25-30 minutes, flipping half way through. Bake chicken breasts for 22-26 minutes or until they reach 165°F. Let the chicken breasts rest for ten minutes before cutting them into 1″ cubes.
  4. Meanwhile, bring a large pot of water to a boil. Once boiling, blanch kale by cooking for 2-3 minutes. Immediately drain the kale and run under cold water to stop the cooking process. Allow kale to continue draining.
  5. Char corn on the cob over a gas stove or on a grill at medium high for 10 minutes, rotating every few minutes to ensure consistent charring. Allow corn to cool and then use a knife to carve the corn off of the cob.
ASSEMBLY

To prepare the grain bowls, in an individual serving bowl, combine brown rice and kale. Top with prepared chicken, sweet potatoes, corn, beans, feta, avocado, cilantro lime dressing and chipotle Tabasco.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors.

Mango Salsa and BBQ Salmon Rice Bowl

Serves 4-6

Ingredients

SALMON
  • 3 cups cooked rice, prepared as directed
  • 2 pounds fresh salmon
  • 2 tablespoons brown sugar
  • 2 teaspoons smoked paprika
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil
Mango Avocado Salsa:
  • 2 mangoes, diced
  • 1 avocado, diced
  • 1/4 cup cilantro, minced
  • 1/4 cup red onion, minced
  • minced jalapeño, diced
  • 1 tablespoon honey
  • 1/2 lime, zested and juiced
  • salt to taste
FOR SERVING
  • thinly sliced red onion, shallots or scallions
  • lime wedge
  • chili flakes

Instructions

  1. Prepare rice as directed on packaging.
  2. Meanwhile, in a small bowl, toss mango salsa ingredients until combined. Set aside.
  3. Preheat the oven to 400 degrees F. Line a baking sheet with foil and spray thoroughly with Pam.
  4. Mix the spices and the olive oil to make a paste. Place the salmon skin side down on the baking sheet. Rub the paste liberally over the top part of the salmon. Bake for 9-13 minutes depending on the thickness of your salmon and your desired doneness.
  5. Optional: to crisp up the top of the salmon, turn the oven on broil for about 2 minutes until marinade begins to bubble. Keep a close eye on the salmon to avoid burning.
  6. To serve, layer rice, salmon, and mango avocado salsa. Serve with additional toppings and a slice of lime.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.

Halloween Menu

Finding Halloween dishes that are not only delicious, but kid-friendly was a challenge for me during the planning for my son’s first birthday. He was born on October 23rd, and I’m assuming every year that birthday plans will include something surrounding fall or Halloween. This year I decided to do a “Monster Smash”, with the consideration that most first birthday parties include a smash cake.

A monster themed cake and cupcakes was not that difficult to find, but kid-friendly foods that I could pull off myself, was a bit more challenging. So, after hours of planning and executing (a pretty awesome party), I decided to write this post in the hopes that others would benefit from it.

I also included a few dishes I put together the week of Halloween that might be tasty to include in your next 31st get together or family meal, enjoy!

Spooky Spiderweb Seven Layer Dip

A spooktacular dish to have at your next Halloween bash. Easy to throw together and delicious. Unfortunately there wasn’t any left because it was so darn yummy. Happy Halloween! Recipe here.

Wrapped Up Mummy Dogs

Wow these went quick at my last get together. Easy, delicious, quick, and kid-friendly! A perfect appetizer or pairing for a main dish during an October get together. Let us know how it goes. Recipe here.

Mummy Cupcakes

Cute and delicious! Dark chocolate cupcakes with a cherry compote filling and almond buttercream! Recipe here.

Monster Mac and Cheese

This recipe is simple, yes… but it just makes sense. Kids love mac and cheese! This recipe is easy and my suggestion is to make one box per 4-6 guests depending on whether it is a main dish to fill people up or if it is more like a side. If you want to save yourself some time and prep ahead, make this dish and put it into a crockpot on warm until guests arrive. Recipe here.

Halloween Candy Nachos

What to do with all that leftover Halloween candy, make dessert nachos! A good mix of sweet and salty in a fix. Recipe here.

Monster Macaroni and Cheese

Serves 6

Ingredients

  • 1 box of kraft mac and cheese, prepared
  • green food coloring
  • edible candy eyes

Instructions

  1. Prepare the box of mac and cheese as directed on the box.
  2. Stir in green food coloring until desired color has been reached.
  3. Plate or put into a crockpot to keep warm.
  4. When ready to serve, top with edible candy eyeballs.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.

Buffalo Chicken Sandwiches

Serves 6

Ingredients

BUFFALO CHICKEN
  • 3 large chicken breasts, sliced in half to make 6 thin pieces
  • 1 cup buttermilk
  • 1 cup self-rising flour
  • 2 teaspoons kosher salt and freshly ground black pepper
  • 1 cup buffalo-style hot sauce
  • vegetable oil for frying
FOR SERVING
  • 6 brioche buns
  • coleslaw
  • cheese of your choice (my favorites: pepper jack or provolone)
  • thinly sliced red onion
  • blue cheese crumbles or ranch dressing
  • 1/2 english cucumber, thinly sliced
  • optional sides: potato chips, sweet potato fries, macaroni and cheese,

Instructions

  1. Place the chicken in a ziplock bag. Cover with the buttermilk, turning to coat.
  2. In a medium sized bowl, stir together the flour, salt, and pepper.
  3. In another shallow bowl, pour the buffalo sauce.
  4. Line a large plate with a few layers of paper towels.
  5. Add enough vegetable oil to a large skillet or cast iron skillet to create about an inch of depth for frying.
  6. Heat over medium-high heat until a deep-fry thermometer registers 350 degrees F.
  7. Working in batches, remove the chicken from the buttermilk, letting the excess drip off, then coat in the flour mixture and shake off any excess.
  8. Carefully place the chicken into the hot oil and fry until dark golden brown and cooked through, 4-5 minutes per side. Internal temperature should ready 165.
  9. Transfer the chicken to the paper towel-lined plate to drain.
  10. As soon as the chicken is cool enough to handle, dip in the Buffalo sauce, coating it entirely. Place each chicken cutlet on a bun and top with your choice of serving toppings and side dishes.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.

Grilled Chicken Satay Skewers with Peanut Sauce

Serves 6

Ingredients

CHICKEN SATAY MARANADE
  • 1 tsp ground turmeric
  • 2 tsp curry powder
  • 1/2 cup vegetable or canola oil
  • 1/4 cup soy sauce
  • 1 tbsp fish sauce
  • 3 garlic cloves, pressed
  • 2 tsp ginger, minced
  • 2 tbsp brown sugar
  • 2 tbsp lime juice
  • 3-4 pounds boneless skinless chicken thighs, cubed
PEANUT SAUCE
  • 1/2 cup peanut butter
  • 1/3 cup coconut milk
  • 1 tbsp soy sauce
  • 1 garlic clove crushed
  • 1 tsp ginger, minced
  • 1 tbsp lime juice
  • 1 tbsp brown sugar
  • salt, to taste
  • 2-3 tbsp hot water to thin out the sauce
TO SERVE
  • lime wedges
  • toasted crushed peanuts

Instructions

  1. Combine all the ingredients for the marinade in a large bowl and whisk well.
  2. Add the cubed chicken. Cover and place in the fridge to marinate for at least 30 minutes but up to 24 hours.
  3. If using, soak bamboo skewers in hot water for at least 15 minutes before skewering.
  4. Combine all the ingredients for the peanut sauce in a food processor and blend until smooth.
  5. To cook the chicken satay, thread the marinated chicken onto skewers.
  6. Heat the grill over high heat. Lightly brush or spray the grates with cooking oil. You can also spray your skewers with cooking oil.
  7. Place the skewers on the grates and cook for 5-6 minutes per side until cooked through and golden brown.
  8. Remove from the heat and allow to rest for 5 minutes.
  9. Serve chicken with the peanut sauce, lime wedges and toasted, crushed peanuts. Option to serve with white rice and cucumber salad.

Note: Consider serving this dish with this Thai Cucumber Salad!

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.

One-Pan Jerk Chicken with Vegetables

Serves 6

Ingredients

MARINADE
  • 2 tablespoons fresh thyme leaves
  • 2 habanero peppers, stemmed and ribs removed, or to taste
  • 1/2 yellow onion
  • 1/2 cup brown sugar
  • 1/2 tablespoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 tablespoon allspice
  • 2 tablespoons minced fresh ginger
  • 1 cup olive oil
  • 2 tablespoons soy sauce
  • 1 scallion
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon rice vinegar
CHICKEN & VEGETABLES
  • 5 pounds boneless skinless chicken
  • 3 red beets, peeled and diced
  • 3 carrots, peeled and diced
  • 1 large sweet potato, peeled and diced
  • 3 turnips, peeled and diced
  • 1/4 cup olive oil
  • salt and pepper to taste
  • 2 tablespoons fresh thyme leaves, chopped

Instructions

  1. To prepare the marinade, place all of the ingredients into a food processor or blender and blend until smooth.
  2. Place the chicken legs into a large ziplock bag. Add marinade to the ziplock bag and refrigerate at least 3 hours or overnight (flip occasionally to ensure chicken is fully coated).
  3. Preheat the oven to 375°F. Place the vegetables, oil, salt, and pepper in a 9×13-inch baking pan and roast for 30 minutes.
  4. Remove the pan from the oven, toss vegetables and add thyme, return to the oven and roast for an additional 25 minutes. Meanwhile, remove the marinated chicken from the refrigerator and let the chicken begin to come to room temperature.
  5. Once vegetables are done, shake excess marinade off the chicken and place them on top of the vegetables. Return the pan to the oven and continue roasting at 375°F until chicken reaches an internal temperature of 165°F. (cooking times will vary, I recommend checking temperature after about 30 minutes).
  6. Remove from the oven and serve immediately.

Note: Consider serving this dish with cilantro, lime, and black bean rice!

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started Seasoned, by John Whalen III.

Creamy White Bean Soup with Tadka

Ingredients

  • 3 tablespoons plus 1/3 cup olive oil
  • 1 large onion, finely chopped
  • 4 garlic cloves, thinly sliced
  • 1 large jalapeño, finely chopped
  • 1 2″ piece ginger, peeled, chopped
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon garam masala
  • 1 teaspoon ground turmeric
  • (2) 15.5 ounce cans of white beans, rinsed
  • 4 cups low-sodium vegetable broth
  • 1 bunch kale greens, ribs and stems removed, and chopped
  • juice of 1 lime
  • 1 tablespoon cumin seeds
  • 2 teaspoons mustard seeds
  • cilantro leaves

Instructions

  1. Heat 3 tablespoons oil in a large heavy pot over medium-high heat. Add onion, garlic, jalapeño, ginger, kosher salt, and black pepper. Cook, stirring occasionally, until vegetables are softened and onion is stating to brown at edges (8-10 minutes).
  2. Sprinkle garam marsala and turmeric over vegetables, stir in and cook until fragrant (1-2 minutes).
  3. Add beans and broth to pot and stir, scraping up any browned bits. Bring to a simmer and cook, occasionally mashing some of the beans (15-20 minutes).
  4. Add greens and lime juice to pot and stir to wilt greens. Taste and season with salt and pepper.
  5. Heat remaining 1/3 cup oil in a small saucepan over medium. Add cumin and mustard seeds and a big pinch of salt. Cook swirling, until fragrant and mustard seeds begin to pop, about 1 minute. Remove *tadka from heat.
  6. Divide beans and greens among bowls and top with tadka and cilantro.

Note: Tadka is a core technique in Indian cooking where spices bloom in fat to extract bold flavors. The highly perfumed fat and its contents are either spooned onto a finished dish (which often incites a flourish of crackling and sizzling) or incorporated during cooking.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started in the May 2022 edition of Bon Appétit Magazine.

Kimchi Fried Rice and Broccoli

Ingredients

  • 1 large head of broccoli (1 pound), chopped into 1″ florets *see notes
  • 6 scallions
  • 1 cup Napa cabbage kimchi
  • 3 tablespoons vegetable oil, divided
  • 4 garlic cloves, finely chopped
  • 1 (2″) piece of ginger, scrubbed, pealed, and finely chopped
  • 4 cups cooked jasmine rice, chilled
  • 1 tablespoon toasted sesame oil
  • 1/4 cup soy sauce
  • 4 large eggs, fried
  • optional toppings: kimchi, sesame seeds, soy sauce, sriracha, ground peanuts, freshly ground black pepper, soy sauce

Instructions

  1. Separate dark green tops from scallions and cut into 1″ lengths. Thinly slice white and pale green scallion parts. Keep separated.
  2. Squeeze 1 cup of kimchi over a small bowl to get rid of as much liquid as possible. Coarsely shop kimchi and return liquid to kimchi jar.
  3. Heat 1 tablespoon vegetable oil in a large wok or nonstick skillet over medium-high heat. Add broccoli and dark green scallion parts, season with salt and cook undisturbed until beginning to char, about 5 minutes. Stir and cook another minute, remove to a plate.
  4. Add 1 tablespoon vegetable oil to same pan. Cook kimchi, white and pale green scallion parts, garlic, and ginger (stirring often) for about 2 minutes until soft and fragrant. Push to edges of pan.
  5. Add additional tablespoon of vegetable oil to center of pan and add rice, sesame oil, and 1/4 cup soy sauce. Toss rice and aromatics together, then press into an even layer and cook, undisturbed, until slightly crisped underneath (about 5 minutes).
  6. Return broccoli and scallion tops to pan and cook, tossing often, for about 2 minutes, until rice and vegetables are heated through. Season with salt.
  7. Divide fried rice among plates and top each with a fried egg, some sesame seeds and additional kimchi. Season with fresh cracked pepper and a dash of soy sauce.

Notes:

*Consider using the broccoli stems in your dish. All you have to do is thinly slice the stems so that they cook equally with the broccoli florets. Same great flavor, even a little more crunch, and less waste!

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started in the May 2022 edition of Bon Appétit Magazine.