Spiralized Pad Thai Salad

posted in: Recipes | 0

Spiralized Pad Thai Salad Recipe

My husband, Kyle, and I are in a supper club. It consists of four food-obsessed couples who rotate houses and courses monthly. The hosts get to pick the theme, and for July, it was Sweet and Savory. The dishes are always inventive and impressive, and our friends Kristina and Adam didn’t disappoint when they used their spiralizer to make a Pad Thai salad — replacing the traditional rice noodles with vegetable “noodles.”

Of course, since I’m currently obsessed with our new spiralizer, and Pad Thai is one of my all-time favorite dishes, I had to try and recreate it for lunch last week at the Feed Me Creative studio.

To start, we spiralized a healthy serving of cucumber, zucchini, and carrots, then tossed the “noodles” with a semi-homemade spicy peanut dressing (below). We served it over shredded cabbage and topped it with peanuts, sprouts, cilantro, and lime slices.

It was amazing, but when we do this again — and we most certainly will — we’ll be sure to remove some of the liquid from the cucumber spirals before mixing everything together. This can be done by sprinkling cucumber pieces with salt and then soaking up the liquid with paper towels. (Or, here’s a slightly more involved and probably more effective tutorial from The Kitchn.)

Spiralized Gluten-Free Pad Thai Recipe

Spicy Peanut Pad Thai Salad Dressing

For the sauce, we mixed the following ingredients to taste. Apologies for the lack of measurements, but the list pretty much goes from “we used lots of this” to “we used a little of this.”

Honestly, a little toasted sesame oil wouldn’t have hurt this recipe, either, but we didn’t have any at the studio. We also whisked in some water to give it more of a salad dressing consistency.

Spiralized Gluten-Free Pad Thai Recipe

If you’re careful with the products you use (especially opting for Tamari over soy sauce) this is a fantastic way to make a healthy, gluten-free Pad Thai-inspired dish that’s perfect for a hot summer day.

P.S. Jeff sautéed the leftovers with some shredded chicken and egg and it was an equally fantastic hot meal.

Claire’s Comfort Food Finale

posted in: Recipes | 0

Claire's Burgers-5

As much as I enjoy fancy food, there’s nothing quite as satisfying as comfort food — which for me is a juicy burger and crispy fries. So, when Jeff and Emily assigned my final project (to make and style a meal that really represents me) the menu was a no-brainer.  I planned to put a modern twist on the All-American classics I love so much.

Originally, since Emily’s pregnancy has resulted in a meat aversion, I planned to do a veggie patty accompanied with a rainbow potato salad. With rainbow potatoes nowhere to be found, I resorted to one of my go-to side dishes; crispy oven sweet potato fries (I am admittedly not upset about this mishap).  I decided to scratch the veggie and make turkey patties with chopped spinach, and clearly Emily’s meat aversion does not include turkey because she ended up eating three of them.

Claire's Burgers-1

Oven Sweet Potato Fries

I love potatoes, no matter the form: chips, fried or mashed. I decided to put a colorful twist on those scrumptious, starchy vegetables. Instead of boring normal potatoes, I used sweet potatoes, and sprinkled fresh Parmesan and cilantro on top just after removing from the oven

Serves 3

2 large sweet potatoes
Olive oil
2 tablespoons cornstarch
1 tablespoon Parmesan
1 tablespoon cilantro—chopped
Salt and pepper to taste

Preheat oven to 425. Clean and cut potatoes to desired fry size, I did approximately ½ inch sticks.

In a large bowl, soak potatoes in water for an hour or longer—this makes the fries extra crispy. To further ensure crispiness, lightly coat fries with cornstarch before tossing with olive oil. Season with salt and pepper. Arrange on a baking sheet, making sure fries do not touch. Bake for 20-30 minutes—flip halfway through. Remove from oven, sprinkle with cilantro and Parmesan.

Claire's Burgers-3

Turkey-Spinach Sliders

I love sliders. My favorite thing about sliders is depending on your “psychology,” you can feel okay about eating mass amounts because they’re small, or you can have one and it looks like a complete, albeit mini, meal. I decided to use ground turkey, mixed with chopped spinach, scallions and garlic then topped with crispy caramelized onions all sandwiched between a soft bun.

Serves 3-4

1-pound ground turkey
Handful of spinach leaves- roughly chopped
6 Scallions—thinly sliced
1 Garlic clove—minced or pressed
Salt and pepper to taste
3 tablespoons olive oil
1 Caramelized onion
12 Slider buns

Mix turkey, spinach, scallions, garlic, salt and pepper. Be careful not to over mix ingredients. Form ½ inch thick patties (makes about 12).

Heat oil in a large pan and cook patties in small batches, about 5 minutes on each side. Once patties are done, lay on baking sheet until ready to assemble. While patties are cooking, caramelize the onions until they become a rich brown color.

Roasted Garlic Aioli

Aioli is a modern twist on classic mayonnaise and surprisingly simple to make. For me, aioli is in the same playing field as ketchup. It’s a decadent alternative sauce, perfect for potato dunking.

Makes about 1 cup

2 heads of garlic
1 tablespoon olive oil
1 cup mayo (see “Making Magic Mayo” for easy homemade mayo)
Juice of ½ lemon
1 tablespoon Parmesan
½ teaspoon Dijon
1 teaspoon Cayenne
A dash of Worcestershire

Preheat oven to 425. Cut the tops off two heads of garlic, exposing the cloves inside. Drizzle with olive oil, season with salt and pepper and wrap tightly in foil. Bake for 30-45 minutes. Once cooled, remove the roasted garlic cloves from their skin. Combine roasted garlic and remaining ingredients in a food processor, pulse until well combined.

Where to Eat and Drink in Kansas City

posted in: Cocktails, Drinks, Life | 0

Tasting Table Kansas City Travel Guide

According to my LinkedIn headline, I am “Creative Director, Recipe Developer and Food Stylist at Feed Me Creative (also Freelance Writer/Editor, Very Good Eater).” So, when Tasting Table was looking for a local to put together a culinary travel guide to Kansas City, they called me. (Well, they didn’t call me, they emailed me. If they had called, I never would have picked up or listened to the voicemail, and they would have called someone else.)

While I had a lot of fun compiling this guide, it was surprisingly hard to pick only 10 restaurants, 5 bars, and 5 provisions shops to represent the Paris of the Plains. I honestly didn’t get to include all of my favorites, but I think this is a pretty good place for anyone visiting our great city to start.

What do you think? What places would you add? Or is there a place you always recommend to tourists?

Tasting Table City Guides: Kansas City

Spiralized Zucchini Pasta with Mushrooms

posted in: Friday Lunch, Recipes | 2

spiralized spiralizer zucchini noodle pasta

I like gadgets. In fact, if I’m being completely honest, I think I like kitchen gadgets and dishes more than I actually like the act of cooking. So, when I suggested in April that we get a vegetable spiralizer for the studio, Jeff thought I was insane. I gave up on it for a while, then in May, my dad asked me what I wanted for my birthday. Naturally, I said “A spiralizer!” By June, he ordered me one from Williams-Sonoma, and in July I finally opened the box and used it to make myself some zucchini noodles with sautéed mushrooms. I’ve made some variation on the dish three times now, and so far, this is my favorite.

It’s a really easy, super-delicious zucchini noodle recipe perfect for those just starting out with a spiralizer. And for those who care, it’s also vegetarian and naturally gluten-free. To make it vegan, just omit the butter and cheese (you’ll need more olive oil). If you don’t have a spiralizer, you could also make this by slicing zucchini on a mandoline, or just cutting it into thin, round slices by hand.

Spiralized Zucchini Pasta with Mushrooms
Serves 3-4

2 tablespoons butter
1 large shallot, rough diced
3 cloves garlic, minced or pressed
2 cups wild mushrooms of your choice
Kosher salt
Freshly ground black pepper
4 medium-large zucchini
Olive oil
1/2 lemon
Grated Parmigiano-Reggiano
Fresh chives, chopped

Melt the butter in a large (the biggest you have) sauté pan over medium-low heat, then add the shallots and a pinch of salt. When the shallots begin to turn translucent, add the garlic, then stir and add the mushrooms. You may want to add a drizzle of olive oil and a pinch of salt and pepper, then give everything a good stir at this point.

While the mushrooms are cooking, make your noodles by spiralizing the zucchini (no need to peel it). Add the noodles to the pan, then mix everything together using tongs. You may want to add more seasoning at this point. Cover the pan with a lid, and let everything cook for about 10 minutes or until the noodles seem cooked, but still have some structural integrity.

Squeeze a half a lemon over everything, and add a few generous spoonfuls of grated Parmigiano-Reggiano. Mix everything again, taste it for seasoning (add more if needed), then divide among three or four bowls and top with more Parmigiano-Reggiano and chives. Enjoy!

spiralized spiralizer zucchini noodle pasta

spiralized spiralizer zucchini noodle pasta

spiralized spiralizer zucchini noodle pasta

Intern Claire Celebrates Tomato Season

posted in: Friday Lunch, Recipes | 0

claire's tomato salad-1

We’ll admit it: we’re tomato snobs. For nine months of the year we eschew those abnormally red, all-too-uniform, flavorless, mealy orbs marketed at the grocery store as “tomatoes,” preferring instead to just go without.

But we no longer need to go without, for it is summer, and the real tomatoes are back. To celebrate, intern Claire, our in-house lunch chef for the summer, threw together a simple salad celebrating the arrival of tomato season. Her creation is summer on a plate: thick, juicy tomato slices liberally seasoned with salt and pepper and topped with garden-fresh basil and arugula, olive oil, and balsamic vinegar. And oh yeah, burrata. Because…well, burrata.

It’s basically a Caprese salad, but better. Even more so thanks to Claire accidentally purchasing an “everything” baguette instead of a good ol’ fashioned plain one. The added texture and seasoning of the “everything” was a perfect accompaniment to the salad.

Tomato-Burrata Salad with Arugula and Basil

Serves 4

1 baguette
4 large heirloom tomatoes
2 cups arugula
1/2 cup basil (loosely packed)
7 ounces burrata cheese
2 tablespoons olive oil, divided
1 tablespoon balsamic reduction
Salt and pepper to taste

Preheat oven to 350. Cut baguette on a bias. Place the sliced bread on a baking sheet and drizzle or brush with olive oil. Season with salt and pepper and bake in oven for 10 minutes or until edges start to brown.

Cut tomatoes into thick slices and arrange on a plate. Season with salt and pepper. Toss the arugula and chiffonade basil in remaining olive oil and top tomatoes with a handful of the greens. Lastly top with the burrata. Drizzle with olive oil and balsamic reduction and season to taste.

1 2 3 4 56