Category Archives: Lunch

Cold Noodles

Basically a noodle salad, Asian style.  Literally 15 minutes to prepare and sooo refreshing during summer heat waves!

Ingredients: Thin noodles, vegetables

Sauce Ingredients: 1/4 cup rice vinegar, 2 tbsp honey, 3 tbsp unsalted creamy peanut butter, 1 tbsp toasted sesame oil, 1 tsp chilli oil

1.  Prepare your noodles by cooking them as the package instructions.  When done, rinse with cold water and either set aside or refrigerate.

2.  Chop your vegetables of choice.  I went with cucumbers, carrots, and cilantro.  Poultry such as chicken or sliced eggs would have been good choices as well.

3.  Make the sauce by whisking together all ingredients and adjusting to taste.

4.  Mix the chilled noodles with the sauce and vegetables and serve cold.

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Couscous Salad

Making the dish and wishing it were summer already thanks to the start of Daylight Savings.  The light refreshing flavors make this a great appetizer option.

Recipe adapted from Food Network

Ingredients: 1 cup uncooked couscous, 1 1/4 cups chicken broth, 3 tablespoons extra virgin olive oil, 2 tbsp fresh lime juice, 1 tsp vinegar, 1/2 tsp ground cumin, 1 chopped red bell pepper, 1/4 cup chopped cilantro, 1 cup corn kernels, 2 cans black beans

1. Bring chicken broth to a boil and cook the couscous in it.

2. In a separate bowl, mix together the vinegar, olive oil, and cumin.  Then add in the corn, bell peppers, drained beans, and cilantro.

3. Mix in the couscous and toss well before serving.

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Grilled PB & J

I’m a firm believer that almost any type of sandwich is better grilled.  I’m also using a Danish toast, available from Pan-Ya bakery in NYC.  The extra sweetness with the butter and jam is a perfect complement to the smooth slightly salty peanut butter.

Ingredients: 2 slices of toast, melted unsalted butter, jelly, peanut butter

What a cute couple ❤

1. Slice toast and brush each piece with the butter.  On the other side, spread one piece with peanut butter, and the other with jelly.

2. Place the toast together and set one side down in a pan or grll on medium-low heat.

3.  Grill until golden brown on both sides.

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Loco Moco

A recipe for Hawaiian comfort food.

Recipe adapted from No Recipes.

Ingredients for 2 servings: 1/2 lb ground beef, 1/3 cup panko, 1 tsp Worchestershire sauce, 1 tsp oyster sauce, black pepper, 4-5 sliced button mushrooms, 2 tbsp butter, 2 tbsp all purpose flour, 1 cup beef or chicken stock, 1/2 tbsp soy sauce, 2 eggs

1. Mix the ground beef with pepper, panko, Worchestershire sauce, and oyster sauce.  Form into 3/4″ thick patties.

2. Heat oil in a pan and cook the patties until browned on both sides.  Set aside.

3.  Add some additional oil if necessary, and saute the mushrooms until browned.  Add in the butter and flour to make a light brown roux.

4.  Remove pan from heat and whisk in the broth and soy sauce.  Set back over the heat until the gravy bubbles slightly.

5.  Fry the eggs.

6. Set up the dish by placing the beef onto a bed of rice.  Top with fried shallots and/or fried garlic.  Add an egg on top and pour the gravy.

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Coconut Rice Salad with Peanut Dressing

Oh wow, Curious Little Kitchen has been up for a year now!  Our very first recipe was photographed on an office desk with an Iphone5 and relied heavily on Instagram effects.  Thankfully, we have made some progress 🙂

Thanks to all readers for your support!

Hands down, the best peanut sauce I have ever tasted is in this recipe.  Not sure why I waited until now to make coconut rice, because I was definitely missing out on its awesomeness.  Recipe below, adapted from Host the Toast.

Rice Ingredients: 1 1/2 cup jasmine rice, 1 can unsweetened coconut milk, 1 clove minced garlic, 1 cup water

Dressing Ingredients: 1/3 cup unsalted creamy peanut butter, 2 tablespoons honey, 3 tsp grated fresh ginger, 2 teaspoons toasted sesame oil, 2 tablespoons rice vinegar, water

Salad Ingredients: lettuce, carrots, red bell pepper, cilantro

1.  Make the rice.  Wash the rice and bring to a boil in a medium pot with water, coconut milk, and garlic.  Once it boils, lower the temperature and simmer for 30 minutes, covered.  Afterwards, turn off the heat and let the rice sit for about 10 minutes, with the lid.

2.  To create the sauce, combine the peanut butter and honey in a bowl.  Microwave for 15 seconds so the peanut butter becomes runnier.  Add the rest of the dressing ingredients and mix well.  Add as much water as needed to reach your desired consistency.

3. Chop up salad ingredients. Fluff the rice.  Prepare the rice salad by combining half and half of the rice and vegetables.  Top with dressing and chopped cilantro.

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Cilantro Garlic Naan

The chewy doughy texture of naan showcases its compatibility with hearty dishes such as curry.  It turns out that naan is ridiculously simple to make right on your stovetop using a lidded iron skillet.

Recipe adapted from Half Baked Harvest.

Yields 6-8 naan

Ingredients: 4 cups all-purpose flour, pinch of salt, 1 1/2 teaspoons baking powder, 1 tablespoon sugar, 1/4 cup hot (but not boiling) water, 1/2 teaspoon active dry yeast, 3/4 cup warm milk, 1 cup plain yogurt, melted butter for brushing, 1 tablespoon finely minced garlic (I grated mine), 1 tablespoon chopped cilantro

1.  Prepare the yeast by first mixing the sugar in the hot water.  Then add in the yeast until dissolved.  Let it sit for 10 minutes – it should froth a little.

2. Meanwhile, combine flour, salt, and baking powder in a separate bowl.

3. Add the milk and yogurt to the yeast mixture and mix.  Then pour the wet ingredients into the dry flour mixture and mix well.  The dough should feel sticky and be able to form into a ball.

4.  Let the dough sit covered in a warm place for one hour.

5. Divide the dough into 6-8 portions.  Flatten the dough with hands or rolling pin in 8 inch long pieces.  They should be about 1/4″ thick.

6.  Spread the garlic and cilantro over one side of the naan and gently press it into the dough.  Brush a generous amount of melted butter over both sides of each naan.

7. Heat a skillet over med-high heat.  When the pan gets very hot, place the naan inside and cover with a lid.  Cook for about 1-2 minutes each side.

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Eggs Benedict

Sunday Brunch

Ingredients: 2 English muffins (sliced in half with a fork or by hand to maintain texture), 4 tablespoons butter with extra for the muffins, 4 egg yolks, 4 whole eggs, chopped parsley for garnish, cayenne pepper to taste, lemon zest, 1 tbsp lemon juice, vinegar

Recipe for the parmesan roasted potatoes available here.

1. Begin the prep work for this dish.  Slice and butter the English muffins, separate the egg yolks for the hollandaise, and set a pot of water with vinegar to an almost boiling temperature.

2.  As soon as the water with vinegar is barely boiling, carefully add in an egg.   Continuously swirl the water around the egg to maintain its form.  Cook for about 5 minutes, then remove from the water.

3.  Meanwhile, cook the ham and toast muffin halves.

4.  Make the hollandaise sauce by whisking the butter and egg yolks over low heat.  Add in the lemon juice and continue to whisk for about 3 more minutes.

5.  Assemble the eggs benedict as soon as possible once the sauce is finished cooking.  Stack a slice of ham on the muffin, followed by the poached egg, hollandaise sauce, parsley, and cayenne pepper.  Serve immediately.

Sriracha Peanut Beef

I had no intention of adding this dish to the blog since stir-fried poultry is hardly photogenic, but the flavors did not fail to impress.  I have a serious addiction to peanut butter and marvel at its versatility towards sweet, spicy, and savory flavors. 

Recipe adapted from Creme de la Crumb.

Ingredients: 1 lb of stir-fry beef, 1/4 cup creamy peanut butter, 2 teaspoons soy sauce, 2 teaspoons Sriracha, 1 tablespoon brown sugar

1.  Mix the ingredients for the sauce together and set aside.

2.  Heat a pan with oil and cook the beef until browned.  Add in the sauce and toss thoroughly.

3. Serve with rice and cilantro for garnish.


Summertime Thai Curry

This Thai-inspired curry dish is an easy weeknight meal – 20 minutes of cooking will yield a few days’ worth of food!

Recipe adapted from Half Baked Harvest.

Ingredients: Vegetables of your choice, 1 lb poultry of your choice, 1 mango, garlic, cilantro, basil, 1 tablespoon curry powder, 3 tablespoons Thai curry sauce, 1 tablespoon fish sauce, jasmine rice, 1 can of coconut milk.

1.  Cook the rice.  Chop up the vegetables, meat, garlic, cilantro, and basil.  I used snow peas, zucchini, red bell peppers, and chicken.

2.  Heat oil in a large pan and cook the meat until about 80% done.  Add in 1 more tablespoon of oil and saute the vegetables and garlic.

2. Season with the curry powder and Thai curry sauce and continue to cook for 1 more minute.

3. Pour in the coconut milk and fish sauce and bring to a boil.  Change to low heat and simmer for about 5 minutes.  The sauce should thicken a bit.

4. While the curry is simmering, dice the mango.

5. Add in the cilantro and basil to the curry and remove from the heat.  Serve with rice and fresh mango.

Fried Panko Tofu

An easy and delicious weeknight dinner, taking slices of panko-crusted tofu and frying until golden brown.  These are hot and crispy on the outside and warm and soft on the inside – such a great combination of textures in your mouth!

Ingredients: panko crumbs, flour, 1 beaten egg, 1 pack of firm tofu

1.Slice the tofu into 1/2 inch thick slices.

2.  Prepare a frying pan 1/2 inch deep with oil.  Pat dry the tofu as much as possible.  Dredge the tofu slices first in the flour (to keep the moisture in the tofu), then in the beaten egg, and finally the panko crumbs.

3.  Fry in the hot oil until golden brown on each side, about 5 minutes.

4. Serve with rice, vegetables, and sweet chilli sauce, and enjoy!

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