Tag Archives: lunch

Pad See Ew, The Kosher Way

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Generally a hodgepodge of treif ingredients, this version of Pad See Ew is completely kosher, and, as pictured here, completely vegetarian.

The problem many people face when adapting a recipe for a kosher home, especially with Thai food, is finding acceptably kosher ingredients. The biggest problem I face, especially with recipes I grew up with, is quantifying the ingredients, as these recipes were never written down! So, when I received a request for a kosher version of Pad See Ew, I had to think for a moment. I haven’t had this dish in ages, mostly because it was never one of my favorites; my mom always overcooked the noodles, and it made them mushy. It was interesting to rediscover this popular noodle dish. Turns out it really is pretty good! :) Continue reading →

The Case For Chow Mein: An Asian Perspective on Chanukah

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This veggie chow mein incorporates salty, pungent, sweet, bitter and sour tastes. Almost a balanced meal!

It’s pretty common in Eastern cultures to have food rules, some as in depth (and astoundingly similar in some ways) as the laws of kashrut. Many favor a mostly vegetarian diet, as did Rabbi De Sola Pool, while others championed moderation in all foods. Although no longer religious in nature for most people, the way one presents and serves food in Asia remains deeply rooted in custom, and has influenced menus and recipes for centuries. Continue reading →

When It Rains, Make Chicken Adobo

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Philippino chicken adobo combines sweet, sour and salty flavors into an irresistable crowd pleaser.

When I lived in Southern California, people reacted to rain like medieval peoples reacted to comets. The Wicked Witch of the West? A native Southern Californian, it turns out. Here in New York City, rain is met more or less with indifference, albeit, with heightened awareness of potholes (you never quite know how deep they are until you step in one filled with water). In Southeast Asia, it’s met with utter joy. Continue reading →

Swedish Meatballs

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Yes, they're kosher! These lightly spiced meatballs are enrobed in a tangy, yet meaty, creamy sauce.

I love the public consciousness; that phenomenon where a society or community, as a whole, seems to be operating on the same wavelength.  It makes this city gal feel much more connected.  So imagine my delight when, shortly after I made a rocking Shabbat dinner of Swedish Meatballs one frigid Friday evening, I found lots of other foodies acting in kind.  What is it about winter and meatballs?  I have no earthly  idea, but if all indicators are correct in this instance, you’ll be on board with it too!  Continue reading →

A Twist on Scrambles: Chinese Tomato Eggs

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This quick and easy dish features a sweet and sour sauce that works equally well with eggs or chicken.

Humans have been consuming eggs since the dawn of time, and theres no wonder; eggs are an easily attainable source of protein and nutrients that cook quickly and easily. In China, much like here in the United States, a child’s first meal he or she learns to prepare is generally an egg dish. Yes, we do fry, hard boil and poach our eggs similarly to how the rest of the world does, we just eat them a little differently. Continue reading →

Lamb Harira

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A hearty and flavorful soup chock full of meat, noodles and legumes, this Lamb Harira will warm you up on the coolest of days.

Moroccan cuisine is characterized as being heavily spiced, and this soup is no exception! A traditional dish of Morocco, harira is a spicy soup with a lot of tradition behind it. It is generally served during Ramadan to break the day’s fast, or on special occasions, such as weddings. Bursting with flavor, this really is an impressive soup that is both hearty and satisfying. Despite its Muslim roots, harira actually fulfills a requirement on a Rosh Hashanah seder plate (beans/legumes), and makes for a lovely beginning of the meal. Continue reading →

Easier Than Pie

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What could be better than pie for lunch?

Often mistaken as a frou-frou French concoction (it actually originates in medieval Germany), quiche gets a pretty bad rap sometimes.  True, the word “quiche” often summons visions of snooty country-club women brunching with mimosas in hand, but, truth be told, quiche was an invention of convenience; an easily transportable food item enjoyed by the masses.  Quiche gained especially wide popularity during World War II in England, due to its ease of preparation and its sparing use of meat, in favor of vegetarian ingredients. Continue reading →

A Tangled Street Scene

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These savory, spicy noodles are a street staple.

In my native country of Thailand, as well as in most parts of Asia, street food is a way of life; the world’s first “fast food.”  In fact, it’s often times much cheaper to buy your dinner at one of the many food stands than it is to buy ingredients and cook it yourself at home.  Personally, I love street food!  Eating snacks or meals from push carts is one of my fondest memories from childhood.  Peanuts that had been boiled in salt water; Sweet and tiny “fingerling” yams roasted over hot coals; agar agar jellies with coconut; Thai roti with sweetened condensed milk; Kao Paad – Thai fried rice (see earlier post for recipe); mochi with peanuts and coconut; roasted bananas with honey glaze – on a stick.  These were some of my all time favorites. Continue reading →