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Pumpkin & Lentil Soup, Pad Thai




Pad Thai with Stir Fried Vegetables, Sweet Potato Curried in Coconut Milk

  • Warm the meat/sauce briefly in a microwave.

  • Rinse the noodles in a colander and drain very, very well.

  • Remove the bok choi leaves from the vegetables and cut them crosswise into 1" wide pieces. Remove the baby turnips and cut them top to bottom into quarters, or smaller if you prefer. I find them tender, juicy, and delectable raw, just for reference.

  • Heat a little oil in a non stick or well seasoned large skillet.

  • When hot, stir fry the vegetable mix until wilted. Transfer to the serving platter. Reserve and work in batches to not overcrowd the pan.

  • Reheat and oil the pan.

  • Carefully add the drained noodles. They will splatter loudly - use caution but be fearless! Stir and fry until they go from cloudy to clear. Larger shares should work in batches. Add the sauce and stir to combine and heat through. Add the vegetables and toss once or twice to fold them in. Transfer to a serving platter and serve.

  • Heat the curry gently in a saucepan. Allow it to come to a simmer and then serve.


Brown Lentil and Pumpkin Soup, Semolina Boule, and Mixed Greens w. Misato Radish

  • Heat the soup. If you like cook bacon pieces in saucepan first. When cooked to your liking, add the soup and heat through. Garnish with shaved parmesan, or a little cream, or both!

  • Warm the bread, or slice, toast, and throw into the bowl with the soup!

  • Dress the salad.

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