Pumpkin is a classic fall flavor and great to serve at Thanksgiving. I love the warm orange color and the slight sweetness. One of the best ways to enjoy pumpkin is in a cupcake with a generous helping of cream cheese frosting. These pumpkin cupcakes moist and smell amazing while baking in the oven! The aroma from the cinnamon, nutmeg and all spice fills the house with a scent that is warm and comforting. It’s exactly what Thanksgiving should smell like! These cupcakes are perfect for an after school treat or a holiday dessert so go ahead and bake up a batch this fall.
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Oxtail and Kabocha soup is a traditional Vietnamese soup that I grew up with. It was one of my favorite dishes as a child and it still is today. My mom has been a vegan for many years so I’ve had to learn to create this dish as an adult. If you haven’t had it before you would be amazed how delicious it is. It’s incredibly tender and flavorful. The combination of oxtail and kabocha is very balanced. The beef is rich and savory while the Japanese pumpkin is sweet and tender. I wanted to take this traditional comfort meal and make it accessible and modern. Here in Southern California – fusion cuisine is very popular. I’ve seen kim chee quesadillas and carnitas French fries so why not oxtail and kabocha tacos? I tested the recipe and combination with my family and co-workers. I’m happy to report back that it’s a winner!
The best part is this dish comes together really easy with the help of an electric pressure cooker. If you don’t have a pressure cooker you can cook it on the stove top until tender or in a slow cooker. The tacos are topped with crunchy and refreshing red cabbage, tangy pickled carrots and daikon and a generous helping of sriracha infused Mexican crema. I serve the tacos with a side of cilantro lime jasmine rice and a couple wedges of lime. It’s an Asian inspired taco that is so satisfying. The flavors and texture just go incredibly well together.
There’s nothing fancy about this dish… it’s just pure comfort on a plate. It’s the familiar flavors of spaghetti and lasagna that many of us love baked in a dish and layered with ricotta, mozzarella and Parmesan cheese. How could you go wrong, right? It’s great for gatherings, potlucks and you can make it ahead of time and bake it later. I made this on a week night so it’s easy enough to whip up when you’re pressed for time and Derrick went back for 2nds and packed it for lunch the next day… so it’s been husband approved (by my husband anyhow).
The Lime Truck’s fresh limeades and agua frescas inspired us to make our own watermelon agua fresca. Agua fresca is a Mexican drink that is essentially fruit infused water. It’s light, refreshing and delicious. It’s easy to make and the best part is that it requires few ingredients. You can substitute with other fruits as well such as strawberries, cantaloupe – really any fruit that you can puree. I sweetened the drink with agave nectar, but if you prefer you can use regular sugar as well. This is fruit infused water so it’s not sugar sweet like a lemonade, but you’re more than welcome to make it as sweet as you like!
I love the contrast of the beautiful pink watermelon and green lime slices. By the way... this is also tasty with a splash of rum... just sayin!
The theme for this month’s Foodbuzz 24 x 24 is cooking on a budget with kitchen staples and pantry items. We are excited to share some easy and affordable recipes to whip together when you’re in a pinch. You can create a delicious Thai inspired meal using some common ingredients found in your fridge and pantry such as potatoes, garlic, frozen peas, chicken and a little help from a jarred Thai red curry sauce. Our pantry is usually stocked with a jar or two of Trader Joe’s Thai Red Curry sauce. It’s flavorful and it’s at a fraction of going out to eat. The sauce is about 2 dollars – a steal! Derrick and I both work full time and this is a dish we often make when we’re both tired after a long day at work. We then pack the left overs for lunch the next day.
You can add any vegetables or protein that you have on hand. The ingredient list may look long, but it just some items that I found in my kitchen. Feel free to substitute the ingredients or leave out the the ones that you don’t have. I’ve packed a lot of vegetables in this dish so it’s not as saucy as a traditional Thai curry, but it’s still satisfying and great served with rice. The addition of zucchinis and toasted coconut reminds me of The Cheesecake Factory’s popular Bang Bang Chicken & Shrimp dish. YUM!
A meal isn’t complete without dessert, so we’re going to a make tropical Asian smoothie using canned lychees, vanilla ice cream and a splash of coconut milk. It’s the perfect way to end the meal.
Use whatever vegetables (frozen or fresh that you may have) - carrots, green beans or even tofu would be great too!
*Tip – ginger stores well in the fridge and can even be frozen for later use. It’s great to keep on hand for a fresh pop of flavor.
