Authentic Thai Cucumber Salad

You know the stuff.  You get it in teeny tiny bowls at your favorite Thai joint.  Then you order a huge plate of it for two bucks and some change because you can't get enough and your lunch date ate most of it anyway.  It's tangy, sour and sweet and now you want some.  This satisfying side dish is easy to throw together and it costs next to nothing.  Here is what you need:

Authentic Thai Cucumber Salad

1 Large Cucumber

1/2 Small Red Onion

1/4 Cup Sugar

1/2 Cup Rice Wine Vinegar

1/4 Bunch Fresh Cilantro

1 Serrano Chili Pepper

1 Jalapeno Pepper

Sea Salt

Roasted Peanuts (for garnish, optional)

Begin by peeling cucumber.  Slice lengthwise and remove seeds using a spoon.  Slice thinly and set in a collander.  Next slice onion thinly and add to collander.  Cut peppers in half and remove white ribs and seeds.  Dice these finely and add to collander.  Sprinkle mixture with a generous amount of sea salt, toss with a spoon and set aside for 30 minutes (put a plate underneath to catch the liquid the salt will draw out of the mixture).  

Now rinse mixture thoroughly with cold water and shake off excess liquid, squeezing or you could spin it in a salad spinner.  In a large glass bowl, add sugar and vinegar.  Allow sugar to dissolve and add cucumber mixture.  

Stir to combine and add finely chopped cilantro.  Serve immediately or refrigerate until ready to serve.  Sprinkle with chopped roasted peanuts, if desired.

Tom Kha Soup

Try this gluten free veggie packed variation of a classic Thai dish.

1 teaspoon Olive Oil

1/4 head Green Cabbage

4 ribs Celery

2 medium Carrots

1/2 Sweet Yellow Onion

2 cloves fresh Garlic

2 stalks Lemongrass

Knob of fresh Galangal

1/4 bunch fresh Cilantro

1 pouch Massel Brand Liquid Stock (Chicken Flavor)

4 Cups Water

1 can full fat Coconut Milk

Dash of Bragg's Liquid Aminos

1 Jalapeno Pepper (or other hot pepper of choice)

Lime juice (add at the end)

Additional Cilantro (for garnish)

Cooked Jasmine Rice (optional, for ladling soup over)

Begin by washing and finely chopping cabbage, celery, carrot, onion, jalapeno pepper and garlic.  Set aside.  Remove outer woody two layers from lemongrass and chop into 2-inch chunks.  Next rough chop Galangal into large peices.  The lemongrass and galangal will add depth of flavor to soup but are not meant to be eaten so you can remove them before service if desired.

 Heat up oil over medium heat and add all vegetables and aromatics including galangal and lemongrass.  Saute just until garlic begins to brown and then add water and liquid stock concentrate.  Next add coconut milk, liquid aminos and finely chopped cilantro.  Reduce heat to simmer and cover pot.  Allow to simmer covered for 20-30 minutes.  During this time you can make some rice, if desired. Turn off heat, stir soup and taste test for seasoning level.  If you want it saltier, add a bit more Bragg's.  If you want it less salty, add a little more water.  Ladle soup in bowls over rice and garnish with a squeeze of fresh lime and additional cilantro.

Quick Spicy Pickle

1 English Cucumber

1/2 Sweet Yellow Onion

1 Serrano Pepper

1/4 cup White Wine Vinegar

1 Tablespoon Sugar

Dash of Sea Salt and Black Pepper

Peel (if desired) cucumber and chop off each end.  Thinly shave cucumber on slicer side of boxed grater (or slice by hand or use a mandolin).  Set aside.  In a glass jar add vinegar, sugar, cucumber and salt and pepper.  Set aside.  Finely slice onion into 2 inch peices.  Add to jar.  Remove stem from serrano pepper and thinly slice into rounds or smaller moon shapes.  For extra spicy, leave seeds and ribs of pepper in tact.  For less spicy, remove seeds and ribs using a small spoon.  Add pepper to jar.  Seal lid tightly and shake.  Allow to sit on counter for at least 5 minutes to ensure sugar has dissolved.  Shake again and serve or refrigerate unused portion.  Garnish with chopped peanuts and fresh cilantro if you like.  Voila!  Quick Spicy Pickle!  Easy as pie!

Easy Thai Yellow Curry

I actually wasn't sure I was going to post this recipe because it's so easy.  I mean, I know, for some, that is a good thing so I figured I'd throw it up.  After all, it won't take long.  I don't consider this recipe particularly original seeing as how I used pre-made curry paste, HOWEVER, the way I prepared it lent itself well to a "any night of the week" dinner.  I only used ONE pan to make the entire dish, always a very good thing!!

I am a BIG fan of Thai Yellow Curry.  I always love to order this when I go out for Thai Food.  It's nice to know I can actually have it, any day of the week, in my own kitchen using ONE pan.  Next time, I think I'll make my own curry paste but for now, this will do just fine.

Easy Thai Yellow Curry
1 Casserole Dish (for cooking)
3 Tablespoons Olive Oil (any oil will do)
2-4 Tablespoons Thai Yellow Curry Paste (pictured - use 1 Tablespoon at a time to test  your spiciness level)
1-2 Tablespoons Sugar (add more to counter some of the spiciness)
2 Cans of Vegetable Broth
1 Can Coconut Milk (pictured)
1 Kabocha Squash (looks like a green pumpkin, use half if squash is large)
1 Sweet Yellow Onion
2 Sweet Potatoes (the white one or orange one works nice too)
2 Russet Potatoes (or Yukon Golds are perfection)
Sea Salt and Pepper (to taste)
1-2 Limes or Lemons (for garnish)
Cilantro (for garnish)
Jasmine Rice (for serving)


Preheat oven to 350 Degrees.  Chop Kabocha Squash in half and remove seeds using a spoon.  Chop squash carefully as it is very hard to chop.  Chop Potatoes in uniform size (1 1/2 inch cubes).  It is FINE to eat the green rind of the squash- it's yummy!  Toss in oil and sprinkle generously with sea salt and black pepper in a large casserole dish.  Place in oven for 20 minutes.  While it is cooking, finely slice onion and place onions atop potatoes (allow to cook for 10 minutes) and then remove from oven.  Add vegetable broth and curry paste, TOSS, and return to oven for another 10 minutes.  At this point your dish has cooked about 40 minutes.

Remove from oven and stir in 1 can of coconut milk and add sugar, salt and pepper, to taste.  Test potatoes and squash for doneness.  Continue cooking 10 minute increments until potatoes are tender to the tooth. It shouldn't take more than an hour.

I'm sure if you wanted this to be a truly ONE POT meal, and save on time, you could just add all the ingredients from the get go, but I think you will find the "roasting", 10 minutes at a time, method adds a certain heirloom touch to the finished product.  Serve with Jasmine Rice and garnish with Lime and Cilantro.  ENJOY!  Your belly will thank you.  =]