CAULIFLOWER & SPINACH GRATIN

by Tina Diep

cauliflower gratin FPTwo of my girlfriends came over last-minute for dinner the other day, both on vegetarian and gluten free diets. I admit they caught me off guard, so I kind of threw some things together. I had a head of cauliflower, some frozen spinach and a bunch of leftover cheese. I turned these basic ingredients into a gratin, which turned out to be excellent and easy to make, so I had to share it with you (with a few adjustments).directionscipe Card

Cauliflower gratin
Serves 6
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219 calories
9 g
127 g
14 g
16 g
7 g
207 g
530 g
4 g
0 g
6 g
Nutrition Facts
Serving Size
207g
Servings
6
Amount Per Serving
Calories 219
Calories from Fat 123
% Daily Value *
Total Fat 14g
21%
Saturated Fat 7g
33%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 127mg
42%
Sodium 530mg
22%
Total Carbohydrates 9g
3%
Dietary Fiber 3g
11%
Sugars 4g
Protein 16g
Vitamin A
115%
Vitamin C
46%
Calcium
30%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Main ingredients
  1. • 1 onion, cut in half and sliced
  2. • 1 tablespoon olive oil
  3. • 3 eggs
  4. • 1 cup shredded mozzarella cheese + a little extra to top the gratin
  5. • ¾ cup feta cheese, chopped
  6. • ¾ cup of cottage cheese
  7. • 10 oz. (275 grams) frozen spinach, defrosted
  8. • Salt and pepper
  9. • ½ head of cauliflower, cut into smaller florets
Garnish Ingredients
  1. • Chopped chives
  2. • Shredded Parmesan cheese
Instructions
  1. 1. Sauté the onions on a pan over medium-high heat until browned. Set aside.
  2. 2. Whisk the eggs in a bowl, and then mix in the shredded cheese, feta cheese, cottage cheese, salt and pepper.
  3. 3. Mix in the spinach and sautéed onions, and pour the mixture into a baking pan (I used a 10-inch [25 cm] quiche pan).
  4. 4. Place the florets, stalks down, into the egg mixture until you have covered the surface with cauliflower. Sprinkle a little extra cheese on the top and bake it in the oven at 350°F (275°C) for about 40 min. or until the surface is browned and the egg mixture is cooked.
  5. 5. Sprinkle with Parmesan cheese and garnish with chives.
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calories
219
fat
14g
protein
16g
carbs
9g
more
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Cauliflower and spinach gratin

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KALE & MUSHROOM QUESADILLA

by Tina Diep

kale-mushroom-quesadillaIn our household quesadillas are made both day and night. It is my husband’s first choice as an easily prepared comfort food, and is one of the dishes he has truly mastered.
The great thing about cheese quesadillas is they get much more interesting when you stuff them with all sorts of sautéed vegetables.  This particular kale & mushroom stuffed quesadilla can also be made as a breakfast quesadilla – just add some scrambled eggs.sauteed kale and mushroomssprouted grain tortilla

Kale & mushroom quesadilla
Yields 2
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543 calories
83 g
0 g
17 g
14 g
3 g
206 g
770 g
1 g
0 g
12 g
Nutrition Facts
Serving Size
206g
Yields
2
Amount Per Serving
Calories 543
Calories from Fat 152
% Daily Value *
Total Fat 17g
26%
Saturated Fat 3g
17%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 0mg
0%
Sodium 770mg
32%
Total Carbohydrates 83g
28%
Dietary Fiber 6g
22%
Sugars 1g
Protein 14g
Vitamin A
1%
Vitamin C
2%
Calcium
6%
Iron
29%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. • 6 white button mushrooms, cleaned and patted dry
  2. • 1 shallot, diced
  3. • 1 big handful kale, cut into smaller pieces
  4. • 1 tablespoon olive oil
  5. • Salt and pepper
  6. • Pinch of dried chili flakes
  7. • 4 Multigrain tortilla (I used Ezekiel 4:9 organic sprouted grain tortillas)
  8. • Shredded cheese and/or goat cheese
Instructions
  1. 1. Heat olive oil in a pan over high heat. Add mushrooms and sauté until browned. Lower the heat to medium and add the diced shallot. Sauté until browned. Add the kale and let cook until softened.
  2. 2. Transfer the vegetables from the sauté pan into a smaller bowl. Reheat the same pan, lay out a tortilla, top with some shredded mozzarella cheese, the sautéed vegetables, and a little more cheese/goat cheese. Top with another tortilla and turn once the cheese has melted and the bottom tortilla has taken on some color.
  3. 3. Cut the quesadilla into triangles and eat as-is or serve with some salsa or sour cream.
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calories
543
fat
17g
protein
14g
carbs
83g
more
DiepLicious https://dieplicious.com/
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BROCCOLI SALAD WITH BASIL & SPICY AIOLI

by Tina Diep

broccoli saladUnlike most kids, broccoli was one of my favorite vegetables as a child – there was something about the taste and texture that I really loved. My mum used to sauté these all the time with soy sauce, a common Asian way of preparing them. I still love broccoli today, and this dish is great way to enjoy it. 
I usually end up eating the florets and throwing the stalks away, as they are tougher to eat and slightly more bitter. For this dish we can add the stalks since baking softens them up.broccoli florets and stalksBaked broccoli

Broccoli salad with basil & aioli
Serves 4
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290 calories
22 g
11 g
20 g
11 g
4 g
346 g
574 g
6 g
0 g
15 g
Nutrition Facts
Serving Size
346g
Servings
4
Amount Per Serving
Calories 290
Calories from Fat 177
% Daily Value *
Total Fat 20g
31%
Saturated Fat 4g
19%
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 8g
Cholesterol 11mg
4%
Sodium 574mg
24%
Total Carbohydrates 22g
7%
Dietary Fiber 9g
34%
Sugars 6g
Protein 11g
Vitamin A
45%
Vitamin C
455%
Calcium
22%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Salad ingredients
  1. • 2 big heads of broccoli with stalks
  2. • 2 tablespoons olive oil
  3. • Salt and pepper
Spicy aioli ingredients
  1. • 1/4 cup of mayonnaise
  2. • 1/4 cup chopped pickled jalapeño peppers
  3. • 2 Tbsp. pickled jalapeño pepper liquid
  4. • Salt and pepper
Garnish ingredients
  1. • 1/4 cup fresh basil, roughly chopped
  2. • 1/4 cup finely grated Parmigiano Reggiano
Instructions
  1. 1. Preheat the oven to 375 °F (190°C).
  2. 2. Cut the broccoli in smaller florets, cut the “skin” off the stalk (the “skin” is the tough and bitter part) and cut the stalk into slices. Toss the broccoli in a baking pan with olive oil, salt and pepper, and place in the oven on the middle rack for about 15-20 min., or until edges are charred. Turn once or twice during baking.
  3. 3. Meanwhile make the aioli by blending mayonnaise, pickled jalapeño and jalapeño liquid. Add salt and pepper to taste.
  4. 4. Take the broccoli out of the oven and lay out on a nice plate, drizzle with spicy aioli, fresh basil and Parmesan cheese.
Notes
  1. This will be an amazing companion to a pasta dish.
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calories
290
fat
20g
protein
11g
carbs
22g
more
DiepLicious https://dieplicious.com/
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Jamaican jerk chicken

by Tina Diep

plate jerk chickenI was hooked when I had my first taste of Jamaican jerk chicken. There are so many wonderful flavors combined in the marinade, which while easy to make demands a lot of spices. This is great for a barbecue or serving for a lot of friends because you can marinade the chicken the day before and toss it on the barbecue or in the oven when your guests arrive.

I can’t claim that I know everything about traditional Jamaican jerk chicken preparation, and my Jamaican friends might give me a hard time for my adapted recipe.  For me it is all about the flavorful marinade, and if you stick close to the recipe you really can’t get a bad outcome. It can be addicting – I once caught my father-in-law licking the pan sauce clean.

marinatingI make the marinade the day before or in the morning so the chicken has enough time to absorb the flavors before serving for dinner. This recipe is a large portion, but my secret is to save some for the next time by freezing any extra chicken into portions after the batch has marinated. That way the next time you want jerk chicken, just pull it out of the freezer in the the morning and cook it at dinnertime.Jamaican jerk chicken

Jamaican Jerk Chicken
Serves 8
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456 calories
15 g
254 g
19 g
51 g
5 g
313 g
1620 g
8 g
0 g
13 g
Nutrition Facts
Serving Size
313g
Servings
8
Amount Per Serving
Calories 456
Calories from Fat 174
% Daily Value *
Total Fat 19g
30%
Saturated Fat 5g
24%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 7g
Cholesterol 254mg
85%
Sodium 1620mg
68%
Total Carbohydrates 15g
5%
Dietary Fiber 2g
9%
Sugars 8g
Protein 51g
Vitamin A
9%
Vitamin C
40%
Calcium
8%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. • 3 tablespoons dark rum (optional)
  2. • 2 tablespoons water
  3. • 2 tablespoons sunflower oil
  4. • ¼ (60 ml) cup of ketchup
  5. • ¾ (175 ml) cup of soy sauce
  6. • ½ cup (120 ml) of white vinegar
  7. • 10 scallions (or 1 cup of chopped yellow onions or shallots)
  8. • 4 garlic cloves
  9. • 2 scotch bonnet chilies or habanero chilies with/without seeds (or substitute with jalapeño with some seeds)
  10. • 2 tablespoons dried thyme (or fresh)
  11. • 4 teaspoons ground allspice (allehånde in Danish)
  12. • 4 teaspoons ground ginger
  13. • 4 teaspoons ground cinnamon
  14. • 2 teaspoons ground nutmeg
  15. • 2 teaspoons ground black pepper
  16. • 2 ½ tablespoons dark brown sugar
  17. • 3-4 pounds (1.3 kg -1.8 kg) whole chicken legs (or chicken drums) rinsed and patted dry
  18. • ½ cup of lime juice
Instructions
  1. 1. Optional: boil rum and water together for about 3 minutes.
  2. 2. Use a blender to combine the 14 wet and dry ingredients together, add the rum and water mixture, and blend until smooth.
  3. 3. Put the chicken in a freezer bag and pour in the marinade to coat the chicken. Let it marinate in the refrigerator the day before, or at least half a day. Turn the bag periodically to evenly coat all sides of the chicken.
  4. 4. Preheat the oven to 350° F (175°C).
  5. 5. Arrange the chicken skin side up in a roasting/baking pan; pour a tiny bit of the marinade over the chicken, and then top with lime juice. Roast the chicken for about 50 min. or until the chicken is cooked (you can test by poking the meat at the thickest part - the juices should run clear). Once or twice during the roasting, spoon the marinade from the bottom of the pan onto the chicken to keep it extra moist.
  6. 6. You can serve this with rice and peas, coleslaw or a green salad.
Notes
  1. Don't let the pan sauce go to waste you can toss it with some rice if you don't want to make Jamaican style rice and peas.
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calories
456
fat
19g
protein
51g
carbs
15g
more
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Coleslaw recipe, Kitchen aid food chopperjerk chicken

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THE PERFECT COLESLAW

by Tina Diep

bowl of coleslawThe typical diner coleslaw that we all know conjures images of blandness, and has given real coleslaw an undeserved bad rap.  Eating real homemade coleslaw with barbecue is amazing, and this particular recipe is the best coleslaw that I have ever had. The secret is adding celery seeds to the slaw – it really makes a huge difference. Add some red cabbage for a color-perfect salad that stands out from the rest. The best part is that it’s super easy to make.coleslaw bbq

The perfect coleslaw
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1617 calories
23 g
92 g
168 g
6 g
26 g
414 g
1917 g
15 g
0 g
138 g
Nutrition Facts
Serving Size
414g
Amount Per Serving
Calories 1617
Calories from Fat 1480
% Daily Value *
Total Fat 168g
258%
Saturated Fat 26g
130%
Trans Fat 0g
Polyunsaturated Fat 99g
Monounsaturated Fat 39g
Cholesterol 92mg
31%
Sodium 1917mg
80%
Total Carbohydrates 23g
8%
Dietary Fiber 6g
23%
Sugars 15g
Protein 6g
Vitamin A
431%
Vitamin C
15%
Calcium
20%
Iron
24%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Dressing ingredients
  1. • 1 cup of mayonnaise (choose the classic real mayonnaise)
  2. • 2 tablespoons white vinegar or rice wine vinegar
  3. • 1 1/2 tablespoon of Dijon mustard
  4. • 1 teaspoon sugar
  5. • Salt and pepper to taste
  6. • 1 tablespoon celery seeds
Slaw ingredients
  1. • A mix of shredded carrots, green/red cabbage (you can shred everything yourself or be lazy and buy a precut shredded mix).
Instructions
  1. 1. Make the dressing by whisking the mayonnaise, vinegar and sugar together. Add salt and pepper to taste.
  2. 2. Toss the dressing together with the mixed slaw and add the celery seeds to the mix. Toss again and refrigerate for an hour before serving.
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calories
1617
fat
168g
protein
6g
carbs
23g
more
DiepLicious https://dieplicious.com/
coleslaw

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SPICY PORK SAUSAGE & RICE CAKES

by Tina Diep
Pork sausage and rice cakes

I discovered this spicy pork sausage & rice cake dish during my first visit to David Chang’s Momofuku Ssäm Bar restaurant in New York City, which had been on my short list for a long time. Although the legendary steamed buns were also excellent, it was this addicting dish that really stuck in my mind. I found the recipe online, but it took me a while to track down the exotic ingredients. Luckily my Korean neighbor helped advise me what to buy.
I did substitute the rice stick with precut rice cakes just to make things easier. I also used baby broccoli in place of hard-to-find Chinese vegetables, which was really perfect in the dish.

spicy pork sausage ingredients

Here is David Chang’s recipe:

Spicy pork sausage & rice cakes
Serves 6
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500 calories
22 g
71 g
36 g
25 g
8 g
301 g
1236 g
10 g
0 g
25 g
Nutrition Facts
Serving Size
301g
Servings
6
Amount Per Serving
Calories 500
Calories from Fat 319
% Daily Value *
Total Fat 36g
55%
Saturated Fat 8g
39%
Trans Fat 0g
Polyunsaturated Fat 15g
Monounsaturated Fat 10g
Cholesterol 71mg
24%
Sodium 1236mg
51%
Total Carbohydrates 22g
7%
Dietary Fiber 6g
23%
Sugars 10g
Protein 25g
Vitamin A
54%
Vitamin C
35%
Calcium
11%
Iron
16%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. • ½ cup grape seed oil or other neutral oil
  2. • 3 large yellow onions, cut in half and thinly sliced
  3. • 2-1/2 teaspoons kosher salt
  4. • 1 pound ground pork
  5. • 2 very loosely packed cups (1-1/2 ounces) dried red chiles
  6. • 2 garlic cloves, thinly sliced
  7. • 2 tablespoons ssämjang (jarred Korean spicy fermented bean paste) or toban djan (the Chinese analogue to ssämjang)
  8. • 1 tablespoon Sichuan peppercorns
  9. • 1 tablespoon kochukaru (Korean chili powder)
  10. • 6 tablespoons of water
  11. • 1 tablespoon usukuchi (light soy sauce)
  12. • 1 tablespoon sugar
  13. • 2 cups sliced or coarsely chopped Chinese vegetables, such as Chinese broccoli or bok choy (I actually used baby broccoli)
  14. • 8 long cylindrical rice sticks, cut in 1 inch lengths (or 500 grams of precut rice cake)
  15. • 8 ounces silken tofu, drained
  16. • 1 cup sliced scallions, greens and whites
  17. • ½ cup packaged Chinese fried shallots
Instructions
  1. 1. Heat 2 tablespoons of oil in a wide skillet over medium-high heat for about 2 minutes, and then add the onions and ½ teaspoon salt. Cook, stirring occasionally, until the onions start to take on color and begin to shrink in the pan, about 10 minutes. Turn the heat down to medium and cook for about 20 minutes longer, turning the onions over on themselves every 5 minutes or so, until golden, soft, and sweet.
  2. 2. In the meantime, heat 1 tablespoon of oil in another wide skillet over medium-high heat, and add ground pork. Cook for about 10 minutes or until it has just lost its raw pinkness (but not so long that it becomes brown or threatens to dry out), jabbing at the meat with the edge of the spoon to break it up. Transfer the pork to a bowl and set aside. Return the pan to the stove.
  3. 3. Add the remaining 5 tablespoons of oil to the pan, and heat the oil over medium heat for a minute. Add the dried chiles and warm them through in the oil for 1 minute until they’re fragrant. 4. Add the sliced garlic and cook, stirring, for just a minute to infuse the oil - do not burn or brown the garlic, as it will turn bitter in taste. Remove the pan from the heat and stir in the Korean chili bean sauce, Sichuan peppercorns, and kochukaru. Reserve until the onions are cooked.
  4. 5. Add the water, cooked onions, and pork to the pan with the chile sauce and stir to combine.
  5. 6. Stir in the soy, sugar, and remaining 2 teaspoons salt. You can continue preparing the dish at this point, or else cool the sauce and refrigerate it (for a few days) or freeze it (for a few weeks), if desired.
  6. 7. In the meantime, put a large pot of water on to boil and salt it well.
  7. 8. Bring the sauce to a simmer over medium heat and stir in the chopped greens. Cook them for 3 to 5 minutes, stirring occasionally, until the stems are just tender.
  8. 9. Drop the rice cakes into the boiling water and cook them for 2 to 3 minutes, until warmed through. Drain and add them to the pan with the pork sauce. Whisk the tofu until creamy and fluid and then stir it into the rice cake mixture.
  9. 10. Divide the rice cakes and pork mix among serving bowls, garnish each with some scallions and packaged fried shallots, and serve hot.
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calories
500
fat
36g
protein
25g
carbs
22g
more
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ssämjang, Sichuan peppercorns, kochukaru, usukuchi

spicy pork sasuage
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BANH MI THIT NUONG

by Tina Diep
banh mi

bánh mì thịt nướng (Vietnamese sandwich with grilled pork chop)
Banh mi is my favorite kind of sandwich. It was created in Vietnam during French colonial rule, and has influences from both cultures. The sandwich is typically made with French baguette and pâté, with different variants of Vietnamese meats and ingredients as the filling. The banh mi ‘thit nuong’ (grilled pork chop), however, is at the top of my list.

Unfortunately you can’t just whip this one up on the spot, as it demands a little preparation at least one day in advance.  The meat is best marinated the day before, and the ‘do chua’ (pickled daikon and carrots) can be made the day before as well – but will be better if it is made the week before.

Banh mi stand

The picture above is a banh mi stand right around the corner of my grandmother’s house. This woman arrives early every morning and sits there all day long in the blazing hot sun.

banh mi half

I usually marinade a bunch of pork chops, have them for dinner the first day, and then use the leftovers for sandwiches the following day (see this recipe for thit nuong pork chops) .
The do chua is generally amazing with rice and meat dishes, and it lasts for about a month in the refrigerator, leaving you plenty of time to nibble (see this recipe for do chua pickled daikon and carrots).

Banh Mi thit nuong
Serves 2
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490 calories
45 g
88 g
18 g
35 g
4 g
453 g
518 g
9 g
0 g
10 g
Nutrition Facts
Serving Size
453g
Servings
2
Amount Per Serving
Calories 490
Calories from Fat 164
% Daily Value *
Total Fat 18g
28%
Saturated Fat 4g
19%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 5g
Cholesterol 88mg
29%
Sodium 518mg
22%
Total Carbohydrates 45g
15%
Dietary Fiber 6g
25%
Sugars 9g
Protein 35g
Vitamin A
219%
Vitamin C
85%
Calcium
19%
Iron
22%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. • 1 thit nuong pork chop, grilled and sliced into smaller pieces
  2. • Do chua - pickled daikon and carrots
  3. • 2 sandwich-sized baguettes, the light and fluffy kind
  4. • 1 tablespoon mayonnaise
  5. • A couple of sprigs of cilantro
  6. • 1 jalapeno, seeded and sliced crosswise into smaller pieces
  7. • ¼ English cucumber, cut into sticks
Instructions
  1. 1. Slice the sandwich bread halfway lengthwise.
  2. 2. Spread some mayo on each side of the sandwich and lay the thit nuong evenly on the bottom of the sandwich.
  3. 3. Add cilantro, jalapeno, cucumber, and do chua on top and close the sandwich.
Notes
  1. Wrap some sandwich paper around one end for easy eating.
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calories
490
fat
18g
protein
35g
carbs
45g
more
DiepLicious https://dieplicious.com/
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Leek and ginger fried rice

by Tina Diep
Fried Rice
pork chop and fried rice

Over the holidays, we hosted a large group of friends and family for a potluck style dinner. My neighbor and good friend Sungmee brought a plate of leek and ginger fried rice, which was quickly stripped clean. And with good reason – it was really good. She told me it was Jean-Georges’ recipe, so I had to give making it a try.
I skipped the fried egg for this picture. Check also the recipe for Vietnamese pork chop.

Leek and ginger fried rice
Serves 4
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670 calories
62 g
186 g
41 g
12 g
8 g
329 g
419 g
2 g
0 g
31 g
Nutrition Facts
Serving Size
329g
Servings
4
Amount Per Serving
Calories 670
Calories from Fat 366
% Daily Value *
Total Fat 41g
64%
Saturated Fat 8g
39%
Trans Fat 0g
Polyunsaturated Fat 13g
Monounsaturated Fat 18g
Cholesterol 186mg
62%
Sodium 419mg
17%
Total Carbohydrates 62g
21%
Dietary Fiber 1g
4%
Sugars 2g
Protein 12g
Vitamin A
20%
Vitamin C
11%
Calcium
7%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. • 1/2 cup peanut oil plus 2 tablespoons peanut oil
  2. • 2 tablespoons minced garlic
  3. • 2 tablespoons minced ginger
  4. • Salt
  5. • 2 cups thinly sliced leeks, white and light green parts only, rinsed and dried
  6. • 4 cups day-old cooked rice, preferably jasmine, at room temperature
  7. • 4 large eggs
  8. • 2 teaspoons sesame oil
  9. • 4 teaspoons soy sauce
Instructions
  1. 1. In a large skillet, heat ¼ cup peanut oil over medium heat. Add garlic and ginger, and cook, stirring occasionally, until crisp and brown. With a slotted spoon, transfer to paper towels and salt lightly.
  2. 2. Reduce heat under the skillet to medium-low, and add 2 tablespoons peanut oil, adding leeks once the oil is hot. Cook about 10 minutes, stirring occasionally, until very tender but not browned. Season lightly with salt.
  3. 3. Raise heat to medium and add rice. Cook, stirring well, until heated through. Season to taste with salt.
  4. 4. In a nonstick skillet, fry eggs in remaining oil, sunny-side-up, until edges are set but yolk is still runny.
  5. 5. Divide rice among four dishes. For each portion, top with an egg, and drizzle with ½ teaspoon sesame oil and 1 teaspoon soy sauce. Sprinkle crisped garlic and ginger over everything and serve.
Adapted from Jean Georges
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calories
670
fat
41g
protein
12g
carbs
62g
more
Adapted from Jean Georges
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Fried rice Jean Georges
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THỊT NƯỚNG (CARAMELIZED GRILLED PORK)

by Tina Diep
Thit nuong

The traditional way of making thit nuong is to cut the meat into 2-3 inch strips, then marinade the meat and grill it in between two wire baskets over a charcoal grill. The marinade consists of caramelized sugar syrup (nuoc mau, click for recipe) and fish sauce, two cooking essentials in the Vietnamese kitchen.

plate of thit nuong

The fish sauce is very salty (and a bit smelly), but it has a lot of flavor. I often add a few dashes to my chicken, pork, and shrimp instead of salt and a little bit of sugar to get the protein crispy.

There are a bunch of traditional Vietnamese dishes where thit nuong is included, but here are a few of my favorites:
• Rice with grilled meat (‘com thit nuong’ as seen on the top picture)
• The Vietnamese sandwich (banh mi thit nuong)
• Angel hair rice noodles with grilled pork, served with lettuce for wrapping (banh hoi thit heo nuong)

As a city-dweller I am not privileged to have a garden with an outdoor grill, so unfortunately I have to make this in my oven. For this I use pork chops, which are on the more fatty side. If you do have a charcoal grill, you can make it the traditional way and use pork butt or shoulder instead.

Thit Nuong (caramelized grilled pork)
Serves 4
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603 calories
19 g
177 g
32 g
58 g
7 g
272 g
884 g
14 g
0 g
16 g
Nutrition Facts
Serving Size
272g
Servings
4
Amount Per Serving
Calories 603
Calories from Fat 287
% Daily Value *
Total Fat 32g
49%
Saturated Fat 7g
34%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 10g
Cholesterol 177mg
59%
Sodium 884mg
37%
Total Carbohydrates 19g
6%
Dietary Fiber 0g
2%
Sugars 14g
Protein 58g
Vitamin A
1%
Vitamin C
1%
Calcium
14%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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INGREDIENTS
  1. • 2 lbs. (900 grams) pork chops (or 1 ½ lbs. (680 grams) pork butt or shoulder, thinly sliced to about ¼ inch thick)
  2. • ¼ cup (60 ml) lemongrass, minced
  3. • ¼ cup (60 ml) sugar
  4. • 1 tablespoon ground pepper
  5. • 2 tablespoons fish sauce
  6. • 3 tablespoons sesame oil
  7. • 3 garlic cloves, crushed and minced
  8. • 3 small shallots, minced
  9. • 1 tablespoon nuoc mau (caramel syrup)
Instructions
  1. 1. Prepare the marinade with the above ingredients and coat the meat to marinade for at least 1-2 hours or for more enhanced taste the day before.
  2. 2. For oven: Set the oven to broil or grill and place the meat on a grilling rack right under the heating element. Broil/grill a few minutes on each side.
  3. For charcoal grill: lay out the meat in between two wire baskets and grill for a few minutes on each side.
Notes
  1. Nuoc mau is easy to make and last forever, you can find the recipe under another post.
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calories
603
fat
32g
protein
58g
carbs
19g
more
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NUOC MAU – VIETNAMESE CARAMEL SYRUP

by Tina Diep
nuoc mau
com thit nuong
boiling caramel syrup

Nuoc mau (pronounced ‘nook mao’, originating from south Vietnam) is the irresistible caramel syrup that is key to many traditional Vietnamese dishes. It is especially important in stews and for marinating meat and seafood. The syrup gives these dishes their distinctive flavors and dark color. You can use nuoc mau anytime you want to barbecue meat by simply adding a tablespoon to your normal marinade. Do not mistake this for a sweet caramel sauce – this will not go well on your dessert! Nuoc mau is easy to make and it lasts forever, so you might as well make up a little batch to keep on reserve.

Nuoc Mau - Vietnamese caramel syrup
Serves 12
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65 calories
17 g
0 g
0 g
0 g
0 g
41 g
1 g
17 g
0 g
0 g
Nutrition Facts
Serving Size
41g
Servings
12
Amount Per Serving
Calories 65
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 1mg
0%
Total Carbohydrates 17g
6%
Dietary Fiber 0g
0%
Sugars 17g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. • 1 cup of sugar
  2. • ¼ cup of water, plus another ½ cup of water
Instructions
  1. 1. Heat the sugar and ¼ cup of water in a thick-bottom saucepan over medium-low heat. Stir lightly until the sugar is dissolved (tip: once the sugar is dissolved, do not stir anymore, as this will destroy the caramelizing process; you can swirl the saucepan a bit if you need to). The sugar mixture will slowly turn opaque and start to bubble.
  2. 2. After about 15-20 min., the sugar will slowly turn darker in color, which indicates the sugar is starting to caramelize. Continue boiling the sugar mixture until it turns black and smoke starts to rise.
  3. 3. Take the saucepan off the heat and carefully pour ½ cup of water into the mixture. This might be a bit scary as the contact between the burning hot caramel and lukewarm water will create a loud sizzle. The water will make the sugar mixture lumpy, so continue to heat the mixture until the lumps are gone. Swirl the pot to speed the process.
  4. 4. Let the nuoc mau cool off
Notes
  1. Store it in an airtight jar at room temperature in a dark cabinet.
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calories
65
fat
0g
protein
0g
carbs
17g
more
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Do Chua

by Tina Diep
pickled daikon and carrots

As a regular accouterment of Vietnamese cuisine, pickled daikon and carrots are great as a little side nibble with your rice and meat dishes or as an addition to your salad. The crunchy texture, and sweet and sour taste adds that extra little touch to your meal. You might have tried a Vietnamese ‘banh mi’ sandwich before, and this is one of the essential ingredients to complete the full banh mi experience.
The pickled daikon and carrots are usually thinly shredded, but while I was growing up, my mum also made them in coin-sized slices for easier enjoyment. At home we used to eat them straight from the jar like Americans eat their pickles.

Do chua - Vietnamese pickled daikon and carrots
Serves 25
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48 calories
11 g
0 g
0 g
0 g
0 g
79 g
112 g
10 g
0 g
0 g
Nutrition Facts
Serving Size
79g
Servings
25
Amount Per Serving
Calories 48
Calories from Fat 1
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 112mg
5%
Total Carbohydrates 11g
4%
Dietary Fiber 1g
4%
Sugars 10g
Protein 0g
Vitamin A
61%
Vitamin C
8%
Calcium
2%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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vegetables
  1. • 1 pound (450 grams) daikon, julienne shredded
  2. • 1 pound (450 grams) carrots, julienne shredded
  3. • 2 teaspoons sugar
  4. • 1 teaspoon salt
  5. • 10 whole peppercorns
pickling liquid
  1. • 2 cups (475 grams) of boiled water
  2. • 1 cup (200 grams) of sugar
  3. • 2 ½ cups (350 grams) white vinegar
Instructions
  1. 1. Julienne cut the daikon and carrots. You can use a julienne slicing tool or cut them crosswise into 2 ½-inch (6 cm) long segments, and then again into ¼-inch (1/2 cm) thick strips.
  2. 2. In a large bowl, hand-toss the daikon and carrots together with sugar and salt until the vegetables begin to soften. As a test, the vegetables are soft enough once you can bend a piece of daikon without it breaking.
  3. 3. Transfer the vegetables to a colander, rinse with cold water and let drain.
  4. 4. Make the pickled liquid by mixing boiled water, sugar, and vinegar together. Stir until the sugar is dissolved. Let the pickled liquid cool off.
  5. 5. Add the vegetables and peppercorns until they are packed tightly into a 2 quart (2 liter) jar, and pour the pickled liquid over to cover. Seal the jar and put it in the refrigerator.
Notes
  1. The pickled daikon and carrots are ready to be eaten the next day, but the flavor will enhance over time. It will last about 4-6 weeks sealed in the refrigerator.
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calories
48
fat
0g
protein
0g
carbs
11g
more
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SPRING ROLLS WITH CRISPY TOFU

by Tina Diep

springrolls crispy tofuAs much as we love meat, I tend to cook vegetarian dishes at home during the week to stay healthy and environmentally friendly.  Tofu is a wonderful substitute for protein in spring rolls and you can serve it baked or fried without too much added work.

springroll ingredientsFor casual dining at home put all the ingredients on the table and let everybody make their own spring rolls. People love to create their own spring rolls and it’s less time consuming for the cook.  The directions for preparing the crispy fried tofu used in the following spring roll recipe can be found here .

Spring rolls with fried tofu
Yields 20
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110 calories
16 g
1 g
4 g
5 g
1 g
90 g
131 g
4 g
0 g
3 g
Nutrition Facts
Serving Size
90g
Yields
20
Amount Per Serving
Calories 110
Calories from Fat 32
% Daily Value *
Total Fat 4g
6%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 1mg
0%
Sodium 131mg
5%
Total Carbohydrates 16g
5%
Dietary Fiber 2g
8%
Sugars 4g
Protein 5g
Vitamin A
33%
Vitamin C
16%
Calcium
10%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Spring rolls ingredients
  1. • Crispy fried tofu (14 oz. / 400 grams extra firm tofu)
  2. • 2 scallions, chopped
  3. • 2 squares of vermicelli noodles
  4. • ½ mango (not too soft), cut into strips
  5. • Small bunch of cilantro
  6. • Small bunch of mint
  7. • 1 avocado, sliced
  8. • Small box of spring mix lettuce
  9. • 20 rice wrappers
Peanut dip ingredients
  1. • 1/3 cup of hoisin sauce
  2. • 2 tablespoons natural peanut butter
Instructions
  1. 1. Cut the tofu into strips and fry in a pan (see the link above the recipe for directions on preparing crispy fried tofu). Stack them neatly on a serving plate.
  2. 2. Sauté the chopped scallions in some oil.
  3. 3. Cook the vermicelli noodles with 1 tablespoon of vinegar. Use forks or chopsticks to separate the noodles while cooking. Once the noodles are cooked, strain the water. You can add a few drops of sesame oil to the strained noodles to prevent them from sticking together. Spread them on a serving plate and sprinkle with the sautéed scallions.
  4. 4. Mix the dip ingredients together. If the peanut butter is hard to stir, you can heat the mixture slightly in a pot on the stove. Serve the dip in small individual dipping bowls for each guest.
  5. 5. Wash and cut all the vegetables and lay them out neatly on a large plate or tray next to the vermicelli.
  6. 6. Each guest can dip the rice paper wrapper for their first spring roll in the bowl of water for 3-5 seconds and lay it out on their plate. It will soften quickly on the plate.
  7. 7. Assemble the spring rolls one at a time by adding (to the end of the wrapper closest to you) lettuce, vermicelli noodles, fried tofu, mango, mint and cilantro. Roll the spring roll halfway starting from the end closest to you, then fold in the sides and roll the rest of the way.
  8. 8. Dip your spring roll in the dipping sauce and eat.
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calories
110
fat
4g
protein
5g
carbs
16g
more
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Links to recommended brands:  vermicelli noodles , hoisin sauce , rice wrappers 

crisoy tofu

 

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Twisted cinnamon rolls

by Tina Diep

twisted cinnamon rollsThese cinnamon rolls are so beautiful and fluffy that I am almost afraid of making them for fear of devouring them too quickly. Luckily, I have some sweet friends and neighbors who like to come over to take my home baked goods off my hands.shaping cinnamon rolls ready to bake cinnamon rolls

Twisted cinnamon rolls
Yields 32
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176 calories
25 g
24 g
7 g
3 g
4 g
54 g
87 g
6 g
0 g
2 g
Nutrition Facts
Serving Size
54g
Yields
32
Amount Per Serving
Calories 176
Calories from Fat 64
% Daily Value *
Total Fat 7g
11%
Saturated Fat 4g
22%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 24mg
8%
Sodium 87mg
4%
Total Carbohydrates 25g
8%
Dietary Fiber 1g
4%
Sugars 6g
Protein 3g
Vitamin A
5%
Vitamin C
0%
Calcium
3%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Dough ingredients
  1. • 2 cups (500 ml) whole milk, lukewarm
  2. • 2 ¼ teaspoon dry yeast or 50 grams of fresh yeast
  3. • 4.4 oz. (125 grams) butter
  4. • 1 teaspoon coarse salt
  5. • 3 oz. (85 grams) sugar
  6. • 2 teaspoons ground cardamom
  7. • 1.65 pounds (750 grams) all-purpose flour
Filing ingredients
  1. • 4.4 oz. (125 grams) butter
  2. • 3 oz. (85 grams) sugar
  3. • 2 tablespoons cinnamon
Glazing ingredients
  1. • 1 egg yolk
  2. • 1 tablespoon milk
  3. • 1 pinch of coarse salt
Decoration
  1. • Sugar
Instructions
  1. 1. Heat the milk to a lukewarm temperature and stir in the yeast until dissolved. Add the butter, salt, sugar, cardamom and flour (keeping a little of the flour aside for later) and knead until the dough becomes smooth and elastic. Let the dough rest for 15 minutes.
  2. 2. Mix the filling ingredients together.
  3. 3. Divide the dough into two equal parts.
  4. 4. Roll one part of the dough out into a rectangle of about 12 inches x 18 inches (30 cm x 45 cm). 5. Take half of the filling and spread it out over the dough to cover the whole rectangle. Fold the dough over the filling from the shortest end and fold once again to a 12-inch x 4-¼ inch (30cm x 11 cm) rectangle.
  5. 6. Cut the dough into 16 strips about ¾ inch (2 cm) wide. Twist each strip until the dough stretches 8 inches (20 cm) long. Twist it around to shape it into a snail shell (roll) tugging the end of the dough under the roll.
  6. 7. Lay the cinnamon rolls out on a baking sheet lined with baking paper and let the rolls rest for about 20 min.
  7. 8. Repeat step 4-6 with the second part of the dough using the rest of the filling.
  8. 9. Whip the egg yolk, milk, and salt together, and glaze the rolls with the mixture. Sprinkle a little sugar on the top and bake in the oven about 8-10 minutes at 480 °F (250 °C). Let the rolls cool off on a rack.
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calories
176
fat
7g
protein
3g
carbs
25g
more
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Links to useful tools: kitchen scale , dough roller ,  dough cutter

oven warm cinnamon rolls

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MUJADDARA RICE AND LENTIL PILAF

by Tina Diep

Mjadara pilafDespite that bad name it gets from crappy cafeteria food, homemade rice pilaf is a delightful, easy-to-make dish cooked in broth and spices. It is wonderful as a leftover lunch for the next day, with flavors that are even better after a night in the fridge.  On top of that it’s gluten free and vegan and filled with protein. I made it the other night with a green salad and pan roasted baby carrots, and my husband loved it.

The original way of making this pilaf is to soak the rice the day before, which entails a little planning – but I have also made this dish without presoaked rice and it is still delicious. The recipe is made for both alternatives (In case you didn’t know, soaking the brown rice prior to cooking releases beneficial enzymes in the grain, and also increases its digestibility. The same applies to other whole grains, such as oats, quinoa or barley).

Thank you to Suzanne Husseini, who I adapted this recipe from. rice n lentil pilaf

Mujaddara rice and lentil pilaf
Serves 6
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341 calories
52 g
0 g
10 g
11 g
2 g
291 g
856 g
4 g
0 g
8 g
Nutrition Facts
Serving Size
291g
Servings
6
Amount Per Serving
Calories 341
Calories from Fat 91
% Daily Value *
Total Fat 10g
16%
Saturated Fat 2g
8%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 0mg
0%
Sodium 856mg
36%
Total Carbohydrates 52g
17%
Dietary Fiber 12g
49%
Sugars 4g
Protein 11g
Vitamin A
8%
Vitamin C
11%
Calcium
5%
Iron
18%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. • 1 cup (236 ml) du Puy (also known as green/French lentils) or brown lentils, rinsed
  2. • 4 cups (950 ml) vegetable stock (if rice is presoaked) or 5 ½ cups (1300 ml) stock (for dry rice);
  3. store bought is fine
  4. • ¼ cup of olive oil
  5. • 1 medium onion, finely chopped
  6. • 1 cup (236 ml) brown rice
  7. • 1 teaspoon allspice (also known as allehånde in Skandinavia)
  8. • 1 teaspoon cinnamon
  9. • Salt and pepper
For Garnish
  1. • ½ teaspoon salt
  2. • 2 onions, sliced in thin rounds
  3. • Peanut oil, for deep frying
  4. • 2 scallions, sliced in small pieces
Instructions
  1. 1. Pre-soak the rice (optional, but better for your body and health). If you choose to presoak the rice, put the rice in a medium bowl with 3 cups of filtered water and let it stand at room temperature overnight, or for 8-12 hours.
  2. 2. Rinse the lentils and put them in a medium pot with vegetable stock over medium heat. Bring to a boil and cook the lentils to ‘al dente’, or for about 10 minutes.
  3. 3. In the meantime, heat olive oil in a pan and then add the chopped onion. Sauté over medium-low heat until onions are soft.
  4. 4. Combine the sautéed onions, soaked rice, into the pot of cooked lentils along with allspice, cinnamon, salt and pepper, and bring to a boil. Turn down the heat, cover and let it simmer until the rice is fully cooked. Leave the lid on until ready to serve.
  5. 5. Optional:If you want to save some time you can skip this part and buy store bought French’s fried onions instead.
  6. While the rice and lentils are cooking, cut the other 2 onions and spread them out on a plate. Sprinkle with salt and let stand for about 5 minutes. Wash the onions with cold water, drain well, and then spin the onions in a salad spinner until dry or pat them dry with a clean dishtowel. 1. Fill a saucepan about two inches high with peanut oil, heat through, and then add the onions to fry until crisp and golden. Use a slotted spoon or chopsticks to transfer the onions to drain on a piece of paper towel.
  7. 6. Before serving the rice pilaf, toss and mix in with the scallions, and sprinkle the crispy onions on top for garnish.
Adapted from Suzanne Husseini
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calories
341
fat
10g
protein
11g
carbs
52g
more
Adapted from Suzanne Husseini
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Links to pictures/useful knowledge: Puy lentils  (also known as green or French lentils), brown lentils, allspice (also known as allehånde in Skandinavia)

Mjadara pilaf

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SHAMANDAR DIP

by Tina Diep

shamandarBeets are very healthy and so great for your body that I try to incorporate these delicious root vegetables in my meals whenever possible. I took this recipe for Shamandar Dip from Suzanne Husseini’s Modern Flavors of Arabia, a great cookbook filled with mouthwatering photos and easy-to-make recipes. I have to say that this beet-based dip took me by surprise. There are million ways to eat this – I recommend eating it with pita bread or trying it on arugula salad.

SHAMANDAR DIP
Serves 4
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134 calories
21 g
2 g
5 g
5 g
1 g
203 g
152 g
13 g
0 g
4 g
Nutrition Facts
Serving Size
203g
Servings
4
Amount Per Serving
Calories 134
Calories from Fat 42
% Daily Value *
Total Fat 5g
8%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 2mg
1%
Sodium 152mg
6%
Total Carbohydrates 21g
7%
Dietary Fiber 6g
22%
Sugars 13g
Protein 5g
Vitamin A
3%
Vitamin C
59%
Calcium
10%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. • 6 medium beets (about 1 lb / 500 grams)
  2. • Olive oil
  3. • ¼ cup (60ml) of plain yogurt
  4. • 2 cloves garlic, mashed by a garlic press
  5. • 2 tablespoons tahini (sesame paste)
  6. • Pinch of cumin
  7. • Juice and zest of 1 lemon
  8. • Juice and zest of ½ orange
  9. • Sea salt
  10. • Extra virgin olive oil
  11. • A sprig of mint for garnish
Instructions
  1. 1. Heat the oven to 4000F (2050C). Wash, dry and coat the beets with olive oil. Wrap each beet with foil and place them all on a baking sheet. Roast the beets for about 1 ½ hour or until tender. 2. Remove the beets and let them cool completely. Peel the cooked beets and cut them into fine dice. Set aside in a bowl.
  2. 3. Mix the remaining ingredients in a small bowl: yogurt, garlic, tahini, cumin, lemon and orange juice and zest and salt. Pour the dressing over the diced beets and carefully turn to coat the beets.
  3. 4. Pour the beet dip in a decorative small bowl, drizzle with extra virgin olive oil and garnish with a sprig of mint. Serve with pita bread for traditional eating.
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calories
134
fat
5g
protein
5g
carbs
21g
more
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shamandar beet dip

 

 

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ROTI

by Tina Diep

roti_indian bread

Roti
Yields 4
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123 calories
26 g
0 g
0 g
3 g
0 g
61 g
38 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
61g
Yields
4
Amount Per Serving
Calories 123
Calories from Fat 3
% Daily Value *
Total Fat 0g
1%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 38mg
2%
Total Carbohydrates 26g
9%
Dietary Fiber 1g
4%
Sugars 0g
Protein 3g
Vitamin A
0%
Vitamin C
0%
Calcium
1%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. • 1 cup (135 grams) of all-purpose flour
  2. • 1 pinch of salt
  3. • ½ cup (107 grams) of warm water
Instructions
  1. 1. Using your hands, stir together the ingredients. Add a few drops of olive oil to your hands and knead the dough with your hands until smooth and elastic.
  2. 2. Let the dough rest for 10 minutes.
  3. 3. Divide the dough into 4 pieces and round out each piece. Roll them out one at a time on a lightly floured table, as thin pizzas, using a dough roller.
  4. 4. Heat the pan on medium-high to high heat, and transfer one rolled out roti dough at a time onto the pan. Turn the roti when it looks baked on one side. The roti should puff up like pita bread on the pan. If it doesn’t, you can put the roti directly over the flame on your gas range for about 5 second on each side, which also gives the bread a more rustic flavor (be careful, as they will burn easily; I would use long kitchen tongs to turn them, to avoid burning your fingers)
beta
calories
123
fat
0g
protein
3g
carbs
26g
more
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rolling roti3Baking rotibaking roti over the burnerRoti

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ZUCCHINI SOUP

by Tina Diep
 

zucchini soupSoups are wonderful to eat during the cold season and they are so easy to make. I make a portion of this soup and eat it as an appetizer during the week, but it is also great as a main dish. making zucchini soup1

Zucchini soup
Serves 8
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134 calories
9 g
64 g
8 g
7 g
4 g
236 g
258 g
5 g
0 g
4 g
Nutrition Facts
Serving Size
236g
Servings
8
Amount Per Serving
Calories 134
Calories from Fat 70
% Daily Value *
Total Fat 8g
12%
Saturated Fat 4g
20%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 64mg
21%
Sodium 258mg
11%
Total Carbohydrates 9g
3%
Dietary Fiber 1g
6%
Sugars 5g
Protein 7g
Vitamin A
12%
Vitamin C
51%
Calcium
6%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. • 3 tablespoons butter
  2. • 1 large onion, sliced
  3. • 1/3 pound (175 grams) broccoli
  4. • 1 lbs (450 grams) zucchini / squash
  5. • 4 cups (1 liter) of chicken stock (vegetarian option: can be substituted with vegetable stock)
  6. • 2 eggs, lightly beaten
  7. • 3 tablespoons parsley, chopped
  8. • 3 tablespoons parmesan cheese, grated
  9. • Salt and pepper
  10. • Olive oil
Instructions
  1. 1. Melt butter in a large stockpot and then add the onions. Sauté about 5 minutes over low to medium-low heat, then turn up the heat slightly and add the broccoli and zucchini. Stir frequently and sauté for another 5-10 minutes.
  2. 2. Add chicken or vegetable stock and bring to boil. Cover with a lid and lower the heat to simmer for about 20 minutes.
  3. 3. Add 1 tablespoon of parsley and puree the soup with a hand held blender until all lumps are gone.
  4. 4. In a small bowl mix together the beaten eggs, Parmesan, and the remaining parsley. Slowly, a little at a time, stir the mixture into the hot soup. This will make the egg mixture stringy in texture (instead of lumpy) and will also make it look pretty.
  5. 5. Serve garnished with a drizzle of olive oil, a dash of cracked pepper, and a sprig of parsley.
Notes
  1. *If you want a creamy consistency, you can also add ¼ cup of cream
beta
calories
134
fat
8g
protein
7g
carbs
9g
more
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 making zucchini soup2

 

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Tabbouleh

by Tina Diep

TabboulehI am a huge fan of tabbouleh. It is easy to make and a healthy vegan meal. I usually make a big portion of it and eat it for lunch over the course of a few days, stuffing the tabbouleh in a warm pita bread pocket or eating it as a side salad.

You can make variations to the recipe (such as substituting the bulgur with quinoa to make a gluten-free option, which is a big favorite of mine) or adjust the amount of ingredients as you please. I prefer to make tabbouleh that is heavier on the bulgur (or quinoa) and lighter on the parsley. I love to eat tabbouleh with hummus, tzatiki, pita bread and a green salad

tabbouleh ingredients

Tabbouleh
Serves 6
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151 calories
25 g
0 g
5 g
5 g
1 g
161 g
805 g
3 g
0 g
4 g
Nutrition Facts
Serving Size
161g
Servings
6
Amount Per Serving
Calories 151
Calories from Fat 46
% Daily Value *
Total Fat 5g
8%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 805mg
34%
Total Carbohydrates 25g
8%
Dietary Fiber 7g
27%
Sugars 3g
Protein 5g
Vitamin A
43%
Vitamin C
67%
Calcium
6%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. • 1 cup bulgur (or quinoa), cooked as directed on the package
  2. • Lemon juice from ½ a lemon
  3. • 1 teaspoon of lemon zest
  4. • 2 tablespoons of extra virgin olive oil
  5. • 3/4 teaspoon of cracked pepper
  6. • 2 teaspoons of salt
  7. • 3.5 oz. (100 grams) flat leaf parsley, chopped
  8. • ½ English cucumber, cubed
  9. • 2 large ripe tomatoes, cubed (if in season) or 1 pint (340 grams) cherry tomatoes, quartered
  10. • 5 tablespoons fresh mint, chopped (optional)
  11. • 1/3 cup (75 ml) of red onion, diced
Instructions
  1. 1. Cook the bulgur in a pot with 2 cups of water and a pinch of salt, or as directed on the package. Let the bulgur cool down.
  2. 2. Whisk the lemon juice, lemon zest, olive oil, and salt and pepper together in a small bowl to make the dressing
  3. 3. Once the bulgur is cooled, mix in the lemon olive oil dressing and let it soak for at least 30 min. to 2 hours.
  4. 4. Toss the remaining ingredients together in a large bowl with the bulgur mix and serve as you please.
Notes
  1. I like to eat it with pita bread, hummus and tzatziki.
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calories
151
fat
5g
protein
5g
carbs
25g
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TZATZIKI

by Tina Diep

tzatikiThis recipe is dedicated to my good friend, Rob, who had never heard or tasted tzatziki until I made it on a group trip to a villa in the South of France.
Months later, Rob requested the tasty dressing that he couldn’t pronounce. He took the tzatziki into his possession and shamelessly licked the bowl clean.
I wish I had a picture of this.

In case you haven’t heard about tzatiki yourself it is a Greek dressing mainly based on strained yogurt and cucumber with garlic, it is delicious in sandwiches, with tabbouleh and pita bread or as a dip.

Tzatiki
Serves 4
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138 calories
7 g
15 g
10 g
4 g
3 g
165 g
92 g
6 g
0 g
7 g
Nutrition Facts
Serving Size
165g
Servings
4
Amount Per Serving
Calories 138
Calories from Fat 92
% Daily Value *
Total Fat 10g
16%
Saturated Fat 3g
17%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 15mg
5%
Sodium 92mg
4%
Total Carbohydrates 7g
2%
Dietary Fiber 0g
1%
Sugars 6g
Protein 4g
Vitamin A
3%
Vitamin C
3%
Calcium
15%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. • 16 oz. plain yogurt
  2. • ½ large English cucumber shredded
  3. • 2 cloves of garlic, minced
  4. • 1 ½ tablespoons of distilled white vinegar
  5. • 2 tablespoons extra olive oil
  6. • Salt to taste
Instructions
  1. 1. Place a cheesecloth in a strainer with a bowl underneath or you can even use a coffee filter and a funnel, and strain the yogurt by letting it sit for at least 6 hours in the refrigerator.
  2. 2. Shred the cucumber and mince the garlic. Drain by adding salt to the mixture and let it sit for 15 minutes. Squeeze as much excess liquid from the cucumber and garlic mixture as possible.
  3. 3. In a large bowl, mix all the ingredients until a thick mixture has formed and add salt to taste, as needed.
Notes
  1. Serve it in a sandwich, with pita bread and tabbouleh
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calories
138
fat
10g
protein
4g
carbs
7g
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SAGE & WALNUT PESTO

by Tina Diep

pestoI usually have a lot of fresh herbs in my fridge, but often don’t have the time to finish them before they go bad. In those cases I make pesto, which is an excellent way to preserve herbs while making an excellent spread for a sandwich or sauce for pasta.

I recently found myself with a big bunch of sage that I bought by accident, and a little leftover parsley and mint, so I made pesto. I used walnuts instead of the traditional (and more expensive) pine nuts, as they go really well with sage.sage

Sage and Walnut Pesto
Yields 1
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1631 calories
59 g
12 g
157 g
24 g
26 g
307 g
418 g
4 g
0 g
125 g
Nutrition Facts
Serving Size
307g
Yields
1
Amount Per Serving
Calories 1631
Calories from Fat 1363
% Daily Value *
Total Fat 157g
241%
Saturated Fat 26g
128%
Trans Fat 0g
Polyunsaturated Fat 40g
Monounsaturated Fat 85g
Cholesterol 12mg
4%
Sodium 418mg
17%
Total Carbohydrates 59g
20%
Dietary Fiber 35g
140%
Sugars 4g
Protein 24g
Vitamin A
124%
Vitamin C
92%
Calcium
150%
Iron
160%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. • ¼ cup Italian (flat-leaf) parsley
  2. • ¼ cup mint
  3. • 1 cup (2 ½ oz.) (70 grams) sage, packed
  4. • 2 garlic cloves
  5. • ½ cup (2 oz.) (57 grams) walnuts, toasted
  6. • ½ cup (½ oz.) (14 grams) grated Parmesan cheese
  7. • ½ cup (3 ¾ oz.) (106 grams) extra-virgin olive oil
  8. • 1 teaspoon lemon zest (organic)
  9. • 2 tablespoons fresh lemon juice
  10. • Salt
Instructions
  1. 1. Combine the parsley, mint, sage, garlic, walnut, Parmesan and olive oil in a blender and blend to a rough puree.
  2. 2. Mix in the zest and lemon juice and add salt to taste.
Notes
  1. Use as a dressing in your sandwich or add it in your pasta.
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calories
1631
fat
157g
protein
24g
carbs
59g
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COCONUT FLAN

by Tina Diep

coconut flan1coconut flan3My first experience with flan could best be described as love-at-first-taste. For years thereafter it has been among my favorite dessert dishes to serve my friends and family. Aside from being very easy to make, flan tastes ridiculously good and looks impressive as well. You can make it a day or two ahead of time and just store it in the refrigerator until about 15 minutes before serving. It’s great with a cappuccino or a little glass of good dark rum. This recipe makes 12 servings of flan.*

Coconut flan
Yields 12
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247 calories
38 g
78 g
7 g
6 g
4 g
123 g
88 g
37 g
0 g
3 g
Nutrition Facts
Serving Size
123g
Yields
12
Amount Per Serving
Calories 247
Calories from Fat 65
% Daily Value *
Total Fat 7g
11%
Saturated Fat 4g
22%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 78mg
26%
Sodium 88mg
4%
Total Carbohydrates 38g
13%
Dietary Fiber 0g
1%
Sugars 37g
Protein 6g
Vitamin A
5%
Vitamin C
1%
Calcium
16%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Caramel ingredients
  1. •1 cup (236 ml) of sugar
Flan ingredients
  1. • 2 ½ cups (591 ml) whole milk (or heavy cream)
  2. • 1 (14 oz.) / (397 g) can sweetened condensed milk
  3. • 4 large eggs
  4. • ¼ (60 ml) cup unsweetened shredded coconut
  5. • 3 tablespoons dark rum (optional)
Tools
  1. • 12 (4 oz.) ramekins
  2. • blender
Caramel directions
  1. 1. Add sugar in a small heavy saucepan over medium heat. Let the sugar slowly melt without stirring and swirl the pan occasionally to even the caramel color until it turns a dark amber.
  2. 2. Immediately pour the caramel into the ramekins and swirl the caramel to coat the bottom (the caramel will harden right away). Set the ramekins in a large roasting pan.
Flan directions
  1. 1. Preheat the oven to 350 °F (175 °C).
  2. 2. Combine in a blender the whole milk (or heavy cream for a creamier version) with condensed milk, eggs, coconut flakes and rum. Blend for about 2-3 minutes for a coconut crunchy texture or blend until smooth for a traditional flan.
  3. 3. Divide the flan mixture among the ramekins.
  4. 4. Add hot water to the roasting pan so that the water bath submerges each ramekin about halfway up the side. Bake for about 1 hour to 1 hour 15 minutes, or until the flan is just set but still wobbly in the center.
  5. 5. Just before serving, run a small, thin knife along the edge of each ramekin, cover with the serving plate, and flip upside down. The flan will come out easily onto the serving plate, and the caramel will run along the sides.
Notes
  1. * Tip: I freeze what I can’t eat and take it out when I just want a little sweet dessert. I often have friends stopping by for dinner so pulling out a last minute flan is a pleaser.
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calories
247
fat
7g
protein
6g
carbs
38g
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MOROCCAN BUTTERNUT SQUASH STEW

by Tina Diep

Morrocan stewThis Moroccan style stew is a wonderful winter dish. It is filled with flavors from the butternut squash and cinnamon, and it happens to be a very healthy vegetarian or vegan dish. The stew can be served with couscous for more authenticity, but I prefer to eat it with bulgur wheat. Couscous tends to absorb the juices and create a porridge consistency, whereas the bulgur maintains its crunchy texture.

It is very easy to make. You can use vegetable stock and skip the yogurt for a vegan dish.

Moroccan butternut squash stew
Serves 4
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521 calories
70 g
10 g
22 g
18 g
4 g
504 g
511 g
10 g
0 g
17 g
Nutrition Facts
Serving Size
504g
Servings
4
Amount Per Serving
Calories 521
Calories from Fat 188
% Daily Value *
Total Fat 22g
33%
Saturated Fat 4g
18%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 13g
Cholesterol 10mg
3%
Sodium 511mg
21%
Total Carbohydrates 70g
23%
Dietary Fiber 12g
48%
Sugars 10g
Protein 18g
Vitamin A
253%
Vitamin C
60%
Calcium
23%
Iron
23%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. • 3 tablespoons olive oil
  2. • 1 medium onion, diced
  3. • 4 garlic cloves, thinly sliced
  4. • 3 teaspoons cumin
  5. • 2 teaspoons chili powder
  6. • Salt and pepper
  7. • 1 (3-inch) cinnamon stick
  8. • 1 pound butternut squash, *cubed
  9. • 2 cups of chicken stock (or vegetable stock to make vegan)
  10. • 1 can of chickpeas, drained
  11. • 1 can (14 oz.) diced tomatoes with juices
  12. • 1 pinch of saffron (optional)
  13. • 1 tablespoon lemon juice
  14. • Lemon peel (avoid the whites) from half an organic lemon, chopped
  15. • 1 cup of couscous or bulgur wheat
  16. • ¾ cup of plain yogurt mixed with 1 teaspoon lemon juice
  17. • 1/3 cup of slivered almonds, toasted
  18. • Fresh cilantro leaves, roughly chopped
Instructions
  1. 1. Heat the olive oil in a heavy-bottomed saucepan or a Dutch oven. Add the onion, garlic and cinnamon, and sauté until translucent (about 4 minutes) and then add the cumin, chili, salt and pepper and sauté for another 2 minutes.
  2. 2. Add the squash, and season once again with salt and pepper. Stir to coat and cook for another 3 minutes.
  3. 3. Add the broth, chickpeas, tomatoes and their juices, saffron, lemon juice and peel. Cover with a tight fitting lid and reduce the heat to low, and simmer the stew for about 15 minutes or until the butternut squash is fork tender. Season with salt and pepper.
  4. 4. Mix the yogurt and lemon juice together in a little bowl.
  5. 5. Serve the stew over couscous or bulgur in a bowl, and top with the lemon yogurt, toasted almonds, and cilantro.
* How to cut a butternut squash
  1. 1. Peel the skin off the butternut squash. Cut it in half right were the curve starts, so you have a "top" and "bottom" part.
  2. 2. Cut the "top" part into 1-inch thick long strips (lengthwise from top-to-bottom) and then cut them into cubes.
  3. 3. For the "bottom" part, remove the bottom end piece and toss away. Cut in half (lengthwise from top-to-bottom) through the center, and remove the seeds with a spoon. Then cut the two parts lengthwise into wedges, making long strips (including the curve line from the squash) and finally cut them into cubes.
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calories
521
fat
22g
protein
18g
carbs
70g
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RISALAMANDE WITH CHERRY SAUCE

by Tina Diep

risalamandeRisalamande means ‘rice with almonds’, and is a grand Danish Christmas dessert tradition. While not overly sweet, it is quite filling and can be challenging to eat after gorging on a heavy Danish Christmas dinner. However – it’s tradition and I love it.
Growing up, it wasn’t just the Christmas presents we looked forward to, but all the fun games and traditions as well. For example, one tradition is to sing, hold hands and dance in a circle around the Christmas tree (with lit candles on the tree!). The risalamande tradition is part of a game as well. The Danes take unevenly chopped almonds with the skins removed and mix them into the rice pudding, making them almost invisible. Aside from the partially chopped almonds, one whole almond is mixed in. Whoever finds the whole almond wins a prize.

This requires eating the risalamande carefully so you don’t accidentally chew the prize almond. It is also an unspoken (if somewhat cruel) rule that if you find the prize almond, you hide it as long as you can (in your mouth or into a napkin, for example), so that everyone else keeps eating. As kids, one year my brother got sick from eating too much because he really wanted the prize almond – of course my father had been hiding it the whole time.almond
You can make the rice porridge the day before and then stir in the almonds and whip cream right before serving.

Risalamande with cherry sauce
Serves 6
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572 calories
90 g
27 g
20 g
13 g
6 g
468 g
84 g
62 g
0 g
12 g
Nutrition Facts
Serving Size
468g
Servings
6
Amount Per Serving
Calories 572
Calories from Fat 170
% Daily Value *
Total Fat 20g
30%
Saturated Fat 6g
30%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Cholesterol 27mg
9%
Sodium 84mg
3%
Total Carbohydrates 90g
30%
Dietary Fiber 4g
16%
Sugars 62g
Protein 13g
Vitamin A
36%
Vitamin C
19%
Calcium
29%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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RISALAMANDE INGREDIENTS
  1. • 4.4 oz. (125 grams) rice (I use Arborio rice, as it has short and thick grains perfect for rice
  2. pudding)
  3. • 4 ¼ cups (1000 ml) whole milk
  4. • 2 vanilla bean pods
  5. • 4.4 oz. (125 grams) almonds, skinned* and chopped
  6. • 4 tablespoons sugar
  7. • 1 ¼ cups (300 ml) heavy cream, whipped
CHERRY SAUCE (4-6 servings)
  1. • 1 ½ pounds pitted cherries, fresh or frozen are preferred but brined works as well.
  2. • 1 cup of sugar
  3. • 1 vanilla pod, flaked, and vanilla beans scraped
  4. • 2 cups of water
  5. • 3 tablespoons corn starch
RISALAMANDE DIRECTIONS
  1. 1. Add the rice and milk to a large stock pot/Dutch oven.
  2. 2. Cut the vanilla pods halfway along the stem, scrape out the vanilla beans and add the beans and pods in the pot with rice and milk. Let it simmer at low heat under a lid for about 40-60 minutes or until the rice porridge is just about done. Stir occasionally to prevent the rice from burning to the bottom. I usually turn off the heat when there is still a tiny bit of liquid on the top.
  3. 4. Leave it to cool completely and store it in the refrigerator. I usually make this part the day before I serve it.
  4. 5. The day of serving, whip the heavy cream and sugar together into a thick whipped cream. Stir the almonds and the whipped cream together with the rice porridge (don’t forget to add the whole ‘prize’ almond in the mix).
CHERRY SAUCE DIRECTIONS
  1. You can make the cherry sauce the day before as well and just reheat it in the pot, or make it right before serving.
  2. Set some time aside to pit the cherries, as it can be a little time consuming unless you buy them frozen or brined.
  3. 1. Bring the cherries, sugar and flaked pods and beans to a simmer for about 15 min.
  4. 2. Dissolve the cornstarch in enough water to make a thin paste and slowly add it to the cherry sauce. Stir constantly until it thickens. Remove the vanilla pod.
  5. 3. Serve the cherry sauce over cold risalamande.
Notes
  1. *To skin the almonds, boil some water and pour over the almonds. Let them sit for a few minutes in the hot water, then drain and rinse with cold water. The skin will slowly loosen and will be easy to remove (if the skin is still hard to remove, repeat the process again).
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calories
572
fat
20g
protein
13g
carbs
90g
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DANISH AGURKESALAT (“CUCUMBER SALAD”)

by Tina Diep

cucmber salad2smoeerebroed Here is a little for the pickling enthusiasts. This mildly pickled cucumber is great in sandwiches ­and it is one of the alternative toppings that works well in combination with liver pâté (leverpostej) or pork meatballs (frikadeller) on top of Danish open-face sandwiches (smørrebrød). It is also one of the essential ingredients in a Danish hotdog. This recipe is very easy to make.

Danish agurkesalat ("cucumber salad")
Yields 1
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837 calories
206 g
0 g
1 g
4 g
0 g
724 g
7090 g
185 g
0 g
0 g
Nutrition Facts
Serving Size
724g
Yields
1
Amount Per Serving
Calories 837
Calories from Fat 9
% Daily Value *
Total Fat 1g
2%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 7090mg
295%
Total Carbohydrates 206g
69%
Dietary Fiber 7g
30%
Sugars 185g
Protein 4g
Vitamin A
9%
Vitamin C
14%
Calcium
17%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. • 1 English cucumber
  2. • 1 tablespoon of salt
  3. • 200 ml distilled white vinegar
  4. • 180 grams of sugar
  5. • 10 whole peppercorns
  6. • 2 bay leaves
DIRECTIONS
  1. Cut the cucumber into very thin slices and put it in a strainer with salt (the salt will draw water out of the slices). Let them sit for about 30 minutes to drain.
  2. 1. In the meantime, mix the remaining items and heat in a small pot for about 2 minutes, until the sugar dissolves. Allow the mixture to cool.
  3. 2. Use your hands to squeeze the excess liquid out of the cucumbers, and add to the cooled mixture of other ingredients and mix.
  4. 3. Place in a sealed jar and let sit for a day in the refrigerator before serving.
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calories
837
fat
1g
protein
4g
carbs
206g
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Remoulade

by Tina Diep

Remoulade1Remoulade is a Danish type of tartar sauce. Usually the Danes eat it as a topping on their open-faced sandwiches (“smørrebrød”) or as a dip for their fried food. It is addictingly good when homemade. My friend Gro made the remoulade for last year’s Danish Christmas party and I immediately requested her recipe. Ingredients-remoulade

Remoulade
Serves 10
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163 calories
1 g
11 g
17 g
1 g
3 g
32 g
175 g
1 g
0 g
14 g
Nutrition Facts
Serving Size
32g
Servings
10
Amount Per Serving
Calories 163
Calories from Fat 154
% Daily Value *
Total Fat 17g
27%
Saturated Fat 3g
16%
Trans Fat 0g
Polyunsaturated Fat 10g
Monounsaturated Fat 4g
Cholesterol 11mg
4%
Sodium 175mg
7%
Total Carbohydrates 1g
0%
Dietary Fiber 0g
1%
Sugars 1g
Protein 1g
Vitamin A
7%
Vitamin C
2%
Calcium
2%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. • 1 tablespoon cornichons
  2. • 1 teaspoon capers
  3. • 1 cup mayonnaise
  4. • 3 tablespoons sour cream
  5. • 2 tablespoons chopped fresh chives
  6. • 2 tablespoons fresh tarragon
  7. • 2 tablespoons minced carrot
  8. • 1 tablespoon lemon juice
  9. • 1 teaspoon Dijon mustard
  10. • 1 teaspoon curry powder
  11. • Salt and pepper
Instructions
  1. 1. Chop the cornichons and capers together, then place in a mixing bowl with the remaining ingredients.
  2. 2. Stir well and season with salt and pepper.
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calories
163
fat
17g
protein
1g
carbs
1g
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FRIKADELLER (DANISH MEATBALLS)

by Tina Diep

frikadellerSmoerrebroedFrikadeller (Danish meatballs) are one of the great traditional Danish foods, but they also exist in many other northern countries with different variations of pork, veal and beef. In Denmark they are traditionally served with boiled white potatoes, gravy, and cooked red cabbage, or as a topping on a piece of rye bread with remoulade and cucumber salad to make open-face sandwiches (smørrebrød). 

They are best pan fried with butter and oil, but for a healthier version they can also be baked. It is a crime to make them too dry however, which can make the oven a bit risky, as they are best enjoyed juicy on the inside and a bit crispy on the outside.

This recipe is one of the more traditional ones, but you can always add your own touch to the recipe by adding vegetables or herbs/spices, substituting with chicken, or cooking them in the oven instead of pan-frying.

frikadellemaking

Frikadeller (Danish meatballs)
Yields 16
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139 calories
6 g
41 g
8 g
9 g
3 g
65 g
254 g
1 g
0 g
5 g
Nutrition Facts
Serving Size
65g
Yields
16
Amount Per Serving
Calories 139
Calories from Fat 76
% Daily Value *
Total Fat 8g
13%
Saturated Fat 3g
15%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 41mg
14%
Sodium 254mg
11%
Total Carbohydrates 6g
2%
Dietary Fiber 1g
3%
Sugars 1g
Protein 9g
Vitamin A
1%
Vitamin C
2%
Calcium
3%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. • 1 pound (500 grams) ground pork
  2. • 1 ½ teaspoons coarse ground salt
  3. • ¾ cup (150 grams) onion, minced
  4. • ¾ cup (85 grams) oats
  5. • 2 tablespoons flour
  6. • 1 egg
  7. • Slightly less than ¾ cup (150 ml) milk
  8. • ½ teaspoon oregano
  9. • ½ teaspoon cracked pepper
For frying
  1. • 1 tablespoon butter
  2. • 1 tablespoon oil
Instructions
  1. 1. Mix the pork and salt together for a few minutes with a wooden spoon, or for easier mixing use a handheld whipping machine (the more you mix the salt into the meat the better it will combine with the milk).
  2. 2. Add the remaining ingredients together and mix well.
  3. 3. Heat up the butter and oil in a skillet. One by one, shape each meatball (with using a spoon to help) and slowly add them to the skillet. Let them fry on one side for a few minutes on medium heat and turn once they are browned.
  4. 4. Served best when warm.
Notes
  1. *You can easily freeze frikadeller; just defrost and reheat them when you are ready to serve.
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calories
139
fat
8g
protein
9g
carbs
6g
more
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CRISPY TOFU IN OYSTER SAUCE

by Tina Diep

crisoy tofuThis is a simple but tasty tofu dish that works well alone as a snack, or as part of a Asian-themed meal.

Crispy tofu in oyster sauce
Serves 4
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199 calories
11 g
0 g
14 g
11 g
2 g
136 g
845 g
1 g
0 g
12 g
Nutrition Facts
Serving Size
136g
Servings
4
Amount Per Serving
Calories 199
Calories from Fat 120
% Daily Value *
Total Fat 14g
21%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 8g
Cholesterol 0mg
0%
Sodium 845mg
35%
Total Carbohydrates 11g
4%
Dietary Fiber 1g
3%
Sugars 1g
Protein 11g
Vitamin A
1%
Vitamin C
2%
Calcium
18%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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TOFU
  1. • 1 package (14 oz. / 400 grams) extra firm tofu
  2. • 2 tablespoons all-purpose flour
  3. • 2 tablespoons cornstarch
  4. • 1 teaspoon salt
  5. • ¼ teaspoon pepper
  6. • 2 tablespoons sesame oil
SAUCE
  1. • 1 small shallot diced
  2. • 1 teaspoon peanut oil
  3. • 2 tablespoons oyster sauce
  4. • 1 ½ tablespoons water
  5. • ½ teaspoon sugar
  6. • 1 scallion diagonally sliced
TOFU DIRECTIONS
  1. 1. Press the tofu to drain the liquid*
  2. 2. Cut the tofu in half on the height side (about 3/8”x 5” x 3.5”) and then cut again lengthwise making 20 equal 5” length strips.
  3. 3. Mix the flour, cornstarch, salt and pepper in a bowl and turn the tofu pieces in the flour mix.
  4. 4. Heat 1 tablespoon of sesame oil in a pan over medium heat until hot. Add the tofu to the pan in one layer (it may take two rounds to fry the whole package). Fry one side until browned and crisp, and then turn to fry the other side. Remove the fried tofu onto a paper towel-lined plate to absorb excess oil.
  5. 5. Arrange neatly stacked on a serving plate.
SAUCE DIRECTIONS
  1. 1. Heat peanut oil in a small pan on medium heat, and then sauté the shallots until browned.
  2. 2. Turn the heat to low and add the oyster sauce, water and sugar. Mix to make an even sauce. 3. Let the sauce simmer for another minute to thicken and pour it over the fried tofu. Sprinkle with scallions.
Notes
  1. *To drain the tofu, place some paper towels on a plate, put the tofu on top, and cover with another layer of paper towels. Press the tofu by putting another plate on top and weighting down with something, such as a heavy book. Press for at least 15 min.
beta
calories
199
fat
14g
protein
11g
carbs
11g
more
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CARROT, BEET AND ARUGULA SALAD

by Tina Diep

carrot beet and arugulaBeets are in season, and so good for your body and health.
They are rich in nutrients and antioxidants, have strong anti-inflammatory properties, serve as a great detoxifying cleanse for your body, and are even known to be nature’s Viagra.

The combination of sweet, creamy and bitter is a great balance for a salad and the colors together are gorgeous. This is a perfect for a little starter or side dish.

Carrot, beet and arugula salad
Serves 2
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241 calories
25 g
7 g
13 g
5 g
4 g
258 g
230 g
16 g
0 g
9 g
Nutrition Facts
Serving Size
258g
Servings
2
Amount Per Serving
Calories 241
Calories from Fat 119
% Daily Value *
Total Fat 13g
21%
Saturated Fat 4g
18%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 7mg
2%
Sodium 230mg
10%
Total Carbohydrates 25g
8%
Dietary Fiber 5g
20%
Sugars 16g
Protein 5g
Vitamin A
125%
Vitamin C
21%
Calcium
8%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. • 2 medium red beets
  2. • 1 large carrot, cut into ¼ inch thick pieces
  3. • ½ red onion, sliced
  4. • ½ tablespoon of olive oil
  5. • Salt and pepper
  6. • 2 big handfuls of baby arugula salad
  7. • 1/4 cup of balsamic vinegar
  8. • 1 tablespoon olive oil
  9. • 1 oz. goat cheese
Instructions
  1. 1. Preheat the oven to 425 deg F (220 deg C)
  2. 2. Clean, scrub and trim the beets and wrap them with aluminum foil. Place them on a large baking pan.
  3. 3. Cut the carrots and onions and toss with oil, salt and pepper. Place them next to the beets and bake both beets and carrots together in the oven for about 30 minutes, or until the onions are charred and the carrots are cooked. Take the carrots and onions put of the oven and set aside. 4. Continue to bake the beets for another 1 hour. Take the beets out of the oven, remove from the foil, and let cool before rubbing the skin off the beets. Slice the beets and let them cool off.
  4. 6. In a small pot, heat the balsamic until reduced to half the original amount, and let cool off.
  5. 7. Place the arugula salad on a serving plate. Lay out the beets on top and then carrots and onions. Drizzle with olive oil, reduced balsamic, and salt and pepper.
  6. 8. Top with crumbled goat cheese and serve.
Notes
  1. * You can also top with some roughly chopped pistachios to add a little crunch and salty flavor.
beta
calories
241
fat
13g
protein
5g
carbs
25g
more
DiepLicious https://dieplicious.com/
 

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ISRAELI QUINOA SALAD

by Tina Diep

Israeli quinoa saladIf you are on a diet or just want to eat healthy, this dish is the way to go.
Quinoa is a considered the new superfood and pomegranate is extremely rich in antioxidants. Pair the dish with a green salad for a vegan version, or serve with some fish or chicken.
(My husband loved the salad so much that he ate three portions)

INGREDIENTS (4-6 servings):

  • 1 cup of quinoa (red or white as you prefer), cooked
  • ¾ cup of pomegranate seeds (see instructions for seeding a pomegranate here)
  • 1/3 cup of scallions, thinly sliced
  • ½ cup of flat-leaf parsley, roughly chopped
  • 5 cherry tomatoes, quartered
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon honey
  • 1 teaspoon lemon zest
  • Salt and pepper to taste
  • 1/3 cup of slivered almonds, toasted on a small skillet with a little butter or oil

DIRECTIONS:

  1. Cook the quinoa in a small pot with ½ teaspoon salt as directed on package.
  2. In a medium-large bowl, toss together quinoa, pomegranate seeds, scallions, parsley, tomatoes, and slivered almonds.
  3. In another small bowl, mix lemon juice, lemon zest, red wine vinegar and sugar, until the sugar is dissolved. Pour over the quinoa pomegranate salad and mix well.
  4. Season with salt and pepper, and sprinkle with toasted almonds.

Israeli quinoa salad2

 

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SAUTEED BRUSSELS SPROUTS

by Tina Diep

brussel sprouts2_FGBrussels sprouts are wonderful, but they are an acquired taste for some due to their slightly bitter flavor. This dish is perfect way to make Brussels sprouts accessible to almost anyone – the bacon provides a smoky salty touch, contrasted by sweetness from the onions and cranberries, resulting in an excellent mix of flavors.

This is a perfect side dish for the holidays, and is generally just great throughout the winter.cleaned and cut brussel sprouts

 

Sautéed Brussels sprouts
Serves 4
Save Recipe
Print
209 calories
19 g
10 g
12 g
10 g
3 g
150 g
294 g
8 g
0 g
9 g
Nutrition Facts
Serving Size
150g
Servings
4
Amount Per Serving
Calories 209
Calories from Fat 105
% Daily Value *
Total Fat 12g
19%
Saturated Fat 3g
13%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 10mg
3%
Sodium 294mg
12%
Total Carbohydrates 19g
6%
Dietary Fiber 6g
23%
Sugars 8g
Protein 10g
Vitamin A
16%
Vitamin C
144%
Calcium
14%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. • 1 tablespoon of olive oil
  2. • ½ large onion, thinly sliced to make half rings
  3. • ¼ cup of raw almond, roughly chopped
  4. • 3 thick slices of bacon, cut into ½ inch small strips
  5. • 14 oz. (400 grams) of Brussels sprouts, washed and cleaned. Cut the base off of each sprout and cut in half along the stem.
  6. • ¼ cup of dried cranberries
  7. • Salt and pepper
  8. • ¼ cup of shredded Parmesan, plus a little extra shaved for decoration.
Instructions
  1. 1. Heat the olive oil in a skillet and sauté the onions until translucent; add the almonds and sauté until the almonds are slightly browned. Set aside.
  2. 2. Heat a large skillet and fry the bacon for a few minutes. Just before the bacon browns, push it to the side of the skillet, and add the Brussels sprouts with the cut (flat) side down. Sauté for couple minutes and then stir everything together. Keep sautéing the Brussels sprouts until the bacon is browned and crisp.
  3. 3. Add a few dashes of Tabasco and then add the cranberries. Stir for another minute. Turn down the heat and season with salt and pepper.
  4. 4. Transfer to a serving plate, mix in the shredded Parmesan, and sprinkle the shaved Parmesan on top for decoration.
beta
calories
209
fat
12g
protein
10g
carbs
19g
more
DiepLicious https://dieplicious.com/
Brussel sproutssauteed brussel sprouts

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