Monthly Archives: October 2019

Mustard-Shallot Bone-In Pork Chops

For a thick, bone-in pork chop, pan-searing is a great cooking method—the high heat seals in the pork’s juices. The shallot-mustard sauce was not only fabulous on our meat, but enhanced our sides of steamed broccolini and baked sweet potato too.

You may note that the “time” takes 3 hours, but don’t be alarmed. The seasoned chops sit in the fridge uncovered for 2 hours, then at room temperature for another 30 minutes before you start cooking them. The actual hands-on time is 30 minutes or less.


Mustard-Shallot Bone-In Pork Chops

  • Servings: 4
  • Difficulty: easy
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  • 4 bone-in pork loin chops, 1 1/4 to 1 1/2-inches thick
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 1 cup dry white wine
  • ¼ cup finely chopped shallot (about 2 medium)
  • 2 tablespoons butter
  • 1 tablespoon Dijon-style mustard
  • Chopped fresh Italian parsley


  1. Season pork generously with salt and pepper. Place on a plate. Chill, uncovered, for 2 hours. Remove and let stand 30 minutes.
  2. Heat a heavy 12-inch skillet over medium-high heat. To check when hot enough, add a large drop of water (1/8 teaspoon) to the skillet. When it rolls around the pan like a bead of mercury it is ready. This will take 2 to 3 minutes.
  3. Remove from heat; add oil. Swirl to coat bottom of skillet.
  4. Return to medium-high heat. Add 2 pork chops. Cook for 5 to 7 minutes or until a crust forms (be patient; the pork will release when it’s ready to be turned).
  5. Turn and cook for 5 to 7 minutes more or until done at 145°F.
  6. Remove meat from skillet to a plate; cover loosely and keep warm. Repeat with other two pork chops. Remove skillet from heat.
  7. Carefully add wine and shallots to skillet (mixture will spatter). Return to heat.
  8. Bring to boiling, stirring to scrape up browned bits. Boil gently, uncovered, for 8 to 10 minutes or until reduced by about half and slightly thickened.
  9. Remove from heat. Whisk in butter and mustard.
  10. Spoon sauce over pork to serve. Sprinkle with parsley.
    We served ours with a baked sweet potato and some steamed broccolini. The mustard-shallot sauce was wonderful on the veggies too!

Recipe adapted from one found in Better Homes & Garden Magazine Colleen Weeden

Think Outside the Bun.

Growing up, I remember when just about everybody used Lipton Onion Soup Mix in a variety of ways. First of course, was just making soup; but I also remember the infamous chip dip and meatloaf mix among other recipes. In this French Onion Hamburger Steaks with Potatoes and Gravy recipe, the savory flavor of onion soup mix makes a great match for simple ground beef.

The following recipe serves 4, but I only cooked 2 patties for the both of us, however I made all of the gravy with mushrooms. If you’re going to make all 4 burgers, seriously consider doubling the sauce. Another change was using a cast iron skillet as opposed to a nonstick pan which results in a crispier crust on the exterior of the meat.

We are big on bold flavors, so to the meat mix I added the entire packet of onion/soup mix (which wasn’t actually much more than 2 tablespoons noted in the Cook’s Country recipe); and incorporated some Worcestershire sauce. To our Yukon Gold potato medley, I switched out the melted butter for olive oil (which we think provides a crispier exterior, and creamier interior) plus a bit of garlic and onion powders.


The flavors bring back a flash from my formative years…

French Onion Hamburger Steaks with Potatoes and Gravy

  • Servings: 4
  • Difficulty: easy
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  • 1½ pounds small Yukon Gold potatoes, unpeeled, halved
  • 1 Tbsp. extra virgin olive oil
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1½ pounds 85 percent lean ground beef
  • ½ cup panko bread crumbs
  • 1 packet Lipton Onion Soup and Dip Mix
  • 1 Tbsp. Worcestershire sauce
  • 3 tablespoons unsalted butter
  • 8 ounces cremini mushrooms, trimmed and sliced thin
  • 1 tablespoon all-purpose flour
  • 1 cup beef broth
  • 2 tablespoons minced fresh chives


  1. Adjust oven rack to middle position and heat oven to 450 degrees.
  2. Toss potatoes, olive oil, salt, pepper and garlic powder together in a large bowl. Pour potatoes onto a rimmed baking sheet lined with parchment paper and flip potatoes cut side down. Roast until potatoes are tender and well browned, about 30 minutes.
  3. Meanwhile, combine beef, panko, Worcestershire sauce and soup mix in bowl. Form mixture into four 4-inch-diameter patties, about ½ inch thick.
  4. Melt 1 tablespoon butter in 12-inch cast iron skillet over medium-high heat. Cook patties until well browned and meat registers 130 degrees, about 3 minutes per side. Transfer to platter and tent with foil.
  5. Add mushrooms to now-empty skillet and cook over medium-high heat until well browned, 5 to 7 minutes. Stir in flour and cook for 1 minute.

  6. Stir in broth, bring to boil, and cook until thickened, about 1 minute.
  7. Off heat, stir in remaining 2 tablespoons butter. Spoon sauce over steaks and sprinkle with chives. Serve potatoes with steaks.

Recipe adapted from one found on Cook’s Country

Chicken AND Vegetarian Stir-Fry for Six

Not sure why, but a stir-fry never comes to mind when I’m thinking of what to serve guests. Some of our grown children (and a significant other) were coming for Sunday supper and one of them adheres to a plant-based diet. This time stir-fry did pop in my head because I knew we could easily whip up a bunch of vegetables, put some aside for the non-meat eater, then add chicken to the remainder.

Of course, what’s a dinner party without a few appetizers to get you going? Here we took a major shortcut and purchased pre-made dumplings and sushi, both veggie and fish. But The Mr. did make a slightly-spicy Japanese Gyoza Dipping Sauce from scratch (recipe follows).

IMG_1120Both the pork bun dumplings and the green veggie dumplings were pan-fried for a crisp exterior.
We had a mix of three varieties of sushi that included vegan, tuna and shrimp rolls; one wrapped in brown rice.
Pour Gyoza dipping sauce into small individual little bowls.

When you have cooked all of the veggies and they are keeping warm in a covered bowl, then it’s time to stir-fry the chicken in the wok. At this point, select a fry pan big enough to accommodate enough vegetables for those eating plant-based and put it on a burner over medium heat. Once the chicken is cooked through, divide the veggies between the wok and hot fry pan. Divide the sauce accordingly, stir and let thicken for a minute or two.

There were even some leftovers for our guests to take home for lunch the next day…

Chicken AND Vegetarian Stir-Fry

  • Servings: 6
  • Difficulty: easy
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For the Sauce: (Yields 1 cup)

  • 4 cloves garlic, minced
  • 2 Tbsp. fresh ginger, chopped fine
  • 2 tsp. sesame oil
  • 4 Tbsp. rice vinegar
  • 1/2 cup soy sauce
  • 1/2 cup vegetable broth or water
  • 2 Tbsp. sriracha
  • 4 Tbsp. sugar
  • 2 Tbsp. cornstarch

For the Stir-Fry:

  • 3 Tbsp. peanut oil, divided
  • 2 1/4 lbs. boneless chicken thighs, cut into 1″ pieces
  • 1 bunch asparagus, cut on diagonal into 1 1/2″ lengths
  • 3 bell peppers (red, yellow, orange), seeded and cut into 1″ cubes
  • 2 bunches scallions, whites and light green cut on diagonal into 1″ lengths; dark greens finely sliced for garnish
  • 1/2 cup fresh basil, roughly chopped for garnish


  1. Make rice per package directions.
  2. Combine all ingredients for the sauce in a small bowl or Tupperware and mix well, set aside.
  3. Heat a flat-bottomed wok on high heat; when very hot add 1 tablespoon peanut oil and swirl in pan.
  4. Add asparagus and scallion lengths to wok. Stir-fry for 2 minutes until slightly charred on outside. Place into a large bowl and cover with tinfoil.
  5. Swirl another tablespoon of oil into wok, then add the bell peppers. Stir-fry continuously for 2-3 minutes until some are lightly browned. Move to same bowl with asparagus and recover.
  6. Add final tablespoon of oil to wok, then put chicken pieces in one layer without disturbing for one minute (more time if needed) to get browned.
  7. Divide the cooked veggies back into the wok with the chicken and the remainder into another hot fry pan (quantity depends how many are eating vegetarian).
  8. Add the pre-made sauce to both the veggie and meat stir-fries, mix and let thicken slightly—about a minute and serve over steamed rice.
  9. Garnish with chopped basil and/or scallion greens.

Gyoza Sauce

  • Servings: 8-12
  • Difficulty: easy
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Whisk together the rice vinegar, soy sauce, red pepper flakes, garlic, ginger, green onions, and sesame oil in a bowl; allow to sit 15 minutes before serving. Store in refrigerator up to 1 week.

Red Curry-Lime Sweet Potato Soup

Yes, this warm, cozy fall recipe is a great way to use up some of your Thanksgiving leftovers, but why wait around until after T-Day hoping you just might have enough leftover mashed sweet potatoes on hand? Go ahead and bake a few now before making this luscious, velvety soup. Then when you’ve got about a half hour, you can whip it together and have it ready to eat in no time.

I think using a homemade chicken broth instead of water adds additional depth of flavor, but if you’re sticking to vegetarian, a veggie broth or water will do just fine. You can also substitute cilantro in place of basil as a garnish if that’s what you prefer.

Want a heartier meal? Grilled Swiss cheese sandwiches make great companions. We made ours from Ezekiel 100% sprouted whole grain bread slices (no flour, no gluten). My go-to for an added flavor punch is a schmear of Dijon mustard. Additionally, although I didn’t have any at the time, a few slices of tomato in that sandwich would take it over the top.

Next time you’re serving sweet potatoes for dinner, cook up a few extra and put them aside, and you’ll be ahead of the game in making this soup again—because, yes, you’ll want to.


Red Curry-Lime Sweet Potato Soup

  • Servings: Yields 9 cups
  • Difficulty: easy
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  • 2 tablespoons vegetable oil
  • 2 medium leeks, white and light green parts chopped and washed
  • Coarse salt
  • 2 tablespoons Thai red curry paste
  • 4 cups mashed sweet potatoes (about 3 large)
  • 1 13-ounce can unsweetened coconut milk
  • 3 cups homemade chicken broth (or veggie broth or water)
  • 1 lime, zested and juiced
  • ¼ cup chopped fresh basil, for garnish
  • Extra virgin olive oil, for garnish


  1. If you don’t have left over sweet potatoes on hand, bake several in a 400° oven for about one hour until soft and tender. Let cool slightly, then peel and mash. (This can be done a day or two ahead.)
  2. In a 4- to 5-quart saucepan heat 2 Tbsp. vegetable oil over medium. Add leeks and a pinch of salt. Cover and cook until tender, about 8 minutes. Stir in red curry paste. Increase heat to medium-high. Cook and stir 1 minute.
  3. Stir in sweet potatoes, coconut milk, 3 cups broth/water, and 1 teaspoon salt. Bring to boiling; reduce heat.
  4. Simmer, covered, 10 minutes or until heated through, stirring occasionally. Remove from heat. Let cool slightly.
  5. Using an immersion blender, blend until smooth.
  6. Stir in lime zest and juice; heat through.
  7. Drizzle with olive oil, sprinkle with black pepper, and top with fresh basil.

Recipe adapted from one found in Better Homes & Garden Magazine

French Chicken in a Pot

French Chicken in a Pot shares some similarities with braised chicken—both are cooked in covered pots in low-temperature ovens to yield tender, flavorful meat. Unlike braising, however, where lots of liquid is added to the pot, this chicken is placed in a dry pot and left to cook in nothing more than the essence of its own juices. The amount of incredibly yummy natural jus that comes out while cooking is amazing considering it isn’t braised in liquid.

The amount of jus will vary depending on the size of the chicken; season it with about 1/4 teaspoon lemon juice for every 1/4 cup. FYI, the cooking times in the recipe are for a 4 1/2- to 5-pound bird. A 3 1/2- to 4 1/2-pound chicken will take about an hour to cook, and a 5- to 6-pound bird will take close to 2 hours.


With only a handful of veggies, herbs and spices, this is one of the simplest dinners you can prepare. Next time I will scatter the onion, celery, garlic, bay leaf, and rosemary around chicken AFTER I flip the bird so that they don’t scorch. The original recipe has you add them when you first put the chicken breast side down (as seen in my photo below), but I indicated otherwise in the directions.


French Chicken in a Pot

  • Servings: 4
  • Difficulty: easy
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  • 1 whole roasting chicken (4 1/2 to 5 pounds), giblets removed and discarded, wings tucked under back (see note)
  • 2 teaspoons kosher salt or 1 teaspoon table salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 1 small onion, chopped medium (about 1/2 cup)
  • 1 small stalk celery, chopped medium (about 1/4 cup)
  • 6 medium garlic cloves, peeled and trimmed
  • 1 bay leaf
  • 1 medium sprig fresh rosemary
  • ½ – 1 teaspoon juice from 1 lemon


  1. Adjust oven rack to lowest position and heat oven to 250 degrees. Pat chicken dry with paper towels and season with salt and pepper.
  2. Heat oil in large Dutch oven over medium heat until just smoking. Add chicken breast-side down. Cook until breast is lightly browned, about 5 minutes.
  3. Using a wooden spoon inserted into cavity of bird, flip chicken breast-side up and cook until chicken; scatter onion, celery, garlic, bay leaf, and rosemary around chicken. Cook until well-browned, 6 to 8 minutes.
  4. Remove Dutch oven from heat; place large sheet of foil over pot and cover tightly with lid. Transfer pot to oven and cook until instant-read thermometer registers 160 degrees when inserted in thickest part of breast and 175 degrees in thickest part of thigh, 80 to 110 minutes.
  5. Transfer chicken to carving board, tent with foil, and rest 20 minutes.
  6. Meanwhile, strain chicken juices from pot through fine-mesh strainer into fat separator, pressing on solids to extract liquid; discard solids (you should have about 3/4 cup juices).
  7. Allow liquid to settle 5 minutes, then pour into saucepan and set over low heat.
  8. Carve chicken, adding any accumulated juices to saucepan. Stir lemon juice into jus to taste. Serve chicken, passing jus at table.

Recipe from Cooks Illustrated

Roasted Brussels Sprout, Sweet Potato and Herbs

When the weather cools, there’s nothing quite like roasting Autumn veggies to bring out their caramelization. Two particularly complementary pals are Brussels sprouts and sweet potato, not only in taste but in contrasting color and texture.

Yes, it may be too late to harvest certain fresh herbs, but our rosemary, sage and thyme were still salvageable, if yours are not, just buy them at the supermarket. We served the roasted veggies as a side to crispy-skinned chicken breasts that were rubbed and basted with the same mixture of olive oil, spices and herbs, making them perfect companions on the dinner plate.

If you prefer a little crunch, top with a couple of crumbled strips of cooked smoked bacon.


Roasted Brussels Sprouts, Sweet Potato and Herbs

  • Servings: 4-6
  • Difficulty: easy
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  • 1 large sweet potato, cut into 1″ cubes
  • 1 lbs Brussels sprouts, trimmed and halved
  • 1 1/2 Tbsp. olive oil
  • 1 1/2 Tbsp. maple syrup
  • 1 tsp. fresh rosemary, finely chopped
  • 1 tsp. fresh sage, finely chopped
  • Kosher salt
  • Fresh ground pepper
  • Optional: 2 strips smoked bacon, cooked and crumbled


  1. Preheat your oven to 400 degrees and line the bottom of a large rimmed baking sheet with parchment paper.
  2. Place the cubed sweet potatoes, and halved Brussels sprouts in a very large bowl and toss with the chopped herbs, olive oil, maple syrup, salt and pepper. Make sure to mix really well so all the vegetables are coated.
  3. Spread out in a single layer on baking sheet, trying not overcrowd the veggies—you want them to brown, not steam.
  4. Place the baking sheet in the preheated oven and bake for 20 minutes.
  5. After 20 minutes, stir around the veggies. Bake an additional 10-15 minutes until the veggies are fork tender.
  6. Transfer all the veggies into a large bowl, mix well and serve hot.


Rosemary Rib Roast with Horseradish Cream Sauce

I’ve had this blog in my “back pocket” ever since last May before the hot summer temps made their presence. I figured the weather was too hot to be appropriate for posting but now that Autumn has taken hold, it’s perfect.

Leave it to chef/author Molly Stevens to come up with an equally elegant version of a holiday fare beef rib roast for a smaller crowd, and in less time too! The high heat method here works perfectly for a small 2-rib roast. Carving the meat off the bones prior to cooking provides an opportunity to slide rosemary between the bottom of the roast and the bones adding depth of flavor to the meat.

While it is preferable to season the roast as far ahead of time as possible, it can also be done in just a few hours, which is what happened to us. Realizing it was a holiday without dinner plans (say what?), I suggested retrieving our prime rib from the freezer and making a special meal from that. (It had been a steal at the supermarket a few weeks prior at 50% off.)


Our dilemma was the time factor, we had only about 7 hours until suppertime. So we did a quick-thaw method of the 5-pounder in some warm water, and then got busy thumbing through Molly’s All About Roasting cookbook to find this gem. And we highly recommend making the light and flavorful Horseradish Cream Sauce as an accompaniment.

When purchasing the meat, ask your butcher for a small-end (or first-cut) roast, meaning a roast cut from the loin end of the steer, where the meat is tender, flavorful and leaner than at the large end…

… And, you’re welcome!

One Hour Rosemary Rib Roast

  • Servings: 4-6
  • Difficulty: easy
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  • 1, 2-rib beef roast (4 1/2 – 5 lbs.)
  • 1 salt
  • 3-4 garlic cloves, crushed to a paste
  • Coarsely ground black pepper
  • 14 fresh rosemary sprigs, (3-4″ each)
  • Horseradish Cream Sauce (see below)


  • 1/4 cup prepared horseradish sauce
  • 1 cup sour cream
  • 2 teaspoons Dijon mustard (optional)
  • 1/4 cup finely chopped green onions or fresh chives


To make sauce: In a medium bowl whip heavy cream until it forms soft peaks. Stir in sour cream. Fold in horseradish sauce and Dijon mustard. If desired, top with green onions or chives.


  1. Carve the meat off the bones. Season the meat(and the bones) all over with salt and pepper, and rub with garlic paste.IMG_2974
  2. Wrap the roast in rosemary sprigs. Begin by laying 3 lengths of kitchen string long enough to wrap generously around the roast.
  3. Set the rack on the strings. Now arrange at least 4, preferably more, rosemary sprigs on the bones perpendicular to the ribs.
  4. Place the roast back on the ribs on top of the rosemary and add the remaining sprigs around the top circumference running in the same direction as the ones underneath.
  5. Tie the strings tightly around the roast (helpful to have someone else assist you). Once it is secured, set the roast on a tray or in a shallow baking dish and refrigerate, loosely covered for 4 hours, or up to 1 to 2 days. Let sit at room temperature for 2 hours before roasting.
  6. Heat the the oven to 450 degrees, 425 for convection.
  7. Place the roast on a heavy-duty rimmed baking sheet or in a shallow roasting pan not much bigger than the roast itself. (No need for a rack.)
    Our expensive oven thermometer has been on the fritz (low battery maybe?), so we used an instant-read in the end.
  8. Roast in the oven for 1 hour, then check the meat by inserting an instant-read thermometer in the center—the internal temperature of about 115 degrees for rare, or 120-125° for medium-rare. As you check for doneness, keep in mind that the high heat will cause the temp to rise rapidly. Once the roast gets above 100°, check every 5 minutes or so.
  9. Transfer the roast to a carving board, and rest for 20-30 minutes. Snip the strings, discard the charred rosemary, lift the meat off the bones, and cut it into 1/4-to-1/2-inch-thick slices.
  10. Spoon any juices over the meat as you serve it, and pass the horseradish cream sauce. (And you may have to fight over who gets the luscious bones to gnaw on!)

Recipe from Molly Stevens “All About Roasting”

When In Spain, Again…

We’ve been traveling in Southwest Spain for about two weeks now, and I plan to post a more extensive blog once I’m settled back home. But I just couldn’t miss this opportunity to gush over a recent a “entrante” (first course) we shared at El Blanquillo in Ubeda, Jaen Province.

An FYI, Jaen is the olive capital of the world and while driving the countryside, all one can see is miles and miles of olive groves, a patchwork quilt if you will. Tomorrow we get to enjoy a personal 3-hour visit and tasting at the Oleotourismo in Begijar… but that’s another blog…

Alcachofas con Jamon y Queso Gratinada, otherwise known as Artichokes with Spanish Ham and Cheese, was absolutely divine! Since we were splitting the dish, they gave us four stuffed artichokes as opposed to the usual three.

Now I can’t guarantee this selection will be as good anywhere else (the rest of our meal was top-notch also), but I certainly want to give it a go once we are home and artichokes are in season!

Stay tuned for more postings on Spanish cuisine sometime in the near future…

Sweet or Hot, Your Choice

Orecchiette with Sausage and Arugula—A ragu of ground pork and wild fennel from Sardinia served as the inspiration for this quick and easy pasta dish. Dry vermouth and citrusy lemon zest perfectly balance the richness of the Italian sausage and the pepperiness of baby arugula.


Orecchiette is a coin-sized, saucer-shaped pasta ideal for catching flavorful bits of sausage, scallions and fennel seeds; if you can’t find orecchiette, small shells and cavatelli work well, too.

Our preference is usually for the hot spicy sausage but I went with the sweet this time around. And as is customary for us, I reduced the amount of pasta down from one pound to 12 ounces (which is how many boxes are packaged nowadays anyway). It’s easy to do, but don’t forget to reserve 1 cup of the pasta cooking water before draining the pasta. You will need it to build the sauce.


Orecchiette with Sausage and Arugula

  • Servings: 4-6
  • Difficulty: easy
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  • 1 lb. orecchiette pasta
  • 1 Tbsp. extra-virgin olive oil, plus more to serve
  • 1 lb. sweet or hot Italian sausage, casing removed
  • 2 bunches scallions, sliced, white and green parts reserved separately
  • 4 medium garlic cloves, chopped
  • 2 tsp. fennel seeds
  • ¼ cup dry vermouth or white wine
  • 1 tsp. grated lemon zest
  • 5 ounce container baby arugula, roughly chopped
  • 1½ ounces parmesan cheese, finely grated (¾ cup), plus more to serve


  1. In a large pot, bring 4 quarts water to a boil. Add 2 tablespoons salt and the pasta, then cook, stirring occasionally, until just shy of al dente. Reserve 1 cup of cooking water, then drain. Return the pasta to the pot.
  2. While the pasta cooks, in a 12-inch skillet over medium-high, heat the oil until shimmering. Add the sausage and cook, breaking it into small chunks, until well browned, 6 to 8 minutes.
  3. Using a slotted spoon, transfer to a paper towel–lined plate, then pour off and discard all but 1 tablespoon of the fat.
  4. To the fat in the pan, add the scallion whites, garlic and fennel seeds. Cook over medium, stirring, until the scallions are softened, 2 to 3 minutes.
  5. Add the vermouth and cook, scraping up any browned bits, until most of the liquid evaporates, about 1 minute.
  6. Stir in the reserved cooking water, the lemon zest and half of the scallion greens. Bring to a simmer and cook until slightly thickened, 1 to 2 minutes.
  7. Pour the mixture over the pasta, then add the sausage. Cook over medium, stirring, until heated through, 1 to 2 minutes.
  8. Add the arugula and toss to wilt. Off heat, stir in the Parmesan.
  9. Serve sprinkled with the remaining scallion greens and drizzled with oil; offer additional Parmesan on the side.

Recipe from


Ground Beef Pad Thai

Traditional Bangkok-style Pad Thai—where it is the ultimate street food—is dry and light bodied, with a fresh, complex, balanced flavor. It should be reddish-brownish in color, not bright red and oily. It also happens to be one of the most ordered take-out dishes in America.

Commonly, Pad Thai is a stir-fry dish made with rice noodles, shrimp, chicken, or tofu, peanuts, a scrambled egg and bean sprouts. Here is an easy and approachable version made with ground beef and can be made in about 20 minutes.

The typical sauce is made with tamarind paste, palm sugar, fish sauce, and garlic. Now I’ve previously gone the make-it-yourself route, and the easiest and best way to make pad Thai is to make the sauce in advance and use as little or much as you need—which you can refrigerate up to a month; but for this quick recipe, go ahead and buy an already prepared jarred version.

Bulk up the serving size of this Beef Pad Thai recipe by adding in lots of healthy veggies like matchstick carrots, snap peas and scallions. Look for whole-grain brown-rice Pad Thai noodles to add an additional 3 grams fiber to each serving. And OK, if you insist, add in a scrambled egg or two.


Ground Beef Pad Thai

  • Servings: 4
  • Difficulty: easy
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  • 8 ounces pad Thai rice noodles, preferably brown rice noodles
  • 2 teaspoons canola oil
  • ¾ pound lean ground beef
  • 2 cups stringless snap peas
  • 2 cups matchstick carrots
  • ½ cup chopped scallions
  • ½ cup prepared pad Thai sauce
  • Chopped peanuts, cilantro and lime wedges for serving


  1. Bring a pot of water to a boil. Cook noodles in boiling water according to package instructions until al dente. Reserve 1 cup cooking liquid and drain the noodles.
  2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add beef, and cook, crumbling with a wooden spoon, until browned, 4 to 5 minutes.
  3. Add snap peas, carrots and scallions, and cook, stirring often, until the peas are bright green, 2 to 3 minutes.
  4. Add sauce, the noodles and about half of the reserved cooking liquid; stir with tongs to coat. Reduce heat to medium-low; simmer, adding more of the reserved cooking liquid to moisten if necessary and stirring occasionally, until the vegetables are crisp-tender, 2 to 3 minutes longer.
  5. Serve hot with chopped peanuts, cilantro and lime wedges.