Victoria's Kitchen

Soba Noodle Salad with Ribbon Veggies

This is from the amazing Sprouted Kitchen Bowl & Spoon cookbook, given to me by some of my closest friends for my birthday last year. 

The original recipe calls for tofu. I made it with chicken and I realized… it’s better without any protein as a super fresh and crunchy soba noodle salad. 

So feel free to add tofu or chicken if you wish, but this recipe is without. 

Soba Noodle Salad with Ribbon Veggies
Serves 4
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Prep Time
30 min
Prep Time
30 min
Ingredients
  1. Freshly ground salt and pepper
  2. 3 ounces soba noodles
  3. 1 red bell pepper
  4. 3 carrots, peeled
  5. 1 English cucumber
  6. 1 bunch of cilantro, coarsely chopped
  7. 2 green onions, thinly sliced
  8. 2 tablespoons toasted sesame seeds, for garnish
  9. 1 large avocado
DRESSING
  1. 1 tablespoon yellow miso paste
  2. 1 (3-inch) piece of fresh ginger, peeled and grated
  3. 1 teaspoon honey
  4. Zest and juice of 2 limes
  5. 1 tablespoon toasted sesame oil
  6. 1 teaspoon Sriracha sauce
Instructions
  1. Cook the soba noodles until al dente, rinse with cold water, and drain. Seed and slice the bell pepper into thin strips. Use a julienne peeler to make long strips from the carrot and cucumber, keeping away from the inner seedy part of the cucumber. Put the noodles and prepared vegetables into a large mixing bowl.
  2. For the dressing, whisk together the miso, ginger, honey, lime zest and juice, sesame oil, and Sriracha. This much can be done up to 2 days in advance and kept covered in the fridge.
  3. When ready to serve, pour the dressing over the veggies and noodles, add the chopped cilantro and toss to coat. Top the bowl with the green onions, sesame seeds, and tofu. Serve each portion with a quarter of an avocado.
Adapted from https://www.amazon.com/Sprouted-Kitchen-Bowl-Spoon-Inspired/dp/1607746557/ref=pd_sbs_14_img_0?_encoding=UTF8&psc=1&refRID=AYEG1QE74YHHDGD72V55
Adapted from https://www.amazon.com/Sprouted-Kitchen-Bowl-Spoon-Inspired/dp/1607746557/ref=pd_sbs_14_img_0?_encoding=UTF8&psc=1&refRID=AYEG1QE74YHHDGD72V55
Victoria's Kitchen http://kitchenbyvictoria.com/

Heidi Swanson’s Spicy Green Soup

I’m not going to lie… this is spicy. 

But it’s perfect when you are starting to get sick. 

Have a box of tissues close by, and get ready to blow your nose! 

Packed with fresh herbs, chile, garlic and ginger-it’s the punch of health to make you really feel alive (or breathe fire). 

If you are sensitive to heat, just cut back on the ginger/garlic and/or chile, it’s easily adaptable. 

Heidi Swanson's Spicy Green Soup
Serves 4
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Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 1 liter of water
  2. 2 cloves of garlic
  3. ¾ cup firmly packed basil leaves
  4. 1 ¼ cup firmly packed cilantro leaves and stems
  5. ¼ cup lightly packed mint leaves
  6. 1 thick 2-inch piece of ginger, peeled and grated
  7. 3 tablespoons extra virgin olive oil
  8. 2 small serrano chiles (stemmed and deseeded
  9. 1 teaspoon fine grain sea salt
  10. Zest of 1 lemon
  11. 1 Tablespoon runny honey
  12. Any of the following as to add on top: poached eggs, hot white beans, soba noodles, brown rice
  13. As final garnish any of the following: chopped black olives, lemon wedges, or toasted almond slices.
Instructions
  1. In a saucepan, bring water just to a simmer.
  2. As the water heats, combine the garlic, basil, cilantro, mint, ginger, olive oil, chiles, almonds, salt, lemon zest, and honey in a food processor. Blend until smooth, thinning with a couple of tablespoons of cold water and scraping down the sides along the way, until the mixture becomes as smooth as possible.
  3. Taste and adjust to your liking; the paste should be strong and spicy.
  4. Just before serving, add the paste to the simmering water and stir well. Dial back the heat at this point; you don't want it to return to a simmer, but you do want it very hot.
  5. Taste and adjust the seasoning—a bit more salt or a squeeze of lemon juice. (Editors' note: Don't skimp on the lemon!)
  6. Ladle into bowls with your chosen accompaniment and enjoy on its own or topped with any of the suggested toppings.
Adapted from Food52
Adapted from Food52
Victoria's Kitchen http://kitchenbyvictoria.com/

Slurpy Ginger Turmeric Noodle Bowl

This is my new ‘go-to’ pantry meal. You can easily stock up on all of the ingredients in advance, and you’ll be happy for it when you’re hungry. 

It’s also extremely comforting. The broth is spiced and warm, and it’s packed with spinach and pumpkin so it is actually incredibly healthy as well. 

The higher quality chicken broth you use the better. If you have homemade broth- use it. Otherwise the highest quality bouillon will do. 

Slurpy Ginger Turmeric Noodle Bowl
Serves 1
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Prep Time
5 min
Cook Time
20 min
Prep Time
5 min
Cook Time
20 min
Ingredients
  1. 1 Onion
  2. 2 cloves of garlic, minced
  3. Light oil such as rapeseed or peanut
  4. 1 teaspoon of turmeric
  5. 1 1-inch cube of ginger, peeled and grated (or more if you can handle it)
  6. 4 cups high quality chicken broth (make it yourself it’s worth it)
  7. 1-2 stalks of lemongrass, crush the bulbous end with a knife
  8. A small handful of frozen spinach
  9. A small handful of frozen cubed pumpkin or squash
  10. Shredded cooked chicken (if you want, without is also great)
  11. Salt & pepper to taste
  12. A handful of vietnamese or thai rice noodles (the kind you would use for Pho or Pad Thai work perfectly.
Instructions
  1. Fry the onion and garlic in a glug of oil, until softened.
  2. Add the ginger and turmeric, and stir around to coat.
  3. Add the chicken broth and the lemongrass, and bring to a boil.
  4. Once boiling, add the spinach and pumpkin, and let simmer until everything is warmed through and soft.
  5. Throw in the rice noodles, and stir until they are cooked through (a few minutes). If you are using shredded chicken, add it now.
  6. Once it's heated through, add salt and pepper to taste, and eat!
Victoria's Kitchen http://kitchenbyvictoria.com/

Paneer Jalfreezi

I’m a huge fan of Maunika Gowardhan, a brilliant Indian chef. I am also a huge fan, generally, of Indian food! I asked for plenty of Indian spices for Christmas and this year will be the year I really explore cooking Indian cuisine.

Don’t imagine for a second that I won’t be involving the slow cooker at a later stage.

We enjoyed this dish for a small ladies night with some close friends, and it was a wonderful night.

In the photo you’ll see it’s featured next to some daal. I sadly forgot what I did to make the daal so you’ll never know, and neither will I.

Paneer Jalfreezi
Serves 4
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Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
Ingredients
  1. 230gms paneer diced in cubes
  2. 3tbsp vegetable oil
  3. 1 tsp cumin seeds
  4. 1 medium onion thinly sliced
  5. 2 garlic finely chopped
  6. 1 tsp kashmiri chilli powder (or mild paprika)
  7. 1 tsp coriander powder
  8. Pinch turmeric powder
  9. 1 medium green pepper thinly sliced
  10. 1 small tomato sliced
  11. Salt to taste
  12. 1" ginger slivers for garnish
  13. 1 tbsp lemon juice
  14. Fresh coriander for garnish
Instructions
  1. First, put your rice on!
  2. Then, heat the oil in a heavy bottom sauce pan. Add cumin seeds and sizzle for 30 seconds. Add the onions and fry for 2-3minutes on medium heat. As they begin to soften add the garlic paste and fry for a few seconds. Add all the spice powders and stir for a further minute. If the spices stick to the base of the pan add a splash of water.
  3. Now add the peppers and mix with all the spices for 4-5 minutes. Add the tomatoes at this stage and cook until slightly softened. Now add the paneer cubes and stir well to coat with all the spices. Cook for a couple of minutes, season to taste. Add the ginger, lemon juice & garnish with fresh coriander.
  4. Serve warm with naan,
Victoria's Kitchen http://kitchenbyvictoria.com/

Andalusian Cabbage Stew

I love cabbage. And I love tomatoes. This soup is an excellent one to have on hand over the holidays, when you have people visiting, getting hungry at different times, and you need to have a healthy snack on hand at all times.

This soup is vegan, and packed with flavour. What makes it so unique is the splash of vinegar that gives it some punch.

Andalusian Cabbage Stew
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Ingredients
  1. 2 tablespoons extra virgin olive oil
  2. 1 onion, chopped
  3. 2 to 4 garlic cloves, to taste, minced
  4. 1 red bell pepper, diced
  5. 1 small cabbage (about 1 1/2 pounds), cored and shredded or diced (about 6 cups)
  6. 1 small dried red chili pepper
  7. ½ teaspoon sugar
  8. 1 28-ounce can chopped tomatoes, with juice
  9. Salt
  10. 2 teaspoons paprika
  11. 1 tablespoon sherry vinegar
  12. Freshly ground pepper
Instructions
  1. Heat the olive oil over medium heat in a large, lidded skillet or Dutch oven. Add the onion. Cook, stirring often, until tender, about five minutes. Add the garlic and bell pepper. Cook, stirring, until the pepper has softened slightly and the pan is fragrant, about three minutes. Add the cabbage. Cook, stirring, until the cabbage has softened slightly and lost some of its volume, about five minutes. Add the chili pepper, sugar, tomatoes, salt and paprika. Raise the heat slightly, and cook, stirring often, until the tomatoes have cooked down slightly and the mixture smells fragrant, about 10 minutes. Turn the heat to low, cover and simmer 30 minutes, stirring often.
  2. Add the vinegar and pepper, and taste and adjust salt. Simmer another 10 minutes. Serve with thick slices of country bread or with rice. This will taste even better if you refrigerate it overnight and serve it the next day.
Adapted from New York Times
Adapted from New York Times
Victoria's Kitchen http://kitchenbyvictoria.com/

Lake Como Soup

This is one of my ‘go-to’ meals for a dinner party. It takes about an hour to cook, but it’s relatively low maintenance, and it’s surprising how much flavor there can be with so few ingredients. The reason is that the beans are first cooked a bit directly in red wine, so that gives the dish this earthy delicious flavor.

A word to the wise: do not oversalt, and do not use a broth which is too salty. I have made this many times, and on my last rendition I was heavy handed on the salt- regrets! Taste as you go, and add little by little.

I should mention as well, that this is less of a soup, and more of a risotto type texture, which is exactly how I like it.

The cookbook that this comes from is absolutely delicious, it was a gift from my mother and there are so many simple yet flavor-packed recipes for Italian soups inside, it’s difficult to choose.

Lake Como soup
Serves 4
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Prep Time
20 min
Cook Time
1 hr
Prep Time
20 min
Cook Time
1 hr
Ingredients
  1. 1 cup dried borlotti beans
  2. A large glug of olive oil
  3. ¼ cup diced lardons (thick cut bacon)
  4. 2 medium onions, cut into ½ inch dice
  5. 1 cup Italian red wine such as Chianti
  6. 8 cups broth (your choice)
  7. 1 cup orzo pasta
  8. Salt & freshly ground pepper
  9. 6-8 tablespoons Parmesan cheese
Instructions
  1. Pick over the beans, and soak them overnight in water. Drain and set aside.
  2. When you are ready to cook, heat the oil and lardons in a large soup pot over medium high heat. Add the onions and sauté, stirring frequently with a wooden spoon until softened, 2-3 minutes.
  3. Add the beans and the red wine. Cook, uncovered, until most of the wine evaporates, about 7 minutes.
  4. Add the broth, and bring to a boil then reduce the heat to a slow but steady simmer and cook, uncovered, until the beans are tender, about 45 minutes to an hour.
  5. About 10 minutes before the beans are done, stir in the orzo. Taste and season carefully with salt & pepper (remembering that you will garnish with Parmesan which is also salty).
  6. To serve, ladle the ‘soup’ into warmed bowls. Top with a tablespoon of grated cheese, and a drizzle of high quality olive oil.
Adapted from Good & Garlicky, Thick & Hearty, Soul-Satisfying, More-Than-Minestrone Italian Soup Cookbook
Victoria's Kitchen http://kitchenbyvictoria.com/

Korean Bulgogi Beef Stew

This changed my life. I’m not being overdramatic here- it changed my life. The original stew should be cooked in an earthenware pot (ttukbaegi). The day that I went to cook this, I actually FOUND such an earthenware pot. On top of the world, I hauled it home- only to realize that it doesn’t really work with an electric stove.

Crushed, I made the stew in a regular tiny pot and ate it directly from there.

I was so in love, I made it for myself on a Saturday night in, and again for breakfast on Sunday morning. I have craved it every day since.

It’s from Maangchi- and I highly recommend you go directly to her website and watch the video because it’s great and it really makes your mouth water. 

There is also a vegetarian version with oyster mushrooms, which is equally as delicious and easy. 

Korean Bulgogi Beef Stew
Serves 2
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Prep Time
30 min
Cook Time
1 hr
Prep Time
30 min
Cook Time
1 hr
Ingredients
  1. 8 ounces beef skirt steak (or tenderloin, any tender cuts of beef), sliced thinly (For those living in Brussels, I go to Marks & Spencers and buy the pre-cut beef slices they keep in the stir fry department.)
  2. 1 tablespoon soy sauce
  3. 2 garlic cloves, minced
  4. 2 teaspoons sugar
  5. 2 teaspoons honey
  6. ¼ teaspoon ground black pepper
  7. 1 teaspoon sesame oil
  8. 1 ounce starch noodles (dangmyeon), soaked in cold water 30 minutes to 1 hour
  9. 2 cups water or chicken broth
  10. ½ teaspoon fish sauce
  11. ½ teaspoon salt
  12. 1 ounce (¼ cup) onion, sliced
  13. 1 ounce (¼ cup) carrot, cut into matchsticks
  14. 2 ounces large green onion (or 2 green onions), sliced diagonally.
  15. 1 ounce (about 1/3 cup) Enoki mushrooms
  16. 1 ounce (about ½ cup) spinach or basil leaves.
  17. ¼ cup worth radish sprouts
  18. Spicy mixture (optional, for a spicy version): 2 teaspoons hot pepper flakes mixed with ½ teaspoon sesame oil in a small bowl.
Instructions
  1. Combine soy sauce, garlic, sugar, honey, ground black pepper, and sesame oil in a bowl. Mix it well until the sugar is dissolved. Add the beef and mix well to marinate. Cover and refrigerate.
  2. 30 minutes before you are ready to cook, soak your starch noodles in water.
  3. When you are ready to cook, place a small pot on the stove with 2 cups of water or chicken broth, salt, and fish sauce. Bring to a boil.
  4. When it starts boiling, add the beef, onion, carrot, and the large green onion. Let it cook without the lid for about 10 to 12 minutes over high heat. Stir it a few times and remove any foam from the surface with a spoon.
  5. Add the noodles, stirring a few times, and cook for 1 minute. Add Enoki mushrooms and radish sprouts and cook for a few minutes. Crack an egg and put it in the center of the bubbling stew. Garnish with the chrysanthemum greens and the red chili pepper.
  6. Remove from the heat and serve with rice, kimchi, and a few more side dishes. If you want the spicy version, put some of the spicy mixture into the stew and mix it in.
  7. If you want to make this vegetarian, you can use oyster mushrooms instead of the beef. Follow the same recipe, except leave out he fish sauce and increase the salt to 1 teaspoon (from ½ teaspoon).
Victoria's Kitchen http://kitchenbyvictoria.com/

Broccoli Rabe, White Beans, & Potatoes

This is a recipe invented by my mother (the best cook in the world), and the method is often applied to other types of vegetables and other dishes on Beckwith Rd (parboiling and then sautéing in high quality olive oil with loads of salt and garlic).

This goes with just about any meat or fish main course, or it can stand alone as a delicious vegan main. 

You could throw it onto pasta with a handful of freshly grated parmesan and it would be absolutely fantastic.

Or if you aren’t vegan if you want to jazz it up a bit add some sausage. And then throw that on pasta. 

I recommend adding vegetable broth, but it depends entirely on your preferences and how liquid you want the final dish to be. Just keep tasting as you go along and decide how you want it.

Broccoli Rabe, White Beans, & Potatoes
Serves 8
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Prep Time
10 min
Cook Time
40 min
Prep Time
10 min
Cook Time
40 min
Ingredients
  1. 2 medium Potatoes
  2. 1 bunch of Broccoli Rabe
  3. 6-10 cloves of Garlic
  4. 1 small can of White Beans (cannellini, navy beans, whatever you prefer)
  5. 1 cup Vegetable Broth (or more or less depending on how ‘soupy’ you want it to be)
  6. Salt & Pepper
  7. A very large glug of high quality extra virgin olive oil
Instructions
  1. Wash the broccoli rabe, pick off any yellow leaves, and trim the ends. Separate the leaves from the stems, and cut the stems in half.
  2. Wash the potatoes (peel them if you like but you don’t have to). Cut off any green spots, and chop into tiny cubes.
  3. Bring two pots of salted water to boil.
  4. In the first pot, parboil the broccoli rabe, adding first the thicker stems, then the thinner stems after a few minutes, and finally the leaves for a minute or two. You want everything to be very soft. Drain, and set aside.
  5. In the second pot, parboil the potato cubes.
  6. Drain and rinse the white beans.
  7. Once all of your ingredients prepped, and you are ready to compile, chop up the garlic, and sauté it in a low pan with the olive oil, over medium heat.
  8. Once the garlic is soft (but not brown), add in the potatoes, and stir until thoroughly mixed and the sides of the potatoes are coated with oil. Add the broccoli rabe, and the vegetable broth. Stir to combine, and add in the white beans.
  9. Let the whole thing simmer slowly on the stove for 10 minutes or so, just to let the flavours meld. If you want it to be soupier add more broth, if it needs to dry up a bit let the liquid boil off.
  10. Salt generously to taste, and add plenty of freshly ground pepper.
Victoria's Kitchen http://kitchenbyvictoria.com/

Really Easy Duck Confit

This is actually the perfect holiday dish. It’s superbly easy, and you get lots of credit because it’s incredibly tasty and moist.

Plus, you get duck fat leftover, which means you can cook your eggs in it a few times, or make a potato gratin with the fat (unforgettable).

You’ll want to serve it with some cheesy potato gratin (or potato cabbage gratin), and a fresh green salad made with some bitter greens like arugula.

Lastly, a disclaimer: I’m not 100% proud of this photo… in my defence, it was dark out so we had no natural light. It’s no reflection on how delicious the final result was!

Really Easy Duck Confit
Serves 8
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Prep Time
24 hr
Cook Time
3 hr
Total Time
28 hr
Prep Time
24 hr
Cook Time
3 hr
Total Time
28 hr
Ingredients
  1. 8 moulard duck legs (not trimmed)
  2. 1 bay leaf, crumbled
  3. 1.5 teaspoons of thyme
  4. 1.5 teaspoon of kosher salt
  5. 1 teaspoon freshly ground black pepper
Instructions
  1. 24 hours before you are ready to cook, mix together all of the ingredients for the rub, and rub it into the duck legs, which are laid out on a baking sheet. Cover with plastic wrap and refrigerate for 24 hours.
  2. At least 3.5 hours before you want to eat, pre-heat the oven to 425 degrees.
  3. Place the duck legs fat side down (note, that’s NOT skin side down), in a thick pan over medium heat. Let cook for 20 minutes, or until ¼ inch of fat is in the bottom of the pan.
  4. Flip all of the legs so they are skin side up, cover the pan with foil (if you feel they need more space you can transfer to a baking sheet at this stage), and bake at 325f for 2 hours.
  5. Remove the foil, and cook for one further hour.
  6. Remove from the oven and let sit for 10 minutes before serving.
Adapted from New York Times
Adapted from New York Times
Victoria's Kitchen http://kitchenbyvictoria.com/

Quick Miso Chicken

This was created in a state of panic, when I arrived at the store and realized I wasn’t going to be able to find any chicken thighs for my baked chicken miso. 

I also didn’t marinate it in advance, and I wouldn’t have time to do so. 

*CHAOS*

Threw this together and loved the results. I think that the success lies in the fact that the chicken is cut into bite sized pieces so the miso can tenderize it in even 15-30 minutes. 

Such an easy home run for dinner. 

Highly recommended on top of the pearl couscous dish (and actually in the photo it’s on top of that). 

Quick Miso Chicken
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Cook Time
5 min
Cook Time
5 min
Ingredients
  1. 1 tablespoon of tahini
  2. 3 tablespoons of white miso
  3. 1 tablespoon of brown sugar
  4. Salt & Pepper
  5. 1 large chicken breast
Instructions
  1. Mix all the ingredients except the chicken together in a bowl.
  2. Cut the chicken into bite sized chunks, and massage it with the marinade. Let sit for an hour if you have the time, otherwise 30 minutes will do. And in a pinch no time at all is fine as well.
  3. When ready to eat, sautee the chicken pieces in peanut oil, until crispy and sticky on the outside, and cooked through on the inside.
Victoria's Kitchen http://kitchenbyvictoria.com/

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