Chicken in Oyster Sauce

(6 Servings)

Prep time: 15 min
Cook time: 15 min
Total time: 30 min

Ever find yourself with less time to cook? Happens pretty often to us now that we have a little one to run after. She is now walking and in adventure mode and we have to be constantly behind her to make sure she doesn’t hurt herself or doesn’t open all the shelves and pull out stuff :$. Asian cooking is always a time saver and quick and easy yet delicious. This chicken in oyster sauce recipe is really easy to make and most often than not you will already have the sauces needed in your pantry. You can serve it with rice or noodles and can make these in advance and keep ready if needed. I served it with purple cabbage noodles!

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Agua de Chayote

(4 Servings)

Cook time: 30 min
Prep time: 10 min
Total time: 40 min

Ingredients 
  • 1/2 Chayote grilled and diced
  • 4 cups water
  • Juice of one lemon
  • 4 tablespoon agave nectar
  • 6 shiso leaves (optional)
  • Hand of Buddha (optional)
  • Salt to taste
Method

Peel, halve and scoop out center of chayote. Heat over to 400F. Add a little oil to a along tray and place the chayote face down and bake for 30 min.
Dice half a chayote and purée in food processor. Add to water with juice of lemon, agave nectar, a pinch of salt and shiso leaves and set aside to chill in the refrigerator
Serve over Ice with a shiso leaf and one slice of the hand of Buddha(if you don’t have hand of Buddha, a slice of lime will also do).

Chayote Thai Curry with Shrimp

(4 Servings)

Prep time: 15 minutes

Cook time: 45 minutes

Total time: 60 minutes

If you have never tried chayote in your meals now is the time. This squash like vegetable belonging to the gourd family tastes similar to long squash if you have tried it and is rich in amino acids and vitamin C. I tried two recipes with chayote – chayote Thai curry with shrimp and Agua de Chayote (refreshing chayote juice served with lemon and agave nectar). You can very easily use chayote in salads, salads and curries. Do give them a try!

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Bone Broth Ramen

(6 Servings)

Prep time: 30 minutes
Cook time: 2 days (includes cooking time for the broth)
On a cold winter day you sometimes yearn for a hearty soup. For me this year it was a ramen craving! I have always had ramen at small ramen shops in NYC and after watching the documentary Ramen Heads on a flight from LA to NYC I was inspired to make my own ramen broth. Don’t be disheartened by the time I spent to make this broth. You can easily spend a quarter of the time but I just wanted to experiment and get the deepest flavor! But if you do try what I did you will see that it doesn’t really need a lot of monitoring. You can let the ingredients simmer and work their magic while you go about your normal day. I even switched off the flame and restarted a few times when I wanted to step out of the apartment for daily chores.

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Garam Masala Spiced Acorn Squash Soup

(4 Servings)

Prep time: 15 minutes
Cook time: 60 minutes

Total time: 1 hour 15 minutes

This recipe is perfect for a chilly winter day! We now have an abundance of pumpkins and a variety of squash in supermarkets so why not?! I picked acorn squash for my recipe but you could also try it with butternut squash or pumpkins. Got the inspiration for this dish from a meal I had at the restaurant Indian Accent in NYC. Here is my version of it.

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Bouillabaisse

(6 Servings)

Preparation Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour and 15 minutes

This recipe originates in the french port city of Marseilles (the things you learn in food trivia if you are food nerds like me!). Originally made with fish that wouldn’t sell and left overs, this dish has evolved over time and has different variations including more high end versions with ingredients like lobster, langoustine and scallops.

If you are looking for Bouillabaisse in NYC, I highly recommend La Mirabelle on the Upper West Side. This restaurant run by a french family makes the best Bouillabaisse i have had in NYC. They don’t always have it on the menu , so call in advance and ask.

Chloe’s sister was visiting us from France a couple of weeks back and she mentioned that she had never tried Bouillabaisse (can you believe that?!). I decided she had to try it. Here is my version.

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