To Serve with Love :)

This past week, the two most important people in my life made the trip to see me in Switzerland. Having had the privilege of good friends come to wish me well, see my life, and explore the country this summer was something for which I was grateful beyond words. It also helped me become a better host, because I realized a) I can't control everything according to my own predetermined plan and b) that's completely OK. Some of the best time spent with people you love occurs effortlessly. With this in mind I planned little (OK, well less...) except for one detail: their welcome dinner.

Part of the challenge is just hoping guests coming in on a red eye hold up until dinner time! I have to say everyone of them has done well so far, including this time around with my family arriving before 8am (ouch). After a trip to my flat to drop suitcases, a ride back into Zürich to see the sites, and a couple of waves of exhaustion I was finally in the kitchen. The appetizer: grated cucumber and sun-dried tomato salad with a soy-sesame dressing, surrounded by goat cheese on pumpernickel (thanks to one Parisian lunch June).

For dinner I started with a bag of gluten-free rice noodles and went with a Thai classic - with my own spin! (Though we were too busy enjoying the dish to take a good shot, scroll to the bottom for another pic.)

Coconut Chicken Pad Thai

Pad Thai:
Chicken breast
1 pack of rice noodles
1 cup beansprouts
2 shallots
1/2 garlic clove
Shiitake mushrooms (I used dried)
2- 3 eggs
Walnuts, crumbled
Green onions
Fish sauce + tamari (wheat free soy) sauce
Sesame oil

Sauce:
1/2 cup coconut milk
1/4 cup soy sauce
Sesame oil
Tamari sauce
Tamarind (paste)
Stevia (I use SweetLeaf packets; see comments for a note on Stevia)

• Cut the chicken breast in small pieces and marinate in a couple of tablespoons of the fish and tamari sauce, and set aside.


• Soak the rice noodles in warm water until somewhat harder than al dente. I left mine about 20 minutes, and recommend you do the next couple of steps while you wait :)


• Chop the shallots and garlic finely. Cut the mushrooms into strips, or if working from dried mushrooms as I did soak in salted water and then press dry.


• Prepare the sauce by heating some coconut milk over a medium-low flame for a little while. Remove from heat, let cool slightly, and add the tamari sauce. I then seperately mixed the tamarind, fish sauce, and Stevia (you can use any sweetener) and added a couple of tablespoons to the sauce mixture.


• When the noodles are softened a bit and your sauce is mixed, time to cook! Heat a pan or wok to very high heat, and add 2 tablespoons of sesame oil. Add chicken and stir fry for a few minutes until nearly cooked.


• Add shallots, garlic, and mushrooms and stir fry for a couple of minutes (you may need to add a little more oil as you go).


• Add the rice noodles and about 1/4 cup of the sauce (continue to add sauce as it sizzles and cooks).


• Push cooked noodles to one side and crack eggs, one at a time. Let them set before scrambling with the rest of the mix.


• For the final minute, add the walnuts and beansprouts. Mix and cook well, and then remove from heat.


• Give a nice stir, add any unused sauce, and then serve! Top with some green onions and more crumbled nuts.

Interestingly, originally I made a classic sauce of fish sauce, tamarind and sweetener. It wasn't working at all, but I'm happy with the modifications. Garnish with some fresh coriander if you'd like (which I didn't have time to do with my hungry guests, and self). This was in my opinion the tastiest dish I've pulled off to date, and I think my fam appreciated it - and the effort - as well. With all they've done for me, they only deserve the most ausgezeichnet (excellent) of food...I wish I could say my kitchen was as synchronized afterward :) Please do let me know how you like this one.

A New Kind of Stir-Fry

I'm not sure what the inspiration, but last month I was really in the mood for some Chinese takeaway. I haven't had any since the last time I was in New York, particularly as I try to avoid the fermented, wheat based sauces and the fried rice, doughs and noodles. That said, Chinese cooking can be the healthiest around when vegetables are steamed or lightly stir-fried rather than overcooked. Proteins like chicken and shrimp are also frequently incorporated, which are marinated in flavorful fish. nut and sesame oils. Terrific vegetables and legumes like bok choy, mung beans, and green onions are frequently thrown in, and a little egg for good measure.

But if you're avoiding empty carbs...what about the rice? Surely not necessary, but a classic pairing. My searching for a solution, and a creative use of one of the world's healthiest foods: cauliflower.

Turkey-Broccoli Stir Fry + Cauliflower Fried 'Rice'



1/4 lb turkey breast
3 T sesame oil
2 T soy sauce (GF if you find it)
1 teaspoon of arrowroot
1 egg, beaten
1/2 head of cauliflower
1 stalk of green onions
1/2 cup shredded carrots
1 cup of broccoli, blanched* (I blanch raw broccoli in boiling water for 3 minutes)
2 T pine nuts

• Chop the turkey breast into chunks and marinate in the arrowroot, 1 T of the sesame oil and 1 T of soy sauce while you make the rice and prep the vegetables.


• Put the cauliflower in a food processor and process very quickly until it resembles the consistency of rice (some then microwave the cauliflower, but I keep it raw). Chop the green onions, and cut the broccoli into florets.


• Heat a second T of sesame oil in a wok or deep frying pan and add the beaten egg, scrambling. Remove from pan when done and set aside.


• Now add the final T of oil. Stir-fry the cauliflower until it just begins to brown. This takes a little while, perhaps 10 minutes, but really adds to the dish! At this time, stir in the onions, broccoli, carrots (not pictured) and the remaining T of soy sauce and sautée for 3 minutes. Remove from the pan, mixing with the scrambled egg.


• Finally, add the meat and cook for a few minutes until done. Add the marinade and heat until it gets thicker. Remove from heat and mix with the veggies and scrambled egg.


• Serve the turkey and broccoli stir-fry over the cauliflower fried 'rice', and top with peanuts (I prefer pine nuts). Bon app!

This recipe should serve 2 with a generous amount of rice, though I've not measured out the amounts perfectly. I'll definitely be practicing this more, it's yummy. I've also been experimenting with the seasonings, and added ground ginger for a nice kick the second time around. Let me know what you come up with ~c* x