Blueberry Protein Shake Recipe Recipe

Blueberry Protein Shake Recipe

09.19.12 by Jackie

Here's another all-natural recipe that Maman et bébé can both share, because I would never feed my child food I wouldn't eat myself. This blueberry breakfast oat shake is super healthy and contains no artificial flavorings. It's probably one of the healthiest meals I serve her, but it's still very tasty. You'll see in my notes that milk can be omitted or you could substitute infant formula for your little one's version. For added protein, I included mung beans and steel-cut oats, which also improve the consistency of the blueberry shake. Make sure you use room-temperature fruit for optimum flavor and natural sweetness.

I love my little baby Aria so much and I think she enjoys eating the same things as me. In fact, she won’t touch a spoonful until she sees me taking a bite! So as I always tell her when we start a meal: "une bouchée pour Maman (one mouthful for Mommy) et une pour bébé (and one for baby).". Motherhood is so much fun!


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Pattypan Squash Salad Recipe Recipe

Pattypan Squash Salad Recipe

09.18.12 by Jackie

The vinaigrette for this fresh pattypan squash salad is a blend of chives, parsley, oregano, tarragon, thyme, a bit of mint, garlic, onion and lemon finished with a drizzle of good quality extra-virgin olive oil. You could serve this salad nicely as a side dish; it goes quite well with grilled chicken, for example. Pattypansquash goes by many names. You may recognize it as sunburst squash, cibleme, scallopini squash, custard squash, scallop squash, button squash or summer squash. No matter the name, pattypan squash makes a pleasantly sweet and refreshing addition to just about any salad or grilled vegetable medley. Our friend Kris from Full Circle has again kindly offered a free box of farm-fresh vegetables to two PhamFatale readers this week! The Full Circle box consists of fresh fruits and vegetables from local growers. If you’re lucky enough to win (or if you sign up directly on FullCircle.com) and get your hands on some pattypan squash, definitely give this recipe a try!

To enter the giveaway, all you need to do is enter your email address. I'll pick a winner on Monday, September 24th at 12AM. It's very easy! Also make sure you're a fan of PhamFatale Facebook fan page and FullCircle.com and tweet about this giveaway.


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Spicy Udon Noodle Soup Recipe Recipe

Spicy Udon Noodle Soup Recipe

09.17.12 by Jackie

The spicy paste in this coconut udon soup provides not only  the kick, but also most of the flavor. It's made of miso paste, a lot of red Thai chiles, Thai basil, sesame and garlic. The rest of the preparation is very basic. A mix of Asian vegetables such as straw mushrooms, sweet baby corn and bok choy are boiled in vegetable broth. At the last minute, fried tofu, pre-cooked fresh udon noodles and coconut milk are added to complete the tasty soup.

The temperature is finally dropping in the Bay Area, which makes hot soup so soothing! 


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Mushroom and Gorgonzola Polenta Recipe Recipe

The most common side dishes I serve at home are rice, pasta, bread and potatoes (shameless plug: don't forget to pre-order my Haute Potato cookbook on Amazon!). I think that’s probably the case in most homes. Today, I made something different for a change. I happened to reorganize my pantry early this morning and found lots of containers of corn meal, which I usually use to make corn bread, but also is the main ingredient in polenta. Polenta can serve as an excellent starch, and lends the opportunity to layer on many different flavors. In this particular version, I added morel and baby Bella mushrooms, which give an earthy flavor to the polenta, and gorgonzola for creaminess and a little zing. 

I grilled a few smoked chicken and apple sausages and Tofurky® Italian sausages to complete the meal. You could slice them and add them directly to the polenta as well. Either way, this meal was absolutely delicious!


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Banh Hoi Chay Recipe (Vietnamese Thin Rice Vermicelli Noodles) Recipe

Bánh hỏi is a Vietnamese specialty dish. It's composed of very thin rice vermicelli noodles, often steamed and seasoned with fried green onions. They’re usually served with barbecued beef or pork but for my husband who's a vegetarian, I accompanied them with a combination of sautéed tofu, bamboo, jicama, carrots and straw mushrooms. That's why I call this dish bánh hỏi chay (hint: chay means "vegetarian" in Vietnamese).

As a child, I remember having this dish at celebrations, though I don't really know why. I make it pretty regularly in our home because in my opinion, it's very simple to prepare and always enjoyable.


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