Pad Toscano

Pad Toscano

Ingredients

Noodles

1 pack rice noodles (ideally the fresh rice noodles available in the refrigerated section at 99 ranch; next to the fresh produce. Noodles should be between spagetti and fettucine in thickness) (other rice noodles can be substituted but the fresh ones really absorb the pesto flavor).


Viktorian Pesto

1 cup fresh basil leaves (note 1)
4-6 tablespoon olive oil (note 2)
1/4 - 1/2 tsp salt
Pinch black pepper
Juice of 1/8 – 1/4 of a lemon
2-4 cloves garlic crushed


Preparation

Prepare Viktorian Pesto by adding the basil, olive oil, salt, pepper, lemon juice, and garlic into a food processor. Briefly puree until minimally chunky.

Have your non stick sautee pan or non stick wock hot and ready for your rice noodles.

Test the rice noodles for firmness. If they are already limp and slightly soft they will only need to be placed in warm water for about thirty seconds. If they are slightly hard place them in hot water for a couple minutes, and if they are dry and hard drop them into boiling water for a few minutes. Never oversoak your rice noodles or they will end up mushy very quickly. Soak them only long enough to make them mildly firm; firmer than al dente pasta. Err on the side of too firm rather than too soft.


Place a teaspoon of olive oil in your non stick pan. Swirl it around your hot pan then throw on your rice noodles. Flip your rice noodles around for 20 to 30 seconds, then add the Viktorian past teaspoon by teaspoon. Continuing to toss the noodles around. Sautee time for the rice noodles for one to two minutes total then transfer on to serving plate or bowls and serve.




Notes:

1) basil leaves should be genovesian basil not sweet thai basil.
2) Olive oil should be lightly flavored. In my experience a dark green olive oil will be too dominating in its flavor, whereas a brown to light green oil will be more subdued and meld better with the overall recipe.

Mango Sauce

Mango Sauce

Ingredients

1 cup water
1 cup organic free range chicken stock
1 ripe mango cut into pieces
½ medium size white onion finely chopped
2 cloves of crushed garlic
1 strip ginger 2” x 1” x 1/4"
1/8 – 1/4 cup white vinegar
Pinch of salt
dash of black pepper
2 tsp tapioca flour mixed in 3 tbsp water
1/4 tsp fresh cilantro (cilantro smell will dominate most sauces, lemongrass can be used as a lighter alternative, or the herb can be omitted)



Add water to a food processor with the mango. Puree smooth then add this processed mix to a saucepan with the chicken stock, vinegar, onion, garlic, ginger, salt, and pepper. Bring all the ingredients to a low boil for 5 minutes, then reduce heat and allow to simmer for an additional five minutes. Thoroughly stir the tapioca flour and water mixture and teaspoon by teaspoon add it to the simmering sauce, stirring vigorously with each addition to prevent “clumping”. Once the tapioca is added mildly increase the heat and bring the sauce to a low boil stirring frequently. Then reduce heat back to low until ready to serve, once heat is reduced add in fresh herb (cilantro or lemongrass)

Mango sauces are capable of surprising complexity, able to meld with onions, garlic, and fiery spices in main meals as well as with other sweet fruits in snacks and desserts, and of course delicious on their own.

Fruit Sauce

Fruit Sauce

Ingredients

1 cup hot water
1 cup organic free range chicken stock
Juice of 1/2 to 3/4 lemon
2 tbsp apricot jam (use a simple apricot jam sold at most grocery stores with just apricot,
sugar, and pectin).
2 tbsp dried cherries (dried cherries with just cherries and sugar)
Pinch of salt
dash of black pepper
2 tsp tapioca flour mixed in 3 tbsp water



Add hot water to a food processor with the apricot jam and cherries. Puree smooth then add this processed mix to a saucepan with the chicken stock, lemon juice, salt, and pepper. Bring all the ingredients to a simmer. Then thoroughly stir the tapioca flour and water mixture and teaspoon by teaspoon add it to the simmering sauce, stirring vigorously with each addition to prevent “clumping”. Once the tapioca is added mildly increase the heat and bring the sauce to a low boil stirring frequently. Then reduce heat back to low until ready to serve.

This is a very good sauce to go with meat, though it’s lacking something to make it really blend well with rice.
The cherries can be reduced or left out to have a more apricot flavored sauce.

Lemon Sauce

Lemon Sauce

Ingredients

1 cup water
1 cup organic free range chicken stock
Juice of 1/4 to 1/2 lemon
Pinch of salt
dash of black pepper
2 tsp tapioca flour mixed in 3 tbsp water

Option to add 1 tsp – 1 tbsp sugar

In a saucepan mix water, chicken stock, lemon juice, salt, and pepper, (also sugar if a sweeter sauce is desired). Bring mixture to a simmer. Then thoroughly stir the tapioca flour and water mixture and teaspoon by teaspoon add it to the simmering sauce, stirring vigorously with each addition to prevent “clumping”. Once the tapioca is added mildly increase the heat and bring the sauce to a low boil stirring frequently. Then reduce heat back to low until ready to serve.

This is another basic starter sauce, a bit too simple in my opinion to bring together a meal but can work well in the background of asparagus, cabbage, pork.

Viktorian Pesto

Viktorian Pesto

Ingredients

1 cup fresh basil leaves (note 1)
4-6 tablespoon olive oil (note 2)
1/4 - 1/2 tsp salt
Pinch black pepper
Juice of 1/8 – 1/4 of a lemon
2-4 cloves garlic crushed


Place all ingredients in a food processor and briefly puree.

Notes:

1) basil leaves should be genovesian basil not sweet thai basil.
2) Olive oil should be lightly flavored. In my experience a dark green olive oil will be too dominating in its flavor, whereas a brown to light green oil will be more subdued and meld better with the overall recipe.

Ginger Sauce

Ginger Sauce


Ingredients

1 cup water
1 cup organic free range chicken stock
2-3 clove garlic crushed
1 strip of ginger approximately 1” x 2” x ¼”
½ tsp salt
dash of black pepper (1/8 tsp)
1 tbsp white vinegar
2 tsp tapioca flour mixed in 3 tbsp water

Optional: ¼ tsp of red pepper flakes (or amount of hot pepper of your choice)

Puree the skinned ginger and garlic with a small amount of water then in a saucepan mix the garlic and ginger mix with the water, chicken stock, salt, pepper, vinegar, and if desired the hot pepper. Bring to a low boil then reduce heat and let simmer for about 15 minutes. Then thoroughly stir the tapioca flour and water mixture and teaspoon by teaspoon add it to the simmering sauce, stirring vigorously with each addition to prevent “clumping”. Once the tapioca is added mildly increase the heat and bring the sauce to a low boil stirring frequently. Then reduce heat back to low until ready to serve.

This is a bolder sauce and goes well with noodles, cabbage, and as additional flavor to meat.

White Sauce

White Sauce

Ingredients

1 cup water
1 cup organic free range chicken stock
1 clove garlic crushed
1 strip of ginger approximately 1” x 2” x ¼”
½ tsp salt
dash of black pepper (1/8 tsp)
1 tbsp white vinegar
2 tsp tapioca flour mixed in 3 tbsp water

In a saucepan mix water, chicken stock, garlic, ginger, salt, pepper, and vinegar. Bring to a low boil then reduce heat and let simmer for about 15 minutes (this lets the ginger and garlic mix well with the other flavors). Then thoroughly stir the tapioca flour and water mixture and teaspoon by teaspoon add it to the simmering sauce, stirring vigorously with each addition to prevent “clumping”. Once the tapioca is added mildly increase the heat and bring the sauce to a low boil stirring frequently. Then reduce heat back to low until ready to serve.


This is a mild basic sauce, it should be halfway between water and honey in thickness characteristics. It serves to add moisture and mild flavor changes to meat, potatoes, and other dishes. If you find it excessively bland then increase salt and/or pepper amounts. A similar but bolder sauce is the ginger sauce which increases the garlic and ginger contributions. If the sauce is too thin increase the amount of tapioca flour, if it is too thick add more chicken stock or reduce the amount of tapioca flour on your next attempt.

Cooking Philosophy

Cooking for a two year old is not difficult, even when there are food allergies. Everyday he could be fed mashed potatoes and grilled chicken with steamed broccoli and he'd be happy as a clam.

The issue is dining, sitting down with family and pulling food from a common serving tray; food being a luxury, a sensory experience, a time of bonding.

Are you really going to get that with a two year old at the table....maybe. Still it's worth the effort, and when the food is good, and our bellies full, we look across the table and love our families a little deeper.

So, the philosophy of this cooking is to prepare tasty meals that anyone would enjoy even if they don't have the food allergies of my nephew. That way his family enjoys their food together and the family can entertain with my nephew being an active part of the food going ons.

I'm going to emphasize flavor that adults will enjoy but a two year old will also eat. I am not going to emphasize healthy. If it tastes better using pork or duck fat I'm using it. The boy's a stick it'll be good to put some meat on him.

The ground rules

All recipes must be free of wheat, corn (and other grass seed variants such as rye and millett), egg, fish, beef, milk, peanuts, tomatoes, and soy.

There are also difficulties with environmental allergens and cross contamination so food should be minimally processed without use of pesticides; meat should be free of antibiotics, hormones, and injected solutions.