Filipino Bistek with Aussie Grassfed Beef Tenderloin, Atsara, and Spinach Adobo

Bistek is by far one of my favorite Filipino recipes – and that’s saying a lot! I really love everything that this unique Southeast Asian cuisine has to offer. From adobo to kare-kare, pinkabet, lumpia, and more, Filipino dishes are packed with the kind of flavor and brightness that we all want to eat year-round, but especially in summer!

When I cook Bistek, I prefer to use Aussie Grassfed beef tenderloins. I’m so impressed that the Australian beef industry is constantly working on ways to lessen its impact on the planet. For instance, they’ve set an ambitious goal to be carbon neutral by 2030. Plus, their cattle are humanely raised by generational Aussie ranchers. You can find out more by visiting the True Aussie Beef and Lamb website.

I think one of the reasons I enjoy bistek so much is that the tenderloin steaks soak up all of the flavors that make Filipino food shine. For instance, calamansi fruit is a citrus native to the Philippines. The juice has the sourness of a lime combined with the sweetness of a mandarin orange. So, when you cook up your Aussie Grassfed beef tenderloin steaks with calamansi, garlic, sugar, and soy sauce, these bright flavors caramelize with the steak in a dreamy fashion.

As I always enjoy cooking up healthy greens for dinner, I served the bistek on a bed of spinach adobo (mmmm!). I even added some extra vibrance with a quick pickle known as “atsara,” which involves julienned veggies like papaya, daikon, carrots, and bell peppers. Such a simple pickle but so much flavor!

It’s clear that when you eat better, you feel better, and this dish is no exception. It’s so well balanced between the naturally lean Aussie Grassfed beef tenderloins, the greens, and the atsara, that even though you might feel like you’re spoiling yourself, you’re really getting in some seriously great nutrition.

Enjoy!

Filipino Bistek with Aussie Grassfed Beef Tenderloin, Atsara, and Spinach Adobo

Time: 1 Hour, 30 Minutes
Serves 4-6

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Ingredients
½ cup calamansi juice (or 6 tbsp lemon juice + 2 tbsp orange juice)
6 tbsp + ¾ cup soy sauce, divided     
6 cloves garlic, minced, divided
3 tsp brown sugar, divided
1 ½ pounds Aussie Grassfed Beef tenderloin
10 garlic cloves, smashed, divided
2 medium white onions, cut into ½ inch-thick slices
½ cup green papaya, peeled, julienned
¼ cup daikon, peeled, julienned
1 small carrot, peeled, julienned
½ small green bell pepper, julienned
½ small red bell pepper, julienned
Kosher salt
Canola oil
2 small yellow onions, thinly sliced
8 tbsp cane sugar, divided
½ cup coconut vinegar
3 bay leaves
¼ tsp freshly ground black pepper
2 bunches spinach, stemmed
¼ cups white vinegar
1 tsp fresh ginger, minced
3 small bird's-eye chilies, thinly sliced
2 tbsp butter

To Serve
1 lemon, cut into wedges
Steamed rice, for serving

Directions
In a medium bowl, add the calamansi juice, 6 tbsp soy sauce, 5 cloves minced garlic, 2 tsp brown sugar, and 6 tbsp water. Stir to combine until the sugar dissolves.

Lay the Aussie Grassfed Beef tenderloin steaks out on a cutting board and rub them all over with 2 smashed garlic cloves. Pound the steaks with a meat tenderizer until they’re ¼-inch thick. Then cut the steaks into 4-inch wide pieces, about the size of the palm of your hand. Add the steak and sliced onions to the marinade and set aside.

Meanwhile, make the atsara by tossing the papaya, daikon, carrot, green and red bell peppers with 1 tsp kosher salt on a large baking sheet. Spread the salted vegetables out in a single layer and allow them to sit out for 1 hour.

In a large saucepan, heat 4 tbsp canola oil over medium high heat. Add yellow onions and remaining smashed garlic cloves, and cook until softened, about 4 minutes. Add 2 cups water, 2 tbsp cane sugar, ¾ cup soy sauce, coconut vinegar, bay leaves, and freshly ground black pepper. Cover and simmer for 10 minutes. Add spinach and cook for 3 to 5 minutes or until wilted and the stems are tender. Remove bay leaves and set the spinach adobo aside. Keep warm.

Meanwhile, add white vinegar and 6 tbsp cane sugar to a medium saucepan and bring to a boil, stirring to dissolve the sugar. Reduce heat to medium and add remaining minced garlic, ginger, chilies, and ½ tsp kosher salt. Simmer the brine for 5 minutes and remove from heat.

Place the salted atsara vegetables between a large piece of cheesecloth or several layers of paper towels. Squeeze out as much liquid as possible, discarding the liquid. Place the vegetables in a bowl. Pour over the brine and set the atsara aside.

Transfer the Aussie Grassfed Beef tenderloin steaks and onion rings from the marinade to a plate, shaking off any excess. Reserve the marinade.

In a large skillet or Dutch oven, heat 3 tbsp canola oil over medium-high heat. Add onion rings and cook until softened, but not browned, about 3 to 4 minutes. Transfer onions to a plate.

To the same skillet, heat 1 tbsp canola oil over medium-high heat. Cook the steaks for 3 to 4 minutes on each side, until browned and crispy. Transfer steaks to a plate. Keep warm.

Return the reserved marinade to the skillet over medium-high heat, scraping up any browned bits. Stir in butter with 2 tsp brown sugar, and simmer for a few minutes, until the sauce has reduced slightly.

Serve the Aussie Grassfed Beef tenderloin steaks over the spinach adobo. Pour over the cooked marinade and garnish with sautéed onion rings. Serve with steamed rice, atsara, and lemon wedges on the side.

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If you loved this recipe, you will love my recipes for Steak and Arugula Salad, Comforting Lamb Pie with Red Wine and Rosemary, and Peruvian-Style Steak with Aji Amarillo Mashed Potatoes!

Thai-Style Aussie Grassfed Beef Strip Steak with Slow-Cooked Green Beans & Tomato Chutney

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What pairs better with summer than grilling up delicious food? Not much, in my opinion! Whether you’re grilling poolside or garden side, there’s nothing like being outdoors and getting in some of those golden summer rays. 

For my summer menu, I have a ton of Australian Grassfed beef recipes planned. I really love Aussie Grassfed beef because it’s naturally lean and the protein is not only high-quality, but it’s also an excellent source of iron and zinc, which help to keep energy levels up and promote a healthy immune system.

When you eat better, you feel better, and that’s what I truly wanted to encompass with this recipe. I decided to marinate Aussie Grassfed beef strip steak in some delicious Thai flavors, like ginger, chilies, and kaffir lime leaves, and pair all of that goodness with slow-cooked green beans, tomato chutney, and an herb salad. How much more balanced can your plate get in flavor, texture, and nutrition?

I love Australian Grassfed beef because it is 100% grass-fed and finished. The cattle are free to graze on Australian’s open, natural grasslands, delivering a consistent delicious eating quality, which is super important when you put so much work into your grilling menu. To learn more, check out the True Aussie Beef and Lamb website.

Stay tuned for more Aussie Grassfed recipes! I am so looking forward to sharing them with you.

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Thai-Style Aussie Grassfed Beef Strip Steak with Slow-Cooked Green Beans & Tomato Chutney

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Time: 1 Hour, 30 Minutes plus extra time for marinade
Serves 4-6

Ingredients

Steak
Extra virgin olive oil
Juice of 1 lemon and sliced lemon rind
6 cloves garlic, peeled and smashed
4 tsp fresh ginger, minced
12 fresh bird’s eye chilies, thinly sliced
A handful of thyme sprigs
2 kaffir lime leaves, thinly sliced
1 tbsp light soy sauce
2 tbsp fish sauce
1 tbsp light brown sugar
Freshly ground black pepper
2 pounds Aussie Grassfed Beef strip steak, cut into 4 evenly sized steaks
Kosher salt

Grilling Supplies
1 cup hickory wood chips, optional

Green Beans
2 cups extra-virgin olive oil
10 cloves garlic, peeled and smashed
1 pound green beans, trimmed
½ tsp kosher salt

Tomato Chutney
¼ tsp cumin seeds
¼ t tsp coriander seeds
1/8 tsp ground fennel seeds
1 tsp brown mustard seeds
1 tsp yellow mustard seeds
3 tbsp extra-virgin olive oil
½ small yellow onion, finely chopped
1 medium shallot, minced
6 cloves garlic, minced
¼ tsp red chili flakes
1/8 tsp orange zest
1 tsp kosher salt
¼ tsp freshly ground black pepper
2 tbsp tomato paste
1 tbsp packed light brown sugar
2 tbsp sherry vinegar
12 oz roma tomatoes, blanched, and crushed

Herb Salad
½ cup flat-leaf parsley leaves
½ cup mint leaves
½ cup chives, roughly chopped
½ cup tarragon leaves
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 teaspoon high-quality (light-colored) vinegar
1 teaspoon extra-virgin olive oil

Directions
In a medium mixing bowl, combine ¼ cup olive oil, lemon juice and rind slices, garlic, ginger, bird’s eye chilies, thyme sprigs, kaffir lime leaves, soy sauce, fish sauce, brown sugar, and ½ tsp freshly ground black pepper.

Place the Aussie Grassfed Beef steaks in a resealable plastic bag. Pour over the marinade and make sure it’s evenly distributed. Transfer steaks to the fridge and marinate overnight.

Once the steaks have marinated, blot them dry with a paper towel and remove any remnants of ginger, garlic, or thyme. Discard the marinade. Season each Aussie Grassfed Beef steak with 1 tsp olive oil, ½ tsp salt, and ¼ tsp freshly ground black pepper. Transfer the steaks to rest in the fridge while you prepare the green beans and chutney.

Add wood chips to a medium bowl and cover with water until they’re fully submerged. Set aside.

For the green beans, heat 2 cups of olive oil in a large heavy pot or Dutch oven over very low heat for 5 minutes. Add garlic and cook until softened, about 2 minutes. Stir in the green beans with salt and cook for 6 minutes, until the beans have brightened along the edges. Cover and cook until the beans are very tender, about 1 hour. Using tongs, transfer green beans to a platter and keep warm.

While the green beans cook, toast the spices for the chutney: Heat a small skillet over medium heat and add cumin, coriander, fennel, brown mustard seeds, and yellow mustard seeds. Cook, shaking the pan occasionally, until the spices are fragrant and toasted, about 1-2 minutes. Set the spices aside.

Heat 3 tbsp olive oil in a large saucepan over medium heat. Stir in onion, shallot, and garlic and cook until softened, about 3-4 minutes. Add the toasted spices, chili flakes, orange zest, salt and pepper, and cook, stirring frequently for about 1 minute. Stir in the tomato paste and sugar and cook until the sugar dissolves, about 1 minute. Add the vinegar and stir to combine. Stir in the tomatoes and reduce heat to low. Cook, stirring often, until the flavors combine, about 25 minutes. Transfer to a bowl and keep warm.

Preheat a charcoal grill over medium-high heat for 15 minutes. Once the coals are very hot, add drained wood chips directly over the coals. Immediately add the steaks over direct heat and cover the grill. Cook steaks for 5 to 7 minutes on each side until they reach an internal temperature of 120 degrees. Transfer steaks to a platter and allow them to rest for 10 minutes. Then, cut the Aussie Grassfed Beef steaks against the grain into ¼-inch thick slices.  

While the steak rests, prepare the salad by adding the parsley, mint, chives, and tarragon to a medium bowl. Toss the herbs with salt, pepper, and vinegar until well combined.

To serve, arrange the Aussie Grassfed Beef steak slices on plates and dollop with tomato chutney. Serve with green beans and salad on the side.

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If you loved this recipe, you will also love my recipes for: Steak with Cilantro Mayo and Tomatillo Salsa, Flank Steak with Roasted Vegetables in a Red Wine Reduction Sauce, and Flat Iron Steak with Yellow Squash and Tomatoes.

Maya Kaimal Spicy Potato Vindaloo with Surekha Rice

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Whether or not you like spicy food, you will absolutely enjoy Maya Kaimal's Spicy Vindaloo Simmer Sauce, which also happens to be vegan! It's just spicy enough to say - "Hey, that's got a good kick!" But if you're like me, you're going to add a lot more hot peppers to make sure it's as spicy as they make it in Goa, India – where this style of sauce originates.

Vindaloo curries are meant to be fiery and sour, not only because they offer green chilies, but also because they showcase vinegar and tamarind, which add a tangy and bold flavor. These curries are flexible too. You can pack your vindaloo with your favorite ingredients ranging from vegetables-only to shrimp, chicken, lamb, or beef.

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There are a lot of theories about why people like to eat spicy food, and many of them revolve around the notion that spicy foods are popular in countries with hot climates. In Goa, the average daytime high in is between 85-93 degrees Fahrenheit, year-round, so the climate pattern fits Goan cuisine to a T.

While some theories state that spicy foods are popular in hot climates because they preserve shelf-life (e.g. they have anti-microbial properties) or because spicy foods like chilies simply grow well there, my favorite theory is that people like spicy foods in hot climates because they make you sweat and cool you off when the sun is blazing down on the back of your neck.

I didn't think much of this theory until I traveled to Thailand several years ago. Consuming Thai levels of spiciness for two weeks in 90-degree temperatures and a considerable amount of humidity convinced me that this theory IS true! While my mouth was on fire constantly throughout the trip (Thai spicy in Thailand is no joke), their chili-infused dishes really cooled me off. Plus, they helped me stay hydrated because I drank a lot of fluids during and after my meals.

So where was I going with this? Oh, right – this spicy vegetarian vindaloo I've prepared for you is perfect for summer. It's quick to cook in the kitchen, which means your kitchen won't get suffer from additional heat, especially if you don’t have an air conditioner. Plus, you'll spend even less time in the kitchen when you make it with Maya Kaimal's delicious Surekha rice.

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Pronounced sir-RAY-ka, I opted for Maya Kaimal’s Turmeric + Cumin rice, which smells incredible from the moment you open up the pouch. This South Indian rice is closer to brown rice than white rice in its nutritional content, and with a cook time of 90 seconds, it’s a healthful rice that anyone can get behind. 

A spicy curry in 30 minutes or less + quick cooking rice is definitely my kind of summer meal!

Maya Kaimal Spicy Potato Vindaloo with Surekha Rice

Time: 30 Minutes
Serves: 4

Ingredients
1 tbsp extra virgin olive oil
1 medium onion, chopped
3 serrano peppers, seeded, chopped
3 garlic cloves, finely chipped
1 lb Yukon gold potatoes, peeled and diced
1 (15 oz) can garbanzo beans, drained
2 cups vegetable broth
2 tbsp white vinegar
Maya Kaimal Spicy Vindaloo Simmer Sauce
3 vine ripe tomatoes, cut into wedges
1 cinnamon stick
Kosher salt and freshly ground black pepper

To Serve
2 pouches Maya Kaimal Turmeric + Cumin Surekha Rice
Greek yogurt
Chopped cilantro

Directions
In a large pot or Dutch oven, heat 1 tbsp olive oil over medium high heat. Add onions and serranos and cook until softened, about 5 minutes. Stir in garlic and tomatoes and allow to simmer until the garlic is fragrant, about 30 seconds. Add potatoes, garbanzo beans, vegetable broth, simmer sauce, vinegar, and cinnamon. Bring to a boil and reduce heat to a simmer. Cook, stirring occasionally, for 20-25 minutes, until the potatoes can easily be pierced with a fork. Season to taste with kosher salt and freshly ground black pepper.

Prepare Surekha rice according to package directions.

Divide rice between plates and spoon over vindaloo sauce. Garnish with Greek yogurt and chopped cilantro, if desired.

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If you loved this recipe, you will also love my recipes for: Maya Kaimal Chicken Chaat, Everyday Dal Tamarind & Kidney Bean Pizza, and Chicken Tikka Masala Enchiladas!

Comforting Lamb Pie with Red Wine and Rosemary

It’s been a little over three months since I last posted and it’s hard to wrap my mind around how quickly the world has changed.

On New Year’s Eve, I posted a delicious crème brûlée recipe, meant to be shared with family and friends during the holidays. Fast forward to April and, we’re socially distancing to slow and limit the spread of COVID-19. Your Easter and Passover festivities are physically limited to those who live in your household and for those joining virtually, well, it’s not yet possible to share food through a screen. But I suppose if you and your virtual guests cooked and ate the same recipes, that could count as a way to share food through a screen and could also make for a lot of fun.

But this isn’t a holiday-themed post. My goal is to simply share with you a little bit of comfort during this pandemic because I think it’s something we all need right now. With that being said, I present to you my recipe for an savory lamb pie because…what else could be more comforting?

Since Adrian and I started socially distancing four weeks ago, we have been cooking up a bunch of delicious food. As there’s not much else to do on a lazy Sunday, other than toiling away in the kitchen, we’ve enjoyed cooking up recipes that we’d only make on special occasion.

Last year, Adrian bought The Art of Cookery Made Plain and Easy, written by Hannah Glasse in 1747, which features several recipes for savory meat pies. It’s a fun read, although cryptic. While Hannah’s lamb pie instructions aren’t nearly as clear as mine, we were still able to draw inspiration from her recipe by adding nutmeg, cloves, and anchovies to ours. The result? Incredible. The nutmeg and cloves add holiday-like flavors and the anchovies add a drool-worthy punch of umami. If you’re squeamish about anchovies, they’re totally optional. But believe me that there is zero fishiness if you choose to include them ­– only a lot of yumminess. 

Since we’re all limited in what we can purchase at the store, you’ll be pleased to know that there is room for flexibility with this recipe. If you don’t have lamb, feel free to use steak. If your store isn’t carrying puff pastry, you can make your own if you have access to flour. I actually made my own for the first time when I made this recipe and it came out great! You can find that recipe at Baking a Moment's blog. Lastly, if your grocery store is out of carrots like mine was, feel free to substitute with baby carrots. They’re easy to chop and are already peeled anyway!

Whether or not you make this recipe, I hope that you, your family, and friends can all stay safe and well during this crisis. I think one thing we’ve realized is that we’re a lot stronger than we thought we thought. So, keep staying at home to fight the good fight, and I hope you get to cook a lot between now and when this is all over. I’ll be here to share recipes with you in the meantime.

Comforting Lamb Pie with Red Wine and Rosemary

Time: 3 Hours
Serves: 6-8

Ingredients
3 tbsp all-purpose flour
1 ½ lb boneless leg of lamb, cut into 1-inch cubes
3 tbsp extra virgin olive oil, divided­­
1 large brown onion, peeled and halved
2 large carrots, peeled and diced
2 celery stalks, diced
4 cloves garlic, chopped
1 tsp chopped rosemary
1 tsp chopped thyme
1 cup dry red wine
¼ tsp mace
1/8 tsp nutmeg
¼ tsp ground cloves
1 (14 oz) can chopped tomatoes
2 tbsp tomato paste
2 ¼ cups beef stock
2 tbsp Worcestershire sauce
3 anchovy fillets, packed in oil, chopped
2 bay leaves
Kosher salt and freshly ground black pepper
1 sheet puff pastry, thawed if frozen
1 egg yolk whisked with 1 tsp water
2 tsp potato starch (or corn starch) mixed with 2 tbsp water (optional)
Chopped rosemary and thyme, to garnish

Directions
Preheat oven to 320 degrees F.

In a small bowl, toss flour with lamb to coat.

Heat oil in a large oven-proof skillet or Dutch oven over medium high heat. Brown lamb in batches, about 5 minutes per batch, and transfer to a plate.

To the same pan, add 1 tbsp oil. Stir in onion and sauté until golden, about 5 minutes. Add carrots, celery, garlic, rosemary, and thyme, and cook until softened, about 4-5 minutes. Pour over red wine and simmer for five minutes, stirring occasionally.

Return the browned lamb to the pan and stir in the mace, nutmeg, cloves, tomatoes, tomato paste, beef stock, Worcestershire sauce, anchovies, and bay leaves. Season to taste with kosher salt and freshly ground black pepper. Cover, and transfer to the oven. Bake until the lamb is tender, about 1 hour and 45 minutes. If the stew is thin, stir in the potato starch slurry and thicken to your liking. Allow stew to cool slightly.

Increase the oven’s temperature to 375 degrees F.

Transfer the stew to a lightly buttered 9 or 10-inch pie dish. Drape the puff pastry over the pie dish and tuck in the sides. Cut a cross in the center of the pie and brush with the egg wash. Bake for 30 minutes, or until golden.

Slice pie into wedges. Garnish with rosemary and thyme and serve!

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 If you loved this recipe, you will also love my recipes for: Shepherd’s Pie with Steamed Cabbage, Mushroom & Real California Brie Stuffed Pastry Wreath, and Ham & Split Pea Soup with Herbed Croutons!

Cheesy Kale, Mushroom, and Fennel Strata with Real California Gouda Cheese

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If you're looking for holiday dinner inspiration, look no further than this mushroom and kale strata. It's a nutritious and delicious casserole that can serve your friends and family during your holiday meal. Plus, it's affordable with its seasonal ingredients and is vegetarian to boot!

You might notice that this strata is dreamy, and that’s because it's layered with Real California ingredients – from the milk and cheese to the heavy cream, gouda, and Dry Jack. And in between those layers? A whole lot of vegetables! You'll be surprised to find that all of these nutrient-packed ingredients can fit into on 12-inch cast-iron skillet, but they sure can.

Stratas are essentially a savory bread pudding and are a lot of fun to make. Even though there are a few steps involved, they're simple and easy to put together. This strata makes for a one-pan skillet meal as well, which means that there's little to clean up when everything is said and done.

I love making casseroles like this because vegetables and dairy pair so perfectly together – in taste AND nutrition! Packed with essential vitamins and minerals, be sure to look for the Real California Milk seal on dairy products when you're shopping for your holiday meals at stores across the U.S.

Cheesy Kale, Mushroom, and Fennel Strata with Real California Gouda Cheese

Time: 1 Hour, 30 Minutes
Serves: 6-8

Ingredients
8 oz sourdough bread, cubed into 1" pieces
4 Tbsp. Real California butter, divided
1 tsp garlic, minced
1 tsp fresh rosemary, finely chopped
8 oz cremini or shiitake mushrooms, thinly sliced
Kosher salt and freshly ground black pepper
2 fennel bulbs, halved, cored, thinly sliced
1 small bunch kale, stemmed, torn into pieces
6 large eggs
1 Tbsp. Dijon mustard
1-2 tsp tabasco sauce
Pinch of nutmeg
1 tsp lemon zest
1 cup Real California milk
½ cup Real California heavy cream or half & half (for a lighter option)
1 cup Real California gouda cheese, grated, divided
1/3 cup Real California Dry Jack cheese, grated, divided

Directions
Preheat oven to 250°F. Add bread cubes to a rimmed baking sheet and bake until starting to just crisp around the edges, about 7-8 minutes. Remove bread from heat and allow to cool. Increase heat to 350°F.

Heat 1 tbsp butter in a 12-inch cast-iron skillet over medium-high. Add garlic and rosemary and cook until fragrant, about 1 minute. Add mushrooms in batches, seasoning with salt and pepper to taste. Cook until golden, about 4 minutes. Transfer mushrooms to a bowl.

To the same skillet, heat 1 tbsp butter over medium-high heat. Add fennel and season with salt and pepper to taste. Cook until softened, about 6-8 minutes. Return mushrooms to the skillet. In batches, stir in kale until wilted, about 5 minutes. Transfer vegetable mixture to a bowl.

In a large mixing bowl, whisk eggs, Dijon, tabasco sauce, nutmeg, and lemon zest. Then whisk in the milk and heavy cream with ½ tsp salt and 1/8 tsp freshly ground black pepper.

Wipe out the skillet and coat with 2 tbsp butter. Layer half of the sourdough in the skillet and follow with half of the vegetable mixture and half the gouda and Dry Jack. Repeat with remaining bread and kale. Pour over the whisked eggs and press down into the bread with a spatula. Top with remaining gouda and Dry Jack.

Transfer skillet to the oven and bake for 35 minutes, until golden brown. Remove from heat and serve warm.

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If you loved this recipe, you will also love my recipes for: Real California Milk Charcuterie Board, Thanksgiving Skillet Pizza, and Real California Breakfast Salad!

Thanksgiving Skillet Pizza

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It’s always fun to get creative with leftovers on Thanksgiving, but this pizza stands out as one of my favorite ways to accomplish zero waste after celebrating the holiday. It’s simple to make and is a great way to entertaining friends and family over the holiday weekend.

Using leftover sweet potatoes as the base for the pizza is genius because 1. They’re super delicious and 2. They add an abundance of vitamins and minerals that nutritionally pair well with mozzarella, which is high in protein.

When you top the pizza with a cup or so of leftover vegetables, like roasted Brussels sprouts, mushrooms, spinach, and carrots, and you’ve got yourself one nutritional powerhouse. And you’re making sure that no food goes to waste!

As California is a source for quality, sustainable dairy foods, be sure to look for the Real California Milk seal on dairy products this holiday season. For more nutrition information and healthy recipe ideas, visit RealCaliforniaMilk.com.

Thanksgiving Skillet Pizza

Time: 45 Minutes
Serves 4

Ingredients
1 (8-ounce) ball pizza dough
2 cups mashed sweet potatoes
1/4 cup sliced mushrooms, cooked
1/4 cup spinach, cooked
1/4 cup roasted Brussels sprouts, cooked
1/4 cup carrot spirals, cooked
1 cup roasted turkey, shredded
1/3 cup cranberry chutney, divided
3 tsbsp olive oil
8 oz shredded Real California mozzarella cheese
1/4 cup red onion, sliced
1 banana pepper, sliced
1/4 red onion, sliced
1 tsp crushed red pepper flakes
Kosher salt and freshly ground black pepper

Directions
Place pizza dough in a lightly oiled bowl and let sit for 30 minutes, allowing dough to come to room temperature.

While dough rests, preheat oven to 500 degrees F. Warm up sweet potatoes, mushrooms, spinach, Brussels sprouts, and carrot spirals in the microwave. Drain any excess liquid from vegetables. Combine shredded turkey with 1/4 cup cranberry chutney in a small bowl.

On a lightly floured pizza peel, stretch pizza dough into a 12-inch round.*

Heat a 12-inch cast iron skillet over medium-high heat. Drizzle in 2 tbsp olive oil and quickly transfer the dough to the skillet. With a spatula or a cooking spoon, press the dough up along the edges and brush the top of the pizza with 1 tbsp olive oil. Reduce heat to medium and cook dough, rotating every 30 seconds or so, until golden brown and crispy, about 3 minutes. Flip the dough over and remove from heat.

 Spread sweet potatoes over the dough with a spatula and top with half the mozzarella. Top the pizza with the turkey, cooked vegetables, red onion, and sliced peppers. Sprinkle over remaining mozzarella and red pepper flakes. Season with kosher salt and freshly ground black pepper if desired. Bake until the cheese melts and the dough is golden brown, about 8 minutes. Remove from heat and transfer to a cutting board.

 Spoon remaining chutney over the pizza and slice into wedges.

*Note: You can use a wooden cutting board if you do not have a pizza peel.

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If you loved this recipe, you will also love my recipes for: Garden Vegetable Pizza Party!, Breakfast Pizza with Real California Milk Mozzarella Cheese, and Pizza Two Ways

Fall Roots Soup with Real California Yogurt

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Fall into this vegetable-forward soup with Real California yogurt!

This rooty soup is full of just about everything you’re craving when it comes to Fall ingredients. From the sweet carrots, earthy beets, and licoricey fennel to the fermented carrots, apples, ginger, and garlic – there is an incredible amount of flavor going on. 

To hone all of these flavors together, I rounded the soup out with Real California Yogurt, which also made for a scrumptious mouthfeel. Real California Milk products are sustainably produced and nutritious! Their dairy farmers believe in responsibly produced, healthful dairy foods that nourish people and foster a sustainable future.

When you combine Real California Milk products with seasonal, nutrition-packed ingredients like these, you know you’re doing your body and the environment some good!

For more nutrition information and healthy recipe ideas, visit http://www.realcaliforniamilk.com

Fall Roots Soup with Rea­­l California Yogurt

Time: 45 Minutes
Serves 6-8

Ingredients
Extra virgin olive oil
1 stick (8 tbsp) Real California butter
½ lb shallots, peeled and thinly sliced
2 tbsp garlic cloves, minced
1 tbsp ginger, minced
1 small fennel bulb, chopped
1 large beet, peeled and chopped
1 medium gala apple, cored chopped
2 large carrots, peeled and chopped
1 lb fermented carrot slices
2 quarts chicken or vegetable broth
1⁄2 cup hard apple cider
2 tbsp lemon juice
2 cup plain, whole Real California Yogurt
1 small bunch beet greens
Kosher salt and freshly ground black pepper

Fall Spice Mix
1 tsp ground coriander
1 tsp ground caraway
1 tbsp turmeric
2 tsp ground fennel
¼ tsp ground cumin

To Garnish
Real California Yogurt
Julienned carrots

Instructions
In a large pot or Dutch oven, warm ½ cup olive oil and 1 stick butter over medium-high heat. Add shallots, garlic, and ginger, and stir until softened, about 5 minutes. Add fall spice mix and stir until fragrant, about 30 seconds. Stir in fennel, beets, apples, fresh and fermented carrots, and cook until al dente, about 10 minutes.

Add the chicken broth, cider, lemon juice, and simmer until the vegetables are completely tender, 25–30 minutes. Allow soup to cool slightly.

Heat 1 tbsp olive oil in a medium skillet. Add beet greens and season with Kosher salt and freshly ground black pepper. Cook until wilted and remove from heat.

Stir in 2 cups Real California yogurt into the soup and season with salt and pepper to taste. Transfer to a blender in batches and blend into a smooth puree. Plate soup into bowls and garnish with yogurt, carrots, and beet greens.

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 If you loved this recipe, you will love my recipes for Real California Breakfast Salad with Garden Herbs, Eggs, Real California Cheese and Avocado, Chicken and Sweet Potato Tortilla Pie with Real California Mexican Cheese Blend, and Sopes with Potato-Chorizo Hash and Real California Queso Fresco.

Maya Kaimal Chicken Chaat

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You may think you know a lot about Indian food, but how much do you know about chaat?

I haven’t tried every type of chaat, but what I do know is that it’s a savory Indian street food that’s typically considered a snack or appetizer. The word chaat is likely derived from the Hindi word “chatna,” which means to lick. This proposed etymology makes a whole lot of sense to me because I’m bound to lick my fingers clean whenever chaat is in front of me!

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Maya Kaimal’s incredibly edible Tandoori Chicken Bites are perfect for an easy, homemade chicken chaat. They’re quick to cook up and become so chaat-like when you add aromatics like garlic and ginger with Indian spices, chilies, and freshly chopped vegetables!

If that description just made your mouth water, we’re on a similar foodie level.

There are actually many variations of chaat with main ingredients ranging from chicken, potatoes, chickpeas, to paneer. But they all have similar ways of being prepared.

Many chaat variations have an element of fried bread, which makes for great texture, but honestly, it’s the sweet, tangy, and salty flavor profile of chaat that really gets me. And it’s all due to the spice mix – chaat masala powder!*

 If you haven’t played around with chaat masala, you’re going to want to. The mango, citric acid, ginger, and mint make up the sweet and tangy flavors while the coriander, cumin, black rock salt, and pepper make up the salty and savory.

 For those in the Bay Area, Maya Kaimal’s Tandoori Chicken Bites can be purchased at several locations including Danville, Santa Clara, Mountain View, Livermore, Sunnyvale, San Jose, Tracy, Fremont, San Jose, and Hayward.

Aside from chaat, these bites also great for a wide number of chicken dishes, including curries, wraps, salads, grain bowls, and pasta! How creative you want to get is up to you!

* Note: Chaat masala powder can be easily ordered online or purchased at many Indian/international markets.

Maya Kaimal Chicken Chaat

Time: 30 Minutes
Serves: 4-6

 Ingredients
2 tbsp peanut oil
1 small red onion, chopped
1-2 serrano peppers, seeded, chopped
3 birdseye chilies, seeded, roughly chopped (optional)
1 ½ tsp garlic, minced
1 ½ tsp ginger, minced
24 oz Maya Kaimal Tandoori Chicken Bites
1 (15 oz) can chickpeas, drained
1 ½ tbsp tomato paste
1 ½ tbsp garam masala
1 tsp chaat masala
1 cup seedless cucumber, chopped
2 roma tomatoes, chopped
2 tbsp lemon juice
¼ cup cilantro leaves
Kosher salt and freshly ground black pepper, to taste

To Serve
Yogurt of choice
½ cup pomegranate seeds
Sliced birdseye chilies (optional)
1 cup sliced green onions
Lemon wedges
Naan or brown rice

Directions

Heat oil over medium heat. Add red onion, serranos, birdseye chilies, and cook until softened, about 5 minutes. Stir in garlic and ginger until fragrant, about 30 seconds. Toss in chicken bites, chickpeas, tomato paste, garam masala, chaat masala, and cook, stirring, for about 2 minutes. Add cucumbers and fresh tomatoes and cook until the chicken is warmed through, about 5 minutes. Stir in lemon juice and cilantro. Season to taste with salt and pepper if desired.

Serve chaat on plates and spoon over yogurt. Top with pomegranate seeds, birdseye chilies, and green onions. Serve with lemon wedges and roti on the side.

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If you liked this recipe, you will love my recipes for Salmon Tikka with Everyday Dal Red Lentils, Chicken Tikka Masala Enchiladas, and Everyday Dal Tamarind & Kidney Bean Pizza

Mixed Berry & Vanilla Rice Pudding Parfaits

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There’s not much better than a dessert than a fruit-forward dessert that is quick, and easy to put together! Oh, and did I mention delicious? 

This Maya Kaimal vanilla rice pudding makes for the perfect Diwali dessert. It’s infused with Madagascar vanilla, cinnamon, and raisins, and absolutely hits the sweet spot! Topped with fresh berries and layered with a nut crumble, the textures of this parfait will keep you wanting for more.

For those in the San Francisco Bay Area, you can find Maya Kaimal’s vanilla rice pudding at the following Costco locations: Danville, Santa Clara, Mountain View, Livermore, Sunnyvale, San Jose, Tracy, Fremont, San Jose, and Hayward.

Whether you celebrate Diwali or not, this is a simple dessert you will not want to miss!

Happy Diwali everyone!

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Mixed Berry & Vanilla Rice Pudding Parfaits

Time: 10 Minutes
Serves: 4

Ingredients
1 cup fresh strawberries, sliced
1 cup fresh blueberries
½ tsp thyme leaves
¼ cup granulated sugar
1 tbsp lemon juice
2 cups roasted almonds
½ cup dried cherries
2 tsp cinnamon
16 oz Maya Kaimal Vanilla Rice Pudding

Directions
In a medium bowl, combine strawberries, blueberries, thyme leaves, sugar, and lemon juice, and set aside.

Add almonds, cherries, and cinnamon to a food processor. Pulse until the almonds break up into crumbs.

Divide the pudding between four glasses. Top with a layer of nut crumbs and spoon over strawberries and blueberries. Garnish with additional thyme leaves if desired.

Serve immediately or chill overnight until ready to serve.

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If you liked this recipe, you will love my recipes for Berry and Nectarine Crumble, Rye Bread Toast with Fromage Blanc and Cherry Tomatoes, and Passion Toast: Lox with Real California Milk Queso Fresco!

 

Real California Breakfast Salad with Garden Herbs, Eggs, Real California Cheese and Avocado

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It doesn’t get much more refreshing than this romaine salad with Real California Milk cheese. Get ready to hit the fall reset button because this meal-worthy salad is topped with perfect hard-boiled eggs, avocado, fresh chives, and mint. It’s as decadent as it is healthy!

 Did you know that California dairy products are a delicious way to get essential vitamins and minerals? You can use the product locator to find products at a store near you:

Real California Breakfast Salad with Garden Herbs, Eggs, Real California Cheese and Avocado

Time: 20 Minutes
Serves 4
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Ingredients
8 oz Real California cheese (Monterey jack, queso fresco, feta or cheddar), broken into ½-inch pieces
1 clove garlic, minced
Kosher salt and freshly ground black pepper
Extra virgin olive oil
6 large eggs
3 hearts of mixed romaine lettuce, trimmed and washed
2 lemons, halved
1 avocado, cut into slices
1 small bunch watercress
3 Persian cucumbers
1/3 cup chives
1/3 cup fresh mint

To Serve
Toasted baguette

Directions
In a medium bowl, add cheese, minced garlic, and season with kosher salt and freshly ground black pepper. Cover cheese with olive oil and set aside.

Bring 1 inch of water to a boil in a medium saucepan. Ladle in eggs, cover, and continue to boil for 10 minutes. Allow eggs to cool – do not shock in a cold water bath. Peel and halve eggs.

Line plates with romaine lettuce and squeeze liberally with lemon juice. Top with avocado, watercress, cucumber, and eggs.

Season the salad with kosher salt and freshly ground pepper. Garnish with fresh chives and mint and serve with a toasted baguette.

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If you loved this recipe, you will love my recipes for Easy Chicken and Blue Cheese Salad with Honey Mustard Vinaigrette, Greek Salad with Seared Salmon, and Real California Milk Charcuterie Board