San Francisco Food & Travel Guide

Uji Time

It was my first time visiting San Francisco. I went for a lil mini vacation, but definitely stuffed in A LOT of attractions but mostly a lot of FOOD! Follow along as I show you where to eat, what to do and where to stay in SF! We swapped into two hotels, one being Argonaut Hotel that was right on Fisherman's Dwarf and the other one being more into the city and "downtown" ish vibes and area. We ate ice cream, thai food, prime rib, seafood.. dessert. you literally name it! Read along for more. 

Lindseyeatsla_SanFran-2.jpg

Rooster And Rice

The first thing we did when we landed - picked up some hainanese chicken from Rooster and Rice. Although a simple dish, this place did one of my favorite renditions of it. There are two locations so you can definitely stop by on your next trip! 

Blue Mermaid SF 

Located inside the Argonaut Hotel, Blue Mermaid is a seafood driven and focused concept right on Fisherman's Wharf. We went for a leisurely lunch right downstairs from our room. :) We got ahi tuna tacos (because I can never NOT order those on the menu!) Oysters, a seafood feast of cioppino with shrimp, mussels, crab + the works. 

4505 Meats

BBQ PLEASE! As if we weren't eating enough, we added on a BBQ place + OMG. I feel in love with this burger. It had a sesame and scallion bun and gruyere cheese on a grassfed patty. Go here + get that! 

The Argonaut Hotel

Step inside the The Argonaut Hotel! Oh my gosh, this hotel suite was something that I've just dreamed about. Take a look at this TUB! After walking, eating and being on the town all day, there was nothing I wanted to do more than to jump in the jacuzzi/tub and soak up. Not to mention, they had bath salts right on the side of the bathtub to place in. I am now so inspired to make sure I have this in my future house! hah!

I loved everything about this hotel, it was SO close to the water and was right on Fisherman's Wharf. 

Lindseyeatsla_SanFran.jpg

China Live SF

The Vibe at China Live SF was unlike anything I've seen in LA. It was an underground Chinese restaurant with all different booths of chefs making dim sum, to slicing the pecking duck. You can also shop a lot of the products you eat during dinner at their store next door, AH MAZING. Food, cocktails, vibe, 100. come to LA asap! 

The Mill SF 

It was almost time for us to say goodbye to SF, and we were honestly slowing down from how much food we had been eating. :o lol! So we decided to chill out at The Mill SF. We got coffee, iced hot chocolate and 2 toasts, both amazing. You can see them making their bread fresh when you're walking in the back. Not to mention cute AF vibes in here! 

D659D514-328C-4CA5-91EA-6C0AA8F90547.JPG

How could we not visit the Painted Ladies?! :) 

Wrap Up (also featuring a lot we went to not pictured)

Food/Desserts/Snacks:

  • Rooster and Rice
  • Salt and Straw
  • 4505 Meats (Get the BURGER!)
  • Boba Guys
  • Lililiho Yacht Club (make a reservation - we didn't and we actually STOOD and ate our whole dinner. was a very delicious dinner but a very interested one standing the whole meal! :o) lol
  • Blue Mermaid SF
  • Uji time
  • Codmother Fish and Chips
  • China live SF
  • The Mill SF
  • House of Prime Rib
  • Joe & The Juice
  • Ippudo USA Ramen 
  • Super Duper Burgers

Attractions/Tourist: (there is A LOT more touristy things, but I generally stuck to the foods) :p

Hotels:

Chicken Satay Skewers

Chicken Satay Skewers.jpg
print recipe
Chicken Satay Skewers
Ingredients
  • 1 cup coconut milk
  • 1/2 tsp turmeric
  • 1/2 tsp cayenne
  • 1 tsp fish sauce
  • 1 tsp vinegar
  • 1/2 tsp chile flakes
  • 1 tsp sliced ginger
  • 1 cubed shallot
  • 1 cubed cucumber
  • salt and pepper to taste
Instructions
1. Cube your chicken and make your marinade by mixing in cucumber milk, salt, pepper, turmeric, cayenne, fish sauce, soy sauce, vinegar, chile flakes and ginger. Let marinade for 1 hr-overnight.2. Heat a pan with olive oil until hot, place your cubed chicken on wooden skewers and grill until charred and cooked through. Tip! Soak your wooden skewers in water overnight or an hour or two before so they don't burn.3. Serve with a cucumber, shallot salad and peanut sauce. 

Keep up with me on Instagram @lindseyeatsla. And shop my favorite products here! 

1116_Chicken_Skewers-2.jpg

Almond Milk Plant-Based Vegetable Curry

Vegan Vegetable Curry.jpg

I LOVE making curries. You just throw everything in one big pot and voila! Make some white steamed rice on the side and you are GOLDEN! We cooked up some Plant-Based Vegetable Curry filled with cauliflower, onions, potatoes and a punch of spices. It’s light but filling and the almond milk flavor from the Califia Farms Original Almondmilk kills it in this dish!

Vegan Vegetable Curry-4.jpg

Ingredients For the Curry:

Directions:

  1. Melt oil in a pan with your diced onion and 3 Serrano peppers, sauté until translucent.

  2. Add curry powder, fresh ginger, coriander, cumin, cinnamon, salt pepper and tomato paste

    and stir.

  3. Add in the cubed potatoes and stir so all the flavors are combined. Then add vegetable

    broth and cauliflower and go to high heat to bring to a boil.

  4. Lower the heat and let the potatoes cook through. In the meantime, mix your tapioca powder

    and almond milk until its a smooth texture and make sure its not clumpy. Add the mix to the curry and let simmer.

  5. Add some cashews and basil and stir for a couple minutes. Top your curry off with white rice, Serrano pepper, cashews and cilantro.

  • 1 cup diced white onion 2 tsp sliced fresh ginger 1 tsp curry powder
  • 1 tsp cinnamon
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp olive oil
  • salt and pepper to taste
  • 3 cups cubed potatoes
  • 2 cups cauliflower florets
  • 2 tsp tapioca starch
  • 3-4 tsp water
  • 2 cups vegetabe broth
  • 2 cups Califia Farms Original Almondmilk
  • 5 serrano peppers sliced
  • white rice
  • 2 tsp tomato taste

For Garnish:

basil, cashews, cilantro

Vegan Vegetable Curry-2.jpg

Korean Spiced Rack Of Lamb with Tzatziki and Cucumber Salad

Korean Lamb Chops_-4.jpg

It's Valentine's Day AND Lamb Lover's Month! Nothing says Valentine’s Day to me like a big rack of lamb! Woo you and your date with this Korean Spiced Rack of Lamb from American Lamb with Tzatziki and Cucumber Salad + snuggle in for a cozy night in. Save the leftovers or even have another couple over, make it a girls night, you name it, we’ve got you covered! Peep the recipes below for the full dinner spread for the perfect date night for vday! Light some candles, set up some flowers, get your favorite place settings out and let’s go!

Korean Lamb Chops_-12.jpg
Korean Lamb Chops_-3.jpg

Rack of Lamb Marinade:

  • 1 rack of American Lamb
  • 1 tsp soy sauce
  • 1⁄4 cup ginger sliced
  • 8 cloves of garlic minced
  • 1 tsp chile powder
  • 1 tsp sesame oil
  • 1⁄2 T sliced thinly sliced pear 1⁄2 tsp paprika
  • 1⁄2 tsp pepper
  • 1 sliced serrano pepper
  • 1 tsp rice wine vinegar
  • 1 tsp sesame seeds
  • 1⁄2 tsp salt

Cucumber Banchan Salad:

  • 1 shallot sliced
  • 3-4 cucumbers
  • 1 tsp vinegar
  • 2 tsp Sriracha
  • Black and white sesame seeds 1 tsp sesame oil
  • 5 spice (1 tsp salt, 1 tsp pepper, 1 tsp garlic powder, 1 tsp chile flakes) 
  • 1⁄2 tsp sugar Furikake

Pesto Sauce:

  • 1/3 cup Pine nuts 1⁄4 cup fresh basil 1⁄2 cup parsley
  • 1⁄2 cup cilantro
  • 4 cloves garlic
  • 1 juice of lemon
  • 1 tsp lemon zest
  • 1/4 cup oil
  • 1/4 cup pecorino or Romano cheese
  • salt and pepper to taste

Tzatziki Sauce:

  • 1⁄3 cup chopped dill
  • 1⁄3 cup mint
  • 2 cloves garlic
  • 200g greek yogurt
  • 2 juice of lemons 
  • Salt and pepper to taste
  • 2 cucumbers

Hummus - store bought

Rice - package instructions

Directions:

  1. Start to marinate your rack of lamb with the spices and sauces listed. Make sure you get it all throughout the rack of lamb and lather it on. Set aside in the fridge.

  2. While that’s marinating, make your pesto to drizzle on top of the lamb, slice and mix your cucumber salad and make your tzatziki.

  3. For the tzatziki make sure that you dice your cucumbers really thin, you can even use a cheese grater, but if you want some bite of texture, just cut really thinly. Mix your dill, mint,garlic, yogurt, lemon, salt, pepper and cucumber together and set aside.

  4. Start to make your lamb! Preheat your oven to 400 degrees and heat a cast iron with a little bit of olive oil on medium-high heat and let get HOT! Once hot, place your rack of lamb and let sear on both sides, around 4-5 minutes on each side.

  5. Once the lamb is seared, place in the oven for 10-15 minutes until cooked to a medium rare.

    *If you like it more cooked through, leave it in for another 5 minutes. After its cooked, let it sit for about 5-10 minutes.

  6. Start to slice your rack of lamb off the bone to make “chops”, top with pesto and serve alongside your cucumber salad, tzatziki, some store bought hummus, fluffed white rice, and your favorite simple salad!

Korean Lamb Chops_-2.jpg

Tossed Taco Salad with Rainbow Veggies

Tossed Taco Salad-9.jpg

I am literally obsessed with making all kinds of colorful salads. There is just something about a meal with lots of colors that makes it so much more fun to eat. Today, we made this plant-based tossed taco salad with roasted corn, black beans, avocado, onions, tomatoes, tortilla chips, and greens! Oh and don’t forget a creamy homemade avocado dressing made with Califia Original Almondmilk that turned out super creamy and delicious! When you have a full, creamy and healthy salad dressing, it helps fill you up faster than just a regular balsamic & oil dressing. Read on for the full recipe below!

Tossed Taco Salad.jpg

Directions:

  1. Preheat your oven to 400 degrees and slice the corn off the cob

  2. When oven is ready, place the corn on parchment paper with your choice of spices (we used

    1 tsp salt, pepper, garlic and paprika) and let roast for about 20 minutes.

  3. While that’s roasted, prep your other veggies. Dice your tomatoes, onions, lettuce, cilantro

    and drain back beans.

  4. Get a blender or food processor and start to make your dressing by adding lemon, cilantro,

    garlic, avocado, almondmilk and salt and pepper to taste.

  5. Time to assemble your salad. Mix all components together with your dressing. Top with

    cilantro, 1/2 of a sliced avocado and 1/2 mashed for texture. Enjoy!

Salad Ingredients:

  • 4 roma tomatoes diced
  • 1 red onions sliced
  • 2 ears of corn roasted
  • 1 head chopped romaine lettuce 1 can black beans
  • cilantro for garnish
  • 1 avocado (1/2 sliced and 1/2 mashed) 1 cup tortilla chips smashed

Dressing:

Tossed Taco Salad-3.jpg

The Annex Oxnard Food Tour

The Annex Oxnard-0675.jpg

I just found a new reason to travel to Oxnard: The Annex at The Collection Riverpark. The first thing comes to mind is that this is the perfect stopping place when you're headed to Santa Barbara, or just want to get away from LA for a day. The Annex is a newly opened food destination with tons of different food vendors ranging from all flavors and cuisines. Food is the center-point here, but there is also a jewelry shop and a soft goods shop with items like Balsamic Vinegar and Oils! Not to mention cute items for your household! Curious to see what's inside The Annex? We outlined our full Food Tour below. 

Oh PHO! Love Pho to start on The Annex food tour. We tried the regular beef pho and an amazing vermicelli beef bowl with peanuts, green onions and the works (this was SO good and filled with so much flavor!) It was a great start to a food-filled day. 

The Annex Oxnard-0552.jpg

Now head on over to Seoul Sausage and grab your favorite hot dog and tater tots. Don't forget to pair it with some Bottle & Pint beer, just right next door! There is tons of seating around The Annex so you can go ahead, order a few different things from different vendors and meet back to eat! 

The Annex Oxnard-0726.jpg

Next up! Let's first take a moment to note these stunning, bright, vivid and beautiful red plates and cups from Ragamuffin Coffee Roasters. They serve up some gluten free pastries and we even tried a vegan one :o I wanted to take it home for my sister (she is vegan) but I couldn't help but try myself. ;) Stop by here to grab your daily coffee (don't forget the latte art!) What pairs even better with a daily cortado?! A nice big rock and bracelet from the Sueño Jewelry Studio. You can choose from tons of different jewlery options at the store as well, so you can do some shopping while you eat! 

The Annex Oxnard-0757.jpg

The poke trend is still hot! But at Poke Ceviche, you can top yours off with something a bit special... Taki's! I remember when I was in high school, I would get these for lunch from our vending machine so it's super nostalgic for me. Yes, I didn't eat the most healthy lunch ;) They have other items on the menu in addition to poke, like these poke tacos! Nom! 

The Annex Oxnard-1166.jpg

You can't have a food hall without hand crafted sandwiches and burgers. Head to Scratch Sandwich Counter and get their take on sandwiches and burgers. Including their homemade ketchup, it has a subtle sweet flavor from the fresh tomatoes they use. (p.s you can also pick it up at Whole Foods!) 

The Annex is the best of ALL worlds! There is breakfast, dessert, tacos, sandwiches, poke, jewlery and just a sweet vibe all around. After eating your way through The Annex, head out to the other areas and shop around - outside of the Annex is a HUGE shopping center with all of my favorite shops, so you already know I walked around and shopped a bit... and also needed to walk off all this food I ate! Which vendor would you want to go try?! 

Conquer Game Day: Ahi Tuna Boats with Butternut Squash & Avocado Salsa

Taylor Farms_Lindseyeatsla.JPG

Game day is almost here and there is nothing better than getting together to make your favorite appetizers, wings, dips -- you name it! Ditch your traditional guacamole and mix it up with these two amazing avocado recipes that are stunning visually and taste even better! For this years treats, we are mixing up some Ahi Tuna Boats with Butternut Squash and Avocado Salsa from Taylor Farms and Mission Produce Avocados. The best part is that these are crazy easy recipes that you can literally make it no time!

Head to @missionavocados or @yourtaylorfarms to enter a big GAME DAY Giveaway rn!! win a case of @missionavocados and @yourtaylorfarms greens and $100 Gift Card. Here's how to enter:

  • Follow @missionavocados + @yourtaylorfarms
  • Tag at least 3 friends that you are celebrating the #GameDay on the brand's posts
  • For an extra entry, share your #NotJustGuac recipes, such as this one! Giveaway closes 1/31 at 12pm PST. Winner will be announced 2/1. #NotJustGuac
Lindseyeatsla_TaylorFarms_-10.jpg

Butternut Squash and Avocado Salsa:

Directions:

  1. Start by preheating your oven to 400 degrees and get your cubed Butternut Squash and cut one more time in half. When preheated, place in the oven with 5-6 garlic cloves, paprika, Chil flakes, salt and pepper. Let roast for about 20-30 minutes.

  2. While that’s roasting, chop your tomatoes and basil for the salad.

  3. Take your ahi tuna and cube it and place in a bowl with 1 package of Taylor Farms Kale Mixture (use just the mixture and croutons, the kit comes with cheese and dressing! You can set aside to use for another meal!) Add sesame oil, soy sauce, sesame seeds, lemon juice and garlic powder. Set aside and let marinate.

  4. Time to assemble! Take out your roasted butternut squash and let cool for about 20 minutes, once that’s cooled, mix with 2 cubed avocados, the basil tomatoes and lemon. Serve with your choice of chip (we used pita chips!)

Slice your avocados in 1/2 to make “Boats”. Add in your tuna mixture and top with furikake. Get your forks, spoons and get ready to feast!

  • 4 cups cubed Taylor Farms Butternut Squash
  • 2 Mission Produce Avocados
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp chili flakes
  • 1 tsp oil
  • 5-6 whole cloves garlic (to roast with the squash) handful of chopped basil
  • 1/4 cup chopped tomatoes
  • 1/2 lemon
  • salt and pepper to taste
  • Pita Chips
  • Handful of Basil

Ahi Tuna Boats:

  • 2 6oz sushi grade ahi tuna
  • 4 Mission Produce Avocados halved (8 boats)
  • 1 Taylor Farms Kale Chopped Salad (omit cheese and dressing)
  • 2 t sesame oil
  • 3 t soy sauce
  • 1 tsp white sesame seeds
  • 1 tsp black sesame seeds
  • 1/2 lemon juice
  • 1/2 tsp garlic
  • topped with furikake
  • salt and pepper to taste

 

Easy Recipes to Start off 2018!

Lindseyeatsla_WholeFoods365-15.jpg

It’s almost one month into the new year and I’m already a little bit on my lazy side. I’ve been trying to incorporate recipes that are full of flavor, easy to make and a short list of ingredients. This blog post covers all the types of those recipes; a healthy and fast salmon skillet, a little more of an unhealthy twist for fried mini shrimp po’ boys and pick-it-up fresh gnocchi. All ingredients were purchased at the new Whole Foods Market 365 in Santa Monica, CA! It felt like a party in there with all their fresh produce, packaged foods, my favorite brands (ehem harmless harvest + vital farms!) and don’t forget the mochi bar ;) Read more for the full three recipes!

Directions:

  1. Boil your water with salt, when boiled, add in your gnocchi. When it floats to the top, it’s ready.

  2. In a skillet, heat the plum sauce for a few minutes and add in your finished gnocchi and a little dash of pasta pasta. Top with basil and enjoy!

Sweet Potato Gnocchi with Tomato Plum Sauce

• one container of Sweet Potato Gnocchi from Whole Foods Market 365 • one container of Tomato Plum Sauce from Whole Foods Market 365

 

Lindseyeatsla_WholeFoods365-5.jpg

Mini Shrimp Po' Boys

  • 4-5 mini baguette/rolls of your choice (I got mine from Whole Foods Market 365 
  •  1 cup flour
  • 1 cup panko
  • 1-2 eggs for your fried shrimp
  • 1/2 tsp Sriracha mayo per sandwich to spread on your bread 1 cabbage, thinly chopped
  • 3-4 tomatoes thinly sliced
  • cilantro for garnish
  • 1 lemon for garnish
  • For the Shrimp Marinade
  • 2 packages of shrimp from Whole Foods Market 365
  • 1 tsp garlic powder
  • 1 tsp cayenne
  • 1 tsp turmeric
  • 1 tsp paprika
  • 1 tsp chile flakes
  • 1/2 tsp oil
  • salt and pepper to taste

Directions:

  1. Get your shrimp marinade ready and set aside for 20 minutes.
  2. Prep your other ingredients, slice your tomatoes, cabbage and baguette.

  3. Get your frying process prepared, gather a plate of panko, plate of flour and then 2 eggs beaten.

  4. Heat a pot of oil (we used vegetable oil). Dredge your marinated shrimp in the flour, then the egg mixture, then the panko. Put in the hot oil for about 3-4 minutes until crispy. While it’s frying, you can toast your buns with a little bit of butter.
  5. Once all your shrimp is ready, assemble your sandwich, place on your sriracha mayo, shredded cabbage, sliced tomatoes, the fried shrimp and you can top with fresh lemon and cilantro.
Lindseyeatsla_WholeFoods365-9.jpg

One Pan Salmon with Potatoes and Tomatoes

Directions:

  1. First, make your pesto by adding all the ingredients in a blender or food processor. Set aside.

  2. Heat a pan with oil and add in your mini potatoes and desired spices and grill until crispy and cooked

    all the way through.

  3. Take your potatoes out and place in a bowl.

  4. Add your salmon filets on the same pan and grill with garlic powder, chile flakes, oil, salt and pepper.

    Add in the tomatoes and let them char and build up flavor and your potatoes back in. When everything is done and cooked, top with fresh basil and your homemade pesto.

  • 4 filet farmed Atlantic Salmon (2 packages)
  • 1 Cup mini tomatoes (cut in 1/2s)
  • 1 Pack of Rainbow Mini potatoes (cut in 1/2s) 1/2 tsp garlic powder
  • 1/2 tsp chile flakes
  • 1 tsp oil
  • salt and pepper to taste
  • fresh basil to garnish

Pesto

  • 2 cups basil
  • 1/4th cup nut of your choice 6 cloves garlic
  • 1/4th cup cilantro
  • 1 juice of lemon
  • 1 tsp lemon zest
  • 1/4 cup oil
  • 1/4th cup pecorino romano salt and pepper to taste

How delicious!? Now.. time to slay 2018!

Lindseyeatsla_WholeFoods365-2.jpg

Grilled Pitas with Balsamic Bacon Jam, Pesto and a Fried Egg

Lindseyeatsla_FarmerJohn-2.jpg

Breakfast game strong! Grilled pitas with balsamic bacon jam, pesto and sausage links. You can def make the jam and pesto ahead of time which allows for less than a 20 min prep for a dream come true brunch. I topped the recipe off with more crispy bacon because why not. 

What’s really special about this bacon jam is that we cubed it in large chunks so you get a big bite and crunch from both the bacon and the onions all at once, instead of a creamy “spread”. The freshness of the pesto works perfectly well with the jam and the fried egg on top. Enjoy & read on for the full recipe! 

Lindseyeatsla_FarmerJohn-4.jpg

Pesto: 

Directions: 

  1. Start by dicing your onions and cubing 4 strips of bacon. Heat a pan and add your bacon until it cooks down and gets translucent, about 10-15 minutes.
  2. Add in your diced onion and let the bacon fat, bacon and onion sauté for about 20 minutes on medium to low heat. 
  3. While that’s sitting, make your pesto. Throw all ingredients in the blender and place in the fridge until rest of recipe is ready. 
  4. Make your sausage and strips of bacon for more crunch on top.
  5. Once your bacon and onions are cooked down and charred, add in 2 cloves of chopped garlic, cider vinegar, sugar, balsamic and salt and pepper to taste and put burner on low heat. Let sit and reduce for about 30-40 minutes, stirring occasionally, every 3-5 minutes. 
  6. For the pita, you can either fry it with oil and place in the oven or toaster until grilled and toasty. While that’s toasting, make your fried egg and grill up your Farmer John Organic Sausages. 
  7. Now when everything is ready, assemble! Place the finished bacon jam on top of your grilled pita, then your fried egg, crispy bacon strips, pesto and top with black sesame seeds and micro greens. On the side of the pita, include your sausages and fresh tomatoes. Enjoy! 
  • 2 cups Basil
  • 1/4th cup nut of your choice 
  • 6 cloves garlic
  • 1/4th cup cilantro
  • 1 juice of lemon
  • 1 tsp lemon zest 
  • 1/4cup oil
  • 1/4th cup pecorino romano
  • salt and pepper to taste 

FARMER JOHN® All-Natural Bacon Balsamic Jam

  • 4 slices of FARMER JOHN® All-Natural Bacon
  • 1/2 onion diced 
  • 2 cloves garlic 
  • 3 T cider vinegar 
  • 1/4th cup packed dark brown sugar 
  • 2 t balsamic 
  • salt and pepper to taste 

Other Ingredients: 

*This blog post is sponsored by The Bacon Party + Farmer John

Lindseyeatsla_FarmerJohn.jpg

Skillet Chicken Thighs with Tzatziki Sauce

1020_Skillet_Chicken-1708.jpg

One pan dreaming! This one skillet chicken thighs with tzatziki sauce is the perfect night time meal for two or even to make ahead for lunch and guess what, 1 dish and easy cleanup. All you need to do is char your chicken, grill your favorite veggies and lemon slices and voila! 

1020_Skillet_Chicken-1740.jpg

Ingredients:

  • 1 lb chicken thighs 
  • 3 bulbs fennel
  • 3 sliced lemons 
  • 1/2 chopped cauliflower 
  • 1/2 cup chopped green onion
  • 2 tsp salt, pepper, garlic powder, paprika, cumin, cayenne
  • 1 tsp chile flakes 
  • 1/2 cup sweet grape tomatoes
  • 1 tsp olive oil or vegetable oil 
  • top with pumpkin seeds (optional)

For the Tzatziki Sauce: 

  • 1 1/2 cucumbers (1 cucumber grated, 1/2 cucumber diced)
  • 1/2 juice of lemon
  • 1 tsp oil
  • 1 tsp garlic powder 
  • 1/2 tsp salt and pepper
  • 3 tsp sour cream
  • 1 cup plain greek yogurt
  1. Create your dry rub and marinade your chicken in salt, pepper, garlic powder, paprika, cumin, cayenne and 1 tsp chile flakes. Set aside in fridge for 30-1hr. Prep ahead and preheat oven to 400 degrees for later.
  2. Get your sauce made and veggies prepped! Grate 1 cucumber along a zester or cheese grater and put in a bowl with lemon, oil, garlic, salt, pepper, sour cream and greek yogurt, cube 1/2 cucumber just for some crunch and texture. Mix and set in the fridge to let the flavors comes together.
  3. In the meantime, prep your veggies. Thinly slice 3 lemons, cauliflower, fennel (save the stems for garnish and for taste!) Slice chopped green onion to save for garnish.
  4. Heat your pan with 1 tsp olive oil. Take out your chicken and put skin side down and let char and cook, about 7-10 minutes on each side. Take chicken off the heat and set aside. Start to cook your veggies. Let cook down with salt, pepper, garlic, paprika. Add back in your chicken thighs and let cook about 20-25 minutes. 
  5. To finish off the cooking process, place your skillet in the oven for 15 minutes to make sure chicken is cooked all the way through. Top with your tzatziki and eat! 
1020_Skillet_Chicken-1766_1024x.jpg

Lamb Coconut Curry with Pickled Red Onions

lindseyeatsla_lamb-6.jpg

Hello perfect, tender, juicy, spicy delicious lamb coconut curry! Take it up a notch by making your own (easy!) homemade curry paste and tons of toppings like pickled red onions, mint, lime wedges and more. We used lamb loin chops from American Lamb and put both egg noodles and served along side white rice just for more options with serving. Now.. let’s get into it! Full recipe below!

Ingredients:

  • 2 cups coconut milk 
  • 1 package of egg noodles 
  • 4 American Lamb Loin Chops 
  • 1 tsp fish sauce 
  • 4 tsp sugar 
  • 2 tsp salt 
  • 1 tsp pepper 
  • 3-4 cups of water 

Curry Paste:

  • 1/3 cup shallots
  • 1/3 cup fresh garlic
  • 1/3 cup ginger 
  • 1/2 tsp paprika 
  • 1/8th tsp dried lemongrass 
  • 1 tsp salt 
  • 3-4 fresh coriander seeds 
  • 1/2 tsp cumin 
  • 8-10 dried chiles of choice 
  • 3 tsp oil

Garnishes (optional): cilantro, pickled red onion, jalapeño, lime wedges, mint, pickled red onions, Chile flakes

Pickled Red Onions:

  • 1-2 red onions, thinly sliced 
  • 1/2 cup Rice Wine Vinegar
  • 1/2 cup Vinegar
  • 1/2 cup Water
  • 1 tsp peppercorns
  • 1 tsp salt
  • 1 tsp sugar 
  • 2-3 chiles
  • 1/2 beet chopped (for color and slight flavor)

Directions: 

  1. Make your curry paste first by slicing shallots, garlic, ginger and seeded and slicing your dried chiles. Place in a pan (without oil) and just char for about 10-15 minutes. 
  2. Place in a blender with paprika, lemongrass, salt, coriander, cumin and oil. Mix until a paste is formed. Add water if needed. Set aside. 
  3. Make your pickled red onions by slicing red onions and adding in your vinegars, water, pepper, salt, sugar chiles and a beet for color. Set in your fridge for 1-2 hours or keep overnight. 
  4. Once your onions and curry paste are ready, get the curry ready. Get 4 American Lamb Loin Chops and sear them in a big pot. Once seared and crusted, add in 2 cups of coconut milk and bring to a boil. Once bubbling, about 10-15 minutes, add in sugar, pepper salt and fish sauce. Let simmer for 1-2 minutes and add in your water and the curry paste. You can add as spicy as you’d like it, but we added about 1/3rd cup. 
  5. Let your curry simmer and reduce a bit and let lamb cook through and get tender about 20-30 minutes. If it gets too thick, you can always add water. 
  6. Once the lamb is tender, take it out and use a knife or fingers to tear apart and cube the lamb loin chops. Place the cubes back in the curry and stir for another 2-3 minutes. 
  7. When your curry is just about done, make your egg noodles according to the package instructions and start to spoon your curry in a bowl, add your noodles and garnish. 
  8. We added fresh mint, cilantro, pickled red onions, jalapeño, lime wedges and chili flakes but you can add whatever you’d prefer! Serve along some jasmine rice + enjoy!   
lindseyeatsla_lamb.jpg
lindseyeatsla_lamb-10.jpg

My Favorite Props & Ceramics for Food Styling

IMG_2651.jpg

Recently I've been on a major food/cooking/styling props and ceramics kick. I've been looking anywhere and everywhere to find unique and awesome pieces! I was so excited to come back from Thailand with some ceramic pieces and from there just wanted to build my collection even more! I've rounded up my favorite ceramics makers as well as just overall favorite props. 

IMG_6152.JPG

I'm obseeesssing over these background photography boards! no matter what, the light that hits them always looks so good for photography. They are double sided + super sturdy, I use them A LOT for my food photography and styling. You can choose your own styles or they have some that are ready made but most are made to order! 

Misen Knives

IMG_8106.JPG

Everyone that cookes NEEDS some good knives and up until now, I haven't had any good ones. I had one Victorinox one that is awesome, but besides that, I don't have any knife blocks or anything like that so I was in NEED for some really sharp and sturdy knives. I've been trying out the Misen Knives I LOVE them. I definitely recommend. I got the gray. :) 

Boston Potter

IMG_8698.JPG

Boston Potter makes the BEST handmade pottery. Not only that, it's so unique and the shapes and textures are just gorgeous. I want everything in his shop! You can take a look at his etsy shop here. 

Hansleman Pottery

IMG_6347.JPG

As of now, I only have these mini bowls from Hanselmann Pottery but I'm looking to get some more from them ASAP! I loved this shoot I did with them of these Udon Noodle Bowls - isn't it just dreamy? They are really great for mixing bowls, side mixing and prepping for when I'm food styling. They also work perf as side props in the shot. 

Julia E. Dean

IMG_5321.JPG

I'm in love with this huge plate above! But also this shop has the most adorable mugs. I use the mug and the plate for a lot of product photography and styling. Highly reccomend! All the items are extremely durable and beautiful. 

Earth and Element

Screen Shot 2017-12-20 at 12.53.04 PM.png

Also GORG mugs, I swear the BEST! In this above photo, I used the mini pink plate I got. I use the mug on the daily. 

Daiso Japan 

If you want some cheap + cute props and ceramics, go to Daiso Japan. there is a bunch of locations and mostly everything is under $2. They have adorable sushi bento boxes, chopsticks and bowls that are perfect for styling. My favorites are the smaller bowls with textures like florals or plaid. 

Some Ceramic Inspo From Thailand.... 

IMG_2651.JPG

The Little Ladle Co. on Etsy.  

IMG_3024.JPG

Another board that has become an essential for me are these Etsy Backdrops. 

Farmhouse Pottery

Screen Shot 2017-12-20 at 12.44.31 PM.png

This ceramic shop is so cute! I use the above cheese plate for about... everything! So perfect for styling. I also own 2 large plates that have a light matte brown texture around the plate that is just so dainty and beautiful. 

Williams Sonoma 

IMG_5780.JPG

+ last but NOT least, I've been exploring a lot on the WS site. They have so much versatility in their pieces and some really awesome knives that I also got! 

Any props or ceramic makers I missed out or should look into? I'd love to hear your thoughts in the comments! 

Chocolate Dipped Cinnamon Sugar Cookies

1211_lindseyeatsla-17.jpg

As if cinnamon sugar cookies weren't good enough, add on some dipped chocolate and crushed spicy almonds & you are literally set. p.s, you may never stop eating these. The dipping for the chocolate sauce was melted with Baci Perugina that gives this special richness to the cookies.. srsly could not stop eating these chocolates. Then add the crunch and hint of spice from the almonds and you. are. ready!

Ingredients:

  • 1 cups all-purpose flour
  • 2 tablespoons cinnamon 
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup brown sugar
  • 1/2 cup unsalted butter (melted)
  • 1/2 cup white sugar
  • 1 egg
  • 8-10 Baci Perugina
  • 1/2 T coconut butter 
  • spicy almonds 

Instructions: 

  1. Preheat oven to 350 degrees. 
  2. In a bowl, combine cinnamon, baking soda and salt. 
  3. In a separate bowl, mix brown sugar, butter, white sugar and beat in your egg. 
  4. Mix flour in your butter mixture until a dough is formed and fold in your white chocolate chips.
  5. Prepare your cookies out of a cookie mold of your choice around 3 inches apart on a baking sheet with parchment paper and oil spray. Bake for 7-8 minutes until cooked through and crispy. Let cool for 5-10 minutes and dip
  6. While the cookies are baking, start to melt your chocolate and coconut butter on a double broiler. Add a little bit of milk to make it a really creamy consistency. 
  7. Also start to pound your spicy peanuts into crumbs. 
  8. Once the cookies are cooled, dip 1/2 of the cookie in the chocolate mixture then drizzle on your crushed almonds.  
  9. Place in the freezer for 3-4 minutes just to harden the chocolate a little bit. Serve + enjoy! 
1211_lindseyeatsla.jpg
1211_lindseyeatsla-21.jpg

*this blog post is sponsored by  Baci Perugina

Game Changer: At Home Pork Bulgogi with Bacon Cheese Fondue

1211_lindseyeatsla-12.jpg

KBBQ is one of my restaurant staples, there is nothing better than heading to Korean barbecue, eating banchan and ordering up (one of my favorites) bulgogi. Bulgogi is a thinly sliced marinaded meat with pears, garlic, ginger and soy sauce. I love getting this and what’s awesome is you can totally make this @ home. I paired the FARMER JOHN® Pork Tenderloin w a All-Natural Bacon Cheese Fondue. 

Some, not all, Korean BBQ spots, also serve some of their meats with cheese, where you watch it melt with your cooked meat to dip in like fondue. I notched it up by adding some FARMER JOHN® All-Natural Bacon. Although not as traditional, the smells in the air of your kitchen, and taste once it’s ready, will make you truly feel like you just stepped into your favorite KBBQ spot. 

1211_lindseyeatsla-14.jpg

FARMER JOHN® Pork Tenderloin Bulgogi

  • 1 pear grated
  • 5-6 cloves of garlic grated 
  • 1 tsp ginger grated
  • 1/4 cup soy sauce
  • 1 tsp red pepper flakes
  • 2 tsp sesame oil
  • 1 tsp sesame seeds 
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp oil 
  • FARMER JOHN® Pork Tenderloin

Directions:

  1. Slice Farmer John Pork Tenderloin in thin strips, prepping it for your bulgogi marinade.
  2. Prepare your marinade items: 1 pear grated, 5-6 cloves of garlic grated, 1 tsp ginger grated, 1/4 cup soy sauce, 1 tsp red pepper flakes, 2 tsp sesame oil, 1 tsp sesame seeds, 1 tsp salt, 1 tsp pepper, 1 tsp oil. Add meat and set aside to marinate until rest of ingredients are ready.
  3. Once you have everything ready, get a pan hot with oil and start to grill your marinaded bulgogi. You can do this over a BBQ flame or you can use a pan on your stove, both work fine. 
  4. Grill about 6-7 minutes on each side, until charred and cooked through.

FARMER JOHN® All-Natural Bacon Cheese Fondue

  • 3-4 tsp of FARMER JOHN® All-Natural Bacon (1/2 for inside the fondue, 1/2 for garnish) 
  • 1 cup Gruyere Cheese (shredded)
  • 1 cup Swiss Cheese (shredded) or you can use Emmentaler or Cheddar
  • 2 garlic cloves 
  • 1 T white wine 
  • 1 tsp dijon vinegar 
  • 1 tsp flour 

Directions:

  1. Cube and crisp bacon. 
  2. Shred cheeses and get a pan hot with white wine, dijon and 2 garlic cloves. 
  3. Coat shredded cheese in flour and slowly add in melted cheese in batches. Keep mixing until a creamy fondue sauce forms, add in bacon and mix before it’s completely finished. Keep on low heat until ready to eat.
1211_lindseyeatsla-8.jpg

Other: (if you want to make your bulgogi and fondue in a bowl!)

Radish & Zucchini Salad

  • 2 thinly sliced watermelon radish 
  • 2 thinly sliced zucchini 
  • 1 tsp sesame oil
  • 1 tsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • some greens of your choice 
  • and 1 cup of sushi rice (cooked according to package instructions)

Directions:

  1. Once your bulgogi is marinating and your fondue is melting, you can start to prep your rice and salad. 
  2. Slice your veggies for your salad and prep your rice according to the package instructions. Slice watermelon radish, zucchini and mix with sesame oil, olive oil, salt, pepper and garlic. 
  3. Create your bowl! Place your greens, your rice, bulgogi and the salad. Place a side bowl for the fondue topped with bacon. Enjoy!

and there you have it! at home KBBQ! 

*this blog post is sponsored by The Bacon PartyFarmer John

1211_lindseyeatsla-13.jpg

Charcuterie + Cheese Board ft. Marinated Olives

1211_lindseyeatsla-3.jpg

There is legit nothing better than a big cheese and charcuterie board, right? This is my take on a Mediterranean/Antipasto board with all types of goodies including prosciutto wrapped bread sticks, flatbread, salami, mint and marinated manzanilla olives (the ones I used are from Spain!) with mozzarella, garlic and rosemary. All you need is a big board and to organize all your ingredients and then start to assemble. It's the best just for dinner for 2 (or 1, guilty!!), a bigger dinner party or a holiday party, get together. Who's bringin' the wine? 

1211_lindseyeatsla-2.jpg
1211_lindseyeatsla-5.jpg

Full Items + Recipes for the Marinated Olives:

  • crackers
  • proscuitto 
  • breadsticks
  • almonds 
  • mint
  • charcuterie meats 
  • pita or flatbread
  • grapes 
  • tomatoes
  • feta cheese (cubed. chopped 1 tsp rosemary, mint, pepper, 1/2 tsp oil + mixed!) 
  • hummus

For The Olives: 

  • 1/4 cup olive oil
  • 3 sprigs rosemary 
  • 1 tsp salt
  • 1 tsp pepper
  • 1/6 cup mozzarella 
  • 8 cloves garlic 
  • 1 tsp red pepper flakes 
  • 1/6th cup Manzanilla Olives

Directions:

  • Assemble all your ingredients. Cube and make your feta cheese mixture.
  • Mix and stir your marinaded olives. You can save this overnight or wait till it's marinaded 30-1hr. 
  • Serve + enjoy! 

#haveanoliveday #ilovespain #healthylifestyle

1211_lindseyeatsla-6.jpg

Roasted Carrot Turmeric Soup

1128_CarrotSoup-5935.jpg

Thanksgiving is over.. we've probably used the last of our leftover meals and we are now ready to detox before the next big holiday comes around. This roasted carrot turmeric soup is so simple, easy and healthy, it will become your new staple! I topped mine with grilled tofu and cucumber yogurt sauce but w/o that topping, it is totally vegan/dairy free! To keep it a lil more lighter, you can always have the soup as a broth instead of a creamy soup by not blending it up in a blender. 

1128_CarrotSoup-5928.jpg

Ingredients: 

  • 2-3 lb carrots
  • 1 white onion 
  • 1 large russet potato 
  • 2 tsp sage
  • 2 tsp thyme 
  • 1 tsp paprika
  • 1 tsp salt
  • 2 tsp turmeric
  • 1 tsp garlic powder
  • 1 tsp pepper 
  • 1 tsp chile flakes 
  • 2-3 tsp olive oil
  • 5-6 cups water 
  • adjust with more salt and sugar as needed 

Directions: 

  1. Preheat your oven to 400 degrees + prep your veggies. Roughly chop your carrots, onions and potatoes. Place on a baking sheet with sage, thyme, paprika, salt, turmeric, garlic powder, chile flakes and 2-3 tsp of olive oil. Mix well. 
  2. Place in oven until veggies are tender and roasted - about 30-40 minutes.
  3. Place veggies from the tray in a big pot and add 5-6 cups water over and simmer on a medium high heat for about 20-30 minutes. Adjust with more salt if needed. I also added a pinch of sugar just for some sweetness.
  4. Get your blender or immersion blender and mix until it's creamy thick soup and all the chucks are blended. Once blended, you can taste and add in more salt, pepper and sugar as needed if you'd like, this is optional. Serve with your desired toppings, and enjoy! 
1128_CarrotSoup-5888.jpg
1128_CarrotSoup-5873.jpg

Spicy Mustard Glazed Ham with Bacon Creamed Spinach

1119_FarmerJohn-5.jpg

With the holidays in full swing, for me it’s all about simple recipes that will impress a crowd. This FARMER JOHN® Gold Wrapped Whole Ham with Spicy Mustard Glaze miiiight be the easiest glaze you've ever made…pair it with my All-Natural Bacon creamed spinach + you are ready. to. go! These dishes pair so beautifully together, they will be the perfect complement to complete the perfect Thanksgiving dinner! Read along for the full recipes!

1119_FarmerJohn-3.jpg

Spicy Mustard Glazed FARMER JOHN® Gold Wrapped Whole Ham

  1. Mix all of the glaze ingredients in a pan on medium low heat until a glaze is created. Adjust with more water if necessary. You can also alter the recipe by adding more of everything to make larger servings for a side glaze for dipping and more for basting. 
  2. To cook your ham, preheat your oven to 350 degrees and pat the ham dry. Start to score it by slicing it straight across and then slicing diagonal to create a diamond shape. This will allow the juice to flow through and help add more flavor when basting. 
  3. Cook your ham in the oven for about 30-45 minutes without the glaze, then take it out and add your glaze for the remainder of the cooking process, basting with more glaze and juice. Let the glaze cook through with the ham about another 1 hour or so (basting every 20-30 minutes), take out and set aside. 
  4. Slice + serve! 

FARMER JOHN® All-Natural Bacon Creamed Spinach 

  1. Chop and cube your FARMER JOHN® All-Natural Bacon and get your ingredients ready. Chop your onion and grate your cheese. 
  2. Start by heating up a cast iron grill with some oil. When the pan is hot, add in your bacon and let it crisp about 10-15 minutes. When ready, set aside 1/2 of your bacon on paper towels.
  3. Slowly add in your spinach, in about 3-4 sections, just so you give it a chance to wilt. Once your spinach is wilted, add butter, spices, chopped onion and 1/2 of your grated cheese. Mix well for 1-2 minutes.
  4. Once the cheese is melted through, add in your 1/3 cup milk and the remainder of the cheese (save a little bit on the side for garnish!) Mix the creamed spinach together and let simmer for about 15-20 minutes until most of the moisture is absorbed. 
  5. Once ready, plate and top with your remaining crispy bacon and parmesan cheese. Serve! 
1119_FarmerJohn-2.jpg

+ hello perf thxgiving meal! If you make any of these recipes, tag #lindseyeatsla, I love seeing all your creations! *this blog post is sponsored by Farmer John

Seattle Food + Travel Guide

We went on a quick trip to Seattle for ABGT, which was a music/concert festival at the Gorge Amphitheater. We camped at the concert for 1 night and the remaining nights, we spent time exploring Seattle - well, mostly, eating through Seattle. ;) Read along for the full list of what we did! 

Dicks

1104_Seattle_Lindsey-3555.jpg

One of the first places we went was Dick's, pretty much Seattle's version of In n Out. It was honestly OK for me, but if you're looking for easy and crazy cheap fast food that is a Seattle classic, go here! 

GP Doughnuts

There are some of the cutest little coffee shops in Seattle! This was one of them - and they have doughnuts too! This was the first place we went to, the second we flew in. I got my coffee, a doughnut and we relaxed in the coffee shop until our hotel was ready. (then we totally napped bcuz our flight was at 5am) 

Maona Seattle

1104_Seattle_Lindsey-3587.jpg

Fried Chicken, nuff' said! We also got spam musubi and beer to start off one of our first nights on the town! I heard so many amazing reviews for this place - and it definitely lived up to the hype. If you just want a simple fried chicken dinner, here's your place. They also have other options like a fried chicken sandwich + more! It does get busy, so keep that in mind! 

Pikes Market Place

1104_Seattle_Lindsey-4559.jpg

A Seattle tourist STAPLE! Step inside Pike Place Market for all kinds of food vendors, flower markets and trinket shops. 

Snoqualmie Waterfalls

On our way to ABGT at the Gorge Amphitheater, we went to stop at this gorgeous waterfall, an hour away from central Seattle or so. There is an overlook that is stunning. We didn't stay for long though, as we had to get to our campsite at the Gorge - but I still got to soak in all the beauty and take a couple pics! 

Pike Place Chowder

We went to the crazy popular Pike Place Chowder inside of Pike Place Market. There was a LONG wait, and we even went right when it opened, but it was delicious! We tried their regular chowder, which was BY far the best I've ever had. + we got a crab and lobster roll. The sourdough bread they give alongside of the chowder was the perfect complement. I was tempted to stand in line again to try it once more before we left... it was THAT good. 

Moore Coffee Shop

1104_Seattle_Lindsey-2296.jpg

The coffee shops don't stop here - cozy weather, and cute, aestetic coffee shops are the way to go here in Seattle - I feel in love with this adorable cafe! There are a few locations in the area - and they create pretty matcha and coffee art ~ like this pac man and kitty! Ironically, they use the same brand of matcha powder I have at my own - so this was a nice gesture of familiarity. 

Bateau

Oh my god. Beateau was one of the top meals we had on our whole trip - hands down. Inside is gorgeous, service was awesome and the food... well. it was even better. Overall, the whole experience was amazing and definitely on the top of my list for Seattle. If you're ever there, be sure to get their off the menu burger. To me, it really resembled the Father's Office burger in LA, but dare I say, even better and more than that - hands down the best burger I've ever had to date. A MUST. This is a steakhouse - so keep in mind, there are the prices that come with it - but if you're willing and want to try an amazing burger and steak - this is YOUR place. 

Storyville Coffee

1104_Seattle_Lindsey-2316.jpg

We ended up back at Pike Place to check out Storyville. I think aesthetic wise, this was my favorite. There are MANY of these locations but the Pike Place one overlooks the water, which is a beautiful view! We got a coffee and hot chocolate (bae doesn't drink coffee). 

Elliott's Oyster House $1 Oysters 

1104_Seattle_Lindsey-4495.jpg

$1 oysters, I am IN! check out their happy hour on the weekdays from 3-5pm for $1 oysters and discounted bites and cocktails. It's right on the water so you're set on an awesome view. 

Shiro's Sushi

I really love trying new sushi - especially when I'm traveling. Different cities have different types of fish, seafood and overall taste and experience. So we went to Shiro's Sushi. It is definitely on the pricier side but good quality fish is always worth it imo. We got all my favorites - uni, fish egg, toro roll salmon + more. 

The London Plane

Another cute af place is The London Place - which is 1/2 marketplace 1/2 restaurant. It's all open inside so there is a lot of gorgeous light that shines through and the food is delicious! We tried the beet hummus, which was definitely one of the best I've had. 

Tourist Stuffs: We spent a sec doing some typical tourist things like the Space Needle and Chihuly Garden and Glass.

where we stayed: a super cute smaller hotel called Hotel FIVE - A Staypineapple Hotel, which was walking distance to mostly everything we did - it was also a really cute and quaint hotel, not to mention super comfortable beds! If I'm ever back in Seattle, I'd probably want to stay here again. 

Have you been to any of the places I went to? Anywhere I should hit next? 

1104_Seattle_Lindsey-4244.jpg

Sesame Chile Shrimp Stir Fry

Sesame Chile Shrimp Stir Fry

I’m all about easy, fast and approachable dinners, this recipe is the exact definition of that! Minimal dishes and a ready made stir fry kit, protein of your choice, grain, and you are ready to go. I made these sesame chile shrimp cauliflower rice bowls with the new Taylor Farms Stir Fry Kits and their Cauliflower Pearls! The new kits are already assembled for you, including the sauce too. I am so excited to be partnering with Taylor Farms to bring you this simple dinner stir fry meal. :) Read on for the full recipe and tag #lindseyeatsla if you make this recipe, I love seeing your creations!

Read More

The Best Khao Soi You'll Ever Eat (And Cook!)

IMG_5780.JPG

Game. Over. Made this Khao Soi (Thai coconut curry noodz) last night and it was spectaaacuuular, literally outdone myself, perhaps one of the best things I’ve ever made but maybe I’m bias because I love Thai Food. There is something about the flavors of Thai food that inspire me no matter what.

Thai food at first for me seemed like something was only attainable at restaurants, because the flavors taste so intense and strong that I never thought I can create my own really good Thai food at home. But once you get the technique down and find a local market that has all the ingredients you need - you're golden! I'll be honest though, this recipe is particular does have a lot of ingredients but I was surprised I already had a lot of these spices and simple ingredients already in my kitchen. You can definitely find other thai dishes a little bit simpler - but trust me, it's worth the extra steps for this one! 

This recipe is inspired by Night + Market's new cookbook (also one of my LA favorite restaurants!) I used Kris' Khao Soi recipe but added my own twist on some things, adjusting some seasoning, measurements + took out some ingredients and added some ingredients. 

Ingredients: 

  • 3 chicken thighs 
  • 1 teaspoon kosher salt
  • 1 tablespoon fish sauce
  • 3-4 tablespoons sugar/palm sugar, i used 1/2 sugar 1/2 palm sugar, once the soup is complete, you can add more sugar too if you like your Khao Soi even sweeter
  • 1 1/2 cup coconut milk
  • 4 tablespoon khao soi paste
  • 1/2 teaspoon turmeric 
  • 1/2 teaspoon curry powder
  • 2 tsp sesame oil 
  • 2 tsp vegetable oil 

Toppings:

  • egg noodles - 5-10 ounces
  • bean sprouts 
  • thinly sliced shallots 
  • cilantro
  • lime wedges 

Khao Soi Paste: I pretty much used his paste recipe to the T except instead of his roasted chile flakes, I just used regular thai chile flakes and also turmeric powder instead of fresh turmeric. 

  • 1/4 cup sliced garlic
  • 1 T turmeric powder
  • 1/3 sliced ginger
  • 1/2 cup sliced shallots
  • 3 large dried NM chiles, seeded, cut into segments
    • 1-2 tablespoons chile flakes 
  • 3-4 fresh cardamon 
  • 1 teaspoon salt 
  • 2 tablespoons vegetable oil 

Directions:

  1. In a large pot, put your chicken thighs, salt, fish sauce, sugar and coconut milk. Let boil, around 10-15 minutes.
  2. Make your khao soi paste: start by heating a small pan or wok and toast your sliced garlic, ginger, shallots and chiles. For the chiles, slice, seed and roughly chop. Dry cook/roast these on medium heat until browned and soft, around 15 minutes. Transfer everything to a food processor or blender with turmeric powder, chile powder, cardamom, salt and oil and blend to make a paste. You can add a little bit of oil or water extra, but not too much since you do want this super thick. 
  3. When the paste is ready, add 4-5 tablespoons to the pot (add more or less depending on desired heat, I like mine HOT). Add in your remaining turmeric powder and chile powder. Add in about 1 or 2 cups water and let simmer. I also added some sesame oil as well, about 1-2 tablespoons. Feel free to add more water as well if it get's too thick. 
  4. Once simmering, get your noodles ready. Take a little bit to the side to fry for the toppings and boil your water and cook the noodles according the the package instructions. To fry your noodles, heat vegetable oil and 1 tsp of sesame oil until really hot, add the noodles and fry 1-2 minutes on each side, set aside.
  5. Once noodles are cooked and the soup is boiled through and chicken is tender, start to spoon your soup into bowls, this will make about 3-4 bowls. Add the noodles and your toppings - fried noodles, limes, chile flakes, bean sprouts, cilantro and shallots. + Enjoy! 

*let me know if you make this recipe by commenting below or tagging @lindseyeatsla on IG! 

Products used to style this recipe: (full blog post on my favorite styling pieces, boards + tips coming soon!) 

IMG_5778.JPG
IMG_5779.JPG