Thai Curry

I may have mentioned this before, but I will say it again. We love Thai food so much that almost every weekend we drive around 40 minutes to a nearby town that has a good Thai restaurant. I started to think that this was a silly thing to do. The trip is never a total waste as there is a movie theater with films in English, a Subway (to take home with us), and a lot of shops we like (Nespresso, Zara, H&M, Sephora, G Star, etc.).

I decided that I really needed to learn how to cook some Thai food. It would save us a lot of money and time. So, I searched the internet and found a recipe but it wasn't just right. I started to combine a bunch of recipes. I took clever ideas from each and tweaked them to make what I think is a delicious combination. I, of course, add a lot of veggies as I don't put chicken in the meal but it's definitely an option to add chicken or beef. We often top our meal with shrimp.

Here's my recipe.

Ingredients:

 -2 tablespoons olive oil

-1 medium onion, chopped (however you like it)

-1 medium red bell pepper, chopped - my new thing has been buying a jar of roasted red peppers - super quick and adds a nice kick if you buy a jar soaked in a spicy oil (if you try this, add it at the end as it's obviously already cooked)

-1 jalapeño chili, seeded and finely chopped (I leave some seeds - or all - to add a kick because we like it HOT HOT HOT)

-1 teaspoons dried red pepper flakes

-2 large cloves garlic, finely chopped

-2 cups vegetable broth (I break apart 1 cube of bouillon into 2 cups of hot water)

-dash of ginger powder

-1/2 an eggplant, skinned and cubed

-1/2 a zuchinni (I use the peeler to make lines so it's prettier - see the pic)

-about 15 fresh or frozen long green beans

-1/4 cup bamboo shoots

-1 cup chopped tomatoes, fresh or canned (and preferably seeded but I leave the skin)

-2 teaspoons curry powder

-salt and pepper to taste 

-1 (14-ounce) can light coconut milk

-2 tablespoons chopped fresh parsley (to garnish)

**I also found a pâté of red curry (basically a red curry paste) in the super market which I add at the end because it's good and spicy) - I never did this before and it really made such a difference

-some white white - as much as you like

Directions:

1. Add oil to hot pot

2. Add onion

3. When the onion is soft and translucent, add the peppers -chili pepper and if you're not using the jarred red pepper then add your bell pepper here, too and the red pepper flakes.

4. add the garlic, eggplant, and zuchinni and if you're using fresh green beans then them, too (I use frozen because I always love to have green beans)

5. Let the veggies soften a little on a lowish-mediumish temperature. You want them to soften but not burn or crisp. 

6. After the veggies have softened up, add the vegetable broth and all spices - ginger, curry, salt and pepper (I always adjust these to tase).

7. After everything is nicely cooked and flavored at a medium heat, add the tomatoes, bamboo shoots, and frozen green beans at this point (I always soak and thaw the green beans in cold water because I don't like the flavor the frozen-ness gives off).

8. Add the coconut milk. Let cook at a low heat for about 10 minutes. Don't put the coconut milk in until you're about 10 minutes away from preparation.

9. The last step would be adding a bit of salt and pepper to taste and if you buy the red curry paste, add that, too.

To Serve:

Add a scoop of rice to a plate or bowl and ladle the Thai curry mixture on top. Add the garnish. I put some cooked shrimp on top, too. You can cook any meat directly in this meal but I like to keep it vegan and have the option of adding shrimp at the end. 

I think this is a wonderful meal, if I do say so myself. Let me know if you try it! Of course, add or don't add things according to what you like. When my guy isn't here, I add chickpeas for my protein source. You can omit some of the veggies or maybe if you like add something like broccoli. It's really up to you how you want to tweak the recipe. If you do tweak it, let me know what changes you made!

Bon Appétit et bon weekend aussi !

my favorite chocolate cupcakes.

I promise I'll stop talking about cupcakes (one day!).

Here is the quick, easy, and delicious recipe.

Chocolate Cupcakes (Vegan, too!)

Ingredients:

 1.5 cups flour (use white, brown, or a combo)

1/3 cup cocoa powder (the good kind)

1 teaspoon baking soda

1/2 teaspoon salt

1 cup sugar

1/4 cup vegetable oil

1/4 cup melted butter or margarine

1 cup cold, brewed coffee or espresso

2 teaspoons vanilla extract

2 tablespoons balsamic vinegar

Preparation:

1. Preheat the oven to 375°F.

2. In a mixing bowl, add the dry ingredients and mix together.

3. Add the remaining ingredients to the dry ingredients. Add the vinegar last. Whisk ingredients together right away and stir until smooth.

4. Add the cupcake batter to your muffin tins (if you are using metal, you may need to spray with cooking spray before adding the batter. if you prefer to use cupcake liners, that's fine, too.)

5. Bake for 25-30 minutes (depending on your oven). 

6. Set aside to cool before icing.

Chocolate Frosting

Ingredients:

2/3 cup powdered sugar

1/4 cup cocoa powder

1 tablespoon plain soymilk (or other milk substitute)

1 tablespoon margarine, softened

1/2 teaspoon vanilla extract

Preparation:

1. In a mixing bowl, using an electric hand mixer, cream the powdered sugar with the soy margarine until mixture is thick but well combined. Add the milk, cocoa powder and vanilla, and continue to mix until smooth.

2. Voila! It's that simple! Stores well overnight, too, if you'd like to keep it in the fridge and save for dipping your strawberries in it like I do :)

a quick and easy chicken recipe

As someone who spent the majority of my life as a vegetarian, I don't have many meat and poultry dishes. My guy sacrifices a lot when it comes to eating and eats what I make - which is only ever vegan or a fish dish. I never cook with eggs or milk.  I'm only just now starting to add cheese to dishes. The smell of meat cooking in a frying pan makes me gag. However, I know I need to start somewhere if I want to compromise. Until now he's been very good at cooking his own meat, but I know he would love to come home to a carnivorous meal prepared for him.

On Sunday, I began searching for a chicken recipe I thought he'd like. I really wanted to impress him, too. I found a recipe for a creamy pesto chicken and incidentally had almost all of the ingredients (just my luck because nothing is open on Sunday here). I knew it would be a winner and was excited all day for dinner time. I am not used to cooking creamy items as I have always been a fan of fresh ingredients. I much prefer my pasta with a light, flavorful, homemade tomato sauce than with a heavy cream-based sauce. In France, this just doesn't fly. People like creamy sauces and then add a kilo of cheese to the top as if it weren't already heavy enough. To each his own. And, after so much of eating food the way I like it, why shouldn't I cook something the way they like it here?

I felt all prepared for dinner. I had made homemade cupcakes and frosting in the morning. I had the salad made in advance and only needed to add the dressing. I made the pesto in advance. I had roasted veggies marinated for myself and in the oven. I successfully followed the recipe for the chicken and that, too, was in the oven. All I had to do was boil some pasta.

I was feeling very calm and prepared. Then, 20 minutes before we were going to break the fast, my guy's brother called and said he would be coming for dinner and their dad, too. Mind you - I love having them over, but I had asked my guy to call them in the afternoon and he said, "No, no, they aren't coming tonight." I knew he should have called!

I quickly went from calm to panic! I needed to make more chicken and get it in the oven. I needed to make a bigger salad. Suddenly, all my preparation seemed worthless.

My guy stepped up to the plate and helped me out big time. We had the table set, the chicken was ready by the time everyone finished eating the salad, the pesto pasta that accompanied the meal was just right, and the guys all praised my chicken saying it was tender and delicious. I was ecstatic (until I saw how many dishes I had to clean!!!).

Moral of the story: it all works out in the end! Oh, and you should make this chicken, too!

Creamy Pesto Chicken

Ingredients:

• 4 boneless, skinless chicken breasts (1 per person)
• 3 Tbsp Homemade pesto
• 1/2 cup crème fraîche
• 4 Tbsp olive oil
• roughly 1/4 cup breadcrumbs or enough to coat
• about a dozen cherry tomatoes
• a few fresh basil leaves for garnish

Directions:

Okay, I understand that my ingredients were a bit vague, but it's best to eyeball these things. For example, I only made 3 chicken breasts because 3 people were eating chicken. I used the extra crème fraîche and pesto mixture at the end so nothing went to waste! 

First, preheat oven to 375 degrees. Then, prep the chicken, cutting off any fat. Use a small, sharp knife to make a slit along the side of each chicken breast, creating a pocket. 

Mix together the pesto and crème fraîche, then carefully spoon a quarter of the mixture into each chicken breast. Gently, smooth over the seal so the mixture stays inside. *This was surprisingly less messy than I thought it would be. It helped me to hold the chicken on it's side so the mixture would  ooze in rather than out. 

After you have finished scooping the mixture into each chicken breast. Place them in a shallow, oven safe dish that you have coated with olive oil. Brush a little oil over the top of each breast and then season each well with salt and pepper.

The next step is pressing the breadcrumbs onto each breast. I felt the prettiest and tastiest way to do this (rather than using store-bought bread crumbs) was to use my food processor to grind up some day old bread. The breadcrumbs were larger than store-bought and looked really nice on the finished product when they were golden brown. Make sure to press all over each chicken breast with the breadcrumbs.

Add the tomatoes to the dish. Drizzle with remaining olive oil. 

Cook in the oven for 20-25 minutes until the chicken starts to turn golden and is cooked through.

When plating, create a bed under each breast with any remaining pesto/crème fraîche mixture you may have. Give everyone a few tomatoes, sprinkle with basil leaves and serve with roasted potatoes or pesto penne pasta.

a recipe. and a sick day.

Today I am wrapped in a blanket on the couch (can't get internet connection from my bed). I didn't sleep much last night because I had such a horrible belly ache. My body couldn't get the right temperature either which was just an added nuisance. I started to feel dizzy in the morning. I had no idea what was wrong with me.

Not long after waking up, I found myself in the bathroom puking (a lot - sorry, I know it's gross!!). My first reaction was relief because my stomach temporarily felt better, but now it's back to hurting.. booooo. To add to this, my legs are killing me. They are actually aching. I tried elevating them which seemed to make matters worse. Now, my right ear is throbbing. What is going on!?

Yesterday I said life had been boring and that was okay for me! I didn't demand some excitement in the form of my head in the toilet bowl! Well, I'm taking it as some sign from my body to spend the day relaxing. I'm catching up on trashy reality television and watching the new Curb Your Enthusiasm and Weeds. I guess it's not a totally horrible day!

I did promise a recipe for the pasta dish I made on Friday night. It's one of those dishes that involves pantry items and that's my favorite kind of go-to meal! I know my mom doesn't like canned tuna when it's warm, but I swear, with a little lemon juice, you don't even know it's tuna and it tastes more like a meat sauce - without the red meat!

Mediterranean Style Pasta Dish 

(I couldn't think of a better name)

Ingredients:

1 box of linguini or your favorite pasta

some EVOO

4 cloves garlic, thinly sliced

1 small red onion, sliced

1/2 teaspoon red pepper flakes (I like it spicy so I add more)

2 tablespoons capers, drained

1/2 cup roughly chopped kalamata olives

1 big can of San Marzano plum tomatoes

5 basil leaves, torn

1 can albacore tuna
1-2 tablespoons lemon juice
freshly ground pepper and salt, to taste

Directions:

Bring a large pot of salted water to a boil. Add the linguine and cook until al dente.

Meanwhile, heat the olive oil in a large skillet over medium heat. Saute the red onion. After 2-3 minutes, add the garlic and red pepper flakes and cook, stirring, until slightly toasted, 1 to 2 minutes. Add the capers and olives and fry 2 more minutes. Crush the tomatoes into the skillet with a wooden spoon or your hands. Add the the basil, pepper and salt to taste and cook until the sauce thickens, 1 to 2 minutes. Add the tuna (if you prefer tuna in oil then add it with its oil - I prefer the tuna in water and drain the water because it's healthier) breaking it up with a fork, and squirt some lemon juice over top.

Drain the pasta, reserving 1/2 cup cooking water, and return it to the pot. Add the sauce and the reserved cooking water and toss. Season with pepper and garnish with more basil.

a sandwich worth mentioning.

I decided to write about this sandwich today because although I haven't tried it yet, my guy LOVES this sandwich. I stress the love because he seriously looks like he is having an outer body experience when he talks about it. It's simple to make. You can eat it hot or cold. It's savory and sweet. So, really, what's not to like?

Ingredients:

Goat Cheese, sliced

Tomato, sliced

Basil leaves, whole

Honey

Olive Oil

Bread of your choice

S&P as you like

It really is super easy to make. You can eat it cold on a baguette like my guy likes. On one side of the baguette, drizzle some olive oil. On the other side of the baguette, spread the honey. Slice the tomato and goat cheese. Add the basil leaves. Add some salt and pepper to taste. Voila!

I told my teacher about this sandwich and she had the same reaction when talking about it as my guy. She said, "You haven't tried this? It's amazing." As a former vegan, cheese is still kind of scary to me so I admit, goat cheese is a big step for me. I have been playing it safe with flavorless cheeses. Also, honey was always an iffy subject when it came to veganism so I haven't really acquired the palette for loving the taste of honey. However, I think the savory oil with the sweet honey is a match made in food heaven! Plus, my love's mother just returned from Morocco with honey straight from the comb! There's no better time than now to give it a try!

My teacher said she makes the sandwich the same way, but she leaves it open-faced. She puts it in the broiler and let's the cheese melt a little. Then, she puts the sandwich over a green salad. She drizzles some balsamic vinegar over that. She eats it with a fork and knife. Doesn't it sound divine? I think the addition of the sandwich over the green salad and with the balsamic drizzled over it may be just the extra ingredients I needed to give this a try!

Now, all I need is a kitchen :) If you give it a try, let me know what you think!

If you love soup as much as I do...

Try this (vegan) recipe for the most delicious soup! It's seriously good.

Curried Coconut Soup with Chickpeas

Ingredients:

• 2 T. olive oil
• 1 medium onion, chopped
• 1 medium red bell pepper, chopped
• 1 jalapeno chili, seeded and finely chopped (or substitute thai chili, if you prefer)
• 2 big cloves of garlic, finely chopped
• 2 cups low-sodium vegetable broth
• 1 can chickpeas
• 1 cup chopped tomatoes, seeded and peeled
• 1 T. mild curry powder (but put more if you like, I usually taste and add as I go)
• S&P (to taste)
• 1 15oz can light coconut milk
• some fresh parsley on top
• white or brown rice, quinoa, or cous cous

Preparation:

In a medium pot, heal the oil over medium heat. Add onion, bell pepper, and chili. Let them soften (about 5 minutes). Add the garlic while stirring constantly for about a minute. Add the broth, chickpeas, tomatoes, and spices. Bring to a boil over medium heat. Reduce the heat and let simmer for another 10-20 minutes. Add the coconut milk. Let simmer for another 10 minutes. Last, put the fresh parsely on top.

Make the starch of your choice (rice, quinoa, cous cous) on the side. Spoon it into individual bowls of soup. After making the recipe several times properly, I made it for my Mom and decided to add the rice to the broth... it resulted in more of a thai curry-ish dish than a delicious soup. 

P.S. As you can see from the picture, if I have fresh tomatoes, I usually add them, too... fresh carrots, sweet potatoes, anything can be added, really.. even something that would add an extra boost of nutrients such as kale.