Tuesday, April 12, 2016

Tom Kha Gai - Thai Coconut Soup

This is a simple recipe that is light and satisfying, perfect for these in-between late spring days. You can add other vegetables (I added zucchini) for a less traditional but still delicious vegetable filled soup. The only hard to find ingredient is lemongrass, but it would be just fine without it.


2 tbsp coconut oil
1/2 red onion, thinly sliced
2 cloves garlic
2 tbsp minced fresh ginger
2 tsp minced red chili pepper
1 stalk lemongrass, chopped into two inch pieces
1.5 tbsp green curry paste
32 oz chicken stock
2, 15 oz cans full fat coconut milk
3 tbsp fish sauce or soy sauce
1 tbsp maple syrup
1 lb shitake mushrooms, sliced
1 lime, juiced
2 boneless skinless chicken breasts, cubed


1. Heat coconut oil in a pan over medium heat. Add red onions, and cook until softened (about 5 mins)
2. Add ginger, garlic, and red pepper, and cook until fragrant (about 1 minute)
3. Add curry paste, chicken stock, coconut milk, fish or soy sauce, and maple syrup. Bring to a boil
4. When boiling, add cubed chicken. Lower heat to a simmer, and cook uncovered for about 20 minutes
5. Towards the end of cooking, add the mushrooms (and any other vegetables), and simmer until tender
6. Finish with fresh lime juice, and garnish with any toppings you like - chopped peanuts, cilantro, red pepper flakes, etc

Wednesday, December 9, 2015

Truffles three ways

Pomegranate almond, earl grey vanilla
Simple chocolate
Packages up nicely for the perfect gifts!

Happy Thanksgiving!

Sugared cranberry Brie bites
Apple cider sangria
Field greens salad with goat cheese and pomegranate 
Homemade rolls
Truffle butter turkey
Mushroom and leek bread pudding
Sweet potato casserole with sautéed apples
Mashed potatoes
Green beans with shallots
Pan roasted root vegetables

Pecan pie
Pumpkin pie
Dessert with wine poached pears

Sunday, November 22, 2015

End of fall pasta: Penne with kale, sweet potatoes, and caramelized onions

When scouring my fridge for things that could be made into a decent meal, I had low expectations, but was happily surprised to find kale and sweet potatoes. It was one of those meals that came together fast - sautéed kale! roasted sweet potatoes! pasta! I dug through my fridge and pantry, and found a few other treats to add. Although I didn't add any cheese (because there was none in my fridge), the pasta would be even better with some fresh parmesan on top. 

Penne with kale, sweet potatoes, and caramelized onions
Serves 2-3

1 bunch kale, ribs removed and julienned
1 yellow onion, diced
1 sweet potato, diced
1 tbsp fresh sage, chopped
1/2 lb whole wheat pasta (I used penne)
Zest of 1/2 lemon
Juice of 1/2 lemon
1/4 c pine nuts, toasted
Olive oil

1. Make the sweet potato. Preheat oven to 400 degrees F. Combine sweet potato, sage, a few tbsp of olive oil, salt and pepper. Roast for 20 minutes or until soft.

2. Cook the pasta according to instructions.

3. Prepare the kale and onions. Preheat a few tbsp of butter in a pan. Add onions, and cook over medium heat until caramelized and brown. Add the kale and wilt. Add lemon juice, cook for a few more minutes, then stir in lemon zest, salt, and pepper off the heat.

4. Finish the pasta. Combine the sweet potato, kale and onion mixture, and pasta. Add a few tbsp of olive oil, salt and pepper to taste, and finish with parmesan cheese.

Monday, March 9, 2015

Two Healthy Pancakes

Three Ingredient Greek Yogurt Pancakes
Peanut Buttee and Banana Pancakess