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.

Ingredients

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

Instructions

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

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

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
Butter
Salt
Pepper

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.

Two Healthy Pancakes

Three Ingredient Greek Yogurt Pancakes

Peanut Buttee and Banana Pancakess

Winter Dinner Party

Persimmon Winter Citrus Salad

Sautéed Spinach with Garlic

Orange Glazed Carrots

Roasted Chicken on Bread

Persimmon Tea Cake

Holiday Party

 

Lamb, Couscous, and Broccolini

For Christmas dinner I made a combination of favorite recipes and new, improvised ideas. I had found a great persimmon salad recipe, but since there were no persimmons to be found I adapted the salad to a winter citrus salad with fennel, red onions, radishes, butter lettuce, goat cheese, and pistachios. For the main course I made Ina Garten's rack of lamb persillade, with roasted broccolini, and saffron couscous with scallions and pine nuts. Dessert was brown butter blondies with chocolate chips and vanilla ice cream. 

Herb baked eggs for breakfast 

Old fashioned

Cinnamon Sugar Almonds

If you make one thing this holiday season, it should be candied almonds. I made these cinnamon sugar candied almonds as a gift, and you should too, because they are incredibly easy and delicious. As my roommate put it, "They should make a candle that smells like that!" The recipe is so simple, and easily adaptable to any flavors you like.

Cinnamon Sugar and Allspice Candied Almonds
Makes 12 ounces

Ingredients:
12 oz raw almonds
1/2 c sugar
1/8 c water
1/2 tbsp cinnamon
1/2 tsp allspice

Directions:
1. In a pot combine water and sugar, and heat on medium-high heat until dissolved.
2. Add spices, then almonds. Stir to coat completely
3. Keep stirring until sugar crystalizes (about 5-8 minutes). Make sure to keep stirring or the almonds will get stuck.
4. Remove from heat and put almonds on parchment or wax paper to cool.

Cento, Madison

This weekend I was able to try a new restaurant in Madison. Cento is an Italian reataurant just off of State Street. The photos have poor lighting, but the food was beautiful as well as delicious. 

Burrata with toasted bread and olive oil 

Sausage stuffed and bacon wrapped dates in tomato sauce 

White wine braised lamb pasta

Prosciutto wrapped branzino with roasted vegetables

Affotago