Sugar and Spice and Everything Nice

Many people get stressed out with all the extra work that the holidays bring. Not only do you have to do your regular day to day things, but throw in grocery shopping, having a kitchen or house full of people and having to get up early and plan and cook everything so that it hopefully comes out of the oven all at the same time, and you can easily have a meltdown on your hands.

Personally, I love to cook and like we have talked about in some of the previous What’s For Dinner posts, planning ahead is key. It’s hard when you only have four burners and one tiny oven, but it can be done, and it can be fun.

For several years, I was a vegetarian, so I left the cooking of the turkey up to the carnivores. My favorite thing was the sides. Now, I love cooking and eating turkey, but my favorites remain the same. I could eat side dishes all day. Oh wait, I DO eat side dishes all day. However, this can be traumatic on my waistline! So there are a couple of things that I do in order to not feel the post dinner food coma and accompanying guilt.

First, I sign up for a Turkey Trot! I know, it’s sometimes hard to fit in in, but you can put the turkey in the oven and then go off and run. It takes less than an hour for most and you end up feeling invigorated afterward! The other thing I do is that I try to cut down on my butter and sugar intake by doing a few subs to my favorite recipes.

One of my favorite side dishes is sweet potatoes! However, the general recipe is loaded with butter and sugar. Personally I like the taste of the potato and don’t need to cover it up with sugar, so I just go Au natural. Also, I love the flavors of fall, so why not work with what’s available?

Cinnamon Apple Sweet Potatoes

3 Large Sweet Potatoes (or Yams)

1-2 Large Apples

1 cup pecans

4 Tbsp Brummel and Brown spread

2 Tbsp cinnamon

½ -1 cup Craisins

1 tsp salt (or more to taste)

Dice up the apples and sweet potatoes and put them in a large bowl. Add remaining ingredients and toss together thoroughly. Put mixture in 9 x 13 baking dish or on a cookie sheet. Bake at 400 degrees for about an hour, stirring occasionally (3 – 4 times). Remove and enjoy! The apples give it a bit of sweetness without the added sugar.

__________

Another dish I love to make is dessert. One of my favorite recipes is for these pumpkin spice muffins. If you sub part of the sugar with splenda and use Brummel and Brown rather than butter, you have a muffin you can sink your teeth into without feeling the Turkey Day bloat. 

Pumpkin Spice Muffins

1 cup Flour

¼ cup Splenda

¼ cup Sugar (or you can use ½ cup sugar only)

2 tsp Baking Powder

2 tsp Cinnamon

½  tsp Nutmeg

½  tsp Salt

4 Tbsp Brummel and Brown spread, cut into pieces

1 -1 ¼ cup Pumpkin Puree

½  cup Evaporated Milk

1 Egg

2 tsp Vanilla

½  cup craisins (or raisins)

2 Tbsp Sugar

1 tsp Cinnamon

¼  tsp Nutmeg

Preheat oven to 400 degrees. Grease 12 muffin tins.

Mix flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in spread with two knives or your fingers until it is fully incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins. Fold gently until mixture is just combined.

Use a ¼ cup measure to fill 12 muffin tins with batter. Sprinkle with remaining cinnamon-sugar-nutmeg mixture over the top of each unbaked muffin. Bake for 25 minutes. Take out of the oven and leave to cool for about 10 minutes before taking out of the tin. If you are like me, you will not listen to this advice and you will take one “ugly” one out for a sample right away. Somebody has to do it. 

Thank you to Good to Know & Unilever Spreads for being a sponsor. I was selected for this opportunity as a member of Clever Girls Collective. All opinions expressed here are my own.

Who is the Thanksgiving chef in your family? What is your favorite dish to eat? What is your favorite Thanksgiving recipe?

Squash Galore

Firstly, I want to say GOOD LUCK to everyone racing this weekend! There are a bunch of people doing the RW Half! Go get 'em! Also, a big fingers crossed, for Lisa, who is trying for a sub 4 marathon today! To everyone else, I hope your feet are swift and you end the race with a smile on your face. As you read this, I am currently running Broski's first  half marathon with him!!!

Once again, my "meal planning" consists of making a big pot of this and a big pan of that and eating it throughout the week. This week, the challenge was to use acorn squash, but since the email regarding the challenge came after I had already gone grocery shopping, I improvised. This week's big pot meal?

Butternut Squash Veggie Chili.

The good thing about this is that even though it doesn't have any meat*, the squash gives it some oomph, so it feels really hearty and good. Like I said in my first meal planning post, it's good to have staples on hand, since this week my challenge to myself was to NOT go grocery shopping, since there are quite a few things in the fridge that did not get used up as fast as I wanted last week. So, out came the staples and into the pot they went.

As always, I make enough so that a few can go in the freezer for lunches, and a few cups can go in the fridge for this week's meals. This recipe made about 10 cups of chili. 

Butternut Squash Veggie Chili

1 yellow onion, diced
2 celery ribs, diced
2 yellow peppers (fresh from the garden!)
4-5 garlic cloves, diced

1/2 butternut squash, cubed
2 cups of dried kidney beans
6 cups of water
1 packet of veggie stock
1 thai chili pepper, sliced in half

1 tbsp cinnamon
1 tbsp salt
1 tbsp fennel
1 tbsp Italian seasoning

In frying pan with a little bit of olive oil, sweat the onions. Add the celery, yellow peppers and garlic and cook for another 5-10 minutes*. Put cooked veggies and remaining ingredients in a slow cooker and cook for 8-10 hours on low. OR you can put them in a pot and cook for roughly 5 hours to achieve the same effect.

*You could also add ground hamburger to the frying pan if you wanted a meat version. 

_____

In order to get ready for the week ahead, I also baked some butternut squash in the oven. This will be added to either oatmeal in the morning, paired with yogurt for a fun dessert or used as a side dish for other meals during the week. I also cleaned out the freezer and found some chicken, so I cooked up a bunch of that to use during the week as well. That being said, here are this week's dinners.

Monday: Butternut Chili, Cabbage Salad (an old standby)
Tuesday: Chinese Chicken Salad (cabbage salad with chicken, nuts & Craisins)
Wednesday: Chicken Fajitas
Thursday: Roasted Chicken and Potatoes
Friday: Butternut Chili, Brussels sprouts
Saturday: Chicken Salad and Butternut Squash
Sunday: Dinner out / Left overs

What is your meal plan for the week?  What's your favorite way to use winter squash?

Taking Stock

Before you go grocery shopping each week, you have to first take stock of what you have on hand. From there you can decide what you are going to cook for the week and what you need to buy at the grocery store. For me, what is on sale or what is fresh that week at the store often determines what I make.

There are certain things you just always have in your pantry. There are other things that you buy once a month and others that you buy every week. There's a way to go about it in an organized manner; sometimes I manage to do it better than other times.

Pantry Staples (Buy in bulk a few times a year and/or always have on hand)

*  Baking goods: Flour, Sugar, cocoa powder, splenda, baking powder, soda, cinnamon, vanilla, nutmeg, chocolate chips

*  Oatmeal, raisins, flax seed, chia seeds

*  Dried items: Pasta, Rice, Dried Beans, Coffee

*   Canned items: Tomato Paste, chicken stock, canned tomatoes, coconut milk, evaporated milk

*  Spices, salt, pepper, peanut butter, honey, olive oil, vegetable oil, rice vinegar, red wine vinegar, champagne vinegar

Fridge Staples:

* Mustard, ginger, shriracha, mayonaise, ranch dressing

* Almond butter, miso paste, tahini, sweet chili sauce, almond milk

Freezer Staples:

* Veggies: Frozen corn, edamame

* Meat: Chicken pieces, frozen shrimp

* Stuff I made in the past: pizza dough, sauces, muffins and mini meals (which will be talked about in more detail in a future meal planning post),

Monthly Buys:

* Steel cut oats, nuts, dried fruit,

* Yellow onions, potatoes, winter squash, Serrano or other peppers, garlic

* Coffee

Weekly Buys:

* Fresh fruit, vegetables

* Creamer, milk, yogurt, cottage cheese, cheese

Pioneer Woman's stock list.

Some of the items I bought this week: butternut squash, cantaloupe, celery, red cabbage, pumpkin, mango, plums, peaches, apples, pears, Brussels sprouts, chicken breasts (0.99/lb!!).

Every week I make a big batch of something and freeze several portions for weekly meals, as well as making things like salad fixings in advance so I can just grab and go during the week. I am going to talk about that more next week, but for now, I will leave you with one of my favorite easy meals that you can use in several different ways.

Crock Pot Whole Chicken

I know, a whole chicken is a little scary. However, recently they were .99 cents a pound and so I picked up a nice one (about 5 lbs) for a steal (you do the math).

(1) Buy a whole chicken.

(2) Once you get the chicken home, take the gizzards out of the inside and feed them to the cat.

(3) Mix together your favorite spices. I used salt, pepper, a bit of red pepper flakes and Old Bay seasoning. Rub them all over the chicken, both inside and out. Make sure you get the armpits and all the other orifices.

(4) Cut up an onion. Place it in the bottom of the crock. Put the spice rubbed chicken on top of it. 

(5) Set it on low for 8 hours or high for 5 hours. When it's done, the juices should run clear and the arm should easily pull off the chicken. Yes, in my world, chickens have arms.

(6) Take the chicken out of the crock. ** Now comes the fun part!** Leave everything else in the crock. Remove the skin from the chicken. Throw it back in the crock. Remove all the chicken from the bones. Throw the bones back in the crock. Throw the bone carcass back in the pot.

(7) Put the chicken meat aside. Fill the crock up with water and leave it overnight, or for about 8 hours on low. The next day, strain the liquid into quart jars/containers. You now have stock!

So. To recap. You now have... three to five meals worth of chicken (depending on your family size) plus about 12 cups of stock (in my case)! All for around $5.00!

Happy meal planning! Go check out Jill and Laura's sites for this week's What's For Dinner linkup!

Do you have a cheap, go-to meal that you use over and over? Do you like to cook? Do you plan out your meals or just fly by the seat of your pants?

Food Firsts (4)

On Sunday, Mr. Lovely and I had pizza. I made the dough (my first attempt) and it didn't even suck!

The recipe was adapted from here.

4 1/2 cups  whole wheat flour
1 3/4 tsp salt
1 tsp instant yeast
1/4 cup olive oil (optional)
1 3/4 cups water, ice cold (40°F)
Semolina flour OR cornmeal for dusting

I am not going to go into the making of the dough in detail; if you want more information, you can go to the original site. Basically, add together all the dry ingredients. Then add the oil and water and stir, using a metal spoon kept cold, or your hands, which you should keep dipping in ice water. Once the dough pulls away from the sides of the bowl (about 5 mins), split it into 6 equal portions. Each portion should make about a 9 inch pizza.

I kept two portions in the fridge and put the rest in the freezer to pull out later. When you are ready to use the dough, take it out of the fridge about 2 hours beforehand. Flatten out the ball and cover loosely with a piece of saran wrap until it's time to cook. When you are ready with all your toppings, you can throw the crust or you can just roll it with a pie roller. I put cornmeal on my baking sheet and placed my crust on it, then poked holes in it with a knife to keep it from rising.  Put your toppings on and then cook on your oven's highest setting (mine is 550) for about 6-10 minutes (mine took 7).

The Topping Bar

Serve and enjoy! We had a ton of fun and this is a great idea for if you are having people over, because each person can make their own pizza with whatever they want on it!  As you can see, some people like to heap stuff on theirs and some people take a more simple approach. You can try to guess whose is whose.

Do you ever make your own crust? Or add your own toppings? What is your favorite pizza topping?

A Fun Addiction

I am going to be totally honest with you; I have a food addiction. I love buying food. I also love to cook, but I often cook larger portions than what I can eat, then I feel like I have to eat it, because god forbid any of it go to waste...but I want to cook something different, so I need more space... So I am constantly buying food, making food, giving food away and eating food in an effort to have room in the fridge (and freezer) to fit new food. Just like books, I like to have a stockpile of ingredients on hand, JUST IN CASE. I mean, what if I run out!? I would die without enough food or books! And by enough, I mean stacks and shelves and boxes (and fridges and pantries)...

So, just like my book challenge, from time to time instead of buying new things, I go through the cupboard and play the "make something out of what you have" game. It's kind of like Top Chef. In some episodes, they get a mystery box and have to make something out of what's in the box. Of course, they have the entire Top Chef pantry to work with as well. Well, mine is no Kenmore Kitchen, but I make do.

This makes it so I don't waste food. And it's fun. The only twist is that it usually either involves a lot of veggies that are about to spoil, or no veggies, since I use them up pretty quickly normally. This week was a no veggies week. This week what I had on hand was:

- 12 - 20 oz Beer (I had a friend's 32 oz beer that was half full in the fridge. I'm not sure why)
- 1 Serrano (left over from White Bean Chicken Chili)
- 2 Bratwurst (freezer)
- 1 cup Cheese (almost to it's "throw away by" date) 
- 1 cup Beet Greens (I cut them off the beets and didn't know what to do with them)

I paired these items with a few pantry staples:

- 2 tbsp Butter
- 2 tbsp Flour
- 1.5 cup Quinoa Pasta
- 1 yellow Onion
- 2 cloves Garlic
- 1 cup Unsweetened Almond Milk
- 2 tbsp Spicy Brown Mustard

To make: Beer Bratwurst Mac N Cheese

First, put the brats and the beer in a pot. Cook until done (about 20 minutes to be safe). Also, start a pot of water to boil. Once boiling, add pasta and cook until done (about 10 minutes). Drain.

While the brats and pasta are cooking, sweat the onions, garlic and beet greens in the butter, then add the flour, stirring to make a paste. Add milk, Serrano (minced, with seeds removed if you don't want it too hot) and mustard; stir. Remove the brats from the beer and add 1 cup of beer to the sauce mixture. Once stirred in, add cheese.

Cut bratwurst and add to mixture. Stir. Add drained pasta. Stir again! Whew. That's a lot of stirring, huh? Now you are done. If you like, you can put the mixture into a casserole, top with cheese and bake for about 25 minutes or until cheese is melted and bubbly. Or you can just eat right away, which is what I did this time (I usually bake mine. I like the crispy cheese top. But I was hungry).

The verdict? YUM! Note that the sauce will be a bit brown, depending on what kind of beer you use. My beer was a brown ale. Also, note, this DOES taste like beer! So if you don't like beer, you may want to either use a lighter beer, less beer or no beer. 

Do you ever play "clean the pantry" and come up with something great? Do you prefer your mac n cheese baked or straight from the pot? What should I do with the rest of the beet greens?

The Best Lasagna Ever

Have you heard of the Pioneer Woman? I am sure you have, but if not, you can find her blog HERE. She makes a lot of down home things and sometimes even healthy things.  I have made a few of her recipes and they always turn out great. One of my favorites is the “Best Lasagna Ever”. 

The Best Lasagna Ever (**modified by me a tad)

Layer 1

10 oz lasagna noodles

Layer 2

3 cups cottage cheese

2 eggs, beaten

½ cup parmesan (**I used shredded, she calls for grated)

2 tlsp Italian seasoning**

Salt

Layer 3

1.5 lb ground beef

1 lb hot breakfast sausage

2 cloves garlic

2 cans (12 oz) whole tomatoes

2 cans (6 oz) tomato paste

Salt

Italian seasoning**

**2 cups chopped zucchini, celery, bell pepper or other veggies

Layer 4

1 lb mozzarella**

Brown the hamburger and sausage with the garlic. Once it’s done, drain off half the fat and add the rest of layer three to the pot. Let that simmer for about 45 minutes. While it’s cooking, mix together layer two and cook the lasagna noodles. Once everything is done, layer (in a 9x13 pan or similar) in order: 3 or 4 noodles, cottage cheese, meat, then add mozzarella. I usually make two pans at a time and can get two layers out of each. Instead of mozzarella on the very top layer, put parmesan on top (after the meat layer). Cook for about 30 minutes in a 350 degree oven.

I usually make two pans at a time and cook one right away and put the other in the freezer, where it will keep for a long time and you can make it whenever you want! If you are cooking from frozen, I found it best to leave it out all day and then cook it for about an hour and a half, but it depends on your oven strength (mine is weak).  You can also make it and then keep it in the fridge for a couple days before baking.

**Modifications:  I did use actual shredded parmesan, even though she says you can use Kraft. I also used real buffalo mozzarella, even though her photo shows the harder kind of mozzarella (like string cheese).  I also added veggies, which is not in her recipe, but I like to sneak them in when I can. For Italian seasoning, she uses separate ingredients of basil, parsley etc. But I found it easier to just use Italian Seasoning!

 If you are interested in calories, if you make this into 12 servings, it’s approximately 450-500 calories per serving. So it’s not necessarily low fat, but it sure is good! I use two pans and can get about 9-12 servings per pan, so that cuts it down a little. Except for the fact that I just eat TWO servings instead!

What is your favorite Lasagna recipe? Have you tried any of the Pioneer Woman’s recipes? Do you modify recipes or stick to the schedule?

Then and Now: December

Happy New Year's Eve! I hope that wherever you are, you are having a great weekend! Have a wonderful time tonight and I will see you next year! 

The holidays are often very similar each year. There are holiday parties, get-togethers with friends and food to be eaten and presents to open with family. This December was no different. There were many people to see that I see every year, and many holiday traditions that were observed this year, just as they were last year. There were also a few things that were different. Here is December 2010 vs 2011, The Who, The What and The Where.

The Who:  Every year I get together with friends in San Francisco for a snackapalooza. This year was no different, except we got together in November instead! So we met up in Sacramento for some carb loading before the marathon instead. Also, I get together with my old HS buddies on the day after Christmas each year. It's great fun and I am glad we have kept the tradition alive!

2010: Snackapalooza, San Francisco, 2011: CIM carb loading

2010: Hail, grey skies and a large group, 2011: Sun in the eyes and less people

The What: Last year I did many of the same things as this year. I went to see the birds; I ate cheese platters; I make cookies. The only huge difference was the running. Last year I took lots of walks; this year I took many runs instead (mileage last December: 0 miles, this December: about 100 miles).

2010: Walks, 2011: Runs

2010: Birds + great reflections! 2011: Birds but no reflection

2010: Small cheese platter, 2011: large cheese platter! (2012: Cheese table?)

2010: Pumpkin Choc Chip, 2011: Macaroon

The Where: Last year I went on a road trip from California to Iowa, where I met up with my friend Red at her new house. This year, I have been in California all month.

2010: Iowa

California

What were you doing last December? Do you do the same thing every Christmas or are your holidays varied?

In Which I Discover an Allergy

I had the misfortune to discover an allergy late in life. 

I wrote this when I was in Uruguay a few years ago.

"We went to the beach one day and everything was fine. The next day we got up and were preparing to leave when I started to itch. I had peed in the dark in a bush the night before and thought maybe I had squatted in some poison oak or something, but soon a rash had spread all over my body. Next the rash kind of dissipated and in its place was just swollen redness. We went to the doctor who gave me cortisone and told me to stay out of the sun. Apparently I had used a lotion or soap which in addition to the sun had given me some sort of allergic reaction. Who knew! To the right is a photo of my misfortune." (original post here)

I had no idea why I had swelled up. I was devastated becuase the doctor told me to stay out of the sun. I love the outdoors. The last thing I needed was to have an allergy to the SUN! However, I tried my best to stay in the shade but was hopeful that that was not the issue.

Then about a year after that, I was in Pensacola lying on the beach, when something bit me on the foot. I looked down to see a fire ant dining away on my instep. I killed him with one fell swoop of my hand. About 5 minutes later my palms started to itch. I looked down and my hands were swelling up. My chest started to itch and I looked down and there it was again, the redness and swelling! 

I have never had an allergy to anything. Give me nuts, dairy and gluten! Give me poison oak and mosquitoes!  They don't faze me! I am invincible! Not only am I invincible, but I am unaware of what one should do upon discovering an allergy. So, Mr. Lovely drove me to Publix, where we proceeded to buy about 40 different kinds of anti-inflammatory, anti-allergy medicines. Mr. Lovely even bought Claritin (which I ended up giving away to someone with "that kind" of allergy). 

But the winner was Benedryl. I took two of those and a cold shower, fell asleep immediately (this is the downfall of Benedryl) and woke up non-swollen and a lot more comfortable. 

I have been bitten a few times since and I have swollen up pretty badly. But now? I know what to do when it comes. I carry Benedryl around with me in my wallet, just in case. I don't freak out like I did in Uruguay. I don't need an IV. And I am so happy that I am not allergic to the SUN!

Do you have any allergies? When did you discover them? Was it scary? What did you do? 

This post is part of Karen's Flashback Friday blog hop!  

You can see some other hops I may participate in HERE.

Don't Throw Your Latte Away

source

I have always been an avid saver and was also a frequent "latte" drinker. I wrote this post after watching a clip on TV about "The Latte Factor".

“Save now. Fewer trips to the café now can lead to more vacations later,” says Fidelity.

“Figure out your ‘latte factor’, be it your frequent lunches out, your fetish for new shoes, or your everyday coffee, and minimize it or cut it out entirely,” says the man on CNBC.

This seems to be a common theme with the retirement gurus. Skip the coffee, save a few extra dollars for later. It makes sense, right? 5 dollars a day for coffee can lead to an extra 1300 dollars a year in your savings account. To me it does make sense, and to one friend whose dad’s motto is “save today, spend tomorrow” but not everyone agrees with us.

I spoke with another friend who when I suggested she start saving money now, said, “Why worry about later all the time when you should be thinking about having fun right now?” At first I thought, “Wow, she is so naive! She is going to be screwed later!” Then I spoke to my dad, who was the one that first taught me how to save. He said, “Sure, cut out your latte now and then, but don’t deprive yourself of all fun now by always worrying about later.”

Dad saves the day again. Leave it to him to depart some words to the wise regarding finances. Save now, sure, but have fun in the meantime. What is the point of saving all your life if you are not going to get to enjoy it? I am not saying that I am going to die tomorrow, but…what if I did? Would I be happy with my life so far? Would I wish that I had blown a little more money on shoes instead of scrimping and saving for my non-existent retirement?

Why can't we have both? I am going to have fun now. AND save for later. It will be mine. Oh yes, it will be mine.

**Since the original airing of this post, I have saved approximately $5000 by not going to Starbucks 5 x a week.** You can also see my original follow up post for this one HERE.   

This post is part of the Red Dress Club's writing meme: Find something that you're proud of, but something you haven't read for awhile. Do a complete overhaul. It is also  part of Flashback Friday with Karen at A Peek at Karen's World and Coffee Talk with FTLOB. 

What about you? Are you a saver or a spender? What do you spend your "latte" money on? 

No Work Chili

There are many ways you can make this. Add whatever you want! Sometimes I use real beans. Sometimes I make it with a ton of veggies (almost like soup). Sometimes I use veggie meat or ground turkey instead of beef. However, this time I did it the quick and dirty way, which, if you are short on time, is a great way to have a hearty meal with barely any work. Also, as a bonus, this is fairly low in calories and fat, depending on serving size (see stats at bottom). AND it’s gluten, dairy and nut free. AND it’s cheap and easy. What more can you ask for?

INGREDIENTS:

1 lb ground beef

1 medium onion, rough chopped (don’t waste time making tiny pieces!)

1 clove garlic, rough chopped

Salt and Pepper to taste

1 can each (usually 16 oz) of:

Black Beans

Kidney Beans (or any bean you want! I also like pinto if I do it fresh)

Corn

Diced Tomatoes

Olives

Mexican Tomato Sauce (Salsa de Chile Fresco or Jalapeno Salsa. I use El Pato. It comes in an 8 oz can)

Quack, quack. This gives it a little kick!

(optional: green bell peppers, real jalapenos, cayenne pepper)

In a large pot (big enough for everything), brown hamburger meat with onions and garlic.

Once hamburger is cooked, add all cans of everything, including liquids.

Cook for about 2-3 hours, or longer if you want.

Eat it! I usually like it even more the 2^nd day which works with this recipe, since it makes a lot. 

Yummy! (as you can see, I don't even cut the olives. Super lazy!)

Makes: 15 x 2/3 cup servings

1 serving = 183 cal/4.9 g fat/22.8 carb/14 g protein.

Cost: $0.49/serving.

(** or 10 x 1 cup servings. Nutrition for 1 c serving:  274 calories. Cost: $0.73/serving)

This post is being linked up with:

Curry Me Green

Have I mentioned I like food? At home I cook as much as I can and I definitely miss that while I am abroad. I miss being able to just open the fridge and get out a snack, instead of having to go out and "forage" for food, to work for it. I miss having cheese at the ready and eating hunks of it out of the fridge without a cracker, whenever I want. I miss coffee, endless amounts of it with fresh milk.

However, even though there is no cheese here, there are so many other great foods in Asia! Below is a photo one of the great Thai foods, Green Curry with Chicken. I could eat this, and Pad Thai, every day. I found a great recipe here, where there are also many other great Thai recipes.

This Thai Green Curry Chicken recipe features chunks of tender chicken simmered in a homemade green curry sauce along with healthy vegetables (zucchini and red bell pepper). The result is a gourmet-style Thai green curry that is very aromatic and beautiful to serve (great for entertaining!). The key to good green curry is in not only using the right ingredients, but knowing when to add them. Because this curry is made the same as in Thailand (on your stovetop), I recommend using only smaller pieces or cuts of chicken, allowing for faster cooking and the freshest possible taste. ENJOY!

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Yield: Serves 2 to 3

Ingredients:

• GREEN CURRY PASTE:
• 4 small green Thai chilies, OR substitute 1 to 2 jalapeno peppers
• 1/4 cup shallot OR purple onion, diced
• 4 cloves garlic, minced
• 1 thumb-size piece galangal OR ginger, grated
• 1 stalk lemongrass, sliced thinly OR 3 Tbsp. frozen prepared lemongrass
• 1/2 tsp. ground coriander
• 1/2 tsp. ground cumin
• 3/4 to 1 tsp. shrimp paste
• 1 cup fresh coriander/cilantro leaves and stems, chopped
• 1/2 tsp. ground white pepper (can be purchased at some supermarkets, OR at Asian food stores)
• 3 Tbsp. fish sauce
• 1 tsp. brown sugar
• 2 Tbsp. lime juice
• CURRY INGREDIENTS:
• 4 kaffir lime leaves (can be purchased frozen at most Asian food stores)
• 2 Tbsp. oil for stir-frying
• 1 to 1.5 lbs. (about 0.7 kg) boneless chicken thigh or breast, cut into chunks
• 1 can coconut milk
• 1 red bell pepper, seeded and cut into chunks
• 1 zucchini, sliced lengthwise several times, then cut into chunks
• Generous handful of fresh basil

Preparation:

For lemongrass tips, see: Buying and Preparing Fresh Lemongrass.

1. Place all the "green curry paste" ingredients together in a food processor, and process to a paste. If necessary, add a few Tbsp. of the coconut milk to help blend ingredients. Set aside.
2. Prepare the lime leaves by tearing the leaf away from either side of the stem. Discard the central stem. Then, using scissors, cut leaves into thin strips. Set aside.
3. Warm a wok or large frying pan over medium-high heat. Add the oil and swirl around, then add the green curry paste.
4. Stir-fry briefly to release the fragrance (30 seconds to 1 minute), then add 3/4 of the coconut milk, reserving 2-3 Tbsp. per serving portion for later.
5. Add the chicken, stirring to incorporate. When the curry sauce comes to a boil, reduce heat to medium or medium-low, until you get a nice simmer.
6. Cover and allow to simmer 3-5 more minutes, or until chicken is cooked through. Stir occasionally.
7. Add the red bell pepper and zucchini, plus the strips of lime leaf, stirring well to incorporate. Simmer another 2-3 minutes, or until vegetables are softened but still firm and colorful.
8. Do a taste-test for salt, adding 1-2 Tbsp. fish sauce if not salty enough. If you'd prefer a sweeter curry, add a little more sugar. If too salty, add a squeeze of lime or lemon juice. If too spicy, add more coconut milk. Note that this curry should be a balance of salty, spicy, sweet and sour, plus bitter (the bitter is found in the fresh basil garnish).
9. Serve this curry in bowls with rice served separately, allowing guests to add their own. Top each portion with fresh basil, then drizzle over 2-3 Tbsp. coconut milk, and ENJOY!

Oldies But Goodies

I have been home for the last week and on my to do list for probably the last 5 years (or so) has been to "scan old photos". I finally got around to doing a few of them! The quality is not great, but here are a few anyway!

Letter to Santa 1982

My Two Moms 1988

Girls Soccer 1993

How I Feel About My Brother 1984

Hawaiin Shirts and Naked People

Whoa, what a week!

First I flew home from New Orleans, packed up my stuff, had dinner with my friend Nadine who is pregnant with her first child. A boy! Yay! She is still the same old friend that I have had since...well...forever. She and I have known each other since we were born. I don't have a photo...I did take some but I did it with the big camera....who is now sitting in my mom's closet gathering (yikes, I hope not!) dust.

I visited with my mom, which was great, but too short, and then headed to Sacramento for Uncle Jay's Celebration of life, a Hawaii themed Memorial. It was great. Many good people, drinks were flowing and everyone wore a Hawaiian shirt, just like Jay would've wanted it. Here is a picture of me, my two cousins, and Mr L enjoying the party.

Next we headed to San Francisco for some nakedness in the Bay to Breakers. It was great! We were joined by many friends, including 7 month pregnant K (I see a theme here...) and her new Husband A. The costumes were awesome. I did not dress up this year but had a great time getting ideas for next year. My favorite costume was either a king skipping along with a hunchback following him clacking two coconuts together (clip clop, clip clop -- you guys know that one? that joke is "not dead yet") or the oil spill -- two guys wearing black trash bags, joined by a red pool floaty noodle. Here is a picture of Alamo Square and the dreaded Hayes Street Hill.

Then it was off to Petaluma and the Lagunitas Beer Fest with my brother, who is a beer connoisseur. It was a little strange. The title was the Beer Circus, and it definitely was that! Ladies on stilts, bearded ladies and tightrope walkers mixed with 40 year old heavy metal rock bands and beer. Hmm... It was a great time and I found a penguin who was willing to take a photo with me. I am not sure what a penguin has to do with the circus, but I love Penguins, so I was stoked.

The next day I hit up the dentist one last time before the big trip and then...it was off to Europe. Woo hoo! Here we go....