Bang Thai Curry

I had this recipe in my file for a number of years but didn't make it.  We like (OK...love) curry dishes; however, there are only so many meals to make and so many times we want curry.  But, I'm not sure why I waited.  This one is going into the rotation of meals at this house since it comes together quickly and is tasty.

The restaurant, Bang Thai, was formerly in a 'burb to the north.  We don't eat out very often...but when the restaurant was around we were really into very few meals out of the house.  And even fewer meals to the north of our house since we tend to want to head more downtown than suburban when the urge to eat out hits us.  Anyway, we knew the owner from the Y, and we are always looking for good Thai food, so we did stop once or twice.

This recipe is a keeper.....glad I kept it this long and will make it more frequently now that it's in my mind.  I did not get a picture of this delightful dish, so next time I make it I hope to remember to do that.

1 T green curry paste
3 T vegetable oil
2 c chicken breast
2 t curry powder
2 c coconut milk (I used lite...and Trader Joe's brand)
1 c water
1 c cubed potatoes
1/2 c cubed white onion
1/2 c cubed tomato (I omitted)
3-4 t fish sauce (I used the brand from the Asian grocery store)
1 t sugar
1/4 c green onion
cilantro

Heat pan and then add curry paste and oil.  mix well stirring 1 min.  Add chicken and curry powder.  Stir well and add coconut milk. Add water, potato, and onion and bring to a boil.  Reduce heat to medium and cook until potato is tender.  Add tomato (if using), fish sauce, and sugar.  Cook 5- 10 minutes.

Top with green onion and cilantro and serve.

Brussels Sprout, Bacon, and Cheese Pizza

This was a good find....and really, how can one go wrong with bacon, goat cheese, and Brussels sprouts?

I saw this on Nicole's website, preventionrd.com.  Of course my own spin was needed on this one; however, I did stick as close as I could remember to the original.  Sometimes I will print off the recipe or take the computer into the kitchen; however, this one was a read, memorize, and make.  Hmm....guess my memory isn't as good as I thought it was.  I think her version with balsamic vinegar sounds better than my version....although mine was good too.

Brussels Sprouts, Bacon, and Goat Cheese Pizza adapted preventionrd.com

1 lb pizza dough  (I used the quick recipe with part whole wheat and part white flour)
4 pieces of bacon, chopped
10 brussels sprouts, halved lengthwise and thinly sliced

3 cloves of garlic, thinly sliced

1/4 red onion, thinly sliced
3 oz fontina, shredded
4 oz goat cheese, crumbled

Directions:

Preheat to 500 degrees.

Meanwhile, cook the bacon in a medium skillet, stirring often, until just crispy and lightly browned, 4-5 minutes.  Use a slotted spoon to transfer the bacon to a paper towel-lined plate and drain a bit of the grease.  To the bacon drippings, add the brussels sprouts, red onion, garlic and  saute 2-3 minutes or until brussels sprouts are slightly softened. Remove from heat.

Stretch the pizza dough into a 14-inch circle.  Sprinkle the dough with the fontina, leaving a thin border around the edge.  Evenly distribute the brussels sprouts mixture, then top with the bacon.  Top with goat cheese.

Bake 10-12 minutes, or until the crust is browned and the toppings are cooked through.  Remove from the oven and allow to cool 2-3 minutes before slicing and serving.

I was a bit concerned on the crowd pleasing score....but no worries.  Everyone raved about it!

Brussels Sprouts, Bacon, Goat Cheese Pizza

Fruit Breakfast Pizza

This idea was from Bread in Five and turned out to be one of the most favorite breakfasts I have ever made (and I make a lot of breakfast in this house).  I used the quick crust no rise dough recipe, topped it with fruit and goat cheese.  When it was done, I poured just a bit of lavender syrup over the top.  I think it really helped that we had some good berries from Florida.....the good fruit is getting closer to the upper midwest.  And the days are getting (slightly) warmer and longer.  I think I'm ready for some good produce from the CSA and my tiny garden!

Lavender Simple Syrup

Zoe's lavender simple syrup

I'm a huge fan of the Artisan Bread in 5 concept and books.  Why am I such a huge fan?   Many reasons, I guess.  I like the fact that bread is incorporated into a healthy diet.  I'm a skeptic on the whole gluten free thing with the exception for the people who really can't tolerate it.  I do think that there are people whose bodies can't do gluten; however, many people are jumping on board and it seems a bit extremist.

Remember the whole fat free craze?  People went fat free and lost weight.....only until we got fat free processed food.  Sugar free eating was a sure-fire way to lose the pounds until the snack well sugar free snacks were everywhere. Then people went all Atkins.  Guess what, they lost weight.  Until there were easily accessible snacks that went along with this diet.  I remember a friend telling me that it worked.....but when discussing the diet he admitted that he had to give up his 2 regular sodas a day.  And when he opened the cupboard he couldn't find anything he could have.  Gee, did that have anything to do with losing weight?  Gluten free is the diet du jour.  Someone I know swears that must be a problem for her friend.....sure it has nothing to do with eating fast food.  But, the artisan bread in 5 folks are giving bread some good press.  Seriously, I just think eating bread in moderation with whole ingredients is better than eating processed food, for most of us.

We all have limited time...and make our choices on what to do with that time.  It just seems like a pretty good use of a morning or an evening to fuel our bodies with wholesome ingredients....the purer the better.  But, we all have to do what works best for our lives at the time.  I have a coworker who feeds her kids pizza rolls and hot dogs....because she's a busy mom trying to juggle a lot of things.  No need to be embarrassed to tell me that....no judgement here.  We're all just doing what works for us....our budget of money and our budget of time.  I just feel best eating more wholesome food.  I don't like to support the whole corn syrup thing, so it's an ingredient I try to avoid when hiding in other foods.  I don't boycott it completely....just try to not support that industry.  I can co-exist happily with a pizza roll and hot dog friend....doesn't make anyone a bad mom or a bad person.  Let's just all support each other since we're doing our best.

I try to eat somewhat locally....a challenge in March in Wisconsin.  It's a goal; but those berries from Mexico do end up on my table too.  One of the things I really like is that our local Sendik's store has a label on the produce sign stating where it is from.  The country of origin is on there at least; it's a start to know where the produce started. I think we can all agree that it really does taste best if it is grown closer to where it is sold; however, without a huge freezer and gobs of time to preserve things it's not an option where I live.  Having the labels on the signs.....it helps in making some choices.  It's funny how those choices can sometimes be misguided.  For example, I tend to by Crystal sugar since it's from Paul's area of the world, yet the workers have been on strike there for a bit and I found out my inlaws try to avoid it for that reason.  I guess if you think too much about every choice there isn't much time for much else.

Hmm, so I'm making lavender simple syrup with Crystal sugar and lavender that is not grown in Wisconsin from a recipe from a midwestern baker who promotes gluten.  -Sigh-  I guess we're just at my comfort level.    She lives in the city, if that's a reason to endorse her:)

I found the recipe for the fruit pizza intriguing as a breakfast idea.  Although I'm more of a savory breakfast gal, I can appreciate some goat cheese and fruit in the morning.  And I do love the flavor of lavender.  I had gotten some lavender a couple years ago at Penzey's; however, I don't think they sell culinary lavender anymore so I may need to find a new supplier. My sister has some in her yard along with rosemary in huge bushes, so maybe a trip to Socal to harvest some is in order.  Needless to say, her dogs smell fabulous after a run through those plants!

I think I'm just yearning for some early summer days when the CSA boxes come rolling in and the local markets are in full swing.  It really isn't too much longer now.  Wowza...thinking about strawberries right off the plant.  I guess this will have to do until we get a few more months into summer.

In theory, I would do this Zoe's way.  That is, keep the lavender blossoms in the syrup and strain as needed. For me, in my life right now, I just need to strain it and have it ready to go.

Sunday Dinner

Sometimes I just want ice cream for dinner.  Or maybe popcorn.  But, being the meal person in my family, I made this instead.  It was good...pretzel coated chicken, the sweet potato salad made earlier in the day, roasted broccoli, and mashed potatoes.  All great......can't wait for leftovers!

Spicy Thai Noodles

Spicy Thai Noodle recipe

I found this blog as I cruised through cyber space....one blog linking to the next.  This seemed like another good Thai noodle recipe, so I noted it and saved it for a week when it would be good to have a container of something in the refrigerator.  I was on a bit of a cooking jag.....getting the refrigerator stocked after a few weeks of throwing things together, and this seemed like a good addition.

Normally when I'm warned about the spiciness of the dish I sorta ignore that warning.  After all, we like things a bit spicy around here.  Umm....now I'm passing on the warning.  These have a bit of spice even though the chili flakes are drained out of the oil.  Don't get me wrong, I liked it....just the right flavor with the sweet and the salty.  Just consider yourself warned;)

Buffalo Chicken Sandwiches

The idea for this gem came from Pinterest.  Something I just seem to be getting the hang of (watch out world, that probably means it's on the way "out") is this whole Pinterest thing.  Anyway, my version wasn't at all like what I saw; it just closely matched what I had on hand.

This is just the thing to use up some leftover chicken breasts (I do like to bake a few extra and throw them in the freezer).  And it really is like eating dip on bread, in a good way.


Buffalo Chicken Sandwiches
3 T cream cheese, softened
2 T mayo
2 T Frank's wing sauce
2 chopped cooked chicken breasts
1/4 c bleu cheese
Mix all of the above together and spread on bread.  Grill on a panini press.