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Thai Coconut & Peanut Butter Curry

Thai Coconut & Peanut Butter Curry
The best thing to come from my kitchen this weekend was not a dessert. I know a lot of people are interested in the other things that I eat. You know, the other things besides dessert! So maybe I will give in and write a day-in-the-life post sometime soon. Until then, I’ll at least make an effort to post “Katie” Meals more often, so that nobody gets confused and thinks I subsist on chocolate alone. Oh, in a perfect world… Partially due to having grown up all over, and partially due to the fact that many non-American cuisines rely much less on meat and dairy products, I eat so-called “ethnic” foods quite often. Sauté first three ingredients in a large pot, in oil or oil spray, stirring every so often, 8 minutes or until onion begins to look translucent. Click for a: Lower-Calorie Version Would you consider yourself to be an adventurous eater? Do you love trying unusual foods, and foods from different cultures? Link of the Day: ……….Single Serving Carrot Cake Related:  Food!SoupsVeggie Dishes

Easy Pad Thai Recipe UPDATE: Hey there! I’m happy you found this popular recipe. I still love eating it at home and hope you will too. I wanted to leave you a quick note to let you know that I’m no longer posting recipes (as of January 2013). I *am* still posting, and welcome you to check out some of my newer posts. I have had a love-hate relationship with Pad Thai for a while now. I also learned that the peppers in the panang curry in Thailand are not bell peppers like they are over here. Anyway, enough about spontaneous combustion. But no more. Granted, the recipe is not 100% authentic — it doesn’t use fish sauce and tamarind and the 100 other ingredients the authentic version calls for — but it is light and fresh and easy with a capital E. ** Updates **Several readers who tried the recipe loved the flavor but felt the noodles were a little too dry so they doubled the sauce recipe. Now, let’s make some Pad Thai… First, you need 8 ounces of wide, flat rice noodles. plus 3 tablespoons of soy sauce. Serves 4

White Chocolate Peanut Butter Oatmeal Cookies I feel like a big, fat cheater. Many moons ago I made you chewy oatmeal cookies. Long ago and far away (what? Most of you are smart (er than me) and already combined the two… and while I’m a little late to the game I’d like to ask you a question: can I come live at your house? These cookies are a complete copout because they are just a marriage of those other flavors I’ve made. I also whine about it a lot. I definitely don’t hide the fact that I’m unequivocally annoying. You’re so lucky you’re not here. Sigh. So. I’ve been feeling a little lost in the baking department lately. That’s what I thought. White Chocolate Peanut Butter Oatmeal Cookies [adapted from the giant rainbow cookies] makes about 18 cookies 1 1/4 cups all-purpose flour 1 cup of old fashioned rolled oats 1/2 teaspoons baking soda 1/4 teaspoon salt 8 tablespoons of unsalted butter, melted and cooled 6 tablespoons of creamy peanut butter, melted and cooled 1 cup brown sugar 1/2 cup granulated sugar 1 egg + 1 egg yolk, at room temperature

Hearty Vegetable Miso Soup Recipe Of all the places I’ve been, Japan is most definitely among my favorites. I was lucky enough to spend five years of my childhood in the country, meaning its culture has greatly impacted the way I learn, communicate, and view the world even to this day. Modern yet traditional, fast-paced yet serene, Japan is a true paradox. And it fascinates me. On the one hand, the nation is highly-efficient and at the forefront of modern technology. It is a country steeped in history and culture: the shoguns and the samurai, Buddhist temples and Shinto shrines, anime and cutting edge fashions, martial arts and sumo wrestling… If you ever get a chance to attend a sumo wrestling match, take it! And then there is the food… Honestly, I could branch off and write an entire blog on my love of Japanese cuisine, encompassing everything from the traditional (sushi, yakitori, onigiri) to the not-quite-so-traditional (Pocky!!!). In a large pot, combine the first three ingredients and bring to a boil.

World's Healthiest Tater Tots! This recipe is unbelievable. I’m serious. It’s one of those recipes where you read the ingredients, roll your eyes, and say, “There is absolutely no way this recipe will turn out.” Then you try it anyway, because curiosity gets the better of you. Such was the case when I came across a recipe for no-potato tater tots in the book Superfood Kitchen. Logical reasoning was wrong. Crispy on the outside, soft on the inside… And difficult to stop eating! These “superfood” taters are high in protein, EFAs, and fiber. (Reprinted with permission) 3/4 cup cooked white beans (such as Great Northern)2 tbsp flaxseeds (golden for most-authentic appearance)2 tbsp ground flaxmeal1 cup cooked quinoa (K note: I cooked my quinoa with 1/8 tsp salt)1 tbsp white miso2 tbsp brown rice flour1/4 cup finely-diced onionoil or oil spray for the pan Using a fork, mash the white beans in a large bowl. Click to: View Tater Tots Nutrition Facts Do you include any superfoods in your diet? Link of the Day:

Annuaire Restaurants Qui Font de la Cuisine Maison, du fait maison . Les restaurateurs inscrits attestent sur l'honneur de l'exactitude des informations fournies. Tous les restaurateurs inscrits ont adhéré à la charte de la transparence des "restaurantsquifontamanger" . (version PDF)(la charte imprimée par nos soins a une meilleure résolution) Les Restaurants Qui Font A Manger ne sont pas responsables des erreurs ou omission. Vous étes Restaurateur , vous désirez vous inscrire sur notre annuaire , vous pouvez le faire via le lien: S'inscrire . Vous aimez notre site ?. L? L? Nous contacter "Restaurants qui font à manger", marque déposée Copyright © 2013 - Restaurants Qui Font A Manger.

Braided Spaghetti Bread » The official blog of America's favorite frozen dough We are carb lovers at our house, so when I saw the Braided Spaghetti Bread recipe in the Rhodes Home Baked Family Favorites with frozen dough cookbook I knew we would love it. This is a really simple recipe; it just takes a little planning for thawing the dough. It will take 2-3 hours for the bread loaf to thaw to room temperature or 1-2 hours for the rolls to thaw to room temperature. You will need: 1 Loaf Rhodes Bread Dough or 12 Rhodes Dinner Rolls, thawed to room temperature6 oz spaghetti, cooked 1 cup thick spaghetti sauce 8 oz mozzarella cheese, cut into 1/2 –inch cubes 1 egg white Parmesan cheese Parsley flakes Spray counter lightly with non-stick cooking spray (or use parchment paper). Roll loaf or combined dinner rolls into a 12x16-inch rectangle. Cook spaghetti according to package instructions. Remove wrap from dough. Make cuts 1 ½-inches apart on long sides of dough to within ½-inch of filling. Begin braid by folding top and bottom strips toward filling. This was fantastic!

Vegan Cream of Broccoli Soup Did you know that yesterday was World Vegan Day? I celebrated by eating a vegan breakfast, vegan lunch, and vegan dinner. Oh wait, I always do that! The best part of lunch was my broccoli soup: No-Cream Cream of Broccoli Soup. (4 servings) 2 packages mushrooms, such as baby bellas (8oz packages)2 packages broccoli (500 grams raw broccoli)2 cups broth (I use Pacific mushroom broth)2 tablespoons minced garlic2 tsp salt, or to tasteSome of the broccoli soaking liquid (I usually use about 3/4cup, but if you want your soup even thicker, you can add less.)1 cup milk of choice (or, if you want it extra creamy, switch the amounts of mushroom broth and milk of choice. Procedure: In a covered dish, microwave your broccoli, in water, for about 9 minutes.Meanwhile, put the mushrooms, garlic, broth, and salt in a pot, and cook the mushrooms over medium heat while the broccoli cooks in the microwave.Then add the broccoli to the mushrooms. Then I used the “Soggy Muffin” trick. Dessert!

Crispy Healthy Baked Zucchini Fries - {Crazy Addictive} Healthy Baked Zucchini Fries – with a crispy “junk food” taste! Do you count calories? These crispy baked zucchini fries have just 35 calories per serving. Even if you ate the entire recipe in a single serving—which would be quite a lot of fries! These zucchini fries are almost impossible to stop eating! Dip them in ranch, marinara sauce, or even my Healthy Ketchup Recipe. I initially worried about trying these without the egg wash called for in most breaded recipes. I brought the zucchini fries to a Memorial Day barbecue… people were quite surprised I came with something other than dessert ;). Print This Recipe 5/5 Ingredients 2-3 small zucchini, sliced into fry shapes 1/4 cup flour (I used chickpea flour to offer a gluten-free option, but I don’t see why regular flour shouldn’t also work.) (24g) 1/4 tsp salt 1/4 tsp garlic powder 1/2 cup milk of choice (120g) 1 cup breadcrumbs (I made my own by toasting Ezekiel bread and processing it in a food processor. Total Time: 20m Instructions

Le guide Champérard palmarès 2014 L'édition 2014 du guide Champérard, qui sera disponible en librairie le 15 octobre, sacre Michel Kayser et Arnaud Lallement, respectivement chefs à Garons (Gard) et Tinqueux (Marne), chefs de l'année. Michel Kayser, du restaurant Alexandre, à côté de Nîmes, où il est arrivé en 1984, propose "une cuisine à la fois créative, de son terroir et classique juste ce qu'il faut", estime l'ouvrage. Il recommande par ailleurs le plat fétiche du chef : une île flottante aux truffes sur un velouté de cèpes. Egalement récompensé, Arnaud Lallement a fait de L'Assiette champenoise, tout près de Reims, "le lieu idéal pour tutoyer une cuisine d'envergure qui se positionne comme la seule très grande de Champagne". Il a également rejoint le cercle des neuf chefs incontournables de l'année, selon le guide, ou "le meilleur du meilleur de la grande cuisine française". Le titre de "jeune chef de l'année" revient à Pierre Lambinon, du restaurant Le PY-R à Toulouse.

The Ultimate Strawberry Lemonade One of the first times I ever realized that – HEY! I can cook for myself! – was when I first learned to make lemonade. I magically found the refrigerated lemon juice at our house and followed the directions to make my own lemonade. Sorry for the detour. Anyway, there was a summer there where I made my own lemonade every single day, making sure to rub it in my sister’s face that I knew how to and she didn’t. The key to this being the ultimate lemonade is that you blend it up with the lemon rind in there. And any time of day for that matter. (makes 2 pint-glass servings with ice) 3/4 cup sugar2 large lemons, microwaved for 30 seconds2 cups water1 cup of frozen strawberries, microwaved for 1 minute (you could use fresh, but I think the frozen works better here) In a blender squeeze the lemons and add the rest of the lemon, rind and all. **Note: I like to microwave the lemons to release more of the juices, and microwaving the strawberries does the same sort of thing.

15-Minute Meal: Summer Pea Soup This light and refreshing soup is the perfect thing to make when you want to eat healthy, but still want something flavorful and satisfying. Bright summer peas and basil marry perfectly in this summery soup. This recipe takes just 15 minutes and is made from mostly freezer and pantry ingredients, so you can have this in your cooking repertoire for those days when eating healthy seems like a stretch. Whether you serve it hot or cold, this dish is sure to become a fast favorite. Summer Pea Soup (Vegan + Gluten-Free) Serves 4 (generously) Ingredients 2 tablespoons extra virgin olive oil, plus more to serve 2 garlic cloves, peeled and chopped 2 scallions, chopped 4 cups shelled peas (fresh or frozen works great!) Preparation 1. 2. 3. 4. Note: You can also chill this soup and serve it cold for a refreshing and cooling meal. Photo courtesy of the author

"1 Million Dollar" Vegetable Stew If you are a veggie lover, this recipe is for you! Lentil stew with a million vegetables in it! This is one of those recipes where you feel super healthy and full of energy when you’re done eating, not the slightest bit sluggish or weighed down. The stew has a million of them, remember? Eh, close enough. A few days before Christmas, I stocked up on a million veggies (with an emphasis on mushrooms) from the Asian market, and this stew was a way to use them all up! (with an option for slow-cooker lentil stew) 1.5 cups onion, chopped (190g)1 tbsp minced garlic (15g)3 tbsp olive oil (If desired, you can get away with 1 tbsp. Heat a large saucepan, then add the oil and onion. View Lentil Stew Nutrition Facts Also see above link for substitution notes.