Starters

Best 10 minute Tom Kha

Best 10 minute Tom Kha

Tom Kha is my favorite soup in the whole world, so I have been determined to master the PERFECT recipe for it for ages!! At first, I tried making several recipes without the Tom Kha paste– and I just couldn’t seem to get the level of flavor I needed. So I went to the Asian Market and stocked up on Tom Kha Paste, and have been experimenting ever since– I didn’t just want to make the recipe on the back of the jar, by adding water, which you can do! Mostly because I wanted the recipe to taste as awesome as the ones you find in good thai restaurants. I have made SO much of this stuff recently that I thought my family and I would start to get sick of it, but somehow, the more I make it, the more I LOVE it, and…. I even managed to convert my two small kiddos! They are four and five, and the pickiest eaters on the planet, but they both picked up the bowl, and drank this soup down, and made me SO happy! I’m so glad I stocked my pantry with jars of this paste, because it has become a much-loved go-to meal for my family. It’s not only super delicious, but surprisingly filling and really healthy too! AND did I mention, I can make it in under 10 minutes?! I have some precooked frozen chicken that is already cut into bite-sized pieces to make this recipe SUPER easy and fast, as well as a carton of coconut milk always sitting in my fridge! Everyone needs fast, super simple, healthy, delicious recipes like this on hand! I hope you love it and make it as much as we do!

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Olive Tapenade Devilled Eggs

Olive Tapenade Devilled Eggs

I tried my first ever olive tapenade a few months ago–until then, I had never even heard of one, so for those of you in the same boat, a tapenade is basically a spread consisting of chopped olives or capers or anchovies with olive oil! A reader of mine also commented he uses figs in his, which would be delicious! My mother in law found a pre-made tapenade from costco, spread it on some flat bread and topped it with prosciutto, fresh buffalo mozzarella and cherry tomatoes, and we were all obsessed. I have been thinking of ways to use tapenade ever since…. in pretty much everything. 

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Gingered Coconut Carrot Soup

Gingered Coconut Carrot Soup

Carrots are something that I always have on hand — somehow in such abundance that I never know what to do with them, other than feed them to our tiny little hamster, and recently a little bunny that has been hopping all around our yard {the kids go out and feed him, they’re convinced he’s the easter bunny!} Even trying to pawn off carrots on our fury little friends, we still have crazy amounts sitting in our fridge… so I thought i’d use half to make a delicious carrot cake for easter this week, and the other half to make this delicious carrot soup.
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Mint, Pea & New Potato Soup

Mint, Pea & New Potato Soup

Spring is finally here in Mattawa! Hooray! It’s sunny and warm and bright, and life is good! This time of year always gets me excited to make fresh, healthy, delicious, seasonal recipes… which is a nice change up from those heavy, winter comfort classics, that always make me gain a pound… or ten! :-/ We have lots of exciting trips and adventures planned, which inspire me to get into my best shape, but more than that, i’m just excited to FEEL good, and get tons of fruit and vegetables into my diet in the most delicious way possible! So, stay posted for those yummy spring time recipes ahead.
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Bombay House SAMOSAS

Bombay House SAMOSAS

Those of you who know me, or have read my blog, may already know my obsession with the Bombay House. My husband and I used to eat there probably on a weekly basis when we lived in Utah, and not only did the waiters know us by name, but when we phone-called in to make an order, they also knew our name–and what we were going to order: Chicken Tikka Masala, and SAMOSAS! Well, we moved up to Washington State, where there is no Bombay House, or any good indian restaurants for that matter! So I have been trying to recreate some of their dishes.
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