The Kitchen List – The Play

Do you have a bucket list?

I do.  Well, Binks and I both do – sorta.

Upon creating our bucket list, I realized that our submissions went a little something like this:

Binks and Olie on sofa.

Binks – Climb Mount Everest

Olie – Prepare an ice cream cake

Binks -Run a marathon

Olie – Plan a heavy appetizer and dessert dinner party.

Binks –  Travel to Thailand

Olie – Make Panang Curry

Binks – Visit all of the Seven Wonders of the World

Olie – Bake, assemble and decorate a wedding cake

Binks turns to Olie with disgust.

Binks – Make your own list.

Olie stands in anger, stomps her feet (I really do) and walks to the door to leave.  As she walked to the door, she whipped her oats hair back and said:

Olie – Fine!  I’ll make my own.

So, I made a list.  Instead of simply perusing, stalking and salivating at delicious treats from blogs near and far, I made a list of things I want to make.  Check out my new page: The Kitchen List

Some easy.  Some not so easy.  All delicious.

So to Binks I say – who needs your list?!

After all, I’m a star.

End scene. Bows.  Accepts flowers.  Blows air kisses.

Walks off stage to join the after party – heavy appetizers and desserts guaranteed.

The Kitchen List

What’s on your Kitchen List?

Do You Panang?

If you don’t – you should.  No judgment.

Thai food has never been my favorite – I don’t crave it like I do a bowl of pho, banh mi, sushi/sashimi/nigiri, or just a plain bowl of kim chi jigae.

However, when the mood strikes – I want it pretty badly.  Usually either a larb salad or panang.  (Never pad thai – I don’t like peanuts or peanut butter in my savory food.  No judgment, please.)

And the mood struck.  Yesterday.  For dinner.

Well, it struck before when I was at Sprouts getting my bulk shopping on (20% off sale – HOLLA!), and saw a jar of Thai Red Curry when I wandered to the “International” aisle.  I was getting tired of the guy that had his cart in the middle of the grains isle, leaving no room for others, and would not leave the area.  No judgment, sir.

Tofu Panang

Ingredients

• 1 package extra firm tofu, cut into cubes (take as much water out as possible)
• 4 tbsp sesame oil (you can use olive oil but sesame gives this dish a great flavor), divided
• 1 tsp salt
• 1 tsp pepper
• 1/2  cup onion, chopped
• 2 cloves garlic, minced
• 1/2 tsp ginger, minced – I have tried it with ginger powder and it was fine, not perfect but fine
• 1 tbsp chopped basil – I have tried it with dried basil and it was fine, not perfect but fine.
• 1 jalapeno pepper, minced (optional)
• 3 tbsp Thai red curry/panang paste
• 1/4 tsp cumin
• 1/4 tsp coriander
• 1 can coconut milk
• 1/2 can of water – read on
• 1 tsp salt
• 1 red bell pepper, seeded and sliced into strips
• 1 yellow bell pepper, seeded and sliced into strips
• 1/2 cup carrots sliced into sticks
• 1 package mushrooms, cleaned and chopped
• 2 tbsp fish sauce (if you don’t want to use this, use soy sauce or tamari), or to taste
• Juice of 1 lemon
• 1 tsp chopped cilantro.

Directions

• Heat pan over medium-high heat.
• Add 2 tbsp oil and heat.
• Add tofu to pan and season with salt and pepper.
• Fry tofu until browned on all sides.
• Remove the tofu from pan and set aside.
• Heat remaining 2 tbsp of oil.
• Saute onions, garlic, ginger, and pepper, until tender – about 7 minutes over medium-high heat.
• Add curry paste, cumin and coriander, and heat with the onions until cooked through and the raw smell is gone – about 1 minutes.
• Add basil and mix in with curry paste combo for about 10 seconds.
• Add salt.
• Pour full can of coconut milk into the pan.
• Fill 1/2 of the now empty coconut milk can with water and pour into mixture.
• Stir to combine and bring the whole mixture to a boil.
• Once boiling, add red & yellow bell pepper, carrots & mushrooms.
• Bring to a boil – approximately 10 minutes.
• Add tofu and turn heat down to medium-low.
• Let it simmer for approximately 10 minutes.
• Add fish sauce and lemon juice; mix until incorporated.
• Simmer for another 10 minutes.
• Serve over jasmine rice.
• Garnish with cilantro.  Serve with wedges of lime or lemon (optional).

Note:  BE CAREFUL with the fish sauce.  If it spills even an iota within a 5 mile radius, your skin, clothes and life will be ruined for a full week.  I speak from experience.

Do you enjoy Thai food?  Do you cook it?  Have you spilled fish sauce on yourself?

No judgment.

Pizza Cake!

If I had to be honest (which I most certainly almost always am), Binks and I order pizza in about once every two weeks.  When vowing to be husband and wife, we also made a sub-vow to find the best pizza in any city we live in.  The sub-vow helps keep the main-vow strong!  It’s the power of pizza.

We have yet to find the best in Dallas.  For my Dallas/Texas readers, help me on this front!  In Houston, it is New York Pizzeria – hands down.  The original location, not the new trend of Russo’s.  I just want a slice.  Hold the ambiance.

Obviously our pizza addiction sets us back a bit of money every two weeks.  So, in an attempt to keep the addiction home – because people tend to stare when you take it outside – I attempted home-made pizza.

And it was easy as pie.

First, the yeast and the proofing.

What you see is just the beginning stages of proofing.  Let your yeast/water/sugar mixture get really frothy (i.e. look to the very right side of the picture below – that’s all proofing baby!)

Then the kneading.  And, resting.

Rolling.

Resting more.

Showing off.

Topping

Baking.

Done and done!

Nom nom!

The pizza crust is from here and the sauce is from here.

I promise you this is a keeper!

Do you order out? How often? What’s your place/food of choice? What’s your favorite pizza restaurant in your area (make sure you tell me your area)?

The Milk Ladies.

I hated milk as a kid.  It could be that my mom forced me to drink it every morning before school.  I plead with her to stop because it made my breath stink.  She thought I was an idiot, and ignored my desperate cries.  She did the same thing with cod liver oil.  I should have called CPS.

Now, that my mom doesn’t force me to drink milk, my MIL has entered the picture.  She is determined to find me the best milk substance(s).  I think she is trying to butter me up (haha, pun) for keeping milk around for future progeny.

No, I’m not pregnant.

And butter me up she did.

Meet my refrigerator’s new contents:

Lucky Layla Farms is a locally operated dairy store, which offers rBGH free milk products and more.  Please note that I have never been to the farm, and that Lucky Layla Farms has no idea who I am.  My review is my own.

MILK:  DIVINE!  One sip brought me back to my childhood in India when we drank milk produced from our very own family cow.  Yep, we had a cow.  She was adorable.  I really doubt it’s the best for anyone watching their calories as it tastes like drinking beautiful cream!  If you’re not into that, excuse me while I have my moment.

I know that there is a debate about consuming raw v. pasteurized milk.  I have read several studies, theories and opinions prior to drinking this, and have based my consumption on my research, my opinion and what’s best for me. I encourage you to make your own decision.

YOGURT:  DELICIOUS!  Everything about the yogurt tastes natural!  It’s not overly sweet and you can really taste the fruit in the drink.  I was tempted to throw this into a smoothie for breakfast but I would enjoy this more alone.  No need for adulteration.

BUTTER:  You know I saved this for last on purpose, right?  There are no words.  It’s everything that the sticks of butter should be, but isn’t!  It’s the butter that you find yourself dreaming of when you have a slice of bread.  I can promise you that I will never use this in cooking as I want to savor each bite.

Looks like I need to bake some bread.

Have you tried raw milk?  Do you like milk?  Do you drink milk on a regular basis?  Did your mom force you to drink milk every morning?  Cod liver oil?  🙂

I Whip My Oats Back And Forth

If you thought my inane post titles were going to change after yesterday, think again!

Being that it’s Friday and all, “I hop up out of the bed and get my swag on, pay no attention to the haters, because we whip ’em off…”

Again, inspired by the fabulous KERF, I made banana whipped oatmeal.

It’s creamy.  It’s smooth.  It’s rich.  It’s buttery.  It’s sweet in all the right ways.  It’s not your regular bowl of oats.

That brown glob would be my homemade chocolate peanut butter.  (Delicious!)

And just when you thought I couldn’t put a camera closer to my food:

So “all my ladies [or gents] if you feel it…do it, do it!!”

Banana Whipped Oatmeal

Adapted from KERF

Ingredients:

• 1/4 cup rolled oats
• 1 tbsp chia seeds
• 1 tbsp ground flax
• 1/2 tsp vanilla
• 1/2 cup coconut milk
• 1 pinch kosher salt
• 1/2 large ripe banana, chopped*
• 1/4 cup of blueberries

Directions:

1. Add oats, flax, chia, salt and vanilla to milk and simmer over medium heat.
2. When it starts bubbling, add the banana.
3. Go ape shit and whip it real good!
4. During the last 1-2 minutes of cooking the oats, add the blueberries and stir.
5. Enjoy your whipped oats!

Note:  *I like to chop the banana into larger pieces because I want to have pieces of banana in my oats to taste.  The finer you chop your banana, the finer the consistency.  It’s the difference between mashed and smashed potatoes.

Side Question:  Have you heard/read about the study/research on birth order and how it is telling of your personality/character?  If so, what do you think about the study?  Do you think you fit into the birth order roles?  Are you married to or with someone that’s your same birth order or different?  What kind of differences do you notice?

It’s a random question I know – but I have been really focusing in on this research for the past few months.  I know it applies to my life (I’m first-born; so is Binks).  If you think this question is associated to this post, then you are right.

Cilantro You Glad I Didn’t Say Basil?

Did I mention that I love sandwiches?  And I have been having them!  They have been delicious – especially the addition of hummus.

But, as with the seasons, it was time for a change.

There’s a new sandwich spread in town and it’s not fancy.  It’s not shmancy.  It’s just really good.  Like really. good.

Cilantro Pesto.

Say hello.

Note:  I hate raw unadulterated cilantro.  It’s got too much of a bite that I can’t take.

So, when I started making this, I thought this might be a no-go.  Not so.

The mix of the spicy cilantro with the mellow walnut and the nutty parmesan really make this spread/sauce work beautifully together.  Like having the perfect number of people on the see-saw to make it go up and down. 

You didn’t just have one person on each side did you?  If so, well…we rolled a little differently at my school.  It could have been that the swing-set was always ‘under repair’ from some kid that broke it or tossed up the swing seats and got it rolled on the bars – were you that kid?  If so, I’m mad at you.

Back to the pesto!

It’s yummy.

It’s cheap.  Basil is way more expensive than cilantro.  And, pine nuts – don’t even get me started on that price!

Helpful hint:  Instead of having to mince garlic for the spread, put it first into the food processor before adding everything else.

So you can imagine what my lunch looked like today!

A fabulous sandwich with sliced turkey and gouda.

It pairs well with dijon mustard.

For all that is good and great – go home, make this dip.  It will change your life.

Cilantro Pesto

Inspired by KERF

Ingredients:

• 1 bunch cilantro, rinsed
• 1/2 cup walnuts
• 4 cloves garlic
• 1/4 cup parmesan cheese, shredded
• 2 tsp salt
• 1/2 tsp black pepper
• 4 tbsp olive oil

Directions:

• Mince garlic cloves in food processor.
• Add cilantro, walnuts and parmesan cheese; puree  until it forms a paste.
• Add salt and pepper.
• While processing, add olive oil through the spout until everything is mixed together well.

Happy VD

On this day of love.

I would like to express love.

To my always and forever.

And to my from this day forth.

Hope you are spending your day with your loves!

🙂

How are you spending (or how did you spend) your day of love?  Who/what do you love?

Therapy.

I stress about my little sister – 25 years of age little.

I could write a thesis about all the stressors and graph it for you, but let’s go with the latest stressor.

My sister is dating a guy that I don’t like.  And neither does she, but she feels bad leaving him.

After getting off the phone with her about this, I accumulated quite a bit of stress from things I did not say (i.e., “I’m sick of talking to you about the same problem,” “You are an idiot,” “Dump him,” “He is a loser,” “I know what’s best for you,” “I’m smarter than you so do what I say!”).

One thing I’ve learned through time and experience is that telling someone that they are doing the wrong thing over and over doesn’t mean a darn thing unless the other person realizes it for themselves.  And also because I said all these things at least 5 times to her in the past month. Whoops! 🙂

You would think she would learn from her past – like the time she was allegedly IN LOVE with a guy she met during summer vacation – a 5 day vacation.  Hasn’t she heard of the term “summer fling,” or in this case “summer mini-hit-it-and-split-it-fling”?

I needed relief.  It was cookie time.

It started with one.

That led to many.

That led to this.

I think I’ll send this to her with a note: “Plenty of fish in the sea, and you had to find this flop…”

🙂

I won’t!

What kind of note would you send?  To who? Why? How do your relieve stress in a non-exercise way?

The Way Veggies Should Taste

Have you seen those ranch commercials?  Where everything is a vegetable and kids are happily eating it because they have the option of dunking said vegetable in ranch dressing?

I see those commercials.  And, I crave ranch dressing.  I love ranch and could/have eaten it on everything.  Forgive me Father for I have sinned….with Ranch Dressing.

Despite my obsession with ranch dressing, the idea of enticing kids to eat vegetables slathered in ranch (or cheese flavored sauce) is a little off.

I admit – I don’t have kids.  But, I hated uncooked vegetables growing up.  To this day, I have some reservations.  The thought of eating raw broccoli without any sort of dressing/liquid makes my mouth dry.

I too would rely on ranch dressing to save my non-liked raw vegetables.  It made every bite of my raw broccoli taste divine.  After a couple of months, I realized that every salad or vegetable that I dunked (literally) in ranch dressing was not me craving vegetables, but rather a not-so-secret way of getting my daily dose of ranch dressing.  I don’t know if I left liking the vegetable more.  I dare say I did not.

I fell victim to this.

What has changed today?  Nothing with regards to broccoli.  Raw – the florets are a little hard for me to chew through.

My non-ranch resolution?

HUMMUS!!

Nowadays, I use hummus on almost everything.  A replacement for mayo, the protein in a wrap, dip for my veggies – even broccoli.

What’s your healthy replacement?  Do you like eating raw veggies?  Raw broccoli?  If not, how do you deal?

Hummus

Adapted from here

Ingredients

• 1 (16 oz) can garbanzo beans, drained but reserve 1/4 liquid
• 2 lemons
• 1/3 cup tahini
• 1 tsp salt
• 3 cloves garlic, minced
• 1 tbsp olive oil

Directions

• Throw everything into the food processor and puree until smooth.
• Transfer to a bowl and top with the paprika and one more tablespoon of olive oil.  If you have sumac spice on hand, use that in place of paprika.

Oh Mama!

Bread is my weakness.  Kill me.

Garlic is my lover.  Let’s make out.

Butter is my friend.  Hug me.

The kitchen is my temple.  Let’s pray.

Oh.

Good.

God.

 

Garlic Bread
Adapted from here

Ingredients

• 1 loaf french bread
• 1 stick butter, softened
• 1 tbsp olive oil
• 5 cloves garlic, minced
• 1 tsp salt
• 1 tbsp parsley leaves, minced

Directions:

• Pre-heat oven to  350 F.
• Mash the minced garlic and salt together.
• Add butter and mesh.
• Add olive oil, salt and parsley, and incorporate.
• Lay bread down.
• Leaving room on the bottom of the bread, cut 1 inch pieces.
• In the cut spaces, spread with butter mixture.
• Wrap in foil and bake for 15 minutes.
• Unwrap and bake for 5 minutes.