It’s been a quiet blog week, primarily because my life (and healthy eating) have been so unquiet. You see, it’s cold and snowy and generally icky-miserable (I’ve decided that’s an actual word) here, and it’s much warmer and more exciting down south. So, that’s where we’re going for a bit.
The upside is I’ll get to see plants again and won’t need a hot water bottle for my feet for a week. The downside is that that whole “healthy cooking” thing has vanished. Yep – totally gone. I did actually use garlic nan bread to make pizzas yesterday (yum!), but other than that, I’ve been running down the freezer and getting ready for our trip.
So dear reader, my apologies for being so quiet – life got in the way and I’m going to be quiet for a little while longer. After that though, it’s business as usual. 😉
Oh and, before I forget – the picture of snow isn’t actually mine – I got it from Wikimedia Commons. All other pictures on this blog are mine unless specifically stated.
These were a huge hit and I’m definitely going to make them again and again and again… (and again). They’re slightly tart, a little sweet, and take about 10 minutes to make a batch. They’re also healthy, but don’t tell anyone! 😉
This is hands down, no holds barred, the best soup I’ve ever had. If you’ve never had Thai coconut curry soup, you’re in for a real treat. It’s so easy to make and it’s incredibly flexible. Aside from the curry paste and coconut milk, you can add or subtract whatever you like. I highly recommend fresh lime juice, but bottled will do in a pinch.
For vegetarian versions – omit the fish sauce and use vegetable broth instead of chicken. For low GI versions, either omit the rice or use brown or wild rice instead of white. For higher protein versions, add cooked chicken and/or shrimp.
I played “Freezer Tetris” last weekend (also known as reorganizing my freezer). When I was done, I realized I have 7 slow cooker suppers, 11 lunch soups and about 2 weeks’ worth of bread / buns all ready to go, which is a good thing, because both the husband and are sick. Dang winter…
I’m not sure if he’s doing the typical “man cold” thing, but he’s slept for almost two days straight (which isn’t normal, even when he’s doing the “cough I’m sick pathetic” thing), so I’ve mostly just let him be and tossed food, water, tissues and cough drops at him. Personally, after sleeping most of last Friday, I don’t seem to be so bad (which also isn’t normal – I’m usually the sick one).
Oh the joys of freezer cooking and slow cookers. It means I got to do almost nothing over the weekend and won’t have to resort to take out during the next week.
I didn’t abandon cooking completely though, there are one or two recipes I’ve been meaning to try, like Thai coconut curry soup (super easy & incredible) and baked samosas (yum!). Besides, if I cooked nothing, my freezer stocks would be empty next weekend and I’d have to start from scratch (bleh!).
So – here’s to ginger root/honey/lemon tea (and an extra 16 hours of sleep), which I’ve decided to credit to me being quasi-healthy last weekend! 😉 Anyone else out there have any home remedies that keep them healthy?
I love Thai food! It’s has an incredible mix of flavours that keep me coming back for more. I wanted a little variety in supper this week, so when I found this recipe I jumped on it. I modified it slightly to make it simpler to make and for calorie requirements, but it was a huge success all around. I made up a few of these and froze them for future use, and I’ll definitely be making it again. Continue reading “Slow Cooker Thai(ish) Marinaded Pork”→
This one turned out really well. Roasting the vegetables first caramelizes their natural sugars and gives them a deeper, stronger flavour. If you’ve never roasted vegetables, it’s really easy! You just slice them into relatively equal thicknesses (about 1/4 to 1/2 an inch), drizzle a little olive oil on them, and stick them in an oven at 375. While they’re cooking, you can work on the meatballs and the whole thing is done in about 30 minutes.