Khao Soi is a delicious chicken soup, with history in Laos and northern Thailand. As you may have noticed recently, we’ve been in love with Thai food as an indulgent take-out choice over the past few months. Khao Soi translates to “cut rice” in Thai, but we decided to leave noodles out of this dish. We tried making this a few different ways, and noticed that the noodles increased “splash” factor (which increased 1000x every time I had on a white dress shirt), but didn’t add to the flavor. Our favorite method to add “noodles” was to use zoodles (like in our chicken zoodle soup)—right at the last few minutes of cooking so they would not be too soggy.
We think you’ll love this recipe as a change of pace for your soup routine. As the weather is cooling rapidly here, this spicy soup is fantastic for staying healthy (thanks, turmeric) and satisfied. We’ve mixed some of the traditional toppings from the Laotian and Thai versions, because pork rinds.
Let us know how you like this Khao Soi in the comments, and keep on cooking.
This recipe is one of our favorites at the local Thai restaurant. Initially, I was hesitant to even try it because it smelled incredibly spicy. Brent continued to encouraged me, and I finally tasted it one day he chose to order it without the “extra spicy please” request. I was surprised by how much I liked it.
Our version came out a little less saucy than our Thai place, but the flavor is just as rich and delicious. Plus, it comes together rather quickly—in 15 minutes or less. We hope you will enjoy it as much as we do.
Mushrooms are among the foods that I was convinced were terrible until around the time I went to college; through experiences outside of the house I found that mushrooms were actually delicious, despite my stubborn reaction when younger. Roasted mushrooms were always a favorite (I learned I had the same feeling about brussels sprouts).
This recipe is inspired by walking past the to-go foods at Whole Foods. Roasted balsamic mushrooms seemed like an easy preparation of vegetables, and we were pleasantly surprised. This is a quick and enjoyable recipe—feel free to double or triple the ingredients for weekly meal planning.
There’s something about football season that brings people together in our circles; and when we gather, we eat. Dip is an easy way to serve up a lot of vegetables for a crowd, but unfortunately supermarket platters are expensive and normally packed with junk. We’ve made dip before, and it was a hit; but I wanted to try something new.
Growing up, and even to today, my dad was known to snack on potato chips with sour cream dip. It’s a guilty pleasure of mine, too, which inspired me to concoct this caramelized onion dip. It’s a great version of the classic dip with shallots, onions, and coconut cream instead of sour cream, yogurt, or a combination thereof.
Our caramelized onion dip is best made the day before, and it’s great for game-day snacks or dinner party appetizers. With both savory and sweet flavors, it’s a crowd pleaser. We hope you’ll give it a try with your favorite vegetables, or some well-sourced potato, taro, or other tuber chips.
I love banana bread. Growing up, there was nothing better than my grandmother’s fresh, warm banana bread. My favorite part was the just-under-cooked center of the loaf. Unfortunately, I’m not a baker like Grandma Statz. I can bake. Sometimes I will bake. And, occasionally, my baking works very well (e.g. check out my Orange-Cranberry Bread). But I am not a baker.
So, I was really intrigued and excited when I completed this recipe the first time. Admittedly, I was aiming to make banana cream pie-like balls or macaroons. (Brent loves Banana Cream Pie, and if you haven’t tried our recipe for it, you should.) When I took my first bite of these, however, the texture and flavor were nothing like banana cream pie. Instead, it reminded me of that just-under-cooked center of banana bread. The best part? There’s only a little cooking and no baking required! Continue reading →