Crookpot Thai Curry Soup

Anyone who knows me knows that it is no secret that I love Asian flavors. Particularly Vietnamese, Thai and Japanese (in that order). The flavors are fresh, bright and are feeling without causing too much chaos in our diet. I especially like that the flavors are easy to achieve with a few simple staple ingredients.

Because today was Mothers' Day, I wanted to enjoy those flavors without spending all day in the kitchen or having to spend a bunch of money going out (not to mention the crowds!). So, the obvious choice was to make it in the crock pot, which is especially ideal because you will get the slow development of flavors with little to no supervision.

What you will need (keep in mind that these are items I always have on hand and anyone who loves this flavor profile should invest in stocking the pantry with the same -- It will be money well spent!)

• 1 small yellow onion
• 1 TB red curry powder
• 1/2 tsp five spice powder
• 2 TB of Better Than Bouillon chicken stock base
• 1 TB fish sauce
• 1/2 TB soy sauce
• 1 tsp garlic chili paste 
• 1" piece of fresh ginger grated
• 1-2 grated carrots
• 3 celery stalks
• 1 half gallon carton of coconut milk (I used Blue Diamond)
• 1 bag of frozen peas
• 4oz of vermicelli noodles
• cilantro, scallion and peanuts for garnish

1. Turn your crock pot to high then halve your onion lengthwise (so slices look like arches) and thinly slice. Add to crock pot along with all your spices and still until well combined.
2. Add ginger, carrots and celery and stir again. 
3. Add all your coconut milk (you can use two cans of traditional coconut milk with two cups of water, but I find this easier and results in the same flavor and consistency). NOTE: I used the one that is only coconut milk, not the one that is half almond. I don't see why you couldn't but almond usually adds a sweeter and nuttier taste. 
4. Leave on high for 4 hours and stir occasionally. 
5. Reduce to low and add peas and cook for another hours
6. Add noodles (I use half an 8.8ox pack or two of the smaller 2oz bundles) and leave for 30 minutes. I then use kitchen scissors to cut into manageable strands. 
7. Ladle into bowls and garnish with cilantro, scallions and/or unsalted peanuts. 

This dish is so easy and is the perfect combination of salt, sweet and heat as well as creamy. Hope you enjoyed as much as we did!

Quinoa Stuffed Peppers Revisit

It is funny how quickly a year passes and with that things also change. If I didn't think my life could get any busier, but it has. It is easy to fall back on take out or processed foods, and trust me I am of the most guilty, but life strikes its balance and we learn to make it work. I love this recipe and I've adapted it to work I'm the crockpot and with fewer processed ingredients.

You will need:
4 Large Green Peppers (tops cut off, cleaned out, tops reserved and chopped)
1c Dry Quinoa
2 TB EVOO
1 Small onion, chopped
1 carrot, chopped
4oz button mushrooms, sliced
1 jar of tomato sauce

1. Start quinoa by adding to 2c of water, bring to a boil and cover. Reduce heat and cook10 minutes.
2. While quinoa is cooking, heat oil in pan and add veggies in two minute intervals in the order shown, ending with green peppers.
3. Prepare large crock pot by  placing 1c of sauce on the bottom and turning heat up to high. 
4. Add quinoa (it will still be al dente) to veggies then add remaining sauce. Mix up and divide into peppers. 
5. Reduce heat on crockpot to low and cook 3-4 hours. You can add cheese if the last 30 minutes if you want but I thought it was fine without it. 

So, now that I have shared both of my recipes. Let new know what you think of each.

Lentil Medley

I only recently had lentils for the first time. Though I do not eat them often, they make a great versatile filler to almost any meal. This dish can either be served as a side or a main dish and goes together quickly and spends most of its time simmering.

• 2TB safflower oil
• 2 cloves garlic, minced
• 1 small onion,chopped
• 2c carrots, chopped
• 1c uncooked lentils
• 1 bunch kale, chopped
• 2c veggie stock
• 1 jalapeno pepper, seeded and chopped (optional)
• 2 medium tomatoes, chopped
• Juice from 1 lemon
• 1 TB olive oil

1. Heat safflower oil over medium heat then add garlic and onion. Continue to heat until fragrant.
2. Add carrots and  cook until tender. Add lentils and stir until coated. Continue to cook for 5 minutes.
3. Add vegetable stock, tomatoes and kale. Let cook until kale starts to wilt. Add pepper and bring to a boil, cover and reduce to a simmer for about 30-45 minutes. Stirring occasionally. 
4. When lentils are almost tender, remove cover and increase heat and continue to cook until liquid is mostly evaporated. 
5. Remove from heat and let sit for 5minutes. Add lemon juice and oil, toss and enjoy! 

Don't worry if you have leftovers, these are the perfect addition to salads, soups and wraps! 

Baked Brisket

Most people enjoy brisket as part of a boiled dinner but it is amazing baked. I created this dry rub and it was amazing!

• 5 lb point cut Brisket
• 2 TB molasses
• 1 ts dry mustard
• 1/2 ts pepper
• 1/2 ts chilli powder
• 1 ts onion powder
• 1/8c truffle oil
• 2c broth

Trim brisket a place in a broiling pan. Mix together the 5 spices and oil then rub on the outside and in crevices of brisket. Let rest for 30 minutes while preheating the oven to 375 degrees.

Bake in an oven for 1 hour uncovered then add broth, cover tightly, reduce heat and bake for 3 hours, until meat falls apart.Reserve drippings for mushroom risotto.