We have officially moved into our new home! One of the things we need to get used to (among other things) is packing our lunches. Our old apartment was across the street from both of our offices, which made it so easy to swing home for lunch! For our first week in our new home, we opted to make a pasta salad, the easiest lunch to grab once it is prepped. Additionally, if you’ve ever made homemade pasta salad you’d know that it’s way better 2-3 days later. This recipe uses kalamata olive flavored pasta for an even bigger flavor kick!Read More
It wasn't until we moved to Austin, Texas that we learned about Frito Pie. Upon first thought, it seems like some salty-sweet dessert. In reality, it's not even a pie. Our first Frito Pie was served up at a Texas Longhorns tailgate. A bag of snack size corn chips was sliced open, topped with Texas chili, jalapeños, cheese, and onions. This is our spin on a Frito Pie Corn Dog!Read More
Ahhh... Valentine's Day. Some people love it, some people hate it. Most people likely think it is our favorite holiday. I was reminded yesterday as my flight landed after a business trip as Gavin waited for me at the bottom of the escalator with flowers in hand (as he always does), that little gestures of love should happen all throughout the year. We compiled our top 5 Valentines Day dinner recommendations for a segment on Studio 512 for you, but these could be used for a fantastic romantic evening, any day of the year.Read More
While in Chiang Mai, Thailand, we had the opportunity to attend the Chiang Mai Thai Farm Cooking School situated on an organic farm. We started by touring the local market. Tables upon tables were lined with fresh produce from local farms, huge buckets of so many types of rice, homemade curry pastes, and street food being cooked up hot and fresh. We learned about the differences in the various types of rice and how that impacts your cooking. Tip: Make sure you always rinse your rice three times!
After spending time noshing on some of the local dishes, we took a one hour drive to the farm. The Thai cooking school was located next to a serene pond nestled next to rows to fresh veggies and Thai herbs. Jay, our teacher, walked us through the gardens, introducing us to some native ingredients. Finally, it was time to get cooking. Our experience started with us learning how to make curry paste… the old fashioned way. We used a stone mortar and pestle to smash together of ingredients, careful not to get any of those hot Thai chili peppers in our eye.
Once we started cooking, it felt like we were eating non-stop. We learned how to make Tom Kaa Gai and Tom Yam Kung soups, fried summer rolls, a green and yellow curry, cashew stir fry, and mango sticky rice. We are so grateful the school shared the recipes with us so that we can share them with you! This recipe uses chicken in the soup, but feel free to swap it for another protein. We also loved shrimp in this soup, just add the raw shrimp in the final few minutes to ensure you don't overcook the seafood.
This was part of Karen’s journey as the Chang Beer Ambassador. Naturally, we brought a few bottles of beer. It didn’t take long for us to start sharing our brews with the others in the cooking class and we were running to get more beer in no time. I guess you can say Chang’s motto of “We Brew Friendship” held true! The light and crisp flavors of the beer were a perfect accompaniment to the spicy Thai flavors.
Thai Coconut Soup (Tom Kaa Gai) Recipe, from the Chiang Mai Thai Farm Cooking School Recipe Book
- 100 grams of sliced chicken
- 1 cup of coconut milk
- ½ cup of water
- ¼ cup of sliced galangal (looks similar to ginger, find it at your Asian grocer, fresh or frozen)
- 1 stalk of lemongrass, sliced in to 1 inch pieces
- ¼ cup sliced tomatoes
- ½ cup sliced mushrooms
- 1-5 crushed Thai chili peppers, depending on your spice preference
- 2-3 kaffir lime leaves
- 1 chopped green onion
- 1 stem cilantro, chopped
- 2 tsp fresh lime juice
- 1 tbsp of fish or soy sauce
- ½ tsp of sugar
- 2 chopped shallots
- Salt and pepper, to taste
Start by searing the raw chicken pieces. Once no longer pink, remove from heat. Make a broth by putting water in a saucepan and adding lemongrass, galangal, shallots, tomatoes and mushrooms. Heat until boiling. Add coconut milk, chicken and Thai chili peppers. Season with fish sauce, sugar and salt. Stir thoroughly. When chicken is done add coriander, kaffir lime leaves and spring onion. Lastly, add lime juice. The taste should be creamy, salty, and a little sour.
When it comes to salads, a simple lettuce and balsamic salad will not do! We will be starving in no time and not satisfied. Our favorite salads include pasta salad, potato salad, and all the other salads that are calorie laden. That is why we came up with this couscous salad recipe that is approved on the 21 day fix plan: a salad that doesn’t suck! It is an easy way to trick yourself into eating healthy veggies, it includes protein and it is seriously satisfying. If you are looking for a vegetarian 21 day fix recipe, just omit the chicken! Whether you are trying to eat healthy or not, we can bet you’ll like this as a lunch or as a side dish!Read More
There is something retro about cafes, just like there is something retro about pineapple upside down cake. Maybe it is the maraschino cherries?!? Regardless, Karen has memories of her Grandma Reinsberg making this dessert when she was just a little girl, so we thought this pineapple upside down pancake recipe would be a fun twist, as everyone of all ages will enjoy this unique breakfast.Read More
We have a theory that there are two types of people in the world: salty and sweet. No, we are not talking about attitudes here. We were talking about “dessert people”. When we go out to restaurants, Gavin is always the one to ask for dessert. Karen on the other hand, would opt to eat some savory buffalo wings instead. The type of dessert that Karen loves, is the kind that comes with SALT. Sea salt caramels, chocolate covered pretzels, if it’s salty, Karen is into it, just like these Chocolate Covered Peanut Butter Ritz Cookies.Read More
Everyone in Austin, Texas is freaking out right now. “Did you see how cold it is going to be today?!? A low of 31 degrees is BELOW FREEZING.” Although this makes Karen (a girl born and raised in Minnesota and who spent half her life figure skating in brisk arenas) chuckle, it still serves as a perfect time to snuggle up with our favorite soup: Zuppa Toscana.Read More