In celebration of Ragu’s 80th anniversary, we were tasked with recreating a classic recipe from Ragu’s retro cookbook. We decided that we wanted to take the same ingredients and modernize the presentation. We gained some inspiration from the classic French dish, Ratatouille. The only ingredient substitution we made was to swap out the green beans for yellow squash. The dish uses mini ramekins to create individualized portions. They are seriously adorable and remind us of bacon-topped flowers. The pepperoni layered between the veggies makes this dish reminiscent of a pizza, but it feels much fancier. Make these ahead of your dinner party for a fun, individual side dish or meal!Read More
When we asked Gavin’s mom what else we could bring to our Easter luncheon and she requested Sangria, it was time to get creative with what we had available in the kitchen. Since we discovered we were reaching a shortage of red wine, we grabbed a bottle of white and looked for whatever fruit we had in the fruit bowl. This low calorie sangria is light, refreshing, and full of citrus flavor.Read More
We decided to create a new pasta recipe that was something different than the same ‘ol spaghetti and meatballs. We started with some springtime greens. Asparagus is at peak season as well as peas. Cooking seasonally helps you to bring in additional flavor in a healthy way. These two veggies added a brightness to this dish to contract against the salty pancetta. You can never go wrong with a touch of bacon in ANY recipe, right?!?Read More
It’s officially spring! We are looking forward to longer days, fresh veggies, and new recipes. As April approaches, we set out to come up with an easy spring recipe, something that you could make as an Easter recipe to serve at your family table. Nothing seemed better fitting than making a carrot soup recipe. We kicked up the flavor a bit and brought in a slight Asian twist with this Carrot Ginger Curry Soup with Turmeric. It is loaded with health benefits and is a super easy lunch idea to make ahead for the week. We just stored the soup in individual mason jars and (ta-da!) we had a number of tasty grab-and-go lunches prepared that cost basically nothing.Read More
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.