Tasty Tuesday ~ Homemade Pad Thai

If you’re like me, you enjoy the occasional takeout meal. A tasty dish, a reasonable price. (Because let’s face it, most of us aren’t ordering out 4 star cuisine.) Last week I was craving some good Thai food, but I’ve yet to find a little gem in my new neighborhood to feed this craving. And so I decided to make my own.

Pad Thai is actually incredibly easy to make, healthy (hint: use whole wheat Thai noodles), and makes for fantastic leftovers. And there you have it, another go-to weeknight meal!

 

Restaurant-Style Pad Thai with Chicken, Shrimp, or Tofu
Vegetable oil (4 tsp), or try EVOO, but it doesn't quite taste the same
2 garlic cloves, minced
4 shallots cloves, thinly sliced
Protein of choice ~ Chicken, shrimp, or tofu, chopped into bite size pieces
2 eggs, lightly beaten
Whole wheat pad thai noodles
1 cup fresh bean sprouts

For garnish
Cilantro to taste, chopped
Diced scallions (or green onions) to taste
Crushed peanuts to taste

Pad Thai Sauce
8 tsp lime or lemon juice
6 tsp fish sauce
6 tsp sugar
2-4 pinches red pepper flakes or chili paste

Mix sauce ingredients well

Instructions

Cook pad thai noodles according to package for stir-fry (typically this means allow them to sit for 8-10 min in hot water, then drain)
Heat wok or large frying pan over high heat
Add 2 tsp oil, garlic, shallots, and your choice of protein
Cook protein until done, set aside and loosely tent with foil
Add 2 tsp oil and 2 eggs lightly beaten, scramble
Reduce heat to low; add sauce and cooked noodles
Toss well until mixed
Add protein, bean sprouts, and toss well
Garnish with cilantro, scallions and crushed peanuts

Happy Tasty Tuesday~

Savory Sunday and My New Le Creuset

To some, Sundays are a day of rest. To me, Sundays are a day of planning for the week ahead. GTL for those Jersey Shore fans (and for those smart enough to avoide the insanely hilarious Jersey Shore lingo, that stands for Gym, Tan, Laundry). Well, who am I kidding, I don’t “T”, but I enjoy a good GL day on Sundays. And if it was my TLA (Three Letter Acronym), I would add a “C” for Cook.

So Sundays are often a "GLC" day for me. Oh sure, they are often so much more than that, but these are the staples. And I’m so excited to introduce the newest addition to my Sunday ritual, one that will make the “C” just that much more enjoyable.

My first ever Le Creuset pot!

[image via]

That’s right - - I saved up my company rewards points and redeemed them for a beautiful Lemongrass 7 ¼ QT Round Dutch Oven. Not only is it pretty to look at, but Le Creuset is known for being quality cast iron, heating evenly and retaining heat superbly.

I cannot wait to have this pretty pot as the centerpiece of entertaining and the memories to come.

Happy Savory Sunday~

The hype: Farm-to-Table dining

Have you heard? Farm-to-table dining is the new big thing. Restaurants all around us are noting the source of more and more of their ingredients, paying homage to the people and places from where the veggies grew, or the bacon was born. It only makes sense they take the next step and create entire meals centered around this experience. Knowing where your food comes from can have a tremendous impact on the enjoyment of the meal.

And chances are you may not be as far away from a farm-to-table meal as you might think. With organizations such as Outstanding in the Field, and chefs moving out to pasture such as the Epiphany Farms crew, there’s good chance if you keep your eyes and ears open you can find something pretty close to your own backyard. Even established city chefs are latching on to the idea – the Spiaggia Farm Luncheon is driving down to Nichols Farm in Marengo, IL this Sunday. You know I would be there if I could be.

I did get a chance to do some farm-to-table dining up in Northern Michigan on a recent jaunt. No famous chef, no fancy marketing, just a sign by the side of the road to make reservations for a Wednesday night fish boil. I was intrigued. What the heck is a fish boil? It didn’t sound all that appetizing, until I learned more.

A caldron is filled, potatoes and onions are boiled, and the fish placed in on top in mesh basket, as they light the fire pit around the caldron into sky-rocketing flames.

The result? Fish which is not fishy, but tender, almost like the equivalent to really wonderfully slow-braised ribs. A fantastic meal, complete with fresh herb butter, potatoes and onions, and cherry pie for dessert.

Have you heard of any farm-to-table opportunities in your neck of the woods?

Happy Foodie Friday~