I recently discovered Trader Joe’s bottled Thai yellow curry sauce. It’s really good and comforting. It’s definitely not YaYa’s curry. It tastes a bit more like Japanese curry. But it’s damn good.
I made it traditional style with chicken and potatoes (I didn’t have bamboo shoots). Basically, I put 1 and a half chicken breast, cubed and 4 medium red potatoes cut into 1/4s in a pot with the sauce and cooked it until the potatoes were soft. Next time, I might wait until the last 15 mins to put in the chicken so it remains tender.
And while I was prepping it, I had too much chicken (that other half). So I popped the cubed, raw chicken pieces in with 3 TBSP of the sauce in a Tupperware and left it in the fridge.
I just pulled it out, skewered it and threw it in a 350 degree oven for 20 mins. What? Satay anyone? I should’ve left more sauce on when I baked it. But it’s so good too.
Get yourself to a TJs and buy this sauce, Trader Joe’s Thai yellow curry. And pick yourself up some orange chicken too.
TJ’s has filets for around $25 for 2. What a steal! I made two last night and typically we bbq but it was already late and well, coals take time. So, I tried it in a pan. Since I don’t have a cast iron in the tiny house (gasp!), I used the stainless steel. They came out soooo good. Munchkins loved it.
2 4-6oz filet mignons
Salt and pepper to taste
any high heat oil
2 TBSP Ghee
1 whole clove garlic
1 sprig fresh rosemary
Set meat out at room temp 20-30 mins to take the chill off them.
Preheat oven to 450 degrees.
Generously season all sides with salt and pepper.
Heat oven-safe pan over med-high heat for 3 mins. Add oil (I used avocado) and ghee.
Add filets and brown each side well so it has a nice brown crust. try not to move it once you’ve set it in the pan until it’s time to turn. They’ll be sticky until they form the crust and you don’t want to tear it apart. Cook each side for 1-3 minutes until you have that crust.
On the last turn, add the rosemary and garlic. Then tip the pan while filets are cooking and spoon flavored oil over the filets for that last 1-3 mins. Caution: it’s a splattering mess. I was wiping down everything on the stove the entire time. And at the end, the top of my hand got a good moisturizing bath.
Transfer the pan to the oven and cook for 5-7 mins depending on how you like your filets.
Remove pan from oven. Set filets on serving plate and let them rest for 10 mins before cutting.
Have you heard of the book, Body Love? It’s written by Kelly Leveque, an LA nutritionalist for celebs. The adorable Jessica Alba wrote the forward.
Anyway, this breakfast smoothie is everything. Of course, I miss my pastries. But this thing satisfies hunger cravings for hours. I have it after my morning coffee – between 9 and 10. And then I’ll look up at the clock and it’ll be 1pm and I’m still not hungry. My joints feel better and I’m not bogged down by bloating.
Peeps in her book provide testimonials around weight loss, better energy and all sorts of other miracles (just kidding). It’s made up of the Fab 4 which is basically her approach to all meals: protein, greens, fat and fiber. Also, avocados are the super food since they have all of that – who can hate that?
1/2 cup almond milk, unsweetened
Collagen protein powder
Mushroom powder with MCT oil
1 TBS flaxseed
1 TBSP chia seed
1 TBSP almond butter or peanut
A handful of greens
2 – 3 ice cubes
Blend it all up and enjoy a smoothie meal with fat, fiber, greens and protein.
Made these for the 4th of July and am looking for a BBQ event to bring them to so I can side swipe a few between drinks. It’s the perfect “over served” food. Bacon-y, kinda spicy, cheesey. Sooo good. In fact, I bet we could doctor them up to look Halloween-y. Ok. Time for some creativity, ya’ll. Whatchya got? P.S. The mix is damn good on toast under some avocado sliced.
12 jalapeños, half and seeded
8 oz cream cheese, softened
1 cup aged cheddar cheese, grated
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt
1 head roasted garlic (optional)
10 stalks of chives, cut into 1/4” lengths
6 sliced bacon, cooked and crumbled
Move rack to middle of oven. Line baking pan with foil. Preheat oven to 400 degrees
Make filling by mixing all but 3 TBSP of the crumbled bacon. Cut jalapeños, deseed and demembrane.
Use a spoon to fill the filling into the jalapeño halves. Try to keep them upright (sometimes that requires leaning one up on the other-don’t worry though, they’re ok sharing space).
Cook for 20-25 mins or until bubbly. Sprinkle remaining bacon on top (I actually pressed the bacon into the jalapeños).
It’s like molten lava coming out of the oven. Use all the impulse control power you have to wait 10 mins until trying one. Trust me. Then enjoy!!
Ya’ll. Poke. That “e” ain’t silent on this one. It’s refreshing and filling and a perfect way to end summer. Go out and get some sushi grade tuna today and make it.
1/2 lb sushi grade ahi tuna, cubed into 1/2” pieces
1/2 red onion, thinly sliced
1 TBS soy sauce
1 tsp sesame oil
1 garlic clove, minced super fine
1/2” piece fresh ginger, minced super fine
2 green onion, sliced thinly
Shiso leaves (optional)
Avocado, sliced thinly
Fried wonton wrapper (or I was able to score these fried lotus chips that were wasabi flavored)
Mix ginger, garlic, soy sauce and sesame oil together. Taste and adjust for your preferred flavor. (I usually add a bit more sesame oil). Add fish and red onions to a bowl. Add marinate and refrigerate for 20 mins.
Arrange plate, add fish and top with furikake. Enjoy by itself or with sushi rice.
I went to make Lola Momma’s lumpia recipe and did a quick search to find the ingredients. What? Nothing found. How have I never put the recipe in here? Welp, I winged it because she was asleep since she’s in the PI and we’re in the US and it was a midday project. Everyone says I did it. And the photo is proof that it was good. We couldn’t even get a pic, they went so fast.
Mix all the filling ingredients together until well incorporated. It should no longer look like separate ingredients but more like a paste.
Set up your rolling station. You will need a bowl of water, a cutting board to roll on, a plate for lumpia you’ll fry, a couple of ziplock bags for lumpia you’ll freeze. A paper towel for any wiping and great music. (Lola Momma suggests a piping bag for the mix but I haven’t tried it yet)
After the filling is mixed and you’re set up at your rolling station, it’s time to get your wrappers ready.
The wrappers like to stick together. Pull apart a stack. Sometimes the edges are really stuck or kinda hard. I just trim off all the hard edges on the stack. Then I cut the wrappers in half.
Pull off individual wrappers. It’s important to cover the wrappers you’re not using with a damp towel so they don’t get dry.
Put about a half inch wide of filling across the bottom of the wrapper. Roll it up trying to avoid air bubbles. Wet the sealing end of the wrapper with water using your finger dipped in the bowl. Once rolled, cut the lumpia in half.
Freeze some (making sure they’re not touching until frozen). Fry others.