Panang Curry

      I love curry, that’s all there is to it. I can’t tell you exactly when I fell in love with this Southeast Asian dish, however I can tell you that if you love cuisine with a great balance of flavor, that is highly fragrant with fresh vegetables  in addition to being spicy, than Thai food is for you. I have a high tolerance for spicy food and it never fails for Thai dishes to meet my needs.

      Extraordinary is what happens when coconut milk meets green curry.  I hunger for this type of curry often whenever I’m in a Thai food state of mind.  This time I decided I wanted to step out of the green comfort zone and make a tradition Thai dish at home using red also known as Panang curry. Red curries have a tendency to be stronger in heat and reduced in  sweetness than yellow and green curries. You can include any protein you want, traditionally chicken is the way to go when getting Panang personally I prefer pork. This dish has a great balance of sweet to spicy ratio and its one of my favorite foods to eat. It’s simple to make and quick. The aroma that evaporates throughout my house while I’m cooking keeps me salivating and anxious to eat. I recommend you try this recipe.


-1 Cup coconut milk

-1 Cup chicken stock

-1 Small yellow onion, julienne

-1 Each yellow, red, orange sweet pepper, julienne

-3 Each button mushrooms, sliced thin

-1 Cup jasmine rice

-2 Each garlic cloves, chopped

-1 Tablespoon olive oil

-1 Bunch of basil, torn

-1 Each dried chili pepper

-Chicken or pork, quantity is up to you, cut up small

-Salt, TT

-1 Tablespoon red (panang) curry

Method of Prep:

-In a large sauce pot heat olive oil and add in garlic. Sauté until light brown then add in vegetables and sauté until translucent.

-While vegetables are cooking, in a separate pot add in water and rice, cover and cook on medium heat. Bring to a boil, lower heat and continue to cook uncovered another 5 minutes stirring often making sure not to overcook rice or burn the bottom on pot.

-Once Vegetables are ready, add in red curry and stir.

-Add in Chicken stock to deglaze.

-Add in coconut milk and chili pepper. Bring to a simmer and cook for 30 minutes.

-Once rice is ready, set aside and keep covered.

-Cut up Protein in small chunks and cook.

-Add in pork or chicken to curry liquid prior to serving.

-After 30 minutes pour desired amount of curry over a small bowl of rice. Garnish with basil leaves at the end.



Fruit fly remedy

Anyone that has ever had over ripe fruit, or old garbage has dealt with fruit flies at one time or another. As for me, I tend to see these unwanted guests  in my kitchen more than I would like. Brandon Showed me an easy remedy that works to get rid of this epidemic or fruit flies.

You will need:

-1 Tablespoon dish soap

-1/4 Cup red wine vinegar

-1 Small glass or jar that is of no importance.


-Add dish soap and vinegar in glass

-Slowly add a small amount of water and stir carefully to not create many bubbles

-Cover top with a small amount of plastic wrap, pull tight to fit

-Cut a small hole over top and place in the area of where fruit flies are present.

-Once you’ve caught a few change to fresh solution.

-Continue to use until flies vanish.

Overnight, refrigerator oatmeal

Recently I’ve started using Pinterest. I didn’t think I would relish on the idea of this application. I suspected it was just another useless tool people were using when they were bored to pass the time. After 1 hour of being on it and searching all the different categories I started to get addicted to the site. My favorite of course is the food section. I’ve come across a majority of easy, fun, and delicious recipes. One of them being this oatmeal recipe via and

If you have a love for oatmeal and  have busy mornings,  here is a recipe you will without a doubt enjoy. Overnight, no bake refrigerator oatmeal. Effortless with a few altered flavors combinations. High in protein, calcium, and fiber. Low in fat and sugar.

If the above recipes aren’t appealing to your, here are a few more flavor suggestions you may enjoy:


Pho real

Who doesn’t love a good noodle soup??

Not too many people I know have heard of Pho. I had no idea what it was until a friend of mine made it for lunch one afternoon. This delicious Vietnamese noodle soup is one of my favorite international dishes. It’s simple to make, reasonably inexpensive, and very tasty. The traditional way to make it is much more complex that the recipe I’ve created.

Pho is usually served with beef (pho bo) or chicken (pho ga). This soup includes rice noodles and is often accompanied with basil, mint, limes, and bean sprouts for a garnish. If you love soup I highly recommend you give this recipe a shot.  I’ve included the full recipe and the shortened recipe if you are on a budget or time limit.


A.)   Broth

–          5 pounds beef marrow or knuckle bone.

–          2 pounds Beef chuck

–          2 pieces of ginger, cut thin, slightly charred

–          2 Yellow onions, quartered and peeled, slightly charred

–          ¼ Cup fish sauce

–          3 Tablespoons sugar

–          5 Whole star anise, lightly toasted

–          2 Cinnamon sticks

–          1 Tablespoon salt


B.)    Alternative Broth

-Substitute Beef broth from the store instead of making your own.  Include all other above ingredients minus steps 1 and 2.

C.) Noodles

– 1 package Rice noodles, soaked in warm water

-1/3 pound Beef sirloin, slightly frozen, sliced thin across the grain

D.) Garnish

1/2 Yellow onion cut paper thin

1 Bunch Cilantro, rough chop

1 Can bean sprouts

Basil, chiffonade

3 Each limes, cut in wedges


-In a Large stock pot, add in beef broth, cover and bring to a boil.

-While the broth is slowly coming to a boil char the onions and ginger.

-Once the broth has come to a boil add in onions, ginger, fish sauce, and sugar.

-Simmer for about 1 hour

-Wrap spices in a cheesecloth and add in bouquet  to broth and let infuse until fragrant, about another 30 minutes.

-Discard the spices and onions

-Add salt and continue to simmer.

-In a serving bowl add in noodles and very thinly sliced beef.

-Add in boiling broth.

-Add in preferred garnishes


The Hot liquid will cook the beef. Beef must be thinly sliced, if not beef may not fully cook in the liquid not to mention sirloin can become tough if not sliced thin enough.  I found it easier to freeze it slightly prior to cutting. You can use any cut of beef, most recipes call for sirloin. You can also substitute chicken or have no meat at all just vegetables.  Brandon and I just happened to have marrow bones left over from dinner a previous night so I added that to the broth as well. Other popular garnishes for the soup are scallions, hot sauces, chilies, Asian basil, and mint. If you decide to make your own broth, preparation instructions are below in a link.


Source: “The foods of Vietnam” by Nicole Routhier

Edible cookbook

This German cookbook is from the designer korefe and is a real cookbook that teaches people how to make a classic lasagna. This book is made of real pasta and each page tells a new step in how to make the dish. This is a book I think I would enjoy! 🙂

edible cookbook by korefe.

Source: Korefe via Designboom