Humbling Happiness |
I'm Talia and this is my nothing fancy, just a tribute, a nod, a tip of my hat to things that make me smile. I hope that by sharing some smile, you might just smile too. :-) |
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Today we celebrated my dad’s birthday with a Thai Cooking class. We made: Tom Kha, Pad Thai, Beef salad and astir fry dish. We had a really great time and the food was delicious. The recipes were easy to make and I could definitely see myself doing them at home.
I really like the idea of a cooking class. I love to cook and think it is a great way to spend time with people. I feel like I am always going out to eat and I’m sorta sick of it. With a cooking class, you are going out, but you get a different experience and the food is fresh and prepared the way you like it. It just seems like a better time than just going to sit at some restaurant for maybe an hour.
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Freeze!
As I was scrolling though Pinterest (as I often do these days), I came across this amazing idea from the blog of Melissa Fallis. Make the crockpot recipe and put it in a bag. Freeze. Take out the night before or give it 30 min to rest and throw the food in the slow cooker.
Today was the perfect day to test this out. I had no plans for the bulk of the day and I just received a coupon from Peapod. Why not? I ordered my groceries and got to work.
Latin Chicken
Recipe from Allrecipes.com
Vegetarian Mediterranean Stew
Recipe from Allrecipes.com
At my local grocery, they carry many international fruits and veggies. Instead of the butternut squash I used a calabaza. It was SO much easier to work with. It was already sliced into a big chunk when I bought it, but taking the peel off was simple. I would use it over butternut again for that simple fact.
Pineapple Teriyaki Chicken
Adapted from 101 Things to Do With a Slow Cooker by Stephanie Ashcraft and Janet Eyring.
Ingredients:
6-8 chicken breasts
1/2 onion
1 pkg frozen stir-fry veggies.
2 tsp paprika
1 can crushed pineapple with juice
2-3 tbsp soy sauce
1 tsp dijon mustard
2 cloves garlic, crushed
Combine all ingredients. Cook on low for 4-6 hours.
I split all my recipes into two bags. I figured there was enough in each bag for two people or an extra meal or two for leftovers. In only a few hours (10 am-1 pm) I was able to make the three meals above plus 3 or 4 more. That’s SO much food and so little cooking!
I’m looking forward to cooking them one by one and testing them out. Stay tuned for the result!
