The only thing I love more than potatoes is pasta. Pasta and potatoes are so versatile, how you you not love them? Lately, I stumbled on a new food blog that I love–twopeasandtheirpod.com. I recommend you explore their website. Since I had recently acquired some fresh basil from the teacher next door, I was looking for ideas for how to use pesto. This recipe is almost too easy.
I make the best chocolate chip cookies. In fact, fights have ensued over my chocolate chip cookies. That being said, sometimes I don’t want to take the time to make cookies. Therefore, I use this recipe for a quick satisfying substitute for chocolate chop cookies. This is my go-to recipe when I volunteer to bring dessert, but I’m short on time. Since these ingredients are almost always on hand in my kitchen, I don’t even have to make a stop at the grocery store. I recommend that you volunteer for dessert at your next potluck and use this recipe.
3/4 cup brown sugar
1/4 cup peanut butter (optional)
1/2 cup butter
1 teaspoon vanilla extract
1 3/4 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup milk
1 cup chocolate chips or mini M&Ms
Cream together sugar and butter (and peanut butter if using it). Mix in the egg.
Add the remaining ingredients except the milk and chips.
Stir in the chips and the milk.
Spread the batter into a 9×13 inch greased cake pan.
Bake at 350 degrees Fahrenheit for 20 minutes. Remove from oven. Let cool. Slice into rectangles.
I work with the best people. They make my job worth going to even on days when the lesson flops and I feel like a failure as a teacher. My next door neighbor at work has fresh basil that she shares with me on occasion. I love the smell of basil and because of her generosity I now make my own pesto. I found that it also freezes well, so I recommend that you try this recipe and freeze what you don’t use for later use.
I love Thai food and had ordered a bowl of Thai coconut soup at a restaurant when I thought. Wow! I should find a recipe for this. Well, I found a good recipe and tweaked it to my liking. Here is the result. It makes 3-4 large servings
1 Tablespoon fresh ginger
1 stalk, lemon grass, minced
2 Tablespoons red curry paste
2 cups chicken or vegetable stock
1 ½ Tablespoons fish sauce
1 Tablespoon brown sugar
¼ teaspoon garlic powder
1 teaspoon minced onion flakes
1-13/5 ounce can coconut milk
1 pound raw medium shrimp
½ Tablespoon lime juice
¼ cup chopped fresh cilantro
Vermicelli rice noodles (I use one or two bundles depending on how many noodles I feel like having in a bowl.)
Add ginger, lemon grass, curry paste, vegetable stock, fish sauce, brown sugar, garlic powder, and onion flakes to a medium saucepan or small slow cooker. Since I often freeze my extra stock, the photo shows frozen vegetable stock.
Bring to a boil and simmer for about 15 minutes or cook in the slow cooker on low for 4 hours. Add the shrimp
and coconut milk.
Continue simmering until the shrimp turn pink. Stir in lime juice.
To cook the vermicelli rice noodles, place them in a bowl and cover them with boiling water.
Let them soak about 5-10 minutes before draining. Place noodles each bowl. Top with soup. Garnish with cilantro.