Friday, March 24, 2017

Lao Bitter Melon Soup

Bitter Melon Soup
 Bitter melon, or bitter gourd. As a child I didn't like eating it at all. So bitter. But there's something about this flavor. It's not just bitter, it's ... complex. A word I'm using because it's just hard to describe. Like I said, as a child I didn't appreciate this at all. My mom would always say "it's medicinal!" She was really ahead of her time, now you can find this stuff in capsules! We were drinking Aloe Vera tea, artichoke tea, choking down two tablespoons of Apple Cider Vinegar before it was hipster. Sigh. Maybe that's why I'm built like an ox. *snort*
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Tuesday, March 21, 2017

2017 School Lunches 96-111

It's almost Spring! I can't believe how fast this year is going. I sound like an old lady because I say that all the time now. I'm an old lady. Sigh. It's also cookie season, like Girl Scout cookie season. So that's why the first two lunches so far this week have Girl Scout cookies in them.

This quick snacky Yumbox is filled with
Oyster crackers
Mango
Strawberries
Cheese
Thin Mints
This was packed for Pixie's World Thinking Day event for Girl Scouts.
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Monday, March 20, 2017

Khao Piek Sen- Lao Noodles (Philips Pasta Maker)


Khao Piek Sen is one of my favorite noodle soups. It's a Lao soup that has noodles made with rice and tapioca flour. Khao Piek Sen, literally "wet rice strands" in Lao are a gluten free noodle. I usually make these and cut them by hand. You can find that method here. The hand made and hand cut method is easy and uses less ingredients than this Philips Pasta Machine one. But it's nice to dump the ingredients into the machine and have it do the work sometimes.

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Friday, March 17, 2017

Coconut Pandan Waffles


Coconut Pandan Waffles are found in several Southeast Asian cuisines. They are eaten plain and aren't really a breakfast food but more as a snack or dessert. They are very easy to make. I am the only one in my family who likes the shredded coconut in them, which is traditional and how I've had them. It's not a big deal though, I just make plain ones and stir in coconut for the last couple of waffles.
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Tuesday, March 14, 2017

2017 School Lunches 84-95

Happy Tuesday!! Here are some lunches. Are you all packing lunches? Any new foods your kids are loving? I would love to hear about them.

Crackers
Cheese
Mini Quiche
Pepperoni
Bell peppers
Oranges
Candy
(The middle box has pate and goat cheese).
In Yumbox containers.
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Happy Pi Day, Chicken Pot Pi(e)



Throwback to last year when I made a Chicken Pot Pi(e).
Happy Pi Day everyone!
Find the recipe HERE.
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Monday, March 13, 2017

Thin Mints Milkshakes And Other Girl Scout Cookie Shakes


We have a girl scout in house and it's cookie season! My favorite is the Thin Mints, I try not to eat too many of them. I could eat a whole sleeve in one sitting and I used to. But I've been really good, maybe it's because there's such an abundance of them around here. I decided to make the kids some milkshakes for an after dinner treat the other day. These are simple and quick to make. They are also very yummy.
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Friday, March 10, 2017

Coconut Pandan Crepes

Coconut Pandan crepes
 Coconut Pandan Crepes, these lovely fragrant crepes. You can fill them with anything you like. Keep them tropical themed with coconut, mango, papaya, and other flavors from South East Asia. I used strawberries and bananas in the pictures. I'm on a pandan flavor kick. It's a bit floral, aromatic, fragrant. It's lovely, especially with coconut. I made a cake with it for Christmas so good, I've made that cake again just a couple weeks ago. I'll try to get that recipe up before next year (wink). It looks like this.

 Pandan or screwpine leaves, also known as pandan goes well with coconut many desserts are paired with these flavors. In Lao,  and also in Thai the leaves are called Bai teoy. They look almost like a tall grass. Fresh leaves are hard to find, but can be ordered. Sometimes you can find them frozen but it's not as flavorful. I have not personally tried the dried leaves yet. I opt for the ever easy gel flavoring. You can also buy a canned extract. If you use the canned, the remaining portion can be frozen in an ice cube tray since it isn't shelf stable. For these crepes I use pandan extract/gel. The extracts do have coloring in them. They are thicker like a paste, the bottles of essence I hear have less flavor. So I stick with the extract. You can find them both at Asian markets. You can also find many pandan flavored desserts in Asian markets.
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