You guys, the flavors in this recipe are subtle, yet present and perfectly balanced. The couscous is cooked with butter, chicken stock, and caramelized onions, which creates a savory base for the dish. The minced parsley adds a mild bitterness, while the pomegranate seeds add a needed tartness and crunch. The feta cheese adds creaminess, and finally the toasted pine nuts add a rich nuttiness to the overall taste. This recipe is vegetarian in nature, but if you wish to add some meat, I would suggest adding chicken. This dish is easy to make, and can be made ahead of time!Read More
This gnocchi recipe is a labor of love! But cozying up at home with Christmas music in the background, and maybe even a fire going, creating these homemade gnocchi makes for the perfect hygge day! The sweet and nutty flavors from the sauce beautifully complement the earthy tones of the potato based gnocchi. Perfect for a romantic night with a loved one or a dinner party with friends!Read More
Thank goodness it’s summer! But probably not for the reason that you are thinking. Last week our car started malfunctioning in that it wouldn’t go above 20 mph, sometimes even 10 mph. Obviously this makes it near impossible to drive in a city. But thankfully because it is summer and not snow-covered winter, we have been able to get around via our bikes. And we are even more thankful that we live close enough to our places of work that riding our bikes is easy. We carefully drove our car to a nearby Autozone to have the “check engine” code read. Unfortunately, while there were codes that they could pull, none of the codes would transfer to the computer to be read. We tried a different car shop, and the same issue occurred. Our only other option was to…Read More
We’ve been back home for less than a week and I am already craving being back in the ocean. Well, yes, let’s be honest – I started getting this feeling the second we had to leave the ocean before heading to the airport. We spent last week in Puerto Rico – a couple days in the heart of Old San Juan and a few days on the west coast of the island in Rincón. I will be putting together…Read More
Last weekend, Alex and I went home to California for a wedding in our college town, which is also my hometown. Yay! It was a short 48 hours, but somehow we fit in spending time with both our families and friends. Here are some of the highlights...Read More
When I was in junior high school I attended my first wedding, and it forever ruined all future weddings for me. My distant cousin married a Grimm (as in, of Grimmway Farms, the largest distributor of baby carrots). The wedding was held at...Read More
My snow loving self is FREAKING out over the snow that the Twin Cities received yesterday. A large winter storm rolled through yesterday, giving us over a FOOT of snow. Ahhhh!!!! South Minnesota even saw a whopping 17”! Apparently it’s the largest snowfall since 2012. So basically this is the most snowfall Alex and I have experienced since moving here, and probably ever. When in my patients' rooms, I frequently sneaked glances out the windows, watching as the blizzard like winds whipped the snow in every direction, and dreamt about being at home cuddled under a warm blanket with a book in hand...Read More
My first international trip was a Mediterranean cruise with my family when I was 16. We traveled to various stops throughout Italy, Greece, and Turkey. Not only was this trip wonderful for obvious reasons, but I also loved it because since the ship provided a safely, confined space, my mom allowed me to roam freely around the giant ship without parental supervision. What! This was the greatest privilege of independence while traveling I had been given so far. Just after a couple days I knew this ship like the back of my hand. Whenever we were on the ship, I spent the majority of my time exploring on my own because....Read More
Happy May day friends! May is hands down one of my favorite months, but then again I'm a biased, May-birthday person. But seriously, so many great things in May - "it's gonna be May", "May the fourth be with you", friends' birthdays, my 25th birthday!, and nurses appreciation week, which runs May 6th-May 12th. I will be sharing more about why I love nursing next week, but real quick, let's talk about our uniforms. Last Halloween my friends and I dressed up as characters from The Office (any other Office fans out there?!). Alex was Michael Scott, and I was Miss Holly Flax. And let me tell you - dressing in business clothes was the WORST. Way too tight. Serious respect to all you business girl bosses out there. Nurses on the other hand...Read More
We've been having car trouble lately - as in our Outback has been making death noises that have only worsened with time. Finally we took it in (after like a month) and discovered it would not be a quick fix as our stubborn minds had hoped. I am by no means a car expert, so I won't even attempt to explain what is wrong, but in simple Middle school terminology - it's stupid. But today it FINALLY got fixed, and I won't need to continually be on the lookout for places to pull off the road safely if the car were to finally give up. Maybe I'm scarred because...Read More
Hello spring! While I'm overjoyed that today is the "official" start of spring, I'll admit that my heart won't be completely on the welcome bandwagon until I start to see one thing.... A year ago, after our California-blooded selves survived our first Minnesota winter, there was nothing more satisfying and rejuvenating than seeing tiny hopeful plant buds poke out a couple inches from the ground. Once I see those again this year, then and only then will spring feel like it has arrived. We've got an upcoming...Read More
During college I studied abroad in Chiang Mai, Thailand. I spent the summer studying Thai culture, traveling the city with my sweet Lilo & Stitch scooter, and learning to cook Thai food. Prior to traveling to Thailand I had little to no tolerance for spicy foods. When eating at restaurants though where no one speaks English, the way you order is to point at a picture of a meal, and hope that that is what they bring you (although most of the time it wasn’t). By experiencing more and more meals that I essentially didn’t order I was slowly able to tolerate spicier and spicier food items. Although, word to the wise, if the color of a meal looks red hot, it likely is extremely spicy and will make your eyes water with just one bite. If that happens, and yes it happened a few times to me, stop and say sorry to your taste buds with some soothing mango and sticky rice.
Returning to the states, it took me nearly 3 years to find a restaurant that could remotely compare to “real” Thai food. It is a tiny food truck in Portland, Oregon near the nursing school that I attended. Their close proximity to my areas of study was very dangerous, yet very welcomed. There’s nothing like warm, delicious, authentic curry on a cold, rainy day to brighten your mood. Because I am a huge curry fanatic I love eating my curry like a soup with just a little bit of rice. This curry dish I am sharing with you all is a staple in our household. If you are looking for a warm, cozy meal for a night in or a meal to share with friends, give this curry a try!
PANANG SWEET POTATO CURRY
Takes: 40 minutes
1. Coat the bottom and and sides of a wok with:
3-4 teaspoons olive oil or vegetable oil
10 teaspoons panang curry paste
3. Stir the curry paste frequently over medium heat for about a minute, until the paste is fragrant. This is releasing the natural oils and flavoring of the curry.
4. Stir in until the curry paste dissolves:
1 can coconut milk
5. Mix in:
3 small or 2 large sweet potatoes, cut into 1" cubes
6. Bring to a simmer, then reduce heat to low and cover. Let simmer for 20 minutes to allow sweet potatoes to soften.
3/4 pound of chicken, cut into 1" pieces
1 can coconut milk
1/2 cup water
8. Cover again, and let simmer for 5 minutes.
9. Stir in:
1/4 cup basil
1 Tablespoon granulated sugar
10. If the curry is too spicy you can add more sugar, one teaspoon at a time. Serve over rice.
These past couple weeks have been filled with weather in the single digits and sub zero wind chill. Ice covers the ground, and we haven’t gone outside without being bundled up in our down coats. The frozen tundra that we live in inspired me to create a dish that tasted fresh and deviated from the not-so-healthy comfort food that we all crave...Read More