crock pot thai chicken soup

My husband LOVED this.  I don't mean to be disagreeable here but I thought something was off but I couldn't put my finger on it.  I liked it but I ate it with a furrowed brow.  It definitely needs the squeeze of lime so don't omit that.  I also thought it needed a lot more spice which was surprising since 4 tablespoons of red curry paste is quite a lot, or so I anticipated.

crock pot thai chicken soup (adapted from the endless meal.com)
2 medium carrots, chopped
1 red bell pepper, chopped
1/2 medium yellow onion, chopped
1 2-inch piece of ginger, minced
4 cloves garlic, minced
4 tablespoons red curry paste
2 tablespoons fish sauce
2 tablespoons soy sauce
1 tablespoon palm sugar
3 cups chicken stock
4 boneless, skinless chicken thighs (I doubled this)
1 can light coconut milk
1 lime
8 ounces brown rice noodles (from Costco), cooked according to package directions
optional toppings:  lime wedges, sauteed mushrooms, cilantro, cherry tomatoes, black pepper

Add all ingredients to your crock pot EXCEPT the coconut milk, lime and noodles and stir together.  Cover and cook on low for 8-10 hours.
Remove the chicken thighs and shred.  Return the chicken to the crock pot.  Add the coconut milk and stir.  Let the coconut milk warm for 10-15 minutes.
Place the noodles in a bowl and top with the soup.  Add optional toppings.

chicken tinola (filipino)

I loved this dish.  It's a very simple, basic dish but tastes so good and comforting.  The fish sauce stunk to high heaven but you must use it.  It adds an authentic flavor to the soup.  I added some garlic chili sauce to mine because I like a little heat.

chicken tinola (allrecipes.com)
1 tablespoon oil
1 onion, chopped
2 cloves garlic, minced
1 (1 1/2-inch piece fresh ginger, peeled and thinly sliced
1 tablespoon fish sauce
3 pounds chicken boneless skinless chicken thighs, trimmed
2 (14 ounce) cans chicken broth
1 chayote squash, peeled and cut into bite-sized pieces (I used a potato)
salt and pepper to taste
1 head bok choy, chopped
1/2 pound spinach, stems removed

Heat the oil in a large pot over medium heat; cook and stir the onion and garlic in the hot oil until fragrant.  Quickly stir the ginger and fish sauce into the onion and garlic mixture before adding the chicken; cook together for 5 minutes.  Pour the chicken broth over the mixture and cook another 5 minutes.  Add the chayote (or potato) to the mixture and simmer untilt he chicken is no longer pink in the center; about 10 minutes more.  Season with salt and pepper.  Add the bok choy and spinach; cook until the spinach is just wilted, 1 to 2 minutes.  Serve hot.

slow cooker curry chicken

We really liked this curry and it's so easy!  I'm embarrassed about the canned soup but I used Healthy Request and felt better about that (less fat and no added msg).  I thought the spice was just about right for my family but I could've gone a little spicier- I like my curry spicy enough to need to grab a tissue. :)

slow cooker curry chicken (adapted from allrecipes.com)
1 onion, chopped
1 can condensed cream of mushroom soup (Campbell's Healthy Request)
1 can condensed cream of chicken soup (Campbell's Healthy Request)
1 (14 ounce) can coconut milk (I used light)
2 tablespoons dehydrated onion
3 tablespoons curry powder
1/2 teaspoon black pepper
1/2 teaspoon ground cayenne pepper
2 pounds boneless, skinless chicken breasts (I used frozen)
1 cup peas
2 cups halved mushrooms (so it's easier for my kids to pick them out!)

Heat 2 tablespoons water in a skillet over medium heat and cook the onion until transparent.
In a large bowl, stir together the soups, coconut milk, fresh onion, dehydrated onion, curry powder, black pepper and cayenne pepper until the mixture is thoroughly combined.  Place the chicken into the bottom of the slow cooker and pour the peas and carrots over the chicken.  Now pour the sauce over the chicken.
Cook on high for 6-8 hours.

italian beef and spinach meatballs

These are my new favorite beef meatballs.  I had just been telling my kids about my friend Amy in Hershey who used to put a whole container of frozen spinach into her brownies to sneak in veggies for her kids (and it worked every time, by the way).  This approach is not-so-sneaky but these meatballs are delicious!  I love knowing I'm eating more veggies. 
Note:  We rarely eat red meat anymore but I buy the non-hormone, organic, super lean ground beef.

italian beef and spinach meatballs  (slightly adapted from skinnytaste)
2 slices whole wheat light bread
1 pound 93% lean ground beef
10 ounces frozen chopped spinach, thawed and squeezed of all liquid
1 egg
1 clove garlic, minced
2 tablespoons fresh parsley (I omitted)
1/2 cup Parmesan cheese
salt and pepper

pasta sauce:
1 teaspoon olive oil
3 cloves garlic, minced
28 ounce can crushed tomatoes
sprinkling of dehydrated onion
salt and pepper

Preheat oven to 400 degrees.
Wet bread with just enough water to wet then mash up with your hands.
Add to large bowl and combine with chopped beef, chopped spinach, egg, garlic, grated cheese, salt and pepper.  Mix all ingredients until thoroughly combined.
Using a little scoop, measure meat into 1/8 cup portions and roll into little meatballs.  
Place meatballs on a cookie sheet lined with aluminum foil.
Make the sauce in a large pot.  Add 1 teaspoon olive oil and heat on medium heat.  When hot add garlic.  When garlic is golden, add the tomatoes, sprinkling of dehydrated onion, salt and pepper.  Cover and reduce heat to low.
Meanwhile, bake the meatballs for 20 minutes or until cooked through.  Add meatballs to the sauce and simmer for an additional 15 minutes.

5 minute healthy tomato soup

Do you want to know why I love this soup?  I will always have every one of these ingredients on hand because of my food storage.  It's the stuff I use ALL THE TIME.  Instead of making it as the recipe called for, I dumped everything in a slow cooker and turned it on and cooked it from morning until we ate it for dinner.  So that's LESS-than-5-minute healthy tomato soup!

5 minute healthy tomato soup  (adapted from ifoodreal)
2 (28 ounce) cans tomato puree
2 cups vegetable broth
1 tablespoon olive oil
2 garlic cloves, minced
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon balsamic vinegar
1 teaspoon salt
ground black pepper

Like I said, I dumped it all in a slow cooker but here's how the recipe tells you to do it-
Preheat medium pot on low-medium heat and swirl olive oil.  Add garlic, oregano and basil.  Sautee for 30 seconds, stirring constantly.  Add tomatoes, vinegar, broth, salt and pepper and let simmer for 3 minutes or until warmed through.

chicken and rice meatballs with hummus

I'm in love.  This meal was just right.  I found the recipe earlier this week while waiting for my kids at their orthodontist appointment (lucky find!).  This is going to be a regular at my house.  I rushed making dinner to get a picture before dark but it didn't work out- the Pacific Northwest is like that.  Look up the recipe online for a professional pic! 
Note:  I liked the salad a bit on the wilty side so next time I'll make it a few minutes before it's time to eat.

chicken and rice meatballs with hummus (adapted from bon appetite magazine, Dec 2019)
6 green onions, thinly sliced
2 cloves garlic, finely chopped
1 teaspoon ginger powder
1 pound ground chicken (from Trader Joes)
1 1/2 cups cooled cooked jasmine rice
2 teaspoons curry powder
1/2 teaspoon kosher salt
1 small white onion, thinly sliced
4 small dill pickles, sliced
2 persian cucumbers, sliced
4 cups salad mix
1 tablespoon fresh lemon juice mixed with 1/2 teaspoon salt
hummus, to serve (use Trader Joe's spicy hummus- it's soooo good!)

Preheat oven to 425 degrees.  Gently mix green onions, garlic, ginger, chicken, rice, curry powder and salt in a medium bowl.  Form mixture into 15 balls.  Place on a rimmed baking sheet and bake until lightly browned and cooked through, about 20 minutes.
Toss onion, pickles, cucumbers, salad mix, and lemon juice in a medium bowl to combine. 
Spread hummus on plates; top with meatballs and salad.

almond twists

I brought one of these almond twists home from our Relief Society meeting and let my kids share it.  They went crazy over it.  They loved the orange essence and almond and of course the icing drizzle over the top.  Very delicious.

almond twists
roll dough:
2 tablespoons yeast
1/2 cup warm water
4 1/2 cups flour
1/4 cup sugar
1 teaspoon salt
1 tablespoon orange zest
1 cup soft butter
6 eggs

almond filling:
8 ounces almond paste
1/2 cup soft butter
3/4 cup packed brown sugar
1/4 cup chopped almonds

Dissolve yeast in warm water in mixing bowl until foamy.  Add 3 cups flour, sugar, salt, orange zest, butter and eggs.  Mix at low speed until blended.  Beat 4 minutes at medium speed.  At remaining flour and continue beating at low speed until blended (use paddle attachment).  Cover and let rise in warm place until doubled.  Punch down, cover and refrigerate for at least 8 hours.  Prepare filling by combining all ingredients until blended.
After refrigerating, punch down dough and divide in half.  Place half on floured surface and roll to a 10x16 rectangle.  Spread half of filling and fold dough lengthwise into thirds, forming a long rectangle.  Cut into 16 one-inch strips.  Twist each strip and place on baking sheet with parchment paper.  Repeat with remaining dough and filling.  Cover and let rise in warm place until doubled.  Bake at 350 degrees for 15 minutes until golden.  Drizzle with icing made from 2 cups powdered sugar, 3 tablespoons milk and 1 teaspoon almond extract.  Makes 32 twists.

sour cream thyme rolls

Who can resist rolls with the name "sour cream thyme rolls"?  Creamy and savory.  Mary brought these to our Relief Society meeting where she taught bread making.  Everyone loves Mary.  Does she know how to entertain!

sour cream thyme rolls
2 tablespoons yeast
1 cup warm water
2 tablespoons sugar
1/2 cup unsalted butter, sliced into 8 pieces
2 cups cake flour
2 cups all-purpose flour
1 1/2 teaspoons salt
1 1/2 cup sour cream
2 tablespoons fresh thyme leaves

Stir together yeast, sugar and water, let foam.  In food processor, mix flours and salt.  Add butter, and pulse until mixture resembles course meal.  Empty into a large mixing bowl and stir in yeast mixture sour cream and thyme until combined.  Place a heaping 1/3 cup in greased muffin tin and cover with buttered plastic wrap.  Let rise until doubled, about 1 hour.  Bake at 400 degrees for 10 minutes, then brush with butter and bake an additional 10-15 minutes until golden.  Makes 12.

oatmeal dinner rolls

Mary brought these oatmeal dinner rolls to the Relief Society Meeting where she taught bread making.  These rolls are very light and very pretty with a sweet touch to them.  Very nice rolls.

2 cups water
1 cup quick cooking oats
3 tablespoons butter
1/3 cup brown sugar
2 tablespoons dry yeast
1/2 cup warm water
1 tablespoon sugar
4 cups flour
1 1/2 teaspoons salt

Bring 2 cups of water to a boil in a medium saucepan, stir in oats and butter.  Boil, stirring constantly for 1 minute.  Remove from heat, add brown sugar and let cool to 110 degrees.
Stir together yeast, sugar and warm water in a bowl of mixer, let foam (5-10 minutes).  Mix in oat mixture, flour and salt at medium speed until smooth.
Turn out dough on a lightly floured surface, knead until smooth and elastic, about 5 minutes.  Place in greased bowl and cover and let rise until doubled, 1 hour.  Punch dough down and divide in half.  Divide each half into 16 balls and place into a greased 9-inch cake pan.  Cover and let rise for about 30 minutes.  Bake at 375 degrees for 15 minutes until golden brown.

mary's french bread

We had the best Relief Society meeting last week.  Mary came and showed bread making.  She taught everyone how to make french bread and provided lots of different kinds of breads and rolls for us to sample with some soups that I brought.  

mary's french bread
2 1/2 cups very warm water
2 tablespoons sugar
just under 1 tablespoon salt
1/4 cup olive oil
2 tablespoons yeast
5-6 cups flour (she uses bread flour but you can use all-purpose if you want to)

Using a Kitchen Aid mixer, mix sugar, salt, olive oil and water.  Mix in yeast and let foam, 5-10 minutes.  When foamy, add flour til pulling away from sides of the bowl.  Let rise for 10 minutes, then punch down.  Repeat this 4 more times for a total of 5 punch downs.  Empty dough on floured surface and divide into 4 pieces.  Shape as desired (Mary made 2 rounds and 2 loaves of French bread) and let rise for about 30 minutes.  Brush top of bread with olive oil and sprinkle with salt.  Snip dough with scissors if you want a decorative touch.  Bake in preheated 375 degree oven for 15-18 minutes.  Bread will be browned and sound hollow when tapped.