Thai Coconut Chicken Soup

This recipe comes from Cuisine Tonight: Cuisine Lite, a magazine my Mom picked up somewhere. This soup is delicious and very quick and easy to throw together. It is one we both highly recommend. I hope you enjoy!

Thai Coconut Chicken Soup
Prep time: 5-10 minutes
Cook time: 25-30 minutes
Serves: 4

2 tsp olive oil or vegetable oil
1 Tbsp minced red chile, plus more sliced for garnish if desired
2 tsp minced garlic
1 bunch baby bok choy, chopped (separate stems and leaves)
4 cups chicken broth (low-sodium preferred)
1 can coconut milk (light preferred)
2 tsp curry powder
4 oz. wide rice noodles
10 oz. boneless, skinless chicken breast, sliced thin
1/4 cup minced fresh cilantro
2 Tbsp lime juice
1/4 tsp salt
1/4 tsp black pepper

Heat oil in large saucepan. Add 1 tbsp chile pepper, garlic, and bok choy stems. Sauté until fragrant, about 5 minutes. Stir in 1/2 cup broth, scraping up any browned bits on bottom of pan. Add remaining broth, coconut milk, and curry powder; bring to a simmer. Stir in noodles and cook until softened, about 3 minutes. Stir in bok choy leaves, and chicken. Simmer until chicken is cooked through, about 5 minutes.

Remove soup from heat, and add lime juice and cilantro. Season to taste with salt and pepper; garnish with slices of remaining chili pepper, lime wedges, and serve hot.

Nutritional Information, per serving: 325 cal, 9g fat (6g saturated fat, 2g mono, 1g poly), 46mg cholesterol, 499mg sodium, 30g carb (2g fiber, 3g total sugars), 22g protein, 1mg iron, 21mg calcium.

thai coconut curry soup


Park the Carr

This is a cocktail I created based off of a martini called Tiffany Blue. It of course has some tropical flavor, to match the other Carr Cocktails. Enjoy!

1/2 oz bols blue
1/2 oz pineapple coconut vodka
1 1/2 oz white cranberry juice

Shake over ice and pour in champagne flute or short cocktail glass.

Top with club soda.

park the carr

The Carr Alarm

Here is another cocktail creation from my Dad and I while we were at the Cabin.

1 part gin
1 part vodka
½ part Cointreau
1 part lemonade
1 part orange juice
White sugar
Cucumber wedge for garnish

Shake gin, vodka, Cointreau, lemonade and orange juice over ice in martini shaker.

Dip rim of martini glass in grenadine, then white sugar.

Pour martini into glass. Drop grenadine into centre of class. Garnish with cucumber.

carr alarm

The C4 (“Carr Cabin Cocktail Creation”)

So when my Dad and I get together at our cabin, we like to get creative with the alcohol lying around the house. This is our first creation; it is easily made in large quantities, and when you’ve made a whole jug it’s easy to refill your glass!

1 part amber rum
1 part spiced rum
2 parts fruit juice (tropical preferred)
1/2 part sprite or club soda
Splash of lime
Splash of grenadine
Garnish with umbrella and martini cherry

c4 upside down

Traditional Beignets

A few weeks ago we had a birthday party for my Dad, and we decided to do a potluck “appie hour” (appie as in appetizer). Dad and I de died to go with some traditional New Orleans food for our contribution. We made gumbo (based on my gumbo-laya recipe but with more broth), appetizer sized servings, and for dessert I wanted to make beignets. I have never been to New Oreleans and have never had beignets before, so it was quite the experiment. And they went over very well. Everyone loved them; even the gluten-free crowd couldn’t resist a small bite. So here is the recipe as we made it; hope you enjoy!

Prep: 2 hour 30 min
Yields: so many beignets! (Enough for a party of 15 food-loving family members.)

1 tsp heaping active dry yeast
3/4 cup warm water
1/4 cup white sugar
1/2 tsp salt
1 egg
1/2 cup evaporated milk
3 1/4 cups white flour
2 tbsp shortening
Oil for frying
Icing sugar or confectioner’s sugar to coat

Combine yeast, water and sugar; let sit. 10-15 minutes until frothy.

In a stand mixer, combine egg, milk, and salt. Add yeast mixture. With mixer on low, add flour and shortening.

Knead on floured surface until smooth; wrap in plastic wrap, cover, and set aside in warm draft-free place to rise for 2 hours.

Roll out to 1/4″ thickness on floured surface. Cut into 2″ squares. Heat oil in deep fryer or large pot or Dutch oven to 350F (if using pot, heat over medium until oil starts to dance or shimmer; drop small piece of dough to test if ready). Fry beignets for just a minute or two on each side until golden brown in batches. Do not overcrowd. Remove with slotted spoon to cooling racks (put paper towel underneath to catch oil drops). Allow to cool for about 1 minute then dust liberally with icing sugar. Move to serving plate and dust with more icing sugar before serving. Best served fresh.


Original found here

Stacey’s Sizzling Shitake Soup

So this soup is a melding of multiple recipes I have made in the past, and I am very happy with how it turned out. It might become my new favorite. Iain named it, even though the original didn’t actually have Shitake because I had some porcini mushrooms to use up instead. I was calling it “leftovers”, but Iain’s suggestion for a name does a much better job of describing what the soup is about. I hope you enjoy it!

Stacey’s Sizzling Shitake Soup
Prep time: 10 minutes
Cook time: 20 minutes
Serves: 2

Instant stir fry noodles
2 chicken breasts, skinless, boneless, chopped into bite-sized pieces or sliced thin
1/2 cup mushrooms (Shitake recommended, porcini or crimini or brown also good choices)
1/2 onion, chopped
2 large carrots, chopped
1-2 tsp miso soup paste + 1 cup water
4 cups chicken broth
1/2 block extra firm tofu, cut into tiny cubes
Sesame oil and/or soy sauce to taste
1-2 red chili peppers (fresh or dried), diced, optional
2 eggs
1 bunch kale + olive oil + sea salt

Cook noodles according to directions. Bring another pot of water to a boil and hard boil eggs. (For perfect hard boiled eggs, put eggs in cold water in pot with salt. Bring to a boil, and boil eggs at high heat full boil for 1-2 minutes. Remove pot from heat and let eggs sit covered in water for 12 minutes. Remove eggs from water, and submerge in ice cold water.)

Chop kale, toss with olive oil and salt. Preheat oven to 350F, spread kale on baking sheet, and bake for 10-15 minutes until crispy. Be careful not to burn it!

Sauté onions, carrots, and mushrooms.  Add chicken and cook through. Add miso soup paste, water, chicken broth and tofu and bring to a boil. Season with sesame oil and/or soy sauce and/or chili pepper.

To serve soup: divide noodles among bowls, ladle soup over top. Slice eggs and lay on top of soup. Add a handful of kale chips. Enjoy!


Easy Balsamic Chicken and Vegetables

You know those videos you see as you’re scrolling through Facebook of simple, delicious-looking meals? Usually I try to save them (unsuccessfully) and completely forget to go back, so many have been lost. But this one I saved and I am very glad I did. This was so easy and so delicious, I know it’s going to become a household favourite. Enjoy!

Easy Balsamic Chicken and Vegetables
Prep: 5-10 minutes
Cook: 30 minutes
Serves: 2

butter or oil for sautéing
two handfuls button mushrooms
large handful green beans or haricots vert
2 chicken breasts, boneless & skinless, sliced in half lengthwise or butterfly
handful grape tomatoes, halved
1/4 cup Italian salad dressing
3 tbsp balsamic vinegar (or 2 tbsp balsamic reduction if you have)
2 tbsp honey (or 2 tbsp brown sugar)

Sauté mushrooms and green beans in butter or oil over medium heat. When cooked, remove from pan and set aside. Add chicken to pan and cook through. Remove and set aside with vegetables. Pour Italian dressing, balsamic vinegar and honey into pan, and stir to combine. Add vegetables and chicken back into pan, cover with sauce and cook until warmed through. Add grape tomatoes, and serve.

Original found here

balsamic chicken

(Apologies, I overcooked my tomatoes in the picture; would have been better added right before serving in my opinion.)