Food Lover’s Friday

Running update

So the Shamrock Run 15K is just over a week away, and things were going unexpectedly well until after my 8.5 mile run a few weeks back. Since my longest run ever I’ve been struggling with piriformis issues, calf cramping, and side stitches. BLECH. Who says growth doesn’t hurt?! I’ve been taking it easy the last 2 weeks because of all of the flare ups and have been keeping it around 10-15 miles per week. Even limiting myself, my speed continues to increase. On my Thursday evening 3 mile jaunt, I worked to hold a consistently fast pace, and ended up with my fastest mile ever in my THIRD MILE. Cray. Granted, by the end I might have felt like throwing up a little, I was happy with myself for pushing the hardest in my last mile. I’ve decided that regardless of my ability to run the entire 15K track I will finish–and it will be a PR (personal record).

Ok…now on to what’s really important!

Portland Blogger Event

Guess what sold out!?! Our next Portland Blogger Event! Woo!! IF you super upset that you are too late to get tickets, you can still get on the wait list for day of the event–you can also meet most everyone at Henry’s for happy hour afterward from 5pm until whenever on Sunday.

Bahaha I’m such a tease this week! Ok now food.

 Food Lover’s Friday

This week’s Food Lover’s Friday will make your tummy rumbly! Ahh where to start…

Tom Ka (Gai) Soup

We made this soup for Ktam’s parents on Sunday and I think it impressed all of us. Although it did require two people working for a good hour and lots of chopping, it yielded enough for 6 servings the way I made it–which (of course) was a slightly adapted version of the original from An Urban Cottage because I can’t just follow directions…

For the original recipe check out An Urban Cottage’s post above. At a request, I have also included my version of the recipe here for ease–

Tom Ka Gai Soup

Ingredients

  • 1 1/2 qts. chicken stock
  • 1 14 oz. can coconut milk
  • 1/4 c lime juice
  • 4 T fish sauce
  • 5 large mushrooms
  • 1 small zucchini
  • Handful of chopped cilantro
  • 1/2 can of baby corns
  • 1 1/2 large carrots
  • 2 small heads broccoli
  • 1 handful bean sprouts
  • 1 c green beans
  • 1/2 c sugar peas
  • 1 thumb ginger
  • 1 stalk lemon grass
  • 1lb chicken breast, thinly sliced (that’s what makes this Gai not just Tom Ka so I’ve learned)
  • 2-3 Thai hot chilis (because we were out of sriracha! SAY IT AIN’T SO!?)
  • 1-2 T brown sugar, optional (if you find the soup too bitter)
  • Salt and pepper to taste

Method

Heat your stock adding in the ginger and lemongrass (WHOLE) to just boiling. Steep stock for 30-40 minutes, then add the coconut milk, lime juice, diced peppers, and fish sauce. Taste the soup at this point–if it’s too sour add in the brown sugar. I love the difference this makes! Cook the broth on medium-high while you attempt the next step. Cut up all your vegetables and blanche the tougher ones (broccoli, carrots, pea pods, zucchini, and baby corns) for 2-3 minutes, depending on how crunchy you like your veggies. Fish the lemongrass out of your soup (as it’s much too chewy to eat, trust me). Spoon the veggies into the bowl and top with the milky broth.  Serve hot!

My result?

via TheSpicyBee Instagram

Pretty good if I say so myself!

The jury is still out on this next share for Food Lover’s Friday, so I shall add my picture when we are done with dinner tonight!

Cajun Chicken Stuffed with Pepper Jack Cheese & Spinach

Daydream Kitchen drew my attention because I love stuffed chicken breasts and spicy cheese! For our attempt I used jalapeño cheddar jack and an extra jalapeño for good measure. We found it very difficult to get the chicken down to a 1/4 inch thick, and then we rolled it “hamberger style,” using many toothpicks to keep it closed. COUNT YOUR TOOTHPICKS! I don’t want you eating one. We found it extremely difficult to match the prettiness of Daydream’s picture but the result was quite delicious. Don’t stress too much on the looks, go for stuffing your chicken as much as you can, tossing the leftover spinach and cheese on top–cook 40 minutes!

via TheSpicyBee Instagram

Want to know what’s going to be on Food Lover’s Friday before it posts? Make sure to follow me on Instagram or look for my #FoodLoversFriday tag on Twitter!

Past Food Lover’s Friday Posts

Spicy Stewed Beef & Panang Curry with Beef
Unrolled Cabbage Casserole & 40 Cloves of Garlic Soup
FAIL Pizza & Chipotle Meatballs +Guac Recipe
Chocolate Skillet Cake & Vietnamese Salad
Roast Chicken Legs & Moorish Paella

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Any BIG weekend plans?

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3 Comments

  • Reply Kayla Moothart March 8, 2013 at 3:55 pm

    Yay! Shamrock is soo soon! It is going to be awesome!

  • Reply Adventures in Dressmaking March 8, 2013 at 4:53 pm

    OMG, I looooooooove Tom Ka!!! It’s like a magical nectar of flavor combination… aaaaah, good stuff. I’ve definitely tried to make it at home before, with varying degrees of success. I should try your recipe next time! My husband is always happy to eat it but says it never tastes like the restaurant ones. =( Haha. I wish I knew more about Thai cooking!

  • Reply OrangeMew March 8, 2013 at 5:34 pm

    This post is full of food porn, I want all that food now!!

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