for the love of Thai.

we discovered a little authentic Thai restaurant hidden inside a very sketchy, hole in the wall hotel up in the north east of Calgary. White Elephant is home to the best Thai food i’ve ever had, and it’s so inexpensive.

sadly, the place is no secret. you’re lucky to get a reservation most nights, and i wouldn’t suggest being a walk-in. because of this i’ve learned to curb my cravings at home. my dish of choice? green curry. controlling the cooking process allows for a few healthy swaps, like using brown rice instead of white coconut rice – i do this begrudgingly.

when i first attempted this, i was a bit nervous. it couldn’t be easy, could it? then i discovered what makes it one of the most simple dishes: curry paste. i’m sure making your own wouldn’t be that difficult, but the convenience of a pre-made paste makes this any easy 10 minute recipe.

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green curry with shrimp
serves four

ingredients:

50g green curry paste (i use Mae Ploy brand)
1 tbsp coconut oil
1 can (400ml) coconut milk
1/4 cup water
2 cups seasonal vegetables (i used yellow bell pepper, eggplant, mushrooms and cauliflower)
1 1/2 tsp sugar
3 cup brown rice, cooked
1/2 bunch cilantro, chopped

directions:

  • stir-fry green curry paste on coconut oil
  • add coconut milk and water, heat until boiling
  • add vegetables and cook until they soften
  • add sugar, taste for seasoning
  • add shrimp and cook until pink
  • portion rice into bowls, top with vegetable mixture
  • garnish with cilantro

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now to learn how to make pad see ew. anyone have a shortcut on that?


do you like Thai food? what’s your favourite dish?

bowl food.

when it comes to dinner, nothing beats ‘bowl food’ – a term Martin and Jenn creatively coined for food served in a bowl, usually accompanied by quinoa. Jenn is a great cook and thankfully i get invited to Martin’s for dinner a lot.

another place we love to frequent for bowl food is the coup, calgary’s best vegetarian restaurant. a two-block walk from my condo, it’s deadly good and all local, organic. it’s the epitome of hippie modern.

while their daily specials always sound mouthwatering, and i can only find a few things on the menu i wouldn’t try (ew, olives), my go-to is always the dragon bowl.

bowl food for the win, people!

thankfully, the chefs have put out a cook book, so adventurous coup-lovers like me can give the dragon bowl, and other menu favourites, a try at home. and thankfully Mary owns it so i could borrow it to steal some recipes. sharing is caring.

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peanut satay dragon bowl
serves six – recipe from The Coup Cookbook

sauce:

2 cups natural crunch peanut butter
2 cups water
1/2 cup soy sauce
4 garlic cloves, minced
1 can (400 ml) coconut milk
1/4 cup  fresh lemon juice
1/4 cup brown sugar
4-6 tbsp sriracha

stir-fry:

1/2 package tofu
2 litres seasonal vegetables
4 cups brown rice, cooked (or quinoa, basmati, etc.)
1/2 bunch cilantro, roughly chopped

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  • in a pot over medium heat, mix peanut butter and water
  • continue to mix until smooth – careful not to burn peanut butter
  • add the rest of the sauce ingredients and continue to cook over low heat, stirring often for about 20 minutes
  • remove from heat and taste to adjust spice
  • in a large pan, sauté tofu until the edges get crispy, add vegetables and cook until tender but still crispy
  • add peanut satay sauce and heat until it bubbles
  • portion rice in each bowl, add veggie mixture on top
  • garnish with cilantro

i ditched the rice and tofu the last time i made it, that’s why there is none in the photos. all veg, all the time.


are you a ‘bowl food’ lover like us?

Gotta get down on Pi Day.

It’s Pi Day, Pi Day. Gotta get down on Pi Day!

In all the silliness that is March 14 (3.14) I indulged my inner baker and went bananas over coconut to celebrate.

Pie was on the menu, of course. Mini Banana Cream Pies, to be exact.

Thanks to Pinterest, I found this super simple recipe from Kiki & Company:

bananas

Mini Banana Cream Pies
1 pkg. instant banana pudding
2 bananas
1 small tub of cool-whip
1 pkg. refrigerated pie dough
Optional: coconut

First, take your pie dough and lay out on your counter. Cut circles using a large glass (the top of it).  Place each circle in one hole of a cupcake pan. Cook according to the pie dough instructions.  While the shells are baking, make the pudding according to the instructions on the back of the package. After stirring, slice bananas in the pudding and when it is set (about 5 min.) gently fold in 1/2 the tub of cool whip. Optional: Toast coconut in the oven and place on top.

minipie

They’ll make a perfect treat for coworkers, and the girls tonight before we head to Telus Spark for Adult’s Only Night at the Science Centre. It’s a Pi Party, right down to the pie-throwing contest.

I woke up early this morning, with the apartment still smelling like bananas and decided to whip up a batch of muffins for breakfast.

I used this recipe from Swerve:

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Banana-Coconut Muffins
2 very ripe bananas
1/2 cup sugar
1/2 cup plain yogurt
1/2 cup coconut water
1/4 cup canola oil
1 large egg
1 tsp coconut or vanilla extract
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup shredded coconut

Preheat the oven to 375°F. In a large bowl, mash together bananas and sugar. (A potato masher works well.) Mash in yogurt, coconut water, canola oil, egg and coconut or vanilla extract. In a small bowl, whisk together flour, baking powder and salt. Add to the banana mixture along with shredded coconut (and stir just until blended. Divide the batter between 12 paper-lined muffin cups, sprinkle with more shredded coconut and bake for 25 minutes, until golden and springy to the touch. Makes 1 dozen muffins.

I opted for vanilla Greek yogurt instead of plain and used CoCos-Pure coconut water. One of my favourite brands: no pulp, and no weird tin aftertaste. While paper liners look nice, I always find they are messy to get your muffins out of. Next time, I’ll grease my muffin tin and just pour the batter in.

I’m far too productive today already! Off to deliver mini pies.

xx

Are you celebrating Pi Day?