Monday, May 16, 2011

Spring Minestrone | Waiting on Baby

Last weekend I went to the first Kootenai County Farmer's Market. I think it's one of the best markets around. It runs May through October on Saturdays in Hayden and Wednesdays on Sherman Ave.

Since I am sadly not planting a garden this year, I helped Jessica pick out some seedlings to start her garden. We found some of the healthiest looking starts at the market and some delicious fresh baked bread. It was a rainy day (of course) so I went home to make some soup to accompany my bread.

We sold our house a few weeks ago! (Remodel pics to come) and are moving out soon after Baby Girl arrives. I am SO sad not to be able to plant a garden this year. Kyle did buy me a few tomato starts for Mother's Day. At least I will have fresh tomatoes this summer.

 38 weeks

We are moving back to Idaho which I am very excited about! And the home we'll be living in is just down the street from the Farmer's Market!

Springtime Minestrone

1/2 yellow onion
3-4 carrots
3-4 stalks of celery
2 cloves of garlic
1 cup peas
1/2 bundle asparagus
1-2 parsnips
1 zucchini
1 yellow squash
1/2 cup sundried tomatoes
2 TBS olive oil
1 tsp dried thyme
1 tsp dried oregano
4 cups organic chicken or vegetable stock
fresh basil
freshly grated parmesan cheese
 (any veggies you have around or that are in season are good to throw in the soup)


Saute onions, carrots, celery, parsnips, and garlic in olive oil until softened. Add zucchini, yellow squash, sundried tomatoes, and dried herbs. Add vegetable or chicken stock. Bring to a simmer. Add aparagus pieces and peas. Simmer for 5-10 mins. Serve with fresh basil and parmesan cheese.

Wednesday, May 11, 2011

Spring Rolls


Rice Paper
Lemon Balm
Thai Basil
Shredded Carrots
Sliced Cucumber
Shrimp, Tofu, Chicken, More Veggies
Cooked Vermicelli Noodles
Squeeze of Lime Juice
Sweet Chili Sauce for Dipping


Cook the Vermicelli Noodles in boiling water for about 5 mins until soft but not "mushy."

Dunk your sheets of rice paper in a dish of warm water until softened. Spread on a cutting board or plate and fill each spring roll with desired fillings. Roll up and serve with Sweet Chili Sauce for dipping.

Monday, May 9, 2011

Thai Tofu | 5 Minute Meal



1 Package Extra Firm Tofu, sliced into 1" cubes

2 TBS Vegetable Oil

1/2 yellow onion, sliced

1/2 bundle green onions, chopped

1/2 cup shredded carrots

Oyster Sauce

Thai Basil



Heat Oil in Wok or large skillet.

Add yellow onions and saute until tender. Add tofu and toss.

Add Oyster Sauce to taste. Mix in shredded carrots, torn basil, and green onions. Saute until tender.

Add more sauces to your taste. Any veggies can be added, as well!

All photography by Maryangelo Photography

Friday, May 6, 2011

Pad Thai


1 package Rice Noodles
1/2 yellow Onion
2 cloves Garlic
3 TBS Vegetable Oil
3-4 Eggs
1 bunch Green Onions, sliced
11/2 cup fresh Bean Sprouts
1/2 cup Peanuts
1/2 cup torn Cilantro
2 TBS Sugar
Dark Soy Sauce
Fish Sauce
Squeeze of Lime Juice


Soak rice noodles for 20-30 minutes in a large bowl of warm water to soften.

In a Wok or large skillet, heat vegetable oil. Add in sliced onions and garlic to saute. Then crack eggs into skillet and scramble.

Add the soft rice noodles straight from the bowl of water and the sliced green onions. Toss in oil.

Add the dark soy sauce, fish sauce, and sugar to your taste. Toss and let cook for about 10 minutes.

If you like it spicier, feel free to add the siracha or any chili sauces.

At the end, turn off the heat and add the fresh bean sprouts, peanuts, cilantro, and a squeeze of fresh lime juice.

Serve & Enjoy!

All of the lovely photography by Maryangelo Photography!

Thai Ingredients & Sauces

Lemon Balm | Thai Basil | Cilantro


Suwanee and I picked up all of these sauces at the Bay Oriental Market


This is the yellow curry sauce or "Namya" curry we used for the fish curry dish.
At the market, they also have red, green, panaang, and other curries made by this brand.


Rice Noodles for Pad Thai


Vermicelli Noodles (brown rice) for Fish Curry and Fresh Spring Rolls


Rice Paper for Fresh Spring Rolls


Wednesday, May 4, 2011

Thai Cooking with Suwanee

Last week I hosted a Thai cooking class taught by the sweet Suwanee of Suwanee Photography. We had some of the greatest wedding professionals in Spokane share this lovely meal with us! And the amazing Mary Banducci of Maryangelo Photography took photos of the food for us! Isn't her food photography fabulous? 

Suwanee took us shopping at Bay Oriental Market on Sprague to find all of the ingredients!

Here are a few of Mary's photos! Tomorrow I will post a shopping list with photos and then recipes to follow throughout the week.


Alisa & Suwanee at Bay Oriental Market

Suwanee teaching us how to make Spring Rolls

Suwanee, Pam, and Ifong

Dana and Rachel


Alll photography by Mary Banducci of Maryangelo Photograpy

Tuesday, May 3, 2011

Strawberry Ricotta Tart

Strawberry Ricotta Tart

We made this little spring tart for my baby shower last weekend! It is very simple and delicious!

1 pint Strawberries, sliced
1/2 cup Sugar
1 1/2 cups Ricotta
1 tsp Vanilla
Zest of one Lemon
Juice of one Lemon
2-3 TBS Balsamic Reduction

1 recipe Pie Crust or Pate Brisee


Slice the strawberries and toss with 2 TBS sugar. Let sit aside at room temp so the strawberries develop their juices.

Blind bake one pie crust in a tart pan. To blind bake I use a fork to poke lots of little holes in the dough so it doesn't puff up. Bake at 350 degrees for 15 mins. Remove from oven and cool completely.

Mix the ricotta with the rest of the sugar, vanilla, lemon juice and lemon zest.

When the tart shell is completely cool, spread the ricotta mixture. Top with the strawberries and all of the juice. Drizzle with a balsamic reduction or with regular balsamic. Fig balsamic would be fantastic if you have it!

Serve right away or refrigerate for up to 2-3 hours. After a few hours, it starts to get a little soggy. This dessert is best eaten right away.

You can also make mini tarts like this!