I think I”m still full from Thanksgiving. I had to work late this year and my super-sweet husband had to cook the turkey by himself. We texted between commercial breaks.
Kyle: “Should I be expecting to take turkey out before u come home?”
Me: “Check it’s temp. Might be ready by about 630.”
Me: “is it out? Have u been basting it?”
Kyle: “It’s still in. Been soaking it in that sauce, (butter and white wine). Thermometer doesn’t seem to work.”
It goes on and on. He had turkey-nervousness. After all the cooking and cleaning we wanted, (needed) a laid back weekend. Of course that includes turkey soup and grilled cheese sandwiches for Sunday night dinner. I kept it simple:carrots, celery, onions and pasta sprinkled with a little bit of parmesan cheese. What do you do with your Thanksgiving left-overs?
You’re busy, right? Me too. I’ve got the turkey in the fridge and, by some small miracle, almost all the things I’ll need for Thanksgiving are already bought. This year I’m cooking for 11 people, that includes babies. I have to work during the day, but I think if I’m super organized and I get up really early, all I’ll need to do is have my husband stick the turkey in the oven and I can come home to a beautiful meal. I. Can. Do. This. I’m not complaining, I’m a fanatic for Thanksgiving. If I have more than two seconds by myself I’ll start Googling Thanksgiving meal ideas. So, here’s an easy, quick idea for dinner tonight so you don’t have to do much cooking before Thursday. Coconut-curry soup. Make it and chill out, and plan for the big day. BTW, I want to know what you’re favorite Thanksgiving dish is, send me ideas!!
What you’ll need
I tweaked this, very slightly, from the December issue of Martha Stewart Living
10 ounces Chinese wheat noodles or rice noodles (if you can’t find them just use Roman noodles)
4 spoonfuls of red curry paste
4 cups chicken stock
A drizzle of Safflower oil
1 can of unsweetened coconut milk
(Next time I’ll also add bamboo shoots)
How to make it
Boil noodles according to manufacturer’s instructions. Drain and rinse under cold water. Toss with 1 teaspoon oil.
Heat 2 teaspoons oil in a medium saucepan over medium heat. Cook curry paste until fragrant, 1 to 2 minutes. Whisk in chicken stock. Raise heat, and bring to a boil. Lower heat to a simmer and whisk in unsweetened coconut milk.
Cut lemon in half, and squeeze 1 half into saucepan. Divide noodles into 4 bowls. Garnish with basil or mint and lemon wedges.
Have you ever tried MRE’s? You must check out this story by Brian Williams, it’s from his new show Rock Center. The introduction is kind of cheesy, but the story is about who makes MRE’s and what’s popular. It’s awesome. Check it out.
One of my best memories of growing up is sledding down a snow covered hill on Fort Richardson with my parents two beagles running after us barking frantically. We’d, of course, put the dogs in the sled at one point–much to their horror. My brothers and I would take turns pushing each other down the hill so we could go faster. Everything around us was blanketed in a glittery-white blanket of snow. This weekend’s big storm made me think about those days and my husband and I decided it was time to bring out the old, red, plastic sled to take our two year old sledding at Balto Seppala Park. She loved it. When we came home I made an all white dinner to continue our snow-white theme. Baked potato’s with roasted cauliflower and bechamel sauce.
Wrap potatoes in tinfoil and bake for about 45 minutes or until soft.
While the potatoes cook, cut up a head of cauliflower and roast it tossed with olive oil and Kosher salt. About 25 minutes with the oven at 425.
Melt about two spoonfuls of butter in a saucepan, over medium heat, and slowly start adding flour. Whisk continuously. Cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes. It should look dry. Start adding milk until the sauce is a consistency you’d like. I also tossed in sharp cheddar cheese. Sprinkle with Kosher salt and pour over your potatoes and cauliflower.
I started planning my Thanksgiving menu this week. While some may call this as obsessive, I prefer to think of it as organized. I bought green beans at Fred Meyer Sunday night, (before my wallet was stolen in the parking lot!! Grrr) and made the tastiest dish ever. I figure that since I”m now wearing baggy sweaters (darn cold winters) there’s no need to just steam or roast my vegetables any longer. It’s time to start sauteing them in butter–lots of butter. You must try this:
1 lb green beans
2 cloves garlic
3/4 cups chicken broth
1 spoonful of butter
pinch of kosher salt and a dash of pepper
Snap the ends of the green beans off. Melt the butter in a pan over medium heat, add garlic that has been pushed through a garlic press. Toss in green beans and saute until they turn dark green. Slowly start adding in the chicken broth and cover. Continue to add broth until the green beans are tender and most of the broth has evaporated. Serve warm.
Usually I eat my lunch sitting at my desk, hunched over my computer keys, getting crumbs everywhere. Yes, it’s gross. And the sad part is, I get that fine dining experience if I’m lucky because usually I’m too busy for lunch. Today was one of those lucky days. I was getting interviews on Dimond Blvd and had 10 minutes to spare, which meant we had time to go to Anzilotti’s Tuscan Market. If you haven’t been yet, you must go for sandwiches. They’re a little pricey, but hella-good. My photographer and I both got a warm sandwich with salami and melted cheese. Olive oil and sea salt were drizzled on top of the bread that was crunch on the outside and warm and soft inside. While we waited for our lunches Chef Roseli brought us cubes of parmesan to snack on. The plan was to go back to work with our meals and take a lunch break, but once we opened our to-go containers we decided to eat in the car. Maybe it’s not fancy, but it’s good.
So how much candy do you have in your house and what do you do with it, plus, how much do you let your kids have?
page 1 of 1
About Alaska Bites
Fearless cooking and eating in the Last Frontier.
We've all heard someone say a restaurant is good...for Alaska.
That's no longer true.
The Lower 48 can have their Olive Garden, we have some of the finest chefs, best seafood and local farmers in the country.
Our goal is to explore the state one bite at a time to find the most delectable, savory dishes Alaska has to offer.
In this blog you can expect cooking tips, dining suggestions and advice on how to find local products.
We also want your advice to share!
Send emails to email@example.com.
Let's get some Alaska bites!
We moved into a new house, from a condo, about a year ago. One of the best things about our new place is that we get TONS of sunlight and we have a yard. For several years now I’ve grown herbs and flowers in container gardens. This year I”m going [...]
I am addicted to Fire Island Bakery’s organic grain granola. I bought a bag this week, you know, to share with the family. I’ve eaten half of it by myself. I think I need an intervention. Anyone have a good granola recipe?
Anyone riding in Bike to Work Day? I’ll post the schedule below and highlight the food stops. You’ll want to stop by the bacon station… maybe stop by twice. May 17, 2013 Bike to Work Day Bike Stations May 17th is Bike to Work Day. There will be bike stations [...]
Wednesday night was the second annual Great Alaska Seafood Cook Off, which is hosted by the Alaska Seafood Marketing Institute. It’s a pretty cool event. A lot of people take a train to the Bill Sheffield Railroad Depot and the event is packed once you get there. Six chefs had [...]
Spenard Roadhouse has only been open four years, but it is possibly one of Anchorage’s most popular restaurants. It’s on Northern Lights, in what was the old Hogg Brothers Cafe. When the current owners bought the building they auctioned off most of the pigs that covered seemingly every square inch [...]
How long are you willing to wait for a to-go order? How about 30 minutes, 40, 50? Maybe two hours? That’s what was happening a lot at Moose’s Tooth. “We got to a point where we couldn’t keep up on to-go’s,” Dan Fiacco the GM at Moose’s Tooth said, “and [...]
Bobby Sidro was nervous when I met him: nervous about being interviewed by a television reporter, and nervous about his first time on the Iditarod trail. He’s a chef at the Millennium Alaskan Hotel, and this week — maybe around Thursday — he’ll make dinner for the first musher who [...]
I was skeptical. I didn’t trust Phil Eherenman with his mop of curly blonde hair and his assertions that eating vegan would taste good. You know, as in no milk, cheese, meat or fish. Then he handed me a bean quesadilla. I bit. It was cheesey, tangy, self-sufficient. How was [...]
I wanted to work on a romantic Valentine’s Day story this week. But, once I started to interview Frieda Koper the owner of The Flying Dutchman Pastry Shop, I realized I had not found a romantic person. “No,” Koper giggled, “actually the joke in the family is that I am [...]