spicy thai coconut peanut shrimp

Oh hi there. It's Clara.

Yep.

Clara is doing a food post for the first time since....well, lets not actually go there, since it's a little embarrassing. So on to the good stuff!

I adore Thai food. It has a wicked kick to it (think Chuck Norris), it's colourful, healthy, intense on flavour, smells glorious, and is the best Asian cuisine in the world (don't tell my Korean relatives...). I'm seriously hooked on Thai food, which means that although I honestly do love my roots and Korean food, Thai gets cooked a lot more at home.

It's just that good.

Thank goodness Caleb likes it just as much as I do, cause I'm a little obsessed and crave it all the time. And if you've never had any experience with Thai before... please, please, pleaseee do yourself favor, go find a good Thai restaurant or make this dish at home.

And then prepare your tastebuds for some crazy epicness.

Ingredients: 

2/3 cup creamy peanut butter

2 cups of coconut milk

2 tbsp of corn starch

3 tbsp brown sugar

2 tbsp soy sauce

1 tbsp fish sauce

2 tbsp red curry paste

1 tbsp sriracha sauce

2 tbsp rice vinegar

1 tbsp minced fresh ginger

1 medium red onion, thinly sliced

2 tbsp minced garlic

4-5 cups of sliced veggies of your choice 

(I used carrots, broccoli, and peppers...)

1/2 cup of chopped, unsalted peanuts

1/2 cup of chopped, fresh cilantro

sesame seeds

Instructions:

1. Whisk together the coconut milk and corn starch first in a medium bowl. Add in the rest of the ingredients in the first set. Set aside.

2. In a medium sized pot, boil water and boil your shrimp (if they aren't already pre-cooked) until the shrimp turn bright pink/red. Drain the pot of the water and set your shrimp aside for now.

3. In a large wok, heat 2 tbsp of olive oil over medium-high heat. Add your onion and garlic and cook until fragrant. Add in your remaining vegetables and saute until they are tender, but crisp. 

4. Add in the peanut mixture and shrimp to the wok and stir until it comes to a boil. 

5. Turn your stove down, add in your peanuts and cilantro, and serve over prepared rice. Garnish with additional peanuts, cilantro, and sesame seeds!

chicken vegetable soup (aka: clean out the fridge soup)

My family loves soup.  In addition to our "What's new Wednesday" - the day we try out a brand new recipe, "Fish Taco Friday" - the day we have fish tacos (recipe here!), we also have "Soup Saturday".

Yeah we really like alliterations.  And food.

If you haven't figure it out yet, "Soup Saturday" is the day we have soup. It is also bun day, (hmmm do we need an alliteration for that? Wheat Weekend?)  so we often have soup to complement my mother's delicious home made buns.  

We made this recipe when my parents were vacationing in Arizona (with our Grandparents, no fair!), so we didn't have any fresh homemade buns to enjoy.  So, on her way home from work, Kelsey stopped by a local farmer's market and picked up a fresh baked baguette!  It was delicious, and we even added some cheese and broiled it to make some cheesy bread.  It was the best.

superfood salad (with shrimp)

Hold up....this is a post about food, and yet there is no caramel or chocolate in sight.

Jordyn and I have really really been wanting to start sharing our favourite meals (in addition to all the desserts we love) here on the blog, not only to share with all of you, but for ourselves and friends to have easy access to our everyday recipes.  So, be prepared (hopefully) for more legitimate meals to be appearing here.

Don't worry, there will always be a healthy dose of sweets as well!

Anywho....this is superfood salad!  It actually does have superpowers....since I'm not a huge fan of pomegranates or oranges, but since eating this salad I have been converted.  There is so much protein and goodness going on in this salad, that it makes a wonderful lunch or supper, or even a great side dish.

Superfood Salad

(heavily) adapted from: Iowa girl eats

Ingredients:

3 cups quinoa, cooked

1/2 white onion, diced finely

2 oranges, chopped into bite-sized pieces

1 to 2 avocados, chopped

1 can black beans, rinsed and drained

1 pomegranate (seeded)

1 3/4 cup frozen corn, thawed

1/2 cup cilantro, chopped

tasty tuesday: the very best peanut butter granola bars

As a kid I loved granola bars, really what kid doesn't?  Sometimes my mom would even buy us the granola bars that had peanut butter or caramel on them, wrapped up in chocolatey goodness!  Those days were the best!  

We also had the crunchy peanut butter kind, not quite as fun as the glorified chocolate bar type, but still pretty good.

These granola bars are a homemade take on the crunchy peanut butter granola bars, and I kid you not, I would choose these over ANY chocolate covered bar in a heart beat.  They are that good.

I have messed around with granola bars before, but I have never had any turn out as perfect as these did.  The very first time I made them, I couldn't believe how crunchy they were!  Previously, they always turned out a bit chewy, not quite the crispy consistency I was looking for!  

Peanut Butter Granola Bars

recipe: adapted from Half Baked Harvest (Tieghan) 

Ingredients:

2 1/2 cups rolled oats 

1 1/2 cup rice crispies cereal

1/4 cup chopped peanuts

1/2 teaspoon salt

1/2 teaspoon baking soda

1/3 cup honey

1/2 cup peanut butter (I like to use natural)

3 tablespoons coconut oil

1 teaspoon vanilla extract

Drizzle

2 tablespoons peanut butter (here I use Kraft)

1 teaspoon coconut oil

1 teaspoon honey

Directions:

1) Preheat your oven to 350.  Line a 9x13 pan with parchment, this makes it so easy to pick up out of the pan to cut! and no granola bars sticking to the pan!

2) Mix together all of the dry ingredients, oats, rice crispies, chopped peanuts, salt and baking soda in a large bowl.

3) Mix together all of the wet ingredients, honey, peanut butter, coconut oil and vanilla, in a one cup glass measuring cup (or glass/microwave safe bowl).  Melt these ingredients together (about 30 seconds in the microwave).

4) Pour the wet ingredients into the dry, and stir thoroughly.

5) Transfer granola mixture into the parchment lined pan.

6) Press down very firmly, using a fork, or the greased bottom of a measuring cup.

7) Bake for 20-25 minutes (depending on how crunchy you would like them to be!)

8) Let them cool in the pan for a bit, then lift the parchment right out onto a cutting board, and cut them in granola bar shapes. (or whatever shapes you would like them to be in!)

I can't get over how much I dig these bars!  I love to pack them in my lunch, (they provide a much needed burst of energy while working on the farm) they make the perfect coffee break snack, and I may have even been known to munch on them for breakfast!

There are so many possibilities with these granola bars, and I have already modified the recipe to make yummy s'mores bars! 

Also anybody who loves food blogs should check out Half Baked Harvest.  Even if you aren't really into baking, her photos alone are to die for.  This girl has some serious talent!  I want to try everything she makes, it all sounds so delicious, and usually looks even better.

p.s.  ♥ jordyn