Thai Coconut Soup & Thai Fried Rice

This Soup is a Huge hit in my house!  I found in through  I have made a few changes, but for the most part, it’s close to the original.


What You Will Need:

  • 14 ounces (420 ml) can full-fat coconut milk
  • 3 cups (475 ml) chicken stock
  • 1.5 pounds (454 grams) shrimp
  • 2 inch piece of ginger, peeled and chopped fine
  • 2 cup sliced mushrooms
  • 2-3 tbsp lime juice
  • 2 tsp sriracha (omit for Whole30)
  • Chopped cilantro for garnish
  • Green Onions sliced  thin (optional)
  • Salt/Pepper/Garlic powder

How it’s Done:

  1. Prepare the shrimp by peeling and deveining if not already done prior to purchase. (I like to get my shrimp started a little in the oven, I place them on a cookie sheet, season with salt, pepper, and garlic powder.  Cook at 350 for about 5-8 minutes or until shrimp begin to turn white)  Set aside for now.
  2. In a pot over medium heat, combine the coconut milk, chicken stock and ginger.
  3. Bring the liquid to a boil then reduce heat to a simmer.
  4. Add the shrimp, mushrooms, lime juice, and sriracha. Simmer until the shrimp (less than 5 min) is cooked through.
  5. Top with fresh chopped cilantro & onions for garnish.

-For the Fried Rice-

What You Will Need:

  • 4 cups cooked Basmati or Jasmine rice, preferably at least 1 day old
  • 4 Tbsp Walnut oil for stir-frying
  • 2 shallots, thinly sliced
  • 5-6 cloves garlic, minced
  • 1 red or green chili (adjust seeds for heat preferences)
  • 1 cup roasted unsalted cashews
  • 1 egg, beaten
  • 1 cup fresh pineapple tidbits (optional)
  • 3 Tbsp. chicken stock
  • 3 Tbsp. Tamari
  • 2 tsp. curry powder
  •  tsp. coconut sugar
  • 3 spring onions, finely sliced

How it’s Done:

  1. Rice prep, use a fork to break apart grains.  You don’t want it stuck together.
  2. Add oil to a large frying pan use medium-heat, then add the shallots, garlic, and chili, frying for one minute, or until fragrant.
  3. Add the beaten egg, scramble together with shallots, garlic, and chili.
  4. In a small bowl, mix together the chicken stock, tamari, curry powder, and sugar. Stir well, then add to pan.
  5. Add the cashews, fry for 30 seconds
  6. Add the prepared rice, mix well and break up the rice as much as possible.

Cinnamon Mascarpone Pancakes


Always fun when you are surprised while cooking.  This morning I was trying to find a use for some leftover Mascarpone Cheese I had from a dinner party Saturday.  Came across this recipe from Bobby Flay, and got to work…OH MY GOODNESS…so, so good!  I will never be able to eat “normal” pancakes again!😉

I modified the recipe a bit, only because it was 5am and I didn’t have all of the ingredients…but I am so happy with the results I just had to share.

Original Recipe: Cinnamon Mascarpone Pancakes with Warm Morello Cherries and Hazelnuts – Bobby Flay (Brunch at Bobby’s)

What You Will Need:

  • 2 tablespoons raw Honey
  • 1/2 cup + 1/3 cup of Mascarpone Cheese
  • 2 cups All-purpose Flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1 pinch of salt
  • 1/3 cup sugar
  • 2 large eggs
  • 2 cups heavy cream
  • 1 teaspoon Vanilla extract
  • 1 teaspoon finely grated Lemon zest
  • 2 tablespoons of butter melted + more for the griddle

How it’s Done:

  1. Mix together, in small bowl, the 1/2 c of Mascarpone with the honey.  Set aside for serving.
  2. In large bowl, mix together flour, baking powder, cinnamon, baking soda & salt.  Set aside.
  3. In a large bowl, whisk together sugar and eggs.  Then add heavy cream, 1/3c mascarpone, vanilla & lemon zest.  Mix until combined.
  4. Add wet ingredients to the dry ingredients.  Add butter and mix until just combined.  Like ALL pancake mix, DO NOT OVER MIX.  Let the batter sit at room temperature for 20 min.
  5. Heat griddle (or cast-iron skillet in my case) to medium heat, brush with some melted butter.  I like to make smaller pancakes (about 2 inches in diameter) I use about 2 tablespoons of batter per pancake…flip when bottom is lightly golden and bubbles appear on the surface of the pancake.  Flip and cook until that side is golden.  Mine worked out to be about 1 min per side.
  6. Toppings: This really can be whatever you want it to be.  (Bobby Flay created a Cherry Brandy Hazelnut sauce in his recipe.)  I opted for a more basic route:  A few dollops for the Honeyed Mascarpone, toasted pine nuts & real Vermont Maple Syrup.

Persimmon Butter


I cannot believe I have been “missing out” on this Fruit for so many years!  I was given a bunch of Fuyu Persimmons recently and was inspired to create something.  After a few attempts and recipes it has quickly become apparent that this unique fruit will be a staple, in my kitchen, each Autumn season!  This recipe takes some time, since I use my SlowCooker, BUT it is easy and so worth it!

Let me preface, I am a huge fan of Apple Butter…So I am very excited to conclude…This might be the best Fruit Butter I have ever tasted!  Batch 2 is already in the works, I simple cannot get enough!

Recipe Secret: I’ve begun grinding my own seasoning when I can.  I have a small Mortar & Pestle that works well for small batches, and I honestly think it makes a significant difference in the vibrancy of your seasonings!

What You Will Need:

  • 10-12 Fuyu Persimmons
  • 1 lemon juiced
  • 1/4 tsp ground cloves (fine, freshly ground)
  • 1 tsp ground cinnamon (fine, freshly ground)
  • 1/3 cup raw local Honey
  • 6-7 jars (6 oz each)
  • 6 qt SlowCooker (if using a smaller capacity, simply adjust the ingredients)
  • High Powered Blender (I wanted a very smooth consistency)

How It’s Done:

  1. Wash, and trim the tops off the Persimmons.  The roughly quarter, removing any hard seeds, and add to the slow cooker.
  2. Juice the Lemon over the top of the Persimmons, give them a stir to ensure even distribution.
  3. Cook on High for 2 Hours
  4. After the 2 hrs, roughly mash the Persimmons and add the rest of your ingredients.
  5. Cook on Low, for 8 hrs (or overnight) If possible stir every couple of hours.
  6. Once complete, remove from the Slow Cooker and allow to cool completely.
  7. Add to Blender, if using a standard blender work in small batches, Pulse them Puree until a smooth consistency is achieved
  8. Be sure to use sterilized jars (place in boiling water for 5 min before filling) Let the contents reach room temperature before refrigerating.  Persimmon Butter will keep for several weeks (But it probably won’t last that long😉

Note: Aside from the obvious uses…I think I could eat a whole loaf of bread with this stuff!  This would be a great addition to a pork dish.  I make a roasted Pork Loin that would be a great paired with these flavors!  Be creative & enjoy!

Apple Cider Doughnuts Recipe by SmittenKitchen


Some of my favorite memories visiting Vermont involve these wonderful Doughnuts.  I was thrilled to find these online and even more excited when they turned out exactly as I remember!  While I definitely don’t make a habit of Deep Frying, these guys may have proved “worth the trouble”.  I used recipe and it did NOT disappoint so I thought it was worth the “share”!  Enjoy!

Baked Maple Butter Pears


I’ve come to terms with the fact that it is MOST DEFINITELY still summer outside…but…in my kitchen it’s Autumn, and I’m loving it!!  These pears were amazing and I really enjoyed the way the rustic flavors came together…Not too sweet!   Also impressed with the way the pears maintained their shape and texture.  This was a total experiment, that just happened to turn out exceptionally well.  So, here it is.

What you will need: (for 2 pears)

  • 2 Bosc Pears (firm, remember, you are baking them)
  • 1 c Cinnamon toasted walnuts (I buy raw, unsalted, then roast on a cookie sheet 400 degrees, dust with cinnamon if desired)
  • 3 tablespoons butter
  • 1 handful of dried currants
  • 4 tablespoons Real Maple syrup (I choose a grade B)

How it’s Done:

  1. Preheat oven to 350 degrees
  2. Cut the pears about 1/3 from the top (reference photo)
  3. From the bottom, remove the majority of the core.  Try not to breakthrough the bottom of the pear completely, you are creating a well for the other ingredients.  Place on a parchment lined baking sheet, and set aside
  4. In a small sauce pan melt the butter and add the maple syrup until mixed well.  Remove from the heat, and add the currants and walnuts.  Mix everything together.
  5. Pour or scoop the mixture into the cored out pears, as full as possible.  The pear “top” may not stay put, so…I used a toothpick to secure it in place while it baked.
  6. Carefully place the cookie sheet into oven and bake for 25 minutes
  7. Once bake time is complete, let them sit for 5 minutes before serving as they will be exceptionally hot.

I devoured mine as is, but I imagine a creamy scoop of vanilla ice cream would put this dessert over the top!  Enjoy!

Beef Bone Broth


There are various broth recipes out there and each creator seems to have their own formula for success.  This is my version, created by trial & error and my own taste.  If you have any recommendations I’d love to hear them in the comments!

*Created for a 6 quart CrockPot or Slow-cooker*

What You Will Need:

  • 3 lbs of fresh marrow bones (organic, 100% grass-fed, is ideal)
  • 1 head of garlic (halved, cleaned but the skin can stay on)
  • 1 red onion (halved. cleaned but the skin can stay on)
  • 1 leek (halved lengthwise, trimmed slightly)
  • 2 stalks of celery (halved)
  • 1 large carrot (halved)
  • 2 Tbsp whole peppercorns
  • 2 Bay leafs
  • 1 large handful of fresh parsley
  • 4-6 sprigs of Tarragon
  • 4 sprigs of Thyme
  • Water

How it’s Done:

  1. Oven to 400 degrees
  2. On a rimmed cookie sheet, lined with parchment paper — Place your Marrow Bones, Garlic, Onion and Leek.  Roast until bones are golden brown, usually about 25 minutes.
  3. Transfer all ingredients to the crockpot, including any grease left behind from the bones.  Add remaining fresh ingredients to the crockpot and fill with water to the top.  Try to submerge all ingredients.
  4. Cook on low setting for 24 hours (you may need to add a small amount of water around the half-way mark)
  5. Once 24 hrs is completed, turn off the crockpot, and allow to cool slightly.  CAUTION: contents will be extremely hot for some time
  6. Remove as many of the ingredients as possible, then pour the broth through a fine mesh strainer to filter out any other particulates.  (On occasion, I have also strained the broth though cheesecloth, it’s all a matter of preference)
  7. The Fat:  I choose to keep it, since much of the nutrition I am trying to capture by “making my own” is in the fat itself.  While the Broth is still warm I distribute it evenly between my containers, as it cools it will thicken and create a natural seal on the broth…preserving it longer.  Although, it’s not usually something that sits in the fridge for very long🙂

Have fun experimenting while creating your own!

Walnut Roasted Radishes and Chive Vinaigrette


I noticed these beautiful things in the grocery store and just had to use them!  I know and love radishes in their raw state, but they aren’t exactly a crowd pleaser in my house.  Until now…

What you will need:

  • About 1 lb of radishes (cleaned, roughly trimmed, and halved)
  • Walnut Oil
  • 2 tablespoons white wine vinegar
  • 2 tablespoons of fresh chives
  • 1/2 teaspoon dijon mustard
  • Black pepper & Salt

How it’s Done:

  1. Heat oven to 425, and toss radishes in walnut oil
  2. Place on parchment lined baking sheet and roast for 30 minutes.  I turned on the broiler at the end to get more color on them.
  3. Mix oil, chives, dijon, salt and pepper.  Pour over radishes, serve immediately

Recipe Inspiration from: