The biggest influences that my mom, grandmothers, sisters... and even ex-mother in law, have had on me, revolves around my passion for food! To begin:
Grandmothers - On both sides of my family, my grandmothers always cooked! I unfortunately didn't get to spend a lot of time learning from them, since I was pretty young (and all I cared about was playing, watching TV, and eating junk food, when I could get it). But, I have had the opportunity to go through old recipes, and talk with my parents about dishes and meals they cooked. I try to honor my heritage by cooking some of the these meals (with some tweaks, of course).
Sisters - My twin sister is "mostly" a vegetarian (probably why I eat so much meat... I have to balance the deficit of meat consumption!) And my other sister is an avid (and awesome) baker. My twin is probably my biggest fan, and that inspires me to keep cooking. Since I don't do much baking, I can always ask my other sister questions and it helps build my relationship with her.
Ex Mother in law - despite my feelings towards her, I can appreciate the fact that she introduced me to a lot of international foods and cultures, and thus helped further my passion for food.
My Mother - she taught me the value of family dinner and the amazing power of a good meal, which can bring anyone together! Plus, every time I talk to her about something I've made, I can sense a certain amount of pride she has for me.
So as a tribute to these wonderful influences and ladies of my life, here are a few foods and meals I have made over the years! In the pictures are: Homemade Bread, Sausage Gravy Waffles, Deviled Eggs, Pot Roast with Carrots, Onions, & Potatoes, Rotisserie Pork, Thai Curry Soup with Chicken & Dumplings, Shrimp Boil, Smoked Chicken, BBQ Ramen Noodles, Apple-wood Smoked Ribs, Bacon Wrapped Pork Roulade over Fettuccine with Vegetables, Peach & Blueberry Pie with a Crumble Crust
Ingredients:
3 chicken Thighs
1 can Coconut Milk
2 cans Chicken Broth
1 Red Bell Pepper, diced
1 Medium White Onion, diced
3/4 cups Carrot, roughly chopped
4 oz Red Curry Paste
2 Tablespoons Sriracha Chili paste
4 teaspoons Vegetable Oil
2 Pillsbury Grand Biscuits, cut into small squares
2 Tablespoons Thai Curry Rub*
A handful of chopped Fresh Cilantro, for garnish
Directions:
1. Heat oil in a stock pot, add onions, carrots, and peppers.
2. Saute for about 8 to 10 minutes on medium heat.
3. Add curry paste and saute for a few more minutes, until the paste starts to caramelize in places.
4. Meanwhile, season chicken with Thai Curry Rub* and in a seperate pan, brown chicken thighs for a few minutes on each side.
5. Once the vegetables and curry paste are ready, add chicken broth, sriracha paste, and coconut milk to the pot.
6. Whisk to incorporate everything together (the coconut milk may be clumpy, but it will loosen up).
7. Add the chicken.
8. Let simmer on medium low for about 20 to 25 minutes.
9. Stir every 8 to 10 minutes, making sure nothing sticks to the bottom, taste, add more Thai Curry Rub if you feel you need a little more flavor.
10. Remove chicken and pull off the bone, shred it, and add it back to the pot.
11. Drop in your biscuit cubes, a handful at a time, make sure they don't stick together.
12. Let simmer an additional 8 to 10 minutes, or until the dumplings are cooked through.
13. If liquid reduces too much, add in a little water, and adjust your seasonings as needed.
14. Garnish with chopped Cilantro.
* Thai Curry Rub (mix everything together, makes about 1/2 cup)
2 Tablespoons Turmeric
2 Tablespoons Curry powder
2 Tablespoons Kosher Salt
1 teaspoon Ground Black Pepper
1 teaspoon Garlic Powder
1/4 teaspoon Cayenne Pepper
1 teaspoon Paprika
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