Thom Ka

After eating this at Spicy Thai (see last post) I decided I needed to create a version of my own.

• 1/2 cup mushroom cut into matchstick siced pieces
• 1/2 cup carrot cut into matchstick siced pieces
• 1 cup lemongrass, cleaned, sliced in half and then into inch long chunks
• 1 ginger root, peeled and cut into eighths 
• handful of cilantro leaves
• 1 lime
• 6 cups chicken stock
• 1 large chicken breast, sliced thin
• 2 cans coconut milk
• 2 Tbsp fish sauce
• 1 Tbsp sugar
• cilantro, lime and avocado for garnish

Start by lightly sauteeing in a large pot the mushroom and carrot in a little oil just to soften them. Then turn heat off.

At the same time in medium pot simmer chicken stock, lemon grass, ginger, cilantro, and lime for 20 minutes.

When the stock has simmered add it and the chicken to the pot with the veggies. Simmer till the chicken is cooked, at least 10 minutes. Then add in the coconut milk, fish sauce and sugar. Simmer for another 10 minutes. Serve with garnish.

Spicy Thai

Spicy Thai is located at 3230 N University Ave, Provo, Ut


I ordered Beef Pad Thai and Thom Ka soup.

Staff was friendly and my to go order came fairly quickly.

A cup of soup is 2.99 and the pad thai was 8.79. You can customize your spice level and since i am a wimp I asked for no spicy. None. Unfortunely that apparently menat no flavor to them. I have had pad thai other places where even without the heat the flavor was strong. Not so here. I hope their spicy dishes have more flavor.

Luckily the Thom Ka was delicious. Good chunks of vegetable and slices of tender chicken and a coconut based broth that is well flavored and immensely satisfying. I wish I had skipped the pad thai and gone for a bowl of that instead.

Hello again

Just after the holidays I moved back to Provo and got two jobs. It's been an adjustment and since one of the jobs involves food (sadly I don't get to cook it but oh well) I haven't been cooking as much. Posts will be somewhat infrequent but when I make something new I'll try to add it here.

Artichoke dip

8 oz cream cheese-softened
3 cups mayo
2 cans artichoke
2 cup Parmesan
2 cups mozzarella
dash of Worcestershire sauce


Mix together, bake at 350 for 40 minutes, then 5 minutes on low broil till the top just browns and everything is bubbly and delicious. eat with bread, crackers, or tortilla chips.

Mediterranean quinoa salad

• 2 cups cooked quinoa
• 1 chopped cucumber (peeled)
• 2 chopped tomatoes
• 2 tbs. chopped fresh mint
• 1/4 to 1/2 cup feta cheese
• salt and pepper
• your favorite salad dressing (about 1/2 cup)

Mix all the ingredients together and serve. 

Mediterranean olive and oregano chicken

• 3/4 cup chopped  green olives
• 1/3 cup olive oil
• 2 tbsp lime juice
• 1 tbsp minced garlic
• 2 tsp honey
• 1 tbsp fresh oregano (chopped) or 1 tsp dried
• Salt and pepper

Whisk these together and season with salt and pepper. Be sparing with the salt.

• 4-5 lb chicken pieces, bone in, skin on

Season the chicken with a little salt and pepper then coat the pieces in the olive mixture, cover and chill for 2 hours to overnight. 

bake covered at 375 for 75 minutes then uncover and finish until chicken is at least 165 degrees internally (about 30 minutes). 

When its done, put the chicken on a plate and pour the juices into a pot. 

• 1/4 cup white wine
• 1 tbsp cornstarch 

whisk in the remaining ingredients. Simmer the sauce till thickened and pour over the chicken to serve. 

Chicken Salad

• about 1 lb of diced chicken or turkey meat- cooked
• 3 stalks celery- chopped
• 1 green apple-chopped
• 1 cup chopped grapes
• 1 bunch green onions-diced
• 1/2 bunch cilantro-chopped

Sauce: these are approximate measurements, add in small amounts and taste until its how you like it. 

• 2 cups mayo
• 2 tbs lemon juice
• 2 tsp. Worcestershire sauce
• dash of onion powder 
• dash of garlic powder
• 1 tsp paprika
• dash of cayenne pepper
• salt and pepper 
• optional: curry powder

Mix everything together and serve on croissants as a sandwich or eat on the side. You can mix in your favorite type of lettuce to make it a more classic salad. 

Arugula Salad

• 1/3 cup olive oil
• 1/4 cup lemon juice
• 2 Tbsp. sugar
• 6-8 cups washed arugula leaves
• sea salt

Mix together the olive oil, lemon juice and sugar well. Toss with arugula. Just after serving, grind fresh sea salt over the top. 

This makes a great salad, good with breakfast quiche, and great on pizza. 

You get salty, sour and bitter from this salad.

scalloped potatoes

• 1 sweet potato, 
• 6-8 medium golden potatoes
• 3 Tbsp. butter
• 2 Tbsp flour
• 1.5 cups milk
• 1 tsp salt
• 1/2 tsp. cayenne pepper
• 1.5 cups grated cheese plus 1/2 cup

Slice potatoes thinly.

Melt butter in a medium size pot.Add in the flour and whisk till smooth. Slowly stir in milk, still whisking. Add in salt and cayenne. Slowly add in cheese till melted and smooth sauce. 

Put half the potatoes in flat layers in a greased 9x9 pan. Pour half the sauce over it. Layer the remaining potatoes and pour remaining sauce over the top. Sprinkle the leftover cheese and bake at 350 degrees for about 1 hour or till potatoes are cooked through. You may need a cookie sheet underneath to catch drips if your pan is very full. 

This is a pretty classic scalloped potatoes recipe but the mix of sweet and golden potatoes give it a slight twist. 

flourless chocolate cake

• 8 eggs
• 1 cup cocoa powder
• 1/2 cup melted butter
• 1 1/4 cup sugar

Preheat oven to 325

 Whip eggs for 3 minutes or till light and fluffy. Slowly add in the cocoa then drizzle in melted butter and slowly add sugar all with mixer on low speed. 

Bake in a 9 inch spring-form for 35-40 minuted. It will still be moist in center but as it cools it finishes setting up.