Good Old Banana Bread

I LOVE LOVE LOVE the smell of fresh baked banana bread.  My cousin Ginger used to make it all the time when she first came home from her mission because it was one of the things that she made regularly when out on the field.  Can you blame her? It's an awesome way to make use of over-ripe bananas and it tastes AMAZING.  I make it pretty often because of the need to use those before mentioned bananas.  Often times, I buy a ton of bananas knowing full well it's impossible for them to be consumed in time.  That idea came back to bite me hard a couple weeks ago when I had TONS of bananas left over! So I ended up making six big loaves of bread! Too much of a good thing? Maybe...but it was still fun making it and giving it away! I figured since it's such a staple in our home, I'd post it for others to enjoy as well.  I hope y'all like it as much as we do!

Banana Bread (recipe yields 2 loaves)

4 cups flour

2 teaspoons baking soda

1/2 teaspoon salt

1 cup melted butter (real butter, not margarine)

1 1/2 cups brown sugar

1 tablespoon vanilla extract

4 eggs

5 cups mashed banana (usually about 8 bananas)

I always start out by mashing the bananas. 

This day they weren't as ripe as they usually are but they were ripe enough.

Then I mix the "wet" ingredients together including the banana. 

That's the butter, brown sugar, eggs, vanilla and banana.

In a separate bowl, I mix the "dry" ingredients.  Flour, soda and salt.

I add the wet ingredients to the dry and mix just until it's blended. 

Don't over mix, it makes the bread less fluffy.  I usually just mix until I see no more "dry" flour.  Then pour mixture into greased loaf pans.  You can do this in a cake pan too.

Bake at 350 for about an hour.  If you're using a cake pan, you may want to

check it at about 30-35 mins because it won't be as thick.  Let cool and enjoy!!!

We LOVE this with honey butter! Find that recipe below. 

Quick Honey Butter

2 sticks of butter (not margarine) softened

1/2 cup of honey

1 teaspoon of cinnamon

Just mix it all together and you're done!



Just for you...

I got a text this morning from my sister.  My ONE and ONLY sister born from the same mama and daddy.  Ironically, we couldn't be more opposite.  Our entire family knows it and it's become a running joke.  She's always been the rebellious and loud wild child.  I'm more reserved.  I love being in the kitchen cooking and baking while she would much rather be in ANY other room of the house BESIDES the kitchen.  Or better yet, she'd rather not be in the house at all! LOL The list goes on and on.  We both (just like everyone else on this earth) have our good things and bad things.  I can't think of ANYONE else that I've bumped heads with more.  BUT I also can't think of anyone else that I would want to replace her.  She's my only sister which means that she's ALL mine.  The good, the bad and the ugly.  Sadly for me...she's has WAY more of the last two.  HAHA Ok just kidding Kris.  Bottom line, when it comes down to it, she knows I got her back and I know she has mine. 

Now back to that annoying text.  It was annoying because she's probably text'd me 6 times (no exageration) for the SAME thing.  You would think that the girl would have mastered this by now! She wanted my jam pie recipe.  I wasn't going to post this one, ever.  Not because I was hiding it or anything.  Y'all know I don't get down like that.  ;-) But mostly because we ALL have a gma, aunty or mother who makes them PERFECTLY using a recipe that she probably created and altered (with love!) to cater to her families taste buds. 

Yes, I know, it's really not that serious.  BUT being the picky, taste tester eater that I am, I wasn't gonna mess with it.  My recipe is probably not be the same as your family recipe.  I'm sure no matter how good these are, your aunty or mother makes them WAY better.  But just for my crazy, fun loving, over dramatic sister, I'm going to share it.  Here ya go pissy (my nickname given to her after our little bro hati man couldn't pronounce "Krissy" and called her "Pissy" instead lol).  I'm posting this JUST for you boo! Don't say I've never given you anything! ;-)

Jam Pies
7 cups of flour (preferable bread or cake flour, yes it makes a difference)
2 tablespoons of baking powder

Mix those two dry ingredients in a big bowl and set aside.  In a separate bowl, mix the following -

4 eggs
1/2-1 full cup of sugar (depending on how sweet you like them)
2 cups of butter
1-2 cups of milk (I sometimes use heavy cream, it makes them a lot more moist)

Now add the "wets" into the "dry" bowl and combine by hand.  I usually make dough balls about the size of tennis balls and pat them down (on a floured surface) into a circle (about as big as my hand) about 1 inch thick.  Add a heaping spoonfull of jam (our fam likes Strawberry the best) right in the center and spread it into a line from the top to the bottom of the circle.  No need to spread over the surface of the whole circle.  Just a nice thick line of jam right down the middle works.  Fold one side over and then the other and place onto a greased cookie sheet.  Make sure to leave an inch or two between each because they spread and rise.  Bake at 375 for about 15-20 mins depending on how brown you like them.  Let sit for about 10 mins and you're done!



"Real" Peach Cobbler

We get missionary visits at home pretty regularly.  It's been that way for years.  It's especially nice right now while Mark is out on his mission.  Just hoping that someone in PI is being nice and welcoming to our little brother the same way we are for the elders here. 

For the past seven months, we've been lucky enough to have Elder Brignone over several different times including Thanksgiving dinner.  He's cracked jokes with us and let us (mostly me) give him a hard time over a few things from time to time.  He always has his bag of tootsie rolls on hand for the kids to devour while he's there.  A pretty cool missionary.  Strict, by the book and very blunt, but still cool. 

One weekend I happened to be making a peach cobbler for a few people and called the missionaries over to pick one up.  It was the peach cobbler recipe that my mom had learned from her gma and we've been making it for as long as I can remember.  It's so simple and soooo good! I gave the elders a whole cobbler and sent them on their way. 

The next time they visited Brignone joked "hey the peach CAKE you gave us was delicious".  Oh he SO knows me! LOL Clowning is a regular thing in our home and I knew he was opening the floodgates.  ;-) "Did you say peach CAKE?" I asked.  He proceeded to tell me that the dough on the peach cobbler was so thick that there's no way we could say it was a cobbler.  The cobbler his mom makes (also with a biscuit dough) is an ACTUAL cobbler and not a cake. 

I know the rule.  We ALL know the rule.  NO ONE can make ANYTHING as good as your mom.  EVEN if it does taste REALLY good, you never say it's better than moms.  NEVER.  ;-) So I gave it to him, can't compete with a moms recipe.  But since then, it's been a running joke.  So much so, that I finally told him I wanted to try this "real" cobbler that he was raving about. 

So I sent his mom Kerstin an email along with a picture of her son in our home and asked her for the recipe.  She was SO nice and gave us what is also her gmas recipe. One that they have been making for years in their family.  Don't you just love that? Needless to say, the Brignones Peach Blueberry Cobbler was good.  Like REALLY good! It has more fruit than the one we make, but I think that's because the cobbler we make has changed over time to accommodate the taste buds of our Tongan side.  You know, more of the sweet bread and less of the fruit that traditional peach cobblers have.  Whatever the case, we have a keeper! Elder Brignone was able to taste test the cobbler I made from his mothers recipe and gave it the seal of approval.

I'm so glad that we were able to meet Elder Brignone and get to know him.  Not just for the great peach cobbler but also for the great example of what a good missionary is. 

The Brignone Peach Blueberry Cobbler

Sweet Biscuit Topping :
2 cups all purpose flour
1/4 cup sugar
4 teaspoons baking powder
1/4 tea salt
1/2 cup butter or margarine
1/4-1/2 cup milk
2 eggs
additional milk and sugar, optional

Mix flour, 1/4 cup sugar, baking powder and salt together.  Cut in 1/2 cup butter until crumbly and (like cornmeal).  In a small bowl, mix eggs and 1/4 cup milk until well blended.  Stir milk/egg mixture into flour mixture until blended together.  Add additional milk a little at a time, only if needed to make a stiff dough. On a lightly floured surface roll out dough to 1/2 thick. Fold in half and roll again to 1/2 inch thick. Using 2 inch cookie/biscuit cutter cut out shapes (circles, ovals, hearts, or diamonds all work well).  Set aside to place on top of hot fruit mixture.

Fruit Mixture:
3- 15 oz (6 cups) cans sliced peaches (no sugar added, or canned in fruit juice)
2 cups blueberries (1 pint), fresh or frozen
4 Tablespoons cornstarch

Preheat oven to 425F. Drain the peaches and reserve juice from 2 cans of fruit (approximately 1 cup).  Put peaches in a 3 qt saucepan with 1/2 cup reserved juice (about the same amount as in 1 can of the peaches) Mix cornstarch into remaining 1/2 cup peach juice.  Stir into peaches in the pan. Bring to boiling over medium heat (stir occasionally so it doesn't stick). Cook 1-2 minutes or until juice is clear. Remove from heat and add blueberries (if using frozen blueberries leave on warm burner for a few minutes until mixture is hot again).  Pour into 13x9 (2 1/2 quart) pan. Top with sweet biscuits (directions below). Brush biscuits lightly with milk just to moisten (if desired) and sprinkle biscuits with 2 teaspoons of sugar. Bake at 425F for 10-20 minutes or until biscuits are golden brown and fruit mixture is bubbling around edges.

I just came across this blog that I think is super cool! http://polynesiankitchen.blogspot.com/ is a blog that has several different poly recipes including a few Tongan ones.  I haven't had a chance to really "dig in" yet but I'm just excited that something like this exists! Of course I'm another one of those biased Tongans that thinks my family makes the BEST food.  Everyone has their own way of doing things BUT the idea of someone sharing the basics is pretty dope.  Once you get the basics, you can make it your own! Pretty cool in my opinion.  Especially for those who don't have someone who is a quick phone call away from giving them their best recipe.  I like to experiment so I take things from my aunties and other fam members and tweak them to make them just right for me.  However you like your Tongan food cooked, it doesn't hurt to have someone sharing these Tongan staples for all the world to see!

Jambalaya

During the first month of being married I was trying to do what I think most new wives do.  Cook amazing dinners.  You know, show off your wifey skills in the kitchen.  So in my effort to throw down I ventured into making dishes that I had never had at home as a kid but always sounded really good.  Jambalaya was one of them.  I found a decent recipe online and then tweaked it so that it was perfect for us.  Siua doesn't like things too spicy and I prefer the sausage over the chicken.  It's one of the few recipes that really stuck and has become a regular in the cooking rotations ever since.  Mostly because it's easy to make a whole lot of all at once.  Some of the more time consuming meals (country fried steak, stuffed chicken, fried chicken) got thrown out of rotation years ago. ;-) Once you have to cook for more than 2 or 3 people, your options change significantly.  So here goes our family jambalaya.  When I made this last week, Safeway was having a really good deal on jumbo shrimp.  So we got lucky and added shrimp to the mix but usually I just use sausage and chicken.

A few tablespoons of olive oil (or vegetable oil if you don't have olive on hand)
Boneless Skinless Chicken Thighs cut into bite sized (I usually use about 5-6 pieces.)
Smoked Sausage about 7-8 cut in slices (Use whatever sausage you like. To cut the spiciness, I go for smoked.)
5 celery stalks chopped (not bunches, individual stalks)
3 bell peppers chopped (I usually use one of each color)
1 large onion chopped
4 large tomatoes chopped
4 cans of chicken stock (or one big can)
5 cups of rice
Cayenne Pepper - only about 1/2 teaspoon for us
Thyme - 2 tsp
Salt - add as much or as little as you like
Pepper - 2 tsp
Fresh Garlic - 3 tablespoons or 3 cloves
Paprika - 2 tsp
Oregano - 1 tsp
Fresh Parsley - 1 bunch
OR you can buy a mixed creole seasoning in one bottle that's pretty cheap. But add as much or as little of the seasoning as you like.  Taste as you go along and change it to make it your own.

I start off by chopping EVERYTHING and putting it in individual bowls. 

In a large, deep pot, drizzle a few tablespoons of oil just to coat the bottom.  Turn it on to medium heat and toss in your sausage.  Cook the sausage until it starts to brown.  If you're using chicken, add the chicken with the sausage and let that cook down.  Since I'm using shrimp, I'll throw them in later.

Once the sausage is nice and brown around the edges, throw in your celery, onion and bell peppers.  Sprinkle with a little salt to help them "sweat" and cook until they are soft. 

After the veggies have started to cook down, I usually add the seasonings.  I just dash them and then taste the juice.  Remember at this point, everything is edible so don't worry about tasting.  Keep doing that little by little until it's right for you.

Then throw in your tomatoes.  See how much the veggies cook down!?! Let that cook for a few minutes stirring pretty frequently.  You'll notice the

tomato adds a nice juice.  I do another tasting to see if I should add anything.

This is when it can get tricky.  Add the chicken broth and the RAW rice.  Mix really well, turn the heat down to a medium low and cover the pot.  It's important to mix really well EVERY 5-7 minutes scraping the bottom of the pot with your spoon.  You'll see why.  As the rice cooks, it'll start to stick to the bottom of the pot if it's not frequently mixed. It's going to look really watered down and soupy at first.  Just let it keep doing its thing.

As it cooks, you'll notice it start to thicken.  Every 20 mins or so, test the rice.  If it's still a little hard, keep cooking.  If your liquid has cooked down, you can add a cup of water or two to keep the rice cooking.  Remember, if you add water you'll have to taste again to make sure you don't need more seasoning.

Once the rice is completely cooked, throw those shrimp in and turn it off.  I took the shell and tails off of the shrimp but you can do it however you like.  The longer it sits, the thicker it'll get.  I usually let mine sit about 15 mins before serving it.  That gives the shrimp time to cook and the jambalaya time to thicken.

After that 15 mins, you're done! I usually make corn muffins or bread to go with the jambalaya.  A salad goes really well too.  Enjoy!

Peanut Butter Bars

I found this recipe online and LOVED it! Not only because it's soooooo good but even more because it's so easy. No baking involved! I tweaked it just a little to cater to the chocolate lovers at home but it's still super simple. Just a little mixing, a quick chill and voila! All done. My kids and Siua are HUGE peanut butter fans. Add a little chocolate to the mix and it's like Heaven. Enjoy!!

1 cup butter or margarine, melted
2 cups graham cracker crumbs
2 cups powdered sugar
1 cup peanut butter
2 cups semisweet chocolate chips
4 tablespoons peanut butter


In a medium bowl, mix together the butter or margarine, graham cracker crumbs, powdered sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased pan.

In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares. That's it!!!

Sometimes...things DO run smoothly!

Everyone is up and ready to go, school is a breeze, dinner is good, things are clean and kids are bathed and happy. Don't ya just LOVE smooth days? When things just fall into place without too much effort. I LIVE for days like that!

Yesterday just happened to be one of those days and I took full advantage of the mellow mood and had a little kitchen fun with my kiddoes. They made a fruit "pizza" and we loved every minute of it!

I enjoy doing fun things with them when we get the chance but even more I LOVE the idea of creating these fun little memories with my babies.

Fruit Pizza Recipe
-Sugar Cookie Dough *I usually make it at home because it's cheaper but I've used one tube of Pillsbury cookie dough and it works just as well.
-Cream Cheese Frosting *I'll include the recipe for that as well, never tried it with store bought but it's probably good and easier!
-All of the fruit your heart desires! My kids love sliced kiwi, strawberries, mandarin oranges, pineapple, bananas and grapes.

With wet hands, press the cookie dough into the bottom of an ungreased sheet pan or cookie sheet until it's evenly spread out. It's going to look really thin, but it'll cook up to a thicker crust. Bake at 350 for about 10-15 minutes. I keep mine on the light side so that the crust doesn't get too crunchy. Just when the edges start to look brown. Take it out and let it cool completely for at least an hour. After it's cooled, spread the frosting on as thick as you like. I do just enough for the fruit to stick. After that it's completely up to you to decide how you want to layer the fruit. Once the fruit is layered it's ready to cut and enjoy! Have fun!!!

Cream Cheese Frosting -
1 part Cream Cheese
1/2 part butter
2 parts powdered sugar
splash of vanilla

I do the recipe in parts because depending on how much you want to make, measurments are going to change. :-)

Easiest Cookies Ever!

This recipe is so easy and since it's "semi" homemade, you don't have to have a lot on hand at home to make it. You can made the dough as a base and add whatever you like to make them perfect for you. I've added white chocolate chips, regular chocolate chips, peanut butter chips, mint chips...you get the point. The possibilities are endless and trying different things is yummy and fun.

It's your basic "cake box" cookie but I LOVE what vanilla does to get rid of the typical cake box cake flavor. Call me crazy, but I can tell the difference. LOL So here are pictures and the recipe. This time I used pecans and caramel chips to make "Turtle" chocolate cookies and white chocolate chips to make "black and white" cookies. The Turtle cookies turned out to be one of my favorite combinations.

Recipe
1 Devils Food Chocolate Cake Mix
1 Stick of butter (not margarine, good 'ole butter)
2 Eggs
1 Teaspoon of vanilla
Whatever toppings you like
Pre-heat oven to 350 degrees

This is basically all you need.

Throw it all in one bowl together. No "wet" or "dry" mixing necessary.

Blend really well and then add your desired goodies

Scoop just like any other cookies into little balls and bake for 8-12 minutes depending on how big you made them.


Let cool and then you're done! I forgot to take a picture after they were already baked. Probably because they didn't sit around for too long. ;-)

A sweet throwback...

Uh huh...we all know it when we see it. I'm sure we're all familiar with the bite and blow combination that comes with trying to eat them too soon after they've been taken out of the pot. No matter how old I get, eating keke isite always brings back fond childhood memories. My aunty Tala made the BEST. I'm sure we all feel that way about the "baker aunty" in our families. I'd like to continue those cultural traditions and the warm fuzzy feelings associated with them while raising my children as well. For that reason, jam pies for breakfast on the first day back after a break from school is a staple at home. Every once in a while, I'll replace brownies or cookies with keke isite or topai as a sweet treat. Yup, I'm steppin' up my Tongan cooking game and it's been a fun trial and error ride thus far. Gotta LOVE the joys of being raised Tongan. Even if I am mixed with a little somethin' extra, fai fai lelei na'a laka ange a'e kau palangi 'I he haka keke. LOL

Breakfast for dinner!

If your family is anything like mine, you don't get to have a good "full" breakfast spread too often. Mornings are just too busy and when you do have the time to make a nice morning meal, you'd rather just use it to catch up on sleep instead.

Because of the lack of good yummy breakfasts, I thought it would be a fun idea to have breakfast for dinner every once in a while. It's a HIT! It might not be the best idea to get the kids fully loaded on syrup before bed time, but every once in a while doesn't hurt too bad.

Tonight was a breakfast for dinner night and I promised my boys that if they went to bed early enough, I'd make sure they could have dinner leftovers for breakfast before school. Needless to say, they're snoozing away dreaming of sweet syrup and fluffy scrambled eggs. LOL Oh how I love my food critic chubsters.

One of the ultimate faves in our house are chocolate chip pancakes. That probably doesn't come as a surprise since our house is known for being full of chocolate lovers. I thought I'd share that recipe here. Again, not the healthiest but all is well with a little moderation. ;-) Enjoy because we sure do!

3 cups all-purpose flour
2 tablespoons + 1 teaspoon baking powder
2 teaspoon salt
2 tablespoon white sugar
1 1/4 cups milk
1 1/4 cups buttermilk (you can just use more milk if you don't have buttermilk)
2 eggs
6 tablespoons oil
2 cups chocolate chips

Mix all of your "dry" ingredients before incorporating the "wet" with a wisk. Beat until combined then add chocolate chips. I usually cook them on the griddle using medium heat for a couple minutes on each side and then you're done!
My boys diggin' in. PJ's and Pancakes...that's the life!
Gotta complete the sweet with a little meat. ;-)
Our breakfast spread. French toast, Chocolate chip pancakes, scrambled eggs, biscuits and sausage gravy.

Lasagna and Garlic Bread

After getting married, Lasagna was a dish that I made at home regularly. It was one of the first dishes I ever learned to make AND it happens to be Siuas favorite. He's such a pasta lover. Over time, I changed the recipe to better suit my family and their super picky taste buds. It's so easy to make homemade lasagna and it's a shame that the frozen store bought "take and bake" pans don't taste good at all. I told you the taste buds around here were super picky. ;-)

So I made this recently and actually remembered to take pictures for my blog. Thank goodness! So here is the recipe along with pictures and directions for super yummy lasagna and yet another kind of garlic bread. Did I forget to mention we're yummy bread lovers? Try it out, it's deelish!

This is what you need to make a big old pan. This recipe can be reduced by half to feed a smaller family.

2 big jars of spaghetti sauce (I usually buy whatever is on sale). If you use the "regular" sized jars, I'd get about 4.
4 pounds of ground beef or turkey
About 6-8 sausages (whatever kind you like, I use Farmer Johns cause they were on sale)
1 tub of ricotta cheese
1 big bag of Monterey Jack cheese
2 boxes of uncooked lasagna noodles

I always start off by boiling water and getting the noodles going. I usually do what everyone else does and season the water with a little salt (I hear it makes it boil faster too) and some vegetable oil to keep the noodles from sticking together. Just boil until they're "al dente" or cooked through with a little "bite" to them.
While the noodles are cooking I start to brown the meat. I just cook it until it's mostly brown and then drain the fat. I also rinse it with hot water. I know it sounds weird, but I hate the flavor of grease! So I leave the meat in the strainer and run a little hot water over it.
I also add some cooked sausage to my lasagna. It adds something to the flavor and makes it a lot heartier. I just chop whatever sausage happens to be on sale and brown it in a big pan.
After the sausage is nice and brown I throw the cooked meat into the same pan I cooked the sausage in along with the spaghetti sauce, ricotta cheese and garlic.
Once the meat mixture is all combined with the ricotta and seasonings I begin to put my lasagna layers together. I always start off with the sauce/meat mix on the bottom of the pan.
After that's spread all around the bottom I add a layer of noodles before adding more meat and then cheese. I continue in that order until all of the meat, cheese and noodles are gone.
The last layer should be cheese. You'll notice that the top layer has some cheddar cheese too. I ran out of Monterey Jack at the end.
Bake at 350 for about 45 mins to an hour. The cheese will be browned and gooey.
Before cutting into the lasagna you should let it sit and cool for at least 20 minutes to make sure your pieces don't slide all over once you cut into it. Once it's set, you should be able to get a good clean piece.
Both Papa and Madre kept me company while cooking and thought it looked super yummy. LOL

Now for the super yummy garlic bread. It's so easy that you can't NOT try it! Here is what you need -
Yup, that's IT along with a little yummy cheese for the top.

Mix the butter and garlic together and spread over the top of the texas toast. I usually just put a single layer on a cookie sheet and then sprinkle the cheese on top.
Throw the whole pan in the broiler (yes broiler!) for about 2 mins (be very careful because when broiling things can burn very quickly). Once you take it out it should be melted and toasty brown.
Now doesn't this look like a yummy plate of food!?
And the best part about cooking? Having a super sweet someone to wash dishes for you! Thanks a million Cha-Cha!!!!

Dinner Lessons with Lose!

For years I've been wanting to do a cooking lesson with the one and only Pahulu Mama and a few weeks back we FINALLY got a chance! Ever since making lumpias as teens I knew Lose was a wiz in the kitchen and thank goodness we finally have her on this side of the bay so that she can come over and share some of her secrets with us.

We decided to do "lessons" every once in a while so that we can swap ideas on meals that we might all make already but we can share our own spin. For our first lesson, Lose taught us (my sisters, Hannah and I) how to make her famous Thai Curry and I taught her how to make one her faves - oreo cheesecake cupcakes. It was a blast! We might've crossed boundaries with our "baby oil" and garage stories but it was all in good fun! Now if only we could get the dang cat and dog to stay far enough away for Miss Nane to get comfy! ;-)

Here are a few pictures of us making Lose's yummy dish along with the recipe for her yummy curry. Keep in mind that this was a meal fit for about 20 so you can scale down a bit if you don't need as much. Enjoy cause we sure did!!

Thai Curry Ingredients -
4 packs (or what seemed like 10 pounds) Chicken thighs skinned, boned and cut into bite sized pieces
1 huge can of coconut milk
2 jars of "Thai" brand red curry paste
2 packs of sliced mushrooms
20 bell peppers in all different colors
1 bunch of fresh basil
Good ole steamed rice.

We started by cooking the chicken in a little bit of oil with garlic, salt and pepper just until it was lightly browned.
Then after slicing all of the bell peepers and mushrooms they got thrown in with the chicken.
While the chicken and veggies were getting all tender, Lose heated the coconut milk in a separate pot and then added 1 and 1/2 jars of the red curry paste.
Once the coconut milk and curry was warm and bubbly we drained the fat from the chicken mixture and added the coconut milk mixture to the pot of chicken and veggies.
The final step was the break the fresh basil and add it into the mix. That was my FAVORITE part! Fresh herbs are so yummy!
And there you have it! Easy right?!?! Lose's super yummy Thai curry.
We ate it with steamed rice and it was deelish! Thanks Lose! Now whens the next lesson forreal man!?! LOL