Learning to Cook for Three Part 4: Singapore Noodles

K sent me this recipe and asked if we could make it sometime. I said we could make it the next day, thinking we had all of the ingredients. Apparently I thought we still had some green onions. Oops. Well, the pictures don’t include them, but we added them to the leftovers and it was so much better. So definitely don’t leave them out. Most nights, K has been taking care of dinner. I try to make it easy and either make most of the food ahead, prep ingredients, etc. Meanwhile, I am upstairs with the Fudgelet trying to convince him it’s bedtime and not playtime. Anyway, this was a recipe that was still in K’s comfort zone, but stepped up a notch. It meant that he could try something new but not feel frazzled. I was impressed because there are many steps to follow, and it turned out delicious!


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Coconut Chicken with Rice Vermicelli

Since buying coconut oil, I have been looking for different ways to use it. I was going to make this dish, but not originally with any coconut. I thought about it and wondered what would happen if I added it at the beginning, and layered everything on top. I figured the “worst” case was that you just would not taste it. It turns out, the flavor carried through clear to the end. It is not as strong as if you used coconut milk, but it’s a simple addition. If you don’t have coconut oil, or just don’t want to use it, then feel free to leave it out and enjoy the other flavors more.


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