What started out as a cabinet check and a need to use up the veggies in the fridge, turned into a very interesting idea; THAI RISOTTO! Is that even a thing? Yes, yes it is, and yes it was absolutely amazing. The idea was born but then, where do I even begin?! So you make regular risotto and instead of adding cheese you add the spices and sauces? Not exactly. With the guidance of LOVE AND OLIVE OIL’s recipe Thai Red Curry Risotto and a little experimenting of my own- a show stopping dish was born. Ugh and it was SO good..
1 ahi tuna steak
2 tablespoons sesame oil
1 medium onion (finely chopped)
4 garlic cloves (minced)
2 tablespoons ginger (minced)
1 cup arborio rice
3 tablespoons red curry paste
3 cups vegetable broth (warmed)
1 can coconut milk
1 lime (juiced)
1 tablespoon brown sugar
1 tablespoon soy sauce
1 red pepper (chopped) about a cup
1 cup broccoli (chopped)
1 cup cauliflower (chopped)
1 cup pineapple chunks
1 teaspoon sesame seeds
Small handful of basil leaves (cut into ribbons)
- Heat sesame oil in a dutch oven over medium-high heat. Add the onion, garlic and ginger. Saute for 2 minutes or until fragrant, then add the rice and curry paste, stirring until well combined.
- At about a half a cup at a time, add the warmed broth. Stirring until mostly absorbed, then add another half a cup at a time until all the broth is absorbed. Add a cup of the coconut milk and stir again until mostly absorbed, about 10 more minutes.
- Add the lime juice, brown sugar, soy sauce and remaining can of coconut milk to the rice mixture. Throw in the chopped red pepper, broccoli, cauliflower and stir for a few minutes, then add the pineapple chunks and stir some more.
- Heat another pan on high heat- the hottest you can get it. Sprinkle with a little salt and pepper and sear the tuna on both sides- about 2 minutes per side, depending on how thick your steak is.
- Give yourself a big scoop of the risotto, add the tuna steak on top, sprinkle with sesame seeds and the basil ribbons. ENJOY!
Unless you’ve been living under a rock lately, you’ve probably noticed that gingham is popping up EVERYWHERE. Wearing such a bold pattern can sometimes be intimidating – we know Betty Draper was killing it on Mad Men but we also don’t want to look like a picnic table. The struggle is REAL – here are a couple pieces that you can easily incorporate into your current wardrobe without worrying about being too trendy or too flashy!
starting from the top left working clockwise: A.W.A.K.E pants $690 net-a-porter.com , Equipment dress $430 net-a-porter.com , J. Crew flats $228 jcrew.com , J.Crew top $59.50 jcrew.com , Miu Miu ballarinas $670 net-a-porter.com , Urbanoutfitters card holder $10 urban outfitters.com , Thom Browne purse $5,500 barneys.com , Sleepy Jones pajamas $226 net-a-porter.com
Its Easter, it’s a potluck and you just remembered. Don’t worry, I got you covered. Chocolate Pretzel Basket with Krispy Easter Eggs – follow the super easy instructions below and maybe even save some of the eggs for the basket ;]
- 1 cup Chocolate morsels (milk or dark)
- 1, 12oz bag salted pretzel sticks, like Snyder’s Dipping Sticks
- 4 Tablespoons Butter
- 1 Package (10 oz) Mini Marshmallows
- 6 cups Rice Krispies
- Assorted Sprinkles
- 1 Package Small Chocolate Easter Eggs
- Non-stick Baking Spray
- Plastic Easter Eggs
- Using about a two-quart size stainless steel bowl, press one sheet of plastic wrap across the bottom and up the sides of the bowl and then another crosswise with a little hanging over the sides. Make sure the plastic wrap is as smooth to the bowl as possible to prevent air bubbles.
- Melt the chocolate in the microwave on low power for 30 seconds and then 15 second increments until the chocolate is mostly melted then stir until it is completely smooth.
- Pour the pretzels into the chocolate. Using a rubber spatula, turn the pretzels gently in the chocolate until they are completely coated. You can add more pretzels as long as you can get them coated, but it is okay if they aren’t completely covered and some pretzel is still showing.
- As you continue to stir the chocolate and pretzels it will start to thicken up. Before it starts to set, use your fingers and arrange the pretzels in the bottom of the lined bowl and start working your way up the sides. Place the bowl in the fridge and allow the mold to set.
- While the basket it chilling, start on the Krispy Easter Eggs.
- In a large saucepan, melt the butter over low heat. Add the marshmallows and stir until completely incorporated. Remove the marshmallow and butter mixture from the heat and add the Rice Krispies – stir until well coated.
- Lightly spray the inside of the plastic eggs with non-stick baking spray as well as your hands to make it easier to work with. Fill both sides of the plastic eggs with the Rice Krispies with one side slightly over-filled. Add a small chocolate egg to the center, pressing gently. Close the plastic egg to help shape the egg. Gently open the plastic egg and remove the Rice Krispie egg, decorate it with your choice of sprinkles and set aside.
- Once the chocolate pretzel basket is set, carefully lift the plastic liner out of the bowl. Set the basket on a serving platter or dish and peel the plastic wrap away from the pretzels. Place the Rice Krispie eggs inside and enjoy the fruits of your labor – don’t forget, you can eat the basket too!