Curry Fried Rice

We have discovered a delicious restaurant in Charlottesville that sits right beside our local haunt, Beer Run. Pad Thai is owned by a lovely Thai couple who immigrated from Bangkok five years ago and serve the most delicious ginger tea, fresh summer rolls and spicy vegetable noodle dishes. Blake loves their Kapow Fried Rice. We had some leftover brown rice from the Orange Ginger Stir Fry that we had on Sunday and I thought it would be fun to recreate his favorite dish.

2 cups broccoli
2 cups asparagus
1 zucchini
1/2 onion
2 eggs
2 tablespoons garlic ginger sauce
1 tablespoon curry powder
1 tablespoon red pepper flakes
1/4 teaspoon cayenne pepper
3 tablespoons canola or olive oil
4 cups cooked brown rice
1/4 cup chopped scallions

Heat 2 tablespoons canola oil in wok and saute onions, veggies, garlic chili sauce, curry powder, red pepper flakes and cayenne pepper until veggies are tender.
Transfer veggies to a plate and add 1 tablespoon of oil to wok.
Scramble eggs in oil and add cooked rice and veggies.
Saute for 2-3 minutes.
Transfer to plate and top with scallions.

Enjoy!

Homemade "Brownies"

I have had the fantastic opportunity over the past nine months to travel all over the country and to Southeast Asia. I absolutely love traveling because it gives me the opportunity to meet new people, try new food, take in beautiful sights and grow as an individual. I have had some amazing opportunities like attending Ralph Sampson's induction into the NCAA Hall of Fame, visiting former students in Minneapolis, Kansas City, Charlotte and Greensboro, watching the Chick-fil-A-Bowl in Atlanta, and playing with beautiful children in Vietnam. I have also had some terrifying experiences like losing my Visa in Vietnam and getting stuck overnight in Hanoi before flying to Laos...the good news? I now know how to navigate the immigration process while traveling abroad.

While I am  on the road, I always bring snacks in my purse. This keeps my energy level up and my disposition happy to deal with any unforeseen travel woas and enjoy my new surroundings.

Here are some of my favorite snacks:
Banana
Apple
Orange
Kashi Crackers
Food Should Taste Good chips
Trail Mix (unsalted nuts, dried fruit, dried cereal)
Homemade "Brownies"

Homemade "Brownies"
I absolutely love making my own fruit and nut bars. This is an incredibly delicious recipe that packs well for long trips.

2 cups dates (pitted)
2 cups walnuts, almond or cashews
2 tablespoons cocoa powder
1 tablespoon water

Process all ingredients in food processor or blender. Add more water if the ingredients do not come together easily. Spread batter into a glass pan and refrigerate for at least 4 hours. Cut into squares and wrap in plastic wrap.

Orange Ginger Veggie Stirfry

I had the amazing opportunity in February to staff a Nursing Service trip to Vietnam.

This particular trip was a Nursing Service Trip in partnership with the University of Virginia’s Office of Engagement and Nursing Alumni Association, the Lion’s Club, and the Global Community Service Foundation. While we did our fair share of sightseeing: shopping at the Ben Tahn Market and learning more about the Vietnam War at the Cu Chi Tunnels in Saigon, running through the waves at China Beach, and having custom clothes constructed in Hoi An, it was the service aspect of the trip that left a lasting impression on my heart.  The first full-day of service was spent at the Vihn Lihn Blind Association in a farming village north of the former DMZ where we provided medical and eye exams to over 200 men, women and children. On the surface, the day was dreadful as rain poured from dawn until dusk but when a middle-aged rice farmer gave me the biggest grin I have ever seen after receiving his first pair of eye-glasses, the sun started to shine. That evening was spent at a lovely dinner at the beach (under a tarp since it was still raining) enjoying home-style Vietnamese cooking. I remember thinking to myself that life doesn’t get much better, but I was wrong. Tomorrow my life would be changed at a small rural school outside of Khe Sahn. While the doctors and nurses were busy giving deworming medicine to the kids, providing check-ups and testing eye sight; I was charged with playing with beautiful children amongst banana trees and rice paddies to keep them occupied. We played their version of baseball (using a ball of paper wrapped in a rubber band and our arms as bats), kicked a soccer ball, and ran around playing tag along the local stream. They were athletic, sweet as can be, and made a lasting impression on my life.

I miss these children and I miss the delicious food! I have daily cravings for Pho, Bahn Mi, rice and  fresh fruit and vegetables. This Orange Ginger Veggie Stirfry was influenced by this trip to Vietnam and the extension trip to Laos where local peanuts and cashews were frequently paired with rice and vegetables.

Orange Ginger Veggie Stirfry

Vegetables (you can use any combination of vegetables that you like)
2 cups sugar snap peas
2 cups broccoli
1 red onion
2 portabello mushrooms
2 zucchinis
5 carrots
2 red bell pepper
2 cans chopped water chestnuts

Marinade
2 cups orange juice
1 cup reduced-sodium soy sauce
2 tablespoon garlic-ginger sauce
1 tablespoon sesame oil
1 teaspoon red pepper flakes (more if you like)

Rice
2 cups short grain brown rice
4 cups water

Combine all ingredients in marinade, add chopped veggies and let sit for at least an hour.
Boil water and add rice, turn temperature down to medium-low and cook for 45 minutes or until water is absorbed and rice is fluffy.
Heat 2 tablespoons canola oil in wok (or large frying pan) until very hot, add veggies and marinade to wok and cook for 15-20 minutes until veggies are tender.
Serve veggies over rice and top wish roasted cashews or peanuts.

Lifelong Friends

I have been incredibly lucky during the last 26 years, somehow I got the long straw and have been fortunate enough to have close friends during all phases of my life.  I am so overwhelmed with love  that I thought it was finally time to write a blog about some of the people who are most special to me.

Of course, my mother is my best friend and understands me more than anyone else. I have been in Charlottesville for 4 years and not a day goes by that I don't wish I had my Mom next door. We can talk for hours about everything (or nothing as Blake notes). I am so proud that she has dedicated her life to serving our country's youth as a public school teacher.

In college, I met my best friends through Kappa Delta and am still close to them (despite the miles that are between us).

Jess (my twin from the sorority), is an Air Force Officer and recently transferred to Andrews AFB in DC from Buckley AFB in Denver. I was overjoyed when I got the news that she was coming East. A few weeks back, we all got word that she was being deployed to Afghanistan for a short-term assignment until September. I just spent the weekend with her and could not be more proud to call this beautiful, strong, smart and talented soldier my friend.

Christina is my BFF. We met our freshman year in a science course. She was going through a black emo phase and I was going through a "pink Reese Witherspoon, Legally Blonde" phase; yet, our friendship soared throughout college and beyond. She is a gourmet cook, CPA, marathon runner. Can you say overachiever? Luckily for me, she is moving to Pennsylvania this summer and will only be a drive (instead of a day's flight) away. I see many trips to the beach and the theatre in NYC in our future!

Jennell is the mother hen of our friends. She is the one who plans the fun weekends together, makes sure we are eating well, and tells us when we need to have an attitude adjustment. She has two beautiful daughters and works as an Accountant at a Lineman's College. She is incredibly caring and is the perfect person to have on speed dial when motherhood begins.

Becky is a Golf Pro in Eugene who spends her day's outside smoozing and teaching people how to play this awesome sport! She is incredibly athletic and loved living with Blake and I for a summer in Charlottesville.

Noel is finishing up her Master's degree in Physical Therapy at Western NC State. She spent a few years in Nags Head, NC and we took advantage of the extra beach time.

Dela lives in Peru and is having her first baby in a few months. I miss her tremendously and have not seen her since 2006, yet we correspond via Facebook and our relationship is as strong as ever.

They say you meet your husband in college (which did happen) but they forgot to mention that you meet your best friends, too!

I'm Back!

Wow, has it really been three months since I wrote my last blog post? Life has been fantastic over the last few months and I have much to share. Charlottesville is glistening with icicles this afternoon due to low temperatures and rain in the forecast. We have had a very mild winter so far (I have been outside in shorts at least once in January) and I'm hoping we can make it to spring without a major snowfall. The longer I live in this beautiful community, the more it feels like home thanks to a great job at U.Va., amazing friends and easy access to local food, wine and beer!

Here is a short recap of 10 things that have made me happy in the last three months:

*Chris and Leah moving back to Charlottesville (I met this beautiful couple when they were students at Darden before they moved to Philadelphia to begin their post-MBA careers. Luckily for me, they missed Cville so much that they returned after a year. Blake and I have spent many hours with them as Chris tutors Blake for the GMAT while Leah and I practice Ashtanga Yoga and run together. It has been so wonderful to have them back!)


*Attending the NCAA College Hall of Fame Induction Ceremony in Kansas City and meeting College and NBA great, Ralph Sampson.

*Tailgating for Football (Thanks to my awesome new job, we have a fantastic tailgate spot!)

*Spending hours at Pike's Place Market (again, thanks to my new job and the Men's Basketball Team being in Seattle.)

*Breaking into Cameron Indoor at Duke University (okay we didn't break in and the security guards let us explore but this was a dream come true for me!)

*Cheering on the 'Hoos Basketball Team (As of this post, they are #15 in the country with a record of 14-2. The pack defense is working again...just like it did at WSU and Wisconsin.)

*Ringing in 2012 at the Chick-fil-A Bowl (Yes, it was a lot of work to plan and execute events for Wahoo Nation and yes, I had the most fantastic time! Thanks to all of my colleagues and friends who help me celebrate my 26th birthday.)

*Celebrating life's precious moments (When I was home in Idaho for Christmas, I held baby Oakley...the daughter of Jennell, one of my best friends...when she was a day old and witnessed my brother's legal wedding...now I can't wait to wear my bridesmaids dress and party at the reception in June.)

*Realizing that true friendship and family never change (When I moved to Virginia, I wondered what would happen to my relationships with my family and friends. This holiday season solidified that these bonds hold true no matter how many miles there are between us! Thank you to all of my closest friends and family for loving me and giving me the best Christmas yet.)

Roasted Tomato Soup

It's my absolute favorite time of year in Charlottesville. The days are perfectly warm, the leaves are changing to hues of red and yellow, it's College Football season, and soups and stews are starting to sound appetizing again. On my way to the Farmer's Market yesterday, three hot air balloons greeted me. What a perfect start to a day! In celebration and to make use of the beautiful produce at the market, I made a Roasted Tomato Soup and Grilled Caprese Sandwiches.



Roasted Tomato Soup

5 tomatoes
3 carrots
1/2 yellow onion
1 clove garlic
3 cups veggie stock
1 bunch basil
salt and pepper
olive oil

Cut tomatoes into 1/4 inch slices and season with olive oil and salt and pepper. Roast for 25 minutes at 425 degrees until slightly browned
In the meantime, saute sliced carrots, onion, and garlic in olive oil until carrots are tender.
Add veggie stock and roasted tomatoes and simmer for 10 minutes.
Stir in basil and season with salt and pepper.
Blend soup and enjoy with crusty bread or grilled sandwiches.

Grilled Caprese Sandwiches

Whole wheat bread (preferably homemade)
Fresh mozzarella
Sliced tomatoes
Fresh basil
Olive oil

Spread bread slices with olive oil.
Fill sandwiches with cheese, tomatoes, and basil.
Grill over medium-high heat until cheese is melted.

Apples and Peaches Galore!

Blake and I have spent a wonderful Labor Day Weekend chatting with friends (both old and new), enjoying the first week of college football, golfing, and enjoying nature's bounty. Sunday morning was glorious and we met Andy for breakfast and then headed up to Carter Mountain Orchard where we picked 20 pounds of apples and bought delicious yellow peaches. I absolutely love these fruits in all forms and wanted to try my hand at making peach freezer jam, applesauce, apple butter, and apple spice muffins. Overall, it was a success and I hope you enjoy these fall recipes today and in the dead of winter.

Peach Freezer Jam
12 yellow peaches (peeled, pitted, and cut into small pieces)

1 gala apple (chopped finely)
1/2 cup raw sugar

Peel, pit and chop peaches.
Cut up one whole apple (this provides the pectin for the jam).
Add fruit to large stock pot with sugar (these peaches were very sweet so not much sugar was needed, adjust to your taste)
Boil the fruit mixture for 25-30 minutes until the jam is thick.
Fill freezer jam containers leaving 1/2 inch at top for jam to expand.
Let cool until room temperature before placing the lid on container.
Freeze, enjoy, and share with friends!

Applesauce
12 apples (I prefer Gala)

Core and cut apples into large chunks (if you have an apple slicer, it will make the process much easier)
Add to large stockpot with 1 inch of water.
Cover and boil for 15 minutes.
Add apples to food processor or blender and process.
Fill freezer jam containers leaving 1/2 inch at top for sauce to expand.
Let cool until room temperature before placing the lid on container.
Freeze, enjoy, and share with friends!

Apple Butter
4 cups Applesauce
2 cups Apple Cider (or sugar if you want it sweet)
2 tablespoons cinnamon
1 teaspoon cloves
1 teaspoon nutmeg

Place all ingredients into a Crock-pot.
Place two butter knives or wooden skewers between crock-pot and lid (this will allow steam to escape and will thicken your apple butter).
Cook for 4-6 hours on high or until desired consistency is achieved.
Fill freezer jars with butter.
Enjoy on toast, ice cream, french toast, pancakes, or any other delightful treat!

Apple Crunch Muffins

1/2 cup plus 2 tablespoons raw sugar

1/4 cup chopped walnuts or pecans

1 teaspoon ground cinnamon

1/2 cup all-purpose flour

1 1/2 cup whole-wheat flour

1 teaspoon baking soda

1/2 teaspoon salt

1/4 cup canola oil

2 large eggs

1 cup applesauce

1 teaspoon vanilla

3/4 cup lowfat buttermilk

1 gala apple, peeled, cored and cut into small pieces

Topping:

In a food processor, pulse nuts, 2 tablespoons raw sugar, and cinnamon until desired consistency.

Batter:

In one bowl, mix together flour, baking soda, and salt.

In another bowl, mix together oil, eggs, 1/2 cup sugar, applesauce, and vanilla.

Slowly add flour mixture and buttermilk to egg batter and mix until combined.

Fold in apple pieces.

Fill muffin tins that have been sprayed with Pam.

Sprinkle batter with topping.

Bake for 400 degrees.

*Adapted from an Ellie Krieger recipe