faux foodie

Thai Green Curry Crock Pot Soup
October 28, 2013, 2:17 am
Filed under: Uncategorized
  • 4 (14 oz) cans coconut milk 
  • 4 Tbsps Thai green curry paste (it in the Asian section of the grocery store)
  • 8 cups  broth
  • 3 bags freezer section asian stir fry veggies
  • 8 oz white mushrooms, sliced
  • Lemongrass (I find the ground stuff in the fridge section)
  • Ginger (same as above…)
  • Fresh lime juice, to taste 
  • 1/2 cup cilantro, chopped
  • Salt and pepper
1.  Combine milk, curry paste, broth, veggies, mushrooms and seasoning in slow cooker.
2.  Cover and cook on LOW for about 4 hours, or on HIGH for about 2-3.
3.  Add in lime juice, to taste.  Add in plenty of salt and pepper to taste.  Ladle into serving bowls and top each bowl with a bit of cilantro.

Potato salad with capers and lemon dressing
October 20, 2013, 5:55 pm
Filed under: Company, side dish

imageIf you sub olive oil for mayo, reduce the oil to 1/4 cup.


Sour cream apple pie
October 17, 2013, 8:48 pm
Filed under: dessert



This recipe came from my grandpa via my dad. We don’t know where he got it, but we do know it is delicious; especially with apples from the family orchard.

Slow Cooker Chicken and Dumplings
October 11, 2013, 2:27 am
Filed under: chicken, favorites, main course, Soup, Sunday
  • 4 cloves garlic 
  • 2 medium yellow onions 
  • 6 ribs celery 
  • 1 lb (3-4) carrots 
  • 4 large (3/4 lb.) chicken breast 
  • 2 whole bay leaf 
  • 2 tsp basil 
  • 2 tsp dried thyme 
  • freshly cracked pepper 
  • 4 cups water $0.00
  • salt (plus more to taste)
  • I just follow the recipe on the Bisquick box 😉 
  1. Mince the garlic, dice the onion, and slice the carrots and celery into small pieces. Add the garlic, onion, carrot, celery, bay leaf, basil, thyme, chicken breast, water, and some freshly cracked pepper to a slow cooker. Stir to combine and then cook on high for four hours or low for eight hours.
  2. After cooking , remove the chicken and shred the chicken. Return it to the pot. 
  3. Allow the soup to continue to cook on high while you mix the dumpling batter. 
  4. Remove the lid from the slow cooker and drop the dumpling batter into the soup by the heaping spoonful. Return the lid to the slow cooker and allow the dumplings to steam for 20 minutes. After 20 minutes they should have fluffed and expanded from the heat. Serve hot.

My favorite shortcut is to use three bags of the mirepoix soup starter from the freezer section (cut up onion, celery, and carrot). Such a fast and easy dinner! 


Southwest Chicken Wraps
October 11, 2013, 2:21 am
Filed under: chicken, favorites, main course, weeknight

These are a great quick meal and easily adaptable to the leftovers in your fridge. Might try broiling in the oven next time to use less oil than the fried version.  


  • 1 cup cooked rice
  • 1 cup cooked, shredded chicken (if you feel like meat in your dinner)
  • 1 can beans, rinsed and drained (black, pinto, etc)
  • Veggie options: green onion, mushrooms, peppers, tomatoes, etc
  • 1/4 cup fresh cilantro, chopped
  • juice of 1 lime
  • 1/2 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 2 cups shredded cheese 
  • A few tablespoons of mayo
  • hot sauce to taste
  • 6 burrito-sized flour tortillas


  1. Mix all ingredients together except cheese. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange rice mixture down the center of each tortilla. Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.
  2. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm.