Thai Fish Soup

This soup came about on a clean out the pantry and fridge night. I used a can of peas and a can of corn (I know - gasp!), along with the end of a bag of julienne carrots. But really, any frozen or fresh veggies will work here. Throw in some ribbons of greens, some snow peas cut on the bias, or some beautiful carrot coins. Switch up the herbs, or use only one kind.

Creamy Tomato Shrimp Curry and Turmeric Rice inspired by The Lunchbox | #FoodnFlix

This month's Food 'n Flix pick is a feast for the food lovers senses. Set in India, The Lunchbox is about a mistake in Mumbai's famed efficient lunchbox delivery system.  Ila is a lonely housewife and "stay at home mom" who is trying to win back her husband's affections by preparing and packing delicious food in his lunchbox. The first scene in the movie begins this way, handing his lunch off to the Dabbawala (one who carries the lunchbox) to deliver to him at work.

Although the Dabbawala insist that their system is flawless, referencing a study done by Harvard, the lunchbox meant for Rajeev (Ila's husband) winds up on the desk of the lonely and somewhat grouchy widower Saajan Fernandes. From the moment he unzips the carrier, he smells that his lunch is different than it's been in the past. It's better. It's a pure delight watching him open each compartment of that tiffin, leaning into their aroma.

General Tso's Popcorn Shrimp

Once every couple of months or so, we order Chinese takeout from a favorite local restaurant. It's a small family restaurant which means that either the owner or one of her two kids usually answers the phone. When I call to place our order, the owner doesn't even ask our name. She knows us by our order—two large General Tso's Chicken with white (sticky) rice and one small Chicken Broccoli.

When one of us walks through the door to pick it up, she calls a hello and either brings us our order or tells us it's almost ready. I love that. But I also love saving money and time...and not having to go outside when it's in single (or negative) digits. Therefore, sometimes I like to make homemade takeout. Isn't that a fun oxymoron?

Masala Omelette inspired by The Hundred-Foot Journey #FoodnFlix

This month's edition of Food 'n Flix features a movie that both starts and ends with food-laden scenes (not mention everything in the middle)—The Hundred-Foot Journey. Based on the novel of the same name by Richard C. Morais, the story begins in India with the Kaddam family restaurant. We see a young Hassan Kadam, already exploring food with his senses under the tutelage of his beloved mother. When tragedy strikes and the family is displaced from their home, they eventually make their way to a small French village by way of fate since sometimes "brakes break for a reason".

As fate would have it, there is an abandoned restaurant for sale in this quaint town...but it happens to be a mere hundred feet across the street from Madame Mallory's acclaimed Michelin 1-star classical French restaurant. And she's none to happy to welcome the competition or the "life" that comes with it.

Garlicky Duck Stir-Fry inspired by Eat Drink Man Woman

"Eat, drink, man, woman. Basic human desires."

This month's Food 'n Flix pick is a true "foodie movie". A delight for the senses, Eat Drink Man Woman is set in Taiwan and centers around widowed Master Chef Chu and his three unmarried adult daughters who still live at home. Each Sunday they come together to connect over a lovingly crafted elaborate family meal. The daughters are being pulled in their own directions by love and careers while they notice that their father's once flawless food is starting to lack flavor because he has lost his sense of taste.

Sound familiar? Well, if you haven't seen this 1994 release before, maybe you've seen the 2001 flick Tortilla Soup. Tortilla Soup is the American remake that features a Mexican-American family living in Southern California. I think both movies are equally delicious in their own right.

Whole Roasted Trout w/ Sake and Plums inspired by Flask of the Drunken Master

I'm so excited to be hosting a tour stop for Susan Spann's latest release in her Shinobi Mystery series today. I'll admit, it was initially the title that drew me in: Flask of the Drunken Master. I hadn't read (or even heard of) the books before, but I'm a huge kung-fu fan, and Drunken Master is one of my favorite kung-fu flicks, so I couldn't wait to read the book. Now, there's actually no kung-fu involved in the book, and it's set in Japan, not China...fortunately, that didn't stop me from enjoying every minute of it!

So, I mentioned that this book is actually part of a series; it's book three. I ordered the first two books in the series with the intention of reading them before this one, but time got away from me and I didn't get the chance. Now that I've read Flask of the Drunken Master, I can't wait to go back and get caught up with the first two books, but my experience wasn't lacking for not having read them already. It can stand on it's own if you want to dive right in.

Flask is a mystery set in Japan in the year 1565. Our main characters are the Hiro, a translator who, unbeknownst to most, is actually a shibobi (ninja), and Portuguese Jesuit Father Mateo. Together they are working to prove sake brewer Ginjiro innocent of the crime of murder, and find the real killer before he is executed for the crime.

Soda Chanh (Vietnamese Lime Soda)

I'm sure that every household has at least a few must-haves sitting in their fridge at all times. Among a few other things, in my house, limeade is one of those things. We love lemonade, too—but it's limeade in some form or another that takes the cake. I try to make different forms to liven things up a bit, but for the most part, limeade is limeade. Freshly squeezed lime juice, sweetener, and water.

Whether it's a fizzy version like Neebu ka Sharbat (Indian Sparkling Fresh Limeade) or a flat one like Fresh Limeade with Chia Seeds, they all go quickly. This Vietnamese Lime Soda (or Soda Chanh) has sparkles and mint, which makes it extra refreshing. When researching it a little, it seems that some people use mint, some don't...some people rim the glass in salt, some don't. I chose to include both. You know, to add a little variety to our limeade routine.

As written, this recipe is particularly tart. We liked it, but if you want it a little sweeter, then simply make (and add) more simple syrup, or stir in some superfine sugar, honey, agave, what-have-you. I enjoyed the salted rim, but the kids said they'd rather have it without. In her book, Steamy Kitchen's Healthy Asian Favorites, Jaden Hair says that Gin makes a nice addition if you want to booze it up (my words, of course). I didn't try it...meant to, but I turned around and it was gone. But I squeezed an extra cup of juice to make another batch. This time, adult-style.

Chop Suey inspired by Lady and the Tramp | #FoodnFlix

For this month's edition of Food 'n Flix, we are watching a beloved oldie, Lady and the Tramp. Since it was made in 1955, pretty much everybody I know, from my mom's generation to my kid's generation, grew up watching Walt Disney's Lady and the Tramp. I don't own it on dvd, but I do have it on tape (that would be a VCR tape for you young-uns)...you know the one that all the Disney movies used to come in—big, white, heaven forbid you stepped on a corner or you'd never be able to close it again? This month was the first time I'd actually watched it in quite a few years, though; while I do still have one of those dvd/vcr combo players, I don't dare actually put a tape in it, because it's old and hungry.

So, everybody knows the story of the unlikely romance between the posh cocker spaniel and the rough-around-the-edges mutt from the other side of the tracks. And I'm guessing that when you think of food in the movie, you think of spaghetti and meatballs. I mean, that is the classic scene—it even graces the most modern movie cover and poster. It's the inspiration for lovebirds sharing a plate of spaghetti worldwide. Although, my favorite part of that particular scene is when Tramp pushes a meatball towards Lady with his nose.

That said, I decided against making a "spaghetti special, heavy on the meatballs". Instead, I decided to watch the movie again with new eyes...eyes on the look-out for a different avenue of inspiration. Turns out, there are quite a few hidden gems. Do you remember when Jim Dear pours coffee into a saucer, then gives it to Lady along with a doughnut? How about the Siamese cats scene? That happens to be one of my favorites. I toyed with the idea of making cat treats that included milk powder (until I found out for the first time in 39 years that milk is not good for cats; no wonder they love it) or fish (remember the goldfish?).

Chapati, aka Roti (Indian Flatbread)

It never ceases to amaze me the amazing things that result from using only three simple ingredients: flour, salt, and water. That is exactly the case with this month's Bread Baking Babes challenge—Chapatis (Roti), issued by BBBabe Elizabeth. Elizabeth mentioned that "something nice and plain after all our excesses over the holidays" was in order. I had to agree. Even though I didn't make the gorgeous Nutella Brioche flowers that the BBBabes made last month, there was still excess.

As soon as I read through the instructions for making Chapatis, I realized that making them is basically like making flour tortillas. It's pretty amazing how so many different cultures make a very similar version of the same food, don't you think? Each may have a slightly different method, or use a slightly different technique or tool. Different, but not.

Elizabeth made a very helpful video (included after the recipe below) that actually helped me see the major difference between making tortillas and making chapatis. Of course, she uses an electric stove, and I use a gas stove, and that actually makes a difference, as well.

Asian-inspired Braised Duck Legs

This is a sponsored post written by me on behalf of Fiji Water, for the Perfection Takes Time campaign. All opinions are my own.

Recently I realized something, and it made me a bit wistful. I realized that I don't take my time in the kitchen anymore. I mean, YES—I'm always in the kitchen. Always testing recipes. Always making dinner. Always moving a stack of cookbooks from the table to the floor. Always fretting over lack of counter space...lack of daylight...lack of clean dishes. Hurry, hurry, hurry. Spending my time instead of taking it.

Sixteen years ago, when I moved into my first real apartment...not a dorm room, not a house or apartment shared with college roommates...just me, I took my time in the kitchen. I was just coming into my own. I was learning cooking processes and techniques. I used to make lists, explore ingredients, and prepare meals that took time. Golden-skinned chicken that was roasted in the new stoneware dish I was so proud of. Chuck roasts so tender and beckoning that burning my fingertips just to get an early taste didn't hurt a bit. Pink hams wrapped in a shiny glaze. Pork loins propped up by a bed of sturdy vegetables. You know, the type of food that envelops the entire house in a sense of calm.

And I did it just because I enjoyed it.

Lemongrass Chicken Dumpling Soup, a Dumplings All Day Wong tour stop

I'll be the first to admit that my dumping technique (or lack of) needs work. Fortunately, there's plenty of opportunity for learning how to fold dumplings of all sorts in the new cookbook by Lee Anne Wong, Dumplings All Day Wong. Not does she show technique, she also shares recipes for several types of dumpling dough; perfect for those who can't find dumpling wrappers in the store (raising hand). Also perfect for those who like to try making their own everything—at least once.

Wong not only shares dough recipes, how-to make dumpling tutorials, and some classic dumpling dishes, the book is packed with fun and unusual combinations and dishes throughout. Plus, I'm pretty sure this is the best name for a cookbook EVER.

The dish that I'm sharing from the book today looks simple...and it is fairly simple. If you've never made dumplings before, pleating the dough is the only semi-difficult process in the recipe, and even that isn't too bad once you've fumbled through half of them. But don't let that fool you into thinking the flavors in this dish are also simple. They're not. They're in-your-face loud! Lemongrass screams from both the bright yellow (turmeric) chicken filling of the dumpling and from the unassuming broth.

Char Siu Duck Legs (Chinese Barbecue)

It's hard to believe that we're already into the second half of summer. I know that I say it all the time, but even the kids are commenting on how quickly this year is passing by. It doesn't get light quite as early, and it doesn't get dark quite as late. Plus, the kids go back to school next week. Next week! That's far too soon, in my opinion. Growing up, we never went back until after Labor Day, when the days were crisp and fall jackets were in order. Now, I'm searching for shorts and short-sleeved shirts to send them back in.

But my original point was the speed with which summer is flying by. We've blazed through an impressive amount of charcoal this year so far; the grill has definitely been earning its keep. I've had these duck legs on the backburner for more than a month now, waiting patiently for their turn in the spotlight.

This was actually my first time cooking duck on the grill. I know, crazy! I was in the mood for a little barbecue, but instead of traditional (to us), I went a little off the beaten path and chose an addictive Chinese barbecue called Char Siu. Well, Char Siu actually means "fork roast" or "fork burn" (not literally barbecue) - a way to flavor roast pork (or traditionally any available meats, especially wild boar).

Sweet Bean Buns + 6 more dishes inspired by Kung Fu Panda | #FoodnFlix

At the beginning of this month, I announced that I would be hosting Food 'n Flix with my chosen feature Kung Fu Panda (1 and/or 2). If you haven't seen either Kung Fu Panda, you may not realize how much of a foodie's delight they are. As the result of growing up watching Kung Fu and so many great old Kung Fu movies, it's a double bonus - Food + Kung Fu! I could go on...it's great for the whole family, it's pretty darn funny, and it has a positive message or two to share underneath it all. I'm not ashamed to admit that it's a favorite of mine, and that I've seen it countless times since it's also a favorite of my youngest son.

But, on to the food. At the heart of the movies lie noodles. Po's father, and his father before him, run a noodle shop. His father expects him to follow in his footsteps, but Po has a bigger dream and it concerns kung fu.

But Po loves to eat, so he can be witnessed stuffing his mouth with bean buns, flying through the air to grab dumplings, climbing counters and cabinets to reach the cookies, and even enjoying radishes.

Curried Pumpkin Coconut Soup

This is a Sponsored post written by me on behalf of Libby's. All opinions are 100% mine.

I've never been shy about my love for pumpkin. It's healthy. It's versatile. It's delicious. It's a superfood that packs a powerful boost of Vitamin A (which promotes healthy bones, skin, and eyes) and fiber which, along with a balanced diet, helps to protect your body from certain types of cancer and heart disease. So, when I was offered the opportunity to partner with Libby’s Pumpkin to promote the versatility and health benefits of eating pumpkin year-round, I happily accepted.

So wait, pumpkin year-round? Oh yeah, I said it. Don't shove those hoarded cans of pumpkin puree to the back of your pantry once the cool weather finally gives way to a Spring thaw. Instead, shift your perspective. I'll concede to the fact that your warming spices may no longer be displayed prominently next to your salt and pepper, though.

I mean, did you know that one serving of Libby's 100% Pure Pumpkin actually provides more than 100% of your daily allowance of Vitamin A, and 20% of your daily fiber requirement? Why would you want to forget about such an easy source of antioxidants for 3/4 of the year? That's just crazy talk.

Beef Pho inspired by The Frangipani Hotel

I've always loved the chill that hearing or reading ghost stories and urban legends gives me. My body literally shakes and tears involuntarily roll from the corners of my eyes, but I love every minute of it. The fact that they translate best when the air is murky and dark doesn't hurt. A bit of those feelings set in as I read short stories within The Frangipani Hotel by Violet Kupersmith.

The Frangipani Hotel is a collection of stories revolving around Vietnamese culture, in some form or another. Some are haunting. Some make you think. Others leave you wondering what in the heck you just read. All hint at a bit of the supernatural. Kupersmith managed to weave humor and terror equally well into these cultural tales. And guess what else she did (because you know I can't help but look for it)? She successfully wove food and eating into the stories. But I'm not surprised, because I do think that food is an essential inclusion when spinning tales steeped in culture, history, and human emotion.

This book contains 9 stories, each of which I enjoyed for what it was. Looking back, however, I'm not surprised that ones that I remember best were the ones that contained food as a main element. At least that's how I saw them. Reception, Skin and Bones, and The Red Veil were my 3 favorites. They were definitely the most foodcentric. Following close behind were Little Brother and Guests; both also had food involved. I don't purposefully do it, I naturally gravitate towards the foodie aspect of anything.

Szechuan Green Beans with Ground Pork

You know those days when sports and homework,  after-school activities and working late, favorite tv shows and a lonely book are all vying for that same coveted evening time slot? You mean every night? Well, I think it's essential to have a good dozen 30-minute meals in your back pocket. At least.

I'm talking in addition to refrigerator soup omelets and stir-fry. Let's call them "back pocket meals". Meals that don't require much thought. Meals that don't require you to consult a mil-long recipe and a laundry list of ingredients. Meals that don't add any stress to your already insane day.

This is one of those meals. Put it in your back pocket.

Curry Puffs {Food Blogger Cookbook Swap}

Last year I had so much fun participating in the Food Blogger Prop Swap that when Faith and Alyssa announced that they'd be hosting it again, but with a different twist, I signed up immediately. The twist? Instead of props, this time around we'd be exchanging cookbooks. One of my minor obsessions.

If you know me, you know that I have a riduculous amount of cookbooks. They line the bookscases in many-a-room of my house. They take up real estate via large plastic tubs in my basement. They're stacked on end tables, and maybe even my kitchen table. I read them like novels and can pretty much always find something useful in every one. Some are tattered and loved, others are basically uncracked.

My first step? Trying to pair up one of those books with Haley from Cheap Recipe Blog. I really wanted to send her a book that fit her style, a book that she could get some use from. How did I do? You can find out here!

Chinese Barbecue Wings

So usually when Super Bowl rolls around, I'm busy planning a menu that includes trays piled high with nachos; bowls filled to the brim with dips; platters of cheese, fruit, veggies, and crackers; tender carnitas with homemade pico and guac; wings and burgers; and some good beverages to go along with it. But this year has been different. I haven't really been able to think of anything else besides wings.

It's gonna be an all wings kinda celebration today!  Baked wings, fried wings, grilled wings...marinated wings, breaded wings, sticky wings. WINGS! I'm not sure what started the craving, but it may have been these Sticky-Sweet Caribbean Wings. They were just so ridiculously good that I was sad when they were gone. Ever since, I've been pinning wings like a madwoman, pulling out old saved recipes, and writing down ideas for new flavors of my own.

But you know what? I don't think my family is going to mind. We can smash numerous pounds of wings in one sitting between the five of us.

Aloo Paratha {Bread Baking Babes}

My paratha rolling needs perfecting.  To say the least.  These whole wheat flatbreads are stuffed with a spicy potato filling that was bound and determined to find its way out.  Oh, and I should probably mention that there wasn't actually any whole wheat flour in my parathas.  There was meant to be, but since I found myself attempting these very last moment (as in, this morning), I was unable to zip to the market to pick up another bag of whole wheat flour when I discovered that weevils were making a home in mine.

So, I went through every bag of flour that I had tightly rolled, but not put inside a container or zippered baggie.  This morning I threw out 3/4 of a bag of white whole wheat flour, half a bag of regular whole wheat flour, 1/2 bag of buckwheat flour, a whole box (minus a tablespoon or so) of cornstarch, 3/4 of a bag of masa harina, a box of rice flour, and a 1/4 of a bag of cake flour.

I was left with all-purpose flour that I have in an airtight jar, plus a bag of unopened bread flour.  I'm praying that those nasty little things didn't find their way into that unopened bag.  It seems to be sealed pretty tightly, so hopefully it's good.

Crunchy Ramen Salad - 3 ways

"Variation 1 - Collin Kronke's recipe"

If you dropped by for #SundaySupper this past weekend, you'll have noticed that we are teaming up with American Family Insurance this week for their Back to Table Campaign.  I'm so happy to be sharing another post in this effort!  And actually, it's a pretty fun post.  Why, you ask?  Well, because to go along with the Back to the Table Campaign, AmFam employees have been gracious enough to share some of their own family's favorite recipes - and then setting some of the Sunday Supper members loose with them!

I couldn't wait to get my hands on a recipe, and after much consideration, this is the one I chose.  This "Crunchy Asian Salad" that was submitted by Collin Kromke ("...we love the sweetness and crunchiness") grabbed my attention right away, because my grandma used to make a similar version.  I grabbed the recipe from her as soon as we were done eating it for the first time.  It definitely called for a throw-down type of situation.  So, that's what I made it.

And then I took it one step further and made my very own hybrid.  And I came up with a Crunchy Ramen Salad.  Which variation do you think that you'd gravitate towards?