This was seriously the fastest, easiest thing I’ve made in a while. The only thing that might be tricky is getting your hands on Tom Kha Gai paste, but I’m sure you can find it on the internet and if all else fails, make your own! It’ll be a mix of garlic, lemongrass, ginger, sugar, salt, and chili. Try it out!
I have to leave the almonds out of tuna salad if I’m making this for Chris, but what’s great about this recipe is that you can add almost anything. And one can of tuna can serves two people perfectly. Eat this with toast or crackers. Great for lunch or a picnic.
I can’t stand wasting food, so I thought it would be a good idea for this blog if I used certain recipes and made totally new dishes with it. That way, you know what all you could make if you made the recipe yourself and had tons of leftovers. Instead of force feeding your family the same meal two nights in a row, just give the leftovers a makeover. Chris said the salad could have used more fat, so if you agree, just add your favorite salad dressing. I personally have like 5 bottles of random unused salad dressings in my fridge at any time, so this recipe is also good for getting rid of that last bit of balsamic dressing you have in the back of your fridge.
This is a quick recipe to throw together for a super healthy lunch. The mackerel can be replaced with any oily canned fish in your pantry. Just be careful not to add salt because canned oily fish is already super salty.
German pancakes are sooooooo good. They are much thinner than American pancakes, kind of like crepes. This soup can use leftover pancakes straight from the freezer, they reheat AWESOME. Just pour boiling broth over the pancake noodles. People (in general) don’t often have the energy to make pancakes everyday for breakfast, so why not double the recipe while you’re at it and have this soup for dinner too!