Laura Rennie

latest recipes

Laura R.Comment
Cooking has been great therapy for me the last few weeks. My grief has been hitting harder now than it was before. I think the numbness from the shock is wearing off and reality is sinking in.

There's something about the rhythmic rocking of a knife against a cutting board, the sizzle of vegetables in a hot pan and the rush of pride that comes from creating something restaurant-worthy. I have certainly gone through phases of frozen pizzas and takeout, but right now I'm addicted to cooking.

Here are a few of the recipes I've tried lately. Let me know if you try any of them and how it went!
(click on the name of the dish to view the recipe)

This soup knocked my socks off, and it was SO EASY to make!
I did not use lime leaves, cilantro roots or bean sprouts, and I’ve made it once

with powdered ginger and once with a small spoonful of galangal (in place of frozen grated ginger).
I also added sliced mushrooms.

The noodles are good, but it’s REALLY good over jasmine rice!

(scroll to the end to view recipe)
I made this dish with a friend, and I think our version looked
prettier than this picture! Regardless, it tasted amazing.
We omitted the wine and parsley and used
an orange pepper in place of the green. We also used rotisserie chicken,
which I would absolutely recommend doing. This made at least 8 servings,
but it's so good that you'll be sad when the leftovers run out.
On the second night of eating it I added a sautéd mushroom and a
handful of fresh spinach, which I let wilt as I stirred the hot pasta.
I've made this once before, but it's probably been two years!
I followed her recipe to a T and had no problems.
I love when my dinners come out looking just like the picture!
If you like the coconut shrimp at Outback then you'll love this dish.

I'm obsessed with these spicy noodles.
I added a spoonful of peanut butter to the sauce after getting the idea from
the comments section, but they'd still be delicious without the PB.
I ate the leftovers cold the next day and declared that I should
make these noodles each week for my school lunches.

This is our new favorite dip. I added bacon
(I crumbled four strips) and used crushed Ritz crackers
for the topping instead of Panko bread crumbs.
I served the dip with Ritz at a party, but on the way home
Andy suggested we pick up a loaf of french bread
so we could eat more dip at home.
This dip was our dinner, and it was delicious.
(We didn't toast the bread, but I'm sure that would be yummy, too.)