All travels must come to an end. Wahhh.
Three hours in the car; two in the airport; four in the air; and another thirty minutes waiting for the Luggage Fairies to return our bagsâ€¦ Weâ€™re home. The fridge is stocked with fresh produce. And weâ€™re plowing through all the recorded shows on the DVR.
Itâ€™s always fun to grocery shop and cook with new ingredients, isnâ€™t it? I LOVED this Thai Green Curry Simmer Sauce from Trader Joeâ€™s â€“ a little tangy, a little spicy. Light and packed with flavor.
In the mix:
White kidney beans
Sugar snap peas
Thai Green Curry Simmer Sauce
Tasted like it was straight outta a restaurantâ€™s kitchen! To prep this, I sautÃ©ed the mushrooms in a little olive oil in a hot wok while steaming the sugar snap peas in the microwave. Then, I added the peas to the wok and added in the (previously cooked and frozen <â€”great timer saver!) brown rice, beans, and simmer sauce. I let everything sit for about 5 minutes, then plated the dishes, and added the fresh sprouts and tomatoes. From fridge to table in just 15 minutes.
And some Soy Creamy Chocolate Chip Cherry ice cream for dessert:
Missing the vacation villa already but boy oh boy â€“ my own bed seems pretty sweet right now!