It's been a little over a year since our last big trip to Thailand and Cambodia and we are itching for some exploring and gastronomic globe trotting. Up next...Ecuador & Peru! We're heading to South America for a little over 2 weeks on our very first organized/guided trip. We typically like to do our own thing and create our own itineraries, but since the focus of this trip is two activities that you are required to have authorized guides for, the Galapagos Islands and hiking Machu Picchu, we figured this was the right trip to try out a guided tour. So we did some research and booked this tour with G Adventures. A few of our friends have vacationed with G Adventures in the past and they have a sustainable and local flavor focus, so it sounds like a good fit for us...fingers crossed!
In case you're interested in following along on our adventure, a high-level itinerary is below. I'll get into the good stuff, all of the local cuisine that we are going to try to hunt down and try during the little bit of free time that we have, when I return. All of the foodie related activities that I have on my list are recommendations from my fellow T-Bird alumni who are either from Ecuador or Peru or have lived there for extended periods of time...so I trust they'll be spot on, but I'd like to try everything for myself and have photos before recommending any food to you...
|Sunday:||Slow Cooker Tandoori Chicken w/ Rice & Veggies|
|Monday:||Memorial Day BBQ!|
|Tuesday:||Leftovers: Tandoori Chicken|
|Wednesday:||Asparagus & Potato Frittata with Side Salad|
|Saturday:||Ginger Pepper Salmon with CousCous and Seasonal Veggies|
My recommendations for what to do, where to eat and of course where to taste are below...and to see some pictures of many of the wineries and surrounding valley check out my Sonoma Photo Album.
|Sunday:||SavoryGirl's Homemade Spaghetti & Turkey Meatballs|
|Monday:||Shrimp Enchilado with Rice & Swiss Chard|
|Tuesday:||Leftovers: Spaghetti & Meatballs|
|Wednesday:||Leftovers: Shrimp Enchilado Tacos with sauteed brussel sprouts|
|Thursday:||Asparagus & Shallot Quiche or Frittata with Sweet Potato Homefries|
|Friday:||Tofu & Veggie Stir Fry|
|Saturday:||Leftovers: Quiche & Homefries|
The shrimp enchilado dish is actually a new one that looked good and spicy but also relatively healthy since it's from my Cooking Light cookbook. Quiche or Frittata with my famed sweet potato homefries is another classic comfort food dish for us. I love me some breakfast for dinner! We're trying not to eat out this week since we'll be spending alot of money over the next couple of weeks so Friday will be a quick, easy & healthy DIY Tofu & Veggie Stirfry....brings me back to my grad school dinner days!
So while I'm off galavanting in South America over the next two weeks, I obviously won't be cooking. So while I won't be providing new menus I will be providing links to menus from roughly this time last year for you to leverage if you're interested. Feel free to peruse the rest of the menu archives as well though...
This, was an amazing day. We were nearing the end of our two week trip to Cambodia and Thailand, at our last Thai beach destination before heading to Bangkok and then home. We had spent the previous 3 hours on a boat getting ferried from Koh Pi Pi island to Railay Beach in Krabi. The ferry ride alone was spectacular...the turquoise blue sea streched out as far as the eye reached, dotted with craggily formations and clusters of islands. This is what you see in the movies...and I sat like a child for 3 straight hours soaking it all in. Legs hanging off the side of the top deck, face resting on the railing, and a huge grin plastered to my face.
This is one of our absolute favorite slow cooker recipes. It is so flavorful and strangely addictive. You know you should only have one serving, but your fork just keeps dipping back into that crock pot as you're "cleaning the kitchen." It's originally from the magazine Real Simple and to be honest we keep it pretty close to the original recipe, but we have made a few adjustments. Mostly adding more bok choy and increasing the seasonings a tad. The recipe also indicates that it only serves 4, but we stretch it to at least 6 servings if not 8. With the rice it is a bit filling so you really don't need much. But as I said, addictive...so you'll eat more than you should, beware!
|Sunday:||Kale, White Bean & Pasta Soup|
|Monday:||Grilled Salmon with Roasted Rapini & Tomatoes (DIY)|
|Tuesday:||Chicken & Asparagus with Melted Gruyere|
|Thursday:||Leftovers: Chicken & Asparagus|
|Friday:||Leftovers: Frozen Vegetarian Cassoulet from February 5th menu|
|Saturday:||Eat Out: Dave’s in town from L.A.|