Bret's Tom Kha Gai

This soup is so yummy. Bret tries Tom Kha Gai every time he goes to a Thai restaurant and it is always different. He took his favorites ingredients and made his own variation. He usually makes a double batch because it is even yummier as leftovers.

Bret's Tom Kha Gai (Coconut Chicken Soup)
(4-6 servings)

2 qt chicken bouillon
3-4 carrots, sliced
1-2 red Thai chili peppers, split in half*
3 limes
1 tbsp olive oil
2 medium sweet onions, sliced and quartered
1-2 tbsp olive oil
3 large chicken breasts, cut in thin strips
3 tbsp minced garlic
3 tbsp minced ginger root**
1 tsp black pepper
2 cans (~14 oz each) 100% coconut milk
salt to taste
1/4 cup finely chopped fresh cilantro leaves
1/4 cup chives or chopped green onions (optional)
dry crushed red pepper to taste



In a large stockpot, lightly boil Thai pepper(s) and carrots in chicken bouillon until the carrots begin to soften, reduce heat and simmer. Remove pulp and juice from limes and add to bouillon. In a large fry pan, sauté onions, until tender and brown, then add to bouillon. In the same fry pan, brown chicken in olive oil, together with garlic, ginger, and black pepper, being careful not to overcook the chicken, then add to soup and remove from heat.

Add coconut milk and salt (if desired) and stir until fully mixed. Do not boil after adding coconut milk. Garnish with fresh cilantro leaves, chives/green onions, and crushed red pepper just before serving.

* If Thai peppers are not available, dry crushed red pepper or cayenne pepper can be used as a substitute (season to taste)
** When mincing ginger root, be sure to cut into slices first to prevent long root fibers

Variation: substitute chicken with medium to large cocktail shrimp

Wheat Bread

This is one of my favorite bread recipes. Scott's mom got this recipe from a woman who works at the Bishop's Storehouse in Omaha, NE. The great thing about it is that it is so quick to make. Once it is kneaded, it is done in an hour. I use flour made from the white wheat sold by the Church. It has very mild wheat taste.

Wheat Bread

2 cups warm water
1 1/2 Tbsp. yeast
1/4 cup oil
1/4 cup honey
1/4 cup gluten
1/2 Tbsp. salt
4-5 cups whole wheat flour

Mix all ingredients together and add enough flour to keep the dough from sticking to the bowl. You want a thicker dough. Knead for 9 minutes in the mixer.Form into loaves and put in 2 regular loaf pans. Let rise 30 minutes.Put into a cold oven and turn on oven to 350. Bake for 30-35 minutes. (Bread will rise more as the oven heats up.)

Oatmeal Peanut Butter Cookies

This is one of my very favorite cookie recipes. I got it from Allrecipes.com. Whenever I think of these cookies I think of a term used in England. They are very "moreish." This word is used to describe something you always want more of! This is another cookie recipe Marsha uses all the time. I think they are Dad's favorites.

I use a scale to weigh shortening and peanut butter. It saves the effort of cleaning out the measuring cups. I've included the weight measurements in case anyone else uses a scale.

Oatmeal Peanut Butter Cookies

1/2 cup shortening (96 g)
1/2 cup butter, softened
1 cup packed brown sugar
3/4 cup white sugar
1 cup peanut butter (256 g)
2 eggs
1 1/2 cups flour
2 tsp. baking soda
1/2 tsp. salt
1 cup quick-cooking oats

Preheat oven to 350. In a large bowl, cream together shortening, butter, brown sugar, white sugar, and peanut butter until smooth. Beat in the eggs one at a time until well blended. Combine the flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats until just combined. Drop by teaspoonfuls onto ungreased cookie sheets. Bake for 10-15 minutes, or until just light brown.