Our New Apartment + Yellow Curry

We are finally (almost) moved into our new apartment!!  I'm just in the very fun stages of organizing and deciding where to put all of our stuff.  How can two people have so much stuff??  I swear I've donated about three garbage bags full of things we don't need anymore and the stuff just keeps coming!  

On a side note, I feel like I need to re-write all of my thank you letters for my wedding gifts.  All of our kitchen gear was in storage while we lived at my Dad's and it was so fun unpacking!  I kept saying, "Mom who got me this?? It's so cute!"  I've found things I haven't even used yet.  Oh ya, and I have about 37 mixing bowls.  So if you ever need one....

P.S. thanks Mom for helping me put together my kitchen.  Don't know what I'd do with out you

P.S.S. thanks family for helping us move our storage units!  Especially Sara and Brent who let us use their truck.  They bought a truck cause they love helping people move so much- so anyone moving let me know and I'll just give you guys their number!  (don't worry Sar I'm kidding)

When we moved into our first apartment I made us a little Mexican fiesta for our first meal.  I decided to stick with the "international foods" tradition and went with Thai Yellow Curry for the "first meal" celebration.  To say it was a hit would be an understatement.  Braedon told me it was the most legit curry he'd had since his mission and he was having flash backs to the curry dishes he ate in Siem Reap.  I think it was the best compliment of my cooking to date!  

*I modified a few of the ingredients/ directions and took out the peas and the cashews* 

Ingredients:

2 large chicken breasts cut into cubes

4 tablespoons yellow curry paste (I only used 3- the recipe said add to taste. I thought it was spicy but Braedon didn't feel a thing)

2 (13.5 oz) cans coconut milk

1/2 cup bamboo shoot- drained (you can get this at Walmart)

1 cup water

1 cup crushed pineapple-drained

1/2 cup chopped carrot (I just used two large carrots)

5-8 basil leaves

4-6 cups steamed jasmine rice

I honestly think the yellow curry paste made all the difference.  I've made curry recipes before using several store bought spices and it just isn't the same as the "real deal".  I would recommend hitting up your nearest Asian market.  I think I could get lost for a few hours there....

Also, I think I have enough curry paste to last me for three years and it was only like three dollars.  Get ready for some more curry recipes.  

Directions: 

1. Add the coconut milk and the curry paste to a large pan. Start with half of the curry paste if you are unsure.  Heat until boiling

2.  Add the cubed chicken and potatoes and continue to boil

3.  Once the chicken is about 1/2 way done add the carrots and cook until the carrots are tender

4.  Add basil, pineapple, and bamboo shoots and cook 2 more minutes

5.  Add water.  We like our curry a little thicker so I only added about a 1/2 cup.  

6.  Serve over rice

7. Find husband to stir while you continue unpacking (wink wink)

We used our Wok to make the curry and it made it SO easy!  A large pan will do, but we are convinced a Wok is necessary for authentic Asian food ;)

^^ I know I look scary, however, I've been moving all day, K? ^^

Hip hip hooray for a new place!  We toasted with some Martinelli's and finished off our night eating frozen yogurt at Top It and talking about how much we love Holladay. Can't wait to see what this new adventure has in store for us!   

Newlywed Dinners: Easy Crockpot Meatballs

Alright, this is the epitome of easy.  I know some people are crockpot haters, but I am definitely a supporter.  I fully embrace the laziness!  Especially as I'm working full time, and the hubs is in school all day, sometimes the crockpot is our only chance at a homemade (hot) meal.  

The key to a "Newlywed Dinner"?  It's easy, inexpensive, and fools your husband into thinking your an amazing cook.  (All you do is throw the ingredients in the pot and cook on low for 5 hours).  Fool proof. 

Ingredients:

1.25 lbs of meatballs

1 cup honey flavored bbq sauce

1/2 cup peach preserves (jam works too)

1/4 cup packed darn brown sugar (can also use light)

1 1/2 teaspoons balsamic vinegar

1/4 teaspoon lemon pepper

Literally all you have to do is mix together the ingredients, add in the meatballs, and pour into the crockpot.  Cook on low for 5 hours.  

I threw some rice in the rice cooker and we paired it with some edamame. Done and done!  

Side note: as I was making this dinner Braedon came over to "give me a hug".  He looked at my shirt with terror and said, "Stef, don't move".  Bad idea.  I screamed my head off and jumped around the kitchen like an idiot!  I was wearing this fuzzy sweater and was convinced a spider had made its new home!  

Wanna know the sad part?  This has happened before. My friend Micah, was the witness.  Same look of terror, same overdramatic reaction. Turns out I just had chocolate on my face.  (In my defense, all I saw was a brown glob out of the corner of my eye...I mean it could have been a spider)

Pumpkin Pie Crumb Bars

I know this happens every year, but I really just can't believe it's already Thanksgiving again!  Last year at Thanksgiving I had a great time with my family, but it was a little tainted because I knew I would be working the night shift at the hospital.  Sleeping is kind of precious to me.  This year, I'm feeling pretty thankful that I won't have work, or school (sort of) to worry about!  The Murdock's are taking us to Cancuun and I'm pretty giddy about it.  It didn't really hit me until today, but I'm suddenly feeling spring fever and not wanting to accomplish any of the tasks I should get done before we leave.  My thoughts have been totally occupied by finding the perfect book to read on the beach, and what swimsuits I want to bring on the trip.  

Anyways, if you're assigned to bring a dessert for a Thanksgiving party, I highly recommend this one!  I've made it three times already this fall- it's wonderful.  If you love pumpkin pie and particularly love the crust- this is a winner.  The crust is like an oatmeal cookie brown sugar heaven.  I brought it to a family party and my Aunt Pam even asked for the recipe- she is the queen of desserts people.  I felt pretty honored.  

Pumpkin Pie Crumb Bars

Ingredients:

1 1/4 cups flour

1 1/4 cups quick oats (old fashioned works too)

1/2 tsp salt

1/2 tsp baking soda

1/2 cup granulated sugar

1/2 cup packed light-brown sugar

3/4 cup unsalted butter, melted

1 tsp vanilla extract

Pumpkin Pie Filling:

1/4 cup granulated sugar

1/4 cup packed-light brown sugar

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ginger

1 pinch ground cloves

1/4 tsp salt

1 large egg

1 large egg yolk

1/2 tsp vanilla extract

1 1/4 cups canned pureed pumpkin

1/3 cup evaporated milk or half and half

whipped cream and cinnamon, for topping (optional)

First, preheat your oven to 350 degrees.  Next, you'll make your crust.  Start by whisking together flour, oats, salt and baking soda until it's well mixed.  Add in the white and brown sugar, mixing until no clumps remain.  Combine melted butter and vanilla, then pour into the mixture slowly, stirring as you go and making sure it's evenly moistened.  (I really hate that word- moisture- but there's just no other way to put it).  

Press half the crust into a greased 8x8 baking dish and bake in preheated oven 15 minutes.  

While the crust is baking you can go ahead and make the pumpkin pie filling.  Whisk together 1/4 cup sugar, 1/4 cup brown sugar, cinnamon, nutmeg, ginger, cloves, and salt. I also like to add a dash of pumpkin pie spice.  Here's a little mom *trick: packed and overflowing brown sugar-always! Whenever a baking recipe calls for brown sugar I always do a little extra.  Can't help it, that's what my mom taught me! Next you'll add in the egg, egg yolk and vanilla. 

There's probably a much better method to get the egg yolk but this is what works for me.  Just crack your egg into a bowl, and carefully scoop out the yolk with a spoon!  Sometimes the whites will kind of stick to the yolk but with a little patience it usually just falls right off.  

Next you'll mix in the pumpkin and milk, depending on how it looks, I'll add a little extra pumpkin puree. By this time, the bottom crust should be just about finished baking.

Pour the pumpkin pie filling over the crust

Spread evenly, and return to the oven to bake 15 minutes.  

Remove from the oven, and sprinkle the remaining cookie crumble bits on top (if you have any left).  I have the hardest time not snacking on the crust while I'm baking...woops. Return to the oven for another 20-25 minutes.  You'll know when it's done when the top is golden and the center jiggles only slightly.  Let it cool for 1 hour at room temperature, and another hour in the fridge. Cut into squares and top with whip cream and a sprinkle of cinnamon-honestly, it's great on it's own.  Or, you can just serve it warm with ice-cream right out of the oven like a crumble! 

Tonight I had somewhat of a wife fail.  I made german pancakes for dinner and we paired it with leftover stuffing from our turkey dinner at the in-law's last night.  I'm pretty sure Braedon mixed the two together- at least he has a full belly right? 

Happy Thanksgiving!

Tomato Basil and Spinach Risotto II plus a Giveaway

Tonights dinner was mouth-watering.  Better yet, it was so easy.  This will definitely be a new regular dish in the Murdock household.  Read on and be sure to enter the giveaway!

Ingredients:

2 1/2 cups chicken broth

1 tablespoon butter

1 garlic clove, minced

3/4 cup arborio rice

2 roma tomatoes

2 cups baby spinach

handful of torn basil (fresh)

1/4 cup freshly grated parmesan cheese

Put your chicken broth in a sauce pan on the back burner, bring to a boil and then reduce heat to keep warm.  We will come back to it later.  Next, mince your garlic and add to the pan with butter- set to medium heat and let cook for about 30 seconds, bringing out the flavor of the garlic.  

Add in 3/4 cup arborio rice and stir until the rice is covered with butter. 

Next, using a ladle, pour 1/2 cup chicken broth into the pan and stir.  Keep stirring and watching the rice, once the liquid is almost absorbed, add 1/2 cup more.  Keep adding and stirring.  Turn up some good tunes, you'll be adding and stirring for about 20 minutes.  

Once you've added all the liquid and it's close to being absorbed (looking like this) it's time to add the tomatoes.  

Dice the tomatoes and add to the risotto, keep stirring.  

Next add the spinach, and you guessed it, keep stirring! 

Lastly, add in the parmesan cheese and turn off the heat.  Most of the liquid should be absorbed at this point.  And there you have it!  It's ready to serve!  I paired this with some easy marinated chicken, makes for a quick, healthy dinner!

Now for the giveaway!  NS Minerals is giving away a foundation kit for one lucky Pure Luck reader! The kit includes foundation, blush, and setting powder.  I'm pretty excited about this giveaway because I am a loyal user of NS minerals makeup!  I was first introduced to their makeup in high school, you know, back when slathering your face with liquid bronzer was the norm.  Oh how my skin changed!  NS minerals makeup has it all, it goes on light, offers great coverage, and looks natural.  This summer I made a lame move and thought I'd try another high end brand of makeup.  Within a few days of switching I was breaking out, and my husband noticed that my makeup looked less natural (embarrassing).  Needless to say, I switched back without a second thought!  When I'm lucky enough I get to model for my agency TMG.  Sometimes we are asked to arrive on set hair and makeup ready, and I've never had a photographer complain about NS minerals.  In fact, I often bring it to shoots and the MUA usually ends up using it instead of what they brought. Head on over to their site and check out their products by clicking here or follow this link: http://www.nsminerals.com/index.php/

Above I am wearing cappuccino as my blemish and dark circle corrector, praline as a bronzer, and sahara as my blush.  I am wearing the "Autumn Trio" pigment to shadow and highlight my eyes, as well the "Ron Burgundy nightlife" pigment mixed with some clear gloss for my lip color!  I love their pigments because they are so versatile and last forever....literally I have pigments from 4 years ago, a little goes a long way.  I use the pigments for shadow, gloss, and even blush.  

To enter to win the foundation kit:

1. Become a follower of Pure Luck

2. Like NS minerals on Facebook 

3. Share this post on Facebook and tag @nsminerals, #nsminerals

Additional Entries:

1. Follow NS minerals on Instagram

2. Repost on Instagram with tags @nsminerals, #nsminerals

3. Comment below

A random winner will be picked and the giveaway will end Sunday 11/17 and a winner announced Monday 11/18.