Jul 20, 2011
Jul 19, 2011
New Cookbook
I just picked up Super Natural Every Day by Heidi Swanson. Its filled with whole grain and 'green' recipes. Looks amazing! I will be sharing some of my favorites soon, so stay tuned.
http://www.heidiswanson.com/supernaturaleveryday
http://www.heidiswanson.com/supernaturaleveryday
Jun 6, 2011
Damon's Cauliflower Pasta
This is Damon's recipe. Its really hearty and super healthy. One batch makes for gobs of leftovers. Its a good way to get kids to eat raw-ish kale and cauliflower.
1 onion
1 head of cauliflower
big handful of nuts (walnuts or sunflower seeds)
1 Head of Kale (chop the leaves and toss the stems)
1 Box of pasta (whole grain pasta if you have it)
Parmesan Cheese
Caramelize the thinly sliced onion with salt and olive oil over pretty low heat while starting heating water for pasta.
While cooking the onion, thinly slice a head of cauliflower. When the onion is caramelized, add cauliflower to the onion along with the nuts and cook until cauliflower soft.
Put the pasta in the boiling water.
While the above cooks chop up the kale.
When the cauliflower is soft, add the kale and turn off the heat. Stir around to soften kale somewhat
Add all of the above to cooked pasta with salt, olive oil, and parmesan cheese.
1 onion
1 head of cauliflower
big handful of nuts (walnuts or sunflower seeds)
1 Head of Kale (chop the leaves and toss the stems)
1 Box of pasta (whole grain pasta if you have it)
Parmesan Cheese
Caramelize the thinly sliced onion with salt and olive oil over pretty low heat while starting heating water for pasta.
While cooking the onion, thinly slice a head of cauliflower. When the onion is caramelized, add cauliflower to the onion along with the nuts and cook until cauliflower soft.
Put the pasta in the boiling water.
While the above cooks chop up the kale.
When the cauliflower is soft, add the kale and turn off the heat. Stir around to soften kale somewhat
Add all of the above to cooked pasta with salt, olive oil, and parmesan cheese.
Pasta with Sausage and Greens
This is one of my favorite recipes. Its got lots of flavor, greens and a kick to it. You can use any green leafy veggies for this.
1 package pasta (preferably faro, quinoa, or any other whole grain pasta)
2-3 spicy sausages (turkey or pork)
2 big garlic cloves
1 bunch swiss chard
1 bunch broccoli
Red Pepper Flakes
Pecorino Romano (grated) – ½ cup or more
Boil a big pot of water and cook the pasta.
While water is boiling and pasta is cooking, start the rest…
Remove casings from the sausage and put it in a pan to cook – feel free to add some olive oil if its sticking to the pan.
Throw in the chopped garlic, as the sausage is cooking
Wash and chop your swiss chard
Wash and cut your broccoli
Once the sausage has been cooking for about 8-10 minutes (its no longer pink), throw in the swiss chard and cover the pot. Cook until chard starts to wilt a bit. About 5 minutes. (feel free to add the water from the freshly washed chard – it will help it steam the veggies)
Toss broccoli along with ½ cup of water into the sausage/chard mixture and cover. Cook until broccoli is bright green – about 3 minutes.
Remove cover and let all water cook off (about 3 minutes)
Add red pepper flakes.
Toss the pasta together with sausage/veggie mixture. Add pecorino romano and mix it all together!
So good.
1 package pasta (preferably faro, quinoa, or any other whole grain pasta)
2-3 spicy sausages (turkey or pork)
2 big garlic cloves
1 bunch swiss chard
1 bunch broccoli
Red Pepper Flakes
Pecorino Romano (grated) – ½ cup or more
Boil a big pot of water and cook the pasta.
While water is boiling and pasta is cooking, start the rest…
Remove casings from the sausage and put it in a pan to cook – feel free to add some olive oil if its sticking to the pan.
Throw in the chopped garlic, as the sausage is cooking
Wash and chop your swiss chard
Wash and cut your broccoli
Once the sausage has been cooking for about 8-10 minutes (its no longer pink), throw in the swiss chard and cover the pot. Cook until chard starts to wilt a bit. About 5 minutes. (feel free to add the water from the freshly washed chard – it will help it steam the veggies)
Toss broccoli along with ½ cup of water into the sausage/chard mixture and cover. Cook until broccoli is bright green – about 3 minutes.
Remove cover and let all water cook off (about 3 minutes)
Add red pepper flakes.
Toss the pasta together with sausage/veggie mixture. Add pecorino romano and mix it all together!
So good.
Jun 5, 2011
ComidaMama: 38 Essential Places to Eat in SF...
ComidaMama: 38 Essential Places to Eat in SF...: "How many places place's have you been? Get on it. http://sf.eater.com/archives/2011/01/05/the_38_essential_san_francisco_restaurants_janua..."
Lisa's Baked Pasta
This is my good friend Lisa's go-to recipe for pasta with summer veggies.
1 package whole wheat organic penne
1 jar pasta sauce (or just use a my homemade tomato sauce)
2-3 C shredded mozzorella
1 C shredded parmisan
Veggies (Onion, Mushrooms, Squash, Zuchinni, Peppers, Grape tomatoes - whatever you have in the frige)
Bag of baby spinach
Basil
Red pepper
Spicey Sausage (removed from casings)
Brown sausage and drain off any fat
Chop veggies*
Cook pasta per instructions
Combine the sausage, veggies, pasta, parmesan, 1 cup of mozzarella and spinach. Stir together and place in a casserole dish. Top with the remaining cheese and bake at 350 degrees for 15-20 minutes...
Should make enough to cook a portion of it to eat right away and then freeze a small casserole sized dish for later. Great way to include whatever summer veggies you like...
*You can also roast the chopped veggies (sprinkle EVOO, salt, pepper, red pepper for extra spice and basil) at 400 degrees for 20-30 minutes*
1 package whole wheat organic penne
1 jar pasta sauce (or just use a my homemade tomato sauce)
2-3 C shredded mozzorella
1 C shredded parmisan
Veggies (Onion, Mushrooms, Squash, Zuchinni, Peppers, Grape tomatoes - whatever you have in the frige)
Bag of baby spinach
Basil
Red pepper
Spicey Sausage (removed from casings)
Brown sausage and drain off any fat
Chop veggies*
Cook pasta per instructions
Combine the sausage, veggies, pasta, parmesan, 1 cup of mozzarella and spinach. Stir together and place in a casserole dish. Top with the remaining cheese and bake at 350 degrees for 15-20 minutes...
Should make enough to cook a portion of it to eat right away and then freeze a small casserole sized dish for later. Great way to include whatever summer veggies you like...
*You can also roast the chopped veggies (sprinkle EVOO, salt, pepper, red pepper for extra spice and basil) at 400 degrees for 20-30 minutes*
Favorite Chocolate Chip Cookies
1/2 cup (1 stick) plus 6 tablespoons butter, softened
1 cups of Turbinado (pure cane sugar) Or 3/4 brown and 1/2 white sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker® Oats (quick or old fashioned, uncooked)
2 cups chocolate chips (i like a lot)
1/3 cup bran flakes
1/3 cup apple sauce
Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and chips; mix well.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
Bake* 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
*Most times, I only bake what we are going to eat that day or the next day. Put the rest of the dough into small balls and freeze them on a baking sheet. Once they are frozen - drop them into bags and save them. When you want more - just take them out of the bags and throw them in the oven.
1 cups of Turbinado (pure cane sugar) Or 3/4 brown and 1/2 white sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker® Oats (quick or old fashioned, uncooked)
2 cups chocolate chips (i like a lot)
1/3 cup bran flakes
1/3 cup apple sauce
Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and chips; mix well.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
Bake* 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
*Most times, I only bake what we are going to eat that day or the next day. Put the rest of the dough into small balls and freeze them on a baking sheet. Once they are frozen - drop them into bags and save them. When you want more - just take them out of the bags and throw them in the oven.
Granola
I give this to Ethan before he goes to school. You can also add it to yogurt for a yummy snack.
6 c rolled oats
1 c EACH: shredded coconut, almond slivers (or smashed walnuts), sunflower seeds, sesame seeds, flaxseeds, wheat germ
1 c olive oil or canola oil
3/4 cup honey
2 tsp cinnamon
Preheat oven at 300
Mix all of the dry ingredients together in a big bowl
heat oil, honey and cinnamon together in a pan to melt honey.
Add honey mixture to dry ingredients
Place granola in 2 baking dishes, put them in the oven for an hour. STIR FREQUENTLY so that the granola on top doesn't burn.
6 c rolled oats
1 c EACH: shredded coconut, almond slivers (or smashed walnuts), sunflower seeds, sesame seeds, flaxseeds, wheat germ
1 c olive oil or canola oil
3/4 cup honey
2 tsp cinnamon
Preheat oven at 300
Mix all of the dry ingredients together in a big bowl
heat oil, honey and cinnamon together in a pan to melt honey.
Add honey mixture to dry ingredients
Place granola in 2 baking dishes, put them in the oven for an hour. STIR FREQUENTLY so that the granola on top doesn't burn.
Hearty Lentil Soup
I love this soup - great to snack on or to bring to a party. Double the recipe and keep half in your freezer for leftovers. This soup is healthy and hearty - even the kids will love it.
3 slices bacon or pancetta
1 onion
2 carrots (peeled and chopped)
3 cloves of garlic (chopped or through a press)
1 can (14.5 oz) diced tomatoes, drained
1 bay leaf
1 c of lentils, rinsed
1 tsp salt
1/2 c white wine
4 1/2 c chicken broth (or just use a box of broth)
1 1/2 c water
1 1/2 tsp balsamic vinegar
1/2 bag of frozen organic spinach
Fry the bacon in a large stockpot or dutch oven - for about 3 minutes (until crispy)
add carrots and onions and stir occasionally until veggies begin to soften - about 2 minutes
add garlic and cook for about 30 seconds
add bay leaf
stir in lentils, salt and pepper to taste
cover and reduce heat to medium - low and cook until veggies soften and lentils are dark (about 8-10 minutes)
Uncover and turn up the heat to high
add the wine and bring to a simmer
add the chicken broth and water and bring to a boil, cover partially
simmer until lentils are tender but still hold their shape (30-ish minutes)
remove the bay leaf (I always forget this part!)
Turn off heat.
Puree 3 cups (or half) of the soup in a blender until smooth and return to the pot (this thickens up the soup)
Stir in balsamic vinegar and throw in spinach.
Heat for about 3-5 more minutes.
voila.
3 slices bacon or pancetta
1 onion
2 carrots (peeled and chopped)
3 cloves of garlic (chopped or through a press)
1 can (14.5 oz) diced tomatoes, drained
1 bay leaf
1 c of lentils, rinsed
1 tsp salt
1/2 c white wine
4 1/2 c chicken broth (or just use a box of broth)
1 1/2 c water
1 1/2 tsp balsamic vinegar
1/2 bag of frozen organic spinach
Fry the bacon in a large stockpot or dutch oven - for about 3 minutes (until crispy)
add carrots and onions and stir occasionally until veggies begin to soften - about 2 minutes
add garlic and cook for about 30 seconds
add bay leaf
stir in lentils, salt and pepper to taste
cover and reduce heat to medium - low and cook until veggies soften and lentils are dark (about 8-10 minutes)
Uncover and turn up the heat to high
add the wine and bring to a simmer
add the chicken broth and water and bring to a boil, cover partially
simmer until lentils are tender but still hold their shape (30-ish minutes)
remove the bay leaf (I always forget this part!)
Turn off heat.
Puree 3 cups (or half) of the soup in a blender until smooth and return to the pot (this thickens up the soup)
Stir in balsamic vinegar and throw in spinach.
Heat for about 3-5 more minutes.
voila.
What to keep in your freezer...
I wanted to make a list of foods that I keep in my freezer that help me make quick and easy meals for the family.
Sausages (turkey or pork - have your butcher wrap them in sets of 2, so you can just pull out what you need)
1-2 lbs Ground Turkey or Beef
Chopped Organic Spinach - I add this to everything (pasta, soup, rice) so that Ethan can get enough greens when he is feeling picky.
Frozen Organic Veggies
Frozen Organic Tamales
Meatballs - make these ahead and store them in your freezer in ziplocks - i put about 6-8 in a ziplock and just pull them out to add to pasta or soup.
Chicken Cutlets - ideally, you could make a big batch of these and store them like the meatballs.
Frozen Fruit - toward the end of berry season, I like to stock my freezer with berries so I have them throughout the summer and fall. These are great for oatmeal or smoothies.
Leftovers (of course!)
Sausages (turkey or pork - have your butcher wrap them in sets of 2, so you can just pull out what you need)
1-2 lbs Ground Turkey or Beef
Chopped Organic Spinach - I add this to everything (pasta, soup, rice) so that Ethan can get enough greens when he is feeling picky.
Frozen Organic Veggies
Frozen Organic Tamales
Meatballs - make these ahead and store them in your freezer in ziplocks - i put about 6-8 in a ziplock and just pull them out to add to pasta or soup.
Chicken Cutlets - ideally, you could make a big batch of these and store them like the meatballs.
Frozen Fruit - toward the end of berry season, I like to stock my freezer with berries so I have them throughout the summer and fall. These are great for oatmeal or smoothies.
Leftovers (of course!)
Kale Salad
I had this at a holiday party and got the recipe from my friend Liz. Make this and it will be good for a few days - I could eat it everyday!
2 bunch kale
1 teaspoon salt
1/4 cup red onion
1/3 cup raisins (or dried cranberries)
3/4 cup diced apple (about 1/2 apple)
1/3 cup sunflower seeds, toasted
1/4 cup olive oil
2 tablespoons unfiltered apple cider vinegar
1/3 cup gorgonzola cheese, crumbled
destem kale by pulling leaves away from the stems. wash leaves. spin or pat dry. stack leaves, roll up & cut into thin ribbons. put kale in large mixing bowl. add salt, and massage it into kale with your hands for about 2 minutes.
stir onion, currants, apple, and sunflower seeds into kale. dress with oil & vinegar. taste for salt and vinegar, add more if necessary. when at desired flavor toss in cheese. this salad will keep for several days & still be great!
2 bunch kale
1 teaspoon salt
1/4 cup red onion
1/3 cup raisins (or dried cranberries)
3/4 cup diced apple (about 1/2 apple)
1/3 cup sunflower seeds, toasted
1/4 cup olive oil
2 tablespoons unfiltered apple cider vinegar
1/3 cup gorgonzola cheese, crumbled
destem kale by pulling leaves away from the stems. wash leaves. spin or pat dry. stack leaves, roll up & cut into thin ribbons. put kale in large mixing bowl. add salt, and massage it into kale with your hands for about 2 minutes.
stir onion, currants, apple, and sunflower seeds into kale. dress with oil & vinegar. taste for salt and vinegar, add more if necessary. when at desired flavor toss in cheese. this salad will keep for several days & still be great!
Whole Wheat Scones
I love these because they are so good fresh out of the oven and they take about 25 minutes to make - from start to finish. Super healthy snacks for kids too - Ethan loves to help make them. I got this recipe from an Alice Waters cookbook.
2 c of Whole Wheat Pastry Flour (any flour will do - you can even substitute in 1/2 cup quinoa flower or 1/2 cup almond meal)
2 1/2 tsp baking powder
1/2 tsp salt
1/4 c of sugar (I like to use turbinado) plus 1 tbs for dusting.
1 1/3 c cream
2 tsp melted butter
Preheat oven to 400
Mix together flour, baking powder, salt and sugar.
Stir in cream
Mix until dough starts to get sticky. Put the dough on some parchment or wax paper and mold it into a thick log. About 9 inches long or so.
Brush melted butter on the log and drizzle with sugar.
Slice into triangles and throw them in the oven for 17 minutes.
2 c of Whole Wheat Pastry Flour (any flour will do - you can even substitute in 1/2 cup quinoa flower or 1/2 cup almond meal)
2 1/2 tsp baking powder
1/2 tsp salt
1/4 c of sugar (I like to use turbinado) plus 1 tbs for dusting.
1 1/3 c cream
2 tsp melted butter
Preheat oven to 400
Mix together flour, baking powder, salt and sugar.
Stir in cream
Mix until dough starts to get sticky. Put the dough on some parchment or wax paper and mold it into a thick log. About 9 inches long or so.
Brush melted butter on the log and drizzle with sugar.
Slice into triangles and throw them in the oven for 17 minutes.
May 31, 2011
Easy Meatballs
My mother in law makes these and they are fabulous. Super easy too. These take hardly any time at all. I make a big batch so that I can freeze them. I put them in little ziplock bags - about 6-8 in a bag - so that I can quickly add them to pasta or soup. Kids love them and they are delich!
1-2 lbs Beef or Turkey
Oatmeal
Breadcrumbs
Grated cheese
Dry Mustard
Oregano
Egg
Ground Almonds (from Trader Joes) (these are not necessary, but add some extra protein)
I put 1 to 2 pounds of ground beef or turkey or a combination in a bowl. Then I add one or all of the following: oatmeal, breadcrumbs, parmesan or grated cheese.
Then I add, salt, pepper, dry mustard and oregano (if I want it to have an Italian flavor) and an egg. I mix it up well and add more eggs if it appears dry.
I then make one very small meatball and microwave it for a 10 seconds or so, so I can taste the meatball. After tasting the meatball adjust the seasonings.
I then make the meatballs and bake them on a broiler pan in the a 375 oven for about 20 minutes. Turning them once while they are cooking. You may have to adjust the time if you make really big or small meatballs.
I use a broiler pan or a cooling rack over a baking pan so the fat can drop to the bottom pan while they cook.
If you are going to freeze them, I would put them in a single layer on a wax paper lined pan for about 15 minutes. Then I move them to plastic pages or containers. By freezing them first they should not stick to each other.
You can add these to pasta for a last minute meal or even just snack on them. :)
Honey Almond Granola Bars
I found these at EatingWell.com (although I have made a few tweeks). I don't really measure this anymore - I just kinda dump in what I have - usually nuts, seeds, etc. They are really easy to make and great for kids (and parent's on the go)! I can eat tons of these!
1 cup old-fashioned rolled oats
1/4 cup slivered almonds
1/4 cup sunflower seeds
1 tablespoon flaxseeds, preferably golden
1 tablespoon sesame seeds
1 cup unsweetened whole-grain puffed cereal like Kashi
1/3 cup dried cranberry's
1/3 cup chopped dried apricots
1/3 cup chopped raisins
1/4 cup creamy almond butter
1/4 cup chocolate chips
1/4 cup honey
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Preheat oven to 350°F. Coat an 8-inch-square pan with cooking spray.
Spread oats, almonds, sunflower seeds, flaxseeds and sesame seeds on a large, rimmed baking sheet. Bake until the oats are lightly toasted and the nuts are fragrant, shaking the pan halfway through, about 10 minutes. Transfer to a large bowl. Add cereal, cranberry's, apricots, chocolate chips and raisins; toss to combine.
Combine almond butter, honey, vanilla and salt in a small saucepan. Heat over medium-low, stirring frequently, until the mixture bubbles lightly, 2 to 5 minutes.
Immediately pour the almond butter mixture over the dry ingredients and mix with a spoon or spatula until no dry spots remain. Transfer to the prepared pan. Use a spatula to press the mixture down to make it flat. Put in the fridge for about 2 hours. Cut into bars.
1 cup old-fashioned rolled oats
1/4 cup slivered almonds
1/4 cup sunflower seeds
1 tablespoon flaxseeds, preferably golden
1 tablespoon sesame seeds
1 cup unsweetened whole-grain puffed cereal like Kashi
1/3 cup dried cranberry's
1/3 cup chopped dried apricots
1/3 cup chopped raisins
1/4 cup creamy almond butter
1/4 cup chocolate chips
1/4 cup honey
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Preheat oven to 350°F. Coat an 8-inch-square pan with cooking spray.
Spread oats, almonds, sunflower seeds, flaxseeds and sesame seeds on a large, rimmed baking sheet. Bake until the oats are lightly toasted and the nuts are fragrant, shaking the pan halfway through, about 10 minutes. Transfer to a large bowl. Add cereal, cranberry's, apricots, chocolate chips and raisins; toss to combine.
Combine almond butter, honey, vanilla and salt in a small saucepan. Heat over medium-low, stirring frequently, until the mixture bubbles lightly, 2 to 5 minutes.
Immediately pour the almond butter mixture over the dry ingredients and mix with a spoon or spatula until no dry spots remain. Transfer to the prepared pan. Use a spatula to press the mixture down to make it flat. Put in the fridge for about 2 hours. Cut into bars.
Ann's Roast Chicken
I started doing this after I spent 6 weeks in Paris. Its a great way to have a healthy, low maintenance dinner PLUS you can get soup out of the carcass the next day. I use my toaster oven to make the chicken because it uses less energy and doesn't make my house so hot! I got this recipe from my Mother In Law. I get a chicken with the guts and head removed - just a clean chicken. You can get these from Whole Foods for about $3.50 a pound.
1 Whole organic chicken.
2 TSP Each - dry mustard, celery salt, paprika, garlic salt
1 orange or lemon
Preheat the oven for 375.
I don't clean the chicken - any kind of bacteria on a chicken will die in the oven. Plus, the more you touch the chicken and then the sink, counters, etc - the more chance you are spreading nasty chicken things all over your kitchen. So there. Just take it out of the package.
Mix all of the spices together and spread them on the top of the chicken breast side down first - then flip the chicken to cover the other side.
Slice the lemon in half and stick it in the tush of the bird.
Throw the chicken in the oven. Because I am using a toaster oven, it cooks faster.
Let the bird cook for about 25-30 minutes with the breast facing up, then flip the bird for the remaining amount of time.
For a 3-4 pound bird - it will take about 1 hour and 15 minutes. You know its done when you stick a knife deep into the breast and the juices run clear, the legs move and the skin on the leg has started to separate from the leg.
Good to serve with a light salad, steamed veggies and rice.
1 Whole organic chicken.
2 TSP Each - dry mustard, celery salt, paprika, garlic salt
1 orange or lemon
Preheat the oven for 375.
I don't clean the chicken - any kind of bacteria on a chicken will die in the oven. Plus, the more you touch the chicken and then the sink, counters, etc - the more chance you are spreading nasty chicken things all over your kitchen. So there. Just take it out of the package.
Mix all of the spices together and spread them on the top of the chicken breast side down first - then flip the chicken to cover the other side.
Slice the lemon in half and stick it in the tush of the bird.
Throw the chicken in the oven. Because I am using a toaster oven, it cooks faster.
Let the bird cook for about 25-30 minutes with the breast facing up, then flip the bird for the remaining amount of time.
For a 3-4 pound bird - it will take about 1 hour and 15 minutes. You know its done when you stick a knife deep into the breast and the juices run clear, the legs move and the skin on the leg has started to separate from the leg.
Good to serve with a light salad, steamed veggies and rice.
Thai Noodle Soup
I am now obsessed with what I can do with a chicken carcass. On nights when I roast a chicken, i throw the carcass (skin and bones) in the pot to get the broth going the night before I eat it. Then all I have to do is heat it up the next day.
1 Chicken Carcass
1 Onion
3 Whole Cloves
1 cinnamon stick
3-4 garlic cloves
1/4-1/2 cup of Soy Sauce (until the water is a light brown color)
1 box Thai rice noodles
Scallions
VEGGIES – I like broccoli and carrots.
Peanuts
Extra firm tofu or chicken
Night before
Fill a stock pot with water
Add garlic, cinnamon, onion, cloves
Wait for it to boil and then add chicken carcass (with white meat you want to use)
Cook for 1-2 hours. If you want it more condensed, remove the lid and let some of the water boil off.
Turn off heat
Strain the soup and put the stock back in the pot. I just let it sit on the stove-top all night.
(I do this the night before, just because when I get home from work the next day, I need to get dinner ready quick)
Day of
Heat up the stock
Once stock is boiling, throw in the veggies for 3 minutes then turn off heat.
Cook the thai noodles (takes about 3 minutes)
Put noodles bowls
Add broth and veggies on top
If you want to add tofu – cut up and sautee tofu in evoo and soy sauce for about 10 minutes until its brown. Add it to the soup for some extra protein. Ethan loves this!
1 Chicken Carcass
1 Onion
3 Whole Cloves
1 cinnamon stick
3-4 garlic cloves
1/4-1/2 cup of Soy Sauce (until the water is a light brown color)
1 box Thai rice noodles
Scallions
VEGGIES – I like broccoli and carrots.
Peanuts
Extra firm tofu or chicken
Night before
Fill a stock pot with water
Add garlic, cinnamon, onion, cloves
Wait for it to boil and then add chicken carcass (with white meat you want to use)
Cook for 1-2 hours. If you want it more condensed, remove the lid and let some of the water boil off.
Turn off heat
Strain the soup and put the stock back in the pot. I just let it sit on the stove-top all night.
(I do this the night before, just because when I get home from work the next day, I need to get dinner ready quick)
Day of
Heat up the stock
Once stock is boiling, throw in the veggies for 3 minutes then turn off heat.
Cook the thai noodles (takes about 3 minutes)
Put noodles bowls
Add broth and veggies on top
If you want to add tofu – cut up and sautee tofu in evoo and soy sauce for about 10 minutes until its brown. Add it to the soup for some extra protein. Ethan loves this!
Well Hello There...
Food. I think about it all the time. When I am not eating it, I am thinking about when the next time I can. What will it be? What mood or need will it satisfy? I also need to cook meals and snacks that my kids will eat. I have a 3 year old who, thankfully isn't picky - but I still want to make sure he is getting enough protein and veggies everyday.
In order to remember everything I try and tricks I learn, I will document them here. So adjust your belt and lets eat.
In order to remember everything I try and tricks I learn, I will document them here. So adjust your belt and lets eat.
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