October 3, 2017

Emily's Spring Vegetable Soup

Creamy, yet still light and delicious!

1/4 c butter
1 pound leeks, chopped and washed
1 onion, chopped
2 quarts water
3 large potatoes, peeled and chopped
2 large carrots, peeled and chopped
1 bunch fresh asparagus, trimmed and cut into 1-inch pieces
1/3 cup uncooked long-grain rice
4 t salt
1/2 pound fresh spinach, rinsed and coarsely chopped
1 c heavy cream

Melt the butter in a large pot over medium heat.  Stir in the leeks and onion.  Cook until tender.  Pour water into the pot.  Add potatoes, carrots, asparagus and rice.  Season with salt.  Bring to boil.  Reduce heat and simmer for 30 minutes, until the vegetables are tender.  Stir in the spinach and heavy cream.  Continue cooking 5 minutes before serving.

September 17, 2017

One Pot Thai Chicken Noodle

One Pot Thai Chicken Noodle Soup
By: Heidi Maxfield
(my own version of my favorite from the old Big City Soup in Salt Lake City!)

2 tablespoons avocado oil
1 onion, chopped
2 medium carrots, sliced
2-4 tablespoons red curry paste
1 tablespoon freshly grated ginger
4 garlic cloves, minced
5 cups low sodium chicken broth
1 14 oz. can quality coconut milk
1 14 oz. can coconut cream
1 can petite diced tomatoes, drained
2 tablespoons low sodium soy sauce
2 tablespoons fish sauce
2 tablespoons brown sugar
5-6 kaffir lime leaves
1 tablespoon dried basil
1 1/2 teaspoons salt
1/2 teaspoon pepper
8 oz. dried cremini mushrooms, broken up
1 red bell pepper, chopped
1 cup chopped bite size cauliflower florets
4 oz. uncooked thin rice sticks, broken into pieces (while dry, I use kitchen shears)
1 pound boneless skinless chicken breasts sliced through the equator to create thin fillets
1/4 cup chopped cilantro
2-3 tablespoons fresh lime juice
1 1/2 teaspoons sriracha or more to taste
Garnish
crushed peanuts
chopped cilantro
lime juice





INSTRUCTIONS

1. Heat 1 tablespoon oil in a large Dutch oven/soup pot over medium-high heat. Add chicken and brown on both sides, approximately 2 minutes, but don’t cook through. Remove to a plate. 

2. Add one tablespoon olive oil to now empty pot and heat over medium high heat. Add onions and carrots and saute 3 minutes. 

3. Add curry paste, ginger, garlic and sauté for 2 minutes. 

4. Add chicken BACK TO POT followed by chicken broth, coconut milk, drained tomatoes, soy sauce, fish sauce, kaffir lime leaves, brown sugar, basil, dried mushrooms and salt and pepper. Bring to a boil then reduce heat to medium-low and gently simmer for 15 minutes or until chicken is tender enough to easily shred.

5. Remove chicken and let rest until cool enough to shred or chop. Meanwhile, add bell peppers, cauliflower and rice noodles to pot. Simmer approximately 5 minutes OR just until your noodles are short of al dente. Stir in chicken, cilantro, lime juice and sriracha. 


6. Discard kaffir lime leaves. Taste and add additional sriracha for spicier or lime juice for tangier. If you would like a less “chunky” soup, stir in additional broth or coconut milk. Garnish individual servings with crushed peanuts and/or cilantro and freshly squeezed lime juice to taste.

January 20, 2015

Thai Crunch Salad with Teriyaki Tofu

1/2 head Green Cabbage
1/2 head Romaine or Green Lettuce
2 large carrots, julienned
3 Green Onions, thinly sliced (both white & green parts)
1/2 English Cucumber, julienned
3 TBS. cilantro, chopped (or just small handful)
1 c. cooked edamame (shelled)
1/2 c. chopped almonds
Teriyaki Marinated Tofu (optional)
Almond Ginger Dressing
crispy wonton strips

Assemble Vegetables, Cilantro and Edamame in bowl.  Add almonds.  Toss to mix.
Top with warm tofu.  Pour dressing to taste, add wonton strips and serve.

Inspiration Source: Peas and Thank You by Sarah Matheny
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.
-Voltaire

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