I'll start out by saying that this is definitely not my recipe, here is the original which I've made 3 times and loved http://domesticfits.com/2012/10/22/pad-thai-soup/.
Tonight I made a few adjustments in the search for more veggies since tomorrow night we are going out for Korean BBQ and we all know that's a delicious meat feast. I could have left out the chicken entirely from this recipe and been just fine but I'm working on using what's in my fridge and not letting anything go bad, it's my new years resolution if I were to actually have one.
So here's my version:
Ingredients
3 tbs oil
2 cloves garlic, minced
1 cubed chicken breast
one small head of broccoli, chopped
about 4 large kale leaves, finely chopped
pinch of salt
4 cups vegetable broth
4 oz rice noodles (also called pad thai noodles)
3 tbs soy sauce
1/4 tsp sriracha
1 tbs fish sauce (For vegan, use adaptation listed in above post)
1/4 cup roasted peanuts, crushed
1/4 cup green onions
1 tsp crushed red peppers
Instructions
In a large pot or dutch oven, heat the oil. Add the garlic and stir. Add the chicken, cook about 3 minutes. Add the kale and broccoli and a pinch of salt and cook for a few more minutes.
Add the soy, sriracha and fish sauce, stir to combine and coat everything with delicious flavor. Add the broth, peanuts and noodles and cook until noodles have softened, about 5 minutes. I turned the heat up a little to bring the pot to a boil which I believe helped the starch in the noodles come out and thicken the broth. Serve topped with peanuts, green onions and red chili flakes.
If you need a picture, honestly just look at the one on the other website, because it's way nicer than the photo that I forgot to take tonight. I loved this soup the first time I made it (following the original recipe of course) and I must say, I was blown away with my revised version and it felt more healthy than the original, which is always a bonus in January.
Wednesday, January 8, 2014
Sunday, October 13, 2013
Sweet Potato Soup
I would not consider myself a person who likes soup, I don't seek it out and I've never found myself uttering the words "oh yeah, I love soup" but it's fall now and even in sunny LA the air has become brisk, wood smoke burns somewhere within smelling distance and eating something warm and comforting sounds like a good idea. Also we go this new Ninja slow cooker. I've been raving to my family about it, how amazing it is, all the great accessories it came with, everything a good wifey could every want in a kitchen appliance. It also came with a cookbook from which we've been basing our meals just to try it out and get some new recipes in the mix. Last night I made Celery and Sweet Potato Soup with Barley and it was so amazing I even ate soup for lunch today and along with never expressing my joy for soup I never express my joy for leftovers. I honestly don't even know what possessed me to try this recipe, but I'm glad I did, it's amazing.
What you need:
1 tbsp olive oil
4 celery stalks, roughly chopped
1/2 of a white onion, finely chopped
3 cloves garlic, minced
2 sweet potatoes, peeled and diced
1 tsp dried oregano
1/2 tsp dried basil
1/4 tsp black pepper
1 (14.5 ounce) can diced tomatoes, undrained
6 cups vegetable stock
1/2 cup pearl barley, uncooked (I used hulled barley because that's what they had at my farmers market and it was just as delicious as I would imagine pearl barley to be, and more nutritious)
How you do it:
My slow cooker has the ability to saute right in the pot (seriously, do yourself a favor and buy a Ninja) but you can do this first part on the stove then add it to the pot. So heat the olive oil on high in a pan then add in the celery and onion and cook for about 10 minutes until tender, then add in the garlic and cook for about 2 minutes, stirring often. Now throw this into the slow cooker along with the rest of the ingredients and cook on high for 4 to 5 hours until everything is fork tender. DONE! Was that the easiest thing ever?
It will look chunky and not very brothy but once in your mouth the soup will taste creamy because the sweet potatoes are soft. I slathered some salted butter on good bread to enjoy with my soup but it's quite hearty and satisfying on it's own.
Sunday, February 3, 2013
REALLY GOOD Veggie Tacos
I LOVE taco night. I don't, however, always love meat. So when I convinced Jesse that we should make veggie tacos for dinner and he actually agreed, well I had won the day for sure. These were so good we both agreed they might even be better than the original beef tacos, which is a huge accomplishment, and you can't go wrong with more vegetables.
Chop up as much of the following as you want (I like everything to be just bigger than a corn kernel):
zucchini
yellow squash
red bell pepper
shallot (I'm really into shallots these days, dice this up much smaller than the rest)
jalapeno (this should also be very small)
Put these into a saute pan with a small can of yellow corn and saute them all together for a while, you know, until they're about half way cooked. Add in a package of taco seasoning with 3/4 cup water and turn the heat to simmer. Cook until it all looks done and has a nice saucy consistency. This is your "meat".
Meanwhile put some taco shells into the oven to heat up.
Chop up a tomato, lettuce and cucumber, open a can of sliced olives, shred your cheese (cheddar and mozzarella for us).
Refried beans are optional, they can go in your tacos, on the side, or as I like them, in between a soft shell and a hard shell for a double decker taco! Here's how to dress up that can of vegetarian refried beans: put the beans in a saucepan with about a tablespoon of each: green salsa, sour cream and shredded cheese. Mix it all up and heat until bubbly. Way more delicious than a regular can of refried beans.
To assemble the perfect double decker taco: spread a bit of beans onto a warm flour tortilla (the really small taco sized ones), add just a little bit of shredded cheese then wrap this contraption around a hard shell. Add in your veggie filling, top with the tomato, cucumber, olives, little more cheese, sour cream, green salsa and top with lettuce.
Of course you can make regular tacos, either hard or soft shell, but I just really like the combo, it's a delicious treat.
Chop up as much of the following as you want (I like everything to be just bigger than a corn kernel):
zucchini
yellow squash
red bell pepper
shallot (I'm really into shallots these days, dice this up much smaller than the rest)
jalapeno (this should also be very small)
Put these into a saute pan with a small can of yellow corn and saute them all together for a while, you know, until they're about half way cooked. Add in a package of taco seasoning with 3/4 cup water and turn the heat to simmer. Cook until it all looks done and has a nice saucy consistency. This is your "meat".
Meanwhile put some taco shells into the oven to heat up.
Chop up a tomato, lettuce and cucumber, open a can of sliced olives, shred your cheese (cheddar and mozzarella for us).
Refried beans are optional, they can go in your tacos, on the side, or as I like them, in between a soft shell and a hard shell for a double decker taco! Here's how to dress up that can of vegetarian refried beans: put the beans in a saucepan with about a tablespoon of each: green salsa, sour cream and shredded cheese. Mix it all up and heat until bubbly. Way more delicious than a regular can of refried beans.
To assemble the perfect double decker taco: spread a bit of beans onto a warm flour tortilla (the really small taco sized ones), add just a little bit of shredded cheese then wrap this contraption around a hard shell. Add in your veggie filling, top with the tomato, cucumber, olives, little more cheese, sour cream, green salsa and top with lettuce.
Of course you can make regular tacos, either hard or soft shell, but I just really like the combo, it's a delicious treat.
Saturday, March 24, 2012
Shrimp Tacos with Apple Salsa and Queso Fresco
It's almost that time of year when you can break out the BBQ and start grilling every meal, because most foods are better when grilled. Luckily for me I live in sunny L.A. and can grill pretty much year round. Insert dinner: Grilled Shrimp Tacos with Apple Salsa and Queso Fresco. Grilly deliciousness.
Clean take the tail shell off of about a pound of peeled and deveined shrimp. Put them into a ziplock bag with 1 Tbsp of olive oil, the juice of one lime, and about 1/4 tsp each of paprika, cumin, and red pepper flakes. Squish around until all of the shrimp is covered and let stand for about 15 minutes.
Heat the grill to about 350 or so.
Into a large bowl combine the following, all chopped into salsa sized chunks: apple, red onion, jalapeno, red bell pepper, green onions and the juice of half a lime, half a lemon, and a pinch of salt. Mix well and let sit in the fridge until everything else is done.
When the grill is ready, place each little shrimp directly from the bag to the grill, making sure they don't fall through. Cook for a couple minutes on each side until pink and opaque. Remove the shrimp from the grill and replace with soft, fresh corn tortillas (I like La Tortilla Factory). Grill on each side until heated through.
Assemble! Tortilla, shrimp, salsa, crumbled queso fresco. Eat!
I served mine with marinaded cucumbers and carrots. I love these because they are potent and the vinegar kinda burns your mouth, it's a real treat...Jesse does not agree.
Thinly slice cucumbers, shave carrots, thinly slice some red onion. Toss these in a bowl with some rice vinegar, red pepper flakes and a pinch of salt. Mix well and let sit for as long as possible.
Heat the grill to about 350 or so.
Into a large bowl combine the following, all chopped into salsa sized chunks: apple, red onion, jalapeno, red bell pepper, green onions and the juice of half a lime, half a lemon, and a pinch of salt. Mix well and let sit in the fridge until everything else is done.
When the grill is ready, place each little shrimp directly from the bag to the grill, making sure they don't fall through. Cook for a couple minutes on each side until pink and opaque. Remove the shrimp from the grill and replace with soft, fresh corn tortillas (I like La Tortilla Factory). Grill on each side until heated through.
Assemble! Tortilla, shrimp, salsa, crumbled queso fresco. Eat!
I served mine with marinaded cucumbers and carrots. I love these because they are potent and the vinegar kinda burns your mouth, it's a real treat...Jesse does not agree.
Thinly slice cucumbers, shave carrots, thinly slice some red onion. Toss these in a bowl with some rice vinegar, red pepper flakes and a pinch of salt. Mix well and let sit for as long as possible.
Tuesday, March 20, 2012
Veggie Pizza
Okay, you caught me, Jesse and I are on a diet. It's really more of an eating healthy trend than a diet...except that I can't eat cookies, which feels like torture, which feels like a diet. Anyway, our goal was to eat all of the things we love, like pizza, but healthier versions of them. Insert: Veggie Pizza on whole wheat crust (which was way better than I expected).
Ingredients:
Whole Wheat Pizza Dough (Whole Foods makes a great one)
Mozzarella Cheese
Goat Cheese
Pizza Sauce
Plum
Zucchini
Summer Squash
Broccoli
Red Bell Pepper
Jalapeno
Salt and Pepper
Heat oven to about 425. Spray a little cooking spray on a baking sheet and stretch out your dough. Add a little bit of pizza sauce in a thin layer on top of the dough. Add shredded mozzarella cheese, also just a thin layer on top of the sauce, remember, you're on a diet.
Chop the veggies into very small pieces, about the size of a corn kernel. If they are too large they will weigh down the pizza and when you pick it up it will flop down and everything will fall off...big pizza fail.
Add all of the veggies, sprinkling them evenly over the pizza, then drop the goat cheese in small clumps over the veggies. Sprinkle with salt and pepper and bake for about 15 minutes until the cheese is bubbly.
This pizza is awesome because the plum adds a bit of sweetness, the jalapeno adds a bit of spicy, and the goat cheese adds a lot of delicious. Jesse was skeptical, but I convinced him after the first bite.
Ingredients:
Whole Wheat Pizza Dough (Whole Foods makes a great one)
Mozzarella Cheese
Goat Cheese
Pizza Sauce
Plum
Zucchini
Summer Squash
Broccoli
Red Bell Pepper
Jalapeno
Salt and Pepper
Heat oven to about 425. Spray a little cooking spray on a baking sheet and stretch out your dough. Add a little bit of pizza sauce in a thin layer on top of the dough. Add shredded mozzarella cheese, also just a thin layer on top of the sauce, remember, you're on a diet.
Chop the veggies into very small pieces, about the size of a corn kernel. If they are too large they will weigh down the pizza and when you pick it up it will flop down and everything will fall off...big pizza fail.
Add all of the veggies, sprinkling them evenly over the pizza, then drop the goat cheese in small clumps over the veggies. Sprinkle with salt and pepper and bake for about 15 minutes until the cheese is bubbly.
This pizza is awesome because the plum adds a bit of sweetness, the jalapeno adds a bit of spicy, and the goat cheese adds a lot of delicious. Jesse was skeptical, but I convinced him after the first bite.
Healthy Vegetable Fried Rice
Healthy, you say? Why yes, it turns out that every so often I do make a healthy dinner that is blog worthy. Tonight was one of those nights. My vegetable fried rice is heathy, filling, and goes great with Pork Tenderloin.
Ingredients:
2 garlic cloves
3 scallions
1 Tbsp fresh grated ginger
Red Bell Pepper
Canned Corn Kernels
Frozen Shelled Edamame
Extra Firm Tofu
Carrots
Zucchini
Summer Squash
2 Lightly Beaten Eggs
Brown Rice
3 Tbsp Low Sodium Soy Sauce
Worcestershire Sauce
I like to chop everything up at once so it is ready to go. It is also best to chop all the veggies to about the same size, so I use the corn kernels as my guide. You can use however much of everything you'd like. You can gauge how much to use by how much rice you have, since you want to have a nice rice to veggie ratio.
Heat a little bit of vegetable oil in a wok over medium high heat. Add in the chopped garlic, scallions and ginger. Cook for a minute or so, making sure not to burn the garlic (it will get bitter).
Add just a little more oil and all of the veggies and tofu. Stir and cook until the veggie are tender but everything is still brightly colored and crisp.
Make a well in the center of the wok and add the eggs. When the eggs are cooked, stir everything together and add in the rice. Add in the soy sauce and a splash of worcestershire sauce. Stir together and cook until the rice is heated through.
I served this tonight with a side of Pork Tenderloin. I used my standard recipe:
Dump all of the following into a zip lock bag and let marinade in the fridge for 3 days.
Pork Tenderloin (half of one is perfect for 2 people)
Soy Sauce
Rice Vinegar
Orange Juice
Sriracha Sauce
Ginger
Garlic
Cook on a broiler pan for 25-30 minutes at 425. The temperature at the end should be no higher than 140....135 is best I think.
Ingredients:
2 garlic cloves
3 scallions
1 Tbsp fresh grated ginger
Red Bell Pepper
Canned Corn Kernels
Frozen Shelled Edamame
Extra Firm Tofu
Carrots
Zucchini
Summer Squash
2 Lightly Beaten Eggs
Brown Rice
3 Tbsp Low Sodium Soy Sauce
Worcestershire Sauce
I like to chop everything up at once so it is ready to go. It is also best to chop all the veggies to about the same size, so I use the corn kernels as my guide. You can use however much of everything you'd like. You can gauge how much to use by how much rice you have, since you want to have a nice rice to veggie ratio.
Heat a little bit of vegetable oil in a wok over medium high heat. Add in the chopped garlic, scallions and ginger. Cook for a minute or so, making sure not to burn the garlic (it will get bitter).
Add just a little more oil and all of the veggies and tofu. Stir and cook until the veggie are tender but everything is still brightly colored and crisp.
Make a well in the center of the wok and add the eggs. When the eggs are cooked, stir everything together and add in the rice. Add in the soy sauce and a splash of worcestershire sauce. Stir together and cook until the rice is heated through.
I served this tonight with a side of Pork Tenderloin. I used my standard recipe:
Dump all of the following into a zip lock bag and let marinade in the fridge for 3 days.
Pork Tenderloin (half of one is perfect for 2 people)
Soy Sauce
Rice Vinegar
Orange Juice
Sriracha Sauce
Ginger
Garlic
Cook on a broiler pan for 25-30 minutes at 425. The temperature at the end should be no higher than 140....135 is best I think.
Thursday, March 1, 2012
BBQ Pork Pizza
I have really got to start taking photos of my food more often.
Anyway, the other night I made one of my favorite pizzas, BBQ Pork Pizza. I used leftover pork from the Savory Pork Tacos, homemade pizza dough, and delicious veggies. It was so good Jesse and I ate the entire thing, and Ceasar salad!
Ingredients:
*Pizza dough (if you don't want to make your own, Whole Foods sells amazing pizza dough that you can buy fresh. I also hear that Trader Joe's has pizza dough, but I don't like anything Trader Joe's has to offer.)
*Shredded pork (see recipe in my Savory Pork Tacos post)
*Your favorite BBQ sauce
*Gruyere Cheese (shredded)
*Canned corn
*Red bell pepper (chopped into chunks about the size of the corn kernels)
*Jalapeno (finely chopped)
*Salt and Pepper
Preheat oven to 425.
Stretch out the pizza dough (never roll) and place on a baking sheet coated with Olive Oil Cooking Spray. Brush on some BBQ sauce to cover the bottom. Then top with the shredded pork (as much as you like), then I like to add a little more BBQ sauce in drops over the top of the pork. Not too much, just enough to add a little more sauciness. Then top with the corn, red bell pepper, jalapeno, shredded cheese and a pinch of salt and pepper.
Bake for about 15 minutes or until the cheese is melted and blistery on top.
Let sit for a minute before slicing and diving in. Enjoy with a salad for a well-rounded meal.
Anyway, the other night I made one of my favorite pizzas, BBQ Pork Pizza. I used leftover pork from the Savory Pork Tacos, homemade pizza dough, and delicious veggies. It was so good Jesse and I ate the entire thing, and Ceasar salad!
Ingredients:
*Pizza dough (if you don't want to make your own, Whole Foods sells amazing pizza dough that you can buy fresh. I also hear that Trader Joe's has pizza dough, but I don't like anything Trader Joe's has to offer.)
*Shredded pork (see recipe in my Savory Pork Tacos post)
*Your favorite BBQ sauce
*Gruyere Cheese (shredded)
*Canned corn
*Red bell pepper (chopped into chunks about the size of the corn kernels)
*Jalapeno (finely chopped)
*Salt and Pepper
Preheat oven to 425.
Stretch out the pizza dough (never roll) and place on a baking sheet coated with Olive Oil Cooking Spray. Brush on some BBQ sauce to cover the bottom. Then top with the shredded pork (as much as you like), then I like to add a little more BBQ sauce in drops over the top of the pork. Not too much, just enough to add a little more sauciness. Then top with the corn, red bell pepper, jalapeno, shredded cheese and a pinch of salt and pepper.
Bake for about 15 minutes or until the cheese is melted and blistery on top.
Let sit for a minute before slicing and diving in. Enjoy with a salad for a well-rounded meal.
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