I apologize for the lack of updates. For about a week now I have been a bit under the weather, but it really hit this weekend. So I am going to make this short and sweet before I pop some nyquil and have crazy dreams.
My perfect cure for sickness, chicken noodle soup. I made this very quickly and out of food that I had left over from other meals I’ve made. Most of it is left over ingredients from the Spicy beef and noodle soup.
This is what my bedside table has looked like for 3 days now.
I made a small batch so I will use those measurements and you can double them if need be. This was good for about 6 bowls of soup.
Chicken Rice noodle Soup
2 chicken breasts, cooked and shredded
4 cups of chicken broth
1 cup of water
1 shallot, diced
3 oz rice noodles
1/2 tbsp of cumin
1/2 tbsp rosemary
1 tsp of cayenne pepper (because who doesn’t love a little kick)
Boil the chicken in a pot of water until no longer pink in the middle.
While the chicken is cooking, bring the chicken stock and water to a boil. Add in the shallots and the carrots. When chicken is done and carrots are soft, add in the shredded chicken and your rice noodes. Stir for a few minutes. Then add in your cumin, rosemary, and cayenne pepper. Stir for another 10 minutes.
See! Quick and easy! Hopefully I will be better by Thanksgiving to enjoy turkey with everyone else!
All through college, and for the past year and a half, I had these old hand me down pots and pans that my parents had given to me when I moved out. Through college I rarely used them and it got to the point where they just became clutter.
Since I started cooking more then once a month (and not ramen noodles), I still had these hand me downs that weren’t helping my situation very much. To learn how to cook I wanted to have things that I wanted to actually use. Here is when my lovely boyfriend, Elliot, stepped in and got me an entire pot and pan set for my birthday! Honestly, who is better then him. It was so thoughtful, and has been one of my most used presents from anybody to this day. Since his parents also knew what he was getting me, they stuck with the theme and got me some amazing things too. One of them being a cookbook of all soups and simply named 100 Best Fresh Soups. And what better time of the year then fall to receive it!
Tonight I tried out a recipe that I had Elliot pick, and he chose a keeper! Definitely on the Top 10 list of best things I’ve made (YET). I made changes to the original recipe to make it gluten free and to kick up area’s and tastes that I like to kick up, such as garlic and ginger.
Spicy Beef & Noodle Soup
This soup was the perfect mix of hearty yet spicy and it really brought a handful of flavors to the table without having a lot of ingredients or without having to put a lot of time in to it. Ginger is definitely one of my favorite flavors. Whenever I get sushi the first this I go for is the pile of ginger on the side of the plate. The smell is amazing, and when you are cooking this soup, the smell will just fill the air.
4 cups of beef stock
1 1/2 pounds of beef tenderlion, cut into chunks
2 shallots, sliced thin
3 garlic cloves, crushed
1 1/2 inch of fresh ginger root, sliced thinly
2 tbsp Thai green curry paste
2 tbsp soy sauce
1 tbsp fish sauce
3 oz of rice noodles
Bring the 4 cups of beef stock to a boil in a large pot or dutch oven.
While that is boiling, cook your beef in a large skillet, or wok. When beef is done to your liking, drain the fat out and put the beef off to the the side on a plate with paper towels to soak up some of the excess fat.
In the same wok, put the ginger, shallots, and garlic in a stir for about 2-3 minutes until the garlic browns and you can smell the ginger. Add in the beef, and the green curry paste. Stir for another 5 minutes.
Take the beef mixture and pour it in to the boiling pot of beef stock. Add in the soy sauce and the fish sauce. Stir for 2 minutes. Then add in the rice noodles and stir for another 5 minutes.
Click to see a step by step in pictures