I felt inspired to make a hot bowl of soup after watching Anthony Bourdain in Laos. The noodle soup he had for breakfast one day looked so great I just had to try making my own. So, here is my attempt to recreate what I saw on No Reservations keeping in mind soups I've had at Thai restaurants and using ingredients I had in the fridge and the cupboard.
Ingredients
Rice Noodles
5 cups water
1 tbsp vegetable oil
3 cloves of garlic, chopped
2 celery stalks, finely chopped
1 leek, finely chopped (only the white part)
7 chicken tender strips, cut into 1 inch squares
1 cup mushrooms, thinly sliced
1 tbsp salt
1 tsp pepper
red pepper flakes (topping)
red pepper paste (topping)
green onion (chopped)
2 cloves of fried garlic, finely chopped (topping)
Instructions
Heat the oil over medium heat and add the 3 cloves of garlic, celery, and leek. Cook until tender. Add chicken and cook for about 5-8 minutes or until cooked through. Add water, rice noodles. salt, and pepper and bring to a boil. Cook until noodles are al dente and then add the mushrooms and cook for another 2-3 minutes or until mushrooms are done. Pour into bowls and then add the amount of each topping you like for your soup. Mix everything around in the bowl and enjoy!
Thursday, July 17, 2008
Tuesday, July 15, 2008
Pan Roasted Snapper
I don't normally use butter, but the butter in this recipe gives the fish a nice color and flavor.
Ingredients
2 snapper filets
Regular salt
Black pepper
4 pinches of dry thyme
1 1/2 tbsp butter
1 tbsp peanut oil
Instructions
Salt and pepper the fish on both sides and set aside. Heat the peanut oil in the a pan for about 1 minute. Add the fish and cook for 3 minutes, turn over and cook for another 3 minutes. If your fish has skin on one side, then cook the skin side first for 5 instead of 3 minutes. Turn the fish over again and add a pinch of thyme to each filet. Add the butter and baste the fish for 2 minutes with the butter. Turn the fish over and add a pinch of thyme to each filet. Continue basting the fish for another 2 minutes.
Ingredients
2 snapper filets
Regular salt
Black pepper
4 pinches of dry thyme
1 1/2 tbsp butter
1 tbsp peanut oil
Instructions
Salt and pepper the fish on both sides and set aside. Heat the peanut oil in the a pan for about 1 minute. Add the fish and cook for 3 minutes, turn over and cook for another 3 minutes. If your fish has skin on one side, then cook the skin side first for 5 instead of 3 minutes. Turn the fish over again and add a pinch of thyme to each filet. Add the butter and baste the fish for 2 minutes with the butter. Turn the fish over and add a pinch of thyme to each filet. Continue basting the fish for another 2 minutes.
Sunday, July 13, 2008
Oatmeal Raisin Cookies
This recipe is the vegan version of the Vanishing Oatmeal Raisin Cookies recipe on the lid of Quaker Oats. Just substitute the egg replacer with 2 real eggs and the margarine for butter if you want the original version. Warning: this recipe makes 4 dozen cookies!
Ingredients
2 sticks margarine, softened
1 cup brown sugar
1/2 cup granulated sugar
1 tsp vanilla
1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 cups uncooked Quaker Oats
1 cup raisins
3 tsp Ener-G Egg Replacer mixed with 4 tbsp of warm water
Instructions
Preheat the oven to 350 degrees. Combine the flour, baking soda, cinnamon, and salt in a large bowl. Mix the egg replacer in a small bowl, add the vanilla, then add to the dry ingredients. Beat the margarine and sugars until creamy in the small bowl and then add to the rest of ingredients in the large bowl. Stir in the oats and raisins last and mix well. Place rounded tablespoons of the mix onto an ungreased cookie sheet and bake for 12 minutes. Let them cook and then watch them vanish!
Ingredients
2 sticks margarine, softened
1 cup brown sugar
1/2 cup granulated sugar
1 tsp vanilla
1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 cups uncooked Quaker Oats
1 cup raisins
3 tsp Ener-G Egg Replacer mixed with 4 tbsp of warm water
Instructions
Preheat the oven to 350 degrees. Combine the flour, baking soda, cinnamon, and salt in a large bowl. Mix the egg replacer in a small bowl, add the vanilla, then add to the dry ingredients. Beat the margarine and sugars until creamy in the small bowl and then add to the rest of ingredients in the large bowl. Stir in the oats and raisins last and mix well. Place rounded tablespoons of the mix onto an ungreased cookie sheet and bake for 12 minutes. Let them cook and then watch them vanish!
Wednesday, July 9, 2008
Lemon Thyme Zucchini
The original Tom Colicchio recipe calls for fresh lemon thyme, but I couldn't find any at the grocery store. So, I used dried thyme and lemon juice to make up for it. The result was very delicious zucchini. I threw the zucchini on top of some pasta and it was perfect.
Ingredients
6 small zucchini
1/2 cup extra virgin olive oil
juice of 1 lemon
zest of 1 lemon
1 tsp. thyme
salt & pepper
water
12 black pitted olives
Instructions
Slice the zucchini into thin rounds, put them in a bowl and sprinkle with salt & pepper. Heat 1/4 cup of the olive oil in a pan over medium heat and add the zucchini. Heat the zucchini for about 5 minutes, then add the lemon juice and thyme and heat and add some water so it covers the bottom of the pan every 2-3 minutes for a total of 8 minutes. Stir occasionally. Add the remaining olive oil, lemon zest, and olives and cook for another 2-3 minutes.
Ingredients
6 small zucchini
1/2 cup extra virgin olive oil
juice of 1 lemon
zest of 1 lemon
1 tsp. thyme
salt & pepper
water
12 black pitted olives
Instructions
Slice the zucchini into thin rounds, put them in a bowl and sprinkle with salt & pepper. Heat 1/4 cup of the olive oil in a pan over medium heat and add the zucchini. Heat the zucchini for about 5 minutes, then add the lemon juice and thyme and heat and add some water so it covers the bottom of the pan every 2-3 minutes for a total of 8 minutes. Stir occasionally. Add the remaining olive oil, lemon zest, and olives and cook for another 2-3 minutes.
Tuesday, July 1, 2008
Greens w/ parmesan & spice
The inspiration for this recipe comes from Giada De Laurentis. I made this dish for Thanksgiving last year and it was awesome. Just enough spice and cheese to keep things interesting.
Ingredients
3/4 lb. green beans
3/4 lb. wax beans
1 small box of pre-cut mushrooms
1 bunch of kale, stemmed
1/2 cup dry white wine
1/2 tsp. red pepper flakes
3 tbsp. grated parmesan
1/2 onion, diced
2 tsp. salt
1 tsp. black pepper
Juice of 1 lemon
Olive oil
Instructions
Heat some olive oil in a large pan over medium-high heat. Add the onions and heat for 4 minutes. Add the mushrooms, green beans, wax beans, salt, and pepper and cook for 4 minutes. Add the wine and continue cooking until the green and wax beans are almost tender, about 8 minutes. Add the red pepper flakes and the kale and continue cooking until the kale has wilted, about 4 to 5 minutes. Add the lemon juice and the Parmesan on top.
Ingredients
3/4 lb. green beans
3/4 lb. wax beans
1 small box of pre-cut mushrooms
1 bunch of kale, stemmed
1/2 cup dry white wine
1/2 tsp. red pepper flakes
3 tbsp. grated parmesan
1/2 onion, diced
2 tsp. salt
1 tsp. black pepper
Juice of 1 lemon
Olive oil
Instructions
Heat some olive oil in a large pan over medium-high heat. Add the onions and heat for 4 minutes. Add the mushrooms, green beans, wax beans, salt, and pepper and cook for 4 minutes. Add the wine and continue cooking until the green and wax beans are almost tender, about 8 minutes. Add the red pepper flakes and the kale and continue cooking until the kale has wilted, about 4 to 5 minutes. Add the lemon juice and the Parmesan on top.
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