Thai Curry Noodle Soup

Growing up, my parents always cooked the standard meals.  We'd rotate between steak, chicken, and pork, with pasta and fish thrown in.  I think most of it is because I was the pickiest eater when I was little.  For a while, I went through this stage where I would only eat tan foods.  And then my parents had to put up with me being vegetarian for about 3 years.  Needless to say, I was (and still kind of am) a high maintenance eater.

When I did finally begin to branch out in college and start to eat more diverse foods, I forayed into the world of Asian cuisine.  It started with sushi, and then different types of noodle dishes (my favorite tan food), and now I'll eat bibimbap and curries.  I've attempted to recreate some of these dinners at home, but one of my most recent favorites was this Thai curry noodle soup.  It wasn't based off of something I had eaten in a restaurant, but more or less something that I saw on Pinterest.  This soup combines a lot of my new favorite flavors and can be adapted to fit many different types of pallets.

You need to start with a curry base, which you can buy in mild, medium, or hot.  Then you pick your veggies and protein (we went with red peppers, green onion, and tilapia).  Finally, you decide whether or not coconut milk is too sweet for you (we left it out) and pick out your favorite type of noodle.  Allow to simmer and reduce for about 15 minutes and you have an easy out-of-the-box weeknight dinner.  Even though it is a soup, the meat, vegetables, and noodles make it very filling.  This soup was really enjoyable and made enough for 4 plus some leftovers!

Thai Curry Noodle Soup

Serves: 4

Prep Time: 10 min

Cook time: 20 min

Ingredients

-     2 tbsp vegetable, peanut, or olive oil

-     2 - 3 fillets tilapia

-     ½ tsp sesame oil (optional)

-     1 ½ c Yellow Curry Simmer Sauce (mild)

-     1 ½ c water or coconut milk

-     1 red pepper, sliced

-     2 green onions, chopped

-     1 head broccoli, diced

-     6 – 8 basil leaves

-     1 (3/4 lb) package Lo Mein noodles

Directions

Heat a medium-sized frying pan over medium-low heat and add the oil.  When hot, add the tilapia and fry until both sides are just golden brown.  Set aside.

In a medium saucepan, combine the sesame oil, curry simmer sauce, and water or coconut milk and bring to a low boil.  Add the vegetables and let simmer for about 10 minutes, stirring occasionally.  Then, add the Lo Mein noodles, stirring constantly so they break apart.  Add in the tilapia and allow to simmer for about 5 more minutes.  Serve immediately.

Adapted from: Zen Family Habits

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Posted by Ali B at 11:58 AM

Chicken and Gnocchi Soup

I'm a little bit of an Italian restaurant snob.  Whenever we're choosing a place to go out to dinner, I usually steer away from Italian restaurants because, "I can boil pasta at home."  Now, I know that is incredibly naive and stubborn of me, but if I'm going to spend money on going out to eat, I want to get something like Korean BBQ or all you can eat sushi.  I do have to say that I once had a lovely meal at an Italian restaurant in the city, and if I do happen to come across an Italian restaurant that boasts homemade pasta I will choose to go there.  Most of the time, I'll spend my money elsewhere.

Unless, the Italian restaurant is Olive Garden  (I know, it's not a real Italian restaurant.  Bear with me here...).

My mom and I like to have "Mommy and me lunches" at Olive Garden.  Unlimited soup, salad, and breadsticks?  There's nothing better in my book.  During the week I had off from school I was hoping to find an open Olive Garden so my mom and I could get our favorite lunch, until I came across this recipe on (where else) Pinterest.  Why go out when I can make something almost as delicious at home?

The soup is really easy to make and comes together relatively quickly.  You just need to remember to stir it often so you don't get that nasty skin on the top, and keep the heat on medium-low so that you do not scald the 1/2 and 1/2.  Yes, this soup is made with a quart of 1/2 and 1/2.  Be sure to share it with family members and friends so you don't end up eating that quart on your own.  Balance it with a salad made with this dressing and some bread for the whole Olive Garden experience, without having to leave the comfort of your home.

Chicken and Gnocchi Soup

Serves 6

Prep time: 5 min

Cook time: 20 min

Ingredients

-     4 tbsp butter

-     4 tbsp olive oil

-     ½ onion, diced

-     2 – 3 cloves garlic, minced

-     ¼ c flour

-     1 qt half and half

-     1 (18 oz) package gnocchi

-     1 c cooked chicken breast, cubed

-     1 2/3 c chicken broth

-     1 c fresh spinach, coarsely chopped

-     ½ tsp dried thyme

-     Salt and pepper, to taste

Directions

Heat the butter and olive oil in a medium sized pot over medium heat.  When the butter is melted, add the onion and cook until translucent, about 5 minutes.  Add the garlic and cook for an additional 2 minutes.  Add the flour and combine completely to form a roux.  Then, add the half and half and bring the pot down to medium – low heat, stirring constantly

Cook the gnocchi according to the directions on the package.  Drain and set aside.

Once the soup begins to thicken (after about 10 minutes), add the chicken, chicken broth, spinach, seasonings, and cooked gnocchi.  Simmer for an additional 10 minutes, stirring often.  Serve immediately.

When reheating this soup for another day (because this recipe makes a lot of soup), you might want to thin it with some more chicken broth.  The soup will thicken overnight.

Adapted from: Pass the Sushi

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Posted by Ali B at 4:52 PM

Broccoli and Bacon Mac and Cheese

I've been wanting to make my own mac and cheese for a while.  Once, I tried to make mac and cheese before running off to a work function and just combined shredded cheese with my warm pasta.  That resulted in clumps of cheese, which is not as pleasant to eat as one might think.  I decided to use a real recipe to make my mac and cheese.

When making the sauce, you need to play with it a little bit.  If the sauce starts to get hard to stir, add a little pasta water.  Also, be sure to use freshly shredded cheese.  The pre-shredded cheese you buy at the store is coated and doesn't melt as well as freshly shredded cheese.

I like the combination of flavors in this dish.  To be honest, cheese on top of anything is fine in my book.  I'll definitely be using this sauce as a base to experiment with different cheese and mix in combinations.  Any suggestions?

Broccoli and Bacon Mac and Cheese

Serves 2

Prep time: 5 min

 Cook time: 15 min

Ingredients

-     1 c penne pasta

-     2 slices of bacon, diced

-     ½ c broccoli, diced

-     ¼ c plain yogurt or light sour cream

-     ½ c shredded cheddar cheese

-     Dash of salt and pepper

Directions

In a medium pot, boil the water for the pasta and cook according to directions on the back of the box.  Reserve about ½ c of pasta water before draining.

While the pasta is cooking, fry the bacon in a skillet over medium heat and remove once the pieces are crispy.  Allow to drain on a plate lined with a paper towel.

In a small pot, boil the water for the broccoli and cook for about 3 to 4 minutes, or until tender.  Drain and set aside.

Drain the pasta and pour the pasta into a large bowl.  Add ¼ c of pasta water, the sour cream or yogurt, and about half of the shredded cheese.  Stir continuously until the cheese has melted.  Add the rest of the cheese a handful at a time and stir continuously to prevent clumping.  If the cheese sauce is too thick, add more of the reserved pasta water. 

Stir in the broccoli and bacon and season with salt and pepper.  Serve immediately.

Note: This recipe is best eaten the day it’s served.

Adapted from: Confections of a Foodie Bride

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Posted by Ali B at 6:11 PM

Bacon, Egg, and Avocado Sandwich

When I was in school, I would come home, make myself a quick snack of Pop Tarts or sugar cookies with strawberry milk, and plop in front of the television for about an hour or 2 before forcing myself to do my homework.  I loved those shows that came on after school - Sabrina the Teenage Witch, Reba, and all of those other shows on WB11 before it became the CW (gross).  Now my after school shows consist of shows on the Food Network, mainly an entire hour of Paula Deen.

We all know of my obsession with Paula Deen.  I love the woman, I love her cooking, and I love her cheesy show.  I know there's a lot of controversy surrounding her food but you need to take her recipes with a grain of salt (and about half as much butter).  Whenever I make one of her recipes I always cut out unnecessary butter, salt, and other fats.  Plus I usually cut her recipes in half since many of them make enough for 6 to 8 normal people.  I feel these tweaks make her recipes much more accessible to the average person, and I try to limit myself to 1 Paula Deen recipe every once in a while.

When I watch Paula Deen I'm usually eating or thinking about eating, and everything she makes on her show looks amazing.  I'll grab my computer, log on to her site, and pin everything she makes.  So when I was browsing through my "To Make" board for something to make for lunch the other day, I came across this sandwich and my first reaction was "really?"  I was thinking about just deleting the pin, wondering if I was somewhat delirious after a full week of school when I pinned it, but the more I thought about it the more I realized I love all of the ingredients for this sandwich independently so why wouldn't they make the perfect sandwich when put together?  Plus, when I have afternoons at home I really want to make the most of them, and there's nothing cozier than curling up on the couch in your pajamas comfy clothes and heating a nice hot lunch (ok, maybe I was still in my pajamas).


This sandwich, despite its odd combination of ingredients, is wonderful.  The creamy avocado and cream cheese balance out the salty egg and bacon.  I love sandwiches that are layered with many different flavors, and this sandwich is certainly one of them.  Make this treat next time you have an afternoon in!

Bacon, Egg, and Avocado Sandwich

Serves 1

Prep time: 5 min

Cook time: 5 min

Ingredients

- 2 pieces of bread

- 4 tbsp cream cheese

- 2 stalks of chives, chopped

- 2 slices of bacon

- 1 egg

- 1 tomato, sliced

- 1 avocado, sliced

- Dash of salt and pepper

Directions

Toast the bread.  In a small bowl, combine the cream cheese and the chopped chives to create a spread.  Remove the bread from the toaster and spread the cream cheese on one side of each piece of bread.  Set bread on a plate, cream cheese side up.

Cook the bacon in a skillet over medium heat.  Remove once crispy and let drain on a plate lined with a paper towel.  Drain the pan and reserve about 1 tbsp of oil in the pan.

Cook the egg to your liking (fried or scrambled) in the same skillet and place on one piece of bread.

Layer the tomato and avocado on top of the egg.  Place the bacon on top and sprinkle with salt and pepper. Stack the sandwich with the other slice of bread and serve immediately. 

Recipe adapted from Paula Deen

1 comment(s)

Posted by Ali B at 6:13 PM