THAI INSPIRED NOODLE SOUP

Here we are again, the weekend has flown by as usual and we have had our 659 storm this winter.  Normally winter doesn’t bother me but Mother Nature does not seem to be in her happy place so far this year. 

There aren’t a whole lot of Thai restaurant choices where I live… actually besides the local Italian restaurant, our selection is limited to pizza, Tim Hortons and Subway, so when I was craving some Thai a couple of weeks ago I threw this soup together.  As usual I didn’t measure anything, that’s just how I roll most of the time, so I wasn’t sure I would be able to recreate it, but I had another go at it tonight and it turned out much the same.

THAI INSPIRED NOODLE SOUP

• 1 block organic firm tofu (or chicken if you’re not a tofu fan)
• 5 – 6 cups chicken broth
• 2 – 3 tsp Thai Fish Sauce
• 2 tsp Sriracha Sauce (I added more but I like mine spicy)
• 1 inch piece of fresh ginger
• 1 large garlic clove minced
• 3 – 4 green onions chopped
• 2 carrots, julienned
• 1 1/2 cups sliced cremini mushrooms
• Handful of bean sprouts (optional)
• Brown rice vermicelli
• handful of fresh Cilantro, chopped
• Juice of 1/2 lime
• salt, pepper, granulated garlic, EVOO
• Hot Sesame Oil (optional)

Remove as much water from the tofu as possible.  I put mine between a couple of layers of paper towel and press with my cast iron pan for a few minutes.

   

Cut in cubes, toss with a little EVOO, salt, pepper, granulated garlic and a few drops of Hot Sesame Oil if you’re using.  Let sit for 15 mins or so.

Saute mushrooms, set aside.  Saute tofu till slightly crispy, set aside. 

In a large pot combine stock, ginger, fish sauce, Sriracha, and minced garlic.  Simmer over medium heat for 15 mins.  Add tofu mushrooms, carrots and noodles. The amount of noodles is up to you.  If you want more of a broth soup add less noodles, a thicker soup add more.  Simmer till noodles are cooked and carrots are soft.  Add lime juice, cilantro, green onions, a couple more drops of hot sesame oil, and bean sprouts.

Serve immediately

Those of you who know me in real life know I am the kitchen gadget queen.  I think I have every gadget / appliance that was ever made for the kitchen.  It’s an addiction really. I have a big mandolin that will julienne for me but one of my more recent purchases is a Julienne Peeler.  This thing is the bomb!  If you don’t have one, and you suck at hate julienning veggies you need to get one of these. It works just like a veggie peeler and in seconds you have nice thin julienned strips.

   

Have a good week everyone!

~ Jackie 

 

 

Mom’s Minestrone

Another family favourite.  Mom has been making this soup for years and it’s always a hit.  It’s a tasty, hearty and warming soup on a chilly day. 

There’s a little bit of chopping involved but it’s worth it.

Mom’s Minestrone

• EVOO
• 1/2 lb Italian Sausage
• 1 large onion chopped
• 1 (or 5, I love garlic) cloves garlic minced
• 1/2 cup each chopped celery, carrot, pepper (colour of choice)
• 1/2 tsp dried basil
• pinch thyme, and crushed red chilies
• bay leaf
• 19 zo can diced tomates
• 4 cups chicken stock
• 2 cups shredded cabbage
• 1 cup kidney beans
• 1/2 cup pasta
• salt and pepper
• chopped fresh parsley

Remove sausage from casing and sauté in a little EVOO till browned.  Add onion, garlic, celery, carrot and peppers.  Sauté till soft. Stir in basil, thyme, bay leaf, chillies, salt, pepper, tomatoes and stock.  Bring to boil, reduce heat, cover and simmer for 10 minutes.  Add cabbage and pasta.  Cover and simmer for 30 minutes.  Add beans and heat through add chopped fresh parsley when cooking is done and stir in.

   

Serve as is or top with a few croutons and some fresh grated parmesan cheese.

Enjoy!

~~ Jackie

* note – The ingredients in the pictures are for a larger batch of the recipe.

Curry Roasted Butternut Squash Soup

I don’t know if it’s the chill that’s been in the air lately but I’ve been craving soup, which really is a little odd for me.  I love soup once I’m eating it but to crave it isn’t something that happens often.  Since I had a lonely butternut squash in the cupboard that had to be used butternut squash soup was the winner.
Curry Roasted Butternut Squash Soup

• 1 medium Butternut Squash, halved and seeded
• 1 small head of garlic
• 1/2 large red onion, chopped
• 4 cups chicken or vegetable broth
• 1 – 2 tsp curry powder
• 1 bay leaf
• fresh grated nutmeg
• salt and pepper to taste
• Maple syrup to drizzle over when serving

Preheat oven to 375 degrees.  Drizzle your halved squash with EVOO and sprinkle with salt and pepper roast till flesh is soft when pierced with a knife.  I roast mine skin side down for part of the cooking and skin side up for part of the cooking.

While your roasting your squash you can roast a head of garlic at the same time.  Cut off the top of the garlic drizzle with EVOO, salt and pepper.  Wrap with foil and place in the oven.
While the squash is cooking sauté your onion in some EVOO till caramelized.  When it’s caramelized to your liking add the curry powder and toast slightly to bring out the flavour.
When the squash is cool enough to handle scoop the flesh into your blender or food processor along with the onion and curry mixture.  Squeeze the garlic out of the cloves out of their skin and add to food processor or blender.  Process till smooth.  Add some broth if necessary for processing.  Place mixture in your pot add remaining broth, bay leaf, and fresh ground nutmeg.
Bring to a boil over medium heat, then reduce heat to low and simmer for 10 – 15 mins.  Drizzle with maple syrup when serving.

** Note: I served with a garnish of Cilantro.  I really enjoyed the combination of flavours.  So the next time I make it I will all a small amount (don't want it to overpower the soup)maybe a Tbsp or less of chopped Cilantro**


I served mine with some Quinoa that I rinsed well and drained till mostly dry.  While that was drying I browned some butter in the pot.  Add the dried Quinoa and cook till toasty.  It only takes a few minutes. Add your water (or broth) and salt cover and bring to a boil.  Reduce heat to low and simmer till liquid is absorbed. Let sit for 5 mins and fluff with a fork.
Simple and delicious.
~ Jackie