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Tonight's dinner - Sweet Potato and Lentil Soup made in the slow cooker and my first homemade loaf of 9 Grain Bread from King Arthur Flour! #dinnertonight #servedbysarah

Tonight’s dinner - Cajun Spiced Shrimp and Ina Garten’s Easy Parmesan Risotto….which truly lives up to it’s name. It’s so simple and requires very little stirring. It's revolutionized risotto! http://www.foodnetwork.com/recipes/ina-garten/easy-parmesan-risotto-recipe.html

#servedbysarah #inagarten #barefootcontessa #risotto #easydinner

tropicallylina

WHIPPED STRAWBERRY VANILLA ICE CREAM 🍨🍓🌊 I just love how simple it is to make, it literally takes me 5 minutes to whip it up and it tastes Saaa gewd! Not to mention how rejuvenating it is! I blended fro bananas, handful of fresh strawberries and a sprinkle of vanilla. Thats all! #radplantlife

Homemade Chicken Noodle Soup and roasted fall veggies. Tasted good on a chilly night. Here's to hoping it gets rid of my sickies!

I love those ugh-there’s-nothing-to-eat nights. Emptied the fridge drawers to make a salad, sautéed mushrooms and onions, cut up leftover chicken, and opened a can of Amy’s Split Pea soup. #dinner #dinnertonight #servedbysarah

Tried making some vegan Chocolate Pumpkin Mousse tonight. Key ingredient: cold/solid coconut milk.

The process couldn’t be easier - but it definitely needed some more sweetness. I’ll be trying again soon….it’s a decadent treat.

When it comes to seafood, there's a big stigma about frozen fish. But not for me, I'm a complete convert. Here's why you'll always find frozen salmon filets in my freezer:

Restaurants boast about the freshness of their fish and grocery stores and fish mongers pride themselves on their selection of fresh filets. But when cooking at home -- is fresh always best?

My answer? No. After few laps around the fish counter at my grocery store, I read enough signs to realize that pretty much all the salmon behind the glass had been previously frozen. And that makes perfect sense! Would you want to eat a piece of fish that came all the way from Alaska to the east coast without being frozen? Ew! It would go bad during the time of travel. Freezing fish is a necessary part of the "cycle of consumption" unless you happen to live right next to a fishing pier. And if you do - just close this post immediately and keep on eating that amazing fresh salmon you have unlimited access to.

What needs to be clarified is that 'fresh' doesn't necessarily mean 'right off the docks' -- and again, that's okay! When you buy a piece of 'fresh' salmon at the store, there's a very good chance it's been previously frozen. So really what you're getting is a 'not frozen' piece of fish. And for this, you'll usually pay more (in my store, 30% more!) for the fish behind the glass versus the fish in the freezer. But despite this, folks seem to have a stigma against frozen fish. It's thought as inferior even though it's virtually the same product.

If you want to break the frozen fish stigma -- why not take a peek at what frozen salmon options your store carries? I am willing to bet you'll be pleased.** I'm completely sold on frozen salmon. Not only is it cheaper, but it's also the ultimate lazy-dinner!

The reason? You can cook it RIGHT FROM THE FREEZER! It's the perfect solution for those nights when you find yourself staring at the fridge saying "Ugh, I have nothing to eat". If you've got a salmon filet in your freezer you can have a pretty impressive dinner on the table in 25 minutes.

So, what do you think? Are you ready to dive in and take a chance on frozen salmon? Stigma be gone!

** I recommend sticking to wild caught salmon, if possible. I've done a lot of reading on the subject and have found lots of support for wild, since it's better for you and more environmentally friendly.

Broiled From-Frozen Salmon Serves 4

4 Wild Salmon filets, frozen Olive Oil

Salt & Pepper

Preheat broiler to high.

Cover sheet pan with foil, and spray with oil. Lay salmon filets on sheet pan skin side down. Brush with olive oil and season with salt and pepper.

Broil fillets until the tops are charred, about 12 minutes. Cover pan with foil, and broil an additional 10-15 minutes until desired degree of doneness.

Adapted from Cooking Light.

I'm sort of afraid of polenta.

I remember making it successfully many times in culinary school. But every time that I've tried to make it at home i've failed miserably. Usually it comes out super sticky, or chunky, or even worse one time I bought a pre-made polenta log which was supposed to make the polenta process fool-proof, but instead it came out like glue. I shudder just thinking about it.

A few weeks ago, I was thumbing through some old issues of Cooking Light and came across a recipe for a beautiful looking dish with chickpeas and mushrooms.... and polenta. My palms instantly felt sweaty. I didn't know if I was ready for the challenge. But I figured, it was now or never. I needed to get over my fear of at-home polenta making. So off I went to the store to pick up ingredients!

The results? Success! The dish? Hearty, creamy, delicious. And I'm proud to say I'm no longer afraid of making polenta at home. The key I found is to get the water rapidly boiling, and then to not stop stirring while the polenta is cooking. The rapid boil will ensure the polenta is cooked through, while the stirring will keep it smooth and lump-free.

Is anyone else out there afraid of making polenta? Is it just me? Anyone else ready to take the challenge? This is a delicious dish that's worth it. I promise.

Creamy Polenta with Mushrooms, Chickpeas, and Olives

Serves 4-6

For the mushroom medley:

1 tablespoon extra-virgin olive oil 12 ounces sliced wild mushrooms (about 7 cups) 3 garlic cloves, minced 1 large red onion, vertically sliced (about 2 cups) 1 tablespoon chopped fresh thyme 1/2 cup dry white wine 3 tablespoons balsamic vinegar 1 cup chicken or vegetable broth 1/2 teaspoon freshly ground black pepper 1/4 teaspoon kosher salt 12 mixed olives, pitted and coarsely chopped 1 (14.5-ounce) can unsalted chickpeas, rinsed and drained

For the polenta:

3 cups water 1/4 teaspoon kosher salt 1 cup stone-ground polenta or grits 6 ounces grated vegetarian Parmesan cheese (about 1 1/2 cup), divided (don't be afraid to go even heavier on the cheese....) 3 tablespoons coarsely chopped fresh flat-leaf parsley

To prepare medley, heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add mushrooms, garlic, onion, and thyme; sauté 8 minutes or until lightly browned, stirring frequently. Add wine and vinegar; cook 2 minutes or until liquid is reduced by half. Add broth, pepper, 1/4 teaspoon salt, olives, and chickpeas; bring to a boil. Reduce heat to medium; simmer 6 minutes or until slightly thickened.

To prepare polenta, bring 3 cups water and 1/4 teaspoon salt to a rapid boil in a medium, heavy saucepan over medium-high heat. Gradually add polenta, stirring constantly with a whisk. Reduce heat to low; cook 30 minutes or until thick and creamy, stirring frequently. Stir in half the cheese.

Divide polenta evenly among 4-6 shallow bowls. Top evenly with mushroom mixture. Sprinkle evenly with remaining cheese and parsley.

(Adapted from Cooking Light)

Shakshuka. No I didn’t sneeze -- I just told you what’s for dinner. Check out the recipe below.

Shakshuka

The first time I told my husband I was making Shakshuka for dinner he looked mildly confused -- like he didn't know whether I had just sneezed or not. Little did he know that this strange word was about to become our favorite easy dinner, ever. We love Shakshuka. It's versatile, quick, easy, and best of all -- it's pretty cheap.

I usually serve Shakshuka with fresh hunks of baguette which are perfect for sopping up the sauce and runny bits of the egg. The dinner always ends with me wiping the pan clean.

So, for those of you who've never had or made Shakshuka - prepare to meet your new best friend. It looks complicated, but it's not. The name means eggs poached in tomato sauce, that that's really all it is!

My favorite version of Shakshuka mixes chickpeas in with the tomato sauce, but I've used white beans before and have been wanting to try a Mexican flaired version using black beans and cilantro. That's what I mean by versatile - there's so many "cultural" directions you can go in.

The recipe below is a beefed up version of Shakshuka, but you can make it as "fancy" as this, or really make it simple using onion, tomato sauce, garlic, and eggs. Next time you're racking your brain for dinner - take a peek in your fridge and pantry. If you've got those four ingredients , then you've got enough for Shakshuka! Give it a try you won't regret it.

Shakshuka

Serves 4 to 6

1/4 cup olive oil

1 medium onion, finely chopped

4 garlic cloves, coarsely chopped

1 15-ounce can chickpeas, drained

2 teaspoons paprika

1 teaspoon ground cumin

1 28-ounce can crushed tomatoes

Kosher salt and freshly ground black pepper

1 cup coarsely crumbled feta

8 large eggs

1 tablespoon chopped flat-leaf parsley

Preheat oven to 425°F. Heat oil in a large ovenproof skillet over medium-high heat. Add onion and garlic; cook, stirring occasionally, until onion is soft, about 8 minutes. Add chickpeas, paprika, and cumin and cook for 2 minutes longer.

Add crushed tomatoes and their juices. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens slightly, about 15 minutes. Season to taste with salt and pepper. Sprinkle feta evenly over sauce. Crack eggs one at a time and place over sauce, spacing evenly apart. Transfer skillet to oven and bake until whites are just set but yolks are still runny, 5-8 minutes (go for a full 10 if you like your eggs firmer). Garnish with parsley. Serve with baguette.

Buttermilk Fried Chicken and Savory Rosemary-Cheddar Waffles - Part 2

In my previous post, I detailed making delicious Buttermilk Fried Chicken which is just part of the most delicious comforting dinner ever. Today for part two, we will discuss making Savory Rosemary-Cheddar Waffles. I recently inherited a waffle iron from my parents. It's a basic, two waffle-at-a-time, iron. My parents decided they needed a bigger waffle maker so they could make bigger breakfasts for out of town visitors (me, my siblings, our spouses, and a few little ones). So they gave me this one and bought a four waffle-at-at-time iron. How amazing is that? They are too adorable. Anyway, the story of my waffle iron isn't really important - what matters most is that I have one, and that I now have a recipe for scrumptious Savory Rosemary-Cheddar Waffles. Waffles are so great. Fluffy on the inside, crisp on the outside. They've got pockets where maple syrup and butter can pool (isn't that the best?!). And really, they're great to eat any time of day. What I love most about these Savory Rosemary-Cheddar Waffles is that they are unexpected. Most people think of waffles as slightly sweet but these have great depth of flavor. I really can't wait to make them again, especially since they pair so beautifully with my beloved fried chicken. Don't have a waffle iron? Don't panic. I haven't tried it myself - but why not whip up the batter, and perhaps make some fluffy pancakes on the stovetop in a big skillet! Be sure to oil the pan first so that the cheese doesn't stick.

Cheddar Rosemary Savory Waffles Serves 4 1¾ cups all-purpose flour 1 TBSP baking powder 2 TBSP sugar ½ tsp salt ¼ tsp cinnamon 1 TBSP finely chopped fresh rosemary 1½ cup shredded cheddar cheese 3 eggs 1 stick unsalted butter, melted and slightly cooled 1½ cups milk Preheat a waffle iron on medium heat. In a large bowl, stir together flour, baking powder, sugar, salt, and cinnamon. Whisk in the rosemary and cheddar cheese. In another bowl, whisk together the eggs, melted butter, and milk. Pour the liquid ingredients into the dry ingredients and quickly fold together - just until combined, don't overmix! Spray the waffle iron with non-stick spray and pour in the batter. Cook until steam is no longer rising from the waffle iron. Serve with butter, additional cheddar cheese, and real maple syrup. Adapted from Baker Bettie.

#Vegetarian #Breakfast

Buttermilk Fried Chicken and Savory Rosemary-Cheddar Waffles - Part 1

We recently had some friends over for dinner. The weather outside, like much of this winter, was COLD and SNOWY - so we felt that some comfort food was necessary. And what is more comforting then some Buttermilk Fried Chicken and Savory Rosemary-Cheddar Waffles? I'm seriously asking -- because I can't think of anything, can you? Neither recipe is complicated, but to prevent a long rambling post, I'm going to detail out the recipes separately. Also, that way I get to reminisce about this amazingly delicious meal twice. First up - the Buttermilk Fried Chicken. For those who know me well - they will tell you that I LOVE fried chicken. Love, love, love it. I love making it, I love eating it, and I love talking about it. Actually at this very dinner party we were discussing my love of fried chicken - and I realized that in the past 2 years I've served fried chicken to friends during at least 4 parties. Thankfully no one has complained but it made me realize I might need to change up my menu a little (OOPS!). Buttermilk fried chicken is my favorite to make because it's really simple and easy. No need for a three step (standard) breading procedure. It's basically just marinate, flour and fry! I heated oil in a large dutch oven on the stove top. Deep frying is much easier with a deep-fry or candy thermometer because you want your oil to be the right temperature to insure crispy chicken. BUT if you don't have one on hand, you can test the temperature using a set of chopsticks (details here). I always seem to have at least one set of chopsticks from sushi delivery hiding in my kitchen drawers.

Buttermilk Fried Chicken Serves 4 3 1/2 pounds of chicken - thighs, legs, and/or wings 2 cups buttermilk Salt Vegetable oil, for frying 1 cup all purpose or self rising flour 1/2 teaspoon sweet paprika 1/2 teaspoon (or more, if desired) cayenne pepper Freshly ground pepper 1/4 teaspoon garlic powder Toss the chicken, buttermilk and 1 teaspoon salt in a bowl or large tupperware container. Cover and refrigerate, 1 hour. Heat 1-2 inches of vegetable oil in a large deep skillet over medium-high heat until a deep-fry thermometer registers 360. Mix the flour, paprika, cayenne, 1/4 teaspoon pepper and the garlic powder in a shallow bowl. Remove the chicken from the buttermilk, shake off the excess and roll in the flour mixture. Shake off the excess flour, place in the hot oil. (Note: do a few pieces at a time - don't overload the oil!) Fry, turning occasionally, until golden brown and cooked through, about 12-15 minutes (adjust the heat as needed). Drain on paper towels. Reheat the oil to 360 degrees F. Repeat with as necessary with remaining pieces (again - only do a few pieces at once!), frying for about 12-15 minutes. Serve hot or at room temperature. Adapted from Food Network.

#Chicken

Sweet Potato Peanut Stew

Flipping through a recent issue of Better Homes & Gardens - my eyes nearly bugged out of my head when I saw this recipe for Sweet Potato Peanut Stew. What exactly was it that caught my eye? The fact that the ingredient list called for peanut butter. I had never considered adding peanut butter to a soup! I've made peanut sauce before - but never peanut butter soup. I was instantly intrigued. Featuring sweet potatoes cooked with red peppers, garlic, coconut milk, and peanut butter - this soup is savory and so satisfying. It's filling without being heavy. The original recipe calls for topping the soup with toasted peanut butter sandwich bites (or croutons), but honestly I was too excited to dig in to get that far. I made the soup in a large dutch oven on the stovetop - but the magazine did include instructions for making this stew in a slow cooker. I couldn't imagine a better way to come home at the end of a long day - then with this stew bubbling away in the slow cooker!

Sweet Potato Peanut Stew Serves 8 2 tablespoons canola oil 2 red sweet peppers, chopped (1 1/2 cups) 1 large onion, chopped (1 cup) 6 cloves garlic, minced 2 tablespoons grated fresh ginger 1 teaspoon ground allspice Cayenne pepper (optional) 2 pounds sweet potatoes, peeled and cut in 1-inch pieces (7 cups) 4 cups vegetable broth 1 6 ounce can tomato paste 1 14 ounce can unsweetened coconut milk 1 cup peanut butter Siracha (optional) - for topping In a large pot heat oil over medium heat. Add sweet peppers and onions; cook and stir for 5 minutes or until soft. Add garlic, ginger, allspice, and if desired, cayenne pepper; cook for 1 minute. Add sweet potatoes, broth, and tomato paste; bring to boiling. Reduce heat and simmer, covered, for 20 - 40 minutes or until potatoes are almost tender, stirring occasionally. In a medium bowl whisk together coconut milk and peanut butter until smooth. Stir into stew and simmer gently until heated through, about 5 minutes. Ladle into bowls and top with Siracha, if desired. BHG's Slow Cooker Instructions: Omit oil. In a 4-quart slow cooker combine peppers, onions, ginger, garlic, allspice, cayenne pepper if desired, sweet potatoes, broth and tomato paste. Stir to combine. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Before serving, in a medium bowl whisk together coconut milk and peanut butter. Stir into cooker until smooth. Adapted from Better Homes & Gardens.

#Vegetarian #Soups & Stews #Slow Cooker

Sesame Ginger Garlic Chicken and Broccoli Carrot Noodle Stir Fry

I am addicted to veggie noodles. They are my favorite new thing! For Christmas I received a Vegetti -- which is a really simple tool that makes making veggie noodles a snap! I've made carrot noodles, zucchini noodles, sweet potato noodles, on and on and on. So far none have disappointed me - mostly due in part to the discovery of my new favorite blog: Inspiralized. Her recipes are amazing! So healthy and creative. The site's Instagram page is my favorite - every photo is better then the last. The first item I made from Inspiralized was a slam dunk dish that I have made twice since: Sesame Ginger Garlic Chicken and Broccoli Carrot Noodle Stir Fry. A total mouthful, yes. But it truly is delicious and simple. Plus, it's completely guilt free. I ate two portions - which was nothing to feel bad about since there are no bulky ingredients. Just veggies and chicken! So amazing. Keep in mind, thicker carrots will work best with a Vegetti. Traditional spiralizers are also a perfect tool for veggie-oodles!

Sesame Ginger Garlic Chicken and Broccoli Carrot Noodle Stir Fry Serves 2 (I recommend doubling for yummy leftovers!) 2 large carrots, peeled and spiralized 2 cups broccoli florets 1 tablespoon sesame oil salt and pepper, to season ½ pound boneless chicken thighs, sliced thinly into strips 1 garlic clove, minced 1 teaspoon freshly grated ginger 3 teaspoons low-sodium tamari or soy sauce 1/2 teaspoon white sesame seeds, to garnish (optional) Bring a medium saucepan filled halfway with water to a boil. Once boiling, add in the carrot noodles and cook for 2-3 minutes or until carrot noodles are al dente. Drain into a colander and set aside. Place a wok or large skillet over medium heat. Once heated, add in half of the sesame oil. Season the chicken strips with salt and pepper and then add them to the pan. Cook for 5 minutes or until no longer pink inside. Set aside. Add the remaining sesame oil to the pan and add in the broccoli, garlic and ginger. Toss thoroughly, cooking for 3-5 minutes or until broccoli is fork-tender, tossing frequently. Then, add in the cooked chicken and tamari. Toss to combine and then toss in the carrot noodles and toss again. Garnish with sesame seeds.

Adapted from Inspiralized via The Paleo Mom.

#Spiralized #Chicken

Cauliflower "Rice" Risotto

The fall and winter are such a great time to cook with vegetables you often overlook, like beets, cabbage, and cauliflower. I recently picked up an enormous head of cauliflower at the grocery store for a reasonable price -- and was really excited to give some new dishes a try with it. But first -- I did some googling to learn a bit about this vegetable. Do you know why cauliflower is white? Well, according to Serious Eats:

Cauliflower differs from other cruciferous veggies (broccoli, cabbage and kale) in that it lacks the green chlorophyll which the leaves of the plant shield the florets from the sun as they grow.

I also learned that cauliflower has numerous health benefiting phtyo-nutrients such as vitamins (C, B5, B6, thiamin (B1), niacin (B3) as well as vitamin K), indole-3-carbinol, sulforaphane etc. If you're like me those are all large words that don't sound real...BUT what I do know is that those are all great nutrients for helping to prevent obesity, diabetes and offering protection from prostate, ovarian, and cervical cancers. With all those benefits, how can you not eat cauliflower? Plus there's so many great ways to enjoy it - raw with dressing, roasted with olive oil, steamed then pureed with garlic and goat cheese, or made into RICE! I love this recipe from Clean Eating magazine about making cauliflower "rice" risotto. It was a great side dish -- and easily could be a main by adding some roasted chicken. It was a bit time consuming (processing the cauliflower took a little bit), but worth the time and effort!

Cauliflower "Rice" Risotto Serves 4 1 large head cauliflower, chopped into florets 1 can (15 oz.) cannellini beans, drained and rinsed 1 cup vegetable broth 2+ tsp olive oil 8 oz. cremini mushrooms, sliced 1 yellow onion, chopped 3 cloves garlic, minced ¼ tsp sea salt ¼ tsp fresh ground pepper 2 Tbsp fresh lemon juice 1⅓ cup Parmesan or Pecorino Romano cheese, grated and divided ⅓ cup chopped fresh flat-leaf parsley leaves In a food processor add approx. 1 cup of the cauliflower florets and process for approx 15 sec. until the cauliflower is the consistence of rice. Transfer to a large bowl and repeat until the remaining cauliflower is processed. (It’s important to work in small batches when making the cauliflower rice to get even “rice” size pieces). Add beans and broth to food processor and puree until smooth ( approx. 30 sec.-1 min.) Add olive oil to a large sauce pan (with tight fitting lid) and heat on medium-low (or spray pan with cooking spray). Add mushrooms and onions , stirring frequently, cook until onions are soft and mushrooms are lightly browned (about 7-8 min.). Add garlic, salt and pepper and continue to cook for an additional minute. Add lemon juice and increase heat to medium-high. Continue cooking and stirring until almost all the liquid has evaporated. Add bean puree to the pan with the mushrooms and bring to a simmer.Stir in the cauliflower “rice” . Reduce heat to medium, cover the pan and cook, stirring occasionally, until cauliflower is tender (approx. 8-10 min.). Uncover the pan and reduce heat to low. Add the cheese and stir until combined. Turn off the heat and stir in parsley. Divide Risotto among serving bowls and top with the additional ⅓ cup cheese. Adapted from Simple Healthy Kitchen and Clean Eating Magazine.

#Vegetarian #Side Dish

Spicy Shrimp and Sausage Boil

The weather is getting chilly here in Philadelphia! So to bring back summer thoughts, why not make up a big Spicy Shrimp and Sausage Boil?! This is a great dish for a crowd -- it's easy to double, or triple the servings, and it's all done in one pot so prep and clean up is a snap! Plus when it comes time to serve, you can use bowls, or you can get a little messy (which is always more fun, right?) and spread out large pieces of butcher paper on your table and just let folks dig in! If you're having a hard time finding whole ears of corn at your store - check out the freezer section. Many stores sell frozen ears of corn at a fraction of the price for what you'll pay for fresh corn out of season. Alternatively, you can use frozen kernals (off the cob), and add them in at the same time you add the shrimp. Keep warm and dig in!

Spicy Shrimp and Sausage Boil Serves 4 1 serrano or jalapeno chile, halved lengthwise 1 medium onion, quartered through stem end 2 garlic cloves, smashed 2 tablespoons seafood seasoning (like Old Bay), plus more for serving 1 pound red new potatoes 2 ears corn, husks and silks removed, quartered 1 pound smoked andouille sausage, cut into 1-inch pieces 1 pound large shell-on shrimp 2 tablespoons melted butter 1 teaspoon hot-pepper sauce In a large pot, combine chile, onion, garlic, 1 tablespoon seafood seasoning, and 10 cups water; bring to a boil. Add potatoes and reduce to a rapid simmer. Cook until potatoes are almost tender, about 10 minutes. Add corn and sausage to pot. Cook until potatoes and corn are cooked through, 5 to 7 minutes. Remove pot from heat. Stir in shrimp and let stand until shrimp are opaque throughout, about 1 1/2 minutes. Reserve cup cooking liquid; drain shrimp mixture and return to pot. Add butter, 1 tablespoon seafood seasoning, hot sauce, and reserved cooking liquid and toss to combine. Serve with more seafood seasoning. Adapted from Martha Stewart.

#Soups & Stews #Cajun

Thai Noodle Soup

I recently started following an account on Instagram called Eat Good 4 Life. My mouth waters at ALL their photos. So many delicious and healthy looking dishes! When they posted a photo of Thai Noodle Soup though, I couldn't wait to try it for dinner. This is a really easy dish to make -- but has a very complex and interesting flavor profile, so it's one that you could make to impress friends for sure! It's spicy with a hint of sourness from lime and lemongrass, but then the veggies and noodles mellow everything out a little bit. Really delicious. For folks who don't cook with lemongrass very often, here's a great piece of advice from Miryam (the clinical dietitian behind Eat Good 4 Life):

"When using lemon grass, make sure you get the meaty part that is in the center. You will have to discard the outside of it. It has taken me quite a bit of time to lean this and sometimes I have cooked with it without knowing eating the hard part and chewing what I should have discarded."

Most supermarkets carry lemon grass in the produce department -- ask if you don't see it! Still if you can't find any, you can get a similar flavor by adding some lime zest into the broth. This is a soup I'll be eating all winter! I hope you enjoy.

Thai Noodle Soup Serves 4 10 oz Udon Noodles 2 quarts water 3 stalks lemon grass (just chop the edible part OR you can use lime zest) 2 tbs fish sauce 10 oz sliced mushrooms 1 cup shredded carrots 6 green onions, chopped 1 cup fresh cilantro 2 tsp salt 1 tbsp red thai curry paste 3 tbsp tom yum paste 1/2 tbsp Siracha (Use more if you like things spicy!) 3 limes, juiced In a large 5qt dutch oven add the water, lemon grass, and fish sauce. Bring to a boil. Add the veggies, pastes, salt and noodles and cook for 8-10 minutes or until noodles are cooked through. Add the green onions, lime juice and cilantro. Stir and cook for another minute or so. Taste the soup and adjust seasonings. Adapted from Eat Good 4 Life.

#Vegetarian #Thai #Soups & Stews

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