A perfect dinner for a hot day. Easily converted to a vegan-friendly dish (just ditch the “ga”).
- 1 pack of rice noodles (try thinner ones than the ones we have here, they’re easier to eat)
- Chicken breast
- Basil, carrots, radish, bean sprouts, any other sprouts, cilantro, bell pepper, cucumber, pretty much any veggie you have around that you can eat raw
- Nuoc Cham
I use this nuoc cham recipe:
but I substitute flax oil for the fish oil (vegetarians, rejoice!), and this time I doubled the recipe and added 1 tablespoon fresh ginger juice. I REALLY recommend the ginger!
What to do:
- Bring a big pot of water to boil. Turn it off. Add the noodles, cover, and stir every 2 minutes. Test them after 6 minutes to see if they’re done yet. When they are done, drain and rinse them VERY WELL.
- Chop up a bunch of vegetables.
- Chop up some chicken (BBQed is the best) or marinated mushrooms or marinated tofu.
Marinade (idea from Brother Juniper’s Ginger Curry Marinade):
- 1/2 cup olive oil
- 1/2 cup canola oil
- 1/4 cup fresh lemon juice
- grated rind of 1 lemon
- 2 tablespoons grated ginger root
- 2 pressed garlic cloves
- 1/2 teaspoon chili sauce
- 1/2 tablespoon whole coriander seeds
- 1 tablespoon salt
This is, by far, my favorite salad dressing. Enjoy!
First, get a Good Seasonings dressing container, as it will have the oil/water/vinegar measurements on the side.
- Juice of two limes
- Rice vinegar
- Canola oil
- 1 large pressed garlic clove
- 2 teaspoons fresh grated ginger
- 1/2 teaspoon salt
- a dash (or two) of tamari or soy sauce
- 1 tablespoon of honey (you might want to heat the honey first so it’s easier to mix in)
What I Do:
- Fill the dressing container with lime juice until it hits the Vinegar line. I find that two limes usually does this perfectly
- Fill the container with rice vinegar until it hits the Water line. Following me?
- Fill the container with canola oil until it hits the Oil line.
- Press in the garlic.
- Add everything else.
- Shake VIGOROUSLY while holding the cap firmly.
- Shake before use.
To really drive all the flavors home, add chopped cucumber, cilantro, green onions, and a pinch of mint to your salad!
I bought a Thai chicken wrap at Whole Foods for SIX FRIGGIN DOLLARS yesterday.
Today, I fixed them myself.
- 1/4 cup canola oil
- 1 teaspoon rice vinegar
- juice from 1/2 lime
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 teaspoons honey (or unrefined sugar or stevia for the vegans!)
- 1/2 teaspoon tamari or soy sauce
- 1 teaspoon grated ginger root
- 1 pressed clove of garlic
- grated 1/2 large cucumber
- 3 grated carrots
- sliced jicama (I forgot to buy this!)
- mixed greens (whatever you want, really. I used the salad mix from my CSA box and some extra spinach leaves)
- chopped mint & cilantro
- cubed cooked chicken breast (or chicken substitute or firm tofu for the vegans!)
What to do:
- Whisk the sauce together
- Lay out a tortilla or flatbread or whatever is flat enough to make into a burrito-type-thing
- FILL IT WITH STUFF UNTIL YOU CAN BARELY ROLL IT CLOSED
- We put about three tablespoons of sauce in each wrap
DELICIOUS. The perfect meal for a hot day. The sauce would make an AMAZING salad dressing, just quadruple the recipe.
I really, really don’t want to be coming down with a cold. I’ve made a soup with many ingredients that are praised for their germ-fighting abilities.
- 1 celery stalk, finely sliced
- 1 fennel stalk, finely sliced
- 1 medium carrot, finely sliced
- 1/3 medium onion
- 2 garlic cloves, minced
- 3 cups stock or broth (M made turkey stock from the Thanksgiving turkey, but you can use whatever stock or broth you have on hand)
- 1/4 cup red quinoa
- 4 drops jalapeno sauce (a little more would be fine, I just went overboard last time and decided to take a more conservative route this time)
- 1 1/2 teaspoons fresh grated ginger
- 1/2 teaspoon black lava salt (it’s coated in activated charcoal)
- 1 teaspoon sea lettuce flakes
Saute the carrot, celery, onion, fennel, and garlic in 2 tablespoons olive oil for about five minutes. Add everything else and bring to a boil. Turn down the heat and simmer for 20 minutes.
Mmm… it’s good and it FEELS good!
This hot & sour sauce actually isn’t terribly hot or sour. You can add a tablespoon of jalapeno sauce and a tablespoon of rice vinegar for an extra kick, but I suggest trying it as is first. It’s delicious!
- 1 cup chicken or vegetable broth
- 5 tablespoons soy or tamari sauce
- 1 1/2 tablespoons worchestershire sauce
- 2 tablespoons honey
- 1 tablespoon olive oil
- 1 tablespoon powdered ginger or 2 1/2 tablespoons fresh grated ginger
- 2 tablespoons minced garlic
- 1 teaspoon jalapeno sauce
- 1 tablespoon lemon juice
Just whisk it all together and marinate your veggies in it.
Veggies I used:
- 3 sliced carrots
- 4 sliced celery sticks
- 1/2 roughly chopped onion
- 1 small head broccoli, separated into small florets
8 oz of sliced mushrooms would have made this dish divine!
What I did:
- Stir fry until level of desired doneness is achieved.
- After the veggies were done, I stir fried up four cubed chicken breasts. It was a lot, but M and I were hungry from our afternoon of gardening.
- Serve over rice.
As “do it myself!” as I am, I haven’t braved the wild world of making my own soup stock yet. Go ahead and judge me.
- 8 cups of chicken stock or broth
- 1 teaspoon ground coriander (or 1 tablespoon coriander seeds)
- 1 star anise
- 2 whole cloves
- 1 tablespoon sugar
- 1 tablespoon fish sauce
- a small bunch of cilantro stems, tied together
- shredded cooked chicken
- 1 small onion
- 1 3-inch chunk of ginger root
- bean sprouts
- cilantro leaves
- basil leaves
- 1 seeded and sliced jalapeno
- 8 oz rice noodles
What I did:
- Put a teensy bit of cooking oil in a small baking dish. I didn’t oil mine and now have a semi-permanent onion imprint on it. Whoops.
- Slice the onion in half. Place it and the ginger in the baking dish, put the dish on the top rack of the oven and turn on the broiler.
- Broil for 15 minutes, turning every five. Your house will smell AMAZING. Allow to cool, then peel the ginger and take off the outer layer of the onion.
- Put 8 cups of chicken broth/stock into a slow cooker (or large pot).
- Add: onion, ginger, coriander, star anise, sugar, fish sauce, and cilantro stems. It might smell like cat food because of the fish sauce, but don’t worry! It will cook down and mellow out.
- Cover and cook on low for… uh… 2 hours? We went to the museum and out for a walk, so I’m fuzzy on this.
- Remove ginger, star anise, cilantro stems, and cloves. Discard.
- Turn slow cooker on high (pot on medium) and add: jalapeno, chicken, bean sprouts.
- Cook your rice noodles according to package directions.
- Set out bowls with noodles, ladle in broth, serve with lime, basil, and cilantro.
I tried to plan all this out while severely congested, so I forgot to get cilantro and basil. My CSA cilantro had wilted and gotten icky. The pho ga was good anyway!
I have a cold, and it has hit HARD. Therefore, I can’t really tell you if this soup is good or not. My nose is in terrible working order, and only allows me to have a sense of taste on occasion.
Maybe I’ll make it again sometime when I’m not a walking snot factory.
- 4 cups chicken broth
- 1 carrot, sliced thin
- 1 celery stalk, sliced thin
- 1 tablespoon peeled & minced ginger root (or 1/2 tablespoon powdered ginger root)
- 2 washed & roughly chopped heads of baby bok choy (1/2 head “regular” bok choy)
- 6 oz thai-style rice noodles
- 2 tablespoons tamari or soy sauce
- 1 teaspoon jalapeno sauce
- 2 teaspoons honey
- 2 teaspoons lime juice
What I did:
- Put broth, carrot, celery, and ginger into a pot and turn the heat up high. Bring to a boil.
- Add the bok choy, return to a boil.
- Add the noodles, return to a boil, cover, turn down to med/high and allow to boil for 8 minutes.
- Remove from heat, add tamari, jalapeno, honey, and lime.
- Stir well and enjoy!
If I had been thinking clearly, I probably would have included two minced cloves of garlic. Garlic, ginger, and jalapeno all have great healing properties for those battling colds.
M is on his way here right now, and he’ll be able to tell me if it’s good or not. I promise to let you know!
Edit: This soup was good, but pretty bland. I have changed the ingredients to hopefully add a little more Asian flavor to the broth.