So it was my turn to pick the food challenge...
I had that Christmas cold and my appetite suffered. I said "noodles" thinking I'd most likely boil a packet of Ramen and call it a day. That is not the case. I was flipping through Living magazine and I saw the words Soup Rx. I felt that I required Soup Rx! There were four recipes for the offering. I went with one that I knew would not so much cure my cold but at least relieve the symptoms. Guess what? It did. Warm, comforting nourishment. I'm sure that many of you will have a good portion of the ingredients on hand. You don't have to be under the weather to enjoy this tasty healthy-ish soup. Plus it takes very little time to prepare. Good bye canned chicken noodle soup. I made a large batch and plan to freeze some. Never know when the cold will strike.
Ginger Spice (she was my favorite!)
From Martha Stewart Living January/February 2018
In a saucepan over medium-high heat, saute 1 thinly sliced garlic clove, 1/4 teaspoon turmeric, and 1 teaspoon grated ginger in 1 teaspoon extra-virgin olive oil, 30 seconds. 6 cups broth; bring to a simmer. Add 3 ounces angel-hair pasta, broken in half; cook 1 minute less than per package instructions. Add 1 cup shredded chicken; heat through, 1 minute. Remove from heat. Stir in 2 tablespoons fresh lemon juice. Serve with scallions and microgreens.
Rather than microgreens, I used fresh cilantro and thinly sliced radish.
I won't lie, I lifted the bowl to my lips and slurped up the delicious broth.
This week, I went LIVE on FB to give a sneak peek of my noodle dish which was totally fun! Now it's time for the big reveal...Mongolian Beef and Ramen Noodles. This recipe is a copycat from P.F.Changs, and it was delish! I don't typically fry food because it stinks up the house, and it's unhealthy. But I took the chance on this dish because I just love P.F.Changs. I was quickly reminded that frying is also messy! Oil was everywhere! I had to wipe everything down several times to get rid of the vaseline surfaces that were my countertops and floor. 🤣 Also, I used Ramen Noodle packs without the seasoning, and they were on sale at the store! I wasn't sure that you could get any cheaper than $0.25 per pack but behold....$0.17! So I stocked up. I'd absolutely make this again, but I'll use the splatter screen on my pan next time. Enjoy the recipe!
Mongolian Beef and Ramen Noodles
Noodles.. Just so happens that more often than not we have a couple of packs of udon in the freezer.. And as luck would have it I had some tofu in the fridge. So the other night was completely vegan.
When it comes to recipes like this one it's just me saute veggies adding udon and calling it good.
The first thing I try to do when preparing tofu is to marinate it first. I try for at least an hour before preparing. Tofu is so flavorless and this is a great way to add whatever flavors you are looking for. I believe I added sesame oil (because it's sooo good), soy sauce, garlic, salt, pepper and penzey's mural of flavor . Let that stew in the fridge for a little bit. In the meantime saute your onions, and whatever other veggies you want. I confess I try to keep an oriental blend in the freezer and always try to have onions and carrots on hand. Add your tofu. Add your udon (or noodles of choice) Because the udon is frozen fresh I really didn't have need to add any liquid. Cook for about 10-15 minutes
Taadaa - Dinner in less than 30. Not including marinating the tofu
Once again.. Three very different takes on a single food item..
Exciting news for Saturday Bites. We have a couple more ladies joining our weekly food challenge. Jen and Elyse. Expect to see their contributions very soon.
Next weeks challenge is Nikita's pick and it is granola.. Make your own or use a pre-made in a recipe. Your choice..
If you are interested in joining our weekly food challenge feel free to email me at email@example.com
Until next week,
Amy, Nikita and Georgia
How to join:
If you'd like to join our Saturday bites club send me an email at firstname.lastname@example.org