Turkey Pho Soup

I know this is starting to sound like a broken record, but once again, I've begun a grueling 2 week detox program.   It's only been 4 1/2 days and the food I think I miss the most is oatmeal (weird) and a good cup of coffee.  I haven't had coffee, any kind of sugar or sugar substitute, no wine,no carbs, except for 1/2 cup of brown rice, but all the veggies I can eat!  Whew...feeling okay except for a headache which diminished after a cup of green tea while popping an aleve.  I have to keep reminding myself that it's only for two weeks, then I'll re-evaluate after seeing the results and there had better be some darn good ones!

Once again, I need to be extremely inventive when it comes to preparing my meals.  The most satisfying, so far, was this Turkey Pho Soup.  Hubby even liked it!  His had noodles while mine had brown rice.  One of the helpful hints of this detox is to have plenty of roasted vegetables on hand, pre-cooked turkey or chicken and the will of a Tibetan monk!  

On the UP side, I developed a new soup recipe that anyone, including a monk would love.

Turkey Pho Soup

about 1/2 lb turkey breast meat, cooked and shredded (or about 2 cups

4 cups organic vegetable broth

2 cups water

2 garlic cloves, sliced thinly

2 Tb of fresh ginger, sliced

1-2 carrots, thinly sliced

1 large handful of spinach, bok choy or cabbage (I used spinach and bok choy)

Garnish

1 cup bean sprouts

fresh cilantro

fresh Thai or regular basil, tear pieces

1/2 cup green onions, sliced

jalapeno rings (optional)

cut up lime

rice noodles or brown rice (pre-cooked)

The ingredients look like a lot, but this is pretty simple.  In a large soup pot, add the broth, water, garlic, carrots and ginger.  Bring to a boil, then add the turkey and spinach/bok choy.  Cook for only 5-7 minutes on low heat for a "simmer".

To serve:  Place cooked noodles or brown rice in a bowl, add the soup mixture, then garnish with bean sprouts, lime, jalapeno, green onions or whatever you want.  A good Asian hot chili sauce (sriracha) really brings it all together.

Being Wined and Dined

I rarely go for over a week not writing something.  The usual suspect would be that I'm travelling to my bucket list places.  But, lately I've spent time with family, cooking and being wined and dined.

A week or so ago my sister surprised my mom for her 84th (!!) birthday.  Chris became my official meatball tester as a pot of sauce simmered away on the stove top.  She excelled at this job!  Then the feast of pasta and chocolate cake.  I think I got the "secret to the sauce" finally down!

Then, we were invited over to my son and his beautiful bride's home (newly remodeled) for a feast of barbecued ribs, mashed roasted cauliflower and grilled veggies, followed by a special flavor from Jingleheimer-Schmidt's reserve ice cream, Earl Grey .  Yum...I  love ice cream, but especially my son's.

Appetizers...avocado tomato bruschetta with balsamic glaze

Earl Grey ice cream

I'm not much for St. Patrick Day festivities, even though I am Irish.  I don't look good in green and I don't really care for corned beef.  But, I wanted the luck of the Irish to ooze into my being, so I partook in an annual St Patrick day dinner my mom and dad religiously have.  I really had to inspect my closet for a smidgen of green clothing.  (It was tough)  They put on a spread that any lucky leprechaun would be proud of.   I missed having the Irish coffee though, because this girl was driving and the police were out in droves!  I'll take a rain check on that!

All in all it's been a nice couple of weeks spending time with friends and family.  The weather is getting bearable and seasonably warm...flowers are starting to bloom, birds are singing and life is good...

Chicken Poutine

What, you may ask, is poutine?   I didn't know there was such a thing until I started doing a bit of ancestry research.  Evidently, it was a staple of Acadian food.  And, Acadia, which is near Edmundston, Canada and the northern tip of Maine, was the area that French settlers migrated to.   So much for a history lesson...  On to the poutine!

Simply put,  poutine is meat with gravy on top of french fries and cheese on top of that!.  I made this with a "twist",  baked sweet potato fries instead of plain,  and no cheese!  Did you know that In & Out burger has a version of poutine on their "secret" menu?   Neither did I....French fries covered with grilled onions and cheese, called Animal Fries.


Chicken Poutine

Serves 2

3 boneless chicken thighs, cut into bite size pieces 

salt & pepper

1 tsp paprika

2-3 Tbsp flour

1 Tbsp olive oil

1/2 yellow onion, chopped

1 garlic clove, chopped

4 large mushrooms, shopped

Handful of parsley

1/4 cup chicken broth or water

1/12 Tbsp additional flour (for thickening of the sauce)

1/8 cup water

Season the chicken pieces  with salt and pepper and dredge in the flour/paprika mixture that you've placed into a pie plate.  Heat the oil in a skillet on medium heat, add the chicken to brown on all sides.  Remove from the pan and set aside.

Add the onion to the skillet and cook for about 5 minutes.  Add the garlic and mushrooms, stirring while cooking another 6 or 7 minutes.  Add the chicken back in, mix well and turn heat to low.  Meanwhile in a small bowl add the 1/8 cup water and stir in the 1 1/2 Tbsp flour to make a thick paste.  Scrape into the skillet.  Stir well.  At this point you can add the parsley and additional 1/4 cup water or broth.  Turn the heat back up to medium and stir until the sauce thickens.  About 10 minutes more.  

The "poutine" can be served over pasta, rice or traditional french fries.