Tag Archives: comfort food

Thai Noodle Bowl

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Thai Noodle Bowl
“I would kill!!!! for a noodle bowl but the broth would probably kill me with salt”, my sister Lydia texted me about a week ago. Looks like a text of an overly dramatic girl except that Lydia’s health condition is so serious that every single word in that text is pretty darn close to truth. Due to Type I diabetes her kidneys failed a year before she turned 30 leaving her first, fighting for her life,  then being put on a waiting list for a transplant,  then waiting.  Waiting is a tough business but what makes it even worse is her incredibly restrictive diet, sodium being her mortal nemesis.  Asian food, of course, comes to mind immediately when you think of ‘high sodium” offenders, especially if cooked in a restaurant.

As soon as Lydia mentioned her craving, I had a recipe in mind and I was determined to make it delicious and guilt-free! Thai Noodle Bowl is basically a Chicken Noodle Soup with a Thai twist. It takes 20 minutes to prepare and it gets all the flavour from spices and not MSG. If you are an Asian food lover chances are you have all the ingredients in your fridge already. I certainly did but I am also told by my friends my condiment section is out of control.

Thai Noodle Bowl
Ingredients: (Serves 4)

  • Oil- 1 tbsp.
  • Sesame Oil- 1 tbsp.
  • Onion, diced- 1 medium
  • Celery, diced- 2 ribs
  • Garlic, minced- 4 cloves
  • Lemon grass (I used a pre-made paste from a tube)- 1 tbsp.
  • Chilli powder- 1 tbsp.
  • Dried Chilli flakes- 1/8-1/4 tsp. (to taste)
  • Low-sodium Chicken Broth, pre-made or your own- 6 cups/1.5 litre
  • Canned Crushed Tomatoes- 1 cup
  • Chicken Breast, diced into bite size pieces- 2
  • Fish Sauce (Nam Pla or Nuoc Mam)- 3 tbsp.
  • Cilantro/Coriander leaves- 1 cup
  • Chow Mein Noodles or any other Asian noodles or even spaghettini- 125 gr.
  • Spinach- 150 gr
  • Lime juice- from 1 lime

Method:

  1. In a large pot heat both oils, then add diced onions, celery, minced garlic, lemon grass paste, chilli powder and red chilli flakes and cook until soft over medium heat for 5 minutes.
  2. Add the broth, tomatoes, chicken, fish sauce, cilantro leaves and bring to a boil, simmer for 10 minutes.
  3. Add the noodles to the pot and cook according to package directions, mine took 5 minutes.
  4. Once the noodles are done, stir in spinach leaves and lime juice and take off the heat.

If you think chicken noodle soup is boring and reserved for sick days you will change your mind after trying my recipe.  Thai Noodle Bowl is a vibrant with a hint of spice dish that tastes even better than your favourite restaurant can deliver while you know all the ingredients that went into it.

Thai Noodle Bowl
{Note} The recipe was adapted from Food and Wine Magazine “Quick from scratch one-dish meals”cookbook.

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Rosemary Lemon Chicken and Potatoes

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Rosemary Lemon Chicken and Potatoes
Another school year announced itself with the arrival of true British weather-rain, rain and more rain. I am writing this while grieving our canceled park plans and listening to the heavy rain drops pounding on the roof of my conservatory. The message is clear-summer is over.
However, there is a silver lining in all of this. Cosy blankets, great books and delicious autumn food.
Roasted Rosemary Lemon Chicken and Potatoes is a one pot type of dish that never disappoints. The easiest yet the tastiest thing to throw together- no marinade, no countless dishes, everything prepped and done within an hour and, because it uses the cheapest parts of the chicken like thighs and legs, is also economical. No wonder it earned a permanent place on the menu in our house!
Ingredients:

  • Potatoes (halved or quartered_-1 lbs
  • Chicken legs and thighs- 6-8
  • Chestnut/Crimini Mushrooms (optional)- 8-10
  • Lemons-2
  • Garlic cloves-3
  • Rosemary- 3 sprigs
  • Olive oil- 3 tbs.
  • Salt and pepper

Method:

Preheat the oven to 450F/250C

On the cutting board chop up rosemary leaves roughly. In a mortar combine chopped rosemary, garlic, a pinch of coarse salt and 1 tbsp of olive oil and bash it all together with a pestle until you have a paste, then add the rest of the olive oil and the juice of the lemons, reserve the lemon halves.

Arrange the chicken pieces, potatoes and mushrooms on a baking tray and spoon the rosemary mixture on top making sure it covers chicken and potatoes. Stick the lemon halves wherever you have free space on the tray, they will infuse more flavour into the dish.

Rosemary Lemon Chicken
Roast in the oven for 35-45 minutes until the chicken is golden brown and the juices run clear. Halfway through the cooking baste your chicken and potatoes with the liquid at the bottom of the pan.

Rosemary Lemon Chicken and Potatoes
The recipe was adapted from Minimally Invasive.