Everything Good comes in a Bowl

It's totally true if you think good long and hard about it. Of course I am probably the only nut who thinks about these things. All the best comfort foods come in a bowl and they dont all have to be "bad for you". Boy I hate that term and I want to ban it since it only causes food issues with the whole world!! My favorite is a bowl of cereal with ice cold milk. Of course there is that bowl of ice cream or pudding or jello. A big steaming bowl of soup or chili or stew. Then there are always pasta or rice bowls or chopped salads. Somehow a bowl set in front of you is like having a big hug. When i started ordering Asian Noodle soup bowls I was in heaven. Packed with a variety of veggies and shrimp or chicken or beef and tofu or all of the above and some slightly chewy noodles it was a party in a bowl and no way can you eat it fast. Now the only problem I have with them is sometimes there are too many noodles for me. I like more stuff and less noodles and I need it packed with flavor and spice!!!! So last night I mixed up three different recipes and some of my own shtick and wow we had the yummiest soup bowls ever!!!
You can add chicken or use less spice or do different veggies but this is so good and satisfying!

1lb of Shrimp peeled and deveined
1/2 block of extra-firm tofu cut in small cubes
1-2 inches of ginger root grated
4 cloves or more chopped garlic
drizzle sesame oil
1-3 Tbl canola oil
1-2 teaspoons crushed red pepper flakes (how hot up to you)
salt and pepper
4 cups Soy Ginger Broth(trader Joes)
1 bottle clam juice
1/2 sweet onion sliced not thin(needs to hold up in soup)
1/2 lb shitake mushroom caps sliced(found them sliced in the store)
1 medium bok choy or napa cabbage (bok choy looked bad so used bottom half of napa)
shredded carrots couple of handfuls (sold in bags)
sugar snap peas or snow peas
spinach
scallions
6 oz Rice Noodles or Udon on thin spaghetti ( I used rice noodles)

So this sounds like a lot of stuff but most of it comes chopped or packaged. I did clean the shrimp myself but I bought the jumbo shrimp since they only cook at the end in the soup so they dont get cooked to death. If they are hanging too long take them out and keep them separate until ready to serve the soup bowl.

Prep Rice Noodles according to package. I had to soak in 2 cups of water with some salt for 30 minutes to soften them

Cut half a brick of tofu (or more if you like or omit if you dont) cut into cubes place in a bowl and season with a little soy sauce, sesame oil (drizzle), and chili paste or hot pepper flakes.


Heat a medium soup pot and give a few turns of oil in the pan to coat the bottom. Per rachel ray 1 turn is approx a Tbl. Add the red pepper and grated ginger garlic and sliced onions. Cook for a few minutes then add the cabbage, carrots and cook couple minutes more. Then add the mushrooms and sugar snap peas or snow peas and stir for minute. Season with salt and pepper.
Add the broth and bottle of clam juice. (if you dont have ginger soy, use chicken broth but flavor with a little soy,sesame oil and use a larger quantity of ginger)
Cover bring to boil, turn down heat and add the shrimp, and rice noodles and cook 3 minutes then add some handfuls of spinach and cover and cook for minute more until spinach just wilted.
Taste and adjust seasonings if needed and taste noodles for doneness.

Serve in large bowls with chopsticks and spoons! Enjoy

Dinner Unexpected

I havent been making regular dinners in months. One, the empty nester syndrome and two the husband was in the middle of tax season. Amazing how quickly one falls out of the habit. I usually make soup and some salads and I always have grilled chicken breast around since they can become many meals. So what to make tonight?? Well I just had the most fabulous lunch so I dont want a big dinner and he wants to eat late, which I hate. I am going to try something new and I have no idea how this will pan out. I am on this health kick so I think I will use the tofu hanging in the fridge and the shrimp. I am going to make a Chinese Noodle Soup bowl. I can finally use these rice noodles that struck my fancy and have yet to make an appearance.

I have a Ginger Soy broth from Trader Joes(of course) and I will mix the tofu with some red pepper flakes and ginger and soy and maybe a little honey and heat it in a non-stick pan as well as the shrimp. I am going to wilt some baby spinach as well and maybe some sugar snap peas and some mushrooms and mix it with the rice noodles. We like things spicy so if need be we can add some hot chili oil. I think it will be great, but I will let everyone know how it works out.

My lunch was amazing today!! I would never make either of these dishes so that makes it even more fun. Shared Mushroom Ravioli with truffles and truffle oil and a cream sauce as an appetizer. The Homemade pasta was so light and stuffed with mushrooms and not at all salty. It was hard not to lick the plate but that's what bread is for!!! Followed with Nori tuna tempura. So beautiful, sliced rare, room temperature plated in a fabulous dijon vinaigrette with a tomato relish on top with black sesame seeds. Honestly, no room for dessert after that!!

If I dont make the Soup Bowl I might make a stand-by.

Grilled Organic Boneless Chicken Breasts with White Wine, Tomatoes, Artichokes (Capers or Olives optional)

1-2 lbs boneless chicken breast
Grape tomatoes or 1 can diced tomatoes drained
1 bag frozen artichokes or 1 can in water drained (treat gently)
1 small onion or couple of shallots
1 clove of garlic
olive oil
1/2 cup or so white wine
chicken broth
capers or olives
salt, pepper, herb de provence

two options here: either grill or sautee the breasts, if using thin sliced 2 minutes per side thicker 3-4 minutes per side. they will get additional cooking when put back in the sauce
I use a non-stick pan. Coat pan with olive oil if cooking chicken in pan. If using grill pan spray with olive oil or rub some on and then, Salt and pepper the chicken, cook and then remove to a plate.
Add sliced onion or shallot to the pan cook until wilted and then add garlic chopped de-glaze the pan with white wine and let it cook down. Add the tomatoes (grape tomatoes will take a few minutes to pop), add the frozen artichokes (if using canned add them a little later) add salt and pepper and sprinkle with herb de provence let it cook for a few minutes then add chicken broth or stock and let it cook down. If you like more liquid you can add more wine or broth.

You can add some caper or sliced black olives at this time and put the chicken back in the pan and let it heat through. Check Seasonings and adjust.

This is really fast, I swear. If you make grilled chicken and dont cook it to death you can make it ahead and slice and add to the sauce!!!

Salad with vinaigrette and some penne or potatoes and Your Cooking!!!

Munching at Mah Jongg

I play Mah Jongg with a group of women for 9 years now. I think more talking and noshing goes on than Mah Jongg, but that's ok with me. Lately as we all are watching are metabolisms slow down we are bemoaning our fates yet loathe to give up our treats. I think we had a major break through last night and we are discovering yummy alternatives to our sugar highs. Edamame have now been introduced and I do believe they are more fun and popular than popcorn!!
Trader Joes is the place to go for all the variety of these soy treats. The fully cooked frozen packages are the laziest way to go and the route I always take whenever possible. While they might look like sugar snap peas they are not, so dont eat the green pod just the little beans inside. Lightly salted with a starchy texture they are easy to pop and eat and you can be popping them out of their pods for a long time for very few calories.

So I think the time has come for fruit, veggies, edamame, and some dark chocolate to get us through play time. Generally we have coffee and tea, but perhaps it's time for an occassional cosmo as long as we are eating soy to fight the hot flashes.