Wednesday, May 29, 2013

Thai Chicken Noodle Soup

Oh yummy... This soup was soooo good!  Tonight's dinner recipe came from an old Food Network magazine (Nov 2010).  I was browsing it while waiting to pick up my son from school and found this recipe, so I went to the store after fetched my son and bought the stuff to make it straight away!  It looks a little strange in the photo because I used glass noodles (or bean threads) and it was dark out by the time I took the photo, so I had to use my flash.  Not great photography, but great flavor!

The recipe used rice noodles, which are good too and I know this because I had a few rice noodles and used them in my son's soup (which I made less spicy). 

This was so easy and fast that it made a perfect weeknight meal. 

Thai Chicken Soup
30 minutes:  Serves 4

1 Tbsp vegetable oil
1 onion, thinly sliced
2 cloves garlic, minced
2 Tbsp green curry paste
6 c low-sodium chicken broth (I used Better Than Bouillon, not low-sodium)
1 15-oz can coconut milk (I used low-fat)
1 Tbsp fish sauce, plus more to taste (because I used a full-sodium broth, I used just 1 Tbsp)
2 red bell peppers, thinly sliced
4 ounces thin rice noodles, broken into pieces (I used bean threads)
2 small skinless, boneless chicken breasts (about 1 lb), very thinly sliced crosswise
1 Tbsp fresh lime juice, plus more to taste
1 c roughly chopped fresh cilantro
my additions:  2 c fresh green beans cut into bite-sized pieces
                        1 dried Thai chili (more or less depending on how hot you like it)

1.  Heat the vegetable oil in a large pot over medium-hight heat.  Add the onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes.  Add the garlic and curry paste and cook, stirring, 1 to 2 minutes.  Add the chicken broth, coconut milk and fish sauce; cover and bring to a boil.

2.  Add the bell peppers and noodles and simmer, uncovered, until the noodles are al dente, about 3 minutes.  Add the chicken and simmer until just cooked through, about 3 more minutes.  Stir in the lime juice and cilantro.  Add more fish sauce and lime juice if desired.

Per serving:  Calories 561, Fat 30g, Sat Fat 22g, Cholesterol 103 mg, Sodium 821 mg, Carbohydrates 36g, Fiber 4g; Protein 38 g

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Thursday, May 23, 2013

Free Firetruck Cupcake Wrappers

Boy parties are fun, so I am coming up with some cupcake wrappers for boy parties!  Most of the wrappers I have done so far are girly, so here are some for those cute little boyz in your life!
If you need to know how to print these, please go here.
 Enjoy!  Tami

 I just went to Amazon see if I could find some cute cupcake stands or something that would go with this wrapper.  I didn't find one that I liked for this theme, but I did find the cutest carousel one below.  OMG.  I love it.  I might need to come up with wrappers to match just for fun!

  Fire Engine Fun Dessert Plates 8ct
Fire Engine Toy (8) Party Supplies
Firetrucks Fun Edible Cupcake Toppers Decoration

This is it!  I might have to do carousel wrappers!
Carousel Cupcake Stand


Sunday, May 19, 2013

Last Day of School or Teacher Appreciation Cupcake Wrapper Printable Freebies

Two posts in one day?  Wow!  Here are a few that can be used for either the last day of school or for Teacher Appreciation Day.... or really any old day you want to thank your teacher.  Enjoy!

If you need help printing them or assembling them, go here.


Summer Mushroom Cupcake Wrappers Freebie

It has been a while since I came up with some new cupcake wrappers, but I wanted to do some summery wrappers!  Love how these turned out.  Feel free to print and use them if you would like.
If you need help with the printing and cutting, go here!


Friday, May 17, 2013

Sourdough Bread

Have you ever tried to make your own sourdough bread? I tried years ago, but after two weeks, my started turned pink and smelled really funky, so I tossed it. Now that I have had lots of practice making yeast breads, I decided to take it on again. I am a total novice, but wanted to share with you my success. Finally, it worked! It took about a month of feeding and tending to my starter, but it finally turned out the way I wanted; sour flavor without being too sour and just enough of a rise and perfectly crunchy on top, chewy on bottom crust. Love it! I am soooo happy and it is worth all of the effort. I am just going to share with you the starter and bread recipe I used.

I don't need to try to recreate the recipe since there are actual experts out there.  Confessions of a   Bright-Eyed Baker had the recipe I found on Pinterest. I tried it because they didn't make you feed it more than once per week or two. I fed mine more than that sometimes and I made several loaves over the month, but none of them were sour tasting. After I refrigerated my starter for a week or so, it finally turned sour. Exactly as I like it. I used the San Francisco bread recipe at the bottom of this post. It takes a long time to raise it this way, but I love the flavor enough to keep doing it. I have some recipes that take NO time and NO kneading and barely any work, but sourdough is such an awesome flavor that I will continue on with this old-fashioned way of making bread.

Here is the link to the recipe I used. I hope you will try it.  Let me know how you enjoyed it (or otherwise!)

If you would rather start with a sourdough starter that is already started, you can always order one on Amazon or somewhere like that. I think even King Arthur Flour has one that you can order at their site.

Here is a link to an Amazon one...

Or this one...

Or... you can see there are lots of options...

And a few more that you may find useful...

I have this pizza stone and it works well for bread making if you don't want to use parchment and a cookie sheet like I do.

Tami Photobucket
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