We enjoyed another light meal this week of chicken soup with glass noodles. We’ve had a few more smoothies, which I must mention because I forgot to put a couple photos on the last post. The smoothie and a very moving one of a glass of water with a lemon slice- don’t fret, I’ll add it too. After pushing ‘publish’ last time, I had that sneaky little feeling I’d rushed it. I’m sure others have lingered in that moment. I re-read the post and thought, no it’s looks complete… until this morning during our weight class at the gym. The one I actually like but still can’t wait to finish… the one that I’ve NOT done in TOO long so I’m having to pause after every sentence I type to let my arms rest…the one I tend to day dream through. This was when two photos flashed before my eyes. I was like dammit janet, you forgot those two photos yesterday. How these thoughts, memories float to the surface of the conscious, is beyond me. I have recently read some very interesting articles concerning some of the intricacies of how the brain works. Here are a couple from the NYTimes-
And then the brain on smoothies, water and chicken & glass noodle soup.
Smoothie, hibiscus detox tea and strawberries…
So here’s some shrooms and green onions…
Rose Button mushrooms…
A little tango…onion,rose,shitake,oyster.
Sliced Shitakes, Rose button & oysters
Shaved napa cabbage. This was the other half of the head from the raw slaw. Small cubed carrots (unofficial brunoise), cilantro and lime.
Glass noodles… we eat these pretty regularly. Enough so that here is a little wikipedia blurb.
- 6 cups (1 1/2 l) water
- 3 chicken breasts lightly poached in mushroom stalks, garlic, ginger and lime
- 2 cups various mushrooms- (I used shitake, oyster and rose button)
- 3 cups napa cabbage
- 1/3 cup cubed carrots
- juice of 1-2 limes
- dash of chili paste or oil (to taste)
- 2 cloves garlic – 1 crushed in the stock and 1 pressed into soup
- 1 T chicken boullion (or more to taste)
- a few squirts of fish sauce, tamari and thai chili sauce…. this was all too taste.
- green onions and fresh cilantro to garnish
- roasted peanuts
- 1 packages GLASS NOODLES
I lightly poached the chicken breasts in 6 cups of water with mushroom stalks, garlic, ginger and lime then pulled it out and covered it with tinfoil to cool and let the juices soak back in. I strained the stock bits and put the liquid back in the pot. I then cooked the glass noodles (follow directions on package) in the stock, removed them and set aside. Then I threw in mushrooms and veggies , lightly cooked them. I shredded the chicken by hand and added it back in at the last minute and seasoned the soup. Pretty simple really. To serve, place noodles in a bowl and cover with chicken soup. Garnish with green onions, fresh cilantro and chopped roasted peanuts.
Ok down and out…on the plan this weekend is a Rosenkuchen with nut filling.Like a cinnamon roll cake. Stay tuned…