~I’m a soup freak! I can eat soup day & night, winter, spring, fall & summer. I love all soups but I especially love rice noodle & udon noodle soups. In this Rice noodle soup I have used the same chicken broth that I used in the previous recipe. I love to use fresh rice noodles, which can be found in your local Asian grocers. Baby Bok Choy is another favorite of mine, just love the green leafy goodness. I used Bunapi mushrooms, bean sprouts, cilantro & fresh lime juice. You can use the same chicken in this soup that you made the broth with or just vegetables like I did in this soup. You can add more flavor to this soup by adding soy sauce & spicy sziracha sauce to taste. ~ ~ ~ ~ ~
- 8 oz of previous recipe chicken broth
- baby bok choy cut up
- bean sprouts
- fresh rice noodles or dried ones.
- Bunapi mushrooms
- cilantro sprigs
- green onions
- lime juice to taste
- soy sauce & sriracha sauce to taste.
- Add all of the vegetables first to a large bowl
- Add the rice noodles to the bowl
- Heat up the chicken broth is a saucepan, so it’s really hot.
- pour it over the veggies & the noodles.
- Let it sit for a minute or so.
- at this point you can add the soy & the chili sauce.
~Kanom Tuy, is a Thai coconut dessert. Everytime I go to a Thai restaurant, I look forward to having this particular dessert. So far the best Kanom Tuy that I had was in Chabaa Thai Restaurant, in Manyunk, a chic trendy neighborhood of Philadelphia. I think it’s a special item, not always on the menu. It’s usually presented warm with a tropical fruit like freshly cut mangos or papayas. It only has 4 ingredients like coconut milk, rice flour, sugar & water. Please note this was my first attempt at making this delicious dessert and the recipe turned out pretty good. I’m an amateur when it comes to Thai desserts but this recipe was very simple. I just love this sweet & creamy coconut dessert. It’s almost like coconut rice pudding but served warm with fresh fruit. Try it next time at your favorite Thai restaurant or better yet at your home! ~ ~
- 8 oz can of coconut milk
- 1/4 cup sugar
- 1/4 cup rice flour
- 1/4 cup or little less, warm water
- a pinch of salt.
- In a deep non-stick pot add coconut milk
- Turn on the heat to medium low
- stir in the rice flour while the coconut milk is cold or luke warm but not hot
- add sugar & salt
- Keep stirring constantly until the mixture gets thick
- add the warm water and stir well. turn off the heat.
- pour the mixture into small bowls
- refrigerate for an hour.
- Serve warm, recommended. Best to warm in a steamer not a microwave.
- Garnish with fresh-cut papaya or mango
~This chicken broth is full of flavor and is one of my favorite concoction. I make this broth at least once or twice a month and the best part is that it freezes well. You can freeze it in individual small one serving containers. So when I have the urge for a noodle soup, its ready & waiting for me. The soups that I make with this broth is a rice noodle or udon noodle soup and also you can make Thai Tom Yum soup too. I make chicken broth every few weeks, because I’m a soup freak. Home made broth is much healthier than those store-bought ones. I have tried making the stock out of those ready-made bouillon or broths, I stopped using them because they do not taste fresh to me. When you make a fresh chicken broth at home from the best flavorful ingredients, it really shows in the taste. For this chicken stock I used all of my favorite ingredients like lemon grass, ginger, garlic, dried star anise, cardamom, cinnamon sticks, whole peppercorns & lime juice and lime peel, green & regular onions. I also use a whole chicken with skin off & I prefer a smaller size chicken about 2 1/2 – 3 lbs, which I feel is much tender, & has much more flavor. ~
~I use a stainless steel strainer ball for the dried spices, this way its easy to fish out once the broth is done cooking. The stock needs to cook for at least 2 hrs on a medium heat. You will absolutely love the fragrance that permeates your entire home while the stock is simmering slowly on the stove. There is something warm & cozy about slow simmered chicken broth. Sometimes, especially in the winters I like to have this stock with just a squeeze of lime and cilantro to warm me up. Soup is good for the soul. Enjoy! ~
- One whole chicken 2 1/2 lbs – 3 lbs, skin off.
- one large onion, cubed
- one large piece of ginger, cut into large rounds
- 6-8 cloves of garlic
- green onions loosely chopped
- 1 or 2 lemon grass sticks, cut up into medium size pieces
- 2 star anise
- 3 sticks of cinnamon
- 5 pods of cardamom
- 1 tsp of whole peppercorns
- juice of half a lime
- lime peel (only the green part)
- 2 tsp of salt or to taste
- In a large stainless steel deep pot, add about 8-10 cups of cold water.
- Add the chicken and rest of the ingredients.
- Let it come to a boil and then turn down the heat to med low.
- Let the stock simmer on low heat for 2 hrs.
- Strain the stock with a sieve, so only the light broth is left.
- You can fill up to 6-8 small containers, let it cool & then you can freeze.
~~ Yes I know what you are thinking, all salads are heart healthy. Well I called this “heart healthy” because this salad happens to be my Cardiologist hubby’s favorite salad. Since he is a Cardiologist, he is always preaching his “heart healthiness” to yours truly. He especially likes this salad because it has all of his favorite healthy ingredients like he loves his POM pomegranate juice in the morning which of course is full of vitamin C, anti-oxidants & a lot of other goodness. Another ingredient in this salad is walnuts, which are high in Omega-3 polyunsaturated fatty acids, again good for your heart health. Well other ingredients like spinach, radicchio, peaches & extra virgin olive oil all have loads of anti-oxidants goodness. So that’s how this salad evolved into a heart healthy salad. ~ ~ ~
~Pom-Vinaigrette is very simple to make, it only has 5 ingredients like pomegranate juice, extra virgin olive oil, Dijon mustard, fresh lemon juice and salt/pepper. The dressing is so tangy & delicious. I had some fresh peaches in the house so I brushed them with the vinaigrette & grilled them on the grill pan. I love grill pans! You can also add a cheese to this salad, a mild goat cheese would be great with this salad. I felt that the sweetness of the pomegranate juice was enough, you dont need to sweeten the dressing any further. I hope you will enjoy this heart healthy salad, well what else, ofcourse in good health! ~
- 1/2 cup POM juice
- 1/4 cup of extra virgin olive oil
- 1 tbsp Dijon mustard
- 1/2 a lemon, freshly squeezed juice
- Salt & feshly ground pepper
- 1 packet of organic baby spinach
- 1 small head of radicchio
- 2 peaches halves
- 1/4 cup pan roasted walnuts
- for the vinaigrette you just need to combine the ingredients & wisk well.
- Peaches, brush the halves with the vinaigrette & grill on the grill pan. Cut them to the size of your liking.
- Assemble the spinach, radicchio toss it with dressing. add waknuts. top it off with the grilled peaches.
~This simple stir fry dish is well very simple to make. It has evolved over the years. I make this at my home about twice a week, my kids love this dish. I feel good about feeding them the stir fry chicken since its healthy & nutritious for them. How many kids do you know who love to eat vegetables, not many right? Well mine will eat the veggies along with the chicken and would ask for seconds. I usually add less chicken & more veggies like broccoli, bell peppers, bok choy(if available) & onions & carrots. Whichever fresh vegetable I have in the refrigerator I add to this dish. I always use boneless chicken tenders, I find them to be more lean. I serve with the stir fry dish, simple steamed rice which I boil the starch out first then drain & then let it sit & simmer for 10 minutes. I will explain later in the method. I recently started adding ketchup, my mom always used it. so now I have started using it too, ketchup gives the dish a tangy & sweet taste. Trust me it makes a big difference in the taste. Try it! I also use fresh ginger & garlic which I make a paste in my granite mortar & pestle which by the way is my favorite tool in the kitchen. As a mom I enjoy making this quick, simple & healthy stir fry dish for my kids! Hopefully you will too!
~ ~ ~ ~ ~
- 1 lb chicken tenders
- 1 Red bell pepper
- 1 Orange bell pepper
- 1 bunch of Broccoli
- 1 large Onion
- 1 tsp crushed fresh garlic/ginger paste
- 1 tsp of Vietnamese chili garlic sauce
- 1/4 cup or less Soy sauce
- 1 tsp ketchup
- 1/2 tsp freshly ground pepper
- 3 tbsp oil (any lite flavored oil) & 1 tbsp for the rice.
- 2 tsp corn starch mixed in a 1/4 cup water
- Cut up the chicken into bite size pieces.
- Cut up vegetables into bite size pieces.
- Soak 1 cup of (I used Basmati rice) or any long grain or jasmine rice in warm water for 20 min.
- Heat oil in a large pan or a wok.
- Add the fresh garlic/ginger paste & sauté for few minutes.
- Now add chicken pieces & sauté until the chicken changes to more of a whitish color.
- Add soy sauce & chili garlic sauce.
- let the chicken cook for few minutes & then add the veggies.
- Saute well for few minutes, add brocoli & onions at the end.
- at this point you can add ketchup & more of soy sauce/chilli garlic sauce to taste.
- you can add the corn starch mixture to the dish & it will start to thicken. Turn off the heat.
- Stir Fry dish is done!
- Steamed Rice recipe
- Take a deep pot, fill it with water & salt, let it come to a rolling boil.
- Once boiling add the soaked rice..make sure drain first.
- Now let the rice boil for 5-8 minutes. Drain the rice in a colander. Put it back in the pot, add 1 tsp oil & cover with a tight lid and let it steam. the stove should be hot..no need to turn on the heat.
- This is the BEST way to steam rice, the starch is drained out & which makes it more healthy for your family.
~Rice Pilaf w/Chick Peas is such a flavorful & tasty Pilaf which I’m sure you will enjoy. It’s an easy recipe with few ingredients but the taste is out of this world. I will show you how to incorporate ingredients like yogurt, minced garlic, ginger & green chilli peppers to give the pilaf a deeper more rich taste. ~ ~ ~
- 1 cup of Basmati Rice soaked in warm water
- one 8oz can of chick peas
- 2 cups of water
- 2 tbsp plain yogurt
- 1 small onion sliced
- 2 cloves of minced garlic
- 1 tbsp of minced ginger
- 1 minced green chilies
- 3 tbsp of Olive Oil
- 1/4 tsp cumin seeds
- 2 sticks of Cinamon sticks
- 1 tsp Kosher salt
- 1/2 tsp cayenne chili powder
- 1/4 tsp of Garam Masala
- Soak the Basmati Rice for 30 minutes in warm water.
- In a deep medium pan heat up olive oil over medium high heat.
- Add sliced onion to the oil & let them get light golden brown.
- Add cumin seeds, minced garlic, ginger & chillies and stir well.
- Add chick peas & yogurt and stir well.
- Add salt, cayenne pepper & garam masala and stir well.
- Add water, let it come to a boil.
- Drain Basmati rice & stir gently.
- Cover with lid, let the rice boil. Once rice has absorbed all of the water.
- Turn off the heat & let it simmer for 10 minutes. fluff up the rice with a fork.
- Serve Hot with any curry or yogurt raita or onions & tomato salad.
~London is Europe’s largest city, spreading across an area of more than 620 square miles from its core on the River Thames. Ethnically it’s also Europe’s most diverse city which I love about London. Londoners are the most friendliest of people, they will make you feel comfortable in their great city. For tourists, London is a thrilling place, so vibrant & full of life. London has world-renowned sites like the Royal Opera House to the British Museum. In the Tate Modern and the London Eye, the city is proud of the world’s largest modern art gallery and Ferris wheel, and the first new bridge to cross the Thames for over a hundred years. ~ ~ ~
London’s traditional sites – Big Ben, Westminster Abbey, Buckingham Palace, St Paul’s Cathedral and the Tower of London , continue to draw in millions of tourists every year. There is also a lot to be seen around the city’s quiet Georgian squares, the narrow alleyways of the charming city of London. Hyde Park, Green Park and St James’s Park are all within a few minutes walk of the West End. You can enjoy the more spread out countryside of Hampstead Heath and Richmond Park. Shopping in London is very exclusive & spectacular too, mixing with the high-end shops in & around Harrods, or sampling the weekend markets of Portobello Road, Camden and Greenwich. The music & art scenes are no less exciting, with great opportunities to catch theatre companies, dance troupes, exhibitions and opera. London restaurant scene is one of the most innovative & exciting these days, almost like an attraction, too. London is an equal with its European rivals, and offers a range from three-star Michelin establishments to low-cost, high-quality Chinese restaurants and Indian curry houses. Also the city’s pubs have an atmosphere of its own. I travelled to the outskirts of London to Southall, great South Asian communities live there. I had the best curry in London which makes me want to go back again and again. I think travelling to the outskirts of London is essential in order to get the complete picture of this dynamic metropolis called London.