First, this is the first of the month, so hop over to the Hot Flashes page and read this month’s Hot Flash (micro-mini story).
#4 Daughter, the amazing Sara Marian, visited with us last week, and I made this dinner one evening.
Lemongrass Egg Drop Soup
- 4 cups water, enough bouillon according to package directions
- rice noodles, broken into pieces
- teaspoon of lemongrass paste
- tablespoon of miso paste
- 2 eggs, slightly beaten
Bring the bouillon water to a boil. Add the rice noodles and cook for about three minutes. As the noodles cook, stir in lemongrass and miso pastes, making sure they’re dissolved. Remove from heat, pour the beaten eggs into the hot broth. Count to three, stir the pot, and let sit for a few minutes while the eggs cook.
At 12:00 on the plate are kale chips.
Pull kale leaves from the stems and tear them into pieces. Toss with olive oil and salt (not too much oil, or they’ll be greasy!). Spread in a single layer on a baking sheet and bake at 350F for about 20 minutes. Check often; they’ll go from soft to scorched in a heartbeat.
Quinoa Mandarin Salad
I posted the recipe for this at Fatal Foodies yesterday.
Stir Fry with Pad Thai Sauce
We have stir fry a lot. I use all kinds of ingredients, all kinds of spices, all kinds of sauces. This one was:
- leftover rice
- olive oil
- sesame oil
- onions, chopped
- minced garlic
- bok choi
- Pad Thai sauce
Heat oils in a skillet. Add mushrooms and onions and cook until the onions are soft and the mushrooms ar browned. Add the garlic, bok choi, and rice. Cook, stirring, until hot through. Add the Pad Thai sauce, reduce heat and simmer while you wait for #4 Daughter to get in from work.