Golden Chicken Noodle Soup

Golden Chicken Noodle Soup

When you’re under the weather, there’s nothing more soothing than a bowl of chicken noodle soup. This one gets its bright hue from turmeric, an ingredient known for its anti-inflammatory properties. Also redolent with ginger and a healthy dose of black pepper, this soup will help get you feeling better in no time.   Serves 4 to 6

Ingredients:
2 tbsp (30 mL) canola oil
1 medium onion, finely chopped
2 tbsp (30 mL) minced ginger
8 garlic cloves, thinly sliced
1 bunch scallions, thinly sliced, whites and greens separated
1 tsp (5 mL) turmeric
1/2 tsp (2 mL) freshly ground black pepper
6 cups (1.5 L) water
1 bay leaf
Fine sea salt to taste
2 skin-on, bone-in chicken breasts, about 1 1/2 lbs (680 g) total
1/4 lb (115 g) thin, round rice noodles, broken into 1-inch (2.5-cm) 

   pieces
4 stalks celery, chopped
1/3 cup (80 mL) finely chopped dill

Directions:
Heat oil in a large Dutch oven over medium-high heat. Add onion, ginger, garlic and scallion whites. Cook until softened, about 3 minutes. Add turmeric and black pepper and stir until fragrant, about 30 seconds. Add water and bay leaf. Lightly season with salt. Bring to a simmer, then add chicken and reduce heat to low. Cover and cook until chicken is cooked through, about 20 minutes.

Using tongs, transfer chicken to a cutting board. Let rest until cool enough to handle. Remove and discard skin and bones. Shred meat or cut into bite-size pieces.

Raise heat to medium and add noodles to pot. Cook, uncovered and stirring occasionally, until springy but still slightly firm, about 8 minutes. Return chicken to pot along with celery. Cook until celery is bright green and noodles are fully cooked, 3 to 5 minutes more. Remove from heat. Stir in half the scallion greens and the chopped dill.

Divide between warmed bowls, top with remaining scallion greens.
Serves 4 to 6

Pancit

 

Pancit

Aunt Joan's recipe follows list of ingredients.
Sesame oil
Oyster Sauce
Soy Sauce
Carrots
Chinay (Chinese Celery)
Garlic,
Onion diced
Noodles for Pancit, non dyed
Bean Thread Noodles

Chicken Stock
Lemon

***

Ingredients
Serves: 6
340g rice noodles
1 teaspoon vegetable oil
1 onion, finely diced
3 cloves garlic, minced
2 cups (280g) diced cooked chicken breast meat
1 small head cabbage, thinly sliced
4 carrots, thinly sliced, diagonally
1/4 cup (60ml) soy sauce
2 lemons - cut into wedges, for garnish

Directions:   Cook time: 20min,  Ready in:40min
Place the rice noodles in a large bowl and cover with warm water. When soft, drain and set aside.

Heat oil in a wok or large frypan over medium heat. Saute onion and garlic until soft. Stir in chicken cabbage, carrots and soy sauce. Cook until cabbage begins to soften. Toss in noodles and cook until heated through, stirring constantly. 

Transfer pancit to a serving dish and garnish with quartered lemons.

Asian-Inspired Napa Cabbage Wraps

Asian-Inspired Napa

Cabbage Wraps

Give your sliced bread the day off.  Gorgeous, sturdy Napa Cabbage leaves make a great container for sandwich fillings and salads.  This recipe can easily be adapted to use leftover cooked meats, veggies and noodles or rice.  You can even fill the leaves with chicken, tuna or egg salad.

Ingredients:

8 Napa cabbage leaves

8 ounces tempeh, crumbled

1/4 cup minced yellow onion

1 teaspoon minced ginger root

1 teaspoon curry powder

1/4 teaspoon salt

1 teaspoon olive oil or coconut oil

4 ounces fine rice noodles

1 medium carrot

1/4 cup cilantro, coarsely chopped

4 tablespoons reduced-fat prepared sesame 

   ginger salad dressing

Directions:

Separate 8 cabbage leaves from the head of Napa cabbage and place cut side down in a bowl of water to refresh while you prepare the filling. 

Toss the tempeh crumbles with the onion, ginger, curry powder and salt. Heat oil in a skillet and cook tempeh mixture until browned and crisped, about 5–7 minutes. 

Bring 4 cups of water to a boil in a saucepan. Stir
in rice noodles and cook according to directions on the package. Drain and rinse noodles in a colander. 

Fill a small bowl with ice water. Peel the carrot and continue with the peeler to make carrot ribbons. Then add them to the ice water to keep crisp until you are ready to serve. 

Toss the tempeh, noodles, cilantro and carrot ribbons together with the sesame ginger salad dressing. 

Divide the salad mixture into the Napa cabbage leaves and serve. Serves 4.