Red Curry Coconut Noodles

Oh god this is good.

This is a recipe from Pioneer Woman.  It’s pretty much the best combination of everything that’s awesome in the world.

The amounts in this are all approximate.  Feel free to experiment with the proportions until you come up with a flavour combination that suits you.

Okay, so take a couple heads of broccoli and cut all the florets off.  Save them for a nice broccofu/broccomeat later.  Cut off the tough bottoms and use a vegetable peeler to get off the thick skin.  Then cut it up into tiny little matchsticks.

Julienne up two red peppers and also an onion.

Slice up, as well, about three green onions.  You can use fresh cilantro instead of green onions if you like.Take yourself four boneless, skinless chicken breasts, and cut them into small bite-sized cubes.

Get ready as well a dobble or two of minced ginger and red curry paste.  You can adjust these accordingly to your own personal preferences.

Now, take the cream off two cans of coconut milk and dump it into a large saucepan.

Turn on the stove to medium-high heat and let that simmer up.

Look how it melts all lovely.

Plop in the curry and the ginger and let that simmer for another minute.

Now drop in your chicken and let it cook all the way through. 

Add in four cups or so of chicken broth and the rest of the coconut milk. 

Let it start to bubble again and drop in half the green onion.

Heave in the vegetables.

Now comes the tricky part.  You want to jam in a package of wide, flat rice noodles.  Do some manipulation and get that stuffed in as well as you can.  It might take some time to get them softened enough to cram them in all the way.

The noodles should take about five minutes to cook through, but you want to get the sauce boiling until it starts to thicken.  Remove it from the heat and let it thicken for another five minutes or so.

We served ours in tiny bowls out of a communal dish, and sopped up the juices with na’an.  So filling and so excellent.This serves a whole bunch of people, probably about six, so we chucked the leftovers in some Tupperware and it was great the next day.

Roasted Garlic and Mushroom Soup

If you know me, you’ll know I don’t like soup.  Seriously.  Considering the number of soups I make I know it’s hard to believe, but it’s true. If I wanted to sip hot liquids I would rather have a cup of tea.  Blended soups, however, are a different story.  To me they’re like hot, savoury pudding.  Plus they look uber-fancy when in reality they’re not, which is a good way to easily impress your dinner guests.

I do like mushrooms, however, and I like garlic.  If you like mushrooms as well, perhaps you will enjoy this.

This one I made up, having never made soup with mushrooms before in my life.  But it turned out okay.  The Pie doesn’t like mushrooms all that much, so I don’t have any real objective feedback at the moment, but I will shunt some of this off to The Lady Downstairs (Kª) and see what she and Kº and Il Principe think.

Slice up about a pound or some other ridiculous amount of mushrooms.  Don’t worry about getting them too thin – after you sauté them you’ll be mushing them up anyway.

Visit Massive Mushroom Mountain!

Melt a bit of butter in a pan and add a drop of olive oil to keep the butter from burning.  Sauté up your mushrooms.  I did it in three batches, because if I’ve learned anything from watching Julie & Julia, it’s that butter is one of the greatest innovations known today, and that you don’t crowd the mushrooms.

Always cook butter with a bit of olive oil to prevent burning.

While you’re at it, why don’t you go ahead and sauté up a sliced onion?

In a pot, bring about 4 cups of stock to a boil.  I used chicken broth, but of course you can use vegetable stock as well.

Plop in your mushrooms, onion, and a couple heads’ worth of roasted garlic.  Splash in some red or white wine and leave to simmer for about half an hour.

Wine is optional, yet encouraged.

Remove from heat and allow to cool.  Using an immersion blender, food processor, or stand blender, blend your soup until you have a fine mushy mass.  I love my immersion blender.  My mother calls it the ‘brzzht’, because that’s the noise it makes.  She’s an artist.

Pour in whipped cream or coconut milk as desired and heat to serve.

Stir in the cream if desired.

Then you eat it!

Serve with stuff that goes with soup.

*** EDIT: Kª called it a ‘soup-tasm.’  I’m not sure I want to know. ***