Thai Rice Soup Khao Tom

At the grocery store, I stood in front of the fish sauce. I knew I needed it for this recipe but I walked away. Then when I returned to the grocery store, I attempted to buy it again. I had so many thoughts going through my head like it will smell. Does my sister really eat dishes with fish sauce in it? How could it possibly make a dish better? I think I would rather buy anchovies. Then I walked away again. I couldn't do it. This dish is suppose to have fish sauce. This time I omitted it but I will keep it in the recipe just for you. See you may like fish. You may eat it on a regular basis. I avoid it. I will eat seafood just not fish. I remember my Dad taking us fishing. I remember staring at their unblinking eyes. I remember how the house smelt but most of all I remember how it tasted. So, yes I walked away.

Thai Rice Soup (Khao Tom)
8 cups chicken stock
1 Tbsp fresh ginger, minced
2 large shallots, minced
1 celery, chopped fine
1 stalk lemongrass, cut into 2 inch pieces
1 1/4 cups rice
1/2 lb. ground pork
1 Tbsp soy sauce
1 Tbsp lime juice
2 Tbsp cilantro, chopped
garnish: fresh scallions chopped
salt and pepper, to taste

Directions:

1. In a large saucepan, combine the chicken stock, ginger, celery, shallots, lemon grass, and rice.
2. Bring to a boil and then reduce low to a simmer for 3o minutes or until the soup is a porridge like consistency.
3. In a large skillet, brown the pork. Remove from heat and set aside.  
   
4. Dischard the lemon grass. 
5. With a slotted spoon, transport the pork from the skillet into the saucepan. Mix well.
6. Add the cilantro, soy sauce, and lime juice. Simmer for 5 minutes.
7. Garnish with the scallions.

Recipe adapted from Food.com. 

One year ago...........................I made Breakfast Cookies.
Two years ago.........................I made World Peace Cookies.

Did you already know.........................
-Fish sauce is the extraction from salted, fermented fish. 
-It takes about six months to ferment the fish.
-In several cuisines, fish sauce is used as a condiment.

Chicken Pad See Ew

This recipe called for sweet soy sauce. I had never heard of sweet soy sauce so I goggled it. Sure enough, there is a product called sweet soy sauce. Also, I found a recipe for sweet soy sauce but it had spices in it that I was unsure if it would be correct. I asked my husband about it but he had never heard of it so we went to several stores. Of course, I couldn't find it. I asked a store employee who was working the shelves about the product. She told me that she had never heard of sweet soy sauce and she even lived in Japan. I told her my husband had never heard of it too and he had lived in Japan too. The store employee or my husband didn't seem to know much about Thai cuisine but the employee told me just add sugar which I did. Hopefully, you will have better luck in finding sweet soy sauce. Since I didn't want to order it online and have to wait, I went ahead with the recipe. My youngest daughter loved this dish especially the chicken. I would make this dish again. We do have a Thai restaurant near us, I think I will have to order it and compare. Hopefully, my dish tasted close.

Chicken Pad See Ew
2 chicken breast, sliced into long thin strips
1 egg white
3 cloves of garlic, minced
6 Tbsp soy sauce, divided
1/4 tsp ground pepper
16 oz. package Rice Noodles
2 eggs
1 1/2 cups broccoli, cooked al dente
2 Tbsp vegetable oil
2 tsp sugar
1 Tbsp oyster sauce
1 Tbsp rice vinegar

Directions:

1. In a medium bowl, combine the chicken breast, egg white, minced garlic, 1 Tbsp soy sauce, and the ground pepper.
2. Chill the chicken mixture in the refrigerator from 30 minutes to an hour.
3. In a medium bowl, place the rice noodles.
4. Cover the noodles with hot water. 
5. Allow the noodles to soak until the noodles turn white and soft about 10 minutes.
6. Drain the noodles before mushy and set aside. 
7. In a wok or large skillet, heat the oil over medium heat. 
8. Add one egg and whisk.
9. Add 2 Tbsp soy sauce and whisk. 
10. Add the chicken and cook until the chicken is partially cooked. 
11. Remove the chicken and set aside on a plate.
12. Add the other egg and whisk. 
13. Add the noodles and combine. 
14. Return the chicken to the wok/skillet.
15. In a small bowl, combine the remaining 3 Tbsp soy sauce with the sugar. 
16. Add the oyster sauce and vinegar to the sweetened soy sauce.
17. Combine the sauce with the noodles and chicken . 
18. Add the broccoli and cook until the chicken is cooked through.
19. Serve immediately.

Recipe adapted from the Cooking Channel. 

One year ago.........................I made Baked Oatmeal.
Three years ago....................I made Banana Bread. 

Did you already know...................
-Thailand was formally known as Siam.
-Bangkok, the capital, is the largest city in Thailand.
-Buddhism is the leading religion of Thailand.

Quiche Lorraine

Since I can't eat healthy all the time, I handed my son a cookbook and asked him to pick a dessert recipe. My son picked the only savory dish in the whole cookbook filled with desserts. I will admit this dish is my favorite dish I've made this year so far. My son even helped make it. He has been helping in the kitchen more which I love. I know this isn't a healthy meal. I know it is full of cheese and bacon but it is great. Since making this dish, my son has asked for me to make it again. Yes, it is that good.

Quiche Lorraine
1 unbaked pie crust
6 slices of bacon, chopped
1 1/2 cups (6 oz.) Swiss Cheese, shredded
1 can (12 oz.) evaporated milk
3 large eggs, well beaten
1/4 tsp salt
1/4 tsp ground black pepper
 1/4 cup green onions, chopped
toppings: crumbled bacon and chopped green onions

Directions:

1. Preheat oven to 350 degrees F.
2. Line the bottom of a deep dish pie pan with the pie crust. Set aside. 
3. In a large skillet, cook the bacon over medium heat. 
4. Sprinkle half of the cheese onto the bottom of the pie crust. 
5. In a small bowl, mix the evaporated milk, eggs, salt, pepper, green onions, bacon, and the remaining cheese. 
6. Pour the mixture into the pie crust. 
7. Bake the pie for 35 minutes or until the quiche is cooked through and the crust is cooked.
8. Allow the quiche to cool for 5 minutes. 
9. Garnish with additional bacon and green onions. 

Recipe adapted from Very Best Baking cookbook.

One year ago....................................I made Cookies and Cream Cookies.
Two years ago..................................I made Italian Ranch Dip.
Three years ago................................I made Creme Brulee.

Did you already know..............
-Quiche Lorraine is quiche with cheese.
-In Lorraine, France, the typical quiche doesn't contain cheese.
-Quiche Alsacienne is quiche with onions.

Tomato Basil Soup

My husband hasn't been feeling good. So when he is sick, my husband requests soup for supper. He wanted some tomato soup. The best thing about soup is normally there are some servings of vegetables in it. Plus it tends to be a lower calorie meal. This soup is really good. I actually think the leftovers tasted better the next day. Since this recipe made a lot of soup, I even placed some in the freezer. My husband said they heated up really well. I did forget to add the cream and I liked it just the way it was made.

Tomato Basil Soup
2 tsp vegetable oil
4 large carrots, diced
1 large onion, chopped
1 Tbsp dried basil
3 (28 oz.) cans of Roma tomatoes
4 cups chicken broth
salt and pepper, to taste
light cream, if desired

Directions: 

1. In a large pot, heat the oil over medium heat.
2. Add the carrots and onion. Stir occasionally and cook for 10 minutes.
3. Stir in the basil and cook for 5 minutes.
4. Add the tomatoes and chicken broth. 
5. Bring to a boil and simmer for 45 minutes.
6. Mash or puree the tomatoes. 
7. Season with salt and pepper to taste.
8. Add cream if desired.

Recipe adapted from The Sister's Cafe.

Two years ago...................Banana Bread Cookies.

Did you already know...............
-China is the largest producer of tomatoes. 
-In Spain, the La Tomatina Festival is held the last Wednesday of August.
-At the La Tomatina Festival, participates throw over 150,000 tomatoes at each other.

Honey Raisin Bran Muffins

Did you make any New Year's Resolutions? Are you still keeping them? I'm am trying to eat more fruits and vegetables. Yes, we seem to eat a lot of vegetables but we should be eating more fruit. So, I made these muffins and served them with oranges. Well, my children told me they do not eat raisins. They did eat the oranges. I liked these muffins. I thought they would be more dense but were actually light. I liked the subtle honey flavor and they weren't too sweet. If you are still keeping your New Year's Resolutions, keep going! If you have already stopped, well start again. It is still January so you have a whole year to keep going.

Honey Raisin Bran Muffins
1 3/4 cups all purpose flour
1 Tbsp baking powder
1/4 tsp salt
2 Tbsp sugar
2 1/2 cups Raisin Bran cereal
1 1/4 cups milk
1/2 cup honey
1 egg
1/4 cup vegetable oil

Directions: 

1. Preheat oven to 400 degrees F.
2. Line a muffin tin with muffin liners. Set aside. 
3. In a small bowl, whisk together the flour, baking powder, salt, and sugar. Set aside.
4. In a large bowl, combine the cereal and milk. Set aside for 3 minutes.
5. In a small cup, combine the egg, oil, and honey.
6. Add the egg mixture to the cereal. Mix well.
7. Add the flour mixture and combine until just incorporated.
8. Evenly distribute the batter into the twelve muffin cups.
9. Bake for 20 minutes or until golden brown.
10. Serve warm.

Recipe adapted from Kelloggs.

One year ago...............................I made Bourbon Bacon Burger.
Three years ago..........................I made Empanadas.

Did you already know........................
-In 1906, W.K. Kellogg formed the Battle Creek Toasted Corn Flake Company.
-On Independence Day in 1907, a stray firework destroys the Kellogg's plant. 
-In 1907, Kellogg paid their workers $2 a day since workers were scarce.