Entries in Whole grains (28)
This soup will heal whatever happens to be ailing you. I should know. I've been trying to battle some form of cold for the last 2 weeks. Ugh! Make it go away. All I want to eat is soup and this one takes the cake.
It's a light and healthy meal that takes chicken noodle soup to a whole new level.
It starts by sautéing fresh ginger, garlic, green onions and red pepper flakes in olive oil (you could take this recipe another step further by using coconut oil instead). Just the scent of this cooking on the stove top is enough to be medicinal. It will clear your head...It will also make your mouth water. You can use as little or as much red pepper flakes as you like. I like my spice so I add somewhere between 1/4 to a 1/2 tsp. If you don't like spice then keep it tame with an 1/8 tsp.
Cilantro is stirred in right at the end to give the soup a burst of fresh light flavour that really brightens things up.
Last but not least, I used whole wheat egg noodles, which is what you see in the photos, but you can use any type of noodle you like. For a gluten free option substitute rice noodles or rice vermicelli. Be sure to add them with the snow peas at the end watch them carefully to avoid noodle mush. Vermicelli noodles will cook through in just a few minutes.
This soup also boasts a whopping 103% of you daily intake of vitamin A and 40% for vitamin C.
Time to feed my cold.
Asian Carrot and Mushroom Noodle Soup Gluten free option | Serves 4
- 1 tsp olive oil (or coconut oil)
- 3 cloves garlic, minced
- 1 1/2 tbsp minced fresh ginger root
- 3 green onions, chopped
- 1/8-1/4 tsp red pepper flakes (depending how hot you like it)
- 1 cup sliced mushrooms
- 1 cup thinly sliced carrots
- 2 cups each no-sodium added chicken broth and water
- 1 tbsp fresh lemon juice
- 2 tsp each of low-sodium soy sauce (or tamari if GF) and sesame oil
- 2 oz whole wheat egg noodles (or rice noodles if GF)
- 6 oz /1 large boneless skinless chicken breast, cut into small chunks
- 1 cup snow peas, trimmed and halved
- 1/4 cup chopped fresh cilantro
- In a large stock pot, heat oil over medium heat; cook garlic, ginger, onions and red pepper flakes, stirring, for 1-2 minutes.
- Add mushrooms and carrots; cook, stirring, for about 5 minutes or until moisture from the mushrooms evaporates and deglazes the bottom of the pan.
- Add chicken broth, water, lemon juice, soy sauce and sesame oil; bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes.
- Stir in noodles and chicken and bring back to a boil. Reduce heat and simmer for 5 minutes. Add snow peas and cook for 2 minutes. Remove from heat and stir in cilantro.
- If using rice noodles, add them in when you add the snow peas and monitor the noodles closely for doneness. They should only take a few minutes to cook.
Serving Size: about 1 cup Calories: 206 Fat: 7g Saturated Fat: 1.7g Cholesterol: 45mg Sodium: 245mg Carbohydrates: 16.8g Sugar: 3.5g Fiber: 3.2g Protein: 18g Vitamin A: 103% Vitamin C: 40%
Is it breakfast time yet?
As we get further into fall and closer to the holiday season I find that my ideas for recipes and blog posts are coming at me left and right. What's up with that? Autumn is one of my favourite times of year. Maybe that has something to do with. There's so much fresh local produce to choose from, pumpkin is in abundance, and warm spices like cinnamon, nutmeg, and ginger are working their way into everyday baking.
I'm keeping things on the simple side today. I've had this granola recipe in my head for a while now. I think I stumbled across a recipe online, and then again, while I was at the grocery store I saw some quinoa granola on the shelf. I thought hey that's a great idea, you can up the protein of the granola and add some extra crunch action at the same time. Brilliant! Quinoa is such a perfect addition to granola.
It's always more fun to DIY. Enter this recipe.
After I rinsed the quinoa I tossed it in with the rest of the dry ingredients, gently heated up the wet ingredients and mixed them together, I baked it to perfection without stirring. Instead, I rotate the pan in the oven once or twice for even baking. This way you get all those lovely clusters of granola. The only hard part is not touching it when it comes out of the oven and letting it completely cool.
After you feast your eyes on this homemade granola you'll be longing for lazy weekend mornings.
Maple Pumpkin Granola gluten free, vegan, vegetarian | makes about 5 cups
- 2 cups rolled oats
- 1/2 cup quinoa, rinse
- 1/3 cup pumpkins seeds
- 1 cup slivered almonds
- 1/4 tsp sea salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 3 tbsp coconut oil, melted (or other vegetable oil)
- 1/3 cup maple syrup
- 1/2 tsp vanilla extract
- 1/3 cup pumpkin purée
- 1/2 cup dried cherries (or other dried fruit)
- Preheat oven to 300˚F. Line a baking sheet with parchment paper.
- In a large bowl, mix together oats, quinoa, pumpkin seeds, slivered almonds, salt and spices.
- In a small saucepan over medium-low heat, warm the coconut oil, maple syrup, vanilla, and pumpkin purée. Pour over the oat mixture and mix until combined.
- Spread the mixture out evenly onto prepared baking sheet, pat down, and bake for 25-30 minutes or until golden brown.
- Remove from oven and sprinkle the dried cherries over top of the granola. Let cool completely, then break up into pieces and serve, or store in an airtight container.
- I find that not stirring the granola while it bakes is one of the keys to getting tons of clusters. So instead of stirring, just rotate the cookie sheet a couple times during baking to ensure even browning.
Serving Size: 1/2 cup Calories: 275 Fat: 13g Saturated Fat: 4.6g Cholesterol: 0mg Carbohydrates: 33.7g Sugar: 12g Sodium: 52mg Fiber: 4.5g Protein: 7g