Asian Carrot and Mushroom Noodle Soup

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

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Ingredients:

• 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

Directions:

1. In a large stock pot, heat oil over medium heat; cook garlic, ginger, onions and red pepper flakes, stirring, for 1-2 minutes.
2. Add mushrooms and carrots; cook, stirring, for about 5 minutes or until moisture from the mushrooms evaporates and deglazes the bottom of the pan.
3. Add chicken broth, water, lemon juice, soy sauce and sesame oil; bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes.
4. 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.

*Tip* 

• 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.

Nutrition Information 

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%

Wine and Shallot Brussels Sprouts

It may shock you to learn that brussels sprouts have been one of my favourite vegetables since I was a kid. Most kids grow up hating brussels sprouts. The funny part is that was a rather picky eater. When I was younger, they only ever made an appearance during the holidays. Thanksgiving, Christmas, and New Year's day there would be steamed brussels sprouts on the dinner table. It was always a given. My grandparents would host the events every year. Being english might have something to do with the sprouts being such a staple.

It's not unusual for us to have brussels sprouts (cooked any way) more than 3 times a week. Steamed brussels sprouts = the best! It might be boring but I really could live on steamed vegetables. Add some quinoa to that and I'll be all set!

A little tip, the best tasting brussels sprouts are small and young/ recently harvested. They are not quite so bitter and cook the best since they are fresh.

To prepare sprouts first you want to trim the ends of the stalk off. This bit is bitter, you don't want to eat it:

Then remove the outer leaves and give 'em wash. Next, if you are steaming them, you can either cut a little "X" into the end of each sprout (this ensures even cooking) or slice them in half.

This is a quick and easy recipe that doesn't skimp on any flavour. If you've had a hard time trying like this nutrient packed veggie then this recipe might just help you to acquire a taste for them. When cooked with wine and shallots they take on a golden crispy texture and an amazing caramelized flavour.

Wine and Shallot Brussels Sprouts

vegetarian, vegan, gluten free | makes 4 servings

Adapted from 101 cookbooks

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Ingredients:

• 1 lb brussels sprouts, stems trimmed and outer leaves removed
• 1 tbsp extra virgin olive oil
• 1 shallot, thinly sliced
• 2 cloves garlic, minced
• 1/4 cup dry white wine
• Pinch of sea salt and black pepper to taste

Directions:

1. Boil a large pot of water (or a pot fitted with steamer basket) and prepare an ice bath in a large bowl. Cut each sprout in half through the stem. Add sprouts to boiling water and cook until tender-crisp, about 5 minutes. Drain and add to ice bath. This will immediately stop the cooking process, reserving the sprouts nutrients and bright green colour.
2. Heat olive oil in a very large skillet on medium heat. Add sprouts to pan, cut side down, and cook until browned on bottom, about 5-8 minutes. Stir in shallots and garlic and cook until fragrant and soft; 1-2 minutes. Add white wine, salt and pepper, and stir. Remove from heat and serve.

*Tip*

• If you are making a holiday dinner, these can be kept warm in the oven until ready to serve.
• Always look for brussels sprouts that are tightly closed together - they cook better and will have had less room for any dirt to get into them when growing/ harvesting.
• A bit of shaved parmesan cheese is a welcome addition when serving.

Nutrition Information

Serving Size: 3/4 cup Calories: 97 Fat: 3.9g Saturated Fat: 0.6g Cholesterol: 0mg Sodium: 81mg Carbohydrates: 11.9g Sugar: 2.6g Fiber: 4.3g Protein: 4g

I'm thinking this will be a hit at any holiday dinner table :)