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68 Days of Gourmet: Day 47

This is going to be short and sweet. I am sick for the first time in almost two years and need to get to bed! My throat is so sore but luckily no fever. I made this Thai Beef Noodle Soup on Monday night when the sore throat was first making its appearance. It has great flavor. The ginger and lime juice gave the broth so much flavor. And I’m usually not really into beef-based soups but thought it was perfect in this dish. I had some leftover noodles and whipped up another batch of broth using chicken stock and left the beef out – also delicious.

Needless to say, there isn’t much to report on the fitness front. I taught BodyPump Monday morning but after that the sickness started creeping in. I was really feeling ick by Tuesday. It has taken every ounce of my willpower not to go to a yoga class the past couple days but I know that my body needs the rest and my instructors and classmates would not appreciate my attendance while sick! I’m itching to practice though since I’ve missed my regular Sunday and Tuesday classes. But since I’ve been sick my appetite has been a little off and I’ve struggled to get enough fruits and veggies in. Hopefully a good night of sleep will be just what I need!

Thai Beef Noodle Soup
(Recipe adapted from Gourmet, February 2008)

Ingredients:

1 tablespoon soy sauce
1 tablespoon mild honey
2 tablespoons Asian fish sauce, divided
1/4 teaspoon salt
1 pound flank steak (I used a flat iron steak, much cheaper!)
3 tablespoons vegetable oil, divided
2 large shallots, thinly sliced (1 cup)
1 tablespoon finely chopped peeled ginger
1 large garlic clove, minced
1 1/2 teaspoons Thai green-curry paste (or more if you want to kick it up a little)
2 cups reduced-sodium beef broth
1 tablespoon fresh lime juice, plus extra slices for serving
1 red bell pepper, cut into 1/4-inch strips
1 bunch scallions, trimmed and cut into 3-inch pieces
3/4 pound dried Asian egg noodles

Directions:

Mix together soy, honey, 1 tablespoon fish sauce and 1/4 teaspoon salt in a shallow baking dish. Add steak and turn to coat. Marinate at room temperature for 20 minutes.

While steak marinates, heat 2 tablespoons oil in a small heavy saucepan over medium heat until it shimmering. Cook shallots, stirring occasionally, until golden brown, about 5-8 minutes. then cook shallots, stirring occasionally, until browned well, about 8 minutes. Add ginger, garlic and curry paste and cook for another minute. Add add broth and simmer over low heat for 5 minutes. Stir in lime juice, remaining tablespoon fish sauce and salt to taste and keep warm, covered.

Heat grill pan or large skillet over medium-high heat, then lightly oil. Cook steak, turning once, about 12 minutes total or until internal temperature reaches 120 degrees for medium rare. Transfer to a cutting board and let rest 5 minutes.

Meanwhile, toss bell pepper and scallions with remaining tablespoon oil, then grill, turning frequently, until softened, about 5 minutes. Transfer to a large bowl.

While steak stands, cook noodles following package directions. Drain well, then add to vegetables and mix well. Divide noodles among 4 bowls and top with 1/2 cup broth. Cut steak in half lengthwise, thinly slice across the grain and serve on top of noodles. Garnish with a lime wedge.

Yield: 4 servings

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thaibasilchicken

We visited my family in Atlanta last weekend. While we were there we stopped by the Dekalb Farmer’s Market. It’s not really a farmer’s market but it is a mecca for foodies. They have a huge and varied selection of vegetables, fruits, seafood, cheeses, meats…the list goes on and on. This was Brandon’s first trip and he was taken in by the chili selection. We ended up coming home with four or five different types of chili peppers so you’ll notice a recurring theme in my next few blog posts as I try to find inventive ways to use them.

Today I decided to use the Thai Chilies (also known as prik kee noo). I did some research this morning and landed on Spicy Thai Basil Chicken. This is a pretty basic Thai dish but I thought it’d be fun to make at home with our chilies. I ended up using a combination of two recipes and was pleased with the outcome. I was pretty scared that this dish would be over the top spicy (since I used about 8 chilies and they’re supposed to be a 9 in hotness on a 1-10 scale) but the spice was very manageable. It was a nice slow and constant burn.

If you’re a fan of Thai stir fries and like a little spice I highly recommend this recipe for an easy weeknight meal. I served it over jasmine rice.

Spicy Thai Basil Chicken
(Recipe inspired by Andrea Meyers and Thai Food and Travel)

Ingredients:

3 tablespoons canola oil
3 cloves garlic, minced
1 shallot, thinly sliced
1 bell pepper, diced (red, yellow, green – whatever you have)
4 boneless skinless chicken breasts, sliced into thin strips
8 Thai chilies, sliced into then rounds (can substitute serrano or jalepeno if necessary)
1 tablespoon fish sauce
1 tablespoon oyster sauce
2 tablespoons soy sauce
2 tablespoons water
15 basil leaves, roughly chopped
1/2 teaspoon cornstarch mixed with 1 tablespoon water
Jasmine rice, for serving

Directions:

Heat a large skilled over medium-high heat. Add oil and heat until shimmering. Add garlic, shallots and peppers and saute for about 1 minute. Add chicken and chilies and continue to cook for about 5 minutes, until chicken is no longer pink. Add fish sauce, oyster sauce, soy sauce, water and basil leaves and cook for another minute or two. Stir in cornstarch/water mixture and cook for another minute, until thickened.

Serve over rice.

Yield: 4 servings.

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