MISO SOUP

I am a big fan of miso soup. I like the milder miso-but any color (red, yellow) will do. You can find it in the refridgerated section and of course in any asian market.

INGREDIENTS:
Miso
Portabella or shiitake mushrooms
Raman noodles-throw the spice packet away
Chicken Stock or boullion
Water
Soy sauce or Mirin sauce

Bean sprouts
Hard-boiled eggs
Red Cabbage
Scallions
Corn

Anything that turns you on


Lightly sautee the chopped portabello mushrooms. Add water or chicken stock, about 2 quarts. Bring to a boil, add miso following the directions on the jar. Add the raman noodles. Season with soy or mirin sauce. Remove from heat, garnish with the rest of the ingredients or add any of your own that you like. Sprinkle with green onions.

Note: Tofu can replace the hard boiled egg as a protein substitute.
 *water or veggie stock. No ramen from the cheap packages. Buy real ramen noodles in the Asian section. You may have to go to special store for this, or just use rice noodles or even angel hair pasta. The cheap stuff has added ingredients shown to raise cholesterol and other crap we don't need.  Use Bragg's amino acids in place of soy sauce, since Miso is naturally salty. 

GARLIC CHICKEN

I am starting a recipe blog, so I can have my recipes online-for my kids to someday access when they really start cooking, and to share with friends. I really love the blog "For the Love of Cooking" and so I am modeling my blog after that. I suggest everyone go and check Pam's blog out, its great.

My pictures-not so much as the majority of the time they are taken from my cell phone. But now I can work on making more creative pictures-since I also really enjoy taking pics of food (weird, I know.)

So, for my first recipe, Garlic Chicken. I don't really do measurements, per se. My Italian grandmother sort of instilled in me that you cook to taste-which of course is different for all of us. I like simple meals, healthy meals that don't take a lot of effort (though some recipes are worth it and I have some labor intensive ones.) This one I just made up on the fly, as most of mine come from.....I come from the "what do I have in the fridge/what is going to go bad if I don't use it" school of cooking LOL.

INGREDIENTS:

Chicken (grilled is best)
Fresh tomatos
Fresh basil
garlic
sweet yellow onion
olive oil
white wine (any will do, but a drier white works best)
parmesean or romano cheese

You can use left-over grilled chicken, or grill a chicken breast using sea salt, pepper, olive oil and any spice you like (rosemary is great for this.) Sautee the garlic in olive oil, careful not to over-brown (it gives garlic a bitter taste.) Add onion. Add the chicken, sauteeing til no longer pink, or heated. Add the tomato and fresh basil. Add a splash of wine-about 2 or 3 tablespoons and sautee for 3 mins or so.

Remove from heat and toss with the parm or romano cheese.

*no chicken and no cheese for vegan. Can sub tofu, or add other veggies and serve on a bed of pasta or quinoa or brown rice. No olive oil, saute in some veggie broth or even in the wine.