Butter and Whiskey

Bok choy, chicken, and udon soup

This soup, despite the longish list of ingredients, really couldn't be easier. We ate it tonight and it was delicious and very filling. Precooked udon noodles are available at Whole Foods, but if you use dry noodles, just add them earlier. You could also use capellini or rice noodles if you break them up into one inch pieces.

2 Liters (2 boxes) low sodium chicken broth

5 cloves garlic, sliced thinly

3 two inch pieces of ginger, peeled

2 green onions, white and green parts, sliced diagonally into one inch pieces

1 pint sliced mushrooms (any kind will do)

2 boneless, skinless chicken breasts, cut into one inch chunks

1 bunch baby bok choy, separated, cleaned thoroughly, and sliced thinly (white and green parts)

4 Tblsp soy sauce

1 drop sesame oil

1/2 Tblsp garlic salt

1 package pre-cooked udon noodles

Combine first four ingredients and let simmer (don't boil) for about fifteen minutes. Add next two ingredients and simmer for ten minutes, covered. Add final five ingredients and simmer for another ten minutes, covered. Taste for seasoning and serve. YUM.

This makes a LOT, so you may want to adjust if you don't want leftovers for lunch tomorrow.

Delicious and Healthy Chicken Wrap

Inspired by a recipe in this month's Sunset Magazine, I give you my version of Chicken Wraps - hearty and filling enough to have for dinner.

Serves 2 (with enough leftover for lunch the next day)

3 boneless, skinless chicken breasts, cut into long strips

1 box vegetable broth

salt and pepper

1 tblsp fresh tarragon

1 handful flat leaf parsley

2 tblsp sour cream

2 tblsp mayo or Veganaise

1 tblsp champagne vinegar

1 tblsp fresh lemon juice

salt and pepper

1/2 tblsp capers

1 clove fresh garlic, roughly chopped

1 red bell pepper, sliced in long strips

1/2 hothouse cucumber, sliced into thin disks

1/2 cup fresh spinach leaves, washed well

2 burrito-sized flour tortillas

4 slices Swiss cheese

Preheat oven to 425.

Add a good handful of salt and pepper to veg broth in a deep skillet. Simmer chicken in veg broth for about ten minutes or until no longer pink inside. Remove chicken and set aside (save the broth in the fridge and use later to make yummy rice).

In the meantime, combine next nine ingredients in a small food processor or blender and blitz until well-combined. Taste and adjust seasonings (salt really helps here).

Assemble the wraps: 

Lay half the chicken on each tortilla and top with two slices of Swiss cheese. Place on cookie sheets and put in the preheated oven for five minutes (until cheese is melted). Remove from oven and drizzle with dressing. Top with cucumbers, red pepper slices, and spinach leaves. Roll up wraps and cut in half.

We were stuffed with these! Cheap and fast and easy and delicious. Would also be great with firm tofu for the veggies out there. Enjoy!