For millions of Thailand denizens, the day doesn’t start until they have slurped up their noodle soup from open-air stalls to take a bite out of the chill in the early morning air. Here in Canada you may find this delightful soup more to your liking for lunch or dinner. To turn up the heat, the Thai will often stir in some guise of fiery paste or sauce such as the recipes that follow. And always make sure to stuff each bowl with a generous amount of lively herbs.
6 oz (170 g) rice or soba noodles
2 tsp (10 mL) peanut or grapeseed oil
1/2 lb (225 g) lean ground chicken or turkey
2 shallots, chopped
2 garlic cloves, minced
1 in (2.5 cm) piece galangal or ginger, minced
5 cups (1.25 L) sodium-reduced chicken broth
1 Tbsp (15 mL) fish sauce
1/4 tsp (1 mL) freshly ground white or black pepper
2 large free-range eggs, lightly beaten
2 cups (500 mL) bean sprouts
2 Tbsp (30 mL) chopped Chinese chives (optional)
Any combination of fresh cilantro, mint, Thai basil, and pea shoots
1 lime, sliced into segments
In large saucepan, prepare noodles according to package directions. Drain noodles, rinse with cold water, and set aside.
Return pot to stovetop and heat oil over medium heat. Add meat, shallots, garlic, and ginger or galangal to pot; cook until meat is no longer pink, about 5 minutes. Pour in broth, 1 cup (250 mL) water, fish sauce, and pepper; simmer for 5 minutes. Add eggs and continually stir until they solidify. Stir in bean sprouts, chives, and noodles.
Ladle soup into bowls and serve with herbs, lime, and, if desired, Chili-Garlic Paste and/or Red Hot Fish Sauce.
Each serving contains: 333 calories; 25 g protein; 7 g total fat (2 g sat. fat, 0 g trans fat); 44 g total carbohydrates (3 g sugars, 2 g fibre); 592 mg sodium
4 Thai or serrano chili peppers, minced
2 garlic cloves, minced
1/8 tsp (0.5 mL) salt
Juice of 1/2 lime
Using mortar and pestle, pound together chilies, garlic, and salt to form paste. You can also try this in a spice grinder. Stir in lime juice.
6 Thai or serrano chili peppers
1/2 cup (125 mL) fish sauce
Mince chili peppers (preferably wearing gloves) and transfer along with seeds to glass container. Add fish sauce, cover, and store in refrigerator for up to 1 month.
We often suggest organic, free-range chicken breast as a good source of lean protein after a workout. Why not switch it up a bit with turkey in this Morning Market Noodle Soup? A 100 gram serving of cooked turkey breast meat contains a mere 135 calories and 1 gram of total fat but a whopping 30 grams of muscle-building protein. Turkey also contains high levels of B vitamins, which are important for releasing energy in the body, keeping red blood cells healthy, and building and repairing body tissues—a necessity after a sweat-inducing workout.
source: "Stir-Up Delicious Thai Food", alive #364, February 2013
Tourtière is, for me, the dish that best represents Québec. It can be traced back to the 1600s, and there’s no master recipe; every family has their own twist. Originally, it was made with game birds or game meat, like rabbit, pheasant, or moose; that’s one of the reasons why I prefer it with venison instead of beef or pork. Variation: If you prefer to make single servings, follow our lead at the restaurant, where we make individual tourtières in the form of a dome (pithivier) and fill them with 5 ounces (160 g) of the ground venison mixture. Variation: You can also use a food processor to make the dough. Place the flour, salt, and butter in the food processor and pulse about ten times, until the butter is incorporated—don’t overmix. It should look like wet sand, and a few little pieces of butter here and there is okay. With the motor running, through the feed tube, slowly add ice water until the dough forms a ball—again don’t overmix. Wrap, chill, and roll out as directed above.
My love of artichokes continues with this classic recipe, one of the best ways to eat this interesting, underrated, and strange vegetable. Frozen artichoke hearts are a time-saving substitute, though the flavour and texture of fresh artichokes are, by far, much superior and definitely preferred.
Cervelle de canut is basically the Boursin of France, an herbed fresh farmer’s cheese spread that’s a speciality of Lyon. The name is kind of weird, as it literally means “silk worker’s brain,” named after nineteenth-century Lyonnaise silk workers, who were called canuts. Sadly, the name reflects the low opinion of the people towards these workers. Happily for us, though, it’s delicious—creamy, fragrant, and fresh at the same time. Cervelle de canut is one of my family’s favourite dishes. It’s a great make-ahead appetizer that you can pop out of the fridge once your guests arrive. Use a full-fat cream cheese for the dish, or it will be too runny and less delicious.