- Hey there! My name is Emily Todd and this is my space to ramble on about my one true bliss - cooking. I've recently become a bit of a farmer's market addict and focus primarily on seasonal, natural foods, not just because I feel good eating them, but also because they taste amazing. But don't worry - I still insist on eating dessert each and every night.
Emily Todd is a habitually hungry marketer, restaurant fiend and recovering model based out of New York, NY.
Search Recipe Archives
IngredientsAgave nectar Almonds Appetizers Arugula Avocado Baked Goods Barley Beet Greens Beets Bell Pepper Black Beans Blueberries Breakfast Butternut Squash Cannellini Beans Carrots Carrot Soup Cauliflower Chard Cherries Chicago Chicken Chickpeas Chile Chile peppers Chocolate Cilantro Coconut Coconut milk Coconut oil Cookies Curry Eggplant Eggs Escarole Flax Seed Ginger Gluten-free recipes Goat Cheese Grains Honey Italian Kale Lemon Lemongrass Lentils Lime maple syrup Mexican Moroccan Muffins Mushrooms Nutmeg Pasta peanut butter Peas Potatoes Pumpkin Quinoa Raw Honey Sage Scones Soups Spinach Summer Super Natural Everyday recipes Sweet Potatoes thyme Tomatoes Udon Vegan Vegetarian Walnuts Whole Wheat zucchini
Words of Wisdom
"Tell me what you eat, and I will tell you what you are."
-Jean Anthelme Brillat-Savarin
"A man seldom thinks with more earnestness of anything than he does of his dinner."
“When I am in trouble, eating is the only thing that consoles me. . . . At the present moment I am eating muffins because I am unhappy. Besides, I am particularly fond of muffins.”
1. According to habit or custom
2. In an inveterate or compulsive manner
3. In a chronic, constant, continual or everlasting manner
1. Showing hunger or a craving desire; voracious
2. Feeling hunger; having a keen appetite; feeling uneasiness or distress from want of food; hence, having an eager desire
3. Extremely desirous; avid
Tag Archives: Lemongrass
The perfect soup for the sick. The chicken broth (go homemade for maximum restorative powers) literally makes this taste an Asian spin on the traditional chicken noodle soup. For something a bit more “authentic,” go with vegetable broth instead.
Asian Chicken Noodle Soup
2 1/1 tablespoons canola oil, vegetable oil, or mild-flavored olive oil
2 small boneless, skinless chicken breasts (about 3/4 lb.), butterflied (slice almost all the way through lengthwise and spread open)
fine grain sea salt and freshly ground black pepper
4 shallots, thinly sliced crosswise
2 stalks lemongrass, trimmed, outer layers peeled off, halved lengthwise, and smashed
1 tablespoon ginger, grated/minced
2 tsp light brown sugar
5 1/2 cups low-sodium chicken broth (or vegetable broth)
3-4 oz shiitake mushrooms, wiped clean, stemmed, and quartered
6 oz whole grain dried udon noodles
1 small serrano pepper or Thai bird chile, thinly sliced crosswise
a large handful of fresh basil, torn into pieces, plus more for garnish
juice of one lime, plus wedges for serving
2 tablespoons soy sauce, plus more for serving
2 scallions, trimmed and sliced for garnish
1 medium carrot, cut into small sticks or grated on a box grater, for garnish
a large handful of fresh cilantro, for garnish
1.) Season chicken with salt and pepper. Grab your big ol’ dutch oven and heat 1 1/2 tablespoons oil over medium-high heat until swirling and hot. Add chicken and cook for 2-3 minutes on one side without moving it until it is nicely browned and detaches from the bottom of the pan with minimal prodding. Flip and cook 1-2 minutes more. Set aside. When cooled, break apart chicken into chunks with a fork.
2.) Heat remaining oil in dutch oven over medium heat. All shallots, sprinkle with salt, and cook 3 minutes; until soft. Add lemongrass, ginger, and brown sugar and cook, stirring constantly, for 1-2 minutes; until very fragrant. Add broth and use your wooden spoon to scrape up any delicious little browned bits from the bottom of the pan.
3.) Bring to a boil. Add mushrooms, reduce heat to medium-high, and cook until soft; 5-8 minutes. Add chicken an cook for 2 minutes more; making sure that both mushrooms and chicken are cooked through.
4.) While mushrooms are cooking, bring a pot of salted water to a boil. Add udon noodles and cook until al dented according to package directions; 8-11 minutes. Drain.
5.) Discard the lemongrass. Stir in chile, basil, lime juice, and soy sauce.
6.) To serve, divide noodles amongst four serving bowls. Ladle soup over the noodles and garnish with generous amounts of basil, scallions, carrots, and cilantro. Pass a plate of lime wedges and soy sauce around the table.