101 posts and a seriously life changing soup

I just noticed that the last post was the 100th! How great is that? I love this blog. Keep sharing the recipe love, everyone!

And on that note, the following recipe has some serious love to give if you are a fan of Thai food. A spinoff of the popular and delicious tom kha gai, this soup is to die for. If I could make all my favorite Thai dishes as easily as this one, and have them all turn out this yummy, I'd never have to venture to a Thai restaurant again. And I'm saying that after I didn't even succeed in my quest for lemongrass. Darn you, Asian market, for only selling a weird package of freeze dried lemongrass. (Well, darn myself, really, for waiting until the last minute to try to find some.)

Here it is.

8 c. stock (chicken or vegetable-- I used organic chicken stock)

2 shallots, peeled and halved

6 one-inch pieces of unpeeled fresh ginger

1 stalk lemongrass, bruised and cut into chunks (as noted, this soup will still be delicious sans lemongrass)

2 kaffir lime leaves, or 1 t. lime zest (I used lime zest)

1/2 t. sea salt

1 15 oz. can coconut milk (I used reduced fat coconut milk with great results)

3.5 oz. rice noodles, broken into 2" pieces

1 c. peeled and finely diced carrots

pinch of cayenne (or to taste)

1-2 chicken breasts, cut into 1/8" thick diagonal slices

2 T. freshly squeezed lime juice

1/4 c. chopped fresh cilantro for garnish

2 T. sliced scallions, for garnish (didn't have these)

Combine the broth, shallots, ginger, lemongrass, lime leaves, and 1/4 t. salt in a soup pot over high heat and bring to a boil. Lower the heat to medium low and simmer for 20 minutes.

Using a slotted spoon, scoop out all of the solids and discard. Stir in the coconut milk and continue to simmer, being careful not to boil, for another 10 minutes.

Meanwhile, put the rice noodles into a bowl of hot water and soak until tender, about 10 minutes. Drain and set aside.

Stir the carrots and cayenne into the soup, simmer for 3 minutes. Add the chicken and simmer for 7 minutes, until the chicken is tender and cooked through. Stir in the noodles, lime juice, and the remaining 1/4 t. salt. Do a taste test now and, if necessary, add a bit more salt. You may want to add a small amount of sugar-- I added 1/4 t.

Finish it off by serving it in bowls with the garnishes, if desired.

Variations: for an extra immune booster, add 1 c. of stemmed and sliced shiitake mushrooms when you add the chicken. Tofu can also be used in place of the chicken for an awesome vegetarian version.

Prep time: 15 minutes. Cook time: 45-55 minutes.

Storage: refrigerator for 3-5 days, freezer up to 2 months.

Per serving: 290 calories; 15.5 g fat (13.5 saturated), 35 g carbs, 6 g protein, 4 g fiber

Ginger Spice Cookies

There are some recipes that are nearly perfect and you have to make them several times a year because they're that good. This is one of those recipes--it is the perfect fall cookie--tastes like a ginger snap, but it's soft and chewy and buttery. It's really to die for. The original recipe was from Bon Appetit. I modified the recipe to include a little less shorting and a little more butter, and less cloves. Enjoy!

Ingredients
• 2 cups all purpose flour
• 2 1/2 teaspoons ground ginger
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 3/4 teaspoon salt
• 1/4 cup chopped crystallized ginger (optional, but it's really good)
• 1 cup (packed) dark brown sugar
• 1/4 cup vegetable shortening, room temperature
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 large egg
• 1/4 cup mild-flavored (light) molasses
• Sugar for rolling

Preparation
Combine first 6 ingredients in medium bowl; whisk to blend. Mix in crystallized ginger. Using electric mixer, beat brown sugar, shortening and butter in large bowl until fluffy. Add egg and molasses and beat until blended. Add flour mixture and mix just until blended. Cover and refrigerate 1 hour.

Preheat oven to 350°F. Lightly butter 2 baking sheets. Spoon sugar in thick layer onto small plate. Form dough into 1 1/4-inch balls; roll in sugar to coat completely. Place balls on prepared sheets, spacing 2 inches apart.
Bake cookies until cracked on top but still soft to touch, about 12 minutes. Cool on sheets 1 minute. Carefully transfer to racks and cool. (Can be made 5 days ahead. Store airtight at room temperature.)

Cranberry Ginger Scones

These are dainty, British tea-party scones. NOT fried batter with cinnamon-sugar scones (Which are delicious but NOT scones. Sorry. I don't make the rules). I got turned on to scones when my roommate made them for me and served them with lime curd and Devonshire cream. Now they are an obsession. If you're shy about ginger, leave out the crystallized ginger and stick to the fresh and powdered gingers. But for those of you who love ginger, it's not overpowering. I promise!

Cranberry-Ginger Scones
Serves 12 scones

3 cups flour
1/2 cup plus 1 TBS Sugar (plus more for dusting)
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
Dash of salt (or 1/2 tsp if using unsalted butter)
3/4 cup COLD butter (1-1/2 sticks)
1 tsp lemon zest
1/2 C dried cranberries
1/4 cup baker's crystalized ginger, diced fine
1 tsp dried ground ginger
1 TBS fresh grated ginger
1 cup buttermilk OR 1/2 C plain yogurt + 1/3 C milk


1. Preheat oven to 400 degrees, placing rack in the lower third of the oven
2. In a large bowl mix dry ingredients then cut in butter by hand with a pastry blender (or forks if you don't have a pastry blender) until its mixed and looks like crumbs.
3. Add lemon zest, cranberries and ginger(s).
4. Make a well in the center of your mixture (think mashed potatoes with a well for the gravy--same idea). Pour the buttermilk or yogurt and milk into the dry ingredients. Mix until JUST BARELY combined with your hands. Seriously. DO NOT OVERMIX THE SCONES! Unless you're into tough little rocks.
5. On a lightly floured counter, knead the lump once or twice. Divide the lump in half and pat into a flat circle 3/4 in. thick. Your circle will have cracks on the edges. Leave 'em. Don't work the dough any more than you have to.
6. Cut into pie-wedges (about 6 per circle)
7. Put scones on a cookie sheet covered with parchment paper (I just use my silicone-glass baking sheets). You can freeze the scones at this point and thaw them for a later date.
8. Brush the scones with heavy cream and sprinkle sugar on top before baking.
9. Bake until the scones are golden-brown and cracking (about 20-25 minutes).
10. Serve with lemon or lime curd and Devonshire cream.