Adventure Begins in the Kitchen
I’ve been all about simple recipes this year. Simple chicken. Simple shrimp. Simple salmon. Why not post my favorite simple {and veggie-filled} pasta? Below is a recipe for spinach and pesto linguine that’s jam-packed with over 2 cups of spinach per serving. Dig in!
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Wow. The past 48 hours have been nuts! After the whole server/wordpress/blog hack, and subsequent wipe out, I was one big ball o’ stress. And to add just a dollop of additional (and unnecessary) stress, I thought now would be the perfect time to give FoodFash a makeover.
The first makeover was a total doozie. Each time I refreshed the screen, I couldn’t believe how much more I had destroyed what I had already considered a disaster. Luckily, StudioPress has a return policy, so I was able to return the old theme and swap it out for a more vibrant, more girly, more me theme!
With that all said and done, it was time to peel away from my computer screen and get back into the kitchen. I bought some pho-like ingredients at the market earlier in the week that needed to be used ASAP.
FoodFash Faux Pho
6 cups of water
1/4 cup Allegro Hot & Spicy Marinade
2-3 heads of baby bok choy, chopped
3.5 ounces of shitake mushrooms, stemmed and quartered
2 handfulls of bean sprouts
4 ounces of ramen noodles
Bring water, bouillon, and marinade to a boil. Add the ramen noodles, mushrooms, and bean sprouts and boil for 4 minutes or until ramen is fully cooked. Remove the pot from heat and add the baby bok choy. Stir until the leaves are wilted and serve.
I had been searching for pho recipes for quite some time and never found the yummy, simple recipe I had in mind. The hot and spicy marinade gives the soup a bold flavor and a decent kick, while the bean sprouts add crunch and texture to ordinarily soft noodles. And I recognize that this recipe isn’t technically pho in any shape or form, but shhhh…. My belly doesn’t know the difference.
Although I dabble in bringing non gluten-free groceries home, I really try not to. Sprouted wheat goods are my justified compromise for breads. And it’s not a true compromise, as I secretly prefer their frozen freshness over what can be found on the preservative packed aisles. The one exception to this is a sprouted wheat tortilla – yuck! After a one-time tasting, I was forced to say “buh-bye bean and cheese quesadillas!”.
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