Meal in a Bowl – chicken, noodles, spinach and thai ketchup

Today was a good day for soup, this one is fresh, low fat, flavorful  and healthy.


1 chicken (about 3 1/2 pounds), cut up and skinned

1 onion quartered

2 inch piece fresh ginger, peeled and sliced

1 inch piece of ginger , peeled and finely chopped

6 garlic cloves, smashed

2 garlic cloves, finely chopped

1 teaspoon black peppercorns

1 stalk lemongrass, cut into thirds and smashed

3 birds eye chili’s

2 limes, cut in half

3 kaffir lime leaves

2 tsp. fish sauce

2 Tbsp GF soy sauce

1/2 pound dried rice noodles

1 bunch fresh spinach, washed

1 cup cilantro

Thai hot chili sauce (Thai ketchup)




1. Place the chicken pieces in a large heavy soup pot and cover with cold water, bring to simmer.

2. Skim off any foam and add the quartered onion, smashed garlic, sliced ginger, peppercorns, salt and one piece of the smashed lemongrass. Reduce heat, cover partially and simmer for 40 minutes.

3. Skim any fat, remove the chicken pieces from the broth and allow to cool.

4. Strain the broth several times until it runs clear.

5. Coarsely shred the chicken and discard any bones or skin.

6.  Refrigerate the broth and the chicken separately for 3 hours.

7. Remove any fat from broth

To make the soup-

8. Remove chicken and broth from fridge, bring the broth to a simmer and add chopped garlic, chopped ginger, lemongrass, soy sauce, fish sauce, fresh squeezed lime juice, kaffir lime leaves and birds eye chili’s. Salt to taste.  Remove lime leaves and lemongrass before serving.

9. Cook rice noodles according to package instructions. Rinse with cold water and drain.

10. Just before serving, add the spinach to the simmering soup. Distribute noodles and chicken into serving bowls, ladle the simmering broth with spinach over top.  Dress with fresh cilantro, fresh squeezed lime and adjust taste with Thai hot chili sauce (Thai ketchup)

YUm YUm!






thanying salad

I’ve been sick with feverish flu-ish symptoms this week. Tonight I decided that I would cure myself with food. This salad suited my innermost anti-viral cravings.  I did not remove the seeds from my chili’s.  Be warned, your mouth will catch fire if you do this.  I didn’t mind the heat, I’ve been chilly all week. Serves 4


1/2 cucumber. halved, seeded and then coarsely diced.

4 small shallots, sliced

3 red chili’s seeded and sliced

2 Tbsp sucanat

4 Tbsp rice vinegar

fresh ground black pepper to taste

1/2 pound string beans, trimmed

2 tsp toasted sesame seeds for garnish

1/3 cup salted peanuts, finely crushed

3/4 pound cold, cooked chicken breast, cut into fine strips

3 carrots, cut into matchsticks

1 cup bean sprouts, rinsed

lettuce leaves for garnish

cilantro stems for garnish


1. Place the diced cucumber in a bowl.  Pound the shallots and chili’s into a paste using a mortar and pestle, then add sugar, vinegar and pepper.  (should taste sweet, sour, and salty)

2. Drop your beans into a pot of boiling water, remove after 2 minutes, rinse under cold water, drain and cut into pieces

3. Toss the cucumber with the pounded shallots and chili’s.  add the peanuts and fold this dressing into the chicken strips, beans, carrots and bean sprouts just before serving.

4. Arrange on a serving dish with lettuce leaves and garnish with cilantro leaves and sesame seeds.




Million dollar barbecue chicken with perfect potato packets

Buckarookens million dollar barbecue chicken recipe.

Barbecue Chicken Ingredients:


equal parts-

onion powder

garlic powder

ancho chili powder

cayenne pepper (double this one for more heat)


white pepper

Chicken wings, drumsticks or thighs, skin on



1. Sprinkle spice mixture over chicken wings or chicken pieces (rub lightly)

2. Clean your grill with a brush, barbecue chicken on medium high, turning often until the meat reaches 165°F (white) & 175°F (dark meat) internal temperature.  Remove from heat and serve.


Perfect potato packets:


baby red potatoes, washed and cut into bite size pieces

carrots, washed and cut into bite size pieces

2 Tbsp olive oil


fresh ground black pepper



1. Place potatoes and carrots on foil, wrap into packets with some olive oil, salt, pepper, close tightly

2. Place packet on grill, turning every 5 minutes or so until vegetables are done (about 30 minutes)


This is my pre-race meal for tomorrows 1/2 marathon.  wish me luck!


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