The farmers market opens on Saturday!!!! I can hardly wait. Since we made such an effort to ski every weekend, I never made it to any of the winter markets. I miss my farmer friends. Along with the onset of market season comes my annual purge of pantry and freezer items. You'll see what I mean.
Monday: Tom Kar Gai soup, or at least a version or it, with leftover chicken, coconut milk, a random can of hearts of palm and some fish and chilli sauces that are nearing their birthdays. It's really good.
Tuesday: Chicken salad in homemade pitas with Romain lettuce
Wednesday: Pork Chop Pizziaola with pasta. We'll see how this goes. It will use some pork chops I've had since we bought our 1/4 pig in October and our store of frozen tomates.
Thursday: Mystery Block of frozen chili-looking substance over rice with some sauteed shredded zucchini.
Friday: Taco Night!
Saturday: Pasticcio (or lasagna with beschamel instead of ricotta) using the leftover pork and tomato sauce.
Sunday: Some manner of roasted, fried or grilled chicken and vegetable sides from Saturday's market. Suggestions welcome.
Monday, April 29, 2013
Our Tom Kar Gai Soup Recipe
We had a wonderful Tom Kar Gai soup while we were in Burlington and this is an effort to recreate with items we had on hand.
Ingredients:
1 can (14 oz) Coconut Milk
1 pint Chicken Stock
4 scallions, diced
1 can Hearts of Palm, chopped
1 Tablespoon Lime Juice
1 Tablespoon Fish Sauce
2 Cups cooked chicken, shredded
2 Teaspoons Asian Chili sauce, or to taste
4 servings of noodles, rice or whatever starch you prefer
Directons:
Put everything in a pot and heat through. Seriously. That's it. I certainly could have added more vegetables, such as carrots, Bok Choy, mushrooms, green beans, perhaps, but I just went with what I had. If I had lemongrass, I probably would have exchanged the hearts of palm for mushrooms or carrots. The HOP added the tangy flavor that I was missing without the lemongrass. Enjoy!
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