Tag Archives: lime

Chinese Chicken & Mushroom Soup

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We’ve been seeing a lot of crazy rain recently here in Baltimore. So despite it being June, it’s been great soup weather!

IMG_2427This is what I call “fork-and-spoon-soup”, because the soba noodles are hard to tackle with a spoon, but you don’t want to miss any of the delicious broth! The broth is salty from the soy sauce, yet tart from the lime juice.

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This soup could easily be made vegetarian buy substituting tofu for the chicken. I baked some chicken while the soup cooked and then shredded it to add at the end. Someone in our house was very excited at the prospect of any chicken falling to the floor…

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Soba noodles are made of buckwheat, which explains their dark brown color. If you’ve never had soba before, I highly recommend trying it; if you’re totally opposed, any type of noodle would work in this soup (egg noodles, spaghetti, or even rice).

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This soup comes together pretty quickly, especially if you have some pre-cooked chicken/tofu on hand. So, go ahead and put it on the menu this week!

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Chinese Chicken & Mushroom Soup

Prep time: 5 min

Cook time: 20 min

Serves: 2

  • 10oz mushrooms (I used baby portobello)
  • 3C chicken broth
  • 6oz baby bok choy
  • 3oz soba noodles
  • 8oz chicken, shredded
  • 1T soy sauce
  • juice from 1 lime
  1. Add mushrooms to dutch oven over medium heat; cook until most of liquid has released
  2. Add chicken broth to pot, bring to a boil
  3. Add boy choy, cover and steam/cook for 5 min
  4. Add soba noodles, cover and cook for 5 min
  5. Add chicken, soy sauce and lime juice to the pot and warm through
  6. Enjoy!

Question: Does your pet(s) hang out in the kitchen while you cook? Do you ever let them ‘taste test’ what you’re cooking?

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Avocado, Tuna & Quinoa Jumble

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It’s Sunday, are you getting ready for the week ahead? It you’re looking for a great pre-packed lunch idea, look no further! For lack of a better name, Avocado, Tuna & Quinoa Jumble is one of the go-to lunches in our house. It started as just using avocado instead of mayo to make tuna salad for sandwiches and evolved from there.

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One batch makes 2-3 servings, depending on how hungry you are, so I make this ahead for us to pack in our lunches during the week.

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The spice that I use, Sunny Spain Seasoning, can be found at Penzeys Spices. If you don’t have one near you, any lemon-pepper seasoning would work here, just be careful of the salt content (Sunny Spain is salt-free).

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Make sure your avocado is pretty soft, otherwise mashing it with a fork will be a pain.

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I don’t know how most people cook quinoa, but I like to think I have found the easiest way possible…use your rice cooker! I use 1 part quinoa to 2 parts water and the rice cooker does the rest. Funny story, this rice cooker was bought in the early 2000s by my brother for his dorm room. A decade later, and it’s still kickin’!

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The greenish color from the avocado might be a little alarming, but it tastes so fresh and delicious! The red bell pepper adds nice color, but you could use a green bell or any other diced veggie you have on hand (carrots work great too).

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Avocado, Tuna & Quinoa Jumble

Prep time: 10min

Cook time: n/a

Serves: 2-3

  • 1 avocado
  • 1 lime, juiced
  • 1 red bell pepper, diced
  • 1t lemon-pepper seasoning
  • 1 can tuna, drained
  • 1/2C dry quinoa, cooked
  1. Mash avocado with juice from 1 lime and lemon-pepper seasoning
  2. Add diced bell pepper, tuna and cooked quinoa
  3. Mix until well combined

Question: Do you pack your lunch for work or school?