THAI RAMEN PUMPKIN SOUP

March 9, 2015

When my husband was unloading the groceries and saw a pack of ramen, work stopped for a line of questioning. The man knows his wife would not be one to eat packaged chicken ramen soup and was very curious to know why I would have possibly purchased it.

Maybe there is a way to buy just ramen noodles (strictly ramen noodles, not the ramen noodle soup it has become shorthand for), but I could not find it at my grocery store. And just as well because I can ditch the “seasoning” packet (I shutter) and just use the noodles in this flavorful thai soup.

THAI RAMEN PUMPKIN SOUP from Rachel SchultzTHAI RAMEN PUMPKIN SOUP
Serves 5-6

1 tablespoon olive oil
1 onion, sliced
3 teaspoons ginger, minced
2 garlic cloves, minced
2 cups shitake mushrooms, sliced
1 teaspoon salt
3 cups chicken broth
15 ounces light coconut milk
3/4 cup pumpkin puree
2 teaspoons sriracha
2 chicken breasts
4 ounces ramen noodles

Heat onion, olive oil, ginger, and garlic in a skillet over medium heat for 5 minutes. Add mushrooms and cook for 2-3 minutes longer.

THAI RAMEN PUMPKIN SOUP from Rachel Schultz

Add coconut milk, broth, pumpkin, sriracha, and chicken breasts. Simmer until chicken is full cooked. Remove chicken breasts and shred. Return to soup with ramen noodles. Stir noodles until tender. Season with salt & pepper. Top with cilantro and additional sriracha.

THAI RAMEN PUMPKIN SOUP from Rachel Schultz

THAI RAMEN PUMPKIN SOUP
 
Author:
Ingredients
  • 1 tablespoon olive oil
  • 1 onion, sliced
  • 3 teaspoons ginger, minced
  • 2 garlic cloves, minced
  • 2 cups shitake mushrooms, sliced
  • 1 teaspoon salt
  • 3 cups chicken broth
  • 15 ounces light coconut milk
  • ¾ cup pumpkin puree
  • 2 teaspoons sriracha
  • 2 chicken breasts
  • 4 ounces ramen noodles
Instructions
  1. Heat onion, olive oil, ginger, and garlic in a skillet over medium heat for 5 minutes.
  2. Add mushrooms and cook for 2-3 minutes longer.
  3. Add coconut milk, broth, pumpkin, sriracha, and chicken breasts. Simmer until chicken is full cooked. Remove chicken breasts and shred.
  4. Return to soup with ramen noodles.
  5. Stir noodles until tender.
  6. Season with salt & pepper. Top with cilantro and additional sriracha.

Adapted from Cooking for Keeps.

HILTON HEAD THRIFTING

March 2, 2015

One of my musts on every vacation is shopping at thrift stores. I know that is so unusual and even crazy, (you are probably having the same reaction David did at first) but if you consider it, it really is the best. In areas with lots of retired people, there is much good to be had at the secondhand stores. (Try to read that in the least morbid way possible.)

Tiny finds I can bring back with me. And I always leave a possibility that if I really see the score of the century, I could pay to have it shipped and still be getting a good deal. Hilton Head met the requirement for lots of old people. These are finds I easily could have brought home with me.

HILTON HEAD THRIFTING from Rachel Schultz copy

Above: First, the Church Mouse Thrift and Boutique. This was one of those places where a thrift store was really wanting to price itself as more of an antique store, which is not what I am into. Their set up was more showroom-ish, but I like my thrift places scrappy and rundown because that is where you get the rock bottom prices.

Below: I loved this pair of armchairs. If I recall they were asking $175 each which is not too bad in the world of armchairs, but if I am getting something used I want a better deal.

HILTON HEAD THRIFTING from Rachel Schultz-2 copyHILTON HEAD THRIFTING from Rachel Schultz-3 copy

Above: The other best thing I saw here was a few rugs. I would have checked out that left runner closely if we had room in our car to drive home. Rugs I expect to pay more for, so I could have put up with their inflated prices. I will probably never buy a new rug because with a professional cleaning old ones are are good as gold.

Below: Our next thrift stop on Hilton Head was The Litter Box, which David and I were seriously appalled by such a horrible choice of name. I get you raise money for an animal shelter, but this is just so troubling. There are no less than five elements of this door signage that we totally ripped to shreds with jokes. Setting the name aside, Litter Box had prices much more like what I want when trolling thrift.

HILTON HEAD THRIFTING from Rachel Schultz-4 copy HILTON HEAD THRIFTING from Rachel Schultz-6 copy

Above: Liked this art and would even have left the frame as is.

Below: I can completely picture this chunky brass candle holder in Nate Berkus’ Target line. And it was only $2.

HILTON HEAD THRIFTING from Rachel Schultz-8 copy HILTON HEAD THRIFTING from Rachel Schultz-7 copy

Above: This is the piece I am most regretting passing up. I love its little details and the gold trim. It would be the perfect home for jewelry or makeup on my nightstand or vanity. And I love thrifted glass because once you put it through the washing machine it feels totally santized. (And how could you pass up the Shrek chia pet in the background?)

Below: I would sand off that wording and stain that pretty untreated wood in a snap. Beautiful wood storage for only $2, and it was quite large.

HILTON HEAD THRIFTING from Rachel Schultz-9 copy

HILTON HEAD THRIFTING from Rachel Schultz copy

Above: Our last stop was actually in Charleston, SC – Community Thrift Store. This place was big city and my kind of thrift.

Below: I am still freaking out about this dresser. I cannot remember the price, but I believe less than $100, which if I were at home would have been mine so fast.

HILTON HEAD THRIFTING from Rachel Schultz-2 copy HILTON HEAD THRIFTING from Rachel Schultz-3 copy

Above: We thought twice on this painting as it was another good realist piece (like we like) with a nice frame.

Below: This chair reupholstered in emerald velvet? I cannot even.

HILTON HEAD THRIFTING from Rachel Schultz-4 copy

That was it for our thrifting on vacation. I considered craiglisting while we are there too, but I have to draw a line to let myself preserve the whole rest and relaxation principle behind vacations. Still so worth it!

SHRIMP & SPICY KALE SWEET POTATO STIR FRY

February 25, 2015

I have an ongoing conflict when I am writing the titles of my recipes. There is a trend around food blogs of recipe titles getting just entirely out of hand. We have to cut it off, friends. But, I also completely see the temptation. Maybe it is because I have become too attached.

When I write a recipe, I have fallen in love with and given a considerable amount of intentionality to the ingredients included. All of them are playing a role and I put them there on purpose. That attachment leads to recipe titles like “Shrimp & Spicy Kale Sweet Potato Stir Fry with Lemon, Garlic, and Worcestershire and Also Butter, Salt & Pepper.” Titles are turning into more like ingredient lists. But it is hard to pare down because here I am thinking, the lemon flavor is so key! And the spice coupling with the worcestershire’s boldness makes it so great!

So yes, some of the words were lost on the editing room floor. There is so much lovely flavor going on in this skillet, you just have to try it to fully get it.

SHRIMP & SPICY KALE SWEET POTATO STIR FRY from Rachel SchultzSHRIMP & SPICY KALE SWEET POTATO STIR FRY
Serves 3-4

1 pound shrimp
1 bunch kale, sliced
1 lemon, juiced
2 sweet potatoes, diced
1 teaspoon red pepper flake
1 onion, diced
3 cloves garlic, minced
2 tablespoons butter
2 teaspoons worcestershire sauce
Salt & pepper

Place sweet potatoes in skillet over medium heat. Add a few tablespoons of water to skillet and cook for 15 minutes. Strain any remaining water from pan. Add onions and garlic, cooking for about 5-6 minutes. Add kale, lemon juice, red pepper flake, and season with salt & pepper. Set aside. Melt butter in pan. Add shrimp and worcestershire.

SHRIMP & SPICY KALE SWEET POTATO STIR FRY from Rachel Schultz

Cook on each side until no gray remains. Serve shrimp over kale and sweet potato mixture.

SHRIMP & SPICY KALE SWEET POTATO STIR FRY
 
Author:
Ingredients
  • 1 pound shrimp
  • 1 bunch kale, sliced
  • 1 lemon, juiced
  • 2 sweet potatoes, diced
  • 1 teaspoon red pepper flake
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons butter
  • 2 teaspoons worcestershire sauce
  • Salt & pepper
Instructions
  1. Place sweet potatoes in skillet over medium heat. Add a few tablespoons of water to skillet and cook for 15 minutes. Strain any remaining water from pan.
  2. Add onions and garlic, cooking for about 5-6 minutes.
  3. Add kale, lemon juice, red pepper flake, and season with salt & pepper. Set aside.
  4. Melt butter in pan. Add shrimp and worcestershire. Cook on each side until no gray remains.
  5. Serve shrimp over kale and sweet potato mixture.

Adapted from Primavera Kitchen.

Copyright © Rachel Schultz 2015

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