I was asked to bring soup to dinner tonight, and so hit the bricks for something I’d not had to death.
Obviously, if I’m posting it here, I hit on something pretty good. The only problem for some people is that they don’t have things like Mustard Seed available in their kitchen, because they don’t use much in the way of “simples” as I call them… the individual spices. So, That might be a challenge, and who wants to go to the store to pay $5+ on something that you might not use again??
So! To save you time and energy, I’d like to make the present suggestions on spicing for this recipe:
Use 2 tsp of any one of Italian Herbs, Provincial Poultry, or Greek Seasonings, along side 1/2 tsp of each, Garlic and Onion with this recipe and you can hardly fail. Each of these three mixes will add a different twist to the soup, so if you have all three, Play, and tell me what you think!
If you do have the asked for spices, I recommend you double the amounts called for, and add 1/2 tsp of savory to the mix.
As a teenager, I worked on the family horse ranch. This was a different sort of ranch, because it was in the middle of the city, which had it’s ups and downs. Downside: LOTS of stalls to clean. Upside: Thai food in walking distance.
Every saturday, after our horseback riding lessons, a friend of mine and I would walk over to this little thai food place and have that magical dish… Pad See Ew.
Fast forward several years (the number will remain nameless to protect the parties involved) and I haven’t seen Pad Se Ew on the menu ANYWHERE, ever since… until Saturday. A food truck visits the local farmer’s market where I sell spices, and lo and behold… Pad Se Ew! One of my neighbors was having it for lunch, and it smelled divine.
So, when I went to the store, I looked up the ingredients, and set out to make some.
It smelled, and tasted… Divine.
I made a couple Changes to this recipe, because I didn’t want the headache from the noodles in two days time, nor did I have any of the greens they were looking for here in this recipe. SO! Shiritaki noodles subbed for the rice noodles, and regular broccoli stood in for the greens. Using Xylitol instead of sugar…. Score. I’m making it again tonight folks!
A fellow vendor at the Umpqua Valley Farmers market runs a bakery in Myrtle Creek. She has been using some Pumpkin Pie Spice that we made for her and says the flavor is “Just, wow!” She does great stuff, drop in for a scone and a cup of soup at Good Dog bone Bakery!