Slurping Noodles

Slurping Noodles

Copy Cat from Slurping Turtle, Chicago

2 quarts chicken or vegetable stock

1 Tablespoon soy sauce or Braggs Liquid Aminos

1 Tablespoon coconut oil

1 cup carrots, match stick or thinly sliced

1 cup mushrooms, sliced

1 cup napa cabbage, shredded

½ cup broccoli florets

1/2 cup snow peas

8 ozs straight cut rice noodles or vermicelli

Shrimp, use your preferred size

3-4 green onions, greens only slice on diagonal

¼ cup cilantro,

French Fried Onion, garnish

In coconut oil, sauté carrots, mushrooms, and cabbage for 3-4 minutes over med-hi heat.

Add chicken stock and bring to a simmer over high heat. Add shrimp, broccoli, and rice noodles. Simmer for about 5 minutes or until noodles are soft. Stir in green onions and cilantro.

Garnish individual servings with french fried onions. Slurp away.

Add an Indian flare by adding a can of coconut milk and a couple tablespoons of red curry paste or a couple of teaspoons of curry powder.

Healthier Version: Use Brown Rice Noodles. I found these at Ridley's in Morgan.

Honey Chocolate Chip Cookies

These are our favorite "egg free" cookies. 

1 ¼ cup flour

½ tsp baking soda

pinch Salt

¼ cup butter, softened

¼ cup sugar

½ cup honey

1 cup chocolate chips (or a mixture of pb chips, m&ms, reese’s pieces, etc.)

Preheat oven to 350°F.

Mix dry stuff (flour, baking soda and salt) together in a big measuring cup or a small bowl. 

In a medium bowl, blend butter, sugar and honey together with a rubber spatula or a mixer on low speed.

Mix in dry ingredients. Add chips and mix until everything is all creamed together.

Use a couple of soup spoons or tablespoons to drop blobs of dough onto a nonstick cooking sheet.