"I've Got a Fever, and the Only Cure is This Soup"

Code name: Cowbell.

This is what I make when I'm sick (like I am right now >_<). The ingredients are all designed to help your body fight off illness. Well, except the noodles. I just like noodles. Yes, there is a lot of garlic in this soup. But you're not going to be making out with anyone when you're sick, are you? (Are you?  @.@ You shouldn't.)

It's delicious enough that it's well worth making when you're not under the weather, as well.

You can add other veggies to this base soup if you like - this is just the version I prefer.

Serves 4. (Makes about 6 cups)


Ingredients:

• 2 cans chicken broth
• 1 cooked chicken breast, chopped
• 1 can (14 1/2 oz.) diced tomatoes - or 2 roma tomatoes, diced
• 3 large garlic cloves, minced
• 1 medium carrot, peeled and grated
• one 1 inch (1/2 oz) piece of fresh ginger, peeled, and julienned
• one handful uncooked egg noodles
• 1/4 cup orange juice
• 1 tbsp fresh lime juice
• 1/8 to 1/2 tsp Tabasco sauce, to taste
• 1/2 tsp salt, or more to taste
• 2 tsp sugar (optional)

Directions:
In a large saucepan, combine the chicken broth, chopped chicken, tomatoes with juice, chopped garlic, carrot, and ginger over medium high heat and simmer for 10 minutes.
Stir in the egg noodles, orange juice, lime juice, and Tabasco, beginning with 1/8 tsp and adding more to taste. (I like a good 1/2 tsp.) Cover and let steep for 30 minutes. Taste and adjust the seasoning with the salt, sugar, and Tabasco.

Balsamic Skirt Steak

Skirt steak is also sometimes known as fajita steak. It's really marbled and the flavor goes perfect with this marinade. I like having this with sweet potato fries and a green salad.

Serves 2 - 4 (depending on sides)

Ingredients:
skirt steak, about 1 lb, cut into individual sized portions
2 tbsp. olive oil
1 1/2 tbsp balsamic vinegar
cracked black pepper, to taste


Directions:
Place the skirt steak and marinade ingredients in a large ziploc bag. Seal. Leave out at room temperature for 1 - 2 hours, or at least six hours refrigerated.

For grilling:
Preheat the grill. Sear 3 minutes on each side for medium doneness. Let sit for 5 min before slicing.

For broiling:
Preheat the broiler. Line a cookie sheet with tinfoil for easy cleanup. Broil 5 min on each side for medium doneness. Let sit 5 min before slicing.

Facemelting Miso Salmon

Out of all the things I've made for my friends and family, this is the most popular. I've even gotten friends who don't like salmon to love this.

This original version is a soup - but you can easily take the salmon and its marinade and use it in all kinds of other ways. Use it to top a salad, or serve it alongside rice. This original recipe is still my favorite though - and boy does it look impressive to serve.

Serves 2-4


Ingredients
2 - 4 skin-on salmon fillets (one per person)
oil, for pan frying
1 pack ramen noodles per person
6 cups chicken broth
1 tsp dashi granules
1/2 tsp fish sauce (nam pla) - optional
2 handfuls fresh spinach leaves
chopped green onion, to taste

For the marinade:
3 tbsp sake (or rice wine)
3 tbsp mirin
5 tbsp miso paste
1 tsp extra fine sugar

Directions
Put the salmon in a ziploc bag. Mix the ingredients for the marinade - I find whisking it works well. Pour the marinade over the salmon and coat well. Seal the bag and let marinate in the fridge for 2 hours.

Preheat the broiler to high. Heat a little oil in a skillet, add the salmon, skin side down, and cook for 2 minutes, or until the skin is crisp.

Transfer the salmon to a foil-lined cookie sheet and cook under the broiler for 5 minutes, or until just cooked through. Once they have cooled a little, you can slice off the skin, if you like, with a sharp knife.

Meanwhile, cook the ramen noodles according to the package directions, throwing away the spice packets. Drain. Heat the stock, dashi, and fish sauce (if using) in a pot.

Divide the noodles between bowls, add some spinach to each, and pour over the hot stock. Top with a piece of salmon and green onion to taste.

Miso Soup

Ingredients

• 4 cups chicken broth
• 2 tbsp dashi granules
• 1/2 tsp fish sauce (nam pla) - optional
• 6 oz silken tofu, drained and cut into small cubes
• 4 shiitake mushrooms (or white mushrooms) finely sliced
• 4 tbsp miso paste
• 2 green onions (scallion), chopped

Directions

Put the chicken broth, dashi powder, and fish sauce (if using) into a large pot and bring to a boil. Add the tofu and mushrooms, reduce the heat, and let simmer for 3 minutes.

Meanwhile, mix the miso paste with a spoonful of the broth til smooth. Add to the pot and stir thoroughly. (Do not let boil past this point - it can bitter the miso.)

Ladle into bowls and top with green onion as desired.