I want to be a chef.

6 Feb

Seriously, I love cooking.  If I could cook all day, I would.  It’s relaxing, and fragrant, and creative, and talk about huge pay-off — the only thing better than cooking is EATING.

I was inspired by some of the WW featured recipes, and decided to make a three-course dinner last night.  Mostly, I was hoping to use up some random ingredients in the fridge & pantry, and this meal fit the bill.  All I had to buy at the store was the grass-fed lean sirloin beef, the broccoli rabe (actually I just went with Chinese broccoli), white beans.  You’ll sense the pan-Asian theme going on here.

We started with the easiest, best Tom Kha Gai soup I’ve ever made.  This is a tricky soup to get right, but it is now my favorite.  (See recipe below.)  I tweaked the one from the WW site cuz it did not include the most important ingredient: fish sauce.

Then we had spicy Broccoli Rabe with Cannellini Beans, and Asian Beef and Scallion Bites, which is supposed to be an appetizer, but we just ate it like a stir fry with 9-12 bites a person.  Plus a glass of old pinot grigio that’s been in the fridge forever…good thing I’m not a wine snob.

So I felt like I had a pretty great, balanced day of eating yesterday, even though I was a little over on the WW points.  Good thing, making up for that ridiculous Friday where I blue myself.  See for yourself:

Saturday 2/5

B: 1/2 c nonfat plain greek yogurt; 1/2 cup mixed berries; 1 tsp honey; 1/4 c sunflower seeds; coffee & skim (7 points)

L: 1.5 c TJ’s lentil & veggies soup; GIGANTIC salad: 2 cups lettuce, 2 cups raw veggies (red bell, cuke, cherry tomatoes, sugar snap peas), 1 laughing cow cheese sliced up, 1/3 c garbanzo beans, 1 T homemade vinaigrette (10 points)

S: low-fat oriental snack mix (1/2 c); 1/2 a banana (3 points)

D: 4.5 oz lean sirloin beef w/ scallions; 1 c chinese broccoli + cannellini beans; 1 c Tom Kha Gai soup; 4 oz wine (19 points)

S: NSA fudgesicle (1 point)

Total: 40 points

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The Easiest, Best Coconut Thai Soup EVAR (Tom Kha Gai)

Serves 4.  WW Points: 5 P+ per serving (about 1 generous cup)


  • 2 tsp extra-virgin olive oil
  • 5 oz boneless skinless chicken breast, cut into thin strips (can substitute tofu and/or more veggies — squash, peppers, onions, etc.)
  • 1 cup fresh sliced crimini mushrooms
  • 1 red bell pepper, finely diced
  • 1.5 Tbsp fresh ginger root, minced
  • 1.5 Tbsp fresh lemongrass, minced
  • 2 small dried, red chilis, seeds removed; minced
  • 2 cups chicken or veggie broth (low sodium)
  • 14 oz can light coconut milk (I got mine at the asian market and I couldn’t tell if it was light or not because it had no English on the can, but based on the nutrition facts, I don’t think it was, so I actually just used about 2/3 of the can)
  • 2 tsp zest of lime
  • 2 limes juiced
  • 2 Tbsp fish sauce
  • 1/4 cup chopped cilantro


In a big soup pot, heat the 2 tsp oil over medium-high heat.  Add the strips of chicken and cook, stirring occasionally.  They will cook and brown pretty quickly, about 4 minutes.  Put on a plate and set aside.

There should still be some oil coating the pot.  Add in the diced bell pepper and shrooms and stir/cook until they start to get tender, about 3-4 minutes.

Add the ginger, lemongrass, and chili.  Cook until fragrant, about 1 minute.

Return the chicken to the pot.  Add the broth, lime juice & zest, coconut milk, and fish sauce; bring to a boil.  Reduce heat and simmer until you’re ready to eat it, at least 5 minutes.  Very important to taste and adjust flavor ratio of lime, fish sauce, and heat — if it needs anything, fix it.   Top each cup of soup with the chopped cilantro leaves and ENJOY YOUR SOUP, YOU LUCKY PERSON.


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