smells of home...

My house smelled like a home today... A delightful mix of home baked Orange Cranberry Bread and Spicy Thai Coconut Curry Chicken Noodle Soup. Deliciously fragrant AND simple to make!

So let’s get to it and share these recipes! 

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Orange Cranberry Bread (Bread Machine)

ha! designs (adapted from Zojirushi)

Yield: 2 lb. loaf

Ingredients:

1 1/8 cups milk

1 large egg, beaten

2 cups all purpose flour

2 1/4 cups bread flour

4 tablespoons sugar

1 tablespoon dry milk (baker’s special dry milk)

2 teaspoons salt

2 1/2 tablespoons butter

1 teaspoon orange peel

1/8 scant teaspoon fiori di sicilia (citrus vanilla flavoring)

2 teaspoons active dry yeast

1 cup dried cranberries

Preparation:

Add to your bread machine according to manufacturer's instructions. Add dried cranberries at your addition time. Separate cranberries prior to adding. 

NOTE: I LOVE King Arthur Flour and use their flours as much as possible. The baker’s special dry milk and fiori di sicilia flavoring is also from King Arthur. You can click on them to take you right to the product page. Both are FANTASTIC!

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Spicy Thai Coconut Curry Chicken Noodle Soup

ha! designs (adapted from Cooking Light, December 2008)

Ingredients:

4 cups water

3 cups fresh spinach leaves

1/2 pound snow peas, trimmed and cut in half crosswise

1 (5 3/4 ounce) package pad thai noodles (wide rice stick noodles)

1 tablespoon canola oil

1/4 cups thinly sliced shallots

2 teaspoons red curry paste

1 1/2 teaspoons curry powder

1/2 teaspoon ground turmeric

1/2 teaspoon ground coriander

2 garlic cloves, minced

6 cups, fat free, less-sodium chicken broth

1 (13.5 ounce) can light coconut milk

2 1/2 cups shredded cooked chicken breast (about 1 pound)

1/2 cup chopped green onions

1 red bell pepper, cut into 1 1/2” strips

1 (14 1/2 ounce) can straw mushrooms, (drained and rinsed)

1 1/2 tablespoons sugar

2 tablespoons fish sauce

1/2 cup chopped fresh cilantro

1 serrano chile, seeded and chopped, or 1/4 teaspoon crushed red pepper

1 red jalapeño, seeded and chopped

Lime wedges

Preparation:

1. Bring 4 cups water to a boil in a large saucepan. Add spinach and peas to pan; cook for 30 seconds. Remove vegetables from pan with a slotted spoon; place in a large serving bowl. Add noodles to pan; cook 3 minutes. Drain; add noodles to spinach mixture in bowl. 

1. Heat canola oil in pan over medium-high heat. Add shallots and the next 5 ingredients (through garlic) to pan; saute 1 minute, stirring constantly. Add chicken broth to pan, and bring to a boil. Add coconut milk to pan; reduce heat, and simmer 5 minutes. Add chicken, green onions, bell pepper, mushrooms, sugar, and fish sauce to pan; cook for 2 minutes. Pour chicken mixture over noodle mixture in bowl. Stir in cilantro and chiles. Serve with lime wedges.

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I hope you enjoy these recipes and that your house also ends up smelling like a home...