Oct 26: Thai Noodle Soup! I think this meal, hosted and prepared by Mr. M, was enjoyed more by me than most others. It was on the bland side, but Mr. M "forgot" to add the lime juice (read: he thought it sounded weird and left it out), and I think it actually would have been much better with the lime juice. This was not close to Thai takeout in my book, but still a good soup for the weather turning colder, and more interesting than boring old chicken noodle soup.
MYOTO - Make Your Own Take Out: Thai Chicken Noodle Soup
Ingredients
- 2 tablespoons vegetable oil, 2 turns of the pan
- 1 medium size yellow onion, peeled, quartered and thinly sliced
- 3 garlic cloves, peeled and finely chopped
- 2 poblano or anaheim peppers, seeded and thinly sliced
- Salt and freshly ground black pepper
- 1 cup shredded carrots, available in pouches in the produce department
- 6 cups, 1 1/2 quarts, chicken broth
- 1 1/2 pound chicken tenders cut into bite size chunks, 2 packages
- 2 small bundles from a 3.75 ounce package of bean thread noodles, there is usually 3 bundles in one package (recommended: Kame)
- 3 tablespoons cilantro leaves, chopped
- 15 fresh basil leaves, roughly chopped
- 1 lime
Directions
Heat a large heavy-bottomed soup pot with vegetable oil, 2 turns of the pan, over high heat. Once you see the oil ripple, add the sliced onion, chopped garlic and sliced peppers. Season the vegetables with salt and pepper and cook, stirring frequently, for 2 minutes.
Add 1 cup shredded carrot and 6 cups chicken stock or broth. Cover with a lid and bring up to a simmer. Once simmering, add the chicken simmer 5 minutes then add noodles and simmer 5 minutes more. Remove the soup from the heat and add the cilantro, basil and the juice of 1 lime.
Nov 2: Ohhh Steaks. We love steaks. We love red meat. We love the steaks that were gotten by perhaps slightly inappropriate means by Ms. D - wait, that's a different story. Anyway, for this week, Ms. A was not able to join us do to a previous engagement with a creeper, so it was a party of 3 - just kidding! My husband, Mr. B, has recently had his schedule changed at work, so he now joins us when it suits him. Like when we're having red meat.
Beef: it's what's for dinner!!
I can't get the recipe to cut and paste, but check it out, it's worth it! Here's the link:This recipe rated highly because we are all big fans of red meat, and the contraband T-Bone Steaks provided by Ms. D are some of the best meat I've ever eaten in the comfort of my own home. Overall, this recipe was a winner - I personally would have probably been just as happy without the gravy, but I think everyone else was way into it:
Black Pepper Steaks with a Creamy Pan Sauce and Caramelized Zucchini
The Caramelized Zucchini could be one of my new favorite easy side dishes - simply sauteed in a pan with plum tomatoes, onions, olive oil and garlic, what's not to like?
Nov 9: No Dinner Club due to Parent Teacher Conferences. Booooooooooooooooo!!
November 16: This week was a special adventure, featuring our venue being temporarily re-located to Ms. D's parents, including her parents as our special guests and guest judges!
Our meal was MOP it Up Pasta, which frankly, wasn't that great. I believe it was our lowest score so far. It was just pasta, mushrooms (canned and fresh), mild peppers, onions, and Parmesan cheese. To me, it had pretty much no flavor whatsoever (but I also had a raging head cold, so perhaps I was not the most qualified judge). I can see it being a maybe okay side-dish, but it was not great as a meal star. 
Good thing we had tons of delicious appetizers and one of the most incredible apple crisps I've ever had courtesy of Ms. D's parents!
November 23: No Dinner Club due to the Pre-Thanksgiving Festivities.
Okay, now we're all caught up! See you soon after we cook .... something .... somewhere.
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