This soup is beautiful. I don’t think there is another word for it. Clean, fresh, refreshing . . . those come close. I think it’s the combination of the aromatic, zingy ginger and the gentle but persistent heat of the chili flakes and green onions butting up against the fresh veggies and cilantro, the substantial Hodgson Mill Whole Wheat Egg Noodles, and lots of good-quality vegetable broth. The slices of sirloin steak on top are an enticing contrast, more of a tasty garnish than the main event. I think if you took any one piece of the equation away, it might all fall apart.
I know it might seem a little odd to use egg noodles in this soup; maybe you were expecting rice noodles, like a vietnamese pho. But I think white rice noodles are just filler. The combination of whole wheat and a touch of egg add just the right amount of body to the soup, which doesn’t otherwise have a lot of fat. I love biting into the soft noodles along with a slightly crisp carrot or slice of squash. These noodles are just as good in this slightly exotic dish as they are in a comforting chicken noodle soup. Read More »
One of my girls requested grilled pineapple and chicken kabobs, so the main dish was taken care of, but I needed something to round out the meal. The winter in St. Louis was so mild this year that most all of my herbs managed to stay alive in the pots on my deck. They’ve been greening up and leafing out all over the place for weeks and I have been itching to have a reason to use them. This sweet bell pepper, lemon, herb, feta and Hodgson Mill Whole Wheat Bow Tie Pasta salad was the perfect answer. It’s quick, full of flavor, made good use of my fresh herbs and went perfectly with the grilled chicken we were having. I love it when things work out this way! Read More »
I used Hodgson Mill Whole Wheat Egg Noodles in this recipe for their taste and to provide some extra protein since this dish falls into the meatless category. They also hold up really well with the thick roasted tomato and caramelized onion sauce. Hodgson Mill Whole Wheat Egg Noodles aren’t like traditional egg noodles. They are a thick cut, short, rectangular shape – much more like homemade egg noodles than their distant cousin – the flimsy, ruffled, white flour egg noodle. I don’t think this dish would be nearly as good without them. Read More »
Butternut squash is often too sweet and dessert-like for me to like it in main dishes; but here; we’re getting serious with some big, bad flavors like crushed red pepper, some garlic for heat, and deep dark red chard. These flavors take this dish from quick & easy to quick, easy, and awesome. One note to the doubters: the combo of pasta and squash was new to me at first, but I’m game for pretty much any food experiment. And now I really like the combination. Cut the squash into smaller cubes if you’re unsure about it. (And finding pre-peeled and cubed squash in the fresh or frozen section is a GREAT timesaver.) Read More »
Need a tasty dinner recipe that’s kid-approved, quick to fix and won’t leave your kitchen a mess? Of course you do! We all need a reliable recipe to pull out when an evening gets busy and everyone is hungry. Apricot-hoisin pork chops with Hodgson Mill Whole Wheat Thin Spaghetti is sure to please the pickiest eaters as well as the adults, and can be on the table in about 20 minutes. Also, by using Hodgson Mill Whole Wheat Thin Spaghetti, you get the added benefit of 100% whole wheat, which has more protein than traditional white pasta or other whole-grain blends. This is especially good for children who tend to eat more noodles than anything else on their plates. Read More »