Keep it Light with Sesame: Konnyaku-chicken Soup and single serving salad dressing

As the temperature rises, the appetite seems to go down. And maybe you've popped your t-shirt in the freezer before putting it on for bed? No? I saw it in a magazine. Well, it's a very temporary relief only. There are some old stand-by food remedies: refreshing trip to the ice cream store (TCBY's cookie dough blast), an Otter Pop from your freezer (was your favorite Alexander the Grape as well?),  or even the opposite, a spicy bowl of Korean soup (instant soup powder from the market,add your own veggies, clear noodles and tofu) to sweat it out.

Sweet interpretation by Rich Werner  I found thru Google...his recent stuff looks really fun. I did a little poking around, looks like he's made a book and he illustrated Plants vs. Zombies.

 In terms of new solutions, the other week I had a great ginger-lemonade on vacation made by the Guest Chef at Wilbur Hot Springs. Just subtly sweet and slightly fizzy, it quenched my thirst as good as Gatorade without the fake coloring!

With the heat (or something else), my appetite for meat based protein is dwindling. I've been feeling like I need to do a detox soon but I keep going on these vacations. I'm not quite ready having bought items that need to be used. So these last two weeks I've kept it light using low or no meat sesame based recipes. The first uses a jiggly-low calorie, vegan gluten free "noodle" made from a block of konnyaku. What is konnyaku? Luckily many other people have written about it, this one was my favorite and provides tips for preparing it (rinse it off thoroughly and blanch to get rid of the funky smell). I didn't blanch mine and it came out ok. You buy it at Japanese markets. Marukai in San Diego has been having it on sale once a month for about 70-90 cents per package. Nice filler if you're looking to cut down on carbs for the later in the day meals and also get a fun texture in your soups, stews or stir fries.

Apparently there are some desserts you can make if you buy powdered konnyaku-it's like a jello! I have yet to find the powder so I haven't tried it yet.

The second recipe is just something nice and quick to throw together. Once you make it you won't really need to see the recipe for it-for it's so few ingredients and mostly to taste.

Konnyaku Chicken Soup (adapted from the konnyaku package)

2 cups of broth
2 tsp sesame oil
1.5 tbsp coconut aminos (if you do soy can use Braggs Amino or soy sauce if you do gluten)
3 slices of ginger
1.2 lbs chicken breast cut into 1/2 inch pieces
1 package of bunapi mushrooms
3 ounces of pea shoots (about 2 cups chopped)
1/2 cup green tops of onions, chopped
1 package of konnyaku (white or gray), rinsed and sliced into fat noodles (see picture)
1 tbsp honey

1. Heat 2 tsp of sesame oil in a wok pan on high. When oil shimmers add in the mushrooms and onion. Saute 3-5 minutes or until some browning has occured

2. Add in the chicken and 1 cup of broth. Cook 17 minutes. Add more broth during cooking as needed.

3. Add the sprouts and konnyaku. Add the honey. Stir and cook 3 minutes.

4. Check to make sure the chicken is no longer pink when cut into. Enjoy your soup!

Sesame-Vinegar Dressing for single serving

1/2 tbsp rice vinegar
1/2 tsp sesame oil
freshly ground pepper to taste
salt to taste
1/4 tsp honey

Stir ingredients together in a teeny bowl and then toss over your favorite salad fixings.

I put mine over a lettuce mix, hard-boiled egg whites, sun-dried tomato pieces and raw pepitas (pumpkin seeds). I liked these textures/flavors together the best out of other combinations I tried this week. If you eat fish, you can add some bonito flakes (aka "sawdust" as Dad calls it, made from tuna) for a nice smoky flavor on the salad. I guess just like canned or fresh tuna, something not to consume in excess because of mercury. If you want to know more about how it's made and get an egg-rice breakfast dish recipe, them check out this What's this Food episode! And I just learned you're supposed to use the package a week after opening the bonito flakes.


What kind of food do you turn to in hot weather?