Tag Archives: healthy

Thia Noodle Bowl

Every now and then I get a craving for something I can’t have here in this small town. Unless of course I make it myself! This is one of those recipes.

I used to go every friday to a small Thia restaurant with some of the other girls I used to work with.  We would all order these noodle bowls. I never realized after some research on the internet about them that they were actually a salad. You can pretty much add any kind of vegetable you like to them. Cucumber, radish, carrot, bean sprouts. The ones we had usually had bean sprouts and lettuce, then noodles, then grilled meat and some rolls that were deep fried, and you pour the sauce over them and dig in! YUM!

Grilled Chicken and Vermicelli Salad

boneless chicken breasts (1 whole breasts split to make 2 pieces) 
1 cloves garlic, minced or pressed 
1 whole shallots, finely chopped 
1 cups iceberg lettuce, shredded
1/2 cucumber, sliced
1/2 cup rice vermicelli


4 ounces water
1 ounce lime juice
2 ounces fish sauce
1 ounce sugar
1 teaspoon chopped garlic
1 teaspoon crushed red pepper flakes
2 teaspoons vegetable oil or olive oil

Mix dressing ingredients together in a bottle or container and shake to combine. I made lots extra and poured it into a bottle I wasn’t using.

Bring 3 quarts of water to a boil, add pasta, remove after 3-4 minutes or when almost soft. Strain in colander.

Marinate chicken breasts in the garlic, shallots, salt and pepper and vegetable oil for at least an hour. When ready to cook, grill chicken on both sides until done (about 10-15 minutes). Cut into bite sized pieces.

In each of 2 bowls, divide lettuce and cucumbers.

Top with vermicelli.

Arrange chicken on top of pasta.

Pour about 2 ounces of dressing on each salad. Enjoy!

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Making Bread

So for the past couple weeks I have had an infatuation with making bread. Ever since Thanksgiving when Dan said out loud at the table… “Why can’t you make buns like this!” Well its on! Its the best thing ever! Its been so cold the past couple weekends and it warms the house up and the smell is just unbelievable. The only problem is that I can’t get the bread right! Here is my recipe I’ve been using.

Red River Bread
 1/2 cup Red River Cereal
1 1/2 cups water
2 cups lukewarm water
3 tbsp sugar
1/2 tbsp salt
1/4 cup canola oil
6 1/2 cups flour (approx.)
1 tbsp instant yeast (equals one package)

Boil cereal in 1 1/2 cups water until cooked. Set aside and let cool. In a large mixing bowl, combine water, sugar, salt, oil and cooked cereal. Add 2 cups of flour and yeast. Mix well. Add the rest of the flour gradually until dough isn’t too sticky to handle. Turn out onto a floured surface, kneeding the rest of the flour in by hand. It may take a little more or less. Knead until the dough feels soft, but not sticky and bounces back when pressed, about 8 to 10 minutes. Shape dough into a ball, place in a well greased bowl, turning once to grease surface. Let rise until doubled in size or about an hour. Punch down dough and turn out onto a greased surgace. Divide into 2 or 3 equal portions and place in greased bread pans. Cover with cloth and let rise again until bread has risen 1 inch above the pans, about an hour.  Remove cloth and bake loaves at 350F for 30 to 40 mins until browned.

You may notice, I have no picture.. I’m almost ashamed to put one up because the bread flopped so much. I mixed it good and everything. When I let it rise the first time I warmed up my oven to 200 then turned it off. I think it was almost too hot and it killed the yeast because after I punched it down and set it in the 2 bread pans it didn’t get the round top to it and didn’t rise as well as I had hoped. And it stuck to the cloth so when I went to take it off the bread fell… How do I fix that? I definitely think I have rising issues and I know how to fix those, but how do you get the bread to not stick? Any answers?

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