November 3, 2014 Lunch Pho Noodle soup Dinner Crab Louis Salad

I made lunch at home today.  I made a noodle soup using the PPI steak and mushrooms from Sunday evening’s dinner, plus a couple of mushrooms sliced and 2 Tbsp. of onion diced and a clove of garlic sautéed in the PPI olive oil from Sunday’s dinner for about fifteen minutes.  I then went to our garden and picked a handful of chard leaves, several stalks of garlic greens, oriental basil leaves and two stalks of cilantro.  After dicing the garlic greens and de-stemming the chard leaves I added them to the soup plus a handful of mussels and soba, rice stick and mung bean vermicelli noodles, plus a heaping Tbsp. of Pho seasoning and white miso and stirred in one egg stirred with light soy and Chinese cooking wine. It took about twenty minutes to cook the noodles until they softened and then I ate lovely bowls of soup with the addition of the fresh basil and cilantro leaves and the juice of 1/2 lime and squirts of Hoisin Sauce and Shiracha. 

Powered by the soup, I rode ten miles to Montano and back at 4:30 (which is 5:30 before the time change) and did not arrive home until after the sun set behind the trees along the river, but not the horizon. 

The Sandhill cranes and Canadian geese have arrived and it is always fun riding through their cacophony of bird calls along the river.

sand hill cranes gleaning a field beside the bike trail

  

For dinner I wanted to use up the PPI crab, so I made a Crab Louis salad with 1 avocado sliced in half and the crab piled into each half’s cavity and placed on it on a bed of organic greens garnished with 3 Tbsp. of fresh diced onion and 1 diced tomato.  I made a Louis Dressing with about 3 Tbsp. of catsup, ½ cup of mayo, 3 Tbsp. of pickle relish and the juice of ½ lemon.

The dressing turned out to be a little sweet and produced a bit more dressing than was needed to adequately dress the salad, but the combination of ingredients produced a delicious result.  I drank water with the salad.

Bon Appétit