Sweet Love and Ginger

I’m Turning 27

I’m Turning 27

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It’s kind of a big deal, at least to me. Turning 25 and 26 didn’t seem like that big a deal to me, I’m still a young 20 something you  know, I’ve got all kinds of time. Now all of a sudden 27 feels old. When you put it in perspective it’s really not, but it feels that way.
I’m finding it really hard not to fall into the comparison trap. So and so has accomplished this, that and the other thing by the time they were my age. What about those young hot shots, writing bestselling books by the time they are 24? Yeah I feel like a turtle just floating on the waves, letting life pass me by.
I have to keep reminding myself that this is not the case. I’m 27 and I have a great job, a good degree, I’m getting married, looking at houses and planning another trip to Europe. These are great things that I’ve done/am doing. For whatever reason I can’t pull my mind away from the rest of those 46 peaks that I haven’t yet climbed, the book I haven’t finished yet, the places I haven’t traveled yet, the fact that I still haven’t learned to surf, and so much more.
I have thought about making a list of things to do before I’m 30, a lot of people have them, but I just don’t think it’s a good idea. Staring down a list of things that put “value” on the life that I have lived up until 30 seems absurd.
Maybe I haven’t made the time to go up 46 high peaks, but I did do a few, and I have hiked all over New England. No, I didn’t run a half
marathon but I can run 8 miles for fun and not be overwhelmed by a training schedule. I may not have learned to surf, but I learned to snowboard, kind of. I haven’t backpacked through Europe, I have spent time with my family, and in the woods I call home instead. I have paid off all of my debt. I haven’t moved up the corporate ladder, because I chose to work for a small company that makes me feel at home. I haven’t published a book yet, but I wrote the draft for one, so
could always become famous after death like Emily Dickenson. I have found love. I adopted a puppy.
I have done a lot. I don’t need a list to tell me that.
I don’t need a list to tell me what I have accomplished when I am still in the middle of building the life I want. I will accomplish things when I accomplish them, if I really do want to accomplish them. If I don’t I’m sure there is a greater accomplishment than something that fits into a line on a sheet next to a check
box in it’s place.

Panera’s Soba Noodle Broth Bowl with Chicken – Copy Cat Recipe

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Also, check out my new recipe for Panera’s Southwest Chicken Tortilla Bowl.

 

Panera’s Soba Noodle Broth Bowl with Chicken

I really like Panera mainly because fresh bread is amazing, but their paninis and soups are pretty great as well. They recently came out with these broth bowls, and let me tell you I am in love with them. I knew immediately I had to recreate something similar at home.

You guys, it was the best idea that I ever had.

These broth bowls are AMAZING!!

I have made the same basic thing about 10 or 15 times in the last couple weeks (ok maybe I’m exaggerating a little, but still I made them a lot).

Panera's Soba Noodle Broth Bowl Recipe with chicken

Also can we just take another minute to talk about the marinade on this chicken? I know I recently wrote a whole post about its wonder, but I just feel like it needs to be said again. It’s amazing!

Ok back to broth bowls here.

I really think there is nothing better for winter than a nice steamy bowl of soup, and I like that this recipe includes so many vegetables. It is hearty filling, and healthy. What more could you ask for?

The recipe looks way more complicated than it is, so don’t let it scare you. Looking at the ingredient list on Panera’s site had my head spinning so I did “dumb” it down a bit to make it way easier and more accessible for the home cook.

I would love it if you guys could try this recipe and let me know how you think it compares to the original. Please, please, please. It would mean the world to me!

Panera's Soba Noodle Broth Bowl Recipe with chicken

For those things that are hard to find in the grocery store: Yellow Miso, Sesame Oil, & Soba Noodles.

Panera’s Soba Noodle Broth Bowl with Chicken – Copy Cat Recipe

  • 2 Boneless skinless chicken breasts
  • ⅓ cup Lemon Pepper & Herb Marinade ((Link Below))
  • 2 tsp sesame oil*
  • ½ a small yellow onion
  • ½ cup sliced mushrooms (shitake, or cremini work nicely)
  • 2 tbsp soy sauce
  • 1 tsp brown sugar
  • 2 tsp sriracha plus more to taste
  • 1 medium carrot (peeled and julienned)
  • 4 cups chicken broth
  • 2 cups water
  • ½ cup yellow miso
  • 8 oz soba noodles
  • ¼ cup red cabbage (sliced thin)
  • ½ cup Napa cabbage (chopped)
  • 1 cup loosely packed fresh baby spinach
  • ½ tsp sesame seeds
  • 1 tsp chopped cilantro (for garnish)
  1. In a sealable container combine the chicken and marinade and toss to coat. Set aside to marinade for about 30 minutes (or overnight).
  2. Place the chicken on a preheated grill or sauté pan and cook, basting with leftover marinade for 8-10 minutes a side. When cooked through the chicken will be firm, opaque and when poked with a fork the juices will run clear.
  3. Remove from heat and set aside before cutting. Meanwhile heat oil over medium heat and sauté the onions and mushrooms, until they have begun to brown and caramelize, about 6 minutes.
  4. Stir in the soy sauce, brown sugar and sriracha until well combined.
  5. Add the carrots and cook for another minute before stirring in the broth, water and miso. Cook gently stirring until the miso has fully dissolved.
  6. Add in the cabbage and soba noodles and cook until the noodles are just tender, about 5 minutes.
  7. Stir in the spinach and ladle into individual bowls.
  8. Slice the chicken and place on top garnished with sesame seeds and cilantro to serve.

Find the Pantry Lemon Pepper & Herb Marinade Recipe here.

Similar Recipes:

Evelyns-Pasta-2

Evelyn’s Pasta from Cheesecake Factory

Pantry Lemon Pepper & Herb Chicken

Pantry Lemon Pepper & Herb Chicken

Panera’s SW Chicken Tortilla Bowl

Recipe Redo: Risotto Style Pasta

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 This is a recipe for my favorite pasta dish, cooked risotto style to make a creamy and delicious sauce.
This is a recipe redo; because the original recipe I posted way back when I first started this blog never had any pictures. This recipe so deserves pictures. Also I realize that it is Friday and I am posting a recipe that is not a cocktail. You will forgive me I hope. This recipe has been on my mind and it’s my blog. So there!
Ok now that that is out of the way let’s just get back on track here and talk about the recipe. It’s a pretty simple recipe that I saw Rachel Ray make circa 2009 (Sorry I cannot find the recipe now). I adapted my own version of it and it became a signature for me. It in fact is the main reason this blog started, since it was this recipe that my college roommates most often texted me for.
Now you may be asking why this is such an amazing recipe since it has such simple ingredients. Well let me tell you that the final flavor is anything but simple. I have always been a fan of light and complex flavors, and this dish is the perfect culmination of that.
Good wine, and fresh ingredients make all of the difference. Please for the love of everything use good wine. It should be wine you would drink yourself, wine you love to drink, that is full of body and flavor; otherwise the entire thing will be a waste. The same thing goes for the cheese. Good strong Parmesan will take this dish to another world, so don’t skimp on that either. The never-spoil stuff
from the pasta isle is not where you want to be, the cheese isle man with all the fancy stuff that’s where the Parmesan for this recipe should come from.
Ok I’ll stop lecturing now and get on with the recipe.
Follow my advice when you make this and I promise it will become a favorite in
your home too.
Recipe Redo: Risotto Style Pasta
Prep time:
Cook time:
Total time:
Serves: 4 Servings
Ingredients
  • 1 tbsp extra virgin olive oil
  • ½ a yellow onion, peeled & chopped small
  • 4 cloves of garlic
  • 1 cup dry white wine
  • 1 (16 oz) box uncooked rotini, or gameli pasta
  • 3 cups Chicken or Vegetable broth
  • 1 cup peas (Frozen or fresh)
  • ¼ cup fresh grated Parmesan cheese
  • ¼ cup milk
  • salt & pepper to taste
Instructions
  1. In a large skillet heat the oil over medium high heat.
  2. Add the onions and sauté onion for one minute or until soft.
  3. Add the garlic and cook for an additional minute.
  4. Stir in the wine and allow reducing to half, about 3 to 4 minutes.
  5. Add ½ cup of broth and mix well.
  6. Add pasta and toss to coat, add another cup of broth and cover. (You want to keep a thin liquid barrier between the pasta and the bottom of the pan, to allow for steaming, but keep it from sticking to the bottom).
  7. Continuously add broth and toss pasta, while still slightly hard (not quite aldante) add frozen peas. Cover and continue to cook.
  8. When al dente, and peas are soft turn off heat. Add milk sprinkle with Parmesan cheese and toss again, until well coated.
  9. Adjust seasonings and serve immediately.
Shrimp and Sundried Tomato Cream Sauce Pasta

Shrimp and Sundried Tomato Cream Sauce Pasta

Pesto Cream Sauce Pasta with Tomatoes

Pesto Cream Sauce Pasta with Tomatoes

Evelyn's Favorite Pasta Cheesecake Factory Copycat

Evelyn’s Favorite Pasta Cheesecake Factory Copycat

 

Filed Under: Recipe Tagged With:

Pantry Lemon Pepper & Herb Chicken Marinade

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This is a copycat recipe for Panera’s Citrus & Pepper Chicken.

Sometimes in the process of working on one recipe, you stumble on something so great you have to stop and recognize its awesomeness. In this particular case, I have been trying to recreate Panera’s Chicken Soba Broth Bowl. In doing so I may have stumbled on probably one of the best chicken marinades I have had in a good long while….

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Project 1: Learning to Knit & an Easy Cowl Scarf

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My first project for this year’s crafting challenge is knit.
I had intended to only knit a cowl scarf, and I did. It came
out great, but once I had that finished I got a little excited, (read obsessed)
and started knitting other things. Immediately I made a twisted head band,
tried to learn how to pearl, learned to knit in the round, and made another, larger cowl scarf. After all that I then picked up a crochet needle and learned that.

Previous to this I had never crocheted, at least not in my
memory. There was a time growing up, when I spent a lot of time with my
grandmother. She was the one who initially taught me to knit. After years of
not knitting I essentially forgot it all and had to relearn it for this
project, and having just learned knitting again made crocheting easy to pick up.
I really think this challenge was a good idea, perhaps a great idea. I feel
overwhelmingly inspired and excited by it. I just hope I can put the knitting
down long enough to complete 11 other projects with different mediums. I don’t
know what I will do if I get this excited over each medium. There aren’t enough
hours in the day to complete all the crafts already in my head.

Getting back to the initial project I had intended for this
post; the cowl scarf. I would love to do an in depth tutorial of what I did but
I’m clearly just learning how to knit, so instead I will show you what I used
to learn. 
The steps were basic:

 I cast on a bunch of stitches, basically what
looked like it would fit comfortably around my neck (we are very scientific
over here). Note: when you cast on, that first row should be about half of the
length you are looking for, it will spread out in the next row. This video is
awesome for explaining how to cast on.

      2.   Then I knit row after row after
row until it looked like it was wide enough to cover my neck.
      3.    Next I cast off, using this video.

      4.    Lastly I sewed the two ends
together. Using a needle to weave a piece of yarn in and out of the edges.

And there you have it a basic cowl scarf!

I also learned to knit in the round, but this post is long enough, so we will talk about that again soon. In the mean time have you done any cool projects lately? I would love to hear
about them!!!!