Pinch and a punch for the first of the month! Happy autumn everyone! I’m not sure if you remember, but at the end of autumn last year I said that I was going to challenge myself to take a photo for a year. Fast forward a month or two and somebody (me!) got engaged and the whole photo-a-day thing went out the window replaced with wedding planning and celebrating. In February, I noticed a few other blogger friends doing a photo-a-day challenge that was just for a month. I missed the boat in February but Fat Mum Slim is hosting another challenge this month and I’m in!
Each day has a word that is your inspiration for your photography and today’s word is up. I have a few ideas. I’ll be sharing my daily photo on Twitter and using them for some Silent Sundays. In totally unrelated news (I couldn’t think of a good segue there), earlier in the week I had the urge to whip out my slow cooker. The first dish I made was a semi-Mexican chilli and it was delicious. I wish I’d written down the random ingredients as I threw them in because it was one I would have liked to share.
The other slow-cooker meal that I made was Thai chicken noodle soup. This dish is quite similar to my other Thai chicken noodles recipe but so much easier to throw together making it perfect for a mid-week meal and what’s more, it actually tasted even better the next day for lunch.
I made a little rainbow of colours with the vegetables. You can use anything you like but carrot and capsicum are good ones because they stay nice and crunchy. Snow peas also go well in this sort of thing.
There’s really not too much to this recipe. It’s quick and easy and just what you want mid-week. All you have to do is put the coconut milk into the slow cooker and add the chicken stock, garlic, ginger, chicken breast, soy sauce, lime juice, sweet chili sauce and a sprinkling of salt and pepper. I even threw my chicken breasts in frozen because I didn’t have time to defrost them. Turn the slow cooker on to high and cook for 3 hours. If you used frozen chicken add another 30 minutes to 1 hour to the time.
Take the lid off the slow cooker and very carefully remove the chicken to a plate. Use two forks to shred it up. It comes apart like it’s melting it’s so tender.
Throw the chicken back in the slow cooker and add the vegetables. Put the lid back on and cook it for another 30 minutes.
There are a few different options for the noodles in this dish. You can do one of three things.
- Use rice noodles in which case you put them in with the vegetables
- Use fresh hokkein noodles in which case you stir them through 30 minutes after the vegetables have gone in (just before serving).
- Use spaghetti in which case you add the cooked spaghetti to the dish just before serving.
I used spaghetti in mine. Serve it up in bowls and sprinkle it with basil and mint to serve. I’ve just planted yet another lot of mint in my garden. Here’s hoping it lasts longer than all the others. Enjoy!
What about you? If you had to take a photo of ‘up’ what would you photograph?
Thai chicken noodles in the slow cooker adapted from recipe at Mother Thyme
serves 5 or 6
- 3 chicken breast fillets (about 600g)
- 3 or 4 cloves garlic, minced
- 2 tbsp freshly minced ginger
- 2 cans coconut milk
- 4 cups chicken stock
- 4 tbsp soy sauce
- 1 tbsp sweet chili sauce
- 300g un-cooked spaghetti – or use fresh hokkein noodles
- 1 large or 2 medium red capsicums, sliced finely
- 2 medium carrots, cut into thin batons
- 2 tbsp lime juice
- chopped basil and mint for garnish
- Coarse salt and freshly ground pepper
Pour the coconut milk into the slow cooker and add the chicken stock, garlic, ginger, chicken breast, soy sauce, lime juice, sweet chili sauce and a sprinkling of salt and pepper.
Put the lid on and turn it to high. Cook it for 3 hours.
Take the lid off and remove the chicken fillets to a plate. Use two forks to shred them and then return them to the slow cooker. Add the vegetables and stir it all together then put the lid back on and cook it for another 30 minutes.
Meanwhile cook the spaghetti. If you’re using fresh hokkein noodles they can be added in the step above.
Turn off the slow cooker and stir through the cooked spaghetti.
Serve the noodle soup garnished with chopped basil and mint.