Believe it or not, Brent and I have never eaten at P.F. Chang’s until Stacy invited us among others to join her in a re-creation party, P.F. Chang style. Of course we wanted to participate, but having no idea what the food was like (other than knowing it was asian-themed casual dining).
A few days after Stacy’s invite, we ordered take-out from P.F. Chang’s. Brent got the gluten-free thai basil sambal noodles with shimp (from the new “Inspired” menu–recreated here) and I got the gluten-free ginger chicken with broccoli. Before diving in, set aside a small container of each of our dinner items for taste-testing during our actual cooking experiment the next day. Continue reading
We don’t have soup often; but whenever we’re in the Yes Organic Market, I end up lingering in the soup aisle, almost drooling over the multitude of colorful boxes promising flavor-rich experiences in a bowl. Almost all of them have one thing or another that we generally avoid–soy by-products, canola oil, various preservatives and additives I can’t pronounce (let alone spell), etc.
Then, one day, I had one of those little “duh” moments when you realize something so obvious and simple you’re a little embarrassed to admit that you hadn’t thought of it before. I was going to make one of those soups. We had a ton of carrots from Costco in the fridge and I had been on a bit of a ginger kick, so I decided to try carrot-ginger soup. Continue reading