You may or may not have figured this out by now but most of the pictures of my food are taken on my phone. Genius, right? The camera on my phone takes better pictures than my regular camera. Such is life, moving on.
Unless you want to buy me a fancy camera. Then we don't have to move on; instead we can sit and talk about that for a spell.
But chances are we are going to be moving on.
Interesting thing about the camera on the old phone...if the battery is almost dead then the regular camera will not work. What will work though is the festive app camera, AKA the FX camera. Thanks be to the FX camera that I am able to share last night's meal with you in three, count 'em, three different styles.
There's the "toy camera" (Hipstamatic to you iPhone users)...
The Polaroid-esq version...
And the always entertaining fish eye...
All different, yet special in their own way.
But come on, people. It's a bowl with noodles in it. How could that NOT be special?
Well, it could not be special if you didn't dice the ginger up small enough and the dish came out tasting like soap.
OK, maybe I did that.
It's still good though. Give it a try!
Asian Noodle Bowl
adapted from Ellie Krieger
8 oz whole wheat noodles, cooked and drained
2 bunches of scallions, chopped
1 tbl peeled and minced fresh ginger
1 lb boneless skinless chicken breast, thinly sliced
3 cups of broccoli
1 red bell pepper, sliced
1/3 cup fat free chicken broth
1/4 cup low sodium soy sauce
1 tsp toasted sesame oil
Spray a large skillet with cooking spray. Add the scallions and ginger and cook for about thirty seconds or until fragrant. Add the chicken and cook until done, about 4 - 5 minutes. Add the broccoli, peppers, broth, and soy sauce. Cook, stirring occasionally, for about 5 minutes. Add the noodles and the sesame oil. Toss to combine.
Divide into 4 equal sections (just do your best)
Serving size 1/4 of recipe
Points plus 9
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