The Asian Chicken Noodle Broth recipe from the Jamie Oliver book made me nervous at first. The description said something about multitasking, which gave me chills! Fortunately, the multitasking just meant that I had to warm up the broth and cook the chicken at the same time in different pans. I added the chicken to the Foreman grill and, instead of using a store-bought broth like the recipe recommended, I boiled some water and added Knorr bouillon (soup with Knorr reminds me of my mom's cooking). I didn't change anything else on the recipe except that, I didn't add the baby corn (I'm on a corn-ban after watching the Food, Inc. movie on Monsanto. At least until I go to Mexico and get tempted with some corn in a cup!)
- Don't buy pre-made broth. Knorr is so much better!
- Toast the cashews and pumpkin seeds when the pan is barely warming up. Always keep your eye on them; they burn easily!
- When all of your ingredients are white and green, buy red chiles. They look prettier
The cooking score: 1 lose, 2 wins.
I'm getting better!!