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My oldest son has been sick this last week, and I haven't been taking care of myself. The result of that is a head cold for myself, and a refrigerator full of good food I neglected to cook yet...until today.
For breakfast I found a bag of jerusalem artichokes that was crying out to be eaten. I scrubbed them, trimmed off the eyes and cut surfaces, dunked them in lemon water, and sliced them thin with the food processor (they break apart too easily to cut thin by hand, but the food processor did well). I have to confess that this recipe was inspired in part by eating avoids/toxins at PF Chang's in the form of Dali Chicken...which is a bit too spicy for me, but I was intrigued by it, with its thin sliced potatoes that aren't cooked to the soggy stage. So, I tossed the sliced sunchokes (2 or 3 kiwi sized chokes) into warmed olive oil in a frying pan. After a while, when they started to cook through a tiny bit, I added chopped onions, and cooked until it all started to soften. Then I added sliced mushrooms, let them absorb some oil, and added eggs, which I scrambled in with it all. Add red pepper flakes to taste. Once the eggs are almost past slimey stage, add some baby spinach, and cook until spinach is soft. You could add just about any veggie, I used what I had on hand.
Lunch Turkey Noodle soup:
I had set aside the remaining sunchokes, onions and mushrooms, so I used them with lunch. I also had found some yam pasta in the refrigerator section of an asian market. I didn't know what to expect of it, but I had to try it, so I drained and rinsed it, added it to a saucepan with some olive oil, then sprinkled on some ume plum vinegar (one of my favorite new seasonings). Then I added some cubed turkey tenderloin, and let it brown a bit, then added the veggies and some turkey broth. I let it all simmer until I was sure the turkey was done. You can add red pepper flakes to this as well. It cried out for sliced green onions on top, but I didn't have any, fresh parsley would also probably be good. You could use celery instead of sunchokes, and any compliant broth, etc. The yam noodles remind me of the rice sticks in Hawaiian Chicken Long Rice. They don't get as big and soggy, but they're pretty clear. I'll definitely get more of those. My 2 year old likes them too. They also come with seaweed in the noodles, but for my first try, I went for plain.
I like this soup! I guess it's overkill to have a potato and a noodle in the same dish, but they aren't real potatoes or real noodles, both could be considered a vegetable, so I think it works. It would be easier to eat with smaller pieces of jerusalem artichokes.
P.S. if you haven't eaten much inulin or jerusalem artichokes before, you may not want to eat it twice in the first day as it can cause gas initially.