Tag Archives: ginger

Easy Homemade Ramen Noodle Bowl

For those of you who know how a traditional ramen bowl is made the title might scare you away from trying or even reading this post but I hope you can bring yourself to keep going and I promise you that the recipe alone is worth the couple of minutes it will take you to listen to my little spiel and be rewarded with not only a delicious broth bowl of noodles, it was so easy I will be making it again very soon!

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So my husband has been on a “we need to find a noodle restaurant” kick of late. I’m fairly certain he hasn’t done any research on the subject, and I know I haven’t but I am not opposed to making a noodle bowl. However making a traditional ramen bowl can take many days to make the perfect broth and while I have done it once, yeah only once. I am kind of a instant gratification kind of person and while I have made my fair share of crazy long tedious recipes. They are usually a one and done kind of thing for me. I can appreciate why there are such recipes out there, and again I might even try them, but I much prefer to eat what I am making sometime that day.

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This is also a great way to use up some of those packages of ramen noodles that have been lying around in the pantry, or at least my pantry; minus the salt packet that is included with them of course. But the noodles are wonderful, easy to use and oh so cheap to buy.

 

Dinner for two

2 chicken breasts boneless skinless or whatever kind you have on hand
Kosher salt and freshly cracked black pepper
Olive Oil or 1 Tbs unsalted butter for browning the chicken

2 tsp sesame oil or vegetable oil
2 tsp fresh ginger, minced
3 tsp fresh garlic, minced
3 Tbs soy sauce
2 Tbs mirin
4 cups chicken stock
1 oz dried shiitake mushrooms or ½ cup fresh

2 large eggs
½ cup scallions, sliced
2 – 3 oz packs dried ramen noodles

Chicken – preheat your oven to 375’ F. season generously both sides of the breast with salt and pepper. Either melt your butter over medium heat or if you are using oil; once hot place chicken skin (unless using skinless) and leave for 3-4 minutes or until it releases from the pan and is nice and browned. Cook on the other side for the same 3-4 minutes and then transfer to the oven to finish cooking through.

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Broth – heat the sesame oil in a large pot over medium heat, until shimmering. Add the garlic and ginger cooking till soft; without burning. Add the soy sauce, mirin and stir to combine. Cook for another minute or so. Add the stock, cover and bring to a boil. Remove the lid and let it simmer uncovered for 5 minutes. If using dried mushrooms add them now and gently simmer for another 10 minutes. Check for seasonings and add salt to taste.

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Eggs – soft-boiled eggs start with leaving them in the fridge and in a medium sized pot put enough water to cover the eggs; noting that you can reuse the water for the noodles in a bit. Once the water is boiling gently drop the eggs in and boil for 7 minutes, removing to a ice water bath to stop the cooking process. Once you can touch the eggs gentle peel and slice in half

Noodles – in the same pot you used to cook the eggs drop the noodles a boil just till soft; 2-3 minutes. Drain set aside.

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Assembling the bowls – slice the chicken into thin strips. Slice scallions. Divide the noodles and broth between two bowls, place chicken slices and eggs on top of the noodles and sprinkle with fresh scallions.

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Carrot Soup

I was initially going to start this post with I hope you all had a very nice Thanksgiving with your family and friends; I literally had to backspace over the statement because it donned on me that this is a North American holiday and not everyone celebrates it and I actually do have a few readers out of the US that I am sure were doing something else all-together this past Thursday; probably working??? So for those of you who gathered with friends and/or family I hope your turkey was moist, your stuffing/dressing had an amazing crust and there was some room for the yummy pies that were sitting on the counter.

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My day started off pretty relaxed at first sitting at the island with a nice cup of tea with my hubby. Since we were not eating till 3 and we prepped all the veggies, made the pies and set the table the night before this should be a breeze right! For how organized I think I am and all the lists and yes I even make a timeline of sorts just so things have enough time to cook and kind of show up at the table somewhat warm.

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I started making my dinner rolls; easy – then I focused on the dressing and it went downhill from there just a bit; I forgot to pick up a fennel bulb, really Donna one of the main ingredients for your dressing, so I double checking I had everything else I needed for the day and off to the store I went. Oh did I forget to mention that I woke up ridiculously early and sat in bed convincing myself I didn’t buy a big enough bird. While at the store I also picked up a little 3 pound ham – just in case.

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I’m back at home and my nice relaxed feeling is fading fast, I make the dressing and it tastes awesome. I start to prep the bird; an hour later than I wanted to.  Once seasoned and filled with chopped up apples and onions into the 350’ oven it went. While I was cleaning off the stove top I must have hit the oven knob because when I looked over at the stove 30 or so minutes later the oven was set at 250’ UGH here we go! Long story short thanks to my convection oven; which I turned on when I took off the tinfoil to brown; did the trick. Though I was really hoping to let the bird rest for at least an hour it ended up being closer to 30 minutes and we ate a little later than 3.  But it was gorgeous brown and very moist I wanted to take a picture to share but it was a little hectic in the kitchen and I had made people wait a little longer than I had envisioned so you are going to have to take my word for it.

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Oh and I need to share one more little misstep I made this year. My daughter had made a whole 3 quart pot of sliced carrots that I cooked but they never made it to the table. I put them up on the shelf above the stove top to get them out the way to make my gravy and never found them again till I was cleaning up. This is the first time ever there were not carrots on the Thanksgiving table and no one said anything.  My son thought to himself that it was kind of weird there weren’t any but I would have thought my daughter would have remembered she peeled a boat load of something not on the table, I am all for leftovers but what to do with SO many cooked carrots… I’ve always wanted to try and make carrot soup so that is what I did on Friday.

 

Carrot Soup

½ stick of butter
1 ½ cups chopped onion
1 Tbs fresh ginger, peeled and grated
2-3 cloves of minced garlic
3 cups carrots peeled, chopped
2 tomatoes, seeded and chopped
4 Cups chicken stock or use turkey broth if you made some
1 Tbs fresh lemon juice – I added the lemon zest but felt it was too much
Kosher salt and freshly cracked black pepper

Melt butter in a heavy stock pot over medium heat. Add onions; saute for 4 minutes. Add ginger and garlic; saute for another 2 minutes. Add chopped carrots (I added a few fresh ones and kept the cooked ones out until everything else was done) tomatoes and stock; bring to a boil and reduce heat to simmer until carrots are very tender, about 20 minutes. Cool slightly and puree with either an immersion blender or in batches in a blender. Return soup to the pot and add lemon juice to taste, just enough to brighten the dish, not over power it. Season with salt and pepper; top with a dollop of sour cream.

Pork Belly Steamed Buns

This week I stepped out of my comfort zone a bit on a couple of dishes I tried making for the first time. I always try a recipe the way it is written and then if needed I would change it up a bit to better suit our tastes or I would change it based on the ingredients I had on hand or could get my hands on.

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I am lucky enough to have an Asian market; not really close to me; but along my route when I make a trip to Sam’s Club. I was planning on making Pho a Vietnamese Noodle Soup and a Chinese Pork Belly Steamed bun. While I liked the Pho, my guys liked it better than I did. I am going to share with you the Pork Belly recipe that didn’t turn out how I envisioned it would, but was incredibly tasty and worth mentioning. I Kept telling my husband they weren’t how I wanted them, he said and I quote, “I don’t care they are delicious and you should cook pork like this all the time”

I was able to pick up the steamed buns in the frozen section and a Pho seasoning packet; which is a good thing since it needed 1 cinnamon stick, 1 tbl coriander seeds, 1 tbl fennel seeds, 5 whole star anise, 1 cardamom pod, 6 whole cloves all to be placed in a mesh bag and all of it came in a $1.99 packet. I thought that was awesome!!!

As I mentioned I bought the frozen buns and I was a little less than thrilled as how small they were, the taste was excellent I just wanted them to puff up more, I will try to make my own the next time I make them.

This recipe is best done in two stages. Bake the pork the day before so it has time to cool and sit tight until you need to slice it. If you want to use this today you should let it sit for at least 2 hours. It could sit in the fridge for up to 2 days.

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Pork Belly Buns

2 lb slab of pork belly

Wrap in heavy duty tin foil and place on a baking sheet

Preheat oven to 275’ and roast for 2 hours. Let it sit and cool and then put it in the fridge till you need it tomorrow. Do not unwrap as you want it to stay compact in the tinfoil.

Unwrap the pork belly, and slice into 1/2” pieces

1 tbs cooking oil

2 cloves minced garlic

1 tbs grated fresh ginger (I did not have this)

1 fresh chili pepper seeded, deveined and finely chopped (optional)

1 green onion diced

Caramel sauce

¼ cup brown sugar

2 tbs rice vinegar

3 tbs fish sauce

1 tbs soy sauce

½ cup water

Heat oil in a large saute pan or wok over high heat; once hot swirl the oil and add the pork, do not overlap, work in batches if you need to. Fry on each side till nicely browned

Put heat on low and add the garlic, onion, chili if you are using it; saute for 30 seconds just until fragrant. Pour caramel sauce into the pan and return the pork belly slices back into the pan. Let simmer for 10 minutes.

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My make due with what you have steamer

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Yes the pork was larger than the buns but they were delicious!!!

I used frozen buns but here is the recipe I am going to make the next time I make this.

2 tbs AP flour for dusting

2 cans Pillsbury Buttermilk Biscuit dough

20 parchment squares about 4×4 – keeps them from sticking

Dust work surface with flour, open and separate out the biscuits. There should be about 10 in each can. Keep the dough covered loosely with plastic wrap or a clean dish towel so they don’t dry out. Roll each biscuit into an oval and fold in half, place on parchment square, keep covered until ready to steam. Steam in batches and do not overcrowd or they will stick together.

Adapted from a Steamy Kitchen recipe my daughter sent my online

Beef & Broccoli Stir Fry

Have you ever tried to re-create a dish you had while eating out?  I have definitely tried; some were successful some not so much.   I do make a mean Crab Rangoon and I love making Pan Fried Chicken Dumplings.  There is a recipe from my favorite local restaurant that I order every time we go that eludes me; Lemongrass Chicken with a Caramel Sauce served over Jasmine rice with seared greens.  I LOVE the taste and presentation of this dish!  I do wonder though if I were able to re-create it at home would the love fade.  I don’t think I am willing to risk it; I will save this special dish for when we have date night.

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This weekend I will be testing a few Asian Fusion recipes that I hope to be able to have a class on soon.  I have the ingredients to make Pad Thai and a Spring Roll that sounded delicious with a Thai Chili sauce that I am super excited to see how they come out.

My son just came back from visiting his sister in Japan and asked me to experiment with different Ramon dishes.  My daughter went to Vietnam over her Christmas New Year’s holiday and fell in love with their street food.  Next up on my testing list is Banh Mi which is a Vietnamese Sandwich; she literally tried every different vender she came upon.  She also mentioned that I really need to learn how to make Pho which is pronounced Fa.  They are definitely are on my foodie radar.

Last night we had some friends over and I made a Beef and Broccoli dish served over Jasmine rice.  A couple of weeks ago I tested a Portuguese Paella on a few friends. At least I had made the Beef and Broccoli one other time for my guys and they both really liked it.  The Paella was a true test as I have never made before.  I always have a backup plan if things don’t go the way I plan.  We have like 5 or 6 pizza places in our small town; just a phone call away.

This comes together pretty quickly; the rice will take the longest.  Unless you use boil-in-bag rice; I did not I just made some jasmine rice, because it is my favorite.

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Serves 4 – I doubled this last night to serve my friends

Note: pre-measure your ingredients ahead of time and place them by the stove, it will keep things moving along without the threat of burning and over cooking your ingredients.

2 Tablespoons dry white wine or dry sherry, divided

2 Tablespoons lower-sodium soy sauce, divided

1 teaspoon sugar

1 pound boneless sirloin steak, cut diagonally across the grain into thin slices

½ Cup lower-sodium beef broth

1 Tablespoon cornstarch

1 Tablespoon hoisin sauce

1 teaspoon Sriracha

2 Tablespoon canola oil, divided

1 Tablespoon bottled ground fresh ginger

2 teaspoons minced garlic

4 cups trimmed up broccoli

¼ cup water

1/3 cup sliced green onions

Cook rice according to directions

Combine 1 Tablespoon wine, 1 Tablespoon soy sauce, sugar and beef.  Stir together 1 Tablespoon wine, 1 Tablespoon soy sauce, broth, cornstarch, hoisin and sriracha. Heat 1 Tablespoon oil in large skillet over medium-high heat; add beef mixture; sauté 3 minutes or until browned.  Remove beef from the pan.  Add ginger and garlic; cook 30 seconds stirring constantly. Add broccoli and water; cook 1 minute.  Add onions cook 1 minute, stirring constantly.  Add broth and beef mixture; cook 2 minutes or until beef is thoroughly heated and sauce is slightly thick.  Serve over rice.