Tag Archives: ramen noodles

Pantry and Freezer time

I started writing this morning about how I opt to play Switzerland and play nice in the sandbox on social media and mostly in “real” life. I learned that behavior very early on in my life. I had three paragraphs written and then deleted the whole thing. I am at a loss to what we are seeing in our world today. I don’t understand the whole TP buyout debacle of 2020.

 

I am going to keep my blog light and as positive as I can. We have a enough doom and gloom going on in the world today so I even though I didn’t make anything special this past week to share. I did meet up with a few girlfriends yesterday for a nice and pleasant visit and they thought I should share some tips and tricks to help get people through the next few weeks and hopefully not months. Time to put those packets of Ramen noodles to good use.

When I see what I use on sale I tend to buy several of them at that moment. My pantry is full of different kinds of pasta, several different kinds of beans and rice options. pasta sauce and San Marzano tomatoes to name a few. I feel we are in pretty good shape.

When I make meatballs I more than double the batch and freeze what we don’t eat. I do the same with chili and some soups. Frozen shrimp is so easy to make into a quick dinner. Butterball turkey burgers are in the freezer section and delicious. If you have never froze bread you are missing out. I will buy sliced bread on sale and freeze a loaf. When I am in Montreal I buy several loafs of there fresh baked bread and freeze all but one loaf to eat that night for dinner.

I do know personally quite a few of the people who read my blog and they have on occasion reached out to me to ask a food related question and I do not have all the answers but if you have a few things in your home that you are not sure what to do with; give me a shout out and I will try to help with suggestions if I can. Stay safe and strong!

Pork Belly Ramen is what’s for dinner

IMG_4940
The countdown to Claus is coming quick! I know it is because the calendar says so and I have an enormous tree in my bay window with presents under it. But I am still not really feeling a whole lot like Christmas. Last weekend was our annual Christmas party where we all sang Christmas carols and that usually does the trick for me but I’m really not into it this year! 

IMG_4938

baked with a little olive oil Prosciutto wrapped asparagus for an appetizer – YUM

I proposed to my family that instead of a ton of presents under the tree there will be a few and then we will do something together as a family. Here are a few things I proposed that we do together. Take a cooking class, dance lessons, attend a Broadway show or concert. Maybe find a restaurant that has at least one Michelin star and have dinner there since we are all foodies. My husband suggested going up North and ski/snowshoe. We haven’t decided what we are going to do yet but will make a plan over the Holiday!

IMG_4927

a bunch of swiss chard

IMG_4928

Stems removed – you can eat them but they take longer to cook down

 

IMG_4929

use up those packages of ramen noodles – I throw away the salt flavor packet they include

IMG_4923

A box of stock as well as some of my homemade stock from the freezer

IMG_4930IMG_4931What is a Michelin star?
Michelin Stars are given out on a scale of one to three, and only the top establishments in the world qualify for this designation. To earn one star, a restaurant must be considered “a very good restaurant in its category.” For two stars, the criteria is “excellent cooking, worth a detour.” To qualify for the elusive three stars, a restaurant must serve up “exceptional cuisine, worth a special journey.”

People have taken vacations centered solely around visiting restaurants that have earned Michelin Stars. Because of this, it is easy to see why chefs are so eager to earn this recognition; having at least one Michelin Star can do wonders for a restaurant. Having three stars solidifies a restaurant as undeniably one of the best in the world. My daughter is looking into it for her 30th birthday this coming year!

IMG_4932

salted, peppered and sugar mixture all over the pork belly – let it sit over night in the fridge.

IMG_4933

thinly sliced and browned on both sides in a frying pan

IMG_4935

makes my mouth water – just saying!

Since we had our party last weekend we had family up and I had a large piece of Pork Belly in the freezer so I thawed it out, seasoned it, baked it and brought it out for dinner for a crowd. Ramen is delicious and can be time consuming; if made the traditional way. Mine here is crazy quick and crazy good; mind you having homemade chicken stock on hand is key. And starting the pork belly a day or so ahead of time. But the hands on time is nothing.

I hope you all have a wonderful holiday with all family and friends!

Pork Belly Ramen

Donna Clark - Cooking at Clark Towers

Ingredients
  

  • 1 - 3 pound Pork Belly
  • 1 Ramen packet per person
  • 1-2 teaspoon grated ginger
  • 1-2 tablespoon soy sauce
  • 2 teaspoon toasted sesame oil
  • 2 32 ounce chicken stock roughly for 4 people - adjust to how many people you are serving
  • bunch of swiss chard or bok choy chopped - I made it both ways this week - bok choy add a little more punch
  • scallions sliced thinly - sprinkle on top
  • basil chopped - sprinkle on top (optional)
  • cilantro chopped - sprinkle on top (optional)
  • eggs - 1 soft boiled egg per person

Instructions
 

  • Pork belly;
  • 1 pound = 2 teaspoons salt, 2 teaspoons sugar and 1 teaspoon black pepper. adjust for what you have
  • season generously on all sides with kosher salt, black pepper and white sugar. cover and refrigerate overnight.
  • Pre-heat oven to 450'F. roast fat side up for 30 minutes. Lower oven to 275'F for an hour.
  • Let it cool to room temperature, wrap tightly in plastic wrap and refrigerate for an hour or more, up to 2 days.
  • Soft boiled eggs;
  • bring a pot of water, enough to cover all of your eggs to boil, lower each egg gently into the water and cook for 6 minutes. Remove from the boiling water to an ice bath to stop them from cooking. Peel and slice when you assemble your bowls.
  • Ramen;
  • In a stock pot add the broth bring to a boil, add the ramen and cook for 2-3 minutes. Add the bok choy or swiss chard cook for another minute or so. Remove from the heat and add the ginger, soy sauce and sesame oil to taste.
  • Divide ramen and some broth between the bowls. Add the sliced egg, a few pieces of browned and crisped pork belly and the scallions. Also add the basil and cilantro if you are using.
 

IMG_4924

easy and so tasty – try it! baked for 15 minutes at 350’F

IMG_4941

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!

IMG_4479

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.

IMG_4483

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.

broccoli - garden 037

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.

IMG_4487

IMG_4488

IMG_4489

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.

IMG_4485

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.

IMG_4481