This is another favorite recipe from the Nordstrom cookbook. I usually serve some panko coated chicken breasts with the noodles. These are good hot and cold. Add whatever vegetables and/or meat to the noodles for a great noodle bowl.
1 c soy sauce
1/4 Asian sesame oil
1 c firmly packed brown sugar
2 cloves of garlic, minced
2 tsp peeled, minced fresh ginger
dash of chili oil
dash of rice vinegar
2 lbs fresh yakisoba noodles
1. In a large bowl combine the soy sauce, sesame oil, brown sugar, garlic, ginger, chili oil and vinegar.
2. Whisk until sugar dissolves.
3. Cook noodles according to package.
4. Toss with sauce.
Hungry for a Taste of Home
Monday, March 21, 2016
Artichoke Dip
This is a must at every family gathering. It's not a healthy choice so I do limit it to those special occasions.
Ingredients
1 c mayonnaise
3/4 c sour cream
2 c freshly grated Parmesan cheese (don't use the pre grated in the container)
3 Tbs cider vinegar
2 cloves garlic, minced
2 cans 13 1/2 ounce cans of artichoke hearts, drained and coarsely chopped
Preparation
1. Preheat oven to 350
2. In a bowl combine the mayo, sour cream, 1 1/2 cups of the Parmesan cheese, the vinegar, garlic and salt.
3. Stir until well combined.
4. Gently fold in the artichokes.
5. Transfer to a baking dish and smooth the surface with a rubber spatula.
6. Scatter the remaining Parmesan cheese over the top.
7. Bake, uncovered until lightly browned and bubbling around the edges about 45 minutes.
Ingredients
1 c mayonnaise
3/4 c sour cream
2 c freshly grated Parmesan cheese (don't use the pre grated in the container)
3 Tbs cider vinegar
2 cloves garlic, minced
2 cans 13 1/2 ounce cans of artichoke hearts, drained and coarsely chopped
Preparation
1. Preheat oven to 350
2. In a bowl combine the mayo, sour cream, 1 1/2 cups of the Parmesan cheese, the vinegar, garlic and salt.
3. Stir until well combined.
4. Gently fold in the artichokes.
5. Transfer to a baking dish and smooth the surface with a rubber spatula.
6. Scatter the remaining Parmesan cheese over the top.
7. Bake, uncovered until lightly browned and bubbling around the edges about 45 minutes.
Wednesday, March 9, 2016
Spicy Cavatelli with Zucchini and Leeks
Another Bon Apetit recipe. I made a similar pasta many, many years ago and had lost the recipe. This on comes pretty close. I made a few changes and additions.
Spicy Cavatelli With Zucchini And Leeks
Ingredients
SERVINGS: 4
½ pound cavatelli--any shape pasta will work but be creative
¼ cup olive oil
1 large leek, white and pale-green parts only, chopped
¾ teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
2 large zucchini, grated--I grated one finely and the other coarsely
⅓ cup grated Pecorino--I prefer Parmigiano
Bacon or pancetta--I added this but can be made vegetarian without it
Preparation
1. Cook cavatelli; drain, reserving ¾ cup pasta cooking liquid.
2. Meanwhile, heat oil in a large skillet over medium heat. Cook pancetta and set aside.
3. Add leek and red pepper flakes; season with salt and pepper. Cook, stirring often, until soft, about 5 minutes.
4. Add zucchini and cook, stirring occasionally, until soft, about 5 minutes.
5. Toss in pasta and reserved pasta cooking liquid; cook until sauce coats pasta, about 2 minutes.
6. Toss in or serve with Pecorino or Parmigiano.
Spicy Cavatelli With Zucchini And Leeks
Ingredients
SERVINGS: 4
½ pound cavatelli--any shape pasta will work but be creative
¼ cup olive oil
1 large leek, white and pale-green parts only, chopped
¾ teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
2 large zucchini, grated--I grated one finely and the other coarsely
⅓ cup grated Pecorino--I prefer Parmigiano
Bacon or pancetta--I added this but can be made vegetarian without it
Preparation
1. Cook cavatelli; drain, reserving ¾ cup pasta cooking liquid.
2. Meanwhile, heat oil in a large skillet over medium heat. Cook pancetta and set aside.
3. Add leek and red pepper flakes; season with salt and pepper. Cook, stirring often, until soft, about 5 minutes.
4. Add zucchini and cook, stirring occasionally, until soft, about 5 minutes.
5. Toss in pasta and reserved pasta cooking liquid; cook until sauce coats pasta, about 2 minutes.
6. Toss in or serve with Pecorino or Parmigiano.
Wednesday, March 2, 2016
Chicken Pho
This is Vietnamese comfort food and a different take on chicken soup. Another recipe from Food and Wine. It takes a while to make the broth but it's the flavor of the broth that makes this so good. Using good quality chicken is a big key to flavorful broth. You can poach the chicken and make the broth ahead of time and refrigerate separately overnight. I roasted some broccoli and heirloom carrots and added it on top of the soup. Any vegetables can work just choose what you like and what is in season and roast at 400 for about 20 minutes with a little olive oil and sea salt.
Ingredients
PHO
Kosher salt
One 3 1/2-pound chicken--I used bone in chicken thighs
2 whole star anise
2 cardamom pods
1 teaspoon coriander seeds
One 2 1/2-inch cinnamon stick
1 teaspoon black peppercorns--I used 1 1/2 tsp of
1/2 teaspoon white peppercorns
1 teaspoon goji berries
2 shallots, halved
1 small onion, quartered
1 leek, halved lengthwise and cut into 2-inch pieces
1 tablespoon crushed rock sugar or dark brown sugar
GARNISHES
6 ounces dried rice noodles
1/4 cup canola oil
3 medium shallots, thinly sliced (1 cup)
1 tablespoon Asian fish sauce--I used soy sauce
1/4 cup sliced scallions
1/4 cup chopped cilantro
Bean sprouts, basil sprigs, mint sprigs, thinly sliced jalapeños and lime wedges, for serving or see note above about adding roasted vegetables
Directions
1. In a large stockpot, bring 5 quarts of water to a boil. Add 1 tablespoon of salt and the chicken, breast side down. Cook about 1 hour or until chicken is cooked through.
2. Meanwhile, in a large cast-iron skillet, combine the star anise, cardamom, coriander, cinnamon stick, black and white peppercorns and goji berries. Cook over moderately low heat, stirring, until very fragrant, about 3 minutes. Transfer to a small bowl.
3. In the same skillet, combine the shallots, onion and leek. Cook over moderate heat, stirring occasionally, until deep golden, about 10 minutes.
4. Remove all of the meat from the chicken and coarsely shred it.
5. Return all of the chicken skin and bones to the broth in the stockpot. Add the pan-roasted shallot, onion and leek mixture and bring to a boil. Cover and simmer over moderately low heat for 1 hour.
6. Stir the toasted spices and goji berries into the broth. Cover and simmer for 1 hour longer. Add the rock sugar and simmer for another 30 minutes.
7. Strain the broth into a large bowl, pressing on the solids; discard the solids. Pour the broth into a clean saucepan.
8. Prepare the garnishes: Soak the noodles in a large bowl of boiling water until pliable, 8 to 10 minutes.
9. In a large skillet, heat the oil. Add the shallots and cook over moderate heat, stirring, until golden brown, 5 to 7 minutes. Using a mesh skimmer, transfer the shallots to a paper towel–lined plate to drain. Let cool.
10. Bring the broth to a simmer. Stir in the shredded chicken and cook until warmed, 1 to 2 minutes. Stir in the fish sauce(I'm not a fan of fish sauce so I used soy sauce) and season the broth with salt.
11. Drain the rice noodles and transfer to large bowls. Ladle the broth and chicken over the noodles. Top with the scallions and cilantro. Garnish with the crispy shallots, bean sprouts, basil, mint and jalapeños and serve with lime wedges.
Ingredients
PHO
Kosher salt
One 3 1/2-pound chicken--I used bone in chicken thighs
2 whole star anise
2 cardamom pods
1 teaspoon coriander seeds
One 2 1/2-inch cinnamon stick
1 teaspoon black peppercorns--I used 1 1/2 tsp of
1/2 teaspoon white peppercorns
1 teaspoon goji berries
2 shallots, halved
1 small onion, quartered
1 leek, halved lengthwise and cut into 2-inch pieces
1 tablespoon crushed rock sugar or dark brown sugar
GARNISHES
6 ounces dried rice noodles
1/4 cup canola oil
3 medium shallots, thinly sliced (1 cup)
1 tablespoon Asian fish sauce--I used soy sauce
1/4 cup sliced scallions
1/4 cup chopped cilantro
Bean sprouts, basil sprigs, mint sprigs, thinly sliced jalapeños and lime wedges, for serving or see note above about adding roasted vegetables
Directions
1. In a large stockpot, bring 5 quarts of water to a boil. Add 1 tablespoon of salt and the chicken, breast side down. Cook about 1 hour or until chicken is cooked through.
2. Meanwhile, in a large cast-iron skillet, combine the star anise, cardamom, coriander, cinnamon stick, black and white peppercorns and goji berries. Cook over moderately low heat, stirring, until very fragrant, about 3 minutes. Transfer to a small bowl.
3. In the same skillet, combine the shallots, onion and leek. Cook over moderate heat, stirring occasionally, until deep golden, about 10 minutes.
4. Remove all of the meat from the chicken and coarsely shred it.
5. Return all of the chicken skin and bones to the broth in the stockpot. Add the pan-roasted shallot, onion and leek mixture and bring to a boil. Cover and simmer over moderately low heat for 1 hour.
6. Stir the toasted spices and goji berries into the broth. Cover and simmer for 1 hour longer. Add the rock sugar and simmer for another 30 minutes.
7. Strain the broth into a large bowl, pressing on the solids; discard the solids. Pour the broth into a clean saucepan.
8. Prepare the garnishes: Soak the noodles in a large bowl of boiling water until pliable, 8 to 10 minutes.
9. In a large skillet, heat the oil. Add the shallots and cook over moderate heat, stirring, until golden brown, 5 to 7 minutes. Using a mesh skimmer, transfer the shallots to a paper towel–lined plate to drain. Let cool.
10. Bring the broth to a simmer. Stir in the shredded chicken and cook until warmed, 1 to 2 minutes. Stir in the fish sauce(I'm not a fan of fish sauce so I used soy sauce) and season the broth with salt.
11. Drain the rice noodles and transfer to large bowls. Ladle the broth and chicken over the noodles. Top with the scallions and cilantro. Garnish with the crispy shallots, bean sprouts, basil, mint and jalapeños and serve with lime wedges.
Tuesday, March 1, 2016
Chocolate Chunk Cookie For One
I found in this recipe in Food and Wine and had to try it. It's quick and simple and can satisfy your craving for something sweet without leaving you with extra temptation. The cookie isn't as good as ones made from a traditional chocolate cookie recipe but still good enough that you will be glad it only makes one cookie.
Chocolate Chunk Cookie for One
Ingredients
1 Tbs unsalted butter
1 Tbs packed light brown sugar
1 tsp granulated sugar
1/8 tsp vanilla
sea salt
2 Tbs all purpose flour
1 1/2 Tbs dark chocolate chunks or chips
Directions
1. Prheat oven to 350
2. In a small microwave proof bowl, heat the butter until just softened, about 10 seconds
3. Using a fork, blend in both sugars, the vanilla and a pinch of salt.
4. Blend in the flour, than stir in the chocolate chunks.
5. Scoop the batter onto a parchment lined tray and sprinkle with salt.
6. Bake for 13-15 minutes until lightly browned.
7. Cool slightly than enjoy.
Chocolate Chunk Cookie for One
Ingredients
1 Tbs unsalted butter
1 Tbs packed light brown sugar
1 tsp granulated sugar
1/8 tsp vanilla
sea salt
2 Tbs all purpose flour
1 1/2 Tbs dark chocolate chunks or chips
Directions
1. Prheat oven to 350
2. In a small microwave proof bowl, heat the butter until just softened, about 10 seconds
3. Using a fork, blend in both sugars, the vanilla and a pinch of salt.
4. Blend in the flour, than stir in the chocolate chunks.
5. Scoop the batter onto a parchment lined tray and sprinkle with salt.
6. Bake for 13-15 minutes until lightly browned.
7. Cool slightly than enjoy.
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