There are lots of things that make me happy; My kids, husband, pets, wine, cheese, summer, flip flops, lounge chairs, King of Pops Popsicles, – well, the list can go on, really… I am a pretty easy girl to please. One of things on my happy list that always makes me giddy is a good bowl of noodles.
I am aware that there are many types of noodles out there. I am not biased. I nominate all nationalities of noodles for my number one! But there is one noodle who has gotten a bad rap in the past, but has emerged victorious the last few years. Ramen. Ramen makes me happy!
I have lots of awesome memories of eating Ramen from when I stayed at my grandparents house all the way to my vegan college days. Not even the “good” kind of Ramen, like I’m about to show you. It was never really those freeze dried noodles that were the problem. It was those dried “flavor” packets filled with MSG and who knows what else. Really, who knows? I never like to eat things I can never pronounce. Luckily for me, I can pronounce shrimp, squid, and scallops. Oh, and pork belly. Yeah, that is a good one… Well, at least I can pronounce them in English, not so sure about Japanese.
p.s. Don’t be afraid of the shrimp…they are delicious and succulent jewels of the sea!
Hey guys! Tonight was another girls’ might for me and my girls. E wanted cheese ravioli, R and K wanted spaghettios, and I wanted to try to clean out the fridge a bit and have something with lots of veggies. I decided to make a noodle soup with some leftover veggies and a pork chop left over from last night. This was pretty simple to throw together in one pot.
I started by chopping up my veggies and cooking them in a bit of olive oil for a few minutes. I used 4 cloves of garlic minced, a few sliced of ginger minced, 10 mushrooms sliced, 1/2 onion chopped, peppers chopped, and broccoli florets. Then I added a quart of beef broth (you could use chicken, veggie, or even water if you want.) Then I added my pasta. I had 1/4 of a container of fettichini noodles left over, so I threw them in the pot. Then I added about 1/2 bottle of white wine-enough to cover the rest of the noodles- a few shakes of sesame oil , teriyaki sauce, and soy sauce. Then I let it come to a boil and cook until the pasta is done. Near the end, I added a few bunches of some spring mix lettuce. Once the pasta was finished and the lettuce was wilted, I added my leftover pork which I sliced up and dropped in the hot broth to warm it through. It was so good! You could use any veggies you have leftover in the fridge, any leftover meat, or even shrimp would be fantastic in this. This is a great meal that you can throw together quickly on a busy weeknight.
Pork medallions (thinned out a bit with a meat tenderizer, a pan, or the palm of your hand) or pork chops. Breading station in this order: Flour (salt and pepper to taste), Eggs (whisked with a dollup of water), Breadcrumbs. Screaming hot pan in canola oil. 6-8 minutes or so on depending on thickness of pork. Serve with a nice side salad or veggie and/or grain of choice. Serve to a very happy family. My family LOVES them some pork!
I spotted 1/2 of a bag of loan farro in the back of the pantry. It seemed like the perfect time to get it out and add it to a ton of veggies! After a few days of indulging in yummy Thanksgiving food, I have been trying to think of a way to make something to take for lunches beside just salad. This is a perfect light dish that still fills you up! Farro is a delicious grain, kind of like a nuttier thicker brown rice. I love it, and I hope you give this a try!
Always use whatever veggies you have in your fridge! I used:
mushrooms, broccoli, peppers (red, yellow, orange), spinach, and 1 shredded shallot. I cooked them in a bit of oil until tender. Salt and pepper to taste. I added a shake of red pepper flakes for a bit of a kick.
I cooked my farro according to the directions to the bag (you can cook them in stock- chicken or veggie, or even white wine- instead of water for more flavor). Then I added them to the veggies. Such a healthy and delicious light meal! Perfect for a day of clean eating!
Yesterday we went to Costco and got a gigantic pork tenderloin. My husband cut it into 4 sections. 3 parts were cut in to tenderloins and 1 part was cut in to medallions to make pork schnitzel- recipe coming soon. Well, one tenderloin was left alone to put in the freezer. The other 2 tenderloins were given this sesame teriyaki marinade and then put in the freezer for the future.
When you are ready to use, take out of the freezer and defrost. Then cook in the oven or grill until pork is cooked to med. about 145 degrees.
Sesame Teriyaki Marinade- (I usually eyeball my ingredients for the most part, but this is a good equivalent)
1 bunch of scallions chopped
4 cloves garlic – crushed and thinly chopped or grated
2 tbs fresh ginger – thinly chopped or grated
1/4 c soy sauce
1/4 c teriyaki sauce
1-2 tbs sesame oil
2 tbs rice vinegar
2 tbs lemon or lime juice
I think after all the food the last few days, I am going to need to eat a salad everyday this week! I had a great spread with a fabulous 3 day brine turkey I got from Food Network Magazine (Anne Burrell) It was delicious, and we have gotten a few meals out of it. For now, I am freezing the rest for another time! Now I need to decompress with a bit lighter fare for now. Well at least for this meal! =)
This was a great fall salad. I used some of my cranberry orange sauce,
apples, cucumbers, leftover deviled eggs (simple recipe- egg yolk mixed with mayo, mustard, and relish topped with paprika), mushrooms, and cheese. Walnuts or sliced almonds would have made it perfect! I topped it with some cherry balsamic dressing
I hope you guys had a fabulous Thanksgiving!
I made WAY to many mashed potatoes for Thanksgiving. Here is a great way to use them up in a different way for leftovers.
Yummy Cheesy Potato Pancakes
Heat your cast iron skillet with bacon fat. I tried vegetable oil, but bacon fat works better.
In a large bowl, mix the cold leftover mashed potatoes (4 cups) with eggs (2), 1 tablespoon of onion powder (you could add onions or green onions), garlic powder or shredded garlic, and salt and pepper to taste. Stir in your cheese. I used a Mexican blend- cheddar and Monterrey Jack. You can use what you have in the fridge.
Mix in flour; start with 4 Tablespoons, then add more, as needed for a firmer texture.
Form the mixture into about 8-10 patties. If it sticks to your hands, and you can’t roll it into a ball, then add a little more flour. Add 4 balls to skillet, and press down with spatula to flatten into patties. (If you try to flatten before you put in the skillet, you’ll have problems with the patties holding their shape.)
Heat the the patties in the bacon fat until crisp on each side, 4 to 6 minutes per side. Hint- PLEASE resist the temptation to turn until after 4 minutes, or the patties will fall apart. Brutus, my dog, got a couple of my test patties. Cook until crispy brown on both sides. Repeat procedure with remaining 4 potato balls. Serve hot.
I love cranberries! Cranberry juice, cranberry cocktails, cranberry relish, homemade cranberry sauce, and even that canned jelly stuff with the can lines. I am making Thanksgiving dinner for 8; It will be the 5 of us plus my parents and brother. I know everyone likes the canned stuff. I have no problem with the canned stuff. But today when I was finishing up my last minute veggie shopping, I grabbed a bag and an orange. Then this happened today. I already ate at least one serving of it…
Cranberry Orange Sauce Recipe- serves 4- or maybe just one =) I adapted this from Rachel Ray… instead of just water, I added some Riesling
Zest and juice of 1 orange
1/2 cup of water——I added 1/4 cup water and 1/4 cup white wine (Riesling)
1/2 cup sugar, plus more if desired
1 12 ounce bag fresh cranberries, rinsed
In a medium saucepan, heat 1/2 cup water (or the water and wine mixture) with the orange zest, orange juice, sugar and salt over medium-high heat, stirring until the sugar dissolves, 2 to 3 minutes. Stir in the cranberries and bring to a boil. Reduce the heat and simmer until the cranberries burst and the sauce has thickened slightly, about 7 minutes. Sweeten with more sugar, if desired. Let the sauce cool to room temperature before serving.
Once cooled, I put mine in a cute medium sized jam jar.
There are a lot of versions of this out there; using leftover tortillas, adding eggs, tomatoes, mole sauce, and chili. The great thing about food is you can put your own spin on it. My mother-in-law taught me how to make this dish a few years ago. I am not sure if this is even the way she showed me, but this is how I remember. My husband had a work lunch party, so he wanted to make this. He put the pork butt in the crock pot and seasoned it. Since I am out for the week, I have cooking like crazy in the kitchen, so I finished making it for him. Then, I made a bowl for myself and put the rest in the freezer for another time.
1 pork butt (this would work well for chicken) heavily seasoned with salt, pepper, and onion and garlic powder. Add a couple of cups of beef or pork stock. Cook all day in a crock pot on low for 8 hours or high for 4 hours.
Brown a diced onion and a few cloves of garlic.
Add your shredded pork/chicken.
Add one large can of diced tomatoes.
Add 4 small cans of diced chilies
Add a few shakes of Worcestershire Sauce
Mix in more stock to your desired consistency.
Add in tortilla chips, leftover tortillas, or corn chips
Top with cheese, sour cream, avocado/guacamole, and possibly a nice runny egg for breakfast/brunch