Tag Archives: recipeasy

Please Come In: Mr. Bandy does Udon with Shiitake Mushrooms and Kale in Miso Broth

28 Apr

From my friend, Mr. Bandy, I bring you a rainy day recipe.  Thank you, kind sir!  (check out Jeff’s blog: Hex Conduction Hour)

I’m just getting over being sick for a full month, and when I’m sick I crave Japanese food. I wish I had found this recipe when I was just coming down with the plague. It’s cheap, comforting, easy, and incredibly satisfying. It’s also arguably the healthiest thing I’ve ever made in the kitchen.

 

This recipe comes from the venerable Veganomicon and features red miso, which magically enhances any broth-y entree.

Since I live alone, I bought all the ingredients, prepped the onions and mushrooms, set half of them aside, and cooked a half recipe two days in a row. Fresh udon noodles should be available at any halfway-fancy grocery store – in fact, I’ve never seen dried udon noodles, so fresh noodles may be easier to find. I also at least doubled the amount of fresh ginger in this recipe, but your ginger threshold may not be as high as mine.

 

Ingredients

1/2 lb fresh or dried udon noodles
2 Tbsp vegetable oil
1 medium red onion, sliced into thin half-moons
4 oz shiitake mushrooms, rinsed, stems trimmed, sliced
3 cloves garlic, minced
2 tsp ginger, minced
2 Tbsp mirin (optional)
2 cups water
3 Tbsp miso (preferably red, if using light add another Tbsp)
4 c chopped kale
2 tsp soy sauce

Directions

  1. Bring a pot of water to a boil and cook the udon per the directions. Fresh udon will take about 2 min. Drain, rinse with cool water, and set aside.
  2. Saute the onion and mushrooms in the oil over medium heat for 5 minutes.
  3. Add the garlic and ginger and saute for another minute.
    Add the mirin, water, soy sauce, and miso, and bring to a gentle boil.
  4. Reduce the heat and add the kale.
  5. Toss with tongs until kale has wilted, about a minute.
  6. Add the noodles, toss again, and serve.

What you want – Baaaaaaaaby I got it! What you need? Ya’ know I got it!

21 Apr

I’m in a singin’ mood today kids! It’s nasty outside in Seattle today, big fatty fatterson rain drops and they were LITERALLY plopping on my head, rolling down my face as I was walking into the office this morning. Awesome, I know.

Now, I know I said in the title that I’ve got what you need. Do not mistake this to mean that I have all the answers, because I don’t….but I know some one who does! Can you guess?  That’s right, the number one site I stalk: www.BHG.com!

Today I opened my Gmail account only to find a perfectly crafted email from BHG (Better Homes and Gardens) that had two really interesting links I had to share:

  1. 26 One-Dish Chicken Dinners
  2. 34 Dinners in under 20 minutes each

WHAT!!!!!!!!!!! Fo reals, you guys.

Here’s one thing to remember as you look those over: You don’t have to follow directions! This isn’t elementary school.  If you see something you kind of like, but don’t like an ingredient or don’t want to bother with a recipe, then just go home, look at what you’ve got in the fridge and pantry that are sort of similar and if you like those flavors, then trust your instinct!

Here’s two that I think are perfect for this time of year without any fuss:

Chunky Bean and Chicken Chili

Chunky Bean and Chicken Chili

and

Turkey Steaks with Spinach, Pears, & Blue Cheese

Turkey Steaks with Spinach, Pears and Blue Cheese

Get the handcuffs: Update: Pork Rolls

23 Feb

Yeah, I’m gonna HAVE pork rolls if I make these again and don’t have anyone to eat them with me.

IMGP1201

Do you remember these?  I was going to make them for the Rose Bowl?

Uh huh. So I did that. And then we didn’t have anyone over, so I was forced (seriously, forced) to eat most of them myself. I know, it’s a shame. You could have had one. Or 5.

Okay, so here’s what I did:

Bought bacon and generic cinnamon buns at the discount grocery store (and no, I couldn’t get more white trash if I tried).

And here’s the pictures of my process:

(in the foreground you see lip-smackingly good crispy as all get out bacon. YUM. In the background, my FAIL buns.)

(so the lighting is bad, it’s the dumb camera again…..maybe I’ll set up a foodie photog fund for getting me a new one???? Anyway, here we are, wrapping and prepping to bake)

(here they are pre-frosting. I learned a big lesson here…..break the bacon up into pieces, otherwise when you bite into it, you get the whole piece of bacon and only a bit of roll. BOOOOOOOO!)

(and here they are in their full glory, half frosted, half naked. SO GOOD)

 

Annnnnnnnnnnnnd, I just gained 5 lbs looking at those pictures again. Sweet. See you at the gym, kittens.

Inspiration: Best Idea Ever…well, at least today

23 Feb

I’m sitting here enjoying a cup of green peppermint organic tea and one of my fist-sized oatmeal raisen (pecan and craisin) cookies, when I had a GREAT cookie idea!!!!!

Ready?

Oatmeal, ginger and golden raisin cookies with almonds.

I know, RIGHT?!

Seriously, just bow down now and get it over with. :) (just kidding. not)

I will make these this weekend when I return from Chicago.

Main event: Banana blueberry pancakes

19 Jan

On Christmas Day, we headed down to Salem, OR, to see my dad. We left late at night and got there in the wee hours, and the next morning, my dad and I decided it was time. To. Eat. Pancakes.

So, he pulled out his trusted bag of Krusteez Pancake Mix, and we went to town:

This is Dad in action, working the batter into a tizzy:

And here it is after we’ve lightly folded in the blueberries:

AH! These bananas are makin’ me hungry! Look how fresh they are, and they’re just begging to be mixed in with the blueberries!

Yeah, get that butter real nice and melty, then pour in your first round of pancakes. And while they cook, turn that oven on to 200 F to keep them warm while you make the full batch:

Annnnnnnnnnnnnnnd, flip:

Just a reminder that sometimes heaven is only a bag and a banana away. :)

Thanks for the great pancakes, dad, next time I’ll make them from scratch (or not).

Get the handcuffs: Ina’s White Chocolate Truffles

23 Dec

I was watching Barefoot Contessa (or as I call her, Paul’s other girlfriend) this weekend, and she actually made something that I thought wasn’t hideously fattening (I mean it’s made with chocolate and cream, so it IS really bad for you, but you’re only gonna have a couple, so no bigs).

I decided I’d make these to take to our little get together this Wednesday night (seriously the people that dont’ come are really going to be sorry!). They’re her White Chocolate Truffles, half she drizzles with a chocolate glaze, and the other half she rolls in toasted hazlenuts. YES TO THE PLEASE, KITTENS!

So, I wanted to share the recipe with you today, and then I’ll share pictures with you next week!  I really apologize to those of you that are anti-recipe, as I usually am, but that stupid Christmas bug bit me, and I can’t seem to control myself! I’m baking crazy, and most of the time that involves a recipe. Bear with me, and I promise to return to the land of regular cooking, sans recipes as soon as possible!

For Ina’s full recipe from the source, please visit the Food Network website!

Picture of White Truffles Recipe

(credit – FoodNetwork.com)

White Truffles

Copyright, 2006, Ina Garten, All Rights Reserved

Prep Time: 45 min Inactive
Prep Time: 1 hr 0 min
Cook Time: 10 min
Level: Intermediate
Serves: 20 truffles 

Ingredients
2 tablespoons heavy cream
7 ounces good white chocolate, chopped
2 tablespoons Irish cream liqueur (recommended: Baileys)
1/2 teaspoon good vanilla extract
1/2 cup chopped hazelnuts
6 ounces bittersweet or dark chocolate, chopped
Directions
Place the cream in a heat-proof bowl, and set the bowl over a pan of simmering water. Cook until heated through. Using a wire whisk, slowly stir the white chocolate into the warm cream until completely melted. Whisk in the liqueur and vanilla. Cover and chill for 1 hour or until pliable but firm enough to scoop.

Preheat the oven to 350 degrees F.

With 2 teaspoons or a 1 1/4-inch ice cream scoop, make dollops of the chocolate mixture and place on a baking sheet lined with parchment paper. Refrigerate for about 15 minutes, until firm enough to roll into rough spheres.

Place the chopped hazelnuts on a sheet pan and place them in the oven for 8 minutes. Cool to room temperature.

Melt the bittersweet chocolate in a heat-proof bowl, set over a pan of simmering water.

Drizzle the melted bittersweet chocolate over 10 of the truffles. Roll the remaining truffles in the chopped nuts. Chill until ready to serve.

Follow Up: Gramma Ginny’s Peppermint Cookies

21 Dec

I did it! I made my first solo batch of Gramma Ginny’s Peppermint Cookies this weekend, all on my own (okay, well I did have to call my mom, because for real, the batter was totally not sticking together. She reassured me this was normal….)

I wanted to share the pictures with you all, since we still don’t have smell-o-vision, or taste-o-vision yet (seriously, WHO is going to figure that out?!)

(credit – kitchen, butter, powder sugar and mixer provided by my #1 poodle, Adam Dahl)

Getting all my ingredients ready, making sure my butter is at room temperature.

Here we’re creaming the room temp butter and the powdered sugar together. This can be and was a very cloudy, messy endeavour, so I recommend if you’re using a mixer that you keep it on 1-2/low for a while, and you’ll need to scrap the sides and push the butter out of your whisk a couple times, until the two really begin to combine.

My secret to all great cookies lies here: in the creaming process. It’s imperative that you cream them together for 4-5 minutes on high. This really creates a new item in the mixer – sugar butter. The sugar really does dissolve into the butter, and that makes all the difference in the world.

When I start adding the flour and then the oats, I switch to a paddle attachment. If you’re using a handheld mixer, you don’t need to worry about this, and if you’re hardcore and mixing by hand this is not an issue.

The whisk attachment just doesn’t do the job very well here, so take the 5 seconds to switch, you’ll be glad you did!

Then you’ll take your peppermints, unwrap them, and put them into a double bag (sealed) so you can hammer/pound them into oblivion, like this:

(before)

(after)

Then you’ll mix that into your batter, only for a second. The batter won’t come together into a ball….it’ll just be the size of small peas. So you then have to use a spoon to grab enough to squeeze/roll into a ball the size of a walnut (as my mom said).

Then you have to go back and smoosh (technical term) the tops down with the bottom of a glass that’s been dipped in powdered sugar, to flatten a bit, like this:

 

Cook for exactly 8 minutes at 325 F, and take them out. If you don’t, you run the risk of your peppermint chunks melting and becoming an awful, sticky mess.

The result?

We took them over to Lori’s house for her and Mike’s annual holiday bash.

Not much to look at here, but boy were they tasty!!!

Thanks to Lori and Mike for having us over once again for another memorable party!

Now, tonight I start batch number 2 to take to our holiday gathering with Paul’s buddies and their wives on Wednesday night! I can’t hardly wait!

UPDATE: Get the handcuffs: Gramma Ginny’s Peppermint cookies

18 Dec

Hey gang.

My mom emailed me back today with a temperature correction on the cookies. They bake at 325 F.

She writes:

“Hi honey – The oven temp for the peppermit cookies is 325. Last night I finished up my batch of mustard and made almond roca bars.  That’s another of Ginny’s recipes that is one of Mike’s favorite. I tried to cut them after they had cooled a little but the chocolate topping was still too soft so I covered them and put them in the refer – will see how they cut tonight. Well, back to work.”

Thanks, mom! I bought my bags of peppermints at the store today during lunch, so I’m already to go for this weekend! YAY!!!!!

Get the handcuffs: Gramma Ginny’s Peppermint cookies

18 Dec

 

(credit – istockphoto.com)

I have two parties in the next week to attend, and one is specifically a dessert party where we’re asked to bring our favorite holiday dessert.  The other is being thrown by my boss and her husband. They have a FABULOUS holiday party every year, and we try to make it (although I think we couldn’t last year for some reason….)  We always have a blast, and I thought it’d be fun to take along a batch of my favorite holiday cookies to each party!

So, of course I had to call my mom and ask her for her recipe for Peppermint Cookies….little did I know this recipe actually comes from her mother-in-law, my step-father’s mom.

I don’t have any pictures right now, because I haven’t made a batch in years, but at least I can pass on the super simple recipe for anyone who’s stuck in the snow, at home this weekend, or just wants a treat for themselves or their friends and family!

Enjoy!

(My mom writes):

Hi Honey:  Here is “Grandma Ginny’s” Peppermint cookies’ recipe (FROM MEMORY ??) – I will double check it when I get home tonight and if any corrections are needed I will give you a call – okay?
 
1 cup butter – softened
1 cup powedered sugar
1/2 tsp salt
2 tsp vanilla -OR- 1 tsp EACH vanilla and peppermint extract – this is the way I make them
1 1/2 cup flour
1 cup quick oats
1/2 – 3/4 cup crushed peppermint candy (I used 3/4 cups this year as Mike thought the 1/2 cup last year was not enough) (about 20 of the Brach’s round candys = 1/2 cup; and I used 30 which was about 3/4 cup) (Put all 30 in a quart-size freezer zip lock bag and pound with a hammer to crush!!)
 
Cream butter and sugar together
Add salt, vanilla/peppermint extracts
Add flour
Add quick oats
Add crushed peppermint candy
 
It’s a pretty stiff dough but I mixed it all with my rubber spatula.
 
Take a small spoonful and shape/roll between palms to make a ball about the size of a walnut. Place on ungreased cookie sheet about 2 inches apart.  Put a little powdered sugar in a small saucer; dip the bottom of a glass into the powdered sugar and press each ball of dough flat – don’t press too hard, just enough to flatten; they will spread and thin out as they cook.
 
They only cook for about 8 minutes; I think the baking temperature is 350 degrees – guess I will have to call you on that; if it’s not 350 then it’s 325.
 
So that’s that!! Will talk to you later honey. Love, Mom

Main event: Thanksgiving Breakfast. What?

24 Nov

I know most people spend the whole day cooking for dinner, but I have to say, over the years, my favorite thing to do was wake up early with my mom (okay, so she woke up WAY earlier than me), and have a nice bite of breakfast (usually coffee and some pastry) while we watch the Macy’s Thanksgiving Day Parade. This is, of course, long after she has already prepped and put the turkey in the oven.

Well, many years have gone by since I was waking up in that house, now of course I’m on my own, but Paul and I always end up splitting our time between the parents and their respective dinners.

This year, we’re doing breakfast at my mom’s house (Kate and Nathan and the Ri-guy will be there as well),

then we’ll head down to Issaquah (East of Seattle for the non-locals out there reading this), for a large group dinner at Paul’s parents house. And I’m extra excited this year because my dad is driving up from Oregon to spend the weekend with us. This is  VERY special year indeed.

(Riley in his new gear)

So, I told my mom I’d bring breakfast with me. And I’m really excited about what I’m making!

Goat Cheese Quiche with Hash-Brown Crust

Two items are on the menu: Martha’s Goat Cheese Quiche, and some sort of coffee cake pastry thingy (yet to be determined, can you tell???)

I’ll be asking my Tweeps later for recipes (EASY ones only!) for the coffee cake thingy, but for now, I wanted to share the BEST ever recipe for quiche.

I made this a couple years ago for Mother’s Day, mom really loves quiche, and we all enjoyed it. It was actually really easy as it turns out, so I’m going to make and take this year! Make it at home, take it to mom’s! (Hopefully it’ll still be hot/warm when we get there!)

Here’s the recipe:

Serves 6.

2 tablespoons butter, softened, plus more for pan
1 package (1 pound) frozen hash brown potatoes, thawed
12 large eggs
Coarse salt and ground pepper
1 1/2 cups reduced-fat sour cream
1 package (4 to 5 ounces) soft goat cheese, room temperature
4 scallions, thinly sliced

Directions
1. Preheat oven to 375 degrees. Brush a 9-by-2 1/2-inch springform pan with butter. Line the sides of the pan with strips of waxed paper (the same height as pan); brush paper with butter.

2. Squeeze excess moisture from hash browns. Mix in a bowl with butter, 1 egg, 1 teaspoon coarse salt, and 1/4 teaspoon pepper. Pat into bottom and up sides of prepared pan, using a moistened dry measuring cup. Place on a rimmed baking sheet; bake until set, 15 to 20 minutes.

3. In a large bowl, whisk sour cream, goat cheese, 1 1/2 teaspoons coarse salt, and 1/4 teaspoon pepper until well combined; whisk in 11 remaining eggs. Pour into crust, and sprinkle with scallions. Bake until set, 45 to 50 minutes. Unmold quiche, and peel off waxed paper before serving.

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