March 21, 2015
I have been enamored of Korean cooking since I watched my first Korean food show on TV and made Kalbi.
I am so enamored of Asian food in general, I have more cookbooks in my house than any other cuisine except Italian.
I do not get the chance to cook many Asian dishes because my better half does not share my love.
Lately, because he has no choice (he either eats or starves) he has enjoyed Kalbi (Korean BBQ short ribs), dumplings, a very authentic Orange Chicken, some fried rice and Korean Fried Chicken (the best ever). Yes, I know. Not all that impressive.
Tonight I twisted his arm and we ate Korean Ramen Bowl for dinner. Probably not the most authentic but as close as I could get. I even ordered foods from Hmart.com.
The recipe I adapted this meal from called for all vegetables but when this month's Recipe ReDux challenge was to cook one dinner to make another, I put a roaster on the menu and the leftovers made it into this noodle bowl. I also used the carrots and the spinach from a salad. Yum for us and more free fridge space for me.
Most noodle bowls call for raw vegetables but I quickly blanched a few in the broth. The Nudge might not have enjoyed his if I did not do that.
Ramen Noodle Bowl
makes 4 bowls
* 1 carton (4 cups) good quality chicken stock
* 1" nob of ginger
* 5 whole medium garlic cloves
* 1/2 medium onion, sliced
* 1 tablespoon red miso or Korean soybean paste (daenjang)
* 2 tablespoons low sodium soy sauce
* black pepper
* 1 cup kimchi, chopped with juice (I found mine with the wonton and egg roll wrappers)
2 cooked chicken breasts, sliced (leftover from a roast)
2 packages ramen noodles
1 package Shiitake mushrooms, sliced (sauteed)
Dozen carrot slices, julienned (also leftover from a roast)
2 big handfuls of pea pods, sliced (blanched)
4 handfuls of baby spinach
4 - 6 minute eggs
2 scallions, sliced
Big handful of bean sprouts (blanched)
Kochujang (Chili pepper paste)
1. Fill a large stockpot with the stock, 2 cups water, ginger, onions and garlic. Simmer for 20 minutes while you saute the carrots and mushrooms and cook the ramen noodles in salted boiling water.
2. After 20 minutes, strain the broth and return it to the stockpot, return to a simmer.
3. Blanch the pea pods for 2 minutes, skim into a bowl. Blanch the bean spouts and remove to another bowl. To the broth add the kimchi, soy sauce and miso and stir to blend.
Place each vegetable in a bowl. Slice the eggs in half and season with chili flakes or paprika.
Fill a serving bowl with ramen noodles. Place the meat in the middle (optional, if serving), and place a large spoonful of the vegetables around the edges and the eggs on the vegetables. Spoon a dollop of chili paste over the meat, some scallions and serve.
This was so good and extremely flavorful. Which came first, the chicken or the egg? Did it matter? Not one bit. Best leftover dinner no matter which way you plan it out.
My next show? scallion and mung bean pancakes.
March 16, 2015
While The Nudge was traveling last week, I totally redid the dry goods section of my pantry. I was using quart canning jars but when I moved them to the top of my wire rack they seemed way too unstable. I went to Shopping.com to check out all the plastic ones available but I had requirements.
1. They needed to be big enough to fit one bag of Bob's Red Mill products (standard industry size).
2. They needed to be easy to grab off a very tall rack.
3. They should be stack stable.
4. They could be no more than $1 each.
5. They had to have a surface that can hold a long detail label.
I never realized how many plastic containers are out there, and the fact that I could filter out the things I didn't need made it all that much easier, not to mention quick.
Turns out a dollar store had exactly what I needed, so I ordered a case of 24 to be delivered store to store (no shipping cost).
OK, I will say one thing, well two things. I filled all 24 containers and reordered another case.
I now have every bag of flour out there, labeled and stacked. If they milled it, I bought it, all in the name of Diabetes research.
Problem is, I needed to start using them, as flour goes rancid quickly and there was no way 30 (32oz) plastic containers would fit in my fridge. The oldest ones went into my dorm-sized refrigerator (yes, it actually gets used outside in the summer) and I hit the Internet for recipes.
So, what recipe uses lots of flour? Bread.
I have become obsessed with peasant breads, you know the ones that don't require a machine, only a wooden spoon and bowl? The texture is rustic and dense. Perfect for a grilled cheese.
Now I bake one weekly, right in my French White casserole.
My last one contained a cup of sorghum flour.
One down, 127 to go.........
Sorghum Peasant Bread
makes 1 round or two medium standard loaves
* 3 cups unbleached AP flour
* 1 cup sorghum flour
* 2 teaspoons active yeast
* 2 teaspoons Kosher salt
* 1 tablespoon honey
* 2 cups tepid water (110°)
* 2 tablespoons softened unsalted butter
Oven-proof bowl or loaf pans.
Preheat oven to 425°. Butter baking pan.
In a large bowl add the water and the yeast, along with the honey and a few spoons of flour. Stir to combine.
When the mixture starts to bubble, add the rest of the flour and the salt. Stir until all the ingredients are well incorporated and cover the bowl with plastic wrap. At this point the dough can be placed in the refrigerator overnight. Bring back to room temp before baking.
Move to a sunny, warm spot and let rise till doubled in size, about 1-2 hours.
Over butter the baking pan(s). Scrape the dough into the pan(s) and place in the oven for 15 minutes. Turn the pan and lower the temperature to 350 and continue baking for 15-17 minutes.
Remove the pan to cool for 10 minutes. Invert on to a wire rack and if the interior crust is pale, return to the oven for 10 more minutes to brown. Remove to cool completely, about one hour.
Yes, it is that easy. I have seen Jacques mix and bake his in the same saucepan. It does work. Remember, this is a peasant bread and it's all about the flavor, not the crumb.
Don't know sorghum? Here's a few facts that might entice you to experiment:
Sorghum can be substituted for wheat flour in a variety of baked goods. Its neutral, sometimes sweet, flavor and light color make it easily adaptable to a variety of dishes. Sorghum improves the texture of recipes and digests more slowly with a lower glycemic index, so it sticks with you a bit longer than some other flours or flour substitutes.
March 15, 2015
Individual Carrot Tarts with a Cheesy Rice Crust ♥ USA Rice Federation Sponsored Recipe ReDux Challenge #AD
I gave up on making savory crusts and gave in to store bought.
This recipe challenge finally gave me the push I needed to create a crust for savory applications.
Two years ago, on Thanksgiving, I created a goat cheese carrot tart, with the store bought shortcut crust, and it disappeared the first go round.
This year I found what I was led to believe was the ultimate crust recipe and watched as it melted into a puddle of butter.
Although I wasn't caving in, it did remain on my "To Do" list. Until now.
The USA Rice Federation, in conjunction with the The Recipe ReDux, is sponsoring a recipe contest during National Nutrition Month, featuring nutritious and delicious recipes using U.S.-grown rice.
“By posting this recipe I am entering a recipe contest sponsored by USA Rice Federation and am eligible to win prizes associated with the contest. I was not compensated for my time.”
Many years ago brown rice was only sold in health food stores and mostly eaten in communes or by hippies. My mom was a health educator, so while I was exposed to health foods at an early age, brown rice and kids? not the best marriage.
Today, due to social media and the Internet, brown rice is no longer misunderstood. Did you know that rice is the most consumed grain in the world? It's affordable and makes a great partner to other healthy foods. Naturally gluten-free, it is a great option if you find yourself sensitive to gluten.
As a Diabetic, that's excellent news. Not only does it help reduce the risk of chronic illnesses (Diabetes being one of them), it helps lower blood pressure and is a great source of fiber.
I love the nutty taste of brown rice and US-grown Basmati (one of many) is the rice at the bottom of the Glycemic Index. Everyone can benefit from eating low GI foods.
I live in an empty nest home, so many of the recipes we eat, I scale down. When I enter a recipe contest, I am always thinking about families of two and six.
While this recipe was made in a 6-cup Texas muffin tin, the amounts listed in the recipe will also fill a standard casserole baking pan.
My first attempt was baked in an au gratin pan and while I ate the whole thing, it needed a few tweaks. This version, using a muffin tin and US-grown short grain brown rice was a complete success. A short grain rice has just enough starch to make a successful crust.
makes 6 portions
* 2 cups cooked U.S.-grown short grain brown rice
* 1/4 cup grated cheese, 4 Cheddar or 4 Italian blend
* 1 egg
* 1 1/2 pounds carrots, sliced into 1/2" coins
* 5 peeled garlic cloves
* 1 tablespoon both olive oil and unsalted butter
* 1/2 teaspoon ground coriander
* 1/2 teaspoon freshly grated ginger
* 3 eggs + 1 egg yolk
* 2 ounces goat cheese
* 1 cup buttermilk
* 2 tablespoons honey
* 1 teaspoon sea salt
* 1/4 teaspoon freshly grated nutmeg
* 1/2 teaspoon freshly grated black pepper
You will need:
One pie plate or a 6 piece Texas muffin pan
Large sheet pan
Small bowl of water
1. Preheat the oven to 425°. In a large bowl, add the carrots, garlic cloves, coriander, olive oil & butter. Toss to coat and season with salt. Add mixture to a sheet pan, evenly spaced and roast for 40 minutes, mixing halfway.
2. Remove carrots from the oven and add to the bowl of a blender. Add the eggs, buttermilk, honey and goat cheese and puree. Does not have to be perfectly smooth.
3. Season with nutmeg, salt & pepper.
4. While carrots are roasting, mix the rice, cheese and egg. Separate mixture into 6 equal 3 ounce portions (if using muffin tin) and spray the pan of choice with a release agent.
5. Using a spoon dipped in the water, spread the rice evenly to the edges of the pan. Dip the spoon into the water if the rice starts to stick.
6. Bake the crust for 30 minutes. Remove and cool. Can be refrigerated, covered, up to two days or frozen up to one month).
7. Spoon the carrot mixture into the pie plate or muffin tins, filling right to the top, without going over.
8. Bake for 30 minutes at 350°. If you stick a toothpick into the center, it should be moist but not wet. Remove and cool for 15 minutes. Serve immediately or, if refrigerated, bring to room temperature and reheat in the oven for 20 minutes. They are done when the tip of a knife inserted through the tart comes out warm.
The crust was crisp and chewy and the interior was creamy, tart and sweet. The perfect side to a roasted meat or a baked fish.
What child wouldn't love their own tart?