Breakfast, Dinner, Eggs, Japanese, Korean, Lactose Free, Recipes, Rice Dishes

Instant Ramen Fried Rice

May 31, 2020

Ramen Fried Rice with Sunny Side Up Egg

I came across this recipe on the always interesting Serious Eats blog.  It seems that instant ramen fried rice is the latest food craze in Japan.  Everyone there has instant ramen in their cupboards, and so do many of us.  This dish is inexpensive, perfect for single servings, and most of all so tasty.

Bacon Spam & Kimchi Ramen

I added some Bacon Spam to my ramen fried rice for an extra umami boost but you may omit it to make things simpler and quicker. For just one serving, use your favorite flavor of Cup Noodles instant ramen.  I used Kimchi ramen since it was what I had available and it was perfect for the two of us.

Kimchi Ramen

Unlike many other ramen recipes that suggest you throw out the flavor packet and make your own soup, you’ll want to keep it this time.  This is suppose to be a no fuss meal after all.

Ramen Noodles

Crush the noodles into small pieces before adding the soup base and boiling water.

Crushed Ramen Noodles

Crushed Ramen Noodles with Soup Base

Pour just enough boiling water over the noodles and soup base to rehydrate the noodles.  You don’t want to use too much water which would lead to soggy fried rice. Give the noodles and soup base a quick stir, cover and let sit for a few minutes.

Ramen Noodles & Soup Base Rehydrating

Bacon Spam

With Spam (the unofficial state food of Hawaii), there are two options: either you like it (add it) or you loathe it (leave it out).

Ramen Fried Rice with Bacon Spam

Almost any type of rice will work in this recipe. I used 2 cups of cooked short grain brown rice.

Ramen Fried Rice with Bacon Spam

Since eggs are one of my favorite foods, I couldn’t resist frying up a couple of sunny side up eggs to eat with our ramen fried rice.  A good drizzle of sriracha sauce is the ideal accompaniment for this satisfying meal. Oishii!

Ramen Fried Rice with Sunny Side Up Egg

Ramen Fried Rice
 
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Adapted from Serious Eats blog
Author:
Serves: 2
Ingredients
  • 1 package (about 4.25 ounces) kimchi ramen
  • 2 cups cooked short grain brown rice
  • 2 eggs, lightly beaten
  • 2 pieces Bacon Spam, diced small and fried until crisp (optional)
  • 2 sunny side up eggs (optional)
  • cilantro for sprinkling over fried rice (optional)
  • Sriracha (optional)
Preparation
  1. Crush ramen noodles and place in a bowl with soup base. Pour boiling water over noodles (just enough to barely cover the noodles) and give them a quick stir. Cover and rehydrate noodles while you continue with the recipe.
  2. Heat 2 tablespoons canola oil in a large (I use 11") non-stick skillet over medium-high heat. Once the oil is shimmering, add beaten eggs and scramble just until barely set. Add rice to the pan and heat through, breaking up any large lumps, about 1-2 minutes. Add cooked Spam cubes if using.
  3. Add noodles along with any liquid (you shouldn't have too much liquid left after rehydrating the ramen) to the rice and stir constantly until excess moisture has cooked off. Taste and season with salt if needed. Press the rice mixture in an even layer on the bottom and up the sides of the pan to allow crispy bits to form. Serve ramen fried rice with sunny side up eggs, cilantro, soy sauce and sriracha.

 

Canning, Dinner, Gardening, Italian, Lactose Free, Pasta, Recipes, Sauces, Vegan, Vegetarian

Water Bath Safe Canned Roasted Tomato Sauce

May 24, 2020

Water Bath Canned Roasted Tomato Sauce

Last summer we had an incredibly large tomato harvest from just two Early Girl plants.  The fruit kept coming and soon they were piled high in baskets on our dining table.  Having made fresh sauce and freezing it on many occasions, our freezer was already maxed out with other foods with little room for more.  I was very happy to come across a water bath safe canned tomato sauce recipe.  This recipe is adapted from Jami Boys of An Oregon Cottage.  It is a great recipe and we are so happy to have found it.

Water Bath Safe Canned Roasted Tomato Sauce

Roasting the tomatoes gives the sauce a wonderful flavor and gorgeous color.  And being able to keep the jars shelf stable for 18 months is absolutely the way to go.  We regularly send care packages with homemade jams, peppers and pickles to our children.  We have increased our product selection with this terrific sauce.

Early Girl Tomatoes

Early Girls are amazing tomatoes.  They are juicy, meaty, and have a particularly deep red color.

Katana Beefsteak Tomatoes

This time we also harvested and used these beautiful Katana beefsteak tomatoes.

Katana Beefsteak Tomatoes in the Garden

Olive Oil, Balsamic Vinegar, Onion, Garlic & Dried Herbs

The halved and seeded tomatoes are placed in a pan with a bit of olive oil, dash of balsamic vinegar, onions, garlic, dried herbs and seasoning (salt & pepper) and roasted for about 40 minutes.

Halved and Seeded Tomatoes

I recommend using meaty tomatoes for a luscious, thick sauce.  If the tomatoes are more on the watery side, you may end up with mostly tomato skins once they have roasted.

Roasted Tomatoes

Roasted Tomatoes

The onions and herbs smell divine as the tomatoes roast.

Food Milling Tomatoes

The fastest and easiest way to remove the tomato skins is with a food mill.  Place a large pot under the food mill and process the tomatoes in batches.  If you don’t have a food mill, pinch off the skins then pulse the tomatoes a few times in a food processor.  Try to keep the sauce a little on the chunky side.  If you process the tomatoes too much, you will end up having to reduce the sauce quite a bit as it will be much thinner.

Water Bath Safe Canned Roasted Tomato Sauce

Water Bath Canned Roasted Tomato Sauce

Water Bath Safe Canned Roasted Tomato Sauce
 
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Adapted from Jami Boys recipe
Author:
Serves: About 10 cups
Ingredients
  • 10 pounds meaty tomatoes (I used what we had growing in our garden; Early Girl and Katana)
  • 1½ cups diced onions
  • 2 - 3 large garlic cloves, finely chopped
  • 2 tablespoons extra virgin olive oil
  • 1 - 2 teaspoons balsamic vinegar (optional)
  • 3 teaspoons canning salt (or fine sea salt)
  • 2½ teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1 teaspoon dried marjoram
  • ½ teaspoon freshly ground black pepper
  • citric acid (essential for canning safety): ¼ teaspoon per 16 ounce (pint) jar, ⅛ teaspoon per 8 ounce (1/2 pint) jar
Preparation
  1. Special equipment: Water bath canner, pint and/or half pint jars, lids and rings, 2 large roasting pans 14x10-inches, food mill for removing tomato skins, food processor or immersion blender.
  2. Preheat the oven to 425 degrees. Have 2 large 14x10-inch baking pans ready.
  3. Halving all ingredients to work in two batches, divide olive oil, balsamic vinegar, onions, garlic, dry herbs, salt and pepper between the two pans.
  4. Wash tomatoes and remove the cores. Cut each tomato in half, or if very large, cut into fourths. Gently squeeze the tomatoes to remove as many of the seeds as possible. Place seeded tomatoes cut side down on top of the ingredients in the prepared pans.
  5. Roast for 35-40 minutes, until most of the skins are a bit puffed and browned. Remove pans from the oven and let cool a bit. Transfer the tomatoes in batches to your food mill with a large pot underneath collecting the tomatoes and their juices. Using the large hole disk, process the tomatoes so the skins are left behind. Continue with all of the roasted tomatoes. Be sure to add all of the remaining pan juices and solids as well.
  6. You may keep the sauce chunky or pulse a few times with a food processor or an immersion blender to get to your desired consistency. If you do not have a food mill, pinch off the skins once the tomatoes are cool enough and pulse tomatoes in a food processor (just a few times for a nice thick sauce). Taste and adjust seasonings, adding more dried herbs or salt if needed. If the sauce is very thick, you may not need to reduce it. If you prefer a thicker sauce, bring sauce to a boil over medium-high heat, then lower the heat and simmer until sauce thickens. This could take anywhere from 20 - 45 minutes depending upon the type of tomatoes used. The tomato sauce must be hot before ladling into the jars.
  7. Prepare a water bath canner, wash jars and lids. Place clean jars into canner and bring to a simmer. Important safety step: Once jars are hot, remove all jars from the canner and add citric acid to each jar before continuing. Ladle hot tomato sauce into the hot jars one at a time, leaving ½-inch headspace.
  8. Wipe rims, attach lids and secure rings just finger tight. Place all jars back into the canner. Cover and bring to a boil. Once water is boiling process for 35 minutes. At the end of 35 minutes, turn off heat and let jars sit for 5 more minutes. Then remove jars to a cooling rack or towel-lined surface and let cool for 24 hours. Remove rings, check seals, label and store for 18 months. (The newer version of lids are good for 18 months). ***Do not replace dried herbs with fresh herbs. Using fresh herbs will change the pH (acidity)

 

Cookies, Dessert, Lactose Free, Recipes

Rugelach

May 17, 2020

Rugelach with Currants, Walnuts & Mango Jam

One morning just before the holidays, we were shopping at Whole Foods to pick up a few items.  I was not paying attention to anything but what was on my list, however, John (always on the lookout for samples) noticed some cookies. It turns out the cookies were actually a type of rugelach which is a small Jewish rolled cookie that  can be eaten in one or two bites.  Once I returned home, I quickly looked up rugelach recipes and found many variations.  Some have chocolate or nuts and raisins while others are savory.  The one thing they had in common was a cream cheese and butter dough.  The version at Whole Foods was oddly dairy free (pareve).  How do you pronounce rugelach?  Some say “roo-ga-la” and others like Ina Garten and Dorie Greenspan say “rug-ah-la” which means it’s still a mystery to me.

Rugelach Filling of Walnuts, Currants & Jam

I choose to skip the chocolate and stick with walnuts, jam and currants. Because these cookies are very small and are rolled, currants work very well since they are much daintier than raisins.  I used our homemade mango-lilikoi jam which turned out to be a winner with its sweet and tart flavor.

Rugelach Dough with Filling

The dough is rolled out into circles then brushed with jam and sprinkled with the currant and sugar mixture before being cut and rolled into crescents.

Rolling Rugelach Crescents

I am so happy that there are more lactose free dairy products available these days.  Green Valley sells lactose free cream cheese in tubs and we always have one on hand.  Because their cream cheese is in tubs which makes it more spreadable, it is a bit softer than normal cream cheese bricks.  So I worked around this and found that using a bit less than the normal equal parts of butter and cream cheese was the perfect amount.  And the cream cheese is always cold, right out of the refrigerator as is the lactose free Earth Balance Buttery Sticks I used.

Ready to Bake Rugelach with Currants, Walnuts & Mango Jam

The dough is satiny and soft so freezing it for 15 minutes or so is essential in order to roll crescents that hold their shape.  The rolled cookies are once again placed in the freezer before going into the oven.

Ready to Bake Rugelach with Currants, Walnuts & Mango Jam

Rugelach with Currants, Walnuts & Mango Jam

The cookies are done when they puff up and are slightly golden in color.

Rugelach with Currants, Walnuts & Mango Jam

Rugelach with Currants, Walnuts & Mango Jam

Once I made my own rugelach, I was hooked.  These humble looking cookies are so delicious.  We love to eat them straight out of the freezer.  And though they seem particularly popular during the holiday season, they are welcome anytime of the year.

Rugelach with Currants, Walnuts & Mango Jam

Rugelach
 
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Author:
Serves: 24
Ingredients
  • Dough:
  • 5 ounces all-purpose flour
  • 2 teaspoons granulated sugar
  • 4 ounces cold Buttery Sticks cut into large cubes
  • 3.5 ounces cold Green Valley lactose free cream cheese (drained if needed) spooned into large pieces
  • Filling:
  • ¼ c + 2 tablespoons (1.8 ounces) currants
  • ½ cup (1.8 ounces) finely chopped walnuts
  • ⅛ cup (1 ounce) packed brown sugar
  • 3 tablespoons (1.5 ounces) granulated sugar
  • ¼ teaspoon cinnamon
  • ¼ cup + 1 tablespoon mango jam, pureed if chunky (or apricot jam)
  • To Finish:
  • Egg wash - I use powdered egg white mixed with water, however you may use 1 whole egg beaten with 1 tablespoon milk
  • 1½ tablespoons granulated sugar mixed with ½ teaspoon cinnamon
Preparation
  1. Dough: Combine flour, sugar, Buttery Sticks, Green Valley lactose free cream cheese in the work bowl of a food processor. Pulse 4-5 times, then turn the processor on and process until the dough forms a shaggy ball, about 40 seconds or so.
  2. Divide the dough in half. Working quickly as the dough is very soft, shape each piece into a disk and wrap each disk tightly in plastic wrap. Chill the dough in the refrigerator until it registers 40 degrees on an instant-read thermometer, at least 2 hours.
  3. Filling: Combine currants, walnuts, brown sugar, granulated sugar and cinnamon in a small bowl.
  4. Preheat oven to 350 degrees with rack set in the middle.
  5. Pull one packet of dough from the refrigerator. Roll out dough into an 11-inch circle on a lightly floured piece of parchment paper. Spread half of the jam on the dough leaving a half-inch border. Sprinkle half of the filling over the jam. With a piece of waxed paper, gently press the filling into the dough. Place dough round in the freezer for 5 minutes to firm up before rolling up cookies. Using a sharp knife, cut the dough into 12 wedges. The simplest way to do this is to cut the dough in quarters, then cut each quarter into 3 pieces for a total of 12.
  6. Starting at the base of each triangle, roll the dough up so that each cookie becomes a little crescent. Arrange the roll-ups on a parchment lined baking sheet making sure the points are tucked under the cookies. Freeze while you prepare the second batch, or refrigerate for a minimum of 30 minutes.
  7. Just before baking, brush egg wash over each cookie and sprinkle with sugar and cinnamon mixture. Bake the cookies for 23-25 minutes. The cookies will be puffed and golden. Transfer the pan to a rack to cool (cookies will be too soft to remove right away). Rugelach should be thoroughly cooled before serving. We love eating these right out of the freezer. Store cookies in the refrigerator or freezer.

 

Bread, Breakfast, Recipes, Side Dishes, Vegetarian

Spinach Cheddar & Sun-Dried Tomato Scones

May 7, 2020

Spinach, Cheddar & Sun-Dried Tomato Scone

I’ve made a variety of different scones, but I’m always up for another one and this time it’s a savory version.  Using fresh spinach is ideal.  It doesn’t get soggy and the deep green color makes these scones pop.  I love the complex, bold flavor that sharp cheddar adds to each bite.  Scones can be made on the fly which is a very good thing.  From the time you gather your ingredients, make the dough and bake the scones, you will have spent less than 1 hour of your time.  And, you will be rewarded with 8 large yummy scones.

Spinach, Cheddar, Sun-Dried Tomato & Chives

I had a large jar of sun-dried tomatoes in the refrigerator so I added a few to the dough along with the spinach, cheddar and a few chopped chives.  I also baked some scones without the sun-dried tomatoes and chives and both versions are delicious.

Spinach, Cheddar, Sun-Dried Tomato & Chives

Spinach, Cheddar & Sun-Dried Tomato Scone Dough

For uniformity you can pat the dough into an 8-inch cake pan then invert it onto a parchment-lined cutting board before slicing it into wedges.  You can skip this step and form your own rustic round then slice the dough into wedges.

Spinach, Cheddar & Sun-Dried Tomato Scone Dough

Spinach & Cheddar Scones

I love how the cheddar melts and makes lacy, crispy edges around the scones. These are best served warm when the cheese is still soft.  I regularly freeze mine and warm them up in the microwave for a snack.

Spinach & Cheddar Scones

This recipe is quite flexible.  You don’t necessarily need sun-dried tomatoes or chives.  The scones will still be so flavorful.  Just be sure to use a good sharp cheddar.

Spinach, Cheddar & Sun-Dried Tomato Scone

Spinach Cheddar & Sun-Dried Tomato Scones
 
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Author:
Serves: 8
Ingredients
  • 2½ cups all-purpose flour
  • 3½ teaspoons baking powder
  • 1 teaspoon kosher salt (1¼ teaspoons if using unsalted butter)
  • 1 tablespoon sugar
  • ½ cup cold Earth Balance Buttery Sticks (or regular unsalted butter) cut into small pieces
  • 2 cups roughly chopped fresh spinach (not packed)
  • 1 heaping cup sharp cheddar, diced small
  • ⅓ cup chopped sun-dried tomatoes in olive oil, drained (optional)
  • 1 tablespoon chopped chives (optional)
  • 1¼ cups Organic Valley lactose free half and half (or regular half and half) + more for brushing the tops of scones
Preparation
  1. Preheat oven to 450 degrees. Line a half sheet pan with parchment paper. Line the bottom of an 8-inch cake pan with parchment paper, lightly butter or oil pan.
  2. In a large bowl, whisk together the flour, baking powder, salt and sugar. Cut the Buttery Sticks into the flour mixture using a pastry blender, fork, or your fingers, until the chunks of butter are the size of small peas. Place the bowl in the freezer for 5 minutes. This helps to firm up the Buttery Sticks which helps to create tender scones.
  3. Remove the bowl from the freezer and stir in the spinach, sun-dried tomatoes and chives. Add the half and half and stir until the dough is moistened. Turn out the dough onto a lightly floured surface and gently form into a disk. Transfer the dough to an 8-inch cake pan (bottom lined with parchment paper and pan lightly oiled). Pat the dough gently to fit the pan. Invert the dough onto a lightly floured parchment lined cutting board, remove parchment round. Slice the dough into 8 wedges. Transfer the wedges to your half sheet pan. Brush the tops of the wedges with a bit of half and half. Bake for 11-12 minutes or until the scones are golden brown. Let scones cool on the pan for a few minutes before transferring to a rack to cool. Scones can be frozen.

 

Appetizers, Eggs, French, Lactose Free, Recipes, Side Dishes

Eggs Cornichon

April 30, 2020

Eggs Cornichon

Oeufs Mayonnaise is a classic French dish served as an appetizer in many Parisian bistros.  This version with fresh dill and tart, crisp cornichons, is an elevated version of the classic recipe. It is a breeze to put together and the result is the tastiest hors d’oeuvre you can imagine.

Fresh Dill, Lemon, Cornichons

The mayonnaise mixture couldn’t be easier to whip together.  Fresh dill and crisp cornichons are essential for the sauce.

Mayonnaise Dill Sauce

You will have a bit of dill mayonnaise leftover that you can serve alongside the eggs.

Eggs Cornichon

Accompanied by a slice or two of rustic bread or buttered toast, the eggs cornichon will also make a satisfying light lunch.

Eggs Cornichon

I love these tasty eggs and could easily eat them every day.

Eggs Cornichon
 
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Adapted from Fine Cooking
Author:
Serves: 12 pieces
Ingredients
  • 6 large eggs
  • ⅓ cup mayonnaise
  • 2½ teaspoons cornichon brine
  • 1 tablespoon finely chopped fresh dill, more for garnish
  • zest of half a small lemon
  • fine sea salt and freshly ground black pepper
  • 1½ tablespoons cornichons, chopped and whole cornichons (optional) for serving with eggs
Preparation
  1. Fill a medium pot with water and bring to a rolling boil. Meanwhile, fill a medium bowl with ice water. Carefully lower the eggs into the boiling water, and cook at a gentle boil, adjusting the heat as necessary. Cook for 10 minutes. Immediately transfer the eggs to the ice bath. Cool for 5 minutes. Peel the eggs and halve lengthwise.
  2. In a small bowl, combine the mayonnaise, cornichon brine, dill and lemon zest. Season to taste with salt and pepper. Mix until well blended.
  3. Place the halved eggs on a small serving plate. Sprinkle a bit of salt over the eggs. Dollop the eggs with the mayonnaise mixture, and top each with chopped cornichons, a few grinds of pepper, and more dill. Serve with whole cornichons and extra mayonnaise on the side.

 

Cookies, Dessert, French, Lactose Free, Recipes

World Peace Cookies

April 18, 2020

World Peace Cookies

Dorie Greenspan, the James Beard award-winning cookbook author never lets us down. Her pastry recipes are world renown and for good reason.  Ms. Greenspan mentions on her web site that she burned her parent’s kitchen down when she was 12 (oops) and didn’t cook again until she got married.  By then, she had given up working on her doctorate in gerontology and started baking cookies in a restaurant basement.  I suppose that’s where it all started.

World Peace Cookies Recipe

The original recipe was given to Dorie by her friend Pierre Hermé who was named the world’s best pastry chef in 2016.  At that time, the cookies were known as Sablés Chocolats (chocolate shortbread).  But according to Dorie, one day her neighbor gave the cookies the name they truly deserve: World Peace Cookies. Her neighbor was convinced that if everyone in the world could taste these cookies, there would be world peace.  Though it may not have brought peace to the world, it has made many of us very happy.

World Peace Cookies Dough

These cookies are very easy to make. Just allow enough time to chill the dough thoroughly before baking the cookies.  The dough is divided into two even logs and chilled for 2 hours or so before they are sliced and baked.  I made these lactose free using Earth Balance Buttery Sticks but go ahead and use regular unsalted butter as the original recipe calls for.

World Peace Cookies

If you love chocolate, you will find these cookies irresistible.

World Peace Cookies

World Peace Cookies
 
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Adapted from Dorie Greenspan's World Peace Cookies Recipe
Author:
Serves: 36-40 cookies
Ingredients
  • 1¼ cups (170 grams) all-purpose flour
  • ⅓ cup (28 grams) unsweetened cocoa powder
  • ½ teaspoon baking soda
  • 1 stick + 3 tablepoons (5½ ounces;155 grams) Buttery Sticks, at room temperature (or regular unsalted butter)
  • ⅔ cup (134 grams) packed light brown sugar
  • ¼ cup (50 grams) granulated sugar
  • ¼ teaspoon fleur de sel (or ½ teaspoon if using unsalted butter, or ¼ teaspoon fine sea salt)
  • 1 teaspoon pure vanilla extract
  • 5 ounces (142 grams) mini chocolate chips or bittersweet chocolate, chopped into chip-size bits
Preparation
  1. Sift flour, cocoa and baking soda together in a small bowl.
  2. In a large bowl with a handheld mixer, beat the Buttery Sticks on medium speed until soft and creamy. (You may also use a stand mixer fitted with the paddle attachment, or mix by hand using a firm spatula or wooden spoon). Add both sugars, the salt and vanilla extract and beat for 2 minutes.
  3. Reduce the mixer speed to low and add the sifted dry ingredients, mixing only until they are incorporated. The dough may look a bit crumbly but it will be fine. You may also use a firm spatula. Work the dough as little as possible once the flour is added. Toss in the chocolate pieces and mix only to incorporate.
  4. Turn the dough out onto a smooth work surface, divide in half and shape each piece into a log that is 1½-inches in diameter and about 9-inches long. Wrap the logs in plastic wrap and chill for at least 2 hours, or up to 3 days.
  5. Center a rack in the middle of the oven and preheat to 325 degrees. Have 2 parchment-lined baking sheets at hand.
  6. Working with a sharp thin-bladed knife, slice rounds that are ½-inch thick. The dough tends to crack as you get down to the bottom of each slice but don't be concerned, just squeeze the bits back onto the cookie. Arrange rounds on baking sheets leaving about 1 inch of space between each cookie. Bake one sheet at a time, for 12 minutes. They may not look done nor will they be firm, but that's just how they should be. Transfer baking sheet to a cooling rack and let the cookies rest until just warm, at which time you can serve them or let them reach room temperature.
  7. Repeat with the second sheet of cookies.
  8. The dough can also be frozen. There is no need to defrost the dough before baking. Let it warm just enough so that you can slice the rounds. Bake the cookies 1 minute longer. Baked cookies can be frozen for up to 2 months.

 

 

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