Yuca al Mojo- Cassava with Onions and Lime Juice : EatCheapAndHealthy. Easy Chinese Orange chicken with veggies and rice...for two! : 7dollardinners. Noodles with spicy peanut sauce. Delicious, inexpensive, and takes only 15-20 minutes from start to finish! : budgetfood. Ramen Hacks: 30+ Easy Ways to Upgrade Your Instant Noodles. SLIDESHOW: Ramen Hacks: 30+ Easy Ways to Upgrade Your Instant Noodles [Photographs: J. Kenji Lopez-Alt] Ramen in the U.S. has come a long way. Once known only in its 10-for-a-dollar instant-lunch form—a staple of offices and dorm rooms all around the '80s and '90s—high-end real ramen shops are springing up left and right on both coasts and everywhere in between.
As a half-Japanese kid in the '80s, I grew up eating instant ramen at least once a week, and it still holds a special place in my gut. That said, my tastes have changed and expanded considerably over the years, and sometimes that little flavoring packet just isn't enough. As a card-carrying member of the Ramen Transmogrification Society of Greater New York,* it is my duty, my honor, and my privilege to share with you some of our methods and recipes.
For full, step-by-step instructions on any of these dishes, please click through the slideshow above. * Our membership is pretty thin right now—care to join? Simple Add-ins Mix-ins. Eggs. DIY Thai Coconut Curry With Shrimp Instant Noodles. DIY instant noodles made with fresh ingredients. Just add boiling water and you've got lunch. [Photographs: J. Kenji Lopez-Alt] This pot of noodles with Thai coconut curry and fresh shrimp can be made ahead and taken to work. Why this recipe works: All the convenience of a package of instant noodles, but with better ingredients and better flavor.By reserving the herbs separately form the rest of the ingredients, you can stir them into the hot soup for bright, fresh, layered flavor. Note: Red curry paste can be found in the Asian section of most. The Big Book of Thai Curries: Vatcharin Bhumichitr: 9781904920779: AmazonSmile: Books. Green Curry Paste. The Food Lab: How to Make Extra Creamy Squash Lasagna.
Loaded with the classic pairing of squash and sage, this lasagna is the perfect fall dinner. [Photographs: J. Kenji Lopez-Alt] If there's one thing I learned as a restaurant cook—particularly during my days as the daytime lunch cook—it was how to find creative ways to reuse leftovers. Those end pieces of cod meat and bacon rinds? It's not just a no-waste approach, it's a you'd better not waste that and it had better damn well taste better than reheated leftovers! After a couple weeks of testing recipes for my pumpkin pizza, I was left with a half dozen roasted squashes and pumpkins, a whole bunch of diced pumpkin, and a good deal of Gruyère, apple, and sage—all ingredients that had gone into the other recipe.
I figured those techniques worked well enough together for the pizza, why wouldn't they work well for a lasagna as well? Here's how to do it. The Squash I started with kabocha squash (A.K.A. I split it in half and scooped out the seeds with a spoon. The Noodles The White Sauce Assembly. Easy Pie Dough. Pumpkin Pie Skillet Brownie - The Cookie Rookie.
This Pumpkin Pie Skillet Brownie, made healthier by using Sugar In The Raw Organic White and whole wheat flour, is a family favorite for fall! All of my favorite flavors in one easy skillet dessert! It’s always a bit sad when summer comes to an end, bringing on so much change. Kids and teachers go back to school, the weather becomes cooler, and sun-tans begin to fade (or in my case, sun-burns). Those changes might not bring a smile, but some changes for autumn are good! The absolute best thing about fall is the return of Pumpkin!! Pumpkin flavors have come to rule autumn! If you read this blog at all, you know I love chocolate. Just because you’re making a decadent dessert doesn’t mean you can’t make healthy choices. In The Raw has a family of sweeteners including Stevia In The Raw, Monk Fruit In The Raw, and Sugar In The Raw Organic White.
I can’t wait to bake with In The Raw in the future. Enjoy! Pumpkin Pie Skillet Brownie Author: The Cookie Rookie Serves: 6-8 Ingredients Instructions. S'mores Pumpkin Roll. Butternut Squash and Black Bean Enchiladas Recipe. Crispy Potato Latkes Recipe - Brown Eyed Baker & ZipList. Spicy Whole Roasted Cauliflower. Luisa Weiss's Favorite Cookbooks. We chat about cookbooks with The Wednesday Chef. [Photo: F. Anthea Schaap] People start good new food blogs every day, but I have a soft spot for the sites that have been around awhile, like Molly Wizenberg's Orangette, David Lebovitz's site, Deb Perelman's Smitten Kitchen, and The Wednesday Chef by Luisa Weiss.
I've chatted about cookbooks with Deb, David, and Molly, and now it's Luisa's turn. In addition to the blog, Luisa Weiss is the author of My Berlin Kitchen, and is busy writing a new cookbook featuring German desserts. Home cooks really want to be challenged, not coddled, and I think contemporary cookbook publishing understands that. How do you think the cookbook scene has changed since you started working in the world of cookbook publishing? [Photo: Luisa Weiss] How many cookbooks do you own? Ooh! Fantastic! What cookbook has taught you the most? What cookbooks do you reach for for easy weeknight meals? What cookbook would you pick as a gift to give a friend? The Food Lab: Make Your Own Just-Add-Hot-Water Instant Noodles (and Make Your Coworkers Jealous) These DIY instant noodle jars are packed with fresh ingredients and go from fridge to ready-to-eat in just 2 minutes with a kettle of boiling water.
[Photographs: J. Kenji Lopez-Alt] Thinking back on it, I must have cooked more instant ramen than any other food in my life (with the exception, perhaps, of chocolate chip cookies). It's what I cooked when I was home alone as a kid. It was a staple that took me through college. To put it bluntly, instant noodles occupy a particularly warm, salty soft spot in my heart and I'd be willing to bet that this is the case for a large number of you out there as well.
But for all of its pleasure—the salty, MSG-packed broth, the little freeze-dried nubs of vegetables, the slippery, way-too-soft noodles—instant noodles, even the best of them, could never be considered healthy or satisfying in any form other than the basest. Here's a secret: you can, and it's easier than you think.
How to Make Spicy Kimchi Beef Flavor Instant Noodles The Ingredients: Eat. Pinwheel Cookies Recipe. Cranberry-Honey Spice Pinwheel Cookies Recipe. Persimmon Honey Ginger Tart - Recipes by Jessica Gavin. Persimmons are a delightful treat during the winter season. The Fuyu Japanese varietal of persimmon looks like a pumpkin shaped orange tomato, however the flavor is very sweet and slightly tangy with a crunchy to soft texture depending on how long you allow the fruit to ripen. Persimmons can be eaten raw and when they are ripe they are perfect for a persimmon honey ginger tart filled with custard!
Puff Pastry Tart Shells Puff pastry is a quick and easy way to make delicate and crunchy tarts. The bottom of the tart shell rises as it bakes, so pressing the center gently with a fork makes more room for the custard filling and fruit topping. Custard Filling aka Pastry Cream Custard cream is my absolute favorite filling for any cake or pastry! In the bowl containing the egg mixture, temper the egg yolk mixture with the hot milk. Return the egg mixture to the pan and cook, whisking vigorously until the cream boils and is well thickened. The Persimmon Honey Ginger Glaze Persimmon Honey Ginger Tart. Delicious Palmier Cookie Recipe.
The holiday season means time with family and friends, and of course indulging in your favorite treats! Jason and I make our annual christmas visit to see my family in the San Francisco Bay Area which is always a delight. One evening my brother Blandon and I reminisced on some of our favorite sweets growing up, and he asked if I knew a palmier cookie recipe aka: elephant ear cookies. Luckily for him, I made palmier cookies from scratch during culinary school. Because of the Christmas holiday I didn’t have time to make the puff pastry from scratch, so here is my instant gratification palmier cookie recipe. The key to working with puff pastry is to make sure that if frozen, the dough is completely defrosted (overnight in the refrigerator if possible). If the dough starts to get sticky or really soft, pop the dough back in the refrigerator to allow the butter in the dough to chill so it’s easier to work with. Slice the cookies into 3/8 inch pieces. Ingredients Ingredients- Directions.
Tuna tofu miso mini burgers. I do like mini-burgers for bentos - they’re easy to make, easy to eat, and cute. This time it’s a tuna and tofu burger flavored with miso. Canned tuna is a versatile and handy staple to have around. I always seem to have at least a couple around - you may too. And it’s cheap, so if you live in the U.S. and are feeling a bit poor today after filing your taxes, these will help a bit in stretching your food budget.
It’s better if you make the burgers with oil canned tuna, but water canned will do. Recipe: Tuna tofu miso mini burgers Makes 6-8 mini burgers 1 standard can (200g / 7 oz or so) tuna, oil-packed or water packed1/2 block (1 block = 300g or 10.5 oz) extra firm tofu2 Tbs. dry plain breadcrumbs2 Tbs. finely chopped green onion 1 Tbs mild white miso or other miso of your choice - for a spicy version, use kochujang (more about kochujang) Drain the tuna very well. Dump everything in a plastic bag. In the meantime, heat up a nonstick frying pan with a little olive oil. Variation. Black bean vegan mini-burgers. From the archives. This is terrific freshy made and hot, but is even better cold, so it’s great for bentos.
Originally published in November 2007. Over the past couple of years as I’ve pursued largely vegetarian eating, I’ve gradually accumulated a small arsenal of small, round bean patties or balls, which are great as snacks, for bento boxes, and just for dinner, in my regular rotation. This one was inspired by one of the first beany-round thing I made, the samosa-like lentil snacks from The Hungry Tiger, and a Japanese vegan cooking book called Saisai Gohan (Vegetable Meals) by Yumiko Kano. (Yumiko Kano is currently my favorite cookbook author in any language, and I’ll talk more about her down the line.) I’ve adjusted a few things to make them gluten-free. These have the earthy, deep flavor of the black beans that is enhanced by the spices and the sauce, and they are delicious hot or at room temperature. Black bean vegan mini burgers For the burgers: For the sauce: Notes. Basics: Tamagoyaki or Atsuyaki Tamago, Japanese sweet omelette.
Tamagoyaki is such a integral part of Japanese food that I am rather kicking myself for not having posted a recipe for it before here. The name tamagoyaki means “fried egg”, and the alternate name, atsuyaki tamago, means “thick fried egg”. (Some books or restaurants erroneously called it just tamago, which just means “egg”.) A slightly sweet, moist square-shaped egg concoction, tamagoyaki is a bento box staple, as well as being a popular sushi neta (topping). It’s also great as a side dish for any meal. You don’t really need a special tamagoyaki pan for making this. Once you get the hang of making the multilayers of egg, it’s very easy to do.
I prefer my tamagoyaki to not be too sweet so there isn’t much sugar in this - I’ve seen recipes that add up to 3 tablespoons for 4 eggs. Tamagoyaki or Atsuyaki tamago Halve the quantities for a 2-egg tamagoyaki Equipment: Heat up the pan on medium-low heat. Beat all the ingredients together with a fork or chopsticks.
Brush the pan again with oil. Leftover Pizza + Waffle Iron = Delicious Crispy, Gooey, Cheese-Stuffed Snack. [Photographs: J. Kenji Lopez-Alt] Below you will see a slice of pizza. It is cold. Some people like to eat it cold. This is ok. Some people microwave their slices. Some people like to reheat their pizza in a toaster oven or an oven. Still others, the true scholars who have studied the art and science behind the best way to reheat pizza will heat their cold slices in a skillet on the stovetop, a method that brings that slice completely back from the dead, rendering it nearly indistinguishable from the original.
Today, I'm going to reveal to you a method that is superior to any of these. We're not the first people to think about making pizza in a waffle iron. What we're doing is a little different, and a heck of a lot easier. Step 1: Top as Desired Place any toppings (which will soon become stuffings) on the upper left quadrant of the slice, Try to go relatively easy here so that you don't end up squeezing them out down the line. Step 2: Fold it Step 3: Trim it Trim off the exposed crust. Challah Monkey Bread. [Photograph: Alexandra Penfold] Notes: The recipe calls for light brown sugar, but if you like a deeper caramel flavor, dark brown sugar is a good sub here. Texture-wise I found that bread flour is a must. In testing I found that using just one egg makes for a drier dough which necessitated less additional flour during kneading and resulted in a lighter bread even if it's not quite as eggy as traditional challah.
To keep the bread parve you can sub margarine for butter and use water in the glaze icing. Lastly, make sure your instant yeast is lively! I tend to buy a one pound bag which admittedly takes me awhile to go through. At the proofing stage if you're seeing sluggish bubbling after 5 minutes, it's probably time to get new yeast. This recipe is adapted from my favorite challah recipe, the Ima Challah found on Food52 and my favorite monkey bread recipe, which comes from America's Best Lost Recipes by the Editors of Cook's Country Magazine.
Old Fries + Waffle Iron = Awesome Pull-Apart Waffle Fries. [Photographs: J. Kenji Lopez-Alt] It's a rare occurrence 'round these parts that a pile of french fries will go unfinished, but what happens when they do? There's nothing much more depressing than discovering that what once was a heap of crisp-on-the-outside-fluffy-in-the-middle, potatoey treats has become a uniformly mushy, grease-laden mound of sadness. And that's really what old, soggy fries are. What's a crispy potato lover to do? But no more. Conceptually, it's pretty similar to The Waffleizer's Hash Brown Waffles: both are made with thin-cut potatoes pressed into a waffle iron. The fries go in cold and get compressed into the waffle compartments where they begin by shedding some of their fat, then continue by frying in that fat. They take a little longer than you'd expect—10 to 15 minutes or so—but you'll know they're ready when every nook and cranny is fully crisped.
We served ours with a bit of the awesome chipotle mayonnaise from Just Mayo. So what makes them so good you ask? Recipe: Waffled hash browns — Will It Waffle? I had made waffles for breakfast. (Yeast-risen. 3/4 white flour, 1/8 whole wheat flour, 1/8 cornmeal. But that is enough waffle talk.) Now it was time for lunch. Would hash browns waffle? As it turns out, yes and no. Here is the key: Don't slice the potatoes, shred them. Slicing produced limp potatoes with inadequate waffleization. But shredding produced waffled hash browns with a fantastic amount of crunch on the outside and tiny pockets of silky smoothness inside. And it couldn't be easier. Ingredients: PotatoesSaltPepperButter Directions: 1. Leftover Pizza + Waffle Iron = Delicious Crispy, Gooey, Cheese-Stuffed Snack. Foolproof Pan Pizza. Gingered Cabbage. 4-Minute Healthy Sautéed Bok Choy. Raspberries. 5-Minute Broccoli with Feta Cheese and Kalamata Olives.
Asian-Flavored Broccoli with Tofu. Miso Healthy Sauté. Sweet N' Sour Cod with Cabbage and Broccoli. Bookmarks.