Ramen

Ramen rules the roost in our house.  I bet we make it twice a week. It is a dish everyone in our family will like and slurp up.  I rarely hear grunts, moans or words of displeasure of what we are having for lunch or dinner on these nights.

Our recipe for this dish is simple.  We use Japanese ramen noodles that I buy from Mai's (our local asian store in town) and use a vegetable broth seasoned with Tamari Sauce (gluten free soy sauce).  I have also thrown in a spoonful of miso soup base for added flavor. We include carrots, green onion, red onion and mushrooms.  We have also added: zucchini, hard boiled eggs, meat (if our guest eat meat), and celery.

Honestly, you can add anything you want to your ramen bowl.  The broth is a blank canvas and you can fill it up with what your family enjoys.  Make it your own. This is just what we do because its quick and makes the kids happy.  The kids don't want fancy or sophisticated.  It took me a while to figure this out but I am finally catching on to this whole parenting thing....kind of.

In fact, we eat ramen so much in our house during these cold and rainy days that I invested in a set of Ramen bowls.  I love them.  I tried to buy them all a bit different. I love how they all work together with their own vibrant patterns showing off their own ramen noodles.  I paid about $14.00 a piece for them.  I have no idea if this is a good deal or not...but, they have been used a ton in the last month we have owned them.

A few weeks ago Cory brought home a selection of ramen noodles.  I am not talking about the prepackaged/all in one ramen noodles that sell for 5/1.00.  These are ramen noodles sold like Italian pasta noodles.  We tried fresh, frozen and dried.  They were from 5 different countries.  To be honest, the differences were minor but we kept going back to the Japanese brand as our favorite.  The taste and texture fit with what our expectation of a ramen noodle should be like.

The kids could care less...they just want ramen noodles.

The Japanese ramen noodles were the most expensive so beware of price.  They all have different price points and different ingredients.  Some were made with 2 ingredients and others had 5-6.  If this is important to you then read the labels.

Ramen
This is enough for 4 bowls.  The amounts will vary based on how many bowls you are preparing.  We usually plan on one cup of broth per bowl.  People are here for the noodles..LOL

4 cups of broth-vegetable, beef, or chicken
1-2 tablespoons of Tamari or Soy Sauce
1/4 cup of sliced red onion
1/2 cup sliced celery
1/4 cup green onion
1/4 cup sliced carrots
1/5 cup sliced mushrooms

optional additions are: meat, hard boiled egg, zucchini, or what ever you want

1.  Cut vegetables into small slices, dices or pieces.  Add to broth.

2.  Heat broth to very hot.  We never boil the broth.  Keep broth very hot until vegetables are tender.

3. In a separate pot bring desired amount of water to a boil (see noodle instructions).  Add noodles and cook.  Drain and add to individual bowls.  Our noodles take about 6 minutes to cook.

4.  Add broth and veggies to noodles.  Add any other toppings to your ramen bowl. Serve.

This is a version where we used larger rice noodles and added fresh cilantro.  Keepin' it different!

Chinese Tofu Salad with Cashews

Cory and I used to make Chinese Chicken Salad all the time.  You may remember, it was the salad with Top Ramen added and sometimes served with chicken.  Since we are staying away from a lot of process food the Top Ramen is out.  We also have cut back on our meat.  Cabbage salad sounded boring.  I took the initiative to mix and match my ingredients to come up with a new version for our family and renamed it Chinese Tofu Salad.

It's not exactly like the salad we used to make but it had familiar notes to it.  I think he liked it because he went back for seconds and then thirds.

I used the Fried Tofu from Tuesdays recipe to top our salad.  I like warm protein on my salads.  The process of making fried tofu is in Tuesdays blog post. It is simple and creates a nice warm element to this salad.  

I also toasted sesame seeds and cashews.  The fried tofu, toasted sesame seeds and cashews create a party in your mouth.  The different flavor profiles with the simple dressing explode with flavor and freshness. 

Chinese Tofu Salad with Cashews and Sesame Seeds

1/2 head of cabbage, cut any way you like
2 carrots, peeled and grated
1/2 cup toasted cashews
1 teaspoon toasted sesame seeds
2 stalks of celery, sliced thin
green onion for garnish on top
Fried Tofu-optional (see post for instructions on how to make)

Dressing:

3 tablespoons rice wine
1 tablespoon tamari or soy sauce
3-5 drops of sesame oil
1 teaspoon minced garlic
1-2 teaspoons sugar or coconut sugar

1.  Mix salad ingredients together.

2.  Combine dressing ingredients together.  Taste to make sure it is balanced correctly. Adjust with more rice wine, soy sauce or sugar.

3.  Pour dressing over salad and toss.  Add tofu to individual plates of salad. Garnish with green onion pieces.

Tofu and Red Onion Salad

I really wanted to name this salad Finnley's Favorite Salad in the Entire World but I think it might be a bit too long.  The girl loves red onions in rice vinegar.

We first had this salad a few weeks ago at our local Japanese restaurant.  I wasn't really sure what I was ordering but I knew that I liked tofu and red onions.  What could there be to not like? NOTHING!  It was delicious and Cory barely got any of it.

When we got home I knew that this needed to be added to our monthly menu line up.  To be honest the tofu freaked me out.  I had no idea what I was doing when it came to frying tofu and set out on a mission to dig a little deeper.  I own several cookbooks that helped me to figure it out.  

The method that I am using in this recipe is by far my favorite because its a simple process of heating up some oil, tossing the cubes of tofu in a starch and frying until golden brown.  I experimented with deep frying the pieces and it was messy and my tofu was a bit oily.  I think I am not set up to deep fry in my home kitchen and I will let the restaurants tend to that process.  I might need to invest in a Fry Daddy, but again, the pan fried method worked for us.  

The tofu was crispy on the outside and tender on the inside--perfect!

I fry up a whole block of extra firm tofu because it reheats well for other dishes. I also used it in the recipe coming out on Friday for my Asian Tofu Salad with cashews and toasted sesame seeds.

A few weeks ago we had company and I threw this together in a very short amount of time.  My brother-n-law and sister-n-law thought the salad was a success.

During the photo shoot, Finnley, could not hold back.  She sat right down and started helping herself to her salad.  She was too cute to say no and so I continued shooting and she continued to eat. I love the picture above with her cute feet straddling her salad.  She is growing up too fast and these little moments remind me of that.

Below I will show you step by step how I prepare the tofu to fry.  The salad starts with four simple ingredients: red onion, rice vinegar, salt and pepper.

Tofu and Red Onion Salad

1/2 red onion, sliced very thin
1-3 tablespoon rice vinegar, depends on amount of onion used
salt and pepper
1 block of extra firm tofu
oil for frying
starch for coating

1.  30 minutes before you make your salad prepare the tofu.  See the images below to help you with this step.  Also cut the red onion and add the salt, pepper and rice vinegar.

2.  After 30 minutes, cut tofu into slices and then small pieces.  Toss in starch of your choice (corn, arrowroot, potato).

3.  Heat enough oil to cover the bottom of  a skillet.  Add tofu pieces one at a time.  They might clump together if you toss them all in at once.

4.  Fry on each side until golden brown and remove to a cookie rack until ready to add to the red onion.

5.  Top red onion salad with warm tofu and serve.

TOFU Instructions
This is how I remove the excess water from my tofu.  I wrap it in a dish towel and add something heavy to the top of it.  The dish towel will absorb the extra water and create a more dense block of tofu for frying.

I slice the tofu into 1/2 widths.

I then take each slice and make it 6 pieces.

Heat my oil, and add each piece one at a time.  

Let get golden brown on each side. Remove to cookie rack.

Swiss Chard Salad with Lemon

I first had this salad in June of this past year.  We were leaving Maryland and our friends had invited us over for a goodbye luncheon.  Natasha served this salad with a few others.  THIS SALAD is amazing!

I have tweaked it a bit from her original recipe, but let me tell ya, I make this salad for every guest that comes to our home....AND?  They love it.  I think love may not be a strong enough word.  People are shocked to be eating Swiss Chard. Most of them have never had Swiss Chard and instantly fall in love with the texture and flavor.  It's hardier than a regular green salad.

I believe what makes this salad so beloved is its simplicity.  The combination of lemon, bread crumbs (Panko in the picture above) and olive oil riles up their taste buds.  The balanced dressing makes you notice how perfect a salad can with a few ingredients.

Everything we make doesn't have to be fancy to be good.

I find Swiss Chard year round where I live.  This particle variety is called Rainbow Swiss Chard.  The stems are different colors.  I personally don't include the stems in the salad. I use a small pairing knife and trim the stem out of each leaf.  I find the stem to be tough.

I toast the Panko crumbs in a dry cast iron skillet over medium high heat.  They turn a nice golden brown. I have also used croutons that I make up ahead of time from old bread.  I crush them in a bag and toast them like the Panko crumbs.  If you are gluten free either omit the bread crumbs all together or use a gluten free variety.

If you use cheese, then I would recommend a nice strong Parmesan to finish this salad.   I also have friends that add bacon.  We don't add bacon because we don't eat it but if you do....then go for it.  

This salad stores in the refrigerator well.  I have heated it up the next day for a few seconds in the microwave with excellent results.  The bread crumbs/Panko crumbs get a little soggy but this does not bother me.

I live across the street from a beautiful bay along the Oregon Coast.  We often see bald eagles flying and nesting in the area.  On the day that I shot the pictures for this piece I turned and looked out the window to see a bald eagle fishing right in front of me.  I had no time to get a stronger lens so I used what I had.  I captured this image below.  I tell you, the excitement and thrill that pulsed through my veins to watch this spectacular bird in its natural habit and so close to my house...was incredible.

Swiss Chard Salad with Lemon

1 bunch of Swiss Chard, with the stems removed
1 lemon, juice only
1/4 cup olive oil,  add more as needed
1 cup of Parmesan cheese, shredded finely
1 cup of toasted bread crumbs or Panko crumbs
salt to taste
1/2 teaspoon garlic powder
1 tablespoon minced red onion
Bacon--optional and use what you like

1.  Slice the swiss chard leaves into bite size pieces.  In a bowl add all of the ingredients and toss.

2.  Taste the salad and adjust to your taste buds.  We like ours tart so I add more lemon usually.

Salsa Verde

It's the holiday season and we are so excited in my house.  The tree is up and the decorations are out.  This is our first year in the beach house and we are settling in and starting new traditions.

I am sharing one of our favorite recipes this time of year.  In my mind I was under the assumption that Salsa Verde is a summer thing.  Well, in Oregon it's an all year round thing.

I can buy the ingredients at my local Fred Meyer and this brings a bit of freshness into our gray and winter months here at the beach.  We have seen so much rain.  One night we had 2.5 inches.  A LOT OF RAIN is in our forecast and this bright salsa is an easy way to add color to our plates and lives.

Each time I make Salsa Verde it disappears from the fridge.  My kids eat it as an after school or late night snack with chips.  My favorite is to drizzle it over my nachos with some fresh red salsa and cilantro.  I also make vegan burritos and use it as the sauce. 

I have noticed that if I use the smaller tomatillo's that it can be a bit tart.  We like this about the salsa but some people find it too strong.  I have used the tomatillos raw but I usually try to roast them or toss them in my cast iron pan for a few minutes.  This helps to round out the flavor and tartness.

You may have noticed that my recipes have become simpler.  We are still eating mostly vegetables, fruits, nuts and less meat.  It's been an easy transition and we love getting creative with the rainbow of fruits and vegetables at our local grocery store and Farmer Market.  I find I don't need long recipes to make delicious food for most of our meals.

I also notice that much of our cooking is using the "a little of this and a little of that" mentality.   If my recipes seem to not offer a lot of instruction its because they depend more on your taste buds and personal preferences than on following a recipe that is set in stone.  I want you to think about what you are cooking, taste your food, learn what you like, and learn about the ingredients you are working with.  

I hope you enjoy this bright, tart salsa this time of year.

Salsa Verde 

Makes about 2 cups

8-10 Tomatillos, raw or roasted

1/2 bunch of cilantro

1/4 cut onion

1 jalapeno--optional

salt to taste

lime juice to taste--optional

1 clove minced garlic

avocado--If you want a creamy version, this is a great way to use up a very ripe avocado.

1.  Roast the tomatillos on stove top with a little bit of oil or in a very hot oven for 10 minutes.

2.  Blend all ingredients in a high speed blender or food processor.

3.  Taste and adjust flavors: add more lime, jalapeno, cilantro, or salt as needed.

4. Store in refrigerator.

Oyster Mushroom Quesadilla #vegan

I have moved to a mushroom paradise.  I never fully appreciated how abundant Oregon is brimming with mushrooms: wild and locally grown.  We are over the moon to discover this in our backyards at the Oregon coast.

Our family enjoys all types of mushrooms and in almost every form: raw, cooked, steamed, in soups, deep fried, and pickled.  We just love mushrooms.

I remember camping in the mountains of Utah about 10 years ago and finding a Snowball mushroom.  It was huge.  My husband was afraid to eat it but another camper also recognized it for what it was.  We agreed to fry it up in some olive oil with salt and pepper.  Oh that was a treat!

I don't do that very often.  We don't eat any wild mushroom we find unless we get a second opinion.  It just isn't worth it and we are not experienced enough to put our family in that kind of danger.  Some mushrooms are lethal.  Always know what you are eating before you eat it.

I have used several sites for my own personal identification purposes.  When we go out hiking or frisbee disc golfing we will encounter a variety of mushrooms along the trails.  I like this site HERE.  He has a great picture and brief description that helps me to TRY and identify what we have found.

We are lucky enough to live close to a mushroom farm.  This family is at our local Farmer's Market each week with tons of brown bags.  Inside each bag you will find a selection of mushrooms. Each bag is labeled, she has samples and generously shares her knowledge with us.  Their site is HERE.  Their farm is located in Eddyville which is about 35 miles from Corvallis, Oregon.

We use our mushrooms in everything.  I usually buy two or three bags and this will last us a week.  Our new favorite way of eating them is in a quesadilla. 

I buy whole wheat organic tortillas from a local coop in town.  I like these because they have few ingredients and taste fresh.  

We don't include cheese in our quesadillas.  I have used a tofu like cream cheese before but usually I just toast the tortillas on my grill, add the mushrooms and then toss in some arugula at the last minute for a fresh element.  I fold it over and serve it with our homemade Salsa Verde.  That recipe is coming soon.

For this recipe I sautéed the mushrooms in a bit of olive oil with salt and pepper. I also added some red onions.  I cook them until they are tender and a bit wilted. 

I haven't included a step by step because these are pretty straight forward to make.

This is what you do:

-saute the mushrooms

-toast the tortilla

-add the mushrooms and anything else you desire

-fold in half and cut

-serve with a dipping sauce 

-eat

Pickled Radishes

Our family has fallen in love with pickled food.  We eat something pickled every day.  I often will have pickles, onions, asparagus, radishes or carrots pickling in our refrigerator on any given days.

I find that our friends and family that visit also enjoy these lovely side dishes.  Pickled food is great by its self, on a cracker, served with hummus or used as a topping in your favorite sandwich.

My two year old loves the red onions the best.  The red radishes are my husbands favorite.  Not only are they the right blend of sweet and tart, they are still firm enough to enjoy the bite that comes from eating a radish slice.  My favorite part?  The pink brine.  The pink comes from the red skin.  It just looks pretty.  I like pretty food.

Pickling is a great way to preserve food too.  It comes in handy for our family when I notice I have purchased too much of one thing.  Cucumbers come to my mind first.  I tend to buy one or two extra cucumbers that sit in the fridge for a bit too long.  I try really hard to not waste food.

I use a simple brine mixture for all of my pickling items.  I like the combination of rice wine, water, salt, and sugar.  To vary the flavorings I also add pickling spices, fresh herbs (my favorite is dill which is pictured in the photo above) and sometimes I will use a variety of vinegars.  I like rice wine because it is mild and has the right amount of "pucker" for our taste buds.  I can use it by itself or mixed with water and achieve great results.

Pickled Radishes

1 bunch of radishes, tops removed and sliced thin
1 cup of rice wine
1 cup of water
2 teaspoons of pickling spices
1 tablespoon of sugar
2 teaspoons of salt
***take note: the sugar and salt are just estimates.  Taste the brine and then decide if you want more salt or sugar or both.  Sometimes I will do this after it has sat for an hour too.

1.  Use a clean container.  I like glass.  Add the sliced radishes, sugar, and salt.   If you choose to add fresh herbs, do this now too.

2.  In a small pot add vinegar, pickling spices, and water.  Bring to a boil and remove from heat.  Add hot mixture to radishes.  Let cool on counter.

3.  Refrigerate when cool.  We eat our pickled products within two weeks.