Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Thu, 30 Apr 2015 14:38:03 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.1 Vegetable Thai Curry Noodle Soup http://steamykitchen.com/26966-vegetable-thai-curry-noodle-soup-recipe-video.html http://steamykitchen.com/26966-vegetable-thai-curry-noodle-soup-recipe-video.html#comments Fri, 03 May 2013 15:05:55 +0000 http://www.steamykitchen.com/?p=26966 We’ve been a little distracted for the past week, new babies, another new baby that is just learning how to waddle and getting quotes to build a new fence for animals (sheep! alpaca! bunnies!) Pretty soon, I’ll have to rebrand this site to be “Steamy Farmer” right?! So, dinners recently have been super quick-cooking meals and raiding my pantry/refrigerator for something ...

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Vegetable Curry Noodle Soup Recipe

We’ve been a little distracted for the past week, new babies, another new baby that is just learning how to waddle and getting quotes to build a new fence for animals (sheep! alpaca! bunnies!) Pretty soon, I’ll have to rebrand this site to be “Steamy Farmer” right?!

Vegetable Curry Noodle Soup Recipe

So, dinners recently have been super quick-cooking meals and raiding my pantry/refrigerator for something to cobble together. This is one of them. In fact, I think Thai Curry is the queen of emergency quick-cooking.

Vegetable Curry Noodle Soup Recipe

This version of Vegetable Thai Curry Noodle Soup consists of:

Pantry – Thai curry paste, coconut milk, carton of vegetable broth, rice noodles, bamboo shoots, baby corn.
Refrigerator – bell pepper, mushroom, tofu, basil

All of the refrigerator items are long-lasting type of ingredients that stay fresh for about a week.

15 minutes tops, from pantry/refrigerator to table.

Vegetable Curry Noodle Soup Recipe

Vegetable Thai Curry Noodle Soup Recipe Video

 


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Vegetable Curry Noodle Soup

Servings: 4 Prep Time: 5 minutes Cook Time: 10 minutes
vegetable-curry-noodle-soup-recipe-featured-1708

Use whatever vegetables suit you! Other ideas: zucchini slices, very thinly sliced carrots (use a vegetable peeler), onion slivers, broccoli florets, bok choy, spinach leaves, kale leaves, cabbage.

Ingredients:

10 ounces dried rice noodles
1 tablespoon cooking oil
2 tablespoons Thai curry paste (or to taste)
1 cup coconut milk
4 cups vegetable broth
1 tablespoon fish sauce
8 ounces baby corn, halved
4 ounces bamboo shoots
1/2 red bell pepper, sliced
8 whole shiitake mushrooms, sliced
8 ounces medium or firm tofu, cubed
handful fresh basil, leaves torn

Directions:

If you are using rice noodles, soak the noodles in hot tap water (not boiling water, just use hottest water from tap) for 10 minutes. Drain. If you're not using rice noodles, cook noodles according to package directions.

In a wok or a soup pot, heat oil over medium heat, add in curry paste and fry for a few seconds until very fragrant. Be careful not to burn the curry paste. Pour in 2 tablespoons coconut milk and whisk with the curry paste until combined. Add the remaining coconut milk and the vegetable broth and bring to a simmer. Optional- stir in the fish sauce or soy sauce. Give the soup a taste and add more curry paste if you'd like it spicier.

Add in the vegetables and tofu. Cook for 3 minutes or until the vegetables are cooked to your liking. (If you're not using rice noodles, see below.) Add in the drained rice noodles and boil until the rice noodles are cooked through, about 60 seconds to 2 minutes depending on the thickness of the rice noodles. Stir in fresh basil and serve immediately.

* If you are NOT using rice noodles and have cooked the noodles according to instructions on the package, divide the cooked noodles evenly into 4 serving bowls. Stir in fresh basil in the vegetable curry soup and pour over the noodles.

 

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Spicy Steamed Mussels in Miso Broth http://steamykitchen.com/20926-spicy-steamed-mussels-miso-broth-recipe.html http://steamykitchen.com/20926-spicy-steamed-mussels-miso-broth-recipe.html#comments Fri, 09 Mar 2012 15:51:52 +0000 http://steamykitchen.com/?p=20926 The once empty garage-turned-playroom-turned-moving boxes storage-area-turned-photography studio is now finally looking lived in, played in, worked in. In other words, it’s a mess and I love it. The wire shelving that holds my props is now about to collapse from the weight of an etsy and Fishs Eddy binge. Wooden boards are strewn across the bottom shelves, delicate stoneware bowls of all different ...

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Spicy Mussels Miso Recipe

The once empty garage-turned-playroom-turned-moving boxes storage-area-turned-photography studio is now finally looking lived in, played in, worked in. In other words, it’s a mess and I love it. The wire shelving that holds my props is now about to collapse from the weight of an etsy and Fishs Eddy binge.

Wooden boards are strewn across the bottom shelves, delicate stoneware bowls of all different sizes and shapes are stacked so high that it almost looks comical.

One itty bitty puff of air to one single 3″ bowl and it will leeeeeeeeean to the left and come crashing down onto the next tower of bowls.

These gorgeous Caribbean-blue glass bowls were sold in a package of 6, and thank goodness, because that itty bitty puff of air really did happen, as well as the teetering tower of bowls and now I only have 2 of these lovely bowls left, which happen to be perfect for serving mussels. Spicy, steaming, mussels in a miso broth.

Spicy Steamed Mussels in Miso Broth

This recipe will take you 20 minutes tops, even if you move slow as a sloth. This recipe is created for my client, Miso & Easy.

The ingredients:

 

Spicy Steamed Mussels Recipe Ingredient list

The first step is to cook the onions for a couple of minutes. I add the garlic after the onions have been cooking to prevent the garlic from burning.  Yes, I’m cooking in a wok because it’s big, wide and has a nice see-through lid.

Pour in your broth, add the miso. Toss in those tomatoes!

Leafy vegetables and mussels go in, cover and let it cook. Just a few minutes is all it takes.

That glass lid? Awesome. Let’s me check the progress of the mussels without opening the lid. And psssst….it’s a Steamy Kitchen Wok! Yes! I designed my own wok and it’s currently in production – eeeeks! I’m excited, can’t wait to show you once they come in and we can start selling them in the store.

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Spicy Steamed Mussels in Miso Broth

Servings: 2 Prep Time: 6 minutes Cook Time: 10 minutes
Spicy-Steamed-Mussels-Miso-Recipe-410.jpg

Miso & Easy is ready-to-use miso paste in a squeeze bottle. You can use regular miso paste - the recipe is flexible to use either.

Ingredients:

1 pound live mussels
2 teaspoons cooking oil
1/2 onion, diced
1 clove garlic, finely minced
1 teaspoon finely grated fresh ginger
1 tomato, diced
handful fresh leafy vegetable (like baby bok choy, cabbage or spinach)
2 cups vegetable broth
2 tablespoons Miso & Easy (or 1 tablespoon miso paste)
1 teaspoon hot chili sauce (like Sriracha), or more to taste
2 wedges lime

Directions:

1. Scrub the mussels and discard any with broken shells.

2. Heat a wok or saute pan over medium-high heat and swirl in the cooking oil. Add the onions and saute for 2 minutes. Add in the ginger and garlic and cook until fragrant, about 30 seconds. Add in the broth, miso and hot chili sauce and turn the heat to high.

3. When simmering, add the tomatoes, vegetables and the mussels. Cover and let steam for 3 minutes or until the mussels have opened. Discard any mussels that have not opened. Serve with lime.

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Seafood Miso Noodle Soup http://steamykitchen.com/20507-seafood-miso-noodle-soup.html http://steamykitchen.com/20507-seafood-miso-noodle-soup.html#comments Fri, 24 Feb 2012 16:30:11 +0000 http://steamykitchen.com/?p=20507 A couple of weeks ago, we had a massive Temaki sushi party with friends. If you’ve never been to one, I highly suggest making friends with the fine folks at I Love Blue Sea  or head over to Casson Trenor’s site, Sustainable Sushi and host a sushi party of your own. Since I’m a type of person who always over-cooks for dinner parties ...

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A couple of weeks ago, we had a massive Temaki sushi party with friends. If you’ve never been to one, I highly suggest making friends with the fine folks at I Love Blue Sea  or head over to Casson Trenor’s site, Sustainable Sushi and host a sushi party of your own.

Since I’m a type of person who always over-cooks for dinner parties (oh, not overcook as in sawdust meat, but over-cooks as in I prepare enough food to feed triple the amount of guests I’m expecting), there was plenty of seafood leftover for the weekend to make Seafood Miso Noodle Soup.

Like nearly all of my recipes, this meal is fast ‘n flexible, especially when you use rice noodles, which take a quick soak and 30 second boil. Dried rice noodles are soaked in cool or warm water for a few minutes to soften and rehydrate a bit. Then a swirl in your boiling broth and it’s done.

Japanese miso flavors the broth – you can use regular miso paste (any kind, though I recommend Shiro Miso, which is white miso, the most mild of all) or check out my client, Miso & Easy, which is prepared miso paste already mixed with dashi and conveniently packaged in a squeeze bottle. Just add water.

The rest of the ingredients are really up to you – assorted seafood, any vegetable and any fresh mushrooms that you like. I’ve used Japanese mushrooms (Brown Beech Mushroom), but regular sliced white mushrooms will work just as well.

Ingredients for Seafood Miso Noodle Soup

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Seafood Miso Noodle Soup

Servings: 2 Prep Time: 10 minutes Cook Time: 10 minutes
seafood-miso-noodle-soup-recipe

Ingredients:

4 ounces dried rice noodles
3 ounces fresh mushrooms
2 bok choy, leaves separated
8-10 ounces assorted seafood (fish, shrimp, scallops)
1 stalk green onion, sliced
If using Miso & Easy:
4 cups water
2 tablespoons Miso & Easy
If using regular Miso paste:
4 cups vegetable or chicken broth
2 tablespoons miso paste

Directions:

1. Soak the rice noodles in a bowl of cold water.

2. In a pot, bring the water (if using Miso & Easy) or broth (if using regular miso paste) to a simmer. Add in the vegetables, mushrooms and the seafood. Cook for 2-3 minutes or until the seafood is almost cooked through.

3. Drain the rice noodles and add to the simmering broth. Cook for 30 seconds then turn off the heat.

4. Stir in the Miso & Easy or miso paste.

5. Divide into bowls and garnish with green onions.

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Tofu and Mushroom Miso Soup http://steamykitchen.com/20575-miso-soup-recipe-tofu-mushroom.html http://steamykitchen.com/20575-miso-soup-recipe-tofu-mushroom.html#comments Fri, 10 Feb 2012 16:29:01 +0000 http://steamykitchen.com/?p=20575 As my many house guests can attest to, I am not a breakfast eater (unless I’m hung over, then a 1/2 pound of bacon will be devoured quickly). When Diane and Todd were over, the first thing my boys did right after waking up in the morning was run over to the cottage to wake them up and drag them ...

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As my many house guests can attest to, I am not a breakfast eater (unless I’m hung over, then a 1/2 pound of bacon will be devoured quickly). When Diane and Todd were over, the first thing my boys did right after waking up in the morning was run over to the cottage to wake them up and drag them to the house to make their famous breakfast.

They made homemade pancakes, waffles, french toast and cinnamon sugar knots. Oh, and we went through 10 pounds of bacon too (I’m not joking). You should see my boys’ faces when they woke up on Sunday and realized Uncle Todd and Auntie Diane were gone….(sigh) back to cold cereal and boring eggs.

But the ONE thing I will eat in the morning is 10-minute miso soup. Okay, sometimes I like Ochazuke for breakfast too (but that’s for another post). My body craves savory Japanese flavors in the morning and miso soup, fortified with egg, mushrooms, tofu and whatever leafy greens I have will hit the spot.

I’m developing recipes for Miso & Easy, which is a prepared miso paste that’s all ready to go – add hot water and you’ve got instant miso soup. It’s a brand new product.

If you’re using regular miso paste, same recipe, just use vegetable broth or dashi broth in place of water.

What is dashi?

Dashi is Japanese soup base that’s made from bonito fish. Instead of using chicken, vegetable or beef broth (in soups and in cooking dishes), Japanese recipes will call for dashi broth instead. You can make it from scratch, with a piece of kombu (dried seaweed) and dried bonito flakes; or use instant dashi powder (which is what I use)

But if you don’t have dashi, just use vegetable broth instead.

As for the other ingredients, it’s simple. And flexible. Whatever fresh mushrooms you have (below I have Japanese mushrooms), whatever leafy greens you want (spinach, bok choy, napa cabbage) and whatever firmness of tofu you want.

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Tofu and Mushroom Miso Soup

Servings: 4 Prep Time: 2 minutes Cook Time: 5 minutes
Tofu and Mushroom Miso Soup Recipe

The recipe is flexible - use whatever mushrooms and vegetables you have. The recipe has options for using Miso & Easy product or regular Miso Paste.

Ingredients:

6 ounces tofu, cubed
4 ounces fresh mushrooms, sliced
handful of leafy vegetable, chopped
1 egg, whisked
2 tablespoons chopped green onion
***
If using Miso & Easy:
  • 4 cup s water
  • 4 tablespoons Miso & Easy
If using Miso Paste:
  • 4 cups dashi or vegetable broth
  • 4 tablespoons miso paste

Directions:

1. In a sauce pot, bring the broth to a boil. Add in the tofu, mushrooms and the vegetables. While stirring the broth, slowly pour in the whisked egg. Cook for 2 minutes. Remove the pot from the heat.

2. If using Miso & Easy: Stir in the Miso & Easy. Top with green onions and serve immediately.

3. If using Miso Paste: Ladle about ½ cup of the hot broth into a bowl with the miso paste. Use a fork or whisk to stir and liquify and soften the miso paste. Pour all of the miso paste into the pot and stir gently. Top with green onions and serve immediately.

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Leftover Turkey Recipe: Turkey Gumbo http://steamykitchen.com/19344-turkey-gumbo-leftover-thanksgiving-turkey-recipe.html http://steamykitchen.com/19344-turkey-gumbo-leftover-thanksgiving-turkey-recipe.html#comments Wed, 16 Nov 2011 14:00:42 +0000 http://steamykitchen.com/?p=19344 Use your leftover Thanksgiving turkey to make this simple Turkey Gumbo Recipe!

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I know it’s a little early to think about Thanksgiving leftovers, but believe me, time goes by so crazy fast! Once the big meal is over, even after the late-night refrigerator raid (you sneak in and pick at the turkey in the refrigerator too, right?!), we’ll always have more than enough leftover turkey for Turkey Gumbo.

Since Thanksgiving is such a big, heavy dinner, I created this recipe with restraint in mind.  It’s a lighter, milder version of gumbo than what you may be used to, a little more broth-y and no mouth-burning cayenne pepper or hot sauce, since the little kids will be enjoying this too (but feel free to douse your version with as much hot chili pepper as you like!)

While the ingredient list may look long, it is ingredients that you’ll probably have on hand anyways from cooking Thanksgiving meal. Leftover turkey meat is stirred into the gumbo at the end, just to heat through. The slow-simmered, richly flavored Turkey Gumbo served over steaming hot rice may just break the monotony of leftover turkey sandwiches this year for you too.

Making the Roux for Turkey Gumbo

Roux is cooking fat+flour over low heat to create a nutty thickener used in much of Southern cooking. It’s a simple, essential step for the gumbo, but takes a little patience as you have to cook the roux over low heat and stir frequently.

Traditional recipes call for 1:1 ratio of fat to flour, but I’ve found that I could use less fat and still achieve the same results, though I think Paula Deen would heartily disagree with me.

I like using butter as my fat, it’s the the most flavor — uh — unless you want to use bacon drippings (yay!) or even lard (double-yay!).

4 tablespoons of butter + 6 tablespoons all purpose flour. For gluten-free version, many have recommended using potato starch or rice flour.

Use a heavy-bottomed pot for best results. Thin pots = more likihood for burned roux. Once the butter starts bubblin’ a bit, sprinkle in the flour and stir.

Stir until the flour is totally incorporated. I use a silicone rubber spatula – here’s why: I’m not patient enough to stand over the stove constantly stirring nonstop. So I leave the silicone spatula in the pot – it doesn’t burn nor does it get hot. Every 30-40 seconds or so, I’ll stir. In the meantime, I’m choppin’ vegetables on a cutting board right next to the stove.

After a nearly 10 minutes, it will look smooth and the color of peanut butter. This is where I stop. By this time not only am I bored to tears, but a lighter roux makes a lighter gumbo. Feel free to keep cookin’ the roux if you have nothing else to do!

I’ve got onions, celery, green pepper, smoked sausage and whatever bits and pieces of vegetable I have in the refrigerator, basically any unused vegetables (like carrots, red bell pepper) from cooking Thanksgiving dinner.

Everything gets s simmered with a can of tomatoes and chicken broth for an hour or so.

In goes the frozen (no need to defrost) or fresh okra

and at the end, stir in the cooked, leftover turkey

Serve over rice. Isn’t this Turkey Gumbo better than your 48th turkey sandwich!?? Serve over rice!

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Turkey Gumbo Recipe (with leftover Thanksgiving turkey)

Servings: 8 Prep Time: 10 minutes Cook Time: 1 hour
Turkey Gumbo Recipe

Don't worry about the long ingredient list, most of the ingredients are things you'll have in your refrigerator anyways, from cooking Thanksgiving feast! For gluten-free Turkey Gumbo, use rice flour, corn flour or potato starch in place of the flour.

Ingredients:

4 tablespoons butter
6 tablespoons all-purpose flour
2 bell peppers, diced
2 stalks celery, diced
1 onion, diced
5 cloves garlic, minced
2 bay leaves
1/2 teaspoon each: dried oregano, dried thyme
One 14-ounce can diced tomatoes
1 pound kielbasa, smoked or polish sausage, cut into bite-sized pieces
1 quart chicken or vegetable broth
8 cups water
2-3 cups frozen or fresh okra
2 cups cooked, shredded leftover turkey
salt and pepper to taste
small handful fresh parsley, chopped
cooked rice

Directions:

Heat a large stockpot with the butter over medium heat. When the butter begins to bubble a bit, use a whisk or wooden spoon to add in the flour, a little at a time. Continue stirring for a 2 minutes, until the flour is fully incorporated into the butter. Turn the heat to low and cook for 10 minutes, stirring every 30 seconds or so, until the roux has turned into the color of peanut butter. Make sure that the roux does not burn - stay close by!

Return heat to medium and add in the bell peppers, celery and onion and cook for 5 minutes. Add in the garlic and cook another minute or so until fragrant. Add in the bay leaves, oregano, thyme, tomatoes, smoked sausage, broth and water. Bring to a boil and let simmer for 1 hour.

Add in the okra, cook 2 minutes, then add in the cooked turkey. Taste and season with salt and pepper. Stir in chopped parsley. Serve over cooked rice.

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Baby Artichokes with Garlic and Tomatoes http://steamykitchen.com/15471-baby-artichokes-with-garlic-and-tomatoes.html http://steamykitchen.com/15471-baby-artichokes-with-garlic-and-tomatoes.html#comments Tue, 17 May 2011 12:35:45 +0000 http://steamykitchen.com/15471-baby-artichokes-with-garlic-and-tomatoes.html   But don’t be fooled by the name “baby artichoke” as they’re not “baby” or “immature” artichoke at all. An artichoke plant will sprout several regular sized artichokes near the top of the plant and much smaller ones near the bottom of the plant, which are labeled as “baby artichokes.” Clever marketing, eh? The smaller artichokes have the same flavor the ...

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But don’t be fooled by the name “baby artichoke” as they’re not “baby” or “immature” artichoke at all. An artichoke plant will sprout several regular sized artichokes near the top of the plant and much smaller ones near the bottom of the plant, which are labeled as “baby artichokes.” Clever marketing, eh? The smaller artichokes have the same flavor the big boys, but have no prickly hairs in the center, so they’re much easier to prepare.

This week’s Spring Fling with my friends is all about celebrating artichokes!

 

How to Prep Baby Artichokes

The baby artichokes are a little larger than the size of a golf ball (try not to buy any larger than that) and they’re very easy to prepare. The first step is to cut off the top portion of the artichoke.

Now peel and snap off the first two layers of leaves until you reach pale, smooth leaves.

Just like this:

The entire tender center is edible. Slice them just like this:

Oh, about 1/4″ thick:

Let the slices soak in lemony water so that they don’t discolor.

When I’m ready to cook, I like to put all of the artichokes into a salad spinner to dry them completely.

Heat a large saute pan (or wok!) with olive oil and saute the artichokes for a few minutes.

Then add the garlic slices (if you had added garlic first, they would have burned)

Give ’em a good toss until the garlic becomes fragrant.

Throw in some chopped fresh tomatoes.

Season with salt, pepper.

Squeeze in lemon juice.

Pour in wine and broth.

Cover and let the artichokes cook through on medium heat.

Finish it off with some fresh parsley.

Serve while hot!

 

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Baby Artichokes with Garlic and Tomatoes

Servings: 4 Prep Time: 15 minutes Cook Time: 12 minutes
baby-artichokes-tomatoes-recipe-8808.jpg

Choose baby artichokes that are a little bigger than a golf ball but no larger than that (or you'll have to deal with prickly centers). The smaller the artichoke, the more tender. Choose artichokes that are bright green with as few dark spots as possible .

Ingredients:

1 pound baby artichokes
1 lemon, halved
2 tablespoons olive oil
2-3 garlic cloves, thinly sliced
1-2 tomatoes, roughly chopped
salt and pepper
1/4 cup white wine
1/4 cup vegetable broth
2 tablespoons minced fresh parsley (or other fresh herb like basil)

Directions:

1. Fill a large bowl with cool water, Take just one of the lemon halves (you'll cook with the other half) and squeeze the juice into the water. Go ahead and throw in the spent lemon into the water too.

2. Prepare the artichokes by cutting off and discarding the top 1/2" of the artichoke. Peel away the first couple of dark green layers of the artichoke leaves until you reach pale, smooth, light green leaves. Slice the artichoke into 1/4" slices. Place slices into the lemon-water. Repeat with remaining artichokes. You can do this step ahead of time and refrigerate until ready.

3. Just before you're ready to cook, place the artichokes into a salad spinner and remove all of the water (or you could pat very dry with towels.)

4. Heat a large saute pan (I prefer a wok) over medium-high heat. Swirl in the olive oil. When hot, add the artichoke slices. Try not to overlap the slices - spread them out all over the pan. You may want to cook this in two batches if your pan isn't large enough. Cook for 2 minutes and them toss to flip. The artichokes should be nicely browned.

If you're cooking in two batches, go ahead and dish out the cooked artichoke and brown the second batch. When second batch is done, add the first batch back in the pan.

5. Add in the garlic slices and saute until fragrant, tossing frequently. Add in the tomatoes, season with salt and pepper. Give it another good toss. Pour in the wine, broth and squeeze in the juice of the remaining lemon half.

6. Bring to simmer, cover, reduce heat to medium-low and cook for 5 minutes. Give it a taste - adjust with salt and pepper if needed. Is the artichoke tender? If not, cover and cook for another minute. Finish with fresh parsley.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Miso Ramen Recipe http://steamykitchen.com/15145-miso-ramen-recipe.html http://steamykitchen.com/15145-miso-ramen-recipe.html#comments Tue, 19 Apr 2011 12:46:01 +0000 http://steamykitchen.com/?p=15145 Recipe with photos of ingredients for Japanese style Miso Ramen Noodle Soup Recipe.

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Miso Ramen Recipe

Since last summer when I posted my 15 Minute Udon Miso Soup recipe, I’ve gotten so many requests for a recipe for Miso Ramen that I’ve decided to post this recipe that appears in the Steamy Kitchen Cookbook. Though truthfully, the only part of this recipe that I follow is a) the miso soup base and b) cooking the ramen noodles. All other toppings in my Miso Ramen varies each time I make it depending on what’s in my refrigerator, as most times when I’m craving this dish it’s usually pretty darn close to midnight. Or 2am.

Ramen Noodles

Ramen Noodle for Miso Ramen Recipe

These are dried ramen noodles, though the ones that are fresh are much better. But at 2am, I’ll take the dried kind. I’ve also been known to rip open one of those 29 cent instant ramen noodle packages and use the noodles from the package, throwing away the spice pack. A couple times, as an emergency measure, I even used…..dried spaghetti pasta *covering eyes*

So I guess what I’m saying is, keep a package of dried ramen noodles in your pantry.

The Miso

Miso for Miso Ramen Recipe

White miso, or shiro miso is my favorite. It’s more delicate and less salty than the other kinds of miso. This stuff lasts for 6 months in the refrigerator (just keep it well sealed and preferably in a plastic tub)

Not only do I use it for making Japanese style noodle soups, but if I’m making a whatever-soup that needs a kick of flavor, I’ll stir in a big tablespoon of miso paste, which is a natural umami-master.

The Dashi

Dashi for Miso Ramen Recipe

This is instant dashi, which like sand-colored tiny granueles. Dashi is Japanese bonito fish stock. Don’t be intimidated if you’ve never used dashi – there’s absolutely NO fishy taste at all. In fact, if you like miso soup, you like dashi. All miso soup is made with a dashi base.

This is always in my pantry too. Of course, you can make your own dashi from scratch from dried bonito shavings and seaweed – Fuji Mama shows you how.

The Toppings

Raid your freezer and refrigerator:

Fresh spinach – blanch, then squeeze all of the water out.
Frozen spinach – defrost, then squeeze all of the water out.
Corn – canned, fresh or frozen
Green onions – chopped
Bamboo shoots – Canned or fresh
Bamboo Shoots in Chili Oil – oh yummmm my favorite
Dried seaweed
Tofu – drained and cubed
Snow peas – blanched
Barbeque cha-siu pork
Enoki or shiitake mushrooms
Sliced Japanese fish cakes
Fresh bean sprouts

Yummy Miso Ramen

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Miso Ramen Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 15 minutes
Miso Ramen Recipe

Miso and dashi are both gluten free (though please double check the label of whatever you purchase). Instant dashi does contain MSG, so if you're concerned about that, make the dashi from scratch or leave it out entirely and add in an additional teaspoon or so of soy sauce.

For the broth, use pork-based or vegetable broth. Chicken and beef are too strong in flavor for this soup.

Ingredients:

4 eggs
10 oz (285 g) dried ramen noodles
1/2 cup (200 g) fresh or canned bamboo shoots, sliced
1/2 cup (170 g) fresh or canned corn kernels, drained
1/3 cup (80 g) defrosted frozen or fresh spinach
8 cups (2 liters) store-bought or homemade pork or vegetable broth
2 teaspoons instant dashi granules
1 tablespoon soy sauce, or to taste
4 tablespoons fresh miso paste
1 cup (100 g) fresh bean sprouts
1 stalk green onion (scallions), finely chopped
4 teaspoons chili oil (optional)

Directions:

Place the whole, un-cracked eggs in a medium pot and fill with water to cover eggs by 1 inch (2.5 cm). Turn the heat to high and when boiling, turn the heat off and let the eggs sit in the hot water for 10 minutes. Promptly use a slotted spoon to remove the eggs and peel the egg under cold running water. Slice each egg in half.

Return the same pot of water to a boil. Add the ramen noodles and cook according to package instructions (most ramen noodles only take 3 minutes to cook.) Drain and rinse with cold water to stop the cooking.

Divide the noodles, hardboiled eggs, bamboo shoots, corn and spinach among 4 large serving bowls.

In a large pot, add the stock, instant dashi and soy sauce. Bring to a boil over high heat. Remove from the heat and stir in the miso. Taste the soup and add an additional 1 to 2 tablespoons of miso if you’d like. Ladle soup into each bowl. Top each bowl with fresh bean sprouts, green onions and a drizzle of chili oil, if desired.

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Roasted Tomato Soup http://steamykitchen.com/14010-roasted-tomato-soup.html http://steamykitchen.com/14010-roasted-tomato-soup.html#comments Fri, 18 Feb 2011 17:49:09 +0000 http://steamykitchen.com/?p=14010 Simple recipe for Roasted Tomato Soup.

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Some of my most peaceful moments in my life was when I lived in San Francisco. I had a four-level rickety home that was built in 1929, and as you walked along the floors, the creak of each wooden plank reminded you it was built in 1929. My boyfriend at the time and I gutted the entire house and remodeled, ripping out the dark wooden cabinets from the ’50s; the Astroturf on the floor in part of the kitchen that used to be the foyer to the front door from the late ’70s (yes. for real. Astroturf was in my kitchen); and broke down the suffocating walls to let light in. Underneath the dirty slime-green shag carpeting was hot-pink carpeting (no joke), and underneath that were glorious wood floors, original from when the house was built.

My favorite part of the remodel was when we created a garden in the back. Because the garden was on the ground floor (obviously) and the main living space was 3 floors above that, it was quite a dangerous walk every morning down those wet, slippery, rotting planks that we called “stairway to lawsuit” if any of our guests tried to venture down.

We hadn’t gotten to replacing the deck and stairway yet, something called ‘$20,000′ got in the way.

But every early morning, I’d put on my gardening gloves (to keep my hands warm but more importantly to provide me with a good holding grip as I went down those stairs) and tend to the herbs, vegetables and the most ginormous arugula monster ever seen. That thing was so big that I joked it provided shade for the entire house.

Each morning was my alone time. I did my own garden-meditation thing and all was peaceful.


I want you to meet Margaret Roach, my garden guru, though I bet most of you know her already. She’s the publisher of Away to Garden and former editorial director for Martha Stewart magazines, books and internet.

She knows peace, but it wasn’t until she one day just dropped everything, quit her job and returned to her “home,” the garden.

I’ve been friends with Margaret for the past couple of years, she inspired a yearly Summer Fest and Fall Fest which I was a part of the first year.

Margaret has just come out with her second book, “and I shall have some peace there” where she details her journey from “Marthaville” to just “Margaret”

To celebrate her book launch, I thought I’d make soup. Because reading her book just makes me want to make warm, comforting, peaceful garden soup.

Specifically, Roasted Tomato Soup, loaded with other vegetables from the garden, onion, bell pepper and a bit of jalapeno to give it a nice kick.

The tomatoes are from my friend, Patsy’s garden, another master gardener who lives near me.

Margaret, here’s to you, my friend.

 

Roasted Tomato Soup

The trick to roasted tomato soup is to NOT make it taste like warm marinara. I’d rather have my marinara on pasta than in a bowl!

So there are certain herbs that I don’t use – oregano and basil. Instead, I use smoked paprika to enhance the roasted tomato flavor, giving it a little smoky boost.

I also add half a seeded jalepeno, onions and bell pepper to the roasting pan. All gets blended after roasting.

Absolutely beautiful tomatoes, fresh from Patsy’s garden.

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Roasted Tomato Soup Recipe

Servings: 4 Prep Time: 5 Cook Time: 30
roasted-tomato-soup-recipe final

Some tips: If you are lucky to have very, very ripe tomatoes, you might want to just cut them in half instead of slicing. If your tomatoes aren't quite as sweet, you might want to balance out the flavors of your soup with just a good pinch of sugar to counter the acidity of the tomatoes. Normally, I'd substitute yogurt for the heavy cream, but in this case, because the soup is made of mostly tomatoes, yogurt is almost too sour to use. I'd keep with the heavy cream, creme fraiche or just leave it out.

Ingredients:

5 large tomatoes, cut into 3/4" slices
1 onion, cut into 1/2" slices
1/2 jalapeno, cut in half lengthwise, seeded
2 bell peppers, seeded, cut into 4 pieces
olive oil
1/4 teaspoon smoked paprika
1/2 teaspoon garlic powder
3/4 teaspoon salt (or to taste)
freshly ground black pepper
2 cups vegetable broth
1/4 cup grated parmesan cheese (plus additional cheese for garnishing)
few tablespoons of heavy cream or creme fraiche (optional)

Directions:

1. Preheat oven to 375F. Arrange all vegetables on baking sheet. Drizzle olive oil all over. Roast for 20 minutes.

For immersion blender:
Roughly chop all vegetables. Add all vegetables, smoked paprika, garlic powder, salt, pepper, vegetable broth and grated cheese to pot large enough so that when you use your immersion blender, it doesn't splatter all over the place. Blend in pot until you get a nice puree. Bring to simmer, taste and adjust seasoning.

For Vitamix or Blendtec:
Add all ingredients to blender and set on your "Soup" setting. Taste and adjust seasoning.

For standard blender:
Add all ingredients to blender, blend until smooth puree. Taste and adjust seasoning. Pour into pot and heat to serve.

Garnish with additional parmesan cheese, a turn of the pepper mill and serve with crusty bread.

More Roasted Tomato Soup Recipes

Roasted Tomato Soup – 101 Cookbooks
Roasted Tomato Soup
– Gluten Free Goddess
Roasted Tomato Soup – Healthy Green Kitchen
Roasted Eggplant and Tomato Soup – Simply Recipes
Roasted Tomato Soup with Grilled Cheese Croutons – Cafe Chocolada

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Spinach, Mushroom and Bacon Fondue (video) http://steamykitchen.com/11941-spinach-mushroom-and-bacon-cheese-fondue.html http://steamykitchen.com/11941-spinach-mushroom-and-bacon-cheese-fondue.html#comments Tue, 09 Nov 2010 16:01:17 +0000 http://steamykitchen.com/?p=11941 While most of the country is already turned on their heaters and brought out their winter jackets, we’ve been suffering from the unbearable heat with 10,254% humidity until just a few days ago. I envy those of you in cooler states, you get to snuggle under a fuzzy blanket and drink hot chocolate with the mug cradled in your palms ...

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While most of the country is already turned on their heaters and brought out their winter jackets, we’ve been suffering from the unbearable heat with 10,254% humidity until just a few days ago. I envy those of you in cooler states, you get to snuggle under a fuzzy blanket and drink hot chocolate with the mug cradled in your palms for warmth.

Of course, the grass is always greener on the other side, right?

A few days ago, when it finally dipped below 80F and I could safely open the front door without it feeling like a furnace blast, we made fondue at home as well as on my cooking segment on Daytime television (video below)

First, a little about where this recipe came from. I recently hosted a recipe contest with Pacific Natural Foods where 2 winners got an all-expense paid trip to culinary boot camp at the Culinary Institute of America in Napa Valley.

Lucky winners, Michael Natkin of Herbavoracious and Virginia Slim scored the trips — and I got to choose the “Jaden’s Pick” winner, which was this Spinach and Mushroom Fondue by One Spicy Dish blogger, Holly.

I stayed pretty true to her recipe…except for one thing.

I added bacon.

Would you expect anything less from me?

Dipping foods included blanched cauliflower and broccoli florets:

…asparagus spears…

….dunked in the fondue up by happy kid number 1….

…pumpernickel bread chunks, the favorite of kid number 2…

…and apple chunks, my personal favorite.

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Spinach Mushroom and Bacon Cheese Fondue Recipe

Servings: 4 as main course Prep Time: 10 Cook Time: 10
mushroom-bacon-spinach-fondue-recipe-017.jpg

Adapted from Spinach and Mushroom Fondue by One Spicy Dish blog.

Ingredients:

32 ounces chicken or vegetable broth (I prefer Pacific Natural Food Chicken Broth)
16 oz. mild cheddar cheese, shredded
8 oz. gouda cheese, shredded
2 tablespoons flour or cornstarch (I prefer flour)
1 tablespoon butter
3 oz. frozen chopped spinach, thawed
3 slices bacon, minced
1 clove garlic, minced
4 oz. fresh mushrooms of your choice, chopped
3/4 cup white wine (or beer)Dipping foods:
Broccoli florets
Cauliflower florets
Asparagus spears, ends trimmed and cut into 3" lengths
Green beans, trimmed
Granny smith apples, cut into chunks
Pumpernickel bread, cut into chunks

Directions:

1. Prepare the dipping foods by bringing the chicken stock to a boil in a sauce pot. Add the broccoli, cauliflower, asparagus and green beans and cook for 2 minutes. Using a slotted spoon, strain out the vegetables, reserving the broth. You will use 1/4 cup of this reserved broth in the fondue, but save the rest for another use.

2. In a large bowl, toss together the shredded cheddar, shredded gouda and the flour until flour is coating cheese evenly. Set aside.

3. Take the thawed chopped spinach in your hand and squeeze as much water as you can out of the spinach. Set aside.

4. Heat a fondue pot or medium pot over medium heat with the butter and bacon. Cook the bacon for 2 minutes (make sure the bacon does not burn or cook too quickly). Add the garlic and mushrooms and saute until the mushrooms are softened, about 2 minutes. Pour in wine and 1/4 cup of the previously reserved chicken broth from step 1. Bring to a simmer and in batches, add a handful of the cheese, stirring and letting the cheese melt before adding more. Stir in the chopped spinach. If the fondue becomes too thick, add a couple tablespoons of additional broth.

5. Serve fondue with the vegetables, apples and bread.

Other Fondue Recipes

Aged Cheddar & Guinness Fondue – Steamy Kitchen
Making Swiss Fondue
– David Lebovitz
Crab Fondue – Simply Recipes
Roast Pumpkin & Cheese Fondue – Epicurious
Chevre & Herb Fondue – Je Mange la Ville

***

Tamron Lens Giveaway

pssst….don’t forget, I’m giving away a Tamron lens!

Giveaway is open until 11/30/10

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Creamy Cauliflower Soup with Bacon and Gorgonzola http://steamykitchen.com/11245-creamy-cauliflower-soup-with-bacon-and-gorgonzola.html http://steamykitchen.com/11245-creamy-cauliflower-soup-with-bacon-and-gorgonzola.html#comments Mon, 20 Sep 2010 12:28:02 +0000 http://steamykitchen.com/?p=11245 Garnish is generally the afterthought for the home cook, a sprinkle of herbs to add a splash of color to the dish, a swirl of sauce for a dramatic, decorative flair or a dribble of brandy in French Onion Soup just before serving. Oh well, I take that last one back — in that particular case, the brandy was the ...

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Garnish is generally the afterthought for the home cook, a sprinkle of herbs to add a splash of color to the dish, a swirl of sauce for a dramatic, decorative flair or a dribble of brandy in French Onion Soup just before serving. Oh well, I take that last one back — in that particular case, the brandy was the star and I built the soup around a dinner guest who, let’s say, really enjoys his booze.

For this Creamy Cauliflower Soup, the garnish was at the forefront of my mind. Anytime I want my kids and husband to try something new, I start with the bacon and the cheese and use that to lure them in.

Evil temptress me.

But it works each and every time. They might not rave on about the dish, might not always eat the entire thing, but I can guarantee that they’ll take a few bites. Though, Andrew has been getting really adept at extracting only the bacon from a dish, no matter how finely chopped the bacon is. I swear he has a pair of tweezers hidden up his sleeve.

While this soup is creamy, there’s not a drop of cream in the soup. The secret is in steaming the cauliflower and pureeing it with broth. We start with 1/2 head of cauliflower, broth (you can use chicken, vegetable or mushroom), gorgonzola cheese and a couple slices of bacon.

First step is to steam the cauliflower until very tender.

Add in the cauliflower into the blender and pour in broth. If you are using an immersion blender you can do this right in the pot.

Let it rip until it becomes a creamy, pureed soup. Taste and season with salt.

Cook your bacon and finely mince.

Ladle the soup into the bowls and garnish with a bit of bacon and gorgonzola cheese.

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Creamy Cauliflower Soup with Bacon and Gorgonzola Recipe

Servings: 4 Prep Time: 8 Cook Time: 8
cauliflower-soup-bacon-gorgonzola-4321

This same recipe can be used for broccoli as well!

Ingredients:

1/2 head cauliflower
3 cups broth (vegetable, mushroom or chicken)
salt, to taste
2 slices bacon
2 tablespoons crumbled gorgonzola cheese

Directions:

1. Steam the cauliflower until very tender.
2. In the meantime, cook the bacon until crisp. (For microwave: place the bacon on a couple layers of paper towels, cover with another paper towel, microwave for 5-7 minutes until crisp). Finely mince cooked bacon.
3. Heat the broth in the microwave.
4. Drain the cauliflower and add to blender. Pour in the broth, blend on high until smooth. Season with salt to taste. If the soup is too thick, you can add a bit more broth.
5. Ladle soup into bowls, garnish with bacon and gorgonzola.

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