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Red Curry Ramen Soup

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Red Curry Ramen Soup

Toward the end of 2018 when it was getting reaaaaalllyyy chilly up here in NYC, I going out for ramen twice a week, and when it was getting hard to keep my pants button I wanted to swear it off. Being the kitchen solutioneer that I am, I decided to riff on ramen with something Thai insipired, with less salt, and NO MEAT?!? I’m just as surprised at myself as you are, but trust me when I say this bowl will have you satisfied. 

Serves: 1 | Time: 20 minutes  

 INGREDIENTS:

  • 1 c coconut milk 
  • 2 c vegetable or chicken broth
  • 3 oz dry ramen noodles  
  • 1/2 medium sweet onion, sliced
  • 1 c scallions  
  • 1/2 c sweet corn
  • 1 tbsp grated ginger
  • 1 tbsp grated garilc
  • 2 tsp lime juice
  • 1 tsp curry powder
  • 1 tsp tomato paste
  • 1 tsp rice wine vinegar
  • 1 tsp soy sauce
  • 1/2 tsp soy sauce
  • sriracha, to taste 
  • black pepper (optional) 
  • red chili flakes (optional)
  • sesame seeds (optional) 
  • fresh lime (optional) 

INSTRUCTIONS: 

  1.  Bring the the coconut milk and broth to a simmer in a large pot on medium low.
  2. Add everything but the optional ingredients and the ramen noodles to the pot, stir and cover.
  3. Once everything comes to a really aromatic boil, add your ramen noodles and cook as directed (usually 3 minutes). 
  4. Serve soup immediately with pepper, chili, flakes, sesame, lime, and scallions as a garnish. 
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Steak n Eggs

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Steak n Eggs

 

Steak n Eggs from tatichin.com

Steak n eggs is my favorite thing to order at brunch, especially when made with my favorite cuts, skirt or hanger steak. It’s super indulgent and they almost never give you a big enough piece of meat so you’re left wanting more. When you make it at home you save some change, and you can put your own spin on it. For me, that spin is lots of garlicky, herby butter. If you haven’t made my five ingredient whipped herb butter yet, try it now!

INGREDIENTS:

  • 1/2 lb hanger steak

  • 2 large eggs

  • 1/4 c whipped herb butter

  • 2 tbsp oil

  • salt + pepper

  • bread for toasting

INSTRUCTIONS:

  1. On a clean cutting board, liberally sprinkle the steak with salt and pepper, covering both sides of the meat

  2. Melt half of the butter in a cast iron skillet on high heat, until it starts to bubble

  3. In a separate small non-stick skillet, heat the oil of your choice on medium high and sprinkle the pan with salt

  4. Throw the steak into the screaming hot cast iron skillet and cook for 4-6 minutes on each side, basting in butter repeatedly

  5. Simultaneously, fry the eggs in the hot oil, only flipping them once when the outsides start to crackle

  6. Once the steak has developed a nice crust, remove it from heat and place it on a clean cutting board. Allow the meat to rest while you finish the eggs.

  7. Toast the bread and smother in the remainder of the butter.

  8. Slice the steak and serve with your fried eggs and toast, and possibly more butter if desired...enjoy!

Steak n Eggs from tatichin.com
Steak n Eggs from tatichin.com
Steak n Eggs from tatichin.com
Steak n Eggs from tatichin.com
Steak n Eggs from tatichin.com

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Chilled Ramen Noodles with Ginger-Shallot Vinaigrette

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Chilled Ramen Noodles with Ginger-Shallot Vinaigrette

Eat em with steak, eat em with fish, eat em with forks, or chopsticks, or nothing at all. These cold and refreshing ramen noodles are gonna be your go-to side dish all summer. 

INGREDIENTS

  • 4 packs dried or fresh ramen noodles
  • 1 c chopped scallions  
  • 1/4 c light sesame oil  
  • 1/4 c mirin (rice wine vinegar) 
  • 1 tbsp low sodium soy sauce
  • 1 shallot chopped finely
  • 1 tbsp minced garlic
  • 1 tbsp honey or agave nectar 
  • 1 tbsp sesame seeds  
  • 1 tbsp grated ginger  

INSTRUCTIONS 

  1. Bring 8 cups of water to a boil and cook the ramen according to the package instructions  
  2. When you strain the noodles, reserve a little water and place them in a bowl to be refrigerated.
  3. In a large bowl, whisk together the sesame oil, mirin, soy sauce, shallots, garlic, honey, sesame seeds, and the ginger. cover and refrigerate immediately.
  4. After about 30 minutes or when the noodles and vinaigrette are cold, carefully toss the noodles in the dressing. 
  5. Serve with sliced scallions and sesame seeds. 
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Pesto Baked Eggs

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Pesto Baked Eggs

INSTRUCTIONS: 


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  1. Preheat the oven to 375 degrees
  2. Spread pesto inside ramikens, getting high up the sides and making a nest for the eggs
  3.  Crack an egg in each ramiken
  4. Sprinke with kosher salt and black pepper or red chili flakes  
  5. Place on a baking sheet and bake for 20 minutes for runny eggs and 25 minutes for well-done eggs

INGREDIENTS:

  • 2 large eggs
  • 1 cup pesto (I made walnut pesto from)
  •  Non-stick spray or butter
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Copper Pitcher Infused Waters

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Copper Pitcher Infused Waters

In addition to being wild about great food, I'm also an extreme hydrator. A gallon a day keeps the doctor away, am I right? For many reasons, I drink a lot of water...OK, maybe it's just so I can "flush" out all the junk food.

3 Comments

Matcha Ginger Zinger

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Matcha Ginger Zinger

What I'm calling the zinger is an easy-to-make drink that'll satisfy your lingering sweet tooth (guilty) but give you a little kick, too! Think of it as having the foundations of a mojito but a distant cousin of a kombucha drink. Sponsored by Greenboxed!

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Spicy Brussels Sprouts Skillet with Bacon and Candied Pecans

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Spicy Brussels Sprouts Skillet with Bacon and Candied Pecans

Dinner doesn't always have to be meat, veggie grain, sometimes it can be a bunch of good stuff thrown together in a skillet and that's totally OK. It's not lazy to want all of your food cooked in the same pan, and if anything it makes for a harmony of flavors with easier cleanup.

Going dairy free for the month of January meant getting creative, and it's challenged me to come up with recipes that'll make me feel full without shaving 1/2 a pound of cheese over everything. Getting my fat from other sources like avocados, coconut milk, and cooking oils is a nice change from the ordinary cream sauces and wintery-baked dishes.

If you've ever had fried cabbage, this skillet kind of invokes the same feeling of nostalgia. It's got bacon and red chili flakes which my mama usually adds to her fried cabbage, but I've added paprika and candied pecans for sweetness, and garlic and dijon for a savory spiciness.

You can easily throw this skillet together in under 15 minutes and eat it on its own, but it works great as a side dish accompanying some grilled chicken breast, steak or even salmon. I hope you enjoy it like I did.

INGREDIENTS:

  • 1/2 lb brussels sprouts, halved
  • 4 strips pork bacon
  • 1/4 c candied pecans (if you can't find them in stores you can make them)
  • 1 tbsp dijon mustard
  • 1 tbsp minced or fresh garlic cloves
  • 1 tsp paprika 
  • 1 tsp fine sea salt
  • 1 tsp red chili flakes

INSTRUCTIONS:

  1. In the skillet that you'll cook everything else in, fry the bacon strips on medium-high until they're cooked but not completely crispy, then set them aside on a paper towel.
  2. With the skillet still on medium-high, toss the sprouts in the oil, along with the dijon, garlic, paprika, and salt.
  3. Cook for another 7-10 minutes, splashing the skillet with apple cider or other vinegar if the pan gets sticky. 
  4. Top with crushed candied pecans and red chili flakes then serve.
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