Pan Noodle Stir Fry

21 Oct 2018 • Food
Pan Noodles Stir Fry

Ingredients

  • 3 cups udon noodles, cooked
  • 2 tablespoons vegetable oil
  • 2 carrots (halved and sliced)
  • 1 celery stalk (sliced)
  • 2 cups broccoli florets
  • 1 cup mushrooms (sliced) (optional)
  • 2 cloves garlic (minced)
  • 1 tablespoons ginger (minced)
  • 4 tablespoons teriyaki sauce
  • 1 15oz can chickpeas (drained)
  • 2 tablespoons white wine vinegar
  • 1 teaspoon red pepper flakes (optional)
  • 1 tablespoons sesame seeds (optional)

Instructions

  1. Add oil to large pot or a wok over medium-high. When warm, add carrots, celery, broccoli and optionally mushrooms. Fry for 2-3 minutes.
  2. Add ginger, garlic, chickpeas continue frying for another minute.
  3. Add noodles and let caramelize.
  4. Add teriyaki sauce, vinegar, optionally red pepper
  5. Toss in any remaining ingredients and serve after everything has coated.

Inspired by

I very loosely followed this given recipe. It’s actually a copycat of Noodles and Company’s “Japanese Pan Noodles.” It does not use quite as many carrots, nor did it have chickpeas or celery. Some ingredients I did not even have, so I either substituted (white wine vinegar instead of rice wine vinegar) or left out all together (mushrooms).

Closing

This is a fun one. I love the texture of udon noodles. This last rendition I did not quite slice the noodles narrow enough, so they were slightly thicker than I had intended.

I used chickpeas to assist with some protein, but the texture is not quite what I am looking for. It was the first time I had used the chickpeas, so we will see if I try something else next time in its place. However, I feel you do need the protein, otherwise you will just be left feeling unsatisfied.

I would have added mushrooms, but I did not have any to add, so I left those out. However, I did add celery which added a crunch.

If you made another recipe that used teriyaki sauce (we have a couple others, here!), you might still have some in the freezer! It was really easy to just scoop it out with a spoon despite it being frozen. I may not have added enough teriyaki, so feel free to add more.

How would you make this differently?

Udon Noodles

21 Oct 2018 • Food
Pan Noodles Stir Fry

Ingredients

  • 4 teaspoons salt
  • 1 cup warm water
  • 3 3/4 cups flour
  • some flour for kneading surface

Instructions

  1. In a large bowl mix salt and water.
  2. Add flour into bowl. Start mixing with a wooden spoon until until water is absorbed.
  3. Continue kneading the with hands in the bowl or on a floured surface, until the dough is smooth (about 5-10 minutes). If the dough is sticky instead of smooth, add a little more flour.
  4. Make a ball, add a little more flour to surface. Using a rolling pin flatten until thickness is about 1/8 inch at the length of about 8 inches. You may need to make a few flattened discs/squares.
  5. In a large pot heat water to a boil (I added a little olive oil, this is not required, to prevent sticking).
  6. Make a three fold, and use a chef’s knife slice the dough in the same direction that the dough was folded at about a quarter inch width.
  7. Unfold the raw noodles while waiting for water to boil.
  8. Add noodles to pot (you may need to separate them carefully), stir with a spoon to prevent them from sticking. Cook until they rise to the top of the water, about 6-7 minutes, then drain the water.
  9. Add to your preferred dish, or just eat them as they are, they’re that good!

Inspired by

I followed this recipe, as a guide. I did not use bread flour, or step on the dough, nor did I let stand for 3-4 hours. I prepared them, and promptly put them in the water.

Closing

I often hear people say that making noodles is hard. It really is not, it’s easier than making bread. If I recall, this was the first noodle recipe I had ever made, and it was an eye-opening experience. What is great about this recipe is that you do not need a stand mixer (okay, you never need one, but it helps often), nor do you need to use a pasta maker.

These taste great, and you can add them to any recipe that requires noodles such as these.

Have fun making them!

"No Beef" Vegetarian Stew

14 Oct 2018 • Food
"No Beef" Vegetarian Stew

Ingredients

  • Protein choices (one or the other)
    • 1/2-1 cup textured vegetable protein [TVP] (dry)
    • 1 15oz can black or red beans (drained and rinsed)
  • 2 tablespoons soy sauce
  • 2 tablespoons olive oil
  • 2 garlic cloves (finely chopped)
  • 1/2 onion (finely chopped)
  • 2 large carrots (sliced)
  • 1 medium potato (semi-diced)
  • 2 tbsp flour, used oat flour
  • 1/4 cup red wine (optional, use water or juice in place)
  • 1/4 cup water
  • 1 cup vegetable broth
  • 2 tbsp tomato paste
  • a few vigorous shakes dried bay leaves
  • liberal use of ground black pepper
  • 1 cup frozen peas

Instructions

  1. In a large pot, heat oil on medium high. When oil is warm, add garlic, onion, carrots and potato. Cook for 5 minutes, shaking/stirring periodically.
  2. [Optionally if you chose TVP] In a bowl, prepare the textured vegetable protein with directions from the packaging. The package I used on this recipe was 7/8 cups hot water per 1 cup dry TVP, and I added a tablespoon of soy sauce. Let soak for roughly 6-10 minutes.
  3. Add flour and cook while stirring for an additional minute.
  4. Add the wine, and let cook for additional minute or two.
  5. Stir in broth, and tomato paste, bring to boil.
  6. Add last tablespoon soy sauce, scoop in TVP or beans, bay leaves, and pepper. Reduce heat to medium, stir, then cover for 20 minutes.
  7. Add frozen peaces and cover for another 10 minutes.
  8. Serve!

Inspired by

I was really craving a good bowl of beef stew, like my grandma makes. So I went to look one up. My local grocer did not have TVP chunks, so I had to make due with just TVP.

Closing

Lots of flavour going on in this bowl! This one is going in the books! I used 1 cup of TVP, but I might use less the next time, or just use beans instead (I am finding that I have really adjusted to the bean texture). I never realized that TVP is just like the “crumbles” meat alternative, just that they are dehydrated. Far more affordable, going down this route. I also might reduce the amount of wine, or forego it altogether, since the wine did have an overpowering taste.

Another alternative I might try is use this as a shepherds pie filling, but leave out the potatoes in the stew and use mashed potatoes for the top.

Overall, this is a pretty quick recipe for a cold autumn or winter day, and I will definitely give it another go… maybe even next week, probably doubling it! ;)

Have a spoon yourself!

[Edit 2018.10.19] I prepared this recipe again, by halving the original recipe’s wine and used beans instead of TVP and I really enjoyed this more. So, use beans, they’re good with this and flavour was not overpowered by the wine. TRY IT!

Tomato Vegetable Bean Soup

07 Oct 2018 • Food
Tomato Vegetable Bean Soup

Ingredients

  • 2 tbsp olive oil
  • 1 large onion (chopped)
  • 3 cloves garlic (thinly sliced)
  • 3 medium carrots (sliced)
  • 3 stalks celery (sliced)
  • 2 medium potatoes (diced)
  • 1 tsp oregano
  • 1 tsp basil
  • 4 cups vegetable broth
  • 4 cups water
  • 3 tomatoes (peeled and sliced)
  • 1 cup frozen corn
  • 2-15oz can red beans (drained and rinsed)
  • 1/2 cup barley (dry)
  • Few shakes of dry bay leaves
  • Few shakes of dried parsley
  • Few shakes of cayenne pepper (optional)
  • 1 1/2 tsp salt (and some more for taste)
  • Liberal use of ground black peppercorn
  • 1 tbsp lemon juice

Instructions

  1. In a large soup pot or cauldron, heat oil on medium high. When warm, add onions and garlic, cook till translucent, 5-8 minutes.
  2. Add carrots, celery, potatoes, oregano and basil. Cook for an additional 5 minutes.
  3. Add broth and water, tomatoes, corn, beans, barley, bay leaves, parsley, cayenne pepper, salt, and black pepper. Bring to a boil.
  4. Reduce heat to low and add lemon juice. Cook for another 2 hours.
  5. Serve with some fresh artisan bread.

Inspired by

I based the recipe off of this. I changed a few things, and I was not all too precise on others. The original recipe had less beans, and no barley or cayenne pepper.

Closing

Awww so so good! Today, was a cold and rainy autumn day and this was great! However, others felt it had a little too much heat, due to the cayenne pepper. Interestingly enough, this tasted much like minestrone, unintentionally. I actually peeled the tomatoes this time around before adding them to the soup. I went all out and also baked some bread, it was a splendid compliment to this meal.

Moving forward, I think I will try to add barley to most soups that I make. I really like pasta, but they tend to bloat, but barley, yes, barley is a great alternative!

Enjoy the steamy bowl….. with the bread!

Cinnamon Apples

23 Sep 2018 • Food
View post on imgur.com

Ingredients

  • 1 tablespoon olive oil
  • 3 apples (peeled and diced)
  • 1/4-1/2 tablespoon cinnamon

Instructions

  1. In a small pot, heat oil on medium high. When warm add apples and cinnamon. Cook for about 20 minutes, stirring and as moisture evaporates reduce heat, to prevent burning.
  2. Serve warm, or chilled.

Closing

I made some French toast, but I did not want to put syrup on it. I have so many apples, that I just felt like cooking some up. Despite no sugar added, using honeycrisp apples worked really well. These were quite sweet. I have some Northern Spy (the best apple in whole world, mind you!), that I would like to try, next.

Either way, these are good.