Spicy Asian Chicken Ramen Soup

There is something really comforting about Ramen noodles.  I think its because I remember eating them when I was younger and also in college.  Everyone knows you really can’t beat the price – but they are by no means a healthy food that you want to have too much of.  It feels good to make them now and throw those silver salt packets in the trash can – and really ‘soup’ up this dish with real chicken, fresh cilantro and scallions.  There is just a little bit of spice in this dish to kick things up. 

Perfect bowl of soup to warm up over this long, cold winter.  I really hope the groundhog was right and spring is going to come early!   I’ve had enough of this cold weather! 

Ingredients

• 6 cups low sodium chicken broth
• 2 Tbsp. soy sauce
• 2 Tbsp. mirin
• 2 Tbsp. grated fresh ginger
• 1 Tbsp. Asian chili garlic sauce, more or less to taste
• 2 boneless, skinless chicken breasts cut into bite-sized pieces
• 2 (3 oz.) packages of dried ramen noodles
• 3 scallions, sliced thin
• 1/4 cup fresh cilantro leaves, minced
• 4 tsp. toasted sesame oil
• pinch of red pepper flakes

Directions

1. Bring broth, soy sauce, mirin, ginger, and chili garlic sauce to a boil in a large saucepan or Dutch oven.

2. Add the cut up chicken breasts to the pot and simmer, covered, over medium-low heat until chicken is cooked through.

3. Open the packages of ramen noodles and discard the seasoning packet. Place the dried ramen noodles into the broth and cook, stirring occasionally, until they're just about cooked.

4. Stir in the scallions and cilantro and ladle into bowls. Garnish each bowl additional fresh cilantro leaves and a drizzle of 1 teaspoon toasted sesame oil and a pinch of red pepper flakes. 

Source: Jolene’s Culinary Adventures – originally from Americas Test Kitchen

Printer-friendly version

Whole wheat Pancakes

Ah, Sunday morning breakfast – the smell of the weekend.  I end up making waffles or pancakes, since my husband doesn’t eat eggs (which are my favorite breakfast item).  I wanted to make a whole wheat pancake to add a little more fiber to our breakfast.  What I love about pancakes is that I can customize them to the person – I love blueberries in mine and my husband likes chocolate chips in his (tastes like a giant chocolate chip cookie).  I loved how simple these were to make and how fluffy they turned out.  Definitely a keeper.  Enjoy!

Ingredients

• 1 cup whole wheat flour
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 tsp. salt
• 1 1/2 Tbsp. sugar
• 1 large egg
• 1 cup buttermilk
• 2 Tbsp. unsalted butter, melted and cooled

Directions

1. Mix together all of the dry ingredients in a large bowl.

2. Whisk together all of the wet ingredients in a measuring cup.

3. Add the wet ingredients to the dry and mix to combine – just until all ingredients are blended.  Let rest for 5 minutes.

4. Heat a griddle or non-stick frying pan over medium-low heat for several minutes.

5. Spoon pancake batter into pan and cook until bubbles form in the batter and bottom is golden, approximately three minutes [at this point – add in any fillings you want to use].  Flip and cook until the second side is golden, another a minute or so.

Source: Alton Brown – I’m just here for more food

Printer-friendly version

Black bean and salsa soup

Do you ever need a meal that takes very little time to prepare on a busy weeknight?  I know what you are thinking – of course I do – who doesn’t?!.   Well this soup is beyond simple to make.  You just puree a few ingredients in your food processor, heat up on the stove and then top with cheese and scallions.   And the real kicker – it is healthy!  Yeah – score with this soup!  Enjoy!

Ingredients

• 2 (15 oz.) cans black beans, drained and rinsed
• 1 1/2 cups vegetable broth
• 1 cup salsa
• 1 tsp. cumin
• sour cream, green onion, shredded cheese, for garnishing

Directions

1. Combine beans, broth, salsa and cumin in a food processor. Blend until smooth.

2. Heat soup in a saucepan over medium heat until thoroughly heated.

3. Ladle soup in bowls and garnish as desired.

Source: Annie’s Eats

Printer-friendly version

Skillet Chicken Parmesan

Although I love my favorite chicken parmesan recipe – this one is definitely much simpler and easier to make on a weeknight.  No dirtying a bunch of bowls as you coat and dip the chicken.  Plus the chicken and sauce are all cooked in the same pan.  Crunchy breadcrumbs are added to the top at the end of cooking to give this meal that much needed texture.  

I really enjoyed the end result – I served it with some pasta and a salad.  It was the perfect comfort of chicken parmesan with out as much fuss.  Enjoy!  

Ingredients

• 1 cup fresh bread crumbs
• 3 Tbsp. olive oil
• 1 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• 2 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 1/2 cup all-purpose flour
• 2-3 boneless, skinless chicken breasts (1 pound), halved horizontally and pounded to thin evenly
• 3 Tbsp. canola oil
• 1/2 cup shredded mozzarella cheese
• 1/2 cup shredded provolone cheese

Directions

1. Toast bread crumbs in large nonstick skillet over medium-high heat until browned, about 5 minutes. Set aside in a bowl.

2. Toss with 1 tablespoon olive oil, 1/4 cup Parmesan, and half of basil.

3. In separate bowl, combine remaining olive oil, 1/4 cup Parmesan, remaining basil, garlic, tomatoes, and salt and pepper to taste.

4. Place flour in a shallow dish. Season chicken with salt and pepper and coat with flour.

5. Heat 2 tablespoons vegetable oil in now-empty skillet over medium-high heat until shimmering.  Add cutlets and cook until golden brown on both sides, about 5 minutes total. Transfer to plate and repeat with remaining
cutlets and vegetable oil, as needed.

6. Reduce heat to medium-low and add tomato mixture to empty skillet and bring to a simmer.

7.  Return cutlets to pan in even layer, pressing down to cover with sauce.

8. Sprinkle mozzarella, provolone, and remaining Parmesan over chicken. Cover with lid and cook until cheese is melted, about 5 minutes.

9. Sprinkle with bread crumb mixture and serve.

Source: adapted from Cook’s Country

Printer-friendly version

Pomegranate-balsamic glazed Salmon

Salmon is one of my go-to easy weeknight meals.  It cooks in hardly any time at all and is really good for you too!  I almost always make my go to recipe – chili rubbed salmon, but once in awhile I like to mix things up.  I had some pomegranate juice in the fridge already – so I thought it would be a cook idea to use it in my meal as well.   I really loved the favor that the pomegranate juice and balsamic vinegar bring to this glaze – it is not overly sweet.  I kept this meal simple and served it with some wild rice and green beans – perfect, simple, weeknight meal.  Enjoy!

Ingredients

Pomegranate-Balsamic Glaze

• 3 Tbsp. Pomegranate juice
• 2 Tbsp. light brown sugar
• 2 Tbs. balsamic vinegar
• 1 Tbs. whole grain mustard
• 1 tsp. cornstarch
• pinch cayenne pepper

Salmon

• 1 tsp. light brown sugar
• 1/2 tsp. kosher salt
• 1/4 tsp. cornstarch
• 4 salmon fillets, similar in size and thickness
• ground black pepper
• 1 tsp. olive or vegetable oil

Directions

1. To make the glaze: Whisk together all the ingredients in a small saucepan.  Bring to a boil over medium heat and cook for about 1-2 minutes, until thickened and syrupy.  Remove from heat and cover to keep warm.

2. To make the salmon: Preheat the oven to 300 degrees.

3. Combine the brown sugar, salt, and cornstarch in a small bowl.  Pat the salmon dry with paper towels, and season with pepper. 

4. Sprinkle the brown sugar mixture evenly over the salmon, rubbing to distribute.

5. Heat the oil in an oven-safe skillet over medium-high heat until just smoking. 

6. Place salmon, skin-side-down (if your has the skin-on), in the skillet, and cook until well-browned, about 1 minute.  Use a spatula to carefully flip each fillet, and cook on the skin-side for 1 minute.

7. Remove the skillet from heat and brush the fillets evenly with the glaze.

8. Transfer the skillet to the oven and cook until the thickest part of the fillet registers 125 degrees, and is just translucent with cut with a paring knife, 7-10 minutes. 

Source: Cook’s Illustrated Jan. 2011

Printer-friendly version