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Ramen Bowls

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One of the things I love most about cooking is finding new appreciation for a standard. That was definitely the case when I made Ramen Bowls for the family.

Of course everyone is familiar, to some degree, with Ramen noodles. Whether it came in the form of a cup o’soup style or cellophane wrapped rectangle Ramen was a staple of many college dorm rooms.

Over the past few years Ramen Bowls have become very popular in the United States. They have always been a traditional dish in Japan.

I decided to try my hand at making Ramen Bowls for the family, knowing that they might not be a big hit. Of course I knew I had to have an amazing broth as my base, but I also wanted some delicious add-in options. My toppings / add-ins were grated carrot, sliced green onion, jalapeno, beef, cilantro, nori, red peppers, Sriracha, sesame seeds, soy sauce, and 7-minute eggs.

To my delight everyone loved the Ramen Bowls. Daughter 3 and The Hubs immediately commented on how much they liked the beef. Daughter Number Fours initial comment was on how much she liked the broth.

Neither of the girls wanted an egg on their Ramen Bowl, so only The Hubs and I got to enjoy those. He liked it so much he asked if I had made extra (eggs). I had not. Everyone liked the Ramen Bowls so much I should have made twice as much!

 

What a thrilling experience! We all enjoyed Ramen Bowls and got to practice our chopstick skills. I am not the expert that The Hubs is in using chopsticks. This was a great reason to practice. I have already been asked to make them again.

Have you made Ramen Bowls or eaten them out? If so, what was your favorite part or what else should I have to add in?

I’ll let you know if everyone likes them as much the second time!

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Ingredients

Broth

  • 1 teaspoon sesame oil
  • 1 clove garlic minced
  • 4 cups vegetable broth
  • 1 cup water
  • 1 vegetable stock concentrate
  • 1 carrot grated
  • ½ teaspoon ground ginger
  • 3 packages Ramen noodles no seasoning

Add-ins (per your taste)

  • Green onion sliced
  • Cilantro chopped
  • Red or yellow peppers julienned
  • Carrots julienned or grated
  • Nori dried seaweed
  • Jalapeno thinly sliced
  • Cooked beef or pork sliced thin
  • 7 minute eggs
  • Sesame seeds toasted
  • Sesame oil
  • Soy sauce
  • Sriracha

Instructions

  1. In a Dutch oven or soup pot, heat sesame oil over medium heat. Add grated carrot and cook for 1 minute. Stir in garlic and cook for another minute or two, stirring to keep from burning. Do not allow garlic to brown.
  2. Add in vegetable broth, stock concentrate, water, and ginger. Bring to a boil, then lower heat to low. Allow to simmer for 30 minutes.
  3. Return broth a boil and add noodles. Use a fork to separate noodles. Cook until tender, about 3 minutes.
  4. Ladle noodles and broth into soup bowls and add toppings of your choice.

Chocolate Chip Oatmeal Scones

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Sometimes it is best to leave well enough alone. I will definitely stick to that adage the next time I decide to try a new scone recipe. Not that my family did not love the Chocolate Chip Oatmeal Scones that I made for brunch last week, it’s just that they were not proper scones.

When I came across the recipe I thought it would be great to add some extra nutrition in the form of oatmeal. I have made scones many times before and so has The Hubs. We love scones. We especially like them with butter and fruit spreads like Orange Marmalade.

As the Chocolate Chip Oatmeal scones were coming together for yesterday’s brunch I could tell that they were a little too wet. I did not add more flour, as was my instinct. I thought maybe the oatmeal would somehow expand or compensate during baking.

As I tried to make triangles of dough out of the wet mess I had in my bowl I resigned to having a mess. When I checked the scones at the end of the recommended baking time I added another five minutes to the timer. They were definitely not done.

When I finally did take the Chocolate Chip Oatmeal Scones from the oven and place them on the cooling rack I just looked at them. Then I called the girls in from a project they were working on in the backyard. They knew what I was supposed to be making for brunch, because I had written it on the menu. Both of the girls took a look at the ‘scones’ cooling on the rack. Out of respect they said nothing.

I told the girls, as The Hubs was making his way into the kitchen, “I made Chocolate Chip Oatmeal breakfast cookies,” laughingly. They all assured me that they loved the breakfast cookies that I made and would definitely eat them again.

I shared one with my mother, as well. She agreed that she would eat them again. Was I making them next week?
While I won’t be making them as soon as next week, I am adding Chocolate Chip Oatmeal Scones to my brunch list. However, I will be calling the Chocolate Chip Breakfast Cookies.

What recipe did you make, with good intent that turned out entirely different than you expected? Although this was not a success, it was not a failure. I will classify this as a definite food adventure!

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Chocolate Chip Oatmeal Scones (aka Breakfast Cookies)

Ingredients

  • 2 cups all-purpose flour
  • ¾ cup light brown sugar packed
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • 8 Tablespoons unsalted butter cold and cubed
  • 1 ½ cups semisweet chocolate chips
  • 2 cups quick oats
  • 3 eggs beaten
  • ½ cup milk

Instructions

  1. Preheat oven to 425 degrees F.
  2. In the bowl of a food processor combine flour, sugar, baking powder, and salt.
  3. Add cold, cubed butter and pulse until combined to resemble coarse meal.
  4. Place mixture in a large mixing bowl. With a spoon, mix in oats and chips.
  5. Beat together eggs and milk.
  6. Stir egg mixture into the dry ingredients until just mixed. Do not overmix.
  7. Pour dough onto a lightly floured surface. Gently roll or press dough to ½ inch thickness. Cut dough into triangles roughly 2 inches across by 2 inches long.
  8. Place scones on ungreased baking sheets.
  9. Bake for 10 minutes, or until golden brown and set.
  10. Remove from the oven to a cooling rack.
  11. Serve warm with butter, or cold.

Panzanella

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It eludes me as to why I have never, before this summer, made or eaten Panzanella.  It has all of my favorite things in one refreshing summer dish.

I have heard of Panzanella on a few cooking shows during the past few years, but for some reason I just had never made it. However, when the tomatoes started to take off I needed to find recipes that utilized the delicious fresh tomatoes.

That’s when I decided I would make Panzanella. It is a salad made of fresh tomatoes, herbs, a vinaigrette, mozzarella, and Italian bread. What is not to love? Bread, cheese, tomatoes, and herbs mixed together and called a salad? A.Ma.Zing.

I was skeptical that the family would like it, but that didn’t stop my from making it. Unfortunately, D3 can’t eat it because of her orthodontia. The grilled / toasted bread was too hard. Fortunately, everyone else liked it.

In fact, it was so delicious I have made it several times, and plan on making this a summer tradition when tomato season peaks!

Have you ever eaten Panzanella? If not, what is stopping you?

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Panzanella

Ingredients

  • 1 loaf Italian bread bite size cubes (about 4 cups)
  • 4 tablespoons olive oil +1 for grilling
  • ½ teaspoon sea salt
  • 2 pounds ripe tomatoes mixed variety
  • 8 ounces fresh mozzarella in bite size chunks
  • ¼ - ½ cup red onion petite diced
  • 2 cloves garlic
  • 2 tablespoons red wine vinegar or to taste
  • 1 tablespoon fresh oregano 1 teaspoon dried, chopped
  • ½ teaspoon Dijon mustard
  • ¼ cup fresh basil leaves sliced or torn
  • ¼ cup flat-leaf parsley chopped
  • 1 tablespoon capers drained (optional)

Instructions

  1. Preheat a grill or oven to 425 degrees.
  2. Lightly oil the bread before roasting or grilling. Toast bread cubes on sheet pan (or uncut on a grill grate) until dry and golden, about 10 minutes. Remove and cool.
  3. Cut tomatoes into bite size pieces. Place in a large bowl. Add mozzarella, onions, garlic, oregano, basil, parsley, salt, and pepper. Toss.

  4. In a small bowl, whisk together vinegar and mustard. Whisk in olive oil slowly, whisking constantly until fully combined. If desired, add capers.

  5. Add bread cubes to the tomato mixture and toss gently. Drizzle vinaigrette over the salad and toss to coat thoroughly. Refrigerate for 30 minutes before serving.

Slow Cooker Chocolate Chip Cookie Bars

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August gave us a few more hot days. It’s great to find recipes that allow me to bake without heating up the house. Slow Cooker Chocolate Chip Cookie Bars is one of those recipes.

The family, including my mom, enjoyed the fresh baked cookie bars quite a bit. I find that one of the downsides to a good slow cooker dessert is that the family thinks that I should make them all of the time. This also includes my mom.

Slow Cooker Chocolate Chip Cookie Bars also has a tendency to get dry on the edges if overcooked. Turn them off or down before they dry out.

This recipe is also delicious topped with vanilla (or any flavor) ice cream!

Slow Cooker Chocolate Chip Cookie Bar

Slow Cooker Chocolate Chip Cookie Bar

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Slow Cooker Chocolate Chip Cookie Bars

Ingredients

  • ½ cup unsalted butter 1 stick, room temperature
  • ½ cup granulated sugar
  • ¼ cup brown sugar packed
  • 1 egg
  • 1 t vanilla extract
  • 1 ½ cup all-purpose flour
  • 1 t baking soda
  • ½ teaspoon salt
  • 1 ½ cups chocolate chips

Instructions

  1. Using parchment paper cut into roughly 4” wide strips line the crock of a slow cooker to form an “X”.
  2. In a mixing bowl cream together butter and sugars until light and fluffy, using an electric mixer. Beat in egg and vanilla.
  3. Add flour, baking soda, and salt and mix until combined.
  4. Fold in chocolate chips.
  5. Pour dough into the prepared crock of a slow cooker. Press down with a spatula or your hands.
  6. Cover and cook on high for 2 – (or on low for about an hour), until the cookie is cooked through and still slightly soft in the center.
  7. Remove cookie bar from slow cooker using the parchment paper.

  8. Cut into bars. 

  9. Serve warm or cooled. Great with ice cream or whipped topping.

Whiskey Wednesday

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William Shakespeare coined the phrase “too much of a good thing” in the 15th century. It is still valid in our world today, when there are times that excess can do harm. Here is a Whiskey Wednesday tip that will defray the harm that your excess may cause.

Whiskey Wisdom

Most cheap whiskeys and other spirits, such as gin and vodka are produced on a column still. Good whiskey is made in a pot still, which is a more precise way to cut out the distillates that make people sick – when they drink too much of a good thing.

That tip, paired with the following Whiskey Wednesday Wit will not only assist you, but also the Top Shelf Whiskey industry, as well.

Conserve Water

Conserve Water, Drink Whiskey

Zucchini Bread

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There comes a point in the garden growing season that the bounty of fresh produce gets to a stage of mass production. While this doesn’t occur for every vegetable every year zucchini is usually one of the plentiful producers. That’s why it is a good idea to have many zucchini recipes on hand. A zucchini bread recipe is a must have if you grow zucchini.

One of the best things about zucchini bread is that it allows you to use zucchini that have gotten too big for much else. When zucchini is roughly 6-10 inches long it is best for grilling, roasting, and sautéeing, At this stage the skin is still tender and edible and the seeds are small or non-existent.

Once zucchini grow to over 12 inches and up to 30 inches and they are 2-3 inches around, their skin is tough and the seeds are large. These big zucchini lend themselves perfectly to being scooped out and turned into zucchini boats or shredded and used in zucchini bread, muffins, cake, and pancakes. It is a good suggestion to remove the large seeds before using the shredded zucchini in your recipe.

Another great thing about having an abundance of large zucchini is that you can save it for use later. It is one of the easiest vegetables to prep for storage; simply peel, shred, and freeze. I freeze mine in freezer bags and freeze 2 cups of shredded zucchini per bag. My zucchini bread recipe calls for 2 cups shredded, so it saves me measuring time later.

Growing up I loved my mom’s zucchini bread recipe, and it is the one I still use.

Of course we are at the stage in the garden where the zucchini harvest is plentiful and they are getting big. I decided to make up a batch of zucchini bread yesterday morning before work. The assembly time is easy and I was able to let it bake while I was getting ready for work.

The girls were awakened by the amazing smell of something baking in the oven. I let them have fresh, warm zucchini bread for breakfast. D3 has never cared for zucchini bread because of the vegetable factor. She doesn’t really like many vegetables. Yesterday she changed her mind. I also let the girls take some slices to school to eat or share.

I took the second loaf to work to share with my co-workers. They seemed to enjoy it very much; especially with a little bit of softened cream cheese spread on it. I also asked one of my co-workers ifshe would like to take the remainder of the loaf home for her husband and son. She didn’t argue a bit.

When I got home from work the loaf I had left for the family had also turned into an after sports snack for the girls. The zucchini bread gave them fuel to begin their homework and kept their hunger pangs at bay while I made dinner.

Do you have a favorite zucchini bread recipe that you use during the height of garden season? What other vegetables does your garden bless your life with? I would love to know how YOUR garden grows!

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Zucchini Bread

Ingredients

  • 3 eggs
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 2 cups peeled grated, zucchini squash
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 3 cups all-purpose flour
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat oven to 350 degrees F.
  2. Grease and flour 2 bread loaf pans.
  3. Beat eggs until light and fluffy . Add sugar and oil and beat well.
  4. Stir in zucchini.
  5. Combine dry ingredients and cinnamon; add to egg mixture and stir until combined.
  6. Stir in vanilla.
  7. Pour ½ of batter into each of 2 prepared loaf pans.
  8. Bake 1 hour at 350 degrees, until a toothpick or wooden skewer inserted in the center comes out clean.
  9. Remove from oven and cool on a wire rack, in pan.
  10. Remove from pan and slice.
  11. Serve with softened cream cheese or butter, if desired.

Whiskey Wednesday 5

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Happy Whiskey Wednesday! I hope you enjoy today’s wisdom and wit!

Whiskey Wisdom

Remember Age is Just a Number. Older doesn’t always mean better, even with Scotch. If you give me the choice of drinking a sub-par fifteen year old whiskey versus a sublime younger whiskey, I’m going to have to go with the younger one. After all, it’s all about the taste. So, while there are some whiskeys that are aged to perfection, don’t get hung up on the age! After all, it really is just a number.

Whiskey Wit

The best bottle of whiskey

The best bottle of whiskey

Frito Taco Salad

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When days get hot and life is full of summer activities it’s good to have fast, easy recipes to count on. This Frito Taco Salad recipe is great for a quick Taco Tuesday; but exciting enough to take to a picnic, family get together or potluck.

August has definitely been the busiest month we have had in quite some time.

Both of the younger girls spent time away with at least one of their older sisters. D3 got a little one on one time with both of her older sisters. While this seems like a great break for The Parents, there were pick- ups and drop offs to factor in to the schedule.

In fact, two of these pick-ups and drop offs included me making brunch for D1. In fairness, she was doing the picking up on both occasions that one of her younger sisters went to stay with her.

Add prepping for a new school year and sports practices, and our local small Kansas town summer festival to the month and dang. And we still have 10 days to go!

Another change to our world was D3 turned 16. Yes, there was the almost obligatory slumber party for teenage girls. There was also the traditional family get together. Then there was the extra time, energy, and excitement of getting a driver’s license. She passed with flying colors. Yay! Another one of my chicks’ wings are unfolding even more.

Oh, did I mention that it’s the time of year that the vegetable garden requires the most attention? Zucchini, tomatoes, melons, and more need picked and used daily.

So, that is why this Frito Taco Salad is a great recipe to have on hand. It is both easy and refreshing. D3 isn’t a huge fan, but it ticks all of the boxes for me and D4 (vegetarian) and The Hubs doesn’t mind it at all.

The recipe for Frito Taco Salad came from one of my dad’s aunts when I was a child and I make it at once or twice a year.

That’s why when your summer gets super busy and you are looking for an easy dish that’s loaded with flavor, doesn’t dirty a bunch of dishes, and is a salad loaded with protein look no further. Now, I won’t say it is the healthiest salad around, but it is definitely one of the most fun salads.

Let me know if you have a go-to summer salad that ups the traditional notion of what a salad is! I think this one is all

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Frito Taco Salad

Ingredients

  • 1 head iceberg lettuce chopped
  • 2 cans Ranch Style beans drained
  • 1 cup Catalina dressing
  • 8 ounces cheddar cheese shredded
  • 2 to matoes diced
  • 1 bag Frito Corn chips
  • Optional
  • Green onion diced
  • Sour cream

Instructions

  1. In a large bowl add lettuce, beans, tomatoes, dressing, and cheese. Toss to combine thoroughly.
  2. Just before serving, add chips and toss lightly.
  3. Garnish with green onion and sour cream, if desired.

Recipe Notes

Notes: If you add the chips too soon they will become soggy. I add the chips to each plate individually and let each person mix their individual portion on their plate.

that… and a bag of chips!

 

Battered Shrimp Tacos

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At least once a month I try to make something new for Taco Tuesday. This has produced some family favorites, like Tacos de Papas. However, once in a while something I think will be a big winner does not go over with my family. That was the case with these Battered Shrimp Tacos.

All four of the people living in my home eat shrimp during a normal food cycle. Let me explain what that means in my  household.

I do not eat red meat, occasionally eat chicken, and eat seafood. I am particular about the source of poultry and seafood, so even they are not daily occurrences.

Daughter Number Four has been a vegetarian off and on since she was born. When we tried introducing meat to her as a baby she did not like it. She would take it out of her mouth and throw it. Then, as a toddler when our older girls were in the cheeseburger stage she would ask if she could just eat the burger salad off of The Hubs burger. We finally discovered that meant the lettuce, onion, and tomato that he always got on his cheeseburgers. To this day she goes in cycles where she eats no meat. I believe that she is just that tuned in to her body, or her body communicates that well with her that she knows what she needs. On this day she was eating seafood.

Daughter Number Three has grown to like shrimp. She is my pickiest eater out of four, and typically a meat, potatoes, pizza, and macaroni and cheese kind of teenager. Normal, I would say. However, within the last few years she has discovered that she likes shrimp. So I just knew that Battered Shrimp Tacos was a good meal for her.

The Hubs is not picky. He eats all types of foods from Liver and Onions to vegetarian lasagna; from tuna noodle casserole to Chicken Shawarma. I cannot think of a food that he refuses to eat.

With all of the being said when no one liked the Battered Shrimp Tacos I was surprised. The feedback as to why they didn’t like the tacos was valid. In the past when I have made shrimp tacos the shrimp was fried or grilled, with a taco-style blend of seasonings. These were not seasoned and the family thought the coating was more geared toward Asian-inspired cuisine; especially the sweetness of the puffy batter.

Lesson learned. I will not make Battered Shrimp  Tacos again and stick to my previous methods for shrimp tacos.

However, I think I have found a good Battered Shrimp recipe for Sweet and Sour!

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Battered Shrimp Tacos

Ingredients

  • Vegetable oil for cooking
  • ½ cup cornstarch
  • ½ cup all-purpose flour
  • ½ teaspoon sea salt
  • ¼ teaspoon chili powder
  • ¾ cup unflavored seltzer water
  • 1 egg white beaten
  • 1 pound large shrimp peeled and deveined
  • Tortillas or taco shells for serving

Optional garnishes:

  • Slaw
  • Shredded cheese
  • Queso fresco
  • Diced onion
  • Lime wedges

Instructions

  1. Pour oil into a deep fryer or large heavy-bottomed pan, at least 2 inches depth of oil. Heat over medium high heat to 350 degrees.
  2. Combine cornstarch, flour, salt, and chili powder in a medium bowl.
  3. Make a well in the center of the flour and cornstarch mixture and whisk in seltzer water and egg white until just combined.
  4. Dredge the shrimp in the batter, allowing excess to drain off. Take a few of the shrimp and place carefully into the hot oil. Do not overcrowd the pan. Deep fry the shrimp, turning occasionally, until golden and cooked through; about 3 minutes.
  5. Remove from oil to a paper towel lined plate or a wire rack to drain.
  6. Repeat until all shrimp have been cooked.
  7. Place shrimp in heated tortillas or hard taco shells and garnish with your favorite taco garnishes.
  8. Serve warm with lime wedges, if desired.

Whiskey Wednesday

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This Whiskey Wednesday Post is going to the heart of the matter.

Wisdom

Today I am giving a bit of the history to the origin of the word whiskey (whisky).

Uisce beatha in Irish or Uisge beatha in Scottish is the literal translation in Gaelic for “water of life”. Uisce Beatha was translated from the Latin aqua vitae, used to describe spirits.

You can see why so many with Scottish or Irish heritage feel compelled, nearly obligated, to drink Irish or Scotch Whiskey. It is, after all, The Water of Life!

Wit

Home is where the Whiskey is

Home is where the Whiskey is

So, today when you pour a dram, make sure to toast to Life! Have a wonderful Usquebaugh Dé Céadaoin!

Sláinte