Stir-Fried Udon Noodles with Pork

Recipe Notes

  • Requires a large skillet.  Our 14″ cast iron is the perfect size.  It’s not quite a one-pot meal, because there’s a swap of ingredients in the middle, but it’s close.
  • Mirin is like sweet sake syrup.  The Japanese equivalent of cooking sherry, you should be able to find bottles of it in the grocery store.
  • The original recipe was pretty strict about amounts, but we’ve found that this recipe is pretty tolerant of variation.

Ingredients

  • 4 cups very coarsely chopped green cabbage (from about ¼ medium head)
    • Substitute 1 bag of dry slaw, 2 if you’re really feeling it
  • 2 x 7-ounce packages instant udon noodles
    • discard any flavor packets, if they’re included
  • 2 teaspoons toasted sesame oil
  • Ground pork, between a 1/2 and 1 pound
    • Substitute a similar amount of shiitake mushrooms to make this a vegetarian dish
  • Scallions, around a half-dozen
    • Chop the white parts
    • thinly slice the dark green parts and set aside for later
  • 2 teaspoons finely grated fresh ginger
  • 1 teaspoon crushed red pepper flakes
  • ⅓ cup mirin
  • ⅓ cup soy sauce
  • 1 tablespoon toasted sesame seeds, plus more for serving
  • Vegetable oil

Steps

  1. Put six cups of water on to boil while you work on step 2
  2. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high. Add cabbage and cook, tossing often, until edges are browned, about 4 minutes. Reduce heat to low and continue to cook, tossing often, until thickest parts of cabbage leaves are tender, about 4 minutes longer. Remove from heat and set skillet aside.
  3. While the cabbage is finishing on low heat:
    1. Place udon in a large heatproof bowl (or pot if you don’t have one) and cover with 6 cups boiling water. Let sit 1 minute, stirring to break up noodles, then drain in a colander.
    2. Transfer noodles back to bowl and toss with sesame oil.
  4. Transfer cabbage to bowl with noodles. Wipe out skillet.
  5. Heat 1 tablespoon of vegetable oil in same skillet over medium-high and add pork, breaking up and spreading across surface of pan with a spatula or tongs.
  6. Cook pork, undisturbed, until underside is brown, about 3 minutes. The pork will never brown if you’re fussing with it the whole time, so when we say “undisturbed,” that means keep your paws off it and let the heat of the pan and the pork do their thing.
  7. When pork is browned, break up meat into small bits. Cook, tossing, just until there’s no more pink, about 1 minute.
  8. Add chopped scallions (the pale parts), ginger, and red pepper. Continue to cook, tossing often, until scallions are softened and bottom of skillet has started to brown, about 1 minute.
  9. Add udon mixture, mirin, and soy sauce and cook, tossing constantly, until noodles are coated in sauce (be sure to scrape bottom of skillet to dissolve any browned bits), about 45 seconds.
  10. Remove skillet from heat and fold in 1 tablespoon of sesame seeds and dark-green parts of scallions. Top with more sesame seeds before serving.

Adapeted from https://www.bonappetit.com/recipe/stir-fried-udon-with-pork

 

Classic Marinara Sauce

Ingredients

  • 1 28-ounce can whole San Marzano tomatoes, certified D.O.P. if possible
  • 1/4 cup extra-virgin olive oil
  • 7 garlic cloves, peeled and slivered
  • Pinch of crushed red pepper flakes
  • 1 teaspoon kosher salt
  • 1 large fresh basil sprig, or 1/4 teaspoon dried oregano, more to taste

Steps

  1. Pour the tomatoes into a bowl and crush them with your hands
    1. Afterwards, fill the can about 1/4 to 3/4 way with water; slosh around to capture the tomato juices and bits, and set aside for a moment.
    2. Use more water if you want a lot of sauce, or are finishing meatballs, or want it to simmer for a long time.  Use less water if you don’t have much time
  2. Slice the garlic cloves as fine as you can
  3. Put the pan on medium heat and add the olive oil
  4. When the olive oil starts to shimmer, toss in the garlic and let it sizzle
  5. BEFORE the garlic starts to brown, pour in the tomatoes, followed by the water from the can, and sprinkle on the oregano and pepper flakes.  If you’re using fresh basil, lay it on top.
  6. Turn down the heat and let the sauce simmer for 30 minutes to an hour.  It will get a nice orange-y color to the top.  You can reduce it until there’s no visible water, but no more than that – remove it from the heat if you reach that point!

Notes

  • This recipe is great because it’s tasty and doesn’t take a lot of extra work, but it does take time.  Expect prep plus cooking to be an hour.
  • You really want to use a heavy stainless pan, 12″ or larger.
  • Our local grocery store carries canned whole San Marzano tomatoes, and they are certified D.O.P., but they already have basil added (so we don’t actually put additional basil in).
  • I’ve tried using canned crushed tomatoes but it messes with the texture and flavor.  Crushing them yourself is easy yet so satisfying.
  • Our best experience was making meatballs at the same time, and finishing them off in the sauce.  The sauce picked up some extra flavors that made it sublime.

Source: https://cooking.nytimes.com/recipes/1015987-classic-marinara-sauce

Sausage and Vegetable Roast

This is a kind of suggestion-type recipe, throw in your favorite vegetables and ignore the ones you don’t like (or don’t want to do today).

Ingredients

  • Two medium-sized red potatoes
  • 1 head of broccoli (or cauliflower)
  • 2 bell peppers (use two different colors, for the look)
  • 1/2 pound green beans (a couple of handfuls)
  • 1 bunch of asparagus
  • 3/4 pound of sausage
  • Olive oil
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon garlic powder
  • 1 tablespoon dried oregano
  • 1 tablespoon dried parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Steps

  1. Heat up an oven to 400° F
  2. Cut up the potatoes into small (less than 1 inch) pieces. If they’re too big they won’t cook fast enough
  3. Cut up the broccoli, peppers, and asparagus into comfortably-bite-size pieces, and snap the stems off the beans
  4. Slice the sausage into “coins”
  5. Toss veggies, sausage, cheese, and spices into a large bowl with enough olive oil to lightly coat everything (a few tablespoons)
  6. Spread out onto a couple of pans
    1. Everything should be a single layer; doubling up will lead to a mix of burnt and raw bits
  7. Bake for 15 minutes
  8. Flip the veggies and reverse the pans top to bottom
  9. Bake for another 10-15 minutes

Serve with brown rice!

Variations

Swap in a cup of any of the following:

  • butternut squash
  • zucchini
  • sliced carrots
  • a sweet potato
  • turnip
  • radishes
  • sliced jalapeños
  • cherry tomatoes (cut in half)
  • red onions
  • mushrooms

Cup-Eggs, Keto style

Terrible photo including my nasty muffin tin. But they are very yummy.

We can take the long personal story as read, yeah? Straight into the recipe:

Ingredients:

  • 12 eggs
  • 2 or 3 glugs* of heavy cream
  • diced peppers (two colors, at least, for the pretty)
  • Mexi-cheese

What is a glug, you ask?Tip over the jug, and stop pouring when it has made the glug noise the stated number of times. Yes, it is a technical term!

Directions:

  1. Pre-heat the oven to 350.
  2. Mix all 12 eggs and the cream in a bowl using a whisk or a fork. It should get a little frothy, but not too bad.
  3. Pull out a muffin pan, and either spray the cups with cooking spray, or use cupcake papers (which is what I do because my muffin pans are ancient and rusty).
  4. Pour a roughly equal amount of egg/cream mixture into each cup.
  5. Drop some of the peppers into each cup.
  6. Drop a good-sized pinch of Mexi-cheese (or the shredded cheese of your choice) into each cup.
  7. Bake for 20 to 25 minutes.

Understand – these are all guidelines. You don’t need to use peppers (asparagus is yummy), or Mexi-cheese. If you can’t handle dairy, coconut oil is a great substitute. Try things! Make mistakes! Enjoy!

Super Spicy Gingerbread Cookies

Source:

Genius Kitchen’s Spicy Gingerbread Cookies

Notes:

  • Use metal cookie sheets, not a baking stone. You’re going straight from the fridge to a nice hot oven. The stone will not survive the transfer.
  • Use plenty of flour on your cutting surface.
  • Cut the dough into pieces of about a third of the dough each, and only pull one of them out of the fridge at a time to roll out and cut.
  • You are going to use so much plastic wrap with this recipe.
  • Its totally worth it.
  • To get the different colors of frosting, I usually get the biggest thing of vanilla frosting I can, and food color bits of it in sandwich bags. Cut off the tip of one corner and hey-presto decorating bags!

Ingredients:

  • 6 c flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 c softened butter
  • 1 c brown sugar, packed
  • 4 tsp ground ginger
  • 4 tsp cinnamon
  • 1 1/2 tsp ground cloves
  • 1 tsp black pepper
  • 1 1/2 tsp salt
  • 2 lg eggs
  • 1 c unsulphated molasses

Directions:

  1. Sift together the first three ingredients in a side bowl (not the one you plan on mixing everything in, you will regret that if you try)
  2. In a mixer with a big bowl, cream butter and sugar
  3. Add spices & salt, then eggs, then molasses
  4. Slowly add flour mixture (not kidding about the speed – try to do it fast, and the whole thing explodes into a powdery mess)
  5. Combine everything at low speed
  6. Wrap the dough ball in plastic wrap, and chill for an hour
  7. Preheat the oven to 350 degrees
  8. Put down parchment paper and flour it really well
  9. Roll to 1/8 inch thickness (WHO ACTUALLY DOES THAT? I usually do 1/4)
  10. Cut with cookie cutters, and place them on the cookie sheet
  11. Chill the sheet with the cookies on it for 15 min
  12. Go straight from the fridge to the oven
  13. Cook for 8-10 min
Cool completely before decorating.

Last-Minute Chicken

This recipe is shamelessly copied from https://iwashyoudry.com/last-minute-chicken-recipe, which itself copied the recipe from “The Weekday Lunches & Breakfasts Cookbook.”

Ingredients

 

  • 2 teaspoons garlic powder
  • 1 ½ teaspoons onion powder
  • 2 teaspoons paprika OR smoked paprika
  • 2 teaspoons dried oregano
  • 1 ½ teaspoons black pepper
  • 1 teaspoon kosher salt
  • 3 pounds boneless skinless chicken thighs
  • Enough olive oil to coat chicken
  • 2 tablespoons fresh cilantro, chopped (optional)

Directions

  1. Combine the garlic, onion, paprika, oregano, pepper, salt, and olive oil into a freezer bag
  2. Toss in the chicken
    • Most pre-packaged chicken thighs get folded into themselves, so be sure to spread them out as you put them into the bag so they get evenly coated
  3. Seal up the bag and mix everything thoroughly
  4. Heat up a grill pan over medium-high heat, or a grill, while the chicken steeps in it’s spices
    • If using a grill pan, add some olive oil to coat the bottom of the pan – but be sure to use a splatter guard
  5. Cook the chicken until not pink throughout, about 5 minutes on the first side and three or four minutes on the other side

Garlic Roasted Potatoes

This is a great side for pretty much any meat dish, especially on a cool fall day.  The smaller, skin-on potatoes are tasty and not nearly as bad for you as a full-size, peeled and boiled starch-bomb white potato.

Ingredients

  • 3 pounds of small red, white, and/or purple potatoes
    • Lots of supermarkets carry 2- and 3-pound bags of mixed, pre-washed small potatoes, which is really handy if you want more colors
  • Olive oil
  • 6 cloves of fresh garlic, crushed
  • A couple of shakes of black pepper
  • a pinch of salt
  • 2 tablespoons of minced fresh parsley (optional)

Steps

  1. Preheat your oven to 400° F
  2. Halve and/or quarter your potatoes; chunks should be roughly between 1 and 3 cubic inches
  3. Toss the chunks into a freezer bag with the remaining ingredients, adding enough olive oil to coat the potatoes, then mix in the bag
  4. Spread the potatoes into a single layer on a pan or baking stone
  5. Bake for an hour, flipping everything over at least once to keep things from scorching

Tuscan Chicken

I took a risk and made this for the first time to serve to my mother-in-law. (hi Joan!)  It came out awesome with a half-hour’s worth of work, including prep.

tuscan chicken as served
I messed up and failed to notice that the peacock design was upside-down. Otherwise, this is one of the best presentations I’ve made for a completed recipe.

By itself it’s very keto-friendly, but it screams to be served with a pasta side.

Ingredients

  • 2 pounds boneless skinless chicken breasts, thinly sliced
  • Olive oil
  • 2 cups heavy cream
  • 1 cup chicken broth
  • 2 teaspoons garlic powder
  • 2 teaspoons Italian seasoning
  • 1 cup Parmesan cheese
  • 2 cups spinach, chopped
  • 1 cup sun-dried tomatoes, chopped

We made this in a 14″ cast-iron skillet, which was the perfect size.

Steps

  1. In a large skillet add olive oil and cook the chicken on medium high heat until no longer pink, maybe 3-5 minutes per side.
  2. Set the chicken aside on a plate, wipe down excess oil from the skillet.
  3. Add the heavy cream, chicken broth, garlic powder, Italian seasoning, and Parmesan cheese.
  4. Whisk or stir over medium high heat until it starts to thicken.  Keep the sauce in motion so it doesn’t caramelize and burn into the pan.
  5. Add the spinach and sun-dried tomatoes; let it simmer until the spinach starts to wilt.
  6. Add the chicken back to the pan and simmer for a couple of minutes.

Pairs very well with rotini or egg noodles.

Source: https://therecipecritic.com/creamy-tuscan-garlic-chicken/

Egg Roll in a Bowl

eggroll in a bowl

Ingredients

You’ll need a pretty big pan with high sides for this recipe.  A 14″ cast iron pan is good.

It’s a pretty low maintenance dish, so you can easily cook it alongside other things.  Bagged slaw saves a ton of time.

This makes a pretty good meal by itself, or goes great as a side dish.

  • Sesame oil
  • 1 pound of ground Chicken or Pork
  • 1 small or 1/2 medium white onion, chopped
  • 3 cloves of garlic, minced
  • 1/2 teaspoon fresh ginger
  • 1 bag (14 oz) dry slaw mix
  • 3 tablespoons soy sauce (reduced sodium is fine)
  • 1 tablespoon rice wine vinegar
  • Salt and pepper to taste
  • Sesame seeds (optional)

Steps

  1. Heat a tablespoon of sesame oil in a large skillet over medium-high heat.  Add in the meat and onions.
  2. When the meat is nearly done and onion is soft and translucent, stir in garlic and ginger.  Cook for a few more minutes, stirring on occasion.
  3. Dump in soy sauce, rice wine vinegar, and slaw.  Stir frequently until everything is well-mixed, the soy sauce and rice wine vinegar reduce,and the slaw softens up.

Season with salt and pepper to taste, and sprinkle with sesame seeds.

Adapted from http://theskinnyfork.com/blog/chicken-egg-roll-bowl

Super-Quick Teriyaki Chicken

Ingredients

Sauce

  • 1/3 c. soy sauce
  • 1/4 c. rice wine vinegar
  • 1 tsp. sesame oil
  • 1 1/2 tbsp. honey
  • 2 cloves garlic, minced
  • 2 tsp. finely minced fresh ginger
  • 2 tsp. cornstarch

Everything Else

  • Extra-virgin olive oil
  • 1 lb. boneless skinless chicken breasts, cut into bite-sized pieces
  • Salt and pepper to taste
  • Sliced green onions, for garnish

Steps

  1. Mix the sauce
    1. In a medium bowl, combine:
      • soy sauce
      • vinegar
      • sesame oil
      • honey
      • garlic
      • ginger
      • cornstarch
    2. Whisk until smooth.
  2. Heat oil in a large skillet over medium heat
  3. Add chicken to skillet and season with salt and pepper. Cook until golden and almost cooked through, about 10 minutes.
  4. Pour sauce over chicken and simmer until sauce has thickened slightly and chicken is cooked through.

Goes really well with rice and a veggie.

Originally from https://www.delish.com/cooking/recipe-ideas/recipes/a54003/easy-teriyaki-chicken-recipe/