Ramen with Farm Fresh Eggs and Spring Vegetables

Serves four

Ingredients
1 leek
2 tbsp. olive oil​
4 peeled garlic cloves
6 pieces fresh, sliced ginger
6 c. chicken broth (homemade or store bought)​
½ c. soy milk (optional)
4 packets fresh ramen noodles
2 c. corn kernels (fresh or frozen)
4 eggs
Salt and pepper to taste
Sesame oil (for drizzling)

Topping options
Pea tendrils
Scallions
Squash blossoms

1. Cut leek into quarters, then halves. Saute in 1 tbsp. olive oil with garlic and ginger over medium heat until dark brown (about 20 minutes).

2. Add chicken broth and simmer with sauteed ingredients for about 1 hour. Strain broth to remove leek mixture. Add salt (to taste) and soy milk (optional).

3. Meanwhile, saute corn (or your favorite vegetables) with remaining 1 tbsp. olive oil and a little sea salt and cook noodles in boiling water until al dente. Drizzle noodles with sesame oil for extra flavor.

4. For perfectly medium-boiled eggs, gently add each egg to a pot of boiling water and cook for 7 minutes. Transfer to an ice bath for 4 minutes, making sure eggs are completely cool before removing. Peel and slice.

5. To curl scallions, cut cleaned and trimmed stalks lengthwise into very thin strips. Add to an ice bath and refrigerate for about an hour.

6. Add corn and ramen to broth. Assemble bowls with toppings or let each family member create his/her own.

For more seasonal cooking videos, go to Wong’s YouTube channel.

Labahita a la bacalao / Ginataang Sigarillas

Labahita a la Bacalao

1 k smoked labahita

3 pcs medium-size potatoes, diced

1 can chickpeas

2 pcs red bell pepper, sliced into strips

1 pc onion, sliced thinly

100 g olives, sliced

150 g tomato paste

3/4 c water

olive oil

Ginataang Sigarilyas

Gatang Sigarilyas

4 bundles sigarilyas, sliced

¼ c sautéed bagoong alamang

2 c coconut cream

2 pcs siling labuyo, chopped

Dried fish (fried and flaked)

E-mail the author at vbaga@inquirer.com.ph

SOAK labahita overnight (changing the water thrice). Boil fish for two minutes. Set aside to cool and drain. Flake the fish, removing all small bones. Heat olive oil in deep pan and fry fish for two minutes. Remove and set aside.

USING the same oil, sauté onion, garlic and bell pepper. Add potatoes and chickpeas. Stir well.

ADD fish flakes and olives. Pour tomato paste and water. Cover and simmer until thoroughly cooked. Add olive oil if the mixture gets dry. Season with pepper and paprika to taste.

TO MAKE Gatang Sigarilyas, heat vegetable oil in a pan. Add bagoong and labuyo. Add sigarilyas.

POUR in coconut cream.

STIR mixture for two minutes. Simmer until sauce thickens. Season with salt and pepper to taste.

TOP with dried fish before serving.

Read more: http://lifestyle.inquirer.net/157261/labahita-a-la-bacalao#ixzz2zIzN3pwx
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Read more: http://lifestyle.inquirer.net/157261/labahita-a-la-bacalao#ixzz2zIzCsHZD
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Miso Carrot Soup

From Canadian Living.

Beat the spring blues with this sunny and bright orange soup. It's as flavourful as it is good for you. For a pretty presentation, sprinkle with thinly sliced green onions and drizzle with a little more sesame oil.

• 1 tbsp (15 mL) vegetable oil
• 1 sweet onion, diced
• 2 ribs celery, diced
• 2 tbsp (30 mL) minced fresh ginger
• 1 bag (900 g) carrots, diced
• 1 tsp (5 mL) granulated sugar
• 1/4 tsp (1 mL) salt
• 2 cups (500 mL) no-salted-added vegetable broth
• 1/4 cup (60 mL) white miso
• 2 tsp (10 mL) unseasoned rice vinegar
• 2 tsp (10 mL) sesame oil
• 
  

InDutch oven, heat oil over medium heat; cook onion, celery and ginger, stirring occasionally, until softened, about 8 minutes. Stir in carrots, sugar and salt; cook, stirring, for 2 minutes.

Stir in 6 cups water and broth; bring to boil. Reduce heat and simmer, stirring occasionally, until carrots are tender, about 12 minutes. Remove from heat. Using immersion blender, purée soup until smooth. Reheat over low heat. 

Whisk in miso paste; cook, whisking, until combined and warmed through, about 1 minute. Stir in vinegar and sesame oil.

Tip from The Test Kitchen: Miso is a fermented soybean paste that's frequently used in Japanese cooking. It comes in a wide range of colours (white, yellow, red and dark brown are common) and varieties; some are made with the addition of grains, such as brown rice (genmai) or barley (mugi). Generally, the lighter colours are more delicate in flavour. For this light spring soup, white miso is the best choice.

Chocolate Chip Cookies

I've tried this Food52 recipe several times and am happy with the results. I freeze the dough and bake them in the toaster oven as needed. Portion control is the name of the game.

Makes 60 cookies.

Author Notes: These cookies are deeply rooted in the Toll House tradition. But, over the years, the recipe has evolved into my own. I've made it thousands of times. I will never stop. (less) - dashandbella

Makes 24 cookies (2 ounces each)

• 2 1/8cups all-purpose flour
• 1teaspoon baking soda
• 1/2teaspoon kosher salt
• 1 1/2cup regular semisweet chocolate chips
• 1cup large bittersweet chocolate chips
• 1 1/2cup walnuts, finely chopped
• 1cup (2 sticks) unsalted butter, room temperature
• 1cup light or dark brown sugar, tightly packed
• 1/2cup white sugar
• 2eggs
• 2teaspoons vanilla extract

1. Heat oven to 375° F.
2. Sift flour, baking soda, and salt. Set aside.
3. Mix together chocolate chips and chopped nuts. Set aside.
4. All medium speed unless otherwise noted: In a standing mixer, with the paddle attachment, cream the butter and sugars until well mixed and light. Scrape down the sides. Add one egg. Mix for 5 seconds. Scrape down the sides. Add second egg. Mix for 5 seconds. Scrape down the sides. Add vanilla. Mix for 5 seconds. Scrape down the sides.
5. You're going to add the sifted flour mixture in 4 batches, stopping before adding the final batch. For the first 3 batches, mix at low speed just to combine, scraping down the sides between each addition. When you get to the final batch of flour, add the chocolate chip/nut mixture. They will get a bit crushed. That's okay. Mix until there's barely a trace of flour visible. Don't over-mix. Sometimes, it's better to be safe and do the final bit of mixing by hand.
6. Set up a sheet pan with a silpat or parchment paper. Bake one tray at a time or they will all cook at different rates. Make them spherical, not flat. The cookie size is up to you. I find the bigger they are, the better ratio you have between gooey interior and crisp exterior. 2 ounces is about right for that.
7. Leave a few inches between the raw cookies. Place sheet pan in the oven. They cook very fast at this temp. I never set a timer. I just hang around the oven and drink tea. They're done when they're brown and crispy on the outer border and raw in the very middle (8 to 10 minutes). Remove sheet pan. Allow to cool for a few minutes, then, with a spatula, transfer cookies to a cookie rack to cool. If you're not going to eat them right away, they should be frozen.
8. If you're not baking them off right away, portion them out with an ice cream scoop, place them on a sheet pan, and freeze. Once firm, store them in a Ziploc bag. Works great to bake them off when they're frozen.

• This recipe is a Community Pick!

Stock Up on Freezer Meals

From The Kitchn.

Rice Bowl Recipes

I'm saying "rice bowl," but what I really mean are recipes which can be eaten over rice, in a bowl or on a plate, and combine both protein and vegetables, so I don't need an additional side dish.

• How To Freeze Cooked Brown Rice
• Mixed Bean Masala with Fragrant Yellow Rice
• Braised Coconut Spinach & Chickpeas with Lemon
• Curried Vegetable and Chickpea Stew
• Chinese No Clay-Pot Chicken with Soy & Ginger (I'll probably add some extra cooked greens, like spinach or kale)
• Stir-Fry Freezer Meal Kits

Easy Green Minestrone

Soup & Stew Recipes

We will be eating our way through these meals during the summer, so I imagine we won't be craving many bowls of steaming-hot soup, but it will be good to have some on hand for quick lunches and dinners on more temperate days.

• Easy Turkey Chili with Kale
• Easy Green Minestrone
• Miso Pumpkin Soup (I may puree white beans into the mixture for some protein)

Lentil, Mushroom & Sweet Potato Shepherd's Pie

Casserole Recipes

I'm not a fan of anything too heavy or cheesy. Pack in the vegetables, please!

• Lentil, Mushroom & Sweet Potato Shepherd's Pie
• Grown-Up Tuna Noodle Casserole
• Cauliflower & Chicken Sausage Casserole
• Vegetable Lasagna with Butternut Béchamel
• Slow-Cooker Black Bean Enchiladas (I like to add cooked chicken thighs and roasted sweet potatoes to the filling)

One-Handed Recipes

...because the other hand will be holding a baby. I will probably make various versions of the recipes below, stuffed with other types of beans, meat or vegetables.

• Freezer-Friendly Roasted Vegetable Burritos with Black Beans and Rice
• Spiced Lentil, Sweet Potato & Kale Whole Wheat Pockets

Muesli Snacking Cookies

Snack Recipes

I want a stash of healthy, filling snacks for extra energy when I need it.

• 4-Ingredient Banana Oat Bars (I make a version of this recipe with extra nuts and seeds in place of some of the oats)
• Muesli Snacking Cookies
• Curry Coconut Savory Granola
• Savory Muffins with Prosciutto & Chives

Stir-Fry Freezer Meals

This is a great idea! (From The Kitchn.)

see also: Stock Up on Freezer Meals

What You Need

Ingredients

Each batch makes 1 frozen stir-fry dinner and serves 2 people; multiply these ingredients as needed for the number of dinners you plan to make

For the stir-fry base:
1/2 cup uncooked white or brown rice
3/4 to 1 pound chicken (substitute pork, beef, or tofu)
2 cloves garlic, smashed
1 bay leaf
1 bell pepper (or other vegetable, equal to 1 cup chopped)
1 cup sugar snap peas (or other vegetable, equal to 1 cup chopped)

For the stir-fry sauce:
2 tablespoons soy sauce
2 tablespoons dry sherry
2 tablespoons water, chicken broth, or vegetable broth
2 tablespoons brown sugar
1 tablespoon rice wine vinegar
1 teaspoon sesame oil
1 teaspoon cornstarch, optional for a thicker sauce

Equipment

To prepare the frozen meal:
2- to 4-quart pot
Chopping board
Chef's knife
Baking sheet
Parchment
Freezer bags or containers

To cook:Bowls
Large skillet or wok (non-stick is ok)

Instructions

1. Prepare the rice: Prepare the rice according to its package directions, or follow this tutorial for How to Cook Rice on the Stovetop. When done, spread the rice on a baking sheet to cool, then transfer to freezer bag or container. Refrigerate until ready to freeze with the other ingredients.
2. Poach the Chicken: Place the chicken in a pot and add the garlic and bay leaf. Cover the chicken with a few inches of water. Bring to a full boil over medium-high heat, then turn the heat to low, cover the pot, and let the chicken simmer until cooked through and the interior registers 165°F on an instant-read thermometer, 10 to 13 minutes depending on the thickness of the chicken. → Pork or beef can also be poached in this manner. You can also cook the meat on the stovetop or grill — cook until just barely cooked through. Tofu does not need to be pre-cooked.
3. Slice the Chicken: Cut the chicken into thick slices, then cut each slice into bite-sized pieces. Make sure that the pieces are as uniform in shape and thickness as possible.
4. Transfer the Chicken to the Baking Sheet: Line the baking sheet with parchment and lay the chicken in a single layer over 1/3 of the baking sheet (leave room for the vegetables). Some overlapping is ok, but avoid big clumps of chicken. If needed, lay a second sheet of parchment over the first layer of chicken and lay the remaining chicken on top.
5. Prepare the Vegetables: Slice the pepper (or other vegetables) into bite-sized pieces. Trim the ends from the sugar snap peas.
6. Transfer the Vegetables to the Baking Sheet: Arrange the vegetables in a single layer over the remaining space on the baking sheet. Some overlapping is ok, but avoid big clumps. If needed, lay a second sheet of parchment over the first layer of vegetables and lay the remaining vegetables on top.
7. Freeze Until Solid: Freeze the vegetables and chicken until solid, at least 4 hours or overnight.
8. Package the Ingredients into Freezer Bags: Place the frozen chicken in one bag and the frozen vegetables in a second bag. Make sure to press as much air out of the bags as possible. Alternately, vacuum-seal the ingredients. → Tool Tip: If you don't have a vacuum-sealer, the best way to get the most air out of a plastic bag is to add the ingredients, partially close the top, then suck out the remaining air with a straw.
9. Prepare the Sauce: Whisk together the ingredients for the sauce, then pour it into a freezer bag. Press out as much air as possible before closing and make sure the bag doesn't have any holes or leaks.
10. Package the Stir-Fry Dinner Together: Place the bags of chicken, vegetables, rice, and sauce in a large plastic bag or freezer container. Print or write out the Preparation Instructions (below) and place in the bag. Press out as much air as possible before sealing.
11. Freeze for Up to 3 Months: These freezer meals are best eaten with in a few months. Unless vacuum-sealed, the ingredients will gradually start to develop freezer burn.
12. Heat Up the Stir-Fry Meal for Dinner: Follow these instructions for assembling the final dish, which will take about 10 to 15 minutes.

To Heat Up & Serve the Frozen Stir-Fry Meal

• Defrost Sauce: Remove the stir-fry dinner from the freezer. Place the sauce in a bowl of hot tap water to thaw.
• Heat Rice: Transfer the rice to a microwave-safe container, cover loosely, and heat for 2 minutes. If not fully warmed, continue heating in 30 second bursts until warm. Keep covered and set aside. Alternatively, the frozen rice can be added to the skillet with the vegetables.
• Cook the Chicken: Warm 2 teaspoons of oil in a large skillet (like a cast-iron skillet) or a wok over medium-high heat. When the oil is warm, add the frozen chicken. Spread the chicken into a single layer and cook, stirring occasionally, until the chicken develops golden spots and is warmed through, 4 to 6 minutes.
• Add the Vegetables: Add the frozen vegetables to the skillet with the chicken. Cook, stirring occasionally, until the vegetables are hot and crisp-tender, 3 to 5 minutes.
• Mix with the Sauce: Pour the warmed sauce over the chicken and vegetables. Stir until the sauce is thickened and coats all the ingredients, about 1 minute.
• Serve: Serve the stir-fry over rice. Leftovers will keep refrigerated for up to a week.

Spinach Soybean Paste Soup

From Crazy Korean Cooking

7 oz	Spinach 시금치
6 cups	Water 물
20	Anchovy (dried) 멸치
1 piece(s)	Kelp (dried, 2" X 2" or 5 cm x 5 cm) 다시마  (optional)
1 tbs	Garlic (minced) 다진 마늘
2	Green Onion 파
2 tbs	Soybean paste 된장
1 tsp	Gochugaru, Red Chili Flakes 고추가루 (optional)
1 tsp	Soy Sauce for Soup (Gukganjang) 국간장  (optional, add salt instead)
¼ tsp	Salt 소금

Lemony Quinoa-Apricot Muffins

From Prevention magazine.
makes 10-12 muffins

3/4 cup milk

3 Tbsp. canola oil

1 egg

zest of 1 lemon

1 tsp. vanilla extract

1 3/4 cup flour

2/3 cup sugar

1 1/2 tsp. baking powder

1 tsp. salt

1 cup cooked quinoa*

1/3 cup chopped dried apricots

1. Heat oven to 350º. Line or grease muffin pan. Whisk milk, oil, egg, lemon zest, and vanilla in a large bowl.

2. In a separate bowl, whisk flour, sugar, baking powder, and salt. Stir into wet ingredients.

3. Fold in cooked quinoa and apricots. Divide in muffin pan. Bake 30 minutes. Makes 10-12 muffins.

*cover 1 cup quinoa with water and soak for at least 15 minutes. Rinse well in strainer. Heat in pot with 1 1/4 cup water. Bring to boil then simmer covered for about 30 minutes. Remove from heat and allow to rest 5 minutes.

Smoothie Cleanse recipes

Should I try this?

Nutritionist J.J. Smith stopped by News4 Midday Monday morning to share her 10-day, 10 pound green smoothie cleanse.

Smith says you can use a different recipe for all three meals, or you can stick with the one you like the best. You should refrigerate any remaining smoothie and use it within 48 hours for optimal nutritional value.

You may also have several high protein snacks throughout the day during the cleanse. She suggests apples, crunchy vegetables (carrots, broccoli, celery), hard boiled eggs ( two per day), or unsweetened peanut butter ( two tablespoons per day).

Smith says doesn’t count calories with this plan; the drinks are high in nutrients and low in calories, which means you can drink them in abundance without gaining weight.

See four of the recipes below:

Day 3: Apple Berry 
1 handful spring mix greens 2 handfuls spinach
2 cups water
1 1⁄2 cups frozen blueberries 1 banana, peeled
1 apple, cored and quartered
1 packet stevia
2 tablespoons ground flaxseeds
OPTIONAL: 1 scoop of protein powder

Place leafy greens and water into blender and blend until mixture is a green juice-like consistency. Stop blender and add remaining ingredients. Blend until creamy.

Day 6: Pineapple Spinach 
2 cups fresh spinach, packed 1 cup pineapple chunks
2 cups frozen peaches
2 bananas, peeled
1 1⁄2 packets stevia
2 cups water
2 tablespoons ground flaxseeds
OPTIONAL: 1 scoop of protein powder

Place spinach and water into blender and blend until mixture is a green juice-like consistency. Stop blender and add remaining ingredients. Blend until creamy.

Day 7: Pineapple Berry 
2 handfuls spring mix greens 2 handfuls spinach
1 banana, peeled
1 1⁄2 cups pineapple chunks
1 1⁄2 cups frozen mango chunks 1 cup frozen mixed berries
3 packets stevia
2 cups water
2 tablespoons ground flaxseeds
OPTIONAL: 1 scoop of protein powder

Place leafy greens and water into blender and blend until mixture is a green juice-like consistency. Stop blender and add remaining ingredients. Blend until creamy.

Day 9: Apple Mango
3 handfuls spinach
2 cups water
1 apple, cored, quartered
1 1⁄2 cups mangoes
2 cups frozen strawberries
1 packet stevia
2 tablespoons ground flaxseeds
OPTIONAL: 1 scoop of protein powder

Place spinach and water into blender and blend until mixture is a green juice-like consistency. Stop blender and add remaining ingredients to blender. Blend until creamy.

Cheesey Broccoli

From StoneSoup

Cheesey Broccoli

I made this the other night for a ‘batchelorette’ dinner because my Irishman was out. I was craving something healthy but also cheesey and comforting. Talk about hitting the spot! If you have coconut oil, I really recommend using it because it adds a lovely subtle coconutty sweetness which sounds weird but actually works really well. Of course if you don’t have any, butter or olive oil are just as good.

enough for 2 
4-5 tablespoons coconut oil, olive oil or butter 
2 heads broccoli 
2-6 small red chills chopped, optional 
4 large handfuls grated cheese

1. Heat oil in a frying pan or skillet over a medium heat.

2. Rinse broccoli and don’t dry as the water will help the broccoli to steam. Slice broccoli stems finely then chop the top into bite sized chunks. I just hack through it with a knife but you’re welcome to chop into individual ‘trees’ if you like.

3. Add broccoli and chilli to the oil. Cook, covered for about 5 minutes or until the broccoli is tender. You’ll need to stir a few times. If it starts to burn add a little water.

4. Add cheese and stir until well combined and just melted.

VARIATIONS

different veg – also great with cauliflower or broccolini. And in spring time I’m planning on trying some cheesey asparagus. I’m also thinking it would work well with snow peas, green beans or kale sliced into thin ribbons.

more substantial – serve with a handful of nuts, or a little cooked quinoa or a poached egg or toss in a drained can of chickpeas and add a little more cheese.

carnivore – serve as a side to a well grilled juicy steak or chicken breast.

different cheese – I used a combo of parmesan and emmental but any melting cheese is good here. Try raclette, gruyere, cheddar or even some blue. It’s a good way to use up little scraps of cheese floating around the fridge.

tiny person-friendly – skip the chilli or serve it separately so everyone can add their own. For more ideas for feeding your family, see my other blog www.theyellowbench.com

Creamy Cauliflower Soup

From Replenish PDX.

This weekend I received an advance copy of Tess Master's inspiring new cookbook, due for release in early April, "The Blender Girl: 100 Gluten-Free Vegan Recipes". (No need to wait, you can preorder now.) Now hold on! Whether you're vegan or not, this new book is a gem. It includes a host of information on picking and caring for your blender, soaking and sprouting your nuts and seeds for optimal digestion, a dairy-free milk how-to cheat sheet, and smoothie recipes that have inspired me to reignite the blender girl in myself. While I have to confess that I de-veganized Tess' Cauliflower Soup by using a bone broth, you can take this soup any way you want it to go. It's versatile, easy and oh so yummy. serves 6 as a starter, 4 as a main

ingredients:  2 tablespoons olive oil  2 teaspoons chopped garlic (about 2 cloves), plus more to taste  2 cups chopped leeks (white parts only, from 2 to 3 leeks)  sea salt  1 head cauliflower, chopped  7 cups broth (of your choice, my change to recipe)  1/4 cup raw unsalted cashews or almonds, soaked  3 tablespoons chopped chives or grating of nutmeg (optional: choose one, not both), to garnish preparation:  1. In a large saucepan, heat the oil over medium heat and saute the garlic, leeks, and 1/4 teaspoon of salt for about 3 minutes, until the vegetables are soft. Add the cauliflower and saute for another minute. Add the (vegetable) broth, increase the heat to high, and bring just to a boil. Reduce the heat to medium and simmer for about 30 minutes, until the cauliflower is completely tender. Stir the mix periodically and mash the cauliflower with a wooden spoon.  2. Remove the saucepan from the heat and allow the soup to cool (slightly); stir in the nuts. Pour the soup into your blender in batches and puree on high for 1 to 2 minutes, until smooth and creamy. (Remember to remove the plastic cap in the blender top and cover the opening with a kitchen towel so steam can escape while you blend,) Return the soup to a saucepan and warm it over low heat. Stir in salt to taste.  3. To serve, ladle the soup into bowls and garnish with either chopped chives or grated nutmeg.

Eggplants

From StoneSoup.

6 Healthy Recipe Ideas for Aubergine (Eggplant)

1. Tomato Baked Eggplant
This has to be the easiest way to cook eggplant. I usually just serve it as is for a healthy vegetable focused meal but you could mash it up and use as a sauce for pasta.

2. Spiced Baked Eggplant
Eggplant loves spices! See the recipe below.

3. Grilled Baby Eggplant
My favourite way to cook those finger-shaped Japanese eggplant is to halve and grill on the BBQ. Sometimes I do them on their own, but I often cook them with other late Summer veg like red capsicum (bell peppers) and zucchini (courgettes). Wonderful served with hummus or this walnut and white bean puree.

If you can’t get your hands on baby eggplant, slice regular eggplant and use them instead.

4. Soup
My favourite eggplant soup is this White Bean & Eggplant Soup. It’s not the most beautiful creation but is deeply satisfying and well worth the effort.

5. Dip / Spread
No collection of eggplant recipes would be complete without the fabulous Lebanese dip / spread called babaganoush. Charring the eggplant can get a bit messy but it’s totally worth it for the intensely smoky flavour.

6. Eggplant ‘Steaks’
The rich silky texture of cooked eggplant make for a fabulous vegetarian alternative to regular steaks. Especially good served with these parmesan peas.