Ridiculously Delicious & Easy Ramen

 Broth

1 ramen and seasoning packet (or soba noodles)

Mushrooms- sliced and sauted with oil, garlic powder, and salt and pepper

Diced tomato

i/2 lime squeezed

i/2 diced avocado

leftover chicken or beef

Green Onions

I egg fried or hardboiled

YES!!!! This is so easy and perfect for a winter day with warmness and fresh alive ingredients.

Corn Chowder with Bacon

 Recipe Tin Eats

CORN (CHOOSE ONE)

• ▢4 ears of corn
• ▢4 cups / 750g / 1.5 lb frozen or canned corn , drained

SOUP:

• ▢1 tsp butter (or oil)
• ▢250g / 8 oz bacon , chopped
• ▢30g / 2 tbsp butter (use 3 tbsp if bacon is lean)
• ▢1 garlic clove , minced
• ▢1 small onion , diced (or half large onion) (yellow, brown or white)
• ▢5 tbsp flour
• ▢2 cups chicken broth , low sodium
• ▢3 cups milk (I use low fat but full fat will work too)
• ▢600g / 1.2 lb potatoes , cut into 1 cm / 2/5" cubes (about 2 large)
• ▢2 sprigs of thyme OR 1 tsp dried thyme
• ▢3/4 cup cream (Note 1)
• ▢3/4 cup shallots / scallions , green part finely sliced
• ▢Salt and finely ground pepper to taste
• 
  
• • Cut the corn off the cob. This is how I do it: Place a small ramekin in a large bowl. Place corn on the ramekin then cut the corn off. See video. Keep naked cobs.
  • Place 1 tsp butter in a large pot over medium high heat. Add bacon and cook until golden. Use a slotted spoon to remove onto a paper towel lined plate. Leave fat in pot.
  • Lower heat to medium high. Add 2 tbsp butter, once melted, add garlic and onion. Cook for 2 - 3 minutes until onion is translucent.
  • Add flour and mix it in. Cook, stirring, for 1 minute.
  • Add broth, milk, potatoes, thyme and bay leaf. Break naked cobs into 2 or 3 and add into the liquid. Put the lid on and simmer for 25 minutes (adjust heat so it's simmering energetically but not bubbling like crazy or super gently).
  • Remove lid, remove corn cobs. Add corn and cook for 5 minutes or until cooked to your taste.
  • Stir through cream and 3/4 of the bacon and shallots. Adjust salt and pepper to taste. Ladle into bowls and garnish with remaining bacon and shallots.

  Recipe Notes:

Fried Rice

 

• Gimme Some Oven
  
• 
  
• 3 tablespoons butter, divided
• 2 large eggs, whisked
• 2 medium carrots, peeled and diced
• 1 small white onion, diced
• 1/2 cup frozen peas
• 3 cloves garlic, minced
• salt and black pepper
• 4 cups cooked and chilled rice (I did whole grain Uncle Bens brown rice)
• 3 green onions, thinly sliced
• 3–4 tablespoons soy sauce, or more to taste
• 2 teaspoons oyster sauce (optional)
• 1/2 teaspoons toasted sesame oil

1. Heat 1/2 tablespoon of butter in a large sauté pan* over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.

I put pre-cooked brown rice in oven on aluminum foil sheet pan, cooked at 425-500 degrees to get the rice crunchy, it took 30-40min.

1. Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Sauté for about 5 minutes or until the onion and carrots are soft. Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the rice, green onions, soy sauce and oyster sauce (if using), and stir until combined. Continue sautéing for an additional 3 minutes to fry the rice, stirring occasionally.  (I like to let the rice rest for a bit between stirs so that it can crisp up on the bottom.)  Then add in the eggs and stir to combine. Remove from heat, and stir in the sesame oil until combined.  Taste and season with extra soy sauce, if needed.
2. Serve immediately, or refrigerate in a sealed container for up to 3 days.

Mihyun Korean Delicious Specialties

 Beef Pepper Soup

One pot boil slice of beef, scoop out the floating impurities
1 hand size of any type of beef chunk (don't cut)
1T soy sauce
7 cloves of garlic
1/2T-1/4c fish sauce
3c of water
Pepper- lots and lots to taste
1-3 stallks of green onions (cut in bigger chunks)
rolling boil for 1/2hr, till meat tender, after meat is tender, slice beef and put back into soup

EAT!

Seaweed & Beef Soup

Soak the dehydrated seaweed for 1/2hr

Ingredients-
Handful of Dehydrated seaweed
Sesame oil
1 beef chunk
7 garlic cloves
1-3T Soy sauce
1-3T fish sauce
3 cups of water (or more)

Slice the raw beef thin
Cook the meat with sesame oil.
with the meat, saute 7 garlic cloves
Cut the seaweed (your choice how big, 1 inch chunks to 4 in chunks)
Stir fry seaweed in the sesame oil
Add 1T soy sauce, 1T or more Fish sauce, more sesame oil if needed, add water.

Simmer 30-40min, till liquid is green and murky and seaweed is soft and chewable.

EAT!

Best Baked Potato

Gimme some oven 

• 1 medium-to-large Russet potato, scrubbed clean of any dirt
• 1–2 teaspoons melted butter (or olive oil)
• pinch of coarse Kosher salt
• pinch of freshly-cracked black pepper

1. Heat the oven. Heat oven to 450°F.  Line a large baking sheet with foil (or parchment*), and if you happen to own a wire cooling rack, place it on top of the baking sheet.
2. Prep the potato. Using a dinner fork or a small paring knife, poke the potato at least 10 times on all sides.  Place the potato on the prepared baking sheet.
3. Bake (round one). Bake for 25 minutes.  Remove baking sheet from the oven.
4. Brush with butter (or oil).  Using a pastry brush, brush the outside of the potato with melted butter or olive oil until it is completely coated on all sides.  Sprinkle the potato with a generous pinch of Kosher salt, and place the potato back on the baking sheet reverse-side-up, so that it can cook evenly on both sides.
5. Bake (round two). Bake for an additional 20 minutes.  Using an oven mitt, carefully squeeze the potato to check for doneness.  If the insides are soft and give under pressure, remove the potato from the oven.  Otherwise, continue cooking in 5-minute increments until the potato is soft.
6. Cut the potato.  Using a small paring knife, slice halfway through the potato lengthwise.  Then give it a gentle squeeze to open.
7. Serve.  Serve immediately, with your desired toppings.

sour cream

cheddar cheese

feta cheese

steamed broccoli

chives/green onions

sauteed mushrooms

crumbled bacon

cherry tomatoes

avocado

chili

PF Chang Lettuce Wraps and Fried Rice

 4 servings

LETTUCE WRAPS 

prep and cook time 20 min

1 T olive oil
1 lb ground chicken
2 garlic cloves
1 onion diced
1/4c hoisin sauce
2 T soy sauce
1 T Rice wine vinegar
1 T grated ginger
1 T sriracha
1 (8oz) water chestnuts (could use grated carrots, broccoli, peppers
2 green onions
salt and pepper
I head butter lettuce (or ice berg lettuce)

Heat oil in sauce pan on medium high. Add and cook ground chicken til brown 3-5 min. Drain fat

Stir in garlic, onion, hoisin, soy, rice wine, ginger, sriracha.

Stir in chestnuts and green onions, 1-2 min

To serve, spoon several tablespoons

My friend Dayna says she doesn't like water chestnuts so she uses other veggies in their place

FRIED RICE

4 cups white rice at least a day old chilled in the refrigerator.*
4 TBS sesame oil divided (I used bacon oil)
1 TBS peanut oil (I used olive oil)
1 tsp minced garlic

1/2c chopped celery
½ cup diced onion
1 cup Slivered carrots
½ cup frozen peas
2 TBS soy sauce
¼ tsp ginger
2 eggs
pinch of sea salt
1 tsp sesame oil
Green onions to garnish

1. Cook the eggs:
2. Heat 1 tsp sesame oil in a large skillet (at least 10”) over medium heat.
3. Beat eggs with a pinch of sea salt, then pour into heated pan and spread evenly into one thin, round layer.
4. Cook 2-3 minutes, or until the egg is firm and bubbles appear on the top.
5. Flip and cook and additional 2 minutes until the egg is cooked.
6. Remove from heat, transfer to a cutting board and cut into thin pieces. Set aside.
7. Make the friend rice:
8. Sauté onion, garlic and carrots in 1 TBS sesame oil over medium-high heat, stirring occasionally. Cover and cook until vegetables are soft and just starting to brown (about 5-7 minutes).
9. Add 3 TBS sesame oil and 1 TBS peanut oil to the vegetables.
10. Add rice, stir and cook on high for 9-10 minutes, or until the rice just begins to brown, stirring occasionally.
11. Add peas, soy sauce and ginger, stir to combine.
12. Carefully add the egg and gently stir it into the mixture.
13. Cook on medium-high heat for 5 minutes, or until the rice is lightly browned.
14. Serve immediately and garnish with green onions.

To make rice for the fried rice:

1. Bring 2 cups salted water to a boil
2. Add 1 cup white rice, stir.
3. Bring mixture to a boil, cover and reduce heat to a simmer.
4. Simmer 15-20 minutes until water is absorbed.
5. Turn off heat, let rice sit for 10-15 minutes, fluff with a fork or spatula.
6. Let rice cool, then transfer to an airtight container in the refrigerator. Store in the refrigerator overnight, then use the chilled rice in this recipe. (I didnt make the rice the night before. I cooked it the day I was making the fried rice. After the rice was completely cooked I put all the rice on an oiled iron pan. I flipped the rice every 5minutes so it would get crunchy, but not burned. I kept flipping the rice for probably 20 min or so) I love the crunch/toastedness of the rice

EASY CHICKEN/Beef RAMEN

Fox and Briar
I wanted to make something warm and soothing but still had some fresh veggies (carrots, cucumbers, bok choy, green onions, broccoli). I was gona make chili, but we have that alot and I felt like something different. This TOTALLY hit the spot.

I used a frozen beef broth I had from a couple months ago for boiling veggies and the beef bone for a few hours. Or use The original recipe used the recipe below...

For the Broth

• 1 tablespoon oil
• 1 onion sliced
• 1 tablespoon fresh grated ginger root
• 4 garlic cloves pressed or finely minced
• 1 tablespoon chili garlic sauce
• 2 tablespoons oyster sauce
• 1 tablespoon fish sauce
• 1/2 cup low sodium soy sauce
• 1/4 cup rice vinegar
• 4 ounces shiitake mushrooms stems removed and sliced
• 1/2 - 3/4 pounds baby bok choy sliced into quarters lengthwise
• 1 pound boneless skinless chicken thighs
• 4 cups low sodium chicken broth
• 1 cup water
• I used Udon noodles (enough to feed 5-6 people)  the original recipe used 1-2 packages fresh yakisoba noodles* one package is about 7 ounces. Use two packages if you like lots of noodles. Fresh noodles are usually found in the produce section of the grocery store

For The Ramen Egg** (I didn't use the marinade for egg and it still was delicious)

• 4 eggs
• 1/4 cup low sodium soy sauce
• 1/4 cup rice vinegar
• 3/4 cup water

Additional Toppings (Optional)

• sliced green onion
• cilantro
• chili garlic sauce
• sesame seeds
• lime wedges
• broccoli (cook for 5 min, tender crisp)
• julienned carrots (cook for 5 min, tender crisp)
• julienned cucumbers- no cooking

Instructions

To Prepare The Ramen Egg:

• Whisk together the 1/4 cup of soy sauce, 1/4 cup of rice vinegar and 3/4 cup water, set aside.
• Prepare an ice bath by filling a bowl with ice and water.
• Bring a pot of water to boil (make sure there is enough water to cover the eggs). When boiling, carefully lower the eggs into the water using a slotted spoon or spider. Reduce heat if necessary to keep the water just barely boiling. Cook for 7 minutes, then remove from pot and place eggs in the ice bath. Leave in the ice bath for 3 minutes. Remove from ice bath and gently peel (egg will be soft). Place peeled eggs in the marinade and make sure they are completely covered with the marinade. Leave in the marinade for several hours or overnight. If keeping longer, discard the marinade and store in the refrigerator up to 3 days. Reheat the egg in the ramen broth (don't leave in the broth very long before serving or the egg will overcook).

To Prepare The Noodles:

• If using fresh noodles:
• Bring a pot of water to a boil. When boiling, add the noodles and simmer for 3 minutes. Strain and rinse with cold water. Toss with just a little oil if necessary to keep them from sticking (mine already had a little oil on them, so I didn't need to). Set aside.
• (If using another type of noodle, follow package instructions)

To Prepare The Soup:

• Heat a large pot or dutch oven over medium high heat. Add the onion and sauté until starting to soften, about 5 minutes. Add the sliced mushrooms and sauté for another 2-3 minutes. Add the garlic and ginger and stir fry for about 30 seconds, just until fragrant so that they don't burn. Add the chicken broth and 1 cup of water, soy sauce, rice vinegar, oyster sauce, fish sauce, chili garlic sauce, stir to combine. Bring back to a simmer.
• When broth reaches a simmer, add the chicken thighs. Simmer for 15-20 minutes until chicken is cooked through and reaches a temperature of 165°F.
• Remove the chicken and shred it with two forks. Add it back to the broth along with the bok choy and cook for 3-5 minutes. Remove from heat and serve.

To Serve The Ramen:

• In a bowl, place a serving of noodles, then pour the soup over them. Top soup with ramen egg, sliced green onions, cilantro and sesame seeds if desired.

Notes

*Keep the noodles seperate from the soup until just before serving. For leftovers, store the broth and noodles seperately.**The egg is optional but I really recommend it. If you don't have time to marinade the egg, you can just skip the marinading step. You can also serve with a fried or poached egg if you prefer.