Saturday, June 5, 2010
Thai Noodles
1 pack ramen noodles ( I picked up a case of that was from Thailand from Super H)
1 clove garlic finely chopped
1 tsp fresh ginger chopped
1/2 tsp fish sauce
1 tsp sugar
1 tsp siracha sauce
1-2 cups frozen vegetable
1/2 a chicken breast thinly sliced
1 lime wedge
olive oil as needed
I started by boiling the ramen without the seasoning in a wok. You do not need a wok a sauté pan will work fine. After the ramen is set aside heat your wok back up add enough oil to cook the chicken. After seasoning your chicken with some salt and pepper add it to the wok and cook it. When it is almost done throw in the vegetables and ginger, let them heat through. Next add the ramen, fish sauce, siracha, garlic, ramen seasoning,and sugar, you may need to add a little bit of water to keep the noodles from sticking. If you don't have fish sauce you should be able to find it at most grocery stores these days other wise you can substitute soy sauce for it. After its done squeeze some lime juice on and enjoy.
NOTICE: You are encouraged to try different amounts of lime juice, fish sauce, sugar, and spiciness to your dish. In Thai cuisine it is about balancing sweet, sour, salty, and spicy, so find the amounts that work for you. Enjoy!
Friday, May 28, 2010
Tonight we use Ginger
- Today was a great day, the weather was wonderful. We went to a local nature preserve that had turtles, fish and other small animals for viewing as well as a few nature trails. After a nice afternoon we came home and spent time at the neighbors. I wanted a meal that complemented what a nice day we had. I call it Garlic Ginger Chicken, now I know that name leads one to believe that this is a Asian dish, it is not it is more of a European inspired American dish in my mind. Of course I could be way off but below are the ingredients.
- 2 cloves garlic
- 3 carrot, chopped
- 1/3 cup white wine
- 2 tablespoons fresh ginger root
- 1/2 cups olive oil
- 1/4 chicken stock
- 2 large chicken breasts cubed
- 3 medium potatoes cubed
- 1 teaspoon ground black pepper
- salt to taste
- 1 onion, chopped
- 1 cup fresh asparagus
Sunday, May 23, 2010
Pasta Salad
Saturday, May 22, 2010
The Dinner made up
The Dinner with Korean BBQ
Hi all this is my first blog post ever I know how excited you must be(another blog on the internet especially mine is a big deal.) I, if you could not tell, am a father of 2 young girls aged 4 and 2 with a little boy on the way. I must confess that my blog title may be a little misleading I am not a chef, well at least not a professional one, as well I am not a professional writer. I do have some street cred though I worked at the golden arches when I was younger once and at a grocery store as well as a real bonifide Italian restaurant. Though I did mainly wash dishes at the restaurants I was also a chef at times responsible for big things like salads, I know I was big time. What I hope to accomplish from this blog are two things one and most importantly is I want to share recipes with other parents. Seeing as my wife lacks any natural ability in the kitchen (she caught her macaroni and cheese on fire) I am the main provider of eats to my family. This has led to the stress of such a position and I am always looking for new ideas ,especially ones that my children will like, and thus I want to share ideas that work and even those that do not. Secondly I would like to keep a journal of what I have been feeding my family so that I may better prepare our next meal. I do want to warn you my children are not very picky eaters so they eat most things, though pickiness is popping up its annoying head(apparently mushrooms are no longer considered worthy of eating >:( ). Never the less I was inspired when shopping at our local Asian market to make the following, I know its not the most original dish but cut some slack it was easy as can be.
1 pound steak thinly sliced against the grain
½ half of large yellow onion sliced
1 cup of shitake mushrooms sliced
½ cup frozen corn
¼ cup sliced scallions for garnish
2 cups long grain rice
1 cup of Korean bbq sauce
2 tablespoons vegetable oil
Combine all ingredients, except the rice, in a bowl or zip-top bag allowing to marinade for at least 30min. Cook the rice as directed on the package. Heat a pan and the oil until screaming hot and then add the ingredients that have been marinading. Cook for 5 to 6 min until the steak is where you like it then sever over rice and enjoy. My children loved this recipe it was their first exposure to Korean food, though how truly Korean it was is up for debate.