This fall I've experienced the wonder and fun that are mini-meatballs in soups while eating out at a few places. One of which was this Italian wedding soup, and the next day I found myself making the exact same soup share with the rest of the family. There's something very pleasing and extra soothing about slurping a bit of soup and biting into these mini-meatballs.
I'm thinking of making a bunch of the meatballs and storing them in the freezer for whenever I have a bunch of leftovers and need a soup I know the kids will eat.
italian wedding soup
serves 10
1 lb lean ground beef
2 eggs
1/4 dried bread crumbs
2 tbsp grated parmesan cheese
1 tbsp dried basil
3 tbsp minced onion
1 quart chicken broth
1 1/2 quart water (6 cups)
2 cups spinach or kale (thinly sliced)
1 cup Israeli couscous or small pasta shapes
3/4 cup diced carrots
In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion. Roll mixture into 3/4 in logs and cut logs into 3/4 in pieces. Roll each into a ball and set aside.
In a large stockpot, heat chicken broth and water to boiling, stir in the spinach/kale, pasta/couscous*, carrot and meatballs*. Return to boil, reduce heat to medium. Cook, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente and meatballs are no longer pink inside.
*Pasta/couscous can be boiled seprately first to avoid soup becoming too starchy. Meatballs can be browned first in a separate pan to cut down on the grease.
Saturday, November 21, 2015
Saturday, November 14, 2015
coconut kale banana smoothie
I used this to mask some medicine that our daughter will have to take for the next 10 days.
coconut kale banana smoothie
1 adult serving, 2 kids servings
1 banana
2 cups chopped kale
2 tbsp coconut oil
1/2 cup milk or soy milk
1 tbsp flax seeds
1 tsp maple syrup
coconut kale banana smoothie
1 adult serving, 2 kids servings
1 banana
2 cups chopped kale
2 tbsp coconut oil
1/2 cup milk or soy milk
1 tbsp flax seeds
1 tsp maple syrup
Wednesday, November 11, 2015
garlic rubbed roasted cabbage steaks
Decided to give this a shot, and it was pleasantly delicious - the sides were crisp and salty like a chip and the centers were soft and melt in your mouth.
garlic rubbed roasted cabbage steaks
serves 4
2-3 garlic cloves, smashed
1 head of green cabbage
olive oil
black pepper, freshly grated
salt
Preheat oven to 400 degrees and spray a baking sheet with non-stick cooking spray.
Pull outer leaf off cabbage, cut cabbage from top to bottom (bottom being root) into 1" slices.
Run both sides of cabbage with smashed garlic. Brush olive oil over both sides of the cabbage slices.
Sprinkle each side with a bit of kosher salt and freshly cracked black pepper.
Roast on the middle rack for 30 mins. Carefully flip the cabbage steaks and roast for an additional 30 mins until edges are brown and crispy. Serve hot and Enjoy!
garlic rubbed roasted cabbage steaks
serves 4
2-3 garlic cloves, smashed
1 head of green cabbage
olive oil
black pepper, freshly grated
salt
Preheat oven to 400 degrees and spray a baking sheet with non-stick cooking spray.
Pull outer leaf off cabbage, cut cabbage from top to bottom (bottom being root) into 1" slices.
Run both sides of cabbage with smashed garlic. Brush olive oil over both sides of the cabbage slices.
Sprinkle each side with a bit of kosher salt and freshly cracked black pepper.
Roast on the middle rack for 30 mins. Carefully flip the cabbage steaks and roast for an additional 30 mins until edges are brown and crispy. Serve hot and Enjoy!
sesame noodles
We're trying to cook some more vegetarian dishes in our house, but we also want our food to taste yummy - like this meal. :)
sesame noodles
serves 8
1 lb spagheti, soba or Chinese egg noodles
1/4 cup rice vinegar
6 tbsp sesame paste, almond butter or peanut butter
6 tbsp soy sauce
4 tbsp honey
2 tbsp sesame oil
1 tsp or more chili-garlic sauce (optional)
1 1/2 cup shredded carrots
1 1/2 cup celery, thinly sliced on bias
1 1/2 cup bell pepper, thinly sliced
1 pkg frozen shelled edamame (for vegetarian version)
1/2 lb shredded chicken (for non-veg version)
4 scallion, thinly sliced
6 sprigs cilantro, chopped
Bring a large pot of water to boil over high heat. Cook the noodles until tender yet firm. Drain the noodles and run cold water over them until cooled down. Drain again.
In a bowl, whisk together the vinegar, sesame paste or nut butter, honey, sesame oil and chili-garlic sauce until smooth, or combine in a jar and shake until smooth.
Put the noodles in a large bowl along with the chopped vegetables and chicken, if using. Add 3/4 of the sauce on top and toss well to distribute the sauce evenly throughout. Top with scallions and cilantro and mix again. Serve at room temperature or slightly chilled. Add more sauce if needed.
sesame noodles
serves 8
1 lb spagheti, soba or Chinese egg noodles
1/4 cup rice vinegar
6 tbsp sesame paste, almond butter or peanut butter
6 tbsp soy sauce
4 tbsp honey
2 tbsp sesame oil
1 tsp or more chili-garlic sauce (optional)
1 1/2 cup shredded carrots
1 1/2 cup celery, thinly sliced on bias
1 1/2 cup bell pepper, thinly sliced
1 pkg frozen shelled edamame (for vegetarian version)
1/2 lb shredded chicken (for non-veg version)
4 scallion, thinly sliced
6 sprigs cilantro, chopped
Bring a large pot of water to boil over high heat. Cook the noodles until tender yet firm. Drain the noodles and run cold water over them until cooled down. Drain again.
In a bowl, whisk together the vinegar, sesame paste or nut butter, honey, sesame oil and chili-garlic sauce until smooth, or combine in a jar and shake until smooth.
Put the noodles in a large bowl along with the chopped vegetables and chicken, if using. Add 3/4 of the sauce on top and toss well to distribute the sauce evenly throughout. Top with scallions and cilantro and mix again. Serve at room temperature or slightly chilled. Add more sauce if needed.
Wednesday, November 4, 2015
pho noodle soup
This is what I crave all winter long, and I finally decided to learn how to make my own. It's not the simplest of recipes, but I figured if I spent time upfront making the broth, then I could freeze it and have it on hand whenever I like.
pho noodle soup
makes 6 servings
For Broth:
5 lbs beef marrow or bones
1 lb beef tendon
2 (3 in) pieces ginger, cut in half lengthwise and lightly bruised with the flat side of a knife
2 yellow onions, peeled
1/4 cup fish sauce
3 tbsp sugar
10 whole star anise
6 whole cloves
1 cinnamon stick (optional)
1 tbsp salt
For Noodle Soup and Garnishes:
1 lb dried, wide rice sticks, soaked, cooked and drained
1/2 lb beef meatballs
1/2 lb beef sirloin, sliced paper-thin across the grain (I find them in Chinatown, pre-sliced)
1/2 yellow onion, sliced paper-thin
3 scallions, cut into thin rings
1/3 cup chopped cilantro
1 lb bean sprouts
10 sprigs basil
6 Thai or 1 serrano chili, cut into thin rings
1 lime, cut into wedges
In a large stockpot, bring 6 quarts water to a boil. Place the bones and in a second pot and add water to cover. Bring to a boil and boil vigorously for 5 minutes. Using tongs, carefully transfer the bones and beef to the first pot of boiling water. Discard the water in which the meat cooked. (This cleans the bones and meat and reduces the impurities that can cloud the broth.)
Put the tendon in the emptied pot and cover with water at least 3 in above the tendon. Boil tendon and then simmer until soft, about 4 hours. Once tendon is soft, remove from pot and once cool enough to handle, slice and add to broth. (I like to save my tendon broth and add salt and green onions for a simple white bone broth for when I'm sick or feeling under the weather).
Meanwhile, char your onions and ginger: (I think this can be done in an oven too, but haven't tried that method) Hold the piece of onion or ginger with tongs directly over an open flame or place it directly on a medium-hot electric burner. While turning, char until the edges are slightly blackened and the ginger is fragrant, about 3-4 mins. Char the onions in the same way. Peel and discard the blackened skin of the ginger and onions.
When the water returns to a boil, reduce the heat to a simmer. Skim the surface often to remove any foam and fat. Add the charred ginger and onions, fish sauce and sugar.
When the broth has been simmering for about 1 1/2 hours total, wrap the star anise and cloves in a spice bag (or piece of cheesecloth) and add to the broth. Let infuse until the broth is fragrant, about 30 minutes. Remove and discard both the spice bag and onions. Add the salt and continue to simmer, skimming as necessary, until you're ready to assemble the dish. The broth needs to cook for at least 2 hours. (The broth will taste salty but will be balanced once the noodles and accompaniments are added.) Leave the remaining bones to simmer in the pot while you assemble the bowls.
To serve, place the cooked noodles in preheated bowls. (If the noodles are not hot, reheat them in a microwave or dip them briefly in boiling water to prevent them from cooling down the soup.) Place a few slices of the raw sirloin on the noodles. Bring the broth to a rolling boil; ladle about 2 to 3 cups into each bowl. The broth will cook the raw beef instantly. Garnish with yellow onions, scallions and cilantro. Serve immediately, inviting guests to garnish the bowls with bean sprouts, herbs, chilies, lime juice and black pepper.
pho noodle soup
makes 6 servings
For Broth:
5 lbs beef marrow or bones
1 lb beef tendon
2 (3 in) pieces ginger, cut in half lengthwise and lightly bruised with the flat side of a knife
2 yellow onions, peeled
1/4 cup fish sauce
3 tbsp sugar
10 whole star anise
6 whole cloves
1 cinnamon stick (optional)
1 tbsp salt
For Noodle Soup and Garnishes:
1 lb dried, wide rice sticks, soaked, cooked and drained
1/2 lb beef meatballs
1/2 lb beef sirloin, sliced paper-thin across the grain (I find them in Chinatown, pre-sliced)
1/2 yellow onion, sliced paper-thin
3 scallions, cut into thin rings
1/3 cup chopped cilantro
1 lb bean sprouts
10 sprigs basil
6 Thai or 1 serrano chili, cut into thin rings
1 lime, cut into wedges
In a large stockpot, bring 6 quarts water to a boil. Place the bones and in a second pot and add water to cover. Bring to a boil and boil vigorously for 5 minutes. Using tongs, carefully transfer the bones and beef to the first pot of boiling water. Discard the water in which the meat cooked. (This cleans the bones and meat and reduces the impurities that can cloud the broth.)
Put the tendon in the emptied pot and cover with water at least 3 in above the tendon. Boil tendon and then simmer until soft, about 4 hours. Once tendon is soft, remove from pot and once cool enough to handle, slice and add to broth. (I like to save my tendon broth and add salt and green onions for a simple white bone broth for when I'm sick or feeling under the weather).
Meanwhile, char your onions and ginger: (I think this can be done in an oven too, but haven't tried that method) Hold the piece of onion or ginger with tongs directly over an open flame or place it directly on a medium-hot electric burner. While turning, char until the edges are slightly blackened and the ginger is fragrant, about 3-4 mins. Char the onions in the same way. Peel and discard the blackened skin of the ginger and onions.
When the water returns to a boil, reduce the heat to a simmer. Skim the surface often to remove any foam and fat. Add the charred ginger and onions, fish sauce and sugar.
When the broth has been simmering for about 1 1/2 hours total, wrap the star anise and cloves in a spice bag (or piece of cheesecloth) and add to the broth. Let infuse until the broth is fragrant, about 30 minutes. Remove and discard both the spice bag and onions. Add the salt and continue to simmer, skimming as necessary, until you're ready to assemble the dish. The broth needs to cook for at least 2 hours. (The broth will taste salty but will be balanced once the noodles and accompaniments are added.) Leave the remaining bones to simmer in the pot while you assemble the bowls.
To serve, place the cooked noodles in preheated bowls. (If the noodles are not hot, reheat them in a microwave or dip them briefly in boiling water to prevent them from cooling down the soup.) Place a few slices of the raw sirloin on the noodles. Bring the broth to a rolling boil; ladle about 2 to 3 cups into each bowl. The broth will cook the raw beef instantly. Garnish with yellow onions, scallions and cilantro. Serve immediately, inviting guests to garnish the bowls with bean sprouts, herbs, chilies, lime juice and black pepper.
Saturday, October 31, 2015
chocolate peanut butter banana smoothie
a kid favorite, what we do with overripe bananas.
chocolate peanut butter banana smoothie
2 servings
2 large overripe bananas, peeled, sliced and frozen (if possible)
1 cup milk
3/4 cup ice
1/4 cup peanut butter
2 tbsp unsweetened cocoa powder
1/2 tsp vanilla extract
Add all ingredients to a blender and process until well pureed. Serve immediately.
chocolate peanut butter banana smoothie
2 servings
2 large overripe bananas, peeled, sliced and frozen (if possible)
1 cup milk
3/4 cup ice
1/4 cup peanut butter
2 tbsp unsweetened cocoa powder
1/2 tsp vanilla extract
Add all ingredients to a blender and process until well pureed. Serve immediately.
Wednesday, October 28, 2015
Chinese red bean soup with QQ balls
Chinese people eat this sweetened bean soup as a dessert, and the Taiwanese add little chewy (QQ), sticky rice flour dumplings for extra goodness and fun.
red bean soup
makes 12 servings
2 cups red adzuki beans
3/4 cup sugar
2 pieces tangerine or orange peel (optional)
for the QQ (tong shui)
1/2 cup glutinous rice flour
3 tbsp water
Soak the red beans in cold water for 2 hours.
Discard the water, add the beans to a medium or large pot and add water until it reaches 2 in above the beans. Bring to a boil, then reduce the heat to low Add the optional orange peel and then cook for 2 hours, stirring occasionally. Add additional water as necessary.
After 2 hours, the beans should be breaking, but still somewhat firm. Add sugar to the soup and stir or wait to let it dissolve.
Once dissolved, let the soup cook down for up to 30 mins until it reaches your desired consistency.
To make the QQ balls:
Mix the water and rice flour together to form a paste that holds together. If the paste is too dry and does not form a cohesive blob or mass when pressed together, add sprinkles of water a bit at a time until it does. The firmer the paste, the more QQ or chewy the balls will be.
Use your palms to form a log out of the paste, about the diameter of your fingers, or however large you want it. Break off little bits of the dough and round out each bit to form a ball.
Gently place the balls into the gently boiling soup. Once they float (within a few mins), your soup is ready to be eaten. If you overboil these, it's ok, but they will expand and absorb water, becoming less QQ.
red bean soup
makes 12 servings
2 cups red adzuki beans
3/4 cup sugar
2 pieces tangerine or orange peel (optional)
for the QQ (tong shui)
1/2 cup glutinous rice flour
3 tbsp water
Soak the red beans in cold water for 2 hours.
Discard the water, add the beans to a medium or large pot and add water until it reaches 2 in above the beans. Bring to a boil, then reduce the heat to low Add the optional orange peel and then cook for 2 hours, stirring occasionally. Add additional water as necessary.
After 2 hours, the beans should be breaking, but still somewhat firm. Add sugar to the soup and stir or wait to let it dissolve.
Once dissolved, let the soup cook down for up to 30 mins until it reaches your desired consistency.
To make the QQ balls:
Mix the water and rice flour together to form a paste that holds together. If the paste is too dry and does not form a cohesive blob or mass when pressed together, add sprinkles of water a bit at a time until it does. The firmer the paste, the more QQ or chewy the balls will be.
Use your palms to form a log out of the paste, about the diameter of your fingers, or however large you want it. Break off little bits of the dough and round out each bit to form a ball.
Gently place the balls into the gently boiling soup. Once they float (within a few mins), your soup is ready to be eaten. If you overboil these, it's ok, but they will expand and absorb water, becoming less QQ.
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