Archive for the 'one dish' Category

Ramen with Egg and Cheese

Screen shot 2015-02-08 at 11.28.46 PM

This is shorter and sweeter than I intended to be tonight, but I need to share my new favourite thing before too much time passes and I forget – it’s instant ramen with a bit of butter, egg poached right in the broth, and melty cheese. Cheese (the processed, wrapped in plastic kind) is a Korean thing, and far more delicious than it sounds – unless you think it sounds delicious, in which case you’re bang-on.

LA food truck chef Roy Choi shared his recipe for doctored-up ramen with the New York Times last year – it’s his staple, his grilled cheese, his bowl of cereal. And although packaged ramen has never particularly been my thing, it kind of is now – I want to go out and stay out late and have too many gin and tonics just so I can come home and make a bowl of this – I imagine it tastes even better at two in the morning. The processed cheese melts into the hot broth, making it a sort of cross between ramen and mac & cheese. Of course as with any noodle bowl, feel free to add any other additions you like – bits of veggies or roast chicken or pork – and spice it up with a squirt of Sriracha.

Just don’t forget the cheese.

Chef Roy Choi’s Perfect Ramen

This is pretty basic ramen – feel free to doctor it up with any additions you like, or spice it up with a squirt of Sriracha.

1 pkg. instant ramen noodles
1 egg
1 tsp. butter
grated carrot, fresh spinach, or leftover veggies (totally optional)
2 processed cheese slices
toasted sesame seeds
chopped green onion

Cook the noodles like you normally would – according to the package directions – when the noodles are about halfway cooked, crack in the egg and poach it in the broth over low heat, basting with broth or covering with a lid briefly to help it cook through.

Carefully pour the lot into a bowl, add the butter and any veggies you like, and immediately top with the cheese slices. Sprinkle with sesame seeds, green onion and Sriracha to taste and serve immediately.

Serves 1.

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February 08 2015 | leftovers and one dish and pasta | 7 Comments »

Really Good Veggie Chili

Veggie chili

W lives in Minecraft world, where even when he’s not attached to the screen everything revolves around swords and armor and pickaxes and protecting oneself from creepers. The creepers in my world are the cinnamon buns that I have to bake in the morning for a photo shoot, and then sit lustily on the countertop, warm and needing to be eaten. The succession of recipes to be tested and photographed – the pizza straight from the oven, the baked cheese and waffles and pasta carbonara that I have to make and shoot, still steaming, before it gets dark. The lunch meetings and restaurant openings, the rationalization that I need to eat all this, in the name of research. It’s my job, dammit.

Veggie chili 2

So in the interest of preservation of self and pants, I’ve decided to arm myself with pots of flavourful, veggie-heavy food at all times. Things like soup and chili and baking sheets of roasted veggies. Because it’s harder to go overboard on a bowl of veg than a pile of just-baked biscuits, and even if you do, you’ll feel better for it. Or so I’m told.

(Also? This veggie chili is really good. And it gets better with time in the fridge, so you can dip into it all week.)

Really Good Veggie Chili

This is almost the same as one I made all the time years ago, but I read about Jamie roasting his sweet potato first, which seemed like a very good idea. (On the other hand, I don’t like cinnamon in my chili – I only added a pinch.)

1 medium dark-fleshed sweet potato, peeled and cut into chunks
canola oil, for cooking
salt and freshly ground black pepper
1 onion, chopped
1 red pepper, seeded and chopped
1 yellow pepper, seeded and chopped
1 jalapeno pepper, seeded and minced
3 garlic cloves, crushed
1 bunch cilantro
1 Tbsp. chili powder
2 tsp. cumin
pinch cinnamon
2 19 oz (540 mL) cans beans, such as kidney, black, romano or chickpeas
2 19 oz (540 mL) cans diced or whole tomatoes, or one of each
crumbled feta, for serving (optional)

Preheat the oven to 425F.

Spread the sweet potato out on a rimmed baking sheet, drizzle generously with oil and toss around with your hands to coat. Sprinkle with salt and pepper and roast for 25-30 minutes, until tender and turning golden.

Set a medium pot over medium-high heat, add some oil and saute the onion , peppers and garlic for a few minutes, until soft. Chop and add the cilantro stems and about half of the leaves (save the rest to put on top) along with the chili powder and cumin and cook for another few minutes.

Add the beans and tomatoes, scrape the roasted sweet potatoes into the pot, season with salt and pepper and bring to a simmer; cook for 30-45 minutes, until thickened. If you like, continue to cook it over low heat, or cool it down and refrigerate overnight to let the flavours develop a bit. Otherwise, it’s good to go. Serve hot, topped with crumbled feta (or sour cream) and fresh cilantro.

Serves 8.

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January 19 2015 | beans and one dish and vegetarian | 10 Comments »

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