![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
crankyoldmanSince I discovered I can cook, I regularly go to the farmer's market, and learn how to eat/cook what I bring back. Most of these recipes will be vegetarian-ish, not because I actually am a vegetarian (I'm not) but because I just don't buy a lot of meat or like to have it more than once or twice a week.
Anyway, I kept meaning to make this post for a while, as I start trying stuff on my own. My favorite things to cook are pseudo Italian and Japanese, so! If it's adapted from a recipe I found online I will link to that recipe. My variations tend to have less ingredients, or not contain ingredients I dislike or can't eat.
Stew of +5 Tasty
A tasty stew that tastes good with any number of vegetables. I only used what I had on hand at the time.
Ingredients:
1 pound lean beef, cut into small cubes (or that already prepared stew beef)
1/3 cup flour
1 teaspoon of Thai Spice (basil-based, had some on hand)
1 teaspoon of Wasabi-Ginger spice (or you can simply add some wasabi or ginger or both)
dash pepper (I used white pepper)
Enough olive oil to evenly coat bottom of pan
1 medium onion, diced
3 cups beef broth
2 small to medium potatoes, peeled cut into small cubes
Handful of Shitake mushrooms
Preparation:
In a plastic food storage bag, combine spices, flour, beef; set aside. In a large saucepan, heat oil over medium heat. Add onion; saute until just tender. Add the beef and any excess flour, stirring well. If necessary, add a little more oil. Continue cooking, stirring, until beef is lightly browned. Add beef broth; cover and simmer for 30 minutes. Add potatoes. Cover and simmer for 30 minutes. Add mushrooms. Cover and simmer for 10 minutes longer.
Serves 4 to 6 or one person and a friend with some leftovers. Would probably go well with dumplings.
Healthy Ramen Substitute
I love instant ramen. But, instant ramen does not a good staple make. So I've taken to making this, which is really quick, filling, and about 100x better for me.
Ingredients:
6 oz. dried soba noodles (super skinny kind is best)
about 3 oz. fresh sliced shiitake, crimini or wild mushrooms, or a combination (or substitute dried shiitakes, steeped in hot water covered for 15 minutes)
1 tablespoon sesame oil
1 scallion, chopped
handful of kale
1-2 teaspoons miso paste
Dash of soy sauce
Directions:
In a deep frying pan, heat the sesame oil and add all the fresh mushrooms. Cook, stirring, until mushrooms begin to release juices, about 2-3 minutes. Whisk miso with some water, add to pan. Follow up with more water, until you have enough broth to be satisfied (some people like more, some like less). Bring to a boil. Add the soba noodles once it’s at a roiling boil, immediately turn down heat. Cook until noodles are tender (according to directions on package, usually about 5 minutes). Simmer, and add kale, cook until kale is bright green. Add dash of soy sauce if desired. Remove from heat. Serve! Good for two bowls or so.
Pan-Fried Eggplant
I love eggplants. A lot.
Ingredients:
1 med. eggplant
1 egg, beaten
2 or 3 tbsp. milk
All-purpose flour or fine dry bread crumbs
Salt and pepper
Olive oil
Cut eggplant into 1/2 inch slices. Combine egg and milk. Dip eggplant slices in flour, then in egg mixture. Dip again in flour and season with salt and pepper. Fry slowly in a small amount of hot oil until browned on one side and rather transparent. Turn and brown on other side.
Fried Eggs with Potato Hash & Farm Vegetables
(makes 2 servings)
Ingredients:
2 large eggs
2 medium-large potatoes (any kind), diced
2 spring onions, both bulbs and green parts, chopped
about 1 cup packed greens (such as broccoli or cauliflower leaves, a little old and wilting is fine)
1 clove garlic, chopped
3 tablespoons butter
salt and pepper to taste
Directions:
Heat 2 tablespoons of the butter and sautee the potatoes over medium heat for 4-6 minutes. Add the onions, greens, garlic, and a pinch of salt and pepper and continue to sautee, stirring occasionally, 5-7 minutes.
On a separate pan, heat the remaining tablespoon of butter over medium-high. Fry the eggs sunny-side up.
Transfer the potato hash to a serving dish and place the eggs on top.
Tasty Green and Linguini
For vegetarians, omit the pancetta/bacon.
Ingredients:
1 (16 ounce) package uncooked linguine pasta
3 tablespoons olive oil, divided
3 ounces pancetta bacon, diced or several slices of bacon diced.
1/2 teaspoon crushed red pepper flakes
3 cups loosely packed torn fresh spinach or kale
freshly grated Parmesan cheese
Directions:
Bring a large pot of salted water to boil. Cook linguine until al dente, about 8 to 10 minutes.
As the water is being brought to boil, heat 1 tablespoon olive oil in a skillet over medium heat. Stir in pancetta, and cook until browned. Remove to paper towels.
Return skillet to heat, and pour in 2 tablespoons olive oil. Stir in crushed red pepper flakes. Then stir in spinach, and cook until softened (or until kale is bright green). Return pancetta to the skillet. Cover, and turn off heat.
When the pasta is done, drain, and mix into skillet, reserving some pasta water. If the pasta is too dry, add a small amount of pasta water. Top with freshly grated Parmesan.
Salsa Verde
Tomatillos were something wonderful I discovered for the first time this summer.
Ingredients:
1 pound tomatillos, husked
1 onion
1 clove garlic
1 serrano chile peppers, seeds removed
2 tablespoons chopped cilantro
1/2 teaspoon ground cumin
1 1/2 teaspoons salt, or to taste
1 cup vinegar
Directions:
Place tomatillos, onion, garlic, and chile pepper into a blender. Transfer to saucepan. Season with cilantro, oregano, cumin, and salt; pour in vinegar. Bring to a boil over high heat, then reduce heat to medium-low, and simmer 10 to 15 minutes.
Tasty Colorful Veggies and Pasta
Ingredients:
Dry noodles (whatever type you like)
10 cherry tomatoes, rinsed and patted dry
1 Chinese eggplant, chopped into little discs
1 tbsp. unsalted butter
1 tbsp. olive oil
1 tsp. Worcestershire sauce (or soy sauce)
Handful of kale
Salt and pepper to taste
Directions:
Cook noodles to al dente. While water is boiling... In a small heavy skillet, saute the tomatoes in the butter and oil over moderately high heat, stirring, for 3 minutes or until the skins begin to split. Swirl in the Worcestershire sauce, salt, and pepper and cook the tomatoes, stirring, for 1 minute.
This is great way to use extra garden cherry tomatoes. It's easy to double and triple the recipe according to the size of your skillet. Delicious with rice and chicken dishes.
Super Awesome Get Better Soup
Ingredients:
2 cloves garlic
3 tbs red miso
2 cups of chicken stock
3 cups of water
a couple handfuls of kale
half a block of tofu
about a cup of dry stellini (mini star) noodles
1 soy sauce packet (like you get from Chinese takeout)
Directions:
Dice garlic. Add it to water, stock, and soy sauce. Bring to boil (about 10 mins?). Take some of broth, whisk with miso. Bring down to simmer (not making bubbles), add miso. Then wait a couple seconds and add stellini. Let that do it's thing and cut up your tofu into cubes, dump in. Tear off some kale and toss it in. It's done when the kale looks bright green and a little limp.
Pasta and Eggplant in Beer
Ingredients:
1/2 cup olive oil
1 medium eggplant, about 1 pound, peeled and diced
Salt and pepper
1 cup honey lager (beer)
1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried
1 cup fresh or frozen peas
1 pound large tubular pasta such as penne cooked according to the directions on the package
Freshly grated Parmesan cheese
Preparation:
In a large skillet heat the olive oil over medium heat. Put in the eggplant, and season with salt and pepper. Cook, stirring, for about 10 minutes, until it becomes soft.
Add the lager and rosemary, and bring to a boil. Reduce the liquid by half. Put in the peas, reduce to a simmer, cover, and cook for 2 minutes.
Stir the cooked pasta into the sauce, and cook for 30 seconds to heat through.
Transfer to a serving bowl, sprinkle with plenty of Parmesan cheese, and serve.
Anyway, I kept meaning to make this post for a while, as I start trying stuff on my own. My favorite things to cook are pseudo Italian and Japanese, so! If it's adapted from a recipe I found online I will link to that recipe. My variations tend to have less ingredients, or not contain ingredients I dislike or can't eat.
Stew of +5 Tasty
A tasty stew that tastes good with any number of vegetables. I only used what I had on hand at the time.
Ingredients:
1 pound lean beef, cut into small cubes (or that already prepared stew beef)
1/3 cup flour
1 teaspoon of Thai Spice (basil-based, had some on hand)
1 teaspoon of Wasabi-Ginger spice (or you can simply add some wasabi or ginger or both)
dash pepper (I used white pepper)
Enough olive oil to evenly coat bottom of pan
1 medium onion, diced
3 cups beef broth
2 small to medium potatoes, peeled cut into small cubes
Handful of Shitake mushrooms
Preparation:
In a plastic food storage bag, combine spices, flour, beef; set aside. In a large saucepan, heat oil over medium heat. Add onion; saute until just tender. Add the beef and any excess flour, stirring well. If necessary, add a little more oil. Continue cooking, stirring, until beef is lightly browned. Add beef broth; cover and simmer for 30 minutes. Add potatoes. Cover and simmer for 30 minutes. Add mushrooms. Cover and simmer for 10 minutes longer.
Serves 4 to 6 or one person and a friend with some leftovers. Would probably go well with dumplings.
Healthy Ramen Substitute
I love instant ramen. But, instant ramen does not a good staple make. So I've taken to making this, which is really quick, filling, and about 100x better for me.
Ingredients:
6 oz. dried soba noodles (super skinny kind is best)
about 3 oz. fresh sliced shiitake, crimini or wild mushrooms, or a combination (or substitute dried shiitakes, steeped in hot water covered for 15 minutes)
1 tablespoon sesame oil
1 scallion, chopped
handful of kale
1-2 teaspoons miso paste
Dash of soy sauce
Directions:
In a deep frying pan, heat the sesame oil and add all the fresh mushrooms. Cook, stirring, until mushrooms begin to release juices, about 2-3 minutes. Whisk miso with some water, add to pan. Follow up with more water, until you have enough broth to be satisfied (some people like more, some like less). Bring to a boil. Add the soba noodles once it’s at a roiling boil, immediately turn down heat. Cook until noodles are tender (according to directions on package, usually about 5 minutes). Simmer, and add kale, cook until kale is bright green. Add dash of soy sauce if desired. Remove from heat. Serve! Good for two bowls or so.
Pan-Fried Eggplant
I love eggplants. A lot.
Ingredients:
1 med. eggplant
1 egg, beaten
2 or 3 tbsp. milk
All-purpose flour or fine dry bread crumbs
Salt and pepper
Olive oil
Cut eggplant into 1/2 inch slices. Combine egg and milk. Dip eggplant slices in flour, then in egg mixture. Dip again in flour and season with salt and pepper. Fry slowly in a small amount of hot oil until browned on one side and rather transparent. Turn and brown on other side.
Fried Eggs with Potato Hash & Farm Vegetables
(makes 2 servings)
Ingredients:
2 large eggs
2 medium-large potatoes (any kind), diced
2 spring onions, both bulbs and green parts, chopped
about 1 cup packed greens (such as broccoli or cauliflower leaves, a little old and wilting is fine)
1 clove garlic, chopped
3 tablespoons butter
salt and pepper to taste
Directions:
Heat 2 tablespoons of the butter and sautee the potatoes over medium heat for 4-6 minutes. Add the onions, greens, garlic, and a pinch of salt and pepper and continue to sautee, stirring occasionally, 5-7 minutes.
On a separate pan, heat the remaining tablespoon of butter over medium-high. Fry the eggs sunny-side up.
Transfer the potato hash to a serving dish and place the eggs on top.
Tasty Green and Linguini
For vegetarians, omit the pancetta/bacon.
Ingredients:
1 (16 ounce) package uncooked linguine pasta
3 tablespoons olive oil, divided
3 ounces pancetta bacon, diced or several slices of bacon diced.
1/2 teaspoon crushed red pepper flakes
3 cups loosely packed torn fresh spinach or kale
freshly grated Parmesan cheese
Directions:
Bring a large pot of salted water to boil. Cook linguine until al dente, about 8 to 10 minutes.
As the water is being brought to boil, heat 1 tablespoon olive oil in a skillet over medium heat. Stir in pancetta, and cook until browned. Remove to paper towels.
Return skillet to heat, and pour in 2 tablespoons olive oil. Stir in crushed red pepper flakes. Then stir in spinach, and cook until softened (or until kale is bright green). Return pancetta to the skillet. Cover, and turn off heat.
When the pasta is done, drain, and mix into skillet, reserving some pasta water. If the pasta is too dry, add a small amount of pasta water. Top with freshly grated Parmesan.
Salsa Verde
Tomatillos were something wonderful I discovered for the first time this summer.
Ingredients:
1 pound tomatillos, husked
1 onion
1 clove garlic
1 serrano chile peppers, seeds removed
2 tablespoons chopped cilantro
1/2 teaspoon ground cumin
1 1/2 teaspoons salt, or to taste
1 cup vinegar
Directions:
Place tomatillos, onion, garlic, and chile pepper into a blender. Transfer to saucepan. Season with cilantro, oregano, cumin, and salt; pour in vinegar. Bring to a boil over high heat, then reduce heat to medium-low, and simmer 10 to 15 minutes.
Tasty Colorful Veggies and Pasta
Ingredients:
Dry noodles (whatever type you like)
10 cherry tomatoes, rinsed and patted dry
1 Chinese eggplant, chopped into little discs
1 tbsp. unsalted butter
1 tbsp. olive oil
1 tsp. Worcestershire sauce (or soy sauce)
Handful of kale
Salt and pepper to taste
Directions:
Cook noodles to al dente. While water is boiling... In a small heavy skillet, saute the tomatoes in the butter and oil over moderately high heat, stirring, for 3 minutes or until the skins begin to split. Swirl in the Worcestershire sauce, salt, and pepper and cook the tomatoes, stirring, for 1 minute.
This is great way to use extra garden cherry tomatoes. It's easy to double and triple the recipe according to the size of your skillet. Delicious with rice and chicken dishes.
Super Awesome Get Better Soup
Ingredients:
2 cloves garlic
3 tbs red miso
2 cups of chicken stock
3 cups of water
a couple handfuls of kale
half a block of tofu
about a cup of dry stellini (mini star) noodles
1 soy sauce packet (like you get from Chinese takeout)
Directions:
Dice garlic. Add it to water, stock, and soy sauce. Bring to boil (about 10 mins?). Take some of broth, whisk with miso. Bring down to simmer (not making bubbles), add miso. Then wait a couple seconds and add stellini. Let that do it's thing and cut up your tofu into cubes, dump in. Tear off some kale and toss it in. It's done when the kale looks bright green and a little limp.
Pasta and Eggplant in Beer
Ingredients:
1/2 cup olive oil
1 medium eggplant, about 1 pound, peeled and diced
Salt and pepper
1 cup honey lager (beer)
1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried
1 cup fresh or frozen peas
1 pound large tubular pasta such as penne cooked according to the directions on the package
Freshly grated Parmesan cheese
Preparation:
In a large skillet heat the olive oil over medium heat. Put in the eggplant, and season with salt and pepper. Cook, stirring, for about 10 minutes, until it becomes soft.
Add the lager and rosemary, and bring to a boil. Reduce the liquid by half. Put in the peas, reduce to a simmer, cover, and cook for 2 minutes.
Stir the cooked pasta into the sauce, and cook for 30 seconds to heat through.
Transfer to a serving bowl, sprinkle with plenty of Parmesan cheese, and serve.