Coconut Miso Ramen
Ingredients:
White miso Canned coconut milk Instant ramen noodles Water Cilantro Black pepper Soy sauce Garlic Green onion Ginger Optional: Bok choy Sea weed Carrots Sesame seeds Eggs Tofu |
Supplies:
2 pots Spoon Knife Cutting board Micro plane or garlic crusher Bowl and utensils to serve Optional: sieve Chopsticks for cooking |
Instructions
Soup:
Toppings: (optional) ** use the same pot as you do the noodles to create less dirty dishes.
recipe by: Nieves Winslow
Soup:
- Prep by dicing a green onion, and grating/making a paste of ginger and garlic. In a pot heating on medium or medium-low add a tablespoon of sesame oil and drop in onion, garlic and ginger. Sautéing about 30 seconds until fragrant but not brown. Add in mushrooms. (sliced cremini is ideal but any mushroom will do) and sauté will they are releasing some of their juices
- Then into the pot add equal amounts coconut milk and water (1 can coconut milk to 1 can water) and heat until softly boiling. Begin to stir in white miso paste to your taste, at least three heaping table spoons. Stir until miso is combined with no clumping. Then add a few splashes of soy sauce. (optional add a bit of mirin for a sweetness).
- While the broth is boiling start another pot with water and add in noodles. Save flavor packet for a different meal. Boil the noodles until they are ready to eat, follow instructions on package. Pull out of water and set aside.
- Check on the broth mixing occasionally, add some whole fresh cilantro 2-3 sprigs, and adjust flavor with black pepper, some whole peppers, garlic powder, and soy sauce as needed.
- And a bowl ladle in broth, then add your desired number of noodles. Then add your toppings, serve and enjoy.
Toppings: (optional) ** use the same pot as you do the noodles to create less dirty dishes.
- Egg: at the same time, you are starting the broth bring a separate pot of water to a boil, salt, and add in eggs. Boil for 7-8 minutes. Take off heat and put egg into cold water to stop the cooking. When cool peal and cut egg in half. Add to ramen.
- Tofu: either add in preprepared fried firm tofu OR, in a small sieve add some cubed soft tofu and lower into boiling broth, let sit until hot but don’t stir to keep the tofu intact.
- Other topping ideas to add at the end: leafy veggies which have been boiled or blanched like spinach or bok choy, thinly sliced carrots, corn, sea weed, sesame seed, anything else that sounds good!
recipe by: Nieves Winslow
Ginger Garlic Lemon Pasta
Directions
recipe by: Nieves Winslow
- Prep your produce. Slice cabbage in long thin strips and set aside. Thinly slice garlic and set aside. Using a micro plane or a garlic press create a ginger paste. Quarter a lemon and set aside.
- Use an equal amount or less of pasta to cabbage. Bring a pot of water to boil and salt heavily. Add pasta and let it cook while sautéing cabbage.
- Put 2 tablespoons of olive oil in a pan and heat at medium. Once hot add garlic and ginger sauté until fragrant but not quite brown. Add in cabbage, don’t worry if it seems like too much for your pan It will shrink as it wilts. Season with red pepper flakes, thyme, oregano and salt and pepper. Once it begins to wilt turn the heat to low and continue to stir.
- Once pasta is al dente, strain reserving one 1-2 cups of pasta water. Add the pasta into the pan with the cabbage and stir. Drop in g in 1/4th to one whole stick of unsalted butter. Stir on low till the butter is melted and add in pasta water. Add lemon juice and stir until everything is well combined.
- Remove from heat and plate, garnish with fresh parsley. Serve and enjoy.
recipe by: Nieves Winslow
Taquitos |
Ingredients
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Supplies
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Directions
Chicken filling
Potato filling
Taquitos 15-30minutes
recipe by: Nieves Winslow
Chicken filling
- Pre heat oven to 400 degrees. Place chicken onto oven cooking tray/pan and coat with oil (up to your preference) season it with salt, pepper, cumin, garlic powder, onion powder, dried oregano, dried cilantro, and chili powder if you want it spicy. Rub the oil and spices onto the chicken till its entirely covered. Look up the time needed for your type pf chicken making sure to flip half way through. Breast 30-40 minutes, legs 35-40 minutes, whole chicken 60-90 minutes. It done once insides are no longer pink. Pull out and let cool. Alternatively, you can use a roast chicken from the store.
- Once cooled, begin to shred. Either pulling apart the chicken with your hands or by using 2 forks to pull It apart. Shared to your liking or around 1-inch pieces. Place all shredded chicken into a bowl. Discarding or freezing trimmings and bones and bones (you could make stock later)
Potato filling
- There are two methods to prepare potatoes. This first method is wash potatoes, scrubbing to make sure there is no dirt. Place whole into boiling water and boil until potatoes are soft, test with a fork, if it goes in easily, they are ready. Drain hot water and fill pot with cold sink water, to cool down potatoes. Once cool enough to handle, peel the potatoes by rubbing off the skin with your hands. If build properly it should slip off.
- Method 2 is a bit easier on the upper body because it is easier to mash. Rinse potatoes, then using a knife or potato peeler remove all the skin. roughly dice 1-2inch pieces and place into boiling water. Season water with cumin and oregano. Once potatoes are soft, test with a fork if it goes in easily, they are done, remove from water.
- Place potatoes into a mixing bowl and using a fork or potato masher, mash up the potatoes to your preferred constancy (like making massed potatoes) season with salt, pepper, and dried oregano as needed. Add a fat, either cheese, butter, or oil and mix it all together. Adjusting for taste
Taquitos 15-30minutes
- Place corn tortillas in the microwave for a few seconds, till warm and soft.
- Place 1 tortilla on a flat surface (plate, pan or counter) and add the filling, two scoops of potato or a small handful of chicken. Place the filling in a line across the tortilla. Roll tortilla same direction as the line, till it looks like a small burrito with openings at both ends
- Pour oil into pan till it coats the bottom about a half inch. Heat on medium until it is hot enough to fry in. using tongs or wooden chopsticks place taquitos into oil, opening side down. 3-10 at a time depending on pan size. Fry until golden and flip, about 2 minuets each side. If frying to fast or burning quickly turn down the heat, if it getting soggy turn up the heat.
- Once entire taquitos are golden brown and crunchy remove from oil and place onto 2 layers of paper towels. Stacking 2 layer of paper towels and another layer of taquitos as needed. Cover in foil while you fry remaining taquitos.
- Once cooled serve, top with shredded lettuce, crumbled queso fresco, diced onion, salsa, sour cream, and/or guacamole. Serve and enjoy.
recipe by: Nieves Winslow
Mango Agua Fresca
directions
- peel fresh mangos. cut them into rough cubes and place in blender
- pour in equal amounts water, and a few spoonfuls of sugar so it it sweet to your preference and blend till smooth
- pour over ice, garnish with fresh mint and honey. serve and enjoy