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Oodles of Noodles: Reinvent the Ramen Noodle

21 Sep

So here’s what happened…

Ramen Noodles

When I was in college, like many penniless coeds, I often spent months living off of Chicken Flavored Ramen Noodles, Frosted Mini Wheats and Jujubes. I considered this a well balanced diet because Chicken Flavor = Protein, Frosted Mini Wheats = Fiber and Jujubes = Fruit. (NOTE: this is not the logic that got me in to college)

At 29, I thought I had outgrown most of these cheapo-depot foods. I have a job, a savings account and I work for a food company. All in all, I should be out of the woods as far as getting my meals from the “dinner” aisle of 7-11, Cumbies or Wawa. Or so I thought.

In the not so distant past, I found myself wandering through such an establishment when an orange and white package caught my eye. Chicken Flavored Ramen Noodles!! Should I? Could I? Was anyone looking?! I picked up the package (which set me back $0.49!) and set out on a mission to recreate the ramen noodle.

Pan Seared Ahi Tuna

Pan Searing Ahi Tuna

Ahi Tuna Steak
Coarse Ground Black Pepper, to taste
1/8 tsp Cayenne Pepper
1 tsp Minced Garlic
2 tsp Low Sodium Soy Sauce
1/2 Cup Miso Soup

Season the Ahi Tuna Steak with Black Pepper, Cayenne Pepper and Garlic. Whisk Soy Sauce and Miso Soup together and pour over the Ahi Tuna. Cover and marinate for 30 minutes.

Coat a saute pan with non-stick olive oil spray. Heat to high and add Tuna. Sear on each side for 1-2 minutes. Remove from heat and let rest. Slice.

Diced Vegetables

Dice Tomato, Cucumber and Red Onion. Season with Salt, Pepper and a few dashes of Balsamic Vinegar. Serve on top of or as a side salad to the Ramen Noodle Bowl

Ramen Noodle Bowl

Prepare Ramen Noodles according to the package, making sure to reserve the extra broth. Transfer to a bowl and top with slices of Ahi Tuna and diced vegetables.

[Optional: replace Ramen Noodles with Shirataki Noodles boiled in Low Sodium Chicken Broth for a healthier alternative"]

Ahi Tuna Noodle Bowl and Diced Veggies

 
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Posted by on September 21, 2011 in Lunch, Recipes, Seafood Recipes

 

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Sweet and Tart Salmon Salad

12 Jul

Sweet and Tart Salmon Salad

Think about the things you have eaten at work over the past few weeks. Did you bring something from home, make a meal at work, go out for fast food or to a sit down lunch? The work day gets hectic, but it is important to take time (AWAY FROM YOUR DESK) to enjoy your meal. 

My goal, on a daily basis, is to shock and amaze coworkers with my in-office culinary prowess. I can make almost anything happen with a toaster oven and George Foreman grill. You can too! My latest meal was a simple Salmon Salad featuring 5 ingredients:

Sweet and Tart Salmon Salad

Scottish Salmon
Honey Ginger Sauce (from a local takeout place)
Spring Mix Lettuce
Red Seedless Grapes, Halved
Sharp White Cheddar Cheese, Small Dice

Place Salmon and Honey Ginger Sauce (Teriyaki Sauce or Honey Soy Sauce can be substituted) in a container and refrigerate. Do this when you first get to work so the flavors have time to set. Remove Salmon from fridge and turn on the mini grill or toaster oven.

Place Salmon on the mini grill for 10-15 minutes or in toaster oven for about 15-20 minutes (depending on desired “doneness”), turning over once. Mix Lettuce, Grapes and Cheese in a shallow bowl. Top with Salmon.

Light Lemon Dresssing (Optional)

1 Tbsp Olive Oil
1 tsp Lemon Juice
Pinch Course Ground Salt
Pinch Course Ground Pepper

Combine all dressing ingredients and mix swiftly with a fork until light froth appears.

 
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Posted by on July 12, 2011 in Lunch, Recipes, Seafood Recipes

 

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What a Crock…Slow Cooked Chicken & Pot Roast

06 Jun

Today, with more on our figurative plate, it can be difficult to fill our literal plates with home-cooked meals. Those of us who are less confident in the kitchen can rejoice. The renaissance of the Crock Pot meal is upon us. Why we ever strayed from the one-pot dinner is a complete mystery, but never again shall we part.

You can have as many iPads reading books for you, Wiis tracking your body language or Lexus coupes parking themselves as you want, but none of those things can be left alone for six hours and provide a delicious meal upon your return. A staple on good housekeeping counters everywhere since the early 1970′s, the Crock-Pot has set the standard for at-home gourmands and continues to withstand the test of time.

My mother recently gifted me with a new slow cooker that was on sale for just $25! Someone tell me what else you can buy for $25 that will last the next 20 years. Nothing! The answer is NOTHING (except $25 worth of quarters that you keep in a jar and don’t use for 20 years).

Most importantly, the Crock Pot makes Nourishment Neophytes into Pillars of the Pot and Pan. The low heat, long and even cooking method allows layers of flavor to build in every roast, chili or stew. Below are some of my favorite recipes.

Lemon Herb European Half Chicken

Lemon-Herb Roasted European Chicken

2 European Semi-Boneless Chicken Halves
1 Lemon
1 tsp Sea Salt
2 tsp Coarse Ground Pepper
1 Tbsp Canola Oil
1 Tbsp Butter
3 Cups Water
1 Chicken Bouillon Cube
3 Sprigs Fresh Rosemary
2 Sprigs Fresh Basil
1 Tbsp Dried Sage
1 tsp Paprika

Cut Lemon in half and squeeze juice of one half over the Chicken. Sprinkle with Salt and Pepper. Place a large sauté pan over medium high heat with Canola Oil and Butter. When Butter is just melted, place Chicken Halves in the pan with the skin side down. Baste with Butter/Oil mixture until the skin is a light golden brown. Remove from heat and drain on a paper towel.

Set Crock Pot to 3 Hours (High). Slice remaining half of Lemon and place with Chicken in the Crock Pot. Dissolve Bouillon Cube in Water and pour over Chicken and Lemon. Add rustically ripped pieces of Rosemary and Basil. Sprinkle with Dried Sage and Paprika. Cover and walk away!! Return in three hours and eat. Duh-mazing!

Beef Pot Roast

Beef Pot Roast

1 All Natural Black Angus Bottom Round Roast (Affordable)
**OR**
1 All Natural Black Angus Prime Rib Roast (Irresistable)
1 ½ Tbsp Canola Oil
½ tsp Cinnamon
1 tsp Coarse Ground Pepper
1 tsp Kosher Salt
1 Packet Onion Soup Mix
2 Cups Water
5 Fresh Scallions
1 ea. Red, Yellow, Orange and Green Pepper
1-2 Cups Fresh Mushrooms
1-2 Cups Baby Carrots

Set Crock Pot to 8 Hours (Low).Rub Roast with Canola Oil and season evenly with Cinnamon, Pepper and Salt. Pan Sear (1 minute per side) over medium-high heat to lock in juices. Remove from heat and place in Crock Pot. Whisk Soup Mix with Water and pour over Roast. Chop Scallions, Peppers, Mushrooms and Carrots into slightly larger than bite-sized pieces and add to pot. Cover with lid and go on about your business. Come back in 8 hours - just one teeny little work day - to a home cooked meal.

*For a super moist twist, Let roast soak in your favorite beer (Guinness or Honey Wheat are recommended) for a few hours or even overnight prior to cooking. Then follow prep directions as usual.

** For a thicker broth, stir 2 teaspoon of corn starch (mixed with water to a fluid “glue-like” paste without lumps) into the pot halfway through.

 
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Posted by on June 6, 2011 in Chicken & Turkey Recipes, Dinner, Recipes, Steak & Beef Recipes

 

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Crisis Averted: Airline Meals, Wedding Fare and Fast Food

26 May
Lemon Creme Salmon and Seasonal Vegetables

There are many meals that we look forward too. From my favorite restaurant to Thanksgiving Dinner, I have no trouble making the following unsubstantiated claim: A special meal is the most anticipated event…that can be discussed within this family audience.

On the flip-side of that coin are the meals that we don’t anxiously await. There are several dining experiences that fall into the less than favorable category. As a self-proclaimed At-Home-Chef, I genuinely fear meals produced in bulk. Airlines, Weddings and Fast Food Chains are the worst offenders; churning out expensive gruel for the masses. Survey Says: I’d rather cook at home!

AIRLINES

Most airlines have gracefully bowed out. Instead of 1980′s in-flight meals of Beef Salisbury, pilots and passengers now feast on Nabisco snack packs and unlimited peanuts. The change is a welcome one because as hungry as I might be during my travels, I’m never hungry enough to subject myself to hot on top, cold in the middle, congealed proteins over rice! (As usual…no strong opinions on the matter).

WEDDING FARE

Would you like Chicken or Chicken? While reception dinners used to be pretty straight forward, in recent years, wedding food has become a bigger deal than the ceremony. But, whenever large quantities of food are created…it is difficult to create a consistent dining experience. In short, I’m not married to the traditional wedding meal. With steaks ranging from mid-rare to well-done and appetizers that range from the perfect amuse-bouche to pigs in a blanket that look like overcooked thumbs, there are a million ways to go wrong.

However, my last few wedding experiences have far surpassed my expectations. Munching on everything from tender Colorado Rack of Lamb and White Asparagus to expertly seared Lemon Creme Salmon with Seasonal Vegetables. I even found myself taking mental notes on steal-worthy recipes like refreshing Tuna Wonton Crisps and Buffalo Chicken Lollies.

The key for bulk catering preparation is to keep it simple. A plate with too many elements makes it difficult to control consistency. Dishes that work well “Family Style” also work well for weddings, birthdays and other catered events – - especially if you are the one cooking. Authentic rustic dishes are always pleasing to THIS crowd of one.

FAST FOOD

From special events to nothin’ special…Fast Food Restaurants have also become somewhat lackluster. My father used to describe his bright-eyed, childhood excitement when he was able to go to McDonald’s – - a luxury that his family could rarely afford; even though this was the time when a quarter pounder could actually cost a quarter! By the time I was a kid, fast food chains had become the sixth food group. Today, many families consider a drive-thru burger and fries “dining out”.

I’ve said it before and I’ll say it again…what is happy about a $10 happy meal? If you order off of the dollar menu, fast food costs have gone up while quality seems to have taken a turn (to be polite). Even with the advent of healthy alternatives and cafe style drinks, the high cost of “low cost” family meals is not necessarily worth it.

UNLESS…unless you go to Five Guys! A shining jewel in the tarnished crown of fast food eateries. Fast…yes. Convenient…yes! Delicious…Yes! Affordable…YES! Healthy…calm down, you’re at a fast food place. From delicious, real beef patties to the best natural cut fries I’ve had, Five Guys elevates fast food to an art and is worth every penny. Crisis Averted!

 
5 Comments

Posted by on May 26, 2011 in Food for Thought

 

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Herb Pesto Pork Chops with Chef Victor

04 May

The other white meat is delicious in this Herb Pesto recipe from Chef Victor Orsini. He parts with tradition and prepares a light, lovely and easy to recreate Herb Pesto Pork Chop. I loved it…I hope you will too!

Pork Rib Chops with Rosemary, Thyme, Garlic, Lemon Zest, Salt and Pepper.

 
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Posted by on May 4, 2011 in Dinner, Pork, Veal & Lamb Recipes, Recipes

 

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Travel Log: Boston

20 Apr

Lolitas Sour Apple Cotton Candy with the check? Yes, Please!

Being a native Bostonian, it may seem odd to do a travel log about the city where I spent 28 years of my life. However, since moving to New Jersey and becoming immersed in incredibly different surroundings, every once in a while I get a hankering for home. Boston is one of those places that it always feels good to come back to. There is a reason that Cheers! was based in our historic city. Everyone really does know your name.

When you live there, the fact that everyone knows everyone can be a little daunting. But, in the same sense, it is a place where word of mouth is a way of life and it leads to some amazing experiences. For me, most of those experiences involve a fork and knife or an oversized wine glass (side note: oversized wine glasses + polite pour = disappointed patron). Boston has a restaurant at every other street address and while there are plenty of hot to trot scenester places, it is the hole in the wall, blink and you miss it restaurants that remain the amazingly well kept secret of the city’s “I know a guy” network.

Hotel Recommendation:

The Custom House Boston. Located on the edge of Fanueil Hall/Quincy Market! Usually a townie such as myself wouldn’t recommend a hotel in such a touristy area, but this one is amazing. For a reasonable price you can have city or harbor views, stay close to restaurants, walk to popular nightlife spots and even take a tour when no one is looking. The hotel itself is gorgeous and features an awesome clock tower, circular museum and traditional rooms.

The Onyx Hotel: This boutique hotel is perfect for a couple that is one part sports nut, one part cosmopolitan. It is steps away from the Garden – - home to the Boston Celtics and Bruins. On the other hand, they host a wine hour every evening in the lobby. Being a fan of sports and wine, for me this hotel is definitely the best of both worlds. The funky decor and swanky colors are an added bonus!

Restaurant Recommendations:

Lolita Cocina and Tequila Bar: Underground restaurant in Boston’s Back Bay where the tequila list is as long as the menu! Instead of mints with your check, you get a massive tuft of cotton candy (brilliant), a complimentary pre-dinner concoction of tequila on smoking dry ice cleanses your palate and everyone in the place looks like they showed up to shoot an ad for the restaurant. On top of the wow factor, the food is absolutely delicious!! Steal-Worthy Recipe: Salmon Coco (Grilled Salmon with Lime Broth served over Black Bean and Plantain Mash)

Cafe Pompeii: The North End is known for amazing Italian food. Cafe Pompeii isn’t amazing, but it is worth stopping by to see the enormous line of 20 somethings winding down their night with an oversized slice of pizza or a rice ball with sauce (sounds awful…but it will make for a softer landing if you’ve been out all night). Steal-Worthy Recipe: who cares its 2:00 am!

Zen: Sushi in Boston can be found on every corner. Some of the well known Sushi spots like Oishii and Fugakyu are delicious, but not necessarily worth the astronomical price. Zen is located right off Boston Common and a block from the State House. Tiny and tucked away, you could walk right past it…DON’T! The sushi is delicious, probably because they get a fresh catch in daily and they have amazing fruit-infused sake (Plum = Yum). Steal-Worthy Recipe: Can’t make sushi, but if I could, it would be the Tempura Shitake Mushroom Maki or the Crazy Maki.

For those of your who choose to Dine In, as I often do, there are a ton of small markets throughout the Boston neighborhoods that specialize in authentic ingredients!

 
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Posted by on April 20, 2011 in Travel

 

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See Health in Seafood with Eleni Yiambilis

12 Apr

Grilled Swordfish with Tomato Salad

Did you know that eating seafood at least 4 times a week is an excellent way to achieve better health? Low in calories, fat and cholesterol, yet high in protein, fish can also help with weight loss and achieving a healthier lifestyle. Fish is versatile and can be prepared in a variety of healthy ways from grilling and poaching to baking and pan searing. Including seafood as a consistent part of your diet will help you feel lighter, leaner and full of energy. Eating heavier proteins too frequently can overwork your digestive system and leave you feeling lethargic, weighed down and bloated. 

Cost Concerns. Some people feel that increasing their seafood intake is going to put a hurting on the wallet.  That couldn’t be further from the truth! Yes, it could get pricey if you eat more expensive varieties such as Ahi Tuna, Salmon and Chilean Sea Bass on a daily basis, but there are plenty of fish in the sea, so be diverse and save your dollars!  Fish such as Flounder, Mahi Mahi, Pangasius, Cod, Catfish and shellfish like clams and mussels make it affordable to eat your recommended seafood allowance.

Something New. Pangasius, for example, is a white flaky fish native to Southeast Asia. It is moist, retains flavor well and is difficult to overcook! Trying new seafood options is a great way to expand your menu database. When you try new things and have more options, it is easier to stay healthy.

Omega 3 Benefits. All fish contain Omega 3 fatty acids, with salmon being the highest. These are essential fats that help combat cholesterol and saturated fats while helping the body produce healthy cells. Omega-3 fatty acids benefit the hearts of healthy people as well as those who are at high risk of cardiovascular disease. Research has shown that omega-3 fatty acids decrease risk of arrhythmia (abnormal heartbeats), which can lead to sudden cardiac arrest. Eating more fish is the perfect solution! 

When cooking seafood, simplicity is best. I love to grill fish and top it with some sort of fruit salsa or serve it over a bed of sautéed spinach with garlic and diced tomatoes. You can use a variety of fruit to make fruit salsa. I like to use apple, peach, melons or pineapple with bell pepper and a small onion. Dice all ingredients and simply squeeze the juice of a citrus fruit; lemon, lime or orange into the mixture. Stir and serve; keeping any extra refrigerated.  

 
4 Comments

Posted by on April 12, 2011 in Health and Wellness

 

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Chicken Sausage and Linguini

29 Mar

While pasta is probably one of the easiest meals to make and to share, it can get a little repetitive. There are only so many times in a month that you can have spaghetti and meatballs! I like to switch it up with a lean meat alternative that adds a different flavor to the meal. Chicken Sausage is a great substitution because it is hearty and filling but not as heavy.

½ Pkg Whole Wheat Linguini
1 Tbsp Olive Oil
1 Medium Onion, Sliced
1 Clove Minced Garlic
½ Cup Mini Portobello Mushrooms, Sliced
4 Links Chicken Sausage Stuffed with Feta and Spinach, cut in bite-sized pieces
3 Cups All Natural Tomato Sauce
½ Cup Fresh Basil Leaves, Chopped
Shaved Parmesan Cheese

Boil pasta according to package directions. (OPTIONAL: Add bouillon cubes and olive oil to water for flavor). Add Olive Oil to a deep sauté pan over medium heat. Add Onions, Garlic and Mushrooms. Sauté for 2 minutes, stirring constantly, and add Chicken Sausage. When you have a nice sear on the sausage, add in Tomato Sauce and Basil. Reduce heat to low and simmer for about 15 minutes. Toss with Linguini and top with Parmesan Cheese.

LOVE LOVE LOVE Severino's Handmade Pasta

 
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Posted by on March 29, 2011 in Chicken & Turkey Recipes, Dinner, Lunch, Recipes

 

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Seafood Recipe Series! Mahi, Pink Snapper & Swordfish

20 Mar

Check out this chef-prepared seafood series! Chef Victor Orsini creates three different seafood dishes with easy and delicious recipes! Get tasty ideas for Hawaiian Pink Snapper, Baked Mahi Mahi and Oven Steamed Swordfish!

Baked Hawaiian Pink Snapper marinated with Lime, Brown Sugar, Honey and Olive Oil.

Mahi Mahi with a Chimichurri Sauce of Lime Juice, Cilantro, Garlic, Olive Oil, Salt and Pepper. Served over Garlic Spinach.

Oven Steamed, Wild Caught Swordfish with red onion, roasted peppers, fresh oregano, basil, green chili peppers, garlic, balsamic vinegar and butter.

 
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Posted by on March 20, 2011 in Recipes, Lunch, Dinner, Seafood Recipes

 

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Citrus Seared Swordfish

14 Mar

RD Swordfish by Chef Victor

A Dining In first!! Swordfish was a tough one to crack, mainly because even when people love fish, they don’t usually want them to be fishy. The citrus in this recipe really cut the “ocean flavor” that made me afraid to make Swordfish at home. It helped to serve this one with a mild, organic parmesan risotto and baked asparagus. The earthy sides were a perfect balance to the strong flavor of Swordfish.

4 Swordfish Steaks
1 Tbsp Lemon Juice
1 Tbsp Lime Juice
¼ Cup Orange Juice
2 tsp Pepper
Whole Wheat Flour
2 Tbsp Olive Oil
1 Tbsp Butter

Preheat oven to 350. Whisk together Lemon Juice, Lime Juice and Orange Juice and set aside. Pour mixture over Swordfish and allow it to soak in for 10 minutes. Dust Swordfish with Pepper and Flour, shaking off excess. In a large pan, heat Olive Oil. Melt in butter and add the Swordfish. Sear for 2-3 minutes per side, basting with oil and butter. Place fish in an oven safe dish and bake for 10 minutes (You can also finish this one on the grill like Chef Victor did in the picture above for yummy looking grill marks!)

 
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Posted by on March 14, 2011 in Dinner, Recipes, Seafood Recipes

 

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