Easy Delicious Recipe! Pho Ramen - Faux Ramen —Trace Askew
If you love noodles and you don’t mind a multicultural mash up...this is for you! I’ve taken the flavors I love and created a noodle dish that’s become a staple in my house. You can easily alter this recipe to make it vegan or add meat if you’re a true carnivore! You can also use rice noodles and coconut aminos instead of soy sauce to make it gluten free. Pho Ramen. This recipe makes 4 servings. Ingredients 1 carton vegetable stock 1 carton beef stock 3 whole cloves garlic skins removed, smashed 1 2 inch piece of fresh ginger, peeled & sliced 1 medium onion 2 whole star anise Pinch of ground cloves 1 whole cinnamon stick 2 tbsp fish sauce 1-2 tsp sesame oil 1-2 tbsp Mirin Soy sauce to taste. I usually use about 1/4 cup 1 block extra firm tofu 1 pkg sliced mushrooms 4 pkgs ramen noodles The stuff! : Cilantro Basil Chili peppers Scallions Sriracha or Sambal...or both! Limes Add the first 12 ingredients to the pot and simmer at least 30 minutes. Taste broth for seasoning and if it’s right, strain out the aromatics. Add tofu and mushrooms. Boil the noodles separately according the their directions. Portion out the noodles into bowls and ladle the broth over them. Add whatever toppings you like and enjoy!
Easy Recipe — Picadillo Empanadas— Trace Askew
Empanadas may just be the perfect food. Who doesn’t love deep fried dough filled with something delicious? These are filled with Cuban picadillo, a recipe I learned from my gorgeous cousin / bestie who learned from her Cuban mother-in-law! This video just highlights the process of making the empanadas, and not the filling but the recipe for picadillo is listed below. Empanadas look super impressive but are so easy to make! Don’t be intimidated, the possibilities for fillings are endless! Picadillo All amounts listed are approximate. I never measure anything, but feel free to adjust to your taste! Ingredients 2 lbs 80/20 ground beef 1 green pepper 1 large onion Garlic (as much or little as you like) minced About a tablespoon of Cumin 1 tsp oregano 2 bay leaves 1 packet Sazón seasoning 1-2 small cans tomato sauce 1/2-1 cup Red wine 1 jar Spanish olives 1/2 cup raisins 2 small-medium russet potatoes Dice the pepper onion & potatoes Brown the beef in a large pot Add the rest of the ingredients and let simmer until the potatoes are tender.
Chicken Chorizo Tostadas.
Chicken Chorizo Tostadas This recipe is a combination of some of my favorite Latin flavors and recipes. It’s by no means “authentic” to any certain region. My beautiful friend Loyda originally taught me the Nicaraguan way to make tostadas, which is still one of my favorite recipes of all time! I made some changes and added some things (like Mexican chorizo!) to make it my own. That’s the beauty of cooking! As you learn new things, you learn what you like and find endless new ways to make old recipes. Ingredients: Corn tortillas Vegetable oil for frying Boneless chicken breasts or thighs Mexican chorizo Chili powder Cumin Bay leaves Oregano 3 cloves Garlic 1 onion Chicken stock or broth Tequila (optional) Refried beans Cotija or queso fresco cheese Crema or sour cream Green cabbage shredded finely Cilantro (optional) Place onions, garlic and bay leaves in the bottom of the slow cooker. Add chicken and all seasonings, plus salt and pepper to taste. Pour about 1/4-1/2 cup of chicken stock down the sides of the cooker so you don’t rinse off the seasoning. Pour about 1/4 cup tequila and a couple tablespoons of white vinegar in the same way. Cool on low until the meat is easily shredded. (This can also be done in a pot on the stove in about an hour if you don’t have time to slow cook.) Heat oil in a medium sized pot Fry the tortillas, flipping once to brown both sides. Drain on paper towels. Squeeze chorizo out into a frying pan and spread out in an even layer. Let it melt and cook down stirring occasionally. Once it’s sizzling and cooked down, let it sit without stirring so it gets crispy on one side. Heat refried beans in a pot on the stove, adding minced garlic or garlic powder, cumin, salt, and a splash of white vinegar. Stir occasionally so they don’t burn on the bottom. In a large bowl, combine the shredded cabbage, about 1/2 cup of crema, 1/4-1/2 cup white vinegar and salt to taste. Let us sit at least 10-15 min for best results. Mix again before eating. Assemble the tostadas: Spread beans onto a fried tortilla Sprinkle with cotija cheese Add chicken and chorizo Top with cabbage and some cilantro, if using. Enjoy!
Garlic Fried Rice
Garlic fried rice. This recipe is for garlic lovers! The rice is fried in garlic oil, and topped with garlic chips! Make sure your significant other has some too...that way your breath cancels each other’s out 😆 Ingredients 8 garlic cloves, thinly sliced ⅓ cup grapeseed or vegetable oil Kosher salt 1 2" piece ginger, peeled, finely chopped 1 large egg, beaten to blend 3 cups chilled cooked short-grain rice 2 tsp. toasted sesame oil 4 scallions, thinly sliced on a diagonal ¾ cup coarsely chopped cilantro 2 tsp. toasted sesame seeds Toss garlic and oil in a large skillet. Arrange garlic in a single layer and set over medium heat. Cook, shaking pan often, until garlic is barely golden and crisp (oil should stop bubbling at this point), about 5 minutes. Using a slotted spoon, transfer garlic chips to paper towels to drain; season with salt. Increase heat to medium-high and cook ginger in oil in the same skillet, stirring occasionally, until just softened and fragrant, about 2 minutes. Add egg and stir to break up; cook until just set (this will take a matter of seconds). Add rice and sesame oil and toss to combine. Cook, undisturbed, pressing down on rice with a spatula so it makes good contact with the pan, until rice begins to crisp, about 2 minutes. Give rice a toss, then press down on it again, cooking until you get more crispy bits, about 2 minutes. Remove skillet from heat and toss in scallions and half of garlic chips; season with salt. Transfer fried rice to a platter and scatter cilantro, sesame seeds, and remaining garlic chips on top.
Fried Sticky Ribs
Delicious Asian style sticky ribs! MARINADE 4 tablespoons honey 1/2 cup soy sauce 1/2 cup hoisin sauce 4 tablespoons sriracha 4 tablespoons rice vinegar 2 tablespoon sesame oil 4 cloves garlic, minced 2 tablespoon ginger, minced 2 teaspoon salt 2 teaspoon pepper 1 rack baby back ribs oil, for frying STICKY SAUCE 1/2 cup soy sauce 1/2cup hoisin sauce 2 tablespoon sesame oil 4 tablespoons rice vinegar 1 cup honey Marinate for at least 1 hour in the refrigerator. Preheat oven to 275˚F Bake ribs on a baking sheet for 30 minutes. Make the sticky sauce in a saucepan by combining soy sauce, hoisin sauce, sesame oil, rice vinegar, and honey. Bring to a low boil, reduce heat, and simmer until sauce has thickened, about 30 minutes. Heat oil for frying to 350˚F Place ribs into the oil a few at a time and fry for 4 minutes, flipping them occasionally. Drain on a paper towel. Toss fried ribs in the sticky sauce and garnish with toasted sesame seeds and green onions. Enjoy!!