Tag Archives: carrot

Ramen Salad Soup ft. Hunnộy Chicken

ramensaladsoup

In my pantry today:

  • 2 boneless, skinless chicken breasts
  • marinade (below)
  • soup (below)
  • 1 handful of ramen noodles
  • 1 c kale
  • 1/3 c shredded cabbage
  • 1/3 c shredded carrot
  • 3 drops sesame oil
  • 2 spritzes olive oil cooking spray
  • some water

Hunnộy Marinade:

  • 1/4 c soy sauce
  • 1/3 c red wine vinegar
  • 1 tbsp honey
  • 1 tsp garlic paste
  • 1/2 tsp ginger-garlic paste
  • 1/4 tsp red hot chili powder
ramen

I am mindful that this recipe mixes some ingredients and methodologies common to very separate Asian countries.

Marinate your uncut (other than extraneous fat trimming — go to town with that part while remaining true to your own taste for extraneous fat) breasts in the above mixture in a sealed plastic bag or tupperware container and let it soak overnight, or all day or any arbitrary set of several consecutive hours you like. It’ll help things along tomorrow (or later) if you go ahead and prep the other stuff, too. Nearly mince your kale and massage a drop or two of sesame oil into it; let that sit untouched for no less than fifteen minutes, and no more than a couple days (kale is hearty). Slice a thin round or two from a split cabbage* and grate some carrots; put in a baggie and into the fridge. And, really, making the broth would cut down the chicken/noodle timing issue so go ahead and do that (at least a little in) advance of the other stuff.

Soup:

  • 3 14.5 oz cans chicken broth
  • 2 tsp soy sauce
  • 2 drops sesame oil
  • 1/2 tsp ginger garlic paste
  • 1 tsp garlic paste
  • 1 tsp turmeric
  • 1/4 tsp red hot chili powder

I mean, you don’t have to do all of this the day before (although the meat would most benefit). Whenever you do make the soup, season but don’t bring it to a full boil until it’s time to boil the noodles.

When it’s time to cook the chicken, preheat a pan to M/MH. When hot, spray with olive oil cooking spray and slide a shaken wedge of animal into the pan. Spoon a little of the marinade over each. Let cook (slide it around so it doesn’t stick) on that side for 2-5 minutes or until chicken shows a white-to-pink gradient when viewed from the side, flip and let the other side cook in the same fashion. Add little drops of water/marinade respectively to keep caramelization or sticking to happen. After gradient shows same range on this side, drop 1/4 c water into the pan, cover it and reduce heat to ML for 10 minutes. Now is the time to start your noodles: bring the soup to a low boil then split the ramen in half before throwing into the pot so that they fit into said pot; stir. Return to chicken (assuming the right amount of time has passed) and slice each breast as thinly as possible. Put slices back into pan and coat with the thick marinade leavings. When noodles are done, don’t drain but divide the pot contents between two large bowls. Layer on kale, cabbage, chicken and carrots. While this did end up being a little more work than for which I’ve trained myself, it delivered spicy cold weather deliciousness at 5 spoons.

 

 

cabbagepeas*All that cabbage I made the other day was divided in half, and respectively: frozen and with peas over Basmati rice at 4 spoons (that cabbage is GOOD after sitting in the fridge a day). The rest of this same head cabbage is chilling in freezer purgatory, and a smidge bit of it still lives in a tiny plastic home in the fridge. Cabbage: one if the cheapest vegetables may also be its heartiest.

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This One Goes Both Ways

In my pantry today:

  • 1.5 c cooked moong dal
  • 1 large red bell pepper
  • 1 medium-large carrot
  • 1 large yellow onion
  • 4 cloves roasted garlic
  • 1 packet Swanson® Flavor Boost (vegetable)
  • 1 tsp corn starch
  • 1/3 c water
  • 2 tsp vegetable ghee
  • 1 tsp turmeric
  • 1 tbsp hot curry powder
  • 1/4 tsp Greek seasoning
  • 2-4 spritzes apple cider vinegar

Mince garlic and onion coarsely and add to ghee that’s melting on it’s way to M. Coat with turmeric and when translucency happens, spritz with vinegar and remove from heat. Pour contents into food processor and add diced pepper, carrot,  Flavor Boost, and remaining seasonings. Whir until there are as few chunks as plausible. Add back to pan with corn starch and water; bring contents back to a boil on M then reduce to L and let simmer, covered, for 15-20m. Whether or not you want to add dal and serve over rice, or withhold it and instead serve what you’ve got over a roasted bird, this dish can work for vegetarians or carnivores — 5 spoons!

Carrorarine Pops!

In my pantry today:

  • 1 c kale
  • 2 nectarines
  • 1 navel orange (seeds removed)
  • 1 medium carrot
  • 1/2 c plain Greek yogurt
  • 1 c unsweetened almond milk
  • 2 tbsp honey
  • 2 tbsp ground flax

Chop kale, remove stems and blanch for 10 seconds; drain. In the food processor, put all ingredients and blend until at your preferred consistency. Fill popsicle molds with the delicious nutrition and freeze ’til NOM. 4 spoons!

Sloppy Smoothie Seconds

In my pantry today:

  • 2 c packed raw spinach
  • 1 c reserved asparagus stems
  • 1 medium carrot
  • 1.5 c strawberries
  • 1/2 c blueberries
  • 1.75 c water
  • 2 tbsp agave syrup

Okay, so yeah yeah. Put it all in a food processor and puree until a palatable consistency. I apologize for its apparently beastly color — honestly, I’m as surprised as you. The last one was so pretty that I was damn near repulsed when this concoction was poured. I mean, there were bubbles on the top. That’s a Froth Territory into which I am uncomfortable venturing. The previous smoothie’s surprising deliciousness emboldened me to jump mouth-first into this one… I mean, that was a lot of fresh (er, ‘Bout to Go) produce in that there glass! Verdict: Surprisingly Delicious. Even more delicious was mixing it 1:2 parts with unsweetened almond milk.

3 spoons

Taters and Lentils and Spinach, Oh My!

In my pantry today:

  • 1 c dry lentils
  • 4 medium red potatoes in .25″ cubes
  • 1/2 large red onion
  • 2 c fresh spinach
  • 1 carrot
  • 1.5 tbsp vegetable ghee
  • 6 cloves garlic
  • 2 14.5 oz cans vegetable broth
  • 1 tsp asafoetida
  • 2 tsp yellow curry powder
  • 1 tsp turmeric
  • 1 tbsp cayenne pepper

Chop your onion into medium-smallish chunks and finely dice your garlic; add it to a large-n-deep saucepan that’s heating to M with a welcoming layer of melting ghee. Let that cook, stirring occasionally, for about 10m then add potato and toss to coat. After 5-8 more minutes, add your chunky slices of carrot and continue tossing for 2 or 3 more minutes. Add lentils (which you have soaked and drained) and vegetable broth, stir. Add spices, stir. Bring it all to a boil and let it continue to do so, covered, on M for 10M. Uncover and fold in spinach, then once everything can properly rejoice in moisture cover and reduce heat to L. Walk away for at least an hour, then after that it’s all up to you how thick and/or mushy your comfort level is.


My First Spinach Smoothie

In my pantry today:

  • 1 c raw spinach leaves
  • 1 medium carrot, chopped into equally medium chunks
  • 1 c fresh strawberries
  • 1 c fresh blueberries
  • 1 tbsp agave syrup
  • 1 c water

 Somehow being a responsible adult about my diet has found my refrigerator almost too full of produce (thank you, food stamps!*). I cannot and will not let any of it go to rot — I want those nutrients in my body, not in my trash can. Seeing as how I have no juicer or blender, I figured the food processor I got for making Christmas nut butters would work just fine. I did do a little preliminary research on what kinds of things went into these kinds of things, and ended upon a delicious success. Throw everything up there on that list in a food processor or like device and pulse until its individual parts are indistinguishable. Packed full of health and tasting of nothing but berries, I give this a thumbs up for taste and nutrient value (I had a glass today before my morning coffee!); it also deserves another shot on improving the texture. More pulsing, perhaps? I blame the strawberry seeds.

*I would like to note that I did, after many months of Bureaucratic hiccups, finally get my South Carolina EBT card. Now, it ain’t like winning the lottery but it will probably make my recipes here slightly more healthy — I hope you’ll be seeing more vegetables and fewer processed foods in the ingredient lists. In fact, the morning after receiving my card in the mail I went to City Roots and bought a medium share in the spring harvest. In April I will start getting weekly bushels of locally-grown produce. Again, I must ask myself, “Who are you and what did you do with my nucleus accumbens?”

Three Animals and a Vegetarian Walk Into a Bar…

In my pantry today:

  • 1.5 c leftover cabbage
  • 1 can vegetable broth
  • 1 can chicken broth
  • 1 packet brown gravy mix
  • 1 tbsp. corn starch
  • 1 c. sliced raw spinach
  • 1 small carrot, poorly but thinly sliced
  • 2 c cooked Basmati rice

So there’s probably some cabbage leftover from last night’s jaunt down Stovetop Highway. Put it back on the stove, then pause and take a thoughtful moment for yourself. You deserve it.

While the pot is still cold (but warming to H) throw in your second six above ingredients. Stir until it is a murky brown mess, and bring it to a boil while not failing to stir regularly. Once the bubbles begin to appear, reduce heat to ML and let simmer until the carrots are at your preferred crunchsistency. Serve over rice while pondering how a pig, chicken and cow can get along so well with a can of vegetable broth. You might feel a twinge of animal gluttony shame, but this will taste enough like beef stew on a cold evening to negate any moral or ethical concerns.