Tag Archives: marinade

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.

Too Many Modifiers Meat Meal with Black Bean and Cashew Butter Hummus Lettuce Wraps

In my pantry today:

  • .74 lbs stir fry beef
  • 1 c Basmati rice
  • 1 tbsp minced Vidalia onion
  • 6-8 leaves off a head of leaf lettuce
  • 1 tsp safflower oil

Marinate your meat for an hour or two in:

  • 1/2 c plain Greek yogurt
  • 1 tsp cumin
  • 1 tsp red hot chili powder
  • 1 tsp ginger garlic paste
  • 1/2 tsp turmeric
  • 1/8 tsp cinnamon
  • 1 tsp lemon juice

Soak and cook rice with:

  • 1 tbsp kala jeera
  • 1 tsp garlic powder
  • 1 tsp lemon juice
  • 1/2 tsp salt

Black Bean and Cashew Butter Hummus:

  • 1.5 c cooked black beans
  • 2 tablespoons lemon juice
  • 1.5 tbsp cashew butter
  • 2 tbsp garlic paste
  • 3/4 tsp cumin
  • 2 tsp red hot chili powder
  • 1/2 teaspoon salt

Drizzle it all with:

  • 2 tbsp cashew butter
  • 1/4 c water
  • 1/2 tsp lemon juice
  • 1/2 tsp ginger-garlic paste
  • 1 tsp hot red chili powder

Wow. So this is apparently what happens when I’ve gone three days without kitchening. And come back one day after having had six cups of coffee. I also made kale chips, loaded the dishwasher and cleaned out all the dog food and soda cans in the sink (followed by cleaning the sink). I love taking as full advantage possible when I’m having a good day; ring the gong, then, and begin your cooking adventure!

Massage the marinade into your meat; set aside. After your rice has been rinsed and soaked, start it out to boil with the addition of [everything listed above]. Put the ingredients for your drizzle in a sauce pan on L to begin melting and melding; stir gently until it’s one love and keep at the ready.  Make your hummus by throwing everything into the food processor and blending to a reasonably hummus-like paste. Roll little bits of it, with accents of onion, in lettuce leaves, then:

Heat 1 tsp safflower oil to MH (more H than M) and when the pan is hot-n-ready, rapidly stir fry your beef then serve hot over your equally hot rice. Surround the dish with lettuce wraps and drizzle it all with the spicy cashew butter drizzle. This meal was worth all the effort and earns 5 spoons!