Tag Archives: simple

Stir fried spicy noodles with pork and mushrooms

Pasta is a great and easy option for weeknight dinners but that doesn’t mean it is always the best option. It’s easy to make a bit too much and it’s also very tempting to put creamy sauces or heaps of cheese on. So if you’re looking for a weeknight meal that’s easy, cheap and healthy it’s great to have some hokkien noodles in the cupboard. They’re super easy when you want a quick dinner- you don’t even have to cook them and they’re pre-packaged so you can keep track of portions and nutrition info. This is one of my favourite stir fry dishes to make with the noodles. It’s pretty versatile and you can use pork or turkey mince- whatever you have on hand. When you’re cooking the meat with the mushrooms and sauce it will seem like there is a bit too much liquid but once you simmer for a couple minutes and add the hokkien noodles they will soak up the sauce. Hokkien noodles are available at most grocery stores and at Costco you can often get a big box for just a couple dollars.

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Adapted from this recipe
Serves 4

2 tablespoons dark sesame oil, divided
4 servings of hokkien noodles
1 bunch green onions, trimmed and cut into 1-inch pieces
12 ounces lean ground pork
8 oz. sliced mushrooms
1/2 cup chopped onion
1/4 teaspoon kosher salt
3 large garlic cloves, minced
2 teaspoons cornstarch
2 cups chicken stock
3 tablespoons lower-sodium soy sauce
1 tablespoon sriracha
4 lime wedges

Heat a wok or large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat.

Add pork to pan; sauté for 2 minutes, stirring to crumble. Add mushrooms and saute 2 more min or until brown. Add the green onions.

Stir in chopped onion, and salt; sauté 3 minutes, stirring occasionally. Add garlic; sauté 30 seconds, stirring constantly. Stir in cornstarch. Gradually add stock; bring to a boil. Stir in soy sauce and sriracha; cook for 1 minute, stirring frequently. Add the hokkien noodles and stir to combine. (Some hokkien noodles will need to be softened in boiling water- check the instructions on the package). Divide the noodles and and pork mixture among four shallow bowls. Serve with lime wedges.

photo (10)

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Mexican quesadillas

Following the excellent advice of comedian Jim Gaffigan, instead of giving these a more descriptive name, I think Mexican quesadillas works well.

“My favorite food is Mexican food, I used to be a waiter in a Mexican restaurant in Indiana. Now that’s where you go for Mexican.

Mexican food’s great, but it’s essentially all the same ingredients, so there’s a way you’d have to deal with all these stupid questions. “What is nachos?” “…Nachos? It’s tortilla with cheese, meat, and vegetables.” “Oh, well then what is a burrito?” “Tortilla with cheese, meat, and vegetables.” “Well then what is a tostada?” “Tortilla with cheese, meat, and vegetables.” “Well then what i-” “Look, it’s all the same shit! Why don’t you say a spanish word and I’ll bring you something.”

Mexican food is great, but it is all the same, it’s almost a conspiracy. It’s almost like they had a meeting 200 years ago in Mexico City and one guy stood up and he was like, “Hey, the reason I got everyone here is pretty simple, I figured we could rename this one entree seven times and sell it to the North Americans. The French said it would be a good idea.” “Who’s in on it?” Then some guy in the back was like, “Wouldn’t that be dishonest?” “Well, if you’re quiet we’ll name one of the entrees after you, what’s your name?” “My name’s Chimichanga.”

-Jim Gaffigan

http://www.comedycentral.com/video-clips/pymif1/comedy-central-presents-bottled-water

Love that guy.

This is a super simple dish that can be made as a wrap or as a quesadilla. I recommend having it as a wrap if you want to bring it with you to work or uni since it’ll be fresh and if you’re staying at home, toss it in a frying pan and make it into a quesadilla. This recipe is for one but you can easily double, or triple it.

Mexican quesadilla:

Tortillas (I used sun-dried tomato flavour)
1 can Mexe-beans, (though you’ll only use a few tablespoons)
1/4 cup tasty cheese
1/3 avocado, pitted, peeled and sliced
Cos lettuce, chopped

You can also add ingredients like sour cream, tomatoes or meat but I chose to keep it super simple.

Place all the ingredients in the tortilla, either roll it up like a burrito or fold the tortilla in half, warm up in a frying pan and enjoy as a quesadilla.

 

Enjoy,

A

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Guest Post – Super Easy Breakfast Tarts

Living with two girls who turn out to be fantastic cooks has its apparent advantages. I can no longer count on two hands how many times I’ve wandered into the girls’ apartment to smell something amazing being baked/cooked/fried/prepared, roughly ten seconds before platters of food get shoved in my face accompanied with inquisitive stares that scream “what do you think? (and don’t you dare say anything bad about it!)”. Despite this pressure, these girls know how to cook and I can’t remember ever having anything bad to say about any of their creations. There’s definitely nothing more amazing than coming home after an epic night bartending and seeing an aluminium (sorry Allie, ‘aluminum’) foil-wrapped plate full of goodies waiting to be heated up and consumed at record pace. So I can’t really have anything to complain about right?

Unfortunately, skilled as Allie and Kahina are, there is one hugely embarrassing downside. Any time I attempt to create something of my own, it’s inevitably followed by ‘so-you’re-really-going-to-try-putting-those-ingredients-together’ stares, and two pairs of waiting eyes watching to see what my next culinary disaster will yield.

Take for example the last time Kahina made crepes. She is a genuine whizz when it comes to these things, I’m pretty sure making crepes is as inherent to French DNA as making pastries or appreciating fine wine. Anyway, Kahina was making us all breakfast and I, attempting to get in the spirit of things said “why don’t I try making my own?”. Cue raised eyebrows. Five minutes later what can only be described as a crepe batter explosion is all over the pan and surrounding benches and Kahina and Allie in stitches as I try to repair the damage to my breakfast. Crepes 1, Ciaran 0.

So my latest experiment was also something of a disaster. Both the girls were out and I figured I’d try to quickly cook up something before running off to Uni. We had a fair amount of puff pastry and some eggs left in the fridge from a previous cooking adventure, and having seen something about baked eggs in puff pastry on Masterchef, I thought I’d give it a go. What could possibly go wrong? Allie came home as I was finishing removing them from the oven and immediately I got the “omg-what-were-you-thinking-it’s-just-eggs-and-pastry” looks. Needless to say it was extremely embarrassing and yielded weeks of “Ciaran and his egg tarts” jokes. But this time I was intent on proving I could do something with the idea, and came up with these awesome breakfast tarts. I’ve seen variations of them at cafés all over the place and they’re just so easy that anybody can whip them up in a matter of minutes to impress even the most intense and critical foodie. Enjoy!

Ciaran

Ingredients – Makes 4 medium sized Breakfast Tarts

2 Sheets Puff Pastry

6 Eggs

2 Rashers Middle Bacon

1 Tomato (Alternately you can use Cherry Tomatoes)

100gms Button Mushrooms

Rocket to Garnish

Salt

Pepper

Butter

Sauce of your choice

Method:

Try to use a muffin tin or something similar. Fortunately I managed to use the girls pie tins which turned out to be perfectly sized for these tarts. Take the puff pastry out of the freezer and leave to defrost. Fry the bacon until crispy and then leave it on the side. Slice the mushrooms thinly, cook in a pot until soft and then set aside in the pot. Grease the muffin/pie tin with butter and then arrange the puff pastry so that you make a small bowl in the tin to hold the eggs. Add one full egg and then more egg white if required to fill the pastry bowl you’ve made. This can vary depending on the size of the bowl but be mindful the pastry and the egg will rise so try not to overdo it. The bacon can be cut up a number of ways, I tried to break it into pieces so it was all through the tart but I’ve seen it done as a long single piece so its really up to you! Toss a few of the mushrooms into each of the tarts. Dice the tomato and throw a few pieces in as well. Pre-heat the oven to 180 degrees. Bake the tarts at 180 degrees for about 15-20mins and take care not to overcook them as they’ll dry through the centre. The yolk should be just turning that lighter yellow when you take them out to rest for 5 minutes. Overturn the tins and gently remove the tarts. They may take some encouragement so I found it easier to run a knife around the edge first to make sure you get them out cleanly. Serve each tart with a little Rocket on top to give them a little extra colour and flavour. Add salt, pepper and sauce to taste.

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