Korean Noodles

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I threw this together for lunch the other day.

Very tasty, and a great way to use up your fresh veggy's, whatever they may be.

Linked with Sunflower Supper Club: Weekend Potluck, Rattlebridge Farm: Foodie Friday
and Foodie Friends Friday.

Korean Noodles

Serves 2-3

8 oz. Noodles (spaghetti, fettuccini, udon)

1 inch piece Fresh Ginger, finely chopped

2 Garlic Cloves, Minced

1/4 cup Tamari Or Soy Sauce

3-4 tbsp Honey

1 1/2 tbsp Tomato Paste

2 tbsp Rice Wine Vinegar

1 tbsp plus 1 tsp Sesame Oil

1/2 tsp Sriracha Hot Sauce, more if you want it hot

1 cup Mushrooms, sliced

1 tbsp Butter

1 tbsp Oil

1/2 large onion, sliced into strips

6 oz. Cole Slaw Mix

1 cup broccoli florets

1/2 cup Carrots, sliced into thin strips

1/2 Red Pepper, sliced into thin strips

3 Green Onions, thinly sliced (tops and bottoms)

Toasted Sesame Seeds

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and place in a large serving bowl. I used 1 bunch of udon noodles. The package contained 2 wrapped bunches of noodles with 5 oz. in each one. The sauce could have easily covered 8 oz. of noodles.

In a small saucepan, combine a splash of water, chopped ginger, garlic, tamari/soy sauce, honey, tomato paste, vinegar, sesame oil and hot sauce, whisking until smooth and heated. Pour sauce over noodles and keep warm.

Get all of the remaining ingredients ready for a quick stir-fry.

In an over sized skillet on med, saute mushrooms in the butter; remove from the pan with a slotted spoon, leaving juices behind. Add the oil and heat over high heat. Add the onion and stir fry 1 minute; add the slaw mix, broccoli, carrots and bell pepper and stir-fry for 2 minutes, then add the scallions and toss for 1 minute. Add the mushrooms and noodles back into skillet and toss to combine.

Top with sesame seeds and more green onion if desired.

Jalapeno Cheddar Skillet Cornbread

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This cornbread was the bomb. I mean seriously good.

Loved the flavor combinations. You had that rich cheesy flavor with just the right amount of spiciness from the peppers, then that hint of sweetness when you got a bite of the sweet corn. Yummy! 

I think using pickled and fresh jalapenos makes a huge difference.
Gives it just that added umph of flavor.

As far as cornbread goes, this is my new favorite. 

I can't remember any other I've tried coming even close. Don't miss out, you gotta try it.

Jalapeno Cheddar Skillet Cornbread

1 cup flour
1 cup cornmeal
2 tbsp plus 1 tsp sugar
2 ½ tsp baking powder
1 1/2 tsp salt
1 cup buttermilk
6 tbsp butter, melted, divided use
2 large eggs
1 1/2 cups sharp cheddar cheese, shredded, divided use
3 scallions, chopped
2 small corn on the cob, or 1/2 cup frozen, thawed
2 tbsp pickled jalapeno, minced

1 jalapeno, seeded, 1/2 minced, 1/2 cut into moon shape

Add shucked corn to a medium pot of boiling water, cover and let sit 5-10 minutes. Remove and cool enough to handle. Stand corn on end and remove kernels with a sharp knife.

Heat up oven proof/cast iron skillet in a 400* oven.

Melt butter in a small bowl, set aside to cool.

Whisk together flour, cornmeal, sugar, baking powder and salt in a large bowl. Stir in 1 cup of cheese.

In a separate large bowl, whisk together buttermilk, 5 tbsps of butter and eggs. Stir in scallions, corn, pickled jalapeno and the minced 1/2 of the fresh jalapeno.

Stir wet ingredients into your dry ingredients and mix until just combined.

Reduce oven to 375*. Add remaining butter to skillet (may spatter), and pour in batter. Top with remaining cheese and sliced jalapeno. Bake until edges are a golden brown and a toothpick inserted in the center comes out clean, 25-30 minutes. Cool slightly before cutting.

Braided Pesto Bread

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Bread is definitely one of my favorite food groups, so when I came across this on 
Pinterest, I knew I had to make it.

I think it has a great look about it and was really easy to make. And as expected, delicious.

I have lots of fresh basil, so it was a cinch to whip up some pesto.

I just put a big handful of basil leaves into my processor, added about 1/3 cup of pecans (that's what I had on hand), 1/3 cup of freshly grated parmesan cheese, squeeze of 1/2 lemon, salt and pepper. With the machine running I poured in enough olive oil to make it all come together and have a nice spreadable consistency. Wham bam done.

The next morning after I made this, I went into the kitchen and saw a note on the fridge that my 17 year old son, Christopher, had put up there, that said, "Million Dollar Meal, make pizza dough out of this" with a smiley face. Evidently he enjoyed it. I thought that was pretty funny, then thought...yeah, that would be good.

Braided Pesto Bread

1 cup warm water

2 tsp yeast

1 tsp sugar

2 1/2 cups flour, plus more for dusting work surface

1 Tbsp olive oil

1 tsp salt

1/2 cup pesto, purchased or homemade

2 Tbsp grated parmesan

Place warm water in the bowl of your stand mixer fitted with the dough hook; add sugar and sprinkle yeast over top. Let it sit until yeast is dissolved and frothy, apprx. 10 minutes.

Add the flour, oil, and salt and turn the mixer to low. Knead the dough for 5 minutes until smooth and elastic - after about 2 minutes, the dough should completely clean the bottom and sides of the bowl. If it does not, add additional flour, one spoonful at a time until it does.

Form the dough into a smooth ball and transfer to a lightly greased bowl, cover with a kitchen towel and let rise until doubled, 40-60 minutes.

Preheat oven to 425.

Lightly flour your work surface. Flatten dough out gently, then roll into a rectangle ~18x12 inches. Spoon pesto over top, spreading evenly, leaving a clean 1/2-inch border around the edges. Starting at the long side of the dough, roll up and pinch the seam closed.

Transfer to your parchment-lined or cornmeal-dusted baking sheet. Cut the dough in half down the length of the dough and pinch the top ends together. Working quickly, braid the two pieces, trying to keep the pieces twisted so the cut ends remain on top (this is what makes the bread pretty). When you get to the bottom, pinch the ends together and wrap into a wreath. Fold technique is found here.

Transfer to your baking sheet and let rest for 30 minutes. Top with shredded parmesan and bake for 20-25 minutes, or until golden brown.

Let cool slightly and slice to serve.

Source: Confessions of a Foodie Bride

Spicy Black Beans and Peppers

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Love this recipe.

I was looking for a side dish to go along with some Chicken with Mole Sauce that I was making (was not impressed), and came across this one that fit the bill perfectly.

Simple to make and full of flavor.

This photo was actually taken 2 days later, and I gotta say, the beans only got better. Drizzle them with lots of Frank's hot sauce because it really is the right thing to do. 

Add some sausage or chicken and would be excellent as a main course.

Spicy Black Beans and Peppers

1 tablespoon vegetable oil

1 large onion, diced

1 cup chopped green bell pepper

1 cup chopped red bell pepper

3 large garlic cloves, chopped

1 tablespoon ground cumin

1 jalapeno chili, seeded, chopped

1 teaspoon dried oregano

2 15-16 ounce cans black beans, drained

2 cups canned crushed tomatoes with puree

1/4 cup orange juice

1 1/2 teaspoons hot pepper sauce (Frank’s is good)

Heat oil in heavy large skillet over medium-high heat. Add onion, bell peppers, garlic, cumin, jalapeno and oregano; saute until vegetables begin to soften, about 8 minutes.

Mash 1/2 cup beans. Add mashed beans, whole beans, tomatoes, orange juice and hot pepper sauce to skillet. Bring to boil, stirring frequently. Reduce heat, cover and simmer 15 minutes. Uncover and simmer until reduced to thick sauce consistency, stirring occasionally, about 15 minutes. Season with salt and pepper.

Serve over rice, if desired.

Source: Bon Appetit magazine.

Homemade Hot Sauce

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I found the coolest recipe/idea in Bon Appetit for all those fresh chiles 

so many of us have this time of year.

It's actually fun to make, really easy, and helps preserve the 

fruity and floral notes in just picked peppers.

 I used a combination of several different types, like  jalapeno, cayenne, fresno and 

even a couple of sweet banana peppers. I didn't seed the cayenne but since this was 

my first attempt at this, I did seed a couple of the fresno. I think my sauce turned out fairly 

mild for a hot sauce. It has heat but not overly so, which I like. Next time I may go a little hotter. 

The article stated that if you want to tame the heat of the really hot ones, like 

cumari and habanero, to pair them with milder peppers, such as poblanos, 

Anaheims, or even sweet bell peppers.

You can dab it on grilled ribs, toss with wings or add to any sauce you want that added extra punch. You could also put it in a cool bottle and give it as a gift.


Linked with Sunflower Supper Club: Weekend Potluck and Rattlebridge Farm: Foodie Friday.

Master Hot Sauce

Makes about 2 1/2 cups

1 pound stemmed fresh chiles (such as jalapeño, serrano, Fresno, or habanero; use one variety or mix and match)

2 tablespoons kosher salt

1 1/2 cups distilled white vinegar

Pulse chiles and kosher salt in a food processor until a coarse purée forms. Transfer to a 1-qt. glass jar, loosely screw on lid, and let stand at room temperature for 12 hours to ferment slightly.

Stir in vinegar and loosely screw on lid. Let chile mixture stand at room temperature for at least 1 day and up to 7 days. (Taste it daily; the longer it sits, the deeper the flavor becomes.)

Purée mixture in a food processor or blender until smooth, about 1 minute. Place a fine-mesh sieve inside a funnel. Strain mixture through sieve into a clean glass bottle. (Hot sauce will become thinner and may separate after you strain it; shake vigorously before each use.) 

DO AHEAD: Can be made up to 4 months ahead. Keep refrigerated.


Source: Bon Appetit magazine.