Packaged Food

We don’t eat a lot of packaged food at our house. Several reasons for this. Cooking fresh food is, on the whole, better for you. It’s usually cheaper. While choosing a menu can get a lot old, I enjoy cooking…and I’m good at it, which helps. You also have more control over how much food you prepare and in what proportions. Case in point: I haven’t yet mastered Indian food (Indian as in dot, not feather). That particular flavor profile continues to elude me. I’m able to satisfy that craving using fresh meat and jars of simmer sauces – our … Continue reading Packaged Food

My Sous Chef

Jami walks in to the kitchen as I’m clearing counter space, emptying the dishwasher, scrubbing my favorite saucier (i.o.w., getting ready to make supper), and says, “Dad, can I be your sous tonight?” No, no punchline. Just a proud moment: one, that my son knows what sous means both in and out of this context; and two, that he wants to help me cook. And now, a punchline. After roasting, mincing, and tasting a fresh jalepeno, I grabbed a tasting spoon from the holder by the stove, grabbed a couple of pieces and offered them to him. This is standard … Continue reading My Sous Chef

Green Beans, my style.

I’m not a big fan of green beans. I mean, they’re okay if they’re fresh, tolerable if frozen – canned aren’t even worth discussing. Thus, I am always looking for ways to make them more palatable. If you like green beans, you’ll love this recipe. If you are completely ambivalent, you might start to like them. If you hate them…well, give it a try anyway. I tried roasting green beans. You take fresh beans, toss them in olive oil, spread them on a baking pan, sprinkle with salt and sesame seeds (or almonds, or pecans) and roast them at 350 … Continue reading Green Beans, my style.

Sweet Roll Recipe

This recipe is another staple in my box. I use it for dinner rolls, sandwich buns, as a base for Hot Cross Buns and for other places where a sweeter dough is needed.  I’m just going to put the basic directions for making the rolls here. I thought I had a picture somewhere, but I can’t find one. Currently I have a batch rising. You really don’t want a picture of dough. I’ll get pictures of these for the future though. Oven at 350 degrees/Bake for 15 minutes or until golden brown 1/2 Cup 110 degree water 1/2 Cup 110 … Continue reading Sweet Roll Recipe

Basic White Bread Recipe

I have a post percolating about getting back to basics in the desire to have a natural lifestyle while living the modern world of two children in different schools, Minecraft, dance classes three days a week, day jobs, night jobs, you know… the craziness that is life on Osage. We’ll get to that in a bit. Until that happens I don’t want to ignore the present. Tonight I started with bread. That very basic staple that in our household is one thing that means home and health. I pulled out my reliable recipe that I haven’t used in over a … Continue reading Basic White Bread Recipe

Best little kitchen gadget ever.

Beggar that I am, I am even poor in thanks; but I thank you, and sure, dear friends, my thanks are too dear a halfpenny. – Hamlet, Act II, Scene 2.   I don’t buy a lot of tools for the kitchen. I have my favorite pan (a 10″ Calphalon saucier), my favorite knife (a wicked sharp Cutco chef’s knife my dad bought somewhere around 1970) of course, but gadgets? We don’t really have room for them, so while I love to shop for them, I rarely purchase. A couple of summers ago, we stocked up on corn. A local … Continue reading Best little kitchen gadget ever.

Lunch: Pan Noodles

I stand before the refrigerator, staring  into the void, wondering what to make for lunch. When I’m home, I’m just not content with PB&J, you know?

I start thinking Noodles & Company. I love their Japanese Pan Noodles, with the shitake mushrooms and light sesame flavor. Unfortunately, we’re broke, and even if I had the available cash, I don’t want to go out. I just don’t.

I get online and go searching for a recipe. I can’t find the exact recipe, but I do find a recipe posted by someone who (supposedly) is (or was) the executive chef in the Noodles & Company corporate kitchen.

Awesome, I think to myself. We’ll go with that.

We tend to amass ingredients around our house. A couple of months ago, we discovered a huge oriental market within driving distance, and stocked up on basics: dried noodles, dried mushrooms, vinegars, and so on, at surprisingly low prices (a package of twenty-four, individual-serving bundles of dried noodles for about a dollar, for instance).

I had everything except the teriaki sauce, so I improvised a sauce using soy, hoisin, and honey. Not perfect, but it worked. I also left off the sprouts, sesame seeds, and cilantro.

Continue reading “Lunch: Pan Noodles”