Best Asian Noodle Soup

Posted on March 10, 2020 by Chatty Kathy

This big beautiful bowl of soup is all you need for a great family dinner!

Can a person every have too many soup recipes??? I think not …. The best part of this recipe is that it is just a guideline for making an amazingly tasty soup out of whatever you have on hand. The focus here is on the vegetables, so make sure you prepare way more than you think will fit in the pot!

The flavour base is what makes this soup such a keeper.

3 scallions, cut in 3 large pieces
1/2 inch knob of minced ginger
3 tbsp oyster sauce
6 cups chicken stock/vegetable stock/beef stock/6 inch piece of kombu

chicken breast/prawns/tofu
any amount of vegetables, as many as you think you can get in the pot
bean sprouts
cooked rice noodles or Chinese wheat noodles

Garnishes:

cilantro
green onion
sesame seeds
toasted sesame seeds
soy sauce
peanut sauce
chili oil

Start with a big pot, cover the bottom with a neutral oil and once it has heated up add about a 1/2 inch knob of minced ginger and 3-4 scallions (green onions). Saute until they have generated a bit of colour and become nicely caramelized. This is where you start, but from here the sky is the limit.

Add the oyster sauce and heat through, then add your broth. If you are using the kombu, allow it to soften for at least 30 minutes.

When the broth is hot enough, add any protein you want to use – if using meat, slice it thinly.

Add the vegetables according to how long they take to cook – as in cabbage or bok choy will take a little longer than snap peas or thinly sliced sweet peppers.

I like to serve the noodles prepared and separate from the soup so people can add them as they wish, and that way they don’t get soggy.

This should all come together really quickly once the broth has heated – as in maybe 5 minutes! When ready to serve stir in bean sprouts and serve with the garnishes so everybody can create the soup bowl of their own dreams.

Serve with a basket of crispy scallion pancakes for the perfect meal.

Korean Tacos

Posted on March 4, 2020 by Chatty Kathy

These Korean Beef tacos are incredibly delicious … who would have thought?? Just try them – as a bonus you won’t believe how quick and easy this is.

KOREAN BEEF

2 tablespoons reduced sodium soy sauce
2 tablespoons brown sugar
1 teaspoon sesame oil
1/4 teaspoon crushed red-pepper flakes
Pinch of ground ginger
2 teaspoons vegetable oil
2 cloves garlic, minced
8 ounces ground beef

CARMELIZED KIMCHI

2 teaspoons sesame oil
1 cup chopped kimchi
1 teaspoon sugar

SRIRACHA MAYONNAISE

1/4 cup mayonnaise
1 tablespoon Sriracha
2 teaspoons freshly squeezed lime juice

TACO ASSEMBLY

12 mini flour tortillas
1/4 cup diced red onion
2 tablespoons chopped fresh cilantro leaves
1/4 teaspoon toasted sesame seeds

DIRECTIONS:

KOREAN BEEF: In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger.
Heat vegetable oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
Stir in soy sauce mixture until well combined, allowing to simmer until heated through, about 2 minutes; set aside.
KIMCHI: Heat sesame oil in small skillet over medium high heat. Add kimchi and sugar, and cook, stirring constantly, until caramelized and heated through, about 3-5 minutes; set aside.
SRIRACHA MAYONNAISE: In a small bowl, whisk together mayonnaise, Sriracha and lime juice; set aside.
TACOS: Serve ground beef mixture in tortillas, topped with kimchi, red onion, cilantro and sesame seeds, drizzled with Sriracha mayonnaise.

Kimchi is great, but have you ever had it like this? Amazing what a little caramelization can do.

I used pork tonight but you can easily use beef, chicken or tofu – it’s the seasoning that will win you over.

Set everything out and assemble your tacos – serve with a tossed salad and dinner is quick, easy and fantastic.

I got this recipe from Damn Delicious – if you haven’t checked out her blog you definitely should, every recipe I’ve tried has been fantastic.

Vietnamese Rice Bowl

Posted on March 3, 2020 by Chatty Kathy

Lime juice is used in so many dishes in Vietnam and Cambodia, and we loved it. Tonight I sautéed the green vegetables with garlic and ginger, once tender I just squeezed fresh lime over and used a generous sprinkle of fresh Kampot pepper – they were so good and fresh.

We’ve just returned from a month in Cambodia and Vietnam and can’t seem to leave those fresh bright flavours behind us. This rice bowl (or use rice noodles if you like) is delicious – use a variety of different textures and flavours to get the right balance, but whatever you use – make it your own. The only actual recipe portion of this is the Vietnamese sauce, Nuoc Cham, the rest of it is more of a guideline.

You will need:

cooked rice
grilled steak (or chicken/prawns/tofu)
pickled fresh vegetables
sauteed vegetables (tonight I used broccoli, baby bok chow & snap peas)

Garnish:

toasted peanuts
slivered spring onions
rough chopped cilantro/basil/mint
toasted sesame seeds

Nuoc Cham Sauce:

2 – 2/12 tbsp sugar (I used palm sugar but you can use white, or maple syrup or honey)
3-4 tbsp fresh squeezed lime juice
1/2 cup very warm water (warm helps the sugar to dissolve)
2 tsp unseasoned rice vinegar
3-4 tbsp fish sauce

Stir sugar and lime juice together, then add warm water and stir until sugar has dissolved. Add rice vinegar and fish sauce. I always start with the lesser amount of sugar, lime juice and fish sauce … adjust as needed when you have it all together.

To assemble, place your rice or rice noodles in the bottom of a bowl, then layer on your other ingredients. Drizzle Nuoc Cham over and sprinkle with garnishes. This dish is just as versatile as you want it to be.

This time the Vietnamese bowl featured rice noodles and chicken.

Quick pickled vegetables and Nuoc Cham sauce ready to dress up your bowl.

Put everything out on the table and let everyone create their own bowl.

Good to the last drop!

Sweet & Spicy Pork Tenderloin

Posted on February 25, 2020 by Chatty Kathy

Pork

This flavour knocked it out of the park, especially considering how quickly it all comes together! Put your rice on, throw the pork in the pot and stir fry some vegetables while the pork cooks. Presto – you’re done. I think this one might go on regular rotation.

2 lbs pork tenderloin, cut in bite size pieces
2 tbsp vegetable oil
1 tbsp minced garlic
1 tbsp minced ginger
1 tbsp sesame oil
1/2 cup soy sauce (I prefer low sodium soy sauce)
3 tbsp raw sugar
1 tbsp chili garlic sauce
1 tbsp gojuchang (Korean chili rice pepper paste)
2 tbsp Thai sweet chili sauce
1 1/2 cup water

GARNISH:

thinly sliced green onions
toasted crushed peanuts

Saute pork pieces in saucepan with the vegetable oil, just until lightly browned. While that is happening, stir the rest of the ingredients together and pour over the pork. Bring to a boil. It looks like a lot of liquid but don’t worry, it will reduce and coat the pork with a shiny sticky glaze.

Once the liquid has come to a boil turn the heat down to a simmer and allow the pork to cook for about another 30 minutes, uncovered, until it is tender and the sauce has reduced somewhat.

Garnish wth the green onions and peanuts. Serve with rice and vegetables sautéed in garlic and ginger.

I haven’t tried anything other than the pork, but I imagine it would be just as good with chicken or beef – or even tofu if you are looking for a vegetarian option.

Moist Delicious Corn Bread

Posted on January 14, 2020 by Chatty Kathy

Easily the quickest of quick breads, moist and tender …. this is absolutely delicious and one you must try. Just another fantastic use for your cast iron skillet. Serve this alongside some hearty chili or stew and you’ll have such a comforting meal.

1 1/4 cups cornmeal
3/4 cup all purpose unbleached flour
1/4 cup sugar
1 tbsp baking powder
1 tsp baking soda
1/4 tsp salt
1 1/3 cups buttermilk
2 large eggs, lightly beaten
8 tbsp unsalted butter, melted

Preheat oven to 425 and place a 12 inch cast iron skillet in to heat up while you make the batter.
In a large bowl whisk together the dry ingredients. In a separate bowl whisk up the buttermilk, eggs, and 7 tbsp of the melted butter.
Reduce the oven temperature to 375 and remove the skillet. CAREFULLY … remember it is hot.
Coat the skillet with the remaining tbsp of melted butter. Pour the batter in the skillet and place it in the oven. Amazing to watch …. it right away starts to puff up around the edges.
Bake for 20-25 minutes until firm, and a tester comes out clean. Let cool for 15 minutes before serving.

This comes together so quickly – whisk up dry and wet ingredients separately and then quickly combine them. Stir until you don’t see any lumps, but don’t over mix the batter.

As soon as the batter hits the hot pan it starts to smell amazing and I loved the way it puffed up around the edges of the cast iron.

It might be difficult, but let it sit for 15 minutes after removing from the oven. Still warm enough to melt butter but holds together like a dream ….. try it, and I bet you love it.

Have you checked out http://www.jocooks.com ?? I got this recipe from her blog and it is most assuredly the best cornbread I’ve tried. In fact, I think every recipe I try of hers I love!

Buttermilk Ranch Dip or Dressing

Posted on January 12, 2020 by Chatty Kathy

Vegetables first! The kids absolutely love a big platter of fresh vegetables, but this ranch dressing really makes it a favourite. Ready for them to arrive from the ski hill today and this platter will disappear in minutes.

This is the best creamy dressing to have on hand for those hungry moments. .. … or when the kids are arriving home from school or the ski hill. In general, we prefer vinaigrette’s for salad dressing, but this is so comforting and delicious we love it too.

1/3 cup mayonnaise
1/3 cup sour cream
1/3 cup buttermilk (you could use regular milk but I like the tang from buttermilk)
1 tsp dill weed
1/2 tsp each dried basil, oregano & parsley (in the summer of course fresh is best)
1/2 tsp garlic powder
1/4 tsp onion powder
1-2 tsp lemon juice (according to your own taste)
salt and pepper to taste

Give the whole thing a good mix and allow to sit long enough for all the seasonings to fully wake up and join the party. This is perfect as a dip, for a salad dressing I would thin it out a bit with either a bit more buttermilk or even a touch of water.

Beer Bread

Posted on January 9, 2020 by Chatty Kathy

Today I created an extra crunchy crust …… first the melted butter, then sprinkled on some grated aged cheddar, and topped with the seasoned sesame seed mixture left from the dregs of the nuts and bolts mixture I made this Christmas – Y U M

This is the easiest, simplest quick bread! The most difficult part of making this bread is waiting for it to come out of the oven while amazing smells are drifting through the house …..

3 cups all purpose flour
3 tsp baking powder
1 tsp salt
1/4 cup sugar
1 can or bottle of beer
1/4 cup melted butter

Preheat oven to 375 degrees.

Sift dry ingredients together and stir in 1 12 ounce bottle or can of beer – stir just until it all comes together and turn into a greased 9 x 5 inch loaf pan. (I like to line the pan with parchment paper – it makes it so easy to lift out of the loaf pan.).

Drizzle the melted butter over and bake.

Bake for 1 hour until a tester comes out clean.

Rest for 10 minutes before removing from loaf pan, then let sit for at least 15 minutes before cutting.

Aged white cheddar and Italian seasoning added today.

You can mix this up however you like – add in herbs, grated cheese or some seeds.

My cousin Vivian used dried dill weed in the flour mix, and put olive oil on top … try it!

I’ve had people ask if you can use soda instead of beer ….. not unless you add 2 tsp (or 1 packet) of instant yeast. It is the beer that helps the bread to rise and not be a heavy lump of dough!

Did you know that you should sift your flour, and SCOOP (using a spoon) into your measuring cup instead of scooping with your measuring cup? This helps make your flour lighter and in turn, your bread lighter.

Yams with Miso Tahini Sauce

Posted on December 11, 2019 by Chatty Kathy

Slow roasting yams bring them to another flavour level entirely! The skin gets lightly charred in spots, and the insides get creamier and smoother than ever. Normally I love yams with just a simple touch …. butter, salt and pepper. Lately I’ve been seeing recipes for a version that included a Miso Tahini dressing in place of the butter. Given that I love all three ingredients, I decided to give it a taste test. Instant winner – so delicious.

I had some cilantro around so tossed a bit of that over top as well.

How easy is this? Dead simple.

Mix with a fork in a small bowl until smooth.

2 Tbsp. tahini
2 Tbsp. miso (I used white)
2 tsp. rice vinegar
1 Tbsp. water
1/2 tsp sesame oil

Garnish:

thinly sliced scallions
toasted sesame seeds

Wash and poke yams with a fork. Give them a little love by massaging them with olive oil – season with salt and pepper. Cook yams at 375 degrees until super soft and lightly charred. (how long will depend on the size, have you ever noticed the variance??). You could also cut them into a few irregular pieces, toss in olive oil and bake on a tray, which would be faster. Count on at least an hour though.

When deliciously soft, split open, season again with salt and pepper – scoop on the sauce and sprinkle over the scallions and sesame seeds. Absolutely satisfying.

Candy Cane Sugar Cookies

Posted on December 10, 2019 by Chatty Kathy

Just in time for Christmas! I bought a small bag of crushed candy canes at Bulk Barn, probably about $2.00 worth …. thinking it would be great for decorating the sugar cookies we make every year. Well, Sloan had a different idea and decided they should go in the cookies, so that’s what we did. What a hit!

3/4 cup soft butter
1 cup white sugar
2 beaten eggs
1/2 tsp vanilla
2 1/2 cups all purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1/4 cup crushed candy canes

Preheat oven to 375 degrees.

Cream together butter and sugar. When light and fluffy add in eggs and vanilla and beat until creamy and smooth.

Sift dry ingredients together and stir into butter mixture. It will be a stiff mixture, so you may end up using your hands, we usually do.

Last, stir in the crushed candy cane.

Knead lightly until you have a workable dough, then cover tightly and put in the fridge for at least an hour. (you can do this days ahead or even freeze it at this stage)

Roll out dough on lightly floured board and cut into desired shapes.

We always decorate our cookies before baking them, in place of the added sugar you get with decorating with icing.

I used to use raw egg, but find I get better results using evaporated milk and gel food colouring. Just put a little milk in a cup and stir in enough food colouring to get the colour you want.

Bake at 375 for 8-10 minutes, watching carefully – every oven is different.

Get your kids involved! Sloan is 9 and has been rolling and cutting dough for years now.

So many fun sugars and sprinkles available now for decorating the tops.

We do a cooking class on Fridays – these four work so well together, and we have a great time with Pearl and Leo joining Sloan and Stella.

Each of the kids made their own dough & we baked up two batches – each family got to take one batch home for baking another day.

Pearl has this tray ready to go in the oven, love all the vibrant colors.

The most important part is taste testing ….

Stay tuned – more cooking classes to come!

Flour Tortillas with bacon fat

Posted on December 9, 2019 by Chatty Kathy

Sunday dinner. Warm, fresh tortillas. Life is good.

Yes, that’s right. BACON FAT. So good, you will wonder why you haven’t done it before. In Mexico pork is featured in so many ways, all good. (Ever had carnitas??). Well, these tortillas are so darn good Stella told me that I needed to get them on the blog right away, as this is the 2nd time (in her 6 L O N G years) that she has been instrumental in the whole rolling/cooking process and if a 6 year old can do this – so can you! Effort vs reward is huge. Stella gets the rolling going and Sloan (at 9) is in charge of the stove and cooking them. They both know just when to turn the tortillas with the right amount of bubbling and browning going on.

SO EASY!

3 cups all purpose flour
1 1/2 tsp salt
1/4 cup bacon fat (cold)\
1 cup warm water

Stir flour and salt together, then work in the cold bacon fat with your fingers. Slowly add the water and work until a cohesive dough forms. Not sticking together? Add a bit more water. Too sticky? Add a bit more flour …. You get it. Knead until you have a soft but firm dough – cover and allow to rest for 30-60 minutes. (or as long as you need it to)

Divide this into 12-14 pieces and roll into balls. Let sit for a few minutes to allow the dough to rest – this makes it much easier to roll. (keep covered)

Roll until super thin – and cook on a dry hot skillet. Every stovetop is different and you may sacrifice the first couple to the frypan, but thats okay, once you realize your perfect temperature you are good to go.

Cook for approximately 1 minute on the first side and you will see bubbles form. Only flip when you peek underneath and see brown spots appearing. Flip it over and continue cooking until you get more of those lovely brown spots. On my stovetop (flat ceramic) I can’t cook it higher than 5 (or medium) otherwise things burn before cooking through but experiment with your own surface.

Keep warm in a covered container as the steaming also helps with the cooking process.

This recipe serves 6. If you aren’t feeding 6, then just keep the dough in the fridge and pinch off enough to make yourself a couple tortillas a day!

Stella is 6 and she’s already done this a couple of times, at her insistence this recipe is going on the blog so we all remember it. Big sister Sloan is making the guacamole in the background before stepping over to the stove to keep the cooking going.

Just look at those bubbles forming – we all get excited! (yes, I know, kitchen geeks)

This is exactly what you are looking for. Heaven in a wrap.

Tonight we served carne asada with these tortillas, and it was amazing.

Honestly …. you really don’t like pork? (sorry Meg & Amy). Use store bought lard or shortening.

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