I have made several different recipes for overnight oats, but if you are feeling like a bit of a treat for the week, than these chocolate oats are a good option. The honey helps sweeten the oats, however it’s not super sweet. Easily made the night before serving, this is a great option for someone single or a family that doesn’t have time to cook in the morning. This recipe makes 3-4 adult sized servings.
Stroganoff is always a warming dinner option and it’s so easy to make. This isn’t the first time I’ve posted a stroganoff recipe but every time it’s something new! This time, I cubed a venison tenderloin. The trick with this recipe is making sure everything gets hot while also trying not to over cook your meat. The easiest way to do that is to just keep moving forward with the steps; don’t waste all your time on step one when there is still step two. I also used the leftover onions and mushrooms from my ramen, so I didn’t need to cook them long or add much seasoning since it also included some of the ramen flavoring and garlic. This recipe made 4 adult sized servings.
Heat a frying pan over medium high heat, until hot. Add 2 Tbsp oil and cubed meat. Cook until browned. Add mushrooms and onion, and cook until warm. Add water and bouillon, and worcestershire and cook until broth begins to simmer.
2. Remove pan from heat, add milk and corn starch. Return to heat and gently heat, do not boil, and heat for 3-4 minutes until sauce is hot. Add vinegar, and remove from heat. Plate pasta and top with stroganoff.
Ramen is a classic Japanese dish that is flavorful and incredibly filling. Ramen has 3 main elements, the broth, the noodles, and the toppings. all three elements add flavor to the dish and make a bowl of ramen what it is. And though the broth and the noodles bring amazing flavor to the dish, the toppings are the real star of the show. For this bowl, I used red pepper flakes, sesame oil, and fish sauce. The red pepper flakes made this dish interesting. It started out tame in flavor, but the more that the flake got moved around the broth and dish, there was a surprise heat in some bites, while none in others. In the same way, the oils would be present in one bite, and absent in another. The rich savory toasty flavor of the sesame oil and the smooth slightly fishy flavor of the fish sauce, brought depth to the dish and great flavor. Other than that, my pork broth was a bit weak, so I added some beef bouillon and 1/2 a chicken ramen packet (as my MSG). I also used the leftover homemade noodles I had posted about yesterday. Since they were already cooked from then, i simply had to boil them for 3 minutes to heat up, then I strained them and plated. This recipe makes 3 large bowls of Ramen, and it heats up well the next day.
1. If using store bought stock, skip to step 2. To make pork stock, Add bones to a pot and cover bones with water bring to a boil and simmer for 20 minutes to remove impurities. Strain off the water and just cover the bones with water and simmer for 4 hours covered. Reserve the broth and discard the bones. Save any meat that may have stuck to the bones and add to the broth. Store in fridge covered or use immediately.
2. Begin by cooking the pork chops in a large skillet. Cook 3 minutes per side, remove from pan, and cut into strips to top the ramen. Fill a large sauce pan 3/4 with water. Place over medium high heat to boil. Add the broth to the hot skillet, and add in the onion, garlic, and optional beef bouillon and MSG. Once simmering, add mushrooms, soy sauce, worcestershire sauce, and ginger. Taste, then season as needed. Once the water is boiling, cook pasta as directed on package. Strain.
3. Plate the ramen by making a nest of noodles. Top with onions and mushrooms and place a cut pork chop over the top. Cover with broth. Finally, sprinkle each bowl with pepper flakes, chives, and parsley, then drizzle with sesame oil and fish sauce.
Spaghetti can be made by hand like fettuccine, however the quality of your pasta will not be as good if you don’t use a pasta maker. This was my first time using a pasta maker and it is shocking how thin you can get your dough and how uniform the pasta ends up coming out. If you would like to make spaghetti without a pasta maker, follow the directions for fettuccine however cut your dough thinner for smaller pasta. You can find these instructions here. So below I’ll be giving you instructions for how to make pasta with a pasta maker.
I did make some mistakes in this, but I have corrected them down below. My biggest mistake was not flouring my dough before I ran it through the cutting roller. The noodles immediately began to stick together and though some detached during cooking, there were still several stuck together by the time it was plated. The only other thing I changed was that I had rolled and cut the dough in halves instead of quarters. This made for a very long roll of pasta that I had to cut in half before running through the cutting roller. This recipe made 6 adult sized portions of pasta. I cooked this pasta in half batches, using half in this spaghetti dish, and using the other half in my recipe for tomorrow, ramen.
1. In the bowl of a stand mixer with a paddle attachment, add flour, eggs, and oil, and mix until it becomes a shaggy dough. Switch to a dough hook, and knead the dough until it comes together. It is a drier dough that should not be sticky or wet, you may add a bit of warm water if it won’t come together. Divide the dough into quarters and wrap 3 of the sections in saran wrap.
2. Using a pasta roller, begin rolling out your pasta starting at the thickest setting. Fold the dough in half and place the ends of the dough through the roller first on the next pass. Continue to fold and roll until the dough is consistent in appearance and there are no holes in the dough. Then, begin making the dough thinner one setting at a time until the pasta is as thin as you desire. (I stopped at 5 for a standard spaghetti thickness). Dust both sides of the pasta sheet with a layer of flour, send through the cutting roller, then transfer to a clean and dry counter space. Repeat this step for remaining quarters.
3. Form pasta into nests to place in freezer bags and freeze, or place into boiling water and cook for 2-3 minutes before straining. Serve as desired.
After making angel food cake, I was left with 10 egg yolks I needed to use. After only seeing recipes for desserts, I figured I would share what I did with my yolks, and that was make Omelets. I used a technique similar to the Japanese way of making omelets. You simply pour a thin layer of egg mixture into your greased pan and let it cook until the bottom is firm and the inside is only slightly wet. At that point, add your fillings of choice, fold in half, cook on one side, flip cook on the other, and serve. Once you fold you don’t need to cook any further since the carry over heat will cook the inside, but eggs are less safe in America than in other countries, so I like to make sure the egg is fully cooked. I then served with ketchup. This recipe made 4 mini omelets, enough for 1 adult.
Begin heating frying pan over medium heat. In the large bowl, whisk together eggs, milk, and salt and pepper until eggs are fully mixed with the milk. Add 1/2 Tbsp butter to the frying pan and coat the pan. Heat should be low enough not to cause the butter to brown. If it does reduce heat to medium low and remove from heat until pan cools.
2. Add about 1/4 of the egg mixture to your buttered pan. Move pan to evenly coat and distribute the egg mixture. Let cook for 1 minute. Add your cheese to half the omelet, then fold the other half of the omelet over the cheese. Let cook for 30 seconds, flip and let the second side cook for 30 seconds, then plate to serve. Butter pan and repeat step until finished.