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Posts tagged ‘Bragg sauce’

A Warm Lunch at the Office

Anyone who has been following this blog for a while knows that I am NO fan of microwaves and have not (knowingly, although I realize it must happen to me some places!) eaten microwaved food in at least 10 plus years!

But when the weather starts to turn this can pose a problem for a girl who is looking for a little warmth at lunch time at the office and there is no way to heat anything up except the you know what!

So imagine my delight when I saw THIS idea!!

Please forgive me, I do like to give credit where credit is due but I do subscribe to a lot of food blogs and can’t always remember where I see what I see and regrettably I couldn’t find this again when I went back to look for the instructions.  So thank you idea giver.

So let’s call them Homemade Noodle Pots.

We’ve all had them.  Some are better than others.  But even the “organic” “healthy” versions are still pretty much weird dried stuff in a cup.

You know what I’m talking about.  Those instant lunch things that come in a cardboard, or worse, cup.  You peel back the lid, pour boiling water over it, cover it up again, let sit for a bit and voila.  A cup full of some kind of warm, usually desperately salty, noodle type stuff.

And they aren’t even that cheap, especially the higher end ones!

So why not just make your own DIY noodle pots?

You can put just about anything you’d like but best of all, you know exactly what’s in them!

And what’s great, on a Sunday afternoon, you can make up all of your ingredients, pack up your jars and have one for every day of the following week!  Imagine?  A whole week of not having to worry about what to bring for lunch??  Fantastic!

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Here is what you will need:

Heat safe jars, like Mason Jars 500 ml size x days of your week

Flavour base: I tried different combos for each day to change it up a little.

1 to 3 teaspoons of organic or quality soup stock base, miso paste or curry paste

More Flavour:

1 to 3 teaspoons of:  coconut milk, sesame oil, hot sauce or Sriracha, tamari or Bragg sauce etc

 

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Fillers:

Chicken, tofu, frozen vegetables, shredded cabbage, cooked lentils or beans, thinly sliced mushroom, kimchi, hardy greens, boiled egg, or whatever else you might find in the fridge!

Noodles:

Cooked Soba noodles, spaghetti, rice noodles, ramen.   I haven’t tried this yet, but maybe dried couscous?

Toppings:

Green onion, Cilantro, shredded carrot, a slice of lemon?

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Start with the flavour bases on the bottom of the jar, spread them around so they will dissolve evenly.

Then add in your filler items.

Then the noodles and pack it down nicely.

Then finally what ever fresh toppers you might be using. ( if you want these really fresh, perhaps store separately and top the noodles just before eating)

Put the lids on tight and refrigerate!

Each morning, grab one to go!

 

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When it’s time to eat, simply add some boiling water and replace the lid.

Let sit for a few minutes to let everything warm up.  Then maybe give the jar a little shake or a twirl before you open it or give them a good stir with your chopsticks to let the flavours mingle.

 

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You can enjoy it right out of the jar or dump it into an awaiting bowl and eat right away while it is warm.

 

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And there you have a nice warm, weird stuff free, bowl of niceness to get you through your afternoon!

 

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Spicy Meatball Soup

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I can’t help it. This time of year I just like eating warm comforting things. And now that the holiday season is behind us, there seems to be even less time than usual.  You come in after a busy day and you just want something fast and satisfying. But before you call the pizza guy…..maybe give something like this a try first. On this particular week night I had the idea that I was just going to whip up a batch of my tried and true “Favorite Soup“. Which is usually made with chicken or tofu as the base, but I didn’t have either of those on hand. But what I DID have was some some left over ground meat from making Kofte two nights before. And if you have been following this blog for any time now, you know I am a great believer of making “clean up the fridge” food!

Start by getting your broth going.

  • 1 medium onion chopped
  • 2-3 cloves chopped garlic
  • aprox 1 inch knob of ginger chopped
  • 1 carrot finely chopped ( optional)
  • 1 celery stock finely chopped ( optional)

In your dutch oven or large pot, get these things going with a bit of olive oil.  Cook them till they are wilty and sweaty looking.

Then add some spices in no particular order and PLEASE feel free to add, omit and change amounts…it is YOUR easy soup!

But rule of thumb about 1 tsp to 1 tbsp of each

  • cumin
  • ground coriander
  • chili flakes
  • curry powder or turmeric
  • garam masala

And then

  • 1 -2 tbsp natural peanut butter ( or other nut butters)

Work these all into the cooking vegetables.

Then add a generous splash of

  • rice wine vinegar
  • soy sauce/tamari/Bragg

Stir those in, let them get acquainted then add

  • aprox 4 cups water or stock of your choice

Bring it all to  boil then turn it down to low, put the lid on it and let it simmer.

Meanwhile

You want to get your meatballs done.   And again, use what YOU have available but try keeping in the flavour range of what you have used in your broth.

I basically used all the same spices in both things.  So a shot in the pot and a shot in the meatball bowl!

So you will need

  • ground meat ( whatever you like)
  • 1-2 cloves finely (super fine) chopped garlic
  • 1 -2 chopped green onion
  • 1 egg
  • 1/2 – 3/4 cup binder like bread crumbs, panko etc
  • handful of fresh chopped cilantro
  • 1/2 tsp salt
  • assortment of spices from above

Squeeze that all up together and then roll into nice, slightly smaller than golf ball, size balls.

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Then you want to pan fry them first and add to the soup after, other wise, there is a good chance they will get soggy and break up…..which is fine too…..but I like to keep them in tack.

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So while those are cooking, you can now add some other stuff to your soup.  And here is where the “clean out the fridge” element comes into it.   More or less chop up and add whatever say greens you might want.  I used spinach and some savoy cabbage,  but kale would do nicely or chard.

And then I added some nice sliced up cremini mushrooms.  But you want to add these fairly close to the end so they retain a little bit of texture.

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Then for convenience sake, I like to use the old college favorite ramen noodles!  But I always toss out the package of weird who knows what that come with them and just use the noodles.  But feel free to use something else, or nothing at all.

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I really don’t like trying to fight with getting the noodles back out of the soup pot once I’ve put them in so instead I add one packet per person to the soup bowl first.

Top with the boiling hot soup and then cover with an upside down plate or something like that and let sit for about 10 minutes until the noodles absorb the liquid.

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Then make sure the noodles are done by giving a bit of a stir with a chop stick to loosen them up.   Then add the cooked meat balls to the top and any sort of  additional topping you might want, like chopped green onion or cilantro and some chopped peanut or a sprinkle of sesame seeds…..whatever you like to jazz it up.

And then just before eating, squeeze a shot of fresh lemon juice on top to help brighten the flavours AND give you a little shot of vitamin C!!

Enjoy!

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Tuesday night soup

Tuesday night.   Dinner blahs, don’t really feel like cooking……but you gotta eat…..right?

Well let’s see what I can come up with.

I am picturing some potato salad.   I got some nice sized new potatoes on the weekend that have been calling my name.   I cut them into 8th and popped them in a pot of salted water to boil.

But then what?  Just potato salad?  What am I supposed to do with that?

Hmmmm…….

Well, I have already committed to the boiling potatoes.  So in a large bowl I made up a dressing.  I had some left over chopped red and green onion from the nachos, so I tossed that in the bowl with 1 clove of minced garlic.   Then a spoonful or two of Dijon mustard, a shot of soy sauce, about two tbsp of red wine vinegar and about 4 tbsp of olive oil and some fresh ground pepper.   Stirred it up with the whisk.

When the potatoes were done, instead of draining them, I fished them out with a slotted spoon and put them directly into the bowl and tossed them with the dressing.   Doing this while they are hot, helps the dressing stick and soak in.   Then I put the bowl aside till I decided what I was going to do.

Now I had this perfectly good potato water and I had left a few of the potato bits behind.   Hate to waste it, why not make a nice Tuesday night soup with it??

For those of you who read my blog regularly, you know I am a big fan of “cleaning out the fridge” from time to time and seeing what I can come up with!  So here is what went into the soup:

  • a handful of red lentils
  • two handfuls of shaved cooked turkey
  • 1/2 of a big carrot in a small dice
  • 2 tbsp of left over chopped red and green onion
  • 2 cloves fresh minced garlic
  • 1 tbsp Bragg ( or soy sauce )
  • 1 tbsp ground cumin
  • 1 tbsp poultry seasoning
  • 1/2 tsp chili flakes
  • a shot or two of olive oil

Added all those together and brought it to a boil, cooking long enough for the red lentils to disintegrate and thicken the soup.

Then I added about 2 cups chopped kale and cooked for a few more minutes till the kale was good and wilted.

Just before serving, I hit it with a few shots of my favorite chipolte Tabasco sauce!!

Kale and turkey soup

So that was all good…..but I still had this potato salad.

And to be honest, the Chef gets panicky if he only gets soup for his dinner, so why not toss together a nice salad to go with it?

I lined a plate with some nice bib ( or also known as Boston) lettuce that I had.   Then in one corner a good helping of that potato salad.   In the other corner more of that shaved cooked turkey.  Then I added  some carrot curls and cucumber slices.

Then topped it with some  “craisins” , pumpkin seeds and a drizzle of a simple oil and balsamic dressing.

Tuesday night salad

Voila.   Tuesday night dinner!    AND I had some left over for my lunch the next day!

Maple Ginger Salmon

I stole this recipe from an old friend.  Well, maybe “stole” is a little harsh, it has been years since she’s made if for me and I’m just making it from memory!  Perhaps “inspired” by an old friend’s recipe!!

Actually, the time she made it I have to admit that to this day, it is the best salmon I’ve ever had!  But that might just be because it was a great night with friends and food!   And what probably made it so good was that it was wrapped in tin foil and was either put or fell ( I can’t really remember) into the remaining embers of the charcoal briquettes in the bar b que!!

Here’s what you will need:

  • Some nice pieces of salmon of your choice, as many as you need.

The Marinade:  Again, amounts based on how much you are making

  • 2 – 5 cloves fresh garlic
  • about 1 inch chunk of fresh ginger
  • a few tbsp of maple syrup
  • a few tbsp of good soya sauce or Bragg sauce
  • a couple of tsp of roasted sesame oil
  • 1 tsp or less of chili flakes

Maple ginger marinade

Whiz this up in your mini chopper or food processor or just make sure you chop everything really fine and mix by hand.   Pour into a baking dish, adding a little water if  the marinade is too think or doesn’t cover the bottom of the dish.

Then add the fish and turn them over and around in the marinade and let sit for at least 1/2 hour but an hour would be better.

Marinate the salmon

Then into the oven at 400 degrees for about 10 minutes or as long as they take too cook according to the thickness of the fish and the efficiency of your oven!

OR

If you want to do them on the bar b que that would be great too.   Right on the grill is fine but if you want to do them like I had so long ago……take a good size piece of tin foil and place a piece of salmon in the middle then spoon a few spoonfuls of marinade over the fish and then wrap it up into a little bundle and either put on the grill or if you are camping…..toss right in the fire!

Serve with your favorite side dishes!

Maple ginger salmon

 

 

 

 

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