These noodles are delicious! I love them with shrimp, but you could really add any protein you like. Beef, Tofu, Chicken etc. The peanut sauce is the most important part of the dish, so you have to make sure it’s seasoned exactly the way you like. Add things as you see fit. It shouldn’t be sweet or salty or acidic, it should be an even balance between all of those tastes. You can also swap any of these veggies that you may not like. Definitely use natural peanut butter that separates.
The peanut sauce recipe is listed here:
1 cup Peanut Butter, smooth or chunky.
1 tbl Rice Wine Vinegar
2 tsp Fish Sauce
1 tbl Soy Sauce
1 tbl Brown Sugar
1 Lime, juiced
1 inch piece of Ginger, grated on a microplane
1+ cup Chicken Stock, using enough to adjust consistency as needed
This is a recipe I found from a video posted by Gordon Ramsay online. I’ll admit, I love red sauce with pasta. But sometimes pasta with red sauce gets redundant. A recipe like this that uses wine, stock, and lemon with butter emulsified is a refreshing change.
You can use any type of pasta and white wine you like. Make sure the shrimp are peeled and deveined at least. If you can find them without the tail, even better. If not it just adds a little more prep time but is a simple task. Don’t cut your basil too far in advance, as it may turn brown – especially if your knife is not very sharp. Capers are optional if you don’t like them. For the stock, because we are cooking seafood, a fish stock would fit well, but you can use chicken or veggie if that’s what you’ve got on hand. Avoid heavier stocks like beef or veal.
Olive Oil – as needed
Shrimp – about 20pc, medium sized, tails removed
Shallot – 2 ea, sliced
Garlic – 4 cloves, minced
Cherry Tomatoes – about 15, halved
Chili Flakes – 1/4 tsp
White Wine – 1 cup
Stock – 1/2 cup + more for adjusting sauce
Capers – 2 tbl
Lemon Juice – 1/2 lemon
Basil – 6 leaves, chiffonade + more for garnish
Butter – 2 tbl
To start, bring a big pot of water to a rolling boil and season with salt. When you are ready at any point in this recipe, add the pasta to the water and cook until al dente.
Over medium heat, add olive oil to pan and sweat shallots until lightly brown. Add garlic and sweat 1 minute. Add cherry tomatoes, season, and cook 2 minutes until skin blisters. Add chili flakes, then white wine. Cook until wine reduces slightly. Add stock, capers, and lemon juice. Reduce slightly, then add basil. Add seasoned shrimp to the pan and cook about 90 seconds on each side, Then remove from the pan. Add butter and swirl to emulsify the sauce. Add your cooked pasta to the pan and simmer for a minute or two in the sauce. Garnish with fresh basil and parmesan, serve immediately.
Mussels are inexpensive and exciting to cook! They steam quickly too, making for a quick dinner to the table in minutes. The ingredients I’ve used in this recipe are pretty common, and most are interchangeable. If you don’t like spicy, leave out the chili flakes. You can leave the parsley out or use something like scallion tops.
You can use any white wine that is on the dryer side. Anything you like to drink is usually a good guideline, but stay away from anything sweet. I like sauvignon blanc, so that’s what I’m using here.
It is important to note that when you purchase these fresh, your grocery store should pack them with ice and you should keep them on ice until you are ready to cook them.
Before you make the recipe, give them a rinse in cold water and “debeard” them. The mussel will have a “beard” that looks like a fuzzy bunch of string, and all you do is yank it out. Live mussels are naturally closed if they are living. If they are slightly open, and you poke them and the shell closes, this means they are still living and are okay. I’m saying this because if you go through this recipe and find that at the end there are some that did not open, these are no good to eat and should be thrown away.
Mussels – 1lb fresh, debearded
Olive Oil – 2 tbl
Onion – 1/4 cup, small dice
Garlic – 6 cloves, minced
Chili Flakes – 1 tsp
White Wine – 1 cup
Parsley – 1/4 cup, minced
Butter – 3 tbl+
Pasta – 1/2lb
Heat olive oil over medium high heat and saute onion about one minute until slightly brown around edges. Add mussels, then garlic and cook until the garlic softens about two minutes. Add chili flakes, then white wine and cover.
Steam the mussels for about 3 minutes or until most of them are popped open. If most of them are popped open, discard the closed ones, then remove the open ones from the pan and set aside. Turn the heat to medium and swirl the butter in the white wine to incorporate.
Meanwhile, cook your pasta in salted boiling water. When the pasta is about 80% cooked, throw it into the pan with the wine sauce and continue to cook until the sauce is thick and coats the noodles nicely. If the noodles need more time, add some pasta water to thin out the sauce and keep cooking. The starch in the water will thicken the sauce eventually, but this will buy you time. You can also add more butter if you’d like.
A Southern Italian classic. The work “Mezzogiorno” translates to 12 o’clock. You can use any kind of noodle you’d like. Here I’m using linguine. As for the pork sausage, you can use mild or spicy, whatever you like. The peppers are Hungarian yellow peppers, and are sort of essential to the dish, and not easy to substitute. If you want the dish to be less spicy, you can remove some of the seeds from the peppers by slicing them lengthwise and cutting out the white pith. When beginning, go a little heavier on the oil since this is an oil and garlic based sauce. The pork sausage will render some fat but there should be plenty of fat to coat the noodles. The addition of pasta water contains starch, which will help the noodles bind to the sauce. Add more as you need.
Pasta – 1 lb
Italian Sausage, mild or hot – 2 links, taken out of the casing
Kale – 3 cups, Stems removed and rough chopped
Hungarian Yellow Peppers – 3ea, sliced
Garlic – 1/2 cup, minced
Pecorino Romano – about 3/4 cup, or as needed
Chicken Stock – 1/2 cup
Bring a large pot of salted water to a boil. In another large saucepan, over medium heat, add olive oil and saute sausage. After slightly brown, add the sliced peppers and saute 2 more minutes. Add kale and continue to saute for four more minutes, seasoning with salt as you add new items. At this point, drop your pasta in the boiling water. Add garlic and saute 2 more minutes. Add chicken stock and a couple of ladles of pasta cooking water to the pan. When the pasta is about 85% cooked, using a pair of tongs, transfer the pasta into the large saucepan with the sausage and kale. The pasta will finish cooking in this pan. Once the liquid cooks down a bit, add your pecorino romano cheese, and serve immediately.
This is something you’ll be able to make easily as it only requires 5 ingredients.
Olive oil – 1 tbl
Onion, diced – 1/4 cup
Garlic, minced – 3 cloves
Basil – 1 large stem
Canned Tomatoes – 28oz, pureed
Heat olive oil over medium heat and begin sauteeing the onion until transluscent. Add garlic and saute one more minute. Then, add the basil and saute thirty seconds. Then, add your pureed tomatoes to the pan and bring to a simmer. Simmer for 20 minutes and remove the basil, and serve!
This is a video of me making a roasted chicken noodle soup. I roast the whole chicken and vegetables before simmering them to give the broth more depth. It’s simple and doesn’t require any crazy ingredients. The full recipe will be on my blog. I made a note in the video, but I didn’t have any whole black peppercorns. I think this is definitely something you should include if you make this recipe, but when I checked my cabinets, there were no peppercorns left!
1 Whole Chicken
1-2 medium sized Onions
4 Ribs of Celery
1 large bunch of Parsley
1 small bouquet of Fresh Thyme
4 Bay Leaves
1 tbl Black Peppercorns
Parmesan, for garnish
Begin by roasting your chicken at 400. While your chicken is in the oven, break down your mirepoix (carrot, celery, onion) into big pieces. Peel the carrots, and trim the ends from the celery and onion, but you don’t have to clean it up too much. These will be strained out later. Roast the chicken and mirepoix until nicely browned. The more you roast the more flavorful your broth will be. Feel free to add a little olive oil to the roast pan to coat the mirepoix to assist in browning.
Additionally, cut some mirepoix very small dice and set aside, these will be in the finished product, about 2 cups in total will be good.
Once your chicken and vegetables have browned and gotten some good color, throw them in a large stockpot with cold water. Cold water takes out impurities in the bones of the chicken that hot water would not be able to. Heat over medium high until a light simmer begins. Add your parsley, thyme, bay leaves, and squeeze half a lemon and drop that in too. Add the black peppercorns. Simmer over medium heat for up to four hours.. the longer the better.
Strain everything out, discarding the vegetables, and pulling the meat from the chicken. In the same pot, with the broth set aside, heat up some olive oil and begin sauteing your small dice mirepoix, until soft and slightly browning, about three minutes. Add garlic and saute one more minute. Add your broth back in, as well as the shredded meat. Season the broth with salt. Squeeze the other lemon half, if desired.
I don’t cook noodles in the big pot altogether. I take some soup out and reheat the noodles in this pot, this way they don’t over cook. You can use any small, bite sized noodle. Garnish with parmesan if you like and some more chopped parsley.
Meal prepping is something I do whenever I am going to be very busy or unable to cook for a few days time. This is something that allows me to portion my meals and control how much food I’m eating, save a considerable amount of money by dining out less, and keep my cooking skills sharp.
In my first post directly about meal prepping, I thought I’d keep it simple. I purchased about 2 lbs of boneless, skinless chicken breasts. I pounded, spiced and roasted them. Pounding them makes them thinner and cook quicker. The southwest seasoning that was lurking in my spice cabinet added a great flavor to the finished product, but you can use any poultry seasoning, or fresh/dried herbs. Roast at 425 degrees until 165 inside, or until the juices run clear. (I had some extra onion laying around so threw that in there too.)
2lb boneless, skinless chicken breast
2 tbl poultry seasoning
2 tbl olive oil
Place everything in a roasting pan and mix well. Roast until 165 or juices run clear.
These were simply a tri-color potato that I cut in half or quarters, and then roasted with fresh thyme, and garlic, and finished with a looot of parsley and parmigiano reggiano. I seasoned them with salt, and pepper, and roasted at 425 until tender. You can use any kind of potato you’d like, just make sure you cut them into equal, bite sized pieces.
Potatoes, cut into equally sized pieces
Fresh Thyme, a small bundle
Garlic, about 2 tbl, minced
Parsley, about 1/4 cup, chopped
Parmigiano Reggiano, about two big handfuls
Toss the potatoes and fresh thyme with olive oil. Season with salt and pepper. Roast at 425 until almost tender. Add garlic and cook 3 more minutes. Remove from oven and finish with cheese.
The Green Beans
I kept these simple too. In the same pan, I put the cleaned green beans with some julienned red pepper and onion, roasted at 425 until tender and finished with some minced garlic.
Green Beans, two big handfuls
Red Bell Pepper, 1/2 ea, julienned
Onion, 1/2 ea, julienned
Garlic 1 tbl, minced
Toss all ingredients except for garlic with olive oil, roast at 425 until almost tender. Add garlic and cook for 3 more minutes.
I’ll likely be doing more of these types of posts as a try to gain some interest for a side business for myself. You can follow my progress on instagram when I post photos and even some footage from when I’m cooking. I also upload to youtube about once per week with recipe demo’s. Both links are here on my page.
If you had any suggestions for things you might like to see here, please comment down below and I’ll respond.
Begin by sweating the onion and mushrooms over medium high heat until the onions are translucent, about 5 minutes. Add celery, and garlic, and sweat for 2 more minutes. If a brown “fond” develops from caramelizing the sugars in the vegetables, simply deglaze the pan with white wine or water, and scrape the bottom with a wooden spoon. Add chopped kale, then chicken stock. Add chicken thighs, and tomatoes and bring to a boil. Skim the foam from the top. Add chickpeas, and potatoes. Simmer until the chicken is cooked, then remove and shred the meat after it has cooled off. Once the potatoes are cooked through, remove some with broth, and chickpeas and mushrooms. Blend this mixture to a puree, and then add back to the pot to thicken. Add thyme, and the shredded chicken meat. Garnish with sour cream or labneh and enjoy!
As a culinary school graduate there were many things we were taught. Eggs are one of the fundamental basics of cooking. In one of my classes one instructor was asking another how he hard boils his eggs. Each of them had different answers, but the same result. Some people put the eggs in when the water is boiling some, put them in right away, some turn the heat off and cover the pot and let them stand for a few minutes. There are probably countless ways, but this way has always worked perfectly for me. Ironically, my little brother is the one who taught me this method. Knowing how to perfectly hard boil them without overcooking them is important. If they are overcooked, you will see discoloration on the outside of the yolk. Make sure to buy fresh eggs! Older eggs will stand up near the bottom of the pan, and if they’re really old they will float to the top of the water. Also, remember to get yourself set up with an ice bath when the eggs are finished cooking.
THE METHOD IN STEPS:
Put a four quart pot of COLD water on the stove with desired amount of eggs.
Turn heat to medium-high
Once water turns to a rolling boil, set a timer for 8:00 minutes.
Once the timer goes off, take the eggs off the heat and put into the ice bath.
That’s it! It’s very easy and works for me every time. If you watched and enjoyed the YouTube video, I would appreciate it if you click the “thumbs up” button and consider subscribing! I will be posting regularly on Thursdays, and maybe more. Thanks for stopping by and feel free to leave a comment here or on the video and I’ll be sure to respond!
A side dish that is easy to make, and doesn’t take much to put together. It’s ready in no time! If you cook regularly, the only unique ingredient is the harissa paste. Other than that, you most likely have everything on hand and can whip this up quickly.
Kale, 1 bunch, stems removed and chopped
Garlic, 6 cloves minced
Harissa Paste, 2tbl
Chicken Stock, about 1 qt
Heat olive oil over medium heat. Add garlic, then harissa, and sweat for 3 minutes. Add kale and coat in the flavored oil, then add stock. Cover and braise for 45 minutes. Check for seasoning and adjust accordingly.