Shanghai Noodles with Tofu Recipe

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Sometimes you want the flavor of your favorite Chinese dish, without having to actually go to the Chinese restaurant. This is true for Shanghai Noodles, one that we often crave. Fortunately, the basic recipe for it is not only easy, it’s also very inexpensive and fast.

Plus, we get to use whatever pasta is lying around at the time, not just noodles.

MorinuTofuThere are variations that use Cayenne pepper, cornstarch, chicken or beef, peanut oil, sesame oil, cabbage, onions,  peas, corn, and rice wine. Try all of those combinations if you wish, but here is a great starting point:

INGREDIENTS

  • 3 Tablespoons of Hoisin Sauce
  • 5 Tablespoons of Soy Sauce
  • 4 Tablespoons of olive oil (or peanut oil)
  • 3 Tablespoons of minced garlic
  • 3 Teaspoons of ginger powder
  • 1 package of firm Tofu (in this case, Morinu Tofu)
  • 1 package Penne pasta (or angel hair pasta)

 

PREPARE

  1. Prepare pasta according to instructions.
  2. Add oil to large saute pan or skillet, over a medium fire.
  3. Add garlic and ginger, and allow to saute (approx. 2-5 minutes)
  4. Add Hoisin Sauce and Soy Sauce and stir together. Allow to saute for 2 minutes
  5. Dice tofu, then add into sauce mixture, allow to saute for 3-4 minutes (we also added some peas at the end).
  6. Drain pasta, then add 4/5th to sauce. Stir well to make sure that all pasta is covered in sauce. Saute for approximately 4 minutes, stirring slowly to continue covering the pasta (but not so quickly as to start breaking up the pasta).
  7. Serve.

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Portuguese Fish Stew Recipe

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seafoodstew-HMBB-1A tasty recipe for Avos Portuguese Fish Stew Recipe, as made at the Half Moon Bay Brewing Company in Half Moon Bay, California.

Excerpt from the “TASTEABLE: California” television series.

 

WATCH ON HULU

hulu

Recipe – How to Make Nudi Cheese Pasta

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A recipe for Italian “Nudi” cheese pasta, as made by celebrity Chef Miriam Russell-Wadleigh at Piacere Restaurant in San Carlos, California. Excerpt from “TASTEABLE: California” television series.

Watch video on HULU:  hulu

 

 

Blood Orange Mojito

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A good blender is a kitchen “must,” especially when you need to mix a tropical cocktail using fresh fruit. The orange flavor in this drink is an interesting combination of sweet and sour.

Recipe provided by Blendtec, who created the meme, “Will it blend?”

 

Ingredients
1 lime, juiced
2 blood oranges, peeled and halved
3 fl oz rum
2 Tbsp sugar
11 mint leaves
1 Cup sparkling water
1 Cup ice cubes

Add ingredients to FourSide jar in order listed. Secure lid and select “Ice Crush” on your blender.

If you are wondering if there are any health benefits: NUTRITIONAL INFORMATION

Servings 3.0 Sodium 4 mg Serving Size 8 fl oz Carbohydrates 21 g Calories 155 Fiber 2.5 g Fat 0 g Sugar 8 g Saturated Fat 0 g Protein 1 g Cholesterol 0 mg

 

Strawberry and Blueberry Fruit Crisp

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This is what you do when you have a lot of fruit around and you don’t want it to spoil before you can eat it all.

This particular recipe was inspired by an article on “Fresh Fruit Crisp “by food writer and chef Jodi Liano, but which we of course made our own by changing quite a bit of it for our own needs and tastes:

 

Recipe for Strawberry and Blueberry crisp:

4-7 cups of fruit (whole or cut into pieces)

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2 T flour or cornstarch

3 T of sugar

1/2 cup brown sugar

3/4 cups of flour

1 T of cinnamon

1/3 cup of butter (cold, cut into pieces)

 

1. Put fruit, cornstarch, regular sugar in a bowl and mix together.

2. Put other dry ingredients in another bowl, then add butter pieces and mix together with your hands until the make crumbs (big and small. don’t worry about having butter lumps)

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3. Put bowl of fruit into a casserole dish (or whatever you bake with) and spread around.

4. Spread the crumbs across the top

 

Bake at 375-385 F degrees for about 35-40 minutes. Make sure at least of the crumble topping is a bit browned, but not all of it.

 

 

 

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You can also make a fruit cobbler very quickly as well with even less ingredients, but you have to use something that is not strawberries, since they have a lot of juices in them.

Let’s say you have some blueberries or cherries:

 

Fruit Cobbler

A bunch of fruit (3-7 cups)

1 stick of butter

1 cup of water

1 cup of milk

1 cup of sugar

1 cup of brown sugar

1 cup of flour

1 T baking powder

Dash of salt

2 T of cinnamon and/or nutmug

 

0. Heat oven to 375-385 F. Put stick of butter in casserole or baking pan, and place in oven to melt

1. Put flour, brown sugar, salt, baking power and milk in a bowl and mix into a batter. Add spices.

2. In a saucepan add water and sugar and fruit. Bring to boil and let cook on med-high for about 10 minutes (so it reduces a bit)

3. Take casserole from oven, and pour batter into dish over butter. Do not mix, just spread it evenly.

4. Pour fruit and syrup from saucepan over batter. Do not mix, just spread evenly. DO NOT MIX.

5. Bake for 35-40 minutes until top is  crust is brown (crust will rise up around the fruit)

 

Done… now you too will look like you can cook anything

Walnut and Ham Rice Balls

Recipe from California Walnuts:

A reverence for the art of Japanese cooking can make attempting such recipes daunting, but this recipe for Walnut Rice Balls makes it surprisingly approachable.  These warm and sumptuous otsumami (a Japanese drinking snack) are a common after work nibble enjoyed with a beer or glass of sake, but the savory and crisp crowd-pleasers also make for impressive special occasion fare.  They’re also a hit with kids and a great use of leftover rice!

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Walnut and Ham Rice Balls

For the rice balls
2 cups cooked white rice, at room temperature
1 1/2 cups (about 1/2 pound) chopped, cooked ham
2/3 cup chopped, toasted California walnuts
1/3 cup panko breadcrumbs
1/4 cup mayonnaise
3 tablespoons ketchup
1 egg
1/2 teaspoon salt, more or less
1/4 teaspoon pepper

For coating and frying
2 eggs
1 tablespoon water
2/3 cup all-purpose flour
1/2 teaspoon salt
1 cup panko breadcrumbs
Vegetable oil for deep frying
2 or 3 tablespoons chopped parsley

To make the rice balls, in a large bowl combine the rice, ham, walnuts, panko, mayonnaise, ketchup and egg.  Beat vigorously to mix,  then season with salt and pepper to taste.  Cover and refrigerate until thoroughly chilled (overnight is okay).  The mixture is easier to shape when it is cold.

Using your hands, press the rice mixture firmly into balls or oblongs, using about 3 tablespoons for each one.  Set aside.  (Refrigerate them if you are not coating them in crumbs right away.)

Coating the rice balls in flour, egg and crumbs needs to be done assembly line-style, as follows:  In a bowl beat together the eggs and water.   Combine the flour and salt on a plate.  Spread the panko breadcrumbs on another plate.

One by one, roll the rice balls in flour to coat, then dip them in the egg mixture.  Finally, roll them in the panko until evenly coated.  If they break, simply press them back together.  Set aside on a clean plate or baking sheet.  The rice balls may be cooked immediately, or covered and refrigerated for several hours or overnight.

When you are ready to fry them, heat about 2 inches of vegetable oil to 350ºF.    Fry about 4 at a time, for 3 – 4 minutes, or until well browned.  Drain briefly on paper towels, then transfer to a platter and sprinkle with parsley.

Makes about 14 – 16 rice balls, serving 4 – 6

Nutrition information per serving: 490 calories, 17g protein, 39g carbohydrates, 2g fiber, 730mg sodium, 120mg cholesterol, 30g total fat, 4.5g saturated fat, 1.5g omega-3