Last week's rainy weather made me whip out my fleeces and fuzzy socks... and whip up an easy ramen bowl, some homemade calzones and a non-dairy tilapia corn chowder.
My favorite instant noodles, as I've mentioned in a previous post, are the "Hoo Roo Rook" Korean brand of low-fat ramen. They come with a broth packet, a sauce packet and a seasoning packet filled with freeze-dried green onion, egg strips, sesame seeds and sea weed. I love eating the noodles without the soup, topped with crunchy veggies, an egg or tofu, some boiled leafy greens, several shakes toasted sesame and tossed in some teriyaki sauce and a little canola oil.
I haven't mastered calzone dough. But the fillings: salami, spinach, mushroom, mozzarella and tomato sauce were spot on. The Parrino boys wolfed down my batch of eight calzones in two days.
Finally, though I'll admit it looks rather unappetizing, I made a really tasty tilapia corn chowder with chicken stock, 5 or 6 yellow potatoes, sweet onion, a little garlic, dried and fresh dill, a small squeeze of lemon juice, canned sweet corn and three frozen tilapia fillets. Sorry, I didn't measure anything, as usual. But I started by sauteeing the onion and garlic in some oil (butter would've been better). Then I added the diced, peeled potatoes and covered it with the chicken stock, some of the corn "juice" and water to cover everything. Once everything was well cooked, I added half of the corn and my tilapia. Once the fish was flaky, I removed it and used an immersion blender to blend the rest of the soup. After that, I added the fish back in, the rest of the corn and just a little lemon juice and seasoned thoroughly with dill and salt.
My favorite instant noodles, as I've mentioned in a previous post, are the "Hoo Roo Rook" Korean brand of low-fat ramen. They come with a broth packet, a sauce packet and a seasoning packet filled with freeze-dried green onion, egg strips, sesame seeds and sea weed. I love eating the noodles without the soup, topped with crunchy veggies, an egg or tofu, some boiled leafy greens, several shakes toasted sesame and tossed in some teriyaki sauce and a little canola oil.
I haven't mastered calzone dough. But the fillings: salami, spinach, mushroom, mozzarella and tomato sauce were spot on. The Parrino boys wolfed down my batch of eight calzones in two days.
Finally, though I'll admit it looks rather unappetizing, I made a really tasty tilapia corn chowder with chicken stock, 5 or 6 yellow potatoes, sweet onion, a little garlic, dried and fresh dill, a small squeeze of lemon juice, canned sweet corn and three frozen tilapia fillets. Sorry, I didn't measure anything, as usual. But I started by sauteeing the onion and garlic in some oil (butter would've been better). Then I added the diced, peeled potatoes and covered it with the chicken stock, some of the corn "juice" and water to cover everything. Once everything was well cooked, I added half of the corn and my tilapia. Once the fish was flaky, I removed it and used an immersion blender to blend the rest of the soup. After that, I added the fish back in, the rest of the corn and just a little lemon juice and seasoned thoroughly with dill and salt.
1 comment:
Looks awesome
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