earth food
grown from the page at earthside.org/Food & in support of the forth-coming cookbook of the same name by June Perg Floyd
Wednesday, January 10, 2007
starting over again
Ramen noodles in the microwave - a different microwave now, and the hotpot got left at the lab.
Get some thinly sliced (shaved) chicken breast from the deli (the "buffalo chicken breast" is good). Put a good hand full of the chicken in the bowl. Drizzle some walnut oil over it, then add some of the powdered ginger, garlic powder, and chili sauce. Note that this chili sauce is different; it has a picture of a duck in flight instead of a chicken on the bottle, and it seems slightly sweeter. We will keep the bottle and compare the ingredients.
Put some water in a cup (we're using a styrofoam coffee cup from the Citgo store). Put the cup of water in the microwave for about 3 minutes (this is a slow microwave) to get it hot. While the water is heating get a package of Top ramen noodles and - before opening it - lay it on the counter and hit it a few times to crush the noodle (not too hard, or the cello wrap will pop open, and the noodles will go everywhere except into the bowl). Empty the crushed noodle into the bowl on top of the chicken and spices. Discard the soup mix packet and the cello wrap.
When the microwave dings (or beeps, as the case may be), pour the water over into the bowl over the noodles and chicken. You probably won't want all the water unless you want this to be a soup - we use about about 6 ounces - the noodle will soak this up, for the most part, leaving a little broth.
Stir.
You could cover the bowl and let the noodle soak up the water, but it's cold enough in here that we wanted to continue to apply heat, so: put the bowl back in the microwave and set it for another 3 minutes (2 might be enough). Wait [impatiently] for the m/w to ding again.
Be careful when you get this out of the microwave - it will be hot enough to burn you. Set it aside to let it cool before trying to eat it.
Labels: chicken, chili sauce, garlic powder, ginger, microwave, noodles, ramen, water
Tuesday, November 21, 2006
tofu and wild rice
Ingredients:
- 1 pkg organic extra firm tofu
- 1 pkg uncle ben's pre-cooked wild rice
- thai peanut sauce
- "rooster" chili sauce
- some chili oil I found in target
- chopped garlic
- some powdered ginger root mixed with sake (about an oz)
Directions:
- put the tofu, oil, peanut sauce, chili sauce, garlic, and galanga mixture into a bowl and microwave it for 2 minutes (time may vary)
- when the tofu finishes, put the package of rice in for 90 seconds (don't forget to open the top of it, or it makes a disturbing 'pop' sound at about 63 seconds into the cook cycle :D)
- when the rice is done, put it in the bowl with the tofu, stir it up (w/ chopsticks)
- enjoy!
This is basically another one of my "meal-in-a-bowl" specialties - quite tasty! It would be good with some chicken or beef broth, too, but I only have 1 liter cartons of those, and didn't want to open one, since I'll be leaving before I could use it up, and the weather is not cold enough to keep it chilled once I take it out of the fridge.
Labels: chili oil, chili sauce, garlic, ginger, microwave, rice, sake, tofu
Friday, November 17, 2006
ginger sake microwave fried rice
Powdered ginger root and sake makes a good sauce - just put some powdered ginger root in a bowl or cup and moisten it with the sake; add sake and mix thoroughly tp get all the lumps out - add sake and stir until a desired consistency is achieved.
This turned out to be a good way to apply powdered ginger to a dish of rice, egg, and beef broth. Other seasonings used were chopped garlic, a mixture of chili-sesame oil and olive oil, and soy sauce.
The entire recipe went like this:
- In a ceramic (microwavable) bowl, combine cooked rice, beef broth, two raw eggs, oils, and chopped garlic "to taste"
- Use a chopstick to poke the yolks on the the eggs (this keeps them from exploding in the microwave)
- Microwave on high for a few minutes (how long will depend on your microwave and how much rice and broth you're using - 1500W microwave for 3 minutes should work - this works better if you cover the bowl)
- While the bowl is in the microwave, mix the the ginger sauce - You'll probably want to leave the bowl with the eggs & rice in the microwave after it stops running for a few minutes - but check it first to make sure it is hot - if the contents of the bowl is hot enough, and it is covered, the eggs will continue cooking from the heat in the bowl - this is fine, since they might not be done yet.
- Once the eggs are done (cooked through) take the bowl out of the microwave and add the ginger sauce (just pour it over the stuff in the bowl), then mix with chopsticks to spread the ginger sauce and break up the eggs. You might want to add a bit more oil at this point).
- Add soy sauce "to taste" (use a shaker bottle) and let the dish cool down enough to eat.
If you keep some cooked rice on hand (recommended that you do), preparation time for this dish is about 5 minutes, not counting time to let it cool enough to eat.
This makes a really tasty (assuming you got proportions of the ingredients that you like) sort of fried rice bowl.
The ginger sauce could be modified for use a dressing for noodle salads (maifun or saifun noodles, perhaps).
Other stuff could be added to the rice bowl - tofu, mushrooms, and vegetables spring to mind as items that would go well in this.
Note that powdered ginger root is sometimes sold as "galanga powder".
Sunday, November 12, 2006
ginger
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