Miso Ramen Noodles

5 squares of ramen

1 small bag yellow corn

1 bunch of scallions, chopped

1 sheet nori, cut in 4 strips

1 cup oyster mushrooms

1 dozen shrimp

4 eggs

2 boxes chicken stock or use homemade stock

1 tbsp. ginger, chopped

2 garlic cloves, chopped

1/2 onion, coarsely chopped

2 tbsp. white or yellow miso paste

1 tbsp doenjang or soy sauce

1 tsp crushed red pepper

1 tbsp. dried chili peppers

1 cup dehydrated mushrooms

togarashi

sesame oil

chili oil

salt and pepper to taste

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Broth: Add stock, onion, garlic, ginger, red pepper, chili pepper, miso paste, doenjang or soy sauce, and dehydrated mushrooms to large stock pot or crock pot and let slow boil for 2-3 hours.
Sous vide the eggs at 63 degrees, the egg will have a slightly runny yolk. This takes approximately 1 hour. Stir-fry the corn and mushrooms in oil and remove from heat. Separately pan fry the shrimp. Chop scallions and set aside. Cook noodles for 1-2 minutes max. Add noodles and broth to bowl. Top with nori, corn, scallions, shrimp, and egg. Finally add togarashi, sesame oil, and chili oil. Serve hot. Serves 4.

Matar Paneer

1 28 oz. package paneer

1/2 cup green peas

2 onions, chopped

3 tomatoes, chopped

1 box/28 oz. roasted crushed tomatoes

1/4 cup greek yogurt (optional)

1 garlic head, minced

2 tbsp. ginger, grated

1 serrano pepper, minced

2 bay leaves

1 tsp. cumin seeds

1 large piece of cinnamon

1 tsp. turmeric

1 1/2 tsp cayenne pepper

1 1/2 tsp ground cumin

1 1/2 tsp ground coriander

1 1/2 tsp. dry fenugreek

1 1/2 tsp. garam masala

3 cloves

1 tsp. honey

1 tbsp. olive oil

cilantro for garnish

salt and pepper to taste

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1. Heat oil in pan. Chop onions, garlic, and ginger then add to pan. Saute onions until soft. 
2. Add salt, cumin seeds, cinnamon, serrano pepper, turmeric, ground coriander, cayenne pepper, and bay leaves. Add fresh tomatoes and crushed tomatoes and cook for 5 minutes. 
3. Add ground cumin, garam masala, cloves, and honey then cook for 5 more minutes. 
4. Add peas, fenugreek, and paneer and cook for another 5 minutes. 
5. Add yogurt and allow to cook until peas are tender. Add more salt and pepper as needed. Garnish with cilantro. Serve with naan or paratha.

Cucumber Salad

1 cup spinach

1/2 cup grape tomatos

1/4 cucumber, diced

1/2 cup greek yogurt

2 tbsp. milk

1 tsp. lemon juice

1/2 tsp cayenne pepper

1/2 tsp ground cumin

1 tbsp. honey

1/2 tsp. fresh mint, chopped or dried mint

1 tsp. olive oil

1/4 tsp. paprika

salt and pepper to taste

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1. Chop spinach and toss with olive oil and salt. Halve the tomatos. Dice the cucumbers. 
2. Stir the yogurt, milk, lemon juice, cayenne pepper, cumin, honey, and mint together. 
3. Adjust ingredients to taste. 
4. Plate spinach with tomatos, cucumber, and yogurt dressing layered over it. Sprinkle a touch of paprika and black pepper. Serve.

Red Wine Pasta

Pasta Noodles (see Basil Pasta recipe)

1/4 cup olive oil

1 onion, diced

4 cloves garlic

crushed red pepper flakes

1/4 tsp. salt

1/2 bottle Cabernet Sauvignon

1 tbsp. tomato paste or 1/2 fresh tomato

1 tbsp. butter

1/4 cup fresh parsley, chopped
salt and pepper to taste

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1. Cook pasta noodles al dente. Save pasta water. 
2. Saute onions and garlic in olive oil in saucepan over medium heat on stovetop. If using fresh tomato, add this now. Add red pepper flakes and salt. Add wine and tomato paste. Simmer for 3-4 minutes. 
3. Add pasta noodles, butter, and stir. Allow wine to absorb into pasta, if too dry add pasta water. Stir in parsley. Add salt and pepper to taste. 
4. Garnish with fresh parsley, pecorino romano cheese, and serve.

H/T: http://www.giadadelaurentiis.com/recipes/1079/spicy-red-wine-spaghetti

Basil Avocado Pasta

Avocado Sauce

1 avocado
1 cup spinach
1/2 onion, diced
1/3 cup basil
3 cloves garlic
1/3 cup walnuts
1 tbsp. lemon juice
pasta noodles
pasta water
1 tbsp. olive oil
salt and pepper to taste

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Pasta Noodles 

4/3 c. whole wheat flour

2/3 c. white whole wheat flour

1/2 tsp. salt

1 eggs

1 tbsp. olive oil

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1. Mix flours and salt in a large bowl.
2. Make a well and add eggs and olive oil.
3. Slowly mix flour with egg from the inside out. Add extra water in small increments until dough is cohesive but not sticky.
4. Form into a smooshed sphere. Wrap in plastic and let sit for 20 minutes.
5. Use 1/4 of the dough at a time in the pasta maker. Keep the remainder wrapped in plastic.
6. Saute onions and garlic in olive oil in saucepan over medium heat on stovetop until lightly browned. Take off heat. 
7. Blend avocado, spinach, basil, walnuts, and lemon juice. Add mixture to onions and stir. Cook noodles until al dente then drain. Save pasta water. Mix noodles into sauce. Add salt and pepper to taste. Add pasta water until creamy. Garnish with fresh basil. Serve.

Pecan Pie

Filling

3 eggs, beaten

3/4 c. light corn syrup

3/4 c. brown sugar

2 tbsp butter, melted

1/4 tsp salt

1 1/2 tsp vanilla

1 1/4 tbsp flour

1/2 tsp cinnamon

1/2 tsp allspice

1/2 c. quartered pecans

1 pie crust (homemade or store bought)

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Pecan Topping

1/3 c. brown sugar

3 tbsp butter

3 tbsp honey

1/2 tsp cinnamon

1 1/2 c. pecan halves

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1. Mix eggs, corn syrup, brown sugar, butter, salt, vanilla, flour, cinnamon, allspice, and pecans
2. Pour into pie crust and bake on bottom rack at 350 degrees for 20 minutes. Remove and cover pie crust edges with aluminum foil. Bake for 25 minutes. *If baking in gas oven, may require lower temperature (335 degrees).
3. While pie is baking, make pecan topping. Mix sugar, butter, honey, and cinnamon in saucepan. Cook over low heat, stirring until sugar is dissolved (5 minutes). Add pecans, stir. and remove from heat.
4. Remove pie from oven and add pecan topping. Keep foil in place. Bake for 20 minutes. Remove and allow to cool for 1 hour. Serve.

Breakfast Burrito with Cilantro Sauce

Burrito

3 cloves garlic

1/2 onion

1/2 red pepper

1/2 tomato

1/2 green chili

1/2 tsp crushed red pepper

1/2 tsp ground cumin

4 eggs

4 tortillas

1/2 c. fresh spinach

1/4 c. sharp cheddar cheese (optional)

1/2 tsp butter

salt to taste

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Cilantro sauce

2 c. loosely packed cilantro leaves (from 1 large bunch)

2 tbsp fresh lemon juice

1 green onion, chopped (about 1/4 cup)

1 tbsp minced peeled fresh ginger

1/2 jalapeño chile with seeds, chopped (about 2 tsp)

3 tbsp olive oil

1 tsp sesame oil

1 tsp soy sauce

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1. Heat olive oil in small pan. Dice garlic, onion, red pepper, tomato, and green chili. Saute garlic and onion. Add red pepper, tomato, green chilis, crushed red pepper, and salt. Cook until soft.
2. Stir in egg and cook until scrambled then remove from heat. 
3. Add cumin. 
4.  For cilantro sauce, add all ingredients into a food processor until pureed, salt to taste. 
5. Warm the tortilla over a dry skillet. Take off heat. Add spinach, scrambled eggs, and cilantro sauce. Add cheese if desired. Wrap the tortilla such that one side is closed. 
6. Heat butter over skillet on low heat. Lightly grill the burrito on both sides. Serve on a plate with fresh cilantro and preferred side salad.

Home-Made Granola

1/3 cup raw cane sugar

1/3 cup walnut oil

1/3 cup honey

1 1/2 tsp vanilla

1/8 tsp salt

2 cups oats

1/2 cup pecan

1/2 cup cashews

1/2 cup hazelnuts

3 tbsp sunflower seeds

2 tbsp pumpkin seeds

2 tbsp flax seeds

1 tbsp sesame seeds

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1. Roast hazelnuts at 300 degrees for 10 minutes. 
2. Mix walnut oil, sugar, honey, vanilla, and salt in large saucepan over low-medium heat on stovetop until dissolved. Stir frequently. Take off heat. Add oats and stir. 
3. Add pecans, cashews, and hazelnuts stir. Add sunflower seeds, flax seeds, and sesame seeds. Spread thinly in baking pan. 
4. Bake at 300 degrees for about 35 mins stirring every 10-15 minutes until browned. Or try baking at 325 degrees for 30-35 mins stirring every 10 minutes. Remove from heat and let cool for 1-2 hours. Break into pieces and serve.

Rosemary-Basil Pasta

1 tomato

1/2 orange bell pepper

1/2 red bell pepper

1 sprig rosemary

1 large handful of basil, chopped

1 small handful of spinach, chopped

2 tbsp tomato paste

1 1/2 cup chicken broth

1/2 cup parmesan cheese, grated

Pasta of your choice (linguine, etc.)

Olive oil

Salt and pepper to taste

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1. Heat olive oil in large saucepan on high. Add garlic and onions until browning. Add tomato. Add bell peppers and brown. Add rosemary. Cook for 5 minutes roughly. 
2. Add 1 cup chicken broth. Add basil and spinach. Cover and cook for 20 minutes. 
3. Add tomato paste and rest of chicken broth. Cook for another 20 minutes or until sauce thickens. 
4. Cook pasta al dente. Remove sauce from heat and add pasta. Add parmesan cheese. Mix. Serve. **May need extra tomato or tomato paste, original serving used leftover homemade tomato basil sauce.

H/T: Defons tomato sauce.

Okra Methi Curry

2.5 cup Okra, chopped

1 onion, finely chopped

1 cup fresh Fenugreek, finely chopped OR 6 tbsp dry Fenugreek leaves

1/2 tomato, finely chopped

3-4 tbsp oil

1/2 tsp cumin seeds

1/2 tsp mustard seeds

A pinch of asafetida

1/2 tsp turmeric

1/2 tsp red chili powder

1 tbsp coriander powder OR seeds

1 tsp cumin powder

1/2 tsp amchoor/dry mango powder OR 1/4 tsp lemon juice

Salt to taste 

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1. Heat oil. Add mustard seeds, reduce the flame and add cumin seeds. Add asafetida. Add onions and sauté. 
2. Once the onions are cooked, add fenugreek leaves, salt to taste and cook.  
3. Add half the turmeric powder and okra and sauté. Cook the okra uncovered initially on high flame and then cover on low flame. The trick is to cook the okra perfectly without letting it’s color change. 
4. When the okra is half cooked, add the tomatoes and cook. 
5. Cook the okra till it’s almost done, now add amchoor, coriander, red chili, cumin powder and remaining turmeric powder. Cook for 2 more minutes and then turn off the flame.

H/T: http://www.cookingoodfood.com/2013/03/okra-fenugreek-leaves-dry-curry.html

Baked Linguini

2 cups canned crushed tomatoes

1 cup mushroom broth

5 finely chopped mushrooms 

1 finely chopped onion

½ finely chopped orange pepper

½ finely chopped green bell pepper

5 cloves garlic, chopped

3 tsp chopped basil

1 1/2 teaspoons sugar

2 small bay leaves

8 ounces uncooked linguine

1 cup grated cheddar

1 cup grated Parmesan

Salt and pepper to taste

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1. Preheat the oven to 350 degrees F.
2. In a stockpot, combine the tomatoes, mushroom broth, mushrooms, onions, peppers, garlic, basil, sugar, and bay leaves. Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour. 
3. Cook the pasta according to the package directions. 
4. Cover the bottom of a 13 by 9 by 2-inch pan with sauce. Add a layer of pasta and then a little less than 1/2 of each cheese; repeat the layers, ending with the cheese. 
5. Bake in the oven covered for 20 minutes the uncovered on the top rack for 10 minutes. Cut into squares before serving.

H/T: http://www.foodnetwork.com/recipes/paula-deen/baked-spaghetti-recipe.print.html?oc=linkback