Beef & Scallion Ramen

Posted on Apr 14, 2014 | 26 comments

Beef & Scallion Ramen | Olives & Garlic

I can officially say that Spring has sprung here in New Jersey. This weekend was a dream come true with over 70 degree days and abundance of sunshine. Every season change is magical but the arrival of Spring is special. Waking up to the sound of the chirping birds is usually the first thing I notice. It doesn’t bother me at all, on the contrary it’s music to my ears. The trees are starting to bloom and the gloominess is finally gone. I love this time of the year.

We spent a good part of Sunday morning clearing our backyard of the massive amount of leaves that accumulated since last Fall. It took eight garbage bags to get it done yet we have a small backyard. Sometimes I feel as if all the leaves in the neighborhood make their way into our yard. Thankfully that project is done. For me this marks the official start to the barbecue season. That evening I made Peruvian chicken, garlic potatoes with fresh herbs and a BLT salad  for our friends. The rest of the afternoon was spent on the deck, with wine and great company.

The only day off I had  came and went faster than I could notice but it was just what I needed.  Can’t wait till next weekend.

Until next time, I leave you with this bowl of ramen.

Beef & Scallion Ramen | Olives & Garlic

 

Beef & Scallion Ramen | Olives & Garlic

Ramen is insanely easy to prepare. You can add all sorts of ingredients, carrots, mushrooms, bok choy or pretty much anything you like. For me a hard boiled egg and Sriracha is a must!

Beef & Scallion Ramen | Olives & Garlic

Kathy Sig 2

5.0 from 2 reviews

Beef & Scallion Ramen
 
Prep time
Cook time
Total time
 
Author:
Serves: 2-3
Ingredients
  • ¼ cup extra virgin olive oil
  • 2 tbsp soy sauce
  • 1 tsp Worcestershire sauce
  • 2 garlic cloves, smashed and chopped
  • 1 hanger steak (about ½ lbs), sliced thin against the grain
  • 9 oz ramen noodles
  • 2 beef bouillons
  • handful fresh spinach
  • 5 button mushrooms, wiped clean and sliced
  • 2 scallions, thinly sliced
  • 1 hard boiled egg, cut in half (optional)
Instructions
  1. Combine the first 4 ingredients in a small bowl. Add sliced hanger steak. Let marinade for about 15 minutes.
  2. Bring 4 cups of water to a boil, add beef bouillons and dissolve. Adjust salt to taste.
  3. Bring a separate pot of water to a boil, add ramen and cook a few minutes until the noodles are done. Drain. Set aside.
  4. In a hot skillet sauté steak slices until lightly brown.
  5. To serve, arrange noodles in a soup bowl, top with steak, mushrooms, scallions and spinach. Ladle enough broth to cover.
  6. Top with half an egg.
  7. Great with Sriracha.
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Mascarpone & Smoked Salmon Crostini

Posted on Apr 9, 2014 | 24 comments

Mascarpone & Smoked Salmon Crostini

I just finished watching Wolf of Wall Street and must say it was amazing. Although the movie  was quite lengthy and took us two nights to watch, it was worth every moment. I am now even more upset with the Academy Awards. Leonardo DiCaprio was incredible in it. How does he not have an Oscar yet?!

The movie was responsible for the lack of dinner. I wanted to make something quick and easy so that we can finish watching it and these crostini did just that. I’m making them again on Sunday for a dinner party we’re hosting, except they’ll actually make appetizers as they should be.

Mascarpone & Smoked Salmon Crostini

My love for smoked salmon goes back, way back. It is an item you’ll find in our fridge on a regular basis. This is my favorite way of having it. Mascarpone is a lighter less savory version of cream cheese and it works magic on this crostini. The clean, airy taste of it doesn’t overpower the salmon, instead it lets the flavors to be fully savored.

Doesn’t it make for a beautiful dish?

Mascarpone & Smoked Salmon Crostini

Mascarpone & Smoked Salmon Crostini

What is your favorite crostini recipe?

Kathy Sig 2

5.0 from 1 reviews

Mascarpone & Smoked Salmon Crostini
 
Prep time
Total time
 
Author:
Serves: 2
Ingredients
  • 2 slices of good quality crusty bread (not the prepackaged kind)
  • 3-4 slices of smoked nova salmon
  • 1 tbsp mascarpone cheese
  • 1 cucumber, sliced
  • 1 radish, sliced
  • fresh chives and dill
Instructions
  1. Toast the bread.
  2. Spread the mascarpone cheese evenly between two slices.
  3. Top with a few slices of nova salmon, cucumber & radish slices and fresh herbs.
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Roasted Beets & Quinoa Salad

Posted on Apr 7, 2014 | 20 comments

Roasted Beets & Quinoa Salad

We had such a fun weekend but three birthday parties and Disney Jr Live have proven to be a little exhausting. What a difference a decade makes. It my 20’s I could have done all this with my eyes closed, now in my 30’s my body reminds me to slow down. It seems that Monday morning is the time for that reminder. It’s more like a cruel joke. Are you supposed to come out of a weekend tired? I don’t think so. Well there is always the next one to catch up on some rest.

How many of you watched CMA’s on Sunday night? I was amazed by how beautiful Miranda Lambert looked. Naturally I wanted to know how she lost all that weight. I did some reading. Miranda says she does cardio and exercises portion control. Perfect! I can do that. As a matter of fact I’m already doing that. Although I didn’t even need motivation, I got it anyway. After a weekend full of food, drinks and late night adventures I could not wait to get back to eating good again.

Roasted Beets & Quinoa Salad

I adore roasted beets. I rely on quinoa to keep me full and satisfied without extra calories. Quinoa combined with roasted beets and blue cheese crumbles is  a sweet and savory side option perfect with fish and even better all by itself the next day.

I’ve made this salad numerous times and every time I fall in love with it all over again.

Roasted Beets & Quinoa Salad

Roasted Beets & Quinoa Salad

Kathy Sig 2

5.0 from 2 reviews

Roasted Beets & Quinoa Salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 2 medium red beets, washed and scrubbed
  • 1 cup uncooked quinoa
  • ¼ cup blue cheese crumbles
  • 2 scallions, thinly sliced
  • ¼ cup low fat italian dressing
Instructions
  1. Preheat oven to 425 degrees.
  2. Cut the top (rough part) of the beets. Wrap in aluminum foil. Pierce the top of the beet right through the foil. Place on a baking sheet and roast for 45 min to 1 hour. Allow to cool before peeling the skin, then dice into bite size pieces.
  3. Meanwhile cook quinoa according to package directions. (I use my rice cooker to make quinoa and it comes out perfect every time)
  4. In a small bowl combine cooked quinoa, roasted beets, scallions and blue cheese crumbles. Mix gently. Then add dressing and stir to coat.
  5. Serve immediately or cooled.
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