Tag: entree
Soup-er Salad
If you don’t think there could be such a thing as a “refreshing” bowl of ramen, then you haven’t tried hiyashi chuka. Swapping steaming hot broth for chilled dressing, these noodles are an easy way to beat the summer heat.
Top That!
Think of it as a pasta salad, if you will, complete with fresh vegetables and protein to make it a satisfying one-bowl meal. Though traditionally topped with sliced meat and egg ribbons, there are no hard and fast rules for cold ramen, as with hot ramen, making it highly adaptable for all dietary needs and flavor preferences. Just like a salad, anything goes! In addition to what’s pictured and outlined here, a few of my favorite alternative additions include:
- Shredded lettuce
- Julienned bell peppers
- Whole or sliced snap peas
- Shelled edamame
- Sliced or diced avocado
- Shredded nori
To Sauce or To Soup?
Similarly, some like to dress their noodles with a sauce more like a conventional vinaigrette, but I prefer one that’s more like a concentrated, oil-free, chilled broth, straddling the line between cold soup and cold noodles. The longer it sits, the more it absorbs, further blurring that distinction.
Cool Down With Chilled Ramen
Ramen shouldn’t be relegated to just the winter months. Despite the popularity of rich tonkotsu and creamy paitan ramen, this beloved noodle is ready to shed those heavy layers and shine in the summertime. Next time you’re craving noodles but can’t stand the heat, try a simple bowl of light, bright hiyashi chuka on for size.
Wordless Wednesday: Which ‘Wich?
Unicorniverse – Tuscan Panini Sandwich
Next Level Burger – Signature Burger
Next Level Burger – Beyond Burger with Fries
Mr. Charlie’s – Mr. Muffin
Mr. Charlie’s – Mr. Muffin Deluxe
Bistro Vonish – Roast Beet & Panelle Sandwich
Green Goddess Goodness
Few dishes embody warmth, richness, and versatility quite like risotto. Celebrated for its creamy texture and unpretentious yet indulgent nature, risotto is all too often relegated to the cold winter months. Skipping over spring flavors would be a terrible mistake, as evidenced by a vibrant, verdant bowlful of Green Tea Goddess Risotto.
Fusing classic Italian comfort with an unexpected Asian twist, brewed green tea replaces conventional vegetable stock with an herbaceous foundation. Building upon that with the fresh flavors found in Green Goddess dressing, parsley, chives, and tarragon brighten and lighten the dish in one fell swoop.
Sushi rice has long been my preferred short grain for making risotto, above the more “authentic” arborio or carnaroli. I find it to be easier and quicker to cook, not to mention much easier to find in stores and less expensive. It just so happens to fit the fusion theme, too.
Whether served as a side dish or a light entree, the end results are inevitably rewarding. Familiar yet novel, comforting and sophisticated, it’s ideal for both casual dinners and special occasions. Risotto should be a perennial option on the menu, especially when it’s this brilliant.
Wordless Wednesday: Sprout It Out
Aviator Pizza & Drafthouse – Personal Pizza with Spicy Brussels Sprouts
Big Nonna’s – Sicilian Brussels Sprouts
Dish Society – Seasonal Grain Bowl (No Cheese)
Honest Mary’s – Farmers Market Bowl
Pinthouse Pizza – All A’Sprout It
Sixty Vines – Brussels
Unicorniverse – Magical Quinoa Bowl
Via 313 – Balsamic Brussels Sprouts
Kawarma Quandary
Hummus is so much more than just a dip. In much of the world, it’s an indispensable staple on par with coffee; the day can’t start without a generous serving. Although the debate rages on over who makes it best, exactly what should go into it, and how it should be served, we can all agree that more hummus is always a good thing. That’s why I’m cutting to the chase here, putting it front and center of the plate as the entree you’ve been craving. Hummus Kawarma Pie takes the question of double dipping off the table since you can dive right in with a fork.
Instant Kawarma Karma
Hummus kawarma is a sensation all on its own, typically made with our beloved blended chickpea base supporting a topping of fried lamb. Spiced generously and lavished with plenty of olive oil, it’s rich, aromatic, and devilishly decadent. Taking inspiration from classic shepherd’s pie, I took the concept and flipped it upside down, doubling up on thoroughly seasoned meatless grounds and smothering them with creamy homemade hummus. Baked until that heart filling begins bubbling up around the edges, it’s the crowd-pleasing casserole you didn’t know you were missing.
Simplifying and Serving
Though not exactly a quick fix meal, it’s worth the effort, down to the very last bite. You can lighten the work load a bit in a few ways though:
- Prep the hummus in advance. Stored in the fridge in an airtight container, it should last for at least a week.
- Use store-bought hummus. Alternately, take a semi-homemade approach and cut the workload in half. Grab two 8-ounce containers of your favorite hummus and spread it on thick.
- Swap the spices in the kawarma for za’atar. The flavor will of course be different, but in an uniquely, equally tasty way.
Packed with protein, it’s a standalone powerhouse of a meal. To stretch it further and feed more people, you have plenty of options for accompaniments:
- Toasted bread, warm pita, chips, or crackers for dipping and scooping.
- Steamed broccoli, green beans, snap peas, or asparagus to get your veggies in.
- Green salad as a lighter foil to such a hearty dish.
Hummus Among Us
Don’t leave hummus out cold as merely a token appetizer. Baking it with an aromatic meaty filling breathes new life into the predictable party starter, transforming it from supporting actor into the headlining star. The creamy hummus base becomes even richer as it bakes, absorbing the bold spices of the savory filling. Take hummus to new heights, turning it into a satisfying, flavorful entrée that will leave you craving more.