Food for thought: Mastering the Shirataki noodle

When it comes to Shirataki noodles, there are two types of folks (typically). Those who have had them, and those who haven't. Most who fall in the former category will exclaim: "Oh gross! They taste like ass!"
That's where I come in.

These mysterious zero calorie noodles can be so delicious; cravable, even - but there's a trick to handling them. They are the only noodle I use in my ramen soups, and these soups are even kid approved.

Stick with me - they will blow your mind. I will use a ramen style soup for my example.

Finishing shot: Spicy pork chops and applesauce with stirred potatoes and braised red cabbage

Spicy cast-iron seared chops with applesauce with braised purple cabbage and boar bacon with creamy stirred potatoes with spinach.

Spicy cast-iron seared pork chops and applesauce

I stumbled into this recipe one night...a typical form of cooking for me. (I like to play!) But sometimes, meals come together lacking the oomph I strive for. I started prepping in my usual fashion, making stuff up as I go, beginning with a bone-in pork chop and simple rub. Sigh. The dish wasn't turning me on at all - it was looking pretty ho-hum.....

Then, as I lingered in the fridge it hit me.....How about a twist on classic pork chops and applesauce? I tweaked the rub by adding some cayenne for a great spicy contrast against the sweetness of the chunky organic applesauce and herby fresh oregano. Yes! From ho-hum to oh-yea. I rubbed my hands together in delight, as my daughter wondered out loud why I was laughing like an evil mad scientist.

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Let's get mad!

• 3 bone-in chops (or whatever fits in your cast-iron without crowding)
  
• Applesauce (I like the unsweetened chunky sauce...it's sweet, and the ingredients are: apples. Nuff said. Or, make your own by sautéing diced apple with a bit of lemon juice.)
  
• Fresh oregano lightly chopped
  
• Salt and pepper
  
• Cayenne powder
  
• Dried oregano (Just a light pinch per each side of the chop, for added earthiness.)
  
• Olive oil

Let the pork chops pre-funk for the party on the counter, coming to room temperature. Then rub 'em down with olive oil. Now they want to party. Sprinkle a generous amount of salt, pepper, cayenne, and a dash of dried oregano, and rub that in. We aren't seasoning broccoli, we are imparting flavor with a rub. Salting properly is important! Smell the spice coming off the chop...it will mellow when cooked, but see if you catch a hint of oregano in there. If all you smell is cayenne, add just a pinch more. The oregano rounds out the flavor. We want the seasoning simple, yet well done. Garlic or anything else would muddy the flavors.

Bring your cast-iron to a medium high heat. Add olive oil, the place the chops in there and sear for two minutes each side. Then cover the pan, remove from heat, and the residual heat will cook the chops to perfection!

Top with a couple of spoons of applesauce, and garnish with oregano. Simple, flavorful, lightening fast...and the spicy sweet contrast will knock your socks off. I love a triple threat!

Try it...you will laugh like an evil scientist too...

Creamy stirred potatoes with spinach

This dish is a perfect example of good things happening when a food is allowed to be itself. No need to mash, or beat these guys into submission - they give up the love with a simple stir, which creates a creamy "sauce". It's a great way to sneak in healthy greens into a side dish. Since the greens are simply wilted, they retain much of their nutrient value. And you can finish this dish in a snap!

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Let's get stirring:

• 3 - 4 cups of potatoes diced into big chunks. I like purple potatoes for this, but any high starch potato will do, like a russet or Yukon gold.
  
• 2 - 3 tbs butter
  
• 1/4 or more cup of chives (Half for the dish, half for garnish. Parsley or fresh dill is also a great garnish.)
  
• 1/4 cup of cheese, lightly measured - not packed. You can always add more later if you like it a little more cheesy. (I use Parmesan, Romano and a sharp strong flavored New Zealand cheddar. It's good to balance some mild with some strong. If you like Gorgonzola, that would be good as well!)
  
• 1/4 cup of plain yogurt (I eyeball. We will know once we stir if we need more.)
  
• Small bunch of spinach, stems removed (you can leave the leaves whole - they will cook down)
  
• Salt and pepper
  
• Granulated garlic

Steam the potatoes until soft (around 20 minutes, or until a fork easily penetrates), drain, and return to the pot over medium low. If you are cooking other dishes and not ready to complete the potatoes, you can pop a lid on the and let them sit - as they get a reheat later.

Once you are ready to start stirring, the rest of the dish takes less than 10 minutes to finish. Add butter and spinach. Begin to stir until spinach wilts. This should only take a couple of minutes. If the spinach is stubborn, add a bit more butter and up the heat just a tad. They will give in eventually. Then stir in the rest of the ingredients, reducing heat. As you stir, a creamy sauce will form, generated from the yogurt, buttered and potato starches. Taste and add seasonings, more yogurt, etc. as you see fit.

Serve with your garnish of choice! These potatoes are so creamy and flavorful - the tang from the yogurt partnered with the cheese, butter and garlic creates a flavorful sauce that is light yet decadent. Who needs to mash?

Blueberry Tea for sinuses

Sniffle....I'm warding off the yuchs, as are most folks this time of year.


The rainy weather in Washington is a fickle sort of thing - leaving you stuffy, groggy, sniffly, or - if you are lucky, in a headache type of fog, that is bearable, but much like a Tim Burton movie.

This beverage works wonders for head colds, sinus infections, and headaches. The hot tea soothes the throat (it gets angry at the nose dumping it's worries), while the alcohol opens the sinus, and works with the tea to relax the self in a gentle way (they balance each other, the caffeine gets neutralized, but is essential to the concoction). It's a magical combo: Just one or two teas should do it - I recommend it right before bed, or even on the onset of a sinus discomfort.

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All you need: (for the alcohol, get just the tiny $4 single serve bottles)

• Earl Grey tea (add boiling water to only half your mug, then brew. If you don't have Earl Grey, use a black tea of sorts. A strong tea - both in flavor and caffeine - works best.)
  
• Amaretto 1/2 tiny bottle
  
• Grand Marnier 1/2 tiny bottle
  
• A slice of orange (or lemon, or omit.)

Combine, drink slow, and enjoy the vapors. It will soothe and relax both the head and sinus. If it gets a little cold as you sip, heat it up a bit more. The heat and vapors are key.

If you want a three-fold effect, stir your tea counter-clockwise and envision banishing the nasties. Healing happens best with a topical (smelling the vapors), internal (nomming the tea), and mental (knowing and believing you are ridding yourself of toxins) approach. After one mug, the mental will come easy. As will sleep and health.

Cheers!

A no-wisdom teeth Vegetarian feast

Today I received a "blog challenge" from a friend at work. I love a challenge! Her fiancé is having his wisdom teeth pulled, and she wondered if I had any ideas on some good but soft vegetarian fare. Ooohhhh....good challenge....

The first thing that comes to mind: soup. But there has to be a more creative way around this. So, I pondered, flexed my culinary grey matter, and concocted some ideas. I haven't tested these, but am basing my theories off my palate, ability...and an imagination for food. Read on...Soup "No-Dumpling" Dumplings, hearty Gratin, Sweet Potato Benedict, and Foster!