Noodle Bowls - For a Quick Chinese New Year Lunch

From the kitchen of One Perfect Bite...We've had a busy day. The saving grace was accommodation had been  made early on, so, while the day was over-scheduled, we got through it with a smile. In keeping with my plan to serve Chinese food during the Spring Festival, I whipped up these noodles for our lunch. I had asparagus and fresh mushrooms in the refrigerator, and I thought these lovely noodle bowls would be perfect for a Chinese-style lunch. While the recipe I'm featuring is not truly Chinese, in appearance, taste and execution, the noodle bowls would fit perfectly on a Chinese table.  I found the recipe last summer when looking for ways to cook asparagus from a harvest so successful it caused the shelves of farm stands to sag under its weight. I can't resist a bargain and, as a result, my refrigerator shelves sagged as badly as those in the farm stands. The question than became, "now that I have it what do I do with it?" I went searching for recipes and found the original source  for the noodle bowls  here. While I've made  few changes to the original, the dish still contains only four basic ingredients, including asparagus, mushrooms, eggs and of course, noodles.  The eggs which provide the protein in this dish are handled in the same way as those that are used to make Spaghetti Carbonara. This dish, however, is more mildly flavored. The noodles are quite nice and perfect for any time of year.  While I think you will enjoy them, I do not want to mislead you. This is not an Asian noodle recipe. It's for an all-American dish that happens to use Chinese noodles and sesame seeds. It has several things going for it, among which is the speed with which it can be prepared. The recipe is also scaled to feed two or three people, depending on how hungry they are, so it would make a great addition to the recipe collections of those who are now cooking for two. I know many of you have carnivores at the table, and, if you wish, chicken or pork can be added to the ingredients without changing the basic nature of the dish. The bowls can be on the table in less than 30 minutes, and as Martha use to say, "That's a good thing." Here is how the bowls are made.

Table for Two - Amish Potato Salad

From the kitchen of One Perfect Bite...While we are miles removed from the physical danger posed by the Deception Creek fires here in Oregon, the smoke is settling in our part of the valley and its acrid odor makes air quality readings completely unnecessary. It's a bit like suspicious leftovers, if you can smell it, chances are it's gone bad, and in this case its gone really bad. The Silver Fox and I decided to head to the coast for a picnic and some fresh ocean air. It was a last minute decision, so I only had an hour to pack the hamper and get us out of Dodge. Fortunately, I had cooked potatoes and eggs in the refrigerator, so I decided to make one of the easiest and best salads I have in my hopper, an Amish potato salad whose simplicity makes it a standout. The salad uses no onions or celery and consists, in the main, of eggs and potatoes that are coated with a sweet mustard dressing that pulls it all together. It took all of 10 minutes to assemble the salad and get it on ice for the trip to the coast. I really think you'll like this, but I do have one caution to share with you. The original recipe calls for 1/4 cup of sugar and I found that that is way too much for our tastes. I cut the measure in half and was still happy with the results. Unless you like your salads swimming in dressing, I suspect you'll have more of it than you need to bind the salad ingredients. I used the excess on sandwiches I was making for our picnic. This recipe is fast and easy to make, but its best feature, other than its exceptional taste, is that it is scaled to feed just two people. If you are no longer cooking for a crew, you might want to give this recipe a try. Here is how the potato salad is made.

Table for Two - Asian Shrimp Omelet

From the kitchen of One Perfect Bite...This is a reprise of a post that I first featured in 2010. It highlighted one of my favorite recipes, and because it makes a fabulous meal for two, I wanted to include it in my Table for Two recipe collection. The recipe is a Mark Bittman creation and it really is delicious. Here is what I originally had to say about the omelet.

Over the years, I've tried at least a thousand recipes and, of that number, only a hundred or so have survived and regularly appear on my table. This homely and unlikely candidate is one of them. The dish comes from Southern China and has several virtues to commend it. It has wonderful flavor and a play of textures that will appeal to almost any palate. It is also easy to prepare. It uses no exotic ingredients and its beautiful play of pink on yellow can be table ready in about 30 minutes. The two primary ingredients are eggs and shrimp. The Chinese rub the shrimp with a paste of cornstarch and salt to whiten them. If you are in a hurry this step can be omitted. The eggs are flavored with a very small amount of sesame oil. The trick to this dish is in the way it is cooked. In China the omelet is cooked in lard. We'll fore go that and use canola or peanut oil to cook ours, but you'll need a cup or so of oil. Don't stint on that measure. The shrimp are quickly fried in the oil and then drained. Because they have no coating to absorb the oil, you'll find that almost all the oil remains in the pan after cooking. The shrimp will subtly flavor the oil and add a unique taste to the finished eggs. Omelets made in this fashion are easy to assemble because they are not rolled and require no special techniques to get them from the pan to the table. The eggs are gently cooked in a bit of the flavored oil and as they begin to set the shrimp are added to the pan. The only caution is to make sure you can serve these while they are still hot. This is a lovely, light dish that is perfect for those who are trying to cut back on the amount of meat they consume. Here's the recipe for this treasure.

For the Breakfast or Brunch Bunch - Low-Calorie Calico Scrambled Eggs

From the kitchen of One Perfect Bite...Every Fat Tuesday, I spend some time pulling out meatless recipes to use during Lent. This simple dish is one I go back to year after year because it is so flavorful and easy to prepare. The recipe was originally meant for a frittata but that did not go as planned. My first effort was an abject failure and I could not get the eggs out of the pan. Once my wounded pride had healed, I decided to take the basic recipe ingredients and use them to make a really special batch of scrambled eggs. Voila! Since then I've made these eggs at least once a week during the lenten season. The eggs are simple to make, and while I like to cook them over low heat until they are set but still glistening, the Silver Fox prefers his to be cooked a bit longer. Soft or hard, I think you'll enjoy these flavorful low-calorie eggs for breakfast or a light supper. Here is how they are made.

Low-Calorie Calico Scrambled Eggs...from the kitchen of One Perfect Bite inspired by Taste of Home magazine

Ingredients:
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 jalapeno pepper, seeded and chopped
1 medium onion, chopped
1 garlic clove, minced
1 tablespoon olive oil
5 eggs
1-1/4 cups egg substitute
1 tablespoon sour cream
1 tablespoon grated Parmesan cheese
1 teaspoon salt
1/4 teaspoon pepper

Directions:
1) Heat oil in a large nonstick skillet until it shimmers. Add peppers, onions and garlic and saute until crisp tender.
2) Meanwhile, whisk eggs, egg substitute, sour cream, cheese, salt and pepper together in a large bowl. Pour over mixture in the skillet.
3) Cook and stir gently over medium heat until eggs are set. Yield: 4 to 5 servings.

                    

                                                    Older Posts

                 One Year Ago Today:                                                     Two Years Ago Today:

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               Three Years Ago Today:                                                  Four Years Ago Today: 

    Albondigas - Pork Meatballs with Chipotle Sauce                           Key West Lime Bars

Frugal Foodie Friday - Fresh Tomato and Basil Quiche

From the kitchen of One Perfect Bite...We have a family owned Italian market in town and during the winter months they provide fabulous fresh vegetables at a reasonable cost. While I like to think of myself as a locovore, there are certain fruits and vegetables we would never have in the winter if I adhered strictly to my convictions. Tomatoes are one of them. Now I am a gal with standards, so the cardboard flavorless tomatoes generally found in supermarkets never make it to my table, but I have been known to pay a king's ransom for heirloom tomatoes in the depth of winter. Fortunately, for me anyway, last week's storm and a lack of customers made it possible for me to buy Brandywine tomatoes at summer prices. This quiche is one of the ways I used them, and I wanted to share this recipe with you because it is inexpensive to make and its cost makes it an ideal candidate for a Frugal Foodie Friday feature. It is perfect for lunch or a weekend brunch, and leftovers can be frozen for up to 2 months. I do hope you'll give this recipe a try. The quiche is delicious and easy to make and I really think you'll be pleased with it. Here is how it is made.

Deviled Eggs with Smoked Salmon and Chives

Wishing You Health and Happiness in the New Year

From the kitchen of One Perfect Bite...Regardless of the season, deviled eggs are always a crowd pleaser, and while it may be shameless to admit it, I make them whenever I have a gang to feed or need a filler for the buffet table. We had what is euphemistically called a block brunch this weekend. In reality, it was an early cocktail party and all the neighbors were asked to contribute something to the bar or table. This version of the eggs was my contribution to the get-together. The recipe is fairly standard for deviled eggs, but the addition of smoked salmon makes it a bit more upscale and true to the regional tastes of the Pacific Northwest. If you need a last minute appetizer or an extra dish for your buffet table, you might want to give this recipe a try. I know you will be pleased. Here is how deviled eggs, Pacific Northwest-style, are made.

Deviled Eggs with Smoked Salmon and Chives...from the kitchen of One Perfect Bite courtesy of Family Circle magazine

Ingredients:
12 eggs
1/3 cup mayonnaise
1/4 cup cream cheese, at room temperature
2 teaspoons Dijon mustard
1/3 cup chopped chives, plus extra for garnish
2 ounces smoked salmon, finely chopped

Directions:
1) Place eggs in a lidded pot and add enough water to cover eggs by 1 inch. Cover pan. Bring to a boil. Turn off heat and let stand 10 minutes. Remove to a bowl filled with ice water to cool completely.
2) Peel eggs. Halve eggs lengthwise. Remove yolks to a bowl. Place whites cut side up on a large platter.
3) Beat yolks, mayonnaise, cream cheese and Dijon mustard with a hand mixer until smooth. Stir in chives and salmon. Spoon some of the mixture into each egg white half. Garnish with chives. Yield: 12 servings.

                    

                                                    Older Posts

                One Year Ago Today:                                                           Two Years Ago Today:

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              Three Years Ago Today:                                                              Four Years Ago Today: 

          Bouillabaisse a la Marseillaise                                                 Mexican Beer Cheese Spread

Frugal Foodie Friday - Mushroom and Leek Frittata with Fontina Cheese

From the kitchen of One Perfect Bite...I've been planning menus for the holidays and after testing last night, I've decided to serve this relatively inexpensive frittata for breakfast on Christmas morning. It is simple to make and absolutely delicious. Mushrooms provide most of the flavor, but the use of Fontina cheese makes the frittata really interesting and the combination is perfect for a light, but special meal. Fontina is considered one of the most versatile cheeses in the world because its mild, earthy flavor and buttery texture make it perfect for cooking or eating out of hand. If you are unable to find Fontina or need something less expensive, mild provolone or gouda would be good substitutes. The frittata can be assembled quickly and if you prepare its various elements ahead of time, the final assembly will take all of five minutes. In terms of cost and effort this is a perfect light entree for a Frugal Friday feature. I hope you'll give this recipe a try. You won't regret it. Here is how the frittata is made.

Mushroom and Leek Frittata with Fontina Cheese...from the kitchen of One Perfect Bite courtesy of Bon Appetit magazine

Ingredients:
2 tablespoons olive oil, divided
2 medium leeks, whites and pale-green parts only, chopped
8 ounces crimini (baby bella) mushrooms, thinly sliced
12 large eggs
1/2 cup crème fraîche or sour cream
2 tablespoons coarsely chopped flat-leaf parsley
3/4 cup shredded Fontina cheese, divided
Kosher salt, freshly ground pepper

Directions:
1) Place a rack in upper third of oven; preheat to 350 degrees F. Heat 1 tablespoon oil in a 10 inch nonstick ovenproof skillet over medium heat. Add leeks and cook, stirring often, until softened, about 5 minutes. Add mushrooms and cook, stirring often, until softened and all liquid has evaporated, 8-10 minutes.
2) Meanwhile, whisk eggs, crème fraîche, and parsley in a large bowl; mix in 1/2 cup cheese. Season with salt and pepper.
3) Increase heat to medium-high and add remaining 1 tablespoon oil to skillet. Pour egg mixture over mushrooms, shaking pan to evenly distribute mixture. Cook frittata, without stirring, until its edges begin to set, about 5 minutes.
4) Sprinkle remaining 1/4 cup cheese over eggs and transfer skillet to oven. Bake frittata until golden brown and center is set, 25-30 minutes. Yield: 6 servings.

                    

                                                    Older Posts

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                 Three Years Ago Today:                                                           Four Years Ago Today: 

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Chilaquiles

From the kitchen of One Perfect Bite...Our fall rains have started a bit early this year. Today was cold and wet enough to chill those of us who were outside when the deluge began. Once home, we set the first fire of the season and it quickly warmed these old bones that seem to be growing more cold sensitive every year. With the fire blazing and snug in a Northwood's fleece and wool socks, I set about making a lunch that would that would add some fire to our bellies as well. I decided to make chilaquiles (chee-lay-KEE-less) which is a traditional Mexican dish that is made with strips of fried corn tortillas, salsa and cheese. In some parts of Mexico, the tortilla strips are cooked in salsa until they start to soften, but there are exceptions to the rule, and in other areas of the country your plate will contain crisp tortilla strips that are topped with chicken, salsa, eggs and cheese. We first had chilaquiles while whale watching in Baja, and our introduction to them was the crisp fully loaded version. I still make the fully loaded variety, though I suspect the simpler version is more authentic. This is an extremely easy dish to make if you have the ingredients on hand. You'll need corn tortillas, salsa verde, chicken, eggs and cheese. Now, while you didn't hear it from me, rotisserie chicken and corn tortilla chips can make this dish even easier to prepare and just about as good to eat as the from-scratch variety. Refried beans are often served as an accompaniment to the chilaquiles and they add substance that will please those with large appetites.You can serve the chilaquiles with the same topping as you would use for enchiladas. The dish is quite filling and perfect for a fall brunch or lunch. Here is how they are made.

Chilaquiles...from the kitchen of One Perfect Bite courtesy of Family Circle magazine

Ingredients:
1 cup canola oil
8 corn tortillas, cut into 3/4-inch strips
1/4 teaspoon plus 1/8 tsp salt
6 eggs, beaten
2 cups shredded cooked chicken
1 cup salsa verde
Optional:
Shredded queso fresco, sliced scallions and chopped cilantro

Directions:
1) Heat oil in a large heavy-bottomed skillet over medium-high heat until shimmering, about 350 degrees to 375 degrees on a deep-fry thermometer. Fry tortilla strips in 3 batches until golden-brown, 1 to 2 minutes each, gently moving around in oil with a slotted spoon. Remove with spoon to a paper-towel-lined plate. Season strips with 1/4 teaspoon salt.
2) Carefully discard all but 1 tablespoon of oil. Add eggs and cook over medium heat until scrambled, about 2 minutes. Season with remaining 1/8 teaspoon salt. Meanwhile, heat chicken and salsa verde in a medium pan.
3) Arrange tortilla strips on a large platter. Spoon chicken mixture on top, then scatter eggs on top of chicken. Garnish with shredded queso fresco, sliced scallions and chopped cilantro, if desired. Yield: 6 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Arroz Brasileiro - Brazilian Tomato Rice

Two Years Ago Today: Rhubarb Meringue Pie

Three Years Ago Today: Pickled Plums

Four Years Ago Today: Pumpkin Cupcakes with Maple Cream Frosting

Onion Bacon and Spinach Tart

From the kitchen of One Perfect Bite...I had to bring a dish to a potluck-type luncheon today. This is a yearly event, so I knew there would be a boatload of salads and macaroni dishes. Rather than contribute to the glut, I decided to strike out on my own and use the occasion as an excuse to test a recipe that has been sitting in my must-try bin for way too long a time. This tart has several virtues, the most important being how easy it is to prepare, but running a close second is its great flavor. I enjoyed this tart, but the next time I make it  I plan to use 2 or 3 additional slices of bacon and cut back just a bit on the spinach. I was in a hurry when I prepared my tarts, so rather than carefully measure the spinach I used a rather generous handful to approximate a one cup measure. As a result, my tarts were heavy on spinach, and while it gave the tarts great color, the spinach almost overwhelmed the other flavors. This is a great dish to try when you need something that comes together quickly. I do hope you'll give it a try. It is a nice change of pace from a standard quiche and I think you'll enjoy it. Here is how its made.

Onion Bacon and Spinach Tart...from the kitchen of One Perfect Bite courtesy of Family Circle magazine

Ingredients:
1 refrigerated rolled pie crust (from a 15-ounce package)
4 slices bacon, cut crosswise into 1/4-inch slices
6 cups baby spinach
1-1/2 pounds yellow onions (about 4), halved and cut crosswise into 1/4-inch slices (6 cups)
3/4 teaspoon salt, divided use
1/4 teaspoon dried thyme
3 eggs
3/4 cup half-and-half
1/4 teaspoon black pepper
1/4 cup shredded Gruyere cheese

Directions:
1) Heat oven to 375 degrees F. Fit pie crust into 9-inch tart pan. Trim excess crust from top edge of tart pan; refrigerate while preparing filling.
2) Heat a large nonstick skillet over medium heat. Add bacon to skillet and cook, stirring often, for 8 minutes. Add spinach to skillet and cook 1 minute, stirring until wilted. Using a slotted spoon, remove bacon mixture to a paper-towel-lined plate.
3) Return skillet to medium heat and add onions, 1/4 teaspoon salt and the thyme. Cover and cook 25 minutes over medium heat, stirring occasionally, or until browned. Remove from heat and allow to cool, uncovered, 5 minutes.
4) Whisk together eggs, half-and-half, pepper and the remaining 1/2 teaspoon salt. Stir bacon mixture and onions into eggs; stir to combine. Pour egg mixture into crust. Bake at 375 degrees F for 15 minutes. Reduce heat to 325 degrees F and continue to bake 20 minutes.
5) Heat broiler. Sprinkle tart with Gruyere and broil for 1 to 2 minutes. Let stand 5 minutes before slicing and serving. Yield: 8 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Baked Shells with Cauliflower and Cheese

Two Years Ago Today: Spiced Corn on the Cob

Three Years Ago Today: White Chocolate and Lime Cookies

Four Years Ago Today: Summer Rolls

Spinach with Scrambled Eggs and Cheese

From the kitchen of One Perfect Bite...To call this dish eggs Florentine would be misleading. Technically, it meets the criteria for that designation, but this homely dish bears no resemblance to the creamy Florentine dishes that usually bear that name. Historically, spinach was first grown in Persia. It was sent to China as a gift to the emperor and at some point in the 11th century, it was brought to Europe by the Moors. It was a favorite vegetable of Catherine de Medici who brought it with her when she left her home in Florence, Italy to marry the king of France. Her personal chefs continued to prepare the spinach dishes that she especially liked, and ever since that time, dishes that are served on a bed of spinach are described as being a la Florentine. Over time the description was extended to include any dish that was made with spinach.

I was on my own for dinner tonight and I thought it would be a perfect opportunity to try this recipe which I had seen in Bon Appetit magazine. It uses 5 ingredients and takes about 15 minutes to get it from the chopping block to the dinner table. It is a lovely balanced dish that I think you will enjoy. The recipe can be varied by adding small amounts of other ingredients if you feel it is too plain. The only trick to this dish, lies in cooking the eggs. They should be pulled from the heat while they are still loose. Residual heat from the spinach will finish the cooking. If you have time, removal of the spinach stems will add greatly to the visual appeal of the dish. I will be making these eggs again. They are a perfect candidate for brunch or a light family supper. I hope you will give this recipe a try. Here is how the eggs are made.



Spinach with Scrambled Eggs and Cheese...from the kitchen of One Perfect Bite courtesy of Bon Appetit magazine

Ingredients:
2 large eggs
Kosher salt
Freshly ground black pepper
1 teaspoon olive oil
1 thinly sliced garlic clove
3 cups baby spinach
1-2 tablespoons grated Parmesan
Crushed red pepper flakes

Directions:
Whisk 2 large eggs in a small bowl. Season with kosher salt and freshly ground black pepper and set aside. Heat 1 teaspoon olive oil in a medium nonstick skillet over medium heat. Add garlic and stir until fragrant, about 1 minute. Add 3 cups baby spinach and cook, tossing, until wilted, about 1 minute. Add eggs and cook, stirring occasionally, until just set, about 1 minute. Stir in 1 to 2 tablespoons grated Parmesan. Sprinkle with crushed red pepper flakes. Yield: 1 serving.








One Year Ago Today: Everyday Cinnamon Coffee Cake
















Two Years Ago Today: Pink Grapefruit Smoothie















Three Years Ago Today: Carrot Timbales















Four Years Ago Today: Rhubarb and Raspberry Gelato