Saturday, May 19, 2018

Soba Buckwheat Noodle Soup for #SoupSaturdaySwappers

The theme for this month's Soup Saturday Swappers is a Meatless Soup.    I had all kinds of ideas, from the elaborate to the simple.  BTW, this is hosted by P~ of The Saucy Southerner
I had some Soba Buckwheat Noodles in the fridge that Chef Yaki of Fortune Noodles sent me as a thank you for participating in a cooking contest last year.  I also have some Ramen noodles they sent at the same time.
 The theme this month is Let's Go Meatless.

I made a lovely stock from some roasted vegetables.
Before
 and after
Then I added a little bit of this, a little bit of that, and came up with something I'll be making again, as soon as I get some more noodles.

To start with, roasting vegetables for a soup stock, whether you're using meat bones as well or not, adds a richness and complexity to the broth that is hard to get just dumping some veggies into the pot along with some water.
For the stock, I used scraps, some carrot, a wizened tomato, some celery, leftover peas and corn, a garlic clove, an onion and some bok choy that was a little past it's good to go date.   I tossed all of them with some olive oil, maybe a tablespoon, and put them into a 450 degree oven, and then decided that it was too hot to have the oven on, so I broiled them for about 5 minutes or until they started to caramelize.  After that I placed them in a pot with 6 cups of water ( I actually measured it), and simmered them for 45 minutes. Drained them and discarded the veggies, they were a hopeless mess by then.   I kept the stock.

I've used soba noodles in the past in a salad, and it was really good, but this time I added them to the hot veggie stock, along with Bok Choy, Carrot strips and large green onions.


Yield: 2 servings

Soba Noodle Soup

prep time: 10 minscook time: 45 minstotal time: 55 mins
This meatless soup is perfect for a light lunch.

ingredients:


Stock
1- 2 carrots, peeled and cut into chunks
1 Onion- peeled and quartered
1-2 stalks Celery - cut up
2 baby Bok Choy
1 Roma tomato, quartered
1 tablespoon olive oil
 6 cups water
1/2 teaspoon salt



Soup
1 package Soba Noodles- I used the pre-cooked noodles from Fortune Noodles
2 baby Bok Choy
1 Carrot cut into matchsticks
1 spring onion, cut into strips
1 tablespoon Sweet Soy Sauce
4 cups veggie stock
1 teaspoon sesame seeds for garnish

instructions:

For the stock:

Toss all the vegetables with olive oil and either broil under hi for 5-7 minutes or bake in 450 degree oven until all the veggies are browned and caramelized, about 20-25 minutes, stirring them midway.
Add all the ingredients to 6 cups of water and simmer for 45 minutes to one hour.
Taste and add salt if desired. 

For the soup:

Add carrots, bok choy and the onion to the stock, bring to a boil and let simmer until the veggies are tender.  Add the pre-cooked noodles and let simmer for an additional 2-3 minutes.  Add the Sweet Soy sauce to taste. 
Serve with a sprinkle of sesame seeds on top. 

NOTES:

Note:  Eat it 'Italian style' swirling the noodles on a fork and a spoon, then drink the soup.  I only did this because I didn't want to wear a bib and the noodles dripped, down my chin, onto my top...
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Friday, May 18, 2018

Fiskefilet med Remoulade (Fish Filet with Remoulade) for #FishFridayFoodies

I missed last month's #FishFridayFoodies event, but I'm here now. 
This month the theme is Sandwiches, and is hosted by Sue of Palatable Pastime.   
For some reason I've been craving fish lately so this was a perfect theme for me.  I had some cod in the freezer, and used it to make a Danish style meal.
Fiskefilet med Remoulade #fishfridayfoodies

Fiskefilet med Remoulade is a common fish dish in Denmark,  and if you know a Dane you know we love our Smørrebrød.   This is also a very simple, quick, easy and totally delicious meal to make as well.
Fiskefilet med Remoulade #fishfridayfoodies
And to eat it properly, you need a knife and fork.  No picking it up with the hands, that's a distinct no-no.  And could get your hands slapped.
Just kidding.
Fiskefilet med Remoulade #fishfridayfoodies
I used my recipe for Remoulade to top it, and have to say, I think I need to keep this in the fridge at all times.  It's good not only on fish, but also salami, roast beef and other fish dishes, like my Lighthouse Crab Cakes.

To start with, get your fish out of the freezer, or use a nice piece of fresh fish.  Plaice is the preferred fish for this, but Cod, Flounder or Sole will do just fine. 
Which is a good thing, cause I didn't have any Plaice or Flounder, but did have Cod.
Then dip it in some egg, then into the flour and into a medium hot pan.  Fry on each side, and then have fun.
Place some lettuce on a buttered piece of rye bread, place the fish filet on top, and decorate it.

Admire it, take a bunch of pictures and then eat the sandwich.  I kinda inhaled it, cause I was hungry.


Yield: 1 serving

Fiskefilet med Remoulade (Fish Filet with Remoulade)
Fiskefilet med Remoulade #fishfridayfoodies

prep time: 5 MINScook time: 5 MINStotal time: 10 mins
Danes love their fish and prepare it in many ways. This is a popular way of eating it.

ingredients:


1/2 lb. Thin cut cod fillets
1/2 + cup or more if needed, Gluten free flour, besan based (Bob's Red Mill Brand)
1 egg
1/2 tsp. Salt
1/2 tsp Pepper
Lemon slices for garnish
Fresh Dill for garnish
2 slices lightly butteredRye bread
Lettuce
Remoulade

instructions:


For the dredge: 
Mix the flour with the salt and pepper, set aside.
Whisk egg with 1 tsp water.
Pat the cod fillets dry with a piece of paper towel if desired. 
Heat the butter and oil in pan over medium to medium high heat. 
Dredge the fish in the flour, then dip into the egg and back into the flour.   
Place the fish in the pan, and fry on each side until golden and cooked through.
While the fish is frying prepare the base.  Spread a thin layer of butter on the bread, then arrange lettuce on top of that.  Slice some lemon, raid the dill plant for some of its leaves.  Take the fish out of the pan, put it gently on top of the lettuce, then add a good dollop of Remoulade on top.  Decorate with the lemon and dill. 

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Monday, May 14, 2018

Apple Amber Tart for #Bakingbloggers

I've been a member of Baking Bloggers for a few months now, and have managed to participate in a couple of roundups.  Last month I shared my Tiramisu cupcakes, (which I'm now made again for a dinner party I was attending).  
This month we've been asked to make a fruit tart or galette.   Well, gee, I've had this one bookmarked to make for quite awhile now, and it's time.   I was going to make and serve it for a St. Patty's day dessert, but that didn't happen. 
This is a very interesting take on an apple tart, and I mean that in a good way.

Although I had to switch up a couple of ingredients, and it worked out pretty well.  I've had to recently embrace a new eating plan, and do not want to give up a lot of my favorite recipes so I've been trying to adapt some of them, and also adapt and play with new recipes.
This was one of them. 
And guess what?  It worked.  In fact, I cannot believe how well it worked.
This is not a sweet dessert, although you could up the sweeteners if you like, I choose not to, but I'm actually quite happy with the end result
Instead of using a regular pie crust, I made one using almond flour, coconut oil, an egg and a little flour, just enough for gluten to develop.
My inspiration was from here and then I modified it.
Mixing the crust
 After the crust was rolled out under a sheet of plastic wrap, I pressed it into my little tart pans.
 Added the filling, and next time, I'll be more generous with the filling and bake fewer tarts
 After the bake.
 Spooning on the meringue topping
I got distracted and the tarts got a little too brown, but still tasty.
You knew I had to sample it, and it was good.


Yield: 4 small tarts

Apple Amber Tartlets

prep time: 10 MINS
 cook time: 30 MINS
 total time: 40 mins
These are an intriguing, almost gluten free and diabetic friendly treat.

ingredients:


(almost) Gluten Free Pastry Dough

2 cups almond flour
1/4 cup coconut oil
1 egg
2 tablespoons AP flour (optional)



Filling
2 apples, peeled and either grated or sliced thinly
1 mango, peeled and cut into small pieces.
1 tablespoon water
2 egg yolks
2 tablespoons agave syrup

Topping
2 egg whites,
2 teaspoons sugar

Whip til stiff peaks form, then set aside.

instructions:


Crust
Mix together, then either roll out with a piece of plastic wrap or press the mixture into a pie pan evenly.   I used tart pans, and there was enough for 4 small tarts.  
Filling
Cook the apples for about 10 minutes with the water.   Add the agave syrup and set aside to cool for a minute.   Use a fork to mix the egg yolks a little then add them to the apples and mix together.  Add the mango, stir together and then spoon into the pie crust.
Bake for 20 minutes at 350 degrees.  
Topping
Spoon the meringue on top and spread evenly to the edges, bake an additional 7-10 minutes or until the meringue is browned and cooked.  Do not let yourself get distracted, it can lead to heartbreak or an overly browned meringue.

Let sit for 10 minutes before cutting and serving.   
Note:  This is not a sweet dessert, although you can add more sweetener if you like, this is suitable for diabetics and others who are watching their sugar and carb intake.  
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Baking Bloggers

Fruit Tarts and Galettes

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