Butter Chicken Miso Ramen

Ramen is really one of the most amazing things ever created. Yes, the instant stuff is good, but the homemade ramen is even more amazing. There's just something about homemade broth that makes it extra special. Some miso adds depth, while butter adds richness. All this topped with a soft boiled egg makes for an amazing meal.

Unfortunately, when I made this, I didn't have ramen noodles. I prefer to use the frozen or refrigerated noodles for this. I couldn't find it, so I resorted to dry egg noodles. Unfortunately, I chose some that were on the thin side. It was still delicious, but some fresh ramen noodles would have been best. I recommend splurging on the good stuff, not the instant noodle. I am planning on making ramen noodles at some point, but haven't found the time yet. I'll let you all know whether or not it's worth the time.

 

We all love instant ramen, but this recipe is something great. Even though it does take some serious time, it is another league or noodles. I highly recommend taking the time, at least once. I made this for myself when I was sick (I know, a bold move for being sick), and it was the most comforting thing I could have eaten. The best part was that I didn't have to leave home to eat it. 

Butter Chicken Miso Ramen (serves 4)
1 Chicken Breast
6 cups Water
1/2 tsp Salt
2 tbsp Garlic
2 tbsp Soy Sauce
2 tbsp Mirin
1 tbsp Sesame Oil
2 tbsp Miso
4 bunches Frozen Ramen Noodles
2 Bok Choy
1 can Corn
4 Eggs
2 tbsp Butter 
Scallion

1. Boil chicken breast in a medium-large pot with water, salt, and garlic. Once it comes to a boil, let it simmer covered for 4 hours. Add water as needed to replace the evaporated water.
2. As the broth boils, use a small strainer or a spoon to strain out the foam that forms so that you can have a smooth, clear broth.
3. After the stock has cooked, remove the chicken and allow to cool. Do not get rid of the broth. Then, use your hands to shred the chicken. Lightly salt and set aside.
4. Add the soy sauce, mirin, sesame oil, and miso to the broth. Allow to boil and incorporate to a smooth soup. Keep hot.
5. In another pot, cook the ramen noodles until tender. Strain and cool slightly by rinsing the noodles. Separate into bowls.
6. Boil water in a pot. Once it boils, add the eggs into the pot gently. Allow to cook for 5 minutes. 
7. While you wait for your eggs, rinse and chop up bok choy. In a small saute pan, cook until just slightly tender.
8. Once the eggs are cooked, cool them quickly in cold water. Peel the eggs and set aside. Be very gentle, the yolk will be soft and runny, so you want to make sure you don't break the egg.
9. Pour your hot broth over the noodles. Add your bok choy, chicken, a big spoonful of corn, and a slice of butter. Top the bowl with your egg.
10. Garnish with scallion and sesame seeds and serve immediately.

This may not be a lazy day, quick recipe, but it's worth the work! The other great part of this recipe, is that it's affordable. I had most of this already in my house, and one chicken breast can feed the family. It's a simple grocery trip, with great results. I hope you can enjoy it as much as I did!

One Pan Mac and Cheese

Growing up, I was an extremely picky eater. I hated to see anything green in my food. One of the few things that I would eat (and could eat every. single. day.) was mac and cheese. It's still one of my favorite foods... and I could still probably eat it every day (but it would not be very good for my health...)

I recently figured out a way to make mac and cheese easier. In the past, I had been making a roux to make the sauce and boiling the pasta separately. This is probably the easiest mac and cheese recipe you'll come across- and it doesn't come with a neon orange powder. 

One Pan Macaroni and Cheese (Makes 4 servings)

1/2 box Macaroni Noodles

2 cups Water

1/2 cup Milk
2 tbsp Butter
2 oz Sharp Cheddar Cheese
2 slices American Cheese
Shaved Pecorino Cheese
Salt 

Pepper 

Garlic Powder

1. In a large saute pan, bring the noodles and water to a boil.

2. Once it boils for about 2 minutes, add the milk and butter. 

3. When the noodles become about 75% cooked (try one), add the cheese in. Chop up the cheddar, and shave the pecorino with a vegetable peeler. You can shave about 10-12 pieces. Add more if you wish!

4. Mix the cheese into the mixture, and then add seasoning to taste. Pecorino is salty, so you can add less salt than you normally would. 

5. Continue to mix the mac and cheese until the sauce thickens. You don't need to add any flour, because the starch from the pasta will help to thicken the sauce. 

6. Add more milk if the noodles become too dry. Once you get the right consistency and the noodles are done cooking, serve!

This is one of the simplest recipes you will come across, and it will be done in just over 20 minutes! Perfect way to enjoy comfort food made with love and cheese (although they're basically the same thing) Thanks for reading! :)

Handmade Pappardelle with Mushroom Cream Sauce

I hope everyone had a great valentines day! Whether it was spent with friends, family, or significant others, I hope that you were all able be appreciative of whoever you were with, and show them love!

I showed my valentine some love with an Atlanta Hawks themed bouquet. If you missed some of the macarons I made, check out my instagram, @deliciowhso!

Anyways, let's move onto this week's post! Earlier in the week, my roommate and I made some delicious pasta! We took the handmade pasta recipe (click here), and cut them into thick strips for pappardelle pasta. The key to making the noodles is rolling them very thin. If you have a pasta maker, it's much easier, but we went with a rolling pin. With some elbow grease, he was able to make some great noodles!

Handmade Pappardelle with Mushroom Cream Sauce (makes 4 servings)

Pappardelle Noodles
 Handmade Pasta Dough

1. Section the dough into 4 sections and roll into a very thin sheet.
2. Use a pizza cutter or sharp knife against a straightedge to cut noodles about 1-inch thick.
3. Boil water, and season with salt.
4. Add the noodles to the boiling water and cook until tender, about 7 minutes.
5. Drain and cool the noodles.

Mushroom Cream Sauce
3 Chicken Thighs
3 Cloves Garlic
2 tbsp Olive Oil
10 Medium-Sized Baby Bella Mushrooms
1 cup Heavy Cream
1 tbsp Flour
1 tbsp Lemon Juice
2 Large Kale Leaves
Salt
Pepper 
Garlic Powder
Dried Thyme
Pecorino Cheese, for garnish

1. Cut chicken thighs into small pieces.
2. Mince garlic, slice mushrooms, and chop up kale.
3. In a large sauce pan, heat oil.
4. Add garlic and saute slightly. Then add chicken. Season with salt, pepper, and garlic powder. You want to season at every step of the way, so that the flavor is balanced and cooks into the food. Allow the chicken to cook at least halfway before continuing.
5. Add the mushrooms until slightly tender. Add seasoning as needed.
6. Add the cream, and mix well. Allow to simmer for about 5 minutes. Then, sift flour into the sauce. This will help the sauce to thicken.
7. Add the kale. It will seem like a lot, but it will cook down into the sauce. Turn it gently until it cooks down.
8. Add the pasta and mix well. Add lemon juice, and any seasoning it may need. Cook until the pasta becomes hot, and the sauce is thick.
9. Place onto a plate. Shave some pecorino with a vegetable peeler, and garnish the pasta. Serve immediately.

This pasta is a great way to impress friends and family! The sauce is simple, and delicious! It's a creamy sauce with just the right amount of acid to balance the mushroom flavor. A big thanks to Nam for making the noodles for me, and I hope all you readers will take the time to recreate this yummy dish!

Creamy Chicken and Veggie Pasta

The start of a new year usually means resolutions to eat healthier, lose weight, and be fit. These tasks can often be daunting, and viewed as impossible. Healthy eating seems like it would result in bland, tasteless food without any substance. However, you can make food that's healthy and delicious! Making healthier choices can be as simple as using whole wheat pasta or adding a few more veggies. Skip butter for low-fat oils, and seek to eat lean meats. I decided to take food that I really enjoy and choose healthier options. Try this simple, inexpensive, and quick recipe to kickstart healthy eating for your family!

Creamy Chicken and Veggie Pasta (Makes 8 Servings)
1 lb Whole Wheat Rotini Pasta 
1 tbsp Olive Oil
1 lb Chicken Tenderloin or Breast
1/4 tsp Dried Sage
1/4 tsp Dried Basil
1/4 tsp Dried Thyme
1/2 tsp Salt
1/4 tsp Black Pepper
1/2 tsp Garlic Powder
8 oz Sweet Baby Bell Peppers
8 Baby Bella Mushrooms
6 oz Baby Spinach
2 tbsp Lemon Juice
1 cup Heavy Cream
1 tsp Salt
1/4 tsp Black Pepper
1/2 tsp Garlic Powder

1. In salted water, boil pasta to al dente, following the package directions.
2. Cut mushrooms into slices, dice bell pepper, and set aside.
3. Cut chicken breast into bite-size pieces.
4. In a hot pot, large saute pan, or wok, pour olive oil. When the oil is hot, add chicken and seasonings. Cook for about 3 minutes, until the chicken is almost completely cooked.
5. Then, add vegetables and cook slightly, for about a minute.
6. Add pasta, lemon juice, cream, and the remaining seasoning.
7. Mix thoroughly so that all of the flavors are well incorporated.
8. Remove from heat and serve to your close friends and family.

This may not be the healthiest option available, since it has a lot of carbs from the pasta and is made with cream, but it is a healthier way to enjoy pasta. Eating healthy does not mean that you have to restrict yourself to unseasoned chicken breast and kale for every meal; you can make healthier choices and reduce portions to create a flavorful, delicious, and simple meal. Happy New Year everyone! I hope this year is filled with lots of blessings and good fortune! Continue to share this blog!

Ramen Pancake

Here's another guilty pleasure! It's finals season for a lot of college students. That means eating late, stress eating, munchies, and anything else that fits into that category of "finals eating". My friend, Carmen, has been staying with me for the past few days since my roommate left for vacation. We were hungry one night, and decided we should eat ramen (college students, I know). Instead of making the usual ramen, I decided we should try to make a pancake.

This recipe is easy, quick, and delicious! Although it may seem strange, pairing the pancake with sharp cheddar cheese makes it even better! Be adventurous and give it a try!

Ramen Pancake
1 Pack Spicy Ramen
1 Egg
1 tbsp Oil
Grated Sharp Cheddar Cheese

1. In a pot, cook only the noodles from the ramen packet.
2. Drain the noodles and place them into a bowl with 1/2 of the soup base packet and dehydrated vegetables.
3. Crack an egg into the bowl and mix until the noodles are completely incorporated with the egg.
4. Heat a frying pan on medium heat. Add the oil.
5. Once hot, add the noodles at once. Use a spatula to flatten the noodles into a pancake about a 1/2 inch thick.
6. Flip when the noodles are golden, about 2 minutes.
7. After the pancake is golden on both sides, add shredded cheese on the top.
8. Allow to melt, remove from heat, sprinkle some of the leftover soup base on top, and serve!

With all the hype with the ramen burger, why not go out on a limb and make a ramen pancake? I know this isn't the healthiest of recipes on this blog... But, it was too tasty not to share! It's different, but it is definitely worth a try to make. It's easy, quick, and inexpensive! Add a fried egg on top and eat it as a midnight snack! Don't forget to share with your friends! :)

Creamy Squash Pasta

Winter squash is now in season!!! I went to a local supermarket and the squash was on sale for 89 cents per pound! I had to get one. I wanted to try something more unique than simple roasted squash or soup, so I created a pasta with colorful vegetables that is served in the roasted squash! This recipe isn't the simplest of recipes, but it is extremely delicious! The long list of ingredients is not as long as it looks- because you have to season every step of the way, and because you use all of the parts of the squash. Try this recipe today and surprise your guests!

Creamy Squash Pasta (Makes 2 servings)
Roasted Acorn Squash Bowl
1 Acorn Squash
1 tsp Sugar
1/2 tsp Salt
1/4 tsp Garlic Powder
1/2 tsp Pepper
2 tbsp Butter

1. Preheat oven to 350 F.
2. Cut the acorn squash in half, horizontally. If there's a stem, cut off the stem as well. Be extremely careful when cutting because the squash is difficult to cut. If you aren't careful, the knife will slip. If the melon will not stand straight, cut off a portion of the bottom so it will stand without rolling around.
3. Pull out the insides of the squash. Save every part! Place the seeds into one bowl, and the insides of the squash into another.
4. Use a melon baller to remove the insides of the squash. Do this all around the cavity until there is about a 3/4" border all the way around. Place that into the bowl with the insides.
5. Place squash halves, face up, onto a sheet pan.
6. Season with salt, pepper, and garlic powder.
7. Cut butter into 1/2" cubes. Place on the edges of the squash and the inside.
8. Bake for about 40 minutes, until tender. 

Acorn Squash Seeds
1/2 tsp Salt
1/2 tsp Pepper
1 tbsp Butter
1 tbsp Brown Sugar

1. Spread seeds onto a foil-lined toaster oven pan. If you don't have a toaster oven, place in the oven
2. Season with salt and pepper.
3. Place small chunks of butter over the seeds.
4. Toast until slightly golden.
5. Add brown sugar and allow put back into toaster oven until sugar completely melts and begins to bubble.
6. Remove and allow to cool.
7. Break the up the seeds with your hands.

Creamy Squash Pasta
1/2 box Linguine
1tbsp Salt 

1 tbsp Butter
2 cloves Garlic, minced
4 Leaves Sage, minced
Insides of Squash
1/2 tsp Salt
1/4 tsp Pepper
1/2 cup Water
1 cup Heavy Cream
1/2 tsp Salt
1/2 tsp Pepper
1/2 tsp Garlic Powder
1 tbsp Lemon Juice

1 tbsp Oil
1/2 Onion
1/2 Green Pepper
1 Small Carrot
1 tsp Salt
Fresh Sage (for garnish)


1. Boil water and salt for the pasta.
2. When boiling, add pasta and cook until al dente.
3. Julienne (cut into thin strips) the vegetables and set aside while you wait for the pasta to cook.
3. Pour the cooked pasta into a strainer and rinse with cold water to stop the cooking.
4. Heat pot that you cooked the pasta in on high heat. Add butter, garlic, sage, and insides of squash.
5. Allow to sear slightly. Add seasoning.
6. Reduce heat to low-medium. Allow squash to soften.
7. Add water. Simmer the squash, and use a fork to smash it as it softens more.
8. Add cream, salt, pepper, and garlic powder.
9. Allow to simmer. Add lemon juice.
10. Allow to simmer until it thickens slightly.
11. Remove from heat, and use an immersion blender to ensure that the squash and cream are completely emulsified. If you do not have an immersion blender, you can use a food processor, but be careful not to overfill it.
12. In a saute pan, heat oil.
13. Once hot, add vegetables and saute until cooked. The onions will be translucent at that point.
14. Add the vegetables to the sauce. Then, add the pasta and mix until well incorporated.
15. Place the pasta into the roasted acorn squash bowl.
16. Garnish with freshly cracked pepper, chopped sage, and toasted squash seeds.

If you want to make more, just multiply the recipe for however many guests you plan to feed! I made this for my lovely roommate, Betsy, and it was delicious! If you want to add protein, I recommend adding chicken tenderloin. You can season and cook the chicken in the saute pan before adding the vegetables. Add the vegetables when the chicken is 3/4 cooked. The tender chicken would offset the crunchy seeds to create a myriad of textures and flavors. Though the recipe for this pasta is lengthy, it is not extremely difficult to make! As long as you stay organized and clean, it is easy to do! Try this unique pasta at home and share with your closest friends!

Loaded Mac and Cheese

Mac and cheese: the epitome of comfort food. Mac and cheese is one of my favorite foods. Its warm, comforting, full bodied flavor can't be denied. It can only get better by adding bacon and vegetables.The bread crumbs create textural juxtaposition and create a delightful crust. Homemade mac and cheese creates a story filled with comfort, encouragement, and love. It's a symphony of effort and generosity. The richness of each cheesy mouthful resonates in the soul. There's so much value in each bite of a well-made mac and cheese. This recipe is delicious and simple. As daunting as making a cheese sauce can seem, it's easy and quick!

Loaded Mac and Cheese (makes 9x13" casserole)
For the Sauce:
2 cups Milk
3 tbsp Butter
1/4 cup Flour
4 oz Sharp Cheddar Cheese
5 slices American Cheese
1 tsp salt
1/2 tsp garlic powder

1 lb Macaroni
3 strips Bacon
12-14 Grape Tomatoes
1 Broccoli 
1 Corn
1 Pepper (any color)
7 Baby Bella Mushrooms
1/2 tsp Salt
1/2 tsp Pepper
Bread Crumbs

1. Heat milk and butter in a medium-sized pot. Do not boil.
2. When scalding, add flour at once. Whisk until smooth and thickened. There may be chunks. Mix thoroughly and break up the chunks as much as possible. Do not worry too much about what is left.
3. Remove from heat and whisk in cheese and seasoning.
4. Pour the cheese sauce through a sieve, into a bowl.
5. Boil water for macaroni. Season and add oil to water, if desired. Cook macaroni al dente.
6. Strain noodles and run under cold water to stop the cooking.
7. While you wait for the noodles to cook, cut tomatoes into quarters. Cut the florets off the crown of broccoli. Cut corn off the cob. Small dice the pepper as well as the mushrooms.  
8. Lastly, cut the bacon into small pieces. I like to cut meat last because it prevents the cross-contamination.
9. In a large pot, cook bacon. Add the vegetables after the bacon has cooked through. Season with salt and pepper.
10. Add noodles once the vegetables are cooked.
11. Mix thoroughly so the vegetables are spread throughout the noodles.
12. Add sauce and mix until well incorporated.
13. Place into a 9x13" casserole dish. Sprinkle the top with bread crumbs.
14. Put in the oven on a high broil for 5-7 minutes, until the bread crumbs are toasted.
15. Remove from oven and enjoy while it's hot.

Watch this video! Eat with your eyes! And then make some and eat with your mouth!

Hearty Chicken Soup

The weather in Providence is starting to cool down and winter is (sadly) coming soon. Many of my friends have recently gotten sick. The change in weather, the exhaustion from Fall Conference last week (a retreat i went to with Reformed University Fellowship), the midterms, the work... all lead to a lot of nasty colds. Unfortunately, I can't make all of my friends a warm soup, but I can give my recipe for it! This soup is hearty, filling, and yummy! My recipe makes a large batch, so you can have it for days, too. If you want to make less, try to cut the batch in half. You can always adjust and add or substitute veggies. The soup is made without canned chicken stock, so the flavors are natural to create a healthy "cure" for the common cold.

Chicken Soup (Serves 12)
1 Tbsp Oil
3 Chicken Legs
5 Cloves Garlic
1 Onion
1 Bell Pepper
1 Handful Chopped Asparagus
1 Carrot 
1 Gallon Water
1 Tbsp Salt
1 Tsp Pepper
1 Tsp Garlic Powder
1/2 Tsp Oregano
1/2 Tsp Sage
1/2 Tsp Basil

1. Mince garlic and set aside.
2. Chop vegetables to a medium dice. They should be relatively consistent to ensure even cooking. 
3. Make cuts into the sides of the chicken legs so that they will cook more quickly and evenly.
4. Season chicken with salt and pepper (not in ingredients).
5. In a large pot, heat oil.
6. Add garlic once the pot is hot. Allow it took slightly. Remove the garlic. Keep as much oil in the pot as possible.
7. Add chicken. Lower heat to low-medium. Turn every couple minutes.
8. Remove chicken when 75% cooked.
9. Chop chicken off of the bones. Cut into small pieces. Do not throw away the bones.
10. Use a paper towel to clean the pot. Remove any burnt oil, chicken residue, and garlic.
11. Place bones into water and cover. Boil for 20 minutes to make a quick stock.
12. Add vegetables and seasoning, cover, and simmer on low-medium heat for 30 minutes, or until the flavors have developed.
13. When finished, turn off heat and serve. Leave the bones in the soup so that you can continue to develop the flavor if you have any leftovers.

Pour the soup over some cooked noodles or rice. I would not cook the noodles into the soup, just in case you have leftovers (it's better not to have soggy noodles later). It is best to cook noodles or rice while your soup is boiling. Be sure to cool down noodles with cold water to stop the cooking. You can store leftover noodles in a ziploc bag or a tupperware. You can reheat the soup by bringing it to a boil. If it boils down too much, just add a little water. Enjoy!

When I went to RUF Fall Conference last weekend, I went apple picking! An apple post will be coming next week, featuring a maple, bacon, and roasted apple ice cream alongside another surprise! You don't want to miss it! Find it here on Sunday 10/20 10PM EST!