Shoyu Ramen

Shoyu Ramen

Great Way To Use Some Leftovers!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 15 minutes

Ingredients
2 servings dry ramen
2 hard boiled eggs, halved
leftover grilled steak or chicken, sliced
sliced fried tofu (optional)
3 Shitake mushrooms, sliced
chopped green onions for garnish

Shoyu Broth
Ingredients
4-5 cups low sodium beef broth
1/2 cup soy sauce
1/2 tsp Dashi granules
1 slice fresh ginger
1 garlic clove, halved
1/4 tsp sesame oil 

Cooking Tools
Medium pot
Colander 

Directions
Cook ramen noodles in boiling water separate from the stock, drain and set aside.  In a pot add; broth, soy sauce, Dashi, ginger slice, garlic cloves and sesame oil. Simmer broth for 15 minutes. Place noodles in serving bowl, pour broth on top, then place toppings on top of Ramen.
Serves 2

Chicken & Portobello White Lasagna

Chicken & Portobello White Lasagna 
No Need For Tomato Sauce For This Dish!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 45-50 minutes

 

Ingredients
9 lasagna noodles
3 cups of cooking chicken, torn
8 oz. Portobello mushroom, sliced
1/2 red onion, sliced thin
1 cup roasted red pepper, sliced
2 cups canned artichokes, drained and halved
1/2 stick butter
1 tbsp olive oil
1/2 tsp garlic, minced
1/2 tsp Herb De Provence
1 cup Parmesan cheese
1 1/2 cups Mozzarella cheese, shredded
salt
pepper

Cooking Tools
Stock pot
Skillet
Medium saucepan
Lasagna pan or 6 serving size baking dishes

Directions
Preheat oven to 375 Degrees F.  Cook lasagna according to directions. Drain pasta, separate to prevent sticking. In a skillet on medium heat, melt butter and olive oil.  Add in mushrooms, onions and saute until tender. Add in chicken, red pepper, artichokes, garlic, Herb De Provence, salt, pepper and saute for additional few minutes.
To Assemble: Ladle enough Bechamel sauce (recipe below) to coat bottom of baking dish, layer 1/3 of the lasagna noodles, add chicken mixture evenly over the noodles.  Ladle some more Bechamel sauce over the chicken mixture, sprinkle with some Parmesan cheese evenly. Add another layer of cooked noodles and repeat until last layer of noodles, then add enough Bechamel to cover the noodles, top with Parmesan and Mozzarella cheese.  Bake in oven for 30 minutes.  Let cool for 15 minutes before serving.

Bechamel Sauce
Ingredients
5 tbsp butter
4 tbsp flour
4 cups milk
1 1/2 tsp salt
1/4 tsp nutmeg

Directions
In a medium saucepan, heat the butter over low heat until melted. Add the flour and stir until smooth.  Cook until color is slightly golden, about 6 to 7 minutes. Whisk in milk a little at a time, raise temperature to medium heat and continue to whisk until thickened, about additional 10 minutes.  Add in salt and nutmeg and set aside to make Lasagna.
Serves 6

Tuna Noodle Casserole

Tuna Noodle Casserole
Difficulty: Easy

Ingredients
butter, for greasing
Noodles:
salt
1 bag of wide egg noodle
Sauce:
2 cups milk
3 tbsp butter
1 large white onion, chopped
1 cup celery, chopped
3 tbsp all-purpose flour
1/2 cup chicken stock
1 cup grated Parmesan
1 cup velvetta cheese
1 tsp fresh thyme leaves, minced  or 1/2 tsp dried thyme
1/2 tsp garlic powder
salt
pepper
pinch nutmeg
11 ounces vacuumed packed white tuna or 2 cans of tuna
Topping:
2 cups panko breadcrumbs
1 cup grated Parmesan
4 tbsp butter, melted
1 tsp of Herb de Provence
Salt
pepper

Directions
Preheat the oven to 350 degrees F. Butter 4 to 6 ramekins or a casserole dish. Set aside.
For the noodles: Put a pot of salted water on to boil. Drop in egg noodles. Cook to al dente according to package directions. Do not overcook, drain and set aside.
For the sauce: Put the milk in a saucepan over medium heat and bring just before boiling. Remove from the heat.
In a large skillet or saucepan, sweat the onions and celery in 3 tablespoons of the butter. Do not allow to brown. Add the flour to form a paste. Cook until a pale blonde color, 3 to 4 minutes. Add the scalded but cooled milk to the roux a little at a time, whisking to keep from clumping. Add the chicken stock, whisking it in a little at a time. Cook for 15 to 20 minutes over medium-low heat, stirring almost constantly and scraping the bottom to prevent scorching. Reduce the heat to low. Add the Parmesan and velvetta. Add more milk if the sauce is too thick, whisking in a little at a time. Remove from the heat. Stir in the garlic powder, thyme, salt, pepper, nutmeg and tuna.
For the topping: Put the breadcrumbs, 1/2 cup Parmesan, butter, Herb de Provence and salt and pepper to taste into the bowl to combine well.
In a large bowl, combine cooked noodles with the sauce until well combined.  Place noodles in the individual greased baking bowls or one large baking dish.
Place the topping on the noodles and bake for 30 min. Watch to make sure the topping does not burn.
Serves 4-6