Asian Spaghetti Stir Fry

     

     I really liked this dish but I honestly don't know what to call it. It started as a chow mein recipe but I used lo mein noodles. It kind of came out like an asian spaghetti stir fry so I'm going to call it that. It was a great dish for Brian's meal prep and a great vegetarian option for those who are looking to find some healthier options. 

Ingredients:
10 ounces lo mein noodles 
2 Tbsp. cooking oil
2 cups broccoli florets
2 carrot, cut into circles
2 baby bok choy, cut into wedges
2 Tbsp. vegetarian oyster sauce
2 Tbsp tamari, soy sauce can be used instead
2 Tbsp. Mirin
1 clove garlic, minced
1⁄ 4 cup water
1 Tbsp seasoned rice vinegar
1 tsp. ginger, grated
 
Directions
1. Bring a large pot of water to a boil and add the lo mein noodles. Cook according to package directions. Drain and rinse the noodles. Set aside.
 
2. While the water comes up to a boil, make the dressing/sauce. Combine the oyster sauce, tamari, rice vinegar, mirin, garlic, ginger, and water. Stir until everything is mixed together and set aside.
 
3. Heat up 2 tsp. cooking oil in a large saute pan or wok. Add in the broccoli and carrots. Season with salt and pepper and cook for about 3 minutes until softened. Add 1 Tbsp. of the sauce mix. Make sure the veggies are covered in the sauce. Once they are tender remove to a plate and set aside.
 
4. Heat up 2 tsp. cooking oil in the same pan. Add the bok choy and allow to brown slightly, about 2 minutes on each side. Add 1 Tbsp. of the sauce mix. Make sure the veggies are covered in the cause. Once they are tender remove to a plate and set aside.
 
5. Wipe out the saute pan. Add 1 Tbsp. cooking oil to the pan and the rinsed noodles. Reheat the noodles for about 1-2 minutes. Add the remaining sauce mix and stir until the noodles absorb the sauce. Add the cooked veggies back into the pan and cook for about 1-2 minutes until everything is warm and saucy. Serve warm.

Bacon, Onion, and Gruyere Cheese Dip

This is a great make ahead dip for a party, especially in the winter when you want a warm and hearty dip. You can prep the dip in the baking dish and cover with plastic wrap in the fridge overnight and just warm up right before the party. I suggest serving this with pita chips, bagel chips, or veggie sticks. 

Ingredients:
6 pieces bacon, cooked crispy
1/4 onion, sliced thinly and caramelized
1/2 cup mayonnaise
8 oz cream cheese
1 tsp. black pepper
1 Tbsp. garlic powder
3/4 cup gruyere cheese, shredded, divided
1/4 cup parmesan cheese, shredded, divided
1 Tbsp. prepared horseradish 
Salt, as needed

Directions:

1. Cook the bacon until crispy in a pan. While bacon cooks slowly caramelize the thinly sliced onion with a tsp. of olive oil over medium heat. This will take about 30 minutes to get the onions broken down and golden. 

2. Combine the mayonnaise, cream cheese, black pepper, garlic powder, 1/2 cup gruyere cheese, 1/8 cup parmesan cheese, and horseradish. Stir well to make sure everything is evenly combined. Fold in the onions and bacon. Taste the dip and see if salt is needed. 

3. Place dip in a oven proof dish or ramekin. Cover the dip with the remaining shredded cheese. If making ahead, wrap in plastic wrap and store in the fridge up to 2 days. 

4. To bake - preheat an oven to 400 degrees. Remove the dip from the fridge and allow to come to room temperature while the oven preheats. Bake the dip for 15-20 minutes until it starts to bubble. Turn on the broiler and cook the dip a few minutes more until the top is browned and bubbly. Serve warm with pita chips or bagel chips. (Crackers can work but will most likely break in the dip since it's a pretty thick dip). 

Becky's Cucumber Salad

My mother-in-law Becky makes this side dish at our family gatherings since she knows it's one of my favorites. It's a cucumber salad but it's very different from my normal german version (click here for that recipe). It has a nice creaminess and tang that is a great balance with the freshness of the cucumbers. 

Ingredients:
3-4 Cucumbers, sliced into circles, peel and seeds intact
1 T salt
1 cup sour cream
1 Tbsp. white wine vinegar
1 Tbsp. white wine
1/2 tsp. tabasco sauce
4 Tbsp. chives, finely diced 
3 tsp. fresh dill, finely diced
1 tsp. pepper 

Directions:
1. Slice cucumbers into 1/4 inch rounds. Lay out on a tea towel and salt. Allow to sit so the salt pulls out the extra moisture from the cucumbers. Use the towel to soak out any extra moisture. 

2. Combine sour cream, vinegar, white wine, tabasco, chives, dill, and pepper. Stir until combined. 

3. Add cucumber slices to a bowl and add sour cream mixture. Stir so the cucumber slices are evenly coated. Allow to sit in the fridge for 2 hours, better over night, for the flavors to meld. Serve cold. 

Gougeres aka Fancy Cheese Puffs

 

To ring in the New Year my husband, Brian, and I decided to have a quiet night at home after a busy week. This meant lots of time to cook for me! I’ve always wanted to make pate a choux pastry and these gougeres aka fancy cheese puffs were an easy way to try this dough. To make it a bit more fun I tried three different types of cheeses – gruyere, gouda, and brie. The traditional gruyere was by far the best. I also folded in some chopped chives into the dough for a little more flavor and color. These are best served piping hot but you can make the dough and bake them the day before and reheat them with a sprinkle of cheese on top.

 

This recipe is from Alain Ducasse one of the cooking greats and makes about 24 gougeres.

 

Ingredients:

1/2 cup water

1/2 cup milk

1 stick (4 ounces) unsalted butter, cut into tablespoons

Large pinch of coarse salt

1 cup all-purpose flour

4 large eggs

3 1/2 ounces shredded Gruyère cheese (1 cup), plus more for sprinkling

1/2 tsp. ground black pepper

1/2 tsp. grated nutmeg

1 Tbsp. minced chives

 

Directions:

1. Preheat the oven to 400°F. Line two baking sheets with parchment paper.

2. In a medium saucepan, combine the water, milk, butter, and salt; bring to a boil. Add the flour and stir it in with a wooden spoon until a smooth dough forms; stir over low heat until it dries out and pulls away from the side of the pan, about 2 minutes.

3. Scrape the dough into the bowl of a stand mixer; let cool for 1 minute. Beat the eggs into the dough, one at a time, beating thoroughly between each one. Add the cheese, chives, pepper and nutmeg.

4. Using a 1 inch ice cream scoop, scoop mounds of the dough onto the parchment lined sheet leaving about 2 inches between each mound. Sprinkle with cheese and bake for 22 minutes, or until puffed and golden brown.

Serve hot, or let cool and refrigerate. Reheat in a 350°F oven until piping hot.