Scallop Ramen

I love ramen. No, not the stuff in the styrofoam cup. Way too high in sodium! Since sodium is not my friend and there are no good noodle shops in our area, I set out to make my own. This recipe was my best attempt by far.

Most of the ingredients can be found in the asian section of your grocery store. Mirin, sesame oil, low sodium soy sauce, black sesame seeds, and ramen noodles. The scallions and baby corn can usually be found in the produce section. If your store doesn’t have fresh baby corn, you can probably find canned baby corn. If you use canned make sure to rinse and strain it so you don’t get the added sodium. You will also need four cups of broth, I used chicken but vegetable would work nicely as well.

I was lucky and found these beautiful scallops at my local grocery store as well. If not, a fish market would have them. A good quality frozen scallop, shrimp or sliced tuna would also work.

In a four quart stock pot over medium-low heat, combine four cups of stock, two cups of water, four tablespoons of mirin, two tablespoons of low sodium soy sauce and Maldon to taste. Simmer while preparing the remainder of the dish.

Bring a large pot of water to a boil and add in four bundles of ramen. Cook four minutes, rinse with cold water and drain.

Heat one tablespoon of sesame oil over medium-high heat and toss in a quarter cup or so of black sesame seeds. Toast a few minutes to release the flavor and remove from heat.

Heat another tablespoon of sesame oil in a second skillet over medium-high heat. Slice the scallions and saute them for three minutes until they begin to get tender.

Clean, dry and cut the scallops in half. Add the scallops and the baby corn to the skillet with the scallions. Saute two to three minutes, then add in a tablespoon of butter, a tablespoon of mirin and a tablespoon of low sodium soy sauce. Simmer for a minute or two to combine the flavors.

Next, to build the perfect bowl of ramen! Add some noodles to your bowl.

Next a scoop or two of the broth.

Add some of the scallops, baby corn and scallions.

Sprinkle with some of the toasted black sesame seeds.

Don’t forget to pick up a bottle of your favorite sake or plum wine!

Finally the perfect meal is complete! My hubby said this was the best ramen he had ever had, even better than the noodle shops!

Egg Stuffed Avocado

I first came upon the idea for this dish somewhere, but must admit I have absolutely no recollection as to where. Flipping through the pages of a magazine? Maybe. Watching TV? Maybe. Surfing the net? Maybe. I just don’t know. What I do know is that this breakfast/brunch dish is simple, healthy and delicious!

Start with two avocados. One of my absolute favorite foods! So rich, creamy and nutritious. Cut the avocados in half and remove the pit.

Hollow out the avocado halves to make room for the egg and place them into a well seasoned cast iron skillet. If you do not have a cast iron skillet, any oven safe skillet or even casserole dish would do. I just look for any excuse to use my favorite cast iron skillet.

Next, season them well. I used some sea salt, fresh ground pepper, red chili flakes and nutritional yeast. This is where you can get creative. Use any combination of seasonings you and your family like.

Crack one large egg into each avocado half. Make sure to hollow out enough of the avocado to make room for the egg, or you will have some spillage like I did here! No worries though, they were still absolutely delicious.

Top with some non-dairy cheese. I used Daiya cheddar, but this is another chance to get creative. Use whatever cheese you have available.

Place them into a preheated 425* oven for fifteen-twenty minutes until the eggs are cooked and the cheese is melted. I served them all by themselves, but with some nice home fried potatoes would be good too!

Sweet Potato Black Bean Chili

During the long, cold, dreary months of winter there is nothing better to me than a nice, warm, hearty pot of chili. Just the smell of it cooking on the stove warms the soul. When it is ready it warms the body as well. This chili is one of my favorite meatless versions. Don’t let the fact that it is meatless fool you, it will stick to your ribs and fill you up nicely!

To start, warm a tablespoon or so of your favorite extra virgin olive oil in a dutch oven or other soup-like pot over medium heat. Dice one large onion and one entire head of garlic.

Peel and dice two large sweet potatoes.

Add the onion, garlic and sweet potatoes into the dutch oven with the extra virgin olive oil. Salt well and saute until the onion is translucent.

No chili is complete without peppers. For  this batch I used two red italian peppers, three green bell peppers and one purple bell pepper. Rough chop them, no need to be precise. I like my food rustic looking. Add the peppers into the dutch oven and continue sauteing until they begin to soften.

Once the peppers begin to soften, add in four cups of vegetable broth and bring to a boil. Once the potatoes begin to soften, add in two cans of unsalted diced tomatoes.Season well with salt, pepper, cumin, cilantro, ancho chile powder and chipotle morita flakes. Simmer thirty minutes over low heat.

Rinse and strain two cans of low-sodium black beans. Add into the chili and continue to simmer an additional fifteen minutes or so until the potatoes are soft.

Serve all on its own, over rice or with some nice crusty bread. This meal is perfect for meatless Monday or sharing with a vegan friend. Although, I need no excuse to enjoy it!