Udon Soup and Blog Update!

Okay…time to come clean…The recipes that have been posting are not my creations…they are actually from the young men who work in our marketing dept. who are  “A” really hungry when they are searching for a recipe to post or “B” haven’t had  a home cooked meal in a while… As you know or may not know, I am a busy mother of two active kids and wife a truly great guy.

I have two main things that contribute to my ease in the kitchen when it comes to putting out a healthy, tasty, quick meal… growing up in the appliance industry exposed me to various cooking appliances at an early age  (our family had one of the first microwave ovens in the country, the Amana RadarRange) and most importantly the fact  my mother, Tomi, is a master of cooking with fresh, simple ingredients. Did I mention she is from the little island of Okinawa?

My daughter Kacy , who at times is overscheduled when her sports overlap, loves udon or any noodle soup. This has to be the easiest and quickest dinner to prepare for your family. The broth and noodles are always accompanied with any vegetable in the fridge…steamed soy beans, cabbage or broccolis are always on hand. She knows at her young age the importance of protein so some tofu or left- over sliced chicken, beef, shrimp or pork is added as a condiment. Since its winter time we usually have sliced oranges or pears as a sweet finish.

Recipe:

6 cups of water
1 piece of Konbu (a kind of seaweed) 10 x 10 cm (below is a photo of konbu)
½ cup dried katsuo bushi (bonito flakes)
1/2 cup Mirin (sweet Japanese cooking wine)
1/2 cup light soy sauce
1/2 to 1/3 teaspoon salt
1 teaspoon sugar

1) Boil water with Konbo over medium heat, when it is about to boil, add katsuo bushi, soy sauce and mirin into the pot, bring to boil. Turn off heat, strain stock and discard the konbo and katsuo bushi

2) Add your cooked udon  noodles and garnish with the suggested items above adding a spoonful of green onions to finish it off.

Note:

 I usually omit the sugar and Mirin when I add meat as a garnish. The broth keeps well in the fridge for a couple of days for an even quicker meal next time!

Cream of Tomato Soup

 

Ingredients:

-1 can (14 1/2 ounces) stewed tomatoes

-4 ounces cream cheese, cubed

-1medium onion, chopped

-2 garlic cloves, minced

-3 cans (10 3/4 ounces each) condensed tomato soup, diluted

-4 cans (5 1/2 ounces each) V8 juice

-3 tablespoons tomato paste

-1 cup half-and-half

-1/2 teaspoon dried basil

Directions:

In a food processor or blender, combine stewed tomatoes and cream cheese; cover and process until smooth.  Set aside. In a large saucepan, sauté onion and garlic in butter.  Whisk in tomato soup, V8 and tomato paste until blended.  Gradually stir in cream cheese mixture, half-and-half and basil.  Cook and stir until heated through (do not boil).  Ladle soup into bowls; sprinkle with crackers and mozzarella cheese.

Blackened Chicken and Beans!

Ingredients:

-2 teaspoons chili powder

-1/4 teasoppon salt

-1/4 teaspoon pepper

-4boneless skinless chicken breast halves

-1tablespoon canola oil

-1 can (15 ounces) black beans,

rinsed and drained

-1 cup frozen corn, thawed
   
-1 cup chunky salsa

Directions:

Combine thechili powder, salt and peper; rub over both sides of chicken.  In a large nonstick skillet, cook chicken in oil over medium hear for 4-5 minutes on each side or until juices run clear.  Remove and keep warm.

Add the beans, corn and salsa to skillet; bring to a boil.  Reduce heat; cover and simmer for 2-3 minutes or until heated through.  Transfer to a serving dish; top with chicken

Swiss Chicken Supreme

Ingredients:

-4 Boneless skinless chicken breast halves

-1 tablespoon dried minced onion

-1/2 teaspoon garlic powder

-1/4 teaspoon salt

-1/8 teaspoon pepper

-4 slices swiss cheese

-1 can condensed cream of chicken soup

-1/3 cup sour cream

-1/2 cup fat-free milk

-1/3cup crushed, butter-flavored crackers

-1 teaspoon butter, melted

Directions:

Palce the chicken in a 13-in. x 9 in. x 2in. baking dish coated with nonstick cooking spray.  Sprinkle with minced onion, garlic poweder, salt and pepper.  Top each with a slice of cheese. 

In a small bowl, combine the soup, sour cream and milk; pour over chicken.  Toss the cracker crumbs and butter; sprinkle over chicken.  Bake, uncovered, at 350 degrees for 30-40 minutes or until chicken juices run clear and crumbs are golden.

Spinach-Pine Nut Pasta!

Southwest Meets Italy!

Ingredients:
-1 can (15 ounces) chili
-1 carton (15 ounces) ricotta cheese
-1 cup (4 ounces) shredded Mexican cheese blend
-1 can (4 ounces) chopped green chilies
-1 teaspoon taco seasoning
-1/4 teaspoon salt
-8 lasagna noodles, cooked and drained
-1 jar (16 ounces) salsa

Directions:
In a Large bowl, combine the first six ingredients; Spread about 1/2 cup on each noodle; carefully roll up.  Place seam side down in a 13-in. x 9-in. x 2-in. baking dish coasted with nonstick cooking spray.  Cover and bake at 350 degrees for 25 minutes.  Uncover; top with salsa, bake 10 minutes longer or until heated through.

5-star Meal in Your Kitchen!

The beginning of December signals the beginning of the exciting - and sometimes hectic - Christmas Shopping Season.  This delectable recipe for Hawaiian Pork Chops is perfect for your impromptu, tropical getaway from the crowds and the busyness! 

Ingredients:

-4 boneless pork loin chops (3/4” thick and 4 ounces each)

-1/4 teaspoon salt

-1/4 teaspoon pepper

-1/3 cup chopped green pepper

-1/3cup thinly sliced onion rings

-1 can (14 1/2 ounces) beef broth

-1 can (8 ounces) unsweetened pineapple chuncks, undrained

-1/4 cup ketchup

-2 tablespoons brown sugar

-1 tablespoon cider vinegar

-2 tablespoons cornstarch

3 tablespoons cold water

Directions:

Sprinkle pork chops with salt and pepper.  In a large nonstick skillet coated with non-stick cooking spray, cook the chops for 4-5 minutes on each side or until lightly browned.  Remove and keep warm.

In the same skillet, sauté green pepper and onion for 2 minutes or until almost tender.  Stir in the broth, pineapple, ketchup, brown sugar and vinegar.  Bring to a boil.  Return pork to the pan.  Reduce heat; cover and simmer for 6-10 minutes or until meat juices run clear.

Combine the cornstarch and water until smooth; stir into skillet.  Bring to a boil; cook for 1-2 minutes or until thickened. Serve over rice if desired.