Asian Noodles with Asparagus, Mushrooms, and Tofu

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Sometimes I have problems with movies with subtitles. Eat Drink Man Woman provided me some trouble in that regard with paying attention. I kept seeing food, but I hardly followed the story line. Because of that, I can’t tell you what the movie was about.

Why am I talking about the movie though? Because this month’s Food n’ Flix hosted by Kahakai Kitchen features this movie. To participate I made some Asianesque noodles. Perhaps not the most inspired dish this month, but at least I’m participating? That’s more than I can say from the last few months.

foodnflix

Asian Noodles with Asparagus, Mushrooms, and Tofu

Ingredients
12 oz ramen noodles (without the spice packets)
12 oz firm tofu
2 tbsp vegetable oil, divided
12 oz mushrooms, sliced
4 garlic cloves, minced
3-inch piece of ginger, minced
1 tbsp mirin
4 green onions, cut into 1 inch pieces
1 lb asparagus, with fibrous ends removed cut into 3 inch pieces
3 tbsp soy sauce
4 tbsp soy sauce
2 tbsp sesame seeds
pinch of red chili flakes

Directions

1. Heat 1 tbsp oil in a cast iron skillet. Once sizzling hot, add the tofu and cook 2 minutes per side. Remove and place on a plate.

2. In a pot, bring salted water to a boil. Add the ramen noodles and cook per package directions. Drain and set aside.

3. In the cast iron skillet, add some more oil. Add the mushrooms, ginger, and garlic. Cook for 5 minutes, stirring occasionally. Pour the mirin on top. Pour into a large bowl.

4. Add some more oil to the skillet. Cook the green onions for 2 minutes and place in the large bowl with the mushrooms. Then cook the asparagus in the skillet for 2 minutes. Place in the large bowl.

5. Add the noodles, tofu, soy sauce, sesame oil, sesame seeds, and chili flakes to the vegetable mixture. Toss to combine.

* serves 4
* Besides Food ‘n Flix, this dish is also shared with Delicious Dish Tuesday

Foodie Pen Pals: May

FPP-post

This month my FPP buddy was Miya from Ohio. Miya made me a box of all of her favorite things with a letter that explained why she included each item. I loved the box and even made the recipe that Miya included in the box for me!

  • On the 5th of the month you receive an email pairing you with information about who you’re paired with. You email that person to get information pertaining to allergies and dietary restriction.
  • By the 15th you put together a box of treats and mail them to your partner.
  • On the last day of the month you post a blog post about your box of treat

It’s your turn to sign up!

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This box was full of a lot of thins I could snack on, which is great. Miya tells me she’s a snacker. Snacks right now are wonderful for me, with all the time I’m sitting studying for the bar and in class. I had been out of town when this box arrived. It was a delight to see and gave me a nice distraction from getting back into the groove of studying.

IMG_9033 (2)Miya first sent this flavored popcorn, ranking in at 100 calories for the whole bag. I was surprised with the size of the bag and how much carmalicious popcorn I could eat for 100 calories. This popcorn came with me with me to my bar prep class on Constitutional Law. It helped me get thought the 9-5 session.

IMG_9034 (2)Next up, Miya included jam from a local cafe that her and her daughter love. I’m not sure what flavor it is yet and I haven’t opened it yet, but she challenged me to make a homemade loaf of bread and slather this on it. I haven’t gotten around to it yet, but  twill make a nice study break to make a loaf.

IMG_9035 (2)The next snack in the box was a Pure Organic Chocolate Brownie Bar. This bar is full of omega-3s and antioxidants. While I know it’s healthy and while I actually did like the flavor, the texture wasn’t all there for me. It wa sa good class snack though nonetheless.

IMG_9036 (2)Next up, French Pure Butter Cookies. Miya describes these cookies like “a little piece of heaven.” I can’t say I disagree! We actually ate some of these in the peanut butter further below and indulged.

IMG_9037 (2)Before opening this box I just thrown some crystallized ginger away, not because I didn’t like it, but because it was very old. I plan to have a baking adventure around these pieces.

IMG_9038 (2)I love mustard, so I was happy to see this hot dog mustard. I haven’t had a purpose for it, but a summer night grill of hot dogs may be in the near future.

IMG_9039 (2)Here’s that peanut butter I was talking about. Cookie Nookie is amazing. I’ve been hoping a foodie pen pal would send me flavored peanut butter because I’ve wanted to try it, but I couldn’t justify buying myself a jar of it. I’m not going to lie though, I probably shouldn’t have this in my house… it’s already gone. :X

IMG_9040 (2)Lastly, Miya included a jar of Herbs de Provence. She uses it on everything. I actually hadn’t ever used it before, so I’m glad she included a recipe for me to try it with. How else should I use this spice blend?

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The recipe Miya included for me was for an asparagus and goat cheese omelet. I didn’t have any goat cheese, so I used what I had on hand: Monterey Jack cheese. I haven’t ever actually made an omelet before and I was shocked at how pretty mine looked when I was done. Besides using the Herbs de Provence  I’m going to need make some more omelets!

Asparagus Omelet

Ingredients
2 cups asparagus, cut into small pieces
2 tbsp unsalted butter
salt and pepper, to taste
5 eggs, beaten
3 oz Monterey Jack Cheese, shredded
1 tbsp green onions, chopped
1 tsp Herbs de Provence

Directions

1. Melt 1 tbsp butter in in the skillet over medium-high heat. Add the asparagus and toss to coat with butter. Add 2 tbsp of water and cover, steaming the asparagus until cooked to desired doneness, about 4 minutes.

2. Add remaining butter to pan and place back over the medium-high heat. When the butter has melted pour in the eggs. Using a rubber spatula, loosen the edges of the egg as it sets, titling the pan to allow the liquid egg to run underneath. Once the eggs have began to set in the center, sprinkle the cheese down the center of the omelet, topping with asparagus. Season with salt and pepper. Cover the pan with a tight fitting lid and remove from heat, allowing the residual heat to continue cooking the eggs for about one more minute.

3. Form the sides of the omelet into the center to cover the filling. Gently slide onto a plate and sprinkle with green onions.

* serves 2
* Besides the FPP roundup, this recipe is being shared with Weekend Potluck, #FoodieFriday, & Foodie Friday

Roasted Vegetable Orzo

 

I always forget how much I love orzo until I eat orzo. And then when I eat it I inwardly question why I don’t eat it more. I’m sure you know, but despite looking like rice orzo is actually a noodle. While the word orzo, also known as risoni, is also called “big rice,” and even “barley,” orzo is not a grain. It’s a short-cut macaroni. And it’s so versatile. I can’t believe how often I forget orzo exists. I need to load my recipe list up with orzo recipes just to force myself to make it more because . . . YUM!

This recipe using orzo reminded me of my love of the pasta. It made a good vegetable dish, a good pasta/orzo dish, and was generally pretty easy to make.

I paired it with a chicken dish, but really I think this recipe could stand alone.

Roasted Vegetable Orzo
(source)

Ingredients
1 zucchini, sliced
1 yellow squash, sliced
1 red onion, cut into chunks
1 lb asparagus, cut into 1-inch pieces
1 lb mushrooms, sliced
4 cloves garlic, minced
2 tbsp olive oil
1 pinch sugar
salt and papper, to taste
4 tsp chicken bouillon
1/4 cup dry white wine
1 (16 oz) package orzo
2 tbsp Parmesan cheese

Directions

1. Preheat the oven to 450.

2. Place the zucchini, squash, onion, asparagus, and mushrooms in a large bowl. Add in the garlic, olive oil, and sugar. Mix to coat the vegetables. Spread the vegetables in a single layer on a baking sheet and season with salt and pepper.

3. Roast the vegetables, for 20 to 25 minutes or until tender.

4. While the vegetables are roasting, bring a large pot of water to a boil. Add the bouillon, wine, and orzo. Cook the orzo until al dente, for about 8 to 10 minutes. Drain.

5. Stir the roasted vegetables and Parmesan into the orzo.

* serves 6
* 369 calories per serving
* Shared with Presto Pasta Nights & What’s Cooking Wednesday,