Easy Homemade Ramen

Easy Homemade Raman

Happy Sunday Everyone! Its cloudy, rainy and actually kind of cool here in Los Angeles. So we thought the best recipe we could possibly share for a rainy and cold Sunday is one that’s easy to make and keeps you warm on cold and rainy Sundays.

One of our favorite things to buy from the Supermarket is Ramen. Not the ones that college student live off of, but the ones that they sell in the Asian food section. Nong Shim Noodle Bowl Soups are always on sale and perfect in a pinch.

While we’re all for the convenience of instant ramen noodles, we love being able to make just about anything at home. This Ramen is probably one of the easiest things we make so it’s almost impossible to mess up. If you can boil broth, you can make this soup.

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Eat Like a Gilmore: Mock Turtle Soup

Mock Turtle Soup

One thing about us is we love to watch TV and Movies. I mean, we went to film school so it’s not completely out of the norm for us to love watching and analyzing our favorite shows and movies. And one of our all time absolute favorite shows? Gilmore Girls.

We’ve both been watching Gilmore Girls since it’s original run and have rewatched so many times we’ve probably lost count. When the show sadly ended it’s run in 2007, that while it wasn’t the ending that we all wanted, we knew it wasn’t the end. I personally remember Googling “Gilmore Girls Movie” and “Gilmore Girls Reunion” every couple years because I knew it would happen. And last year, when they FINALLY announced that it was actually happening, we were both freakin’ thrilled.

And then, earlier this year, I remember a post on Facebook about a Kickstarter for a Gilmore Girls Cookbook…say what? Gilmore Girl inspired recipes? Shut the front door and sign me up! Which we immediately donated to Kristi Carlson, the incredible woman behind Eat Like a Gilmore: The Unofficial Cookbook for Fans of Gilmore Girls. And finally, after what feels like forever, the book is almost here. And when Kristi asked if there were any bloggers who wanted to try a recipe…we obviously jumped at the chance.

We were fairly open to whatever recipe Kristi sent us and when we finally got the recipe we would be testing, we were a little shocked and kind of scared. Mock Turtle Soup. A name and recipe we were only familiar with when we watched the show and thought to our selves, “what the hell is that”. And then proceeded to google and be totally grossed out. We had similar thoughts when googling and researching the origins of “Johnny Machete” and most times we were turned away and continued with our watching. So when we got Mock Turtle Soup, we were kind of afraid. But thankfully it’s MOCK turtle soup and there is no actual turtle in the soup! Phew! *Wipes sweat off brow*

Kristi’s Mock Turtle Soup is a tasty combination “land-etarian” friendly eats. The soup itself contains chicken thighs and beef and is filled with tomatoes, eggs, onions and peppers. It reminds us of a cross between a beefy stew and sexy gumbo. Yes, gumbo can be sexy.

The recipe itself was quite easy to follow and even though there were a lot of yummy ingredients and you have to pay attention so you don’t loose track, the results were great! The soup was quite hearty and very filling. We can see why it was a Richard Gilmore favorite.

Eat Like Gilmore is available through Kristi’s website, amazon and Barnes and Noble. 

When we finally received our copy of the cookbook this week, we were thrilled. So many fun recipes! And we can’t wait to test, taste and try them all! Kristi, we will gladly come and cook with you anytime! Solidarity Sister! Ya Ya!

Below are some pictures from our cooking adventure. And though we won’t divulge the actual ingredients and steps so that you order your own copy, we can share how much we enjoyed the recipe and the process.

 

Mock Turtle Soup

Yay! Ingredients! (Missing the onion)

Mock Turtle Soup

We call it Tomatohenge

Mock Turtle Soup

Mock Turtle Soup

Mock Turtle Soup

Tomatoes getting ready for their bath!

Mock Turtle Soup

Mock Turtle Soup

Mock Turtle Soup

Beeeeeeef!

Mock Turtle Soup

Mock Turtle Soup

Peaches, our official taste tester, loves licking the chicken board.

Mock Turtle Soup

Mock Turtle Soup

Mock Turtle Soup

Beef and veggies getting to know each other.

Mock Turtle Soup

Egg me!

Mock Turtle Soup

Mock Turtle Soup

Mock Turtle Soup

Mock Turtle Soup

Mock Turtle Soup

I hope for all your super hardcore Gilmore Girls fans out there, you notice that we have the same plates that Babette has when Rory cooks her Donna Reed Dinner for Dean (ick…we’re Team Logan in this household).

It’s hard to tell in this photo, but if you go back and watch you can actually see this plate patterns a couple of time. And we only know this from watching the series twice this year. We actually started earlier in the year, and got to season five and said we would wait until the premiere date was closer, and as the date drew closer, we just decided to start over again. We powered through and are now in the middle of season six, and counting down the days until November 25th.

Black Friday, come home, order Pizza, make pies and watch Gilmore Girls: A Year in the Life.

Bonus, here is a bad photo of Rory  and Dean in the Donna Red episode holding our vintage plate ware!

donnareed

Potato-Leek Soup topped with Chopped Bacon and Chives

Potato-Leek Soup topped with Chopped Bacon and Chives

Hey there! It’s us! We’re back! And with big news, we’re finally moving! That’s why we’ve been MIA. We’ve started our packing now that so when moving day comes, we won’t be scrambling. We’re trying to make this move as easy and stress free as possible!

And since today it’s slightly cooler than normal and raining (a light sprinkle really)  we decided to post another soup recipe. I mean, it’s kind of hard to post a soup recipe when it’s 95° with 100% humidity. So this weather is a nice little reprieve from the heat, and we want to celebrate with something that will warm our souls.

Today’s recipe is one of our favorites (especially Christie’s) Potato Leek Soup topped with crispy bacon and chives. This soup is thick, creamy, and delicious, and the best part is there isn’t a lick of cream. So not only is it delicious, it’s somewhat healthy! How can you go wrong? Give this recipe a try, and don’t forget to let us know how it turns out!

Happy Cooking!

Potato-Leek Soup topped with Chopped Bacon and Chives

Potato-Leek Soup 

Ingredients

  • 4 Tablespoons Butter (Unsalted)
  • 3 Bunches Leeks (White and Light Green Parts only, sliced thinly and rinsed well)
  • 1 Large Onion (sliced)
  • 3 Pounds Potatoes, mixture of Yukon and Russet (Sliced and Peeled)
  • 4 Cloves Garlic (Minced)
  • 4 Cups Chicken Stock
  • 2 Cups Chicken Boullion (Disolved)
  • 1 Cup Water (If needed)
  • 3 Bay Leaves
  • 4 Slices Bacon (Chopped)
  • Chives (Chopped)
  • Kosher Salt
  • Fresh Cracked Pepper

Potato-Leek Soup topped with Chopped Bacon and Chives

Step 1: 

In a large pot or dutch oven, melt the butter over medium high heat.

Potato-Leek Soup topped with Chopped Bacon and Chives

Step 2: 

Add the chopped leeks and onions, and sauté until softened. Stir occasionally.  This should take about 5 minutes.

Potato-Leek Soup topped with Chopped Bacon and Chives

Potato-Leek Soup topped with Chopped Bacon and Chives

Step 3: 

Add the potatoes, garlic, kosher salt (1 teaspoon), and a few cracks of fresh pepper. Cook for about two minutes until everything is well coated.

Potato-Leek Soup topped with Chopped Bacon and Chives

Potato-Leek Soup topped with Chopped Bacon and Chives

Potato-Leek Soup topped with Chopped Bacon and Chives

Step 4: 

Add the chicken stock, chicken bouillon, water, and bay leaves. Bring to a boil, and then reduce to a simmer, stirring occasionally. Cook until potatoes are fork tender.

Potato-Leek Soup topped with Chopped Bacon and Chives

Step 5: 

Remove the bay leaves.

Step 6: 

Working in batches, blend the soup in a blender until smooth. If you want, you can can put the blended soup through a vegetable sieve to make it extra smooth.

Potato-Leek Soup topped with Chopped Bacon and Chives

Step 7: 

Return the soup to the pot and adjust the seasoning if needed. We recommend adding a dash of garlic powder, onion powder, cayenne pepper, and white pepper, but it’s really all to taste. Heat on low.

Step 8: 

Cut your bacon into slices, and place in a cold pan. Cook over a low heat until the fat has rendered out and the bacon is crispy.

Step 9: 

Top the soup with crispy bacon and chopped chives.

Potato-Leek Soup topped with Chopped Bacon and Chives

Potato-Leek Soup topped with Chopped Bacon and Chives

Recipe adapted from the Food Network Test Kitchens 

Roasted Tomato Basil Soup

Roasted Tomato Basil Soup

Another rainy day in LA?! Stop everything and post about it on Facebook, and watch out for flash flood warnings. We kid you not, this is happens every time it rains in LA. It could be sprinkling and we get, “WARNING FLASH FLOOD WARNING”. But we actually got a steady stream of rain last night, and even this morning, hopefully we’ll get more, but since it’s actually cooler, today’s recipe is perfect for a rainy day.

Roasted Tomato Basil Soup is the perfect soup to have on a rainy day. It’s healthy, it’s filling, it’s hearty, and it’s the best tomato soup you’ll ever have. Forget that watery canned soup, this is real tomato soup. Who knew tomato soup could be so delicious?

Roasted Tomato Basil Soup

Roasted Tomato Basil Soup

Roasted Tomato Basil Soup

Ingredients

  • 3 pounds ripe plum tomatoes
  • 1/4 cup plus 2 tablespoons good olive oil
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 2 cups chopped yellow onions (2 onions)
  • 6 garlic cloves, 4 roasted and 2 minced
  • 2 tablespoons salted butter
  • 1/2 teaspoon crushed red pepper flakes
  • 1 (28-ounce) canned plum tomatoes, with their juice
  • 4 cups fresh basil leaves, packed
  • A splash of balsamic vinegar
  • 1 quart chicken broth

Step 1:

Preheat the oven to 400 degrees F.

Step 2: 

Cut tomatoes down the middle, lengthwise. Toss tomatoes in a bowl with olive oil and salt and pepper. Also toss 4 cloves on shelled garlic in the bowl. Roast both on a sheet pan for about 45 minutes.

Step 3:

Sauté the onions in a pot with some olive oil and 1 tablespoon of butter. When the onions are almost done, add in the remaining garlic and red pepper flakes.

Step 4:

Add the canned tomatoes and basil. Let it simmer for 10 minutes.  Pour in half of the quart of chicken broth.

Step 5:

Now for the stars of the show: oven-roasted tomatoes and garlic. Carefully add the tomatoes and garlic to the pot. Add everything, it’s all yummy! Bring to a boil and simmer uncovered for 30 minutes.

Step 6:

Turn off the flame and let it cool for 10 minutes. In batches, scoop, with a ladle, the soup into a blender. Blend until smooth, adding in the rest of the chicken broth or to your liking.  REMEMBER! place a kitchen towel over the blender so that you protect your face from the most delicious and painful mistake! 

Step 7:

Make it heaven! pour the now smoothly blended soup back into the pot and make any seasoning adjustments here.

Roasted Tomato Basil Soup

Roasted Tomato Basil Soup

Roasted Tomato Basil Soup

Adapted from Ina Garten’s recipe. It’s pretty similar but we added our own touches! 😉

Coconut-Curry Corn Chowder

Coconut-Curry Corn Soup

It’s raining in LA!

For one day, and one day only we have what feels like real fall weather (or at least to LA standards) and we are going to use that to our advantage and post this delicious and warm chowder recipe.

Today’s recipe is perfect for any rainy or fall day. You can make this chowder, curl up with a good book (or movie) and enjoy the warm comforts that a hearty chowder can bring you.

What’s great about this chowder? It’s all made in one pot and you don’t even have to really think about it. You throw everything into the crockpot and let her go and 4 hours later BAM! It’s magic!

Coconut-Curry Corn Chowder

Ingredients

  • 3 bags of frozen corn
  • 2 cups of yukon potatoes, diced
  • 1 red pepper, diced
  • 1 onion, diced
  • 1 large chipotle pepper, minced
  • Juice from 1 lime
  • 14 oz. can of fire roasted tomatoes
  • 4 cups of chicken or veggie stock
  • salt & pepper
  • 1 tablespoon
  • 1 can of coconut milk
  • diced avocado (garnish on top)

Step 1:

Add 2 bags of corn, potatoes, red pepper, onion, chipotle pepper, lime juice, fire roasted tomatoes, stock, and salt & pepper to a crock pot. Mix. Cook on HIGH for 4 hours.

Step 2:

While the crock pot pool party gets started, we’ll make the coconut corn cream to thicken the chowder. In a saucepan, place the coconut milk and remaining bag of corn and curry. Add a pinch of salt and pepper. Let it simmer for 20 minutes.

Step 3:

Let coconut corn cream cool a little before blending in smaller batches, probably 2-3 batches. Pour into crock pot and let the chowder party commence!

Coconut-Curry Corn Soup

Coconut-Curry Corn Soup

Adapted from Joyful Healthy Eats!

Minestrone Soup

Minestrone is a very versatile soup that doesn’t have a strict ingredients list; you just need to cover the basics and go with whats in season (or what you have). Basic formula: vegetables, broth, beans, and tomatoes. Usually the tomatoes in the soup thicken it so it’s a hearty meal.

When we were making this, we didn’t expect it to taste this amazingly authentic, but clearly we have some Italian blood somewhere, even if we had to transfuse some into our veins while we were in Italy. Our souls are little Italian Grandmas or Nonnas.

Minestrone Soup

Minestrone Soup

Minestrone Soup

Ingredients

  • 2 small onions
  • 4-5 carrots, rough chop
  • 2-3 stalks of celery
  • 2 cup of green beans, pieces
  • 2 cloves of garlic, chopped
  • 1 28 oz can of crushed tomatoes
  • chicken broth
  • white wine
  • Italian seasonings
  • rosemary salt
  • olive oil
  • butter

Step 1:

Heat enough olive oil to coat the pot and the butter. Let butter melt and wait until it’s done foaming.

Step 2:

For this next step you will follow this pattern with each ingredient: add, mix, sauté for a minute. Onions, carrots, green beans, celery, and garlic. Make sure everything is incorporated then season with salt  (we used our rosemary salt) and pepper.

Step 3:

Add some white wine and continue cooking for 5 minutes.

Step 4:

Add crushed tomatoes and Italian seasonings, and let simmer for 10 minutes.

Step 5:

Next, you will pour in enough chicken broth to make it from a sauce to thick soup consistency, it’s up to your liking how thick or thin it is. We put in about a cup.  Let the soup simmer together for 10-15 minutes, then it’s ready to eat!

Brunoise Rosemary Chicken Soup

Brunoise Rosemary Chicken Soup

Who doesn’t like chicken soup? It’s comforting, filling, and actually healthy. Well, today we made a chicken soup for your soul and for you OCD-er’s out there. Every thing in this soup is the same size, which makes for even distribution and cooking, the only thing that is different is the textures. Also, it just looks super cool!

This soup was made with leftovers or fridge scraps, so if you have different veggies, THEN FORGET IT, ITS OUR WAY OR THE HIGHWAY! or not. Just use whatever you can brunoise.


Brunoise Chicken Soup

What you need:

  • cutting board
  • knife
  • patience
  • heavy bottom pot

Ingredients:

  • chicken
  • carrots
  • celery
  • yukon gold potatoes
  • onions
  • garlic
  • zucchini
  • chicken broth
  • rosemary
  • turmeric
  • salt and pepper
  • garlic powder
  • onion powder

Step 1:

Preheat the oven to 350°. Place chicken in the on a baking sheet and drizzle with olive oil. Sprinkle liberally with salt and pepper. Put in the oven and bake for 20 to 25 minutes. Remove and let cool. Once cooled, cut the chicken to bite sized pieces and set aside.

Step 2:

In a medium sauce pan, warm up the chicken broth with some rosemary and crushed garlic, let it simmer while you cut your vegetables, strain (or pick out) rosemary and garlic before transferring to veggie pot.

Step 3:

Peel carrots and Brunoise them, if you aren’t quite sure or haven’t done it in a while, here’s a quick video to help you, and the environment too, apparently.

Brunoise Rosemary Chicken Soup

Step 4:

Repeat with zucchini, onions, celery, and potatoes.

Brunoise Rosemary Chicken Soup

Brunoise Rosemary Chicken Soup

Brunoise Rosemary Chicken Soup

Brunoise Rosemary Chicken Soup

Brunoise Rosemary Chicken Soup

Step 5:

Heat some olive oil in the pot, and sauté onions and carrots for a few minutes, then add celery and zucchini, these guys don’t need to cook so long. Add salt, pepper to taste, and turmeric to add a beautiful color to the soup.

Brunoise Rosemary Chicken Soup

Brunoise Rosemary Chicken Soup

Step 6:

Add chicken broth to pot and let everybody simmer together for 10 minutes.

Step 7:

Add the chicken (cut same size of the veggies) and potatoes. Cook until potatoes are tender. Then EAT!

Brunoise Rosemary Chicken Soup

Brunoise Rosemary Chicken Soup

Note from Christie:

“The broth should smell beautifully rosemary-y and amazing, like you want to wear it as a perfume, which I personally think is a great idea. Imagine the intoxicating smell of a fresh baguette or the handsome aroma of roasted coffee, or the cozy smell of freshly baked cookies?! Okay, okay, I might have a problem but you know what, that’s ok. Me and food are in love, not in like, we are in a committed relationship and we go through ups and downs together.”