mohinga – burmese fish noodle soup

Mohinga - Burmese Fish Noodle Soup

in an effort to end 2016 with some
kind of happiness,
with some mad hope,
dw & i split the 4 day break
with friends,
then snuggled up,
(hygge, H O L L A!)
hiding from people,
watching sherlock.
we are our best selves
after a period of anti-social behavior.
it’s been a whirl of short weeks-long weekends,
now faced with not another holiday until spring,
i’m doing what i can to break the monotony of winter.

Mohinga - Burmese Fish Noodle Soup

the first step is a minor adjustment
to my social calendar.
i signed up to volunteer
at our local IRC office,
i was matched with a burmese family.
for a few hours a week
i will tutor them in english,
along with whatever else they’re up for.
this will likely challenge me,
i’m not naturally inclined toward teaching,
but this is necessary,
as i fight,
COME AT ME KC,
in a small way,
the absolute cluster of the next 4 years.

but first, let’s eat.
happy 2017.

Mohinga - Burmese Fish Noodle Soup

mohinga – burmese fish noodle soup
adapted from luke nguyen

makes an ass ton – we were eating this for dinner for about 5 days, and there was still more, but i had to put an end to the leftover thing

note: i did not add the rice powder, because i didn’t feel like grinding rice. my spice grinder is for coffee grinding anyway.

noodle bowls:
rice vermicelli noodles
hard-boiled eggs, halved
chopped cilantro, to garnish
lime wedges, to serve

broth:
1 head of fish, if you had to choose, catfish is fine
1 lemongrass stem, bruised
2 garlic cloves, bashed
1 tsp ground turmeric
3 TBL cooked chickpeas, mashed (i used jarred jovial)
1 red onion, quartered
1/2 red onion, chopped
fish sauce, to taste
1.5 lbs catfish fillet, cleaned and de-boned

spice paste:
3 lemongrass stems, finely sliced, white part only
2-4 red chilis, to taste
1/2 red onion, rough chopped
4 garlic cloves , diced
1″ piece of fresh ginger, peeled & sliced
1/2 cup grape seed oil
2 tsp shrimp paste
1 tsp ground turmeric
1 tsp sweet paprika

make the broth: place the fish head in a large pot with the lemongrass, garlic, red onion quarters and turmeric. pour in enough cold water to cover the head and bring to a boil. skim off any muck, then reduce the heat to low and simmer for 20 minutes. strain the broth and put back in pot. keep the heat at low, and gently lower the fish fillets into the broth and cook for about 15-20 minutes. remove the fillets and with forks, flake them into chunky pieces. set aside. keep the broth pot on low though.

while the broth is simmering, make the paste: in a mortar & pestle, pound the lemongrass, chillies, chopped onions, garlic and ginger into a smooth paste. you can use a food processor for ease.

in a saucepan, heat up the grape seed oil. add in the paste and saute for 20 minutes. you’re gonna question if the amount of oil is correct, and i’ll just say, i asked the same question and it worked out fine. stir in the shrimp paste, tumeric and paprika. add in the flaked fish, be gentle with mixing, cook on low for an additional 5 minutes.

returning to the pot of broth, add the fish mixture to it. next, throw in the mashed chickpeas and chopped red onions. season with fish sauce to taste. stir to combine, and let simmer for 30 minutes.

to serve:
cook vermicelli noodles according to package instructions. divvy into soup bowls.

ladle soup over noodles, being sure to add in chunks of flaked fish.

top with half hard boiled egg and generous smattering of chopped cilantro.
spritz with lime juice.

BAM!

Mohinga - Burmese Fish Noodle Soup

3 years ago: coffee chocolate chip ice cream
2 years ago: carne rustida de navidad
1 year ago: spiced mexican cookies

mushroom stroganoff

Mushroom Stroganoff

our current living arrangement
feeds one more mouth
no, we did not have a baby or adopt.
well.
i mean.
my dear friend nuria is crashing with us
while she finishes a contract at the local university
so it’s kinda like adopting a child
but fully fleshed out
with personality and potty trained.
she and i lived together before,
it wasn’t a hard transition for me.
i can’t speak for dw,
but i can only imagine how he feels
when she & i are:
giggling
bickering
pseudo meal planning
hogging the couch.
for the most part,
we eat dinner together,
the 3 of us.
i cooked for nuria when it was just us
i cooked for dw when it was just us
now i cook for all of us.
this was such a meal
that received rave reviews.

Mushroom Stroganoff

mushroom stroganoff
serves 4-6

*note: this was made vegan, but can easily be made with meat products: stock, actual cream and butter and yogurt, it’s entirely up to you.
**note: i didn’t use the mushroom stems, i save those in a gallon bag and freeze to make stock with scraps of random vegs.

1 lb white button mushrooms, stems removed and sliced
1/2 large onion, diced
2-3 cloves of garlic, minced
up to 1 cup of water or veg stock
1/2 cup white wine
healthy splash of vegan Worcestershire sauce, i use wizard‘s
1 heaping TBL dijon mustard
1/4 cup vegan yogurt, i use So Delicious
olive oil
1-2 TBL AP flour
smoked paprika, sprinkled liberally, about 2 tsp.
rough chopped flat leaf parsley, to garnish
1 package noodles, cooked according to package instructions

in a large pan, heat up a healthy splash of olive oil (medium high). add in the onion and garlic, saute until fragrant, anywhere from 5-10 minutes, you’re not aiming to caramelize it, though if it does, don’t freak out, it just adds another layer of flavor. *season with salt*

add in the mushrooms and saute. the mushrooms will brown and release a lot of liquid. don’t be alarmed.

at this point, boil noodles according to package instructions

add in the white wine and scrape the bottom of the pan to get all the good brown bits. next, add in the dijon mustard and healthy splash of worchestershire sauce.

allow the mixture to reduce down, scraping the pan periodically.

spoon the flour over the mushrooms, minimum 1 tablespoon, or up to 2 tablespoons. stir the mushrooms until the flour has been incorporated into the oils/liquid/onions. slowly add in the water or stock, liquid amount at your discretion, depending on how saucy you it to be.

allow for the mixture and flour to warm though and thicken.

add in the yogurt and paprika, stir until fully incorporated.

by this point, the noodles should be done. the dish can be served with the sauce ladled over the noodles, or the noodles can be added into the pan and mixed through with the mushrooms.

garnish with parsley and more paprika.

BAM!

Mushroom Stroganoff
1 year ago: crocheted broomstick cowl
2 years ago: crocheted minecraft creeper hats

apple molasses cookies

Apple Molasses Cookies

to combat the cold
that has permeated the east coast
turn your ovens on.
create bread.
make soup.
roast something.
bake cookies!

these warm gems are a riff on a dear friend’s
recipe, shared years ago,
now recreated.

for the full recipe, go here.

Garlic Panna Cotta + Curried Root Vegetable Soup

Garlic Panna Cotta with Curried Root Vegetable Soup

super quick post,
because i know it’s turkey week
and with that comes great responsibility,
that responsibility being putting on stretchy pants.

here’s to gratitude —
we are spending the long weekend with dw’s cousins in NY,
there’s gonna be hiking
eating
lots of eating
a jaunt into the city
we’re unplugging,
see you next week!

meanwhile, if your table is missing one thing
i doubt it is,
but if it you need something,
i have this soup.
it’s over at Honest Cooking,
where i’ll be contributing every so often,
when the mood strikes.

head over for the fancy looking,
but super simple soup: garlic panna cotta + curried root vegetable soup

have a great weekend friends!