Mushroom and Asparagus Penne

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Ingredients

  • 4 servings penne pasta
  • asparagus, cut into 1-inch pieces
  • garlic, minced
  • baby portobello mushrooms
  • 2 tablespoons olive oil
  • parmesan cheese
  • salt
  • black pepper

Directions

  1. Prepare pasta according to package directions.
  2. Heat oil in a large non-stick skillet over medium-high heat. Add garlic, asparagus, and mushrooms and cook until tender.
  3. Combine cooked pasta and vegetables in a 9-inch x 13-inch pan. Top with parmesan cheese, salt, and black pepper to taste and broil in oven for 3-4 minutes.
  4. Serve and enjoy!

Adapted from Yummly.

Curry Udon

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Ingredients

  • 2 dashi packets
  • 6 cups water
  • 4 servings udon noodles
  • 1 potato, cubed
  • 1 carrot, julienned
  • 1 onion, julienned
  • green onions, chopped
  • 4 Golden Curry cubes
  • 2 tablespoons soy sauce
  • 1 tablespoon sake

Directions

  1. Prepare noodles according to package directions.
  2. Bring water to a boil in a large pot. Boil potato cubes for 15 minutes.
  3. Boil 6 cups water in a medium sauce pan. As water starts to boil, add dashi packets and simmer for 3 to 5 minutes. Remove packets and reduce heat to medium-low. Add curry cubes and stir until dissolved into the broth. Add soy sauce and sake.
  4. Head olive oil in a large skillet. Sauté onion and carrot for 15 minutes.

Based on Just One Cookbook’s Curry Udon recipe and Japan Centre Curry Udon Noodles recipe.

Pesto Pasta with Asparagus, Spinach, and Peas

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Ingredients

  • 4 servings pasta
  • asparagus, cut into 1-inch pieces
  • 1 cup frozen peas
  • 1 5-oz bag baby spinach
  • 2 garlic cloves, minced
  • 1/4 cup pesto
  • salt
  • black pepper

Directions

  1. Prepare pasta according to package directions.
  2. Heat olive oil in a large nonstick skillet over medium to medium-high heat. Add garlic and sauté for 1-2 minutes. Add asparagus and peas and cook until tender. Reduce heat to medium and add baby spinach leaves. Cook until spinach leaves are wilted and season with salt and pepper to taste.
  3. In a large bowl, combine cooked pasta with sautéed vegetables and 1/4 cup pesto.
  4. Serve and enjoy!

 

Nabeyaki Udon

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Ingredients

  • 4 servings udon noodles
  • 2 instant dashi packets
  • 6 cups water
  • 1 carrot, sliced
  • green onions, chopped
  • baby spinach
  • 2 cloves of garlic, minced
  • 1 tablespoon mirin
  • 1/4 cup soy sauce
  • 3 tablespoons shiro miso paste
  • 4 eggs

Directions

  1. Boil 6 cups water in a medium sauce pan. As water starts to boil, add dashi packets and simmer for 3 to 5 minutes. Remove packets. Add garlic, mirin, soy sauce, and miso paste to broth and stir.*
  2. In a large pot, bring water to a boil and prepare udon noodles according to package directions. You can soft boil your eggs at the same time by cooking your eggs with the noodles.
  3. In another pot, bring water to a boil and cook carrots for 6 minutes. In last minute of cooking, add spinach.
  4. Divide noodles across 4 bowls and top with eggs, carrots, spinach, and green onions. Pour broth over the noodles.

* Note: Nabeyaki udon broth typically does not contain miso paste. I add it to the broth because I prefer miso broth to regular dashi broth.

Inspired by Just One Cookbook’s How to Make Dashi and La Fuji Mama’s Nabeyaki Udon recipes.

Yakiudon

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Ingredients

  • 4 servings udon noodles
  • 1 onion, julienned
  • 1 carrot, julienned
  • 1 cup shredded cabbage
  • 2 tablespoons oil
  • yakisoba sauce
    • 2 tablespoons Worcestershire sauce
    • 1 tablespoon ketchup
    • 1 tablespoon oyster sauce
    • 2 tablespoons soy sauce
    • 2 teaspoons sugar

Directions

  1. Prepare noodles according to package directions.
  2. Heat oil in a large nonstick skillet over medium-high heat. Sauté onion, carrot, and cabbage until vegetables are tender.
  3. While vegetables cook, combine sauce ingredients in a small bowl.
  4. Combine cooked noodles, vegetables, and sauce.
  5. Serve and enjoy!

Donburi

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Ingredients

  • 1 carrot, sliced
  • shredded cabbage
  • 1 onion, julienned
  • 2 garlic cloves, minced
  • shiitake mushrooms, halved
  • 4 servings sticky rice
  • 2 tablespoons olive oil
  • 1/4 cup soy sauce
  • 1 tablespoon mirin
  • 2 tablespoons oyster sauce
  • 2 tablespoons sugar
  • 4 eggs

Directions

  1. Prepare rice according to package directions.
  2. Heat olive oil in a large nonstick skillet over medium high heat. Add garlic and sauté for 1 minute. Add carrot, cabbage, onion, and mushrooms and sauté until tender.
  3. In a small bowl, mix soy sauce, mirin, oyster sauce, and sugar. Add mixture to vegetables.
  4. Heat a small nonstick skillet over medium heat. Coat with cooking spray. Scramble eggs in a small bowl and pour onto heated skillet. Scramble until cooked.
  5. Divide sticky rice over four bowls. Top with sautéd vegetables in sauce and cooked eggs.

Curried Stew

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Ingredients

  • 2 clove of garlic, minced
  • 1 onion, diced
  • 1 carrot, sliced
  • 1 potato, diced
  • 1 butternut squash, cubed
  • 4 servings rice
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups chicken broth
  • 1/2 cup half and half
  • 4 mild Golden Curry cubes
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cinnamon
  • salt
  • black pepper
  • olive oil

Directions

  1. Preheat oven to 400° F. Combine garlic, onion, carrot, potato, and butternut squash in a large roasting pan. Drizzle with olive oil and top with salt and black pepper to taste. Stir to combine. Roast in oven for 40 minutes. Stir after the first 20 minutes.
  2. Prepare rice according to package directions.
  3. Melt 2 tablespoons of butter or margarine in a large sauce pan over medium/medium-high heat. Add 2 tablespoons flour and stir to combine. Add 2 cups chicken broth and stir until the roux is dissolved in the broth. And half and half and simmer for 5 to 10 minutes.
  4. Add four bricks of curry sauce mix to the mixture. Stir until bricks have melted into sauce mixture. Add turmeric, paprika, and cinnamon.
  5. Once sauce has thickened and is seasoned to taste, add roasted vegetables to sauce and stir to coat.
  6. Serve over cooked rice and enjoy!