Make these noodles!

Those fine readers who frequent Hail's Kitchen know that I have a fierce obsession with noodles, specifically Asian noodles in all forms and textures.  I often encourage you to try certain recipes and prod you to think out of your culinary box.  However, today I am IMPLORING you to try the following recipe.  If I could type on my knees I would and beg you to try these noodles.

Before I go into Ramen heaven, a brief diatribe.  I moved this past week.  Again.  I loathe moving.  It is as high on my dislike list as the dentist, left lane drivers and ice chompers.  Gracious friends have allowed me to move into their newly finished basement.  Once again I am a house hobbit.  The noodles were the last meal cooked in my studio. Tear. Sniff.

However, I am moving up! My new landlords/roommates have a fabulous home with a great yard, wonderful views and lovely neighbors.  I have to say that cooking for one is really a drag. In fact, it is quite depressing.  I do get to share my meals virtually with you, Internet.  But now I can share my meals in real time! I am still splitting my time between river and city living so I apologize in advance for sporadic posts. Don't fret, though.  Hail's Kitchen will still be around to feed you. 

The noodles!  When my research assistant and I visited Julia in June we ate lunch at a noodle shop called Toshi's.  I heard rave reviews from Heather about this place and was pretty tickled when I had the opportunity to taste for myself.  For a noodle fiend like myself it was as if I had just stepped through the gates of heaven.  I have been craving their noodle soup since I left and decided it was time to try my hand at a recreation.  

Considering that this dish was made three quarters of the way through moving day, I utilized a shortcut:

Don't judge. Ramen noodles are highly underrated. Especially when you lack the time, utensils and energy to boil pork bones to make your own broth.  Use Ramen noodles.  

What makes this dish so spectacular are two things: butter and garlic.  DO NOT omit either of these when you make these noodles.  I can't even articulate what these two do to the soup other than make it so so so tasty.  This meal came together in the time it took to cook the pork: 30 minutes. (I bought a teriyaki pork loin which was very convenient).  Easy. Delicious.  Budget friendly.

MAKE THESE NOODLES!   xoH

Two ears of corn nuked in the microwave for about 4 minutes then sliced off the 

cob and slivered green onions.

See the moving mess in the background?

One can bamboo shoots, rinsed bean sprouts, garlic and butter.

Boil the ramen according to the directions, add bean sprouts, corn,

bamboo shoots, green onions, cooked pork, butter and minced garlic.

These noodles will surely be a favorite.

Thanks Toshi.

Blueberry envy

Can you believe it is July 17?  I start school in a few short weeks, which means this really is my last summer vacation.  I should be running through sprinklers and sliding on slip 'n slides and chasing ice cream trucks.  Are you allowed to do those things when you're thirty?  

I feel like I blink and a week goes by.  Can someone please slow the rotation of the Earth down just a bit?  Only a smidge. If you do that for me, I will make you the most epic salsa recipe on the planet.  Deal? Deal.

In all seriousness, this salsa recipe will rock your world.  I have professed my unyielding love for tomatoes on this site before.  In fact, if you recall, Hail's Kitchen was nearly named: Tomato Envy.  That being said, this salsa that is about to knock your socks off is made with BLUEBERRIES.

You will never look at blueberries or salsa the same.  

I am off to look up the number for the Schwan's man.  I really want a push up.  Now that I'm thirty I can order all the push ups I want.  At least I can do that. 

Rough whiz in the food processor.

Diced red onion.

One jalepeno -- seeds and veins removed then diced.

Tossed together with salt and pepper, juice of two limes, one clove minced garlic, 

a handful of chopped cilantro and a drizzle of olive oil.

Sorry tomatoes.

I am kicking myself for not doubling the recipe.

This is endive.

This is Israeli couscous.  

These are tilapia filets season with salt and pepper.  

Roast in a 350 degree oven for about 15 minutes.

Perfect platform for blueberry salsa.

Couscous, wilted endive, feta cheese, red onion, 

lime juice, olive oil, salt and pepper.

Perfect bitter and savory companion to the sweet salsa.

I wish you could taste this.

And this.

I tend to mix my food.  They were deliciously beautiful together.

Grandma Joyce: food innovator and badass

A few weeks ago I had the pleasure of spending an evening with my Grandma Joyce.  This gal just celebrated her 85th birthday and still looks and behaves likes a spring chicken.  She can largely take credit for my affection for cooking. She's pretty much a badass.  

My research assistant and I arrived at her house late in the evening, tired from driving all day, ready for a beer and True Blood.  Then she asked if we were hungry. Come to Grandma's house and not eat?  Is the sky blue?

She offered me a variety of items, but one thing caught my ear: carrot salad.  I immediately thought raw, shredded carrots, perhaps Indian spices and raisons.  Silly, Hailey.  Imagine potato salad with carrots.  I ate the whole container.

Being an Idaho girl, I am genetically inclined to love potatoes, but dare I say, I think I might enjoy carrot salad better than potato salad!  Everyone has their own favorite combination of mayo, sweet or dill relish, eggs, celery, what have you, so try swapping out white for orange.  Thank Grandma Joyce for being such a food innovator.  

The only thing that would have made this better: chopped celery.  

Nothing ever tastes as good as Grandma's.

Buckteeth, pigtails and Bountiful Baskets

This morning as I completed my normal routine -- brewing coffee while listening to NPR -- I heard a story that I had to share.  This weekend a semi-truck hauling HONEYBEES drove off the rode releasing a swarm of millions of bees in the area of Island Park spilling the entire load of honey all over highway 20.  Emergency professionals were stung repeatedly as they attempted to clean up the sticky substance.  Can you imagine?  Not a typical day for a state patrolman!  

I think what made my ears perk up just so was that I had driven that stretch a few days earlier on my way to Yellowstone.  Days off are few and far between this summer so I have a "summer bucket list," if you will, that included our nation's most famous national park.  Other items on the list include: an overnight backpacking trip, grilled pizza, sleeping in past 6:45 a.m.

If you've never visited Yellowstone, the people watching is almost as entertaining as the animal watching.  I think in the brief time we were there we heard at least six languages.  We also saw a number of folks who were candidates for a Darwin Award.  But buffalo look so fuzzy!

No regard!

Tuli was relegated to the car: eyes only.

In an attempt to inject more fruits and vegetables into my meager diet this summer, I shared a Bountiful Basket with my sweet friend Sarah.  She also splits her time between city livin' and river livin' so we thought we could capitalize on our wonky schedules and share a basket.  

For those of you who are unfamiliar with Bountiful Baskets, check them out!  My mom first informed me about this great food co-op when she kept calling with odd food questions. What would you do with a persimmon?  What is a chayote squash?  Each week she picks up an enormous basket of wonderfully fun fruit and vegetables, bread, salsa making kits, Asian packs.  

The one caveat, you have no clue what your basket will include.  This week Sarah and I split broccoli, mushrooms, tomatoes, plums, apricots, bananas, wheat bread, figs and spinach.  Sadly, my figs were moldy and my spinach had also expired.  

Being that I only have a few nights in my kitchen, I needed to get after my bounty.  I intended to salvage the spinach for this pasta to no avail, so I picked up some arugula.  If you never tried this peppery green, you must!  It is fabulous raw in a salad, on sandwiches, scrambled into eggs, or folded into pasta which is what I did.  The following pasta is super fast and wonderfully satisfying.  

Sliced mushrooms.

Familiar items: onions and garlic.

Fresh thyme.

Try it. You'll like. 

Creamy goodness.

Toss the pasta and the raw arugula together with the sauce.  

Be sure to save about a cup of the pasta water to aid in a creamy, smooth sauce.

I had a difficult time resisting the entire pan.

I also used up my tomatoes.  My grandmother made these when I was kid.  

Slice the tomatoes in half, season liberally with garlic salt and pepper, 

cover with sharp cheddar and bake until bubbly.

When I took a bite I was transported back to the days of pigtails and buckteeth.

Whole wheat pasta with mushrooms and arugula

1 box whole wheat pasta, any shape you like

1 large onion, sliced

4 cloves garlic, minced

1 package mushrooms, any you like or have, sliced

1 clamshell arugula

2 tbs fresh thyme, chopped

1 pint half and half

1/2 cup dry white wine

2 tbs olive oil

1 tbs butter

parmesan cheese

salt and pepper

Cook pasta according to package.  Be sure to reserve one cup of the pasta water.  Meanwhile, heat oil and butter over medium high heat in a large saute pan.  Cook the onions and garlic until translucent and beginning to caramelize. Add the mushrooms and cook until golden.  Season to taste with salt and pepper  Add the wine and cook until reduced.  Add the half and half and handful of grated parmesan and reduce until thickened.  Season liberally with pepper.  

Toss in the cooked pasta and fresh arugula directly into the sauce pan.  Add pasta water to loosen the sauce if needed.  Serve with more cheese and enjoy!

Hungry readers -- I have delivered!

Now that summer has arrived my schedule is crazier than ever.  I feel as though I am always bitching about the nuttiness that dominates my life, but my fridge is indicative of my transitory lifestyle.  The following photo is rather embarrassing:

That empty fridge is why is you have not seen any recipes as of late.  Don't fear hungry readers -- I have delivered! 

A couple of friends recently mentioned the abundance of greens in their weekly CSA share (community supported agriculture).  As a kid, we had a wealth of greens in our garden, but they were always unappealing to my kid appetite.  Now as an adult, the various greens have solidified a place in my list of favorite food items. Not only are greens like chard and kale beautiful, but they are so good for you!  I have posted a few leafy green recipes here that trick finicky eaters into eating their vegetables, this next recipe also does just that.  

This dish is sure to appeal to kid or adult taste-buds, and you could serve it with rice or pasta, creamy polenta or mashed potatoes, with a piece of grilled chicken or fish, or eat it with a big ol' spoon.  I had to lock up the leftovers before I devoured the entire pan.  Get your hands on some chard -- red, rainbow, whatever -- and make this dish.  Tastes and looks like summer!

This brand of polenta comes in all varieties;  

any will do, but the quinoa is extra delicious and nutritious. 

Any bean will do -- these were in my pantry.

BUY THIS CHEESE! I always have this on hand for easy, salty snacking.

Red chard rinsed well.

Sliced red onion and diced garlic.

Love the texture! 

Baked crispy in a 400 degree oven while the chard cooks.

What makes this dish so wonderful is the addition of orange juice and zest.

  

Looking at this photo, lunch seems so far away!

Sauteed chard with cannellini beans and orange

1 large bunch chard, washed and roughly chopped

1 red onion, sliced

4 cloves garlic, diced

1/2 orange, zested and juiced

1 can beans, drained and rinsed

1/4 cup broth, chicken or otherwise

2 tbs olive oil

feta cheese, crumbled

one roll polenta

Preheat oven to 400 degrees.  Place sliced polenta on a cookie sheet and bake while you prepare the chard. Flip once.

Meanwhile, in a large skillet heat about 2 tbs olive oil and add the onions and garlic.  Cook until the onions are translucent and beginning to caramelize, about five minutes.  Be sure not to burn the garlic.  Add the rinsed chard.  Cook until the greens begin to wilt then add broth.  Stir to combine.  Add the orange juice and zest, as well as beans.  Saute a few more minutes until the liquid has cooked down a bit.  Season to taste with salt and pepper -- remember the feta is super salty.  

Remove the polenta when the chard is finished.  Serve with crumbled feta and enjoy!