Pork Ramen Noddle

Pork Ramen Noddle

This is how I layer my Pork Ramen Noddle: I make the pork, mushrooms and broth separately. And then, it’s the layers of ingredients that make all the difference.

You can also watch a video of me and my daughter, Bianca, making this dish on You Tube.

 

Pork Ramen Noddle

Serves 4

 

4 tablespoons extra virgin olive oil

1 pound cremini mushrooms, quartered

1 shallot, finely minced

Kosher salt and freshly ground pepper

1 pound pre-cooked pulled pork

1 onion, sliced

1 pound ramen noodles, cooked

2 scallions, white and green parts, cut ion the bias

2 hard-boiled eggs, cut in half

6 cups reduced sodium beef broth

2 radishes, cut into thin stripes

2 baby cucumbers, sliced

1 cup cilantro leaves (not chopped)

 

  • Prepare the mushrooms: heat 2 tablespoons olive oil in a large saute pan on high heat. Add the mushrooms and cook, without stirring until it starts to release its oil, about 3 minutes. Add the shallots, and season with salt and pepper. Mix everything and cook until mushrooms are soft and tender, about 5 minutes all together. Transfer to a plate and let cool.
  • Prepare the Pork: using the same pan as the mushrooms, heat the remaining olive oil and add the sliced onions. Season with salt and pepper and cook, stirring frequently with a wooden spoon until it soft and translucent, about 5 minutes. Add the pulled pork and break it up in pieces, making sure pork is completely broken up into thin threads. Cook, stirring frequently until pork is completely flavored. Add about ¼ cup water if necessary. Season with salt and pepper. Transfer to a plate and let cool.
  • Meanwhile, heat the beef broth and make sure it’s well seasoned.
  • To assemble the Ramen Soup, place some cooked noodles, about ¼ cup pulled pork and some mushrooms in a bowl. Ladle the broth on top, and garnish with the scallions, cucumbers, radish, eggs and cilantro. Serve immediately.

 

 

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Onion Gratin Grilled Cheese Sandwich

Onion Gratin Grilled Cheese Sandwich

Maybe it will happen tonight, or tomorrow. How many sandwiches are you eating during this quarantine?

I saw a recipe at the NY Times Cooking Section (by Ali Slagle) that inspired me. And oh boy, this Onion Gratin Grilled Cheese Sandwich is just as good as I thought it would be! I brought it up to quarantine cooking club and have been making this sandwich over and over again. It already became a regular in the weekly repertoire in my house.

Caramelizing onions does take a bit of time to prepare.  I usually prepare it when I’m cooking something else so that have it ready in the fridge, and then, when I crave for this sandwich, boom, it’s ready.

I usually like a small sandwich, so I always go for the end parts of the bread as they are smaller than the center cut of a loaf. But if you like a regular sized sandwich, be sure to center slices. I used Italian bread because that’s what I had at home at the time, but any country style or sourdough bread will make a damn good sandwich.

As for the cheese, traditionally, the classic French Onion Soup calls for Grueye cheese. I had cheddar in the fridge, that’s what I used. Feel free to use muenster, gruyere, cheddar or any other yellow cheese of your preference.

You can use a panini press machine, an iron camp cooker or just a simple plain skillet.

You can watch of video of this recipe on my YouTube Channel! And don’t forget to subscribe!

 

Onion Gratin Grilled Cheese Sandwich

Serves 2

2 tablespoons extra virgin olive oil

1 pound onions, peeled, halved and thinly sliced

Kosher salt and freshly ground pepper

2 tablespoons unsalted butter, melted to mayonnaise point

1 center slices Italian bread

4 slices white cheddar cheese

1 raw garlic clove

 

Cook the onions: in a large skillet heat the olive oil over low heat and add the onions. Cook slowly, stirring frequently, until they caramelize into a deep amber caramel color, about 25 to 30 minutes. If you see some onions burning on the sides, add a tablespoon of water. Resist the temptation to turn up the heat; they need to caramelize over low heat or else they might burn too fast. Transfer to a plate or a container and keep refrigerated. You can make the onions up to 5 days ahead of time.

Pre-heat the panini press.

Spread melted butter on the outer parts of the bread.

Mound some onions, about 2-3 tablespoons on one side of the bread, top with the cheese, close the sandwich and take it to press until nice and golden-brown and the cheese is melted, about 4-5 minutes.

 

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Leticia

 

 

November Diabetes Awareness Month

November Diabetes Awareness Month

A Touch of Sugar

This month is an especially exciting time to talk about Type 2 diabetes as November is Diabetes Awareness Month. Our campaign America’s Diabetes Challenge—and our documentary A Touch of Sugar— are both brining with outstanding awards and also comes with an enormous feeling of pride having just celebrated the Step Out Walk to Fight Diabetes in Philadelphia, and taken a moment to reflect on another impressive year raising awareness about type 2 diabetes. There is so much to share!

When you see the film A Touch of Sugar (click above to see trailer) , you will hear about the amazing stories told through the voices of people living with the disease and their loved ones and advocates. Merck is determined to help raise the education about type 2 diabetes and to increase awareness and barriers to care, to spark action and, ultimately, to confront America’s type 2 diabetes epidemic head on, one community and one patient at a time.

Further in the film, we look at the importance of diet, cooking and exercising, from the personal voice and experience of award-winning actress Viola Davis, to a cooking session with Susie Katona in Yucca Valley, California. And of course, we feature some amazing recipes on our web site so that you can make good use of it.

I’m so inspired by the mission and work of Americas Diabetes Challenge and am equally motivated by the vote of confidence acting as the spokesperson for the campaign and the interaction with Merck as our sponsor. Thanks to Merck’s support, we are able to invest in this documentary, enhance our mission, provide a bigger platform, and continue our journey.

Since the film’s premiere in April, we have received over 800 requests from individuals and organizations to view and host screenings of the film to educate their networks and communities. A Touch of Sugar also continues to be recognized by and accepted into film festivals around the country.

I’m also delighted to report that the documentary airs nationally on A&E on November 17 at 9am ET and FYI Network on November 18 at 10pm ET and November 23 at 10:30am ET and November 25 ay 8:30am ET.

Scene from A Touch of Sugar

You can also head to ATouchofSugarFilm.com to request to watch the film or host a screening. On the website, you’ll find educational resources to help improve diabetes management and a discussion guide to learn more about how you can make a difference in your local community.

Always evolving as a professional, my new cookbook Latin Superfoods, has just released, and the response has been extremely positive! The book is completely inspired by my work with America’s Diabetes Challenge with lots of recipes for the whole family to enjoy. I’ve been touring the tristate area with cooking segments and sharing the incredible recipes that are meant to help you eat better, make good food choices, and perform at your peak in all aspects of your life. And every season there is more cooking, more photos, and more stories that inspire. They are made to be used and to be useful.

Latin Superfoods

With all these advancements, we continue to reach for more. I look forward to the work we are doing, to continue to lead the campaign, and helping people make better food choices, to increase the education for communities affected by type 2 diabetes, and to build prominence in the health and wellness fields via cooking.

I’m so grateful for being part of this important documentary, to share these delicious recipes in a new cookbook, and to partner with others who are also engaged in what we are seeking to accomplish!

I hope you enjoy seeing the interviews, watching the documentary, and cooking from Latin Superfoods!

 

 

Thanks for reading and browsing my site!

If you like what you read, tell your friends about it, share, like it!

I’d love to connect with you! Please do send comments and suggestions,

If you prepare any of the recipes on the site, snap a photo and send it to me!

Follow my food adventures on social media!

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Contact me!

And remember always,

Cook at home! Body Up! Health up! Wise up!

See you next time!

Leticia

 

 

 

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