Foodie Fridays: B’s Kitsune Udon Recipe (Japanese Noodle Soup)

Hello happy humans!  It’s Friday 😉  I love sleeping in on Saturday – the feeling is just magical.  So I’ve had a busy day involving completing my App’s ICON!  How amazing is that?  I’m terribly excited.  🙂  Coming back to Foodie Fridays –  I’ve been eating healthy food at home to compensate for fatty food that will be coming my way (weekend).  I had udon noodles and veggies at home – and thought it would be a healthy vegetarian lunch for my husband and I.  It’s been so cold in London, so it was really comforting as well. This is an easy meal to whip up too when you are busy but do not want to eat out of a packet! 🙂

FYI: Work with two pans – it’s faster and easier to serve the noodles then pour the soup mixture on top!

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And the end result:

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Healthy veggies & tofu 🙂

B’s Kitsune Udon (Japanese Noodle Soup)

Makes enough for 2 people

Ingredients:

  • 2 packets Udon Noodles
  • 2 carrots, chopped
  • 5-7 mushrooms, chopped
  • Asparagus, chopped
  • Some tofu, chopped in cubes
  • Seasoning:  1 tsp Mushroom Seasoning Powder, 1 TBSP Miso Paste, 1 cube of OXO Vegetarian Stock, pepper, 1/2 tsp chilli powder, 1/2 tsp soya sauce

Method:

  1. Cook Udon noodles – boil in water (follow package instructions)
  2. Put about 1 tbsp of sesame oil and stir fry mushrooms.  After a few minutes add carrot then asparagus.  Add a bit of water and cook.
  3. Add water and miso paste.  Keep stirring till fully dissolved,  Add soup stock and all seasoning.  Add the tofu.
  4. Serve on top of noodles!

Note:  Kitsune Udon is usually prepared with fried tofu which is available in Asian Shops.  It has a spongy texture and absorbs flavour very well.  However the fat sitting on my stomach right now is not allowing me to eat that kind of tofu.  SO THERE YOU HAVE IT. Low fat.  You can change the veggies to your liking –  I just used up what I had in my pantry!

Hope everyone has a fantastic weekend!  I’m going for some retail therapy this weekend.  It’s been a hectic week -that’s why I’ve barely posted!

xx

B

Foodie Fridays: B’s Red Sauce Topped Over Spinach & Ricotta Tortellini

Last night’s dinner was divine.  Well, how can anything with cheese be less than divine?  😉

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I felt guilty using everything that was basically ready-made so I made the red sauce.  I like pasta extra saucy so I make sauce in abundance!

B’s Red Sauce Topped Over Spinach & Ricotta Tortellini (EASY)

Makes enough for 2 starving souls.

Ingredients:

  • 1 packaged of Spinach & Ricotta Tortellini (I have no skill or patience to make my own pasta! LOL)
  • Some olive oil (around 2 tbsp)
  • Handful of Cherry Tomatoes (the more the healthier) I use about 250g- cut in halves
  • 1/2 onion
  • 1 can of Italian Plum Tomatoes
  • 1 can tomato puree or ready made red sauce (optional just to increase the amount of sauce)
  • 2 tbsp of concentrated tomato puree
  • some cheese (the more the merrier)
  • Seasoning:  fresh basil, dried herbs, salt, pepper, tabasco, 1/2 tsp chilli powder, sugar

Method:

  1. Put oil in pan and cut finely chopped onions.  After onions are translucent and a little brown add tomatoes and cook.  If its drying up add some water and keep cooking.
  2. Add the can of plum tomatoes and the concentrated tomato puree.  Simmer for half an hour or longer.
  3. Cool and blend afterwards.
  4. Add all the seasoning and some water (see your preferred consistency.  I don’t like my sauce to be too runny!) Add sugar according to sourness of the tomatoes.  If you simmer it longer it will be less sour and less sugar will be required to combat it.
  5. Add cheese just before switching stove off so it will be stringy. Yummy! Add it to the prepared tortellini 😉

Note:  I serve it with herb baguette and roasted asparagus to just make the meal a bit more complete! Bon appetite!

xx

B

Foodie Fridays: B’s Easy Jacket Potatoes

Hello all… It’s Foodie Friday again! Yipppeee.  Thought I’d blog about something easy, fatty and British.  JACKET POTATOES.  Simple to make and yummilicious (It’s a word I swear- well it is one in Sparkle Bubble hahaha!).  Here’s an easy recipe!

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Hmmm.. Doesn’t that just look delish?  Ok and sort of like a heart-attack on a plate, but we can ignore the fat part.  Whenever I indulge in Jacket Potatoes it becomes my brunch.  I think that honestly compensates for how heavy it is. Spreading it across two meals makes it justifiable. Yes, I love making myself feel better. Hahahaha!

B’s Easy Jacket Potatoes

Bakes: 4 servings, well if you use 4 potatoes. 😉

Ingredients:

  • 4 Jacket Potatoes
  • 2 tins of Heinz Chilli Beans
  • Butter
  • Cheese
  • Salt & Pepper

Method:

  1. Preheat oven to 200 C.
  2. Wash the potatoes.
  3. Cut a cross in the middle of the potato.
  4. Poke all sides with a fork for even baking.
  5. Bake for 1 hour 20 mins.
  6. In the meantime, put beans in a pot and add salt, pepper and any desired seasoning.
  7. After the potato has baked, open the potato up gently and butter the inside.
  8. Pour baked beans generously and top up with cheese.
  9. Return dish to oven till cheese is bubbly!

Note:  You can serve this with coleslaw as it goes very well.  I’ve also made Jacket Potatoes with different toppings such as:  Veg Tuna and Quorn Minced Meat.

Enjoy!

xx

B

Pad Thai

Hello everyone!

In the midst of packing – I made a scrumptious Thai meal (Vegetarian Pad Thai).  Easy to whip up for busy days.  Thought I’d share it before going since my flight is pretty late at night anyways.  I made extra so my husband can have it for lunch tomorrow.  I’m nice like that. 🙂 So- voila!

photo (3)It’s actually just a rice-noodle stir fry with Thai flavours infused in it.  Very popular in Thailand 🙂

So here’s how I made it – hope you like it too!  I actually don’t have it on Paprika since I don’t use a recipe for it.  It’s my own version. 🙂

YUMMY-VEGETARIAN PAD THAI (for 2)

Ingredients:

  • Rice noodles (1/2 packet)
  • Tofu (1/2 packet)
  • Bean sprouts
  • Chives – cut into small pieces
  • Roasted peanuts – grind
  • Seasoning: Red chilli powder, Light Soya Sauce, Dark Soya Sauce, Brown Sugar, Salt, Lemon Juice, Cut Red Chilli

Method:

  • Soak rice stick noodles in hot water for about 10-15 minutes until they are soft.  Rise off.
  • Pan-fry the tofu in big squares.  Cut them up into little pieces after and keep aside.
  • Put some oil in the pan, throw in all the ingredients except for peanuts.
  • Stir fry everything together and add the seasoning.
  • Season to taste
  • Guidelines of my seasoning to my taste (lol):  About 1 tsp red chilli, you can cut some red chilli on the side too.  Around 2 tsp of light soya sauce and a bit more of dark to give it a nice color. Keep trying as you go along as there are different brands which have a distinct flavour.  I put about 3 tbsp of brown sugar (quite a lot!)  And I just put a tiny bit of salt (since soya sauce is salty).  I put about 2-3 tsp of lemon juice.
  • Lastly, add peanuts and garnish with cut red chili.  Enjoy!

**Basically my tip with seasoning would be to keep trying as you go along till you are happy with the taste.  I personally do not take too much spice. It’s meant to have a sweet-salty-spicy flavour!

Good luck and happy cooking!

XX

B