Victoria C. Kitchen: How to make ramen not sad

Shin Ramen is probably the most luxurious instant noodles while you're a student, and we all need a cheap meal sometimes... but for less than two dollars you can make it not so sad!

You need:
One packet of Shin Ramen ($1)
One large handful of baby spinach (or some other vegetable; $0.66)
One large egg ($0.31)
Total: $1.97

Bring three cups of water to a boil, and add the noodles. Meanwhile, beat the egg and add it to the pot, along with the soup base packet (you don't have to beat the egg, but it will cook a lot faster). Put the spinach in a large bowl, and when the noodles and egg are done, pour it on top of the spinach--it will cook instantly.

Also, is Breaking Bad not the best show ever?

Victoria C. Kitchen: Braised short ribs

This recipe isn't for everyone, because you need to cook for over four hours... but if you're like me and you have nothing to do at home all day, this is super easy.

Ingredients:

3 tablespoons olive oil

2 pounds short ribs, cut into 2-inch pieces

3 cloves garlic, chopped

2 ribs celery, roughly chopped

1 medium carrot, roughly chopped

1 medium onion, roughly chopped

2 medium tomatoes, roughly chopped

1 cup red wine

3 cups chicken stock

1 teaspoon dried thyme (fresh is better, but they always sell it in such large bundles...)

Salt and black pepper, to taste

*I find that the celery, carrot, and tomatoes become almost inedible because they become too bitter, sour, and soft, so find other vegetables to serve with the short ribs

Directions:

In a pot over medium-high heat, heat oil and sear short ribs until well browned on all sides (do this in small batches so they don't crowd--if they're crowded, they won't brown properly). Remove short ribs, then in the same pot saute garlic, celery, carrot, onion, and tomatoes until browned. Put short ribs back into the pot, then add red wine and chicken stock to cover. Bring to a boil, add thyme, salt, and pepper, then cover and let simmer for four hours.

Serve over a grain; I like orzo, risotto, or polenta

Papa C. Kitchen: Dumplings

Dumplings take a good half day to make, but you end up with about ten meals' worth of food (you can freeze them and they'll last for a couple of weeks). The key is to get a really dense, pasty filling; the cabbage will release a lot of water once you shred it, so make sure you squeeze as much water out of it as possible--just ball it up and squeeze (girls may not have the upper body strength).

Ingredients:

3 pounds ground pork

3 tablespoons soy sauce

2 teaspoons + 1/4 cup sesame oil

2 teaspoons + 1 tablespoon white pepper

1 head cabbage

1 bunch scallions

1 bunch chives

2 ounces ginger

1/2 cup soy paste

1 tablespoon Szechuan peppercorn powder

1 pound dumpling wrappers

Directions:

In a bowl, mix ground pork, soy sauce, 2 teaspoons sesame oil, and 2 teaspoons white pepper, and set aside. Meanwhile, in a food processor, shred cabbage, scallions, chives, and ginger. Squeeze as much water out of the cabbage as possible, then combine vegetables and pork in a large bowl. Add remaining sesame oil and white pepper, soy paste, and peppercorn powder, and mix well.

To wrap your dumplings:

Place about two teaspoons of filling onto the center of a wrapper. Dab water on the perimeter and fold the wrapper, pinching the middle. Make three folds on each side, with the last fold closing each end.

To boil dumplings:
Bring a large pot of water to a boil, then add your dumplings. When the water starts to boil, add a half cup of cold water to stop the boiling. Your dumplings are done when the wrappers start to look puffy.

To pan fry/steam dumplings:
Heat oil in a pan over medium-high heat, then add your dumplings. When the bottoms are browned, add a half cup of water, then cover to let steam. Your dumplings are done when the water has evaporated.

Papa C. Kitchen: Beef noodles

Not sure what to do with that jar of spicy bean paste left over from jajiangmian? Make beef noodles!

You can really use any cut of beef, but my dad uses a tougher cut (like brisket or chuck); it takes a longer time to cook, but you're going to get the best flavor, and you can make it just as tender as a fattier cut. You're going to find a million recipes for beef noodles, but save yourself some time and stop looking--this is the best.

Ingredients:
3 pounds brisket, cut into 2-inch pieces
3 tablespoons oil
1 large handful garlic cloves, smashed*
1 large handful ginger, roughly chopped*
2 tablespoons spicy bean paste
1 cup soy sauce
1/2 cup rice wine
2 large handfuls scallions, roughly chopped*
2 teaspoons sugar
Salt, as needed
2 pounds noodles
*You're going to take out the garlic, ginger, and scallions later, so leave them in very large pieces to make it easier.

Directions:
Place the brisket in a large pot, and cover with water. Bring the water to a boil until beef is thoroughly cooked, then drain. Rinse the beef under cold water, then set aside. In a large pan over medium-high heat, saute garlic and ginger until fragrant and slightly browned, about two minutes. Add spicy bean paste, and saute for another five minutes. Add the beef into the pan and stir well. Add soy sauce, rice wine, scallions and sugar. Transfer everything into a pot, and cover with water. Bring to a boil, then cover and let simmer for two hours. Remove from heat, and pick out the the pieces of beef. Strain the broth through a fine mesh sieve, and discard the little gross bits. Return the beef to the broth. You can keep simmering it for a bit, or serve immediately over noodles. 

 

Eat it with bok choy, green garlic, and cilantro!