Instant Ramen

From here

Ingredients

• 1 pack ramen noodles with flavor packet
• 1 large egg
• ½ teaspoon butter
• 2 slices American cheese
• ¼ teaspoon toasted sesame seeds
• ½ scallion, green part only, thinly sliced on the bias, optional

Instructions

1. Bring 2 1/2 cups of water to a boil in a small saucepan. Add the noodles and cook for 2 minutes. Add the flavor packet, stir, and continue to cook for another 30 seconds.
2. Remove the pan from the heat and carefully add the egg. Do not stir; pull the noodles over the egg and let sit for one minute to poach.
3. Carefully transfer everything to a serving bowl, add the butter, cheese and sesame seeds and mix. Garnish with the scallions if desired.

Sheet-Pan Bibimbap

From here

Ingredients

• 6 ounces oyster mushrooms, torn into bite-size pieces
• 1 medium sweet potato (about 6 ounces), scrubbed and thinly sliced into half-moons
• 1 small red onion (about 6 ounces), thinly sliced crosswise into half-moons
• 3 packed cups coarsely chopped Tuscan or curly kale (from 1 small bunch)
• 6 tablespoons olive oil
• Kosher salt and black pepper
• 4 cups cooked medium-grain white rice, preferably cold leftovers
• 4 large eggs
• 4 teaspoons toasted sesame oil, plus more to taste, for serving
• 4 teaspoons gochujang, plus more to taste, for serving
• Kimchi, for serving (optional)

Instructions

1. Position racks in the top and bottom thirds of the oven and heat oven to 450 degrees.
2. On a large sheet pan, arrange the mushrooms, sweet potato, red onion and kale into four separate quadrants. Drizzle the vegetables with 3 tablespoons of the olive oil, season with salt and pepper, and toss to coat, keeping the types of vegetables separate. Try to not crowd the vegetables; you want them to brown, not steam. Roast on the top rack until the sweet potato is fork-tender, the onion and mushrooms are slightly caramelized and the kale is crispy but not burnt, 20 to 25 minutes.
3. Meanwhile, place another large sheet pan on the bottom rack to heat. When the vegetables are almost done cooking, in the last 5 minutes or so, remove the heated pan from the oven and evenly drizzle the remaining 3 tablespoons of olive oil on it. Spread the rice over half of the pan. Crack the eggs onto the other half and carefully transfer to the oven. Bake until the whites are just set and the yolks are still runny, 3 to 6 minutes (this time may vary depending on your oven, so watch it carefully).
4. To serve, divide the rice evenly among four bowls. Now divide the vegetables evenly as well, placing them in four neat piles over each portion of rice. Use a spatula to slide the eggs over the vegetables. Drizzle each bowl with 1 teaspoon of sesame oil and dollop with 1 teaspoon of gochujang, adding more if desired. Mix everything together with a spoon or chopsticks before diving in, and serve kimchi alongside, if you prefer.

Comments

• The directions are overly complicated; this is just rice + roasted veggies, basically
• Substitute any chili paste for gochujang
• Kale cooks faster than the other ingredients; consider substituting with other veggies
• Other Bibimbap ingredients:
• Roast
• Zucchini
• Peppers
• Unroasted
• Carrots
• Sprouts
• Avocado
• Spinach
• Scallions
• Toppings
• Sesame Seeds
• Kimchi
• Seaweed

Saucy Tofu Noodles With Cucumbers and Chili Crisp

From here

Ingredients

• ¼ cup soy sauce
• 1 Tbsp. light or dark brown sugar
• 1 Tbsp. tahini
• 1 Tbsp. toasted sesame oil
• 2 tsp. black (Chinkiang) vinegar or balsamic vinegar
  
• 1 Tbsp. store-bought chili crisp, plus more for serving
• 4 Persian cucumbers, thinly sliced into rounds
• ½ cup unseasoned rice vinegar
• 2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, divided, plus more
• 1 14-oz. block extra-firm tofu, drained
• 2 Tbsp. cornstarch
• 4 Tbsp. vegetable oil, divided
• 8 oz. shiitake mushrooms, finely chopped
• 1 shallot, finely chopped
• 1 1" piece ginger, peeled, finely chopped
• 2 garlic cloves, finely chopped
• 10 oz. fresh ramen or dried wheat noodles

Instructions

1. Whisk soy sauce, brown sugar, tahini, sesame oil, black vinegar, 1 Tbsp. chili crisp, and ½ cup water in a small bowl or measuring glass until sugar is dissolved. Set sauce aside.
2. Toss cucumbers, rice vinegar, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a medium bowl to coat. Let sit, scrunching with your hands every few minutes, until cucumbers are softened and lightly pickled, about 10 minutes. Drain and set pickled cucumbers aside.
3. Wrap tofu in a clean kitchen towel. Gather ends of towel together and squeeze with your hands over sink to extract as much liquid as possible. (Don’t worry if the tofu breaks apart—it’s going to get crumbled up anyway.)
4. Crumble tofu into a medium bowl (it should resemble cooked ground meat with some larger pieces). Sprinkle with cornstarch and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; toss with your hands to evenly coat tofu.
5. Heat 2 Tbsp. vegetable oil in a large nonstick skillet over high. Arrange tofu crumbles in a single layer in pan; reserve bowl. Cook tofu, undisturbed, until golden brown underneath, about 5 minutes. Toss and continue cooking, tossing occasionally, until tofu is golden brown and crisp all over, about 4 minutes more. Transfer tofu back to reserved bowl.
6. Add remaining 2 Tbsp. vegetable oil to same skillet and reduce heat to medium-high. Add mushrooms and shallot and cook, stirring occasionally, until mushrooms are browned and shallot is translucent, about 5 minutes; season with salt. Add ginger and garlic and cook, stirring often, until fragrant, about 1 minute. Return tofu to pan and add reserved sauce; bring to a simmer. Cook until sauce is slightly reduced, about 2 minutes. Remove from heat.
7. Cook noodles in a large pot of boiling water according to package directions. Drain and divide among bowls. Ladle saucy tofu over noodles and top with reserved pickled cucumbers and more chili crisp.

Comments

• Substituted sambal oelek for chile crisp
• Start steps 1 and 7 simultaneously

Lemony Chicken-Feta Meatball Soup With Spinach

From here

Ingredients

• 1 pound ground chicken or turkey, preferably dark meat
• ½ cup crumbled feta
• ¾ cup old-fashioned rolled oats
• 1 small red onion, halved (1/2 diced, and 1/2 grated, then squeezed with a paper towel to remove excess liquid)
• ⅓ packed cup fresh dill leaves and fine stems, finely chopped
• 1 tablespoon ground cumin
• ½ teaspoon plus 1 tablespoon ground turmeric
• Kosher salt and black pepper
• 3 tablespoons olive oil
• ½ teaspoon red-pepper flakes, plus more for serving
• 4 cups low-sodium chicken broth or water
• 4 packed cups baby spinach (about 5 ounces)
• 2 lemons (1 juiced and 1 cut into wedges for serving)

Instructions

1. In a medium bowl, add the chicken, feta, 1/4 cup oats, the grated onion, most of the dill (reserve about 2 tablespoons for garnish), the cumin, 1/2 teaspoon turmeric and 1 teaspoon salt. Gently combine without squeezing too hard or overworking the meat. Lightly wet your palms and shape the meat into small balls, a little smaller than the size of a golf ball, about 1 1/2 inches. (You will have approximately 25 balls.)
2. Heat the oil in a large Dutch oven or wide pot over medium until shimmering. Add the diced onion, season with salt, and cook until it begins to soften, about 2 minutes, stirring occasionally. Add the remaining 1 tablespoon turmeric and the red-pepper flakes, and stir until fragrant, about 30 seconds. Push the onions to the sides as best you can, then add the meatballs. (They will be close together, and that’s OK.) Cook until browned on two sides, 5 to 7 minutes total.
3. Pour in the broth and remaining ½ cup oats, then gently tilt the pot to the right and left to distribute the oats and broth without disturbing the meatballs. Bring to a gentle boil, then immediately reduce the heat to maintain an active simmer. Season with salt. Cook, gently stirring occasionally to make sure nothing is sticking to the bottom, until the oats have softened and the meatballs are cooked through, about 4 minutes more.
4. Stir in the spinach and lemon juice until the spinach is wilted, about 2 minutes more. Adjust the seasoning to taste. Spoon into bowls, top with pepper and the remaining dill. Serve with lemon wedges.

Comments

• Used dry dill instead (1 tsp dry dill = 1 Tbsp fresh dill)

Gingery Coconut Sweet Potato and Rice Stew with Chili Oil

From here

Ingredients

• Stew
• 3 tablespoons extra virgin olive oil
• 1 yellow onion, chopped
• 2 inches fresh ginger, grated
• 4 cloves garlic, minced or grated
• 2 sweet potatoes, peeled and cubed
• 2 teaspoons garam masala
• 1 teaspoon turmeric
• 1/4-1/2 teaspoon cayenne pepper more or less to taste
• 1/3 cup fresh cilantro, chopped, plus more for serving
• kosher salt and black pepper
• 1 (14 ounce) can coconut milk
• 3 cups chopped kale
• 2 cups cooked basmati rice
• Oil
• 1/3 cup extra virgin olive oil
• 4 cloves garlic lightly smashed
• 1 tablespoon raw sesame seeds
• 2-3 teaspoons crushed red pepper flakes
• 1 teaspoon ground cumin seed
• 1 teaspoon paprika

Instructions

Stove-Top

1. Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and cook 5 minutes until soft. Add the ginger, garlic, and sweet potatoes and cook until fragrant, about 2 minutes. Stir in the garam masala, turmeric, and cayenne and cook another minute.
2. Add 3 cups water. Season generously with salt. Bring the mix to a boil over high heat, then reduce the heat to low. Cover and simmer 15-20 minutes, until the sweet potatoes are tender.
3. Stir in the coconut milk and kale, cook 5 minutes. Remove from the heat and add the cilantro.
4. Meanwhile, make the chili oil. Heat the olive oil and garlic in a small saucepan over medium-low heat. Cook, stirring occasionally until the garlic is fragrant, 5 minutes. Stir in the sesame seeds, chili flakes, and cumin seeds, cook 30 seconds. Remove from the heat and stir in the paprika. Season the oil with salt. Let cool.
5. To serve, divide the rice among bowls and ladle the stew overtop. Spoon over the chili oil and top with cilantro. Serve with Naan on the side. Enjoy!

Instant Pot

1. Set Instant pot to sauté. Add the olive oil and onion and cook 5 minutes until soft. Add the ginger, garlic, and sweet potatoes and cook until fragrant, about 2 minutes. Stir in the garam masala, turmeric, and cayenne and cook another minute.
2. Add 3 cups water. Season generously with salt. Cover, select the manual setting, and cook on high pressure for 10 minutes.
3. Once done cooking, use the quick release function and release the steam. Set the Instant pot to sauté. Stir in the coconut milk and kale, and cook 5 minutes. Turn the instant pot off. Stir in the cilantro.
4. Finish as directed above through step 4.

Comments

Add the cilantro as a garnish rather than into the stew itself

Potato and Bacon Soup (Instant Pot)

From here 

Ingredients

• 1 tablespoon olive oil
• 6 slices bacon, chopped
• 1 large onion, chopped
• 2 ribs celery, sliced
• 1 tablespoon minced garlic
• 1 teaspoon ground thyme
• 2 ½ pounds red potatoes, diced
• 4 cups chicken broth
• 2 tablespoons milk
• 2 tablespoons cornstarch
• 1 cup milk
• salt and ground black pepper to taste
• Garnishes/sides
• Green onion
• Bread
• Shredded cheese

Instructions

1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and let heat for 1 minute. Add bacon and cook until bacon is crispy and fat has rendered out, about 8 minutes. Transfer bacon to a paper towel-lined plate using a slotted spoon.
2. Add onion and celery to the bacon drippings and cook for 2 minutes. Add garlic and thyme and cook for 1 minute. Cancel Saute mode. Add potatoes and broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 minutes for pressure to build.
3. Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes.
4. Whisk together 2 tablespoons of milk and cornstarch in a small bowl to make a slurry. Open the pot and stir in cornstarch slurry and 1 cup of milk. Season with salt and pepper. Let soup sit, stirring several times, until thickened, about 10 minutes. Ladle into bowls and sprinkle with bacon.

Japanese Ginger Salad Dressing

From here

Ingredients

• 1 cup carrots roughly chopped
• ½ cup onion peeled and roughly chopped
• ¼ cup celery roughly chopped
• ½ cup rice vinegar
• 1/3 cup canola oil
• 3 tablespoons fresh grated ginger
• 2 tablespoons granulated sugar or honey
• 1-2 tablespoons soy sauce (I always buy GF and low sodium.)
• 1 small garlic clove

Instructions

Roughly chop ingredients, put everything in the food processor and blend!

Comments

Half these portions were plenty for the food processor / to serve