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Tag Archives | Noodles

Japanese Salmon with Dashi Udon

Japanese Salmon with Dashi Udon is baked in a light Japanese cooking sauce and served with dashi dipped udon noodles.

The Sauce: Dashi Udon Sauce – Simple two ingredient noodle dipping sauce made with dashi and soy sauce, it’s light and seasons the udon in five seconds.

‘Great Sauces Transform Good Food into Gourmet’ 

Where’s your

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fish market?

I walked across the street to the fish market for fresh salmon. Yeh! You got it. Cameron’s Fish Market is right across the street from our place. This reminds me my kitchen is about 90 x 100 inches. By the time you account for a few cabinets, fridge, dishwasher and stove there’s not much floor or counter space. Chopping, rolling, stirring, kneading and tossing spill into the dining room every day.

We’ve been talking, thinking and a little dreamy about getting a new place with a bigger kitchen. We actually toured a few options last month with more kitchen, especially counter space. Upon review we decided not to give up a 7 minute walk to the metro. I’m not ready to increase the proximity between my markets and me. I’m about 1 mile or less to 2 supermarkets, Whole Foods, natural food co-op, Asian market and Jewish grocer, all walkable.

Salmon with Cucumber SaladBut one of the big clinchers is the fish market across the street. The salmon is so fresh all it needs is a little sea salt and pepper and a short roast. But I prefer this Japanese inspired cooking sauce with dashi udon noodles. It reminds me of the beautiful and delicious dinners we enjoyed while living in Japan. Konbanwa.

You may also enjoy Sesame Shrimp with Miso Dipping Sauce, Chicken Stock, Beef Stock, Sushi on the Fly, Thai Chicken with Fresh Basil, Vietnamese Kebobs with Dipping Sauce, Shrimp and Pork Balls with Spicy Lime Sauce, Nigiri Fruit Sushi, Pearl Balls with Ponzu Dipping Sauce, Number One Dashi and Yakitori.

3 of 3 part series ”Land of the Rising Sun”. Part 1 Misoshiru and Part 2 Cucumber Salad. More on Japanese cooking.

2012 AniversaRecipe – Coconut Cream Pie
2011 AniversaRecipe – Licorice Caramels

Recipe: Japanese Salmon with Dashi Udon

Prep Time: 10 Minutes | Cook Time: 20 Minutes | Yield: 4 Servings | Level: Easy

Cooking Sauce Ingredients2 Tbsp dashi
2 Tbsp soy sauce
2 Tbsp light brown sugar
1 Tbsp canola oil
1 small clove garlic, minced
1 tsp minced ginger
dash freshly ground black pepper
2 green onions with tops, sliced
1 1/2 lbs salmon, cut into 4 fillets

Dashi Udon
2 3-oz bundles udon noodles
1 cup dashi
Udon Noodles1/4 cup soy sauce

Special Equipment – medium baking dish, medium saucepan

Salmon Fillets
1 Preheat the oven to 400 degrees.

2 Combine dashi, soy sauce, brown sugar, canola oil, garlic, ginger, black pepper and half the green onion in the bottom of a medium baking dish.

Salmon with Cooking Sauce3 Cut the salmon into 4 pieces and lay in the baking dish skin side down. Spoon some of the sauce over the fish. Place in the oven at 400 degrees and bake until it becomes opaque but still bright pink and flaky, about 15-20 minutes depending on thickness.

Dashi SauceDashi Udon
4 Bring 2 quarts of water to boil in a medium saucepan. Add udon and cook for 4 minutes.

5 Meanwhile combine dashi and soy sauce in a medium bowl. Heat until warm in the microwave.

Dipping Udon in Dashi Sauce6 Drain udon noodles through a strainer, then place them in dashi sauce. Balance the strainer over the saucepan or a bowl and pour the noodles back into the strainer.

7 Place a serving of udon on a each plate, top with salmon and garnish with a few remaining green onion slices.

Udon noodles are made with wheat flour and differ from soba noodles which are made from buckwheat. They don’t take long to cook and are usually served hot in the winter and cold in the summer.

Dashi is one of the easiest soup stocks to make and only takes about 45 minutes. Instant dashi graniles reconstitute in seconds and is a very good substitute. Use 1/2 teaspoon to 1 cup warm water. Stir to dissolve.

Serve the udon noodles cold with some sliced green onions.

Dish Designer

  • Exchange homemade dashi stock for instant dashi. See note section for more on how to reconstitute instant dashi.

Inspiration – Helen Horton
Cook with Sauces
Japanese Salmon with Dashi Udon
Written by
Photographs by Helen Horton
Updated: October 23, 2013

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Broccoli and Cheese Soup

Part 3 of 4 part series “National Soup Month”.  Click here for Part 1, click here for Part 2, click here for Part 4.

Eat broccoli in cheese

I started making Broccoli and Cheese Soup in the mid-eighties in Okinawa, thanks to my friend Cheryl. She shared a pot of soup to feed my family when I was quite ill. The kids loved it so I requested the recipe. It cooks up in about 20 minutes so a hungry kid or hungry anyone doesn’t have to wait long for a warm bowl of soup on a cold winter evening. A great way to eat broccoli, it has a cheesy sauce and some tender noodles. Serve some fresh fruit and a roll and everyone is happy and well fed.

Click here for more about soup.

2011 AniversaRecipe—Homemade Chocolate Frosting

Recipe: Broccoli and Cheese Soup

Prep Time: 6 Minutes | Cook Time: 16 Minutes | Yield: 10 Cups | Level: Easy

The Sauce
1 Tbsp Vegetable Oil
1/3 cup chopped Onion
1 small clove Garlic, minced
3 cups Chicken Broth
2 cups uncooked Curly Noodles
1 10-oz pkg Chopped Broccoli, thawed
2 cups Milk
1/2 lb Velveeta Cheese, cubed
Salt and Pepper to taste

Preparation Instructions
1.  In a large pot, heat oil and add onion. Sauté for 3 minutes. Add garlic and cook for 1 minute.

2.  Add broth and heat to boiling. Add noodles and boil for 3 minutes stirring constantly.

3.  Stir in broccoli and cook 4 minutes, stir occasionally.

4.  Add milk and cheese, cook until cheese melts, stirring constantly.

5.  Adjust for salt and pepper. Serve in bowls with rolls or cornbread, if desired.

Dish Designer
• When doubling, 1 16-oz package of chopped broccoli is enough.
• Exchange garlic for a pinch of garlic powder added with broth.
• Exchange curly noodles for flat noodles.

Inspiration—Cheryl, friend I knew in Japan
sauces over under and through

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Beef and Cinnamon with Noodles

Hearty chunks of beef seasoned with cinnamon and loads of noodles.

Recipe collector

I have a lot of cookbooks but my favorite resources are my 15 recipe binders arranged by categories. I am a recipe collector. When I was about 9 or 10 years old I started a recipe card file. It continued to grow as I gathered great recipes from every corner; friends, relatives, strangers, colleagues, cookbooks, newspapers, magazines, church socials and bake offs. When I started watching the Food Network in the mid Nineties, I began printing off recipes I wanted to try on my home printer. Organizing the 8 x 11 format with my 4 x 6 card size recipes was becoming cumbersome so I made the move to binders. I could use all sizes by attaching clippings, cards or hand written notes to an 8 x 11 paper. Binders were the perfect solution, allowing them to grow unevenly in any category.  I love these binders but my favorite feature is the ability to make lots of notes in the recipe margins. Notes include tips and tricks, changes and adaptations, plus the date and event I made the recipe if it was for a special event. It has become my recipe journal. Are you keeping track of food events? If so, how?

Beef-and-Cinnamon-with-Noodles-ScallionsCinnamon Beef is a recipe from one of my binders that I have wanted to cook for a long time. This recipe was clipped out of a Cooking Light magazine many years ago. It looked exotic, very delicious and tender. The broth is similar to the flavor of hot and sour soup but rather than a little heat, it is cinnamon spicy. Served over noodles, it is a one dish meaty meal that is a diversion from your fat filled comfort food but comforting none the less.

Recipe: Beef and Cinnamon with Noodles

Prep Time: 10 Minutes | Cook Time: 2 Hours 15 Minutes | Yield: 8 servings | Level: Easy


  • 1 Tbsp vegetable oil
  • 2 pounds beef stew meat, cut in 1-inch cubes
  • 8 green onions, cut in 1-inch pieces
  • 6 cloves garlic, crushed
  • 1 1-inch piece peeled fresh ginger, cut in thin slices
  • 5 cups water
  • 3/4 cup rice vinegar
  • 3/4 cup soy sauce
  • 1/4 cup sugar
  • 1/2 tsp cinnamon
  • 1 10 oz box frozen spinach, thawed
  • 4 cups hot cooked noodles, about 8-ounces uncooked

1 Heat oil in a large Dutch oven over medium-high heat. Adding in half the meat, brown on all sides then remove from pan and repeat.

2 Return all the meat to the pan and add the onions, garlic, ginger, cinnamon, water, vinegar, soy sauce and sugar. Bring to a boil then simmer for 2 hours.

3 Stir in spinach and cook for 3 minutes. Serve over noodles.
This dish has a flavor relationship to hot and sour soup.  It is an exotic and hearty dish.

Dish Designer

  • Exchange frozen spinach for fresh from your garden or farmers market.  Use a large bundle torn in small pieces.
  • Exchange noodles for pasta such as fettuccine.

InspirationCooking Light
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: May 30, 2012

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Beef Bourguignon Soup

Fragrant, tender beef and vegetable soup on noodles

Best soups in the world

Living in Japan for almost 6 years, I had the opportunity to enjoy some of the best soups in the world. The Japanese make rich, deep and complex stock. It changed the way I viewed soup and definitely raised the bar. There’s no going back for me. If I make soup it has to approach the high quality of soup I have come to enjoy. This non-alcoholic version is rich and the short ribs are simmered to luscious tenderness. Enjoy this soup over freshly cooked egg noodles.

Recipe: Beef Bourguignon Soup

Prep Time: 20 Minutes | Cook Time: 3 hours | Yield: 16 Cups | Level: Easy


  • 2 lbs short ribs, bone-in
  • salt and pepper
  • 2 tsp cornstarch
  • 3 Tbsp olive oil
  • 8 oz crimini mushrooms, quartered
  • 3 carrots, rough chunk chopped
  • 1 medium onion, finely diced
  • 2 celery stalks, coarsely chopped
  • 2 strips bacon, thinly sliced crosswise
  • 1 Tbsp tomato paste
  • 1 cup apple juice
  • 2 thyme sprigs
  • 1 dried bay leaf
  • 8 cups beef stock
  • 2 cups water
  • cooked egg noodles with parsley

1 Season ribs with salt and pepper then coat with cornstarch. Heat oil in a large pot on medium-high heat. Brown ribs, about 3 minutes on each side, then transfer to a plate.
2 Add mushrooms and carrots to the pot and brown, about 4 minutes. Remove to a bowl.

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3 To the pot, add onion, celery and bacon and caramelize, about 6 minutes. Stir in tomato paste.
4 Add juice and stir to deglaze the pot.
5 Return ribs with plate juices to pot plus add thyme, bay, stock and water. Bring to boil then, reduce heat and simmer or stash in a preheated 350 degree oven, partially covered for 2 to 2 ½ hours.
6 Remove ribs and separate meat from bones. Discard bones and cut meat in bite size pieces and return meat to pot.
7 Add mushrooms and carrots and cook until carrots are tender, about 10 minutes. Season to taste with salt and pepper.
8 Serve in an open bowl over cooked egg noodles garnished with parsley.

Carrots – For a rough chunk shape cut on a diagonal then roll the carrot a half roll, cut on the diagonal again and so forth.

Tomato Paste – Use small portions of tomato paste from a convenient squeeze tube.

Beef Stock – Substitute Better Than Bouillon for the stock. It comes in a jar and is very potent. Use 1 teaspoon of bouillon for each cup of water. It is much richer and easier to use than bouillon cubes.

Dish Designer

  • Exchange crimini for button mushrooms.
  • Exchange apple for grape juice.
  • Exchange egg noodles for fettuccine.

InspirationLucinda Scala Quinn
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: May 2, 2012

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