Category: Cooking tips

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Nong’s Noodz

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Wasn’t the eclipse amazing!? The media had made it out to be this epic traffic disaster, which it ended up being not so bad, not any worse than our usual PDX traffic! Work was crazy this weekend, however, I think the solar eclipse made everyone crave our food! Lines started outside before we even opened and didn’t stop! Aside from my usual cooking tasks, I also help bottle our signature sauce. We have to wait till we close one night a week to prepare and hand pour over 300 bottles!
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The bottled sauce makes it easy to prepare Khao man gai at home if you aren’t local, but I have found that it is amazingly versatile for other applications as well. I recently used it in perhaps, the best cold noodle dish ever! The sauce already has the perfect balance of acid, heat, sweetness, and salt, so it can serve as a short cut to making amazing dressings or even to use as a marinade.

Chef Nolan prepping bottles
Nolan prepping bottles

From peeling the ginger to putting on caps there is no part of our sauce process that doesn’t have the human touch, it isn’t an easy process, but the final result makes it well worth the effort and is a labor of love from start to finish, there aren’t too many products available that can really give you a similar experience to what you would have physically in the restaurant, and I am very proud to be a part of it.

Chef Nong, Rigo, and Gerrado sealing and transporting bottles for labelling
Nong, Rigo, and Gerrado sealing and transporting bottles for labelling

Nong has been bottling her famous sauce for three years and bottles are available in many stores in several states and online through the website. As you can tell from the photo above there is a very good chance that Nong herself helped to bottle the sauce you buy! Large batches of carefully prepared, temped, and authentic sauce are cooked in a large free standing stock pot, we have to maintain a certain temperature to ensure the best product arrives ready for you to eat.

Peter pouring bottles, sometimes we have races to see who can finish faster and be the most accurate...he always wins!
Peter pouring bottles

To make your own “Nong’s Noodz” you will need:
8 oz of noodles, I used dried wheat ramen noodles but you can choose your own adventure (rice noodles, zucchini noodles, even dried spaghetti would be great). Just make sure to cook them al dente and cool them.
1/4 cup Nong’s Khao Man Gai Sauce
1.5 Tbsp Tahini
1 Tbsp water
1 cup veggies of choice, I used pea pods and shredded carrots but I bet jicama would be great as well!
I also added Japanese “Schichimi togarashi” pepper sprinkled on top and bit of fried garlic, both are great but optional.
Blend the tahini, Nong’s sauce, and water together until emulsified. Pour emulsion over cold noodles and top with veggies of choice, garnish with herbs or anything you like!
Dead simple. Noodz to build a dream on and did I mention they are vegan?! A little bit of love from the Nong’s crew in Portland, Oregon! Happy Cooking!

#noodzporn
#noodzporn
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The only banana bread recipe you should be using.

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I get so caught up in nostalgia, I have a special loyalty to somehow represent a period of time that is long over. I don’t ever really “get over” things, I carry these memories like an emotional weight vest. Some are good, many are bad, it helps to have both to remember why the “good ones” were good, balance. I drank an entire french press of coffee just now and the caffeine is surging through my veins as I listen to the eerie carnival sound of “The Cure”. God I love youtube….I know there are better ways to listen to music, but I love how many of the videos are uploaded with a touch of why the uploader, published it. I want to know everything about why someone else feels love for the things I love, you figure they gotta have great taste! At least in one song. I have endless weird playlists of songs that represent my psyche, some are great, some are not, but each melodic entity helped form who I am in one way or another. Sometimes when I go down the youtube rabbit hole I rediscover songs, and that is always exciting because with the song comes a slew of memories…..sometimes I will put my prize on my list, unless it releases the memories that are too painful for daily air play, then I will listen to in once and work hard to try and forget it, but it’s inside and next time it finds it way into my ears, I will feel its presence along with the fluttery feeling inside my stomach and the related anxiety surge. At least I know i’m alive! Speaking of anxiety, when I get loads of it baking helps me relax, as do cleaning tasks, so I decided to clear my freezer out of over ripe bananas I save to make banana bread and make….BANANA BREAD! (cue trumpet playing out triumphant victory tune)
I can in no way, shape, or form take credit for the recipe. I do, like everything I cook, put my own spin on it. This is the recipe.
Flour’s Famous Banana bread:
1½ cups all-purpose flour (I used whole wheat pastry flour instead, it was super tender)
1 teaspoon baking soda
¼ teaspoon ground cinnamon (I upped this to a full teaspoon)
½ teaspoon salt
1 cup + 2 tablespoons sugar(I just did 1 cup and then topped each loaf with a piece of fresh banana and sprinkled with turbinado sugar)
2 eggs
½ cup vegetable oil
3 ½ very ripe medium bananas (1 1/3 cups mashed)
2 tablespoons sour cream
1 teaspoon vanilla extract
¾ cup walnuts, toasted and chopped (I used macadamia nuts instead and added them to the top before baking along with some toasted coconut, turned out great!)
Instructions
Heat the oven to 325ºF degrees. Sift together the flour, baking soda, cinnamon, and salt. Set aside.
In the bowl of a stand mixer fitted with a whip attachment, beat the sugar and eggs on medium speed until light and fluffy, about 5 minutes. (Or whip by hand with an electric hand mixer until light and fluffy, about 8 minutes.)
With the mixer on low speed, slowly drizzle in the oil. Be sure NOT to pour the oil in all at once; add it slowly so that it has time to incorporate into the eggs and doesn’t deflate the air you’ve just beaten into the batter. This took about 1 minute.
Add the mashed bananas, sour cream, and vanilla and mix on low speed until just combined. Fold in the dry ingredients and nuts by hand until thoroughly combined, so there are no more flour streaks in the batter.
Pour the batter into a buttered 9×5-inch loaf pan and bake for 60 to 75 minutes, until the top of the banana bread is golden brown and springs back when you poke it in the middle. If your finger sinks when you poke it, it needs to bake a little longer. Let cool for at least 30 minutes and then pop out of the pan and serve. Keeps for 2 to 3 days at room temperature, tightly wrapped. Or store in the freezer, tightly wrapped in plastic, for up to 2 weeks and defrost overnight at room temperature.
This recipe is in weird in that, you make a sweet aioli with the eggs, sugar, and oil. I think that is the trick to its perfect texture. I used four smaller loaf tins, but if you use a large loaf pan just make sure you don’t under bake!!! Under cooking is the worst thing you can do to this and the only way it will be a disaster, besides burning it. I think this would bake up lovely as a layer cake alternating the tender cake with cream cheese frosting! A great base for seasonal fruit, like using berries since it’s summer. Or make it just how it is….you can’t lose and baking is good for stress levels! Happy baking!!!

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Nutella cookie cups

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Following your passions is essential to living life, but in order to do so you really have to throw insecurity out the window. Every time I do something that is overwhelmingly frightening, even if the end result isn’t what I hoped for, I always grow as a person. Personal growth isn’t this warm, fuzzy, opioid feeling…usually it’s more like this aggressive, anxious feeling that makes you check your prejudices at the door and see the world in a new way. In reality all the things we do are just a distraction from the true questions of the universe. Things are nice, acclaim is great, but like beauty it’s fleeting. If you are lucky you will end up wrinkled and wise, not botox-ed and silicon-ed, the goal of finding yourself is not something you can artificially achieve, its a journey that ends only when you die. Death is the great equalizer and doing whatever makes that knowledge tolerable is probably the best advice I feel there is. Don’t forget our mortality puts us all at the same level, those who have enough empathy to get over their own fragile egos are way more impressive to me than someone who owns a private jet. I do think self preservation is essential, but too much of it will leave you exactly where you began.
Speaking of distractions….who wants a cookie? cookiecupThis month’s degustabox was full of wonderful things. I used the King Arthur’s chocolate chip cookie mix to make cookie cups (just drop the dough into mini muffin pan and cook 12 minutes, after they are done use a spoon to press down the center) which I filled with nutella and M&M’s my son had a play date today so this made me look like the “coolest mom ever!” so using a shortcut here and there to achieve your goals is good! Especially when the shortcut is this cookie mix, which uses all natural high quality ingredients, I was totally impressed. chickparmsand I made an excellent tomato sauce with the Mutti sauce, and goya olive oil I received. We devoured the tasty “brownie batter” Thinsters….although I would recommend just calling them “brownie” as they are quite crisp so “batter” may not be the best way to describe them. The Karma wellness water reminded me of Japanese ramune sodas, only in the way you press the top to release the vitamins, it tasted slightly sweet which made it more like a soft drink than water per se, I am guessing I would need to drink more of this to experience the full benefit. I really enjoyed the Waffle Waffle, I heated mine up, and it was very tasty and done in traditional Belgian style, so it was chewier and denser than your run of the mill waffle. These products were the standout for me this month, happy cooking!!!

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Alambre shrimp

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We have all been to the family friendly, Tex-Mex cantinas, where things like chimichangas, frozen margaritas, and enchiladas reign supreme….we have all certainly had our heads turn when a big, sizzling plate of fajitas comes past us wafting its mouthwatering aroma from the a hot skillet carried skillfully by the server. I always figured fajitas like other things were an American invention, when in fact I have come to realize they are a take on a authentic recipe called alambre which actually has origins in Arab cuisine. Basically like fajitas, it is grilled protein, seasoned, with onions and bell peppers, frequently served with avocados. For my take on this authentic dish popular in Mexico City, I used shrimp, often times a traditional version with seafood will also feature squid, octopus, or other seafood…I stuck to wild caught pink shrimp, but beef or chicken would work as well. This dish was so popular with my family that I would consider serving it to guests or even as a passed appetizer using small tortillas. Its super easy and quick, with the whole process from start to finish taking about 30 minutes. This can easily become a weeknight staple at our house changing out the protein as one sees fit. I do like to find the origins of dishes that have gone through the process of becoming Americanized, if you do your research and respect the cultures that inspire your appetite you get a full appreciation of where the food you love comes from and the people and process of making those recipes. Food is a great catalyst for expanding your diversity.
Serves 3 to 4.
You will need:
1 lb. Medium shrimp, shelled, de-veined, tails removed.
1/4 of a red onion sliced thinly
3 cloves of garlic minced.
1 sweet red or green bell pepper, sliced.
2 tsp. tomato paste
.5 tsp each: cumin, Oregano, chili powder, salt, and pepper
1 Tbsp. vegetable oil
1/2 cup cheese of choice, I used feta, but queso fresco is a great choice, mozzarella, or jack cheese would all be delicious.
6-8 taco sized tortillas I used the the white corn and wheat variety by La Tortilla Factory that I received in my May Degustabox
half of a lime cut into wedges
a handful of chopped cilantro for garnish.
In a large skillet heat oil over high heat till shimmering, add onions, garlic and spices. Toss around in the pan till onion become soft, about three minutes. Add tomato paste, stir to coat onion, garlic, and spices. Add bell pepper, toss, for about a minute. Add shrimp, making sure to coat the shrimp in the spices. Cook three minutes, remove from heat. Heat broiler, top shrimp and peppers with cheese of choice, place under broiler till cheese melts and brown a bit, about two minutes. Remove skillet from broiler and squeeze on lime and top with chopped cilantro. Serve with warmed tortillas, you can also serve this over rice with black beans in a bowl topped with salsa verde, sour cream, or guacamole!
Happy cooking! Until next time…..
P.s. if you end up making any of my recipes, please post a pic on instagram with the #lollipopsicle, I would love to see what y’all are cooking up! Thanks for reading!

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Nando’s Peri-Peri Shrimp in lettuce cups, cricket protein in ranch flavor and why I am ready for self driving cars.

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Okay I am going to get right down to it….first Degusta review and recipe, I was recently told by another blogger, that he hates having to read the backstory on food blogs to get to the recipe, so for those folks I am putting that info first, it is your choice if you want to take it deeper at that point.
April’s degusta had some really interesting products, my recipe will feature the Nando’s Garlic peri-peri sauce. This recipe is so fast that you could have it on the table before you can even order pizza. It’s healthy, and I do really love it when I make something that isn’t just delicious but also low in carb, fat, gluten and calories. It will counter act the bagel sandwich I ate for breakfast! LOL.
Peri-peri Shrimp:
1 pound of shrimp, deveined, tails removed. So you can eat the whole damn thing with reckless abandon!
¼ Nando’s, I used garlic but they have several other varieties
1 tsp old bay seasoning
½ tsp black pepper
1 Tbsp mirin, or white wine
1 Tbsp peanut oil
4 lettuce leaves that can be good for cupping the shrimp.
Garnishes that you like: I used tiny diced red and green bell peppers.
Marinate the shrimp in the peri-peri, old bay, mirin/wine, pepper, for up to 20 minutes.
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Heat a skillet on high, add peanut oil, when the oil shimmers at you like a glitter covered stripper, add your marinated shrimp, making sure they don’t crowd each other, you want them to brown up. After about 3 minutes flip em, and cook another minute or two, turn of the heat. Place your lettuce cups on two plates, fill them with the shrimp and top with garnishes. Ya done, son, eat.
The next product I wanted to review was the Wilton’s Candy Melts drizzle pouch, I had, shall we say less success with this. (pic)
I followed the directions and reheated twice on top of that but mine never really got “drizzle” like, mine was more of a “plop pouch” with the consistency of peanut butter. That being said, it was rather tasty, and my kids really enjoyed it…plop and all. I think it needs a little less stabilizer (palm oil).
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The lovely Candy chewy caramels were a hit, they are even wrapped with wax paper like the homemade ones the neighbors would give out at christmas when I was a kid …10 outta 10. I love Mutti tomato products anyway, so I was stoked to get tomato concentrate in a tube, best way to buy and use tomato paste, you utilize more product with the tube as the can, can be precarious to get all the paste out…WINNER! I liked the Bush’s hummus made easy, but the only thing that bothered me is the added sugar, hummus doesn’t need added sugar in my opinion so I probably will stick to buying tahini and making my own. I like the Better oats, and I would buy this again, it’s a lot heartier and tasty than conventional instant oats, great if you add some fresh fruit and toasted walnuts. The PR bar had a chalky aftertaste to me, but my 10 year old daughter loved it, so if i needed a quick meal replacement or snack if I was in a rush, I would feed these to my kids. The “chorido’s” are a snack food made with cricket protein, they have mole, ranch, and salsa flavor, they kind of look like a frito, and my kids loved them. I find it rather inspiring that a company is making a snack food that contains a sustainable protein, yeah I felt a bit weird at first, but other cultures have been utilizing insects as snacks for centuries. I loved the cafe Bustelo instant espresso, it was super easy to make or carry with you to mix with hot water, haters gonna hate on instant coffee, but I think the Europeans do it quite well. I don’t have a K-cup machine for the skinny girl tea, so I will pass those along to a friend who has one!
After nearly getting hit by a speeding van that ran a red light today, I have decided that I am on board with self driving cars. I have been in more than my share of minor-mid range car wrecks in my life. Auto accidents are fucking horrible, and I think that driving is hands down the most dangerous thing we do in a day. Yet, with all the hazards, health consequence, and expense, humans are totally addicted to cars and they are still some archaic shrine to social status! You know those “life flashes before your eyes” moments? I have felt it only twice in my 36 years, the second time was this morning. I made it out unscathed except I spooked myself real good, my heart still pounds due to adrenaline release, some folks do “extreme” sports and things to feel this….I don’t like feeling this, some say it makes you “feel alive”, I totally agree but it’s that lingering sense of how fragile life is that remains. Fragile things are usually beautiful, but often aren’t intended to last forever, just like being a human. I think the lesson is to focus on being present. Anyway, get us some self driving vehicles Elon, I trust the robots more than the humans. And if that offends you…you probably haven’t been in any car accidents.

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Apple Strudel

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Happy Lunar New year!!! The world is a strange and interesting place lately…and I must say it is odd to be alive in such a tumultuous environment. It’s hard to choose optimism and kindness for many folks who are struggling right now, but I think the only choices are.. well…optimism and kindness. I know the hip thing isn’t to be nice, but it’s the right thing. I haven’t always viewed things this way, for many being a jerk is a great way to put a wall up with others and to protect your insecurities…but in order to live authentically, this defense mechanism needs a kick to the curb. Even now when I expose my soft spots, acknowledge my hurt feelings and anxieties, I feel awkward about it, so I know it isn’t easy. As I get older I realize honest communication is actually a strength opposed to a weakness, it’s human to want others to like and accept you. Studies have shown that a sense of “community” can lengthen life span and overall happiness. I feel like my circle has shrunk considerably in the last decade, but I feel like those who are in it now are there for the long haul. We all want to be liked, but we also can’t control how others feel about us….so I figure…as my mother always told me “you will catch more flies with honey than vinegar” and I want my aura to give off kindness…GOALS! Not quite there yet….but I am done burning bridges…that’s easy to do….I want to have real, authentic relationships from now on…and I am willing to start over if the other party is willing. We all are just humans and humans are imperfect, and most things can be forgiven if both parties are willing to own their shit, it does take two to tango!
Well I made some strudel, apple strudel! My mom makes great apple pie, I used her filling recipe for the most part, but instead of pastry I used phyllo. Phyllo is great, it’s a quick and forgiving way to wrap things in buttery carbohydrates! This made quite a few, and in order to not eat them all I gave ¾ of them away to my kids teachers and some neighbors, nothing says “I appreciate you” better than apple desserts! Actually maybe fat stacks of cash are better….LOL.
Here it goes:
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You will need:
6 apples, peeled, cored, and cut into chunks.
½ C. granulated sugar
1 vanilla bean split
¼ C. lemon juice
1 tsp. Cinnamon
Pinch of salt
Zest of 1 orange
Juice from same orange mixed with 2 tsp cornstarch.
Throw them apples in the pan with everything except the orange juice/cornstarch mixture. Crack your heat up to medium high, and bring apples to a simmer, cook for 10 minutes, add cornstarch mixture, stir well and reduce heat, cook an additional 10 minutes. Set aside to cool (I made mine the day before and refrigerated it).
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1 box of phyllo thawed, or go crazy and make your own! Whatever you like.
2 stick of butter melted.
1 pastry brush
I used large phyllo sheets, so I had to do a bit of folding but the assembly is the same as my Tyropita recipe click here to follow see how I wrap them into triangles…basically like folding a flag!
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I used about ⅓ of a cup of filling for each pie, I just made them until I ran out of filling, it made a bunch! I still have about five sheets of phyllo left, which I will use for some quick spanikopita! When you got your strudels rolled butter the tops and place on greased sheet pans. Cook in a preheated 375 degree oven for about 18 minutes until golden. One thing I may do next time is make a small slit on the top of each one before baking to release steam, a few of mine burst at the seams whilst baking. After they cooled I covered my pies in a mixture of ½ cup confectioner’s sugar and a heaping tsp of cinnamon. You can do a quick glaze if you prefer. I also cut each one in half, that is also optional.
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More Thai inspired noodles…Be like Lillard, and I think i’m ready to move to Uruguay.

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Yep, last week sucked royally…haha! With trying times often comes a period of growth, I guess like “April showers brings May flowers” well add about four more months to the “showers” part if you live where I live. Cancer, racism, sexism, judgmental bias. Continue reading “More Thai inspired noodles…Be like Lillard, and I think i’m ready to move to Uruguay.”