Yaki Udon is a wok-fried Japanese udon noodle dish. Born from postwar ingenuity, Yaki Udon (literally ‘fried udon’) is a celebrated Japanese stir-fry dish with a history rooted in the resourcefulness of the mid-1940s.
The dish’s creation is widely attributed to a small restaurant named Darumado in Kokura (modern-day Kitakyushu), shortly after World War II. In 1945, food was scarce across Japan. The owner of Darumado wanted to serve yakisoba (fried buckwheat noodles), but proper soba noodles were unavailable due to rationing and shortages, so he decided to use dried udon noodles (which were more readily available) as a substitute for the missing soba.
The improvised dish, stir-fried with meat and vegetables in a soy-based sauce, was an instant hit with locals and eventually became a staple of the region.
While the original version used dried noodles, modern yaki udon is typically made with thick, chewy fresh or frozen udon noodles. Over the decades, it evolved from a ‘desperation’ meal into a popular Japanese pub snack and a standard festival street food.
Shrimp yaki udon is a staple of Japanese comfort food and a global favorite primarily because of its combination of fast, one-pan preparation, addictive textures, and a savory, rich flavor profile that is both comforting and customizable.
Just recently I’ve started incorporating these unique udon noodles into some of our meals and we really have enjoyed them.
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Yaki Udon w/ Shrimp
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Instructions
Shrimp
Marinate shrimp in a bowl & set aside.
Sauce
Whish together stir-fry sauce ingredients in a small bowl & set aside.
Udon Noodles
Place udon noodles in a bowl & fill it with hot or boiling water. Let noodles sit until they are easy to detangle. Then drain & set aside.
Cooking
Preheat half of the vegetable oil in a saucepan over medium heat. Sear the shrimp until they are cooked through (5-8 minutes depending on the size). Remove them from the pan & set aside.
Add more oil to the pan & sauté garlic & green onions until fragrant. Add the cabbage, carrots, mushrooms & peas. Sauté until vegetables start to soften.
Add the udon noodles, cooked shrimp & stir-fry sauce to the pan, Toss & sauté for another 2-3 minutes. Serve.
While the ingredients for breakfast sandwiches have been common elements of breakfast meals in the English-speaking world for centuries, it wasn’t until the 19th century in the United States that people began regularly eating eggs, cheese and meat in a sandwich. The first known published recipe for a ‘breakfast sandwich’ appeared in an 1897 American cookbook.
‘Baked egg boats’ became popular almost a decade ago and have been duplicated in many ways ever since! Basically, a quiche that uses a hollowed-out baguette as its base instead of a buttery pie crust. The egg filling is poured into the hollowed-out baguette and baked until the eggs have set, and the baguette is toasted.
This breakfast recipe can be scaled up to feed a larger crowd and is also very portable with endless variations and possibilities! It’s a simple, versatile breakfast at its best!
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Bacon & Egg Breakfast Boats
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Instructions
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With a knife, cut out the middle of each baguette, making sure not to cut through the bottom. Take the cut part out. You should end up with a boat-like shape. The empty space should be deep enough & wide enough for filling.
Place baguettes onto a baking tray lined with baking parchment. Set aside.
In a mixing bowl, beat the eggs with a fork. Add in cherry tomatoes, green onion, half of the shredded cheese, bacon, salt, pepper and oregano. Mix well. Pour the mixture into the hollowed-out center of both baguettes.
Transfer the tray into the oven & bake at 325 F. for 30 minutes or until eggs are set & puffed. Remove from oven & sprinkle with the remaining cheese. Bake for another 5 minutes.
Allow to cool for a few minutes before serving.
HAPPY THANKSGIVING!
Here in Canada, we are in the autumn season of our year. Autumn is not to be taken lightly with its stunning foliage. It’s really quite a magical season that’s often overlooked. Ancient cultures, science and astrology have associated many aspects of this beautiful season to human life. These symbolic associations are powerful reminders that Mother Nature has an incredible influence on our lives. Soon most of the fall colors will disappear and slowly but surely, frosty white will take its place. I think it’s so important to take time to recognize these beautiful moments in our imperfect world.
For our holiday meal I am preparing a stuffed pork tenderloin. Pork tenderloin is incredibly tender since it is essentially the ‘filet’. Because there is very little fat in a tenderloin, it’s perfect to stuff with all sorts of tasty things to bring in both moisture and flavor. A little prosciutto, shallot, dried figs and fig balsamic Boursin cheese make a really delicious combination that pairs perfectly with pork tenderloin adding a unique twist to the classic recipe.
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Fig & Boursin Pork Wellington
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Instructions
In a bowl, combine green onion, figs & Boursin cheese.
Cut away and discard the silver skin from the pork tenderloin. Butterfly the pork by cutting a slit down the tenderloin lengthwise, but don't quite slice it all the way through. The 2 sides should remain attached.
Open the pork tenderloin flat like a book and cover it with a large sheet of plastic wrap. Lightly pound it to an even thickness. Spoon the cheese/fig mixture evenly on the cut side of the pork.
Starting with a long edge, roll it up jelly-roll style. Lay out the prosciutto slices on a piece of parchment paper so that they overlap slightly on the edges. Then place the stuffed tenderloin at one end and roll the whole thing up in prosciutto.
Once rolled in prosciutto, heat a large skillet to medium-high heat. Carefully add the tenderloin to the skillet & sear it all over, about 1 or 2 minutes per side, carefully turning the tenderloin. Remove from heat & set aside to cool.
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Place puff pastry sheet onto a large piece of parchment paper on a baking sheet. Cut out a few designs down the center then place the tenderloin at one edge of the pastry & roll it up. Start by rolling it lengthwise & then folding over any excess pastry at either end after you are done rolling. Press down gently on seams to create a good seal.
Beat together egg & water to make an egg wash. Using a pastry brush, liberally cover the puff pastry.
Place the wellington into the oven on the lower third rack & bake for about 40 minutes.
After 35 minutes check the internal temperature using a meat thermometer. The pastry should look a nice golden brown & the thermometer should read between 150 & 160 F.
Allow the wellington to sit for at least 10 minutes before slicing using a long, sharp, serrated knife. Plate & serve immediately. We really enjoyed this meat with a cranberry/raspberry sauce.
Recipe Notes
- Simple Cranberry-Raspberry Sauce:
- 348 ml whole cranberry sauce
- 1 1/2 cups raspberries, fresh or frozen unsweetened
- 1/4 cup sugar
- 1 Tbsp orange zest
- In a saucepan, combine whole berry sauce with raspberries, sugar & orange zest
- Cook over medium heat, stirring often, until the sauce thicken slightly & is bubbly
- Remove from heat & allow to cool.
Salmon isn’t the first thing that comes to mind in regard to cabbage rolls. But salmon and cabbage are actually one of those amazing culinary combinations – the textures, the colors, the flavors, its all perfect together.
Cabbage rolls make for the ideal self-contained fall and winter meal, a filling of some kind wrapped up tightly in a cabbage leaf and then cooked to form a complete edible parcel you don’t even need to unwrap to enjoy. Much like other wrapped foods, including tamales or dumplings, cabbage rolls are an excellent way to use extra bits in your fridge to reduce waste, which is perhaps why the food first became popular.
Cabbage rolls are a classic comfort food. They can be served as an appetizer, side dish, or main course, but what really makes cabbage rolls stand out is their delicious sauces. From creamy cheese sauces to tangy tomato-based ones, there are so many options that you can choose from.
This particular recipe uses canned wild salmon, but feel free to use fresh if its available where you live.
The combination of salmon and cabbage has a rich and diverse heritage, transcending borders and satisfying taste buds around the world.
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Salmon Cabbage Rolls
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Instructions
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Drain the canned salmon, discarding the liquid. Remove any skin and bones, if wished, then break the salmon into chunks.
Cook the rice in boiling water for about 15 to 20 minutes or until cooked, adding the vegetable stock powder to the cooking water to give the rice extra flavor.
Meanwhile, fry the bacon in a non-stick frying pan for 4 to 5 minutes, until crispy. Add the spring onions & mushrooms & cook for a further 4 to 5 minutes until softened. Mix with cooked rice, salmon chunks, herbs & seasoning.
Take eight large leaves from the head of cabbage & remove the thick stalk. Cook in boiling water until softened. Drain thoroughly. Lay the cabbage leaves on a work surface & divide the rice mixture between them, roll up leaves tightly (like a burrito).
Place a small amount of tomato sauce on the bottom of a 9 x 13-inch baking dish. Place rolls seam-side down in baking dish. Top with remaining tomato sauce. Cover with foil & bake for 10 to 15 minutes, until piping hot.
Remove from oven & sprinkle the grated cheese over the cabbage rolls. Return to oven for another 5 minutes or until cheese has melted. Remove from oven & serve with crusty rolls.
Baked stuffed shrimp is just as perfect served as an hors d’oeuvre on special occasions and holiday parties as it is for family dinners. Stuffed shrimp may seem like a dine-out-only kind of dish, but rest assured, it’s not. Preparing it at home is not that big of a deal.
Shrimp, one of the most popular seafoods in North America, can be stashed in the freezer and thawed in the fridge the night before or in minutes under cold water to create a quick weeknight meal that the whole family will love. Add a few spices, some veggies, or pasta and you can have dinner on the table in minutes. Some like it sautéed with lemon and butter. Others prefer it coated in a crispy breading and fried to a golden brown. Shrimp is quite a versatile seafood that can be prepared in a variety of ways, drawing people in with its tender texture and mildly sweet, salty flavor.
A seasoning Brion & I have really come to enjoy especially with shrimp is the Old Bay Seasoning. With savory, salty, spicy, and herby notes, Old Bay Seasoning is something truly special in the culinary world. It was originally meant for seafood, but quickly became a beloved seasoning for everything from crab and shrimp to veggies, meats, and even popcorn!
If you are a seafood lover, crab-stuffed shrimp has an amazing flavor combination you will really enjoy.
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Crab Stuffed Shrimp
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Instructions
Stuffing
In a saucepan over medium heat, add butter & allow to melt. Add onions, celery, garlic, green onions & seasoning & sauté for 6-8 minutes. Transfer mixture to a mixing bowl, add panko crumbs & drained crab meat. Fold in with a spatula until blended.
Shrimp
Clean, devein & butterfly shrimp. Set aside in refrigerator.
Lemon Pepper Butter
In a small saucepan, combine water, lemon juice, flour & seasonings. Whisk until mixture thickens. Remove from heat; add softened butter & blend in well.
Assembly
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In a round glass pie dish, place opened butterflied shrimp. Top each with a small scoop of stuffing. Next, place a tsp of lemon butter on each shrimp.
Bake 20-25 minutes or until crab meat filling begins to get golden brown. Serve hot fresh broccoli.
Decadent isn’t often a word used to describe vegetables, but the rules change when cheese gets involved. While loaded cauliflower is a great side dish next to roast chicken or steak, it’s hearty enough to be a main — thanks to the cheddar and bacon. It’s inspired by loaded potatoes but calls for roasted cauliflower as the base.
The term ‘loaded’ refers to the generous amount of toppings that are piled onto the potato, transforming it into a complete hearty and indulgent dish. Loaded roasted cauliflower is a delightful twist on the classic loaded potato. In this recipe, tender, caramelized roasted cauliflower is loaded with tangy ranch, crisp bacon, fresh green onions and sharp cheddar cheese in a totally addicting side dish!
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Loaded Roasted Cauliflower
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Instructions
In a medium skillet, cook the bacon over medium-high heat until crisp. Transfer the bacon to a paper towel-lined plate to cool & set aside. Reserve 1/4 cup of bacon grease.
Preheat oven to 425 F. Line a baking sheet with parchment paper. Set aside.
In a large bowl, combine the cauliflower, bacon grease, garlic powder & black pepper. Toss to combine.
Spread cauliflower on the prepared baking sheet, then bake for 18-22 minutes, flipping once halfway through. The cauliflower should be tender & golden brown when ready.
Sprinkle the cheddar cheese on top of the cauliflower & bake an additional 2-3 minutes to melt the cheese.
Remove from oven & top the cauliflower with the crumbled bacon & green onions. Drizzle with ranch dressing. Serve immediately.
When you think of Mexican food you probably think of the standard burritos, nachos and quesadillas. While those dishes are definitely tasty why not do the summer ‘thing’ and incorporate these ingredients in a salad.
The idea of a full meal salad has always appealed to me. Of course, there are many of these using a variety of ingredients. Probably one of the most popular was the taco salad. The earliest record of it dates back to the 1960’s with its predecessor being the small teacup sized ‘Tacup’. It consisted of beef, beans, sour cream and cheese, served in a small ‘bowl’ made entirely of a Fritos tortilla.
The taco in a Tacup was invented by Charles Elmer Doolin, the founder of Fritos (tortilla chips). He created a device that looked like tongs but with two tart molds at the end of each tong. One mold would fit within the other mold with a tortilla sandwiched between them. The scalloped-edged shell was dipped into hot oil. Holes in the bottom mold exposed the tortilla to the hot oil, enabling it to cook evenly.
Tacups were first served in Dallas, Texas in the early 1950’s and by 1955, he was selling them in Fritos’ flagship restaurant, ‘Casa de Fritos’, at Disneyland in Anaheim, California. It became popular enough that the Tacup was made bigger and served as a full, main-dish sized salad bowl.
Today’s salad is a satisfying meal, a seriously feel-good dinner salad that’s crisp, spicy, and fresh all at once. Tacos de camarones (‘shrimp tacos’) originated in Baja California in Mexico. But these shrimp tacos in salad form gives you that full meal deal. All the very best elements —seasoned shrimp, healthy fresh veggies, in an edible tortilla bowl with a homemade cilantro lime dressing.
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Shrimp Taco Salad
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Ingredients
Creamy Cilantro Lime Dressing
Ingredients
Creamy Cilantro Lime Dressing
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Instructions
Cilantro Dressing
In a food processor, place the cilantro, garlic, avocado, lime juice, honey, coriander & salt. Pulse to combine. With the machine is running, pour in the olive oil & process until smooth.
Shrimp
In a medium bowl, add all marinade ingredients (except shrimp) & blend well. Add shrimp tossing well to coat. Set aside to marinate for 15 minutes. In a saucepan, melt a Tbsp butter then sauté shrimp over medium-high heat for 5 minutes or just until shrimp is cooked.
Salad Ingredients
In a saucepan, fry bacon until cooked but not too crisp, drain on paper towel & chop. Drain canned or cook fresh corn on the cob & remove kernels from cob. Peel, pit & cube avocado. Sprinkle a bit of lime juice on it to keep it from going brown. Halve grape tomatoes. Slice green onions, chives & dill. Drain sliced black olives. Cube cheese.
Tortilla Bowls
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Brush inside of 2 heat resistant glass bowls with oil. Place one tortilla in each bowl so that the shape more or less adheres to the bowl. Line each tortilla with cheese slices then place a second tortilla on top.
Place the bowls with the layered tortillas in the oven & bake for 7 minutes. Remove the bowls from the oven & allow to cool before removing the 'edible tortilla bowls'.
Assembly
Place tortilla bowls on serving plates. In a large mixing bowl place shrimp & all salad ingredients. Toss gently, then divide between tortilla bowls. Drizzle with cilantro dressing (or dressing of choice) & serve.
Gratin is sort of like a crustless quiche, but a little more substantial. What’s not to like about anything cooked with chicken, bacon, custard and cheese? The cauliflower is meltingly tender. The bacon is smoky. The chicken is seasoned just right. The custard that holds it all together is creamy, and I love cheese.
Cauliflower is a versatile vegetable. It’s inexpensive and good for you, and you can turn it into rice or pizza crusts. It even gives a pretty good impression of a ‘steak’. You can add cauliflower to virtually any casserole, and it will blend right in with the meat and cheese. This gratin is loaded with cauliflower, but with all the bacon, chicken and cheese in there you’ll barely notice.
There are few things as convenient or as comforting as a ‘casserole.’ While the easy-to-assemble dish might appear to be a more modern invention, casseroles have existed in one form or another across different food cultures throughout history.
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Cauliflower, Chicken & Bacon Gratin
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Instructions
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Arrange chicken in a 9 x 13-inch, foil lined baking dish. Drizzle chicken with olive oil & season with salt & pepper. Roast for 45 minutes. Remove from oven & shred.
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Bring a pot of water to a boil. Add cauliflower & cook for 6 minutes. Strain cauliflower well.
In the 9 x 13-inch baking pan, gently stir together cauliflower, chicken, 1 cup shredded cheese, bacon pieces, green onions, ranch seasoning mix & garlic powder. Top with halved cherry tomatoes & remaining cheese.
Bake for 25 minutes. I put a pan with a small amount of water in it under the baking pan to prevent the gratin from drying out during the baking time.
