No-Cook Creamy Pasta Sauce

This a creamy, quick and easy sauce that we usually make mid-week when there's not as much time for cooking. It's best the first day, but can be re-heated for left-overs.

Prep. Time: 5 mins.
Cooking Time: 10 mins.


Ingredients:

8 oz. Cream Cheese
2 Tbsp Dried Parsley Flakes
2 Tbsp Basil
1/4 cup Butter
1/3 cup Parmesan Cheese
1/4 cup Olive Oil



Directions:

Boil a medium pot of water for the pasta.

Mix the ingredients above in a blender with 2/3 cup of boiling water from the pasta and liquify.

Serve over spaghetti or angel hair pasta.

Blackened Catfish with Dirty Rice

The catfish part of this meal is obviously not vegetarian. The dirty rice, however, is. The amount of cayenne can be adjusted based on personal preferences. We prefer our food a little hotter, so if you like things mild, you may want to cut back on the cayenne below.

Prep. Time: 30 mins.
Cooking Time: 45 mins.


Ingredients:

Blackened Catfish
1 Tbsp Paprika
1/2 Tbsp Sea Salt
1 1/2 tsp Cayenne Pepper
3/4 tsp White Pepper
3/4 tsp Black Pepper
1/2 tsp Thyme
1/2 tsp Oregano
3 Tbsp Vegetable Oil

2 lbs (or 3-4 large fillets) Catfish
2-3 Lemons (optional)

Dirty Rice
1 Tbsp Vegetable Oil
1 small Chopped Onion
1/2 Cup Chopped Celery
1 Green Pepper
1 Clove Garlic Minced
1/2 tsp Cayenne
1 tsp Salt
1 tsp Black Pepper
1 tsp Cumin
1/2 tsp Oregano
1 cup Long Grain Rice
2 cups Vegetable or Chicken Broth


Directions:

Dirty Rice
Saute the chopped onion, green pepper, celery and garlic in vegetable oil until the onion becomes translucent, approximately 5 mins.

Add the cayenne, salt, black pepper and cumin and saute an additional 3 mins.

Stir in the rice and cook 5 mins. longer.

Add the stock and bring to a boil.

Reduce heat and simmer until liquid has evaporated, approximately 20 mins.

Blackened Catfish
While the dirty rice is cooking down, you can start on the catfish. Preheat the oven to 350 F.

Mix the paprika, sea salt, cayenne, white pepper, black pepper, thyme and oregano together in a medium size mixing bowl.

Add in 1 Tbsp vegetable oil and mix well.

Heat 2 Tbsp vegetable oil in a large frying pan for approximately 5 minutes on high heat.

Place each catfish fillet in the spice mixture and rub the spices onto the fillet.

Place the coated fillets into the heated frying pan and cook for 4 mins. per side on high heat.

Transfer the blackened fillets into a large Corning ware or casserole dish and cook them in the oven for an additional 15 mins.

Serve garnished with lemon (optional) and with dirty rice as a side.

Vegetarian Chili

This chili is actually hearty enough that no one will probably recognize it's vegetarian unless you tell them. It's also fairly simple and straight-forward to make. Unfortunately we missed out on taking a picture for this one...


Prep. Time: 15 mins.
Cooking Time: 1 hr.
Servings: 9 - 10


Ingredients:

2 Tbsp vegetable oil
1 lb Boca Ground Crumbles
4 Garlic Cloves
1 Onion
2 Green Peppers
2 Red Peppers
2 Yellow Peppers
1 Jalapeno Pepper
2 Cups Vegetable or Chicken Broth
2 x 32 oz. Can of Tomatoes
2 x 16 oz. Can of Tomato Sauce
2 Tbsp Cumin
2 Tbsp Chili Powder
2 tsp Oregano
2 tsp Cardamom
1/2 tsp Cayenne Pepper
1/2 tsp Red Pepper Flakes
2 x 14 oz. Can Vegetarian Refried Beans
2 x 14 oz. Can Pinto Beans
8 oz. Sour Cream
2 Cups Cheddar Cheese


Directions:

Saute the onion, garlic and peppers until they're soft, approximately 10-15 minutes.

Add the stock, tomatoes, tomato sauce, cumin, chili powder, oregano, cardamom, cayenne, red pepper flakes, refried beans and pinto beans, and bring to a boil.

Simmer for around 45 mins.

Serve over rice with sour cream and cheese (optional).

Mercimek Corbasi

Mercimek corbasi is a Turkish soup made with red lentils and is fairly thick and spicy. Either mint leaves (as shown below) or lemons work well as a garnish. Traditionally, it's not served with lamb. It was included for this recipe however, and was a worthwhile addition, since it made the soup much heartier.

Prep. Time: 10 mins.
Cooking Time: 1 hr.


Ingredients:

2 Medium Onions
2 Medium Carrots
2 Medium Potatoes
2 Cups Red Lentils
12 Cups Chicken or Vegetable Broth
2 tsp Red Pepper Flakes
2 tsp Cumin
2 tsp Black Pepper
2 Tbsp Olive Oil
2 Tbsp Flour
3 Tbsp Butter
1 Tbsp Dried Mint
2-3 Lemons
1 lb. Cubed Lamb (optional)



Directions:

Chop the onions and finely dice the potatoes and carrots.

Saute the onions and olive oil in a large pot until they become translucent.

Add the carrots, potatoes and red lentils and cook for 3 minutes.

To this mixture, add the broth, cumin, red pepper flakes and black pepper.

Bring to a boil and simmer for 30 mins.

While the soup is simmering, saute the lamb in a frying pan with olive oil for approximately 10 mins. (optional).

Once the soup is done cooking, add the butter and flour.

Pour the soup into a blender and mix well. Depending on the quantity of soup you've made, this may need to be done in stages.

Pour the mashed soup back into the original pot and place back on high heat for 5 minutes.

Serve garnished with dried mint and lemon (optional).

Yellow Curry with Tempura Scallops

This is a little bit of a twist on the traditional yellow curry, in that it uses baby bok choy and scallops. This one turned out much better than the one posted several weeks back. If you prefer your curry a little thinner, replace the coconut cream with coconut milk.

Prep. Time: 30 mins.
Cooking Time: 50 mins.
Servings: 4-6


Ingredients:

1 Tbsp Fresh chopped Ginger

1 Tbsp Fresh chopped Lemon Grass

4 Cups Vegetable or Chicken Stock
4 Carrots
16 oz. Baby Bok Choy
2 Med. Potatoes (about 24 oz)
1 Tbsp Vegetable Oil
2 tsp Fish Sauce
15 oz. Coconut Milk
15 Oz. Coconut Cream
5 Tbsp Yellow Curry Paste
2 tsp Tumeric
2 tsp Brown Sugar
2 Tbsp Lime Juice

12 Large Scallops
5 oz Tempura Flour
7 oz water
1/4 tsp Salt
1/4 tsp White Pepper


Directions:

Bring water to a boil in a vegetable steamer.

Dice carrots in 1/2" pieces, steam for 5 mins. and set aside.

Cut bok choy into 2" length-wise pieces, steam for 3 mins. and set aside.

Cut potatoes into eighths, then into thick slices, steam for 15 mins. and set aside.

Heat 1 Tbsp vegetable oil in a large pot and saute Ginger and Lemon grass for 3-5 mins.

Add curry paste, coconut milk, coconut cream, turmeric and stock and bring to a boil.

Add the potatoes and carrots and cook on low heat for 5 mins.

Add the sugar and lime juice and simmer for about 5 mins.

Remove from heat and set aside.

Combine the tempura flour, salt, white pepper and cold water together in a bowl and stir until smooth.

Heat 2 Tbsp vegetable oil in a frying pan.

Dip the scallops in the batter and place in the frying pan.

Cook for 5 mins., turn and cook for 5 more minutes.

Remove scallops from frying pan.

Place approximately 4 pieces of bok choy in each serving bowl, add rice, curry and 2 to 3 scallops.

Alfredo Sauce with Cajun Chicken

This is really a two part recipe, one is the traditional alfredo sauce and the other is the cajun chicken. We've also made this with spicy shrimp before and it's turned out really well. The chicken is blackened, cajun style, and may be added in separately to the alfredo sauce. The pictures below show the sauce served over angel hair pasta, but it goes just as well over fettucine.

Prep. Time: 15 mins.
Cooking Time: 40 mins.


Ingredients:

Sauce
1 cup Butter
3-4 Garlic Cloves
4 Cups Heavy Cream
1/2 tsp White Pepper
1 Cup Parmesian Cheese
1 1/2 Cups Mozzarella
16 oz. Angel Hair or Fettucine.

Cajun Chicken
1.5 lbs. Chicken Breasts
3 Tbsp Olive Oil
1 Tbsp Paprika
1/2 Tbsp Sea Salt
1 1/2 tsp Cayenne
3/4 tsp White Pepper
3/4 tsp Black Pepper
1/2 tsp Thyme
1/2 tsp Oregano

Directions:

Sauce
Melt the butter in a saucepan over medium heat.

Add the garlic, cream, white pepper and bring the mixture to a simmer, stirring often.

Add the Parmesan and simmer for 8-10 mins.

Add the Mozzarella and cook for 3-5 minutes, until the sauce becomes smooth.

Serve over pasta.

Chicken (optional)
Preheat the oven to 350 F.

Mix the Parika, Sea Salt, Cayenne, White Pepper, Black Pepper, Thyme and Oregano together in a large bowl.

Add in the Olive Oil.

Add the chicken breasts in to the bowl and mix them in the spices until they are thoroughly coated.

Heat 2 Tbsp of Olive Oil in a large frying pan for 5 mins. on high heat.

Place the chicken in the frying pan and cook on each side for 1 min.

Put the chicken in a separate baking dish and place in the oven for 15 mins.

Cut into bite size pieces and serve over the sauce and noodles.

Palak Paneer

Palak Paneer is an Indian dish made primarily from spinach and paneer cheese in a curry sauce. This dish has many of the same elements as the Paneer Masala dish that was posted previously. The hardest ingredient to find will be the paneer cheese cubes, but most Indian grocers should carry them.

Prep. Time: 5 mins.
Cooking Time: 1 hr.


Ingredients:

24-32 oz. Spinach
14.5 oz. can of diced tomatoes
1 lb. Paneer
3 Tbsp Vegetable Oil
1 Tbsp Butter
1 Jalapeno Pepper
2 Onions
1 Tbsp Corriander
2 tsp Cumin
2 x 1" Pieces of Ginger
1/2 tsp Cinnamon
1/2 tsp Turmeric
1/2 tsp Salt
1/4 cup Cashews
1/4 tsp Black Pepper
2 tsp Garam Masala
8 Tbsp Cream
1/2 tsp Red Chili Powder


Directions:

Add 1 Tbsp butter to a frying pan and fry the paneer cubes until they become golden brown.

Remove the cubes from the frying pan and cook them in a pot of boiling water for 10-12 minutes with a dash of turmeric.

Dice the jalapeno pepper and fry with the spinach in 2 Tbsp vegetable oil until all the leaves are wilted.

Place the spinach and jalapeno mixture in a blender on mince along with the salt, pepper and cashews and blend.

Fry the onions and garlic in 1 Tbsp vegetable oil for 5-10 mins. with a dash of salt.

Add the ginger, corriander, cumin, cinnamon, turmeric, red chili powder and Garam Masala and fry for 2-3 mins.

Add the spinach mixture and diced tomatoes to the onions and garlic and cook for 5-10 mins.

Add the paneer cubes and cook for 2-3 mins.

Add the cream and serve over rice.

White Clam Sauce

Simple and easy to make. When we don't have quite as much time to cook, this is one of our standbys.

Prep. Time: 5 mins.
Cooking Time: 15 mins.

Ingredients:

1/3 cup Olive Oil
2 cloves Garlic
1 bunch Italian Parsley
2 x 6 oz Can of Clams
8 oz. Bottle Clam Juice
2 Tbsp Butter
1/4 tsp Red Pepper
Parmesan cheese (optional)
Dash of Salt and Pepper


Directions:

Mince the garlic and saute with the red pepper in the butter and olive oil for 5-10 mins.

Add in the clams, clam juice and Italian parsley and bring to a boil.

Serve over pasta with Parmesan cheese.

Aloo Gobi with Murgh Ke Mazedar Tukray

Aloo Gobi is a dry Indian and Pakistani dish made with cauliflower and potatoes. It's yellowish in color and is fairly spicy. The meat portion of this meal consists of spicy chicken bits (also known as Murgh Ke Mazedar Tukray). Both the Aloo Gobi and the Chicken are fairly quick and easy to make.

 
Prep. Time: 15 mins.
Cooking Time: 20  mins.

Aloo Gobi
Ingredients:

1.5 - 2 lbs. of Potatoes
1 Medium Cauliflower
1 Medium Onion
2 Tbsp Vegetable Oil
1 tsp Turmeric
2 tsp Cumin Seeds
2 tsp Ginger
1/2 tsp Red Chili Powder or Cayenne Pepper
1 tsp Garam Masala
2 tsp Corriander
1 Bunch of Cilantro 


Directions:

Cut the potatoes into eighths and then slice them into approximately 1" wide pieces.

Slice the onion into thick pieces.

Remove the leaves from the cauliflower and cut off the stem. Break apart the florets starting from the outside and working inwards. The inner pieces can be used as is, while the outer pieces will generally be larger and will need to be cut into approximately 1/2" thick slices.

Heat the vegetable oil in a large pot.

Add in the cauliflower, onion and potatoes and cook for 15 mins. stirring frequently.

Add in the turmeric, cumin seeds, ginger, chili powder, garam masala, corriander and cook for 5 mins. longer.

Garnish with chopped cilantro.


Murgh Ke Mazedar Tukray
Ingredients:

1 lb. Chicken Breasts
1 tsp. Black Pepper
1/4  tsp. Turmeric
1/4 tsp. Red Chili Powder or Cayenne Pepper
1 tsp. Cumin
1 tsp. Thyme
1 tsp. Paprika
1/4 tsp. Salt
3 tsp. Vegetable Oil


Directions;

Mix the spices and 1 tsp. of oil together in a large bowl.

Cut the chicken breasts into strips approximately 1 in. in length.

Coat the chicken pieces with the spice mixture.

In a frying pan, heat 2 tsp. of oil and cook the chicken pieces for approximately 10 mins.

Stroganoff

Stroganoff is a Russian dish of beef or mushrooms in a sour cream sauce, served over egg noodles. It's relatively simple to make and can be made with or without the sauteed beef. We usually double the recipe below so it yields around 6 servings.

 

Prep. Time: 15 mins.
Cooking Time: 30 mins.
Servings: 3-4
Wine Recommendation: Malbec (Callejon del Crimen if you can find it)


Ingredients:

8 oz. White or Cremini Mushrooms
8 oz. Shiitake Mushrooms
1/2 Medium Onion
8 Tbs. Butter
1/4 tsp. Thyme
1 Cup Sour Cream
2 Tbs. Sherry
2 Tbs. Brandy
1 lb. Egg Noodles
2 tsp. Poppy Seeds
1 lb. Flank Steak
1 Tbsp Olive Oil
Salt and Pepper

Directions:

Sauce:
Wash and cut the shiitake mushroom caps into 1/2" slices

Finely chop the onion and saute it in 4 Tbs. of butter for approximately 10 mins.

Add the cremini and shiitake mushrooms and cook over high heat until the mushrooms have released their excess water and it's starting to evaporate.

Season with thyme and add the sour cream.

Simmer for 15-20 mins.

Add in the brandy and sherry and serve over noodles (see below).

Noodles:
Boil the noodles for 8-10 mins.

Drain and immediately toss with 4 Tbs. of butter and poppy seeds.

Beef:
Heat the Olive Oil in a frying pan.

Add flank steak and season with salt and pepper.

Cook approximately 10 mins. and serve over sauce.

Puttanesca

Puttanesca is a spicy and salty Italian spaghetti dish. It's relatively easy to make and is one of my favorites. We usually double the recipe below so that it makes about 6 servings.

Prep. Time: 10 mins.
Cooking Time: 30 mins.
Servings: 3-4
Wine Recommendation:  Sangiovese


Ingredients:

3 Tbsp Olive Oil
2 Garlic Cloves
2 oz. can of Anchovies
28 oz can of Tomatoes
1/4 cup halved and pitted Kalamata Olives
2 tsp Capers
1 tsp Red Pepper
1/2 tsp Oregano
Dash of Black Pepper


Directions:

Heat the olive oil in a large pot.

Saute the garlic and red pepper flakes for 2-3 mins. on medium heat.

Add in the remaining ingredients.

Simmer for 60 mins.

Serve over spaghetti.

Seafood Okra Gumbo

We've tried a few different gumbo recipes and this one is probably my favorite. My wife is a pescatarian so no modifications are necessary. If you can't find fish stock, chicken stock can be substituted, but its definitely not quite as good. The filè powder is also optional if you can't find it. It does help to thicken the gumbo though, and this gumbo is a little thinner to begin with since it doesn't use a roux.

Prep. Time: 1 hr.
Cooking Time: 1 hr.


Ingredients:

1/4 cup Vegetable Oil
2 lbs Okra
1 Medium Onion Diced
1 cup Celery Diced
1 Green Pepper Diced
14.5 oz can Diced Tomatoes
2 cloves Garlic
3 Bay Leaves
2 tsp Paprika
1 tsp Salt
1 tsp Cayenne
1 Tbsp Black Pepper
1 Tbsp Oregano
1 Tbsp Thyme
2 tsp Filè Powder
1/2 lb Cod
8 cups Fish Stock
1/2 lb Shrimp
1 lb Crawfish Tails
1/2 lb Lump Crabmeat
1/2 cup Green Onions
Dash Hot Sauce


Directions:

Cut the caps and tips off of the okra and slice into approximately 1/4 inch thick slices.

Heat the vegetable oil in a large pot, then add the okra along with the cayenne and salt.

Fry the okra, stirring constantly, for 10-12 mins.

Add the Onion, Celery, Green Pepper, Garlic and Tomatoes, along with a dash of Cayenne and cook for 15-20 mins.

Add the Cod and cook for 2 mins.

Add the Fish Stock, Bay Leaves, Paprika, Black Pepper, Oregano and Thyme and bring to a boil.

Simmer for 15 mins.

Add the Shrimp, Crawfish and Crab Meat and cook for 5 mins. or until shrimp are done.

Add in the Green Onions, a Dash of Hot Sauce and the Filè Powder.

Serve over rice.

Paneer Masala

Paneer Masala is a rich dish made with Indian cheese and a creamy tomato sauce. It's generally served over rice and can be fairly spicy. The hardest ingredients to find will be the paneer and the masala spices. You'll almost definitely need to visit an Indian grocery store for these. The recipe below takes a little bit of prep. work, but it's well worth it.

Prep. Time: 1 hr.
Cooking Time: 45 mins.
Servings: 3-4
Wine Recommendation: Gewurztraminer


Ingredients:

32 oz can Tomatoes
8 oz. cubed Paneer
1 Large or 2 Small Onions
1 Tbsp Vegetable Oil
1 Bay Leaf
2 Cloves (or 1/8th tsp)
2 cloves Garlic
1/2 tsp Ginger
1 tsp Red Chili Powder
3 tbsps Cashews
1/2 tsp Turmeric
1 tsp Coriander
1/2 tsp Fenugreek Powder
1 tsp Tandoori Masala
2 tsp Garam Masala
3 tbsp Butter
3 tbsp Cream
1 Bunch Cilantro


Directions:

Place the cashews in a bowl of warm water and allow them to soak for approximately 10 mins.

Saute the chopped onions and garlic in the vegetable oil until translucent, approximately 10 mins.

Place the onions, garlic cloves and cashews in the blender and puree them.

Heat 2 tbsp of butter in a pot, add the bay leaf, cloves and ginger, then add the onion paste.

Puree the canned tomatoes in the blender and add to the onions along with the chili powder, fenugreek powder, coriander, turmeric, garam masala and tandoori masala.

Stir and let simmer for approximately 15-30 mins.

While the onions and tomatoes are cooking, heat 1 tbsp of butter in a frying pan and saute the paneer cubes until golden brown.

Remove the panner from the frying pan and place in a pot of boiling water and boil for 10-12 mins.

Once the paneer and sauce are both done, mix the paneer cubes in with the onions and tomatoes. Add in 1/4 cup of water and cook on medium heat for another 15 minutes.

Remove from heat and mix in 1 tbsp of butter and 3 tbsp of cream.

Serve garnished with chopped cilantro.

Yellow Chicken Curry (Gaeng Garee Gai)

This is a relatively simple Thai dish that's not lacking in flavor. The hardest part may be finding a good yellow curry powder. You'll almost certainly have to go to your local Asian grocery store for this. If you have no other option, there are a few recipes for making the powder on-line.

Prep. Time: 10 mins.

Cooking Time: 20 mins.

Wine Recommendation: Gerwurtztraminer

Ingredients:

1 Tbsp Fresh chopped Ginger

1 Tbsp Fresh chopped Lemon Grass

1 Tbsp Vegetable Oil

15 oz can of coconut cream (get the good kind like Goya brand)

15 oz can of coconut milk

4 cups of chicken or vegetable stock

2 tsp fish sauce

5 Tbsp yellow curry paste

2 tsp brown sugar

2 tsp Turmeric

2 med. potatoes

4 large Carrots

2 Tbsp Lime Juice

2-3 Chicken Breasts (optional)

Directions:

Bring water to a boil in a vegetable steamer.

Dice carrots in 1/2" pieces, steam for 5 mins. and set aside.

Cut potatoes into eigths, then into thick slices, steam for 15 mins. and set aside.

Saute the Ginger and Lemongrass for 3-5 mins. in the vegetable oil.

Put the coconut cream in the pot and fry for 3-5 mins. stirring continuously, until the oil begins to separate out.

Add the stock, yellow curry paste, fish sauce and turmeric and stir fry for another 1-2 mins.

Add the potato, carrots and coconut milk and bring to a boil.

Add the sugar and lime juice and simmer for about 5 mins.

Serve over rice.

Cooking the Chicken:

If you're adding chicken, simply cut the chicken breasts into thin slices and cook in a frying pan with a little olive oil. The chicken can then be added in to the curry with the individual servings.

Ghormeh Sabzi

Ghormeh Sabzi is a Persian Stew that is often called the national dish of Iran. It's full of greens and onions and can be made with or without lamb. This stew is really hearty, while at the same time having a very delicate and complex flavor profile (due to the wide variety of greens). If you're looking for something quick and easy, this is definitely not it. There's quite a bit of chopping of vegetables and herbs required, but it's well worth the effort.

Prep. Time: 1 hr. 15 mins.
Cooking Time: 30 mins.
Servings: 4-6
Wine Recommendation: Shiraz

Ingredients:

16-24 oz. Baby Spinach
1/2 Bunch Fresh Dill
1 Bunch Fresh Parsley
1 Bunch Fresh Cilantro
1 Bunch Leeks
1 Bunch Green Onions
1 Tbs Dried Fenugreek
4 Dried Limes (or 1/4 cup lime juice)
1 Medium Onion
1/2 tsp Turmeric
3 Tbsp Vegetable Oil
14.5 oz can Red Kidney Beans
1 Medium Potato
1 lb Cubed Lamb (optional)
3 Tbsp Olive Oil
4 cups Chicken or Vegetable Broth
Salt
Black Pepper
1/4 tsp Crushed Red Pepper (or Cayenne)

Directions:

Cut the heads off of the Leeks and Green Onions. Finely chop the remaining parts, along with the Parsley, Cilantro, Dill, Spinach and Onion.

Cut the Potato into 1/2 size pieces.

Place the spinach into a pot with the heat setting on high and stir frequently until the excess water has been evaporated.

Add in the leeks, cilantro, green onions and parsley and continue cooking until the remaining greens have wilted.

Add two table spoons of olive oil and fry the vegetables until they turn a brownish color (about 15 mins.). Remove from heat and set aside.

In a separate frying pan add 1 tbsp of olive oil along with the chopped onions and potatoes. Stir fry until the onions become translucent.

Add the onions and potatoes to the vegetables.

Poke a hole in each of the dried limes and add those to the mixture along with the dill, 4 cups of vegetable broth, the turmeric, cayenne and the dried fenugreek.

Let the stew simmer for about 30 mins. and serve over rice.


Cooking the Lamb:

If you're adding meat in separately, simply re-use the frying pan that was use for the onions and potatoes. Add in about 1 tbsp of olive oil, 1 tsp turmeric, a 1/4 tsp salt and 1/4 tsp pepper along with 1/4 cup of broth from the stew. Cook until the lamb is done.

Japchae

 Japchae is a Korean dish made with cellophane noodles (also called dangmyeon, glass noodles or sweet potato noodles).It's generally stir fried in sesame seed oil with various vegetables. For the carnivores flank steak can be cooked seperately and added in later. The key ingredients in this recipe are the dangmyeon and sesame seed oil. If you have an Asian grocery store nearby you should have no trouble finding them there, if not, they are sometimes carried in some of the larger chains.

Prep. Time: 15-20 mins.
Cooking Time: 45 mins.

Ingredients:
1 lb Dangmyeon
1 lb. Flank Steak (optional)
8-12 oz. Spinach
1 Large Carrot (cut julienne)
1 Medium Onion
1 Cup Chopped Cabbage
5 Shitake Mushrooms
8 oz. White Mushrooms
2 Cloves Garlic
1 Bunch of Green Onions
2 1/2 tbs Sesame Oil
2 tsp Vegetable Oil
3 tbs Soy Sauce
2 tsp Sugar
1 tsp Black Pepper
1 tbs Sesame Seeds


Directions:

Chop the Cabbage, Green Onions, Mushrooms and Carrots

Boil the dangmyeon for 10 mins. 

Once the noodles are done, drain them and place them back in the pot. Run a knife through the pot 4-5 times to cut the noodles up somewhat.

In a separate larger pot saute the onions and garlic with 2 tsp vegetable oil and 2 tsp sesame oil until the onions become transparent.

Add the Cabbage, Green Onions and Carrots along with 1 Tbs of Soy Sauce. Saute this mixture for 5-10 mins. on med. heat.

Add the noodles and 1 Tbs of Sesame Oil into the pot with the vegetables and cook for another 5-10 mins. on med. heat.

Add the spinach and mushrooms, along with 1 tsp of black pepper, 2 Tbs Soy Sauce. 2 tsp Sugar, 2 Tbs sesame oil and mix well.

Cook this mixture over medium heat until the spinach and mushrooms are done (about 10 minutes).

Add 1 Tbs of sesame seeds.


Cooking the Flank Steak:

If you're adding flank steak, simply cook this in a separate frying pan. Add about 1 tbsp vegetable oil, 1/4 tsp salt and 1/4 tsp black pepper. Cook until the steak is no longer pink and serve with the noodles.