Bactrim Mg, Fire it Up. Fridays - Ginger Scallion Noodles

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One of our favorite places to drop in for a quick (and satisfyingly tasty) eat while in the city is Momofuku Noodle Bar. David Chang's pork buns are incredible, get Bactrim. Bactrim brand name,

So last year, we bought his cookbook, Bactrim pharmacy. The kids love the ginger scallion noodles, which I've adapted slightly to fit our family, Bactrim Mg. Comprar en línea Bactrim, comprar Bactrim baratos, Here is my version:

Ginger Scallion Noodles with Hoisin Sauce and Roast Chicken

Sauce Ingredients:

2½ cups finely chopped scallions

½ cup finely minced ginger

¼ cup vegetable oil

1½ teaspoons light soy sauce

¾ teaspoon sherry vinegar

¾ teaspoon kosher salt (or to taste)

"Other" Ingredients:

1 lb. ramen noodles

½ cup hoisin sauce (or to taste)

2-3 cups shredded meat from store-bought roast chicken

Directions:

1, Bactrim natural. Bactrim overnight, Combine and mix together the sauce ingredients. Let sit for 20 minutes.

2, Bactrim treatment. Cook the noodles according to packaged instructions.
Bactrim Mg, 3. Bactrim used for, Drain the noodles.

4. Combine noodles with sauce and remaining ingredients (hoisin suace and chicken)

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Tags: Fire it Fridays, Momofuku, recipe
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Rigatoni with Mussels and Saffron

An easy but classy dish I tried tonight that is definitely worth keeping! Serves 4.

Ingredients 4 lbs. mussels, well scrubbed 1/2 cup dry white wine 1/3 cup olive oil 1 cup chopped onion 2 teaspoons chopped garlic 1/2 cup minced scallions 1/2 cup diced celery 1 tsp. saffron threads 1/2 tsp. salt 1/2 tsp. ground black pepper 12 ounces rigatoni Garnish 1/3 cup freshly grated Parmesan cheese 2 Tbs. minced fresh chives Directions 1. Bring mussels and wine to a boil over high heat, covered, for 5 to 6 minutes until the mussels open. 2. Drain the cooked mussels in a colander set over a bowl (to reserve the liquid). 3. Allow the liquid to sit for a few minutes, and then strain into another bowl, making sure to separate out any sediment. There should be about 2 cups of mussel liquid (add water if neccessary). 4. Remove the mussels from their shells and put aside in a bowl. 5. Heat the olive oil in a skillet over high heat and add the onion, garlic, scallions, and celery, and saute for about one minute. 6. Stir in the mussel liquid and cook for about five minutes. 7. Add the saffron, mussels, salt, and pepper and set aside. 8. Cook the rigatoni until tender. 9. Drain the pasta and add the mussel mixture. 10. Bring the pasta and mussel mixture to a boil and boil for one minute. 11. Serve with garnishes.

From Fast Food My Way by Jacques Pepin

Tags: Mussels, recipe, Rigatoni
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Cream Puffs with Egg Custard Filling

One of my favorite Chinese desserts that my mother used to make when we were little. Now, I can make it for my own children! And they love them!

Puff Pastries

Ingredients 1 cup water 1/2 cup oil 1 cup flour 1/2 tsp. salt 4 eggs

Directions 1. Mix water and oil over low-medium heat until it starts to boil. 2. Turn off heat. 3. Mix the flour and salt together and add to the water and oil. 4. Stir well and let the mixture cool to room temperature. 5. Beat in the eggs one by one until a smooth batter forms. 6. Drop the batter onto a cookie sheet. 1x recipe should yield about 18 medium puffs. 7. Bake at 350F for 30 to 35 minutes.

Egg Custard Filling

Ingredients 1 cup water 1/2 cup + 2 Tbs. sugar 3/4 cup milk 7 Tbs. flour 1 Tbs. butter 1/2 tsp. vanilla extract 3 egg yolks

Directions 1. In a stainless steel pot, mix all the ingredients (except for the butter, vanilla extract, and eggs) with a hand-held blender. 2. Cook over low to medium heat, stirring continuously, until mixture is thick and bubbly. 3. Remove from heat and add the butter and vanilla extract. 3. Let mixture cool completely. 4. Add the egg yolks and return to low-medium heat until it starts to bubble. 5. Let cool before filling in puff pastries.

Tags: Cream Puffs, Egg Custard, recipe
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Stuffed Scallops with Mushroom Risotto

Ingredients 12 fresh sea scallops Filling 1 garlic clove, cut into 4 pieces 1 Tbs. pine nuts 1 cup basil leaves Risotto 1 Tbs. oilve oil 3/4 cup shallots, finely chopped 1 tsp. fresh thyme leaves 1/2 cup shiitake mushrooms, diced 3/4 cup Arborio rice 1 cup chicken broth 1/2 tsp. salt 1/4 tsp. pepper 1 Tbs. oilve oil 1 Tbs. butter 2 Tbs. freshly grated parmesan Directions 1. Bring 2 cups of water to a boil. Add the filling ingredients and boil for 20 to 30 seconds. Drain and rinse in cold water. 2. Puree the filling and add 1/8 tsp. salt. 3. Slice each scallop about 2/3 through horizontally so that it opens like a book. 4. Place 1 tsp. of pureed filling into each scallop and "close". Brush both sides of the scallops with oilive oil and sprinkle with 1/8 tsp. salt. Set the stuffed scallops aside. 5. For the risotto, saute the olive oil, onion, thyme, and mushrooms on low heat for 2 minutes. 6. Add the Arborio rice and mix well. 7. Add the broth, salt, and pepper. Cover the pan and let it simmer for 20 minutes. 8. Add the oilve oil, butter, and parmesan to the rice until they are well mixed. 9. Heat a skillet over medium-high heat and brown both sides of the scallops. 10. Serve the scallops over the rice.

Adapted from Fast Food My Way by Jacques Pepin

Tags: recipe, Risotto, Scallops
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Chinese Pork Dumplings

Ingredients Filling 8 oz. napa cabbage 1 lb. ground pork 1/4 cup chopped scallions 1 Tbs. white wine 1 tsp. cornstarch 1 tsp. sesame oil dash of white pepper 3 tsp. salt, divided Directions 1. Chop the napa cabbage into thin shreds and mix with 2 tsp. salt. Let sit for 20 minutes. 2. In the meantime, combine the remaining filling ingredients into a mixing/mixer bowl. 3. After 20 minutes, take the napa (about a 1/2 cup at a time) and squeeze out the excess water and add to the filling. 4. After all the napa have been squeezed of excess water and added to the filling, stir the filling until it becomes sticky and slightly "stringy". (I use the KitchenAid stand mixer.) 5. Use 1 Tbs. filling for each dumpling wrapper. (You can purchase dumpling wrappers at any Asian supermarket.) With your finger, dab the edge of the dumpling wrapper with some water and pinch the sides together. 6a. To Pan Fry: In a skillet, heat 1 Tbs. vegetable oil over medium-high heat until the oil is slightly smoking. Place the dumplings in one layer to brown the bottoms of the dumplings (about 1 minute). Add 2/3 cups water and quickly cover the pan and let steam for 2 minutes (you may need to turn the heat down to medium). Remove from pan and serve immediately. 6b. To Boil: Bring 4 to 6 quarts of water to a boil. Add the dumplings and let cook for 4 to 5 minutes.

Note: It is important to make sure that the dumplings are at room temperature before you fry or boil them.

Adapted from Everyday Chinese Cooking by Leeann Chin

Tags: Chinese, Dumplings, recipe
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Pumpkin Bread

Ingredients Wet Ingredients 1 cup canned pumpkin puree 1/2 cup vegetable oil 1 1/3 cups sugar 2 eggs Dry Ingredients 1 1/2 cups flour 1/2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1/2 tsp. cinnamon 1/2 tsp. nutmeg 1/2 tsp. ground cloves Directions 1. Mix all the wet ingredients together in a bowl. 2. In a separate bowl, whisk together all the dry ingredients. 3. Combine the wet and dry mixtures together until a batter forms. 4. Bake in a 9x13 loaf pan at 350F for 45 minutes to an hour, or until an inserted toothpick comes out clean.

Tags: Bread, Dessert, Pumpkin, recipe
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No-Bake Blueberry Cheesecake Bars

Ingredients Crust 8 whole graham crackers, crushed 3 Tbs. butter, melted Filling 8 oz. cream cheese 1 cup ricotta cheese 1/4 cup sugar rind of a lemon, grated pinch of salt 1 1/2 cups blueberries Directions 1. Combine the ingredients for the crust and press firmly into a pie pan. 2. Using a mixer, blend the ingredients for the filling. 3. Spread the filling evenly over the crust. 4. Place blueberries on top and let chill before eating. Adapted from The New York Times

Tags: Blueberries, Cheesecake, Dessert, recipe
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Chickpea Chocolate Chip Cookies

Ingredients
1 cup light or dark brown sugar
3/4 cup butter

2 egg whites
2 tsp. vanilla extract

1 15 oz. can of chickpeas, drained and processed
2 cups chocolate chips

1/2 cup old fashioned oats
1 tsp. baking soda 1/4 tsp. salt

Directions
1. Beat the brown sugar and butter together until smooth.
2. Add and beat in the egg whites and vanilla extract.
3. Add and mix in the chickpeas and chocolate chips.
4. Add and mix in the flour, oats, baking soda and salt.
5. Drop 1 Tbs. of dough onto a cookie sheet and gently pat down. Place the cookies an inch apart.
6. Bake at 350F for 11 to 13 minutes.

Adapted from Deceptively Delicious by Jessica Seinfeld

Tags: chickpeas, chocolate chip, chocolate chips, cookie, cookies, recipe
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Chickpea Salad w/ Lemon and Parmesan

Ingredients
1 15 oz. can of chickpeas, drained and rinsed
1 tsp. fresh lemon juice
1 1/2 tsp. olive oil
pinch of salt
1/4 cup freshly shredded parmesan cheese

Directions
Gently toss all the ingredients together for a fast, tasty, and healthy snack!

Tags: chickpeas, recipe
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Chickpea Ragout with Sausage

Ingredients
2 Tbs. olive oil
½ cup onion, diced
½ cup scallions, chopped

2 cups tomatoes, diced
1 Tbs. garlic, chopped
16 oz. canned chickpeas, drained
1/2 cup chicken stock
1/3 tsp. salt
1/3 tsp. black pepper

2-3 links any type of sausage

fresh parsley for garnishing

Directions
1. Sauté the onion and scallions in the olive oil for 2 to 3 minutes on medium-high heat.
2. Add to your pan the remaining ingredients except for the sausage and parsley.
3. Once the chickpea mixture starts to boil, cover the pan and boil on low for 15 minutes.
4. In the meantime, pan-fry the sausages until browned and cooked through.
5. After the 15 minutes are up, uncover the pan and boil on low for 3 minutes.
6. Stir the sausages in with the chickpea ragout and serve with parsley garnished on top.

Eat as is or over rice or pasta.

Adapted from Fast Food My Way by Jacques Pepin

Tags: chickpeas, recipe, sausage
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