Stuffed Mushrooms with Italian Sausage, Sherry and Parmesan Cheese

7d409968-d4ba-42af-9e0e-c2e55f7e7678

First, a little “Housekeeping” regarding mushrooms:

How to purchase a brown ( Cremini ) or white ( Button) shaped mushroom.
If you know me, you know I love to forge in the wild for mushrooms. Shopping for mushrooms in a large chain grocery store can be like hunting. By the time a mushroom is picked, boxed transported and stored on display– they are not so fresh. If you don’t have the luxury to know a mushroom vendor; here are a few hints on how to ensure you are choosing the freshest mushroom from your local grocery store chain.

When hunting for your fungi in the grocery store – never purchase a package. Find the loose box and for this recipe – consistently choose two-inch sized mushroom caps. While they look bigger than bite size, mushrooms are full of liquid and they dramatically evaporate when baked, resulting in a decrease in size.

Choose mushrooms that have closed gills. Look in the area where the stem and the cap- meet. Turn the mushroom over and look under the cap. If the gills are exposed, it’s a sign the mushroom is not fresh.

Choose mushrooms without brown spots, or dents and ones that are firm–not shriveled or wrinkled. Avoid any mushrooms coated with a notable slime feel.

I like to choose the one with the least amount of soil.Mushrooms are very porous. Chefs usually don’t wash them in liquid. Brushing mushrooms is the best method. Less soil means less work!

How to Clean a Mushroom 
To clean mushrooms, wipe them gently with a damp paper towel. I reserve a very soft-bristled babies hair brush; just for this application. If they are really dirty give them a very quick rinse and a fast dry. We want the mushrooms flesh to be filled with flavor, not water.

The Recipe:

Ingredients: 
24- 2 inch cremini, or white button mushrooms, cleaned thoroughly.
3 cloves of fresh garlic, cleaned
1/2 cup fresh flat leaf parsley, plus more for garnish
2 shallots, cleaned
1/2 cup walnuts ( optional )
3 Tablespoons good quality olive oil
2 Tablespoons unsalted butter
2 1/2 tablespoons good quality sherry ( optional )
3/4 pound bulk sweet Italian sausage, or–removed from the casings
1 red bell pepper cut into small confetti ( cut thin matchsticks, then into very small dice pieces- chefs call this cut: “Brunoise” bro͞onˈwäz – typically 1/8 x 1/8 inch )
2/3 cup panko crumbs
5 ounces cream cheese
1/2 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper

Method:

Preheat the oven to 375’F Degrees. Remove the stems from the caps and place the stems inside the bowl of your food processor. Add garlic, parsley, shallots, walnuts and a pinch of salt and a few grinds of fresh pepper. Pulse process until everything is the size just under a small pea shape. Set aside.

 
Slice a very small, and very thin slice of the rounded edge of the mushrooms that wobble and wont stand up straight. Add the pieces to the mixture. You will want assurance they mushroom caps will sit flat and not tip over once it is filled, baking or when you serve them. Place the prepared mushroom caps in a bowl and toss with 3 Tablespoons of the olive oil, and a good dusting with salt and pepper. Remove the mushroom caps from the bowl, and place the rounded side down on a high-sided baking sheet lined with a silicon baking mat, or parchment paper. Set aside. Keep bowl available for future use.

 
In a large sauté pan over medium heat, melt the butter. Add the mushroom and herb mixture from the food processor. Sauté until the mushrooms are soften, about 3-5 minutes. Add the sausage. Stir to crumble and cook stirring to incorporate the mushroom mixture evenly throughout.

 

When sausage is cooked- about 8-10 minutes, remove the pan from the heat and stir in the sherry. Return to heat and cook an additional 1 minute. Place the cooked sausage mixture into the bowl you tossed the mushrooms in the oil earlier. Set aside to cool.

 

Once the mixture has cooled, add the creamed cheese, parmesan cheese, panko and the red bell pepper confetti. Add about 7-8  twists of fresh ground pepper. Taste. Adjust seasoning with salt if necessary. Mix to throughly to combine. Refrigerate for a minimum 30 minutes covered air tight.

 
Fill each mushroom generously by using a 1/2 ounce portion scoop or a heaping tablespoon. Mound high. Bake for 45- 50 minutes until golden brown. Dust with a sprinkling of grated parmesan the last 2 minutes of baking.

 

Remove and sprinkle with chopped fresh parsley before serving.

 
Note: Mushrooms can be stuffed ahead a few hours, covered and refrigerated until guests arrive, then bake and serve.

The Brussel Sprout Files!

Below is a formula sure to make your Brussel sprouts are a success no matter what flavor profile you’re after. Sweet, salty, or tangy!

Brussel sprouts are aggressive in flavor. You either love them or hate them. So many ways to cook them too– from baked chips to chopped salads. At my home we love our sprouts pan-fried with crisp pancetta– caramelized with lots of butter and my homemade infused olive oil, & lots of crispy fried garlic cloves.

Brussel sprouts caramelize naturally. On special occasions we make a few variations. Addition of maple syrup, or a sprinkling of brown sugar with a handful of candied walnuts will make your family roar! Sometimes we like to add crispy bacon, a nice citrus finish with a squeeze of fresh lemon juice and lot of lemon zest– then an good dousing of parmesan cheese. I add a fair amount of fresh cracked black peppercorns!

Here’s How : 

To properly sauté brussels sprouts, you’ll need a fair amount of fat in the skillet. While bacon is a classic pairing, use your families favorite flavor. Ground pork sausage,  Italian sausage, apple sausage, duck fat, or –If you’re a vegetarian, good quality olive oil is perfect. As mentioned, I use pancetta. So delicious and I love the little crispy, crunchy salty nuggets. How much to use is up to you- I personally like a lot of Pancetta floating around in my dish- so I use a least a pound or two ( shhhh) per stock/stem of Brussel sprout! about 40- 50 spouts.

If using something like bacon or sausage, start by browning the meat in a very large skillet  – I use two of my largest skillets, and split the recipe between them. (Brussel sprouts contain lots of water– so, if you over-crowd the Brussel spouts in the pan, they will steam not caramelize. Tragic.)  Always halve the sprouts and trim the root-end clean.

Sauté the pancetta or your choice of fat, over medium-high heat. Render the fat. Once the meat is cooked, remove it with a slotted spoon set it aside for later addition. Add the halved brussels sprouts to the fat, shaking the skillet so that as many as possible landing cut side down or use tongs to ensure the sprout is positioned for optimum caramelization. Now, step away from the pan. Resist the urge to move them around. Distribution will prevent them from cooking through and becoming crispy golden brown  and delicious. They need to stay in contact directly with the surface heat. Cook until they have a nice  brown sear on one side, about 8 to 10 minutes. If a knife runs easily through, they are done.

Just before removing from the heat, add in  your favorite seasonings–like chopped garlic, sliced onions, fresh thyme, sprinkling of brown sugar, maple syrup, honey  or lemon juice  with lots of zest. Return the sautéed meat you rendered the fat from and toss to coat nicely. Cook for an additional 1- 2 minutes. If making an addition of candied nuts, now is the time to do so. Toss well and serve. (The candies nuts will remain crunchy if not added to the cooking process.)

Salt and pepper. Serve!

Steaming Method: 

Clean Brussels sprouts and slice in half lengthwise. Fill a large stock pot with about 2 inches of flavored stock and water combination– place a metal steamer basket on top. Bring the water to a simmer, add the brussels sprouts to the basket, season with salt and pepper and cover. Steam until the brussels sprouts are bright green and just cooked through, 8 to 10 minutes. Remove the lid from pot and let them cool slightly before removing. I like to shock my sprouts in cool ice water so they retain a bright green color. Then right before serving I dunk in hot boiling water or toss quickly in a pan with some olive oil, salt and pepper until warmed trough. About two minutes. See my method here for retaining color and nutrition in steamed veggies.

Baking Method:

Halve brussels sprouts (or quarter them, if they are especially large), making sure to hold on to any leaves that fall away (these get the crispest) and toss with plenty of olive oil. Season with salt and pepper, and scatter them onto a rimmed baking sheet, making use of every inch. Brussels sprouts contain a good bit of water, and if they’re too crowded on the tray, they’ll steam instead of brown. If you need to use two or three sheet pans, do it.

Roast in a hot pre heated 450’F degrees oven, tossing every 10 minutes or so, until the outer leaves have begun to almost char, and the innermost part of the sprout is just tender, 25 to 30 minutes. Finish growing by making sure the cut side of the sprint is face down on the baking sheets surface so they get nicely caramelized. While they caramelize well on their own, tossing the sprouts with a tablespoon or two of maple syrup, honey or light brown sugar will give them a bit of holiday flavor. Remove from oven– add your favor flavors to finish, like lemon zest and fresh thyme, or fresh rosemary, or pine nuts with a sprinkling of parmesan cheese — toss well and return to the oven for an additional five minutes. Remove, set aside to cool. You can even toss with a bit of reduced balsamic reduction –. Whatever flavors you’ve decided on — enjoy– it’s all you!

I’d love to hear about your favorite way to make Brussel sprouts. Leave me a message and tell me how.

Happy Holiday!

How to Make a 10 Minute Dashi Broth

 

dashi_bowlWhat is Dashi? Dashi is a very simple broth that is  one of the cornerstones of Japanese cooking. It is made with kombu (dried kelp), and bonito fish flakes. The results produce an amazing flavorful clear broth. One that has the taste and smell of a fresh salty ocean. Dashi is so flavorful it activates the Umami taste receptors of our tongues and because of that Dashi and will enhance any  of your dishes without taking center stage in flavor. Great flavor enhancer for picky eaters.

Dashi is definitely a professional chef’s secret weapon in the kitchen. 

 

Ingredients:

4 cups filtered water

2-3 inch piece of kombu

1/2- 3/4 cup loosely packed dried bonito flakes

Special Equipment:

Mesh strainer

Cheesecloth

 

Method:

In a small 1 quart saucepan, over medium heat combine 3 cups of the water and kombu. Bring to a boil. Remove the kombu from the water just before it comes to a full boil. Do not allow the kombu to boil. ( Your broth will result in a bitter flavor and also become cloudy if kombu is allowed to boil )

Once the kombu is removed, add the bonito flakes and reduce to a simmer. Simmer for an additional 1 minute. Remove the pan from heat, and allow the bonito flakes to steep in the pan for an additional 5 minutes, or overnight for a deep rich flavorful broth.

Strain the bonito flakes into a cheese cloth lined, mesh strainer. Add the additional 1 cup of filtered water. Use, or store in an air tight jar in the fridge up to a week.

Use as you would broth or stock to enhance all your soups and stews. Freeze in ice cube trays to use for an immediate pan sauce.

Freeze up to 1 month. Makes approximately 4 cups.

 

PHOTO CREDIT : The Humble Bean 

 

Skinny Orange Chicken 


Well, skinn ( i-e-r ) ….

One of my favorite dishes is orange chicken! Mmmm, crispy bits of deep fried nuggets tossed in sugary orange glaze. 

Yikes! I did make a New Year commitment of cutting back on fried foods and recipes that include refined sugar. So- what’s a chef to do? 

Answer: Reworked the formula. Now, I can still have my orange chicken, and eat it too! And now- you can too! 

Ingredients:

2 cups all-purpose flour or gluten free flour 

2 large eggs, beaten

2 cups panko bread crumbs, or Gluten free option ( optional) 

1 lb. boneless skinless chicken breasts, cut into 1 inch chunks

Kosher salt and freshly ground pepper

Juice and zest of 2 oranges

1/3 cup low-sodium soy sauce

1/4 cup honey

2-4 dried chili peppers

2 cloves garlic, minced

2 teaspoons freshly grated ginger

2 Tablespoons cornstarch

2 cups cooked jasmine rice

Black or white Sesame seeds, for garnish

Sliced scallions, for garnish

Method:

Preheat oven to 400′ F Degrees.
Line a high sided baking sheet with parchment paper or non-stick silicone baking sheet .

Set up a dredging station with three medium sized bowls. One bowl filled with the flour and seasoned with salt and pepper, another one with the eggs, beaten and seasoned with salt and pepper, and one with panko. Next to the last bowl place the prepared sheet. 

Season the chicken pieces with salt and pepper. Begin dredging the chicken by first pressing it in the flour. Lift to shake off any excess. 

Next, coat in the in beaten eggs and finally, into the in panko- covering thoroughly. 

Last, arrange the coated chicken on the parchment-lined baking sheet and bake until no longer pink, 18 to 20 minutes.

While the chicken is baking . Prepare the glaze. 

In a small saucepan over medium heat, combine the orange juice, soy sauce, honey, garlic, ginger, and cornstarch. Whisk until combined. Add chili and cook until thickened, about 5 minutes.

Once the chicken is baked and crispy- transfer into to a large bowl and drizzle in the orange sauce. Toss well to coat. 

Serve over cooked rice garnished with orange zest, sesame seeds, and chopped scallions.

Green Monster Muffins! 

My stance on getting sneaky in the kitchen is very simple. I don’t like to lie about food, especially to children. I also know how hard it can be to get little ones to eat green. Fun holidays like, Halloween or St. Patricks Day and year end holiday are a great time to get green. Or flex your parental power and establish a “green food “ day of the week and introduce new green foods on that day.



Ingredients:

2 1/2 cups all purpose or gluten-free flour

1 cup cane or coconut sugar

1 teaspoon cinnamon

1/4 teaspoon allspice

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

4 cups raw baby spinach

3 eggs

1 1/2 cups butter

3 over ripe bananas

2 teaspoons good quality vanilla
Method:

1. Preheat oven to 350’F degrees and prepare 2 regular sized muffin tins with non-stick, organic cooking spray. Or cupcake liners. Or, prepare 2 loaf pans

2.In a blender, combine spinach and bananas. Blend until spinach changed to a liquid state.
3. In a medium sized mixing bowl, combine the flour, cinnamon, baking powder, baking soda, salt and allspice. Mix well. Set aside.
4. In the bowl of your stand mixer or a large mixing bowl, add the sugar and butter, mix on high speed until creamy and sugar crystals begin to dissolve- about three to five minutes. Add eggs, one at a time mixing well in between each addition.

 

5. Slowly beat in the spinach – banana mixture. Add vanilla.

 

6. Add the dry ingredients into the wet ingredients. Mix well to combine.

 

7. Scoop batter into prepared muffin tins or two prepared loaf pans.

 

8. Bake for approximately 30-45 minutes or until muffins spring back to the touch and are slightly browned on edges. 60-90 minutes if baking loafs.
Test for doneness by running a toothpick in the center. If if pulls out clean, loafs are done. Makes approximately 2 dozen medium muffins, 1 1/2 large and 3-4 dozen mini muffins or 2 loafs.

The Faux-Re-O! Homemade Vegan Oreo Cookies. Clean ! No additives, preservatives or shelve-stabilizers! 

Aside from the slightly bizarre flavors of the past few years, Kraft Foods – the parent to the Oreo, a Nabisco brand; has a dynasty into the worlds best tasting cookie!  A large corporate box chain foods  company–but, this means highly processed, refined food ingredients. Also, foods contain additives; that might not be so healthy If you are feeding your family clean. Here is my adaption to the beloved, “Oreo” Cookie!

The Faux-Re-O!



Ingredients:

2 1/2 cups AP flour, Yucca flour or GF flour, sifted

1 cup unsweetened Dutch processed cocoa powder, sifted

1 1/2 teaspoons baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

12 ounces Vegan butter or extra virgin coconut oil, room temp, slightly softened ( extra virgin has minimal coconut flavor)

1 1/2 cups granulated cane sugar

4 Tablespoons of VeganEgg reconstituted in 1 cup water

2 teaspoons pure Madagascar vanilla extract

1/2 cup organic vegetable shortening

Non-stick cooking

Cream Filling ( recipe below)

Method:
1. In a small bowl combine flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl. Whisk to incorporate ingredients well throughout the flour. Set aside.

 

2. In the bowl of a stand mixer, or a medium bowl–combine 10 ounces of the vegan butter with the 3/4 cup granulated sugar. Beat on medium-high until combined and pale in color. About two minutes. Scrape sides, add 1/2 the vanilla, and beat an additional 2 minutes.

 

3. Add the VeganEgg and flour mixture in alternate batches. Mix well to incorporate after each addition before adding an additional. Once all ingredients have been added mix until dough forms a ball.

 

4. With a sifter, lightly dust a clean work surface with cocoa powder.

 

5. Turn dough ball out onto the lightly dusted cocoa powered surface. Also dust the top of the dough lightly. Cut in 1/2.

 

6. With a cocoa dusted rolling pin, roll the dough pieces to flatten into 2 – 1/2 inch round disc. Wrap both discs individually in plastic wrap- sealing airtight. Refrigerate flat for a minimum of 1 hour.

 
5. After 1 hour has lapsed – remove a disc from plastic wrap and place on a clean, lightly cocoa dusted work surface. Working while dough remains cold, roll out to 1/4 inch thick. Run the back of a long knife or palate knife under the dough to make sure it is not sticking to the work surface.

 

6. Preheat oven 350’F Degrees. Prepare two high sided baking sheets with parchment sprayed with non-stick cooking spray.

 

7. With a 1 1/2 in round cocoa dusted cookie cutter begin cutting cutting 64 round 1/4 inch round cookies.

 

8. Using a metal spatula – place on prepared baking sheet with minimal movement protecting the integrity of its shape. Work quickly while cold. If dough begins to heat up, place back in the refrigerator to cool again.

 

9. Continue to ball up the cookie dough up and re-roll for more cookies until you’re completely out of dough. Repeat with the remaining disc.

 
10. Bake for 8-10 minutes until they are firm. Remove and allow to cool. Make cream filling.


Additional Cream Filling Ingredients:

4 cups powdered sugar sifted

2 Tablespoons nut milk

 
Method:

1. In a small bowl beat the remaining 2 ounces of the Vegan butter with the vegetable shortening until smooth. Add remaining vanilla extract. ( or cut and scrape one fresh vanilla bean pod * optional)

 

2. Once combine, add sifted powdered sugar and 1 tablespoon of the nut milk. Mix. Check constancy. If too dry, add the additional nut milk to form a thick cookie filling like paste. Set aside.

 
3. Once cookies are cooled, spread the filling on the bottom of half of the cookies and sandwich them with the other half. Slightly squeezing to completely sandwich.
Serve with ice cold nut milk. Or use to prepare Stephen Dimmicks ( from Glossie Girl ) Oreo Cookie Pancakes. Recipe here!

Variation to filling : For chocolate filling add 1/2 cup cocoa powder and 1 /2-2 Tablespoons of additional nut milk to the already blended creamed filling recipe.

Fun P B & J Sushi Rolls The Littles Can Make Themselves!

Kids should be in the kitchen as little as 2-3 years old with supervision! Teaching them and getting them get tactile is so important in so many ways. Here is a good introductory  lunchtime activity to get them involved. Keep in mind, kids are more likely to eat what they prepare! 

 

unspecified-4

Nut Butter and Preserve Sushi Rolls

Ingredients:

2 Tablespoons homemade nut butter, creamy
2 Tablespoons your favorite preserves
2 slices per person of sliced sandwich bread

Method:

With a sharp knife remove the crust from the bread.
Using a rolling pin, completely flatten the bread while carefully keeping the integrity of its shape.
Spread the nut butter and preserves across the bread
carefully role each slice into a tiny little spiral and cut into four evenly sized pieces. serve standing up to reveal the swirls of the PB&J.

Homemade Bacon-Maple Butter

Delicious on just about anything including a good grilled steak. Love this on my recipe for homemade pumpkin spiced flap-jacks, or extra toasty waffles. The best part about making this homemade bacon-maple butter, is that your entire house will smell like holiday ( Insert big, happy sigh.)

unspecified-2

Ingredients:

1/2 lb. unsalted butter, cut into approximately 1 inch pieces and frozen

4 strips of bacon, cooked crispy. (1 Tablespoon of fat reserved)

1 Tablespoon bacon fat ( optional )

1-1/2 cups grade A medium maple syrup

1/4 tsp. Kosher salt

Method: 

In a medium sized, 3-4 quart heavy bottomed,stainless-steel saucepan,rub the inside rim with 1/2 teaspoon of the butter. (This will help prevent the maple syrup from boiling over.) Add the Maple syrup to the sauce pan and cook without stirring on medium high heat until the syrup reaches 235”F Degrees on a candy thermometer. About 8 to 10 minutes. When the syrup begins to boil gently tilt the pan so the syrup covers the thermometer bulb to get an accurate reading.

Once syrup comes to temperature, remove from heat and add the frozen butter 1-2 pieces at a time. Make sure to stir constantly with a wooden spoon until each addition of butter has melted before incorporating more. Repeat until all the butter has been added.

Once all the butter has been incorporated, add the salt and the bacon fat.Stir to combine.

Pour the syrup into the bowl of a stand mixer, or use and electric hand mixer and beat with the paddle attachment on medium-high speed until cooled and lighter in color and about 10-15 minutes. Gently crumble, and fold in bacon bits until just combine or add before pressing for a smoother bacon texture.

Pour the bacon maple butter into clean mason jars, recycled food safe jars, or BPF free plastic containers. Allow to cool to room temperature. Seal air-tight and refrigerate. Can be stored up to, two weeks in the refrigerator or 6 months in the freezer.

 

Makes approximately 1 pint.

Variation : Add 1 teaspoon cinnamon, and for a spicy finish– add 1/4 teaspoon cayenne pepper. Or both! You decide.

 

 

Pumpkin Spiced FlapJacks with Bacon Maple Butter

This recipe is best when made with fresh pumpkin puree. Pancakes won’t be so orange and the batter will result in a lighter, fluffier pancake. If pumpkins are not in season, or you are rushed for time– it’s fine to use canned pumpkin.

pumpkinpancakes

Ingredients:

1 1/4 cups whole wheat flour or, all purpose flour or gluten free flour

3 tablespoons brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

3/4 cup  fresh pumpkin puree or good quality canned pumpkin puree

3 large eggs, separated

1  cup whole milk or nut milk

1/4 cup low-fat vanilla yogurt

1/2 teaspoon cinnamon

1/4 teaspoon cloves

1/4 teaspoon ginger

1/4 teaspoon nutmeg

1 teaspoon good quality vanilla extract

1/4 cup unsalted butter, melted

Organic Canola for the cooking pan

Maple syrup or honey, warmed

My bacon maple butter recipe ( see my recipe here )

Preparation:

In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda with the salt. Mix well to combine.

In a medium bowl whisk  the milk, pumpkin, egg yolks, melted butter and vanilla with an electric mixer beat on high speed two minutes to blend well.

Add the dry ingredients to the pumpkin and egg mixture and beat on low speed until batter is smooth but thick. About 1 minute. Set aside. Wash beaters with soapy water and clean well of any remaining batter. In a large bowl using your electric mixer with clean beaters, beat the egg whites until stiff but not dry.

With a rubber spatular, gently fold the beaten egg whites into the pumpkin batter in 2- 3 additions.

Brush large nonstick skillet with oil; heat over medium heat.

Working in batches, with a large ladel pour batter by 1/3 cupfuls into skillet. Use the back of the ladle to make a circular motion in the batter and shape the pancake to about a 4-5 inch circle.

Cook until bubbles form on surface of pancakes and bottoms are brown, about 1 1/2 minutes per side. Repeat with remaining batter, brushing skillet with oil between batches.

Top with my recipe for, Bacon Maple Butter and serve with warm maple syrup or honey.

 

Plain and Simple. Chicken Udon Noodle Soup. (If you have a noodle eater in your family, this is a recipe must have! )

This recipe is an adaption from Chef Gigi’s signature cooking class; for kids, “Have you Lost your Noodle”? A pasta & noodle making series. 

img_5701

You can really add just about anything to your soup. It’s YOUR Soup! Experiment.

Ingredients:

1/2-1 rotisserie chicken, deboned and skin removed- meat cut or torn to bite sized pieces

1 cup fresh, baby broccoli florets

2 large carrots, peeled and cut in 1/4 in thick slices

1/2 white onion, sliced into thin strip

1 lg. celery stalks, cleaned, peeled, sliced in 1/4 in. thick diagonal pieces

2 garlic cloves, peels and smashed

3 qt. chicken stock

1 Tablespoon tomato paste

1- teaspoon Hoisin sauce ( to taste)

1- tablespoon low sodium soy sauce

1 lb. fresh, Udon noodles

1/2 cup peas, ( fresh-frozen)

1 scallions, sliced diagonally for garnish

3 lg. basil leaves, chopped before serving

Salt and Pepper ( optional)

Method:

1-In a large is 6 to 8 quart stock pot add all ingredients except the peas, udon, scallions and basil.

2- Bring to a boil and immediately reduce to a simmer. Cook until carrots and broccoli florets are bright in color, and almost cooked through about 5 -8 minutes (depending how thick they are)

3-With a slotted spoon remove carrots and broccoli- cool under cold water or plunge in a bowl of ice water to stop cooking, brighten and lock in nutrition- set aside.

4-Add noodles, tomato paste & frozen peas. Cook an additional 3-5 minutes, until noodles are cooked through, but still firm to the bite. Discard garlic.

6-Return carrots and broccoli florets to the pot. Add scallions and basil.  Adjust seasoning with additional soy sauce or salt and pepper if needed.
Approx 4 -6 servings