Pesto Meatballs with Creamy Mascarpone Orzo

Pesto Meatballs with Creamy Mascarpone Orzo

HAT'S FOR DINNE

NOODLES

Pantry

1/2 cup panko bread crumbs

1/2 cup pesto

1/2 tsp chili flakes

2 cups orzo

4 cups chicken broth

2 tbsp neutral oil

Produce

3 cloves minced garlic

1 bunch asparagus

1 lemon

Protein

1 lb ground turkey

1 egg

Dairy

2 tbsp butter

1/4 cup mascarpone

3/4 cup grated parmesan, divided

Prep your meatballs

To a bowl, add 1 egg, 1/2 cup panko bread crumbs, 1/2 cup grated parmesan, 1/2 cup pesto, 1/2 tsp chili flakes and 1/4 tsp salt. Mix well. Add 1 lb ground turkey to bowl and use 2 forks in a pull apart motion to incorporate but don't overmix.

Lightly wet your hands and roll mixture into small balls (about half the size of a golfball).

Heat a large frying pan over medium heat and warm 1 tbsp oil. Add meatballs and cook until golden browned on all sides. Remove from heat and cover to keep warm.

2.

Make your orzo

While your meatballs cook, make your orzo. Heat a small pot over medium heat. Melt 2 tbsp butter, then add 3 cloves minced garlic. Cook for 30 seconds, then add orzo and mix. Cook for 1 minute to toast the orzo. Add 4 cups broth and stir. Let cook for 10 minutes or until orzo is al dente. Stir every minute or 2 so it doesn't stick to the bottom, but don't stir too frequently or the orzo will get overly gloopy.

Once cooked, remove from heat and add 1/4 cup mascarpone and 1/4 cup parmesan. Stir and serve.

3.

Make your asparagus

While your orzo finishes up - cook your asparagus. Turn your meatball pan to medium high heat and heat 1 tbsp oil. Add asparagus with a big pinch of salt. Cook for 2-3 minutes until deep green but still firm. Once cooked drizzle with juice of half a lemon.

Serve orzo topped with asparagus, meatballs, more parm, and lemon zest.

https://www.rachelhalldorson.com/recipe/pesto-meatballs-with-creamy-mascarpone-orzo

Hiyashi Chuka (Cold Ramen)

 

Hiyashi Chuka (Cold Ramen)

Cool down and relax with this popular Japanese Cold Ramen called Hiyashi Chuka. The cold noodles are mixed with homemade dressing and topped with egg, imitation crab, ham, cucumber, and tomato. It’s a bright, flavorful, and fun way to experience the magic of ramen on a hot summer day. {Vegan Adaptable}

Prep Time20minutes mins

Cook Time10minutes mins

Total Time30minutes mins

Course: Main Course

Cuisine: Japanese

Keyword: cold noodle, ramen

 

Servings: 3

 

Calories: 360kcal

 

Author: Namiko Chen

Ingredients

For the Dressing

• ½–1 tsp ginger (grated, with juice; from 1-inch, 2.5 cm knob)
• 4 Tbsp soy sauce
• 3 Tbsp rice vinegar (unseasoned)
• 2 Tbsp chicken stock/broth (or substitute water)
• 2 Tbsp water
• 2 Tbsp sugar
• 1 Tbsp toasted sesame oil
• ¼–½ tsp la-yu (Japanese chili oil) (optional; make my Homemade La-yu)

For the Toppings

• 2 large eggs (50 g each w/o shell) (each thin omelette uses 2 eggs)
• 2 tsp sugar
• ⅛ tsp Diamond Crystal kosher salt
• 1 Tbsp neutral oil (to fry the egg; use 1 Tbsp per omelette)
• 2 Japanese or Persian cucumbers (or use an English cucumber and remove the seeds)
• 1 tomato
• 4–6 slices ham
• 4–6 sticks real or imitation crabmeat

For the Noodles

• 3 servings hiyashi chuka noodles (6 oz, 170 g fresh noodles per serving)

For Serving (optional)

• 1½ tsp toasted white sesame seeds
• Japanese karashi hot mustard
• pickled red ginger (beni shoga or kizami beni shoga)

Instructions

• Gather all the ingredients.
  

To Make the Dressing

• Peel and grate the ginger (I use a ceramic grater). Measure ½–1 tsp ginger, grated, with juice. If you like a gingery taste, use 1 tsp. You can always add more after you taste the sauce.
  
• In a medium saucepan, combine all the dressing ingredients—4 Tbsp soy sauce, 3 Tbsp rice vinegar (unseasoned), 2 Tbsp chicken stock/broth, 2 Tbsp water, 2 Tbsp sugar, 1 Tbsp toasted sesame oil, and ¼–½ tsp la-yu (Japanese chili oil). Whisk them all together. Bring it to a simmer and then turn off the heat. Make sure the sugar is completely dissolved.
  
• Prepare a bowl of iced water. Dip the base of the saucepan into the iced water to cool the sauce. Cool it completely, and store it in the refrigerator if you‘re serving later. You can make the dressing ahead and store it in the refrigerator for up to a week.
  

To Prepare the Toppings

• To make a thin omelette, whisk together 2 large eggs (50 g each w/o shell), 2 tsp sugar, and ⅛ tsp Diamond Crystal kosher salt in a small bowl.
  
• Heat a large frying pan over medium heat. When the pan is hot, add 1 Tbsp neutral oil and evenly distribute it. Pour the egg mixture into the pan (or if you‘re doubling the recipe, make two omelettes and use two eggs each).
  
• When the egg is set on the surface, flip and cook the other side for 1–2 minutes. Transfer the omelet to a paper towel to absorb the excess oil and let it cool.
  
• Peel the skin of 2 Japanese or Persian cucumbers, alternating peeled and unpeeled strips to create a stripe pattern. Diagonally cut the cucumbers into thin slices, and then cut them into julienned strips.
  
• Cut 1 tomato in half and then cut the halves into wedges.
  
• Cut 4–6 slices ham into thin julienned strips.
  
• Separate 4–6 sticks real or imitation crabmeat into thin strips.
  
• When the omelette is cool, cut it in half and then into thin strips.
  
• Now, all the toppings are ready.
  

To Cook the Noodles

• Bring a big pot of water to a boil. Loosen and separate 3 servings hiyashi chuka noodles with your hands and add them to the boiling water. Cook the fresh noodles according to the package directions. Tip: I usually cook the noodles for less time for a firm, al dente doneness.
  
• Transfer the cooked noodles to a colander and rinse them thoroughly with your hands under cold running water. This stops the cooking, cools the noodles, and removes the excess starch. Drain completely, shaking the colander to remove the excess water.
  

To Assemble and Serve

• Divide the noodles into individual plates or bowls. Place all the toppings and pour the dressing on top before serving. Sprinkle with 1½ tsp toasted white sesame seeds (optional). Serve optional pickled red ginger (beni shoga or kizami beni shoga) on top and Japanese karashi hot mustard on the side, if desired.
  

To Store

• You can keep the leftover sauce and toppings in separate airtight containers and store them in the refrigerator for 2 days. I recommend preparing the noodles right before you serve.

https://www.justonecookbook.com/hiyashi-chuka-cold-ramen/

Macaroni-Tuna Salad

Macaroni-Tuna Salad

Mix:

1 c. dry macaroni, cooked and drained

1 can tuna

½ c. cubed/chopped cucumber

1 TBS. finely chopped onion (mom uses dried chopped onion)

1 TBS. parsley

Add mayonnaise to desired consistency.

Add celery salt, salt, pepper to desired taste.

Noodle Soup (for udon)
3 c. fish stock
1 TBS. mirin
2 TBS. light soy sauce
Pinch of salt

Dipping sauce for Soba (noodles)
1 c. fish stock
2 tsp. sugar
3 1/2 TBS. soy sauce
1 TBS. mirin

Mix all together and serve with soba noodles.