Mulled Cider

This is very easy to make, and nice to have on hand for a warm cup of something non-alcoholic in the late afternoon or evening. (Some recipes add brandy, but I've never made it that way.)

MULLED CIDER

adapted from Mable Hoffman, Crockery Cookery

2 quarts apple cider

1/4 cup packed brown sugar

1/8 t. ground ginger

1 orange (unpeeled), sliced

2 cinnamon sticks

1 t. whole cloves

1/2 t. whole allspice (optional)

several cardamon pods (optional)

Optional: Tie up the whole spices (cinnamon, cloves, allspice, cardamon) in cheesecloth. Doing this makes it easier to remove the spices from the heated cider, and should be done if you're using a crockpot. But if cooking on the stove, I sometimes don't bother with the cheesecloth, and just strain the spices out at the end. I probably should take the extra two minutes at the beginning and put them in cheesecloth!

Stovetop:

Combine all the ingredients in a large saucepan. Bring to a boil and then simmer for 30 minutes. With a slotted spoon, lift out the orange slices into a bowl. Squeeze out the juice with the back of the spoon. Put the juice back in the cider; discard the rest of the orange. Strain out the whole spices (or remove the cheesecloth bag).

Crockpot option:  If making in the crockpot (convenient if you want to keep the cider warm for a period of time), do tie up the spices in cheesecloth before putting in the crockpot.

Put all ingredients in the crockpot. Cover and heat on low for 2-5 hours. Remove the cheesecloth bag with spices. Serve from crockpot.

Storing: The cider can be stored in the refrigerator. You can reheat on the stove, or just pour some into a mug and heat in the microwave.

Ramen noodles with chicken

I was shopping at Costco recently, and decided to buy some ramen noodles (made from millet and brown rice), thinking it would be nice to make the kind of ramen bowl I've enjoyed at a noodle restaurant.

I made the ramen noodles with chicken, and the dish was delicious—really nice in the winter weather we've been having. There was a lot of chopping involved in the preparation; I think the next time I make it, I'll do some of the chopping the night before. Note that if you want to include ramen eggs, you need to make them the day before.

I took a photo of the soup, because I wanted to show my brother how lovely it was in one of his large soup bowls. I put two halves of a ramen egg in each serving the first night, but one would have been fine.

ramen noodles with chicken

adapted from https://www.foxandbriar.com/easy-chicken-ramen/

serves 4-5

1 tablespoon oil

1 onion sliced

4 ounces shiitake (or other) mushrooms, stems removed and sliced

1 tablespoon fresh grated ginger root (I minced garlic and ginger together in a small food processor)

4 garlic cloves pressed or finely minced

4 cups low sodium chicken broth

1 cup water

1 tablespoon chili garlic sauce

2 tablespoons oyster sauce

1 tablespoon fish sauce

1/2 cup low sodium soy sauce

1/4 cup rice vinegar

1/2 - 3/4 lbs bok choy sliced into strips lengthwise and then diced

12 oz cooked chicken, cut into bite-size strips (for option of starting with 12 oz of skinned, boneless chicken thighs, see alternate instructions below step 4) 

4-6 oz dried ramen noodles

2 ramen eggs (Make 3-4 eggs if you'd like a whole egg in your soup or if serving 5 people.) If you don't want to bother with making ramen eggs, you can just top with a fried or poached egg.

Toppings

sliced green onion

cilantro, chopped

sesame seeds

lime wedges

1.      Make ramen eggs the day before. (Recipe at end.)

2.      Heat oil in a large pot over medium high heat. Add the onion and sauté until starting to soften, about 5 minutes. Add the sliced mushrooms and sauté for another 2-3 minutes. Add the garlic and ginger and stir fry for about 30 seconds, just until fragrant. Add the chicken broth and 1 cup of water, soy sauce, rice vinegar, oyster sauce, fish sauce, chili garlic sauce, stir to combine. [See note below if starting with uncooked chicken.] Bring to a boil, then simmer for 15-20 minutes.

3.      Add the cooked chicken and bok choy and cook for 3-5 minutes. At same time, cook the ramen noodles separately, according to the directions on the package.

4.      To serve:  Place a serving of noodles in each bowl and then pour the soup over them.  Top soup with half a ramen egg and assorted toppings.

If starting with uncooked chicken: Bring broth to a boil, add 12 oz. boneless chicken thighs. Simmer for 15-20 minutes until chicken is cooked through and reaches a temperature of 165°F. Remove the chicken and shred it with two forks.  Continue with step 3 above.

RAMEN EGGS

adapted from https://www.justonecookbook.com/ramen-egg/#wprm-recipe-container-58361

2-4 large eggs (same amount of marinade for up to 4 eggs)

2 T. soy sauce

2 T. mirin

6 T. water

Combine soy sauce, mirin, and water in a ziploc plastic bag. (I set the bag in a plastic container.)

In a medium saucepan, bring water to boil—enough to cover the eggs by about 1 inch.

When the water is boiling, carefully submerge the eggs into the water with a slotted spoon.  Immediately reduce heat to a simmer and cook for exactly 7 minutes.  The water should be simmering, but not so much that the eggs bounce around.  While the eggs simmer, set up an ice bath.

After 7 minutes, take out the eggs and soak in the ice bath for 3 minutes. Then gently peel them. Put the peeled eggs in the sauce bag and close tightly.  Let them marinate overnight, or for up to 3-4 days in the refrigerator. Cut each egg in half just before serving.