Take the Box and Make it Better!
September 17, 2013.
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For this month's theme, Diva N asked the Divas to buy a boxed product and use it to make something infinitely yummier than it would have been if we just followed the instructions on the box. The Divas did creative and delicious things with instant ramen, taco kits, cake mix and - of course - wine in a box!
Sangria Flora
![Picture](/uploads/3/9/1/6/3916068/5944024.jpg)
1 box sauvignon blanc or other dry white wine
1 cup St. Germain
2 fresh peaches
raspberries
Stir ingredients in a pitcher or carafe.
Allow fruit to soak in the mixture between 3 and 8 hours.
Serve in an ice-filled glass.
1 cup St. Germain
2 fresh peaches
raspberries
Stir ingredients in a pitcher or carafe.
Allow fruit to soak in the mixture between 3 and 8 hours.
Serve in an ice-filled glass.
Taco Kit Empanadas
![Picture](/uploads/3/9/1/6/3916068/4048299.jpg)
1 Taco Kit box
1 pound ground beef/chicken/turkey
1 onion, diced
grated cheese
1 package frozen empanada wrappers
vegetable oil
In a large skillet, wilt the onion. Add the ground meat and cook. Add the seasoning mix (and water, if called for) from the taco kit box. Set aside to cool. Prepare the empanada wrappers according to the package instructions. (The Goya wrappers I used instructed me to defrost them, and roll them out a bit with a rolling pin. Add a little grated cheese to the cooled ground meat mixture. Place a few tablespoons of the meat and cheese mixture in the middle of the empanada wrapper. Fold over the wrapper to make a half-moon shape. Press closed and seal by pressing with a fork along the edge. Heat about half an inch of oil in a skillet. Fry until golden brown on each side. Serve with the taco sauce from the taco kit box. (If you have any meat mixture left over--and you probably will--make tacos using the taco shells from the taco kit box.)
1 pound ground beef/chicken/turkey
1 onion, diced
grated cheese
1 package frozen empanada wrappers
vegetable oil
In a large skillet, wilt the onion. Add the ground meat and cook. Add the seasoning mix (and water, if called for) from the taco kit box. Set aside to cool. Prepare the empanada wrappers according to the package instructions. (The Goya wrappers I used instructed me to defrost them, and roll them out a bit with a rolling pin. Add a little grated cheese to the cooled ground meat mixture. Place a few tablespoons of the meat and cheese mixture in the middle of the empanada wrapper. Fold over the wrapper to make a half-moon shape. Press closed and seal by pressing with a fork along the edge. Heat about half an inch of oil in a skillet. Fry until golden brown on each side. Serve with the taco sauce from the taco kit box. (If you have any meat mixture left over--and you probably will--make tacos using the taco shells from the taco kit box.)
Better Than Instant Ramen
![Picture](/uploads/3/9/1/6/3916068/2252731.jpg)
Summary:
When chef Haidar Karoum finds time to cook for himself, he likes to make soup, sometimes jazzing up instant ramen noodles with condiments such as sambal oelek, an Indonesian chili paste. Besides adding whatever leftover meats and vegetables he finds in his refrigerator (he recently used pastrami from Bourbon Steak executive chef Adam Sobel), he finishes with an egg poached right in the broth.
This is a very generous serving for one. It can serve two with the addition of a side salad.
1 or 2 servings
Ingredients:
Directions:
Combine the ramen noodles, broth or water, pastrami or ham, mushrooms, scallions, bell pepper and Brussels sprouts in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to medium or medium-low so the mixture is barely bubbling. Cook for about 3 minutes, until the vegetables have softened slightly and the flavors have melded.
Crack the egg into a ramekin or small cup, then gently slide it into the soup. Cook for 1 minute, then turn off the heat, cover and let the soup sit for 3 minutes. The yolk will be filmed over yet runny.
Stir in the fish sauce and sambal oelek. Taste, and add more of each as needed.
Transfer to a bowl and eat.
Recipe Source: From Karoum, executive chef at Proof and Estadio in the District.
When chef Haidar Karoum finds time to cook for himself, he likes to make soup, sometimes jazzing up instant ramen noodles with condiments such as sambal oelek, an Indonesian chili paste. Besides adding whatever leftover meats and vegetables he finds in his refrigerator (he recently used pastrami from Bourbon Steak executive chef Adam Sobel), he finishes with an egg poached right in the broth.
This is a very generous serving for one. It can serve two with the addition of a side salad.
1 or 2 servings
Ingredients:
- 3 ounces (1 package) instant ramen noodles, seasoning packet discarded or reserved for another use
- 3 cups low-sodium chicken or vegetable broth or water
- 2 ounces diced or cubed pastrami or ham (may substitute tofu, cooked chicken or turkey)
- 1 cup thinly sliced shiitake mushroom caps
- 3 scallions, white and green parts, thinly sliced
- 1/2 red bell pepper, cut in half and seeded, then thinly sliced
- 4 large Brussels sprouts, thinly sliced
- 1 large egg
- 1 teaspoon fish sauce, or more to taste
- 1/2 teaspoon sambal oelek, or more to taste (see headnote)
Directions:
Combine the ramen noodles, broth or water, pastrami or ham, mushrooms, scallions, bell pepper and Brussels sprouts in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to medium or medium-low so the mixture is barely bubbling. Cook for about 3 minutes, until the vegetables have softened slightly and the flavors have melded.
Crack the egg into a ramekin or small cup, then gently slide it into the soup. Cook for 1 minute, then turn off the heat, cover and let the soup sit for 3 minutes. The yolk will be filmed over yet runny.
Stir in the fish sauce and sambal oelek. Taste, and add more of each as needed.
Transfer to a bowl and eat.
Recipe Source: From Karoum, executive chef at Proof and Estadio in the District.
No-Bake Cake Batter TrufflesINGREDIENTS
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