Jackie’s Easy Ramen Recipe

As far as I have been responsible for feeding myself, I have had a deep and steadfast affinity for all noodles. They are cheap, never go bad and versatile. I don’t give a fuck what Marie Osmond, Jillian Michaels or your gluten free roommate tells you… carbs are NOT the enemy. I get aroused by a good pasta and if you learn to make it at home for yourself, you can cut out a lot of the fatty, unhealthy bullshit ingredients restaurants add (same goes with salad dressing). Last night I experimented with an old friend of a noodle, Ramen, and was pleasantly tickled.

I haven’t cooked Ramen in years because it takes me back to a dark place… college. I know being that I am just 39% basic, one would assume I loved college and was in a sorority and like shared hotel rooms in Vegas to go to some day club cause I knew the promoter…but no. I fucking hated college. Hence while I only made it about a year and a half. I spent the better part of my collegiate days ditching class, doctoring fake report cards to send to my dad to see if fake straight A’s could wrangle me a few extra hundred a month, watching Barefoot Contessa, then going to Food for Less in pursuit of discount Branzino.

Unfortunately, once mid-month hit I usually had to resort to one fucking thing to sustain my beastly appetite, Ramen. So as you can imagine, we have a very sentimental and indifferent relationship, Ramen and I.

Last night, I went back in time along with a more highly developed culinary touch and gave my 5 year old emergency Ramen package a go and here is the easiest, most delicious, cheap, healthy asian noodle dinner you have ever tasted. Fuck you Ina.

What you need (for one serving #allbymyself #dontjump) 1 package of ramen noodles, 2 small heads of baby bok choy, handful of kale, 2 handfuls of shitake mushrooms (or whichever you like), 2 small thai peppers, ginger, 5 cloves of garlic, 1 shallot, ¼ lb of steak (I used stir fry style), one egg, teriyaki sauce, 1 ½ cups of veggie broth, fish sauce, low sodium soy sauce, lime, chives.

  1. Soft boil an egg in pot of boiling water, 6 minutes is perfection erection, remove shell and rinse under cool water to stop cooking, put aside.
  2. In same water (#resourceful) cook your ramen noodles about 3 minutes, throwout the flavoring packet – that shit will leave you bloated until 2018.
  3. Strain noodles and set aside.
  4. Over medium heat, add about 2 tablespoons of olive oil, 5 cloves of chopped garlic, half a thumb worth of peeled and chopped fresh ginger, 2 thai peppers (scrape out the insides these fuckers are HOTT) and half of a shallot chopped. Sautee until translucent.
  5. Peel leaves of the bok choy (throw out the tough inside part) and add to the ginger/garlic and toss until they soften about 2 minutes.
  6. Add mushrooms, sautee another 2 minutes.
  7. Add vegetable broth, few dashes of soy sauce, few dashes of fish sauce, juice and zest of half a lime and handful of kale, stire and let simmer on low heat until shit gets hott and all veggies are soft and wilted
  8. In separate pan heat up tablespoon of olive oil and add meat of your liking, sautee just lightly so meat does not get touch, add a dash of teriyaki to give some sweetness and throw in some sesame seeds if you got em.
  9. Add your ramen noodles and egg to the hot broth to reheat and then pour into a bowl. Slice the soft boiled egg in half and place on top.
  10. Add meat, handful of chopped chives, remaining raw shallot, lime wedge or zest on top of noodles and thank me later.

 

Dear Gwyneth

Dear Gwyneth,

I have been meaning to write to you since you named your child Apple. I will admit that if we ever meet face to face and are in the same tax bracket I will immediately delete this letter and try to penetrate your social circle (and your ex husband). I know you are probably busy finding the latest $780 sweat band to declare a summer MUST HAVE on Goop, but I hope you can take the time to acknowledge some of your recent public glitches.

A couple of months ago you declared in a magazine article that you are “incredibly close to the common woman”. Seeing that your net worth is an estimated $140 million dollars, this is difficult to comprehend. From an Oscar, performing at the Grammy’s, a cookbook, a blow dry bar, your bestie Beyonce and the bane of my existence GOOP, I hate to break it you sweet cheeks you ain’t common.

Most recently, you broadcasted that you would accept the NY Food Stamp challenge and feed your family off $29 for the week. Poverty challenges aren’t like a game of hopscotch you played at your elite sleep away camp. It’s cute that you felt the need to publicly broadcast your Food Stamp Challenge and bring awareness to the cause. However I am not sure they sell organic kale at the local Food for Less. If you wanted to properly fulfill this challenge I have a hot tip for you; Cup a Noodles, economy sized Bagel Bites and a fucking sugar daddy. Girls just want to have funds. Also did you really need to buy 7 organic limes? If this was a first offense, I wouldn’t be writing you but as a fellow blonde Jew with entitlement issues I felt it necessary to offer some insight.

I get as a public figure you are trying to use your platform to spread awareness. For that I will not fault you, however the juxtapose of your attempts to be relatable and your overwhelming pretentious bullshit (hi Goop) makes you completely un-likeable. Like borderline Anne Hathaway status. You have been quoted complaining how hard it is to find a bikini wax in Paris, how your children gravitate towards organic produce and nuts and that whole “conscious uncoupling” nightmare I JUST CAN’T. Goopers also delighted us with this recent quote…

“I am who I am. I can’t pretend to be somebody who makes $25,000 a year.” THEN DON’T GWYNETH, JUST DON’T.

I mean, Country Strong is the best movie of all time so for that I thank you. Yes, I have the soundtrack and no I am not ashamed. Gwyneth – even the way you spell your name is pretentious. You’re delusion is oddly inspiring. From gallavanting about Europe with your macrobiotic green juice, hawking $1300 pinky rings and casually using the verb “imbibe” in one of your Goopy (and gaggy) newsletters – keep doing you girl. And have Moses call me in 8 years.

Love always,

Jackie

PS Gwennie, freshly shaved truffles are actually NOT available at most supermarkets.

Thirsty Thursday – Lavender Martini

Oh hai. I have been feeling super rustic lately. First, I bought mason jars. Then yesterday I found myself starting a fucking her garden… the legal kind. Sure it will be nice to have a fresh sprig of thyme to jazz up a roasted chicken but what I am MOST excited about is incorporating my homegrown garnishes to use in my cocktails. The first to sprout (gardening lingo) was my lavender BUSH. Am I the only adult who can’t use the word bush seriously? Since I am partial to a dirty martini, last night I got experimental with my new foliage and concocted this DELISH lavender martini I had to share with muh bitches.

WHAT YOU NEED:

Vodka (Gin works too)

Juice of a lemon

Lavender syrup (to make boil equal parts sugar and water with a few sprigs of lavender)

To serve: Let syrup chill. Rim martini glass (or if you are a dirty hipster MASON JAR) with lemon juice and dip in sugar. To a cocktail shaker add 1.5 oz (or more) of vodka, juice of a lemon, tablespoon of simple syrup and ice. Shake like a polaroid picture and serve.

lavender-lemon-martini

You’re welcome. Cheers!

Easy Summer Recipes

I am not going to sit here and go on and on how I get a huge hipster boner for fresh summer produce and flourishing farmer markets. I don’t bring my own bags to the supermarket, wear gladiator sandals and a farmers hat to peruse locally sourced eggplant and insincerely grope lemons for 35 minutes to find one that is “just right”. That is just not me.

I do however enjoy the free samples and imported cheese selection at MY local farmer’s market so once in a blue moon I stray from my usual Gelson’s or Bristol Farms and head  to roam amongst the granola crew. When I am cooking a meal my main focus is presentation, easy ingredients (inexpensive doesn’t hurt either) and obviously yummy. I really hate the word yummy and apologize for using it so carelessly. As I wandered the aisles of fresh fruits and hemp accessories I was inspired to make a dinner solely using ingredients bought at the farmer’s market (and by inspired I mean I was running low on gas and felt too lazy to stop at another store).

I got seduced by an Israeli man with more herbs than Whoopi Goldberg so I got swindled into buying almost everything under the sun. Basil, dill, italian parsley, green onions, rosemary, you name it. I tried to incorporate all of these into my dinner. I decided to make lavender lemon martini’s, a burrata caprese salad, herb salmon and grilled peaches with vanilla ice cream. It was a total stomach boner if I do say so myself and so colorful!

.10552496_10203540726412034_7607795108242117664_nDSC00761P1000832grilled-peaches-and-cream

 

Lavender Cocktaillemon juice, simple syrup (equal parts sugar and water boiled) infused with fresh lavender, vodka. Add to shaker with ice, shake, serve and sip responsibly… or don’t no judgements.

Caprese Salad burrata cheese (buffalo mozzarella works too), heirloom tomatoes, basil, olive oil, balsamic vinegar (or glaze). Slice and layer, top with oil and vinegar, salt and pepper.

Herb Salmon salmon filet(s), lemon, fresh italian parsley, dill, green onion and whatever else you have. Coat salmon in olive oil, lemon juice, salt and pepper and top with chopped herbs. Drizzle more olive oil over herbs so they don’t burn. Bake in 375 degree oven for 15-20 minutes.

Grilled Peaches with Vanilla Ice Cream – peaches, honey, vegetable oil, vanilla ice cream, mint (I used basil instead). Brush peaches with oil and grill until soft with pretty grill marks, top with vanilla ice cream (after peaches have cooled) drizzle with honey (optional) and garnish with mint. 

Bon Appétit bitches.

 

 

Barefoot Cuntessa

Yesterday I spent 4 hours watching that fat ass Ina Garten waddle around her Hamptons humble abode and make all of her “effortlessly chic” meals. I will admit Barefoot Cuntessa is my fave cooking show and I genuinely enjoy her recipes and pretentious demeanor. What I can’t deal with is how many times she says the word “decadent”, her plump fingers finagling raw meat and her over sized polo shirts. She tries to overplay the whole rustic lifestyle, it’s like bitch you live in waterfront mansion with a closeted homosexual husband. Also, Matilda called and wants her hairstyle back. Ina pretends all of her recipes appeal to the everyday woman when in reality 96% of them include ingredients you sure as fuck won’t find at your neighborhood Vons.”It’s a super simple desert classic the kids will love. All you need is a imported French macaroon press, a mechanical sifter, locally sourced quail eggs, cashew milk and edible 14 karat gold sprinkles!” Seriously Ina? Go fuck yourself. Every time she goes to her specialty seafood shop or exotic cheese store you can just feel the sexual tension. She is obviously exchanging fellatio for a prime sea bass or the perfectly pungent brie cheese.

You may think I being too harsh to the Barefoot Cuntessa and your probably right. But in hopes of excusing my behavior you may want to take a peek at this. So nasty and so rude (Real Housewives reference…)

So after hours of watching Ina blow a cheese specialist, wrap centerpieces in burlap and skillfully trying to differentiate her wrist from her forearm I decided to give one of her recipes a go. Last time this year I was gallivanting in Paris with a beret and a permanent bottle of champs in my hand so naturally when I saw my bitch whooping this French dish up, I thought it would be perfect to make. I subbed out many of Ina’s faaaaaabulous ingredients for more accessible items you prob already have in the kitchen and added some special bitchy touches cause I am super considerate and down to earth…

MOULES FRITES

mussels+and+fries+2_edited-1

  • 2 cups of white wine
  • 1 medium sized shallot
  • 5 cloves of garlic
  • Bunch of Italian parsley
  • 4 tablespoons of butter
  • 1 lb of mussels
  • 1 lemon (zested)
  • Crushed red pepper, S+P
  • Olive oil (#duh)
  • 5 russet potatoes

– Preheat oven to 420 degrees.
– Slice potatoes into fry like strips
– Toss with olive oil, s+p
– Bake until golden brown, top with parmesan

– Mince garlic and shallots. Add to pot with olive oil, butter, dash of s+p, double dash of   crushed red pepper (more if you’re a spicy bitch) sauté for a couple minutes.
– Add alcohol, turn up the heat and let reduce for few minutes.
– Add mussels. Cover and let cook on higher heat for 5 minutes or until all of the mussels have opened up (toss the ones that don’t)
– Top with chopped parsley and lemon zest. Serve with frites and your fave cocktail.

Voilà! 

 

Let’s Have a Kiki!

I will be honest… I don’t have the slightest fuck what that saying means but it has slowly yet surely become my personal tagline. It just sounds so fantastic “Lettttttt’s have a KIKI!” Totally want this engraved on my tombstone… not really, I want to be frozen #duh. Anyways, after one long ass week of playing nurse to my post-surgery mother (she had “Lasik” eye surgery #not) I felt I was entitled to a festive adult beverage. I considered tapping into her Percocet prescription but I have too much anxiety to be a pill popper. This bitch prefers to keep it kosher and just stick to the “happy juice” AKA vodka. Since my mother has decided to find dual purpose with her recovery and further her suffrage by going on a “weight loss program” and keeping NO food in the house, ingredients were scarce. When concocting my much needed cocktail, I had to get crafty and more importantly get sipping ASAP. I created this drink using pretty basic/random ingredients and was delighted with one raging liver boner. This drink is figure friendly, delicious, pretty and very festive. One sip and you’ll be feeling KIKI-licious.

  • INGREDIENTS
  • one lime juiced
  • 1/4 tsp of agave nectar
  • 1 shot of vodka/tequila/nail polish remover (whatever you’re into)
  • 1 fresh watermelon popsicle (or frozen watermelon chunks)
  • 5 basil leaves (mint would be delish also)

Ribbet collage

 

Muddle limes, basil, watermelon and agave nectar in cocktail shaker. Add alcohol, shake and sip responsibly… or irresponsibly. We won’t judge.

Bitch Throws a Dinner Party

I watch enough Real Housewives to know how to throw a proper dinner party. As much as I’d love to hire Kevin Lee to make everything “shi shi shi” I will have to be  my own transgender Asian homosexual party planner. Naturally my theme developed from an accessory, some cute Moroccan napkins I found and some fabulous new gold charger plates (you know you’re an adult when you have charger plates). Another adult move, I even made a fucking mocktail. It’s like I don’t know who I am anymore – I mean we all know I’m not a huge fan of sobriety but I digress. I wanted my first dinner party to reflect not only my effortless domesticity but also what kind of woman I am. Deceivingly fancy, warm and … easy. I decided to delight my patrons with a Mediterranean menu because I am a selfish whore (JK – on the whore bit) and I could make everything ahead of time so I was still able to mingle and socialize.

Menu

CUCUMBER MINT FAUXJITO (which I subsequently added vodka too – a mocktail only gets you so far)
MY WORLD FAMOUS LAMB MEATBALLS W/TZATZIKI SAUCE
GREEK FETA, OLIVES, HUMMUS AND PITA BREAD

—-

SHIRAZI SALAD
BASMATI RICE WITH HERBS
ROASTED EGGPLANT WITH MINT AND FETA
“SAFFRON” CHICKEN WITH OLIVES/THYME

And nothing for dessert… I don’t fucking bake. Ice cream anyone?

Dinner was a hit (I think) and I feel like I have reached a new level of womanhood… kinda. #hostesswiththemostest Presentation1