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.

 

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How To: Make Apple Tarts

I don’t fucking bake, here is video evidence why…

Sure I probably alienated 92% of my readers and am probably going to be sued by Ina Garten (Jeffrey call me) but the turnovers turned out delicious and at least I could use this video as evidence for any future bipolar diagnosis. Bon appétit bitches!

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Soup to Help You Poop

I am so fucking bloated. Pretty sure that will be acknowledged on my tombstone because I wouldn’t want the embalmer to judge me on my seemingly slender frame and surprise bloated midsection. Healthy digestion has never been my thing. Maybe it’s the 45 lbs of cheese I consume weekly or my liking towards public restrooms that makes going to the bathroom so very stressful.

Because of my ailment, every once in a while I have to lighten my load and guide myself into salvation with a laxative like meal. Last night, I was feelling particularly with (food) child so I knew it was time to bust out my tried and true roasted tomato soup. It’s fast, easy, healthy and will have you blissfully shitting in no time…

INGREDIENTS:

  1. Crate of grape/cherry tomatoes
  2. 1 lb of chicken broth (vegetable broth works if you are a loser vegan)
  3. Fresh basil
  4. 1 white onion diced
  5. 8 cloves of garlic chopped
  6. Crushed red pepper
  7. Olive oil
  8. S+P

roasted-tomatoesOnion-Garlic

Preheat oven to 375. Put tomatoes in baking dish, toss with olive oil, salt and pepper. Roast for an hour or until they burst open and get golden. In pot sautee onions and garlic until translucent. Add tomatoes to pot, add crushed red pepper, chicken broth and let simmer. For smoother soup, pulse in blender and re-simmer. Top with fresh basil! **If you are looking to further constipate yourself add parmesan or ricotta to make it creamy and serve with side salad and a down home grilled cheese sandwich.

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Skinny Bitch Piña Colada

I was going to do a VMA recap but… I don’t fucking feel like it. Recaps are so annoying. I will say Ariana Grande is too talented to keep dressing like the spokesperson for Wet Seal lingerie, Taylor Swift moves like a limp green bean with a minor case of cerebral palsy (although Shake it Off is my jam) and Yonce is STILL on my mouth like liquor…. Every female in the music industry should be EMBARASSED #queenbey.

If you don’t follow me on Instagram you are really missing out… I am like the Martin Scorcese of fucky 15 second instavids (@jackieschimmel #plug). Yesterday, continuing my pain in the ass world tour – vacation edition, I was lusting for a poolside pina colada in a big way. It is rare I have these fruity cocktail cravings since the only thing I drink is dirty martinis. Until yesterday I had been convinced a “Phil Collins” was just a super popular gin drink… awkward. Now I eat like a diabetic truck driver but I WILL turn down for liquid calories. 500 calories for one fucking drink? No thanks, I would rather have a burger. I have to keep my shit together, I have my television debut in a few weeks (I will be on Watch What Happens Live on Bravo 9/14 #doubleplug) and have no intention of doing any type of exercise. One of my cocktail making tricks is the importance of a good shaker. I make ALL my drinks in a shaker, it’s like an irresponsible arm work out. Another trick is swapping out ice cubes (which tend to dilute the happy juice) for fresh fruit popsicle chunks. I don’t mean loading up your drink with some syrupy bullshit – I am talking either real frozen fruit or some 100% juice popsicles. My faves are a watermelon mint popsicle (48 mutha fuckin calories) found at specialty markets and coconut water fruit floes from Trader Joes (perfect for this recipe). Here is my super easy Skinny Bitch Pina Colada recipe that will not result in a muffin top or a hangover.

This is hands down the most awkward video of all time. Bottoms up bitches.

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!

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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! 

 

Jackie’s World Famous Salmon

So the other night I busted out one of my favorite salmon dishes that gives me and anyone who has had it a massive stomach boner. This recipe is special because it is entirely my own (so I don’t have to give any more credit to that fat ass Ina Garten) is super easy and deceivingly impressive. It is great to make ahead and store in fridge until your ready to chow and is moderately healthy. Also I apologize for the head crop in the first 30 seconds of this video, I blame it on my faulty tripod. I wasn’t actually trying to have a close up of my chesticles despite what it may look like…

Ingredients

  • Boneless Skinless Salmon Filet
  • Olive Oil
  • Salt +Pepper (duh)
  • Crushed Red Pepper
  • Spinach
  • Mushrooms
  • Onion
  • Garlic
  • Puff Pastry
  • Lemons
  • Homemade Herb Butter  (butter, garlic, lemon zest and Italian parsley)