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Quest 68: Ramen

We all know that soups show up within the Zelda franchise often and all of them work towards refueling our heart containers. Today, we are making an awesome ramen soup that is both super hearty and will turn you off from grocery store ramen (if you can even eat it) for the rest of your days. If this doesn't fill up your heart container, I am not sure what will. Enjoy!


Gear!
1 lb Flank Steak
1/4 cup Green Onions
1/2 cup Snow Peas
1/2 cup Sliced Mushrooms
3 Eggs
32 oz. Beef Broth
1 cup Water
1 t. Fresh Ginger, finely grated
1 Thai Chili, sliced thinly
1 T. Lemon Grass, sliced thinly
1 t. Cilantro, finely chopped
1 Nori Sheet, sliced thinly
GF Black Bean Noodles or Rice Noodles
salt & pepper to taste

Steak Marinade
1/4 c. Lime Juice
2 t. GF Soy Sauce
2 t.. Housin
2 t..Szechuan Sauce
2 t. Asian BBQ Sauce
2 t.Worcestershire Sauce
2 t. Roasted Garlic, minced


Quest!


Marinate your flank steak in a gallon sized zip top bag with lime juice, soy sauce, housin, szechuan, Asian BBQ, Worcestershire Sauce and Roasted Garlic. Let sit together for at least 30 minutes but an hour or two would be better.


In a small sauce pan, add 3 eggs and enough cold water to cover. Bring them up to a boil, shut the heat off and cover. Leave alone for 5 minutes.







Immediately rinse eggs under cold water. Peel eggs and set aside for later.
In a sauce pan, add beef broth, water, ginger, nori, cilantro, thai chili, about half the green onions and lemon grass.
When it comes to a boil, add GF black bean or rice noodles. cook until softened.
Notes: I don't have a specific amount for the noodles b/c everyone likes less or more noodles. I used about half a package (3 oz.) of black bean noodles for this go round.

Add sliced mushrooms to broth. Leave a few mushrooms out for garnish later. Continue cooking together.









Divide your flank steak into two pieces. This will allow it to cook more quickly.
In a cast iron frying pan, add olive oil to the pan and seer your pieces of flank steak. We are only going to give the outside a good seer. We don't want to cook the meat all the way through.

Let the meat rest for 5-10 minutes.
Very thinly slice the meat with a knife. Paper thin is what we are going for. Yes, the meat is rare in the middle - never fear - we aren't done with it yet.
Add the meat to the broth mixture - leave a few pieces off to the side so that we have some garnish.
Cook until you are happy with the flavors and doneness of the meat. Ladle into bowls.
Garnish with snow peas, eggs, mushrooms, green onions, and meat. Enjoy!

Quest 67: Deku Nut Cheesecake

We have been really busy lately! We have been out in the forest gathering Deku Nuts and boy did we make a haul! (BTW hazelnuts are  really harvested in the late summer!) With all these lovely Deku Nuts, we are going to attempt the best. thing. ever! CHEESECAKE! This is a gluten free rendition of the cheesecake I used to make before being diagnosed with Celiac - now with a Deku Nut twist. Sweet and rich - you might want to wear sweatpants when you eat this one - Enjoy!


Gear!
Crust
1 cup assorted GF Cookies, crushed (I used chocolate sandwich cookies and hazelnut wafer cookies!)
3 tablespoons white sugar
1/4 cup butter, melted
3- 8oz. packages cream cheese, softened

Filling
3/4 cup sugar
2 tablespoons GF AP flour with xianthium gum
3 eggs
2 tablespoons milk or cream
2 teaspoons vanilla
3 ounces semi-sweet chocolate
1/4 cup Nutella

Frosting
8 ounces semi-sweet chocolate
2/3 cup sour cream
1 1/2 cups hazelnuts, chopped

Quest!

Preheat oven to 325 degrees F. Prep a 10-inch spring-form pan with nonstick spray.
Prep your crumbs by placing your cookies into a zip topped bag, seal and smack with something heavy - I like a rolling pin myself, but use whatever you like.

Mix cookie crumbs, 3 tablespoons sugar, and butter in a bowl until thoroughly combined
Press crumb mixture into the bottom of the pan. Bake in oven for about 10 minutes. Set completed crust aside to cool.
Now for the filling. Get your trusty mighty mixer out and add the cream cheese - beat for a few seconds break it up and make it smooth. Beat in the sugar and flour until the mixture is smooth. Adding one at a time - beat in the eggs. Once fully incorporated, add the milk and vanilla. Continue beating the mixture until morale improves - or until the cream cheese filling is very smooth and well combined, about 3 minutes.
Add about 2/3 of the filling to the crust. Spread out evenly.
In a bowl, melt 3 oz. chocolate -preferably in a double boiler. Mix chocolate in with remaining filling.
Add Nutella and continue to stir until combined.
Plop the remaining batter in dollops over the first layer of filling.
Using a knife or flat wooden skewer, create a marble effect in the cheesecake until it is pretty,
Place the cheesecake in the oven. In a roasting pan beneath the cheesecake, add boiling water to create a steaming effect in the oven. Bake at 350 degrees F. for 45-50 minutes or until cheesecake is set. Cool for 15 minutes or so before removing the outside ring of the pan. Let cheesecake cool completely.
Baked and cooled!
Frosting time! Melt your chocolate in a double boiler. Add Sour Cream and stir, stir, stir until smooth.
Spread frosting over the cake.
Add chopped hazelnuts (deku nuts) to the sides of the cheesecake and whole hazelnuts on the top. Refrigerate for an hour before serving. Enjoy!










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Quest 66: Cucco Enchiladas


The cuccos are running amok once again leaving a lot of tasty tasty in their wake. So today we will put these leftovers to good use with cucco enchiladas. Enjoy!









Gear!
2 large chicken breasts
1 16 oz. can re-fried beans
1 cup rice, prepared
GF soft tortillas 
8 oz. enchilada sauce
8 oz. cheddar cheese, shredded

Quest!

Acquire some chicken! I am not going to ask from where. If you can eat rotisserie chicken - good for you.  I like to slow cook my chicken breasts in tequila and lime juice and chicken broth on high for 2 hours. It shreds really easily and tastes super nummy.
Prep your soft tortillas by spreading re-fried beans on them. I am using rice flour tortillas, but corn or any kind will work as long as it is soft. Top with rice.
Rice recipe: - Makes 2+ cups of rice
1 cup rice, uncooked
2 cup water, tequila, and lime juice (that's all together 2 cups, not each)
2 T. GF Taco Seasoning Mix
1 t. Chili Powder
Bring everything up to a boil in a sauce pan. Top with a lid, shut off the heat and walk away for 20 minutes.

Add the chicken to the tortilla.
Add shredded cheese. At this point, you could also add fresh jalapenos or other favorite chili pepper.
Roll up and place in a sprayed 9 inch square pan. Repeat until the pan is full.
Top with GF enchilada sauce - I have found one I like in the store, but I am sure you can reduce down some tomato sauce in a sauce pan with chili powder and cumin and get the same effect.
Add more cheese and bake in a 400 degree F oven for 20-25 minutes or until the cheese is bubbly and delicious.
Enjoy!













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Quest 65: Eenie and Meenie's Potato Nachos

Eenie and Meenie are back at again this week with another tasty treat from the garden. This week we are making nachos with a little twist - using steak fries as the base. These are super filling and super nummy. With endless possibilities for toppings, this may be a new favorite for game night. Enjoy!




Gear!
28 oz bag Frozen Steak Fries
1 cup Frozen Broccoli
1 cup Frozen Peas
1 1/2 cups Ham, diced
3-4 Slices Swiss Cheese
1 cup Cheddar Cheese, shredded
Sour Cream

Quest!

Preheat the oven to 450 degrees F. Place some nonstick foil on a cookie sheet and spread the fries across to make a single layer. Bake fries for 15 minutes.
In the meantime, chop up frozen broccoli and ham to get ready the toppings.
Take the fries out of the oven and add sliced cheese.
Add vegetables on top of the cheese.
Add another layer of cheese - this time shredded cheddar.
Top with ham and place back in the oven for 10-15 minutes until fries are golden and cheese is melted.
Add a few dollops of sour cream over the top and Enjoy!!

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Quest 64: Ricky's Kangaroo Pouches

Ricky is a great side character. Who doesn't love a kangaroo that you can ride around in and punches your enemies, right? Well in honor of Ricky, we present to you our very own GF pouches filled with all the goodness of the store bought cootie (gluten) ridden version for you to make and enjoy in your very own home. These even can be made savory or sweet! Make smaller versions of these ahead of time and reheat them for lunch - and freeze well! What's not to love? Just like Ricky! Enjoy!

Gear!
Dough
2 cups of GF Flour with xianthium gum
2 tsp baking powder
1 tsp salt
2/3-3/4 cup milk
1/4 cup vegetable oil

Filling Options - Just to get you started with possibilities!
1. Pepperoni, sliced
Fresh Basil Leaves
Ground Sausage, cooked
Tomato Paste
Mozzarella Cheese, Shredded

2.Ham
Broccoli
Alfredo Sauce
Roasted Garlic
Cheddar Cheese

3. Apples
Cinnamon
Brown Sugar
Caramel Sauce

4. Pears
Cinnamon
Walnuts
Nutella

Quest!
So for this quest, we will be make a savory pepperoni and sausage pouch.

Let's start with the dough!

Mix together all the ingredients for the dough - using 2/3 cup of milk. Let the dough rest for 10-15 minutes. Test the consistence and texture of the dough. If it feels grainy, add more milk, mix together again and rest for 5-10 minutes.






Divide the dough into two sections to make two large pouches or divide further to make more smaller pouches - That's math!










On a cutting board or other smooth surface, roll out one section of dough until about thin, but not making holes.










Mix together your cooked filling ingredients.












Move your dough to a nonstick aluminum foil line cookie sheet. Add a layer of pepperoni and fresh basil leaves (or other flavors based on your flavor profile you chose).









Add filling on top pepperoni.












Fold the top over to create the pouch. Crimp together the edges to create a seal. Poke a couple of holes in the top of the pouch to let steam escape. Drizzle with Olive oil.









Bake in a preheated 400 degree F oven for 25-30 minutes or until golden brown and crusty. This cooking time may vary based on the size of you pouches.










Enjoy!












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