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Healthier Ramen

Hi my Cooks, foodies and general food lovers. First let me start with a late Happy New Year. Here is to a prosperous New Year for you all.

Now for those who haven’t been watching the news, it is snowing here in the Portland, Oregon metro area. When I say snow, I mean a lot of snow for us. It has been snowing for 3 days now. Here are pics of my driveway yesterday.

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It is like a winter wonderland. Now to the food. Because it is snowy and cold, this would be a day for soup, but that is a little time consuming. Therefore, I opted for ramen. The downside about ramen is that it has a high sodium content from the seasoning pack. Well I found this Lotus Food rice ramen at Whole Foods grocery store that has half the sodium in the miso seasoning pack; if you want to cut that again, either leave the seasoning packed out completely or use half.

For this particular dish, I used the Forbidden Rice Ramen, which is purple. If you ever had forbidden rice before, then you are gonna like this, if you haven’t, the flavor of the ramen is not strong so I think you newbies will like it too. In addition to the ramen, 1 diced Roma tomato, 2 stalks of green onion chopped and about 8 crimini mushrooms quartered.

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Cook the ramen as directed

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In a small frying pan added a little grapeseed or olive oil to the pan and sauté the green onion, mushroom and tomato.

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If you like garlic, dice 2 cloves and add to the veggie

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Season with a little kosher salt and black pepper, then sauté until tender.

Either add half or the whole seasoning pack to a bowl and I like to add a little spice so I added some Sriracha Hot Chili Sauce to mine.

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Add the noddles to the top.

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Then add the veggies around the edge.

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Add the liquid.

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And there you have it.

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Mix and there you have a Quick and healthy Ramen on a cold snowy day.

Until next time: Cook, Eat and Enjoy!

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Happy Thanksgiving!

Well hello to all my food lovers, it has been awhile. Yes I am still around, but I had to focus on finishing school which I did. I graduated in September Magna Cum Laude in the Service Management Bachelors Program at Ashford University (YEPPIE). Now to find gainful employment…

But of course I have been cooking and photographing some of my exploits, so in the coming weeks I will be sharing those.

I hope everyone had a wonderful Thanksgiving; my family and I just finished eating and I am in desperate need of a well deserved nap. But before that,  I just wanted to touch base with my followers and let you know that I am still here and cooking.

So quickly, This Thanksgiving,  I kept it traditional: giblet stuffing and gravy, turkey, macaroni and cheese, candied sweet potatoes, greens, and a extremely small serving of chitterlings. I bought my pies this year, apple and sweet potato and I made a small chocolate cake for the hubby. I did most of my cooking yesterday, but made my mac and cheese, sweet potatoes and turkey today. If you have questions on how I prepared something in one of the pictures, leave it in the comments. I am full and now I must nap. Until next time, Cook, Eat and Enjoy!

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Seafood Paella

Back in April,  a friend and I went to Seattle for my birthday and had the most amazing seafood paella at the Seattle restaurant Tango.

This inspired me to try and make it at home, however I did not have a paella pan so I used my biggest cast iron pan. So here is what else I used.

-1 pound of shrimp shelled and deveined
-1/2 sea Scallops
-1 pound of mussel meat
-1 pound of baby manilla clams
-Squid sliced into rings

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1 cartoon of chicken broth
1 jar of clam juice
1 pinch of saffron
Olive oil
Diced green bell pepper
1 package of sliced crimini mushrooms
2 medium white onion diced or 1 large
1 red onion diced
1 24oz can of diced tomatoes
Fresh parsley chopped
1 tablespoon of diced garlic
Matiz Valencencia Paella Rice 4 cups
Kosher Salt

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Okay, it seems like a lot, but it will come together.  Preheat oven to 425 so it will be good and hot when its time.

First, in a pot, combine clam juice, chicken stock and saffron and let boil then turn off.

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Add 3 to 4 tablespoons of olive oil to the cast iron pan and heat on medium high.

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Add white and red onions and cook until they start to look translucent.

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Add bell pepper and cook for 4 Minutes

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add garlic

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add mushrooms

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add tomatoes

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let Simmer for 5 minutes and season with salt and pepper

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add parsely and rice

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Season to taste and mix well

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Add in liquid and if it won’t all fit in at once, let some absorb then add more.

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once the rice is almost done add in seafood, strategicly.

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Top with foil and put in the oven and bake until seafood is done.

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unwrap and sprinkle with paprika.

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You can place the whole pan on the table and serve family style or plate individual bowls.

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Until next time cook, eat, and enjoy!

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Make your Ramen hearty

As most know, I love pasta and that includes a variety of Ramen noodles; not only are the inexpensive but quick to make. However the quick meal gets boring and just doesn’t satisfy the way it is all the time, so why not make your ramen hearty by adding some of last nights leftovers or adding fresh veggies to make your ramen more filling and tastyn and its inexpensive. Here are two examples that I have been indulging in.

I really like the rice noodle packs by Thai kitchen they’re light and not salty.

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Follow the pack directions in preparing the noodles. While they are boiling, in a bowl I added about 1/4 cup of super sweet corn that was leftover from last night.

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Slice 3 white button mushrooms thinly and add to the bowl.

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Add in the powder season pack.

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When the noodles are done,  add in pasta and water.

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Top with cooked egg white and Sriracha hot sauce.

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The second bowl has the same pasta and corn and mushrooms, the season pack and Sriracha was added. I also added some baked chicken breast that was leftover from last nights dinner.

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After adding pasta and water, mix and enjoy.

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Extend your noodles by adding fresh veggies or leftover. Make a snack into a good one bowl meal. Until next time, cook, eat and enjoy!

Lamb Stew

I love a good stew and typically when I make it, it has beef in it. However, when I was out shopping, I came across some lamb rib pieces, so this stew is lamb based and take about 2-3 hours to make. So here is what I used:

2 pounds of lamb rib pieces, washed and seasoned with Seasonings salt, garlic and onion powder, black pepper

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1 large white onion sliced

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10 Roma tomatoes roughly chopped

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1 bag of white super sweet frozen corn and a carton of sliced crimini mushrooms and 1 bad of baby carrots

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1 1/2 cup of Beringers red moscato and red (combined)

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1 teaspoon of minced garlic and some honey and grapeseed oil, kosher salt, dried parsley and basil

Okay so in a pot add about 2 tablespoons of grapeseed oil, heat and brown the lamb

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Once the meat has browned on the outside, add onions and garlic and let the cook with the meat for about 3-4 minutes, mix arround

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Add just enough water to cover the meat season with kosher salt and let pot simmer for 45-60 minutes on medium heat covered

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The meat is done, so now it’s time to added in the other goodies. First the tomatoes with salt and pepper and let cook for 10 minutes

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Give a good stir and then add mushrooms, corn and wine and 1 crushed red pepper

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Mix and let cook for another 30 minutes

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Time to add in the carrots. honey, dried basil and parsley and let cook for 20 minutes

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If the liquid is not thick enough, mix 2 teaspoons of flour and water together until smooth and then add to stew. Let simmer until thicken, then remove from heat

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This stew is great over brown rice, which is how I ate it, but it is also lovely with homemade mashed potatoes. Until next time, Cook, Eat and Enjoy!

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