If you want to spruce up the boring bowl of ramen noodles, then I have something for you. A simple yet hearty soup that will take a bit of work but trust me, it’s all worth it. Especially with the snow and cold weather that doesn’t to seem to want to go away. This ramen noodles soup with all the fixings will sure give you the warm and cozy feeling you desperately need.

INGREDIENTS : (serves 2 adults and 2 kids)

• 3 packs of ramen noodles (pick a flavor)
• 6-7 cups of water
• 6 slices of bacon, chopped finely
• half of medium onion, chopped finely
• 6-7 pieces of napa cabbage, sliced in small pieces
• 6 button mushroom, sliced in small pieces
• poached or boiled eggs (optional), 1 egg /person
• 4 cilantro pieces, chopped finely
• red pepper flakes (optional)
• chili garlic sauce (optional)

Boil the water. Midway into boiling, poach the eggs.

If you already have boiled eggs in hand, ignore the poaching steps.

Take the eggs out of the water, set aside and continue to boil the water. Once the water is boiling, add the ramen noodles. Let the noodles cook al dente. Kinda like cooking any pasta.

In another pan, brown bacon. Then add the onions. Let that cook. Then add the mushrooms. Once that’s cooked, add the napa cabbage. Cook the veggies. Season with the ramen noodles seasoning from the pack.

In a bowl, ladle ramen noodles with the soup water, top it with the vegetable & bacon mixture, an egg, and sprinkle a bit of cilantro. It’s up to you if you want to add the hot spices. I personally like it hot so I say bring it on .

If you’re adding a boiled egg, make sure to slice them in small pieces first. It would be easier to eat it like that. With poached egg, the yolk would mixed into the hot broth which makes it even more delicious.

By the way, you don’t have to use bacon. Any leftover meats would do as well. Or no meat at all. You can use shrimp too if you want. Whichever you prefer really. Or stick to the plain boring ramen noodles. After seeing this though I highly doubt you’d ever want to go back to just eating the latter. Feel free to slurp away .

(Images : Feistycook / Robust Cooking)

Post from: Blisstree

Ramen Noodles With All The Fixings Please

Instead of using the store bought salad dressings that I have in the fridge, I usually try to create my own vinaigrette. After making a red wine vinegar vinaigrette for the leftover flank steak on top of a bed of organic salad, I decided to create this honey-spicy mustard vinaigrette the next day.

Bear in mind that the measurements I’m posting below are just my estimates. I am an "eyeballer" kind of cook.

INGREDIENTS : double the ingredients if you’re making for more than 2 bowls of salad.

• 1/4 cup extra virgin olive oil
• 4 tbsp spicy brown mustard
• 3 tbsp honey
• juice of 1 quarter lemon (1 small wedge)
• salt and pepper to taste

In a bowl, combine the mustard, honey, lemon juice, salt and pepper. Whisk everything together while slowly pouring the olive oil. Keep whisking until everything is mixed together.

Drizzle the honey-spicy mustard vinaigrette in the salad. I find that the organic salad mix is the best.

The best thing in making a vinaigrette is that you pretty much have everything in your pantry. As long as you have a bottle of extra virgin olive oil, the possibilities of salad dressings that you could create are endless.

(Image : DJW / Robust Cooking)

Post from: Blisstree

Honey-Spicy Brown Mustard Vinaigrette

Makes 4 Servings

Recipe developed by Chef Adam Perry Lang, Daisy May’s BBQ in New York City for the California Tree Fruit Agreement

Ingredients

Olive Oil / Chive Drizzle

• 1/2 cup extra-virgin olive oil
• Juice from 1 lemon
• 1 inch cube lemon flesh, skin and pith removed
• 1/2 cup snipped chives
• 1 shallot, minced

Fish Marinade

• 1 cup mirin
• 1/2 cup white wine
• 2 1/2 cups miso paste
• 1/2 cup water
• 1 1/2 cups sugar
• 1 tablespoon ancho chile powder
• 1 teaspoon chipotle chile powder

Charred Onions

• 3 medium red onions
• Splash red wine vinegar
• Extra-virgin olive oil
• Salt and pepper to taste

Grilled Fish

• 4 (8-oz.) black cod fillets
• 1/4 cup canola oil
• 1/2 cup peach preserves
• 1/4 cup water

Nectarine Salad

• 6 medium California nectarines, peeled and pitted and sliced
• 24 small round red radishes, quartered
• 1/2 cup Italian parsley leaves
• 1 cup baby arugula
• Juice from 1 lemon
• 2 tablespoons extra-virgin olive oil
• Chopped chives (garnish)

Directions

Whisk together olive oil/chive drizzle ingredients and set aside. To prepare fish marinade, cook mirin and wine in a small saucepan over medium heat until reduced by half; stir in miso paste and water with a wooden spoon until dissolved. Increase heat to high and add sugar. Cook, stirring constantly, until sugar is dissolved. Add chile powders and let cool completely. Place fish and marinade in a glass dish; cover and refrigerate for several hours or overnight.

Just before cooking fish, peel onions, leaving the base intact; cut each into 6 wedges. Lightly toss with vinegar and oil in a medium bowl and season with salt and pepper. Grill over high heat and cook until nicely charred; place back in bowl and cover with plastic wrap. Let stand for 10 minutes to soften; set aside. Remove fish from marinade and blot dry with paper towels. Coat with oil and cook on a well-cleaned and oiled grill over medium heat until well-marked and tender on one side. Transfer to a piece of heavy-duty foil placed over indirect heat. Cook for about 13 minutes.

While fish is cooking, stir together preserves and water and press through a fine-mesh sieve; brush mixture over fish and cook for 2 minutes more. Brush peach preserve mixture over nectarine slices and grill until well-marked and tender.

To serve, toss all salad ingredients together in a large bowl with grilled onions and nectarines. Place equal amounts onto 4 serving plates and top with fish. Drizzle with olive oil/chive mixture and sprinkle with chives.

Photo: © Courtesy of the California Fruit Agreement

Post from: Blisstree

Miso-Glazed Cod With Nectarine Salad

Seared Scallop and Quinoa Salad

Ingredients

12 large sea scallops
3 cups cooked Quinoa
½ garlic clove, minced
1 medium cucumber, peeled, diced
1 medium tomato, diced
2 tbs red onion, diced
2 tbs fresh basil, chopped
1 tbs extra virgin olive oil
Juice of ½ lemon
Salt & pepper to taste

Directions

Spray a large sauté pan with pan release and heat over medium high flames. Season scallops, on all sides with salt and pepper. Place scallops in hot pan, do not move. Allow scallops to cook without moving or shaking pan for 2 ½ minutes. You will see the edges turn a deep golden brown. Using tongs carefully flip each scallop individually and cook for an additional 2 to 3 minutes or until center of scallop is opaque. Mix remaining ingredients in a non-reactive bowl and season with salt and pepper to taste. Place about 1 cup of quinoa salad onto center of plate, top with 3 cooked scallops and garnish with a sprig of basil. Serves 6

Asian Tuna and Spinach Salad

For Marinade:
½ cup tamari soy sauce
¼ cup rice wine vinegar
2 tbs sesame seeds
1 tbs fresh ginger, minced
1 tsp fresh garlic, minced
½ tsp red pepper flake (optional)

Combine and set aside

For Salad:
2 ¼ lbs fresh tuna steak
1 lb fresh baby spinach
36 grapefruit segments
3 tsp sunflower kernels
¼ cup red onion, julienne

Pre-heat oven to 450 degrees. Reserve ¼ cup of marinade for dressing. Place tuna steaks in shallow container and cover with marinade. Allow fish to marinade for 10 minutes. Place fish on Teflon baking pan and bake to desired temperature. Remove from oven and allow to rest for 2 minutes. Place reserved marinade in small mixing bowl and whisk in ¼ cup extra virgin olive oil. Toss remaining ingredients in large bowl and dress. Distribute salad evenly over six salad plates. Slice rested tuna and fan over salad. Serves 6

Special thanks to Chef Owen Tilley and High Liner for permission to reprint each recipe.

Image: sxc.hu

Post from: Blisstree

2 Healthy Seafood Salad Recipes

Creamy Mushroom Soup

The richness of cream and the meatiness of mushrooms blend perfectly. Use whatever fresh mushrooms you have on hand for this recipe. It’s particularly good with porcinis, chanterelles, shiitakes, or matsutakes.

Makes 4 servings

Ingredients
2 tablespoons (25 mL) butter
12 ounces (375 g) fresh mushrooms, sliced
2 tablespoons (25 mL) all-purpose flour
1-3/4 cups (425 mL) chicken broth
1 cup (250 mL) light (5%) cream
1 tablespoon (15 mL) cornstarch
1/4 cup (50 mL) dry sherry or white wine
1/2 cup (125 mL) whipping (35%) cream
Salt and freshly ground white or black pepper

Directions
Melt butter in a saucepan over medium-low heat. Add mushrooms and sauté until softened, about 5 minutes. Stir in flour and cook, stirring, for 30 seconds. Gradually whisk in broth and light cream. Cook, stirring constantly, until thickened and gently simmering, 2 to 3 minutes.
In a small bowl, dissolve cornstarch in sherry and add to pan along with whipping cream. Cook, stirring, until gently simmering, 2 to 4 minutes. Season with salt and ground pepper, to taste. For extra-creamy soup, purée in a blender and force through a fine-mesh sieve. Serve hot.

Recipe from THE SCIENCE OF GOOD COOKING by David Joachim and Andrew Schloss with A. Philip Handel, Ph.D. (Robert Rose, Inc.; October 2008; $37.95/paperback)

Images: sxc.hu

Post from: Blisstree

Creamy Mushroom Soup

Ingredients

1 can chick peas
1 can kidney beans
1 can black beans
3 tbsp olive oil
4 tbsp balsamic vinegar
2/3 cup crumbled feta cheese
1/2 chopped celery
1/2 chopped onion
1 tbsp parsley

1. Drain and rinse the chickpeas, kidney beans and black beans. Set them aside to dry.

2. Mix the olive oil and balsamic vinegar together and combine with the beans, celery and onion.

3. Add the crumbled feta cheese and sprinkle parsley on top as a garnish.

I’ve found this recipe makes enough for two people to get through at least three lunches throughout the week. There are plenty of other ways you could spice up this recipe, depending on your tastes – but this is a good start for a basic meal that’s easy and tasty.

Image: Mellowfood on Flickr

Post from: Blisstree

Quick and Easy Bean Salad With Celery

Beet and Arugula Salad with Walnuts and Feta Cheese

The vibrant colors and sweet flavors of the beets and oranges in this salad contrast deliciously with the smooth white feta and crunchy nuts. Blood oranges are spectacular, but if they are not available, do not hesitate to make this delicious salad with any oranges you like. You can easily substitute mixed baby greens, mache or frisee for the arugula.

Serves 4 as a side salad

Ingredients

• 1 pound cooked beets (roasted, steamed, or boiled)
• About 1/3 cup Orange Walnut Vinaigrette (see recipe below)
• 5 ounces (about 6 cups) Earthbound Farm Organic Baby Arugula
• 1/4 cup (1 ounce) crumbled feta cheese
• 1/2 cup candied or toasted walnuts
• 2 blood oranges (if available) or navel oranges, segmented (optional)

Directions

Cut the beets in half or quarters (if you’re using larger beets, cut into 1/2-inch dice) so they’re bite-size.

Place the beets in a small bowl, add 1 to 2 tablespoons of the vinaigrette, and toss until the beets are coated. (This step can be done a day in advance, if desired.)

Just before serving, place the arugula in a large salad bowl. Add about 3 tablespoons of the vinaigrette. Toss to coat the leaves lightly, then taste and add more vinaigrette if needed.

Transfer the arugula to a platter or individual salad plates. Arrange the beets and orange segments (if using) on the greens and sprinkle them with the feta and nuts. Serve immediately.

Orange Walnut Vinaigrette

The walnuts and oranges in the Beet and Arugula Salad harmonize beautifully with the walnut oil and citrus in this dressing. Together, the flavors simply sing!

Makes 1 1/4 cups

Ingredients

• 1/2 cup good-quality roasted walnut oil
• 1/4 cup extra-virgin olive oil
• 1 tablespoon orange juice or blood orange juice
• 1 teaspoon finely grated orange zest
• 5 tablespoons sherry vinegar
• 2 teaspoons Dijon mustard
• 1 tablespoon finely minced shallots
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper

Directions

Place all the ingredients in a glass jar and close the lid tightly. Shake vigorously to combine. Adjust the seasonings to taste.

Allow the dressing to sit at room temperature for 1 hour to allow the flavors to develop before serving.

Store the vinaigrette in the refrigerator, tightly covered, for up to 1 month.

Right now, we are giving away five (5) copies of Food to Live By: The Earthbound Farm Organic Cookbook.

Winning is easy. All you need to do to enter is to leave a comment here on the blog about your favorite salad (personally mine is spinach salad with bacon and hardboiled eggs).

You will be automatically entered into the giveaway drawing with your comment. Five random winners will be selected from all the commenters; each will receive one copy of the book.

The contest runs through next Friday, January 9, 2009 at 11:59pm CT. Please only enter once and leave your email address in the appropriate spot so that we can contact you.

Photo credit: Earthbound Farm Organic

Post from: Blisstree

Beet and Arugula Salad with Walnuts and Feta Cheese

Know Your Greens

Organic for Breakfast

Post from: Blisstree

Why Choose Organics?

Golden Raisin and Carrot Salad
Makes 8 servings

Salad
1⁄2 cup golden raisins
8 medium carrots, peeled and coarsely shredded
3 tablespoons finely chopped fresh parsley
3⁄4 teaspoon salt

Dressing
3 tablespoons safflower oil
1 tablespoon whole yellow mustard seeds
3 tablespoons sesame seeds
2 tablespoons freshly squeezed lemon juice
2 teaspoons freshly grated lemon peel
1⁄8 teaspoon freshly ground black pepper
1⁄2 cup peanuts, coarsely chopped for topping

For salad:
Place the raisins in a small bowl and cover with hot water. Let stand for 1 hour, then drain. In a large salad bowl, combine the raisins, carrots, parsley, and salt.

For dressing:
Heat the oil in a skillet over medium heat, and add the mustard seeds. In a few seconds, they will begin to pop. As soon as popping starts, add the sesame seeds and cook until these start to pop or turn a golden brown. Pour the oil and toasted seeds over the carrot mixture. Add the lemon juice, lemon peel, and pepper. Toss gently until well blended. Sprinkle with the peanuts immediately before serving.

^{(recipe and cover art courtesy of the Lisa Ekus Group)}

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Post from: Blisstree

Golden Raisin and Carrot Salad with Peanuts

Easy Homemade Honey Mustard Dressing

• 1 tsp Dijon mustard
• 2 Tbs honey
• 1/4 cup vinegar (apple cider)
• 1/3 cup canola oil

Combine all the ingredients and whisk them together. Adjust the ingredients to your taste. I like my honey mustard dressing a little sweet, you may want to use a little less honey.

You can also try it with less oil. I have to have oil in my salad dressing, I can’t stand the texture of the fat free stuff. Canola is one of the healthiest oils, and I usually don’t drown my salads in dressing, so a little oil doesn’t bother me.

I like to drizzle honey mustard dressing on my salad, or use it as a dip or marinade. It’s great on chicken.

I store the extra in a glass container in the refrigerator for up to a couple weeks. The oil and vinegar will separate into layers, just shake the bottle to mix it up.

Honey Mustard image (c) L Gerlach all rights reserved

Technorati Tags: honey month,honey mustard dressing,honey mustard salad dressing recipe

Post from: Blisstree

Homemade Honey Mustard Dressing