Lunch for the Lazy

Ever had one of those days where you just didn't feel like putting in the effort to create something good/delicious/semi-healthy? I get that feeling every once in awhile and it's so easy for college students and grads alike to reach for the packet of Ramen and call it good.

My mom suggested an upgraded version of these inexpensive noodles and my, is it tasty!

Fancy Ramen [enter alternate witty recipe name here]

1. Combine julienne carrots, spinach leaves, green onions, and mushrooms (as much as you like!) into a large soup bowl
2. Take any flavor of Ramen you might have on hand and lay noodles on top of veggies. I used oriental flavor but any flavor is fine.
3. Add boiling water to the bowl and cover for about 3-4 minutes or until noodles are soft. I put a dinner plate over the top of the bowl and that seems to do the trick.
4. Add the Ramen flavor that came with the noodles. Add 1-2 tbs. of soy sauce and if you like it spicy, add 1/2-1 tsp. of red chile sauce.

The poor woman's (man's/girl's/it's) version of quality Ramen. Enjoy!

A Taste of the Orient

I am a huge fan of spicy Asian inspired dishes. I saw Sandra Lee make this dish on Semi-Homemade and couldn't resist to test this out! The first time I made this, I used the sauce recipe Sandra has but when my best friend Lauren and I made it the second time around, we used a jar sauce and added more ingredients.


Pad Thai

Recipe courtesy Sandra Lee

Prep Time: 15 min
Cook Time: 20 min
Serves: 4 servings


You will need...

• 8 ounces rice noodles (Find in Asian section of grocery store, only use half of the box, there's a lot! One package of rice noodles is about 16 ounces)
• 2 tablespoons canola oil, divided
• 2 large eggs, beaten
• 1 tablespoon brown sugar
• 3 tablespoons soy sauce
• 1 tablespoon fish sauce (Find this in Asian section of grocery store)
• 1 tablespoon chile sauce (this is the Asian red hot sauce with a picture of a rooster on front of the bottle)
• 1 tablespoon lime juice
• 1 tablespoon chopped garlic
• 1/2 cup chicken broth
• 1 carrot, grated
• 4 scallions, sliced thin
• 2 cups bean sprouts
• 1/4 cup peanuts, coarsely chopped, for garnish
• 1/4 cup fresh cilantro, roughly chopped, for garnish

Directions


Bring a large pot of water to a boil. Add the rice noodles (8 ounces) and let them soften, about 3-4 minutes. Drain.

In a large skillet over high heat, add 1 tablespoon oil. When it is hot, add the eggs and cook until they are firm. Remove them from the pan and let them cool a bit. Roughly chop them and set aside.


Lauren and I used about 6 ounces of store bought Pad Thai sauce and added 1-2 tablespoons of chile sauce, 1 teaspoon of minced garlic, 1 tablespoon soy sauce mixed together. We added more chile sauce to taste - we like it spicy!


Or you can try Sandra's homemade sauce which is also really good: In a small bowl, whisk together the brown sugar, soy sauce, fish sauce, chile sauce, lime juice, garlic, and broth. Set aside.

Add the remaining 1 tablespoon oil (or more) to the pan along with the carrots, scallions, and bean sprouts. Note: we also added water chestnuts for added texture. Stir fry for 1-2 minutes. Add the reserved eggs and sauce, stirring to coat everything completely. Add noodles and cook for another minute. Serve garnished with crushed peanuts and cilantro.

Mixing and adding the sauce...

I love how she has no idea the Pad Thai is slowly sliding off the plate...

Voila!

"It's not too spicy, all you need is a little water!" So says my best friend's mother. 

And to enhance the taste of Thailand, I will leave you with this print ad:

Did you know people in Thailand can create full-blown buildings on the tops of their heads? This ad was created for the Architect Fair in Bangkok. I am ready for a Thai trip, who's with me?

Love in a Bowl

Creamy Tomato and Roasted Red Pepper Soup with Parmesan Crostinis
For those of you who love to cuddle up on the couch with a good movie and a bowl of lovin', this recipe is for you. I am a little (okay, very) obsessed with the Food Network. This is my channel of choice to connect with, laugh with and feel oh so comforted. 
Pat and Gina Neely create a twist on the classic tomato basil by throwing in some roasted red peppers for a gorgeous enhanced flavor. You can find this recipe here.


To start, you will need:

• 2 tablespoons olive oil
• 1 Vidalia onion, chopped
• 1 carrot, chopped
• 2 cloves garlic, chopped
• Kosher salt and freshly ground black pepper
• 1 tablespoon tomato paste
• 1 (14.5-ounce) can fire-roasted diced tomatoes
• 1 (12-ounce) jar roasted red peppers, drained and chopped
• 2 1/2 cups chicken broth
• 2 teaspoons sugar, optional
• 1/2 cup half-and-half
• 1/4 cup chopped fresh basil, plus more for garnish

I forgot about the half-and-half so I just used whole milk. My sister and I also had organic sweet tea during the making of this - optional but highly recommended.

To make this bad boy:

Heat 2 tablespoons oil in a 2-quart saucepan over medium-high heat. Add onions and carrots and saute until tender, about 5 minutes. Add garlic and saute until just fragrant. Season with salt and pepper. 

Add tomato paste and cook until toasted, just 1 more minute.

Add tomatoes, red peppers, and chicken broth and let simmer for 25 minutes, until the vegetables are tender and the flavors have melded together. Taste for seasoning and add more salt, pepper, and the sugar, if needed. Add half-and-half and basil, and puree using a hand held immersion blender until smooth. 

(Note: I don't have a fancy immersion blender so we used a standard blender and spooned the mixture in until nicely pureed. Do NOT fill the blender all the way full because it will spill! Not that I know from experience or anything. Fill half way in blender and pour into a serving bowl. Repeat 2-3 more times.)

The end product:

The parmesan crostinis were an added bonus. To start:

I used a crusty French bread and a tub of shredded parmesan. Cut the bread into 3/4" inch pieces and lay flat on a baking sheet. Brush the top sides of the bread with olive oil. Top generously with the shredded parmesan. Put underneath the broiler (on high) for about 3 minutes or until cheese has melted and the bread has browned.

Enjoy this comforting meal with your favorite movie :)