Fast Tip Friday: Cracker Crumble

Cracker Crust 7

I really hate throwing out food, but the Ritz crackers I’d bought for our slow cooker dips were all crushed and not really worth eating as crackers.  I was mostly annoyed because I had bought them in that condition.  Sheesh.

Cracker Crust 1

So while they were still in the bag, I crushed them up into little pieces. Didn’t take long — they were mostly broken anyway.

Cracker Crust 2

Then I chucked them in a bowl with a little bit of butter and some basil and oregano and gave that a stir.

Cracker Crust 3

We were having a meatball pasta bake that night so I thought a nice crumb crust wouldn’t go amiss.

Cracker Crust 4

So I sprinkled it over top and baked as usual. Tada!

Cracker Crust 6

Creamy Pasta with Roasted Squash and Sauteed Mushrooms

Creamy Squash Pasta 20

I think this dish will make your Friday night, especially if it’s one of those nippy nights that is a portent of cold evenings to come.  This will serve a family of six happily.  Here’s how I did it, but feel free to add your own flair.

Creamy Squash Pasta 1

To begin with, roast 2 heads garlic and half an orange kabocha squash with olive oil and salt and pepper at 450°F for about 40 minutes.

Creamy Squash Pasta 2

While that’s on the go, dice up 2 small onions, and slice up a whole package of white mushrooms.

Creamy Squash Pasta 3

And grate a 150g package of asiago cheese.

Creamy Squash Pasta 4

When the squash is roasted, chop it up into little cubes after peeling off the skin.

Creamy Squash Pasta 5

I popped the roasted garlic cloves out of the head and sliced them up as best I could.

Creamy Squash Pasta 6

Here I defrosted about 2/3 cup of the frozen pesto we have on hand (if you grow a lot of basil, you make a lot of pesto).

Creamy Squash Pasta 8

Now, this is not a sauce you want to make well in advance.  I suggest making it right before you serve it and your pasta water is already on the boil.

In a skillet, melt a knob of butter with a dollop of olive oil over medium high heat.

Creamy Squash Pasta 9

Add in your mushrooms and sautée them until they’re browned.

Creamy Squash Pasta 10

Chuck those mushrooms in a bowl for now.

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Add your diced onions to the skillet and cook until softened.  Then you can chuck the mushrooms back in, together with your garlic and roasted squash.

Creamy Squash Pasta 12

Give that a stir.  Already it smells amazing.

Creamy Squash Pasta 13

Then chuck in your pesto, as well as 4oz (half a 250g package) plain cream cheese.  Stir that until it’s all melted and lovely.

Creamy Squash Pasta 14

Pour in about 3/4 cup whipping cream, as well as 1 cup milk (or any combination of dairy you wish — that was just the amount of cream I had to get rid of).

Creamy Squash Pasta 15

Add the cheese and stir until melted and incorporated.

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Toss with your cooked pasta and serve immediately.

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You can garnish it with whatever you wish! Even nothing!

Creamy Squash Pasta 19

Turkey Meatball Rigatoni with Pesto

Turkey Meatball Rigatoni 19

Happy Canada Day!  Today is a holiday here in the Great White North.  Last Monday was also a holiday for those of us in Newfoundland, and I cooked this recipe up on that particular day.  We are trying to consume the contents of our pantry and freezer before we move (and we’re doing a pretty good job) so this gets rid of a chunk of the stuff in there.

Turkey Meatball Rigatoni 1

Anyway, my landlord is doing some renovations to her house, which is directly behind ours, and she needs our yard for access.  The first thing I said to the Pie when he got up and joined me in the kitchen last Monday morning was, “Oh good, you’re clothed — there’s a man in our tree.”  And there was.  And there were several in the backyard.

Morning View

And in the front yard.

Rock Collection

And in the side yard.

Gravel Road

And everywhere.  All.  Day.  Which made Gren very grumpy.

Couch Potato

And all the shops were closed so we had to make do with what was around for our dinner.  So start making up some meatballs, okay?  Preheat your oven to 375°F and grab a baking sheet. Ignore the small highway being created in your backyard.

Dirt Road

Finely grate up a medium-sized carrot.  Chuck that in a bowl.

Turkey Meatball Rigatoni 2

Slice up some green onions.

Turkey Meatball Rigatoni 3

Then dice ’em.  Chuck those in the bowl with the carrots.

Turkey Meatball Rigatoni 4

Then add a few spoonfuls minced garlic.

Turkey Meatball Rigatoni 5

Plop in 2 eggs.

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And about 1/2 cup panko bread crumbs.

Turkey Meatball Rigatoni 7

Give that a thorough stirring.

Turkey Meatball Rigatoni 8

Add in some ground turkey, seasoned with salt and pepper.

Turkey Meatball Rigatoni 9

Stir that all together, then use your hands to squish it into golf-ball-sized meatballs.

Turkey Meatball Rigatoni 10

Plop those onto your baking sheet and let those cook in the oven for 20 minutes.

Turkey Meatball Rigatoni 15

To test for doneness, cut one open and see that there’s no pink inside.

Turkey Meatball Rigatoni 14

Grab yourself some pesto, too.  However much you want.  I like lots.  You can buy it or make it yourself, it’s up to you.

Turkey Meatball Rigatoni 12

And slice up some tomatoes.  I used grape tomatoes here.

Turkey Meatball Rigatoni 11

Boil up a pot of water and cook up some pasta.  We used rigatoni, because it was something we needed to get rid of.

Turkey Meatball Rigatoni 13

Drain the pasta.  Dump the tomatoes and the meatballs into the pot with the pasta.

Turkey Meatball Rigatoni 16

Add the pesto.  Stir like there’s no tomorrow.

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Serve it up hot!

Turkey Meatball Rigatoni 20

Pulled Pork Mac and Cheese

Pulled Pork Mac & Cheese 32

Ando made this for Thidz’ birthday last week and it went down so well that he suggested I put it on the blog.  So here it is, adapted to his standards.  While the whole thing takes a little while to prepare, it’s all easy stuff that you can do in stages.  I ended up having most of it ready in the morning and then just chucked it together at the end and baked it.  But we’ll work from the bottom up on this layered casserole.  Also, the recipe says it serves 8, but really it serves 4 because you are going to want seconds.

BOTTOM:

Preheat your oven to 425°F and spray a 9″ springform pan with cooking spray.  My pan was a little wider, but that’s fine.

Pulled Pork Mac & Cheese 6

In a teeny bowl, mix together 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1/2 teaspoon chili powder, and some salt and ground black pepper to taste.

Pulled Pork Mac & Cheese 9

Peel 2 medium sweet potatoes.  I only had large ones, so I opted to just do one, but I could have used both and it would have been fine.

Pulled Pork Mac & Cheese 5

Use a mandoline to shave off super thin slices.

Pulled Pork Mac & Cheese 10

Chuck those pieces in a bowl, drizzle with a few tablespoons vegetable oil, and add in your spice mix.  Toss with your hands until the oil and spices evenly coat all the potato pieces.

Pulled Pork Mac & Cheese 11

Layer the sweet potato slices evenly in the bottom of the pan.

Pulled Pork Mac & Cheese 12

Bake for 15-20 minutes until they are softened and starting to brown.  Ando wanted to bake them longer to make them more crisp, so I tried that, but I found that once you piled the rest of the ingredients on top they went soft again anyway, so don’t worry too much about that.  The Pie hoped for a thicker layer of sweet potatoes (because I only used the one potato and my pan was wider), so next time I would go for two.

Pulled Pork Mac & Cheese 23

MIDDLE:

Grab yourself some pork tenderloin.  I had a boneless pork loin rib here that was on stupid sale so I used that.

Pulled Pork Mac & Cheese 2

You’ll need 2lbs pork, cut into 2″ chunks.  If I did this again, I would cut the chunks larger, just so your pulled pork strings end up being decently long.

Pulled Pork Mac & Cheese 3

Bring a large saucepan of water to a boil and add in the meat.  It goes gray almost immediately, which is kind of gross.  Reduce to a simmer and leave that on the go for about an hour.

Pulled Pork Mac & Cheese 4

Drain the pork and use 2 forks to shred it into little pieces.

Pulled Pork Mac & Cheese 14

Then you’re going to need some barbecue sauce.  Ando expressed concern that the sauce tended to overpower the more delicate flavours of the macaroni and cheese on top, so we picked out a milder apple butter sauce and it worked out fantastically.  The sweetness of the apple really worked well with the pork.

Pulled Pork Mac & Cheese 13

So you pour 14oz barbecue sauce all over your pork and mix it in.

Pulled Pork Mac & Cheese 15

Then you add in 2 tablespoons apple cider vinegar and stir that in as well, then set the whole thing aside.

Pulled Pork Mac & Cheese 17

TOP:

Bring another saucepan of water to a boil and add a pinch or two of salt.  When it’s boiling, add in 8oz elbow pasta (MACARONI) and cook according to your package instructions.  When it’s ready, drain the water, saving about 1/4 cup of it.  Add the water back to the pasta in the pot.

Pulled Pork Mac & Cheese 19

Add to the pasta 1/2 cup grated cheddar cheese (I think the sharper the better), 1/2 cup grated Gruyere (we used Jarlsberg), and 1/4 cup creme fraiche (which is next to impossible to find in Newfoundland, so we used sour cream instead).  Because Ando suggested boosting the flavour of the mac, I added a few crumbles of blue cheese (Rochefort) as well.

Pulled Pork Mac & Cheese 18

Stir that up until it’s all melted, then add a few drops of hot sauce (we used Tabasco) to taste.

Pulled Pork Mac & Cheese 21

Season it with salt and pepper and set it aside.

Pulled Pork Mac & Cheese 22

CRUST:

Melt 1/4 cup butter and stir it up with 1/2 cup parmesan cheese and 1 cup panko breadcrumbs.

Pulled Pork Mac & Cheese 20

ASSEMBLY:

Smooth the pulled pork over the sweet potatoes.

Pulled Pork Mac & Cheese 24

Dollop the macaroni on top of that and flatten it down a bit.

Pulled Pork Mac & Cheese 25

Sprinkle the bread crumb mixture on top of that to completely cover the macaroni.

Pulled Pork Mac & Cheese 26

Bake for 15 minutes, until the casserole is hot through and the bread crumbs are browned.

Pulled Pork Mac & Cheese 28

DISASSEMBLY:

Ideally you should be able to pop open the springform pan and cut this puppy like a cake.  My pork ended up being supremely saucy and thus too slithery to be architecturally sound in terms of casserole structure.  Meaning I tried to pop off the frame and then the whole thing went sideways — literally and figuratively.  So we just scooped it out with spoons, hence the lack of presentation.  Didn’t matter.  Ate it anyway.  And it was awesome.  Thanks Ando!

Pulled Pork Mac & Cheese 29

Chicken Orzo Salad

Chicken Orzo Salad 10

The Pie’s parents, Mrs. Nice and Papa John, are in town on a visit for the Pie’s graduation (B.Sc. Honours in Geography and Computer Science, booyah), so I get a good number of opportunities to cook new things that I think might appeal to them.  This one I made with Mrs. Nice in mind, and reminds me somewhat of that amazing orzo salad we had at Ferryland a few years ago.

Chicken Orzo Salad 5

Chicken Orzo Salad 2

Prep your vegetables.  Dice up half a large red onion, 1 red pepper, and half a large cucumber (I cut out the seeds).  I also halved 250g grape tomatoes and defrosted 1 cup each frozen corn and frozen peas.

Chicken Orzo Salad 3

Prep your dressing.  In a small jar (or other container with a lid), dump 1 tablespoon minced garlic, 2 teaspoons dried savoury (or basil, or oregano, or whatever you want), 2 tablespoons lemon juice, 2 tablespoons honey, 3 tablespoons rice vinegar, and 3 tablespoons vegetable oil.

Chicken Orzo Salad 7

Close the lid tightly and give that a shake.  Let it sit for a while.

Chicken Orzo Salad 8

Fill a large saucepan with about 4L of water and salt it generously.  Put it on to boil.  When it’s boiling, remove the lid, turn the heat down a bit, and pour in 450g orzo pasta.

Chicken Orzo Salad 6

While that’s on the go, cut up about 3 boneless skinless chicken breasts into small cubes and  pitch those in a frying pan or skillet with a bit of vegetable oil.

Chicken Orzo Salad 9

Sauté those until fully cooked and browned on the outside.  Remove from the heat.

Chicken Orzo Salad 14

Drain your orzo and plop it in a big bowl. This bowl was not big enough.

Chicken Orzo Salad 20

My peas and corn were still a little frozen so I added them to the still-hot chicken pan to let them thaw properly.

Chicken Orzo Salad 17

Then I chucked in the rest of the vegetables and stirred that around.

Chicken Orzo Salad 18

Then you just add your veg to your pasta.  Give that a good stir.

Chicken Orzo Salad 21

Give your dressing another shake and toss that with all the rest of your salad (don’t worry about the amount — it will be absorbed into the pasta) and serve warm or cold.

Chicken Orzo Salad 22

Baked Spinach and Mushroom Rigatoni

Spinach & Mushroom Rigatoni 14

It’s been a cold start to spring here and we were craving a nice hot casserole.  I found a recipe that intrigued me in a magazine, but about an hour before dinner time I realized that this “baked” casserole was actually cooked in a slow cooker and took 4 hours.  PAH.  So I winged it.

Preheat your oven to 350°F and find yourself a large 9 x 13″ baking dish.

Quarter a red onion and slice it up.

Spinach & Mushroom Rigatoni 1

Wrangle yourself about 1lb mixed mushrooms and slice them.  I found these handy mixed packages at the grocery store.

Spinach & Mushroom Rigatoni 2

Crack open a 28oz can of diced tomatoes.

Spinach & Mushroom Rigatoni 3

Defrost 2 10oz blocks of frozen spinach.

Spinach & Mushroom Rigatoni 4

Also, grate up about 1 cup mozzarella cheese.

Spinach & Mushroom Rigatoni 7

Boil up a pot of salted water and cook 1lb rigatoni.  When it’s cooked (it can be on the al dente side), drain it and set it aside.

Now, haul out a frying pan, add some oil and butter to it, and sauté your onions until softened and starting to brown. Mix that with a few teaspoons minced garlic.

Spinach & Mushroom Rigatoni 5

Dip those out and do the same for your mushrooms.

Spinach & Mushroom Rigatoni 6

Now you line up your ingredients.

Spinach & Mushroom Rigatoni 8

Mix them all up, except for the cheese.

Spinach & Mushroom Rigatoni 9

Now here’s the thing.  This recipe actually called for you to add about 4 cups ricotta cheese at this point.  I even bought the ricotta.  But I forgot.  So there wasn’t any.  So I leave it up to you whether you want to add it or not.  But you probably should.  Mine ended up feeling like it needed more sauce.

Spinach & Mushroom Rigatoni 10

Plop your pasta mix in your casserole dish and sprinkle the top with mozzarella.

Spinach & Mushroom Rigatoni 11

Bake for 30 minutes, until cheese is melted and everything is bubbly.  Serve with a sprinkle of parmesan cheese.

Spinach & Mushroom Rigatoni 16

Pork Ragu with Fettucine


Gren on a Saturday 5-3

Oh winter.

While Gren may adore this particular season (at least until his little feet get cold), I do not. Some days I just want to wrap myself up in as many blankets as I own (which is quite a few) and count down the days until spring. But I can’t, and this is why people invented comfort food.

This particular recipe comes from a recent issue of Real Simple magazine, and it does the trick. The Pie and I have a resolution to use our slow cooker more (because it’s AWESOME), and it was really nice to come home the other day to a house that smelled like awesome had been slow-cooking in it for hours and hours. And the preparation takes no time at all. I did ours the afternoon before, which was a weekend, and put it in the fridge overnight. Then before I left for work the next morning I popped the crock on the pot and turned it on and blamo kablam it was done.

Pork Ragu with Fettucine 4

So let’s get around to that preparation, shall we?

Start by scrubbing and chopping up a large carrot. I ended up using two because I wasn’t sure if mine qualified as large or not. Do the same with a medium onion and 2 cloves of garlic (I may have used the whole head, but I really like garlic and this head was pretty old).

Pork Ragu with Fettucine 1

For spices, you’re going to need about 1 teaspoon dried thyme, 1 teaspoon dried oregano, and about 3/4 teaspoon kosher salt and 1/4 teaspoon ground black pepper. But feel free to add more or less if you choose.

Pork Ragu with Fettucine 2

You also need a large (14oz) can of diced tomatoes and a small can of tomato paste. The recipe calls for just 2 tablespoons of the paste, but that’s like a third of the can and I would just have to figure out what to do with the rest of it so I used the whole can.

Pork Ragu with Fettucine 3

Chuck all your vegetables and spices and canned goods in a 4-6 quart slow cooker (for scale, this one is 6 quarts).

Pork Ragu with Fettucine 6

And you need a hunk of pork shoulder or pork butt (haha, butt), about 1 1/2 lb.

Pork Ragu with Fettucine 7

Trim off the larger hunks of fat and cut the shoulder/butt in half.

Pork Ragu with Fettucine 9

Pop that in the slow cooker as well and give everything a stir to coat it in tomato juice (the acids in the tomatoes will help to tenderize that sucker).

Pork Ragu with Fettucine 12

Cover it and let it cook on high for 5 to 6 hours or low for 7 to 8 hours, until the pork is super dooper tender.

Pork Ragu with Fettucine 13

About twenty minutes before you want to eat, cook up a package of fettuccine according to the package instructions (normally fettuccine takes about 12 minutes to cook to al dente).

Pork Ragu with Fettucine 17

While that’s on the go, take two forks and shred all that lovely slow-cooked pork in the slow cooker.

Pork Ragu with Fettucine 15

Pork Ragu with Fettucine 16

Drain your pasta and plop it into the slow cooker on top of the pork stuff and give it a thorough stir.

Pork Ragu with Fettucine 19

Serve, spraying bits of tomato juice everywhere (at least, that’s what I did). Grate some parmesan on top and eat your way into ragù heaven.

Pork Ragu with Fettucine 21

The recipe says it serves four but the Pie and I think that serving size is immense, so we would say that it more accurately serves 6-8, and it’s especially good the next day when all the juices have been sucked into the fettuccine. When I brought it to work everyone became jealous of my delicious leftover lunch.

Pork Medallions in Tomatoes

Pork in Tomatoes 25

This recipe mostly started because I received this can opener from Ando and Teedz for Christmas.

Pork in Tomatoes 1

Pork in Tomatoes 2

They told me that they wanted photographic proof when I figured out how to use it.

Pork in Tomatoes 3

So here you go. The instructions are a little vague, saying simply that you put it on a can and rotate it slowly.

Pork in Tomatoes 4

And if you think that there was something lost in translation, the French version says pretty much the same thing, but with more poetry. Literally, it tells you to sprinkle some poetry on it.  The accompanying diagram implies that you do something like this:

Pork in Tomatoes 5

Which of course doesn’t work. There’s just not enough leverage.

Pork in Tomatoes 6

However, if you use it like an old army (or camping) can opener, it works quite well.

Pork in Tomatoes 8

And now that I’ve gotten that 14oz can of tomatoes open, I should figure out what to do with it, eh?

Pork in Tomatoes 10
I’m so excited with the possibilities that my hands are shaking.

I also have a lovely pork tenderloin here, from which I have removed the silvery skin and excess fat.

Pork in Tomatoes 9

So I sliced it into medallions, which I seasoned with salt and pepper.

Pork in Tomatoes 11

And chopped up an onion and some (rather overgrown) garlic.

Pork in Tomatoes 12

Then I heated a bit of olive oil in a cast iron skillet and browned the medallions, setting them aside when they were fully cooked.

Pork in Tomatoes 13

Then I chucked in the onion and garlic and gave that a stir.

Pork in Tomatoes 14

Lovely and soft now. I also squeezed in some lemongrass, oregano, and basil. Sounds like an odd combination but I like the lemongrass with the tomatoes.

Pork in Tomatoes 15

Then I added the tomatoes and brought it to a simmer. Smells so good!

Pork in Tomatoes 17

For a bit of starch, I added a generous sprinkle or two of this teeny star pasta, stellette. It takes pretty much no time to cook, about 7 minutes. If you want to skip this part, you can serve the dish on a bed of rice instead.

Pork in Tomatoes 18

When the pasta was ready I chucked in the medallions to reheat.

Pork in Tomatoes 19

And that is that. A hearty, hot, and quick meal for a cold, dark, winter’s night!  How’s that for poetry?

Pork in Tomatoes 23

Spaghetti Squash “Pasta” with Bacon, Mushrooms … and Squash

Spaghetti Squash with Squash 16

It’s only after he spends the evening helping me put all this together that the Pie tells me he doesn’t like spaghetti squash.  Well, too bad.  I like it just fine.  And it’s a great gluten-free pasta replacement.  Plus it’s good for you and stuff.  Not to mention kind of cool.  This recipe involves a bit of pre-preparation, but then you can just toss everything together at the end and it looks like you planned it or something.

Start by preheating your oven to 400°F.  Put a cooling rack on a baking sheet and line it with BACON.  However much bacon you want. Alternately, you could fry this up, but I figured I’d do all the cooking parts at the same time, plus I needed the stove top for the other stuff.

Spaghetti Squash with Squash 1

Take a spaghetti squash, cut it in half and scoop out the stringy bits and seeds.  Brush with olive oil, salt, and pepper and place cut side down on another baking sheet.  I also cut up another, non-spaghetti squash I had lying around and put that on the sheet as well.

Spaghetti Squash with Squash 2

Shove the bacon and the squash into the oven.  Let the squash roast for about 45 minutes, until it’s all tender and smooshy.

Spaghetti Squash with Squash 9

Cook the bacon, flipping halfway through, for 15 to 20 minutes, or until it’s as crispy as you like it.

Spaghetti Squash with Squash 6

Gren tried being extra affectionate with the Pie in the hopes he might get some bacon.  His dastardly plot was unsuccessful.

Spaghetti Squash with Squash 5

While that’s on the go, cut up some other vegetables.  I used an onion, cut into strips, and some mushrooms, sliced.

Spaghetti Squash with Squash 3

I sautéed the mushrooms in a bit of butter and caramelized the onions in olive oil on low heat.

Spaghetti Squash with Squash 4

Then I chucked the bacon (chopped) in the pan with the onions and mushrooms and left that on a low heat while I prepared the squash.

Spaghetti Squash with Squash 7

I cut up the other squash into cubes and tossed that into the pan.

Spaghetti Squash with Squash 8

Then I took a fork and went to work on the insides of the spaghetti squash.

Spaghetti Squash with Squash 10

I love how it really looks like spaghetti.

Spaghetti Squash with Squash 12

Then I chucked all that into the pan as well and tossed it.

Spaghetti Squash with Squash 13

Added in a jar of basil pesto, gave it a good stir.

Spaghetti Squash with Squash 14

Tada.  It ain’t pretty but b’y was it tasty. Especially with a bit of parmesan cheese dusted over top.

Spaghetti Squash with Squash 17

Wingin’ it Wednesday: Comfort Ramen

Wingin' It Wednesdays: Comfort Ramen

The week before we left for Vancouver, the Pie, poor thing, got tonsillitis.  After the fever went down and he’d rested a bit (read: slept all day and all night for two days), he still had a raging sore throat and came home from the doctor’s with an enormous jar of amoxycillin pills (sorry folks, when you’re grown up, they don’t give you the banana-flavoured liquid anymore).

To tempt his appetite (hard to be hungry when every swallow is like eating razors), I made him all sorts of his favourite soft foods, and this was one of them.  Ramen is the sort of thing we eat when one of us is out for the evening and the other doesn’t want to be bothered with really cooking.

Wingin' It Wednesdays: Comfort Ramen

Of course, the ramen as it comes in packages with salty broth and dried noodles cooked in coconut or palm kernel oil is an unhealthy choice, and I haven’t yet learned to make it from scratch.  So we try to add a few things to it in the hopes that it will be nutritionally redeemed — somewhat.

Wingin' It Wednesdays: Comfort Ramen

This means that there’s a bit of prep work involved in making what is normally an almost instant meal, but it’s totally worth it.  Just remember that any vegetable or meat or anything you put in the ramen must be fully cooked or sliced super dooper thin, because it will only be in the boiling water for a very short time.

Wingin' It Wednesdays: Comfort Ramen

Accordingly, tonight I thinly sliced up a small onion, an Italian sausage, and about six mushrooms.

Wingin' It Wednesdays: Comfort Ramen

I’m trying to get more protein in small packages into the Pie’s stomach (when you’re a large man and you’re barely eating, you tend to get very tired), so I’m also adding two eggs to this mix.  Beat those up and let them wait in a bowl until you’re ready.  Other things that work well in ramen are things like thinly sliced roast beef, green onions, pre-cooked baby shrimp, chopped hard-boiled eggs, red peppers, alfalfa sprouts, spinach … anything small, pretty much, will work.

Wingin' It Wednesdays: Comfort Ramen

So the first thing I do when cooking packaged ramen is I measure the water into a pot and I add the powdered broth.  I like to give it a chance to simmer a bit.  I also add a healthy dollop of minced garlic.

Wingin' It Wednesdays: Comfort Ramen

When the water is boiling, I slide in the blocks of noodles and cook them for about a minute.

Wingin' It Wednesdays: Comfort Ramen

Then I pour in the vegetables and sausage and give them a stir (cooking chopsticks are very handy here, but a regular pasta spoon will work as well), and let that cook for another minute.

Wingin' It Wednesdays: Comfort Ramen

Wingin' It Wednesdays: Comfort Ramen

Then carefully pour your egg in, in a thin stream, so it cooks and forms strings on the surface of the soup.  Give that a stir as well, and then you’re ready to serve.

Wingin' It Wednesdays: Comfort Ramen

Garnish with fresh herbs if you like, or chili flakes or whatever floats your boat.  Smooth and simple!

Wingin' It Wednesdays: Comfort Ramen