Easy Veggie Ramen Bowl

Okay guys,
 I know Thanksgiving is coming around but with work and not being able to make it to my own Thanksgiving I have decided to not use something related at all! So that's why I decided to post this one! I know ramen is a gross, unhealthy thing but, you can actually make it taste good and it doesn't have to be bad for you. When shopping for ramen just get whatever flavor you like... I always use the noodles but not the flavor packet. The number one reason Ramen has a bad name is because of all the msg in the flavoring packet. So I always use can broth or even homemade to create a Delicious flavor! Okay before I ramble I'm going to get into the recipe.

Ingredients

 1 pkg ramen noodles

1 cup fresh spinach

3 medium button mushrooms
2 whole green onions
1 large egg (optional) 

1 tsp chili garlic paste (optional)

Directions:

1. In a small pot, bring 2 cups of water to a boil. While you are waiting for the water to boil, wash and slice your veggies. Once the water is boiling, add the dry noodles and cook according to the package directions (boil about 5 minutes). Add the seasoning packet (or half a packet if you prefer less sodium) and stir until dissolved.
2. Turn the heat down to medium and stir in all of your fresh veggies. Allow them to sit in the hot (not boiling) broth for 1-2 minutes or until slightly softened.
3. Make a well in the center of the pot and crack the egg into it. Allow the egg to poach in the broth until the whites are solid but the yolk is still runny. Alternatively, you can break the yolk and stir the pot just slightly to yield egg ribbons like in egg drop soup. The water should not be boiling at this point or else your egg will dissolve into such small pieces that it will just give you a cloudy broth.
4. Pour the soup into a bowl and serve with a dollop of chili garlic paste on the side.

So I know when you think ramen you instantly think about  the crappy instant kind. Yes you can have the instant kind and actually make it healthy! As I said before I don't use the flavoring packet. I know the recipe calls for it but you can change that to veggie broth. Basically all you have to do it sub the broth for the water and cook the noddles in the broth. Its brings the flavor into the noodles just make sure to not over cook the noodles! I love ramen and I was super happy to make this recipe! I wanted to something that was on the cheaper side and that was fast and believe me this is the recipe! when ever we make this recipe we change up the veggies! I think this time we just added peas and carrots but kept the others from the recipe! I love bok Choy and it goes well with this recipe but sadly my boyfriend thinks its gross so I don't get to add it. So you can really make it to your personal flavor pallet! I don't think I could say anything bad about this recipe. I did try it with the egg but I ended up cooking the egg in a different pan. I think its a good idea to cook it in the broth but when I tried it is was just a giant mess so I always cook my eggs in a different pan. Although if you do try it in the pot please tell me about it!!!

As always please tell me all about your changes to these recipes and please send me some fun recipes! Maybe I'll post them!

Ta ta for now,
Lil' Char

Matcha tea cookies! (green tea cookies)

Hey guys,

Sorry about not getting this out yesterday. I have been so busy with school and work that I just don't have a lot of extra time... Anyway, You guys don't want to hear anything about that. As I said last week I decided to create this post! What I love about matcha is that its healthy and well green... It fits for all Hallows eve! I know its not the 31st yet but its not everyday that you make green cookies so its very fitting for this month. Matcha has plenty of benefits!
Heres just a few:
1. High in Antioxidants

2. Loaded with Catechin, EGCg
3. Enhances Calm
4. Boosts Memory and Concentration
5. Increases Energy Levels and Endurance
6. Burns Calories
7. Detoxifies the Body
8. Fortifies the Immune System
9. Improves Cholesterol
10. Amazing Flavor
 If you're a tea lover than I would give this a try. Yes its green and yes its an earthy flavor but I don't know why you wouldn't try it. I mean did you read the benefits?

Ingredients:
3/4 (2.25 oz.) cup confectioner’s sugar
1 1/2 tbsps matcha green tea powder
10 tbsps (5 oz.) unsalted butter, room temperature
1 3/4 cup (8.5 oz.) flour
3 large egg yolks
1 cup granulated sugar (to coat the dough)

Directions:

Whisk the confectioner’s sugar and matcha powder together. Beat the butter and matcha sugar mixture together in a stand mixer (use paddle attachment) until the butter is smooth and light. Add the flour and stir until just combined. Mix in the egg yolks until they are incorporated and the dough comes together. Gather the dough into a ball and flatten it into a thick disc. Wrap the dough in plastic and refrigerate for at least 30 minutes or until it is firm. Preheat the oven to 350°F. Use a rolling pin to roll the dough out to about 1/2-inch thickness. Use a small cookie cutter (about 2-inches) to cut shapes from the dough. (*Note: I didn’t have a 2-inch cookie cutter, so I used a 1-inch cookie cutter and it worked quite well.) Roll the cut shapes in granulated sugar and place on a parchment-lined baking sheet. Bake the cookies for 12-15 minutes (13 minutes for me) or until they begin to turn golden at the edges. Makes about 5 dozen 1-inch cookies (probably 3 dozen 2-inch cookies). Store in airtight container away from sunlight as the color will fade with exposure to sun.

So when I first made these cookies I loved the smell of the dough being made and it really made me want to be outside. Sadly, it was super hot out. I mean so hot you could hardly breath.... Here in MN that's around 90 degrees. At first I wasn't sure how this overpowering tea was going to work with some short bread cookies but it really worked and I loved it! My roommate actually loved them more than I did and ate all of them! Haha! Right out of my freezer! I always keep about 6 cookies in a small jar and I always put the rest into the freezer. It keeps your cookies fresh and sometimes you just need an ice cold cookie! What I love bout short bread cookies is that it doesn't get hard and gross it just is cold and when you bite into it, its still fluffy and Delicious. Well Again I'm sorry that this post came out so late but I believe its still a good one!

Ta ta for now,
Lil' Char

London Fog Cookies!

This recipe is awesome! If you love tea and love cookies then I think you should try this one! It has an amazing blend of earl gray tea and vanilla beans, that you just want to eat more and more. Plus it gives you energy! Haha, earl gray tea has caffeine in it and so when you mix it with a bunch of sugar you get an energy overload! Just wait until I post about the matcha cookies.... Those have a bunch of caffeine in it but this post is about Earl Gray tea cookies or London Fog cookies.
These cookies are an adaption of the drink. Its basically a Earl Gray latte! I actually made it as I was making the cookies and it was so good and it made me so excited to make the cookies. So in the festive spirit for making these cookies I decided to add the recipe for London Fog Tea! Sorry no picture of my tea!

For the tea,

Ingredients:

1 tea bag of earl gray tea
1/2 cup milk (any kind or soy milk. I used soy milk)
1 TBSP sugar. (I used German rock sugar... about 5 pieces)
1/4 tsp vanilla extract.

Directions:

Brew the tea in a small amount of water. Once the tea has steeped for about 3- 5 minutes depending on how strong you like it add the water. You can also heat the milk or make it a cold drink. I made mine with warmed soy milk! Mix in the sugar and vanilla extract and enjoy! See, easy as pie!!!!

For the short bread cookies,

Ingredients:

1 cup butter
2/3 cup powdered sugar
1 3/4 cup flour
1 tsp. vanilla
1 vanilla bean split and scraped
 2 tbsp. Earl Grey Tea (about 3 tea bags)

 Directions:

Cream the butter and sugar with an electric mixer.  Add the vanilla, vanilla bean, and the tea.  Add the flour and mix until the dough comes together.  Wrap the dough in plastic wrap and chill for at least 30 mins.  Pre-heat the oven to 350F.  Roll out the dough to a little less then 1/4" on a well floured surface.  Cut out desired shapes.  Place on parchment lined baking sheets.  Chill the cut cookies for at least 20 mins. before baking.  Bake the cookies for about 12 mins. or until the edges are just barely brown.  Cool on wire racks.

These cookies freeze well in an air tight container.

Side note: It was hard to find vanilla beans. I think I went to a couple of grocery stores but couldn't find them. If you live around a Lunds I would go there or you can go to the baking isle in a craft store... I didn't know about that until a few days ago but you can bye vanilla bean paste. If you go that rough then you'll need to know that it is roughly a TBSP of bean paste for on bean! This will come in handy later on if you like to bake a lot!

Well you guys already know how much I love this recipe!!! I couldn't help but include the drink recipe. I loved it so much that I had to include it. I tried this drink for the first time at a starbucks... Now normally I'm not one for starbucks but that was all I could get into... there was a huge line and I ventured in. The girl behind the counter said that I should try this because I wanted something that had Earl Gray tea in it. She was actually from Canada, so she made it for me and I couldn't get enough of it! I looked up the recipe when I got home and found the cookie recipe and the drink recipe! It was a wonderful thing! Now that its fall here in the crazy state of Minnesota, I can enjoy it warm! Before I was enjoying it cold and believe me that it is just as good then! The cookies have this butter taste mixed with the tea and its amazing! I loved that they weren't overly sweet and not super earl gray- ish! It just goes well with a nice cup of tea or any meal as your sweet treat! I hope you guys stay around for the next cookie I make! As I said before they are called Matcha green tea cookies! Yep, I'm in the mood for tea cookies and I hope you guys are too!

Mexican Breakfast Bowl (Vegetarian)

My kitty Koda says hi to everyone!!!

So this recipe is actually from memory. My old coworker made this for me and ever since I've been making it for myself. I don't just eat it for breakfast. I feel like it could be for anytime of the day! I don't know why that day my coworker made this for me but I'm very glad he did. It wasn't on the menu and isn't really part of anything he just made it for me and told me it was called a Mexican breakfast bowl so here it is!

Ingredients:

1/2 cup uncooked brown or white rice
1/2 cup black beans (rinsed and drained)
1/4 cup pico de gallo
1 fried egg however you like it.

Directions:

1. Cook the rice according to the package. Usually I cook the bean separate but I found out that its easier to add the beans in with the rice and let them cook that way.
2. Cook the egg however you like. I like mine over easy.
3. Add everything together and enjoy!

Fantastic Ranting Hour! Haha!

Well you obviously know that I love this recipe!!! It has a good flavor and has an awesome memory behind it. Actually this recipe makes me sad that I won't really see those coworkers again but its nice knowing that I have something to remember them by. I do have to tell the story of my kitty and this recipe too! My kitty loves black beans and for some odd reason hes always around me when I'm cooking. Maybe that has something to do with him being a kitten and me holding him while I cooked! Haha! Anyways, He's always at my feet and trying to get up the cabinets to get to the food, but when I cook black beans he goes crazy! He actually tripped me when I was walking with the bowl. So I guess I shouldn't have taught him that, that's okay. Oh well! He might pop up every once in awhile, just letting you know. Well that's it!

Ta Ta For Now,
Lil' Char

Udon With Edamame and Peanut Sauce (Vegan)

Well Guys,
I'm glad you guys have been with me this long. I have been taking a long time to post again and I'm sorry. I've been so busy with school (yes I've gone back to school) and work. Oh yeah and did I mention that I moved! Well I did! So you might notice a different background in some of the pictures. My kitchen is now the size of a small closet so I'm sorry if it looks crowded.

On with the yummy recipe!!!

Peanut Sauce

1/2 cup smooth peanut butter
1/4 cup low- sodium soy sauce
1/2 cup warm water
2 Tablespoons fresh ginger, peeled and chopped
2 cloves garlic, peeled
2 Tablespoons, unseasoned rice vinegar
1 1/2 Tablespoon sesame oil
1 Tablespoon agave nectar
1/4 bunch fresh cilantro

1 ( 8 oz) package udon noodles, cooked according to package directions
1 cup cooked edamame
1 cup grated carrots
1 cup cucumber, diced
1 cup bean sprouts
1 red bell pepper, seeded and diced
1/4 cup roasted chopped peanuts (garnish)
1/4 cup fresh chopped cilantro (garnish)

Directions:

1. Place all the ingredients for the sauce in a food processor or blender and puree.
2. In a large bowl,  toss the noodles with sauce and top with the veggies.
3. Garnish and enjoy!


Opinion Time:

When I made this I couldn't help but eat a little through out the whole process. When I cut the veggies, I couldn't help but eat a lot of them. Speaking of veggies, lets talk about the diced cucumber and grated carrots. Firstly, the carrots; its a ton cheaper if you but the big bunch of carrots and grate them yourself. Plus you don't have to figure out what to make with the extra grated carrots if you buy the bag. It took me a little bit more time but it was cheaper. Also don't but the little baby carrots for this either, again it costs more than just buying a bunch. Now for the super delicious  cucumbers. When I dice them i leave the skins and seeds. I feel that it adds a little more texture and flavor. It is perfectly fine if you choose to peel the skins off and scrape out the seeds. You just might want to add a little bit more to the recipe then. Okay so now that I'm done with that little rant I'll get on with the taste. I thought this recipe was a wonderful dish! It had a little bit of a tang to it and the crunch was awesome! When I think of a pasta dish, I don't think it should crunch but with this one it was pleasant! The veggies were fresh and the sauce was amazing! I didn't like the noodles. I bought precooked ones. I recommend that you look harder than I did and find the uncooked ones.  I did find them after I had made this dish! My boyfriend, whom I try recipes out on; said that it was good! He even said that he would eat it again! My goal has been achieved!!! Its fun to open peoples eyes to new things and thankfully I have a wonderful boy friend who is willing to try anything I make.... Even if it makes us sick. I have had a few kitchen mishaps. Everyone does! Anyway, that's all for now! See you guys next week!

With a ton of love,
Lil' Char

Vegan Lemon Poppy Seed Muffins

Sorry for another vegan recipe but this one is awesome! I found it in my favorite cook book as of right now. Its Chloe Coscarelli's Vegan Baking cookbook. I think everyone should get this cookbook! Its an awesome book and every time I look at it I find something to make from it! I actually can't wait to make more from it!
Anyway, this recipe is easy and fun to make! Just make sure to not over mix it!

Muffin Ingredients:
2 cups all-purpose flour
¾ cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup coconut milk (I used vanilla soy milk. Not a fan of coconut.)
½ cup canola oil
¼ cup lemon juice
2 tablespoons lemon zest (about 2 lemons)
1 tablespoon pure lemon extract
1 tablespoon poppy seeds


Icing Ingredients:
1 cup powdered sugar
3 to 4 teaspoons lemon juice
1 tablespoon water
1 teaspoon lemon zest

Directions:

To make the muffins: Preheat oven to 400 degrees. Line a 12-cup cupcake pan with cupcake liners.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together coconut milk, oil, lemon juice, zest, and lemon extract. Pour the wet mixture into the dry mixture and whisk until just combined. Fold in poppy seeds. Do not over mix.
Fill the cupcake liners about two-thirds full with batter. Bake for 15 minutes, or until a toothpick inserted in the center of the muffin comes out dry with a few crumbs clinging to it. Cool the muffins completely before icing.
To make the icing: Whisk the powdered sugar, lemon juice, water, and zest in a small bowl until smooth.
Spread a thin layer of icing over each muffin.

My Crazy Opinion/ Rant Time!

So this recipe is awesome! You can't even tell that its vegan!!! I've been finding it out that vegan is a scary word for most people and once for me but once they try it you can't really tell a difference, plus sometimes its better!!! I've noticed that I myself have really become a fan of vegan food and I hope you guys try these recipes and also become a fan. I'm not saying you have to go Vegan I'm just saying that try it before you knock it. This recipe was one of those that I happened to like better. I've made it a couple times now and its great! I couldn't wait to get the ingredients that I actually didn't even realize that I had most of it already... Oops! I had a hard time getting my roommates opinion. She asked muffin in hand and about an inch from her mouth if it was vegan. I should have said no... Sadly I didn't. I did get her boyfriend to try it and he liked it, so that was awesome! Actually, I brought a couple into work for my coworker who use to be vegan, and she loved them! I was told that I'm a pretty good baker! Haha! I try! Anyway, try it and please post pictures and awesome comments!!!

With Lots of Love,
Lil' Char

Spiced Plantain Tacos (Vegan)

What's up Guys!
Today I have for you an easy and quick dinner! I found this on another crazy day at work, when there was nothing to do but surf the web for amazing and easy dinners! As you all know I work in a kitchen so when I say surf the web I really mean on my phone. My bosses don't even mind as long as its job related! Oh and in exactly one week this exact meal with be on the menu at work! I know, I'm fabulous! Haha! Anyway, On to the good stuff!

Ingredients:

1 teaspoon Chile powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
2 ripe plantains (looks like a big banana and you want them to have brown spots on the yellow peel. It means its ripe and perfect!)
1 tablespoon olive oil
8- 6 inch corn tortillas
1/4 red onion, sliced
1 avocado, diced
1 handful fresh cilantro
1/2 red bell pepper, sliced or diced
sliced jalapenos (optional)

Directions:

1. In a small bowl combine chili powder, cumin, salt, and pepper. Mix as well as you can.
2. Slice the plantains on a bias about 1/2 inch thick.
3. Sprinkle the plantains with the spice mixture and at the same time heat the oil in a pan.
4. Place the spiced side down and cook until a brown crust develops about 2-3 minutes. Sprinkle the other side with the leftover spice mixture and flip. cook for another 2-3 minutes.
5. Arrange everything onto the tortillas and enjoy!


I think its now time to rant!

Well you guys already know that this is going to be on the menu at work so I don't really have to tell you much on how I liked it. Sadly, my amazing boyfriend said he preferred tacos with meat to these... So sad... I thought that this recipe was super easy and I liked them a lot! I could eat them all the time. Although, I do have to admit something.... Come everyone and gather around..... I thought plantains were a potato. I know, I know. Stupid of me but what can I say? I've never had one before. What I loved about this recipe was the most is  fact that even though I thought it was one thing, I still learned something new and I am so glad that I did. You never stop learning! The spice mix tasted just like the store bought taco seasoning so I highly recommend keeping this in your pocket for when you do make tacos. Plantains or not its still cheaper to make your own... Unless you're lazy like me and have about 40 of those little taco seasoning packets in your pantry. I like tacos.Anyways, the flavor of these were very good. Originally the red pepper wasn't in the recipe but I had one in my fridge that needed to be used up and I thought it fit very well! I loved how the avocado smoothed all the flavors together and really made it feel like an authentic Mexican flavor.... Not that I really know what that is here in America. Hahaha! Well its that time again.... Its time for me to leave and cook some more!  So I'll see you guys next week and maybe if I'm nice I'll give you a hint on next weeks recipe.... I said maybe!

With love'
Lil' Char