Miso Noodle Soup

Also known as the easiest--and healthiest--version of ramen noodles you'll ever eat, I made this meal last week when I was in a serious time crunch and had some snow peas starting to go soft in the crisper. I currently work as a Learning Specialist at one of the top art and design schools, and I guess finals fever got to my head when my mind paired "easy" and "quick" with "ramen noodles." However, rather than using actual ramen noodles for this dish, I used ramen-style noodles, which I got in the Asian aisle at my local market. In addition to helping me create a more sound food blog entry, choosing ramen-style noodles over ramen soup packets also allows me to make my own seasoning without all the sodium--and without wasting a flavor packet. Also, while you could make this soup using any stock you have available, I opted to use miso paste as it's easy to find at most grocery stores, it's super affordable, and it's versatile, meaning I'm sure I'll find a use for it in a number of other dishes.

Ingredients
1 package ramen-style noodles
1 shallot, diced
3-4 cloves garlic, minced
mushrooms, sliced
snow peas
miso soybean paste

In a large pot, bring about 4 cups of water to a boil. Stir in the miso paste--I just followed the directions on the back of the package and adjusted it according to my own miso tastes. I also added a dash of mushroom base and soy sauce for added flavor depth. Next, add the onion, garlic, and snow peas and allow to cook for 3-4 minutes. Then add the noodles and mushrooms and remove from heat. Allow the soup to steep for about 5 minutes, or until the noodles are tender.

Alternatively, you can simply add the ingredients to boiling water and wait about 10 minutes for everything to become tender. This is a great alternative for the office or a dorm room where a tea kettle or microwave may be your only option. Ahh, the joy of college nostalgia!

Roasted Shrimp Cocktail & Roasted Brussels Sprouts

My husband and I stayed local for our Easter celebrations this past weekend. My parents were kind enough to purchase us a Honey Baked Ham, so all I had to do on Sunday was prepare a few side dishes and an app or two.

After an hour and forty-five minute Easter Sunday mass, paired with a mile walk home in 4 inch heels, I was ready to sit on the couch and watch sports all day.  The prep work for these dishes was so simple and I was able to enjoy the company I sooo love to keep!

 When I went shopping for my Easter dinner, I stopped at the local Produce Market and Fish Market and drew inspiration from what was in the stores. Every time I walk into the produce market, I try to find an ingredient that I have never worked with. This winter I began cooking with poblano peppers, butternut squash and kale. For Easter I decided to make a fresh shrimp cocktail and roasted brussels sprouts.


Roasted Shrimp with a Homemade Cocktail Sauce

So here is my take on homemade cocktail sauce... Although it may be easier to purchase cocktail sauce than make it on your own, a homemade sauce brings the dish to a whole new level, especially pairing roasted shrimp with this cocktail sauce!

I had all these ingredients in the house besides the horseradish. Instead of purchasing the cocktail sauce, using only half and then throwing the rest away, I now have stocked my refrigerator with horseradish sauce that I can eventually use in other recipes. And I believe the horseradish sauce was cheaper than the cocktail sauce.

Typically I try to make things homemade so that I can limit the amount of preservatives and "unknown" ingredients, but I don't think that applies here, because the ketchup and the horseradish sauce probably include lots of ingredients I cannot pronounce.

Roasted Shrimp
1/2 lb - 1 lb raw shrimp, shelled and deveined (leave tail on for dipping)
1 tbs Olive oil
Red pepper flakes
Garlic powder
Salt & pepper to taste

Place shrimp on baking sheet, add spices and olive oil and toss shrimp until oil coats the shrimp. Roast at 350 degrees for 8-10 minutes or until pink.  Allow shrimp to fully cool in refrigerator before serving ~30 minutes.

Cocktail Sauce
1/4 cup Ketchup
2 tbs Horseradish sauce (more or less depending upon your taste)
1 tsp Worcestershire
1 tsp Chili powder
1 tsp Garlic powder
1/2 tsp Cayenne pepper

Mix ingredients together and adjust ingredients based on your tastes.


Roasted Brussels Sprouts with shaved Parmigiano-Reggiano

Brussels sprouts

Garlic powder

Oregano   

Red chili flakes

Parmigiano-Reggiano- freshly grated

  Olive oil

   Salt & pepper to taste

Toss brussel sprouts in olive oil and add spices, mix well and place on baking sheet. Roast at 350 degrees for 40 minutes, or until brussel sprouts are brown. Shake the sheet a few times during roasting to ensure even roasting. Add parmesan after taking the baking sheet out of the oven. Serve immediately.

Hope you are having a good week! What are some of the dishes you had for Easter? Please share!!

Thankss!

Mary