Confession: I watch a lot of YouTube. Like A LOT and one of my many favourite channels is Bon Appetit. The test kitchen hosts are funny, inspiring, honest and are often so good at presenting that I’ve tried many new-to-me recipes from the channel.
A recently released video titled Andy Makes Ramen Two Ways really piqued my interest and I just had to click through. As a big fan of all forms of noodle and always looking for more variety this ended up being a really tasty choice!
The two recipes featured were Ginger Scallion Ramen Noodles and Ramen Noodles with Miso Pesto. After watching the video, I was only really interested in the latter of the two mostly because I didn’t want to do all the chopping of the scallions for the first one...
This dish was so good I made it twice over a weekend! The second time I added a poached egg for some extra saucy goodness since I tried using a food processor instead of my p.o.s. blender which resulted in a chunky sauce... and was still really fricken good. It's quick to put together and very Insta-worth :)
The only thing I would change about this recipe is the title since pesto literally means to pound and this is a blended sauce... so I'm calling it Ramen with Spinach Miso sauce instead (hence the title of this post...). Whatever title you use it’s delicious and you should totally make it too!
Give this a go and you will impress your taste buds for sure :)
For the 76th time I’m reigniting this blog with the focus on all the things I love to do. Mostly eating, biking and crafting (not necessarily in that order) and sharing what I learn along the way. With this in mind, today’s post is about stuff on toast and a bread recipe for you to try!
When the forecast indicates rain and lots of it, sometimes I take advantage of the cooler temperatures and bake some bread. Although I do like a standard yeasted or sourdough bread my favourite quick bread is: spicy, herby, and use the food science combo of baking soda and beer as the rising agent. Each loaf can be unique by changing the beer, herbs and/or adding cheese. However, this is my usual go to recipe:
Spicy Rosemary Beer Bread
2 cups all purpose flour
1 cup whole wheat flour
1/4 cup nutritional yeast
1/4 cup sugar
1 tbsp baking powder
1 tsp salt
1/2 tsp freshly cracked black pepper
1 tsp dried rosemary, hand-crushed
1/4 tsp dried chili flakes
1 stick butter, melted (aka 1/2 cup or 125g)
Extra important tip >> Make sure to check with a wooden skewer for doneness. The bread can be deceiving looking with a beautiful crust top as if it’s done while the inside isn’t quite there yet. I’ve learned this when cutting in to the cooled loaf after assuming it was done and was instantly sad by the rookie mistake. Always check because the loaf really should be left to completely cool to room temperature before cutting into for the first slice. It will test your carb loving will power but trust me it is worth the wait!
I made this with avocado toast breakfasts for both Saturday and Sunday in mind. Turned out really great and am thinking next time bread making makes it on the agenda I’ll try one of the specialty beers from one of the many local breweries here in Calgary. Anyone have a suggestion of what to try next??
After a very rainy Saturday, the skies cleared and Sunday was perfect for a bike ride and lunch at a local cafe. I stopped in to Vélo Café and wasn’t sure what to order as I was hot and tired from the slog up Shaganappi hill. One of the staff members could sense my indecisiveness and suggested the mushroom toast. I love all types of mushrooms so it was a quick choice to make.
It was DELICIOUS and the soft poached egg on the side was perfect for some toast dipping as well as a bit of a dressing for the greens. I must go back to the café next time my bike route leads me there to try other menu items :)
Are you as in love with stuff on toast as I am?? Let me know what you're favourite toppings are in the comments below!
To kick off November I am sharing a tasty snack recipe that I like making a variation of at least once a month. These date based energy bites are relatively quick to make and the spicy ginger and molasses flavours are fitting for the wintery season we’re edging in to.
Am going to keep the chatter on this post short but I do want to let you know that you should totally make these and bring them to your next pot-luck event or office as a surprise treat for your co-workers (those that I work with may be getting a taste of these soon... just sayin').
Gingerbread Energy Bites Recipe
250 g soaked dates (at least an hour or more if they are quite dry)
1 tsp freshly grated ginger root
1 tsp cinnamon
¼ tsp each cloves, nutmeg & salt
1 tbsp molasses
⅓ C each sprouted raw pumpkin seeds, chopped cashews, buckwheat groats, and rolled oats
Blend all in food processor (scraping down the sides however many time you need to get this texture). Makes about 18 small rounds.
1 - It's delicious. Granted I will eat nearly anything. However, these little seeds are excellent vehicles of flavour since they themselves have no flavour so this allows for creative flavour combos... although, I usually lean towards the slightly sweet for the puddings.
2 - It's a portable and make-ahead friendly! A few tablespoons in a mason jar with some almond milk and any extra flavour add-ins and you are on your way to pudding goodness. I usually make a few jars on Sunday night and leave them in the fridge for quick morning breakfasts, a midday snack or a tasty dessert if any last until the end of the week.
3 - Nutrient dense super food! These little seeds have a lot packed in to their tiny packaging. High in protein, fiber, omega-3, iron, magnesium and plenty more. Top off with add-ins like fresh or dried fruits, nuts and seeds and you've got yourself a really great combination of energetic fuel!
4 - They make an excellent egg replacer for baking! Just combine 1 tablespoon of ground chia seeds with 3 tablespoons of water, let sit for 5-10 minutes and you now have an egg replacer for cakes, cookies, muffins, pancakes, or sweet breads! Sometimes I combine ground chia and flax seeds for an ultra nutrient dense egg replacer for baking too.
5 - They can be used to make a jams that do not require commercially produced pectin and the ridiculous amount of sugar needed to make the pectin work. Just berries of your choosing, a bit of sweetner (I like maple syrup or local honey) and chia seeds! Here's one of my favourite recipes from Oh She Glows :)
This is how I make my chia puddings:
Chocolate Chia Pudding
4 tbsp chia seeds
1 tbsp raw cacao powder (or cocoa powder)
1 tsp camu camu*
1 tsp non-gmo soy lecithin**
1/4 tsp vanilla powder (or vanilla extract)
1/4 tsp ground cinnamon
pinch of Himalayan salt (or sea salt)
1/2 cup almond milk (or any milk you prefer)
1 tbsp maple syrup (honey or agave works too)
Toppings: sliced fruits, chopped nuts, seeds, coconut flakes, etc.
1 - Combine first six ingredients in a straight sided mason jar. Screw on lid and give it a good shake to mix all the dry ingredients together.
2 - Add milk and sweetener, replace lid and shake well.
3 - Remove lid and using a spoon or small spatula scrape down the sides of the jar to ensure everything is on the liquid.
4 - Replace lid again and let sit for 30 minutes or place in fridge and use within 5 days.
5 - When ready to eat just remove lid and place whatever toppings you'd like on top, mix and chow down. Or pour in to a bowl for added pretty presentation points ;)
*Camu camu is totally optional. I've recently been adding this to my chia puddings for additional vitamin C and antioxidants. Found it at The Light Cellar here in Calgary.
**Non-GMO soy lecithin is also totally optional. However, adding a lecithin add-in is something you may want to consider as a neurotransmitter it aids in memory retention (among many other benefits)! Another great find from The Light Cellar here in Calgary.
Do you include chia seeds in your daily/weekly diet routine? How about baking with it? If you haven't tried it before do you think you may give it a shot? Let me know in the comments or send me a direct message if you have any questions! Enjoy :)
I recently learned about Chinese tea eggs and my mind was spectacularly blown. It's a relatively simple double technique that only special requirements are time and a bit patience. If you're a fan of something savoury and different to mix up your protein intake or better yet for serving on Halloween these will do the trick... pun intended ;) haha!
Spooktacular Devilled Eggs
1 dozen eggs
1 - Place all eggs in to a pot of sufficient size and fill with water to cover by about an inch.
2 - Cover and bring to a rolling boil and continue to boil for about 7 minutes.
3 - Turn off heat and let eggs to sit in hot water for 3 more minutes.
4 - Remove eggs to a strainer and discard of the water.
3/4 C soy sauce or tamari
3-4 star anise
1 stick cinnamon
1 tsp whole cloves
1 tsp whole coriander
1 tsp whole fennel seeds
1 tsp whole peppercorn
2-3 black tea bags
Water to cover
1 - Since the freshly boiled eggs will likely still be quite hot use a clean kitchen towel or oven mitt to hold the egg. Then with the back of a spoon crack the eggshell all over to have generally even cracking. Once cracked place egg back in to the pot. Do this to all the eggs.
2 - Add rest of the ingredients to the pot ensuring everything is fully emerged in this new sauce.
3 - Cover and bring to a boil. Reduce heat to a rolling simmer and set a timer for 60 minutes.
4 - Check once in while to ensure all the eggs are still fully submerged.
5 - After the hour, turn off the heat and leave eggs in the sauce until room temperature. Once fully cooled move pot to the fridge and let the eggs continue to soak in the sauce for at least overnight. However, the longer they are left in the sauce the further the flavour will penetrate the egg white even more. They can certainly start to be eaten right away but I highly suggest leaving them for as long as you can. I actually let some sit for a week and the flavour was AMAZING!
This is where you can just use the eggs sliced on top of a salad or just straight from the shell in to your mouth... However, for added entertainment value here's how I devilled them:
2-3 tbsp olive oil (may need more or less depending on dryness of yolks and personal preference)
2-3 tsp rice wine vinegar
1/2 tsp sesame oil
2-4 tsp dijon or yellow mustard (your call)
1/2-1 tsp Chinese 5-spice powder
sea salt and fresh cracked pepper
smoked paprika for sprinkling on top
Chives for extra fancy looking eggs
1 - Gently peel all eggs and slice lengthwise.
2 - Remove all yolks to a bowl and place all white on a nice serving dish.
3 - Add ingredients to yolks (using lesser quantity options to begin) and using a fork mash all the yolks together until everything is smooth.
4 - Taste the mix and adjust seasonings to your preference.
5 - Using two spoons or a piping bag divide the yolk mixture among all the egg white halves.
6 - Sprinkle each with a small dash of smoked paprika and place a small slice of chives in to each one for an added Halloweeny touch.
Not too hard to make at all and the end results are unlike anything I've made before. So tasty and I'm pretty sure I'll make these year round, just cause.
Now over to you lovely readers! Are you going to give these a try?! I sure hope you do and let me know how they turned out for you :)