Category: Recipes

Bowl of Ramen

Ramen – Homemade and gluten free

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On February 26, 2020

In Recipes

One of my most popular recipes I have shared over on Facebook is this homemade ramen, so I thought I would post it here where it is a bit easier to save. This is a recipe we gravitate towards during cold and flu season. Enjoy and let me know if you make any changes to the recipe so I can try it next time.

Bowl of homemade ramen, showing snow peas, noodles, green onions, broth, seaweed.

Recipe:

  • 1 tbsp toasted sesame oil
  • 4 lg cloves garlic
  • 1 tbsp fresh grated ginger
  • 4 cups beef bone broth
  • 1 piece of kombu
  • 1 sheet of nor cut into small strips
  • 2 tbsp coconut aminos
  • 1/4 tsp crushed red pepper flakes
  • 4 kale leaves, destemmed and chopped fine
  • 8 oz fresh shiitake mushrooms, chopped
  • 1-2 cups of snap peas sliced diagonally
  • 4 squares of gluten free ramen noodles (we like the Lotus Foods millet and brown rices ones.
  • Green onions, diced fine

Heat toasted sesame oil on medium-low and add crushed garlic and grated ginger. Sauté until fragrant.

Add beef broth, kombu, nor, coconut aminos, crushed red pepper flakes, kale and bring to a boil.

Once boiling, add shiitake mushrooms, snap peas and dry ramen noodles.

Boil 2 -3 minutes until noodles are cooked. Remove kombu and discard or you can slice up and return to pot. Remove from heat and serve. Top each bowl with fresh chopped green onions.

Kitchen Wednesday – My Husbands Favourite Carrot Cake

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On June 13, 2012

In Recipes

This is a fairly simple easy carrot cake recipe that I was given a number of years ago which I have made some alterations too, to make it a little healthier and to cut out the amount of oil and sugar.  Hope you enjoy.

Ingredients:
2 cups flour
1 cup sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
3 cups shredded carrots
1 cup apple sauce
4 eggs

Preheat oven to 325oF.  Grease a 13x9x2 pan.  In mixer combine first 6 ingredients until mixed.  Add carrots, apple sauce and eggs.  Mix until combined.  Beat for 2 minutes.  Pour into pan.  Bake for 40 minutes or until inserted toothpick comes out clean.  Let cool then top with cream cheese icing.

Optional:  you can add raisins or walnuts to the batter before cooking as well.

Cream Cheese Icing
1-3oz pkg of light cream cheese
1/4 cup butter
1 tsp vanilla
2 cups sifted icing sugar

In a mixer beat together cream cheese, butter and vanilla until light and fluffy.  Gradually add icing sugar, beating until smooth.

Kitchen Wednesday – Scones

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On May 23, 2012

In Recipes

We were talking about easy snacks the other day that are quick to make and also easy to take with you when on the go with a little one.  One of my favourites is scones so I thought I would share the recipe I use.  Not sure where the recipe originally came from as this is the one I grew up eating.  These are great on a cool day with a bowl of soup for lunch.

Ingredients:
3 cups of flour
1/2 cup butter
1/2 cup sugar
4tsp baking powder
1/2 tsp salt
1 egg
milk
(optional: you can add raisins, dried fruit or berries)

Preheat oven to 450oF

Put flour, sugar, salt, baking powder and butter in food processor.  Process until butter is sort of pea size.

Crack egg in 1 cup measuring cup and fill cup up to 1 cup with milk.  Pour this through the feed tube while processor is running.  Mix until combined.

Scoop out by dessert spoon onto greased or non-stick cookie sheet, flatten a little with your hand before putting into oven.

Bake 10-12 minutes.

Variation:
For cheese scones leave out the sugar and add cheese and spices.  Use 1/4 cup parmesan along with a good sized handful of old cheddar.  If out of parmesan, use 2 handfuls of cheddar.  Spices I like to use are garlic, onion powder, thyme.  I will also add some worcetshire sauce and a few drops of tabasco to the milk and egg mixture.

Hope you enjoy.  Would love to hear what other spice combinations you like in your scones.

Kitchen Wednesday – Yogurt Chips

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On May 2, 2012

In Recipes

I have been trying to find snacks and foods for Paige that are small for her to be able to pick up herself since she loves Cheerios for this reason.  I don’t want to just keep giving her Cheerios, but most of the store snacks either have rice or carrots in them which are two things that she does not seem to tolerate well.  I did get my grandmother’s oatcake recipe which I will have to try soon for her, but with the lard in it I am wondering if I should hold off a little while longer.

The other night, I was looking on the internet for instructions to make yogurt drops and all I could find were for frozen yogurt drops which doesn’t really help me when we are out and about.  So I decided to try dehydrating it in the oven instead.  They have a bit of a tangy flavour when dry that I really enjoy.  Paige loves them and they are easy enough for her to pick up as well.

You will need a cookie sheet, parchment paper and plain greek yogurt.  You could also add some fruit puree if you wanted as well.

1.  Line your cookie sheet with parchment paper and set your oven to 170oF.
2.  You can drop small dollops of yogurt on the sheet or use a plastic baggie with the end cut off to pipe it on.
3.  Once your sheet is full, place the tray in the oven.  You will want to hang a tea towel on the corner of the stove door that hangs inside to allow the moisture to escape.
4.  Let it “bake” for about 3 hours.
5.  Once the yogurt is dry you can remove it from the oven and peel the chips off of the paper.
6.  I store mine in an airtight container in the fridge.

Are there any easy healthy snacks that your little one likes?  Would love to hear about it.

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