Ramen Salad, healthier version

Ramen Salad  A healthier version
 I found this recipe here  on gimme some oven and you can see a picture of it, great website as well!

CRUNCHY ASIAN RAMEN NOODLE SALAD (A.K.A. BASICALLY THE BEST POTLUCK SALAD EVER)

This updated Crunchy Asian Ramen Noodle Salad recipe takes just minutes to make, and is sweet, savory, and SO good!

PREP: 10 MINS TOTAL: 10 MINS

INGREDIENTS:

SALAD INGREDIENTS:

• 1 (16-ounce) bag coleslaw mix
• 2 (3-ounce) packages of ramen noodles, crumbled (you will not use the seasoning packet)
• 1 cup shelled and cooked edamame
• 1 avocado, peeled, pitted and diced
• 1 mango, peeled, pitted, and julienned (or diced)
• 1/2 cup thinly-sliced almonds
• 1/2 cup thinly-sliced green onions (scallions)
• Asian honey vinaigrette (see ingredients below)

ASIAN HONEY VINAIGRETTE

• 2/3 cup vegetable oil (or any cooking oil)
• 1/3 cup honey (or agave, to make this vegan)
• 1/3 cup rice wine vinegar
• 2 teaspoons soy sauce
• 1/4 teaspoon sesame oil
• pinch of salt and black pepper

DIRECTIONS:

TO MAKE THE SALAD:

(Optional first step: Heat oven to 425 degrees. Spread the crumbled ramen noodles and sliced almonds out on a baking sheet, and stir a bit to combine. Bake for about 5 minutes, or until the almonds and noodles are slightly toasted and golden. Remove baking sheet, and give the mixture a good stir to toss. Then return it to the oven and toast for an additional 3 minutes. Keep a very close eye on the mixture so that it does not burn. Remove and set aside.)

Add ingredients (including the vinaigrette) together in a large bowl, and toss until combined.

Serve immediately, or cover and refrigerate for up to 3 days. (This salad is much better eaten the first day, as the noodles lose their "crunch" the longer it sits, and the avocado may brown a bit. Still, it's perfectly edible and enjoyable even after a few days!)

TO MAKE THE VINAIGRETTE:

Whisk all ingredients together until combined.

DIFFICULTY: EASY INGREDIENTS: AGAVE, ALMONDS, AVOCADO, COLESLAW MIX, EDAMAME, GREEN ONIONS,HONEY, MANGO, RAMEN NOODLES, RICE WINE VINEGAR, SESAME OIL, SOY SAUCE, VEGETABLE OIL

Chicken Noodle Soup

I found this on a blog (www.bakerbynature.com)  and I do love dill and lemon so I am going to try this today! 

Our Favorite Chicken Noodle Soup.

Rating: 5

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 10 minutes

Yield: 6 bowls

Serving Size: 1 bowl

A delicious and hearty chicken noodle soup packed with good for you ingredients! Sure to become a new favorite!

Ingredients

• 1 pound skinless, boneless chicken breast tenders
• 4 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon dried oregano
• 3/4 teaspoon salt
• 3/4 teaspoon ground black pepper
• 3 large carrots, peeled and diced
• 3 stalks celery, diced
• 1 very large onion, finely diced
• 8 cloves garlic, minced
• Big pinch of salt
• (1) 32 oz containers chicken stock
• 4 cups water
• 1 bay leaf
• 2 cups noodles of your choice, I used gluten free elbows
• Juice of 1 lemon, plus more for serving
• 1/4 cup to 1/2 cup fresh dill, chopped

 

Instructions

1. Preheat oven to 375 degrees (F). Place chicken tenders in a large baking dish lined with parchment paper. Drizzle with 2 tablespoons of oil and sprinkle with spices. Place in the oven and bake for 25 minutes, flipping the chicken at the half way point. Once cooked, pull into small chunks using two forks.
2. While the chicken is roasting, make the soup.
3. Heat remaining oil in a large, heavy bottomed soup pan over a medium flame. Add carrots, celery, and onion, and cook - stirring occasionally - for 8-9 minutes. Add garlic and salt and cook for another minute before adding the bay leaf, water and chicken stock. Increase heat to high, bring soup to a boil, then reduce heat to medium-low, stir in noodles, and simmer for 10 - 15 minutes, or until the vegetables are soft and the pasta al dente. Stir in cooked chicken, dill, and lemon juice. Taste soup to adjust seasonings, then serve at once.

Notes

* You may cook the noodles in the broth (as instructed in the recipe), but if you plan to have a lot of leftovers, you may also choose to cook the noodles in a separate pot, them stir them into each bowl right before serving. This helps keep the noodles fresh and not soggy.

Strawberry Baked Oatmeal

I found this blog on pinterest and I like them:  I am going to try; this recipe, it looks so yummy, go here to watch a video how they make it, I love watching videos of how a recipe is made, this is from inspiredtaste.net  :

Strawberry Baked Oatmeal

You Will Need

• 2 cups (175 grams) old fashioned rolled oats
• 1/3 cup (70 grams) packed light brown sugar
• 1 teaspoon baking powder
• 1 tablespoon grated orange zest
• 1 teaspoon Chinese five spice (you can substitute cinnamon)
• 1/2 teaspoon salt
• 1/2 cup (55 grams) walnuts, chopped
• 1 cup (125 grams) sliced strawberries
• 1/3 cup (58 grams) semi-sweet chocolate chips
• 2 cups (473 ml) reduced-fat (2%) milk
• 1 large egg
• 3 tablespoons butter, melted
• 2 teaspoons vanilla extract
• 1 ripe banana, peeled, 1/2-inch slices

Directions

1. Heat oven to 375 degrees F (190 degrees C). Generously spray the inside of a 10-1/2 by 7 inch baking dish (or 8-inch by 8-inch square baking dish) with cooking spray and place on a baking sheet.
2. In a large bowl, mix together the oats, sugar, baking powder, orange zest, Chinese five spice, salt, half the walnuts, half the strawberries and half the chocolate. Add to prepared baking dish. Arrange the remaining strawberries, walnuts and chocolate on top of the oats. Then, scatter the banana slices.
3. In another large bowl, whisk together the milk, egg, butter and vanilla extract. Then, pour over oats and fruit. Gently shimmy and shake the baking dish to help the milk mixture go throughout the oats.
4. Bake oatmeal for 35 to 40 minutes or until the top is golden brown and the milk mixture has set.
5. For an extra tasty top, sprinkle a tablespoon or so of extra brown sugar on top then place back in the oven under the broiler and broil for 20-30 seconds.
6. Serve warm.

FRY SAUCE

FRY SAUCE

I always thought you just mix equal parts of ketchup and mayonnaise, but there are so many different versions of fry sauce, I found this one and like it: I found this on www.budgetsavvydiva.com

Fry Sauce Recipe - Marie Recipe

 

 

Ingredients

• 1/4 cup light mayonnaise
• 3 Tablespoons of Ketchup
• Pinch of salt
• 1 teaspoon of Apple Cider Vinegar
• ⅛ Teaspoon of Pepper
• Sprinkle of Paprika

Instructions

1. Mix all the ingredients together
2. AND You are Done - Enjoy with fries or even veggies
3. The sauce stays good in your fridge for at least 1 month
4. Enjoy

Raspberry Lemon Doughnuts

RASPBERRY LEMON DOUGHNUTS

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Yield: 12 doughnuts

INGREDIENTS

• 2 tsp Red Star PLATINUM Yeast
• 2 Tbsp very warm water (120-130°F)
• 2 Tbsp Meyer lemon zest
• 3/4 cup sugar
• 2 cups cake flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup low-fat buttermilk
• 2 eggs, lightly beaten
• 2 Tbsp unsalted butter, melted

Glaze

• 1 1/2 cups powdered sugar, sifted
• 1 cup raspberries
• 1 tsp Meyer lemon juice
• 1/4 tsp Chambord (optional)

INSTRUCTIONS

1. Preheat oven to 425°F and spray a standard doughnut pan with nonstick spray. Whisk together yeast and warm water in a small bowl; set aside. Place Meyer lemon zest and sugar in a food processor and pulse for 1 minute. Whisk together lemon-sugar, cake flour, baking powder, and salt in a large bowl. Combine buttermilk, eggs, butter, and yeast mixture in a medium bowl; add to flour mixture and stir just until combined.
2. Spoon batter into a pastry bag fitted with a large round tip and fill each doughnut cup 2/3 full. Bake 6 to 7 minutes, until the tops spring back when touched. Turn doughnuts out on a wire rack to cool completely. Repeat with remaining batter, spraying pan with nonstick spray in between batches.
3. For the glaze, place powdered sugar in a small bowl. Press berries through a fine mesh strainer, straining juice into powdered sugar. Whisk in lemon juice and Chambord until smooth. Set rack with doughnuts over a piece of wax paper. Dip doughnut tops into glaze and let set on rack. Doughnuts taste best the first day; if desired, store unglazed overnight in an airtight container at room temperature and glaze before serving.

NOTES

To make your own cake flour: place 2 tablespoons cornstarch in an empty 1-cup measure, then top up with flour. Sift the mixture several times to evenly distribute the cornstarch.

NUTRITION INFORMATION

Calories: 220

Baked Buttermilk Donuts with fresh strawberry Glaze

BAKED BUTTERMILK DONUTS WITH FRESH STRAWBERRY GLAZE.

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Author: Chris Scheuer

Recipe type: Breakfast, Brunch

Serves: 12

INGREDIENTS

• 2 teaspoons dry active yeast
• 2 tablespoons warm water (110-120°F)
• ¾ cup sugar
• 2 cups cake flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ¾ cup low-fat buttermilk
• 2 eggs, lightly beaten
• 2 tablespoons butter, melted
• 1 ½-2 cups powdered sugar
• ¼ cup very finely chopped (or mashed) fresh strawberries
• 1 tablespoon milk

INSTRUCTIONS

1. Preheat oven to 425°F and spray 2 6-cup donut pans with nonstick spray.
2. Combine yeast and warm water in a small bowl, stir to combine. Set aside till yeast is activated, (about 5 minutes - mixture will look like a cream foam when yeast is activated).
3. Combine sugar, cake flour, baking powder, and salt in a large bowl.
4. In a separate bowl, combine buttermilk, eggs, melted butter and yeast mixture. Stir well to combine.
5. Make a well in the center of the flour mixture. Add liquid mixture and stir just until all flour is combined.
6. Spoon batter into a gallon size zip lock bag. Cut one corner from bag and divide the mixture evenly between the 12 donut cups (about ⅔ full). For a picture tutorial of how to do this seeThe Baked Buttermilk Pumpkin Donut post.
7. Bake 6 to 8 minutes, until the tops spring back when lightly touched. Allow donuts to cool in pan for 5 minutes then turn out onto a wire rack to finish cooling.
8. For the glaze, combine 1½ cups of powdered sugar, strawberries and milk in a medium-size bowl. Stir well until all powdered sugar is incorporated. Add more powdered sugar till mixture is a thick, dip-able glaze.
9. Dip doughnut tops into glaze and place on a wire cooling rack until glaze is set.

Cranberry Sriracha Pepper Jelly

CRANBERRY SRIRACHA PEPPER JELLY

 

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This stuff is crazy good! We love it spooned over cream cheese and served with crackers but it also makes a wonderful glaze for chicken, pork, salmon, etc.

Author: Chris Scheuer

Recipe type: Condiment

INGREDIENTS

• 12 ounces fresh or frozen cranberries (about 3½ cups)
• 2 3-4-inch jalapeno peppers, quartered and seeds removed and reserved*
• 1 ¼ cup orange juice (I like the not-from-concentrate kind)
• ¾ cup rice vinegar
• 4 ¼ cups sugar (divided)
• ½ teaspoon butter
• 1 pouch CERTO Fruit Pectin
• 4 teaspoons Sriracha sauce

See a Hawaiian Sweet & Sour Sausage Recipe

 

INSTRUCTIONS

1. Combine cranberries, jalapeños, orange juice, rice vinegar and ¼ cup sugar in a medium large saucepan (at least 6 quart-size). Stir and bring to a boil. Reduce to a simmer and cover pot with lid slightly ajar. Cook for 10 minutes. Watch carefully to keep mixture simmering but not cooking up over the top of the pot.
2. Remove from heat and pour into a fine mesh strainer with a bowl set underneath to catch the juice. Push on solids gently with the back of a spoon to extract most of the juice. Measure juice and add enough water to equal 2 cups. You want exactly 2 cups of liquid.
3. Wash pot and add 4 cups of sugar, cranberry juice mixture and butter**. Stir to combine and bring mixture to a full rolling boil (a boil that cannot be stirred down.)
4. Add Certo pectin and stir constantly for exactly one minute.
5. Remove from heat and skim off any foam with a metal teaspoon. Add jalapeño seeds and Sriracha. Immediately ladle into clean jars, leaving ¼-inch headspace at the top. Cover jars and allow to sit at room temperature for 24 hours then refrigerate for up to 3 weeks or store in the freezer for up to 6 months. Makes about 4½ cups of jelly or 9 4-ounce jars.
6. Jelly can also be processed with a water bath at this point. I never do this as I'm a bit lazy and have plenty of freezer space.

NOTES

*It's a good idea to use gloves when handling jalapeños or any hot peppers as they can burn your skin.
** A small amount of butter will help keep mixture from foaming up to much when it simmers.
Regarding jam and jelly - this recipe is not difficult to make but jam and jelly making are an exact science. Be sure to measure carefully and accurately for good results. Setting a timer for the 1 minute cooking time will ensure that the consistency of your jam is correct. I love to improvise in the kitchen but not with jam and jelly unless I'm creating a new recipe and then it might take me 3 or 4 tries before I get it right.