Here’s an awesome lunch Jeff and I had on Sunday. We had very little food in the house but I still managed to make something special out of some basic items that I usually have lying around.

I buy pre-cooked udon noodles that come in a vacuum-sealed package with a packet of soup mix. If you’ve ever had ramen noodles you’re probably familiar with that little seasoning packet it comes with. These are like that except that the seasoning packet is actually full of delicious wholesome freeze dried real food as opposed to just salt, MSG, and bouillon.

Boiled up a few eggs to add on top using the same hard-boiled egg method that I used for the Chinese tea eggs I made recently. I only needed two, the other two became snacks for later.

Liam was perched on top of the refrigerator the entire time. Whenever eggs, fish, butter, or cheese are present, he’s sure to be lurking around nearby hoping for a windfall.

See how he tries to be cute so I’ll give him a boiled egg? Weirdo.

I am so bad at peeling eggs…

The udon only really needs to heat through, if you cook it too much it will get soft and fall apart. Never mind that I did exactly that…

I swear I can get no peace from these two. Liam promptly moved himself directly under my feet as I started to slice the eggs and Lucas alighted to the top of the fridge to glower at me for not giving him any.

Lucas, I realize now that you have yet to have an egg in your life. No wonder you’re so upset! I’m obviously a bad mother.

I am such a sucker for these creamy under-boiled eggs. They tend to soak up the flavors of the broth, so yummy!

Topped it with toasted sesame seeds and shichimi togarashi, a spicy Japanese condiment made specifically for topping soups.

Udon noodles with creamy egg

An instant soup is dressed up with perfectly cooked eggs and fresh scallions.

Prep Time: 20 minutes

Total Time: 20 minutes

Ingredients

• 2 eggs
• 1 package prepared udon noodles with seasoning
• 3 cups water
• 3 thinly sliced scallions
• top with sesame seeds and togarashi

Cooking Directions

1. Hard boil eggs. Peel and slice.
2. Boil noodles in water with seasonings according to package directions.
3. Top with sliced scallions, sesame, togarashi spice, and sliced egg.

This was a great way to make a special lunch out of a bunch of odds and ends. There is no shame in using packaged noodles and instant broth so long as you can find one with wholesome and authentic ingredients.

What is your favorite way to eat noodles?

July 19, 2011 Alayna Discussion, Recipes 9 comments

Awesome breakfast concoction this morning!

I made my own cereal (which I consider a different thing entirely from muesli, because it’s more light and airy) out of a new product I stumbled upon yesterday at the grocery store.

I was looking all up and down the healthy cereal aisle for a cereal that was low on sugar but had great texture. All of those cereals were too sugary and too expensive though, but I did find this little gem for about $2…

I used to love cereals like Smack’s growing up, so I thought I could recreate something like that by adding a touch of honey to this Arrowhead Mills puffed wheat.

I bulked it up with some puffed amaranth, toasted buckwheat, raw pumpkin seeds, slivered almonds, and a topping of fresh blueberries. With a drizzle of honey and vanilla almond milk, it really did remind me of those sweet cereals of my childhood, but without all the extra sugar.

Puffed wheat cereal

A healthy cereal for a fraction of the cost of the boxed stuff.

Prep Time: 3 minutes

Total Time: 3 minutes

Ingredients

• 1/2 cup puffed wheat
• 2 tbsp. puffed amaranth
• 1 tbsp. toasted buckwheat
• sprinkle of slivered almonds
• sprinkle of raw pumpkin seeds
• drizzle of honey

Cooking Directions

1. Combine everything in a bowl, top with your favorite fresh fruit, and serve with your favorite milk or nut milk.

Just look at that honey drizzle!

This made for a light breakfast, perfect for a warm morning when I don’t want anything too heavy. Now if I could only find a way to make Fruity Pebbles healthy….

What was your favorite cereal as a child?

July 19, 2011 Alayna Discussion, Recipes 3 comments

Last night’s dinner was good n’ green!

I made roasted yukon gold potatoes to go with a couple of Trader Joe’s chicken and turkey pesto sausages on a bed of the most delicious creamy green pea and parmesan mash.

I loved this combination! Each bite of sausage or potato slathered with a bit of the green pea mash tasted so fresh and springy.

Sausage and potatoes can become a heavy meal easily, but these sausages were very lean and the potatoes were only lightly oiled. The bright green flavor of the peas cut through the richness well and complimented the basil pesto flavor in the sausage.

I snuck a few cloves of garlic in with the roasting potatoes to use in the green pea mash. That’s a great trick, the garlic flavors the potatoes and then gets pureed into the mash. No waste and no extra roasting dishes.

Here’s how I made it…

Creamy green pea and parmesan mash

This bright mash of fresh green peas, sweet roasted garlic, and salty parmesan cheese is a fresh accompaniment to richer dishes.

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: About a cup

Ingredients

• 1 cup frozen green peas
• 1/3 cup fresh grated parmesan cheese
• 1 tbsp. sour cream
• 3 cloves roasted garlic
• 1 tsp. olive oil
• salt and pepper to taste

Cooking Directions

1. Heat frozen peas until boiling, drain and add to food processor.
2. Add everything but the olive oil and pulse to combine, scraping the sides once or twice.
3. Drizzle in olive oil while processor is running to fully incorporate.

I have made this mash before with a piece of pan-fried salmon. The sweet flavors of the fresh fish and ripe green peas paired wonderfully together.

This also makes for a great dip to serve with crostini at a party. Just drizzle with olive oil and sprinkle with sea salt for a classy presentation.

Spring may be over, but the freshness of peas can be enjoyed any time with this simple side dish!

What is your favorite green vegetable?

July 17, 2011 Alayna Discussion, Recipes 3 comments