Cooking with Brenda: Asian-ish Chicken Noodle Soup

Today's post is brought to you by guest blogger Brenda

I think Marianne is busy moving. Or maybe she died. I dunno. In any case, she totally missed posting a recipe this week. So, being the friend that I am, I'm stepping up to post one for her. And today I'm going to feature an ingredient that you will likely never see on this blog again: RAMEN. It's seems like the anti-Marianne ingredient. Right up there with Canned Cream of Fat and Sodium Soup.


So here's what you'll need (for 2-ish servings):

-One package of chili flavored Top Ramen (other flavors are acceptable, especially chicken, but the chili gives it a nice heat).

-1/2 cup cooked and chopped chicken (I like to use some from a rotisserie chicken. I'm all about the laziness).

-1/4 cup thinly sliced green onions (white and green parts)

-1 TBS minced cilantro (or Knorr makes a tiny cilantro bullion cube, sold in the Mexican food section, that works great)

-1/2 TSP minced ginger

-1/2 TSP minced garlic

-2 TSP sesame oil

Cook the ramen according to the directions on the package (Do not drain!!). Add in all the other ingredients. Enjoy!

(Oh, and Pampered Chef plug: I use THIS to make ramen in. Four minutes in the microwave and viola! Done to perfection.)

She's Gross!

Me: Vivian, where did you get that gum?

Vivian: From the floor. It just had a couple of fuzzies on it, so I picked them off and chewed it. It's fine.

Me: EWWWWWWWW! That's gross.

Vivian: Ha Ha Ha. (giggling) I KNOW!!!

Are you guilty?

You are not alone. There's help out there.

The accidental field trip

I was a good mom on Tuesday, and spent the day chaperoning a field trip to DC for Trystan's class. Can you guess where?



Can you guess what this is a picture of? I'll give you a hint: See all those knives? I bet one of them was used to debone a chicken on air. We saw lots of things, but this was my favorite. The boys indulged me and let me take a few pictures, but I couldn't really get a good look at much.

See that? Yeah, that's what happened on the way home. Our bus driver rear-ended this truck. The bus was moving 5 miles per hour, and did't even get a scratch. Needless to say, it caused quite a stir. Here's the friendly policeman who boarded a bus full of antsy fifth graders to make sure everyone was ok. I think I made him blush when I asked if I could take his picture for my blog. How many Police Officers, Firemen, and EMT's does it take? Really?As you can see, they were all terribly busy and didn't have a moment's rest. Whew, I am glad they were there.Potty break, fresh air, and simon says!Are we home yet? They were so happy to be on their way.
Want to hear something funny? Not funny ha ha. The school set up a new automatic notification system. The notification didn't go out to all the parents until 4:30 that their children wouldn't be at school for dismissal because of a minor traffic accident. Seriously? Duh! School let out at 3:45.

I can make lumpia! (Tuesday's recipe a day early)

This is one of my favorite foods. I don't get it often, because I don't know how to make it. So, when I discovered Naika's recipe blog last week, I was thrilled to try it. Most of you know Naika and know how sweet and generous she is. I believe this is her signature dish. For my birthday last year, she made some for me. That was such a thoughtful and delicious present. Ever since then, I have wanted to learn to make it. Now I know!

Rolling it up was easier than I thoughtI didn't realize that I wasn't supposed to cook the meat before I cooked it. Oh, well, it still tasted delicious. I'll do it the right way next time. Looks pretty good for a novice, huh?

This is an awesome recipe that you all should try. Follow the link above to her recipe.

What happens to old mattresses

How often do kids get the chance to slide down the stairs on a mattress?


mattress slides=unprecedented cooperation and kindness

Bad touch! Stranger danger!

Today's post is brought to you by guest blogger, Brenda.

Have you seen this yet? This is a real commercial. For a kid's meal.





I thought the one where the woman wakes up to find Creepy King in her bed was scary, but this one will give me nightmares.

Does anyone else feel like they just ate an E.coli infected Whopper?

Now What!?!?!?

Am I the only one out there who thinks this? Now that Brandi's blog is extinct, where am I to go to get my daily dose of reality? Any suggestions?

She triumphed for only a moment...

... and then they killed her, but made it look like suicide.
Her spirit will live on. We will always remember you, little girl who drew beautiful pictures.

Sea Angels!

I like to give my creations funny names if I can. This recipe is for angel hair pasta with seafood. It was a hit. Mimi picked out all of the seafood and gave it to Vivian. It doesn't have a very seafoody flavor, so if you have someone who doesn't like seafood, they should be able to pick it out and still enjoy the meal.

*This cooks fast, so don't start cooking until you are ready to eat. Be careful not to overcook this meal, because the seafood will turn to rubber and the pasta will turn to mush.

1 pound angel hair pasta
4 Tbs butter
1 pound scallops (bay scallops work best because they are small and cook fast)
1/2 pound medium shrimp, peeled and deveined
1/4 cup ham, cut into bite sized pieces (we used leftover Easter ham)
2 cloves garlic
salt and pepper to taste
2/3 cup ricotta cheese
parmesan cheese
parsley

1. Put enough water to boil entire box of pasta. When water is almost boiling, proceed to next step.
2. In large skillet, melt butter on medium heat. Add garlic, seafood, salt, and pepper. Increase heat to medium high, and cook for 5 minutes.
3. Break noodles in half, and cook for 5 minutes. Drain, reserve water.
4. When seafood is done, remove it to a separate bowl. It will continue cooking, so be sure not to overcook it in the pan. Brown ham in skillet for 2 minutes.
5. After ham is browned, add pasta and ricotta cheese, combine well. Add pasta water, one ladle at a time, until throughly combined (if you don't add enough water, the pasta will be dry). Add seafood, mix gently.
6. Turn out onto serving plate. Top with parmesan cheese and parsley.

• You could add lump crabmeat in step 5, if you like. Just make sure not to mix too vigorously or the crabmeat will break up.

Once again, there's no picture. I just realized that I should take a picture before we eat it. I usually test the recipe on my family before I decide if it will be posted. However, by the time I have decided, the food is gone so I can't take a picture of the meal. Why haven't I figured this out before?

Once upon a time...

There was a little girl who loved to draw. She was a sweet little girl who was quiet as a mouse on the surface, but when she drew, she was like a lion. One day, she decided to share her talent with the world. She shared these beautiful drawings with her friends. They in turn shared it with their friends and their friends shared it with their friends and so on. Eventually, people from all over were able to enjoy her beautiful artwork. Her drawings inspired and moved people. She could make you laugh or cry with her beautiful talent for drawing.

Some people didn't like these drawings. They thought there was something wrong with the pictures the little girl drew. They thought her pictures were too moving and too full of emotion. So, instead of looking at other artwork, they decided to make sure she couldn't draw her pictures the way she wanted to.

She is still drawing. Her pictures are different now. They have lost some of their feeling. However, her pictures are still beautiful. If you see one, it will still make you happy. But if you were lucky enough to have been able to enjoy them before, that's exactly what you were, lucky.

Happy Birthday to Mimi!

She came into this world with her name in lights!

I don't know what I love most about this picture, the fact that all three are touching and they aren't fighting, or Trystan's delicious lips.

She was a pretty chubby kid. This was the first birthday. She reached the cake while we were singing to her. Why did I choose chocolate frosting?

She's one tough girl. I think this was when she turned six. We went to my mom's house and helped her get some work done in her yard. Look at her work!
Mimi and her third sister, Isabel. Those two girls are like two peas in a pod.

Seriously? Could she get any more beautiful? Yes, it's possible. Superstar? Totally. See, I knew there was a reason why she started this life with her name in lights. She is one of the lights of my life. I love my sweet Mimi.

OH! The drama

So, I have decided that I love Brandi's blog more than my own. I swear, I check it like 10 times a day to see when she's updated it, and what her comments are. I tell everyone I know about it.

Does that make me a groupie? Am I the only one who feels this way?

If you haven't ever read her blog, you have to start now. She has a really great discussion going about sex right now.

Banana yummy deliciousness

First off, let me tell you that I'm not really a fan of bananas. I know that might be hard to believe because I have made banana cake twice in 9 days, and because I have another banana recipe this week. These are really the only things banana that I eat. That said, let me tell you a little story before I get to the recipe.

Is there one food that you always have at every family gathering, no matter what the occasion? Thanksgiving, Easter, Memorial Day, 4th of July- there is always the same dish that has no 'season'? In my family growing up, it was deviled eggs and potato salad. In my current family we don't have one because we usually spend those holidays with the Brown-Baughan family in West Virginia. But in that (adopted) family, the dish is 'Marianne's banana pudding'.

I brought it over for some family event we were invited to when we first moved to WV, and it was a huge hit. So, I made it for the next event. Then, the next time I was invited, they requested it! Pretty much after that I wasn't allowed to come over unless I made this stuff. I've tried to teach other family members to make it, but they won't. So now, I've bestowed my knowledge upon my sweet Mimi. She made this on Sunday, and it was yummy delicious!

1 big box of vanilla pudding
3 cups milk
1 cup sour cream
Small tub cool whip
2 bananas, sliced
Box of vanilla wafers

1. Mix pudding and milk until smooth. Add half of the sour cream and cool whip. Mix well. Add bananas, mix gently. Mix remaining sour cream and cool whip. Set aside.
2. In 9" square glass baking dish, place one layer of wafers. Spread pudding mixture, then layer wafers. Top with cool whip mixture. Garnish with additional vanilla wafers and bananas, if desired. Refrigerate at least three hours. (I usually make it the night before)

**if you want to double this recipe, use 5 cups milk and 1 1/2 cups sour cream

The fun never ends

Today I was noticing the blogs that I follow are all food related blogs. No big surprise, right? They all serve their purpose in my little world and I am going to explain them to you.

1. Cake Wrecks - This is totally hilarious!! Not only does she get great pictures of 'professional' cakes, she has such a great sense of humor. Most of you have eaten a cake that I have made. I hope that I haven't made a cake that is worthy of this blog. No, I take that back. I did make one for Trystan's birthday one year that was a totally BUSTED looking Army guy. It was bad, people. Very bad!
2. HowChow - This is a great blog because all the restaurant reviews are close to me. Mel and I have eaten at several restaurants he has reviewed and he presents a really accurate picture of the food, atmosphere, etc. If you live around here and want to check out some good places to eat, look no further!
3. Closet Cooking - This guy has way too much time on his hands, but I wish I were his friend so I could go to his house and eat his food. He cooks awesome recipes, and has great pictures that make me want to make the food right away. I haven't actually made anything yet, but it's coming. I'll tell you all a secret: I want to make this, but I have to get past the rough spot I am having with the youngest child, or I might drink the beer instead of cooking with it.

That's all. If you only want to click on one of the links, click on Cake Wrecks, and read today's entry. It'll have you laughing out loud.

Interview!!!

I finally went to the new gym that is being built close to my house today. I am going to do it. I'm applying for a job. Remember the personal trainer thing? Yeah, I haven't forgotten about that. I am meeting with the personal training manager. Hopefully he'll like me, and I will have a job once the gym opens. Wish me luck!!

It doesn't all really go together

That's ok, because we didn't eat it all together.



Curried potato salad

• 2 1/2 pounds red potatoes, scrubbed and quartered


• 1 small carrot


• 2 celery stalks


• 6 green onions


• salt and pepper to taste


• 2/3 cup sour cream


• 1/3 cup mayonnaise


• 1/2 tsp curry powder


• optional: golden raisins***

1. Cook potatoes until just done. They should be cooked but firm. The skins should not be falling off of the potatoes and they should not be smushy.


2. Finely chop carrot, celery, and green onions. (click the link. buy the food chopper from Shelly)


3. Put all ingredients minus the potatoes in a large bowl and mix well. *You can use all mayo or all sour cream, or reduced fat, or fat free stuff if you want. I don't think it would take away from the taste much. I just prefer sour cream, and I put mayo in it because it's potato salad, and what's potato salad without mayo?


4. Gently mix potatoes into mayo mixture.

***I didn't use raisins when I made this the other day, but if I had golden raisins at my house, I would have used them. If you want to use them, I suggest only starting with 1/4 cup. I just thought that the sweetness would go well with the curry powder. Don't use regular raisins though, that might look gross and no one will want to eat it.

How to cook the best Salmon in the world:

1. Marinate it. You can use whatever makes you feel good. Just make sure you add some kind of sugar. The sugar caramelizes when you grill it, and it gets a delicious crust around the edges.


2. Grill it. I don't ever cook fish inside my house unless it's fish sticks. I can't stand the way it makes my house smell fishy for days.


3. Make sure the skin is on. There is a ton of good oil in the skin. Remember #1 when I said you get a good crust around the edges? The skin does two things for that crust. It adds oil to the heat so the edges get 'fried'. But most importantly, the skin keeps the yummy crusty stuff from falling off. I don't remember which side I cook first. You will have to experiment on that part.


4. This last tip might be hard for some of you. But trust me!!! I would not lead you astray. You should cook the fish to the point that makes you think to yourself, "I just need to cook it a couple more minutes, then it'll be done." Take it off then!!!!! The reason why, is because it continues to cook even after you have taken it off the heat. If you leave it on the grill until it's done, by the time it gets to the table, it's overcooked. If you do it enough, you will be able to gently poke the fish and know when it's done because of how much it 'gives'. I do this for chicken, burgers, fish, you name it. Just think of it this way, if it's not cooked enough, you can always put it back on the fire.

marinades I like

• korean bbq sauce


• raspberry vinagrette


• honey, garlic, soy sauce


• honey, balsamic vinegar, garlic, salt, pepper


• get the idea?

The yummy banana cake with cream cheese frosting and nuts. I just smooshed chopped walnuts around the edges. It tasted better the next day, and the day after, and the day after, and the day after. Now it's gone!

hold your horses, it's coming

I just have a busy day today, that's all.

• I'm posting a good original recipe. If you went to Ariella's house yesterday, you've already tasted it.
• I am also going to post my tips for a perfect grilled salmon for Brandi.
• Lastly, I will post the recipe to a yummy banana cake recipe I made this weekend.

It's coming. Don't worry.

I am my own twin

Ok, not really, but it sounds better than, "I am my own realtor."

We have been on the hunt for a place to move for about a month now, but it has really been in the back of our minds for the past three years. Why? Schools.

I've been homeschooling the oldest for the past three years, and though it may sound thrilling, it's not. Needless to say, I am not up to the challenge of homeschooling my two oldest. Not while there is a three year old running around. I guess I could homeschool her too. While I'm at it with the three, why not keep the eight year old home?

Because I'm not made like that!!

And I am ok with that knowledge. Sometimes I feel guilty because I could do it. I am smart enough. I am their mother, after all. Other people do it all the time. With more kids!!!

Is there something wrong with them? Or is it just me?

I guess it's good that I know my boundaries. I know how far I can go. Sometimes, I think that it wouldn't be that bad. Sometimes, I think it might even be fun. Sometimes I bleach my hair too. That doesn't mean I should do it.

So, I'm not. I'm moving so I can send my kids to good schools. I can send them to safe schools. I might even send them to the school that was my high school's rival. How cool is that?

It's not green. I'm not Irish.

I'm not Italian either, but that's beside the point.

This week's recipe isn't all my own. On Sunday, I made a pretty fabulous meal for my family. We had homemade meatballs with homemade sauce, linguini, and fresh steamed green beans. Oh, did I mention the homemade italian bread? Out of all of those things, the only one that was my original creation was the meatballs.

I am going to list everything in the order I made it. The theory is that if you make it the way I did, you will have a delicious meal for six and it will all be ready at the same time. If I tell you how long this meal took to prepare, will it deter you from making it? The bread dough can be made up to six hours ahead of time and left to rise in the refrigerator. Remember, people!! This is therapy for me.

Make the bread first. I found a terrific Italian bread recipe on recipezaar.com . I think I only used about 4 1/2 cups flour. I made 9 individual-sized loaves, so they took slightly less time to bake.

Next, make the sauce. I found a website that makes me want to make more Italian food than just spaghetti and meatballs. You might have to navigate yourself to the recipe, but it's easy to find. Left side of page, click recipes. Scroll down to sauces. The first recipe is 5-minute sauce. I used whole canned tomatoes and pulverized them in the blender. My kids don't like chunks in their sauce. I also substituted 1 tbs. dried basil for the 3 tbs. fresh. Also, I cooked this on low for at least an hour, so it was thicker than it would have been if I had only cooked it for five minutes.

Now, go shape the bread into loaves and let rise in a warm place.

Next, it's time for the meatballs.

• 1-2 lbs. lean ground beef (I used 93/7)



• 1 palmful oatmeal



• 10 ritz crackers



• 1 egg



• salt



• pepper



• 1/2 cup spaghetti sauce (you know, the stuff that you are cooking on your stove now)



• 1 heaping tbs. good italian seasoning (I have this stuff I bought at the MOM in Jessup. It smells like Italy in a bottle.)

1. Heat 3 tbs oil in a large heavy-bottomed pan on medium/high heat.



2. Shape mixture into balls. I don't measure this. Just grab some meat. Shape it into a ball. It should look big enough to take about two to three bites out of it. Make sure to pack it together, otherwise it may fall apart.



3. As you make the meatballs, put them in the pan. Start turning them after you put the last one in the pan.



4. Keep turning them until they are completely cooked.
   


5. Set aside

Put bread loaves in oven and finish baking them according to what the recipe tells you to do.

Start a huge pot of water to boil for pasta. Put meatballs into sauce. Remember, they are already cooked. You are just warming them at this point.

Now you'll start your green beans. When I say start, I mean take them out of the fridge and start cleaning them. You should have them all ready to steam by the time the pasta is ready to be put into the pot.

Cook 1 pound of pasta. I used linguini because I had that on hand. Use whatever noodle you want. Brush egg wash on bread for last 5 minutes of cook time. (you forgot, didn't you?)

Drain pasta when done. Put it on a large serving dish. Pour meatballs and sauce over noodles. Toss lightly. The bread should be done. The veggies are done. Put it all on the table and eat.

Buon apetito!