Those 10 cent packages of ramen noodles are sooo college. We are adults now! Or at least, that’s what people keep telling me. I may have been forced into adulthood but I still eat ramen at least once a week. Fortunately, it is a MAJOR upgrade. This Homemade Ramen recipe is still inexpensive and so so easy to make, but is also much more nutritious and WAY more delicious!
I am not kidding when I say we make this once a week at my house. It takes 15 minutes, uses convenient ingredients that we always have on hand, and is seriously sooo good. Plus, you can put an egg on it. Anything that gives me an excuse to “put an egg on it” is my kinda meal. Soft boiled, over easy, hard boiled, semi scrambled… I’ve done it all with my ramen and it all works. (If this egg obsessed life is also your life, then I highly recommend you check out #putaneggonit on instagram… food porn for dayssss).
Speaking of…. this is me and my egg/ramen obsession in action last week.
Perrrrrfection! I only recently accomplished the soft boiled egg and have been obsessed ever since. The amount of joy I get from watching that gorgeous yoke spill out is embarrassing. I was super intimidated at first but come to find out, it’s not so hard! Big shout out to Ali at Gimme Some Oven who helped me over my fear with this blog post.
Full of veggies and lacking that packet of sodium and MSG… there’s still major flavor and way more variety in every bite. Not only can you change up the veg, but you can add dumplings, rice cakes, tofu, avocado… Is it making sense why we make this ramen so much yet? Am I validated yet? It’s near impossible to get bored of. Our go-to is egg and a few of Trader Joe’s Thai Vegetable Gyozas– which I highly recommend. They are super delicious and easy- just throw into the broth and gently boil for a few minutes. Explore your local Asian market for all kinds of goodness to add. We buy our ramen noodles there instead of using the traditional curly noodles, but the 10 cent packages are fine- as long as you throw away the seasoning!
The ramen trend is in full force at our house with no intention of slowing down. I know there are plentyy of ways to make ramen and this one is probably a less authentic, more convenience version, so pleaase send me all your expert knowledge on all things noodles, veggies, and broth! Oh, and of course, any runny yolk food porn pics
Homemade Ramen is so simple and so delicious, it will quickly become one of your favorite go-to recipes. Packed with veggies and topped with a runny egg, this is a major upgrade from the ramen you lived off of in college!
Heat sesame oil (or olive oil) in a large pot over medium heat. (Boil water or heat separate pan for soft boiling/cooking any eggs at this time too.)
Add minced garlic and ginger to the oil and stir to coat for a minute or two, cooking just until fragrant without browning.
Add broccoli, carrots, and mushroom to the pot and stir to coat with the oil, garlic, and ginger. Let cook for 2-4 minutes.
Add 4 cups of broth and 2 cups of water to the pot and bring to a slow rolling boil. Once boiling, let the veggies cook and flavors develop for about 3-4 minutes.
Add noodles and kale and let boil for just a few minutes, until cooked through. (Add dumplings, rice cakes, etc per instructions.)
Finally, scoop lots of veggies and noodles into your serving bowl, ladle broth over top, and add all the toppings of your choosing! Enjoy!
Today’s post is a throwback to my not so glory days! When I was a dietetic intern, living on savings, working 40 hours a week… for free… Thoooose were the days… the days that I am glad are now behind me. Don’t get me wrong, I learned a lot from some amazing dietitians and am grateful I was placed into the highly competitive program at all but… making money is way more fun. What I do miss are my girlfriends from my program and our potluck dinners where we cooked for each other and dreamed of the days when we passed our test and got that RD behind our name!
These sweet potato and black bean enchiladas were introduced to me at one of these infamous dietetic intern dinners by my dear friend Pam, and I have been making them ever since. And often. They’re such an easy weeknight dinner to throw together and seriously delicious! The green enchilada sauce goes so well with the sweet potato and just melts into the tortilla to give you all the good feels that Mexican food typically brings.
My regular grocery store only carries one brand of green enchilada sauce compared to about five different red options so if you can’t find a wholesome or organic brand, then you could substitute salsa verde, or make your own! (I have yet to master that art yet, but it’s a goal of mine so stay tuned!)
The only problem that I have with the brand they do carry is that it is a huge can and I always end up with a lot leftover- and nothing makes me cringe more than throwing out perfectly good food. So I have found a way to reuse it later in the week as a dressing over a quinoa/roasted sweet potato/black bean/avocado bowl which is SO GOOD. Sometimes I make these enchiladas solely so I can have the leftover sauce for sweet potato bowl lunches. It’s like a deconstructed vegan version of this enchilada. Ummm… yes please. That might even deserve it’s own post someday.
I hope everyone is enjoying the AMAZING Spring weather that is happening on the east coast! Between the sunshine and the flight to Florida I just booked to go on Spring break with my family in a few weeks, I feel like I’m finally thawing out from Winter. And LOOK – I found flowers!!! My allergies are cringing but I was so excited.
Sweet Potato and Black Bean Enchiladas
Spanish Rice Five Ways - One recipe into FIVE meals to make your lunch and dinner situation done and DONE for the week.... for less than $10!
Preheat oven to 375 degrees. Set cream cheese on counter to soften.
Peel and roughly chop sweet potatoes into small, mostly even size pieces
Toss sweet potato with olive oil, cumin, and chili powder. Lay evenly on baking sheet. Roast for 15 minutes or until fork tender.
Transfer sweet potatoes into a large bowl and mash with a potato masher.
Add in cream cheese and mash until combined then fold in black beans.
Scoop 1/4 of the mixture into the middle of each tortilla and spread so that it reaches top to bottom down the center. Roll tortilla shut. (Closing the ends is optional but may work better depending on the size and shape of your baking pan.)
Pour about 1/4 cup of enchilada sauce onto the bottom of the baking pan and spread as needed. Place each enchilada with the folded side down into your baking pan however they fit best without too much overlapping.
Pour remaining 3/4 cup green enchilada sauce over the top in an even layer and then sprinkle the cheese over the enchiladas.
Bake for 15 minutes or until warmed through and cheese is melted.
Top with cilantro, plain Greek yogurt (my version of sour cream), or avo!
Fall is in full swing which to me means winter squash everything! I honestly can’t go into a grocery store or farmer’s market (especially the farmer’s market) and not buy one some-type-of-squash every time. I rarely have anything planned to do with it but I just can’t say no to it’s beauty and the impending deliciousness. And there are so many wonderful things you can do with a winter squash, it’s really not the most stressful shopping addiction one could have!
The way I see it is: Imagine it’s the middle of October and you walk into a Starbucks; Why order a plain latte when you can have a pumpkin spice latte? Sooo… why have a plain meat and cheese lasagna in the fall, when you can have a butternut squash and kale lasagna?! It just makes sense.
I used to steer clear of lasagna recipes because I’ve had some less than great experiences with pre-boil lasagna noodles. So the main inspiration for this recipe came when I stumbled upon a box of no boil lasagna noodles at Trader Joe’s. I’m sure you could find these at any grocery store but it just seemed like fate that I stumble upon them at the same time I have some leftover ricotta, kale, and already-mashed butternut squash at home. (You could make this recipe with spinach instead of kale as well. I made that version last year and it was just as fantastic!) In short, no boil lasagna noodles have changed my life. I can make a lasagna with no stress!! Life is good!!
It’s so fun to have a different take on lasagna that’s not only pretty with all the pops of green and white through the orange, but healthy too! Kale has more iron and calcium per calorie over meat, healthy omega fatty acids instead of saturated fat, added fiber, and large supply of immune boosting vitamin A & C. Butternut Squash has loads of potassium and cancer fighting antioxidants. To make this recipe even lower in fat and calories and more sustainable you can limit the amount of cheese on any layer… but with all the added benefits of kale and squash, I flexed on that this time and kept it cheesy 🙂 Enjoy!!
Butternut Squash and Kale Lasagna
Preheat oven to 375. Bake your butternut squash so that it is fork tender.
Once cool to touch, scoop the innards, and mash the squash in a bowl. Add the goat cheese, chili powder, and salt to the squash and mash until smooth and an even consistency.[br]
Remove the stems from the kale, rinse, and chop into bite size pieces until you have about 4 cups.
Melt butter in a small skillet over medium heat and saute the garlic and onions for 4-5 minutes.
Add 3 cups of kale (leaving 1 cup raw) to the skillet with the onions and allow to cook down to about half its size, about 4-5 minutes.
Combine the cooked onions, garlic, cooked kale, raw kale, and the ricotta cheese. Fold together until combined.[br]
Time to layer! Grease a 2.5 quart casserole dish. Spread 1/3 of the butternut squash mixture on the bottom of the pan and then layer the no boil noodles on top (break apart as needed so there is little to no overlap). Next layer half the ricotta kale mixture and sprinkle a thin layer of mozzarella cheese on top. Place another layer of lasagna noodles. Spread another 1/3 of the squash then noodles. Layer the rest of the ricotta kale mixture then noodles. Top with the remaining squash mixture, a heavy layer of mozzarella cheese and finish it off with a sprinkle of Parmesan cheese.
Bake in the oven for 40 minutes or until the center of the lasagna and the noodles are tender.