Have you jumped on the Ramen trend? If not, now is the time – here are our picks to get you started. Easily customizable, this quick soup proves comfort food can be healthy. Stay warm, friends!
Easy Miso Ramen
This vegetarian ramen, via Foodie Mama featured on turniptheoven.com, features a mushroom broth and veggies you can easily pick up at the supermarket. Add a creamy touch of miso and dinner is done! I’m sold.
Spicy Thai Green Curry Ramen
Curry, chilies, and lemongrass make this recipe from One Two Simple Cooking make the veggie-loaded dish stand out. Added in your own “love and a little time,” and for a dish that is truly soul-warming.
Want a flavor-packed soup? Two words: beef stock. Add spicy peppercorns, garlic cloves, onion, star anise and bay leaves, then adjust the spice level to your liking and you have a soup to help you beat the cold. (via The Woks of Life)
This recipe from Fork Knife Swoon takes us back to basics (but it’s anything but boring). All you need is a good broth, ramen noodles, some veggies, and chicken. Top it with a soft-boiled egg and some spring onions and you’re good to go!
That’s all for now! Which will you try first?
I love rice, and I am always looking for new interesting ways to cook it. Thankfully, there are Better Homes and Gardens recipe archives where my search for a new rice dish successfully ended with finding the amazing recipe for Asian-Style Fried Rice and Beans! I just made it, and I must say I am really impressed. It was so easy and delicious – definitely a keeper! A perfect combination of sweet and savory flavors! It’s a meatless, vegetarian recipe that works great as a side dish as well as a main dish thanks to protein-packed chickpeas and fiber rich ingredients!
And did I tell you how easy it was to make this recipe? There are only 5 main ingredients: carrots, pineapple, chickpeas, green peas, and cooked rice (I used Basmati).
What you get is a very tasty, healthy, colorful and beautiful rice dish:
What I really loved about this recipe is that it instructed me (and you!) to sear the pineapple, which resulted in a much richer pineapple flavor, than if i just stirred it in without searing it first. I used canned diced pineapple, drained it really well, and then seared it beautifully to a nice golden color:
I hope you will enjoy this recipe as much as I did!
And, here are the changes I made to the original BHG recipe:
1) I used canned diced pineapple, drained it really well, and it was easy to sear it to a nice golden color!
2) Instead of fresh ginger, I used 1/4 teaspoon dry ginger.
3) The recipe calls for brown rice, I used Basmati rice which worked great!
4) I used gluten free soy sauce.
Happy Holidays! This week is filled with all the hustle and bustle of the season. Are you like me? Are you finishing your shopping? I am running around this week finishing up my presents and love this collecting of cool stocking stuffer ideas. It’s filled with quick ideas for this last minute shopper. Just like this gingerbread latter bread, it is a great last minute idea that your house guests will enjoy. Packed with your favorite holiday spices, it boasts swirls of cream cheese filling in the batter that is sure to impress.
Who doesn’t love gingerbread this time of the year?? It is bold with molasses, ginger, cloves and brown sugar. A quick bread recipe, starting with this spiced cake original recipe, is infused with espresso because coffee and a sweet bread = yum!!! I love baking with espresso powder as it adds a rich coffee flavor to anything. This marbled gingerbread cake is enhanced immensely with the coffee flavor added. Even better, it will be great with a cup of coffee for breakfast or a mid day bread.
Another thing I added to the original recipe is a sweet maple glaze. Sweet bread is always complete with a simple glaze and because this cake is perfectly spiced, the maple glaze is a great complement. Do not leave that off.
I hope this busy holiday season, you will find some time (seriously, just 30 minutes active time) to make this marbled gingerbread cake. Everyone would love it.
Here are the minor changes I made to the original recipe:
- Added 1 teaspoon instant espresso powder.
- Top the cooled cake with a maple glaze (recipe below)
For maple glaze: combine all the ingredients in a bowl until spreadable.
- 1 1/4 cups powdered sugar
- 2 tablespoons pure maple syrup
- 1 – 2 teaspoons milk, as needed
Hey there! I’m Farah from The Cooking Jar. My blog focuses on easy, approachable recipes for the humble home cook. I like to think of my recipes as everyday food using everyday ingredients. Recipes made with stuff you can find in regular grocery stores and something an average person can see putting on their dinner table.
As a guest blogger on the BH&G site, the challenge was to adapt any recipe and make some personal changes. So I decided to change up shrimp pasta diavolo. I’m a huge fan of pasta and the recipe was simple enough to be approachable without skimping on the flavor; a running theme I like to follow on my blog. So let’s begin!
I made a couple changes in terms of quantity to provide for a more homely portion and meal. I figured it’s better to have more than less. So I switched up both the pasta and shrimp to one pound worth. Lots of food for everyone! Also, rather than having several medium-sized shrimp buried within the pasta, I wanted huge, juicy shrimp to be the first thing you’ll notice. So I changed it to jumbo to make the shrimp the star of the show. Something that would look so good in pictures, you will want to dive right in!
The most important change I made was to the sauce itself. I wanted the sauce a little bit more spicy so I upped the amount of red pepper flakes used but the level of spiciness is based on personal taste. Cater the heat to your liking. To add more texture and flavor to the red sauce, I switched up diced tomatoes for two cans of fire roasted tomatoes and balanced the tartness from the tomatoes with some sugar. I really love seeing blackened chunks of tomatoes in the sauce and a mild sweetness paired with the heat from the red pepper flakes is an addictive combination! I also tossed in a half cup of white wine but that’s purely optional.
Lastly, to keep things even more simple, I decided to leave out the baby spinach and just focus the flavor on fresh basil instead. It’s one of my favorite herbs. Just smelling it heightens your mood! That’s about it. Simple and tasty with a kick. Wear an apron with this one, this sauce spits!
Everyone loves a good BLT. Nothing quite tops the combination of a fresh tomato, crispy bacon, and chilled lettuce between two warm pieces of bread. Thanks to the creative minds of some of our favorite food bloggers, we’ve found some alternative ways to make a BLT.
Lil’ Luna‘s melty, creamy BLT Dip recipe is one to bookmark. The recipe is so yummy yet simple — start with a dip made of sour cream, cream cheese, and melted colby jack and top off with crispy bacon crumbles, diced tomatoes, and lettuce. Use your favorite cracker or chip as a dipper!
Macaroni salad is always a crowd-pleaser. BLT Macaroni Salad, however, goes beyond basic macaroni salad and is sure to satisfy even the pickiest eaters. After all, everything is better with bacon, right? Food blogger Amy of She Wears Many Hats nails this BBQ-ready recipe.
The BLT Pizza from Perpetually Hungry was inspired by a meal that blogger Taylor had at California Pizza Kitchen years ago. Use a premade pizza dough and this so-good supper can be made in just 30 minutes.
Imagine: A Creamy BLT Soup to warm you up on a chilly winter day. Cinnamon-Spice and Everything Nice has made that possible — Reeni creates an even more comforting take on the classic sandwich. Toast a few slices of cubed French or Italian bread and sprinkle over the top along with bacon crumbles, lettuce, tomato, and a sour cream/mayonnaise drizzle.
In my opinion, bruschetta is one of the classiest yet most welcoming appetizers out there. As The Life Jolie says, everything tastes better on top of bread, right? Jolie repurposed traditional bruschetta with her BLT Bruschetta, made with savory bacon, sweet tomatoes, onion, and parsley for flavor, perched on top of a toasted baguette slice.
These Mini BLT Cups from The Endless Meal are truly bite-sized. Grape tomatoes (cherry tomatoes work, too) are filled with a chipotle aioli and garnished with arugula and bacon. Talk about bursts of flavor!
Hello from Switzerland! My name is Thanh and I am the author and photographer of the blog, Eat, Little Bird. The recipes I love to cook are inspired by my Vietnamese heritage, my childhood in Australia, my husband’s French background, and our love for our new homeland in Switzerland.
Every winter, we like to make the most of the snowy European winter and spend as much time as possible in the Swiss Alps. After a long day on the slopes (or even just a few hours!), I always look forward to the classic après-ski dishes like Goulash Soup, Schnitzel with Warm Potato Salad, and this Swiss Macaroni & Cheese.
When BHG asked me to adapt one of their recipes, I thought it would be the perfect opportunity to introduce a Swiss adaptation to an American classic – macaroni and cheese.
Similar to a traditional American-style macaroni and cheese, the Swiss version (called Älplermagronen) is punchy with strong Gruyère cheese and is often garnished with fried onions and lots of crispy bacon. Some versions even include diced boiled potatoes for extra carbohydrate fuel. But what makes the Swiss version unique is that it is always served with a small bowl of warmed applesauce (or apple compote) on the side.
The recipe I have adapted from BHG is a simple Macaroni and Cheese which uses a classic white sauce with cheese. In place of American cheese, I used instead Swiss Gruyère cheese which is a bit stronger and saltier in taste. I also love the crunch and sweetness of fried onions which are easily made by slicing brown onions and frying them in hot vegetable oil over medium-high heat until they are golden and crispy. Meat lovers would also appreciate a generous sprinkle of hot, crispy bacon.
Making your own applesauce (or apple compote or purée) is also very easy. Simply peel, core and dice four eating apples (such as Braeburn or Pink Lady), and place them in a large saucepan with 1/4 cup of water. Cook on medium-high heat, stirring frequently with a wooden spoon, until the apples have cooked and softened. You should be able to beat them into a purée with a wooden spoon. Add some more water if the purée looks too thick, and taste to check if you need to add any sugar. If you like your applesauce to be really smooth, you can blitz it in a blender or use a soup blender.
The Swiss tend to serve the applesauce in a small bowl on the side, which can be either eaten together with the macaroni and cheese, or afterwards as a light dessert.
I hope you will enjoy this Swiss Macaroni and Cheese!