Spicy Ramen Noodles

For lunch today I made spicy Ramen noodles based on a modified version of The Chew recipe from Friday.

I combined chicken broth and half a can of coconut milk into a dutch oven over medium heat.  I added chopped button mushrooms, grated ginger, minced garlic, 2 quartered jalapeno peppers, 2 packs of Ramen noodles (not including the spice pouch) and a little salt.  I cooked for about 10 minutes.

In each individual serving bowl, I chopped 1 fresh mint leaf along with about 5 fresh basil leaves.  Also, I grated carrots and added them.  Finally, I added a few peanuts.

Then I poured the hot soup over the ingredients in the bowls.  Make sure to remove the jalapeno quarters if you do not like spicy food.

I loved it (I didn't eat the peppers, just used the peppers for flavor prior to serving), but Ryan ate the peppers and had an adverse reaction.

Egg Bacon Bread with Onion and Spinach

From Everyday Foods, I found this recipe.  It was a very unique way to have breakfast for dinner.

1st I hard boiled eggs and sliced them.  Then I cooked bacon in my dutch oven.  I toasted Italian sliced loaf bread and spread Dijon mustard and sprayed a little olive oil.  I added the sliced eggs and topped with crumbled bacon.

2nd I kept the bacon grease in the dutch oven and cut an onion in half and put the sliced side down in the dutch oven.  I cooked for 5 minutes.  Then I added some chicken broth, flipped the onions over and cooked at 450 in the oven for 15 minutes.

Once the onions were done, I removed them from the dutch oven and added fresh spinach and a little more chicken broth.  I cooked over medium heat until wilted.

This was a very good dinner.

Meatballs with roasted carrots and couscous

I found an old recipe from Everyday.  Since I needed something to entertain me prior to the Bachelorette Finale tonight, I decided to make something with a lot of ingredients.

Carrots:
I sprayed olive oil on 2 servings of baby carrots and sprinkled them with salt and pepper.  Then I roasted them at 450 for 20 minutes, tossing half way through.  

Meatballs:
I combined cumin, coriander, salt, pepper, egg, chopped cilantro, chopped green onion and mixed in 1 lb of 85% ground beef.  I formed about 16 meatballs.  Then I browned them in about 1 tablespoon of olive oil for 8 minutes in a skillet in medium high heat.  Then I added 1/4 cup of water, covered, reduced heat and cooked for 5 minutes on low.

Couscous:
In a sauce pan, I added about 1 tablespoon of olive oil and added the chopped white part of the green onion over medium high heat.  I cooked for about 3 minutes then I added 1 cup of water.  I covered and let it boil.  Then I added 1 cup of couscous.  I mixed, removed from heat and covered for five minutes.  Then I added sliced almonds.

Chili sauce is really good with the meatballs.  I had no idea roasted carrots were so good.  Couscous is only good with butter and zucchini in it (from my Le Cordon Bleu Paris cooking class).