Easy Chicken Tortilla Soup and a Chocolate Tasting

Posted by emmarudolph in Uncategorized and tagged with , , , , , , , , , , ,

I’ve been suffering from serious writer’s block lately. Not ideal for blogging and especially not ideal for passing three writing-based classes. On top of having absolutely no genuine creative thoughts as of lately, I’m also on day 10 of a cold that just won’t seem to go away….uh oh, I’m doing that thing where bloggers just whine about their lives. Better get to the good stuff. Chicken tortilla soup will make all your woes go away! MAKE THIS! It will make you feel good; it’s healthy, hearty, and DELICIOUS! Just look at that….

Easy Chicken Tortilla Soup

Soups recipes can be difficult, time consuming, and use lots of complicated kitchenware. This recipe is not. If you are so fortunate to be the proud owner of a Crock-Pot, you can simply place all the ingredients listed below (*instead of roasting the pepper, cut off the top, remove seeds, and cut into strips) into the Crock-Pot on high for 3-4 hours. Before serving, cut the chicken into pieces. Add garnish, as you would with the stove-top cooked version

Makes 5 Hearty Servings

  • 1 bell pepper -  about $1
  • 1 pound boneless skinless chicken breasts -  about $3-5 or $5-7 for organic chicken
  • 2 tablespoons olive oil -  one quart extra virgin olive oil runs about $5 at most grocery stores and will last you a long time
  • 1 yellow onion, diced -  about $1
  • 4 garlic cloves, diced -  I like to buy pre-peeled cloves to make life easier, about $1.50 for one bulb
  • 1 4-oz can diced green chilies, drained – about $1.50
  • 1/2 teaspoon cumin (optional) -  an average 13g costs about $3-4 and will last you for years
  • 1/2 teaspoon chili powder (optional) -  an average 13g costs about $3-4 and will last you for years
  • 1 can hominy, rinsed and drained -  about $1.50
  • 1 14-oz can diced tomatoes -  about $1.50
  • 1 1/2 quart chicken broth (6 cups)  – about $4

For the Garnish:

  • 2 corn tortillas, sliced lengthwise into fifths -  about $3 for a pack of 12 (you can freeze what you don’t use)
  • 3 tablespoons fresh cilantro, chopped -  about $2 for a large bunch/ 1 oz
  • 1 lime, sliced -  about .70¢
  • 1 avocado, sliced -  about $1.25

Approximate cost: $15, which makes 5 servings at $3.00 each

Approximate cooking time: 45 minutes

A side note on hominy: Hominy is a grain, it’s like corn, and its kind of confusing so read about it here. What I can tell you is that hominy makes this soup incredibly filling (that’s a good thing!) and its unique and y’all should be branching out in your culinary endeavors….

This is hominy.

This is hominy.

Preheat oven to 400. Wrap one bell pepper in tin foil. Bake for 30 minutes, until slightly browned.

Your pepper should look something like this

Your pepper should look something like this

Meanwhile, bring a large pot of water to boil. Add the chicken breasts, reduce heat and simmer for about 30 minutes, until breasts are cooked through. The chicken should be white through the center.

Not very appetising, I know but this is step 2

Not very appetising, I know but this is step 2

Drain and set chicken breasts aside to cool. Chop into bite size pieces. You can also shred it with your fingers. Oooh fun! Remove bell pepper from foil (CAREFULLY, it’s hot!) and let cool. Cut off stem, remove seeds, dice pepper.

Starting to look yummy again (I hope)

Starting to look yummy again (I hope)

Place a large soup pot over medium-high heat. Add 2 tablespoons olive oil and diced yellow onions. Stir occasionally for about 5 minutes until onions become translucent. Add diced garlic and drained diced green chilies, chili powder and cumin. Stir.

Onions, garlic, diced chillies

Onions, garlic, diced chillies

Add diced tomatoes, drained hominy, chicken stock, diced chicken, and pepper.  Stir and bring to a boil

Add diced tomatoes, drained hominy, chicken stock, diced chicken and pepper. Stir and bring to a boil

Add diced tomatoes, drained hominy, chicken stock, diced chicken and pepper. Stir and bring to a boil

Prepare garnish

Cut ingredients like so

Cut ingredients like so (*not shown: lime)

Place garnish on the bottom of a bowl, squeeze in lime juice, serve soup hot on top of garnish

Pouring soup on top of garnish

Pouring soup on top of garnish

Finished product! Tada!

Finished product! Tada!

On a side note…. I’ve just broken my almost one month hiatus from chocolate! Don’t ask me what I was thinking. All I know now is I can not live without chocolate. So to celebrate my re-entrance in the chocolate world, I had a little chocolate tasting. Not quite as glamarous as it sounds- pathetic, really since I’m in my room, alone, with a glass of milk. Here’s what I got

chocolate heaven?

chocolate heaven?

I HIGHLY recommend the ‘Lake Champlain Peppermint Crunch Dark Chocolate’ with real chunks of peppermint in it….OMG!

This and That

Posted by emmarudolph in Uncategorized and tagged with , , , ,
A new semester has begun. 8am classes have become a tormenting part of my routine as well as devouring open-faced pb&js en route to class. Already, the tone of this semester is busy, busy, and you guessed it, more busy. So busy, in fact, I couldn’t even get it together to write a proper recipe. So below I’ve offered some of my best tips for quick snacks, lunches, and some useful $ saving links.
HealthIER Tuna
Instead of turning tuna, an uber-healthy, cheap, and easy meal, into a vehicle for fat (i.e. America’s favorite: MAYO), try this yummy mayo subsitute. Way less fat content and more flavor (believe it or not!)
  • 1 can tuna, drained
  • 1 tablespoon nonfat Greek yogurt
  • 1 teaspoon mustard
  • pepper to taste

Even Better Tuna!!
As my wonderful and intelligent, but occasionally culinary-challenged, roommate reminded me the other day, making a delicious sandwich is not something that comes naturally to the average college student. So, if you are one of those kids in need of expanding your horizons beyond ham and cheese, look no further! This sandwich is satisfying, easy, and fulfills three major food groups: vegetables, grain, and protein.

  • 2 slices whole grain bread
  • 3 oz of tuna (see recipe above) or sliced turkey
  • ¼ of an avocado
  • handful of spinach or dark lettuce leaves
  • thinly sliced yellow onion
  • salt and pepper

Toast the bread, spread avocado on one slice. Place spinach on toast. Place tuna on top of spinach, followed by onion and salt and pepper. Place toast on top….eat

1 Minute Homemade Dressing
This dressing (which is actually a vinaigrette) is a staple in my house. Super easy to make and has a very light taste that goes with almost any salad. I find it’s much easier to keep these three basic ingredients in my kitchen rather than a bottle of dressing that goes bad quickly.

Makes 4 Servings

  • 1 teaspoon mustard
  • 4 tablespoons olive oil
  • 3 tablespoons red wine or balsamic vinegar

Whisk all ingredients together

Helpful Websites:

The Most Common Cooking Mistakes: http://www.cookinglight.com/cooking-101/techniques/cooking-questions-tips-00400000064986/print-index.html

Great $$ saving tips: http://www.thekitchn.com/15-money-saving-163431

Frittata

Posted by emmarudolph in Uncategorized and tagged with , , , , , ,

Final exams are finally done for the semester and what an epic pain in the butt they prove to be every year. That’s why, this year, everyone should reward themselves and their equally suffering friends, with a tasty brunch of frittata and mimosas! (Must be 21 or older or have a killer id ;) )

Goat Cheese and Veggie Frittata with Mimosa

Goat Cheese and Veggie Frittata with Mimosa

A frittata is essentially a large, baked omelet. Also similar to a low-fat quiche without a crust. As with most of my recipes on my blog, feel free to substitute or add on any ingredients (besides the eggs, obviously- those are essential). I made my frittata before leaving for winter break, so I put any and everything that was in the refrigerator and freezer in it. Some other recommended ingredients: mushrooms, asparagus, bell peppers, parmesan cheese, leftover ham or bacon, etc.

Goat Cheese and Veggie Frittata

Makes 4 servings

  • 1 tablespoon olive oil -  one quart extra virgin olive oil runs about $5 at most grocery stores and will last you a long time
  • 1/4 cup diced yellow onion -  about $1
  • 1/2 cup diced tomato – about $1
  • 3/4 cup broccoli, diced -  *use just the head* about $2 for a frozen bag (which must be defrosted before cooking) or about $2.50 per pound, fresh
  • 1.5 cups spinach -  about $2 for a small bag
  • 6 eggs – approximately $2 for a dozen
  • salt and pepper to taste
  • 2.5 oz crumbled goat cheese – about $2.50 for 4 ounces

Approximate cost: $5, which makes 4 servings at $1.25 each

Approximate cooking time: 25 minutes
Preheat oven to bake 400. Heat oil in a large, deep skillet over medium-high heat. Add diced onions, stir occasionally for about 4 minutes until soft and translucent.

Cook onions in a large, deep skillet

Cook onions in a large, deep skillet

Add tomatoes, broccoli, and any other vegetables of your choosing. Stir occasionally for about 2 minutes until softened.

Cook vegetables until slightly softened

Cook vegetables until slightly softened

Add the spinach, stir until all leaves are wilted and mixed in with other veggies. Distribute vegetable mixture throughout the pan. Turn off heat on stove.

Add spinach

Add spinach

Whisk 6 eggs in a large bowl. Stir in 1 tablespoon of water and salt and pepper to taste.

Whisk eggs

Whisk eggs

Pour whisked eggs directly over vegetables in skillet. Sprinkle goat cheese evenly on top of egg mixture.

Ready for baking

Ready for baking

Bake in oven for 12-15 minutes until frittata is puffy but not wet or soupy. Let cool for a few minutes before cutting.

Finished!

Finished!

To make Mimosas:

Mix one part champagne (or sparkling wine) with one part orange juice. Enjoy!

Bagged Dinner

Posted by emmarudolph in Uncategorized and tagged with , , , , , , , , ,

The solution to cooking a multi-ingredient dinner without using a single pot or pan! The only necessary supply needed is about one square foot of parchment paper. (One 70 sq foot roll costs about $2) This dish is ridiculously healthy because it uses no added fat. Additionally, you can add as many vegetables as you like, of any variety. Some other add-ons that might work well: thin slices of lemon, olives, baby potatoes sliced in half, bell peppers, celery, etc. Also, you may substitute the fish with any type: sole, cod, haddock, salmon, swordfish, shrimp, scallops. **All ingredients must be defrosted before cooking**

Baked Fish Dinner

Mahi mahi baked with onions and tomatoes and a side of steamed bok choy

Mahi mahi baked with onions and tomatoes and a side of steamed bok choy

Makes 1 serving

  • 3-6 oz piece of mahi mahi (the fish so nice, they named it twice ;) ) – about $7/pound frozen
  • 1 teaspoon soy sauce - about $3 for a 10 fl oz bottle
  • 1/4 teaspoon minced fresh ginger - about $2.50 for a 23g jar
  • 1 teaspoon lemon juice -  about $1 for a fresh lemon or $2 for a 10 oz. bottle
  • 1/4 cup chopped onion - a little less than $1
  • 1/4 cup chopped tomato- a little less than $1

Approximate meal cost: $4.75
Approximate cooking time: 30 minutes

Pre-heat oven to bake 375. Place 1 square foot sheet of parchment paper on a baking sheet. Place fish in center of parchment paper. Add soy sauce, ginger, lemon juice, and any other desired seasoning.

Add seasoning to fish

Add seasoning to fish

Add chopped vegetables on top of fish

Add vegetables on top of fish

Add vegetables on top of fish

Secure parchment paper into a closed pouch using either staples, paper clips, or string to tie it. This keeps all the flavors and moisture locked in while baking.

Form into a pouch before baking

Form into a pouch before baking

Bake for 20 minutes. Remove from oven and carefully (using oven mits), cut open pouch. Turn oven to Broil High, and broil for 5-10 minutes until fish and vegetables are slightly browned and crispy. Enjoy with a whole grain carb for a balanced meal!

After broiling

After broiling

Yum! So fresh and healthy and hardly any cleaning up to do!

Yum! So fresh and healthy and hardly any cleaning up to do!

Not So Buttery, Butter Chicken

Posted by emmarudolph in Uncategorized and tagged with , , , ,

Finalllly, food blogging inspiration has resumed. I apologize to all of you who’ve been anxiously waiting on the edge of your seat for the next recipe….and I realize that’s a lot of you considering, well, I have 2 official ‘followers’ and about 15 views a day…Anyway… I just made this recipe for the first time today and I’m already OBSESSED. I’m a huge Indian food lover but it’s so damn expensive, so I decided to experiment a little and see if I could just create some of the same goodness in my own kitchen. The result: there aren’t enough words in the thesaurus for ‘amazing.’ Even if you don’t love Indian food, I would highly suggest giving this simple, savory, and relatively healthy dish a try because it’s very much an improvised-Indian dish with less of the true Indian spices.

Some notes on this dish: There are a lot of optional add-ins that can be made to this dish. If you wish to add more vegetables, spinach and/or peas make great additions. Just add about a cup at the same time you add the onions. (The one cup of marinara sauce used in the dish counts as two servings of vegetables.) For a spicier dish, add one teaspoon of diced jalapenos or 1/2 teaspoon cayenne pepper with the onions. If you desire a creamier dish, add 1/4 cup nonfat, plain yogurt with the marinara sauce. Do NOT, however, substitute butter for olive oil and do not skimp on spices-  all four, but especially the curry, are essential in creating an amazing aromatic flavor…. Also, this rice dish is insanely good, especially when paired with butter chicken. (Use brown rice, not white for a healthier substitute.)

Butter Chicken

Makes 2 (hefty) servings

  • 3 tablespoons butter -  about $2 for a 4-pack of butter
  • 1 pound boneless, skinless chicken breasts, cubed -  Approximately $3-5 or $5-7 for organic chicken
  • 1/2 yellow onion, diced -  about $1
  • 3 cloves garlic, diced -  Make life easier, buy pre-peeled. Approximately $1.50 for one bulb
  • 1/2 tablespoon fresh ginger, chopped – In continuation with making life easier, buy pre-chopped for about $2 a jar that will last a long time.
  • 1/2 teaspoon curry powder -  (*For all four spices*) – an average 13g costs about $3-4 and will last you for years
  • 1/8 teaspoon cumin
  • 1/8 teaspoon turmeric
  • a dash of cinnamon
  • a few dashes of salt and pepper
  • 1 tablespoon fresh cilantro, chopped -  1 oz (which is a lot more than it sounds like) costs about $2
  • 1 cup marinara sauce – buy the most basic, non-flavored brand possible (I enjoy Trader Joe’s ‘Tomato Basil Marinara’), 1 pound jar (4 cups) costs about $2

Approximate meal cost: $7.50, which makes 2 servings at $3.75 each
Approximate cooking time: 25 minutes

Melt butter in a large, deep skillet over medium-high heat. Add cubed chicken to melted butter.

Add raw chicken to melted butter

Add raw chicken to melted butter

Stir occasionally, making sure chicken is cooked evenly. If chicken begins to stick to skillet, add vegetable or chicken stock. Chicken should be fully cooked after 8-10 minutes. Lower heat to medium and add onions, garlic, and ginger.

Add onions, garlic, and ginger to skillet over medium heat

Add onions, garlic, and ginger to skillet over medium heat

Stir occasionally and cook for another 5 minutes until onions are mostly translucent. Add curry, cumin, turmeric, cinnamon, salt, pepper, and cilantro.

Add spices and stir

Add spices and stir

Add marinara sauce, stir, and let simmer for an additional 5 minutes.

Add sauce to spiced chicken

Add sauce to spiced chicken

Serve warm over rice with a few leafs of fresh cilantro on top.

Butter Chicken on Whole Grain Spiced-Jasmine Rice

Butter Chicken on Whole Grain Spiced-Jasmine Rice

Sunday Dinner: Turkeyloaf with Sweet and Spicy Sweet Potato Fries

Posted by emmarudolph in Uncategorized and tagged with , , ,
Turkeyloaf with sweet and spicy sweet potato fries

Turkeyloaf with sweet and spicy sweet potato fries

Turkeyloaf

An alternative take on traditional meatloaf that substitutes beef for lean turkey meat but does not compromise on flavor. My friends and I make this weekly when we get together for dinner. It’s so easy to make but it makes you feel really accomplished- like, hey look at me, I just made a turkeyloaf! Sounds impressive, right? (Onion mixture can be made a day or a few hours ahead to save time.)

Makes 4 servings

  • 1 tablespoon olive oil -  one quart extra virgin olive oil runs about $5 at most grocery stores and will last you a long time
  • 1 yellow onion, diced -  about $1
  • 4 cloves garlic, chopped -  I like to buy pre-peeled cloves to make my life easier. Approximately $1.50 for one bulb
  • 1/2 cup low sodium chicken or vegetable stock -  $1.50 for 28 oz
  • 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon basil or thyme -  an average 13g costs about $3-4 and will last you for years
  • 1 tablespoon worcestershire sauce – a 10oz bottle costs about $4 and will last a long time
  • 1.3 pounds/20 oz lean ground turkey meat – about $5, look for 99% lean meat
  • 1/3 cup whole wheat bread crumbs -  $2 for 15 oz.
  • 2 eggs -  approximately $2 for a dozen
  • 1/4 cup ketchup -  about $2

Approximate meal cost: $8, which makes 4 servings at $2 each


Approximate cooking time: 55 minutes

Preheat oven to bake 350. Heat oil in a sauce pan over medium-high heat. Add onions, and let cook for about 2-3 minutes before adding garlic. When oil dries out, continually add stock to keep moisture in the pan. Add salt, pepper, basil, worcestershire sauce, and remaining stock. Cook until onions are translucent, then let cool.

Finished product of onion mixture

Finished product of onion mixture

In a mixing bowl, combine turkey meat, bread crumbs, eggs, onions and the sauce. You may have to use your hands to thoroughly mix all ingredients. On a tinfoil covered baking sheet, mold the turkey meat into two or three little loafs (resembling bread.) Sprinkle any fallen onions on top. Distribute ketchup evenly across meat. Bake for 40 minutes.

Turkeyloafs before being baked. Be sure to cover them thoroughly in ketchup to keep them moist!

Turkeyloafs before being baked. Be sure to cover them thoroughly in ketchup to keep them moist!

*Test for doneness by cutting a slit in the center of the loaf to check that meat is brown completely through.*

Fresh outta the oven!

Fresh outta the oven!

Sweet and Spicy Sweet Potato Fries

This recipe takes a ‘superfood’ (sweet potatoes) and makes them even more super. Cayenne pepper and cinnamon are loaded with antioxidants and other good stuff to fight the bad stuff in you. But seriously, these are delicious and oh-so healthy! Dip ‘em into ketchup for a healthy serving of lycopene or enjoy them on a salad for a carbohydrate kick!

Makes 4 servings

  • 2 sweet potatoes, washed – about $2/pound
  • 2 teaspoons olive oil -  one quart extra virgin olive oil runs about $5 at most grocery stores and will last you a long time
  • 1/2 teaspoon cayenne pepper -  an average 13g costs about $3-4 and will last you for years
  • 1/2 teaspoon paprika -  an average 13g costs about $3-4 and will last you for years
  • 1/2 teaspoon cinnamon -  an average 13g costs about $3-4 and will last you for years
  • salt and pepper to taste

Approximate meal cost: $2.50, which makes 4 servings at .63¢ each


Approximate cooking time: 35 minutes

Pre-heat oven to bake 375. Cut off ends of potatoes. Cut potatoes length-wise into 1 to 2 inch wedges. (See picture below…You’re going to have to put some muscle into, they’re a tough root vegetable to cut raw) Grease a baking sheet with olive oil. Place the potato wedges on the baking sheet, not overlapping. Drizzle a little more oil, cayenne pepper, paprika, and cinnamon on top of potatoes. Bake for 15 minutes; flip the potatoes onto opposite side; bake for another 15 minutes. Potatoes are done when they begin to crisp on the outside and are soft through the center.

Pre-baked sweet potato fries

Pre-baked sweet potato fries

Braised Leeks

Posted by emmarudolph in Uncategorized and tagged with , , ,
Braised leeks over whole wheat fettuccine with steak

Braised leeks over whole wheat fettuccine with steak

Braised Leeks

This recipe makes for an amazing side dish or topping on pasta. If you’re not familiar with leeks, they taste kind of like if celery and yellow onions had a baby. The braising gives the leeks an amazing soft, silky texture. I call this recipe a “comfort food” because it’s a little heavy on the butter (which makes it oh-so delicious), AND it doesn’t kill you to indulge once in a while!
(This recipe was inspired by thekitchn.com’s ‘Leeks braised with wine and garlic’ recipe)

*A note on leeks: Leeks can come as they are, which is large, stalky and intimidating or trimmed and ready for cooking. I’m personally biased towards Trader Joe’s trimmed leeks, but if you don’t have a Trader Joe’s in the area, most grocery stores sell non trimmed leeks. Be sure to wash them thoroughly and trim off the top and bottom by 1/2 inch. Also, if you choose to double this recipe, add about 5 more minutes of cooking time on the stove top and in the oven.

Trimmed Leeks

Trimmed Leeks

Makes 2 servings

  • 3 tablespoons butter -  about $2 for a 4-pack of butter
  • 6 oz or about 1/4 pound fresh leeks, washed and trimmed -  about $3
  • 2 small shallots, chopped (optional) – approximately $3 for 1/2 pound
  • 4 large garlic cloves, diced -  I like to buy pre-peeled cloves to make my life easier. Approximately $1.50 for one bulb
  • 1 teaspoon salt
  • 1 teaspoon pepper 
  • 1/3 cup white wine -  $3 for a cheap bottle, I recommend ‘Charles Shaw’ from Trader Joe’s aka ‘3-Buck Chuck’
  • 1 tablespoon lemon juice -  a little less than $1 for a fresh lemon or $2 for a bottle that will last you a long time

Approximate meal cost: $5.00


Approximate cooking time: 45 minutes

Pre-heat oven to bake 350. Heat butter in a large skillet over medium-high heat. Thoroughly wash the leeks before trimming them into approximately 1/8 inch rounds. Add leeks, shallots, garlic, salt and pepper to melted butter. Stir and lower heat if garlic begins to darkly brown. Let all ingredients simmer on the stove top for about 6 minutes until garlic and leeks begin to soften.

Before cooking in the oven

Before cooking in the oven

Stir in wine and lemon juice and cook in oven for 30-35 minutes until leeks are soft (almost melt in your mouth) and moist.

Garden Omelet

Posted by emmarudolph in Uncategorized and tagged with , , , , , , ,
Omelets, part of a complete breakfast

Omelets, part of this complete breakfast

Garden Omelet

A basic tutorial on how to make an omelet. For me the most difficult part of this was learning how to spell omelet… anyway, having the exact vegetables and cheese for this recipe is not of strict importance. You can substitute the vegetables with anything in your fridge that sounds good to you. Any kind of cheese will do. The real important thing about this recipe is mastering the omelet and realizing just how easy they are to make.

Makes 1 large omelet

Ingredients:

  • 1 tablespoon olive oil (canola oil is ok) -  one quart extra virgin olive oil runs about $5 at most grocery stores and will last you a long time
  • 1/8 cup (small handful) diced tomatoes – 1 tomato, about 75¢
  • 1/8 cup sliced mushrooms -  $2 for 10 oz baby bella variety (about 2.5 cups)
  • 1 handful fresh spinach -  about $2 for a small bag
  • 2 eggs -  approximately $2 for a dozen
  • 1 tablespoon crumbled goat cheese -  about $2.50 for 4 ounces
  • salt and pepper to taste

Approximate meal cost: $2.50


Approximate cooking time: 10 minutes

Heat oil in a skillet over medium-high heat. Add tomatoes and mushrooms, stirring occasionally. When vegetables begin to soften after about 3 minutes, add spinach.

Vegetables cooking

Vegetables cooking

In a small bowl, crack the eggs, add 1 teaspoon water or milk, salt and pepper if desired, and whisk until whites combine with yolk. Pour egg batter directly on top of vegetables in the pan. Using a spatula, lift the sides of the cooked egg and tip the pan so the uncooked juices get cooked. Sprinkle cheese through center of omelet.

Omelet before flipping

Omelet before flipping

When the sides of the omelet are completely cooked, place spatula under half of omelet and flip it over on top of the other side. After 1-2 minutes, flip over and cook for an additional 1-2 minutes. Omelet should be lightly browned on both sides with no visible egg juice. Enjoy with toast and a small glass of orange juice for a balanced breakfast!

Finished product! (I know I REALLY need to work on my photography skills)

Finished product! (I know I REALLY need to work on my photography skills)

Ramen Goodness

Posted by emmarudolph in Uncategorized and tagged with , , , , ,
Drooling yet?

Drooling yet?

Ramen Goodness

I’ve officially discovered my new favorite go-to meal. So easy – takes legitimately 6 minutes to make – and healthy (carbohydrate, vegetable, and protein- check!), and the best part – costs a whopping $3 to make. I am a ramen goddess. (But actually, this recipe was inspired by: http://budgetbytes.blogspot.com/)

Makes 1 super satisfying serving

  • 1 package ramen OR 1 package soba noodles- ramen: .70¢ or cheaper if you buy in bulk or soba noodles: about $2
  • 1 teaspoon soy sauce (optional) -  about $3 for a bottle that will last you a while…unless you are a soy sauce freak, like me
  • 1 teaspoon red chili paste (like Sriracha) (optional) -  about $3 for a bottle that will last you a while
  • 1 handful of fresh spinach -  about $2 for a small bag
  • 1/4 cup mushrooms -  $3 for beech (separated from root) or sliced white or bella mushrooms for $2 for 10 oz (*see note and photo*)
  • 1 egg – approximately $2 for a dozen

Approximate meal cost: $3
Approximate cooking time: 6 minutes

Beech mushrooms

Beech mushrooms (sold at most specialty grocery stores)

*If you’re feeling adventurous, try beech mushrooms which are exotic looking and have an amazing meaty texture and mild flavor.*

Hello .70¢ goodness

Hello .70¢ goodness

Boil 2 cups of water over high heat. Add ramen or soba noodles and boil for 3 minutes. Stir in 1/2 flavor packet, if using ramen. Add soy sauce and chili paste to cancel out the over-processed taste of the seasoning packet. Stir in fresh spinach and mushrooms. These will cook in less than 2 minutes.

All the ingredients simmering. The egg is actually in the pot, you just can’t see it because it’s hiding under the noodles

All the ingredients simmering. The egg is actually in the pot, you just can’t see it because it’s hiding under the noodles

Carefully crack the raw egg straight into the pot. You may “loose” the egg for a minute or two in the boiling water. After two minutes the egg will turn white and you will be able to remove it from the pot with a slotted spoon (if it still seems gooey, give it an extra minute to cook in the soup.) Pour soup into large bowl. Carefully place egg on top, so as not to break the yoke…yet. Enjoy the amazingness!

One last photo...had to show that delicious yolk

One last photo...had to show that delicious yolk

Roasted Vegetables

Posted by emmarudolph in Uncategorized and tagged with , , , ,
Roasted vegetable salad over spring mix greens with lentils

Roasted vegetable salad over spring mix greens with lentils

Roasted Vegetables

Three words: cheap, easy, delicious. You can use any combination of vegetables for this recipe. Asparagus, corn, cauliflower, snap peas, tomatoes, broccoli, squash, zucchini to name a few. Not at all vegetables cook at the same rate so be sure to check the vegetables intermittently or cook root vegetables together and less dense veggies together (such as snap peas, peppers, celery, etc.) Also, if you are using frozen vegetables, make sure they are fully defrosted and dry before cooking. If they’re wet, they will wilt in the oven.

These veggies taste great alone or tossed in a green salad with a light vinaigrette with crumbled goat cheese or lentils or sunflower seeds.

Makes 4 servings

  • 3 tablespoons olive oil (canola oil is ok) -  one quart extra virgin olive oil runs about $5 at most grocery stores and will last you a long time
  • 1/2 pound mushrooms, sliced -  about $2
  • 1 red onion (tastes super sweet after cooked), sliced into quarters -  about $1 each
  • 1/2 cup brussel sprouts, halved -  $2 for a frozen 1 pound bag
  • 1 cup baby carrots -  $2 for a 1 pound bag
  • salt and pepper to taste

Approximate meal cost: $5, which makes 4 servings at $1.25 each
Approximate cooking time: 35 minutes

Pre-heat oven to bake 425. Grease a baking sheet with two tablespoons of olive oil. Distribute vegetables on baking sheet, not touching. Sprinkle one tablespoon olive oil on top of vegetables and salt and pepper as desired.

Before cooking

Before cooking

Bake for 15 minutes, then flip vegetables on other side to make sure both sides get crispy. Bake for another 10-15 minutes or until veggies are soft and lightly browned.

All done!

All done!