Recipe :: Ramen

Guys; it’s so cold. Like really effing cold. If you’re anything like me you’re a big baby; your extremities change colors, no amount of layers seem pervious to the frigid air and wind, and no amount of coffee or tea seems like enough. Days like these have me craving a slurp-y dinner that’s easy yet substantial and will put me into a food coma effective enough to bring me into the next day of arctic living. Things I’ve been noshing on lately? Soup and grilled cheese, classic pasta, and ramen. Ramen you say!? Yes, but fear not; this is not your college ramen (well, it is, but upgraded).

Ingredients:
3 packets of Ramen (1 per person/serving)
1/2 an onion
2 cloves of garlic
meat of your choosing (we chose tofu)
1 table spoon of miso
8-12  cups of broth (we use vegetable)
2 TBSP of soy sauce
2 TBSP of sesame oil
1 branch of ginger
a bunch of cilantro, leaves broken up
a handful of scallions, chopped
1 egg per person
Siriacha sauce to taste

Begin by bringing your vegetable broth and miso to a boil in a large pot. Once they have come to a rolling boil, add in your full branch of ginger, the soy sauce, sesame oil, and let that simmer for a bit. We tend to do an hour+; the more it simmers the better it tastes!

Once you have your broth to your tasting it’s time to add your noodles (throw out the included sauce pack) and let simmer until noodles are soft and separated. While that boils slice your onion, dice your garlic, and chop your meat and sautee in a frying pan. Add to your noodles and let simmer for another 5 minutes. Next, fry (or poach) an egg per person.

Dish out the noodles and broth, placing the egg on top. Garnish with cilantro, scallions, and sriracha.

Enjoy, and stay warm my winter-weather-worn friends!

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Recipe Monday: Mandarin Mango Curry “Chickn”

Ever since my mom accidentally bought Gardein brand faux meat I’ve been in love, experimenting and cooking weekly with all the different “meats”. Finally, I came across what in my mind can only be called a perfect meal. I introduce to you, Mandain Mango Curried “Chick’n” over brown rice with spinach leaves.OH YES.

Ingredients:

Gardein Mandarin Chicken

Brown rice

Bag of Spinach leaves

Archer Farms mango curry sauce

Mayonnaise

Vegetable oil

Begin by boiling your rice, or tossing it in the microwave like I do with my boil in a bag style.

Pour some oil into a pain and begin frying your “chicken”.

While that is frying, take your mandarin sauce, mango curry, and mayonnaise and combine in a small bowl. It should be about equal parts mayo and mandarin sauce, and as much mango as you’d like (I use quite a bit). Feel free to add some extra red pepper flakes if you’d like it spicier!

Once everything is done cooking you can put it together. Now, I have OCD so I’m really particular about the presentation. I start with about 3/4 cup of rice in each bowl, then add on a thin layer of spinach leaves, then the “meat”, followed by the pouring on of the curry.

Enjoy!

Like I said this is one of my favorite meals I’ve learned to cook. Let me know if you try it!

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Recipe Monday: Pizza with Home Made Dough!

I know, I’ve done a pizza recipe already. Kind of. This time, though, I’ve got a recipe to make the dough! and a different (all vegan) pizza!

Okay, so For the dough you will need the following ingredients:

4 1/2 cups  all-purpose flour
1 3/4 teaspoons salt
1 teaspoon  instant yeast
1/4 cup  olive oil
1 3/4 cups water, boiling

Mix these ingredients in a large mixing bowl until dough is, well, dough-ey. Now, preheat your oven to 350 degrees while you chop vegetables.

Spread your dough across your pan (I know ours isn’t round, we should get on that…) with the help of a bit of flour to keep it from sticking  then spread tomato sauce or pizza sauce (even marinara/pasta sauce works) across your dough.

Then, add your cheese and toppings!

My roommates and I made two pizzas; one my favorite spinach and ricotta and another with onion, tomatos, yellow peppers, spinach, and vegan cheese.

Then, place the pizza/s in the oven and cook! Until the crusts are golden brown. Once they’ve reached that shade of perfection take them out, let cool for 5 minutes or so, then cut and dig in!

YUM! Also, the vegan cheese melted sooo well, it was a perfect gooey cheese! Enjoy!

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Thanksgiving Outfit

Greetings followers! Hope your thanksgiving holiday was well. Mine was alright, considering the somber circumstances.

Thanks to my lovely brother, I managed to get in a bunch of outfits photos, the first of which you are about to see, of me in my Thanksgiving dress.

Diane Von Furstenberg dress via Eliza  

Hue tights

Thermal L/S from Pacsun

Aldo wedges

Hope you all are ready for your recipe monday tomorrow; keeping it festive with Pumpkin Pie 😀 !

Recipe Monday: Enchilada Dinner

One of the first things I learned to make on my own was enchiladas, taught by my good friends down in Baltimore. It seems complicated, but I’ve found it easy to remember, fun, and oh so delicious.

Ingredients you will need:

1 can of black beans

1 can of green enchilada sauce, 1 can of red enchilada sauce

1 mix of rice (I’ve used mexican rice, white rice, and whole grain)

4-8 tortilla wraps

Salsa

Three-blend shredded cheese

Optional: your choice of meat or faux meat

To prep, you begin cooking your rice on the stove, heating the black beans (mixed with a few splashes of each enchilada sauce) on a LOW setting. Like, the lowest. Also, preheat your oven to 350 degrees.

In the meantime, mix about half of each can of enchilada onto the bottom of a deep casserole pan. I use a small square one as I was only cooking for two, but have used longer, rectangular ones to cook up to 10 enchiladas. Next, the fun part! Put a tortilla in, fill it with a scoop of salsa, and a scoop of mixed rice and beans. Top with cheese, and ROLL. Repeat as many times as will fit.

Once they’re all rolled up, pour on the rest of the enchilada sauces evenly, add a little salsa, and then sprinkle on more cheese.

Bake at 350 for about 10 minutes, or until the cheese is melted and the tortillas have turned slightly golden.If you have any extra rice and beans like we did, you could sprinkle in some of your shredded cheese. Mix and keep warm on the stove while your enchiladas cook. IT’S SO GOOD.

Use a spatula to get the enchiladas out one at a time. Enjoy!

My roommate Ben was astounded with how good they were and couldn’t believe I actually made these! If you try them out, let me know ❤

Punk Rock Princess

Lat Friday I dragged myself off my couch to go to dinner with a couple blogger friends.I blindly got dressed in a matter of minutes when I realized our reervations were an hour earlier than I originally thought. I think I managed a pretty killer look, don’t you think?

For dinner we went to Cafetasia, this lovely little Thai fusion place right by NYU. Nicole and I opted for frozen daiquiris, hers being pineapple something and mine strawberry banana. Monroe and Nike stayed away from the liquor, but still had delicious drinks(we all shared a bit for tasting purposes). I had a salad, delicious veggie spring rolls cut like sushi, and obviously, rice. I must say, I’m a queen with chopsticks, even when I’m being a goon.

I wore this dress from the 80’s this nice little thrift store around the corner from my apartment. It was only $5! While I feel like I’m going to my 1985 prom, I still love it, especially when I punk it out like I did here with my Jessica Simpson boots,TopShop, Stein and Blye, and Bali bracelets, Peter Grimm hat, and Aldo three finger ring. My bag was also thrifted, from Savers in East Providence, RI. And now, I leave you with a music video.

Granma’s 90th

While on vacation we took a break from our home cooked dinners to go out for my grandmother’s 90th birthday dinner. We took a nice family picture (which we then had framed and given to her as a gift). We then went to a Pine Point local restaurant called the Captain’s Galley. With minimal vegetarian options I opted for fried vegetables with penne and alfredo. My 14 year old brother, though, made my night. I’m a HUGEfan of french fries, so my brother verrrrrry sneakily snuck a fry on my plate at every chance he got, completely under my radar, making it so every time I looked down I had a greasy, delicious fry poking out of my pasta! In the picture below we had just taken a picture with his arm around me where he stuck one in my mouth. Silly, but it made my night.

gifted dress by Hype (available by clicking the link!)

Alice Yim cocoon cardigan

DB sandals

As you can see, on those cold Maine evenings I’ve been living in this amazinglyyy comfortable cocoon cardigan. Be sure to get YOURS just in time for fall here! I’ve been keeping this casual, but with my return to NYC I’ll be ready to glam up everything, so be prepared for some killer outfits to come!

Work. Preview Party. Drinks. Dinner. Stripclub.

Wednesday I found out just what Thursday had in store for me…so Wednesday night was spent contemplating a versatile outfit that can go from work to the Satya Jewelry blogger preview, to drinks, to dinner, and then to the strip club. It was difficult to say the least, but I settled on this white dress from Rainbow with my gifted Qupid heels and some black accessories.

I’ll do a full post on Satya later, but for now, on to dinner and after. We had dinner at this lovely fusion restaurant called Ma Peche. I’m generally not a fan of Vietnamese food, but my tofu spring roll was quite good, as were my veggie rice noodles.

After plenty of wine there, we went on to a Rose at a local strip club for some kicked back fun. Needless to say, we had a bit too much fun and the night went crazy.