Cabbage with Egg Noodles and Sausage

no-more-ramen:

An easy, fast, and flexible recipe. Can be made vegetarian.

Ingredients:

  • tablespoon vegetable oil
  • At least 1/4 large green cabbage, cored and sliced thin (shredded)
  • Egg noodles 
  • Salt and pepper to taste
  • Sausage/Steak/Chicken/Any mead you like, as much as you want
  1. Bring water to a boil and throw in as many noodles as you want to eat. For me, depending on the day or what I have at home I might want more cabbage or more noodles so just go with what you’re feeling like eating.
  2. If you want to add meat, this recipe is best with quickly cooked or left over meat. I prefer boiling a sausage or two and slicing them. For other meat, just cut into small, bite size pieces.
  3. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat until simmering. Add cabbage. If you want, season with 1/4 teaspoon of salt (I usually prefer my cabbage unsalted). Cook, tossing frequently, until lightly golden brown, 5 - 8 minutes. 
  4. Drain the noodles and transfer to the same pan as the cabbage. Toss to combine and add sausage slices/meat pieces at this time. After 1-2 minutes it should be done.

This recipe is just a basic layout. You can add your favorite spices, garlic, onions, and more. When I don’t have noodles I just make twice as much cabbage and eat it with meat and its also warm, quick, and easy on the stomach. Egg noodles can be replaced with any long pasta (spaghetti, linguini, etc). Generally egg noodles are softer than regular pasta so I boil the regular pasta a little longer than the egg noodles. 

Roasted Broccoli

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Ingredients

  • Head of broccoli
  • Olive oil
  • 2 cloves garlic, minced (you can use more)
  • Parmesan 
  • Lemon juice
  • Basil

Preheat oven to 425 F. Cut the florets from the stalk, and leave about an inch left of the stalk then spread it out in a single layer on a sheet pan. Toss garlic on top and drizzle generously with olive oil and salt/pepper to taste. Then put it in oven for 25 to 30 minutes, or until the florets have started to brown/crisp. When it’s done, sprinkle with parmesan and basil. I like to add a bit of lemon juice to make it more refreshing.

This could easily be turned into a vegan dish if you take out the parmesan. Plus, it’s easy and hardly takes any prep time and it makes for a great side dish. Or I bet you could add it with some pasta and diced tomatoes and make a great entree out of it.

Caramelized Peaches

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These are great with waffles or ice cream/cake :)

Ingredients:

  • 1 fresh peach per person or it’s equivalent if using canned (fresh really does taste best though)
  • 2 knobs of butter if using fresh peaches, for canned use just enough to cover the bottom of the pan (haven’t tried with dairy free substitutes but would probably work)
  • A couple of tablespoons of brown or granulated sugar (use very little with canned peaches)
  • Cinnamon
  • Cognac (optional)

Prepare:

  1. Fresh: cut the peaches into medium slices… Canned: drain liquid
  2. Melt the butter in a pan and add the peaches
  3. Sprinkle with sugar and cinnamon.
  4. Add a splash of cognac
  5. Stir and cook for about ten minutes or until the peaches are softened and the alcohol smell is cooked off
  6. Serve warm :)
  7. Bananas or nectarines can be added and cook at the same rate

Actually Gooey Boxed Mac & Cheese

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Boxed mac n’ cheese, while tasty, is the biggest lie of my entire life. The cheese sauce, no matter what portions of liquid and butter you use, is never gooey. But I’ve found an easy fix for that! it even fixes that kind of funky taste you get from stuff that isn’t Kraft.

So, you’ll need:

  • Boxed Mac & Cheese
  • Cream Cheese or Sour Cream
  • If using cream cheese, butter or milk

And it’s super duper easy, too!

  1. Make your mac & cheese like normal. 
  2. While your pasta is draining, dump your powdered cheese into the pan.
  3. With spoon, grab one big glob of your cream cheese or sour cream.
  4. If you’re using cream cheese, go ahead and add a small splash of milk or a very small amount of butter. It needs just a little help to thin out.
  5. Stir that business up. Don’t worry about the consistency.
  6. Add your drained and still hot pasta back to your pan.
  7. Stir generously. Using cream cheese takes a little bit of patience to make sure everything is really evenly coated.
  8. Enjoy the fuck out of it!

2 Ingredients Apple Fritters

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Shamelessly based on the 2 Ingredients Sweet Potato Fritters.

What you need:

  • 2 small apples (or a large one)
  • 1 egg
  • 1 tbs flour (optional)
  • dash of cinnamon or ginger (optional)

What you do:

- Shred your apple. You can do that by hand or in a processor, but if you do it in a processor you have to take the cores out first.

- Once your apple is shredded, crack the egg and throw it in. Mix well with the apple. At this point, your apple may turn a bit brown, but don’t worry about that, that’s harmless. It’s an optical thing caused by oxidation, and we only judge our food on internal qualities, right? 

- Once your egg is in, your mixture may be very wet. That doesn’t matter much for the taste or frying process, but if you’re worried about it, you can add your tablespoon of flour now and give the whole mix a bit more consistency (also makes it slightly easier to flip). If you don’t do flour just leave it out. Here you can also add in your spices, if you want any. Cinnamon and ginger work nicely, and if you want your fritters extra sweet, a bit of sugar or honey can go in now, too.

- Mix the whole thing again very well and then grab your pan, put a touch of oil in and heat it over medium high heat.

- Once the pan is hot, put in about a quarter of your apple-mass and press it down to make the fritter evenly thick and then just let it fry until set on one side, then flip. The mix is pretty soft so it may come apart now, but that’s really only an optical problem. Your fritters will still taste delicious even if you accidentally made them into scrambled apple-eggs. 

- Once your fritter is done, put it on a plate and put the next quarter of your mix in! Repeat until all the apple mass is used up and get eating! The fritters are best when hot. 

Mac and Cheese On the Go

no-more-ramen:

Whenever I’m feeling in a bit of a rush, my favorite thing to do is to pop a bowl of mac and cheese into the microwave. It’s super fast and easy, and best of all, it’s cheap.

Of course, this isn’t the healthiest or tastiest meal in the world so I’ve found ways to be creative and make it a perfect quick lunch or dinner. This recipe is versatile, so feel free to try what works for you.

You will need:

  • Velveeta Microwavable Shell Pasta and Cheese Sauce (I actually recommend the generic Publix brand because it is cheaper and tastes better. You can also use Easy Mac but I find Velveeta tends to have more flavor and texture.)
  • Kale or Spinach
  • Garlic powder, pepper
  • Olive oil
  • Feta cheese

Directions:

1. Follow the directions listed on the back of the microwave bowl. Typically, you want to fill the bowl with water until it reaches the line, stir, and microwave for about 1:30. Then add the cheese sauce, stir again, and wala!

2. Set the bowl to the side for the sauce to thicken and then pour about a tablespoon of olive oil into a pan. Then, at medium-high heat, add about a handful or two of your green of choice. (These leafy greens tend to shrink once cooked, so if it looks like a lot, it’s not.)

3. Sprinkle with garlic powder and pepper. I recommend being a little generous with the garlic powder if you want more flavor. If desired, feel free to experiment and add in other spices.

3. Stir occasionally, until the greens looks wilted. Then remove from heat, and mix into your bowl of mac and cheese.

4. Add as much feta cheese as you desire.

This combination is one of the tastiest I’ve invented but I also suggest using leftover veggies or canned tuna. The possibilities are endless!

Cheap, Low-calorie Snacking for the Crunchy Salty Craver

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I don’t know about some of you, but I am a master snacker.  I bored snack, I happy snack, I sad snack, I anxiety snack, and then when it’s all said and done, I guilt snack because now I’ve eaten like $10 in snacks in an hour and have consumed a ton of unnecessary calories.  It’s a bit of a cycle.  But I’ve found ways to cut down on calories and cost (even simple things like not letting myself go down the snack aisle in the store!), and I’ve made a lifelong snacking friend in the process. 

Now, I’m a salty/crunchy person, so this won’t be much use for those of you with a major sweet tooth, but if you are like me, then carry on friend, because I want to tell you all about a great low-calorie, low-fat, high-fiber snack.  Yes, it exists, and you probably already know it, and its name is… 

Popcorn! :D

Now, we’re not talking about commercial microwavable popcorn here, because that stuff is loaded with oil and butter and salt and artificial flavorings and also, it’s expensive.  What we’re looking for here are the bags of unpopped popcorn kernels that you can usually find on the bottom shelf in the grocery store for about half the price of a box of microwaveable bags, with way more popcorn in them. 

There are actually four “colors” of popcorn, each with a slightly different flavor and texture.  The most common is yellow (what you find in movie theaters and microwave bags; this is also the sturdiest variety so it’s generally what you’ll see being covered with candy and flavors), and next comes white, which pops a big smaller and softer (I personally find the flavor a little nicer than yellow, and its hull isn’t as annoying once popped).  The other two kinds are red and blue, and while lovely, you’re generally only going to find these at farmer’s markets or specialty stores (if you get a chance, try them and see how they taste!  I find blue to be the sweetest flavor).  Personally, I always buy white popcorn. 

From the top left, clockwise: blue, yellow, red, white, and the center is mixed.  You can see the what they look like popped, too—blue and red are really pretty!

There are several different ways to pop popcorn, and I’m going to go from simplest to hardest. 

1. With a paper bag and a microwave

Yes, it is just that simple.  This website here takes you through the steps, but it’s pretty self explanatory.  Put about a quarter cup of unpopped kernels into a paper bag, fold over, and microwave.  Listen until the pops stop and enjoy!

The problem with this method for me is that air popped popcorn tends to be very dry, and seasonings don’t stick to it very well.  You can buy popcorn salt, which is salt ground into a fine powder, and that sticks pretty well, but tastes too salty for me.  You can also spray a little with some oil and toss to help salt stick, but I like to eat this version plain.  Satisfies the crunchy munchies! 

2. With an air popper.

You have to buy an air popper for this method, but it does make more at a time than the paper bag version.  Also, you can melt butter onto this version (adds fat and makes it not vegan), which helps salt stick. 

3. With an oil popper

This is what I have, and while the oil does add a bit of fat, it’s still way less than what you’ll get from a commercial bag.  I also find the oil flavor barely noticeable (unlike butter), and it really helps the seasoning stick.  My go-to is seasoning salt, sprinkled lightly and then tossed, but you can go wild with the ideas!  A salt-free and tasty version is to toss the popcorn with cumin for a smoky flavor.  Garlic powder, onion powder, whatever you’d like!  Most look something like this, and the lid can be flipped over to be used as a bowl (there’s a lid to snap on so salt/butter doesn’t come out the bottom, because there need to be holes for steam to escape while popping).

4. On the stove with oil

This is the trickiest version, and doesn’t work terribly well with stainless steel pans.  I’ve found that cast aluminum pans are the best, but those are kind of hard to find, or expensive.  However, it can be done, and here are really good instructions for it!

Fun with flavoring!

Personally, I love the flavor of unseasoned popcorn.  It’s mild and a little sweet and very crunchy.  But a lot of people find it too bland, so here are some ideas to get you started:

  • Seasoned salt
  • Pepper
  • Cumin
  • Paprika
  • Cayenne powder
  • Grated parmesan cheese
  • Cinnamon
  • Ranch dressing powder
  • Ramen flavoring
  • Hot sauce

And basically anything that you can think of!  It’s a great blank slate food, filling without having tons of calories, adds a bunch of fiber, and is generally pretty great.  Get popping!

Pesto & Cottage cheese

no-more-ramen:

A great way to spice up simple pasta when you are eating alone. You can add more or less of the ingredient depending on how much you like them.

What you will need :

1 cup of pasta
About 2 tablespoon of pesto or
2 1/1 tablespoon of cottage cheese
1 tablespoon of hot sauce

Step 1 - Boil up some water and add the noodle. Cook for about 15 minute depending on what time you are using
Step 2- Drain the noodle and place back in you pan or in a bowl.
Step 3 - Add the pesto, hot sauce and cottage cheese and stire well
Step 4 - Eat and enjoy

Three Ingredient Pancakes

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Ingredients:

  • 1 banana
  • 1 egg
  • 1 tbs nut butter (peanut butter, almond butter, ect)
  • 1 tsp cinnamon optional

You seriously just mix these in a bowl and cook them like you would any other pancake, flipping them when small bubbles start to form on the top. If you have one, you can use a blender to make the batter really smooth, but I kind of like having little nibbles of banana left. Chocolate chips are a great addition!

This is a great way to use those over-ripe bananas you have no idea what to do with.

One tip I have is to cook them thoroughly, otherwise they can be a little mushy.

You can also replace the banana with half a baked sweet potato!