I work from home which is great in the fact that I can make my lunch everyday and I don’t have to bring leftovers to heat up in a microwave (not to say that I don’t do that all the time anyways). I’ve been craving ramyun for awhile, but we ran out a few months ago and finally replenished our stock on Monday. With the cold, gray, rainy weather we’ve been having lately, I thought the ramyun would be a great lunch the other day. I grew up eating Shin Ramyun, and it’s what I always go back to. The mix of the salty and the spiciness brings me back to my childhood and it’s my favorite thing to eat whenever I’m sick.
Shin Ramyun Pho Style
My parents always put an egg into the ramyun, and this time I thought I’d try to make it pho style with some veggies added to it, not just the dehydrated ones that come in packet. Though I have no qualms against those (ok, so I don’t think they’re actually that great (chewy if anything), but it’s second nature to put them in…)
Mmmm, spicy goodness and and dehydrated vegetables
I chopped up the veggies and added them into the soup when I threw the noodles in. Bad idea, the noodles take much longer to cook than the vegetables. They came out really mushy and not that great. Next time I will definitely throw the bok choy and zucchini in at the very end when everything is already in the bowl. Other than that, this tasted amazing and I can’t wait to make it again!
Shin Ramyun with Vegetables
- 1 Bag Shin Ramyun
- 1 Bundle Bok Choy
- 1/2 Zucchini
- 1 Egg
- 1 Handful Mushrooms
- 3 Cups Water
Bring water to boil. Chop up mushrooms, bok choy and zucchini.
Pour in the spicy packet, vegetable packet and noodles.
God’s gift to mankind
When the noodles are cooked through to a chewy, not mushy but not al dente consistency, turn off the stove and add in the mushrooms and drop in the egg to let it poach. Pour everything into a bowl, add the rest of the veggies and enjoy!
Shin Ramyun, my favorite.
This past weekend we went to the Museum of Flight with some friends. I was excited to check out the museum and try out my new camera. Dan used to go when he was younger, and our friend works at Boeing so it was great to get some inside knowledge and not just look at the planes. I enjoyed playing our with the camera, but I definitely have a lot to learn! I have a few books and now I’m just waiting for a free, sunny weekend to go out and explore.
So… Many… Planes…
R2-D2 came for a visit
Inside a cockpit
To outer space and back!
Boeing’s old accounting books
World War II Plane
World War II Plane
Space shuttle! Ok, so the training space shuttle… Seattle was next up on the list to receive the actual shuttle.
Cockpit on Air Force One. The last plane Vice President Nixon was on before he became President Nixon.
Old typewriter on Air Force One
Doggie door on Air Force One
Air Force One
Remember rotary phones??
This weekend was filled with lots of sporting events, girl time and food. We went to a Seattle Thunderbirds hockey game in Kent Friday night with some friends. It was fun to go to a game since we haven’t been to a sporting event since the Seahawks game for my birthday. Saturday I spent the day wedding dress shopping with one of my friends and we found beautiful ones at Dress Theory in Green Lake. We had time before our next appointment so we stopped in at Revel in Fremont. I’ve never been before, but I’ve heard great things. They describe themselves as “Urban-style Korean food”, but I found it to be a great mix of Northwest and Asian food. We shared an amazing pork belly monkey bread and I ordered the short rib rice bowl. One of my friends ordered a rice porridge bowl and it was delicious. I don’t think I could choose between the two next time! Saturday night I went out in Capitol Hill to celebrate my friend’s birthday, and I woke up Sunday morning realizing I was no longer 22. Sunday consisted of laying around, watching the Super Bowl and commercials, and eating homemade meatballs. It was a great weekend to start off February!
My hockey night treat. Fake cheese makes my knees weak.
Pork Belly Monkey Bread
Short Rib Rice Bowl
Happy Monday morning! I hope you all had a great weekend filled with Super Bowl eating and snacking involved! We’ve been craving tacos for awhile, so I decided to change up our normal routine and make them meatless tacos! They can also be vegan if you choose to leave the cheese off. It being a long Monday, I was in desperate need of some cheese….
Mmmm, Tacos… I was too tired and too excited to eat, so yes, that is a chunk of cheese instead of grated cheese on my taco…
Black Bean Tacos
- 1 Can black beans
- 1/2 Onion, chopped
- 10oz Mushrooms, sliced
- 2 Tbsp olive oil
- 1 Tomato, chopped
- 1 Avocado
- Tortillas (I like small corn ones)
- Cheese (if preferred! Grated or not….)
- 2 Cups of rice, in whatever medium you choose to cook it (I use a rice cooker)
- 1/2 Tbsp Cumin seeds
We actually only used one can of the beans…
Start cooking the rice, and add in the cumin seeds and let the rice cook.
Heat up the olive oil in a pan and saute the onions until they are about halfway translucent. Drain the black beans, then pour them into the pan with the mushrooms. Cook the mixture until the mushrooms have cooked through and keep the pan on warm until the rice finishes cooking. Once the rice is done, pile up the taco with rice, the black bean mixture, tomato, lettuce, avocado, cheese and enjoy!
Vegan taco-filling goodness
For a person who doesn’t like banana flavored food, I find myself making banana bread a lot. We always buy bananas and always end up with super ripe bananas that we store in the freezer. When we took a trip to Costco and couldn’t put all the groceries away because of the bananas, I decided it was time to make more banana bread. I’ve made two different types of banana bread, and this time went for an easier, quicker recipe. I found this one on Allrecipes.com and thought I’d give it a try. Dan loved the bread, but I thought it was a bit lacking. I still think the America’s Test Kitchen bread is the best.
Mmmmm… Banana Bread
- 2 cups all-purpose flour
1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter
- 3/4 cup brown sugar
- 2 eggs, beaten
- 2 1/3 cups mashed overripe bananas
- 1 cup crushed walnuts
- 2 banana, sliced
Adding some crunch to the bread
Preheat oven to 350 degrees F and lightly grease a 9×5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, mix together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Fold in the crushed walnuts. Pour half of the mixture into prepared loaf pan, then lay down the sliced bananas, then cover with the rest of the mixture.
My favorite banana bread secret
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.