Eating real food rather than processed, "instant" food is the basis of so many good things: staying in good health, keeping your wallet nice and plump, being kind to the environment, blah, blah... you don't need to hear it. You already know you want to eat real food. OK, so I adore ramen noodle soup. Even the gross pre-packaged dehydrated kind that is deep fried in hydrogenated oil and seasoned with 27 kinds of MSG. I mean really. The simplicity. The salty. The slurpy. I just love it. Here is my homemade version of instant noodles.
Miso Noodle Soup
Cook 60 g (2 oz) of soba noodles, rice noodles, sweet potato noodles or any Asian noodle you love, according to package directions (an ounce of soba noodles is a bundle about the diameter of a dime)
Drain, rinse with cold water and add to a deep soup bowl
Add 1 sheet of nori, sliced thinly, or a handful of baby spinach... or BOTH!) and a sliced green onion to the bowl
Meanwhile, bring a kettle of water to a boil
Add 2 tbsp of miso paste (white, red... whatever colour you have) to a 2-cup measure
Add a little of the hot water and stir to thin out the paste
While stirring, gradually add enough water to make 1-1/2 cups of miso broth
Pour the soup over your noodles and greens
[caption id="attachment_2137" align="aligncenter" width="400" caption="Don't even get me started. SO GOOD."]
[/caption] You can add cubed soft tofu or a poached egg, a little cilantro, peas, some hot sauce -- whatever you normally jazz up your instant noodles with.
What is your guilty pleasure and have you figured out how to make a "real food" alternative?
Conquer your closet with clever tips that will allow you to add to your shoe collection without losing your mind.
1. Sliding drawers
Multiple open-face pull-out drawers help compartmentalize items based on season and style, making it easier to keep folded items in check without them spilling over.
2. Custom order
Install an adjustable closet system that allows for modifications (hanging height, shelving and drawer space) and includes a shoe system.
3. Group therapy
To give your closet an orderly appearance, use one style of hangers. Also, group clothing by category, like colour or style.
4. Reach for the top
Rotate wardrobe staples seasonally and designate top-shelf storage for rarely used or offseason pieces. Use up-to-the-ceiling shelves to maximize space and discourage boxes from pooling on the ground.
Summer grilling doesn't just brings out the best get-togethers, but also the best in barbecued steaks. Don't throw your t-bones and sirloins into the grill just yet. Our easy-to-follow recipes for marinades for steak will give your meat a hearty flavour-boost that'll please all meat-lovers in your family.
The best way to add some flavour to your steaks is by whipping together some great marinades for steak and letting the meat soak up the amazing flavours. If you love exotic spices, try bathing your steak in a Five-Spice Marinade, which is flavour-packed with Chinese five-spice powder. Or, mix together cumin, paprika, garlic and lemon juice for a hot and zesty Moroccan Marinade.
Want something simple and classic? A quick Salt and Pepper Steak Rub is a perfect addition to any barbecue.
You can also try brushing your steaks on the grill with some Sweet Smoky Tomato Basting Sauce, a delicious mix of tomatoes, apple cider and chipotle peppers in adobo sauce.
Now get out and get grilling with some of these delicious marinades for steak.
10 tasty marinades for steak:
1.Salt and Pepper Steak Rub The classic combination of black pepper and coriander seeds is delicious on thick, juicy steaks, such as T-bones, sirloins or strip loins.
2.Sweet Smoky Tomato Basting Sauce This sauce mellows out considerably when brushed over meat on the grill, but it also packs a punch of flavour when served as a side sauce at the table. For doubly delicious results, use it to baste while grilling and serve extra sauce at the table.
3.Moroccan Marinade Got a pantry of spices? Stir together a few tablespoons of cumin and paprika with cinnamon, garlic and lemon juice for a flavour-filled marinade, perfect for grilling meat and poultry.
4. Universal Spice Rub Keep this simple all-purpose rub on hand for a last-minute flavour boost. You can rub it onto steak, ribs, brisket, chicken, fish or seafood before putting them on the barbecue.
5. Chili Orange Marinadeâ€¨ Love the taste of orange? Try whipping together orange juice, orange rind, tomato paste and chili powder for a flavour-packed marinade, perfect for grilling steaks or chicken.
6. Lemon Pepper Marinadeâ€¨ This zesty mix of lemon rind, lemon juice, garlic and peppercorns makes a delicious marinade for grilling steak and chicken.
7. Five-Spice Marinade Want add a punch of flavour to your steak? Bathe your steaks with a marinade of Chinese five-spice powder, gingerroot, onion, cayenne pepper, soy sauce and orange juice.
8. Cajun Spice Mix Add some spice to your steaks. Mix together some brown sugar, paprika, cumin, dry mustard and hot pepper flakes and lather it onto your sirloins, kabobs and T-bones. 9. Mediterranean Spice Mix If you're interested in adding a milder flavour to your steak, whip together some rosemary, cumin, oregano and cinnamon for a sweet and delicate flavour.
10. Adobo Marinade Love jalapenos? Soak your steaks with this spicy marinade, made of garlic, lime juice, cumin, oregano and a hot jalapeno pepper.
Customize your topper by ironing on some DIY patches—or opt for the quick-and-easy approach by purchasing a vest or jacket that's already decorated.
Jean jacket, $267, tommy.com.Image by: Genevieve Caron
6. Denim squared
Denim on denim has earned its right to be considered a modern-classic way of dressing. A good rule is to mix up your washes: Wear lighter denim on top, with darker on the bottom. The deeper shades helps create a slimming effect.
It's hard to remember a time when skinny jeans weren't the standard in denim. The slim silhouette is still the shape du jour and can be found in just about every wash, colour, pattern and level of distress.
Dainty and flavourful, everyone loves to indulge in tiny bites of traditional tea sandwiches. Though they appear finicky to make, these tea sandwiches are easy to assemble and entirely make-ahead.
Pinwheel Sandwiches Trim crusts from 5 slices white or whole wheat sandwich loaf, cut Pullman-style. (Ask bakery to cut sandwich loaf horizontally, or Pullman style.) Using rolling pin, flatten slices slightly. Spread with 1/3 cup (75 mL) butter, softened; spread with filling.
Place 1 asparagus spear (or 2 baby gherkins) along 1 short end of each. Starting at asparagus, roll up tightly without squeezing. Wrap each roll tightly in plastic wrap. Refrigerate for 1 hour. With serrated knife, trim ends; cut each roll into 6 slices.
Makes 30 pieces. Pinwheel Sandwich recipe: Curried Egg Salad Triangle Sandwiches Spread 16 thin slices whole wheat or white sandwich bread with 1/3 cup (75 mL) butter, softened; spread filling evenly over 8 of the slices. Top with remaining slices, pressing lightly. Place on rimmed baking sheet and cover with damp tea towel; cover tightly with plastic wrap and refrigerate until firm, about 1 hour. Trim off crusts. Cut each sandwich into 4 pieces.
Makes 32 pieces. Triangle Sandwich recipe: Ham Pickle Spread Square Sandwiches Make sandwiches as in Triangle Sandwiches above except use 8 thin slices white and 8 thin slices whole wheat sandwich bread. Cut each sandwich into quarters.
Makes 32 pieces.Square Sandwich recipe: Pimiento Cheese Spread Finger Sandwiches Make sandwiches as in Triangle Sandwiches above. Cut each sandwich lengthwise into 4 fingers.
Makes 32 pieces. Finger Sandwich recipe: Tuna Olive Salad
Choose the best-quality bread. Never serve end slices. Freezing bread before cutting and then spreading makes for easier handling.
Bread should be lightly buttered no matter what the filling. Butter should be at room temperature before spreading. Sandwiches will not become limp and soggy as readily if you spread butter right to edge of bread.
Cut crusts off bread with long, sharp knife after (not before) assembling sandwiches. This keeps everything neater.
Since tea sandwiches should be delicate, cut each sandwich into thirds or quarters or in half diagonally. Or use cookie cutters to cut into decorative shapes.