Monday, July 14, 2008

Family Challenge: Cheap & Easy Meals that are Healthy Too . . .

So last week I wrote a post about how out of hand obesity and its side effects have gotten, followed by a recipe that my family deemed unreasonably posh. Fair.

They also thought I was too harsh on folks out there. Well, I don't agree. I still think we all have our health within our control. No one else puts food in my mouth or on the plate of my family - I am in control of that, regardless of my circumstances.

But the criticism was constructive . . . so today I thought I'd share one of my favorite recipes from my days in graduate school when I was really short on time and even shorter on money. I think there are very few people who couldn't replicate this at home . . . and I am proud to say that one of my close non-culinary gal pals from grad school adopted this one and made it with great frequency!

Quick & Easy Ramen One Pot (Serves 1)
1 Packet Ramen Noodles (I prefer chicken flavor)
1/3 Package Frozen Vegetable Medley, ideally one with snap peas & bell peppers or snap peas, carrots & broccoli
1/4 Cup Dry Roasted Peanuts or Cashews, crushed
2 Tbsp House of Tsang Peanut Sauce

Place Ramen in a saucepan about 3x the size of the noodles with water per package directions, but do not use the seasoning packet (it will be too salty). Bring to a boil. Once boiling, add frozen vegetables and let steam until cooked through (approx 1-2 minutes). Remove from heat, drain and toss with the peanut sauce. Top with crushed peanuts and serve.

I think that may take about 5 minutes and all the ingredients are ones you can keep on hand to be able to prep a super fast, tasty and relatively satisfying meal. Over time you can vary this with differen veggies, sauce ingredients and toppings to avoid boredom. Even add tofu if you'd like an additional protein kick from something that stores really well.

As I get feedback, if I get feedback:), I will continue to vary my recipes to appeal to a variety of audiences. But will work to keep them reasonable in food cost and prep time so that more people can benefit. I hope someone out there enjoys em!

Have a great week all . . .


Doug said...

Feedback! got some feedback!

What I like to do is boil an egg after the Ramen is cooked. You can't do it with a rolling boil otherwise the egg turns to a big mess. But after to put it in the hot water, beat it a few times to break it up to give it the consistency of egg in egg drop soup. Then you can top off with sliced scallions and perhaps chicken pieces if you want a heavier meal.

Kir said...

Great idea Doug - thanks for sharing!