Awesomesauce.. I’m gonna have to try this!
How to Make Garlic-Dill Pickles
Briny, garlicky, and crisp, a full-sour dill pickle satiates wicked salt cravings. After all these years, I finally realized that if I just made my own, I could have a never-ending stash.
To see the full post you can visit its page on The Feed. For the recipe without the photos, take a look at the Recipe File.
I remember my college days like it was yesterday. I had various jobs, piles of homework and barely any time or money to cook let alone eat healthy. Not always satisfying, Top Ramen was my saving grace. Sure it was a quick, easy, cheap meal but it wasn’t the most healthy option either. Those noodles, other bad habits and stress helped me pack on the freshmen 15 and I’m still paying for it. Thank goodness those days a over and I can afford to choose the healthy option. My ramen remix is healthier, flavorful and 100% satisfying. Here’s how you make it.
Better Beef Ramen
For the noodles:
- 1 tsp of Peanut or Olive Oil (do not use EVOO)
- 3 Tbs of Organic Tamari (Gluten Free - Soy Sauce)
- 1-2 Bags of Miracle Noodles (**drain and wash, thoroughly!)
- 1 Lemon
- 1/2 Green, Orange OR Yellow Bell Pepper
- 1/2 Poblano Chili Pepper
- 3/4 cups of diced Yellow Onions
For the Sauce
- 2 cups of Low Sodium Beef Broth
- 1 tsp of Organic Better Than Bouillon Beef Base
- 1 cup of water
- (1) 4oz Lean Top Sirloin Steak (trimmed of visible fat)
Preparing the noodles:
- Wash, wash and wash again your Miracle Noodles using a strainer. When you feel they are clean (IE: light to no fish smell), combine noodles and the juice from 1 lemon in a bowl and cover tightly with a lid. Shake and toss the noodles in the lemon juice for a few seconds. Note: it will appear that the noodles have sucked up all the juice. Lastly, strain noodles again lightly rinsing the lemon juice away. Now your noodles should be 100% fish smell free and have a hint of lemon to their sent.
- In a large non-stick skillet, heat the peanut oil on medium high until hot.
- Add Miracle Noodles, Tamari and Yellow Onions. Cook until noodles turn brown and onions are slightly transparent.
- Next, add peppers and saute for 5-7 minutes then set aside, covering with a plate to keep noodles, veggies and sauce warm.
Preparing the Meat:
- Salt and pepper both sides of your Top Sirloin.
- Using the broil setting on your oven, lightly brown both sides of the meat but don’t cook it all the way through. (about 2-4 mins each side).
- Once seared, remove from the oven and dice meat into cubes.
- Cover with a plate and place into the microwave.
Bring it all together:
- In a medium sized sauce pan, combine broth, water and Organic Better Than Bouillon Beef Base and bring to a boil.
- Add beef and noodle/ veggies mix (with all their juices) to the ramen base.
- Allow the soup to boil for 5 mins then simmer for 10 minutes.
- Once done, allow the ramen to sit for a few minutes, then ladle into a soup bowl or soup cup.
There you have it. It’s a few more steps than making the traditional bagged ramen, but it way more flavorful and well worth the effort. The best part is that the Miracle Noodles are ZERO calories, ZERO fat, gluten free, fat free and packed with soluble fiber; which expands in your stomach making you feel full. Traditional ramen will cost you 190 calories per serving (that’s 1/2 the pack of noodles).
My ramen remix is 110 calories with the meat or 53 calories without! The calories are coming from the meat, sauce and veggies and NOT the noodles meaning that if your feeling extra hungry you can pile on the noodles and not have to suffer the consequences of adding to your waistline. AWESOMESAUCE!
You can learn more about Mircle Noodles here http://www.miraclenoodle.com/default.aspx
You can also find them on amazon.com and save money by getting them shipped to you monthly (via a subscription).
Ok - so I’ve been teasing this remix recipe all week and I shall tease no more! Normally, a good restaurant quality Chicken Tortilla Soup would come in at 460+ calories. Portion sizes and ingredients play a huge roll in that. My remixed soup, however, is about 240 calories, giving you plenty of wiggle room for a few extras; vegetarian or low fat cheese & chips and a low calorie drink on the side. Here’s how you make it:
Chicken Tortilla Soup
- 1 Tbsp. Vegetable Oil
- 1 1/2 lbs. Boneless, skinless chicken breast (or thighs) cut into cubes or strips
- 1/2 tsp. of salt
- 1 large white onion, chopped
- 2 medium poblano chiles, seeded & chopped
- 2 cloves of garlic, crushed with press
- 1 1/2 tsp. ground cumin
- 1 tsp. ground coriander
- 4 cups of reduced-sodium chicken broth (Organic, free-range)
- 2 cups of water
- 1 cup of frozen corn kernels
- 2 cans of black beans (drained & washed)
- 1/4 cup fresh lime juice
- 1/4 cup fresh cilantro leaves, chopped
- 2 cup broken tortilla cups
Remixed (for flavor but optional)
I added these ingredients and made a few adjustments to enhance the flavor.
- 1 orange bell pepper, chopped
- 2-3 banana peppers, chopped
- 1-2 red chili peppers, chopped
- Add 1 tsp of Organic Better Than Bouillon Chicken Base to the 2 cups of water listed above
- Using a large saucepot, heat vegetable oil until hot
- Separate the chicken in 2 batches. Lightly sprinkle chicken with salt and add it to the saucepot. Allow chicken to cook for 5 minutes or until lightly brown on all sides. With a slotted spoon, transfer the chicken to a medium bowl and cook the second batch of chicken until browned. Remove the chicken.
- Add onions, peppers, chillies and garlic. Cook on medium heat for 10 minutes. Vegetables should be lightly browned and tender.
- Stir in cumin and coriander and cook for 1 minute.
- Add chicken broth and 2 cups of water. Cover and heat until boiling.
- Return chicken and any of those yummy juices to the saucepot. Stir in corn and black beans. Allow soup to boil then reduce heat to simmer (uncovered) for 10 minutes.
When done, allow the soup to sit for a few minutes then ladle into bowls. Add fresh squeezed lime juice, cilantro leaves, tortilla chips and vegetarian/ low fat cheese (optional). Serves 8.
Without the tortilla chips and cheese, the soup is a lean 240 calories per cup. Make sure you add the lime juice after the soup has cooked and into your bowl. I found that the lime juice can ruin the dish, giving it a bitter taste, when cooked and left overnight. You can also get creative and change the texture by blending the soup in a mixer for a few seconds. When you’re tired of the soup, freeze it and enjoy it at a later date :0)