How’s your week going so far? Mine has been fantastic, especially when it comes to workouts. As I mentioned in my 5 goals for October, I’ve swapped 15 minutes from some of my longer runs for 15 extra minutes of weights, and I’m already able to lift more than I could a couple of weeks ago. Yay for progress! In other news, I am so flippin’ excited to tell you about this week’s featured recipe, so let’s cut straight to the chase today.
1. Recipe of the Week. Even though Thanksgiving isn’t until this weekend, I’ve been finding it unusually difficult to locate canned pureed pumpkin in the grocery stores over the past couple of months. It seems that everyone is after the pumpkin puree, and nobody seems to want anything to do with the apple pie filling. (Rightly so, because there’s crazy amounts of sugar in there!) Anyways, last weekend I went into Food Basics to quickly pick up some garbage bags, and something just seemed to suck me into the pumpkin aisle. Coincidentally, there happened to be 4 cans of pumpkin on the shelf, and not only were they there, ready for me to buy, but they were also ON SALE!!! It was pure fate, so I scooped them up and went on my merry way, feeling thrilled that I’d found pumpkin AND got a deal.
So what did I do with it? Well, lots of things, but most notable was granola. And not just any granola.
This is Pecan and Pumpkin Pie Spiced Granola, loaded with those two very obvious ingredients, plus currants, dried cranberries, pumpkin seeds, puffed millet, and oats.
To hold all of these goodies together, I’ve used coconut oil, a bit of maple syrup, pumpkin puree, and stevia. Originally I figured it would need more maple syrup to sweeten things up and help clusters to form, but was thrilled to find that this wasn’t the case! This isn’t a super cluster-y granola, but that makes it even better for things like granola parfaits.
Just a word of warning: If you think this looks good in photos, you’ll be even more blown away by the taste. I don’t eat a ton of granola, but this one is truly addictive!
2. Organic edamame miso ramen noodles. Yes, all of those wonderful things, all in one bag!
Ramen noodles remind me of my primary school days when my friends and I would bring Mr Noodles cups for lunch. For a while, we poured the boiling water in with the seasoning (oh hey there, MSG), gave it a stir, and enjoyed it that way. But then one day, some kid (and I can’t remember who) decided it would be cool to just pour the seasoning in the cup, shake it, and eat the noodles raw. Well from that day on, that was how I ate my Mr Noodles. Looking back, I haven’t a clue why I thought it was so delicious. Ever since, ramen noodles haven’t appealed to me much, but I spotted these ones at Fiddleheads on the weekend and thought they’d be fun to try.
The ingredients list looks like this:
*White miso 82% (*rice, *soya beans, culture: aspergillus oryzae), *edamame (green soya) beans 7%, *onion, *spring onion, *tamari (*soya, sea salt), wakame seaweed, salt, *parsley.
*Denotes certified organically grown ingredients
Pretty darn squeaky clean if you ask me. These noodles are by King Soba, and after checking out their website, it turns out that they’ve got some other neat noodle varieties as well, including buckwheat ramen, black rice ramen, brown rice ramen, as well as pad thai and vermicelli noodles. I was really excited to come across this brand because all of the grains used are whole. No refined crappy ones, just whole grain goodness!
So what happened with mine? Last night when I got home from work, I had a huge craving for soup. I made a simple broth by dissolving some miso into warm water, then set it on the stove with some sliced ginger and shelled edamame. I added the block of noodles into the pot, along with some sliced carrots, snap peas, mushrooms, a little bit of lime juice, a splash of tamari, and some chili flakes. This whole thing came together in less than 10 minutes and here’s how it turned out:
The bag did come with a packet of seasoning, but I didn’t use it since I already used garlic, lime juice, and tamari to flavour my miso broth. These edamame miso ramen noodles are wheat and gluten free, and they were definitely lighter in texture than a wheat-based noodle.
At $4.50 per 1-serving bag, they’re not exactly cheap. Still, I really enjoyed them and can attest that when prepared the way I made them, they are, hands down, ten squillion times better than the dry Mr Noodles of my childhood!
So tell me…
- What’s your favourite kind of noodle or pasta? I don’t eat a ton of pasta, but I can put away a hefty amount of zucchini noodles!
- Did you try anything new yesterday?