Ramen and Brussels Sprouts

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My oldest grandson Seth loves Ramen noodles.  He’s in Greece for three months right now with his Mommy, Daddy and younger brother Kory on a mission trip.

When I went into the cupboard the other day and saw the Ramen packs I found myself missing them more than usual.  I grabbed a pack of the noodles and decided to make something for lunch.  I had some Brussels sprouts in my refrigerator, so I decided to make this dish.  It didn’t make me miss them any less, but it sure did taste good.

It’s so simple to make and delicious too, so…win win!!

Ingredients:

  • 1 package of Ramen noodles (minus the seasoning mix)
  • Roasted Brussels sprouts
  • 1/2 cup thinly sliced red onion
  • 1 cup thinly sliced carrot sticks
  • 1 tablespoon grated ginger
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup reduced sodium broth (vegetable or chicken)
  • 1/4 cup reduced sodium soy sauce
  • 2 Tablespoons roasted pine nuts
  • 2 Tablespoons Cilantro (optional)

Instructions:

Roast Brussels sprouts for 30 minutes in a 350 degree oven.

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While the Brussels sprouts are roasting, prep the carrots, onions and ginger.

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Begin cooking ramen noodles according to the package.  Drain, put in large bowl and set aside.

Heat olive oil in a large skillet over medium-high heat.

Add onions and cook for a minute.  Add the roasted brussels sprouts, red pepper flakes, garlic and ginger and cook for another minute.

Add the soy sauce and broth.  Cook until the liquid is nearly evaperated (about 3 minutes), stirring occasionally.  Remove from heat and add to the ramen noodles.

Top with pine nuts and cilantro.

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This makes a great lunch or dinner.  I hope you try this,  and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to see pics of your creations!  Enjoy!!

 

 

Cauliflower Taco Shells

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I know what you’re thinking, “cauliflower taco shells, really?!”.  The answer is an emphatic “Yes!!”.  I’m not mocking regular taco shells or tortillas, but trust me when I say these will surely please even the most die hard taco lover out there.

With just a few simple ingredients, you can have a taco shell in no time.  I use a very small amount of Xanthan Gum as a stabilizer, and it helps to prevent the ingredients from seperating.  You will be able to fold the shell without it breaking and falling apart.  I have made these without the Xanthan Gum also.  Adding this ingredient does not change the flavor.  It is merely a matter of preference, both are really really good!! Wow your family on your next Taco Tuesday:)!!

Ingredients:

1 medium cauliflower

¼ cup chopped cilantro

1 tablespoon freshly squeezed lime juice

Zest of one lime

2 eggs

1 teaspoon kosher salt

½ teaspoon black pepper

¼ teaspoon Xanthan gum (optional)

Instructions:

Heat oven to 375 degrees.  Line baking sheet with parchment paper.

Cut cauliflower into large pieces and place in food processor.  Pulse cauliflower until it resembles couscous.

Place cauliflower in a microwavable bowl and microwave on high for 4 minutes (stir halfway through cooking process).

Put cauliflower in a light cotton towel or cheesecloth.  Be careful because the cauliflower is very hot!  I used rubber gloves while squeezing the water out of the cauliflower.  Squeeze until  you think all the water is out (and then squeeze it some more).

Place cauliflower, and the rest of the ingredients in a medium bowl.  Combine just until the ingredients come together.   Scoop mixture onto the baking sheet and press and form into 6 circles (approximately 6 inches in circumference).

Gently press the top of each shell with paper towels to remove any excess moisture.

Place in the preheated oven and bake for 10 minutes.  Turn the shells over and bake for 7-8 more minutes.

Remove from the oven.  Rest on baking sheet for 2 minutes and place them on a cooling rack.

Shell can be used immediately or you can wrap them in plastic wrap and refrigerate or they can be frozen and used at a later time.

I made shrimp tacos and drizzled them with avocado yogurt…..Yum!!  You can get really creative.  The sky is the limit!!

I hope you make these.  You will not be disappointed!  If you make them, tag me on Instagram @goodeatsbymimi and show me a picture.  I would love to see your creations!

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Delicious Shrimp Tacos…nobody can eat just one!

Shrimp Burrata Mafaldine

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I have never been to Italy, but it is definitely on my bucket list!  My niece Colleen lives there and I want to go and cook with her and her Italian mother- in- law.  I want to bake breads, buy fresh ingredients at the local market.  I want to go on Gondola ride.  Oh, and I want to make homemade gnocchi….I seriously want to make homemade gnocchi!  I have a regular Hallmark movie going on in my head right now!

When I made this amazing dish last night for dinner, I could envision myself sitting in a quaint little Italian Bistro, sharing a glass of wine with friends and family (there’s that Hallmark movie again).

I’m going to go to Italy in the near future (God willing), and I know it will be even better than my expectations.  I will share every lovely moment with all of you too!  But for the time being, I will continue to search and create delicious recipes and share them with you.  I hope you make this recipe and I hope you enjoy it as much as my husband and I did!  If you do, post a picture and tag me on Instagram @goodeatsbymimi.  I would love to see them!

Ingredients:

½ pound Mafaldine pasta

16 large uncooked shrimp (deveined and peeled)

¼ cup unsalted butter

2 Tablespoons extra virgin olive oil

3 cloves minced garlic

1 cup white wine

1 8 oz. ball of Burrata cheese

¼ cup freshly grated Parmesan cheese

¼ cup fresh parsley

¼ cup fresh basil (or 1 teaspoon dried)

2 tablespoons fresh oregano leaves (or ¾ teaspoon dried)

Salt and pepper for seasoning

Instructions:

 Prepare pasta according to package directions.

While the pasta is cooking, season shrimp with salt and pepper.

Heat butter and oil in a large skillet until butter starts to sizzle.

Add the shrimp and cook until almost done (about 2 minutes on each side).   Add the garlic and cook for another minute.  Pour in the white wine and reduce slightly (about 1-2 minutes).  Turn the heat off.

Add the cooked pasta to the skillet and toss well.  Add the burrata cheese, pulling it apart to distribute evenly.  Add the herbs and Parmesan Cheese and toss everything together.

Serve with a side of salad and my no knead Dutch oven bread.  Have a glass of that white wine while you’re at it.  Enjoy!!!

This recipe was inspired by Jessica Merchant’s Lobster Burrata Pasta.