October 17, 2010, Shelter Island, San Diego, CA
Who can resist a good bowl of Ramen Noodle? Our kids love it and since Tami and I love spicy food we like to experiment with it from time to time as well.
Last night, we took Top Ramen to the HNL! What is HNL, you ask? HNL stands for "hole 'notha level" - just ask Mad TV what it's all about. So, we took ramen noodle the next level. And it was delicious. It is easy to turn this simple noodle dish into something extravagant and somewhat healthy for you. But beware...it is not for the faint of heart or for the soft of stomach. I guess you could tone down the spice if you wanted, but what fun would that be?
What you'll need:
2 packets Top Ramen - Chicken Flavor
1 can chicken
1 cup sliced bell pepper
1/4 cup sliced onion
1/2 cup sliced mushrooms
5 slices of jarred jalepeno
4 tobasco peppers (Trappey's brand Peppers is what we had)
1 tbsp olive oil
salt and pepper
Sriracha Hot Chili Sause (the clear bottle full of red sauce with the rooster on it that you see in all the asian restaurants).
Pepto Bismol (for afterward)
Saute veggies until tender crisp then add hot peppers and cook down until everything has slightly browned - perhaps 10-15 minutes. Meanwhile, cook the Top Ramen as directed and add chicken after the seasoning packet. Cook in a well ventilated area as the pepper spices will make you cough! It was quite hilarious actually. After it has all cooked, combine everything in a bowl and top with Red Chili sauce to taste. Adding some Soy sauce may help too, who knows? Enjoy! Spice it up as you like it or tone it down if you are not ready for the HNL!
October 14, 2010, San Diego, CA
As all of us can relate, wasting food just feels awful. For a cruising family, it is that much more critical. You never know when you'll be able to re-provision so what you have needs to not only last, but also not go to waste.
So as it happens I tend to be very creative with what we have and what needs to be used up. I always tend to be the 'martyr' and eat the really brown banana or choose to fry it in butter and flambe' it with courvasier for a yummy dessert. However, last week I tried something new. With only a lemon, a lime and an orange in my fresh fruit basket, during 'cocktail hour' (that's any hour after lunch by the way) I decided to bust out the fruit juicer and create the "Scurvy-be-gone". It is sure to be a tasty treat on any day especially a day dreaming about sailing.
Fresh Squeezed "Scurvy-be-gone"
Squeeze all the fruit into a juicer. It should yield about 4oz of orange, 2oz of lime and 2oz of lemon juice. Add to your liking, 2 tablespoons of simple syrup and 2-4 ounces of clear liquor, vodka works best.
Simple syrup is easy to make. But if it isn't in your plans, just use sugar and blend to mix it all up.
The drink is great all by itself without any 'adult beverage' so don't feel obligated to add the clear liquor.
October 3, 2010, Two Harbors, Catalina Island, CA
After our hike on Catalina Island, we were all hot, tired and thirsty. I remembered I had a recipe for lemonade in my Daring Book for Girls. After stopping at the market for lemons, we returned home to Andiamo. Mommy helped me get the kitchen ready and I read her the recipe and ingredients.
4 cups water
3/4 cup sugar (more or less depending on whether you want it sweet or tart)
Squeeze lemons and then combine the ingredients and mix in a blender or by hand. Serve over ice.
Mom measured the water and sugar while I squeezed the lemons in our hand juicer.
The lemonade was great! We even put some in the freezer for later. The italian ice it made was the best we've ever had.