Homemade Ramen Is Not The Ramen You Remember From College Or Camp

I love ramen noodles. Not the dried brick, but the fresh versions found in many Japanese restaurants. My favorite is vegetable miso ramen and I was amazed at how easy it was to make at home. If you can make homemade pasta, you can also make homemade ramen noodles. They are so much healthier and tastier than the dried packages you probably think of when you hear the word “ramen”. The secret to the springy texture, yellowish color and taste of the noodle is the baked baking soda that helps change the PH of the noodle so it is more alkali. If you don’t want to make your own ramen noodles, you can use the dried stuff, just toss the seasoning packet in the trash where it belongs.
vegetable miso ramen

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Vegetable Minestrone soup

All spring and summer I freeze any extra farm fresh veggies and tomato juice that we can’t use. Now it all gets added into a great winter soup! If you have the heel of a parmesan wedge, toss that in the pot in the beginning with the tomato juice instead of at the end like the grated parmesan. You can tweak this soup recipe for whatever veggies you have on hand.

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Easy Pumpkin Hummus

Super quick and easy! ¬†Seriously, it takes 5 minutes. Even non-hummus eaters will like this “pumpkin dip”. ¬†Great for a fall party or pre-thanksgiving appetizer.DSC_4665
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Lemon Ricotta Pancakes

Mmm… such a wonderful weekend breakfast. I got this idea when we received lemon curd in a Breakfast of the Month shipment. I used the lemon ricotta pancakes from Sara Beth’s in New York as an inspiration and based this recipe off of how I make basic pancakes (the secret’s in the seltzer!).

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Breakfast Pizza

Great for a brunch, or those early morning tailgates.

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Pomegranate Chicken

Inspired by the flavors of Persian Fesenjan, this makes a great dinner when pomegranates are in season.

I like to serve pomegranate chicken over some hearty grains, rice or cous cous. Recipe for mixed grains follows.

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Itty Bitty Kiwi

These little fruit are called Hardy Kiwi. They are the size of a grape, but taste and look (on the inside) just like a kiwi. However, you can even eat the skin on these; they’re not at all fuzzy. They make a great snack. Just pop ‘em in your mouth. They also make an excellent pectin-free jam to serve with cheese. The kiwi ripen in the early fall, but since we jarred the jam we are able to enjoy it all year long! Makes a homemade great gift too!

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