Ramen Soup


Have you ever seen the movie “Ramen Girl”? We have; many times. We thought it would be fun to have a go at making Ramen soup from scratch for recipe number 14. We used a recipe from “Street Food Diaries” by Matt Basile. Matt makes lamb meatballs to cook in the broth, but we just added the meatball seasoning directly to the soup. The list of ingredients is almost the length of my arm, but it goes pretty quickly. 

Fry garlic, chopped onion, chopped leek, chopped green onions, minced ginger and chili paste. Add soy sauce, Marsala, sliced water chestnuts and sliced mushrooms. 


Seasoning for the meatballs includes cumin, fennel and basil, so we added those with stock. Simmer for at least half an hour, longer if you’ve added meat. 

Towards the end of cooking, hard boil as many eggs as you would like, prepare ramen noodles. Add ramen noodles and spinach to the broth. 


You can eat it just like that or add halved boiled eggs. 


Soooo good! We will be making this again. It is way way better than any store bought ramen, and better than ramen I’ve had at restaurants, except for one place many years ago. I didn’t include amounts because you can make a lot or a little.  

We are having a stormy weekend. We went to see a film, but the cinema was closed due to flooding!! We are cooking instead. A batch of cinnamon buns is ready to go in the oven.  


Becky is going to make fajitas tonight, which I will post another time. When life gives you storms, make lots of yummy food! ­čÖé

Cheryl and Becky

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Becky’s Bread

Yesterday Becky started perusing “Cook with Confidence” and decided she wanted to make the pizza recipe. She read the all the instructions to me before checking with me on the list of ingredients. We were missing tomatoes and olives. I suggested that she make it the next day after we had been to the grocery store. Last night she pulled out “In Bread” and found a wrap she wanted to try but it was a little late for lunch. Today Becky planned, prepped and with a little help, prepared all the meals. Yahoo! 

For lunch she made the Ultimate Salad Wrap with tortillas which is number 12 on our challenge. Spread the flatbread with cashew cheese. We used hummus. Layer with lettuce, grated carrot, mashed avocado, thinly sliced red pepper, slices of cucumber, thinly sliced onion, alafalfa sprouts and tahini sauce. We didn’t have avocado or alfalfa sprouts, so we added some grated cheese. Roll up and eat. 


They were really good. 


Tonight she made number 13, pita pizzas. Spread tomato paste on the pizza base. Add chopped thyme. Add the rest of the toppings, chopped onion, sliced pepper, sliced tomato, olives halved and pieces of mozzarella. 


Drizzle with olive oil and bake at 425F/220C for 12-15 minutes. We baked the pitas for 7-9 minutes. 


Here is the chef helping herself to a well deserved slice of gooeyness. Yum!


Today was a major accomplishment for Becky. It is hard for her to plan, organize and remember. She even set an alarm for herself so she wouldn’t forget to make the pizza. Amazing! It is hard for her to prepare meals when she can only use one hand, but she doesn’t give up. She did a fantastic job today and I am so proud of her! I’m also extremely grateful to her for planning and preparing meals for a day. How lucky am I ­čÖé


Hope you are all having a wonderful week so far!

Cheryl and Becky 

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Rhubarb Coffee Cake 

Coffee cake was an alien food to me when I first came to Canada. I was invited to ‘coffee mornings’ where you drank coffee and ate coffee cake. “I don’t like coffee”, I would tell people. “No problem”, they said, “there’s no coffee in the cake and we make tea”. This morning we were hosting our monthly book club meeting and I really fancied making an old-fashioned coffee cake, with no coffee. They generally have some kind of sugar and cinnamon topping and many of them include fruit. This recipe is from “The Harrowsmith Country Life Baking Book”. 

Cream 1/2 cup shortening with 1 1/2 cups sugar. Add 1 egg and beat well. In a separate bowl mix 2 cups all-purpose/plain flour with 1 tsp baking soda and 1/2 tsp salt. We added 1 tsp baking powder as well. Add some of this to the creamed mixture and then add part of 1 cup buttermilk. Add alternatively the flour and buttermilk until it is all combined. Stir in 1 1/2 cups chopped rhubarb and 1 tsp vanilla. Pour into a prepared 9×13-inch pan. 

Combine 1/4 cup sugar, 1/4 cup brown sugar and 1 tsp cinnamon. Sprinkle on top of the cake batter. Bake at 180C/350F for 35-40 minutes. 


This was a light fluffy cake with a bit of crunch in the topping. The rhubarb did not overwhelm the cake, but seemed to keep it moist. It went down a treat. 


It was nice enough to sit out and enjoy the garden. 


We all had seconds. Our next book choice is “My Italian Bulldozer” by Alexander McCall Smith. Looks like a fun read. One person left with cake, one person left with rhubarb and one person left with plants. What a lovely way to spend a morning. 

Have a great weekend!

Cheryl and Becky

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Two Soups, One Book

These are recipes 9 and 10 from our challenge to try one new recipe a week for a year. We are still having some cool days here in southern Ontario, and the perpetual rain has raised the lake levels almost a metre. We find ourselves turning to comforting soups again and again. These recipes are from Williams-Sonoma “Soup of the Day” cookbook. 

Becky picked out Parmesan Straciatella with Kale. We still have two bags of kale in the freezer so any new recipes to use that up are very welcome indeed. This is so easy that it barely needs a recipe and it’s very quick to make. 


Chop the kale and bring the chicken or vegetable stock to a boil. Put the kale in the soup bowls. Mix a small amount of cornflour with a tsp of water. Whisk eggs. We only used one for both of us. Add eggs to the cornstarch. Stir Parmesan cheese into the soup. Stir and then slowly drizzle the eggs into the soup. Leave it off the heat for a couple of minutes. Ladle the soup over the kale. 


How easy is that? And it tastes good. 

I chose kielbasa and Sauerkraut Soup. Chop kielbasa and fry for a minutes. Add a sliced onion and 2 cloves of garlic minced. 


When the onion is soft, grate a peeled potato into the pot and add 3 cups chicken stock. Cook for 10 minutes and then add 250g, or whatever amount looks right, of drained sauerkraut and a tbsp tomato paste. Simmer for 10 minutes. Season and serve. 


We both loved this recipe as well. 

Two new soup recipes and both were winners! One was super fast, they both used ingredients we had on hand and they were both tasty. 

Have a great week!

Cheryl and Becky 

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Mushroom Pesto and Cheese Melt

This is a quick post for a quick recipe. Number 8 is a Donna Hay sandwich recipe from her book “Seasons”. 

Fry some mushrooms in butter. We had three left in the fridge. 


Spread pesto on sturdy rolls. We happened to have homemade sourdough bread and homemade pesto. 


Spread goat cheese on top of the pesto. We had ricotta left over from our Lasagna recipe, so we used that. 


Grate Swiss cheese on top and broil or grill until the cheese is bubbling. Add the mushrooms and any juices. 


I said, “yum” and Becky said, “yum”. This was fast, easy and delicious.  This recipe ticks all the boxes so we’ll certainly be making this again. 

Have a great day!

Cheryl and Becky

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Mushroom and Kale Lasagna 

We found this recipe in “Skinny One-Pan Recipes” magazine. It has taken a while to find the type of pasta. The recipe calls for “campanelle” but the closest we found was “fiorelli”, which worked really well. This is recipe number 7. 

Cook pasta. Chop an onion and slice 3 cups (?) of cremini mushrooms. Fry onion in oil until soft. Add the mushrooms and cook until starting to brown. Add 2 cloves of garlic, minced. Turn this mixture into a bowl with the cooked, drained pasta. 


In the same frying pan, add 6 cups chopped kale leaves. We used our own kale from the freezer and just used what we had. Cook until wilted.


 Add this to the pasta and mushrooms. Stir in 1 23-oz jar of pasta sauce and 1 cup of grated Italian cheese. We didn’t add the cheese. Transfer to a baking dish. 


Mix 3/4 cup ricotta cheese (about half a little tub) with 1/2 tsp of Italian seasoning or parsley, 1 tbsp milk and seasoning. Shape into balls and place on top of the pasta. 


 Cover loosely with foil and bake at 375F/190C for 35 minutes. Sprinkle with 1/2 cup cheese and bake 5 minutes. Leave stand for 10 minutes. 

Serve with a nice crispy salad. 


We loved this! It was like easy, low calorie cannelloni. This is easy to make vegetarian by switching the cheeses. 

Hope you’re having a great weekend!

Cheryl and Becky 

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Rhubarb Crumble 

We’ve made rhubarb and custard cupcakes, rhubarb meringue tarts, rhubarb muffins but never have we used rhubarb for a crumble. This is number 6 of our challenge and the recipe was from Gordon Ramsay’s “Sunday Lunch”. 


 Chop the rhubarb. 


Toss with vanilla sugar and put in a roasting pan with 2 tbsp water and a little butter. Roast at 375 F/190 C until tender. Add minced ginger and leave to cool. 

Make the crumble with flour and butter. Add 1/4 cup/50g brown sugar, pinch nutmeg, 1/2 cup/40 g oats and 1 cup/150 g toasted hazelnuts. We used untoasted pecans. 


Sprinkle on top of the rhubarb and bake for 20-25 minutes. 


Serve with mascarpone mixed with lemon zest. We used sour cream mixed with icing sugar and vanilla. 


We weren’t impressed. It was very dry and very tart. Not enough fruit or sugar for our tastes. Is Canadian rhubarb so different to English rhubarb? Maybe that was the problem. We added some sugar water and thought it improved the rhubarb. The vanilla sour cream was delicious. It’s like liquid cheesecake. It’s something we use instead of cream.


We have two rhubarb plants in the garden so will probably try recipe this again with some tweaking. 

Happy Baking and Happy Victoria Day!!

Cheryl and Becky 

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