Wednesday, July 31, 2019

Mike's Mighty Good Craft Ramen Review

Disclosure: We were provide with free products by Mike's Mighty Good Craft Ramen. As always, all opinions are our own. 

I had heard quite a bit about Mike's Mighty Good Craft Ramen and was excited when the company reached out and asked us if we were interested in trying their products. It's definitely a new kind of ramen product that can't compare to what we used to eat in college...

There are a couple key differences between Mike's Mighty Good Craft Ramen and other ramen products, and you can taste them! First, the noodles are steamed, never fried, and the organic noodles are made from scratch in Northern California. There is no palm oil and they are not too salty. Yet the broth is very flavorful and the noodles have a nice amount of chewiness.

We decided to keep our ramen bowls vegetarian and used the vegetarian vegetable ramen and the vegetarian kimchi ramen packets as the base.

We prepared the ramen according to the package directions and quickly steamed portobello mushrooms, baby bok choy, red onions, and parilla leaves and added them to the prepared ramen. We topped each bowl with an egg, kimchi, green onions cilantro and seaweed. 

Thanks Mike's Mighty Good Ramen for letting us try your products. They are definitely our go-to ramen products from now on!

Tuesday, July 9, 2019

Spaghetti Squash Casserole: Easy Entertaining

One of my go-to dishes to make when we have guests is a Spaghetti Squash Casserole because it makes for easy, stress-free entertaining and you can prep it ahead of time and bake it once your guests arrive. You can also easily adjust the ratio of ingredients (use more or less or no meat, add different vegetables, etc).

Spaghetti Squash Casserole

  • Spaghetti squash 
  • Marinara sauce 
  • Mushrooms 
  • Onions 
  • Garlic 
  • Olive oil 
  • Seasoning (use what you like): salt, pepper, oregano, umami mushroom seasoning - make sure to season each layer.

What to Do 
  1. Cook the spaghetti squash. I microwaved it (~12 - 15 minutes, depending on size; make sure to poke/cut many holes so that it won't explode).
  2. Let the spaghetti squash cool before cutting it in half and removing the seeds. Then use a fork to make "spaghetti." Lightly season the "spaghetti" with salt and pepper.
  3. Dice the onions and garlic and sauté them in some olive oi. Add the meat, season it and cook it until it's no longer pink. 
  4. Sauté the mushrooms and season them. 
  5. Assemble the casserole by starting with a layer of marinara sauce and then add a layer of spaghetti squash, a layer of meat, and a layer of mushrooms. Repeat until all the ingredients are used up. 
  6. Bake in a 350 degree oven for about 40 - 50 minutes, until the cheese is melted and slightly brown.