Miso Ramen Noodle Soup

September 19th, 2016

Miso Ramen Noodle Soup

Kids cooking club starts soon and I am working hard to develop new, kid-friendly recipes. Yesterday I made a great Miso Ramen Noodle Soup, Wakame Cucumber Salad and Miso Glazed Roasted Eggplant. It turns out that they all have similar ingredients, though a very different result. They use soy sauce, scallions, a bit of sesame oil and red chili pepper flakes.

I think the kids will love the ramen noodle soup and it’s a dish that they can make almost entirely on their own. It’s surprisingly easy to make and reliably turns out delicious even for the novice cook. I bought all the ingredients at Mrs. Greens Natural Market and they even had a gluten free ramen noodle. An Asian market would have all the ingredients as well. What’s really fun about this dish is that you can mix and match lots of different soup bases and vegetables. Try adding cabbage, a soft-boiled egg, carrots, corn, bamboo shoots, spinach, pork, sausage, coconut milk etc. I love to hear about what friends are making in their kitchen, so please share your favorite ramen noodle twists.




6 cups chicken broth
1-tablespoon wakame (this expands A LOT when it hits the hot water)
1 package Enoki or Bunapi mushrooms (have fun with the types and varieties of mushrooms)
2 teaspoons olive oil
2 packages dried Ramen noodles (don’t use the flavor packet). Fresh noodles are     great too.
1 package firm tofu, small dice
½ cup Red Miso (this can be a bit salty, so be careful about adding any additional salt)
2 scallions, thinly sliced
¼ teaspoon sesame oil per person (basically a few drops in each bowl)
1 pinch red chili pepper flakes


In a medium sized pot, heat the chicken broth.

Put the wakame in a medium sized bowl and cover with very hot or boiling water. Allow to sit for 10 minutes or until soft. Then drain.

In a small frying pan, heat the oil and add the mushrooms. Sprinkle with a bit of salt and sauté on medium-high heat for about 5 minutes.

When the broth is gently simmering add the noodles and tofu. This should take about 5 minutes to cook.

Put the miso in a small bowl and add a ladle full of broth. Stir until the miso is dissolved and then add all of it into the soup pot. Do not bring the miso to a boil.

Add the wakame to the pot and the mushrooms. It’s not necessary to cook the mushrooms first. You can add them to the broth at the same time you add the noodles and tofu. I just found that it enhances the flavor of the soup if they are sautéed first.

Serve soup into bowls. Add some scallions, chili pepper, and sesame oil to each bowl. Serve hot.



Cooking in Rome: Walks of Italy

September 12th, 2016

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When talking to friends about traveling to Italy, the first thing they tell you about is the fabulous food. For me it was piping hot pizza from Forno Campo de’Fiori, Linguini in White Clam sauce from Pier Luigi, fresh fish pulled from local waters that very morning, zucchini blossoms stuffed with mozzarella and fried to perfection, cannolis made with Sicilian ricotta cheese and gelato from the world-famous Giolitti (however the dark chocolate with whipped cream from Grom is my personal kryptonite). After spending a week in Rome, eating my way street by street, I can tell you with absolute certainty that the food is fabulous. However, my favorite and most fabulous meal in Italy was at a cooking class from Walks of Italy.

I went with my daughter to a dinnertime cooking class that was held in a beautiful rooftop loft overlooking the centuries old buildings just behind Piazza Navona. The space was filled with potted herbs, long candle-lit tables, and enough space for a dozen foodies to turn out some truly wonderful homemade Spaghetti alla Chitarra and Ravioli di Ricotta. The class was taught by two young, lovely Italian women with an extensive culinary background and a passion for good food. They welcomed us with easy smiles, tables laden with bruschetta and never empty glasses of Italian wine. The class was filled with food lovers, all eager to learn some Italian culinary specialties and quick to share a few stories about their travels and themselves.

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We started by making some basic pasta dough. The instructors really parsed this down into simple, easy-to-follow instructions. I was amazed by the beautiful orange colored eggs, presumably from the farm just outside the city limits. In Rome, and throughout Italy, they really use local and seasonal ingredients. This is the key to great cooking. Your final dish is only as good as the ingredients you use. In fact, with fresh, seasonal fruits and vegetables often all that is required is a bit of salt and pepper, a drizzle of olive oil, or a splash of high-quality balsamic vinegar. Tomatoes at every meal (along with fresh berries, zucchini and eggplant) are the essence of summertime in Rome; apples, pumpkins and broccoli in the fall; cabbage, kale and leeks in the winter; asparagus, artichokes, and cherries in the spring.

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Once the dough was prepared we made two delicious sauces. One was tomato based with a thick slab of guanciale and the other was made with butter and fresh sage. We learned the art of using a chitarra to turn the dough into beautiful strands of spaghetti and how to make ravioli by hand. As the sun set we all gathered around the table and shared a wonderful family meal that we all made together. This was an incredibly special and memorable evening.


Posted in Summer

Brain-Boosting Foods: What to Eat While Studying for Final Exams

June 14th, 2016

Quinoa with eggs, tomato, onion, and jalapeno

Its’ that time of year again…final exams! It’s the first year in the Solomon house that we are going through exam week. Snack food is at a premium, as I seem to have a revolving door of study buddies and tutors arriving and leaving at all hours of the day. What are the best foods to eat when studying?   Can foods help you to study better? Can the correct foods give you the energy you need to study for long periods of time? The answer is YES.

Here’s some information to boost your brain while studying…

Many of the foods that are generally considered healthy for you are also the best foods for shoring up your mental acuity. Foods that contain protein like lean meat, fish, eggs, dairy, quinoa, Greek yogurt, spinach and broccoli are ideal because our brains need protein to function most effectively. Many of these foods also contain iron (red meat, spinach) and vitamin B (whole grains, eggs, nuts, fish, soy) both of which have been found to improve brain function. My favorite dish is quinoa with eggs, sautéed tomatoes, onions and jalapenos.  Make some quinoa according to the box directions.  Then dice up some tomatoes and onions and sauté them in a bit of oil with a sprinkle of salt.  Fry up an egg or two and top with raw jalapeno for spice and crunch.

potato skin

Brains also need complex carbohydrates to function properly. That means whole grains, legumes or beans, potatoes, oatmeal and brown rice. Complex carbohydrates don’t lead to the same crash in energy levels that you get from refined (or simple) carbohydrates and sugars. This is really important. White bread, pasta, pizza, chips, cookies and candy all contain lots of sugar and give you a short-term boost followed by a crash in energy. Want something savory? Try a baked potato filled with cheese and broccoli. Or want something sweet? Try these Mango Creamsicles. Or a few pieces of dark chocolate.

Mango Creamsicle


Feeling like something sweet, but want to stay alert and focused? Try having a handful of berries. Blueberries, raspberries, strawberries, and blackberries are all excellent snack choices. They produce clean energy for your body and are filled with antioxidants that improve blood flow to the brain. Bananas offer the same brain benefits. Try these Greek yogurt and dark chocolate covered blueberries. They are super easy to make and perfect to eat. Take 1 small container of flavored Greek yogurt, add a pint of blueberries and spoon them out onto a wax paper covered sheet pan or plate.  Freeze for 1 hour.  Melt some dark chocolate in the microwave, drizzle on top, and re-freeze for 15 minutes.  Eat frozen or at room temperature.  You can also try a banana and almond butter roll-up.

Greek Yogurt Blueberries

Greek Yogurt Blueberries


Ever heard of omega-3 fatty acids? These are found in salmon, tuna, walnuts, egg yolks and flaxseeds. One of their jobs is to keep your brain healthy. Omega 3’s even lead to stronger neural function. Ground flaxseeds are easy to add to smoothies and cereal.  For a brain-boosting snack try smoked salmon on whole grain toast with cream cheese and diced red onion (red onion contains a flavonoid called quercetin which has been found to enhance memory function ).

Salmon toast

In a study conducted at Harvard, cruciferous vegetables, like broccoli, cauliflower, and Brussels sprouts have all been identified as foods that have a positive effect on memory retention. How cool is that? Eat more broccoli and improve your memory.

Here are a few additional brain-boosting tips to remember when studying for finals. Eat 5-6 small, though well-balanced meals each day, don’t skip breakfast, and stay hydrated.

Good Luck!  And please tell me about your favorite foods to eat when studying…


Summer Slim-Down: Day 2

April 27th, 2016

Best laid plans . . . Here’s how day 1 actually turned out: I did have the delicious scrambled eggs with salmon and onions for breakfast. Lunch was a BBQ Chicken salad from Mt. Kisco Diner (turns out Truck is closed on Mondays). BBQ sauce has quite a bit of sugar and there was lots of corn and black beans which are high in carbohydrates, but overall a great lunch. For snack I had 4 pieces of a brown rice California roll (left-over from my son’s snack) and dinner was Zucchini Taco Boats as planned. The Taco Boats were out-of-this world delicious! I was prepared for a whole song and dance from my husband, but instead I found him gobbling down not only his boats, but mine as well! Luckily I caught him, fork and knife raised, but only one bite in. We both loved it! I did make a few adjustments so it would be easier for me to prepare . . . I used a taco seasoning mix instead of the spices Gina listed, I used Marinara sauce instead of tomato sauce (oops), I added extra onions and pepper, omitted the water, and found they only needed about 10 minutes in the oven.

Day 2:

Breakfast: I hope to make Lemon Blueberry Quinoa Pancakes from Simply Quinoa. They look amazing but have a few ingredients I don’t stock in my pantry. I also have some old bananas and plan to add those in as well. Wish me luck!

Here’s the Recipe:


Lunch: I think I’ll have the leftover eggs for lunch with a salad. Not too exciting but really easy.

Dinner: Quinoa Greek Salad with Grilled Shrimp and Tzatziki

Greek salad Quinoa and Pan Seared Chicken

This is pretty straight forward.  Cook the quinoa according to the instructions on the box.  Remove the quinoa from the pot once it’s cooked, as it will continue cooking and become mushy if you leave it in the hot pot.  Dice up some cucumbers, red onions, black olives, feta cheese and tomatoes.  Mix the quinoa and salad ingredients together.  I made a quick dressing from lemon, olive oil, dried oregano and black pepper and poured it on top.  I salt/peppered some shrimp and chicken and pan-seared them in a hot pan with oil.

Dessert/Snack: I am still hoping to try the Baked Pear with Cinnamon Ricotta. I have apples in the house so I’ll use that instead and maybe add a few rum soaked raisins?

Healthy Banana Oatmeal Chocolate Chip Cookies are some of my favorite cookies. They are gluten free and sweetened with bananas and chocolate chips, but no white sugar.

Here’s the Recipe:


Oatmeal Banana Chocolate Chip Cookies


Posted in Main meals

Summer Slim-Down

April 26th, 2016

While my posting has been sporadic at best, I am hoping to try something new and fun this week. My daughter’s Bat Mitzvah is coming up in June and I am eager to slim down just a bit and get back on the “healthy-eating wagon”. I really believe that “we are what we eat”. So my plan is to put good foods into my body, making it strong and healthy. If I look better in my swimsuit, that’s just frosting on the cake (or the cherry tomatoes on top of an iceberg wedge. I’ll work on the metaphors).

I am loving the www.skinnytaste.com blog. Gina is an awesome chef and a really nice person (I know, I’ve met her!). She has weekly dinner plans to help make meal time a breeze. Best of all, she gives you an amazing guide to help you assess the recipes that are best for you (Weight Watchers, Vegetarian, Paleo, Gluten-Free). I am planning for lots of vegetables, a moderate amount of protein/fruit/grains, and low sugar/processed foods/gluten.

I thought I’d blog about the foods I’m eating with photos and simple recipes. Some won’t really be recipes at all, but an easy compiling of foods (like a salad). Please follow along and let me know how it’s going for you. Also, I’m taking quick photos to post, so please forgive any less-than-stellar photographs.

Day 1:

Breakfast: Scrambled Eggs with Salmon and Fried Onions

I used some leftovers I found in my refrigerator. Some already broil salmon (about 6 ounces). One piece of salmon should be about 1” in width. You can also ask your fishmonger to cut 6 oz. pieces. Salmon is a great food to eat, as it’s high in the nutrients and minerals your body needs to stay healthy (you can read about some of the health benefits here (http://healthyeating.sfgate.com/salmon-one-fishes-can-eat-5512.html#page1). I also used 3 eggs (you could only whites if you want) and half an onion. If I had scallions or spinach I would have used those too. I really like adding extra vegetables as often as possible.

I sprayed the pan with canola oil and added the onions. I cooked those until a bit crispy on the edges. In a separate bowl I scrambled the eggs and crumbled up the salmon. I poured the egg mixture over the onions. I ate half of this and saved the remaining half for tomorrow. I ate this with a cup of decaffeinated coffee and a tablespoon of non-fat, non-dairy creamer, as well as a glass of water. Try to drink 2 8oz. cups of water with every meal and you’ll be on your way to staying hydrated.

Eggs with Salmon and Crispy Onions


Lunch: Salad with Tomatoes, Corn, Avocado and Grilled Shrimp

I am heading to my favorite restaurant for lunch, Truck, in Bedford, NY. It’s farm-fresh meets Mexican. Most of the ingredients are locally sourced and seasonally based. The food is incredible (same holds true for the specialty cocktails and dessert). Again, this is pretty easy to make. You can follow the Tortilla Salad recipe on my blog and add the protein of your choice. The amount of protein you use should equal the size of your fist. If you want to make shrimp, but don’t know how, leave a comment and I’ll post some additional information. I would omit the tortillas for myself, as I’m avoiding processed foods (tortillas are from the factory, not the farm, unless you are making them from scratch) and gluten.

Tortilla Salad

Here’s the recipe



Snack: Apple


Dinner: Taco Stuffed Zucchini Boats

Here’s the recipe



Dessert: Baked Pear with Cinnamon Ricotta

Here’s the recipe http://www.health.com/health/recipe/0,,10000002002233,00.html. I’ve never made it before, but it sounds like a perfect, sweet treat.


Posted in Main meals