Put an egg on it!
Yes, really!
When you are in a hurry, nothing beats eggs for breakfast, lunch or dinner and eggs are the perfect way to amp up the protein, iron and other nutrients in a vegetarian dish. New research out earlier this year has busted the myth of eggs causing cholesterol problems. Find a link to that report from a story by the CBC here. The report says "after more than 50 years of warnings to cut dietary cholesterol, the panel agreed with the American Heart Association's 2013 report that "available evidence shows no appreciable relationship" between eating cholesterol and blood levels of cholesterol. Cholesterol is an essential part of our cell membranes and hormones. If it's not in our diet then our liver makes it, said Prof. Christopher Gardner of the Stanford University School of Medicine."
Eggs can be a good part of healthy diet as recommended by the Canada's Food Guide. See an online copy here as well as finding out how to order print copies of the guide.**
Check out the nutritional information on eggs, right off the carton!
You'll need a fork, a spoon and some chopsticks for this bowlful!
Gingery Ramen with Eggs and Edamame (with a meat variation)
900 mL low-sodium chicken broth
2 garlic cloves crushed
1 tbsp soy sauce
1 tbsp grated ginger, grate ½ of it and thinly slice the rest, divided
4 eggs
4 baby bok choy, cut in half lengthwise (or 6 leaves regular chopped)
2 small carrots, thinly sliced on the diagonal
½ cup shelled edamame
300g thinly sliced beef (inside round or your favourite quick cooking cut), ***optional
1 tbsp vegetable oil
3 85-g Pkgs ramen noodles (or any other ramen-style Asian noodle)
1 green onion thinly sliced
1 tbsp. black sesame seeds
sriracha (optional, to taste)
1. Combine broth with garlic, soy sauce and only the grated ginger in a large sauce pan. Boil, and then reduce heat to medium-low. Simmer, covered, 10 min. Discard garlic.
2. Add oil to skillet and heat; add thinly sliced beef to the pan. Cook until almost all pink is gone then add bok choy, carrots, edamame and sliced ginger. Season with a pinch of salt and pepper and continue to cook until beef is cooked through and carrots are tender-crisp.
3. Boil about 5 cups of water in a saucepan. Add noodles to water (discard seasoning packets). Stir and cook until noodles are soft, about 2 to 4 minutes. Drain and rinse well with cold water (or as packet directions for other ramen-type noodles.)
4. Cover eggs with water in a medium saucepan and boil over medium-high for 4 min. Transfer eggs into a bowl of cold water to cool.
3. Peel eggs and cut in half. Divide noodles among 4 bowls. Pour in chicken broth. Top with eggs, (beef)-bok choy-edamame mixture, green onion and sesame seeds. Drizzle with sriracha to taste. Serves 4.
Adapted from Chatelaine Magazine, January 2016.
Gingery Ramen with Eggs and Edamame (with a meat variation)
900 mL low-sodium chicken broth
2 garlic cloves crushed
1 tbsp soy sauce
1 tbsp grated ginger, grate ½ of it and thinly slice the rest, divided
4 eggs
4 baby bok choy, cut in half lengthwise (or 6 leaves regular chopped)
2 small carrots, thinly sliced on the diagonal
½ cup shelled edamame
300g thinly sliced beef (inside round or your favourite quick cooking cut), ***optional
1 tbsp vegetable oil
3 85-g Pkgs ramen noodles (or any other ramen-style Asian noodle)
1 green onion thinly sliced
1 tbsp. black sesame seeds
sriracha (optional, to taste)
1. Combine broth with garlic, soy sauce and only the grated ginger in a large sauce pan. Boil, and then reduce heat to medium-low. Simmer, covered, 10 min. Discard garlic.
2. Add oil to skillet and heat; add thinly sliced beef to the pan. Cook until almost all pink is gone then add bok choy, carrots, edamame and sliced ginger. Season with a pinch of salt and pepper and continue to cook until beef is cooked through and carrots are tender-crisp.
3. Boil about 5 cups of water in a saucepan. Add noodles to water (discard seasoning packets). Stir and cook until noodles are soft, about 2 to 4 minutes. Drain and rinse well with cold water (or as packet directions for other ramen-type noodles.)
4. Cover eggs with water in a medium saucepan and boil over medium-high for 4 min. Transfer eggs into a bowl of cold water to cool.
3. Peel eggs and cut in half. Divide noodles among 4 bowls. Pour in chicken broth. Top with eggs, (beef)-bok choy-edamame mixture, green onion and sesame seeds. Drizzle with sriracha to taste. Serves 4.
Adapted from Chatelaine Magazine, January 2016.
**(Disclaimer: please note, this post/recipe is not intended to replace medical advice nor do I make any medical claims with this post/recipe. Please consult your doctor before any dietary changes or adding supplements.)
© Kooks in the Kitchen. 2016.
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