Nothing says convenience like instant noodles. Microwaving a cup of noodles gives you the feel and satisfaction of takeout without the cost. But what if we told you that you could make your own instant noodle soup at home? This homemade version made with spiralized veggies will make you rethink the next time you reach for a sodium-packed, microwaveable cup from the back of your pantry.
These take-along jars don’t have “noodles” at all. Rather spiralized zucchini and carrots pose as ramen or rice noodles. Once the zucchini and carrots are spiralized using the 4-in-1 Electric Spiralizer, layer the spirals, shredded chicken, bok choy and green onion in mason jars.
In a microwave-safe bowl, mix chicken broth, honey, salt, pepper, ground ginger, and crushed red pepper. Microwave the mixture on high for about two minutes, until it comes to a boil. Pour the broth over the ingredients in the mason jar and serve immediately. It’s just that easy.
What’s great about these instant “noodle” cups is that you can easily prep them as a grab-and-go lunch for the week. If you want to prepare these cups ahead of time, skip the boiling of the broth and pour the cold liquid into mason jars. When you’re heading to work or when the kids head to school, the mason jars will be ready and waiting in the refrigerator. When you’re ready to eat, pour the mixture into a bowl and microwave for about 2 to 3 minutes.
Not only are these instant noodle cups a great back-to-school or desk lunch idea, they are easily customizable. If you wanted to make a vegetarian version, nix the shredded chicken and use vegetable broth instead. Want it a little spicer? Up the ground ginger and red pepper flakes and add sriracha on top.
Whether you are eating these instant noodle cups day-of or a few days later, you won’t miss the 99 cent version you’re used to.
Using a spiralizer, make spirals of zucchini and carrots.
Layer zucchini and carrot spirals, chicken, bok choy and green onions among four (12-ounce) mason jars.
In a medium microwave-safe bowl, stir chicken broth, honey, soy sauce, salt, black pepper, ground ginger and crushed red pepper. Microwave on HIGH until mixture comes to a boil, about 2 minutes. Divide chicken broth mixture evenly among jars.
Summer is almost here and everyone is ready to put fresh fruits and vegetables on the table. You may have seen recipes for zoodles (zucchini noodles), but we love the idea of spiralizing a couple of vegetables to make vegetable noodles. For our Spiralizer Garden Pasta we added yellow squash to leave you with a colourful, tasty dish both kids and adults can enjoy.
This meal is not only appealing to the eye (it’s almost too pretty to eat), it’s rich in flavour while still being figure-friendly. Whether you are trying to get your kids to eat more vegetables or having guests over for dinner and drinks on the patio, this Spiralizer Garden Pasta fits the bill.
If you’re looking for a traditional ham and pea soup, you should probably keep searching. This refreshing vegetarian soup isn’t the drab, hot dish you’re used to.
Instead, it’s been lightened up for spring with brighter ingredients like vibrant herbs, zesty lemon and tangy Greek yogurt. Then, perfect for the spring and summer months, it’s served cold.
Fresh English peas are plentiful in farmers markets and grocery stores this time of year, so use them in this recipe if you can. In the fall and winter – or if you can’t find fresh ones – use frozen peas thawed to room temperature.
This cool soup will become a fair-weather staple for its fresh, invigorating flavors and bright garnishes. Free of heavier ingredients, this soup feels light and healthy, full of seasonal ingredients and nutrients. The spring pea, determined not to be taken for granted, shines in this exceptional soup that will encourage you to embrace the warmer months ahead with zeal.
April brings a lot of seasonal produce to market shelves, and one favorite is the early-producing spring pea. Also known as garden peas or English peas, spring peas are great to snack on freshly shelled or tossed into light salads, pastas, soups and stir-fry dishes. Equally delicious, though not as commonly referred to as “spring peas” in recipes, are snap peas and snow peas, whose small peas and edible pods are crisp and delicious.
Spring peas are best eaten the day they are picked or as soon after as possible, so they retain their cool crunch and sweet flavor. If you can find them fresh at a local farmers market or grocery store, you’ll enjoy their off-the-vine “greenness,” which comes from an aroma compound also found in green peppers. Because the growing season for spring peas is so short, many of these crops are grown for the frozen market. This way, the sweet flavor of these little green pearls can be enjoyed year-round.
According to the Produce for Better Health Foundation, spring peas are fat free, cholesterol free, sodium free, a fantastic source of vitamin C and vitamin A, and a good source of folate and dietary fiber.
The pea (Pisum sativum) is also known as the garden pea, field pea, spring pea, English pea, common pea and green pea.
According to the USDA, spring peas, snap peas and snow peas are harvested before the seeds are mature for the fresh or fresh-pack markets. Contrarily, field peas are harvested when seeds are mature and dry and sold as split peas (for human consumption) or mixed with grains (for livestock feed).
The tender pea shoots that grow from the tops of young pea plants are also edible; their soft leaves and tendrils mimic the delicate flavor of young, fresh peas. They are popular in Asian cuisine and are great on salads or spring pastas.
When selecting spring peas, choose ones that are full, firm and bright green with medium-sized pods and no signs of wilting, wrinkling or yellowing.
Peas are best eaten right away, but if you plan to store them, do so in a perforated plastic bag in the refrigerator for up to 3 days. Wait to shell the peas until you are ready to use them.
English and garden peas must be shelled from the pod before eating.
Healthy and hearty slow cooker soups keep us feeling satisfied and sunny, no matter what news the weatherman delivers – and this lentil soup fits the bill perfectly.
It’s a little bit spicy, quite a bit healthy and a whole lot hearty. It’s incredibly filling and flavourful for a vegetable and lentil soup, so vegetarians and meat eaters alike will love this slow cooker masterpiece. Top it with a little dollop of Greek yogurt, lemon and cilantro, and you’ll forget all about the chill in the air. This slow cooker lentil soup is as nutritious as it is delicious, so you’ll have plenty of spring in your step.
TEST KITCHEN TIP: If you have a slow cooker with stove-top safe cookware, substitute the cookware for the skillet in the directions above. After browning or sautéing, place cookware in base, cover and cook as directed in recipe.
Heat oil in a large skillet over medium-high heat. Add onion and garlic. Cook for 3 minutes. Add carrots and celery for additional 3 minutes.
Add onion mixture, lentils, broth, diced tomatoes, salt, cumin, coriander, crushed red pepper and black pepper to slow cooker crock.
Cover slow cooker and cook on HIGH for 3 1/2 to 4 hours or LOW for 7 to 8 hours.
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If you’re like most people, an occasional last-minute party will pop up or you’re too busy to make a big dinner every night. Don’t worry, the Hamilton Beach® Programmable Stay or Go® 6 Quart Slow Cooker can easily adapt. You simply add ingredients in the morning and let the slow cooker finish the cooking automatically. Once the cooking time is up, it automatically switches to warm.