FoodFash

Adventure Begins in the Kitchen

Gingerness

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I was determined to recreate the Cafe Hey cabbage salad that I had for the first time after our yoga in the park picnic a couple weeks ago.  It was SO perfect.

The problem with recreating something that you haven’t freshly eaten is…  You kind of forget all of the components that made it good, and just remember good.

The other problem is ramen.  Plain ramen is hard to come by and ramen soup has 48% DV of sodium – yikes!  I’m hoping that using only the noodles and tossing out the flavor pack brought the sodium down to a less ridiculous percentage.

FoodFash’s Attempt at Ginger Cabbage & Ramen Salad

2 Packs of Ramen (any flavor, you’re going to ditch the salt monster)

1 Small Head of Red Cabbage, chopped

3 Green Onions, chopped

1 Handful of Sliced Almonds

3/8 Cup of Ginger Dressing

While your noodles are boiling, chop the cabbage and onion.  Drain the noodles and add to the veggies.  Add the almonds and dressing, then stir until dressing is evenly distributed.  Voila!

My notes for next time include finely chopping the cabbage and chilling the end result for an hour or so until the noodles cool.  I think the chilling time would allow more of the ginger flavor to be absorbed as well.

My fingers are crossed that Cafe Hey has this salad again soon so I can sleuth my way to the perfect Ginger Cabbage & Ramen Salad!

Ariel Food!

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I have a distinct memory of Maya, Ariel’s mom, letting me help her make matzo ball soup during my high school years.  It was love at first messy handed- impatiently waiting-finally ready-taste.

I’ve had spontaneous, massive matzo cravings since.

It wasn’t until I lived in Dallas and had a craving I couldn’t fix that I attempted to make my own.  It was so easy.  I was so proud.  I posted a picture on Facebook and tagged Ariel right away.  To this day, there’s a pic of my matzo ball soup in her photos.

As I was packing for my LA trip (to visit Ariel, I leave on Friday, so excited!), it dawned on me I hadn’t made matzo since I lived in Dallas.  Ludicrous!

After eating chili for too many meals/snacks in a row, I was ready for some broth.

After the matzo was puffed, I added a half of a bag of broccoli slaw.

You can use the other half of broccoli slaw when you reheat leftovers so you have some crispy veggies along with the mush.  Guaranteed win!

My neighbor, Stewart, stopped by to experience the matzo.  I haven’t had “stop by” neighbors since Dallas either.  It was a nice surprise!

And then there was Clarke…  who thought if he laid still enough, I might accidentally pack him up and take him to LA with me.  No such luck Clarkester!

 

Total Tostacos

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It all started when my long lost Katie friend called me last night to catch up on current events.  As we were about to hang up she mentioned she was on her way to Mexican dinner, which caused an instant Urban Cantina craving on my end.

I was on a mission to find a dinner partner, but fifty percent of the calls I made went straight to voicemail.  Dead phones?  A sure sign that the weekend was entirely too eventful for those of us pushing thirty!

I settled on the idea of take-out, but my plan came to a screeching halt when I realized my car was still parked at Bailey’s from the night before.  How did I not realize this before 7 PM??

Rather…  How did I not realize this before 8 PM?  Time change, doh!

A day later, my cravings were still in full effect.  I secured Urban Cantina dinner plans with Robbie for Tuesday night, but…  I wanted Los Frejoles tacos (sans cheese) ASAP.  Patience has never been my strong suit.

I topped toasted corn tortillas with rinsed black beans, romaine lettuce, sliced avocado, and fresh(er) salsa.  If salsa is in the refrigerated section and I can identify all of the ingredients at first glance – it’s fresh enough for me!

I filled them a little on the full side, they were total tostacos (tostada+taco), but tasty tostacos nonetheless.  Sunday night fail, Monday night win!