Tuesday, September 6, 2011

A Relaxing Tuesday Night

Every Tuesday night, my parents go out to attend their club meeting, so I make dinner for myself. Tonight, this is what I made...

Ramen with red cabbage and salmon

Every now and then, I just crave a nice big bowl of ramen... and it's particularly fun when I'm inspired by other ingredients I have on hand. I also added some chives and parsley from my garden for extra flavor. A winning combination :). Some tater tots on the side make it a simple, fun meal. Tell me, readers: what did you have for dinner tonight?


  1. Hi Jen!

    Your choice of ramen noodles brings back some fond memories of days gone by. When I was in college, and mananging funds for the first time on a shoe-string budget, Ramen "recipes" were my specialty, alternating different flavors each day of the week, tossing in a mixture of toppings leftover from a pizza my roommates and I may have splurged for recently just to spice it up every once in a while--woohoo! BMOC = Big Man On Campus; well, we were the RKOC, equaling Ramen Kings On Campus, hahaha.

    Your idea of adding tater tots on the side makes perfect sense. Later tonight, I'm treating myself to some salmon on a bed of crispy/fresh lettuce--bon appetit!

    Yet another interesting post, Jen. Thanks for sharing.

  2. What a fun story, thanks for sharing, Al :). I hope to experiment more with ramen and come up with more of my own "recipes." Feel free to share any ideas you may have.

    Talk to you again soon :)

  3. Hi Jen!

    Glad you enjoyed reading about my former "Chef" days (hahaha--don't let my loose use of that term fool ya--not many people would pay me to cook professionally, hard enough time boiling water). However, another one of my creative concoctions with ramen noodles was to add lentil beans and rice to the bowl when pizza toppings weren't handy. Wish I had thought of tater-tots back then to help spice things up--Oh, well.

    As you may imagine getting home during Thanksgiving break was a real treat--ah, some "real" food at last. Not to mention the ample "doggy" bag to return to campus with, which allowed me to give up my ramen king crown for a few days at least. Will stop by next week to catch up on what's new on the menu here at your Epic Treats. Safe travels, Jen, Carpe Diem!

  4. Hi Jen!

    It's Tuesday! So, guess that means another relaxing night for you while your parents attend their weekly club meeting. Have to wonder what's on your menu plans tonight?

    I see a trip to the Olive Garden later this evening in store for me...seems they are having a special on their Grilled Chicken Flatbread combo--will get one to go. Hope all is well...have a great week ahead.

  5. Hi Al,
    This Tuesday's relaxing meal didn't quite meet my expectations... a simple eggplant tomato pasta dish, but rather too simple, and it seems I'm not a big fan of eggplant. Your dinner sounds lovely, though :). Maybe next Tuesday I'll have better luck by sticking to one of my tried-and-true-favorites.

  6. Hi Jen!

    When you say eggplant, it's those purplish looking guys in the produce asile, right? Shaped somewhat like a potato but with a smooth exterior...when I initially saw one I thought, gee, those are some mighty large grapes...of course, now I know better...there's no such thing as amazon grapes.

    Did you carve the eggplant open near the top and simply pour the tomato pasta into it, or slice it into wedges to flavor the tomato pasta? What color is an eggplant on the inside? One thing is for sure, Jen, you can never go wrong sticking to one of your tried and true favorites, but have to commend you for at least trying something new. Now, if only I would have practiced what I preach, 'cause anything foreign on my plate coming up usually "fell" on the floor into my dog's mouth.

    Hope all is well with you and yours, Jen. Back later this week to check your menu plans here at Epic Treats. Carpe Diem!

  7. Yes, the big purple vegetable. I just cut it up into chunks and fried it up with some chopped tomato and some olives. On the inside, it's a sort of white color, but it turns kind of gray when it's cooked. Eggplant parmigiana is tolerable, because the eggplant is cut into rounds and smothered with marinara sauce and lots of cheese and baked, but this dish could not redeem the eggplant. I'll see what I can come up with for next Tuesday. :)

  8. Good Morning, Jen!

    Thanks for sharing exactly how you prepared the eggplant. Have to agree with your keen assessment of the enhancing qualities of "marinara sauce and lots of cheese"(Mmm, mmm good).

    Not sure if you have a favorite hotdog recipe/style, but on tap for me--due to an anticipated fast paced day ahead--will be a couple of Chicago styled hotdogs loaded w/an assortment of toppings/flavors...

    On this Tuesday, here's wishing you the title of your thread, and a menu plan tonight indicative of your website's namesake. Will stop back to see what your creative mind came up with. Happy Tuesday, Jen. Have a great week!