@TomTX
You should write a recipe book in this style!
Ha! I'm glad y'all enjoyed it. Probably should do a new writeup of the breakfast sandwich one too.
Since I'm getting low on the bread flour, the batch last night had the bread flour cut by 2 spoonfuls, and it was two handfuls of rolled oats.
Turned out fabulous.
While we're on the topic of food we're not sure what to do with - I've got nearly a quart of lard and a huge ham bone to figure out what to do with. How did this happen? I ordered a 3-4lb boneless ham for curbside pickup. What they substituted was a 17-lb bone-in ham with a huge fat cap. I hate to waste food, so I broke it all down, cut the fat/skin into half-cm strips and cooked it down in my deep skillet. Most of the meat went into the deep freeze in meal-sized portions. My goodness the pseudo-cracklins are tasty. They go great in spicy ramen.
Spicy Ramen, Homestyle:
1 packet of Ramen (I'm currently using Shin from Costco)
2C stock or water, plus enough to cover the ramen when it's dropped into the pot.
Combine flavor packet from ramen with the liquids in a medium pot, start it heating.
Remember you have that dried spinach and add some.
In the meantime, cut one medium onion and a quarter of a medium cabbage (or half a small cabbage, whatever) into strips.
Cut up whatever leftover meatlike stuff you have into small cubes.
When the liquid comes to a boil, add the noodles and onion strips. Onion helps keep the noodles submerged.
When there are 3 minutes left on the recommended cook time, add your cabbage and meat.
Stir periodically - make sure that veg gets cooked.
When the noodles are cooked, throw in some frozen corn.
Serve and enjoy, OR:
I usually pour off the liquid and eat the noodles/veg/meat - then go back and drink the liquid. Less splashy.
If you choose something like dry TVP for your meatlike stuff, it needs to go in earlier to rehydrate. I'd probably throw it in at the start with the cold stock/water.
