Next up in the movie snack series: Aladdin, and this loaded hummus plate!
Aladdin was one of my favorites as a kid, so I was really excited to introduce it to the littles. It was a trickier one to plan a snack for, though, since there isn’t many food references in the movie to work off of!
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Does it get better than brunch? I really don’t think so. There’s so much joy in a low-key, mid-morning get together than includes everything from breakfast to dessert – and of course, cocktails.
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Welcome to our third Lenten Friday! Today, I’m sharing one of my favorite new soups.
I don’t like to limit soups to winter – they really can be great make-ahead meals any time of the year.
Also known as: fancied up ramen, my favorite Lenten lunch.
I first tried this recipe when we were dealing with the aftermath of Hurricane Irene. She left us with a flooded basement and no power for a week. It was awesome. Since a fast majority of the stores and businesses were in the same boat, it was an exercise in working with what you had – and what we had was ramen. Since then, I keep the ingredients in my emergency stash – just in case. It’s a great one for that – not something I plan to make but something I can say, ah! I can whip that up instead of another grilled cheese!
I don’t think it’s technically vegetarian since it uses chicken-flavored ramen as the base, but since there’s no actual meat in it, it’s Lent-friendly.
5-Minute Pad Thai Fakeout
(from Martha Stewart)
1 pkg. chicken-flavored ramen with seasoning packet
2 Tbsp. chunky peanut butter
1 Tbsp. low-sodium soy sauce
2 tsp. sriracha
Green onions, sliced
Prepare noodles according to package directions. Drain most of the water off. Stir in peanut butter, soy sauce and sriracha until peanut butter is melted and everything is well combined. Top with sliced green onions and serve immediately.