MNK Video #3- Ugly Ramen

While I was at mom's, I made another broth and noodles.




Colour in food is a very foreign idea to Newfies. No matter what we make, it always seems to come out transparent.

Cooking TV - Justin Wilson

I have to say this guy was one of my favourite television chefs. This I found on youtube and I am putting it around roughly 1986 (?)



Cooking shows never go out of style.

Ramen #4

Photo by Kimberly Hulst copyright hcvp'2010

You read that my oven is dead.
There is one small working burner at this time.

Just enough for me to make a pot of something.

I went out to the grocery yesterday and bought a bag of noodles. Last night I made a small pot of homemade ramen.


3 cup water
1 medium onion sliced
1 cup frozen mixed veggies (carrots, celery, onion, red peppers)
1/2 cup frozen carrot coins
1/2 frozen Asian mixed veggies (broccoli, green beans, onion, mushroom)
pinch of dried oregano
pinch of salt
3 whole black peppercorns
pinch of red pepper flakes
pinch of marjoram
1 vegetable broth cube
2 handfuls of steamed broadcut noodles

Boil all ingredients EXCEPT the noodles for 20 minutes. Add extra water if needed, stirring every few minutes. Then add dry noodles. Stir turn off heat and serve.
This severs three.

But it's Bland

I decided last night I wanted to make a basic veggy broth.
I added a full onion, celery, garlic, ground pepper, salt, carrots, red peppers, leek, basil, oregano, cayenne and sage.

It's still bland.

I have no idea what else to add to make the broth have taste. I really do not want to have to start over.

Red Pepper Soup

Photo by Kimberly Hulst copyright hcvp-09

Okay, So I spent the last few days cooking. Well, part of yesterday anyway as mom had a doctor's appointment in the morning.
Yesterday, I made a homemade red pepper soup. No recipe. It turned out fabulous. I just forgot to write it down as I went. Brilliant me. Here is a photo of it. Well a screen capture actually, as my digital camera was dead I had to use my video camera to get a video then turn it into a still. Which took more work then the actual soup.


1 stalk celery
1 large mushroom
1 teaspoon minced garlic
1 tablespoon butter.
3 cups water
1 red pepper
4 leaves fresh oregano
1 cup uncooked pasta
1/2 cup sliced green beans
1 can stewed tomatoes
extra water as needed.

Chop the celery and mushroom and saute them with the butter and garlic for 3 minutes, then add the water. Let simmer on medium heat for half hour.
Cut the pepper into strips and add it to your mix, stir and continue to simmer now on a lower heat for another half hour, pinch up the oregano leaves and add. Stir. continue simmering for another 15 minutes.
Add the green beans and the stewed tomatoes, stir, add extra water if needed, simmer for another 15 minutes then add uncooked pasta.
Let simmer with lid on for another half hour.

Should serve 6. This can be made for under $10

Veggie Gumbo #1

1 tablespoon butter
1 teaspoon minced garlic
1/2 cup chopped celery
1/2 cup sliced peppers
1 chopped carrot
1 can tomato soup
4 cups water
2 vegetable broth cubes
2 veggy hot dogs
3 cups rice


Melt butter with garlic, add celery and peppers, stir for 5 minutes on low heat then add carrots. Let cook for 10 minutes then add broth cubes and 2 cups of water. Stir for 5 minutes then add tomato soup and remaining water. Let boil for 20 minutes then slice up veggy dogs and add to mixture. Let cook on low heat for another 10 minutes.

Prepare rice as always and dish over it.

*Veggy Dogs can be replaced with Italian veggy sausage*

Soup : Version 1

Photos by Kimberly Hulst copyright hcvp '09

This is a basic Bean soup.


*8 cups water
* 1/2 bag of barley
* 1/2 bag of bean soup mix
* 2 stalks celery
* 1 medium onion
* handful of stir fry veggies frozen
* 2 parsnip
* half a turnip
* 8 mini carrots or 2 large
* 3 cubes of veggie broth mix
* pinch parsley
* pinch garlic powder
* table pepper
* 3 tablespoon ketchup

Prep time 15minutes
Cooking time 90 minutes


Cook the barley and bean mix in the 8 cups of water for 1 hour

add the celery and onion both chopped, and boil for 30 minutes

add chopped parsnip, turnip, carrots, and stir fry veggies and boil for 15 minutes

add the veggie cubes, parsley, garlic powder, table pepper and ketchup and boil for 45 minutes

add water through out as needed.

You get roughly 8 servings out of this pot.