TIP OF THE WEEK
If you’re trying to save money or need a hot dinner in a pinch, try adding one or more of these handy add-ins to ramen noodles, courtesy of the Wise Bread blog.
— One beaten egg (stir it right into the soup)
— A spoonful or two of kimchi.
— Leftover shredded chicken.
— Canned soup (just skip the sauce packet).
— Baby spinach, bean sprouts or other veggies.
— Asian condiments, like sriracha, soy and mirin sauce.
— Frozen peas or edamame.
— Frozen dumplings or frozen shrimp.
With a little creativity, your bowl of noodles can be transformed into tastier fare that has a few more nutrients to boot.
Not a fan of fruitcake? Try this bark candy version instead
Don’t like fruitcake? You might change your mind after eating Midwest Living’s bark candy version of the holiday staple.
Delicious chocolate bark depends on good chocolate, so buy the best-quality chocolate — approximately a pound’s worth — you can afford.
Chop the chocolate and melt it in a microwave or double-boiler. Spread chocolate on parchment paper or waxed paper and top with walnuts and mixed dried fruit, such as apricots, cherries and raisins.
Let bark set up in a cool room, then chop into bite-size pieces and serve.
Prosciutto-Wrapped Party Shrimp
Serves 4. Ingredients: 1 9-ounce package Jumbo Butterfly Shrimp; 12 1-inch pieces of roasted red pepper; 12 1-inch-by-4-inch strips of prosciutto; 12 small basil leaves.
Directions: Preheat oven to 425 F. Line a baking sheet with parchment paper and set aside. While shrimp is still frozen, place one piece of roasted red pepper on the shrimp. Wrap prosciutto strip around the pepper and shrimp and place on the prepared baking sheet (ends to the underside). Bake according to package directions for 14 to 17 minutes or until shrimp is cooked through. Serve hot and garnished with basil leaves.
Mushrooms could have anti-aging potential
According to a new study, some varieties of mushrooms contain unusually high amounts of antioxidants that could help fight aging and bolster health. Researchers at the Penn State Center for Plant and Mushroom Products for Health found that some species of mushrooms have high amounts of ergothioneine and glutathione, which are antioxidants. “What we found is that, without a doubt, mushrooms are highest dietary source of these two antioxidants taken together, and that some types are really packed with both of them,” said Penn State Professor Emeritus Robert Beelman.
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