Asian Noodle soup

I was so in the mood for Asian Noodle Soup. This is definitely not my specialty, I had never made this before but given my craving for it, I thought I would give it a whirl. I took a small pork roast that I had in the freezer, sliced it into thin strips. I fried them in a little olive oil and a clove of garlic. When the pork was browned I added in some chicken broth, one carton. Equal amounts of water and a couple of bullion cubes. I like using bullion. First, I think its full of flavor but it also reminds me of when I was a child and my mother would make me a cup with some crackers when I wasn't feeling well. Anyway, enough nostalgia. I added in ground ginger, about a teaspoon. It's all I had left so I couldn't have used more if I wanted to. I cut up an onion. I would have used green onion but if you've been following, you'd know that I used the last the other day. I added some black pepper and soy sauce and let it simmer. Sometimes simplicity is best. I used rice noodles for my noodle soup, but you can use ramen as well. I kept them separate and fixed each bowl individually. Garnished with cilantro. Next time I make it, I will definitely use green onions and bean sprouts. The broth was flavorful and I love rice noodles. Look at the awesome dishes I have too! I got them from my sister a million years ago as a gift but the soup definitely tastes better in these bowls, well... looks better anyway.

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Lasagna

I'm a little behind in my postings because of Thanksgiving, family and being a little busy but that doesn't mean I was not cooking! I was in the kitchen. Knowing we were going to have Turkey and leftovers, I decided Lasagna was a perfect before Thanksgiving meal. Lasagna, such a simple meal. Cheesy ooey gooey deliciousness. I finally used the last of my sauce. I had maybe enough so I decided to add a can of petite diced tomatoes to my sauce just to make sure. I don't heat up the sauce before adding to the lasagna. First, its an extra step and it's going in the oven anyway and I also don't want to prematurely melt or cook cheese. I add sausage to mine for flavor. I usually use hot loose Italian sausage, but you can use link just peel off the casing before cooking, trust me I've done this MANY times. So I usually cook the sausage first and let it cool. Next, I mix up the ricotta. The rule for eggs, use 2 eggs per pound no matter what.This includes ricotta or mea

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