NoOodle Soup: For a quick, easy guilt-free meal

NoOodle Chicken Noodle Soup.Photo by Vicki Arsenault

How would you like a soup that is all natural and gluten-free, with an ingredient that offers no calories, no net carbs, no soy and no preservatives?
Self-taught Chef Terri Rogers, founder of the NoOodle ™ Company has created a variety of recipes centered on this ingredient.
I recently had the opportunity to try a couple soups made with the NoOodle noodle. I have to say, I was excited to give them a try. After reading what the key ingredient in NoOodle soups has to offer - including health benefits - I was curious about the taste.
I tried two different soups from the NoOodle™ Company, Chicken Noodle and Tomato Risotto. They each came packaged in 16.9 oz. boxes. A full list of the all-natural ingredients includes the key ingredient, the Yam Noodle. The yam-based noodle is what Chef Terri Rogers and her company is all about. Consumed in Japan for centuries, where Rogers first discovered it and brought it to America, led to the creation of her company.

NoOodle Chicken Noodle Soup.Photo by Vicki Arsenault

The NoOodle consists of a dietary fiber called glucomannan. Glucomannan is a water-soluble dietary fiber derived from the root of an Asian yam plant. It is designed to slow digestion and trap cholesterol and fat from being absorbed by the body.
First I tried the Chicken Noodle. Even though the soup can be heated in the microwave, I decided to heat it on the stove top so that I could see the ingredients and smell the aroma as it heated.
Following the directions - I went from the box to the bowl in less than 5 minutes and sit down to a delightful bowl of Chicken Noodle Soup.
The noodles were not at all like I thought. After reading about the NoOodle, I was afraid I wouldn't be able to get past the texture. I had an image of a slick, mushy noodle, which couldn't have been further from it. The texture of the noodle was firm and gentle and not at all mushy. The soup is not shy on noodles, it's packed with plenty of noodles in a very flavorful chicken broth, diced carrots, celery and generous chunks of chicken. It was very enjoyable.

NoOodle Tomato & Risotto Soup

The Tomato Risotto Soup was equally flavorful. The noodle was a lot lighter than that in the chicken noodle soup. It didn't have a lot of texture to it but went great with the tomato based broth. The soup also has diced tomatoes, pieces of spinach and basil that give it a very flamboyant flavor.
Whether your diabetic, on a gluten-free diet, watching your calories and carbs or just prefer to eat healthy - you'll enjoy the NoOodles Soup.


The NoOodle line of soup retails for $5.99 each and can be purchased online at www.NoOodle.com along with their entire line of products.

You can reach me at Vicki.Arsenault@oakpress.com or 248-745-4621. Follow me on Twitter: @OCKidsKorner. Find more reviews, recipes on the Web: www.theoaklandpress.com

CAKES GALORE: Have you ever tried Piggy or Mayonnaise Cake - what about a Strawberry Rhubarb Crumble

Congratulations Karen Mincy of Shelby Township! Karen was the winner of this week’s Cookbook Giveaway and will receive The Cake Mix Doctor Returns!

Karen’s winning recipes and other submitted favorites could become one of your favorites.

Four-layer Chocolate Dessert

Mix the following like a pie crust and press into 9”x 13” pan:

3/4 cup butter or margarine

1-1/2 cup flour

3/4 cup chopped walnuts

3 Tbsp. sugar

Bake 15 min. at 350° and Cool

Beat together:

1 8-oz. and 1 3-oz. pkg. cream cheese

1-1/2 cups sifted powdered sugar

Fold in:

1-1/2 cups Cool Whip

Spread evenly on first layer

Beat together until thick:

3 small pkgs. chocolate instant pudding

4-1/2 cups milk

Pour over cheese mixture.

Spread remainder of Cool Whip over chocolate layer.

Keep refrigerated.

Sweet N’ Sour Rotini Chicken

Ingredients

2 chicken breasts

2 cups tri-color rotini or fusilli

1 each - large green pepper and large yellow pepper

2 carrots sliced (and/or any other vegetables)

1 cup fresh pineapple

1 jar Chun’s Sweet n’ Sour Sauce

Directions

Slice chicken and thoroughly cook, slightly browning.  Cut into pieces.

Bring 3 quarts water to a boil. Add 1 tsp. salt and pasta. Simmer for approximately 8 minutes.  Drain pasta.

Place chicken and cut-up vegetables and pineapple in large bowl. Top with Chun’s Sweet n’ Sour Sauce. Mix with rotini.

Serves 3-4

(Chun’s can be purchased at Meijer’s)

Thanks to Karen Mincy for her Four-layer chocolate dessert and Sweet N’ Sour Rotini Chicken.

Jo-Ellen Lockwood of West Bloomfield has been making this cake for over 40 years. She says you can stir it up without a mixer and because it doesn't need a frosting, it is easy to transport to picnics and potlucks.Drawing cookbook winner

Chocolate Chip Oatmeal Cake

Ingredients

1 3/4 cup boiling water

1 cup quick oats

1 cup white sugar

1 cup brown sugar

1 stick butter or margarine – softened

2 eggs

1 3/4 cup flour

1 Tsp. baking soda

1/2 Tsp. salt

1 Tbsp. Cocoa

1 12-oz bag chocolate chips

3/4 cup chopped nuts (optional)

Directions

In a large mixing bowl pour boiling water over quick oats. Let stand 10 minutes. Stir in white and brown sugars and softened butter or margarine. Add eggs, flour, baking soda, salt, cocoa and mix well. Stir in 1/2 package of chocolate chips and pour into a 9”x12” pan prepared with cooking spray. Sprinkle remaining chocolate chips and chopped nuts over batter. Bake at 350 degrees for about 25 minutes.

Thank you, Jo-Ellen for your long-time favorite cake recipe and for entering my cookbook giveaway.

Strawberry Rhubarb Crumble

Ingredients

5 cups Rhubarb, cut into small pieces

1 cup sugar

1 6-oz box strawberry Jello

1 bag frozen whole strawberries

1/2 cup water

1 yellow cake mix

1 stick butter or margarine

1 cup chopped walnuts

Oatmeal

Directions

Heat rhubarb, sugar, Jello, strawberries and water in large sauce pan. Pour heated mixture into greased 9x13 baking pan.

Combine, using fork: cake mix, butter or margarine, walnuts and 2 or 3 handfuls of oatmeal. Mixture will be crumbly. Pour cake mixture over top of rhubarb mixture.

2 or 3 handfuls of oatmeal

1 cup walnuts

Mixture will be a bit crumbly

Pour cake mixture on top of rhubarb mixture. Bake at 350 degrees for 35-40 minutes. ENJOY!!

Thank you, Loma Fischer for submitting this delightful recipe and entering my cookbook giveaway.

Cindi Kwit of Highland submitted this recipe and says it is a favorite cake of all the chocoholics in her family. Well Cindi, from one chocoholic family to another – I’ll put this on my to-bake list.

Mayonnaise Cake
Mix the following ingredients 
1 cup sugar                        
2 cups flour
1-1/4 Tsp. baking soda         
1/2 cup cocoa
Add
1 cup cold water              
3/4 cup mayonnaise
1 Tsp. vanilla
Pour into buttered 9”x12” pan and bake for 20 minutes at 350 degrees.
Frosting 
1 cup sugar                     
1 cup water
3 Tbsp. cornstarch               
2 squares baking chocolate
1 Tbsp. butter
1 Tbsp. vanilla
Blend all together in a sauce pan over medium heat.
When it starts to boil, add butter and vanilla.  Cook a little longer then spread immediately over cooled cake.  Frosting will be very glossy - and DELICIOUS!

And here’s a favorite all the way from the Sunshine State. Joanne Figurelle of Estero, Florida submitted one of her favorites and was entered in my cookbook giveaway.

Piggy Cake

Ingredients

1 yellow cake mix w/pudding in the mix

3/4 cup salad oil

4 large eggs

1 can mandarin oranges w/juice

Beat all ingredients with mixer and pour into greased 9”x12” pan. Bake at 350 degrees for 30-35 minutes.

When cake is cool, mix and frost with:

1 20-oz can crushed pineapple w/juice

1 large box instant lemon pudding mix

1 8-oz tub Cool Whip

Chill and serve.

Not too early to start thinking pumpkin! Bridgetta Snider of West Bloomfield submits this quick, family recipe.

Pumpkin Pound Cake

1 yellow cake mix

4 eggs

1/2 cup oil

1 16-oz can solid pack pumpkin

3/4 cup sugar

1 Tbsp. cinnamon

1/4 tsp. nutmeg

1/4 cup water

Mix all ingredients with electric mixer for 3 minutes. Bake in floured Bundt or tube pan at 350 degrees for 40-45 minutes.

Lemon Cake Pudding

1 lemon cake mix prepared according to directions on box using an oiled and floured Bundt pan.

1 box lemon Jello instant pudding

1 small tub Cool Whip

Prepare pudding in large bowl. Mix in tub of Cool Whip. Completely cover cake on sides and top. Refrigerate.

Thank you, Julia Murray of Pontiac for sharing this recipe for all the lemon lovers out there.

Would you like to win a great cookbook just by sending in your favorite recipe?

Here’s how to enter:

Email one of your favorite recipes to me at Vicki.Arsenault@oakpress.com or if you prefer, you can send by mail: Vicki Arsenault, The Oakland Press, 48 W. Huron St., Pontiac, MI 48342. If sending by mail, please include a contact number for questions or notifying the winner.

If you have a photo, please send that along with your recipe. 

Contact Vicki Arsenault at 248-745-4621 or email Vicki.arsenault@oakpress.com Follow me on Twitter @OCKidKorner Touting @ http://www.tout.com/u/ockidskorner

Cookbook Giveaway winner submits City Chicken and Peanut Butter Cupcakes; Next drawing: The Cake Mix Doctor Returns!

Congratulations to Sophie Litwin of Walled Lake. Sophie is the winner of the cookbook series – SmartCook Collection: Soup and SmartCook Collection Fish - in my Cookbook Giveaway Drawing.
Sophie’s daughter Sharon Litwin of Iowa entered two of her mother’s favorite recipes for the drawing. She says her 94-year-old mother still lives in her own home and cooks all her own meals, including vegetables from her very own garden. Sharon says her mom loves my recipe column, but wishes it was a whole section like it once was. Thank you Sophie!
The first recipe is her City Chicken recipe and a family favorite handed down from her Ukranian Aunt. The second recipe - Peanut Butter Cupcakes - are a favorite that she still makes for her children.

Thank you, Sophie Litwin, for sharing two of your family favorite recipes and entering my cookbook giveaway drawing.

The Cake Mix Doctor Returns! Win this cookbook by simply emailing one of your favorite recipes.

Peanut Butter Cupcakes
Cake ingredients
Makes 18-24 cupcakes
1 Yellow cake mix
1 cup water
1/2 cup evaporated milk
1/2 cup peanut butter
2 eggs
Frosting ingredients
6 oz. chocolate chips
1/3 cup evaporated milk
1 1/2 cups powdered sugar
Cake directions
Mix together the cake mix, water, evaporated milk, peanut butter and eggs. Mix well and pour into cupcake paper lined cupcake pans. Bake according to directions on cake box. When done, remove from pans and cool completely.
Frosting directions
Heat together chocolate chips and evaporated milk. When chips are melted, stir in the powdered sugar. Work fast as the frosting stiffens quickly. If you melt and mix in a double boiler, it stays soft longer and you can actually dip the tops of the cupcakes in the frosting.

City Chicken
Ingredients
3 lbs. pork roast (use a pork butt roast or a thick pork steak will also work)
3 lbs. veal roast or round steak
1 or 2 cloves of garlic
Flour
1 Egg
Cracker crumbs
Shortening
Salt and pepper
Wooden skewers
Directions
Cut meat into cubes and alternate, pork/beef, onto skewers. Salt and pepper meat and place in one layer in a baking dish. Chop garlic very fine and sprinkle over meat. Cover well with foil and refrigerate anywhere from one hour to overnight.
Next, roll each skewer of meat in flour to which salt and pepper has been added. Dip in an egg and water mixture of one beaten egg with about 1 1/2 Tbsp. of water. Roll in cracker crumbs and fry in shortening, turning frequently, until light brown.
Transfer to a baking sheet, and bake covered with foil for half an hour at 350 degrees. Uncover and continue to bake for another half hour, checking frequently so it doesn’t burn.

The next cookbook for my Cookbook Giveaway is The Cake Mix Doctor Returns! Author Ann Byrn that brought you The Cake Mix Doctor brings you The Cake Mix Doctor Returns! Showcasing 160 new recipes, the Cake Doctor transforms ordinary cake mixes into extraordinary desserts. You’ll get 40 layer cakes, 35 sheet cakes, 38 bundt and pound cakes and 16 cupcakes and muffins. Recipes for brownies, cookies and even a wedding cake!

This cookbook can by yours by simply sharing one of your favorite recipes. All you need to do is submit your recipe before my July 26 drawing and your name will be entered.
Here’s how to enter:
Email one of your favorite recipes to me at Vicki.Arsenault@oakpress.com or if you prefer, you can send by mail: Vicki Arsenault, The Oakland Press, 48 W. Huron St., Pontiac, MI 48342. If sending by mail, please include a contact number for questions or notifying the winner.
If you have a photo, please send that along with your recipe.
Contact Vicki Arsenault at 248-745-4621 or email Vicki.arsenault@oakpress.com  Follow me on Tout www.tout.com/u/ockidskorner Find more recipes here and at www.theoaklandpress.com.

Father's Day: Make dinner special, right off the grill

Ultimate Montreal Steak with Grilled Potato Wedges

Father’s Day is fast approaching and unlike Mother’s Day, it isn’t so much about making reservations at a favorite restaurant, but more about the backyard – backyard grilling that is. Given the choice, I’m betting a lot of dads would prefer a little grilling at home over the restaurant. 

McCormick can lend a hand with that - and help you take your grilling to the next level. McCormick Grill Mates & Lawry’s Flavor Forecast 2013: Grilling Edition - offers top tastes, trends and techniques for the griller in your family.

Perhaps you’re looking for that perfect marinade. Smokin’ Sweet Tea Marinade and this simple technique will have your steak, chicken or pork on the grill in 5 minutes. Start by placing your steak, chicken or pork with the marinade in a resealable plastic bag. Push air out of the bag and seal tightly. Massage the meat for 5-minutes, turning the bag over often so meat absorbs most of the marinade. Remove the meat and grill. Discard remaining marinade.

Maybe a good old fashioned hamburger, hot dog or sausage grill is on the menu. Why not try some DIY  (Do-it-yourself) condiments to add a little pazazz to a traditional favorite.

A half cup of mayo with 1 tsp. grill mates smokehouse maple seasoning will go nicely with your grilled hamburger. A half cup of Dijon mustard with 1 tsp of dill weed or one cup of ketchup with 1 tbsp. of perfect pinch Cajun seasoning will give you a whole new outlook on your hot dog or sausage.

McCormick offers these basic DIY Condiments and more at Grilling Flavor Forecast.

According to the experts, these top seven flavors will be the hit this grilling season. I have to agree with the experts, any of these flavors will bring something a little special to the grill for Father’s Day.

Sweet Tea: Give marinades and sauces a touch of the South.

Smoked Tomato: For your DIY condiments to give that extra flavor to your meats, pizza and salads.

Oregano: A taste of the Mediterranean for your grill. Great for grilled breads and more.

White Peach: This just sounds like a perfect way to enjoy summer grilling.

Whiskey: You’ll want to bring out this when you want to spend more time at the grill – enjoying that slow, take-your-time grilling and bring out that bold flavor.

Ginger: When a little Asian flare is called for. And don’t forget about dessert on the grill!

Pecan Wood: Does this sound nutty? You bet! Bring this out when grilling chicken and pork for a unique nutty flavor.

And when the dad in your family has his sights on a thick, juicy steak – bring out McCormick’s new variety of Grill Mates Steak Sauces: Montreal Steak – with a blend of all-natural spices and herbs including ground black pepper, red pepper and coriander or New Smoky Montreal Steak - to give it that “off the grill” smoke flavor.

Whatever the forecast may be for your Father’s Day, with McCormick’s new Grill Mates and seasonings along with some excellent technique tips – it’s sure to be a special day for the “special dad” in your home.

Looking for a couple recipe ideas – try these:

Backyard Brick Oven Pizza Burgers

1 1/2 pounds lean ground beef

Backyard Brick Oven Pizza Burgers/Photos courtesy of McCormick

1 cup shredded mozzarella cheese, divided
1 tablespoon McCormick® Grill Mates® Backyard Brick Oven Seasoning
1/2 cup pizza sauce
6 ciabatta rolls

2 plum tomatoes, each cut into 6 thin slices

Directions:
Mix ground beef, 1/2 cup of the cheese and Seasoning in large bowl until well blended. Shape into 6 patties.
Grill burgers over medium heat 4 to 6 minutes per side or until cooked through (internal temperature of 160°F). Top burgers with pizza sauce and remaining 1/2 cup cheese 1 minute before cooking is completed.
Serve burgers on rolls. Top with tomato slices and sprinkle with additional Seasoning, if desired.

Roasted Garlic Grilled Vegetables
Ingredients
8 cups assorted cut-up vegetables, such as zucchini, mushrooms, onions, bell peppers
2 tablespoons oil

Roasted Garlic Grilled Vegetables

1 tablespoon McCormick® Grill Mates® Roasted Garlic & Herb Seasoning

Directions
Toss vegetables with oil and Seasoning in large bowl.
Place vegetables in grill basket, grill rack or thread onto skewers.Grill over medium heat for 12 to 15 minutes or until vegetables are tender, turning occasionally.