The Epic Noms Collective

Most of us like to cook, some of us are good at it.

Archive for the ‘lunch’ Category

5 minute salad

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In a large bowl combine: half of a head of Romaine lettuce (cut up), 1 sliced cucumber, 1 grated carrot, quartered cherry tomatoes, shredded Parmesan cheese.

In a tiny bowl combine: 1-part red wine vinegar (or balsamic vinegar) & 2-parts olive oil, salt, pepper, tiny bit of oregano, pressed garlic. Stir up with a fork until the two liquids combine well.

Pour the dressing into bowl of stuff. Mix! Have your friend Nick take a photo of it. Eat. All. Of. It.


Written by Maria

November 15, 2009 at 9:35 pm

Posted in dinner, easy, lunch, salad

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Better than average grilled cheese

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Some delicious mustard like my favorite, Boetje’s Stone Ground Dutch Mustard (Made in Rock Island, IL), and hummus can spice up a standard grilled cheese sammich. I like whole wheat bread and Colby-Jack cheese with liberal amounts of butter for the grilling (frying) process. Serve with a pickle.




Written by Pat

November 15, 2009 at 8:43 pm

Fried Ramen

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This is probably my favorite all time recipe- it’s pretty easy once you get the hang of stir-frying properly, it’s epically cheap, and epically delicious. I make this stuff all the time and it never ceases to satisfy me. 2 packets of ramen makes a good amount of food, which always fills me up when I’m cooking for one. I usually use 3 or 4 when cooking for two, but the more noodles, the harder it is to stir-fry. For oils, sauces, and spices I don’t every really record a measurement so just put in what seems reasonable.

What you need:

  • 2 packets of ramen noodles, any flavor
  • 1 shallot
  • 3-4 green onions
  • 1 medium sized carrot
  • 2 eggs
  • Soy sauce
  • House of Tsang Schezuan Spicy Stir-Fry sauce (optional)
  • Salt & Pepper
  • Red Pepper Flakes (optional for extra spice)
  • Oil (I use peanut oil, but any kind will work)


Heat large fry pan or wok to medium heat while you chop your veggies. Boil water in a separate pot. Put the two ramen bricks in to boil at the same time you put the diced shallots into the fry pan. Add one of the ramen flavor packets to the water to boil with the noodles. Add oil and then shallot to fry pan. Don’t let the shallot burn- stir it around. Then add shredded carrot at which time pepper it and add a bit of soy sauce. Stir-fry that shizz. Strain ramen noodles (don’t let them over cook- I usually under cook them slightly… taste them to check). Add noodles to fry pan. Stir-fry that shizz. Add some more soy sauce. Stir-fry that shizz. Sprinkle in the other ramen flavor packet (skip the flavor packets if you want it truly vegetarian) red pepper flakes if you want them. Stir-fry that shizz. Add diced green onion. Stir-fry that shizz. Add House of Tsang Schezuan Spicy Stir-Fry sauce- sorry for the blatant free promo for this brand, but I like it… it still takes great without this but I think it adds some extra flavor and kick. Stir-fry that shizz. Now move everything over to one side of the pan so you have a clear surface to fry your eggs. Add a little more oil to that area if the pan doesn’t look greased. Add your two eggs- salt and pepper them and scramble. Once the eggs are almost done… mix them into everything else. Stir-fry that shizz!

When you’re doing this for the first time it’s a good idea to stry-fry that shizz for a little longer than you think you should. You want everything to be stir-fried, not steamed, which is what will happen if you just let it sit there and don’t stir-fry that shizz.


NOM NOM NOM. You’re welcome.

Written by Pat

November 11, 2009 at 7:19 pm

Posted in dinner, lunch, spicy

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Veggie Taco

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This has quickly become one of my favorite epic noms. With olive oil, sauté red and green bell peppers in thin strips then add Boca chick’n patties (after microwaving) cut into thin strips after peppers are almost done. Sprinkle with cumin. Lightly toast small corn tortillas in a separate pan. Top with Tapatio hot sauce, avocado slices and fresh home-made pico de gallo (mine usually consists of onion, cilantro, tomato, lemon or lime juice- depending on what I have available, and salt) Just keep toasting new tortillas until there’s nothing left to fill them with. This photo is from the first time I made these and I only had onion and cilantro and lemon juice to make up my pico and didn’t have an avocado on hand- it still tasted great, but is better with the extra fixins.



Written by Pat

November 10, 2009 at 10:33 pm

Posted in dinner, easy, lunch, spicy

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How To Cook For Forty Humans: Baked Tofu Wraps

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We made baked tofu wraps a few weeks ago using a gigantic 4-pound brick of tofu. Start by pressing your tofu for half an hour to get the extra water out, I put the tofu between two plates and then put a big wooden cutting board with a 12-pack of beer on top. While you wait, chomp on cucumber slices seasoned with sesame seeds, balsamic vinegar and salt.


Marinate the tofu slices or cubes in a mixture of soy sauce and white wine. Add a few minced or pressed cloves of garlic and grated ginger into the sauce, and whatever other spices sound good–we put in sesame oil and a little red chili powder. Let the tofu sit for a little bit, then put them on a baking sheet or tray in the oven at 350F. We were really, really hungry so we took them out after only 30 minutes when they were heated through and some of the marinade in the pan was starting to evaporate.


You could put whatever vegetables you like in the wrap, we used cucumbers, grape tomatoes, and avocado. Serve your wraps with chilled High Life and stir-fried green beans.

Written by Jessica

November 9, 2009 at 8:44 pm

Posted in dinner, easy, lunch, sandwich

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