Moon Madness IV – Minako’s Chicken Ramen Noodles

How fitting is it that the guardian of love (and enemy of kitchens everywhere) gave me nothing but trouble this week? Because I’m in Birmingham to visit my family for the upcoming holiday,  I had to push back Sailor V’s meal to the very end of the work week, knocking out my usual sandwich + apple + popcorn lunch.

Ah, well. Minako is worth it :)!

Since Minako has a love for compact comfort foods that pack flavorful punches, I decided to make homemade ramen for the original champion of justice and co-leader of the sailor scouts. This dish should give the idol-in-training just the right amount of energy to do her thing. Enjoy!

Ginger Baked Chicken


  • 3/4-1 pound chicken breasts, rinsed and halved
  • 1 tbsp ginger
  • 1/2 tsp sea salt
  • 1/2 tsp pepper (about)
  • 1 tbsp olive oil
  • 1 1/4 tsp garlic, minced
  • 1/2 tsp sugar


  1. Preheat oven to 425 degrees.
  2. Combine all of the ingredients in a lidded, glass casserole oven. Make sure to coat the chicken well!
  3. Bake for 30-35 minutes or juices run clear when fork is inserted into chicken.

Ramen Noodles
adapted from here

Ramen dough WP_20140627_003


  • 1/2 cup AP flour
  • 1/4 cup bread flour
  • 1 large egg
  • 3/4 tsp salt
  • 1 tbsp warm water
  • Flour, for dusting
  • Salt, for boiling water
  • Soy sauce, optional


  1. Combine dry ingredients in a medium-sized bowl. Make a well in the center of the ingredients and beat in the egg and water until combined.
  2. Flour a clean surface and knead dough until ingredients are well incorporated. Additional water or flour may be needed. Add 1/2 tsp at a time until consistency is right. The dough should feel moist but dry enough to separate from your hand (if the dough can roll from your hand in 1-2 seconds then it’s just right).
  3. Fold a damp towel around the dough and let it sit for at least 30 minutes or up to 2 hours during the winter.
  4. Flour a clean surface. Using a rolling pin, roll dough onto surface until it is about 1 mm thick. Dust with flour.
  5. Fold the dough vertically. Flour. Fold the dough vertically again (in the same direction).
  6. Cut dough into thin strips using a wide, square knife (I used a santoku knife).
  7. Bring water to boil and sprinkle with additional salt and soy sauce if desired.
  8. Drop noodles into water and cook for 4-6 minutes or until done (trust your stovetop!). The noodles should rise to the top.

Put it together:


  • Ramen noodles
  • Ginger Baked Chicken
  • Red, green, or yellow peppers (optional)
  • Steamed broccoli
  • Shredded carrots and cabbage, steamed
  • Olive oil, for peppers
  • Soy sauce (soy sauce)


  1. Sautee peppers in olive oil and over medium-high heat for 5-7 minutes or until softened.
  2. Plate noodles and pile on the rest of the ingredients. Drizzle with soy sauce if desired.





Venus Cooking
Video Source


Moon Madness III – Ami’s Bento

This week’s Moon Madness meal is dedicated to Ami Mizuno aka Sailor Mercury. Ami’s always been the practical scout, so it’s no wonder that her favorite food is equally as practical–the sandwich. It’s portable and delectable with a thousand different interchangeable breads, meats, cheeses, and sauces, the perfect meal for someone who likes both order and variety. In the Sailor Moon episode titled “Food Fetish,” Ami can be seen eating not one, but two sandwiches while typing away at Quicksilver-like speed on her keyboard (always hard at work, that Ami, even on her lunch break). So here’s to Amy, the sandwich queen of the universe (and fellow Virgo đŸ™‚ )!

Sandwiches: Some Assembly Required

I chose to make three different sandwich combinations, but feel free to mix and match ingredients or to add ingredients of your own!

Southwest Turkey: 

  • Italian bread, cut into a circle*
  • Southwest-style turkey breast, shaved
  • 1 slice of pepperjack cheese
  • 1 roasted red bell pepper
  • Optional: 1/2 tbsp ranch or Caesar dressing

Breadcrumb Fried Chicken:

  • Italian bread, cut into a circle*
  • 1 fried chicken tender, chopped
  • 1 slice muenster cheese
  • 2-4 wonton crisps
  • 1 tbsp savory cabbage, green cabbage, sliced carrots, green onion, and cilantro, shredded
  • 1/2-1 tbsp of Zesty Italian dressing (or Sesame ginger dressing for the adventurous)

Oven Roasted Turkey Breast:

  • Italian bread, cut into a circle*
  • Oven roasted turkey breast, shaved
  • 1 tomato, tossed in pepper and sea salt
  • 1/2-1 tbsp(s) honey mustard
  • 2 slices of cucumber, thin

* I used a large biscuit cutter to make the bread circular. DON’T throw away excess bread. Use it to make croutons or bread crumbs.


  1. Assemble sandwiches (leave off the last ingredient in the breadcrumb fried chicken sandwich) and bake at 350 degrees for 2-3 minutes or until bread is lightly toasted and cheese is melted (yes, we baked the sauces, too!)

Sandwiches beg for crunchy sides. Zucchini chips and Truffle Fries add just the right texture.

Zucchini Chips



  • 1 zucchini
  • 2 cups bread crumbs
  • 1/2 tsp parsley
  • 1/4 tsp sea salt
  • 1/4 tsp pepper
  • 2 large eggs
  • 1/2 tsp sea salt, for eggs
  • 1/4 tsp black pepper, for eggs


  1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper and place cooking rack on top of baking sheet.
  2. Cut zucchini into thin slices, about the width of two knife blades.
  3. Combine eggs, 1/2 tsp sea salt, and 1/4 tsp black pepper in a small bowl.
  4. Combine bread crumbs, 1/2 tsp sea salt, 1/4 tsp pepper, and 1/2 tsp of parsley in a medium-sized bowl.
  5. Dip and coat zucchini slices into egg mixture.
  6. Dip coated zucchini slices into bread crumb mixture. Place slices onto cooking rack.
  7. Bake for 15 minutes, flip, and bake for 15 additional minutes or until zucchini chips are golden brown and crunchy.

Truffle Fries



  • 1 russet potato
  • 1/2 tsp rosemary
  • 1/2 tsp parsley
  • 1/4 tsp pepper
  • 1/8 tsp white pepper
  • 1/4-1/2 tsp(s) sea salt
  • 2 tbsps truffle oil


  1. Preheat oven to 425 degrees.
  2. Clean potatoes and cut into 1/4 inch strips.
  3. Place potatoes into a medium-sized mixing bowl. Coat with all other ingredients and mix well.
  4. Bake for 15-17 minutes on either side or until crispy and cooked throughout.
Gif’d from:

Red Velvet Truffles

So remember when we made those Red Velvet Brownie Bars and we had all those delicious “crumbles” left? Here’s what we can do with them:

Red Velvet Truffles


Yields between 13-16 truffles, depending on the size

  • Red velvet brownies, crumbled
  • 2/3-1 cup vanilla icing
  • 12 ounces of white chocolate, melted
  • 12 ounces of milk chocolate, melted


  1. Mix red velvet brownies with vanilla icing until well combined (should be moist).
  2. Roll mixture into balls and place onto cookie sheet. Freeze for 45 minutes to 1 hour.
  3. Melt white chocolate in sauce pan over low-medium heat, stirring constantly until all but a few chunks of chocolate are melted.
  4. Remove from heat and continue to stir until final chunks have melted.
  5. Using a toothpick (or two spoons), dip red velvet mixture into the chocolate. Place chocolate-dipped truffles into the freezer for 30 minutes or until chocolate has set.
  6. Repeat steps 3-5 using milk chocolate.



Keep crumbling.

Keep crumbling.

Moon Madness II – Sailor Mars Red Velvet Brownies

This week’s Moon Madness dessert is a little bit Sailor Mars, a little bit Sailor Moon. We’ve got the purple-red motif that Mars wears coupled with the sweet taste that Usagi lives for. Mars and Moon are the best of pairs, so I think it’s a good choice!

Every once in a while, I like to cheat when I bake, especially when I’m baking two desserts back to back (stay tuned for the second posting). Today’s red velvet brownies (cut in the shape of Mar’s brooch) are made easy with red velvet cake mix. Don’t worry; they still taste delicious!

Sailor Mars Red Velvet Brownies


  • Red velvet cake mix
  • 1 large egg
  • 1/3 cup of unsalted butter, melted and cooled
  • 1/4 cup of water
  • 1 tsp vanilla extract
  • Butter, for pan


  • Plain vanilla frosting
  • Red and blue food coloring gel


  • Frosting tips
  • Frosting bag
  • Heart-shaped cookie cutters
  • Aluminum foil


  1. Preheat oven to 350 degrees. Line a 8×8 light metal pan with aluminum foil. Grease the inside of the pan with butter and set aside.
  2. Combine melted butter, water, vanilla extract, and egg in a large mixing bowl and mix for 2-3 minutes on low speed.
  3. Add red velvet cake mix to wet ingredients. Combine using baking spatula. DO NOT OVERMIX.
  4. Bake for 25-30 minutes, or until toothpick comes out clean when inserted in the middle.
  5. Let the brownies cool for at least 1 hour. Watch the “Food Fetish” episode of Sailor Moon while you wait.
  6. Add red and blue food coloring to frosting. Spoon frosting into frosting bag and set aside.
  7. Use the ends of the aluminum foil to lift the brownies from the pan. Cut brownies into heart shapes using heart-shaped cookie cutters. Save the scraps! We’ll use them for something else.
  8. Frost, serve, and enjoy!

 Question: Who’s your favorite sailor scout?

Mars eating

Save the scraps! Usagi will eat them. Or we’ll make cake pops.