I just found out I've been nominated for Circle of Mom's top 25 bloggers contest again. I would be grateful if all you readers out there who enjoy my brilliance and wit could please vote for me once per day (yes, very inconvenient) between now and October 11, 2012. Thank you, thank you!
I love trying new spices and seasonings, so I am very excited that the President's Choice Black Label line now has a bunch of new spice blends available. My most recent find: Shichimi Togarashi, or Japanese 7-Spice blend. It's a combination of crushed red chili flakes, sea salt, Szechiuan peppercorns, black and white sesame seeds, poppy seeds, orange zest, wasabi powder and nori seaweed flakes. I make Japanese-inspired dishes all the time, but resort to the same old flavours most of the time: miso, soy, sesame, ginger and garlic. I was so excited to be able to liven things up a bit. This dish is easy and tasty, although be warned that this seasoning packs punch. I used 1 tsp, which ended up being too spicy for me, and I have a high tolerance for heat! I recommend 1/4-1/2 tsp, or, if you don't like heat at all, make your own at home and omit the red chili flakes. You'll get all the flavour without the heat. I served these noodles with a mix of seafood (
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