Friday, April 17, 2009
Monday, April 6, 2009
Cold Noodles and Sesame over Salad
1 pound Chinese-style dried noodle (found in Asian food stores, the noodle looks like spaghetti, fettuccini or angel hair, but tastes different) or spaghetti/fettuccini
5 cloves garlic, minced
1-2 tablespoons ginger, minced
3 tablespoon black or white sesame seeds
1 bunch scallions, chopped
1 cucumber, cut into long thin shreds
Sauce:
2 tablespoon San-J® All Purpose Szechuan Hot and Spicy Sauce
1 cup crunchy or smooth natural peanut butter
3 tablespoons soy or tamari sauce
1 teaspoon sesame oil
Hot pepper flakes to taste
Water
While heating water to cook pasta; sauté ginger, sesame seeds and garlic. Adjust heat to low and add ingredients for sauce, stirring well. Add small amounts of water until you like the consistency—should be thin enough to coat the pasta easily. Taste the sauce, as you may want to add more of one or more ingredients. If it is too hot and spicy, add more peanut butter. Cook pasta, drain and toss in the sauce. Embellish with cucumber. Serve room temperature or warm.
Soy Dressing
This is excellent dressing for a salad served with cold noodles and sesame. Also, try as a dressing for cold cooked vegetables, like broccoli or asparagus.
3 parts olive oil
1 part white rice vinegar
1 part soy sauce
crushed garlic
Pepper
Friday, April 3, 2009
Your Home Can Help or Hinder you Landing a Job
Roasted Kale
Preheat oven to 425.
Kale, spine removed, wash and dry very well.
Olive oil
Salt and pepper
Sprinkle some salt and pepper on kale and coat with oil and place on a baking sheet. Bake 510 minutes, turn kale and bake approximately 10 minutes. Kale should be crisp but not brown.
Monday, March 23, 2009
Tuna Steak with Sesame Seeds, Roasted Broccoli and Black Japonica Rice
Tuna Steak with Sesame Seeds
4-6 ounces tuna per person
Black or white sesame seeds (black available at Asian markets)
Oil to cover pan, I prefer peanut
Salt & pepper
Wasabi Mayonnaise
Heat a cast iron pan until hot. Mix sesame seeds, salt & pepper and coat tuna with mixture. Cook until medium rare, 2 minutes a side.
Serve with wasabi mayonnaise--purchase already made or make your own.
Black Japonica Rice
1 cup rice
¼ cup wheat berries
2 ½ cups chicken or vegetarian broth
1 onion, chopped
1 teaspoon butter
Salt
Sauté onion in butter until wilted, boil water, add rice and berries and simmer on low, 50 minutes. Sit 10.
Roasted Broccoli
1 head broccoli
2 cloves garlic, minced
lemon, juice and zest
Salt and pepper
2-3 tablespoons olive oil
Preheat oven to 425. Cut florets from stems, trim tough part of stems and slice into bite sized pieces. On a baking sheet, combine broccoli, garlic, salt and pepper, olive oil. Bake in oven 20-25 minutes, until broccoli begins to brown, stirring once or twice. When broccoli is done, toss with lemon juice and zest.
Monday, March 16, 2009
Corned Beef Leftovers
I buy corned beef once a year and usually make it with the traditional stuff—cabbage, potatoes and carrots. This year, my husband and I weren’t into the boiled stuff, so I got a small hunk of free-range corned beef and made Reuben sandwiches.
I’m obsessed with the desire that all dishes I make for a meal playing nicely with each other. My husband and I were thrilled with what I paired with the sandwiches—roasted kale. If you have never had it, you are missing a real treat. The kale gets crispy and you eat it with your fingers—like French fires—only better and far more healthy. This recipe is addictive!
Roasted Kale: for two
Preheat oven to 425.
1 bunch of kale, remove spine
1-2 tablespoons olive oil
Salt & pepper
Wash and dry very well. Sprinkle a small amount of salt and pepper on kale and toss. Coat kale with oil and place on a baking sheet. Bake 10 minutes, turn kale and bake approximately another 10 minutes. Kale should be crisp and lightly brown, but not burnt.
Reuben—per person
¼ pound corned beat, fat trimmed
1 ½ slice of swiss cheese
Sauerkraut
2 pieces rye bread
1000 Island dressing
Mix approx. 2-1 mayonnaise and ketchup. Add some diced pickles.
Preheat oven to broil and rack on top rung. Put bread on an oven safe rack. Put meat on one slice. Cheese on the other sclice of bread and top with sauerkraut. Broil until cheese melts. Add dressing, and put two sides together. Yum!
Friday, March 13, 2009
Cioppino Recipe
½ lb shrimp
½ lb scallops
2 cans clams
½ head of garlic, minced
1 cup dry white wine
1 can whole tomatoes, chopped
1 teaspoon oregano
2 bay leaves
Salt & pepper
Handful parsley, chopped
Baby spinach, optional
Sauté garlic, add clam juice and reduce to about half. Add wine, tomatoes and spices and cook 5 minutes. Add seafood, cook 3 minutes or until done. Add parsley and spinach, allowing spinach to just wilt. Serve with bread.