This side dish is a colorful medley of crunch, sweetness and tang. Set along side a simply flavored, steamed chicken breast, it made for a refreshing and light summer supper.
Made with ramen noodles and bagged broccoli slaw, it's extremely budget friendly and so easy to prepare.
Thanks Sandy for sharing!
1 package broccoli slaw
2 pkg. ramen noodles
1 cup craisins
1 cup sunflower seeds
1 small can mandarin oranges
1/2 cup chopped onion
Mix with:
1/2 cup oil*
1/2 cup vinegar*
1/2 cup sugar
flavor packets from noodles
Let stand overnight. Cooking the ramen noodles is optional.
Note: Since we used Korean flavorings for the chicken, I used sesame oil and rice vinegar in the slaw to carry over the Asian theme.
In our house, we're pretty much obsessed with hummus and we put it on everything. With this "wonder food", we make cucumber and hummus sandwiches, use it as dip for pretzels, blue corn chips or vegetables, spread it on the traditional pita pocket and much more. With a simple base of chickpeas and tahini, it can be made with an almost endless variety of flavors.
I love this Parsley Hummus recipe that my sister- in-law, Jessica shared. Made with sour cream, fresh parsley, and cayenne pepper, it's creamy and fresh with a kick of heat. It's delicious, nutritious and, as long as there is a food processor around, quick and easy to make.
1 can chickpeas
1/2 cup chopped parsley, packed
1 tsp. (2-3 cloves) minced garlic
1/4 cup sour cream
3 tbsp. tahini
1 1/2 tbsp. lemon juice
2 tbsp. sesame oil
2 tbsp. olive oil
1 1/2 tap. cumin
1 1/2 tsp. salt
1/4 tsp. cayenne pepper or hot sauce
1 tbsp. water (more or less depending on preferred thickness)
Drain chickpeas into a colander and rinse until no more foam appears. Let water drain off. Process parsley and garlic in food processor for about 1 minute or until parsley is well chopped. Add chickpeas and process 1-2 minutes until mostly smooth. Add sour cream, tahini, lemon juice, sesame oil, olive oil, salt, cumin and cayenne pepper. Process until smooth.
Cooks note: You can mix the last 8 ingredients in a separate bowl before adding to the food processor.
Makes 1 1/2 cups
In order to make Uncle Leonard's clam cakes, I first had to consult an expert. He was very particular about the method and I wanted to do it properly. I called Meme and she walked me through how he used to make them, starting with the most important rules; measure carefully and mix slowly.
Since I never had the pleasure of having any clam cakes made by Uncle Leonard, my dad was the official judge of how they measured up. They were delicious and they passed the test. In his words, "they're not just food, they're a memory". It was an honor to cook them and carry on the legacy.
They were a perfect addition to our Sunday afternoon surf and turf bounty!
2 beaten eggs
2 cups flour, sifted
3 tsp. baking powder
1/2 tsp. salt
1 cup clams
1 cup clam juice
Combine eggs and clam juice. In a separate bowl, sift flour, baking powder and salt. Slowly add the egg mixture to the flour mixture. Once well combined, fold in clams. Measuring 1 tbsp. per clam cake, drop into 350 degree deep fryer. Clam cakes will flip when cooked on one side. Once they flip, continue to cook until just golden brown. Total cook time is about 4 1/2 minutes.
It doesn't get much more classic than Tuna Casserole. The ingredient list is extremely budget friendly and preparation is fool-proof. It's packed with protein and the vegetables add a pop of color and a nutrition. The milk sauce and melted cheese add richness and make it an altogether comforting and satisfying weeknight dinner.
This one wasn't signed but, based on handwriting, I believe that Aunt Blanche is the one who shared it with me.
8 oz. spinach noodles, cooked
1/4 cup butter
1/2 cup chopped green onion
1/4 cup chopped celery
1/4 cup chopped green pepper
1/3 cup sifted flour
1 tsp. salt
2 1/2 cups chicken broth
1/2 cup white wine
1/2 cup heavy cream
1 cup fresh mushrooms
2 6-7oz. cans tuna, drained
2 tbsp. melted butter
1 1/2 cups bread crumbs
1/4 cup shredded cheddar
In a medium saucepan, melt butter and saute onion, pepper and celery. Cook until tender. Blend in flour and salt and slowly stir in broth. Cook until sauce simmers and thickens. Add wine, cream, mushrooms and tuna. Combine with noodles and turn into a greased casserole dish. Bake at 375 degrees for 25 minutes. Remove from oven and garnish with tomato wedges. Mix bread crumbs in butter. Stir in cheese. Sprinkle on top of casserole and return to oven for 10 minutes. Allow to stand for 5-10 minutes before serving.
After a week filled with lots of rain, this dish was the perfect comfort. Not only is it good for the soul but, packed with spinach and tomatoes, it's healthy for the body, too. This delicious and nutritious meal was quick and easy to prepare and, because it only calls for 2 pans, clean up is a snap!
Thanks Melissa for sharing!
4 cups uncooked tube pasta
1 tbsp. butter
1 cup chopped onion
2 tsp. minced garlic
1/4 cup flour
2 1/2 cups skim milk
1/4 cup Parmesan cheese
1 cup Parmesan cheese
1 1/2 tsp. dried Italian seasoning
1/2 tsp. pepper
1 can (14.5 oz.) diced tomatoes with basil, garlic and oregano
1 (10 oz.) package frozen, chopped spinach, thawed and drained
4 tbsp. Parmesan cheese
2 tbsp. butter
Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray. Cook pasta, drain and set aside. Melt 1 tbsp. butter. Saute onion and garlic until tender, about 5 minutes. Add flour, cook 30 seconds, stirring. Gradually add milk, cook until bubbly. Remove from heat. Stir in 1/4 cup cheese, Italian seasoning and pepper. Combine pasta, sauce, 1 cup cheese, tomatoes and spinach. Put in pan. Melt 2 tbsp. butter. Mix with 4 tbsp. cheese and breadcrumbs. Sprinkle on top. Bake 30 minutes.
One of the hallmarks of a great dish is layering of flavors. And, Kathy's Chicken Stew with Tomatoes and Beans has got it. The layering of flavors in this dish is nothing short of genius. Simple ingredients are married together to become a pot of complex, deliciousness.
From the bacon fat, to the sauteed vegetables to the delicately torn basil, each bite of the carefully constructed stew contains the essence of all of the ingredients. Not to mention, the chicken thighs stay so tender that they melt in your mouth. This one is definitely a keeper!
6 bacon slices or salt pork (optional)
8-10 chicken thighs
flour
1 large onion, diced
2 14.5 oz. cans crushed tomatoes
1 14.5 oz. can low salt chicken broth
3/4 cup dry red wine
1/2 cup chopped fresh basil
1 tbsp. dried oregano
2 15oz. cans cannellinni beans
2 carrots, cut in small rounds
honey or agave nectar
In a large, heavy pot, add chopped bacon over medium-high heat until crisp. With a slotted spoon, transfer bacon to a paper towel. Sprinkle chicken with salt and pepper, then dredge in flour. Add chicken to drippings in pot (use olive oil if no bacon) and saute until brown, 3 min. per side. Transfer chicken to a large bowl with slotted spoon. Add chopped onion and garlic to pot and saute 4 minutes. Add bacon, tomatoes, chicken broth, wine, basil and oregano. Bring to a boil. Add a dash of honey. Return chicken and its juices to pot. Cover and simmer until chicken is cooked through, about 20 minutes. Add cannellini, simmer for 10 minutes longer. Season to taste with salt and pepper.
Isn't food a beautiful thing? To me, cooking is an art and, almost, a meditation. I especially love cooking a new recipe and watching it transform from a bunch of ingredients to a perfectly cohesive dish.
That's why cooking Meme's Chop Suey was so much fun. I enjoyed watching the beef turn beautifully brown, de-glazing the pan with soy sauce and broth to incorporate the delicious bits of caramelized beef into the pan sauce and, finally, adding the vegetables to round out the dish.
It was quick to cook and yet, nothing was sacrificed. It was more flavorful and satisfying than delivery and, much healthier too.
1 lb meat of choice (beef, sausage, ground turkey)*
2 tbsp. oil*
1 cup diced celery
1 cup chopped onion
1 can Chun King Chop Suey vegetables, drained
1 bag fresh bean sprouts
2 tbsp. soy sauce
1 cup beef bouillon
For Sauce, blend:
1 tbsp. ground ginger*
1 tsp. molasses
1/4 cup water
1 tbsp. corn starch
Brown meat in oil. Saute with celery and onion. Add soy sauce and bouillon. Cook until meat is tender. Add can vegetables and sprouts. Cook 10 minutes. Add sauce and stir until thickened. Serve over rice or noodles.
Makes 4 servings.
Note: Our meat of choice was stew beef. I browned it in sesame oil since I had that on hand. I didn't have ground ginger on hand so, I used fresh (which I keep peeled and cubed in the freezer in a bag so, it's always ready to use).
