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Now here’s a good one! I remember having these at a friend’s house and was given the recipe quite some time ago. These recipes are ones written on scraps of paper in my recipe box. Some of them I used to remember. Some of them I was rather drunk and don’t remember, or, rather drunk and the writing is unreadable!
Anyway, here’s a great noodle recipe as I remember but I’ve never actually made it, has stuff in it to fill you up, very tasty!
I’ll be trying to make this next week, so I’ll post some pictures when I do!
Ingredients
- 8 oz Thai rice noodles (banh pho)
- 4 tb Fish sauce (or soya sauce)
- 4 tb Lime juice (lemon juice)
- 4 tb Tomato puree
- 4 tb Sugar
- 1 tb Hot red pepper flakes
- 1/2 c Ground peanuts
- 1/2 c Vegetable oil
- 4 Cloves of garlic minced
- 1 lb Chicken cut in small pieces
- 1 Large tofu cut in chunks
- 8 Very large tiger shrimp
- 4 Eggs lightly beaten
- 4 c Bean srouts
- 4 Scallions, cut 1/2 in pieces
Directions
Ground peanuts for garnish, lemon wedges, cucumber slices and chopped
coriander. Soak rice noodles in cold water for two to three hours and drain
just before use (or partially cook any other type of thin noodles and allow
to cool.
Mix together fish sauce, lime juice, tomato puree, sugar and red
pepper flakes; set aside. Grind peanuts in food processor (at least
half-cup, plus some extra for garnish). Prepare and assemble all other
ingredients.
In large wok over high heat, brown the garlic in oil. Add
chicken, tofu and shrimp, and saute until lightly browned. Add eggs and
continue to stir fry. Add drained rice noodles and dish sauce mixture,
continue to stir fry for about 3 minutes. Add peanuts, bean sprouts and
scallions, and continue to stir fry for another 2 minutes. Sprinkle with
more ground peanuts.
Serve immediately with lemon wedges, cucumber slices
and coriander.
I made this one last night and had it over the blueberry crumble.. Mmmmm, very nice! You can use this sweetened whipped cream topping for cream pie topping or serve with gingerbread, cobbler, or other desserts.
Ingredients:
- 1 cup heavy cream
- 1/4 cup sugar
- 1 teaspoon vanilla
Preparation:
Whip cream until almost stiff. Add sugar and vanilla; beat until cream holds peaks.
Spoon over top of cooled pie or or other desserts.
Like here! or Here
This morning we got up and had a sudden urge for pancakes! Well, we didn’t have our usual mix in the cupboard (Hodgson Mills Organic BTW) so I had to come up with a recipe. Trying to rack my memory (always a dubious exercise) I found a little slip of paper in my recipe box with this one on it:
Ingredients:
- 1 1/2 cups flour
- 3 tsp baking powder
- 1 tsp Salt
- 1 tbsp Sugar
- 1 1/4 cups milk I would have preferred whole milk but all we have is 2%)
- 1 egg
- 3 tbsp vegetable oil (I don’t have vegetable oil anymore so I used Olive Oil)
- 1 tsp Vanilla
Directions
Sift together the dry ingredients into a large bowl then add the wet stuff and mix till smooth. Lightly oil and heat a griddle or frypan to medium heat.
 Ready to Flip 'em over!!  Almost ready to come off!  Time to serve 'em up!! Pour about 1/4 cup worth of the batter onto the griddle. Brown both sides and serve warm with some powdered sugar, maple syrup or fruit sauce as a topping.
What went wrong:
The batter seemed a little too thick for my taste so maybe a smidge more milk would have improved them some but I got no complaints!
Maple Candied Bacon by Claire Robinson was my inspiration for this one. I don’t have a nesting cooking rack to fit inside my cookie sheet, so I have bacon which I partially cooked in a skillet. After getting the still soft but cooked through bacon from the skillet and blotted the excess grease from it I then put it in the oven.
I’ve lined the bacon strips up on a cookie sheet and drizzled the strips with maple syrup. Place the cookie sheet in a 400° oven for about 10 minutes or till bubbly and sticky.
Serve with pancakes, eggs or french toast.
 French toast with candied maple bacon
Making a fruit based sauce is actually very easy.. Simple.. A simple syrup is where you start.
Simple Syrup:
Ingredients:
- 1 cup Sugar
- 1/2 cup Water
Instruction:
Mix water and sugar and heat till sugar dissolves.
So you chop whatever fruit you’d like. Add it to the syrup. Heat the syrup mixture till it thickens.
 Add strawberries to syrup mixture and heat till it thickens. Then let cool and use on pancakes or french toast. I’ve used strawberries, blackberries, blueberries and apples to make this and have always got rave reviews..
 Strawberry Sauce on French toast
This is a very interesting recipe from my grandmother which is much better than using the canned mushroom soup as a base. My preference runs to subtracting the salt which even with the 1/2 tsp here, has lots less sodium than the canned soup variety. I usually use just a pinch of salt just to brighten up the dish some.
Ingredients
- 1 (12 ounce) package dried linguine pasta or Soba noodles
- 6 ounces sliced fresh mushrooms
- 1 medium onion, chopped
- 1/4 cup butter
- 2 boneless skinless chicken breasts, cut into 1 inch pieces
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 cup chicken broth
- 1/2 cup sour cream
- 1/2 teaspoon minced or pressed garlic
- ground black pepper to taste
Directions:
Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook until tender, about 8 minutes. Drain.
Meanwhile, melt butter in a large skillet over medium heat. Add onion and mushrooms, and cook until tender. Remove the onions and mushrooms from the skillet with a slotted spoon; set aside.
Add chicken pieces to the pan, and sprinkle with garlic. Cook and stir until evenly browned, and cooked through.
Whisk the flour and salt into the pan drippings until smooth. Gradually whisk in the chicken broth, and simmer over low heat until slightly thickened. Return the mushrooms and garlic to the pan, and stir in sour cream. Cook until heated through, but do not boil. Serve over linguine pasta.
Oftentimes breakfast is rushed during the week as we both leave early and don’t have time for a nicely cooked meal. I will usually make a granola and yogurt concoction which I’ve written about before during the week. Now that I have a new job which doesn’t require me to work weekends, we can get more done breakfast-wise. I prefer this as written, but Coreen prefers the bacon version that I mention below.
Ingredients:
- 1 small onion chopped
- 1 small green bell pepper chopped
- 1 cup mushrooms (baby bella) sliced
- 6 cloves garlic rough chopped
- 2 tbsp butter
- 2 tbsp olive oil
- 6 eggs
- 1/4 cup whole milk
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- several slices of your favorite cheese.
Directions:
Put butter and olive oil in a skillet (for health reasons I always use cast iron or all stainless NOT Non stick) heat until a little bubbly and toss in the onions, peppers, mushroom and garlic. Stir around and cook until tender.
 Cook veggies until the peppers are tender. Place the eggs in a bowl and add milk. Whisk the mixture till it’s tender and pour into the pan with the veggies. Cook scraping constantly with a “turner” till the eggs are cooked and then pile the egg/veggie mixture into a corner of the skillet.
 Scrape the eggs into a corner of the skillet and top with your favorite cheese. Place the skillet under the broiler until the cheese melts and then remove.
 On the plate the veggie scramble is topped with chopped parsley  Digging in!! Split the eggs up (this will feed the two of us!) top with the parsley and enjoy!
 Enjoy!! Alternate version: I also add bacon cut up into 1″ squares and cooked instead of (or if I’m feeling ambitious along with) the veggies.
 Too much mayo, too much vinegar, too mushy.. potato salad isn’t a good bet for store bought. Making it yourself is probably the best way to enjoy a good quality potato salad. As a side dish it’s a good bet. You steam the potatoes, then put them in the freezer to chill. I combined this with the meatloaf and had the potatoes going into the fridge when the meatloaf goes into the oven. When the meatloaf is finished and is cooling assemble the potato salad and then fridge it for 15 minutes and all will come together nicely!
Ingredients:
- 4 to 6 medium red potatos
- 1/4 cup fresh Mayonnaise
- 4 tbsp Rice vinegar
- 4 tbsp Shoyu
- juice of 1 medium Lemon
- 1/2 cup chopped parsley
Directions:
Dice and steam potatos till they’re tender.
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 Steam the potatoes till tender |
Place potatoes in a bowl and refridgerate till cool. Add remaining ingredients and stir till well combined. Refrigerate till it thickens.
 Meat Loaf and Potato Salad This is a quick and simple meatloaf. It’s very tasty and there aren’t a huge amount of ingredients and prep time. Chopping the greens and mixing it all together are what takes time. It’s always a hit because it smells wonderful cooking and is extremely tasty.
Ingredients:
Meat:
- 1 1/2 lbs Ground Beef
- 1 cups Oats (I use Organic “Quick Oats”)
- 1/2 cup chopped cilantro
- 1/2 cup chopped parsley
- 1 medium chopped onion
- 4 cloves garlic minced or pressed
- 2 eggs
Glaze
- 1/2 cup chopped tomatos
- 2 tbsp prepared Horseradish
- 2 tbsp Worcestershire Sauce
- 4 tbsp Dijon Mustard
- 1/2 tsp Cumin
Directions
Preheat oven to 350°
Mix ingredients for meat in large bowl till thouroughly blended. Go ahead use your hands.. It’s very therapeutic!!
 Mix all the meat ingredients thoroughly. Mix ingredients for glaze in a bowl, I usually mix them right in the measuring cup and eyeball the ingredients.
Press the meat mixture into a loaf pan, then spread half the Glaze over the meat.
 Press meat mixture into pan and spoon glaze over the top. Bake for 1 hour or until internal temperature is 170°.
 Remove from Oven when internal temp reads 160 About 10 minutes before the loaf is done, warm the remainder of the glaze in a saucepan till fully combined and smooth.
 Warm the remaining gravy mixture till it's warm and bubbly. Allow to cool in pan then slice and serve with remaining glaze as a topping. Steamed potatoes and carrots with butter and basil are great with this or even a potato salad!!
Meat Loaf and Potato Salad
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