Big squishy noodles, I was craving big squishy, satisfying noodles and a use for my Hard Cider Sesame Dressing. It was a good choice. I had a hard time deciding on a noodle but udon was the most available fresh noodle at the store. Fresh noodles have a completely different texture than dried noodles when cooked. They turn out much more tender and fat.
I boiled the noodles according to the directions, using the seasoning packet. Noodles have more flavor when cooked in broth. I was hungry so I didn’t let the noodles cool but combined them with the veg immediately. I liked the way it slightly wilted the greens. Cold noodles are good to though. Continue reading →
This is my new favorite coleslaw. I had a heck of time naming this. I’m not comfortable naming something after a country/people/cuisine when I don’t know much about it. However, I finally went with Thai Coleslaw because it really does taste like something I would get at a Thai or Vietnamese restaurant and it’s much better than South East Asian Coleslaw.
I broke a few of my own rules to make this coleslaw such as no cucumbers or bell peppers outside of summer but I’m really glad I did. This will be a perfect salad for summer. This is a much better salad to take on a picnic than a dairy or mayonnaise based salad, vinegar holds up to the heat better.
Speaking of heat, I was surprised it didn’t turn out hotter. When I first tasted the dressing it was spicy, but the cabbage seems to tame it pretty well. If you want to make it spicier try adding some diced hot peppers to the salad or adding spicier or more hot peppers to the dressing. Continue reading →
Most poultry stuffings don’t do much; at least the one’s that I’ve tried. They may season the inside of the breast a little, but not enough to justify the ingredients. I usually use a whole, quartered lemon as it seems to add the most flavor and juice. I was inspired to try again by a recipe in Basil
by Janet Hazen, Roast Cornish Game Hens Stuffed with Two Basils. What a difference using the zest instead of the whole fruit makes! The entire bird is perfumed from the cavity to the skin. Continue reading →
It’s here, it’s here! *Squee!* Something about strawberry season brings out my inner gleeful child. They are indelible proof that summer is finely here. I mean sure, I still need the heat on some nights, it’s overcast and raining for weeks, and I’m still wearing sweaters to work, but it doesn’t matter; fresh strawberries mean that summer is here. They are the advance guard for the parade of fresh berries, fruits, and vegetables that will cross our plates for the next many months. Strawberries mean a reprieve from apples and citrus fruits, as fond as I am of them. Continue reading →
This recipe has been in my family for quite a while. It’s one of the first dishes I made as a child. It’s fast, easy, and always popular. This is a personal adaptation of the basic recipe that introduces a hint of lemon to the crust. Please note that with the exception of the first four ingredients, the measurements are estimated. The filling of this dish is quite variable. Also, the amount of sugar needed for the filling will vary depending on the sweetness of your berries. Feel free to adjust to your taste. Continue reading →