This is a recipe that is making its way around the food blogs.
Have you ever seen the tv show Jamie Oliver's Food Revolution? Messy brown hair, english accent (not to be confused with Guy Fieri's spiky blonde hair or Curtis Stone with the Australian accent)? I've only seen it once, and I watched him bury a family's deep fryer. That was kinda weird.
Anyway, this is one of his recipes... it is sooo good. Even my "I'm not a rabbit" husband liked it. Perfect blend of sweetness and spice.
Do you think Jamie would approve that I served it with grilled tomato and cheese sandwiches? Probably not.
Asian Noodle Salad
adapted from Jamie Oliver
1 packages linguine noodles, cooked, rinsed, and cooled
1/2 to 1 head sliced Napa cabbage
1/2 to 1 head sliced purple cabbage
1/2 to 1 bag baby spinach
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin
1 small bag bean sprouts
3 sliced green onion
1 peeled, sliced cucumber (no thanks)
chopped cilantro-to taste
1 can whole cashews, lightly toasted in skillet (didn't use either)
Juice of 1 lime
8 tablespoons olive oil
2 tablespoons sesame oil
6 tablespoons soy sauce
1/3 cup brown sugar
3 tablespoons fresh ginger, chopped
2 cloves chopped garlic
2 hot peppers or jalapenos, chopped
Mix together salad ingredients in LARGE bowl. Whisk (or use blender, or put in a jar and shake)together dressing ingredients and pour over salad. Mix with tongs and serve in a big bowl or platter.
Friday, August 19, 2011
Friday, August 12, 2011
It's officially ice cream season at our house. Finally, since it should have started months ago. While in Utah (for the second time) I purchased a new cookbook (well, we bought four) named Scoop. It's all about ice cream. All. About. Ice. Cream....mmmm.
If you know me, you know I love me some ice cream. I love to make it. I love to eat it. I love to experiment. Now I'm just trying to get behind the science of it all.
The first one we tried was Banana Cream Pie, which was good but way rich. If you're lucky I'll post the recipe, sans pictures because it went pretty quickly. The cookbook also includes recipes for Jalapeno Avacado Ice Cream, which I'm actually going to try. Yes, I am.
The next recipe I made wasn't from the Scoop cookbook, but one that I'd found earlier this Summer and hadn't tried yet. Strawberry Buttermilk Ice Cream. Yep, buttermilk.
It's tangy and sweet and oh, so refreshing.
Tuesday, August 9, 2011
Birthday dinners are a HUGE thing at our house. The birthday person gets to plan the menu for their own, very special birthday dinner. Whatever they want. In a family of 6 this is a pretty big deal. Especially when the mom loves to cook what she likes most of the time…
Homemade rolls with homemade jam
Tomato/alfredo shrimp pasta bake
Grape soda (we also offered Strawberry)
Strawberry lemonade ice cream cake (just use Strawberry Lemonade mix)
Seriously, so fattening, so time-intensive to make, but oh, so delicious! Thanks Nannah!
TOMATO/ALFREDO SHRIMP PASTA BAKE
- 16-18 oz. pasta (I use penne, radiatore, or farfalle), cooked as directed on packaging
- Large jar spaghetti sauce (it doesn't have to be fancy, I use Hunts, it's cheap and the spaghetti sauce isn't the star of this dish)
- Alfredo sauce (see recipe below, or you can use a large jar of store bought sauce
- 1 pound medium shrimp, cooked, deveined and tails removed, chopped into bits
- Mozzarella cheese - enough to cover a 9x13-in. casserole
Preheat oven to 350°. Cook alfredo sauce, if you're making the homemade (and much, much tastier) sauce. Once sauce is cooked, add the shrimp to it and stir in. Line 9x13-in. baking pan with spaghetti sauce, just dump it in and spread it out. Add cooked pasta, then pour the alfredo sauce (w/ shrimp mixed in) over the pasta. Top with shredded mozzarella cheese. Cover with foil and bake in preheated oven for 30 minutes, or until it is bubbly.
Amazing Alfredo Sauce:
1 pint heavy cream
1/2 cup butter
2 tbsp. cream cheese
3/4 c. parmesan cheese
1 tbsp. garlic powder
In a saucepan, combine cream, butter and cream cheese. Simmer until all is melted and mixed well. Add parmesan cheese and garlic powder. Stirring constantly, with a whisk, simmer for 15-20 minutes until thick.
Wednesday, August 3, 2011
Black Bean and Corn Dip
2 (15 oz) cans black beans rinsed and drained
1 1/2 cups frozen sweet corn, thawed
1 avocado, diced
1 small red pepper, diced
2 medium tomatoes, diced
6 green onions, finely chopped
1 jalapeno, seeded and minced
1/2 cup chopped fresh cilantro
1/3 cup freshly squeezed lime juice
1/2 cup olive oil
1 garlic clove, minced
1 tsp salt
1/8 tsp cayenne pepper
Put the lime juice, oil, garlic, salt and cayenne in a small jar. Cover with lid an shake until well combined.
In a medium bowl, combine the beans, corn, avacado, bell pepper, tomatoes, green onions, hot pepper and cilantro. Pour the lime dressing over the salad. Stir well to coat.
Eat with tortilla chips.