Tuesday, July 31, 2007

Ramen Salad

Ok, last post for a bit, I promise. It has been oppresively hot here recently, and my MIL introduced me to this last year, and it is great to not have to heat up the kitchen so much. This recipe is for two people.

1 package of ramen noodles per person
1 cucumber
4 medium slices of ham
1 tomato
2 eggs
1 T. sugar

Any soysauce or oil based salad dressing.

Boil the ramen noodles until cooked but not soggy(the package should say). Do not add the flavor packets. Drain and let cool.

Mix the eggs together and add the sugar. You want them a little sweet, but not overly so, add more or less according to your taste. Cook over medium-low heat like an omlette. Let it cool and then julienne the omlette.

Julienne the cucumber and ham, slice the tomato into 8ths or so.

In a low bowl dish out the noodles and then lay the cucumber, egg, ham and tomato on the side in separate groups. Cover with your salad dressing.


tips: I think carrots would probably be pretty tasty here too. Strong flavored veggies may or may not work here, it is up to you.

Monday, July 30, 2007

Coconut Lime Chicken

Sorry, the first of two slow cooker recipes. I like experimenting way too much.

1 can coconut milk
3 chicken breasts
2 limes, juiced(more for a more limey taste)
1 t. salt
1-2 T. fresh grated ginger
3 cloves garlic

2T flour(add 30 min before the end, mix with water so it is easily pourable, stir in, and let it sit)

2 T. fresh cilantro, for garnish ontop of the chicken mix

cook around 4 hours, serve over brown rice.

Cranberry Pork Chops

We just got a crock pot, it is WAY too much fun! My husband uses it as much as I do.

1 Cup frozen/fresh cranberries
1/2 cup-ish brown sugar
1 small onion, diced
4 pork chops
1-2 scoops garlic butter(pressed garlic mixed with butter and olive oil, make lots, refridgerate and it is easily spreadable)
3/4cup-ish orange juice

Pop it all in the slow cooker, eat after about 6 hours over rice.

Saturday, July 14, 2007

Cow Pie

Now this is one that a family we stayed with in England fed to us. It's absolutely too fattening and wonderful.


12 oz. or 340g. frozen puff pastry 1 pack is enough for 1 large pie
12oz. or 340g. tin of corned beef.
3 lb. or 1 & a1/2 Kg. potatoes
1 lb. or 1/2 Kg. onions
salt & pepper
2 stock cubes- oxo or any beef cubes.

Peel potatoes & onions cut into chunks put into a large pan and season with S & P and enough water to cook them.
Cook until tender.
Add the corned beef in chunks and crushed stock cubes, mix together so it is still lumpy.
Allow pastry to soften at room temperature for a while.
Cut in half (one half a little larger than the other) Larger piece use for top of pie.
Roll out thinly.
Put the smaller pastry on the greased pie dish (or I use the glass microwave turntable) then put the filling on top (using a large spoon with holes in so you dont get too much liquid in the pie)
Roll out the larger piece of pastry, wet the edges of the bottom pastry and place on top. Seal the edges well so the juices won't run out and mess up the oven.
Snip holes in the top with scissors to let out the hot air.
Bake in a moderate oven for 35 to 45 minutes. Until the pastry is risen and golden brown (it will look cooked)
Use the juices left in the pan for the gravy. Add a gravy thickener and bring the gravy up to the boil stirring so it doesn't go lumpy. Allow to thicken. Add another stock cube, if you like, just do to your taste.

Wednesday, July 11, 2007

Salmon Chowder

Today was Edamame's 1st b-day, so we decided to feed the little fish lover, fish chowder. He picked all the fish and corn out and made mommy struggle with feeding him the rest. The Grandma's ate the whole thing and gave it the vote of approval.

1 onion, minced
2 potatos, petitly diced
2-3 Tbs. butter
2 Tbs. olive oil
2-3 strips of bacon, chopped(more as you desire)
7-8 sprigs of fresh dill chopped
1 ish lbs. of fresh salmon deboned and without the skin, cut into smaller than bite sized pieces
1 (12 oz?) can evaporated milk
3 cups water
3 bullion cubes(optional)
1 cup corn(optional)

Saute the onions and potatos in the butter olive oil mixture(start with the butter and add the oil as needed to prevent sticking), then add in the bacon for a bit until the onions are completely cooked and the potatos are starting to soften. Add in the water, dill, bullion cubes and salmon(I left the cubes out for baby-allergy reasons, still tasted good, if slightly bland). Let that boil for about 20 minutes until the potatos are very soft and the salmon is cooked. Finally, add in the evaporated milk and corn and let simmer for a few minutes. Serve as is or with grated cheese.

Hints: sweet fresh cooked corn tastes RAD with this. Add some cooked rice to make a easily feedable meal for a baby or toddler with less spilling. Garlic would also probably taste pretty dang good in this. Bacon is entirely optional.

Thursday, July 05, 2007

Somen Salad

Yesterday at our 4th of July BBQ/Pool Party at Cheryl's home - our fabulous cook Tracy whipped up this delicious salad. It's an Asian thing to have cool noodles other similar things during the summer to keep us cool. Tracy passed this recipe along...she's one woman who truly knows her way around the kitchen. (I'm so lucky)

Somen Salad:
Feeds about 10 people
1/2 Head Lettuce - shredded
1/2 C - Cabbage - shredded
2 Carrots - julienned
2 C - Cilantro - chopped
1/2 English Cucumber - julienned
1 Kamaboko - (Japanese fish cake - pink and white) - julienned - optional
1/2 lb Honey ham or BBQ'd Chinese pork
2 bundles of somen noodles (Japanese section) - cooked rinsed and drained
In a large platter:
Layer Lettuce, noodles, top with the rest of the ingredients.
Somen Sauce:
4 T - Sesame seeds
4T - Sugar
1 1/2 t - Pepper
1/2 C- Olive oil
4 T - Rice Vinegar
4 T - Soy Sauce
1 T - Sesame Oil


ps. I wish I had taken a picture of the salad... not only was it beautiful - the dish she had it in was exquisite.

Monday, July 02, 2007

Peanut Butter & Jelly Bars

Made this a month or so ago - loved it...and so did my friend P.
This is from Ina Garten's barefoot contessa at home. Enjoy!

Peanut Butter & Jelly Bars

1/2 pound (2 sticks) unsalted butter, at room temperature, plus more for greasing the pan
1 1/2 cups sugar
1 tsp pure vanilla extract
2 extra-large eggs, at room temperature
2 cups creamy peanut butter, such as Skippy (18 ounces)
3 cups all-purpose flour, plus more for dusting the pan
1 tsp baking powder
1 1/2 tsp kosher salt
1 1/2 cups raspberry jam or other jam (18 ounces)
2/3 cups salted peanuts, coarsely chopped

Preheat the oven to 350 degrees. Grease and flour a 9X13X2-inch baking pan.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until well combined.

In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.

Spread two thirds of the dough in the prepared pan, using a knife to spread it evenly. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam.

Don't worry if all the jam isn't covered; the dough will spread when it bakes. Sprinkle with the chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into small squares.

I used the Trader Joe's organic peanut butter with nuts...and the organic raspberry jam... delicious. This totally tastes like a peanut butter and jelly sandwich...