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.

Eat!

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.

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

SHAKE.... POUR DRESSING ON SALAD RIGHT BEFORE YOU ARE ABOUT TO EAT...NO EARLIER OR IT WILL BE SOGGY!

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

Hungarian Goulash

This is from Annabel Karmel's First Meals that Cabesh suggested I purchase ...and did more than a year ago. It is one of the BEST family-friendly cookbooks I have.

HUNGARIAN GOULASH
Prep time: 15 min
Cooking time: 2hours 20 min
300 degree F
Makes 8 portions
Provides beta-cartotene, iron, potassium, protein, B vitamins including folate, vitamin C, and zinc
Suitable for Freezing

For young children, chop the meat and vegetables into small pieces or process in a blender for just a few seconds. Serve with noodles.

Ingredients:
flour for coating
salt and freshly ground black pepper
1lb lean chuck steak, cut into cubes
2tbsp vegetable oil
2 onions, peeled and chopped
1 red pepper, deseeded and chopped
3 cups mushrooms, sliced
1 tbsp paprika
1 1/2 cups chicken stock or beef stock (I like chicken stock - that organic one from Costco)
3 tbsp tomato paste
1 tbsp ketchup
1 tsp Worcestershire sauce
2 tbsp chopped fresh parsley (I buy that fresh parsley that come in the tubes you find in the produce section so as not to have the leafy kind go bad on me)
6 tbsp sour cream
1/2 lb egg noodles (I like the skinny egg noodles)

Spread the flour on a plate, season lightly, and use to coat the beef. Warm the vegetable oil in an ovenproof Dutch oven, add the beef, and saute until browned all over. Remove with a slotted spoon and set aside.

Add the onions to the casserole and saute for 5 minutes. Add the red pepper and saute for 3-4 minutes, then add the mushrooms and cook for 3 minutes. Sprinkle with paprika and cook for about 2 minutes.

Return the sauteed meat to the pan, pour in the stock, and stir in the tomato puree, ketchup, Worchestershire sauce, and chopped parsley. Cover, transfer to the preheated oven, and cook for about 2 hours. Check that the meat is tender. Season to taste and stir in the sour cream. Set aside and keep warm.

Cook the noodles in boiling, lightly salted water according to the instructions on the package. Drain, arrange a bed of noodles on each plate, and top with a serving of goulash.

ps. I added a bit more freshly ground pepper and ketchup at the end... right before spooned the goulash over the noodles. Leftovers taste great.