“It’s just another manic Monday; I wish it was Sunday, ‘Cause that’s my fun day
My I don’t have to run day. It’s just another manic Monday.”
Well said Bangles! Click the link and listen to that fun tune from 1986.
Well we’re going to make this a Meatless
Manic Monday. Let’s Go Sesame or Go Home!
Here’s the ingredient list:
6 oz uncooked soba noodles
2 t dark sesame oil
1/2 cup chicken broth
1 Tbs creamy peanut butter
6 green onions, thinly sliced
1/2 red bell pepper, minced
4 t soy sauce
1/2 jalapeño pepper, seeds removed, thinly sliced
1 clove garlic, minced
1/4 t red pepper flakes
1 Tbs sesame seeds
And here’s the how to make it magic:
Cook noodles according to package directions.
Place noodles in large bowl and toss with oil.
Whisk broth and peanut butter in medium bowl until blended. (May not look smooth.)
Stir in onions, red pepper, soy sauce, jalapeño pepper, garlic and red pepper flakes.
Pour mixture over noodles.
Toss to coat.
Cover and let stand 30 minutes.
Sprinkle with sesame seeds before serving.
Garnish with green onion curls.
Happy Saturday. This is the best little surprise mixture ever. Seriously people! Perfect for a quick and lazy weekend veggie delight! The Don is out in the rain and soaring heat swinging at that little white golf ball; and I’m hanging out inside in the cool breeze of my kitchen just testing recipes to share with you. This turned out to be a special delight on the tongue. Canning tomatoes tomorrow! See you next week.
1/4 cup extra virgin olive oil
3 Tbs finely grated Parmesan
3 Tbs fresh lemon juice
2 t Kosher salt
1 t fresh ground black pepper
2 bunches fresh asparagus, ends trimmed
2 cups frozen English peas, thawed
2 cups frozen, shelled edamame, thawed
1/2 cup vegetable oil
1 shallot, thinly sliced
4 slices bacon, cooked and crumbled
In medium bowl, whisk together olive oil, Parmesan, lemon juice, salt, and pepper.
Cook asparagus in saucepan with an inch of boiling water 4 minutes.
Transfer to ice bath to stop cooking process and cool for 2 minutes.
Transfer to paper towels to dry.
Combine vegetable oil and shallot in small saucepan over medium heat.
Cook shallots 8 to 10 minutes, stirring often, until crisp and brown.
Transfer to paper towels to drain oil.
Combine cooked asparagus, thawed peas and edamame in large bowl.
Pour dressing over vegetables and toss to coat.
Transfer vegetable mixture to serving platter.
Top with shallots and bacon.
Serves 8 to 10.
May prepare vegetables and dressing 1 day ahead.
Cover separately and refrigerate.
Adapted from Epicurious Fresh, Summer Favorites, 2017.
The very best thing on earth after the corn season is over is fresh Silver Queen sweet corn during the winter. So I’m going to teach you the easy peasy way to stock your freezer. I use it all fall and winter in soups, stews, and as a side starch for dinner. I froze 2 bushels this past weekend, which made 30 quart bags. So to break it down for the less ambitious, 42 ears of corn will make 8 quart sized bags, just half filled, so that they lay flat to freeze. Yummy…So, step by step, here you go.
Bring large pot of water to boil. Drop ears of corn in. Blanch 2 1/2 minutes.
Using tongs, transfer cooked ears of corn to ice bath for 3 minutes to stop cooking process and cool corn. (Make an ice bath by filling sink partially with cold water, and adding ice.)
Remove ears of corn from ice bath and place on kitchen towels to dry for 10 minutes.
Remove kernels from cob. I find this easiest to stand an ear on the raised part of a bundt pan, letting the kernels collect in the pan.
I use quart size freezer bags to freeze. I fill each bag about half way, so that I can then press all air out of bags and lay them flat to freeze.
PostScript…you have about 3 weeks left here in ENC to secure your Silver Queen corn and get it frozen! Post to the PostScript…It took me one hour to process 42 ears of corn and get it in the freezer. I used 2 pots of boiling water and each held 8 ears of corn at a time.
It’s rip roaring, pure sweating, hot outside good people of the world wide web. Here’s a sweet little way to cool you off. It’s watermelon season. So swap that traditional iceberg for a hunk of melon! I’m not joking…don’t eat and drive!
1 small watermelon
Chunky blue cheese dressing, bottled or homemade
4 pieces bacon, cooked and crumbled
Crumbled blue cheese
Cut watermelon in half.
Cut one of the halves into fourths.
Place a watermelon wedge on each plate
Drizzle with dressing.
Sprinkle with bacon pieces.
Sprinkle with crumbled cheese.
Top with chives.
It’s the day of all days to eat your fries! But first…a bit of history. The good ole folks of Belgium have been frying up these potatoes since the 1600’s. According to Wonderopolis, poor Belgian villagers often ate small fried fish they caught in the river. During the winter the river would freeze, making it impossible to fish, and forcing the villagers to find other sources of food. Enter the potato. The villagers turned to this root plant, slicing and frying it much like they prepared their fish. And BOOM; the first French Fry was born. American soldiers stationed in Belgium during WWI were introduced to this scrumptiousness. And since the official language of the Belgium army was French, the Americans called the delicious fried potatoes “French fries.” Ta Da!
Pimento Cheese Fries
1 recipe of Peg’s Pimento Cheese
1 26 oz bag Ore-Ida Extra Crispy Fast Food Fries
Preheat oven to 450°.
Cook fries according to package directions.
After cooked, remove fries from oven.
Turn oven off.
Spoon pimento cheese in small dollops over cooked fries.
Broil 6 inches from broiler for 1 – 2 minutes, until cheese is melted and browned in spots.
Serve right away.
*Author’s Note: I always cook my fries longer than package directions, checking at 2 minute intervals. I like them crispy, especially when serving as appetizer!
Sun streaming through the breakfast room window on my little Spring Onion Soup!
Don’t be sad thinking you can’t have your beloved French Onion Soup just because the winter is over! I’ve skinnied it up for you! This comes in under 200 calories for a full cup and a half serving. So sharpen your pencil and take note of this. I’m playing for keeps good people, and cooking in a lively Spring has Sprung manner.
1/2 stick butter
3 sweet onions, sliced
1 cup dry sherry
6 cups water
6 envelopes of Herb Ox granulated beef bouillon*
1 t Worcestershire sauce
1/4 t salt
1/2 t dried thyme
6 slices French bread, toasted on both sides with olive oil, salt, and pepper
6 oz shredded Fontina cheese
Snipped chives for garnish
(This is a duo serving; hence the onions are scarce! Don’t want to mislead anyone.)
Melt butter in large skillet over medium heat.
Add onions and cook 12 to 15 minutes, or until onions are soft and lightly browned.
Stir in sherry and cook an additional 2 minutes.
Bring water to boil in soup pot.
Add in bouillon and stir to combine.
Add onions to broth pot.
Add Worcestershire, salt, and thyme.
Cover and cook on low 30 minutes.
Ladle soup into 6 ovenproof ramekins.
Top with bread slice.
Sprinkle with cheese.
Broil until cheese melts.
Sprinkle with chives before serving.
*I use sodium free broth whenever I can. Do you know that one serving of canned broth can carry 800+ mg of sodium. SNAP. Who needs that? Am I right!
Topping the soup with toasty French bread slice
And then, the cheese please
It’s the “freakin’ weekend; baby i’m about to have me some fun!” (Thanks R. Kelly for being a bit R. Rated!) Happy Friday Everyone. It’s a BIG weekend in the collegiate basketball world. So don’t wait for summer to enjoy this berry cocktail. You’re going to muddle the berries and mix them with vodka anyway, so they don’t need to be at their summertime freshest! Enjoy in good health, my friends. It’s beautiful, right?
2 oz Cointreau
1 oz vodka
5 mint leaves
1/2 oz fresh lime juice
3 to 4 oz club soda
Muddle berries and mint in bottom of short cocktail glass.
Add crushed ice to rim.
Add Cointreau, lime juice, and top up with club soda.
Garnish with additional berries and mint.