Glass Noodles with Cucumber and Shrimp

Serves 4
Glass Noodles with Shrimp and Cucumber
4 bundles glass noodles (mung bean thread noodles)
1/2 red onion, chopped
2 or 3 cloves of garlic, chopped a few times into large pieces
cucumber, halved, seeded, and sliced
5-10 shrimp, cooked
2-4 Tablespoons oil
basil leaves
Sauce (sweet chili sauce, soy, terriyaki, etc.)

Heat 2 Tbsp oil in a wok over high heat until it smokes- add the onions and garlic, and stir for a few minutes until they smell good and are softened. Scrape into a bowl and set aside. Add more oil to the wok if you need to and let it heat. Add noodles and stir fry quickly until translucent, about 2 minutes- they want to stick together, so stir and separate and lift as best you can. Scrape noodles into a bowl and set aside.

Let everyone make their own noodle bowls, and top with sauce.

Creamy Lemon Pasta

Creamy Lemon Pasta
Paraphrased From Moosewood Restaurant: Simple Suppers


In a small skillet on low heat, melt 1/4 cup butter.  Add 1 cup of cream, and heat slowly.  Stir in 3 Tablespoons of lemon juice and set aside.

Stir sauce into 1 pound of cooked pasta, with a cup of grated parmesan cheese.  Thin with reserved pasta water if needed.  Season to taste with salt and pepper.  (We didn't need any salt, but everyone peppered theirs lightly at the table.) 

Balsamic Parmesan Vinaigrette

Balsamic Parmesan Vinaigrette
1/4 cup balsamic vinegar (white or red is good)
1/2 teaspoon dried marjoram
1/2 teaspoon dried oregano
1 Tablespoon mustard (all I have is yellow, but dijon would be amazing)
2 garlic cloves, finely minced or smashed
1/4 cup parmesan cheese
3/4 cup olive oil

Dump everything into a screwtop jar and shake shake!  It's best if it gets to sit for a while.  This is exceptionally garlicy- dial it back if you don't want it so strong.

Oven Baked Salmon

Oven Baked Salmon
Sprinkle salmon fillets with your favorite seasoning salt liberally, and wrap individually in foil.  Place in a single layer in a baking pan and bake at 350 until flaky.  (Ours were frozen so it took about an hour.)  Our favorite seasoning salt is Cavendar's Greek Seasoning- it's amazing on green beans and eggs, too.



Dipped in yoshida sauce and topped with slices of sweet onion and pineapple is another family favorite, as is lemon slices, onions, and generous pepper.

Spicy Mayo Sauce

I mix this with canned tuna for a kid-friendly pantry version of "spicy tuna roll" sushi.

Spicy Mayo Sauce
1/2 cup mayonnaise
3 Tablespoons sriracha sauce (to taste- you'll be surprised how much you can use before this gets spicy)
2 or 3 Tablespoons rice vinegar

Mix mayonnaise and sriracha sauce in a bowl, and add enough vinegar to make a sauce.  It shouldn't be runny, but more like the consistency of salad dressing.  Decant leftovers into a squeeze bottle and use to garnish the top of your sushi rolls- this stores well in the refrigerator.

Skillet Croutons

Makes enough for 2 exceptionally large bowls of salad.

Skillet Croutons
2 thick slices of bread (I used 3-day-old french bread), sliced into cubes
3 or 4 Tablespoons olive oil
seasoning (I used Cavendar's greek seasoning)
2 Tablespoons parmesan cheese

Stir everything together and tip into a preheated skillet on medium high heat, in a single layer.  Let brown and flip.    If the heat is on the high side, the outside will brown while the inside will be chewy and spongy with the oil (delicious!)  If the heat is lower, you will get a crunchier crouton before it starts to burn.  Shake and stir skillet occasionally.

LoLo Coconut Pumpkin Masala Chicken

I’m not really sure what to call this. I don’t understand what the individual words mean, but as I understand it “tikka” means “pieces” and “masala” is…the gravy the Brittish added to Chicken Tikka because they like gravy! Heh. Either way, this is oh-so-tasty. To an American palate, this would be Chicken Coconut Pumpkin Tikka Masala…or something like that. Whatever. (Oh, and the pumpkin? It was a shot in the dark to get more veggies into my fruit n’ bread ONLY kid. It was a success!)

Yummy!

Aunt LoLo’s “Secret Ingredient” Chicken Coconut Tikka Masala

Ingredients:

2 split chicken breasts (bone in, skin on) (You can substitute any chicken here. If your chicken is already cooked, add it at the end.)

1 tbsp. oil

1 medium onion

1 tbs. minced garlic

1 tsp. tikka masala paste

1 can (6 oz) tomato paste

2 cups pureed pumpkin (yes, really – it takes on an awesome earthy quality and really rounds out the sauce! Besides- SNEAKY VEG. Yes, please.)

1/2 cup water

1 tsp. chicken base

1 can (13.5 oz) coconut milk

 

In a dutch oven, heat up your oil and throw in your diced onion and minced garlic. Cook until the onions are translucent, about five minutes. Add tikka masala paste, tomato paste, pumpkin, water, chicken base, and a few scoops of the thick stuff on the top of the can of coconut milk. (Don’t shake it before you open the can! Coconut milk naturally separates into the cream, and the water.) Stir to combine.

Add your chicken, splash the sauce over it to coat, cover the pan, and let simmer for about 15-20 minutes, or until the chicken is cooked through.

When the chicken is cooked, carefully remove it from the sauce, remove and discard the skin, and then use a fork to tear the rest of the chicken into pieces. Discard the bones, and return the cooked meat to the pot. Add the rest of the coconut milk, stir to combine, and allow to thicken over low heat. Season to taste with more tikka masala paste and chicken base or salt. A spoonful of sugar is nice as well. (I was making this for kids, so I went pretty light on the tikka masala paste!)

Serve with rice spiced with a pinch of cinnamon, a half pinch of cloves and a teaspoon of chicken base mixed in before cooking.