Yum Woon Sen (my favorite Thai noodle dish)
7 oz. bean thread noodles (glass noodles, mung bean noodles or can sub. with rice vermicelli)
cooked shrimp (tradition adds shredded cooked pork, too. I grill 2 thin chops and dice)
2 large carrots, matchstick style (1 C)
2 celery ribs, thinly sliced (1/2 C)
2 shallots, thinly sliced
1/2 C green onions, chopped
1/2 C cilantro, chopped
torn lettuce (on the plate)
1 tsp. chili flakes
7 TBSP fish sauce
7 TBSP lime juice (this was three limes for me)
5 tsp brown sugar
3 Thai chiles minced, or a tsp. of chili flakes <-- went that route
Soak noodles in warm water, 15 minutes. Cook the shrimp, chop veggies. Pour water off noodles, then cover with boiling water for 5 min. (I used the water I boiled the shrimp in) Drain, rinse with cold water, let stand until ready.
Mix dressing, pour over noodles and shrimp (and pork if you've added) toss. Line plates with the torn lettuce leaves. Add remaining veggies to the noodles, toss, serve.
SO FRESH. We added a touch more fish sauce and red flakes (to spare the kids the heat) after it was plated. Gets better a day later.
Crab Wonton Wraps with Dipping Sauce
4 oz. crab meat
2 oz. cooked and shelled shrimp, chopped
4 canned water chestnuts, finely chopped
2 scallions, finely chopped
1 inch fresh ginger, peeled and grated
1 small fresh chile, seeded and finely chopped (I used a jalapeno. Because I'm in Texas)
1 TBSP fresh cilantro, chopped
1 TBSP light soy
20 3 1/2 in round wonton wrappers
toasted sesame seeds to sprinkle
Soy and Ginger Dipping sauce:
3 TBSP light soy
3 TBSP rice wine (dry sherry, if you don't have)
1/2 in fresh ginger, peeled and grated
Mix first 8 ingredients together in bowl. Brush the edges of a wonton wrapper with water. Place a heaping teaspoon of filling in the center. Draw up the edges and press together. Fill remaining wrappers. Cover until ready to cook.
Line the steamer with parchment paper (I didn't do this for my bamboo steamer. IF you don't have one, you'll need to do this) Make sure they aren't touching in the steamer. Steam for 5 minutes over boiling water. (Cooked these in batches of 6) Mix the sauce, sprinkle wontons with sesame seeds and serve.
(Um, these are on my list for appetizers to bring. YUM.)
1 large eggplant
2 TBSP olive oil
1/2 small red onion, thinly sliced
1/4 C fresh basil leaves (I added more. Because come on: BASIL)
4 oz. feta cheese, crumbled
4 half-dried tomatoes in oil, drained and chopped (I added a heaping handful of sun-dried tomatoes. Half-dried? WTF?)
1/3 C pine nuts, toasted
freshly ground black pepper
Trim the stalk off the eggplant, cut lengthwise into 8 think slices about 1/4 in thick. Grill on ridged grill pan (I took them outside to the actual grill) after brushing with olive oil. (2 minutes per side is almost too long, for the record. You want them soft enough to roll.) Set aside to cool.
Shred the basil leaves and toss feta, tomatoes, basil and all but 1 TBSP of the pine nuts together and season with black pepper.
Pile a spoonful of the mix on the end third of each eggplant slice and add a few slivers of red onion. Roll up and place seam side down on a serving plate. Serve sprinkled with the remaining pine nuts and reserved basil nuts. (If using as an app. pierce each with a toothpick.)
Lemon Orzo with Roasted Asparagus
Note: I doubled this, thinking I'd need that much for a hungry family of 5. We have enough for one meal and leftovers for four.
1 C orzo
1 TBSP grated lemon zest (I just zested 1 whole lemon. SHEESH that's a lot of zest!)
1/4 C freshly squeezed lemon juice (just less than one large lemon)
1/4 tsp salt
dash of pepper
1 TBSP olive oil
8 roasted asparagus spears (I used the whole bunch. Mmmm.)
1/4 C chopped parsley
2 TBSP pine nuts, toasted.
Note: toast the pine nuts (350 degree) for 6 minutes, set aside to cool. Crank up oven to 450, roast asparagus for 6 minutes, set aside to cool, then cut into pieces)
Note 2: I grilled two chicken breasts and chopped to add to my doubled recipe. That's a part of why it made so much, but it was really tasty.
Cook pasta according to directions on package. Drain, set aside. While it's cooking, mix the dressing: Combine lemon zest, lemon juice, salt and pepper. Slowly whisk in oil until well blended. Add to pasta and toss to coat. Cool to room temp. Cut asparagus into 1 inch pieces. Stir in parsley, asparagus and pine nuts. Reg. recipe makes 5 servings.
This gets better the next day after sitting the fridge. (We added a dash more of salt and pepper to get the balance right. Emily thought it was too lemony otherwise.)
Red, White and Blue Slaw
1 head red cabbage, shredded
2 large jicama, peeled and cut into matchstick size pieces
3 pints blueberries, washed
1 C cooked crumbled bacon (omitted for my BFF - vegatarian. Tasted great.)
1 C walnuts, chopped (we used pecans)
1 C store bought vinaigrette dressing (I'm going to make my own next time to balance the salt. Mmm, maybe with the raspberry chipotle vinaigrette?)
In a clear bowl, layer ingredients, beginning with cabbage. Top with jicama. Add blueberries, top with bacon and walnuts (pecans) then the dressing. Cover, chill until ready to eat. Toss and serve. 8-10 servings.
Very pretty dish - hard to get the kids to eat the cabbage. Because they're kids. And it's cabbage. I liked this, though, and it's freaking simple as hell.
Dammit, I lost my lemoncello granita recipe... I need to find a new one.
And a random song for you to groove to: Roller Skating Jam - De La Soul. Man, I want to strap on some skates and boogie in the park. *whips you around the corner* I need a roller skate icon, stat! Ooooh, and I had a funny idea for an icon of Homer tucking in to a plate of pork products, his face all blissed out with the words "That'll do, Pig" on it. Ahahahaha. *cough*