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Red Curry Vegetable Ramen Soup

21 Oct

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I found this recipe in the Store And Shop Free magazine and just changed it a little.

The Magazine is Savory and its the best thing S&S gives away.

One can of 13.6 ounces of lite coconut milk

4 cups water or chicken broth

1/8 to 1/4 cups of Thai red curry paste.

This can be very spicy so start out with 1/8 cup

One pound of fresh baby spinach

One large handful of fresh sugar snap peas

6 heads of diced baby boy chow. Wash it very well.

2 to 3 inches of minced ginger

3 packages of ramen noodles

2 packages of the dry soup from the package.

Save the third package for another use.

Three diced scallions

1/2 cup chopped cilantro

One to two cups broccoli crowns

Pour the coconut milk and water into a large saucepan.

Heat to a boil.

Whisk in the curry paste.

Add the broccoli, spinach, and ginger.

Let the spinach wilt down so add in batches.

Turn heat to simmer.

Add the ramen noodles and flavor packages.

Turn till ramen is cooked. Maybe two or three minutes.

Add the bok choy and pea pods.

I have also added carrots.

Garnish heavily with cilantro and scallions

When I use a lot of vegetables I usually add some of the third flavor packages to taste.

My son and son-in-law love jalapeño peppers so I put a whole pepper in the soup for them.

Use your imagination just buy a bag of frozen Asian vegetables to make this even easier.

This is unbelievable. Give yourself $10.00 for not ordering take out.

 

 

 

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Gazpacho

22 Jul

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4 cups tomato or vegetable juice plus 2 more cups

3 large tomatoes plus 2 more diced tomatoes

1 cup diced cucumber plus another cup as an extra diced cucumber

1 cup bell pepper plus the leftover pepper, diced

1/2 cup chopped red onion

1/4 cup red wine vinegar plus 2 tablespoons

3 tablespoons good olive oil

6 cloves garlic

2 teaspoons hot pepper sauce…Franks or whatever else you like

4 diced scallions as an extra add-in

4 tablespoons cilantro

3 tablespoons powdered chicken broth

3 tablespoons honey

the juice of half a lime

Put 2 cups of tomato juice, 2 tomatoes,1/2 the pepper, half the cucumber and all the onion and garlic in a food processor.

Then add the vinegar, oil, chicken broth, honey, and hot pepper sauce.

Process till smooth and then add the diced cilantro

Stir in all the remaining diced vegetables, tomato juice, and diced scallions.

Add the lime juice.

Refrigerate for at least a couple of hours

The reason why I have all the extras is that my processor has a 5 cup capacity.

The soup gets nice and smooth if you only use half the vegetables with the tomato juice.

Plus the extra vegetables make the soup nice and chunky when you add them in after it is processed.

 

Green Soup

29 Apr

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This is a great leftover recipe.

I used all my leftover vegetables including that one lonely potato.

One large diced onion

Two diced celery stalks

One diced leftover potato

1/4 cup butter

One cup chopped bok choy

3/4 cups leftover peas

About 12 leftover asparagus spears cut into bite size pieces

One cup water

Two chicken bouillon cubes

2 tablespoons corn starch

2 cups of milk or half and half

One teaspoon grated lemon rind

The juice of 1/2 a lemon

1/8 teaspoon grated nutmeg

Melt the butter in a pan

Add the onion and celery

Cook till soft

Add the potato for two minutes

Add the box choy

Mix the water with the cornstarch and mix in the bouillon cubes

Add to the vegetables and bring to a slow boil

Add the milk, asparagus and peas.

Add the nutmeg, lemon juice and rind

Simmer for about ten minutes on medium low till everything is hot.

I made this twice.

Once with all my leftover vegetables and the second time with fresh vegetables.

Both were delicious

The fresh vegetable soup was greener.

Use pepper to taste but be careful with the salt because the bouillon is salty.

I found this and several other  nice recipes from the Genius Kitchen on Pinterest but I did change it a little.

 

 

 

Pork Udon with Vegetables

15 Apr

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This was so good but my grandchildren hated it because it had vegetables in it.

They ate corn dogs and I feasted on this and I added extra pepper because I love spicy.

Two tablespoons oil

3 cloves of diced garlic

One bag of Stir Fry vegetables with garlic ginger sauce

14 ounces of udon noodles

3 teaspoon sesame seed oil

1 1/2 pounds of ground pork

5  diced scallions

2 teaspoons ginger paste or grates fresh ginger

1 teaspoon crushed red pepper flakes

1/3 cup sweet wine or Mirin

1/3 cup soy sauce

1/4 cup diced pineapple plus more if you like for garnish

Heat one tablespoon oil

Lightly brown the garlic

Add the entire bag of vegetables

Do not add the garlic ginger sauce yet

Stir fry the vegetables till they are still crunchy.

This takes only a couple of minutes.

Take out of the pan and set aside.

Soak the pasta in hot water then break them up into long strands.

Strain and set aside

Add the other tablespoon of oil in the same frying pan

Add all of the ground pork

Crumble the meat then don’t touch it until the bottom is brown and almost crispy then stir fry till cooked

Add the wine and cook for a couple of minutes.

Add the soy sauce, ginger, red pepper flakes and white part of the scallions

Cook for a minute

Add the  vegetables and noodles

Add the package of garlic ginger sauce from the vegetables and the pineapple.

Stir fry till everything is mixed and well coated only another minute.

Sprinkle with the remaining green scallions.

Next time I would add more sugar snap peas, sliced bok choy, bamboo shoots and water chestnuts.

I would also fry up some dried hot peppers to serve on the side

These noodles are good hot or cold.

I got this recipe from  Bon Appetite magazine but changed it around just a little.

 

 

 

Pan Seared Salmon over a Strawberry Salad

11 Apr

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I love salmon when it is paired with something sweet.

Since I have to watch my sugar intake this strawberry dressing is perfect.

One Sockeye salmon fillet

Olive oil

Salt and pepper

Dried dill weed

One large handful of spring mix

6 to 8 strawberries

1/4 cup olive oil

1 tablespoon honey

Sugar snap peas

Scallions

Lemon

Heat a skillet

Season the salmon with a sprinkling of salt, dill weed and  lots of pepper.

Add the oil to the hot skillet

Place the salmon skin side down in the pan for about 4  minutes.

It is time to turn the fish when the skin is brown and crispy

Turn over for another couple of minutes

Take off the heat and set aside

Drizzle with fresh lemon juice

Put the spring mix and pea pods on your plate

Whip the strawberries, oil and honey in the processor till smooth

Drizzle over the greens

Add the salmon  and top with diced scallions

Use the rest of the dressing as a dipping sauce.

Give yourself $25.00 for not going to a restaurant for this fabulous meal.

 

 

Savory Oatmeal

6 Apr

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Don’t say,”yuck”, this is delicious.

I got this recipe from a Stop and Shop free magazine.

1 1/2 cups water

1 cup old-fashioned rolled oats

1/4 teaspoon dried thyme

1/4 cup oatmeal milk

1/4 cup grated parmesan cheese plus more for sprinkling on the top.

1/2 teaspoon corse black pepper

1 to 2 tablespoons cheese curds

1 tablespoon capers

Combine the water, oats, thyme and salt.

Bring to a boil

Reduce to simmer for 3 to 5 minutes

Stir occasionally.

Remove from the heat and add the milk, cheese and pepper.

This is enough for two portions.

Top with the cheese curds, parmesan cheese and capers.

The second time I made it I topped it with a fried egg.

This is so good.

Spicy Potato Salad

25 Mar

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This recipe came from the magazine section of the Worcester paper but I did modify it.

4 large Potatoes

One tablespoon oil

One large diced onion

Two cloves minced garlic

1/4 cup chili pasta with garlic

1/2 teaspoon salt

1/2 cup chunky peanut butter

1/2 cup water

1/2 cup hot and sweet sliced jalapeño peppers

1/4 cup pepper juice

Hard boiled eggs for garnish

Boil the potatoes in salted water

Cool and cut into cubes.

Add the salt

Heat the oil and saute the onions and garlic till soft.

Add the chili paste, peanut butter and water.

Take off the heat and stir till smooth.

Add the peppers and pepper juice

Mix well

I also added a couple of tablespoons of hot salsa, just for a added kick.

This is a totally different tasting potato salad.

I liked it but there is nothing like lots of mayonnaise…