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Vietnamese Vegetable and Noodle Salad

20 Feb


This recipe I found on Pinterest.

It was from foodie

I added just a couple of things

6 ounces  rice vermucelli noodles, cooked and set aside

3 shredded carrots

One seeded cucumber

One sliced red pepper

1 1/2 cups clean and washed bean sprouts

One cup thin sliced cabbage

6 diced green onions

1/2 cup chopped cilantro

Mix everything together

Put everything in a paper towel and squeeze dry

Keep it in a towel till you are ready to dress it.


1/2 cup fish sauce

1/2 cup rice vinegar

3 tablespoons sugar

4 cloves minced garlic

1/4 teaspoon crushed red pepper

1/2 lime juiced

1/2 lime garnish

Put everything in a food prosessor and blend well.

Put the salad in a big bowl and mix with the dressing.

This salad gets really soggy so serve it right away once you have dressed it.

I just put the shredding blade on my food processor and shred all the vegetables except the bean sprouts and put them in a bowl.

Then change blades to make the dressing.

Sugar snap peas and jalapenos would be a good garnish.

I would put this salad on any sandwich.

Wrap the salad in rice paper for a meatless roll.

Toss it with any grilled meat or shrimp.





Cornstarch Noodle Stir Fry

16 Feb


The hardest thing is rehydrating the noodles.

I am experimenting with different noodles and these are the cornstarch ones called Papabok.

They are like a cellophane noodle with a little more of a bite.

I am really stuck on rice noodles and these are different but still good

Place two squares of the noodles in tap water for ten minutes.

Use the same water and boil for 15 minutes till the noodles start to soften and cook.

Break up the noodles to separate them.

Keep in the water for another fifteen minutes off the heat.

Set aside

3 tablespoon oil

One chopped large onion

4 cloves chopped garlic

2 sliced carrots

1/2 sliced red pepper

2 cups sugar snap peas

1/2 cup dried chopped mushrooms, rehydrated

One to two cups of broccoli cut into spoon size pieces

One pound of small shrimp

One packet Kikkoman chow mein mix

One package oriental seasoning mix

4 cups salted chicken stock

Rehydrate the noodles and set aside.

Put oil in the pan with the garlic and shrimp.

Cook till the shrimp are pink.

Take them out of the pan.

Add the rest of the vegetables and stir fry for three to four minutes

Add the chow mein sauce and chicken stock

Bring to a boil

Add the drained noodles and shrimp.

Season with dry oriental seasoning mix that you get in udon packages.

Serve in big bowls

These noodles are a challenge to eat.

They slide off a spoon and fork and chopsticks are impossible.

So… Good luck and make sure you have a ton of napkins.

This is not a good first date meal but it does challenge your hand, eye and mouth coordination.



Cabbage Core Slices

12 Feb


How many cabbage cores have you thrown out?

I couldn’t even tell you how many I have thrown out.

Not any more.

Slice the cabbage core as thin as you can.

Melt the butter in a nonstick pan.

Add the cabbage core slices so they don’t touch

Fry on medium high heat till the bottoms are brown.

Flip them and brown the other side.

Salt liberally

Put them on your kitchen counter and nibble on them till they are gone.

It won’t take long.


Garlic Confit

23 Jan


I mentioned this in the Brussel sprout pizza and realized I did not give the recipe.


It is too easy.

One cup of peeled garlic cloves

2 cups olive oil or a good canola oil.

Put everything into a pot and simmer on low for one hour.

The garlic gets soft and spreadable.

Season with salt

This will last in the refrigerator for about two to three weeks.

Use it to put on the table with nice crusty bread.

Spread this on a sandwich.

Cover your chicken with it.

Put it in a salad or on potatoes.

Once you make it , use it on everything because the garlic has a nice sweet taste.

Never throw out the oil either.

Use it to fry potatoes and chicken.

It is also delicious in a salad dressing.

You do use a lot more garlic than usual because the taste is mellow and DELICIOUS.

Brussels Sprouts in Bacon

27 Dec


This is a great appetizer, snack or vegetable side dish.

All you need is a ton of washed  Brussel sprouts and sliced bacon.

Take the bottom stem off the sprout

Slice a pound of bacon into three  sections

Wrap the bacon around the sprouts and place seam side down in a drip pan.

Bake at 375 degrees till the bacon is crisp,

Drain on a paper towel

I serve these all by themselves but  a beau monde or ranch dip would be good.

I ate a tray of 16 which is the equivalent to 4 slices of bacon.

It was a great lunch and no carbs.


New Stuffed Squash

18 Dec


This is another way of stuffing squash.

It is the combination of sweet and savory

You can use whatever you have in your house but this combination is a winner.

Two or three acorn or any other variety of hard shell squash.

The hard shell squash holds the stuffing better then the soft skin squash.

Two teaspoons of maple syrup for every half of squash

Salt and pepper

One diced large onion

Two cloves crushed garlic

One diced red pepper

One pound of chicken sausage but I have also used Italian sausage

One package of Knorr cheddar broccoli rice mix.

You can use any rice mix you like

I also used a wild rice mix and it was pretty good.

You should have about two to three cups of rice to one pound of sausage so the packages of rice mix are just the right size and so easy.

Wash the squash

Cut them in half and take out all the seeds.

Place the squash in one inch of hot water in a baking pan

Put the cut size facing down.

Bake at 350 degrees for about 20 minutes until the squash is cooked.

Take out of the water and set on a paper towel to absorb the water

Set aside

Take the sausage out of the casing and brown in a frying pan

Make sure you crumble the sausage to dime size pieces.

Add the onion, pepper and garlic

Cook till the onions are soft

Set aside

Cook the rice according to the package directions

Add to the sausage mixture and combine everything

Place one squash on each piece of foil

Season with salt and pepper

Spoon the maple syrup on each squash

Generously fill each squash

Wrap the foil around the squash and place in the oven at 350 degrees for 30 minutes.

Make these ahead of time, refrigerate them and serve them as a pre made supper

I made four squash and ate them during the week.

I did give some away because I wanted other people to critique them

You can add more cheese to the rice mixture if you want

I also added a diced jalapeño pepper to the pepper and onion mixture.

It was almost too hot but delicious.




Stuffed Mushrooms

6 Dec

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I cant make enough of these.

I made a huge batch for Thanksgiving and they disappeared.

So of course I made more and they disappeared.

One large package of mushrooms about 25.

3 packages of cheese and crackers. You know the kind you get for your kids as a snack but end up eating. I buy the Keebler or Ritz brand because they have six crackers not four.

One diced onion

2 cloves diced garlic

3 tablespoon butter

2 tablespoons diced fresh parsley

1/4 teaspoon black pepper

Sauté the butter, onion and garlic.

Add the chopped stems from the mushrooms.

Season with pepper

Cook till everything is soft.

Add the parsley

Put the crackers in your food processor and pulse till the crackers are crumbs

Add the onion and mushroom mixture With all the butter.

Pulse three or four times.

Stuff each mushroom so they are firmly packed

Place on a cookie sheet with a tiny drop of butter on top.

Bake at 350 degrees for 15 to 20 minutes or until the tops start to brown.

Don’t add any additional salt because the crackers are pretty salty.