Sesame Noodles

The ultimate comfort food!DSC_0006.JPG

At least for me, noodles are pure comfort food.  Add some Asian flavors and you cannot go wrong.  This recipe was given to me by a coworker.  The recipe calls for a pound of noodles, but I usually halve the recipe for just me and my husband.

This is an easy and quick recipe that is perfect for bringing to a casual picnic or party. It is intended to be served slightly cool or at room temperature, but is just as good served warm.

Sesame Noodles

16 oz. angel hair pasta

1 1/3 c. shredded carrots

4 T. sesame seeds, toasted*

1/2 c. light soy sauce

1/3 c. olive oil

1 t. sesame seed oil

1 T. sugar

1 t. ground ginger

1 T. white wine vinegar

1/2 t. red pepper flakes

4 scallions, diced for garnish (optional)

1. Cook pasta according to package directions, adding the carrots to the water so they cook with the pasta.  Do not over cook noodles.  Drain and rinse with cold water.

2. In a mixing bowl, mix the soy sauce, olive oil, sesame oil, sugar, ginger, vinegar and pepper flakes.

3. Toss noodles in the dressing mixture and add toasted sesame seeds.

4. Sprinkle with diced scallions (green onion) for garnish.

5. Serve warm or chilled.

Enjoy!

~Nancy

*To toast the sesame seeds, the recipe calls for baking at ~325 degrees for about 2-4 minutes. I prefer to put the seeds in a dry frying pan at low-med heat.  You need to pay attention though, because they will burn quickly. Stir the seeds until they are a nice light brown and then transfer them to a paper plate until you are ready to use.

Grilled Vegetables

The Ingredients

Baby carrots

Sugar snap peas, ends snipped

1-2 T. Olive oil

Juice of 1/2 lemon

A sprinkling of Ground Coriander

Salt & pepper to taste

Since the carrots would take longer to cook than the peas, I steamed them in the microwave at 70% power for about 6 minutes.  Then I mixed all ingredients together in a mixing bowl.  Using a straining spoon to eliminate the excess liquid, I transferred the mixture to a grill basket, and cooked it on low heat, turning it often, until it was browned, maybe 15 -20 minutes.

I’m going to try to keep the grill going as long as I can before Old Man Winter comes along.  ~Enjoy, Nancy

Grilled Potatoes

My Dad died in July of 2001, just 2 months before 9/11.  Since he was a WWII veteran, having fought for his country, I was happy that he did not get to witness this atrocity.

As a young man, he was a Boy Scout Leader, and liked to hike and cook out, either on the mountain or by the river.  (Life was way simpler then!  No computers, handhelds, iPads, you get it.)  He would make these potatoes for me and my sister and whatever friends we drug along with us.

I don’t have amounts of ingredients, you can make as much or as little as you like, and adjust spices to your own taste.  I’m sure my Dad’s version was all butter, but I used only olive oil this time, and they were still yummy!

The Ingredients

Potatoes, I prefer red because they are so creamy

Carrots

Sweet Onion

Olive Oil or Canola Oil

Parsley

Salt

Pepper

I started by peeling the potatoes, quartering them, and slicing them very thin.  I grated some baby carrots, so they would cook fast.  I also grated the onion, (thank you, Racheal Ray) which turned out all brown and crunchy, adding a really nice flavor.

I mixed all of the ingredients in a mixing bowl, coating with olive oil, then adding the parsley, salt, and pepper.  I then transferred the potato mixture to a piece of heavy duty aluminum foil, then sealed the foil into little pouches.

I cooked them at about 400 degrees for about 20 minutes, then turned off the flame when I started the other two to make my meat and veggies, which in this case were turkey burgers and grilled zucchini.  Total cooking time was about 40 minutes.  Enjoy!