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.

Butternut Squash

This recipe came directly from a sticker on the squash, although I didn’t use all the ingredients they recommended.  Their instructions were to preheat the oven to 400 degrees, cut the squash in half lengthwise.  Remove seeds, then bake cut-side down in a shallow pan.  Test with fork. Remove and sprinkle with salt and brown sugar, then bake until golden brown.  They suggest that the squash can be mashed, drizzled with butter, honey or syrup.  ~From Stauffer Huling Farms.

I personally think that the squash is sweet enough on its own and does not need any more sweeteners or calories.  I kept it real simple.

The Ingredients

Butternut squash

2 T Olive oil

1 T Butter

Salt & Pepper to taste

The hardest part of this recipe, for me, is cutting the squash, as it is very hard-skinned.  I used a large chef’s knife, but you need to be careful.  I guess that is the mother in me talking…  I put the Olive oil on the bottom of a large baking pan.  For this recipe, I used the Pampered Chef stone pan.  I then placed the squash cut side down in the pan.

I baked it at 400 degrees for about 35 minutes, and it seemed to be cooking a little too fast, so I turned the oven down to 360 degrees and baked it for about 15 minutes more.  This is what it looked like when it was done.

I scooped out the squash from the skin, and placed it in a mixing bowl.  I added the butter, salt, and pepper and lightly mashed it.  My husband said it tasted like sweet potatoes.  Go ahead and add the sweetener if you like, but I think it is  good just the way nature made it.

Enjoy the great Fall weather! ~Nancy

Mushroom and Sun-dried Tomato Pizza

This one is fast and easy.  I needed a break after cooking all weekend.

The Ingredients

pre-made pizza shells

pizza sauce (in the pasta section)

mozzarella cheese

mushrooms, chopped

sun-dried tomatoes, chopped

dried oregano

garlic powder

I used a cookie sheet to prepare the pies for the oven.  I layered the pies with sauce, oregano, garlic powder, and cheese.

I added the chopped mushrooms and sun-dried tomatoes.

I baked them directly on the oven grates for a crispy crust, according to the package directions, which in this case, was 425 degrees for 10 minutes.  Yum!  ~Nancy

Tomato and Cucumber Salad

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6/29/16

Tomatoes and cucumbers are fresh at our local orchard, and as always this is a great, easy, go-to side dish for lunch, dinner, picnics, whatever.  It is very healthy and light tasting with only 1 T. of olive oil in the recipe. I’ve updated the prior post to include the use of fresh basil, although dried is fine too.  I hope you enjoy this fast, easy, light recipe!

~Nancy

Original Post

The other night, my neighbor stopped by and gave us a bag of tomatoes, all shapes and sizes.  Fortunately, I have a nice back yard, and I like to garden. Unfortunately, the wild life is not cooperating.  I planted two blueberry bushes and they have been eaten down to the ground by the squirrels and rabbits.  So much for blueberry pie 😦

So what to do with all those tomatoes?

 

The Recipe

2 Medium Tomatoes

1 Cucumber, quartered and diced

2 T. Balsamic vinegar

1 T. White wine vinegar

1 T. Olive or Canola oil

1 Clove garlic, minced or pressed

2 t. Dried basil, or 2 T. fresh chopped basil

1/4 t. Dried Oregano

Salt and Pepper to taste

For this recipe, I mix the liquid and spice ingredients first in a small bowl, so the flavors have a chance to meld together.

Then I dice the tomato, peel and slice the cucumber. This one can’t be easier!

Add the liquid and spice, mix together, and you’re done.

Enjoy, and have a great day! ~Nancy