tag:blogger.com,1999:blog-55165911264647903562024-02-20T10:36:57.287-08:00Frim Fram Sauce~with chafafa on the side~Aimeehttp://www.blogger.com/profile/04296426408366203313noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-5516591126464790356.post-44111289495960748862010-08-08T20:44:00.000-07:002017-10-22T11:41:37.558-07:00Glass Noodle Chicken Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaGskJFpW7y6LLBJA5zr9UH6yZCBMddQpbSUVq-47ONolEjhyGIZulBKwWsV5Ncolkix2Dh4TZrNMSWvUSiN4ldZpUqtBs7_syS-Nfe-n3Oel5QSpQ643Ewv3b-keHmBxi7OCKHXB-Pts/s1600/glass+noodles+001.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 276px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaGskJFpW7y6LLBJA5zr9UH6yZCBMddQpbSUVq-47ONolEjhyGIZulBKwWsV5Ncolkix2Dh4TZrNMSWvUSiN4ldZpUqtBs7_syS-Nfe-n3Oel5QSpQ643Ewv3b-keHmBxi7OCKHXB-Pts/s320/glass+noodles+001.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5503251679306046354" /></a><br /><br />This is a light - yet hearty - summer dish. Sorry the photos aren’t great quality; the camera settings were awry and dusk was approaching. <br /><br /><b><u>Glass Noodle Chicken Salad</b></u><br /><br /><b>Ingredients</b><br /><br />1 package uncooked mung bean threads (cellophane noodles)<br />2 tbsp. rice vinegar<br />2 tbsp. lime juice<br />1 ½ tbsp. gluten-free soy sauce<br />2 tsp. honey<br />1 tsp. red chili flakes<br />2 cups shredded skinless, boneless rotisserie chicken breast<br />1 cup cooked, shelled edamame <br />½ cup grated carrot<br />2 tbsp. fresh cilantro leaves<br />½ cup chopped cashews <br /><br /><b>Preparation</b><br /><br />1. Cook noodles and edamame as per package directions.<br /><br />2. Combine vinegar and next 4 ingredients. Stir well. Combine chicken, edamame, carrot, and cilantro, tossing well.<br /><br />3. Drain and rinse noodles with cold water; drain well, squeezing to remove excess water. Snip noodles several times with kitchen shears. Combine noodles and chicken mixture, tossing well to combine. Drizzle noodle mixture with vinegar mixture; toss well to coat. Top with cashews.<br /><br /><b>Notes:</b><br />• This salad truly is better the next day. In fact, I’d recommend letting the noodles “marinate” in the sauce overnight, then throwing the chicken/veggies on top the next day to serve.<br /><br />• The measurements are approximate. Play with the sauce so it fits your liking. <br /><br />• You could use fish sauce instead of soy, granulated sugar instead of honey, peanuts instead of cashews, add different veggies (grated zucchini, sliced red or yellow pepper, radishes, etc.), or spice it up with chili paste. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaGskJFpW7y6LLBJA5zr9UH6yZCBMddQpbSUVq-47ONolEjhyGIZulBKwWsV5Ncolkix2Dh4TZrNMSWvUSiN4ldZpUqtBs7_syS-Nfe-n3Oel5QSpQ643Ewv3b-keHmBxi7OCKHXB-Pts/s1600/glass+noodles+001.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 276px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaGskJFpW7y6LLBJA5zr9UH6yZCBMddQpbSUVq-47ONolEjhyGIZulBKwWsV5Ncolkix2Dh4TZrNMSWvUSiN4ldZpUqtBs7_syS-Nfe-n3Oel5QSpQ643Ewv3b-keHmBxi7OCKHXB-Pts/s320/glass+noodles+001.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5503251679306046354" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBSDdi5-VtJyVEM7nCJusyU1FvI2zESjWOGSXJclZRJt-7_wUmxiUnDeCrTzsxQpAjDeLUhZyDU4X68XLC-779EOrcdyEEreuDd1M1C6oyTnjQ2W6tUhkWtk8kiVMPHDx_mZi0P6KZsPk/s1600/glass+noodles+002.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBSDdi5-VtJyVEM7nCJusyU1FvI2zESjWOGSXJclZRJt-7_wUmxiUnDeCrTzsxQpAjDeLUhZyDU4X68XLC-779EOrcdyEEreuDd1M1C6oyTnjQ2W6tUhkWtk8kiVMPHDx_mZi0P6KZsPk/s320/glass+noodles+002.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5503251685845641442" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2uzfURkQL2ovAZCKNnNw-fpiPx6gPCiyJzVc_1ppSOS1XImvFAG1x3gYyfAbyNMN9VYnrkpE1xd8tC-HwxcMU-cRjLYeGSMDwqzQhXhBwOdHm3L5t3GtXLDsqAvEXVUW8_iKftTSVurE/s1600/glass+noodles+003.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2uzfURkQL2ovAZCKNnNw-fpiPx6gPCiyJzVc_1ppSOS1XImvFAG1x3gYyfAbyNMN9VYnrkpE1xd8tC-HwxcMU-cRjLYeGSMDwqzQhXhBwOdHm3L5t3GtXLDsqAvEXVUW8_iKftTSVurE/s320/glass+noodles+003.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5503251693753197298" /></a>Aimeehttp://www.blogger.com/profile/04296426408366203313noreply@blogger.com1tag:blogger.com,1999:blog-5516591126464790356.post-15558111637441870322010-08-03T12:34:00.000-07:002017-10-22T11:41:37.552-07:00Thai Beef Wraps<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixmRBDO15FDhZtRYFZo3SX4ETErj6zpXzucudjs02Xf5OBUDbYHNs6SJEQzyY5qBMvKWnP0iWET6wzJiazCqL4viBl30hmFmQk5hSDMdz-VSp116vsqYEAfwCtzqF2MnoSoUusTs56Hxc/s1600/vacation+119.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixmRBDO15FDhZtRYFZo3SX4ETErj6zpXzucudjs02Xf5OBUDbYHNs6SJEQzyY5qBMvKWnP0iWET6wzJiazCqL4viBl30hmFmQk5hSDMdz-VSp116vsqYEAfwCtzqF2MnoSoUusTs56Hxc/s320/vacation+119.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5501270305726306578" /></a><br /><br />I’m on a quest to find/create healthy, yummy recipes that I can pack into a lunch. <br />I keep telling myself that I will get better about packing lunches to bring to work, but for whatever reason I always end up grabbing something from the cafeteria, heading home and making lunch there, or subsisting on whatever I can find in the bottom of my “snack drawer” at the office. It’s a bad habit and I’m not sure I’ll ever be able to break it. <br /><br />Last night I threw together a wrap for dinner. As I munched away I thought that maybe…just maybe…it might be a good recipe to use for on-the-go lunches. Hmm. <br /><br /><b><u>Thai Beef Wraps</b></u><br /><br /><b>Ingredients</b><br /><br />2 Tbsp. fresh lime juice<br />1 Tbsp. sesame oil<br />1 Tbsp. ground ginger<br />1 Tbsp. minced garlic<br />1 tsp. soy sauce<br />1 tsp. honey<br />Tortillas<br />Lettuce<br />Thin-sliced deli roast beef<br />1 medium carrot, grated<br />Sesame seeds<br />Cilantro<br /><br /><b>Preparation</b><br /><br />Combine first 6 ingredients in a small bowl, stirring well with a whisk. Place tortillas on a work surface; brush lightly with 2 teaspoons juice mixture. Arrange lettuce on each tortilla; top with beef. Combine carrots and cilantro; arrange carrot mixture over each serving. Sprinkle sesame seeds. Drizzle each serving with a little of the remaining juice mixture; roll up. Serve.<br /> <br /><b>Notes:</b><br /><br />• Feel free to use sugar in place of honey. I used honey because I preferred the consistency. <br /><br />• Use up to 2 tsp. soy sauce, if you’d like. I’m not a fan of too much saltiness, so I used just 1 tsp. of low-sodium soy sauce. Your mileage may vary.<br /><br />• Mint can be used in lieu of cilantro, or just omit altogether. <br /><br />• You may want to cut up your carrots into matchsticks, but I find that tedious. I like to “grate” my carrots with a vegetable peeler. The carrot slices come out nice and thin and easier to pack into a tortilla. (I use this trick for salads, too…carrots are so heavy and always fall to the bottom of the bowl. If they’re sliced with the veggie peeler, I don’t have this problem.)<br /><br />• This would be good with some finely chopped cashews or peanuts sprinkled inside. I didn’t have either on hand, so I went with the sesame seeds instead. <br /><br />• I gobbled this down with a few potato chips and a plum. A serving of roasted veggies on the side or some veggie fried rice would also pair well. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi89AuXJO-5c6pF5LaJdDXJ2mJcz-yBqCL81Ad5DL86KtMQgW2Pk0hxbMKOubBPpwMPCOlanbvbvOA-hOmvu1HdNTX_a5dAPFmh06Zo4COhZ5S1spsR9t-enV07X2k3bDc0w9K5peDP9xc/s1600/vacation+121.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 279px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi89AuXJO-5c6pF5LaJdDXJ2mJcz-yBqCL81Ad5DL86KtMQgW2Pk0hxbMKOubBPpwMPCOlanbvbvOA-hOmvu1HdNTX_a5dAPFmh06Zo4COhZ5S1spsR9t-enV07X2k3bDc0w9K5peDP9xc/s320/vacation+121.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5501270316058161586" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixmRBDO15FDhZtRYFZo3SX4ETErj6zpXzucudjs02Xf5OBUDbYHNs6SJEQzyY5qBMvKWnP0iWET6wzJiazCqL4viBl30hmFmQk5hSDMdz-VSp116vsqYEAfwCtzqF2MnoSoUusTs56Hxc/s1600/vacation+119.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixmRBDO15FDhZtRYFZo3SX4ETErj6zpXzucudjs02Xf5OBUDbYHNs6SJEQzyY5qBMvKWnP0iWET6wzJiazCqL4viBl30hmFmQk5hSDMdz-VSp116vsqYEAfwCtzqF2MnoSoUusTs56Hxc/s320/vacation+119.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5501270305726306578" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHqNjlWaS6PrMbZikoK71sddjrlPLjOYPJdJaXbu7QHZV3Z7zLHf61WpL84vWs0a8z2YxyVwvrUCzPF9r0IXi13JjSGzxJ45Z5-Id-MYSc88fu2S3nOCqYUtWLy2nkeuNYKovamlrNEdM/s1600/vacation+116.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHqNjlWaS6PrMbZikoK71sddjrlPLjOYPJdJaXbu7QHZV3Z7zLHf61WpL84vWs0a8z2YxyVwvrUCzPF9r0IXi13JjSGzxJ45Z5-Id-MYSc88fu2S3nOCqYUtWLy2nkeuNYKovamlrNEdM/s320/vacation+116.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5501270296419436178" /></a>Aimeehttp://www.blogger.com/profile/04296426408366203313noreply@blogger.com1tag:blogger.com,1999:blog-5516591126464790356.post-77909362372433264282009-03-26T11:42:00.001-07:002017-10-22T11:41:37.563-07:00Baked Eggs & Mushrooms in Ham CrispsSeeking a breakfast-for-dinner inspiration one day, I found this recipe online. It was originally published in Gourmet Magazine, February 2002. I couldn’t wait to try it out, though I was a bit nervous what the final product would be like. Fortunately, it turned out really tasty. I've made it half a dozen times since for friends and family and it's always a hit! Mmm-mm!<br /><br />HUGE thank you to Slashfood for featuring this post in the<a href = http://www.slashfood.com/2010/03/12/baked-eggs-and-mushrooms-in-ham-crisps-feast-your-eyes/>Feast Your Eyes</a> column on their website! So awesome!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM-TIquFWqrknH2ZkswXwFl93j-ekyKrWCzfuk-4tbGYXY23GKi87P7UM2crPJaM8xxqunGJyRNfevO1VNU2trjGxBUq1vmVW5GNTJJdKXqlppkq-d9ZVi-n16DcQ8NW5Hrx9YizOVn8E/s1600-h/baked+eggs2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM-TIquFWqrknH2ZkswXwFl93j-ekyKrWCzfuk-4tbGYXY23GKi87P7UM2crPJaM8xxqunGJyRNfevO1VNU2trjGxBUq1vmVW5GNTJJdKXqlppkq-d9ZVi-n16DcQ8NW5Hrx9YizOVn8E/s320/baked+eggs2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5447842171920585234" /></a><br /><br /><b><u>Baked Eggs & Mushrooms in Ham Crisps</b></u><br />Gourmet Magazine February 2002<br /><br />3/4 lb mushrooms, finely chopped<br />1/4 cup finely chopped shallot<br />2 tablespoons unsalted butter<br />1/2 teaspoon salt<br />1/4 teaspoon black pepper<br />2 tablespoons crème fraîche or sour cream<br />1 tablespoon finely chopped fresh thyme<br />12 slices Black Forest or Virginia ham <br />12 large eggs<br /><br />Preheat oven to 400°F. <br /><br /><b>Prepare mushrooms:</b> <br />Cook mushrooms and shallot in butter with salt and pepper in a large heavy skillet over moderately high heat, stirring, until mushrooms are tender and liquid they give off is evaporated, about 10 minutes. Remove from heat and stir in sour cream or crème fraîche and thyme.<br /><br /><b>Assemble and bake:</b> <br />Fit 1 slice of ham into each of 12 lightly oiled muffin cups (ends will stick up and hang over edges of cups).<br /><br />Divide mushrooms among cups and crack 1 egg into each. Bake in middle of oven until whites are cooked but yolks are still runny, about 15 minutes. Season eggs with salt and pepper and remove (with ham) from muffin cups carefully, using 2 spoons or small spatulas.<br /><br /><b>Notes</b>: <br /><br />+ I thought it would be a good idea to add some cheese to the mushroom mix, so I included a tiny bit of shredded aged Australian cheddar before adding the egg. <br /> <br />+ As you can see, the cups were served with asparagus on the side, grilled with a drizzle of olive oil and a touch of salt and freshly-ground pepper.<br /><br />+ The yolks usually turn out pretty well-done, though they look runny in the photos. I suggest baking for about 10 minutes and then checking for done-ness.<br /><br />+ For 2 people, halve the recipe. Basically just eyeball the mushrooms and cook up 6 cups instead of 12. <br /><br />+ You can experiment with the filling, if mushrooms aren't your thing. I've made this recipe with an "Italian" filling that includes drained diced tomatoes, Italian cheeses, and basil. Get creative! <br /><br /><img src = http://farm4.static.flickr.com/3109/2653224698_345706a877.jpg?v=0> <br /><br /><img src = http://farm3.static.flickr.com/2158/2653224882_0163840a5f.jpg?v=0> <br /><br /><img src = http://farm4.static.flickr.com/3201/2653224950_52835544ac.jpg?v=0> <br /><br /><img src = http://farm3.static.flickr.com/2040/2653225046_82672c7f6a.jpg?v=0>Aimeehttp://www.blogger.com/profile/04296426408366203313noreply@blogger.com182