Tag Archives: Bell Peppers

Salad Noodles

The salad days of summer continue……
Some people have signature dishes, something that they always bring, that they always serve.
I am not one of those people.
In part because, I have a very, very low threshold for boredom.
In part because there is very little I don’t truly believe that I could do better next time – and that means  little changes, and those little changes add up over time.
In part, because once I ‘file’ a recipe – out of sight, out of mind.
Going through my books and folders for this blog has been a real trip down memory lane.
In the ‘why did I stop making that’ category:

RAINBOW PEANUT NOODLES

It’s tasty, it’s easy, it travels well…..but once I put my copy of  the cookbook Asian Noodles  away…….when I picked it up, it fell open to the peanut dressing recipe.

Rainbow Peanut Noodles

 

Chinese Peanut Dressing

One 1/3 inch thick slice fresh ginger, peeled and cut in half

8 cloves garlic, peeled

1 teaspoon hot chile paste (or more…)

½ cup smooth peanut butter (or more…)

¼ cup soy sauce

3 ½ tablespoons sugar

3 1.2 tablespoons Chines black vinegar or Worcestershire sauce

3 tablespoons toasted sesame oil

2 tablespoons chicken broth or water (or more)

  1. In a blender or a food processor fitted with a metal blade, finely chop the ginger and the garlic.
  2. Add the remaining ingredients in the order listed. The dressing should be the consistency of thick cream. If it’s too thick, add more liquid; if it’s too think add more peanut butter.
  3. Refrigerate in a cover container (this is a good time to use a Mason jar). The dressing will keep for 2 to 3 weeks, she says – mine has never lasted past the 10 day mark.

Page 122.

Rainbow Noodle Salad

1 # thin noodles, cooked until just tender, rinsed under cold water, drained and tossed with 2 teas toasted sesame oil

8-10 carrots (2#) peeled and grated

4 good sized cukes, peeled, halved lengthwise, seeded, shredded and squeezed dry

4 cups bean sprouts, rinsed and drained

2 ripe bell peppers, cored, seeded and cut into thin strings (about 2 cups)

4 cups sliced cooked chicken, cut into thin strips (or the meat from a Friday night special supermarket  rotisserie chicken. Save the bones for broth)

2-3 tablespoons minced scallion greens (or garlic scapes)

  1. Arrange noodles in a large serving bowl or platter.
  2. Arrange vegetables in concentric circles over the noodles and pile the chicken in the center – or if there are vegetarians or food allergy issues, arrange the meat and veggies in smaller bowls/plates around the noodle bowl.
  3. Sprinkle the scallions or scapes all around on top.
  4. Serve at room temperature or chilled with the Chinese Peanut Sauce.

12 servings, depending on your crowd and what else is on the table.

Nina Simonds. Asian Noodles. Hearst Books. 1997. p.82.

Nina Simonds

Nina Simonds

Nina Simonds has a blog that has a tahini version of this sauce at ninasimonds.

Asian Noodles Nina SimmondsThe leftovers, should there be any, are great with eggs as a fritatta , just  leave off any cheese.

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Wednesdays were Chili Nights

and not just in the winter when the cold wind blows. Wednesday nights where chili nights  for my son. I was always trying out chili recipes. A good way to have variation from a basic pantry. This recipe also makes a LOT and it freezes well.

 

Food To Die For

Food To Die For

Chili with Beer, Miami -Style

1 # ground turkey

3 Tablespoon olive oil

1 ½ Cup trimmed white mushrooms

1 ½ up chopped Bell peppers (she uses a mix of different colored Bells – I use what’s on sale – I actually like red or yellow pepper better for this then green)

1 C chopped sweet onions

2 gloves garlic, minced

2 cans (28 oz) chopped tomatoes with diced green chiles

2 cans (16 oz) red kidney beans

2 cans (16 oz) black beans rinsed and well drained ( or any 2 kidney beans – I like pintos and pink beans. Sometimes I cook them up in my crockpot the day before and ignore the cans altogether)

1 bottle beer (12 oz) (or 2 – the cook may need one while everything is simmering)

3 Tablespoons red wine vinegar

2 Tablespoons chopped fresh oregano or marjoram.

2 tablespoons chopped fresh basil

2 bay leaves (surprisingly, 2 little bay leaves add a lot. You’ll miss them if you leave it out)

1 ½ Tablespoons chili powder

2 teaspoons salt

1 ½ teaspoons ground cumin

Coarsely grated extras sharp cheese

  1. In a large heavy bottomed pan (Dutch oven or in French Doufeu)
    This is the le cruset pan I have that is cast iron with enamel. Mine is in a green that has been discontinued.

    This is the le cruset pan I have that is cast iron with enamel. Mine is in a green that has been discontinued.

    This is the color of my pan - I got it from a warehouse on a sale on a clearance - that's 3 levels of discount and it's still the most money I have spent on a pan.  And I do not chintz on cookware.

    This is the color of my pan – I got it from a warehouse on a sale on a clearance – that’s 3 levels of discount and it’s still the most money I have spent on a pan. And I do not chintz on cookware.

    brown the ground meat in 1 tablespoon of the oil. Drain the meat well and wipe out the pan

  2. Heat remaining 2 tablespoon of oil, over med high heat. Add mushrooms, bell peppers, onions and garlic and cook 5 minutes, until bell peppers are tender.
  3. Stir back in the turkey, tomatoes and their juices, the beans, beer, and everything else before the cheese.
  4. Bring the mixture to a boil.
  5. Reduce heat to medium low (pleasant intermittent burpling noises) and simmer, for 1 ½ hours, stirring occasionally.
  6. Taste and correct for seasoning. Remove the bay leaves.
  7. To serve, ladle into bowls and top with cheese.
  8. This is more flavorful and fragrant then hot spicy – have your favorite hot sauce for the heat seekers.
  9. Serves 8 -10. It also freezes beautifully.

Adapted from Patricia Cornwall and Marlene Brown. Food to Die For. G.P. Putnam’s Sons. 2001. pp. 58-9.

As for the cheese that goes on top of this chili, we usually used some form of Cheddar.

Cheddar Cheese

Cheddar Cheese

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