Great anyday salad, but perfect for a day of NO COOKING, like Saturday or Sunday! And you know we enjoy Thai food whenever we get to our favourite restaurant in nearby Baca. It is a quick and easy salad that even the kids could make if you supervise their cutting! Personally, I used my mandoline.
This salad tasted so good even with regular cucumbers (seeds and all) and I enjoyed it so much that I forgot to get a real picture before it was GONE!
I replaced the red chile pepper with a bit of finely diced red pepper but still used the red pepper flakes for a little heat.
Thai Cucumber Salad
1/3 cup rice vinegar
1 tsp sugar
1 tsp sesame oil
1 red Thai chile pepper, finely chopped (optional)
1 large cucumber, spiralized or sliced
2 shallots, finely diced
1/4 tsp red pepper flakes, or to taste
1. Combine rice vinegar, sugar, sesame oil and red Thai chile pepper in a small bowl. Mix well.
2. In another small bowl, combine cucumber, shallots and red pepper flakes. Mix well.
3. Pour liquid mixture over cucumber mixture. Toss until cucumbers are coated well. Place in fridge until ready to serve.
Another hot day in Yucatan and time for a cold dinner of salads. Previously I shared 10 Minute Canned Salmon Salad (May 31,2020) and also Chilled Asparagus Salad (last week). Here I am adding an easy Vietnamese Noodle Salad with garnishes of jicama, carrot sticks, cherry tomatoes and black olives. The “noodles” are actually rice vermicelli which is readily available in most grocery stores where pasta or Asian foods are displayed. It made a great looking salad bowl! (I took this photo before I added the tomatoes) LOL.
The “salads” can easily be made ahead and assembled as shown when lunch or dinner calls.
Vietnamese Noodle Salad
12 ounces thin Asian vermicelli noodles
2 carrots shredded
2 cucumbers seeded and shredded
4 green onion chopped
1 1/2 cups fresh bean sproutsOPTIONAL
1/3 cup chopped cilantroOPTIONAL
1/2 cup fish sauce
1/2 cup seasoned rice vinegar
3 tablespoons sugar
2 cloves garlic pressed or minced
1/4 teaspoon crushed red pepper
1. Soften the vermicelli noodles in a large bowl by covering with boiling water and soaking for 3-4 minutes or until tender. Rinse under cold water, drain, and add to a large bowl. Add the shredded carrots, cucumbers, bean sprouts and chopped cilantro to the noodles.
2. In a glass jar fitted with a lid or a bowl, mix together the fish sauce, rice vinegar, sugar, garlic and crushed red pepper. Pour 3/4 of the dressing over the noodles and toss to coat. Add more dressing if desired. Sprinkle with more cilantro and green onion and a squeeze of lime if desired. Salad can be made ahead and refrigerated overnight, however if making ahead, add the cilantro just before serving.
For a great summer lunch try this chilled asparagus with some salmon poached in wine. I usually do the salmon with cold green beans (blanched), but not having found any at Costco, I went for using asparagus, which I believe you northerners are seeing IN SEASON. We started the meal with a cold strawberry soup ( which is somewhere on this blog if you do a search). The great thing about this meal is that you can easily prepare it all in the morning and just plate it up when company arrives.
Chilled Asparagus with Citrus Dressing
1-pound asparagus, woody ends cut off
1 teaspoon orange zest
Juice of an orange
Juice of half a lemon
1 tablespoon Dijon mustard
2 teaspoon white wine vinegar
1 teaspoon extra virgin olive oil
1 teaspoon honey
1/4 teaspoon kosher salt
Black pepper to taste
1. Bring a large pot of salted water to a boil.
2. Add in the asparagus and cook for 2 minutes.
3. Immediately remove the asparagus from the boiling water and place it into an ice bath to stop the cooking process.
4. Once the asparagus has cooled remove it from the water, blot it dry with a towel, and place it in a large bowl.
5. In a glass measuring cup combine the remaining ingredients (everything from zest down to pepper) and whisk together to form the citrus vinaigrette.
6. Pour the desired amount of vinaigrette over the asparagus and toss to coat.
7. Cover and refrigerate until ready to serve, then top with a little more salt and pepper.
After spiralizing my zucchini, I was ready to prepare the sauce and ready my garnishes. It is a fairly simple cooking process, for which I use my trusty wok. Use less zucchini for two people,but otherwise follow the instructions. A spoonful of real peanut butter isn’t a bad option to the sauce? I am addicted…
Zoodle Pad Thai
Yield: 4 servings
4 medium zucchinis (about 10-ounces each), made into zoodles with spiralizer( I used one larger one for two people)
2 teaspoons vegetable oil
1 tablespoon minced garlic
3 green onions, sliced in 1-inch pieces
½ cup unsalted peanuts, chopped
¼ cup cilantro, chopped
¼ teaspoon salt
2 tablespoons sugar
3 tablespoons less sodium soy sauce
1 tablespoon rice wine vinegar
2 tablespoons lime juice
½ teaspoon paprika
2 teaspoons sriracha sauce
¼ teaspoon red chili flakes
For the sauce: In a medium bowl, whisk together the sauce ingredients and set aside until needed.
Heat a wok, or large skillet (preferably with high sides) over medium-heat. Add the oil and garlic, and cook until fragrant (about 30 seconds).
Add the 2 eggs to the pan and lightly scramble for about 30-40 seconds. Add half of the green onions, and peanuts to the skillet, toss for about 30 seconds.
Add the zoodles and the set aside sauce to the skillet. Use tongs to gently toss the zoodles into the sauce to evenly coat all of the zoodles.
Garnish with the remaining uncooked green onions, peanuts, bean sprouts, cilantro and a lime wedge.
You might recall a previous post for Egg Roll in a Bowl? It was a pretty simple recipe for a one pot meal. Just recently I found on Pinterest this recipe for one of my favourite sandwiches in a bowl and without the bread! Since I already had the coleslaw and corned beef (Costco) this was a snap… Go easy with the Russian dressing as it can be overpowering…
Reuben Sandwich in a Bowl
One bag of coleslaw mix
1 pound of corned beef cut into strips
2-3 tbsp of butter
1 cup mayonnaise
1/4 cup sugar free ketchup
4 tsp horseradish
1 tsp hot sauce(Tabasco)
1 tsp Worcestershire sauce
1/2 teaspoon salt
Pinch of pepper
Melt butter in skillet.
Add corned beef and sauté covered for 5 minutes.
Now, add coleslaw, cover and cook for 5 minutes.
Stir coleslaw and corned beef and top with cheese. You can cover skillet and allow the cheese to melt or put in the oven and broil until cheese is bubbly.
For those of you trying to avoid regular pastas, “zoodles” are a fun and tasty way to replace them with extra nutrition. Many grocery stores now sell already “zoodled” vegetables, like cucumbers, zucchini and beets! My favourite are the zucchini zoodles, made easier with a proper “spiralizer”.
Zoodle away with this simple dinner or lunch option!
Asian Zucchini Zoodles
For the sauce:
1/4 cup dark soy sauce
1 teaspoon Thai sweet chili sauce
1 tablespoon dark brown sugar use honey (I preferred honey)
Preparing the zoodles.
1 teaspoon oil
1/4 cup minced onion
2 cloves garlic minced
2 large zucchinis spiralized (yellow and green)
1 tsp. red pepper flakes to taste
1. In a small mixing bowl, whisk together the soy sauce, sweet chili sauce, and brown sugar; set aside.
2. To a large skillet, add 1 teaspoon oil (any type) and onions. Cook onions down for 2 minutes or until tender. Add garlic and cook for 30 seconds. Next, add the sauce to the skillet and cook for about 1 minute then add the spiralized zucchini noodles and cook just for 1-2 minutes or until fully coated with sauce. Add pepper flakes. Serve immediately!
Due to my spouse requiring a modified diet for a few days, I decided to make him some rice pudding. Without too much work, this one filled the bill!
Coconut Rice Pudding
Serves/Makes: 4 | Ready In: 30-60 minutes
1 can (15-ounce size) coconut milk
1 cup water
1/2 cup uncooked rice (I used Jasmine)
1/4 cup sugar
1 teaspoon vanilla extract
1/8 teaspoon nutmeg
Combine the coconut milk and water in a saucepan over medium-high heat. Bring to a boil. Add the rice and cook until it returns to a boil. Lower the heat to a simmer, cover the pan, and let simmer for 15 minutes or until most of the liquid has been absorbed.
Remove the pan from the heat. Stir in the sugar, vanilla, and nutmeg.Pour into custard cups.
So many of you have joined this blog since it was begun back since 10 years ago, that I thought you might enjoy a flashback from the past, more or less the recipe that started it all! Hope you will enjoy this recipe as much as myself and many others have turned to so many times… Thanks for hanging in there my friends! Originally posted March 19, 2011
Rose and Thistle Salad Dressing
Technically, this recipe was stolen from a little restaurant in Kingsville, Ontario, Canada. The restaurant is/was The Rose and Thistle. As a special request was made, I decided to post this one early…let me know how it turns out Bev…
1/3 cup cider vinegar
1 cup salad oil (NOT Olive)
crushed garlic to taste
1/2 tsp dry mustard
1/2 tsp salt
1/3 cup brown sugar
1 T honey
Put into a blender for 1 to 2 minutes. I cheat and pout it in a shaker and shake hard.
Make it ahead as it keeps in the refrigerator for several weeks. It is great on almost any salad, including spinach!
You will have noted that I put the word “wedge” in brackets. Actually I dislike it when I see romain served in wedges. It’s difficult to eat without a fork AND knife. I much prefer to have the romaine torn into smaller parts before it is served. This is true of some restaurant Caesar salads as well. Without a doubt, the highlight of this salad is the ranch dressing, which you can use on almost any salad OR as a simple veggie dip. Of course, you can skip the blue cheese, but why would you? LOL
Romaine Wedge Salad with Bacon and Blue Cheese
1 recipe Homemade Ranch Dressing*
1 tablespoon butter
2 slices sourdough bread cut into ½-inch cube (I did some store-bought croutons in butter and garlic powder)
4 slices thick bacon cut crosswise into thin strips
1 large head romaine lettuce quartered lengthwise into wedges
2 ounces crumbled blue cheese
finely chopped chives optional
1. Melt butter in a large skillet over medium-high heat. Add sourdough cubes; cook and stir until cubes are lightly browned on all sides. Remove from skillet and reserve.
2. Add bacon to same skillet; cook and stir until bacon is crisp. Transfer bacon to paper towel to drain.
3. Carefully rinse and dry romaine wedges, doing your best to keep them intact.OR tear them up
4. Arrange romaine wedges on a platter. Drizzle desired amount of dressing on salad and sprinkle with remaining ingredients. Serve.
*Homemade Ranch Dressing
1 1/2 cups sour cream
1 clove garlic minced
1/4 cup chives finely chopped
1/4 cup parsley finely chopped
milk enough to reach your desired consistency(optional)
Whisk together the sour cream, garlic, parsley and chives. Add milk to reach your desired consistency.
Season to taste with salt and freshly ground black pepper.
Puttanesca originated in Naples in the mid 19th century and is usually made with pasta, capers, tomatoes, garlic and hot peppers. Since I had a spaghetti squash I need to use up, I made this dish. It turned out wonderfully. Below is my own version of this!!
(Hidden under that luscious sauce is the shredded spaghetti squash!)
Spaghetti Squash Puttanesca
1 medium spaghetti squash cut in half horizontally with seeds removed
½ pound lean ground beef
1 diced jalapeno pepper or red pepper flakes (to taste)
2 stems of fresh basil leaves
1 T. olive oil
Salt and pepper
¾ cup of whole black olives (optional)
2 cups of Prego pasta sauce
Parmesan cheese for garnish
Drizzle olive oil over each half of squash and sprinkle with salt and pepper. Place cut side down in a Pyrex dish and bake in a preheated 350 degree oven uncovered for 60 to 75 minutes.
Remove squash and let cool before shredding each half with forks. Be careful not to puncture the squash skin! Cover loosely with foil. Let it rest while preparing the sauce.
In a large frypan (or wok – I love using a wok when preparing sauce for spaghetti), brown the beef, stirring frequently. When there is no more pink, add the 2 cups of pasta sauce.
Stir to combine all of the meat, adding the diced jalapenos (optional) or red pepper flakes
Add the pitted black olives and 1 stem of basil LEAVES and stir to combine.
Uncover the bowl of spaghetti squash shreds and pour the sauce the shreds.
Garnish with Parmesan cheese and the leaves from the other basil stem.