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.