Thai Style Crab & Udon Noodle Stir Fry

Ingredients:

7.5 oz package ready-to-wok udon noodles

3-4 oz. fresh crab (claw meat) - available in seafood dept. or in refrigerator case at Trader Joe's

3 green onions/spring onions stalks, chopped

1 c. snow peas, trimmed and chopped in 1/2

1/2 t. minced garlic

4 oz. (1/2 jar) Trader Joe's Satay Peanut Sauce or other quality Thai-Style satay sauce

dried red pepper flakes

fresh cilantro/coriander, finely chopped

1 lime

vegetable or canola oil for stir frying

Super easy one pot meal! Heat oil over medium flame and add onions, garlic & red pepper flakes. Once garlic starts to brown slightly, add snow peas and noodles. Heat through then add crab and Satay peanut sauce until mixed through. Removed from heat and sprinkle with chopped cilantro. Serve with wedges of lime to squeeze juice over noodles. Enjoy!!

Fried Green Tomatoes & Spicy Remoulade-style Sauce

1 c. buttermilk

1 large egg

5 large green tomatoes, cut into 1/3-inch slices*

1 1/2 cups cornmeal

1/2 cup all purpose flour

2 tsp salt

1 tsp ground black pepper

6 tsp cayenne pepper (use less if you like less spicy)

*Note: Green tomatoes are sort of unripened heirloom tomatoes and can be difficult to find, especially outside the summer months--ask for them at your local farmer's market or green grocer.

Combine egg & buttermilk in a small bowl. Combine all remaining ingredients (except tomatoes) in a separate bowl. Line a baking sheet with paper towels. Heat vegetable oil about 1/2" deep in a deep-sided frying pan (to about 375 degrees Fahrenheit if you have a thermometer).

Next, taking one tomato slice at a time, dip the slice first into the buttermilk mixture, then into the cornmeal mixture, pressing firmly to ensure good coating with cornmeal. Gently drop the covered slice into the hot oil (it should begin bubbling around the edges immediately). Repeat with 2-3 more slices per batch. Fry until crisp (about 60-90 seconds per side), flipping them over once during cooking. Place on baking sheet in oven to keep warm and serve immediately with Remoulade Sauce (see below) for dipping.

Remoulade-Style Dipping Sauce

3 oz Heinz Chili Sauce

3 oz Best Foods Olive Oil Mayonnaise

1 tsp prepared horseradish

New Posts Coming Soon~

Sorry it has been awhile....job hunting here in California has been very time consuming.....but I'm all moved into a new apartment for awhile and can start whipping up a few fun new things now....

Coming up.....

Fried Green Tomatoes & Spicy Remoulade-style Sauce

Thai Style Crab & Udon Noodle Stir Fry

Lemon Braised Rainbow Chard with Sesame Edamame

I will be posting soon..... :)

Lauren

Mediterranean Couscous with White Beans

I found this recipe in my sister's kitchen cupboard, and the notes say it came from our mom, so I figured it would be delicious, and it was! This recipe is super flexible and would be great to try variations on, so you can omit any ingredients you don't love and try adding in anything you think sounds good. I added some chopped avocado to my leftovers on day 3 and it was extra-delicious! Now that tomatoes are in season, it's the perfect time to try this--great for picnics!

Ingredients:

1 5.8 oz box of NEAR EAST Roasted Garlic & Olive Oil Couscous Mix

(any standard box of garlic flavored couscous will work)

1 15 oz./425g can of navy beans or other small white beans, rinsed and drained

1 cup halved cherry tomatoes

3/4 cup (180ml) cucumber, peeled and seeded and chopped (about 1 cucumber)

1/2 cup (120ml) black olives, finely chopped

1/2 cup (120ml) green/spring onions, thinly sliced

1 Tbsp snipped fresh dill or 1 tsp dried dill weed

6 Tbsp red wine vinegar

1. Prepare couscous according to package directions, using olive oil rather than butter. Transfer couscous to a large bowl. Fluff; let cool 10 minutes.

2. Add remaining ingredients and mix well, tossing with a fork. Refrigerate at least 2 hours before serving. Makes 6 cups (1500 ml).

Creme Brulee French Toast

If you are in the mood for total decadence, this is the breakfast for you! Thanks once again to my friend, Brittney, who announced she was making this recipe for her family on Easter. I knew I had to try it so I begged for the recipe, and now I can share it with you!

Ingredients:

1/2 cup butter
1 cup brown sugar
2 Tbsp. corn syrup
Bread, sliced, to cover butter mixture

(a big french loaf or baguette is perfect--sliced about 1-inch thick.)
5 large eggs
1 1/2 cups Half-and-Half/Single Cream
1 tsp. vanilla extract
1/4 tsp. salt

1. In a saucepan, melt butter, brown sugar and corn syrup.

2. Pour into 9 x 13 glass pan. Arrange bread slices on top.

3. In a large bowl, beat together eggs, half and half, vanilla and salt.

4. Pour egg mixture over the bread. Cover and chill overnight in the fridge.

5. The next morning, bake uncovered at 350 for 35-40 minutes.

Using a spatula, flip pieces over to serve, so brown sugar is on top. :)

ENJOY!!!!

Easy Muffaletta Italian Sandwich

I’ve never been able to find a perfect substitute for the original sandwich created by Central Grocery in New Orleans, Louisiana, but with the discovery of Safeway Grocery’s “Muffaletta” olive salad last week, I have been able to create a pretty tasty alternative. If you don’t live in New Orleans or Northern California, any good mixture of marinated Italian olives & peppers will work for the olive salad, but the olives and peppers should all be chopped finely before adding them to the sandwich.

I started with 2 slices of fresh, soft, sourdough bread (Italian ciabatta or focaccia rolls also work) and then poured a small amount of my favorite light Italian salad dressing on each slice of bread for flavor and moisture. Next, spread a thick layer of your chopped olive salad on one slice of bread. On the other slice of bread, layer some Italian salami slices (Gallo or Columbus are the best brands I’ve tried in the U.S.) with some good-quality slices of provolone cheese. Press the two slices of bread together with the fillings, and you are off!

Spinach Salad with Strawberries, Feta & Walnuts

This is a great spring-time or summer salad for warmer days, or whenever you can grab a basket of big, juicy, fresh strawberries. My friend from college, Brittney Blunt Jacobsen, was the first person to ever serve me this salad during one of our dorm dinners my senior year, so I always credit her with the recipe. I’ve made it hundreds of times, and it’s always a crowd pleaser.

Ingredients:

(Adjust quantities of all items to suit your taste & desired number of servings)

Fresh spinach or baby spinach leaves

Fresh, ripe strawberries

Very thinly sliced red onions

Crumbled feta cheese

Dried cranberries

Finely chopped walnut pieces

Add all items to your salad bowl and toss with a bottled raspberry vinaigrette. I have tried lots of store-bought dressings, but my favorite brand is Annie’s Naturals Lite Raspberry Vinaigrette. Enjoy!