May 15, 2024 by stevesacooking

Liang Main (Chilled Sesame Noodles)

Lyn found this recipe and thought it would be good for our no meat Monday meal. It was! I love the taste of toasted sesame oil and have never used sesame paste so I thought give it a try. Couldn’t find it in the grocery stores in our area and seeing that there were no chinses markets close enough so it was Amazon to the rescue.

Ingredients

1 lbs. fresh noodles or dry 8 oz..

Sesame sauce

4 tbsp (1/4 cup) Chinese sesame paste.
1 tbsp Mayonnaise.
1 tsp Chili Oil (divided – 2 tsp and 1 tsp).
2 tsp sesame oil (divided 1tsp-1 tsp).
3 tbsp light soy sauce.
5 tsp Chinese/Taiwanese black vinegar.
4 tsp water .
1 tsp Chinese/Taiwanese black vinegar rice vinegar or even wine. vinegar is fine if you can’t find this.
4 tsp fine sugar.
1 tsp garlic crushed.
1 ½ fresh grated ginger.
½ tsp fine salt to taste.
1 tsp ground white pepper or a very generous grind of black pepper to taste.

Other optional ingredients

4 hardboiled eggs
160 g beansprouts (2 handfuls)
4 scallions thinly sliced.
Persian or mini cucumber sliced in matchstick size.

Instructions

Bring 3 quarts of slightly salted water to boil in a large pot. Add noodles and reduce heat to maintain a gentle simmer, stirring occasionally, 3-5 minutes until almost tender. See package instructions. The center of noodles should be firm and slightly opaque. Meanwhile place 1 tsp sesame oil in large bowl.
Drain noodles very well in colander add to bowl and mix to coat. Transfer to baking sheet and spread into an even layer. Refrigerate until cold, about 20 minutes.
While this is cooling whisk together sesame paste, mayonnaise, 2 tsp of chili oil and remaining 1 tsp sesame oil. Now add soy sauce, vinegar, water, sugar, 1 tsp garlic, and ginger and whisk until smooth. Season dressing with remaining chili oil and ½ teaspoon of garlic. Add noodles and toss until well combined.
Divide noodles evenly among serving bowls and garnish your choice cucumber, scallions, eggs and bean sprouts or have these on separate plate for others to garnish how they wish.

Info

Chinese sesame paste and tahini are both made from sesame seeds, but they have different ingredients and flavors:

Ingredients

Chinese sesame paste is made from toasted sesame seeds, while tahini is made from raw sesame seeds.

Flavor

Chinese sesame paste has a stronger, nuttier flavor, similar to unsalted peanut butter and fresh-pressed sesame oil. Tahini has an earthy, slightly bitter flavor, with a toasted sesame seed flavor that’s not as sweet as peanut butter

July 21, 2023 by stevesacooking

Spicy Thai Spaghetti Salad

I based mine on this recipe, Thanks Sue, but made some substitutions will mark below with Steve Note:

This yummy Thai Spaghetti Salad is an delicious twist on a potluck classic ~ quick to prepare using common ingredients, the Asian flavors in this colorful pasta salad really pop. This easy summer side salad recipe will be your go to for barbecues this season!

Prep Time15minutes mins

Total Time15minutes mins

Course: Salad

Cuisine: Thai/American

Servings: 10 servings

Calories: 189kcal

Author: Sue Moran

Ingredients

8 ounces spaghetti, broken in half, cooked in plenty of salted water to al dente and rinsed well with cold water Steve Note: I used Thai Rice Noodles
1 cup shredded red cabbage
1 cup shredded carrots
1 bunch (about 6-8) green onions, thinly sliced
1/2 cup roasted peanuts
2 Tbsp sesame seeds
1 handful cilantro leaves, chopped Steve Note: discovered last minute did not have so used fresh parsley from the garden
1 handful basil leaves, thinly sliced Steve Note: I used Thai Basil from the garden

dressing

1/4 cup rice vinegar
2 Tbsp vegetable oil Steve Note: I used Olive Oil
2 heaping Tbsp smooth peanut butter
1 clove garlic, minced
1/2 tsp cayenne pepper
salt to taste

Instructions

To make the dressing put all the ingredients in a small bowl and use an immersion blender to process into an emulsified dressing. Thin with more oil or vinegar to taste, if necessary.
Put the salad ingredients in a large bowl and toss with the dressing. Refrigerate until ready to serve.

Notes we went stickily Veggie

Make it a main course ~ add chunks of chicken, tender steak, or grilled shrimp.
Make it gluten/grain free ~ try this with zucchini noodles (spiralized zucchini) or spaghetti squash.
Make it with more veggies ~ try frozen and thawed edamame beans, broccoli, or bok choy, snap peas, or green beans.

Nutrition

We added some of this on second helping it really added a nice touch.

January 25, 2023 by stevesacooking

Kung Pao Brussels Sprouts

Was on Mastodon or Post the other day and saw this I’ve been looking for an alternative recipe and this sounded pretty good. I think it would be good with cauliflower also. I can’t remember who’s this was but many thanks.

10-12 Brussels Sprouts, cut in half
Optional: diced red bell pepper, 3/4s cup
3 Tablespoons Olive Oil
1/2 cup Dry Roasted Peanuts, no salt
1 clove & 2 cloves Garlic, minced
1/4 cup Soy Sauce
1 Tablespoon Honey
1/2 teaspoon Ginger
Splash of Frank’s Red Hot Sauce
1/4 teaspoon Cornstarch

I rarely measure when I cook, so these are approximations.

Mix soy, ginger, honey, hot sauce & 2 cloves garlic together. Whisk in cornstarch to thicken. Heat in saucepan until just boiling. Reduce heat & stir in peanuts. Remove from heat after 2 minutes.
Toss cut brussels sprouts (& bell pepper, if using) with 1 clove garlic & cook in air fryer 9 minutes at 400°.
Place cooked vegetables into bowl. Pour sauce mixture over & toss to thoroughly coat.

Makes 2 servings if side dish, one if main course.

January 25, 2023 by stevesacooking

Pepper and Cheese Lasagna

So I came home and on the counter was an old yellowed recipe that we haven’t seen for years. Lyn was having a craving and laid out the dish, box of lasagna pasta and had already prepared the spinach and broccoli. This is an interesting recipe everything but the initial pasta cooking is made in the microwave. You can tell the age by the one step that was rotate pan half way through, if you remember way back there was either no tray and it never rotated during cooking.

Ingredients

6-9 lasagna noodles

2 carrots shredded

1 small onion chopped –Steve Note: I used red I had half of one left over

1 red or green pepper, cut into thin strips

10 ounce of frozen chopped broccoli or spinach thawed and drained. Steve Note: Lyn had prepared a combo of each but used fresh.

I added 4 mushrooms sliced.

1/2 tsp of salt

15 ounce container of ricotta cheese

Optional 1 egg beaten Steve Note: like to add this to ricotta binds it together.

2 cups of shredded Fontina, Swiss or other cheese. Steve Note: Did not have enough mozzarella or provolone so I grabbed a stick of cheddar and shredded it. BTW take minutes and is way cheaper than buying already shredded. The cheddar turned out a nice choice went well with the veggies.

Lyn’s pasta sauce Steve Note: The recipe did not call for but I put small amount on bottom and top (before the last topping of cheese).

How

Prepare noodles conventionally as package directs; drain, separate and set aside.
in 12×8″ backing dish cook carrots, onion and pepper covered on high 6-8 minutes until tender-crisp stirring half way through. Spoon into bowl and add broccoli. In separate bowl combine egg, and salt and a real good pinch of dried basil.
thin layer in baking dish then top with three noodles. top that with half the ricotta cheese mixture and top that with 1/3 veggie mixture then 1/3 shredded cheese.
Repeat except except set aside the shredded cheese
Cook covered on high for 7-10 minutes until hot through
Sprinkle remain cheese cook 3-5 minutes until cheese is melted
Let stand for 10 minutes and serve

Makes 8 servings

December 15, 2022 by stevesacooking

Butternut Squash, Navy Bean Tacos

Ok it was Taco Tuesday and I had planned to make Black Bean Butternut Squash Burritos but when I looked I had no black beans and only 1 tortilla wrap so what to do. I had frozen some blue corn taco shells and I had a can of navy beans, so I went with it.

Ingredients:

1 medium butternut squash, peeled, cubed, & roasted
1/2 cup uncooked short grain brown rice (yields: 1.5 cups cooked)
1-2 tsp olive oil
1 cup chopped sweet onion
2 garlic cloves, minced
1 red pepper, chopped
1 tsp kosher salt, or to taste
2 tsp ground cumin, or to taste
1/4 tsp cayenne pepper, or to taste
One 15-oz can white navy beans (about 1.5-2 cups cooked), drained and rinsed
3/4 cup shredded cheddar cheese
Blue and yellow Corn taco shells
Toppings of choice: (avocado, salsa, vegan sour cream, spinach/lettuce, cilantro, etc)

How

1. Preheat oven to 425F and line a large glass dish with tinfoil. Drizzle olive oil on squash and give a shake of salt and pepper. Coat with hands. Roast chopped butternut squash for 45 mins. or until tender.

2. Cook brown rice

3. In a large skillet over medium-low heat, add oil, onion, and minced garlic. Sautee for about 5 minutes, stirring frequently. Now add in salt and seasonings and stir well.

4. Add chopped red pepper, navy beans, and cooked rice and sauté for another 10 mins. on low.

5. When butternut squash is tender remove from oven and cool slightly. Add 1.5 cups of the cooked butternut squash to the skillet and stir well. You can mash the squash with a fork if some pieces are too large. Add cheddar cheese and heat another couple minutes.

6. Add bean filling to tortilla along with desired toppings. Wrap and serve. Leftover filling can be reheated the next day for lunch in a wrap or as a salad topper. now that they are rolled lightly spray the tortilla with cooking spray and crisp in pan over medium heat. Start with seam side down . I have also placed under a broiler watching carefully of course.

November 21, 2022 by stevesacooking

Pizza Night

I love the Portland Pie Company dough especially the Beer dough, always, well most always, have a few bags in freezer so when the urge hits me I can satisfy it. Around me Big Y carries. I have found that I get better results if I let it sit on counter for a short while before spinning it out. I don’t let it rise much more than it does in the refrigerator. The thing I love about Pizza is you can make it with any toppings you want.

Todays was shredded asparagus, cherry tomatoes, sweet Italian sausage, honey nut squash Lyn’s pasta sauce and of course two kinds of cheese. Yup another clean out the frig meal.

I preheat the oven with Pizza stone in it to 475 (lower middle rack) in the meantime I spin out the dough. when the oven is at temp I take the stone out and slide the dough on to it than add sauce and the rest of the toppings. this gives the bottom a quick start before sliding it into the oven for 10 to 12 minutes. I like to give it a 180 turn half way through. I like mine on the well done side so when the cheese starts to brown slightly my mouth starts to water.

October 26, 2022 by stevesacooking

Southwestern Stuffed Acorn Squash

Adapted from eating well because it was no meat Monday.

Cumin and chili powder season a filling of turkey sausage, tomatoes, black beans and Swiss cheese for creamy acorn squash. Serve this stuffed squash with warmed corn tortillas for wrapping up bites of all the tasty ingredients.

Steve Note: I used Farro instead of sausages but you could use ground beef, chicken, turkey or wild or other wise rice.

Ingredients

3 acorn squash, (3/4-1 pound each) Steve Note: you could use Butternut, Delicata Squash, Zucchini etc. I like these because the skin is edible .
5 ounces bulk turkey sausage Steve Note: I substituted about 3/4 cup of cooked farro 1 small onion, chopped
1/2 medium red bell pepper, chopped
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
2 cups chopped cherry tomatoes
1 15-ounce can black beans, rinsed (see Tip)
½ teaspoon salt
Several dashes hot red pepper sauce, to taste
1 cup shredded Swiss cheese Steve Note: I used Cheddar

Directions

Step 1 Preheat oven to 375 degrees F. Lightly coat a large baking sheet with cooking spray.

Step 2 Cut squash in half horizontally. Scoop out and discard seeds. Place the squash cut-side down on the prepared baking sheet. Bake until tender, about 45 minutes.

Step 3 Meanwhile, lightly coat a large skillet with cooking spray; heat over medium heat. Add sausage and cook, stirring and breaking up with a wooden spoon, until lightly browned, 3 to 5 minutes. Add onion and bell pepper; cook, stirring often, until softened, 3 to 5 minutes. Stir in garlic, chili powder and cumin; cook for 30 seconds. Stir in tomatoes, beans, salt and hot sauce, scraping up any browned bits. Cover, reduce heat, and simmer until the tomatoes are broken down, 10 to 12 minutes.

Step 4 When the squash are tender, reduce oven temperature to 325 degrees . Fill the squash halves with the turkey mixture. Top with cheese. Place on the baking sheet and bake until the filling is heated through and the cheese is melted, 8 to 10 minutes.

Tips

Tip: While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (Our recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.

Tips

Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

May 26, 2022 by stevesacooking

INSTANT POT BARBECUE BEANS

Serves 4 to 6
Total Time: 1% hours, plus 8 hours brining

Regular bacon can be used in place of the thick-cut bacon, if desired. If you are short on time, you can quick-brine your beans: In step 1, bring 1112 tablespoons of salt, 2 quarts of water, and the beans to a boil in the Instant Pot using the highest saute function; turn off the pot; and let the beans sit for 1hour. Drain and rinse the beans and proceed with step 2.

1112 tablespoons table salt for brining
1 pound (2112 cups) dried navy beans, picked over and rinsed 1 tablespoon vegetable oil
1 pound thick-cut bacon, cut crosswise 112 inch thick 1 onion, chopped fine
4 garlic cloves, minced
1 tablespoon chili powder 1112 teaspoons table salt
112 teaspoon cayenne pepper
3 cups chicken broth 1 cup ketchup
113 cup packed brown sugar
113 cup packed brown sugar
114 cup molasses
114 cup Dijon mustard
2 teaspoons cider vinegar

How

Dissolve 1 1/2 tablespoons salt in 2 quarts cold water in large container. Add beans and let soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.
Using highest saute function, heat oil in Instant Pot until shimmering. Add bacon and onion and cook, stirring occasionally, until bacon fat is rendered and onion is softened about 8 to 10 minutes
Add garlic, chili powder, salt, and cayenne and cook, stirring frequently, until fragrant, about 30 seconds. Stir in broth, scraping up any browned bits. Stir in beans.
Lock lid into place and close pressure-release valve. Select high pressure -cook function and cook for 9 minutes. Turn off Instant Pot and let pressure release naturally for 15 minutes. Quick-release any remaining pressure.
Carefully remove lid, allowing steam to escape away from you.
Stir in ketchup, sugar, molasses, and mustard. Using highest saute function, bring to simmer. Cook, stirring occasionally and scraping bottom of pot, until slightly thickened, 8 to 10 minutes. Transfer to serving bowl and let cool for 10 minutes (beans will continue to thicken as they cool). Stir in vinegar and serve.