Sunday, June 13, 2010

Quick meals for hot days

It's been warm and muggy in Brooklyn again. And Blokey and I have been working on projects, which means sometimes we snack all day and never eat a proper meal together. (Finn Crisp Rye crackers, what would my life be without you?) But over the weekend, I did get my act together to make a couple meals (Blokey's big mess o' rice and beans from Friday was also very popular).

Everything in the fridge Asian Noodles
We had some disparate ingredients, some udon noodles, and I was starving after a short jog, but we had to go grocery shopping for eggs and apples and stuff. So I threw together lots of stuff and it made me less likely to buy the whole store.

Ingredients:
6 oz of Udon noodles, dry
leftover bagged spinach, chopped
1 carrot, peeled and chopped
3 green onions, cleaned and thinly sliced
1 Tbs of butter
salad leftovers
1 Tbs soy sauce (more to taste)
1 Tbs of sesame oil
2 Tbs of tahini
2 teaspoons of apple cider vinegar
2 Tbs of water
2 teaspoons of honey
3 small radishes, peeled and thinly sliced
2 eggs, beaten
sesame seeds for garnish (optional)
Sriracha sauce (optional)


This was the stuff I took out to make into a meal.
Cook the noodles according to the directions.
Make a thin omlette with the two eggs in a wide frying pan (with butter, of course). Slice into quarters, and then thinly slice into matchstick sized pieces (maybe a bit wider than a matchstick).
In the same frying panm or medium sauce pan, saute green onions in butter over medium heat, under softened. Adjust to low heat. Add the tahini, water, soy sauce, honey, vinegar, and sesame oil. Stir until it becomes a sauce like consistency (you may have to add some more water).
Toss in cooked noodles and vegetables. Serve.


Big Salad
Remember how on Seinfeld, Elaine would get the big salad? I love a big entree salad. We got tree kinds of lettuce from our CSA, so I did something like a modified Salad Nicoise.
For 2

Ingredients:
A blend of lettuce (we used romane, boston, and green leaf). about 6 cups worth
Cooked or canned chickpeas: 1 1/2 c.
2 tomatoes, cut into quarters and sliced in 1/2
1/3 c. of thinly sliced black olives
2 hard boiled eggs, halved
1/2 avocado, chopped
Optional: 1/2 can of tuna (canned in olive oil) or 3 anchovy filets, finely chopped
2 carrots, peeled and thinly sliced
dressing

Directions: Either toss all the ingredients together with dressing and serve (uglier, but well incorporated) or arrange all pretty like (aesthetically pleasing, but more of a challenge to distribute the dressing). I went with plan B. (Mine is the one on the right, with the wee bit of anchovy on top).


We don't buy bottled salad dressing, because they are usually full of sugar and corn syrup and taste funky. This is our standard salad dressing recipe

2 Tbs of olive oil
1 1/2 Tbs of sour (this usually lemon juice, apple cider vinegar, red wine vinegar, or balsamic. I did a combination of both)
1 garlic clove, chopped (did not use, because Blokey calls me Garlic Monkey. He has no idea how garlicky I am)
1 Tbs of fancy dijon, whole grain mustard (even better if there is some kind of German last name on the bottle)
salt, pepper, and oregano/Italian seasoning mix to taste

Mix all the ingredients in a used jam jar and shake (with the lid on). Pour immediately over salad.*

*I have tried 3 times to make mayonnaise. Oil and egg yolk emulsions are not my friend, as they require patience).

2 comments:

Anne said...

I love cleaning out the fridge meals! It always seems to result in something delicious and wonderful.

Those salads look so good and fresh, and perfect for a hot summer day! When I'm more motivated I make my own yogurt dressing, but your recipe sounds pretty tasty too.

And I'm with you on the garlic - too much is never enough :)

Rad_in_Broolyn said...

Yes, garlic lovers of the world- unite!
We'll probably finish up all the lettuce tonight too. Double drool.