Amen. Let's Eat!
Friday, May 30, 2008 Szechuan Noodles

A little something different. Quick and easy!

3 tbsp. soy sauce
2 tsp. vinegar
few drops Tabasco sauce
2 garlic cloves, crushed
1 tbsp. grated ginger
3 tbsp. crunch peanut butter
1 tbsp. sesame oil
1/2 c. vegetable stock
3 tbsp. sunflower oil
6 oz. bean sprouts
6 oz. snap peas, cut on the diagonal
8 oz. of noodles (I use fresh chow mein or something like that)
1/4. finely chopped peanuts

Combine the soy sauce, vinegar, Tabasco, garlic, ginger, peanut butter, sesame oil and stock. Stir together and set aside.

Cook noodles according to package directions.

Heat the sunflower oil in a large pan. Add the bean sprouts and snap peas. Stir fry a few minutes until hot and just cooked, but still slightly crisp. Mix the vegetables into the hot drained noodles. Pour the cold sauce over the top and toss thoroughly. Top with a sprinkle of the chopped peanuts. Serve immediately.

* adapted from recipe from Veggie Heaven.

Posted by Jen :: 12:47 PM :: 1 comments

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Friday, May 23, 2008 Crispy Salmon Cakes with Lemon Caper Mayo

Flavored Mayonnaise:

6 tablespoons fat-free mayonnaise
2 teaspoons
1/2 teaspoon grated
fresh lemon rind
1/2 teaspoon
lemon juice
1/4 teaspoon
fresh ground black pepper
1/8 teaspoon
crushed red pepper flakes

Salmon Cakes
1 tablespoon vegetable oil, divided
1/4 cup finely chopped
1/4 cup finely chopped
3/4 cup crushed saltine crackers (about 20)
1 tablespoon
Dijon mustard
1/4 teaspoon
fresh ground black pepper
2 (7 1/2 ounce) cans
canned salmon, drained (skinless, boneless)
1 large
egg, lightly beaten
2 tablespoons
1/2 teaspoon
lemon juice
1/2 teaspoon
worcestershire sauce
2-3 dashes
Tabasco sauce


Combine first 6 ingredients in a small bowl; cover and chill.

Salmon Cakes:.

Heat 1 teaspoon oil in medium nonstick skillet over medium heat; add onion and celery and saute 4 minutes, or until tender.

Combine onion mixture with 1/2 cup crackers, mustard, 1/4 teaspoon black pepper, salmon, egg, mayonnaise, lemon juice, worcestershire sauce and Tabasco in a medium bowl; divide into 4 equal portions, shaping each into a 1/2-inch thick patty.

Coat each patty with 1 tablespoon crackers; cover and chill 20 minutes.

Heat 2 teaspoons oil in a large non-stick skillet over medium heat until hot; add patties and cook 5 minutes on each side or until lightly browned.

Serve salmon cakes with flavored mayonnaise.

Notes: I actually followed this recipe pretty closely. I used bread crumbs instead of saltines and used fresh salmon filets.

* from GaylaJ on

Posted by Jen :: 8:31 AM :: 0 comments

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