Lucy’s Pea Salad

A marinated bean salad.

In a large bowl mix:
1 small can shoe peg corn
1 reg can peas
1 regular can green beans
1 cup each, chopped – celery, green pepper and onions

In a sauce pan, bring to a boil, stirring to dissolve solids:
1 tsp. salt
1 tsp. pepper
1 Tbsp. water
3/4 cup cider vinegar
1 cup sugar (I always cut this in half)
1/2 cup oil

Cool and pour over vegetables. Refrigerate. Will keep for weeks.

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Spicy Peanut Noodles

Adapted from Simple Vegetarian Pleasures by Jeanne Lemlin. New York, NY: HarperCollins Publishers, 1998.

This is delicious and easy. And everyone in my house will eat it. Always a plus.

1/4 cup natural peanut butter (Skippy will work in a pinch)
1/3 cup soy sauce
2 tbsp. water
1/3 cup brown sugar
1/4 cup oriental sesame oil
2 garlic cloves, minced
1 tsp. grated fresh ginger root
1/2 tsp. crushed red pepper flakes
6 scallions, thinly sliced
1 pound spaghetti or soba noodles

Mix the peanut butter and soy sauce in a small saucepan until smooth. Stir in remaining ingredients, reserve some scallions for garnish. Warm over low heat.

Cook the spaghetti, drain and mix with sauce and garnish with remaining scallions.

Pecan Tassies

Tart Shells
1/2 cup butter, softened
1 3-ounce package cream cheese, softened
1 cup flour

Beat butter and cream cheese until smooth. Add flour, mix until soft dough forms. Cover and refrigerate at least 1 hour.

Filling
2 Tbsp. butter
3/4 cup packed brown sugar
1 egg
1 tsp. vanilla
1 cup pecans, chopped

Melt butter, stir in remaining filling ingredients.

Preheat oven to 350˚

Shape tart dough into 1-inch balls. Place balls into ungreased cups of a mini muffin pan and press into cups to form shells. Fill each shell, level, with a scoop of filling.

Bake 20-25 minutes, until light golden brown. Cool in pan 3 minutes. Remove to rack and cool completely. Sprinkle with powdered sugar.  Yield 24 tarts.

Shrimp Cocktail de VeraCruz

Straight from Mario’s mother. To me there is something sacred about recipes with their idiosyncrasies, so the not quite English phrasing is left on purpose. For the uninitiated, “o” (oh) in Spanish is “or”.

Not being Mexican, I like this on tortilla chips.

Receta del Coktel de Camaron a la Veracruzana

2 Pounds baby shrimp, cooked and peeled
30 to 35 oz. Ketchup
Entire bunch cilantro, chopped
1 Red onion, finely diced
1 Green jalapeno, finely diced, o more if you like more SPICY
Salt to taste
4 Limes, squeeze juice
Hot sauce, dash (Cholula hot sauce)
1 oz. orange soda
2 avocados cut into small cubes

Directions
Thoroughly mix together all ingredients.  Refrigerate for 1 hour, Serve with crackers.

Taco Salad

Ok, so we ate a lot of tacos this week.  Actually, I made this to bring to a party at a friends.  The salad is very simple but it’s the unusual dressing that anyone with a sweet tooth will love.

1 head of lettuce
1 lb. ground meat (or turkey or vegie version)
8 oz. cheddar cheese, shredded
1 large onion, diced
2-4 medium tomatoes, diced
1 package taco seasoning (or use the taco spice mix)
1 bag tortilla chips

Dressing #1

8 oz. thousand island dressing
1/3 cup sugar
1 tbsp. taco seasoning mix

or

Dressing #2 (I have personally never used this one)
salsa
sour cream
guacamole

Brown the meat; prepare meat as on taco seasoning.

Layer meat on bottom of rectangular, deep pan (13″ x 3″ x 5″); top with onions, tomatoes, lettuce, and cheese.

Add dressing when ready to serve. Toss and serve with chips.

Taco Spice Mix

This mix is adapted from Cook’s Illustrated.  I use this basic mix for beef, turkey and vegetable tacos.

1 onion, diced
3 garlic cloves, crushed
1-2 tbsp. chili powder
1 tsp. cumin
1 tsp. coriander
1 tsp. oregano
1/4 tsp. cayenne
salt & pepper
1/2 cup tomato sauce
1/2 cup broth (chicken or vegetable)
1 tspn brown sugar
2 tsp. cider vinegar

Saute the onion, garlic & meat or vegies/beans. Add the spices and cook until they darken, about a minute or two. Add the tomatoes, broth, brown sugar & vinegar. Simmer until desired thickness.

Fish Tacos

Kelsey wanted to try fish tacos. If I wasn’t feeling so lazy I might have turned on the computer to look for a recipe. But we thought experimenting would be easier. So here we are, fish tacos meets English fish ‘n chips.

Fish Taco Dinner

The Fish
Rub the fish with some packaged taco mix and let stand in fridge for about 30 minutes. We had a little under a pound of Alaskan Cod.

For the batter:
Mix 1 cup flour
3/4 tsp. baking soda
1/2 cup ginger ale (ok, so we happened to have some open for our dessert experiment, seltzer would be fine)

Dip the fish in the batter and fry in at least 2 inches of oil.

I thought it would be a great idea to fry up some taco shells since I had corn tortillas. It wasn’t.

We also had guacamole, rice, red cabbage slaw, corn, some shredded lettuce and pico de gallo.

The taco shells were hard to fill so Mike used it like a big chip:

Mike’s version

Red Cabbage Coleslaw

This is adapted from Eating Well magazine, served with their fish tacos, which are much healthier than my version.

1/4 cup sour cream
1/4 cup mayonnaise
2 Tbsp. chopped fresh cilantro
zest of one lime
2 Tbsp. lime juice
1 tsp. sugar
salt & pepper to taste
3 cups shredded red cabbage

Mix all the ingredients, except the cabbage, until smooth. Stir in the cabbage.

Serve with Fish Tacos.

Guacamole

We love avocados. The ingredients usually depend on what is on hand and who is eating it.

Mix together:

2 avocados, diced
2 Tbsp. onion, minced
2 Tbsp. cilantro, minced
1 clove garlic put through a press
1/4 tsp. ground cumin
1/4 cup diced fresh tomatoes
juice of 1 lime, or more to taste
salt to taste
minced jalapeno, optional