Tuesday, April 6, 2010

Crunchy Asian Salad

This was really easy and delicious.  We kept the dressing on the side and added it individually, because we knew we'd have a lot of leftovers and we didn't want it to get soggy.  Also we added some chicken, because Kyle is a hard working man and needs some meat.  We just pan fried it up,  and put a little stir-fry sauce on it to add flavor.  It was pretty good!  I think that I'm just starting to realize the glory of cabbage.  (I will never like corn beef and cabbage).  

1/3 cup Canola Oil
1/3 cup Rice Vinegar
3 Tablespoons Sugar
3/4 teaspoon salt
1/2 teaspoon pepper

1 package of roman noodles (any flavor will do)
1 bag of coleslaw mix (the kind that has cabbage and carrots in it)
1/2 cup of sliced green onions (about 8)
1/2 cup of sliced almonds
1 medium red bell pepper
2 oranges, peeled and coarsely chopped
2 cups coarsely chopped baby spinach leaves

Directions:  Mix all of the dressing ingredients together and stir until the sugar is dissolved.  Set aside.  Crush up the bag of roman noodles and discard the seasoning packet.  Add the noodles and all of the salad ingredients to a large bowl and mix it up.  Add the dressing and stir.

Recipe from eatbetteramerica.com

Asparagus Linguini

We added a little cheese on top as well, but it was pretty good without it too.  This was a really simple recipe and it was really good.  The only down side was that it made our house smell really strongly of garlic.  I liked this, but I think it was to much for our baby, who was especially fussy afterwards.  



pound fresh asparagus spears
ounces dried multigrain linguine pasta
tablespoon olive oil
cloves garlic, minced
teaspoon freshly ground black pepper
package (8 oz) fresh button mushrooms, halved
cup chicken broth
teaspoon salt
tablespoons butter
cup shredded fresh basil
teaspoon crushed red pepper

Directions:  Boil noodles according to the directions on the package.  In a sauce pan, saute the asparagus and mushrooms in the oil.  Add the garlic, salt and pepper and saute a bit.  Make sure you don't burn it.  Add the chicken broth and stir it up.  (Make sure that you scrape the bottom of the pan to get the veggie bits to add more flavor. ) Drain the linguini and add it to the veggie mixture.  Toss gently to combine.  Garnish with basil and red pepper.

recipe from eatbetteramerica.com