Shrimpy Noodles

This is something that I love to throw together, and it is definitely open to experimentation. The recipe that I use is considerably less complicated than the one that it is adapted from. The real trick is to get your shrimp cooked the way that YOU like them. I like em when they are just cooked through so they are juicy but firm. If you overcook the shrimp they get chewy, blech! I like to use wine for the flavor and I had great success with both white and red wines, so go with your taste. I know that white is supposed to go with seafood, but since it's being cooked, is it really that important?

This one isn't exactly simple, but it goes fast if you know what your doing in a kitchen. even with all that's involved it gets done in less than 30 minutes. Again, I like it spicy, and that's great for my taste, but if you have a more delicate palate, that's fine, go ahead and refine it for yourself.

Ingredients:

1 cup uncooked Egg noodles OR 1 Pkg Ramen Noodles
6 or 8 Large shrimp, OR 12 Medium shrimp ( precooked, peeled and deveined, tails removed)
1 medium onion diced
2 cloves garlic crushed and minced
1cup semi-dry wine (your choice)
2 tbsp butter or Olive Oil
1/2 tsp basil
1/2 tsp cilantro
1/2 tsp thyme
1/2 tsp Tabasco sauce
Pinch Cayenne
Grated Parmesan ( if desired)

Directions:

Cook Noodles and set aside in pan of cold water.

In wok or large saute pan, heat butter or oil over medium heat, add onions, garlic and herbs. Cook until onions are just clear.

Add wine, Tabasco, and cayenne, and bring mixture to a boil.

Add shrimp, and drain noodles.

As soon as the liquid is halved, add noodles, and toss until liquid is absorbed and noodles are heated through.

Remove from heat and turn out onto a plate.

Garnish with Parmesan if you wish and ...


EAT IT!!

After Thoughts:

Goes great with a glass of white wine or zinfindel.

You can add italian or smoked sausage to this dish if you wish, or instead of the shrimp, still comes out great.

For a little more zing, add a tablespoon of prepared horseradish with the shrimp and noodles!

Omelets rule

One thing that is always a great standby is the good old omlette. Some eggs and something of your choosing, veggies, meat, cheese or any combination of the 4. Cook on the stove top or bake, either way you have something both tasty and generally somewhat good for you. My friend Loie is a little more health conscious than average and she sent me her suggestion. I'm planning on doing one Omelet recipe each week, so if anyone has a favorite, go ahead and send it on!

One of the tricks to an omelet is to not over cook it. You have to know your technique. If you are a stove top cook then you want to be able to flip the pie at the right time so that it cooks from each side to the middle. If you are an oven cook, then you want to set the temp so that it cooks all the way through without browning the bottom too much. This is Loie's Version...

Ingredients:

6 eggs
2 medium potatoes, diced
1 cup diced veggies ( anything you choose. I like onions and sweet peppers.)
1 Tbsp butter(melted) or olive oil

Directions:

Preheat the oven to 375

prepare a clean, 6 0r 8 inch cast iron frying pan by pouring the melted butter or the olive oil into the bottom and making sure it is spread evenly across the pan.

Separate 4 of the six eggs and save the yolks for another recipe. put the whites into a bowl with the other two whole eggs. ( removed from the shells!! )

Beat the eggs until well mixed, if you have an electric mixer make the eggs whip up a little. The more air you get into them the fluffier your omelet will end up.

toss the veggies and potatoes into the eggs an toss lightly, now pour the mixture into your oiled pan.

Set the pan in the oven and set your timer for 15 minutes. when the timer goes off check your omelet, if it appears firm use a spatula to lift the edge, if it is lightly browned you are good. turn off the oven and let the omlette sit for an additional 5 minutes.

Remove from oven, cut and serve.

Eat It!!

After thoughts:

If you wish to make this a romantic dinner ( and it can work well for a little romance) you can make two small omelets and serve with white wine.

To make the cooking time speed up a little bit you can nuke the potatoes so that they need not cook as long, or start with pre-cooked potatoes which make it go even faster!

While it sits in the oven for that last 5 minutes you can garnish with your favorite cheese and allow it to melt in the warm oven.

Instant Soup (Spicy Veggie)

OK, not really "instant", but it only takes a few minutes and it comes out pretty good. One thing you will find is that it helps to have some basics in your fridge and cupboard. Basics mean at least a small, but stocked, spice rack, flour, sugar, milk, eggs, canned tomatoes, some frozen meat (if you like meat, vegans can modify if they choose) Various frozen and canned veggies, and and either bullion, or canned stock. Also Peanut Butter. It's one of those great useful things that goes well with loads of tastes. Storage containers are also a must, because when you make one person meals, it is rare that you will have to use the entire contents of most packaged foods.

This soup is great in a pinch and it only takes as long as it takes to nuke the veggies to your desired cooked-ness. Some people like 'em a little crunchy, some like 'em mushy, I like firm but just a little past the crunchy phase. Secondly I like things a little spicy, you have the option, you can make it spicier, or tame it out. I don't judge, but I might tease you if I find out!! LOL To the soup!

Ingredients:

1 cup Frozen Mixed veggies ( your choice, but for this one I like the Southwest mix)
1/4 cup beef stock
1cup spicy tomato/vegetable juice
1/2 tsp Tabasco
1 tsp Worcestershire sauce
pinch basil
salt & pepper to taste

Directions:

Combine all ingredients in a microwave safe bowl and cover, nuke for 2 minutes. stir contents and nuke for another 2 minutes. Allow to sit for 2 minutes covered. Remove from nuker and test your veggies, if you want them softer, cook some more, if you are happy...

EAT IT!!


After thoughts:

If you have some cooked macaroni to toss in it's a nice addition.

I like to put some croutons on top with a little Parmesan cheese

It would also go good with a nice cheese sammich.

Ramen & Cheese

Quick an easy baby! One thing you may notice after a while is that I LOVE Cheese. I put it on tons of stuff, but you don't have to if you don't want to. It's not required. I think perhaps I make up for some of the people in my family who don't like cheese. ( what's that all about?) So here goes, one of my favorites and a great standby for those days when nothing else seems to be appealing.

Ingredients:

1 Pkg Ramen Noodles ( chicken flavor recommended)
3 Slices American cheese ( velveeta slices are best, but any sliced cheese will do)
2 cups water


Directions:

Boil the water... D'oh!! toss in the noodles (without the flavor packet)and cook to your desired consistency. I like them a little firm, so they don't fall apart on the fork.

While the noodles are cooking unwrap your cheese slices and put 1 in the bottom of the bowl. Set the other 2 near your work place because you want to use the heat from the noodles to melt the cheese. (That's the key to the speed here. )

When the noodles are ready, drain off most of the water, keep enough to cover that slice of cheese in the bowl. (probably 2 tablespoons) Now dump the noodles into the bowl, and add a slice of cheese in the middle and on top of the noodles.

Open the flavor packet that came with the noodles and sprinkle a little of the powder on top of your cheese/noodle pile. Now stir the noodles to spread the cheese evenly.

EAT IT!!

After thoughts...

You could use cheez whiz in a pinch, and it would probably work pretty good.

I like to eat this with a glass of orange juice and a couple of crackers w/ peanut butter.